549
27
18
Restaurant: God Of Sushi
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

Level4
225
0
想係新界食Omakase🥢但係又唔想出九龍港島,咁有乜選擇? 今日同大家介紹呢一間喺元朗嘅老字號《壽司之神》,價錢優惠、食物高質、品目多,當中壽司🍣仲足足有10件💫而且呢十件用料件件名貴,有多件拖羅 海膽 認真超值!而且除咗夜晚之外,Lunch Time都有得食Omakase🩷另外舖頭坐位不多,師傅每次只接待💁‍♀️幾枱客,私隱度足夠。不過唯一 缺點就係離地鐵站比較遠~前菜:♥︎︎ 先付水雲醋微酸好開胃♥︎︎ 茶椀蒸し黑松露茶碗蒸,蒸蛋滑溜淡身,配返濃味既黑松露味度係唔錯既季節の酒肴:♥︎︎ 帆立貝用柚子岩鹽調味,厚切,簡單而美味😋♥︎︎ 生蠔兵庫縣蠔🦪配自家製自家製啫喱汁👍👍 生蠔Creamy海水味重,啫喱汁帶出蠔嘅鮮味お造り:♥︎︎ 池魚♥︎︎ 鱈魚精子配鍋巴火炙鱈魚香口creammy ,鍋巴香脆,組個好特別♥︎︎ 鯖魚肉質粉紅色新鮮,冇腥味寿司:♥︎︎ 金目鯛♥︎︎ 赤身赤身係吞拿魚背部以醬油浸過既 味道偏酸、肉質實、有咬口♥︎︎ 秋刀魚 日本薑蔥 會唔配料放入面♥︎︎ 甜蝦 壽司面頭的醬汁係用好多蝦頭製濃縮而成,非常濃郁👍👍👍♥︎︎ 三文魚子三文魚子經師傅醃製過,有酒香,甜甜地一啲都唔腥♥︎︎ 中拖羅 位置偏向大拖羅,顏色粉紅甘香
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想係新界食Omakase🥢但係又唔想出九龍港島,咁有乜選擇? 今日同大家介紹呢一間喺元朗嘅老字號《壽司之神》,價錢優惠、食物高質、品目多,當中壽司🍣仲足足有10件💫而且呢十件用料件件名貴,有多件拖羅 海膽 認真超值!而且除咗夜晚之外,Lunch Time都有得食Omakase🩷另外舖頭坐位不多,師傅每次只接待💁‍♀️幾枱客,私隱度足夠。不過唯一 缺點就係離地鐵站比較遠~
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前菜:
♥︎︎ 先付
水雲醋微酸好開胃

♥︎︎ 茶椀蒸し
黑松露茶碗蒸,蒸蛋滑溜淡身,配返濃味既黑松露味度係唔錯既
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季節の酒肴:
♥︎︎ 帆立貝
用柚子岩鹽調味,厚切,簡單而美味😋

♥︎︎ 生蠔
兵庫縣蠔🦪配自家製自家製啫喱汁👍👍 生蠔Creamy海水味重,啫喱汁帶出蠔嘅鮮味
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お造り:
♥︎︎ 池魚

♥︎︎ 鱈魚精子配鍋巴
火炙鱈魚香口creammy ,鍋巴香脆,組個好特別

♥︎︎ 鯖魚
肉質粉紅色新鮮,冇腥味
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寿司:
♥︎︎ 金目鯛

♥︎︎ 赤身
赤身係吞拿魚背部以醬油浸過既 味道偏酸、肉質實、有咬口

♥︎︎ 秋刀魚 
日本薑蔥 會唔配料放入面

♥︎︎ 甜蝦 
壽司面頭的醬汁係用好多蝦頭製濃縮而成,非常濃郁👍👍👍

♥︎︎ 三文魚子
三文魚子經師傅醃製過,有酒香,甜甜地一啲都唔腥

♥︎︎ 中拖羅 
位置偏向大拖羅,顏色粉紅甘香口感軟滑,油脂感比赤身較重少少

♥︎︎ 北海道新鮮銀鱈魚
白身魚肉質細嫩,鮮甜味十足

♥︎︎ 霜降大拖羅とろ
雪花均勻油脂超豐富咬落啖啖油脂既香味,入口即溶

♥︎︎ 馬糞海膽
甜味好夠,味道濃郁,咬落好似棉花糖咁

♥︎︎ 白海膽 
味到清甜,回甘,作為完美既總結🥹需然已經食到好飽,不過都唔捨得咁快就食完
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Soup& Dessert:
♥︎︎ 味噌汁

♥︎︎ 柚子雪巴,有柚子皮銀箔做裝飾更顯矜貴,食落清爽
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
198
0
2024-09-09 365 views
Omakase,元朗嘅。“寿司の神”好自然地,會聯想到”寿司の神” (壽司之神)。作為元朗元祖級Omakase店,約十年前喺元朗,由四個後生師傅開嘅時候,係嚇親唔少人。因為以當時計Omakase係相當高消費嘅餐飲,通常都係市區先有。時間飛逝,元朗已經成為其中一個Omakase基地。今日試其$880嘅lunch,由共15品嘅前菜刺身壽司甜品等組成。為咗唔好太冗長,我盡量講特別啲嘅菜式。1. 水雲醋物2. 黑松露茶碗蒸3. 帆立貝刺身 - 調味用岩鹽柚子皮,唔需要豉油已經非常新鮮4. 兵庫県生蠔 柚子啫喱 - 呢個調味過嘅日本生蠔,非常出色,又creamy又柚子,仲要好滑身,非常出色5. 鯖魚6. 鱈魚白子 - 相當特別嘅鱈魚白子,襯上同樣特別嘅炸壽司飯,係帶有特別平衡嘅口感7. 鰤魚 - 即未熟成的油甘魚。呢度有兩食,其中一塊係隻燒過嘅腩位,兩塊非常好食,令人難忘8. 金目鯛9. 天使蝦10. 醬油漬赤身 - 除咗醬油味,仲有啫喱口感,魚味亦濃11. 中拖羅 - 同時有魚味及油香12. 北海道銀鱈魚 - 相當滑身,油份都重13. 馬糞黃海膽 - 淡淡嘅花香,食落幾優雅14. 馬糞赤海膽
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Omakase,元朗嘅。

“寿司の神”

好自然地,會聯想到”寿司の神” (壽司之神)。作為元朗元祖級Omakase店,約十年前喺元朗,由四個後生師傅開嘅時候,係嚇親唔少人。因為以當時計Omakase係相當高消費嘅餐飲,通常都係市區先有。
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時間飛逝,元朗已經成為其中一個Omakase基地。今日試其$880嘅lunch,由共15品嘅前菜刺身壽司甜品等組成。為咗唔好太冗長,我盡量講特別啲嘅菜式。

1. 水雲醋物
2. 黑松露茶碗蒸
3. 帆立貝刺身 - 調味用岩鹽柚子皮,唔需要豉油已經非常新鮮
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4. 兵庫県生蠔 柚子啫喱 - 呢個調味過嘅日本生蠔,非常出色,又creamy又柚子,仲要好滑身,非常出色
5. 鯖魚
6. 鱈魚白子 - 相當特別嘅鱈魚白子,襯上同樣特別嘅炸壽司飯,係帶有特別平衡嘅口感
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7. 鰤魚 - 即未熟成的油甘魚。呢度有兩食,其中一塊係隻燒過嘅腩位,兩塊非常好食,令人難忘
8. 金目鯛
9. 天使蝦
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10. 醬油漬赤身 - 除咗醬油味,仲有啫喱口感,魚味亦濃
11. 中拖羅 - 同時有魚味及油香
12. 北海道銀鱈魚 - 相當滑身,油份都重
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13. 馬糞黃海膽 - 淡淡嘅花香,食落幾優雅
14. 馬糞赤海膽 - 呢個係dish of the day,鮮甜爆燈,係食完會令人感動嘅海膽😍
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15. 秋刀魚 - 呢個時候嘅秋刀魚屬於時令,魚味特別濃
16. 熟成蛇腹拖羅 - “蛇腹”先係吞拿魚最肥嘅部份,但同時會有啲筋,師傅好巧妙咁切除。基本上入口即溶係唔足以解釋,因為好快就溶晒吞埋落肚😂
17. 甜蝦 - 用上蝦頭蝦殼精華,似足龍蝦湯味道
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18. 麵豉湯
19. 焙茶布甸
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老實講,我係唔知佢點計15道菜😂。今日嘅lunch,有幾道菜係極之出色,加上師傅有keep住介紹菜式,亦有同客人傾偈,總算對得住佢嘅招牌同價錢,可以再嚟。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-09-07
Dining Method
Dine In
Spending Per Head
$1000 (Lunch)
Recommended Dishes
  • 馬糞海膽
Level4
982
0
2024-09-07 406 views
寿司の神喺元朗區屹立多年,一直都深受街坊歡迎🥸 Omakase既最大樂趣,就係享受美食嘅同時,可以近距離欣賞廚師十足既功架,交流同學習到食物既知識😍🌟Omakase Lunch $880 pp-Seasonal Appetizers -Sashimi-Sushi✨Seasonal Appetizers 水雲藻物配搭七色芝麻,加上自家調配酸汁,帶點微酸,開胃之選。茶碗蒸加入黑松露,略嫌稍微蓋過蛋香,但質地夠滑。✨北海道帶子 🥰配搭岩鹽柚子皮,先係柚子清香,然後有若隱若現嘅鹽味。清新怡人,突出左海鮮本身嘅鮮味。✨鰤魚鰤魚就係較大條既野生油甘魚,質地香軟,肉味香濃。✨甜蝦 🥰幾有心思既設計,用壽司飯製作而成嘅風乾鍋巴,盛載住新鮮甜蝦,再淋上蝦頭蝦膏,層次感更豐富。✨鯖魚·北海道鱈魚鯖魚味道較突出,配搭昆布增加甜味,有中和之效,北海道鱈魚肉質柔軟。✨鱈魚白子原來不知不覺,又到左白子既季節!口感Creamy,無腥味,不過食到第兩舊就有少少膩😝🌟壽司✨地金目鯛:金目鯛嘅最高級別,色澤美觀✨赤身醬油漬:肉味濃,帶點醬油香✨三文魚籽:享受每粒三文魚籽喺口腔爆開嘅幸福感覺🥰✨腦天:火炙後更加係油香滿滿✨
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寿司の神喺元朗區屹立多年,一直都深受街坊歡迎🥸 Omakase既最大樂趣,就係享受美食嘅同時,可以近距離欣賞廚師十足既功架,交流同學習到食物既知識😍
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🌟Omakase Lunch $880 pp
-Seasonal Appetizers
-Sashimi
-Sushi
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✨Seasonal Appetizers
水雲藻物配搭七色芝麻,加上自家調配酸汁,帶點微酸,開胃之選。茶碗蒸加入黑松露,略嫌稍微蓋過蛋香,但質地夠滑。
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✨北海道帶子 🥰
配搭岩鹽柚子皮,先係柚子清香,然後有若隱若現嘅鹽味。清新怡人,突出左海鮮本身嘅鮮味。
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✨鰤魚
鰤魚就係較大條既野生油甘魚,質地香軟,肉味香濃。
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✨甜蝦 🥰
幾有心思既設計,用壽司飯製作而成嘅風乾鍋巴,盛載住新鮮甜蝦,再淋上蝦頭蝦膏,層次感更豐富。
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✨鯖魚·北海道鱈魚
鯖魚味道較突出,配搭昆布增加甜味,有中和之效,北海道鱈魚肉質柔軟。
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✨鱈魚白子
原來不知不覺,又到左白子既季節!口感Creamy,無腥味,不過食到第兩舊就有少少膩😝
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🌟壽司
✨地金目鯛:金目鯛嘅最高級別,色澤美觀
✨赤身醬油漬:肉味濃,帶點醬油香
✨三文魚籽:享受每粒三文魚籽喺口腔爆開嘅幸福感覺🥰
✨腦天:火炙後更加係油香滿滿
✨香水蟹:一絲絲蟹肉,膏味較濃
✨馬糞海膽:甜度較高,我好鍾意🥰
✨白海膽:相比之下較清甜,而有回甘
✨鰈魚邊:魚油香爆炸🤯🤯
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🌟甜品
甜品係自家製嘅焙茶布甸,店員提醒要一畢到底,撈埋底層既茶渣一齊食用。茶香為主,甜度不高,舒服既口味。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
122
2
2024-09-07 394 views
想食高質素Omakase但又唔想太貴,元朗壽司之神相信會係一個幾好選擇餐廳座位唔算多,勝在裝修簡約整潔Lunch set: $880/位先來前菜❇️水雲藻及黑松露茶碗蒸▶️水雲係沖繩的健康食品,配以師傅自家調配的酸汁,入口酸酸地又有梅子的香味,夠醒胃▶️黑松露茶碗蒸:黑松露味道香濃突出,蛋亦夠滑漬物❇️醬油漬牛蒡、味噌蒜頭漬、薑片▶️讚一讚蒜頭,用味噌方法做漬物,冇咗蒜頭的辛辣味,入口有濃濃味噌但仍保留到蒜香❇️兵庫縣生蠔▶️蠔肉夠大隻而且好有鮮味,配自製酸啫喱,味道比平時單食生蠔豐富但又唔會搶過生蠔本身鮮味刺身❇️鰤魚刺身▶️即成年油甘魚,但魚鮮味較油甘魚重,入口亦有油潤感❇️薑蔥鯖魚▶️一般日本餐廳食到的鯖魚都係燒或烤,師傳指佢地選用咗較高級別的鯖魚,新鮮的鯖魚見到中間帶點粉紅色,食落口果然鮮魚味好濃,配合少許薑蔥更令味道提鮮壽司❇️拖羅窩巴▶️呢款壽司好特別,面層吞拿魚蓉,底層飯粒係炸過的窩巴,配合特製醬油,先軟後脆,口感豐富又有鮮味❇️北海道銀鱈魚配紫蘇花▶️第一次食銀鱈魚係刺身食法,同樣新鮮又有魚油香,師傅教可以夾少少紫蘇花芯一齊食,有微微花香,好特別的一款壽司!❇️天使蝦壽司▶️蝦肉新鮮爽口❇️炙燒墨魚▶️見師
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想食高質素Omakase但又唔想太貴,元朗壽司之神相信會係一個幾好選擇

餐廳座位唔算多,勝在裝修簡約整潔
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Lunch set: $880/位
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先來前菜
❇️水雲藻及黑松露茶碗蒸
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▶️水雲係沖繩的健康食品,配以師傅自家調配的酸汁,入口酸酸地又有梅子的香味,夠醒胃
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▶️黑松露茶碗蒸:黑松露味道香濃突出,蛋亦夠滑

漬物
❇️醬油漬牛蒡、味噌蒜頭漬、薑片
▶️讚一讚蒜頭,用味噌方法做漬物,冇咗蒜頭的辛辣味,入口有濃濃味噌但仍保留到蒜香
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❇️兵庫縣生蠔
▶️蠔肉夠大隻而且好有鮮味,配自製酸啫喱,味道比平時單食生蠔豐富但又唔會搶過生蠔本身鮮味
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刺身
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❇️鰤魚刺身
▶️即成年油甘魚,但魚鮮味較油甘魚重,入口亦有油潤感

❇️薑蔥鯖魚
▶️一般日本餐廳食到的鯖魚都係燒或烤,師傳指佢地選用咗較高級別的鯖魚,新鮮的鯖魚見到中間帶點粉紅色,食落口果然鮮魚味好濃,配合少許薑蔥更令味道提鮮

壽司
❇️拖羅窩巴
▶️呢款壽司好特別,面層吞拿魚蓉,底層飯粒係炸過的窩巴,配合特製醬油,先軟後脆,口感豐富又有鮮味

❇️北海道銀鱈魚配紫蘇花
▶️第一次食銀鱈魚係刺身食法,同樣新鮮又有魚油香,師傅教可以夾少少紫蘇花芯一齊食,有微微花香,好特別的一款壽司
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❇️天使蝦壽司
▶️蝦肉新鮮爽口

❇️炙燒墨魚
▶️見師傅即燒,墨魚聞落及食落帶點焦香

❇️醬油漬赤身
▶️魚味濃又帶油潤口感

❇️醃漬三文魚籽
▶️我本身好鍾意食三文魚籽,今次食到呢款三文魚籽覺得同平時的有分別,味道清得嚟又有咸鮮,師傅話三文魚籽本身都分幾個級別,平時一般食到級別較低的咬落去係有點點死咸味道,而佢地餐廳係選取高級別的三文魚籽,咬口亦卜卜脆,唔怪得真係唔同D
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❇️霜降拖羅
▶️霜降拖羅入面加咗一D京蔥碎,可以減輕魚肉的油膩感

❇️甜蝦
▶️甜蝦度度都食到,但師傅話用咗蝦頭蝦殼去熬製蝦精華並掃上甜蝦面,入口的確食到蝦味更提升的鮮味

❇️炙燒右口魚
▶️左口魚聽得多,右口魚都係第一次食。師傅話右口魚如果做刺身的話,口感會比較韌,但用炙燒方法,竟然變得入口即溶,加埋又係自家調配的醬汁,特別又惹味!
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❇️馬糞海膽
▶️有兩款馬糞海膽,一款顏色偏黃,另一款顏色偏橙。偏黃一款入口即溶似棉花,偏橙一款入口鮮味餘香比較久,個人比較喜歡後者

最後送上麵豉湯及甜品
❇️麵豉湯正常發揮
❇️甜品係紅豆焙茶布甸
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▶️面層舖咗銀箔,店員提醒食時要用匙羹篤到最底先食到底層的焙茶。焙茶味香濃,布甸有奶香,加埋紅豆又唔會太甜,作為成餐Omakase的結尾好滿足。
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感受到師傅對食材選擇認真,亦好用心去調配醬汁及製法,用餐過程同師傅傾計亦學習到好多傳統日本食Omakase及壽司的文化,以呢個價錢香港食到的Omakase實在物有所值!

*順帶一提,注意訂座需要先付訂金
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-09-02
Dining Method
Dine In
Type of Meal
Lunch
Level4
305
0
2024-09-05 301 views
一直以來都久仰寿司の神Omakase嘅大名,元朗咁多間Omakase餐廳之中佢都算脫穎而出,等咗咁耐終於有機會入嚟食到🤩水雲醋 七星芝麻味道酸酸微微,作為前菜嚟講非常開胃🤩黑松露茶碗蒸黑松露配茶碗蒸,唔算常見嘅配搭,更顯矜貴😁北海道帆立貝配柚子皮、岩鹽簡單岩鹽調味,發揮到北海道產帆立貝嘅鮮味😋乒庫縣珍蠔 配 自家製酸汁啫喱蠔身非常飽滿,加埋酸汁啫喱係幾特別嘅體驗🤣深海池魚 配 柚子胡椒池魚本身油脂好豐富,柚子胡椒中和咗油脂感😜鰹魚入口感覺係酸酸哋,魚味好重🥳鯖魚鯖魚紅色嘅肉質,搭配薑蔥醬真係出奇地有驚喜😬螄魚經師傅介紹,螄魚原來係成型咗嘅油甘魚,燒完之後油份重咗好多😆拖羅蓉食完刺身就直落去到壽司部分喇!呢一客拖羅蓉嘅壽司飯係炸香咗嘅鍋巴,口感體驗有驚喜👻金目鯛 肉質細膩,味道鮮甜,通常喺Omakase先有機會品嚐到嘅高價位魚類🤪中拖羅口感比起其他拖羅部位更加軟滑😄北海道銀鱈魚油脂感都好重,肉質極為細嫩👍赤海膽、馬糞海膽一次過可以品嘗兩款海膽,口感一隻偏向Creamy,一隻比較實凈😈蛇腹油脂肥美,魚油會慢慢渗出🤤腦天吞拿魚嘅天靈蓋,屬於罕有部位,每條魚得極少份量架咋😎甜蝦面頭醬汁係濃縮咗
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一直以來都久仰寿司の神Omakase嘅大名,元朗咁多間Omakase餐廳之中佢都算脫穎而出,等咗咁耐終於有機會入嚟食到🤩
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水雲醋 七星芝麻
味道酸酸微微,作為前菜嚟講非常開胃🤩
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黑松露茶碗蒸
黑松露配茶碗蒸,唔算常見嘅配搭,更顯矜貴😁
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北海道帆立貝配柚子皮、岩鹽
簡單岩鹽調味,發揮到北海道產帆立貝嘅鮮味😋
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乒庫縣珍蠔 配 自家製酸汁啫喱
蠔身非常飽滿,加埋酸汁啫喱係幾特別嘅體驗🤣
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深海池魚 配 柚子胡椒
池魚本身油脂好豐富,柚子胡椒中和咗油脂感😜
鰹魚
入口感覺係酸酸哋,魚味好重🥳
鯖魚
鯖魚紅色嘅肉質,搭配薑蔥醬真係出奇地有驚喜😬
螄魚
經師傅介紹,螄魚原來係成型咗嘅油甘魚,燒完之後油份重咗好多😆
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拖羅蓉
食完刺身就直落去到壽司部分喇!呢一客拖羅蓉嘅壽司飯係炸香咗嘅鍋巴,口感體驗有驚喜👻
金目鯛 
肉質細膩,味道鮮甜,通常喺Omakase先有機會品嚐到嘅高價位魚類🤪
中拖羅
口感比起其他拖羅部位更加軟滑😄
北海道銀鱈魚
油脂感都好重,肉質極為細嫩👍
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赤海膽、馬糞海膽
一次過可以品嘗兩款海膽,口感一隻偏向Creamy,一隻比較實凈😈
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蛇腹
油脂肥美,魚油會慢慢渗出🤤
腦天
吞拿魚嘅天靈蓋,屬於罕有部位,每條魚得極少份量架咋😎
甜蝦
面頭醬汁係濃縮咗幾百隻蝦頭,頓時提升咗唔少風味😍
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 呢碗湯由好多唔同魚骨製成,味道零舍鮮甜😋
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最後以甜品收尾,為呢一餐畫上完美句號!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
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Dining Method
Dine In
Level4
365
0
2024-09-05 303 views
呢一間Omakase,所有新界人都識,屹立喺元朗多年,好欣賞呢度壽司同醬料嘅配搭,除咗遠少少之外冇其他缺點,lunch omakase($880/pp)梅酒🥃($70) 好飲,自家釀制,梅香同酒精度平衡得好好黑松露醬茶碗蒸🥚茶碗蒸做到超滑溜加埋黑松露醬個香氣勁濃烈北海道帆立貝⚪️配合岩鹽同柚子皮,味道超級清新兵庫縣生蠔🦪大隻比較Creamy,重點在於柚子啫喱有橙同檸檬,少少酸味令蠔嘅味道更加鮮甜鯖魚🐟獅魚🐟甜蝦🦐呢個幾特別,用咗壽司飯炸咗個米粉鍋巴又脆又有米香,甜蝦係輕咗嘅令到佢個膠質更豐富,而且甜味出眾,面頭再有一個黑牛嘅精華,食落去係啖啖蝦味赤蝦🦐金木鯛🍣秋刀魚 🍣而家當做,中間有啲薑蓉食落個香氣慢慢滲出秋刀魚鮮甜醬油漬赤身🍣醬油比較重,食到尾段吞拿魚嘅香味慢慢滲出中拖羅🍣有魚油香同吞拿魚香北海道銀鱈魚🍣油份重,好滑身吞拿魚面珠墩🍣更加香,質感有少少煙靭同彈,中間嘅京蔥碎,令到吞拿魚香味更出大拖羅🍣完美油份,霜降大拖羅,入口即溶馬糞海膽🍣入口喺唎尖已經感受到鮮甜嘅味道白海膽🍣停留口腔嘅味道比較長,有回甘嘅味道麵豉湯🥣味道比較淡焙茶布甸🍮有驚喜,超級好食,好過唔少Cafe,極濃嘅焙茶味
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呢一間Omakase,所有新界人都識,屹立喺元朗多年,好欣賞呢度壽司同醬料嘅配搭,除咗遠少少之外冇其他缺點,lunch omakase($880/pp)
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梅酒🥃($70)
好飲,自家釀制,梅香同酒精度平衡得好好

黑松露醬茶碗蒸🥚
茶碗蒸做到超滑溜加埋黑松露醬個香氣勁濃烈
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北海道帆立貝⚪️
配合岩鹽同柚子皮,味道超級清新
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兵庫縣生蠔🦪
大隻比較Creamy,重點在於柚子啫喱有橙同檸檬,少少酸味令蠔嘅味道更加鮮甜
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鯖魚🐟

獅魚🐟

甜蝦🦐
呢個幾特別,用咗壽司飯炸咗個米粉鍋巴又脆又有米香,甜蝦係輕咗嘅令到佢個膠質更豐富,而且甜味出眾,面頭再有一個黑牛嘅精華,食落去係啖啖蝦味
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赤蝦🦐

金木鯛🍣

秋刀魚 🍣
而家當做,中間有啲薑蓉食落個香氣慢慢滲出秋刀魚鮮甜

醬油漬赤身🍣
醬油比較重,食到尾段吞拿魚嘅香味慢慢滲出
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中拖羅🍣
有魚油香同吞拿魚香

北海道銀鱈魚🍣
油份重,好滑身

吞拿魚面珠墩🍣
更加香,質感有少少煙靭同彈,中間嘅京蔥碎,令到吞拿魚香味更出
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大拖羅🍣
完美油份,霜降大拖羅,入口即溶
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馬糞海膽🍣
入口喺唎尖已經感受到鮮甜嘅味道
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白海膽🍣
停留口腔嘅味道比較長,有回甘嘅味道
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麵豉湯🥣
味道比較淡
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焙茶布甸🍮
有驚喜,超級好食,好過唔少Cafe,極濃嘅焙茶味但係唔會苦,一定要不到抵食,因為底下沉澱嘅茶葉比較多底下嘅味道更加濃,配合埋紅豆嘅甜味,簡直係絕配
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
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Hygiene
Value
Dining Method
Dine In
Level4
722
0
2024-09-04 244 views
住喺元朗幾十年,未有為意「寿司の神 」這間高級日本食店,市區朋友特地約我這個元朗人過來一試,在此用過15品Omakase套餐後($888/位),發現自己真是有眼不識「寿司の神 」!前菜先以酸汁水雲藻清新開胃,酸汁的搭配提升雲藻的鮮味。茶碗蒸口感細膩,和濃郁的雞蛋香氣讓人感到舒適。伴葉有麵鼓蒜頭,蒜香四溢,而牛蒡的脆嫩與醬油的鹹香相互融合,口感層次豐富。正式來到主菜,首先有新鮮的北海道帆立貝,搭配岩鹽和柚子皮,能夠突出貝類甜美,清新的柚子香氣也能提振味覺。緊接的兵庫縣珍蠔,其奶油質感和鮮味非常突出,適合喜愛海鮮的食客。緊接有一輪刺身上場:深海池魚油脂豐富,口感滑順,燒製後的風味更加濃郁。而鰤魚是腩位,肉質肥美。新鮮的鯖魚色澤紅潤,能夠感受到海洋的鮮味不會腥。甜蝦的甜美,上有蝦膠,並以香脆米餅承托,製作工藝精緻。而安康魚肝作汁煮,魚肝的甜味與醬油的鹹香搭配得宜,十分獨特。壽司方面,先有金目鯛,肉質緊實,口感頗佳。醬油潰赤身鮮美且富有血色,足見非常新鮮,搭配醬油更能突顯其風味。中拖羅口感滑嫩,油脂均衡。蛇腹拖羅即近肚腩位置,油脂豐富,口感極佳。海膽類有赤海膽,甜味是無與倫比的。黃海膽相對較淡
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住喺元朗幾十年,未有為意「寿司の神 」這間高級日本食店,市區朋友特地約我這個元朗人過來一試,在此用過15品Omakase套餐後($888/位),發現自己真是有眼不識「寿司の神 」!
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前菜先以酸汁水雲藻清新開胃,酸汁的搭配提升雲藻的鮮味。茶碗蒸口感細膩,和濃郁的雞蛋香氣讓人感到舒適。伴葉有麵鼓蒜頭,蒜香四溢,而牛蒡的脆嫩與醬油的鹹香相互融合,口感層次豐富。
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正式來到主菜,首先有新鮮的北海道帆立貝,搭配岩鹽和柚子皮,能夠突出貝類甜美,清新的柚子香氣也能提振味覺。緊接的兵庫縣珍蠔,其奶油質感和鮮味非常突出,適合喜愛海鮮的食客。
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緊接有一輪刺身上場:深海池魚油脂豐富,口感滑順,燒製後的風味更加濃郁。而鰤魚是腩位,肉質肥美。新鮮的鯖魚色澤紅潤,能夠感受到海洋的鮮味不會腥。甜蝦的甜美,上有蝦膠,並以香脆米餅承托,製作工藝精緻。而安康魚肝作汁煮,魚肝的甜味與醬油的鹹香搭配得宜,十分獨特。
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壽司方面,先有金目鯛,肉質緊實,口感頗佳。醬油潰赤身鮮美且富有血色,足見非常新鮮,搭配醬油更能突顯其風味。中拖羅口感滑嫩,油脂均衡。蛇腹拖羅即近肚腩位置,油脂豐富,口感極佳。海膽類有赤海膽,甜味是無與倫比的。黃海膽相對較淡,但仍有其獨特的鮮味。
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在「寿司の神 」享用Omakase,展示了日本料理的精髓,期間師傅一直仔細介紹,可以讓食客了解更多,真的值得一試!
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寿司の神 
元朗馬田路20-30B安寧大廈地下7號舖
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2024-08-29 337 views
店名: 寿司の神 地址: 元朗馬田路20-30B安寧大廈地下7號舖 豐年路站出口,行5分鐘環境: 4.5/5價錢: 4/5味道: 4.5/5一直聽元朗嘅朋友講有一間食omakase好出名🍣除咗前菜總共有15貫刺身或壽司,值得一提廚師介紹得超級詳細👍🏻呢間一直係人氣餐廳🆙座位大概有八個,建議你哋如果嚟之前最好提早book定位啦⚠️Omakase$880醬油漬牛蒡、味噌蒜頭漬、薑片每人附一碟配菜前菜❤️❤️❤️❤️水雲醋配搭七色芝麻食落去味道微酸,夠晒開胃🙌🏻黑松露茶碗蒸蒸蛋熱辣辣🥚,啱啱新鮮蒸好!配搭黑松露,蒸蛋滑身,內有貝柱、紅板魚蛋✨刺身❤️❤️❤️❤️❤️兵庫縣生蠔生蠔好有鮮味,大大隻,配特製啫喱,多一陣酸味👍🏻深海池魚係白身魚,口感順滑鮮甜,腥味唔重!值得一試❣️青魚紅色嘅部分表示新鮮,冇腥味❌再搭配薑蔥醬💯獅魚即係成年油甘魚,表面燒過味道更出❗️呢個推薦呀!汁煮鮟魚肝慢煮後口感軟嫩,而且汁煮得好入味,魚肝吸滿甜甜醬汁😍壽司❤️❤️❤️❤️❤️甜蝦有兩隻大大嘅甜蝦,再配上蝦膏醬,呢款醬汁係餐廳自家製,用蝦頭蝦身熬煮🦐拖羅魚蓉鍋巴自家製將壽司飯🍚曬乾3至4日後 炸成香脆鍋巴,再配上拖羅魚蓉好match❤️金目雕用燙傷
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店名: 寿司の神

地址: 元朗馬田路20-30B安寧大廈地下7號舖
豐年路站出口,行5分鐘

環境: 4.5/5
價錢: 4/5
味道: 4.5/5

一直聽元朗嘅朋友講有一間食omakase好出名🍣除咗前菜總共有15貫刺身壽司,值得一提廚師介紹得超級詳細👍🏻呢間一直係人氣餐廳🆙座位大概有八個,建議你哋如果嚟之前最好提早book定位啦⚠️

Omakase
$880

醬油漬牛蒡、味噌蒜頭漬、薑片
每人附一碟配菜

前菜❤️❤️❤️❤️

水雲醋配搭七色芝麻
食落去味道微酸,夠晒開胃🙌🏻

黑松露茶碗蒸
蒸蛋熱辣辣🥚,啱啱新鮮蒸好!配搭黑松露,蒸蛋滑身,內有貝柱、紅板魚蛋✨

刺身❤️❤️❤️❤️❤️
兵庫縣生蠔
生蠔好有鮮味,大大隻,配特製啫喱,多一陣酸味👍🏻

深海池魚
係白身魚,口感順滑鮮甜,腥味唔重!值得一試❣️

青魚
紅色嘅部分表示新鮮,冇腥味❌再搭配薑蔥醬💯

獅魚
即係成年油甘魚,表面燒過味道更出❗️呢個推薦呀!

汁煮鮟魚肝
慢煮後口感軟嫩,而且汁煮得好入味,魚肝吸滿甜甜醬汁😍

壽司❤️❤️❤️❤️❤️
甜蝦
有兩隻大大嘅甜蝦,再配上蝦膏醬,呢款醬汁係餐廳自家製,用蝦頭蝦身熬煮🦐

拖羅魚蓉鍋巴
自家製將壽司飯🍚曬乾3至4日後 炸成香脆鍋巴,再配上拖羅魚蓉好match❤️

金目雕
用燙傷做法,先用熱水🔥處理再用凍水,魚皮更爽口

醬油漬赤身
呢個係吞拿魚🐟背脊嘅部位,浸完豉油啫喱後,味道會更濃郁👍🏻

中拖羅
有魚味,油脂感重,食落去好新鮮😚

大拖羅
魚味好重,入口即溶❗️油脂香味更加重🙈

北海道銀鱈魚
熟嘅銀鱈魚食得多,生嘅刺身就未食過,食落去比較滑身🙌🏻

赤海膽
顏色偏橙,係馬糞海膽嘅一種,味道偏甜👍🏻

腦天
一條魚只有兩嚿肉,呢個部位比較罕有,配上柚子胡椒🍊

白海膽
要食咗呢一款海膽先,海膽味冇咁重,但係食到最後都有啲回甘🤫

麵豉湯
食晒咁多款壽司刺身,最後梗係要飲埋麵豉湯,入面有海帶,腐皮,唔會偏鹹。最重要佢係熱辣辣🔥

甜品❤️❤️❤️❤️❤️
焙茶布甸加紅豆蓉
茶味重🍵亦都唔會偏甜,布甸好滑,最底亦都有偏濃嘅茶香,一定要刮到落底食‼️
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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123
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2024-08-28 280 views
今次過嚟水準同埋食材比以前更加高同埋吸引,感覺上菜式多咗,仲有海膽做主題😝$880 我食咗15樣嘢😦入面仲有埋赤海膽白海膽🤤真係估你唔到🙌🏼最後係食到飽晒咁樣走🤰🫃1. 黑松露茶碗蒸 (又香又滑)2.北海道帶子,加咗岩鹽。3. 日本兵庫縣生蠔 🦪4. ⁠深海池魚(白身魚,油份重)5. ⁠青魚(紅色表示新鮮,冇腥味,薑蔥醬)6. ⁠獅魚(成年油甘魚,表面燒過更出)7. ⁠甜蝦蝦膠配鍋巴加蝦膏醬 (味道似食緊龍蝦😎)8.汁煮鮟鱇魚肝(橙色係脂肪,油脂感10分豐富)9. 金目雕壽司(燙傷做法,先用水再凍水,魚皮更爽口)10.醬油漬赤身(浸完豉油啫喱,吞拿魚嘅背脊味道會更濃郁)11. 中拖羅(有魚味又有油香味)12.北海道銀鱈魚(比較滑身)13. 赤海膽(馬糞海膽入邊比較甜嘅一種,所以顏色都比較橙)14. 蛇腹拖羅(五日熟成,魚味好重,甜味好好,可以慢慢咀嚼品嚐)15. 腦天(一條魚的0.5% ,配上柚子胡椒,再加燒過)16.白海膽(回甘味比較重,10分好食😍,兩件海膽其實都係超甜,高水準發揮)17.焙茶布甸加紅豆蓉 (茶味重得來唔會苦,布甸好滑味道調得啱啱好,完美嘅作結👌🏻)其實我都幫襯咗幾
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今次過嚟水準同埋食材比以前更加高同埋吸引,感覺上菜式多咗,仲有海膽做主題😝$880 我食咗15樣嘢😦入面仲有埋赤海膽白海膽🤤真係估你唔到🙌🏼最後係食到飽晒咁樣走🤰🫃

1. 黑松露茶碗蒸 (又香又滑)
2.北海道帶子,加咗岩鹽。
3. 日本兵庫縣生蠔 🦪
4. ⁠深海池魚(白身魚,油份重)
5. ⁠青魚(紅色表示新鮮,冇腥味,薑蔥醬)
6. ⁠獅魚(成年油甘魚,表面燒過更出)
7. ⁠甜蝦蝦膠配鍋巴加蝦膏醬 (味道似食緊龍蝦😎)
8.汁煮鮟鱇魚肝(橙色係脂肪,油脂感10分豐富)
9. 金目雕壽司(燙傷做法,先用水再凍水,魚皮更爽口)
10.醬油漬赤身(浸完豉油啫喱,吞拿魚嘅背脊味道會更濃郁)
11. 中拖羅(有魚味又有油香味)
12.北海道銀鱈魚(比較滑身)
13. 赤海膽(馬糞海膽入邊比較甜嘅一種,所以顏色都比較橙)
14. 蛇腹拖羅(五日熟成,魚味好重,甜味好好,可以慢慢咀嚼品嚐)
15. 腦天(一條魚的0.5% ,配上柚子胡椒,再加燒過)
16.白海膽(回甘味比較重,10分好食😍,兩件海膽其實都係超甜,高水準發揮)
17.焙茶布甸加紅豆蓉 (茶味重得來唔會苦,布甸好滑味道調得啱啱好,完美嘅作結👌🏻)
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其實我都幫襯咗幾年,第一次見佢做到咁優惠,好值得去試吓又或者一試再試🤣✔️🉐

📍寿司の神 (元朗)
元朗馬田路20-30B安寧大廈地下7號舖
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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就快轉新工作,當然要獎勵一下自己😆來到最多隱世小店的元朗,和朋友去試試壽司之神的廚師發板!果然是物超所值~廚師介紹得超級詳細!餐牌有三個價錢,我們選了中間價的$880 ,除了前菜,有15貫刺身或壽司,刺身的數量佔了了一半,好驚喜!🥢配菜醬油漬牛蒡、味噌蒜頭漬、薑片🥢前菜海藻酸酸微微夠晒開胃🥢黑松露蒸蛋配搭勁香黑松露,蒸蛋夠滑,內有貝柱、紅板魚蛋、蟹柳🥢帆立貝刺身配岩鹽、柚子皮,清新得來又帶點層次🥢兵庫縣生蠔生蠔好有鮮味,配特製啫喱,好清新🥢深海池魚油分比較重,新鮮美味🥢龜之手第一次吃,又名鬼爪螺,食落爽甜🥢青魚見到呈紅色狀態,代表好新鮮,配薑蔥食我也是第一次,落會好滋味🥢鰤魚即是成年的油甘魚,碧晒啲油出嚟,吃的部分是背位,食落魚味超更濃🥢安康魚乾食落油脂味比較重🥢窩巴同蝦膏醬配甜蝦石樂鍋巴脆卜卜,鮮甜美味的蝦配蝦醬,鹹甜分明🥢金木鯛配醬油漬,食落比較黏口似啫喱🥢中拖羅赤身食落油分比較重,吃的部分是近肚腩的拖羅,熟成了七日呢🥢老天原來是吞拿魚個天靈蓋個肉仔🥢赤海膽好鮮味!果然是馬糞海膽入面最甜的海膽🥢白海膽食落有回甘,味道較清,作為收結很適合🥢麵豉湯🥢柚子雪芭帶有柚子皮,食落清爽回甘
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就快轉新工作,當然要獎勵一下自己😆
來到最多隱世小店的元朗,和朋友去試試壽司之神的廚師發板!果然是物超所值~廚師介紹得超級詳細!
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餐牌有三個價錢,我們選了中間價的$880 ,除了前菜,有15貫刺身壽司刺身的數量佔了了一半,好驚喜!

🥢配菜
醬油漬牛蒡、味噌蒜頭漬、薑片
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🥢前菜海藻
酸酸微微夠晒開胃

🥢黑松露蒸蛋
配搭勁香黑松露,蒸蛋夠滑,內有貝柱、紅板魚蛋、蟹柳
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🥢帆立貝刺身
配岩鹽、柚子皮,清新得來又帶點層次
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🥢兵庫縣生蠔
生蠔好有鮮味,配特製啫喱,好清新

🥢深海池魚
油分比較重,新鮮美味

🥢龜之手
第一次吃,又名鬼爪螺,食落爽甜

🥢青魚
見到呈紅色狀態,代表好新鮮,配薑蔥食我也是第一次,落會好滋味

🥢鰤魚
即是成年的油甘魚,碧晒啲油出嚟,吃的部分是背位,食落魚味超更濃

🥢安康魚乾
食落油脂味比較重
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🥢窩巴同蝦膏醬配甜蝦
石樂鍋巴脆卜卜,鮮甜美味的蝦配蝦醬,鹹甜分明

🥢金木鯛
配醬油漬,食落比較黏口似啫喱

🥢中拖羅
赤身食落油分比較重,吃的部分是近肚腩的拖羅,熟成了七日呢
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🥢老天
原來是吞拿魚個天靈蓋個肉仔

🥢赤海膽
好鮮味!果然是馬糞海膽入面最甜的海膽

🥢白海膽
食落有回甘,味道較清,作為收結很適合

🥢麵豉湯

🥢柚子雪芭
帶有柚子皮,食落清爽回甘
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-08-19
Dining Method
Dine In
Spending Per Head
$968 (Lunch)
Recommended Dishes
  • 金目鯛
  • 油甘魚
  • 鯖魚
  • 甜蝦
  • 海膽
  • 拖羅
Level4
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0
呢間OMAKASE係元朗已經開咗11年 重新裝修咗3年 但入到去感覺好似新開嘅咁店內有2位師傅 同時間最多可以容納12位客人LUNCH有2個OMAKASE SET揀 最貴果個15品睇返OpenRice上年係$1180 依加$880真係好抵🤩另一個LUNCH SET係壽司13慣 $480 2個SET都送先付 茶碗蒸 味增湯 同甜品🥢刺身七品•🦪兵庫縣真蠔蠔身雖小但蠔肉飽滿 海水味蠔味甜味配合平均 尾調滲出濃厚蠔味 •🐟深海池魚白身魚味偏淡 油脂厚 魚油甘香細膩 入口質感爽脆 非常欣賞佢哋自家調配嘅柚子胡椒 味偏鹹而不遮蓋柚子香同胡椒嘅辛辣 正好填補白身魚味淡嘅部分👍🏻•🦭鰤魚偏大嘅油甘魚 味道會偏濃D•🦐富山灣白蝦由十幾隻小白蝦組成 配上窩巴 窩巴嘅鹹味更提升蝦嘅鮮味•🐚燒帶子帶子先用醬油浸過 之後燒更有焦香味&食落更有層次•🐠鯖魚中間見紅先代表新鮮 幾個鐘頭後就會氧化口味改良配重味嘅薑蔥&芝麻油亦正好填補鯖魚刺身味淡的缺失👍🏻•🐡鮟鱇魚乾橙色代表脂肪 有脂肪食落會覺得肥D同油香D師傅用浸煮嘅方法 配上甜甜哋嘅秘方醬汁 口感會更加細滑🥢壽司八品•🍣金目鯛類似大眼雞 師傅用拖身方法處理 •
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呢間OMAKASE係元朗已經開咗11年 重新裝修咗3年
但入到去感覺好似新開嘅咁
店內有2位師傅 同時間最多可以容納12位客人


LUNCH有2個OMAKASE SET揀 最貴果個15品
睇返OpenRice上年係$1180 依加$880真係好抵🤩
另一個LUNCH SET係壽司13慣 $480
2個SET都送先付 茶碗蒸 味增湯 同甜品
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🥢刺身七品
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•🦪兵庫縣真蠔
蠔身雖小但蠔肉飽滿
海水味蠔味甜味配合平均
尾調滲出濃厚蠔味
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•🐟深海池魚
白身魚味偏淡 油脂厚
魚油甘香細膩 入口質感爽脆
非常欣賞佢哋自家調配嘅柚子胡椒
味偏鹹而不遮蓋柚子香同胡椒嘅辛辣
正好填補白身魚味淡嘅部分👍🏻
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•🦭鰤魚
偏大嘅油甘魚 味道會偏濃D
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•🦐富山灣白蝦
由十幾隻小白蝦組成 配上窩巴
窩巴嘅鹹味更提升蝦嘅鮮味
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•🐚燒帶子
帶子先用醬油浸過
之後燒更有焦香味&食落更有層次
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•🐠鯖魚
中間見紅先代表新鮮 幾個鐘頭後就會氧化
口味改良配重味嘅薑蔥&芝麻油
亦正好填補鯖魚刺身味淡的缺失👍🏻
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•🐡鮟鱇魚乾
橙色代表脂肪 有脂肪食落會覺得肥D同油香D
師傅用浸煮嘅方法 配上甜甜哋嘅秘方醬汁
口感會更加細滑


🥢壽司八品

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•🍣金目鯛
類似大眼雞 師傅用拖身方法處理
•🍣赤身
吞拿魚嘅背 先用醬油浸過 味道會稍微偏酸
•🍣中拖羅
呢個係熟成咗5日嘅中托羅
•🍣銀雪魚
北海道嚟嘅深海魚 同冰鮮嘅白雪魚不同
•🍣大拖羅
雪花紋好靚 入口即溶回味無窮🤤
•🍣腦天
吞拿魚嘅天靈蓋😵我第一次聽
但師傅話出面應該好常見
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•🍣赤海膽
馬糞海膽分赤海膽&黃海膽
赤海膽顏色偏橙 味道濃厚 而黃海膽味道會偏淡
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•🍣白海膽
經常聽到白海膽
其實就係因受精而顏色變淺嘅紫海膽
肉質嫩滑而水分重 夏天限定


佢哋呢度所有嘅醬汁都係自家調配
包括醬油都用咗3種醬油再調製而成
唔係就咁叫現成貨 每個細節都係好用心去做嘅

泊車方面對面馬路就有錶位或者泊隔離屋苑
而DINNER SET嘅價錢都只係貴$100
行入少少佢哋鋪租平D我哋都可以食平DD☺️
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2024-08-19 333 views
高質嘅✨Omakase✨唔多尤其是喺元朗, 呢間真係值得推介俾大家,Lunch 嘅Omakase $880 /per head 😉✨頭盤就有 ✨水雲醋配搭七色芝麻 黑松露蒸蛋- 黑松露同蒸蛋漬物-醬油漬牛蒡 子薑 大蒜真蠔🦪酸汁啫喱,啲蠔超新鮮又夠肥配埋個酸汁好開胃⭐️之後有幾種唔同嘅🍣魚生刺身壽司/甜蝦同埋海膽壽司, 最吸引我嘅就係佢哋嘅拖羅❤️不得了,睇到佢嘅光澤同紅潤就知道係超級靚貨😍海膽壽司就兩種唔同品種嘅海膽,兩款我都好鍾意夠creamy又有海膽嘅甜味🤗食完壽司之後就飲返碗麵豉湯夠熱辣辣亂下個胃當然唔少得🍧🍨🍦🍮🍡甜品啦, 🫘紅豆焙茶布甸作為尾聲, 底部裏邊係焙茶味嘅布甸甘甘地又好香濃, 配合埋上面嘅紅豆真係好夾🥰食物質素勁高質而且服務又超級好,喺元朗區真係勁難搵到😜
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高質嘅✨Omakase✨唔多尤其是喺元朗, 呢間真係值得推介俾大家,Lunch 嘅Omakase $880 /per head 😉
✨頭盤就有 ✨
水雲醋配搭七色芝麻
黑松露蒸蛋- 黑松露同蒸蛋
漬物-醬油漬牛蒡 子薑 大蒜
真蠔🦪酸汁啫喱,啲蠔超新鮮又夠肥配埋個酸汁好開胃⭐️
之後有幾種唔同嘅🍣魚生刺身壽司/甜蝦同埋海膽壽司, 最吸引我嘅就係佢哋嘅拖羅❤️不得了,睇到佢嘅光澤同紅潤就知道係超級靚貨😍
海膽壽司就兩種唔同品種嘅海膽,兩款我都好鍾意夠creamy又有海膽嘅甜味🤗
食完壽司之後就飲返碗麵豉湯夠熱辣辣亂下個胃
當然唔少得🍧🍨🍦🍮🍡甜品啦, 🫘紅豆焙茶布甸作為尾聲, 底部裏邊係焙茶味嘅布甸甘甘地又好香濃, 配合埋上面嘅紅豆真係好夾🥰
食物質素勁高質而且服務又超級好,喺元朗區真係勁難搵到😜
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中午來到 寿司の神 (元朗) 🍣🥢 店內座位可容納10 - 11人。J覺得 Lunch Omakase $880 物超所值!是日滿足!🥰 特別欣賞是日午市呢個價錢食到令人回味的汁煮鮟鱇魚肝、霜降大拖羅、吞拿魚腦天,又食到2款海膽!有鮮甜赤海膽之外,仲有成本較高的白海膽!😍👍是日MVP : 自家熬製蝦膏醬📝 Omakase (Lunch) $880 / per head❇️ 開胃配菜 : 醬油漬牛蒡、味噌蒜頭漬、薑片❇️ 慢煮鴨胸水雲醋物鴨胸肉質軟嫩,醋汁調味醒胃之餘又唔會太酸❇️ 黑松露茶碗蒸以黑松露醬點綴,茶碗蒸內有貝柱、紅板魚蛋、蟹柳❇️ 兵庫縣真蠔配酸汁蠔肉脆嫩飽滿,自家制酸汁味道酸酸鹹鹹❇️ 鬼爪螺近似貝類的肉質口感和鹹鮮淡甜,唔蘸海鹽都夠味❇️ 鯖魚配自家再調味薑蔥新鮮唔腥,肉質實淨啖啖肉❇️ 醬油漬帆立貝味道鹹鮮❇️ 鰤魚腩配七色芝麻肉質爽口,溫厚魚脂香,口感會少少似拖羅❇️ 拖羅魚蓉鍋巴將壽司飯曬乾3至4日後炸成自家製香脆鍋巴❇️ 汁煮鮟鱇魚肝鮟鱇魚肝慢煮後口感更軟嫩滑溜,質感似好柔滑的雪糕,而且汁煮得好入味!魚肝吸滿甜甜醬汁,入口完全唔腥❇️ 金目鯛魚味淡甜❇️ 醬油漬赤身 漬得入味❇️ 北海道
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中午來到 寿司の神 (元朗) 🍣🥢 店內座位可容納10 - 11人。


J覺得 Lunch Omakase $880 物超所值!是日滿足!🥰 特別欣賞是日午市呢個價錢食到令人回味的汁煮鮟鱇魚肝、霜降大拖羅、吞拿魚腦天,又食到2款海膽!有鮮甜赤海膽之外,仲有成本較高的白海膽!😍
👍是日MVP : 自家熬製蝦膏醬



📝 Omakase (Lunch) $880 / per head


❇️ 開胃配菜 : 醬油漬牛蒡、味噌蒜頭漬、薑片


❇️ 慢煮鴨胸水雲醋物
鴨胸肉質軟嫩,醋汁調味醒胃之餘又唔會太酸


❇️ 黑松露茶碗蒸
以黑松露醬點綴,茶碗蒸內有貝柱、紅板魚蛋、蟹柳


❇️ 兵庫縣真蠔配酸汁
蠔肉脆嫩飽滿,自家制酸汁味道酸酸鹹鹹


❇️ 鬼爪螺
近似貝類的肉質口感和鹹鮮淡甜,唔蘸海鹽都夠味


❇️ 鯖魚配自家再調味薑蔥
新鮮唔腥,肉質實淨啖啖肉


❇️ 醬油漬帆立貝
味道鹹鮮


❇️ 鰤魚腩配七色芝麻
肉質爽口,溫厚魚脂香,口感會少少似拖羅


❇️ 拖羅魚蓉鍋巴
壽司飯曬乾3至4日後炸成自家製香脆鍋巴


❇️ 汁煮鮟鱇魚肝
鮟鱇魚肝慢煮後口感更軟嫩滑溜,質感似好柔滑的雪糕,而且汁煮得好入味!魚肝吸滿甜甜醬汁,入口完全唔腥


❇️ 金目鯛
魚味淡甜


❇️ 醬油漬赤身
漬得入味


❇️ 北海道銀鱈魚
肉質滑身爽口帶魚油香


❇️ 根室赤海膽
好濃郁的鮮甜回甘!


❇️ 霜降大拖羅
好肥美!霜降魚油脂甘香鮮美,入口即化,無筋


❇️ 吞拿魚腦天配柚子胡椒
頭部天靈蓋肉,魚脂油分好豐富!入口即化,濃郁魚脂香爆發!


❇️ 甘海老配蝦膏醬
將甘海老剁成半蝦膠狀,配以大量蝦頭及蝦殼熬製2天的自家製蝦膏醬!濃縮精華極甘甜鮮味!超濃郁蝦鮮香!


❇️ 平川水產白海膽
與未受精的赤海膽相比,白海膽鮮甜味道淡而清雅帶海水回甘


❇️ 味噌湯
味道偏甘甘鹹鹹


❇️ 柚子雪葩
雪葩質感軟稠,味道清新,磨上柚子皮增添甘香

_______________

寿司の神 (元朗)
元朗馬田路20-30B安寧大廈地下7號舖

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元朗有好多出名嘅omakase 今次嚟試試寿司の神餐廳門面簡潔 好有神秘感裝潢日式簡約風 用咗木系吧檯店員同壽司師傅都好友善Lunch omakase有兩款 揀咗15品 $880水雲醋 - 水雲醋配搭七色芝麻 夠晒滑漏 酸酸地好開胃黑松露蒸蛋 - 黑松露同蒸蛋好夾 仲有帶子蟹柳漬物 - 醬油漬牛蒡 子薑 大蒜兵庫縣真蠔 - 酸汁啫哩帶出咗蠔嘅鮮味 蠔肉飽滿濃郁刺身深海池魚 - 首先食咗白身魚先 表皮燒咗逼咗啲油份出嚟好香 食落好爽口鯖魚 - 青魚好新鮮 配搭薑蔥減輕咗魚腥味燒帶子 - 帶子用豉油醃咗再燒 外層燒得好焦香 外脆內嫩 鮮甜獅魚 - 魚味濃郁 面頭灑上七色芝麻脆卜卜甜蝦 - 甜蝦打成蝦膠 令到口感更黏 底下鋪上鍋巴 面頭林上蝦醬 口感層次好豐富汁煮鮟鱇魚肝 - 好厚肉 口感嫩滑細膩壽司金目鯛壽司 - 食落好爽口鮮甜 北海道銀鱈魚 - 肉質細嫩 好滑身兩款赤海膽 - 赤海脆顏色好橙 甜味香濃醬油赤身 - 醬油嘅鹹香令到赤身嘅鮮甜更加突出 魚味濃郁中拖羅 - 咬落好軟滑 好甘香熟成蛇腹拖羅 - 油份好豐富入口即溶 腦天 - 吞拿魚天靈蓋嘅部位 口感嫩滑 配搭柚子胡椒麵豉湯焙茶布甸
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元朗有好多出名嘅omakase 今次嚟試試寿司の神
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餐廳門面簡潔 好有神秘感
裝潢日式簡約風 用咗木系吧檯
店員同壽司師傅都好友善
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Lunch omakase有兩款 揀咗15品 $880
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水雲醋 - 水雲醋配搭七色芝麻 夠晒滑漏 酸酸地好開胃
黑松露蒸蛋 - 黑松露同蒸蛋好夾 仲有帶子蟹柳
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漬物 - 醬油漬牛蒡 子薑 大蒜
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兵庫縣真蠔 - 酸汁啫哩帶出咗蠔嘅鮮味 蠔肉飽滿濃郁

刺身
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深海池魚 - 首先食咗白身魚先 表皮燒咗逼咗啲油份出嚟好香 食落好爽口
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鯖魚 - 青魚好新鮮 配搭薑蔥減輕咗魚腥味
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燒帶子 - 帶子用豉油醃咗再燒 外層燒得好焦香 外脆內嫩 鮮甜
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獅魚 - 魚味濃郁 面頭灑上七色芝麻脆卜卜
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甜蝦 - 甜蝦打成蝦膠 令到口感更黏 底下鋪上鍋巴 面頭林上蝦醬 口感層次好豐富
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汁煮鮟鱇魚肝 - 好厚肉 口感嫩滑細膩


壽司
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金目鯛壽司 - 食落好爽口鮮甜 
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北海道銀鱈魚 - 肉質細嫩 好滑身
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兩款赤海膽 - 赤海脆顏色好橙 甜味香濃
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醬油赤身 - 醬油嘅鹹香令到赤身嘅鮮甜更加突出 魚味濃郁
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中拖羅 - 咬落好軟滑 好甘香
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熟成蛇腹拖羅 - 油份好豐富入口即溶 
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腦天 - 吞拿魚天靈蓋嘅部位 口感嫩滑 配搭柚子胡椒
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麵豉湯
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焙茶布甸 - 面頭配上紅豆 焙茶味道好香濃 底部嘅焙茶味道更加濃郁 整體好有層次
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2024-03-23 870 views
Onion Soup :The rich broth is infused with the delicate sweetness of caramelized onions, creating a depth of flavor that is simply divine. Served piping hot with a scattering of green onions on top, this soup is the perfect way to start your meal and whet your appetite for the culinary delights that follow.Tuna Tataki:The lightly seared tuna is impeccably seasoned and served with a zesty ponzu sauce, creating a perfect balance of savory and tangy notes. Each bite is a revelation, with the tender
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Onion Soup :
The rich broth is infused with the delicate sweetness of caramelized onions,
 creating a depth of flavor that is simply divine. Served piping hot 
with a scattering of green onions on top, this soup is the perfect way 
to start your meal and whet your appetite for the culinary delights that
 follow.
Tuna Tataki:
The lightly seared tuna is impeccably seasoned and served with a

 zesty ponzu sauce, creating a perfect balance of savory and tangy 
notes. Each bite is a revelation, with the tender tuna practically 
melting in your mouth. Paired with crisp greens, this dish is a 
refreshing palate cleanser that leaves you wanting more.

 saury sushi:The saury, with its rich, oily texture, 

melts in your mouth, leaving behind a burst of oceanic freshness. Each 
piece is meticulously prepared, with the rice perfectly seasoned and the
 fish sliced to perfection. The subtle notes of soy sauce and wasabi 
elevate the experience, leaving you craving for more.
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Date of Visit
2024-03-11
Dining Method
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Type of Meal
Tea