熟成鮨結縁 (Closed)

呢幾年香港嘅日式Omagase 遍地開花，但要搵一間有質素嘅，真係唔係咁容易。响西營盤西邊街近般咸道，有一間叫結緣嘅新舖，師傅有十多年的Omagase經驗。而店舖是主打較高技巧的熟成魚。店舖新開張，地方企理光猛，裝修有格調。單單一張長木枱，已是從日本完塊檜木運到香港才進行切割及裝嵌。一坐低就聞到淡淡的木香，好有日本feel🥰所謂熟成魚就等同熟成牛肉的概念，但亦都有分乾熟成及濕熟成。要非常好控制溫度濕度同時間，而且損耗量很高。並非一般市面上嘅師傅發板店有呢個技術。今晚部份菜單如下伊勢海老，愛知，白象貝北海道蝦夷鮑北海道，鮭児，熟成14日愛媛，蜜柑鯛，熟成8日大分県佐賀關，關池魚，熟成6日富山氷見，寒鰤，熟成10日北海道毛蟹，白海膽本鮪青森大間，赤身，熟成29日青森大間，大拖羅，熟成29日青森大間，中拖羅醬油漬，熟成29日北海道，秋刀魚，熟成7日北海道，筋子岩手，帆立貝北海道根室，喜知次，熟成7日大分県佐賀關，關鯖

Yu-en is a newly opened Omakase restaurant specializing in aged sushi in Mid-levels West.Counter table is made of Hinoki from Nara. Spacious, relaxing atmosphere.Never been to a sushi restaurant that you can see their dry aging process. They are aging the most expensive tuna like Oma Maguro.First piece of sushi is such a surprise! Did not expect to have 九絵 in the menu and it is aged for a week. The sweet and elegant taste is one of a kind. Japanese people believe that if you eat Kue, nine wishes