33
4
2
Level2
22
0
2019-06-20 534 views
喺中環搵間高質素既日式餐廳食sushi食魚生飯並唔難, 有好多都食物水準高兼且價錢唔貴, 但今次梨到呢間魚有魚味, 真係令人失望......一行幾個同事梨到, 無人主動Serve我地, 水都無杯...餐廳唔算大, 當日lunch time亦唔算多人, 但我地叫左幾次落單都叫我地等陣, 我叫左個角切魚生飯, 份量唔算多, 食完後唔會有好飽既感覺....雖然個set包埋前菜, 蒸蛋, 味噌湯同埋甜品..但係呢個set連加一要差不多HK$200, 真心唔值, 因為亦都唔係特別好食我地幾個同事一齊落單, 但竟然可以有其中三位等左20分鐘先上到個魚生飯, 追第一次時, waitress話整緊..再追第二次佢先話漏左單....waitress亦唔會主動加水, 基本上無咩服務可言...所以唔會再有下次了!! 
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喺中環搵間高質素既日式餐廳食sushi食魚生飯並唔難, 有好多都食物水準高兼且價錢唔貴, 但今次梨到呢間魚有魚味, 真係令人失望......
一行幾個同事梨到, 無人主動Serve我地, 水都無杯...餐廳唔算大, 當日lunch time亦唔算多人, 但我地叫左幾次落單都叫我地等陣, 我叫左個角切魚生飯, 份量唔算多, 食完後唔會有好飽既感覺....雖然個set包埋前菜, 蒸蛋, 味噌湯同埋甜品..但係呢個set連加一要差不多HK$200, 真心唔值, 因為亦都唔係特別好食


我地幾個同事一齊落單, 但竟然可以有其中三位等左20分鐘先上到個魚生飯, 追第一次時, waitress話整緊..再追第二次佢先話漏左單....waitress亦唔會主動加水, 基本上無咩服務可言...所以唔會再有下次了!! 
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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
2019-06-03
Waiting Time
20 Minutes (Dine In)
Spending Per Head
$200 (Lunch)
Level3
56
0
2019-05-28 647 views
Lunch 友人請食飯去了位於擺花街的魚有魚味黎之前已經經Openrice book 左位待應好快安排我地入座前菜由茶碗蒸、漬物同沙律菜組成主食方面我們分別點了刺身8貫和角切魚生飯角切魚生飯內分別有玉子、牛油果、三文魚子、八爪魚、蘿蔔壽司8貫分別有海膽、鰻魚、玊子、帆立貝等最後以甜品結束係中環黎講環境算合格但午市時間入座率得2成可能係價位太貴所導致食材方面亦未見太特別中環咁多好野食下次未必會再選擇呢到
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Lunch 友人請食飯
去了位於擺花街的魚有魚味
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黎之前已經經Openrice book 左位
待應好快安排我地入座

前菜由茶碗蒸、漬物同沙律菜組成
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主食方面我們分別點了刺身8貫和角切魚生飯
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角切魚生飯內分別有玉子、牛油果、三文魚子、八爪魚、蘿蔔
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壽司8貫分別有海膽、鰻魚、玊子、帆立貝等
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最後以甜品結束

係中環黎講
環境算合格
但午市時間入座率得2成
可能係價位太貴所導致
食材方面亦未見太特別
中環咁多好野食
下次未必會再選擇呢到
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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
2019-05-28
Dining Method
Dine In
Spending Per Head
$260 (Lunch)
Level4
140
0
2019-04-29 897 views
今日同事生日,一齊食好d,揀左去擺花街魚有魚味食omakase,要左8貫壽司加烏冬。壽司每件都好新鮮,連海膽都有,加埋沙律,燉蛋,湯烏冬,仲有甜品,比想像中飽亦好滿足!
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今日同事生日,一齊食好d,揀左去擺花街魚有魚味食omakase,要左8貫壽司加烏冬。壽司每件都好新鮮,連海膽都有,加埋沙律,燉蛋,湯烏冬,仲有甜品,比想像中飽亦好滿足!
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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
Dining Method
Dine In
Level3
31
0
2019-04-01 1052 views
轉來上環返工一段日子了,每天午餐都要煩惱吃什麼🤔,剛好這幾天收到一份傳單是這店新開張的優惠價午餐,我這個吃飯方面的窮人多數在正價後就不會來了~ 我就決定特價被取消前盡快來享受一下🤩~ 這間店舖的餐具真的好漂亮😍 前菜的蒸蛋讓我先暖暖胃再吃沙律補充每日人體所需的纖維,主食的壽司🍣鮮甜味美,普通女生吃這8件壽司應該剛剛好,但對於前世餓死的我來說絕對是不夠飽啦⋯⋯ 但這種價錢吃這麼好的貨式也不該有不夠飽的怨言嘛⋯⋯ 而且這特價餐還附上甜品,都可算是滿足了🤗 離開時見到劉鑾鴻夫婦送的開幕花,這間店舖的來頭應該不少😏~
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轉來上環返工一段日子了,每天午餐都要煩惱吃什麼🤔,剛好這幾天收到一份傳單是這店新開張的優惠價午餐,我這個吃飯方面的窮人多數在正價後就不會來了~ 我就決定特價被取消前盡快來享受一下🤩~ 這間店舖的餐具真的好漂亮😍 前菜的蒸蛋讓我先暖暖胃再吃沙律補充每日人體所需的纖維,主食的壽司🍣鮮甜味美,普通女生吃這8件壽司應該剛剛好,但對於前世餓死的我來說絕對是不夠飽啦⋯⋯ 但這種價錢吃這麼好的貨式也不該有不夠飽的怨言嘛⋯⋯ 而且這特價餐還附上甜品,都可算是滿足了🤗 離開時見到劉鑾鴻夫婦送的開幕花,這間店舖的來頭應該不少😏~
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2 likes
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54 views
2 likes
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前菜
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壽司
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壽司
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壽司
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甜品:  雪糕
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23 views
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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
2018-03-05
Dining Method
Dine In
Type of Meal
Lunch
Recommended Dishes
前菜
壽司
壽司
壽司
甜品:  雪糕
Level3
30
0
2019-02-25 862 views
公司請食飯,揀左中環既高級日本菜~本身每個定食set 包左蒸蛋,湯,沙律,主菜同甜品~蒸蛋好熱好滑,沙律都唔錯有我鐘意食既蛋黃醬,湯就偏咸,太濃味~黎到主菜,本人叫左 sushi set (包烏冬),total 有10件壽司,每件都新鮮好好食~可惜太細件,比平時出去食既壽司再細件d ,所以好快食完同唔夠飽~另外,熱食既湯烏冬OK,無咩特別~甜品有抹茶味既mochi,幾特別幾好食~Overall 本人覺得分量偏少,價錢略貴,但味道不錯,或者可以選擇點其他刺身飯,應該會吃得比較飽~
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公司請食飯,揀左中環既高級日本菜~本身每個定食set 包左蒸蛋,湯,沙律,主菜同甜品~蒸蛋好熱好滑,沙律都唔錯有我鐘意食既蛋黃醬,湯就偏咸,太濃味~黎到主菜,本人叫左 sushi set (包烏冬),total 有10件壽司,每件都新鮮好好食~可惜太細件,比平時出去食既壽司再細件d ,所以好快食完同唔夠飽~另外,熱食既湯烏冬OK,無咩特別~甜品有抹茶味既mochi,幾特別幾好食~Overall 本人覺得分量偏少,價錢略貴,但味道不錯,或者可以選擇點其他刺身飯,應該會吃得比較飽~
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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
Dining Method
Dine In
Level4
106
1
2019-01-14 954 views
Summary: the taste of fish indeed- tremendous value for an omakase sushi lunch. If you’ve never had a serious sushi meal, this is the place to start. Wonderful sushi chefs who cater to clients while maintaining balance and variety in their menu. Highly recommended (for lunch at least!)My friend had been building this place up for me for weeks – a proper omakase sushi meal for under HKD 500? Seems too good to be true even for lunch. Located on Lyndhurst Terrace above Lee Lo Mei, at first glance i
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Summary: the taste of fish indeed- tremendous value for an omakase sushi lunch. If you’ve never had a serious sushi meal, this is the place to start. Wonderful sushi chefs who cater to clients while maintaining balance and variety in their menu. Highly recommended (for lunch at least!)

My friend had been building this place up for me for weeks – a proper omakase sushi meal for under HKD 500? Seems too good to be true even for lunch. 

Located on Lyndhurst Terrace above Lee Lo Mei, at first glance it’s another decent Japanese restaurant in a city full of them. Among its tables however is an 8-10 seat sushi counter which should be far more prominent. 

Here’s the lunch menu – look at the variety!
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I can’t speak for the other sets, but I can’t imagine they compare with the sushi omakase. Anyway, as my friend had been there before, the sushi chef prepared our toppings according to what he thought she’d like. It was about only about 60% the same as the couple next to us who also ordered the omakase i.e. the sets are quite customized. I was impressed by the variety and balance of white/red/shining fish/others in just a 10-piece set.

Here’s what we had 

Flounder (Hirame)– one of my personal favourites, flounder subtly oozes umami, though this one was a relatively bland– still enjoyable

Octopus – prepared with yuzu and salt – light, chewy and refreshing

Sayori (Halfbeak) – great shining fish sushi, but I prefer the fishier varieties hohoho

Akagai – great texture but missing some characteristic ocean flavor (perhaps not from Japan?)

Kuruma ebi – my favorite piece of the meal – massive Japanese shrimp half-boiled so you get the chewiness of raw shrimp with the sweetness of cooked shrimp. Delicious 
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Kanpachi (amberjack)– excellent as usual

Kinki (Channel Rockfish) – seared with a blowtorch (aburi) with a piece of its own liver, it’s incredibly decadent and rich. I’d never tried this before 
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Otoro – I try to hate it but you can’t deny it’s delicious 

Uni – massive helping and wonderfully ocean-y and sweet

Engawa (flounder fin) marinated in homemade garlic soy sauce and flame broiled, served wrapped with nori. It’s as delicious as it looks but I thought the marination was a bit too strong (kinda salty), though the nori helped to balance it out 
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Negitoro hand roll – I almost look forward to the end of the omakase so I get my negitoro hand roll – this one did not disappoint – diced toro, leeks and takuan pickles mixed with sesame and wrapped in seaweed. Perfectly balanced and the pickles really work, both for the crunch and the subtle tartness 
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Along with the sushi you get an excellent chawanmushi, a pretty typical salad and miso soup, and warabimochi for dessert. 

I usually don’t review lunch meals because I think dinner is a truer expression of a restaurant (for better or worse), but this was too good not to advertise. If you enjoy sushi but don’t want to pay 1k for a meal, make it a point to treat yourself to Sakana no Aji’s omakase lunch.
(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
Date of Visit
2019-01-12
Dining Method
Dine In
Spending Per Head
$500 (Lunch)
Recommended Dishes
  • Omakase sushi lunch set
Level4
316
0
2018-12-13 1095 views
是晚與好友一同來到中環的「魚有魚味」日本料理店。我們坐在壽司吧位,點了$1300的廚師發板,就看到師傅開始為我們磨上新鮮秋葵。創意十足及非常開胃的兩款前菜:是日的薄切刺身配酸汁啫喱:五款刺身,其中最愛就是秋刀魚了!配上薑蓉蔥花很美味喔!最驚喜莫過於季節料理。第一次試白子,也很少會把它做成天婦羅,外脆內軟很出色!酢物:到壽司了!剝皮魚好好吃,油份十足!筋子很有口感,配上脆身的紫菜實在美味!海膽軍艦由兩款品種做成,鮮甜得很呢!因為我不吃鮑魚,所以師傅就準備了右口魚邊。微微燒過,魚油一直留在口中,太棒了!最後還有期待已久的江戶前甜蛋!質感就好想綿綿的蛋糕,又甜又鹹,超有蛋香。最後,來個清甜的日本蜜瓜,水份和甜度都超水準的!這次廚師發辦的確值得一試喔!
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是晚與好友一同來到中環的「魚有魚味」日本料理店。我們坐在壽司吧位,點了$1300的廚師發板,就看到師傅開始為我們磨上新鮮秋葵。
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創意十足及非常開胃的兩款前菜:
腐皮啫喱, 赤貝, 甜蝦
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鮟鱇魚肝
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是日的薄切刺身配酸汁啫喱:
左口魚薄切刺身配酸汁啫喱
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左口魚薄切刺身配酸汁啫喱
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五款刺身,其中最愛就是秋刀魚了!配上薑蓉蔥花很美味喔!
北海道馬糞海膽
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鰤魚
51 views
1 likes
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剝皮魚, 甜蝦, 海膽, 黑魚子
27 views
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剝皮魚, 甜蝦, 海膽, 黑魚子
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1 likes
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秋刀魚磯邊卷
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1 likes
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中拖羅, 大拖羅, 紫蘇
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最驚喜莫過於季節料理。第一次試白子,也很少會把它做成天婦羅,外脆內軟很出色!
白子天婦羅
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白子天婦羅
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酢物:
蜜柑啫喱
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壽司了!剝皮魚好好吃,油份十足!
金目鯛
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針魚
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剝皮魚
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筋子很有口感,配上脆身的紫菜實在美味!
筋子
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筋子
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筋子
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海膽軍艦由兩款品種做成,鮮甜得很呢!
海膽軍艦
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喜之次
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因為我不吃鮑魚,所以師傅就準備了右口魚邊。微微燒過,魚油一直留在口中,太棒了!
右口魚邊
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右口魚邊
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1 likes
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最後還有期待已久的江戶前甜蛋!質感就好想綿綿的蛋糕,又甜又鹹,超有蛋香。
江戶前甜蛋
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江戶前甜蛋
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豆乳鮫魚湯
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最後,來個清甜的日本蜜瓜,水份和甜度都超水準的!這次廚師發辦的確值得一試喔!
夕張蜜瓜
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夕張蜜瓜
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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
Date of Visit
2018-11-20
Dining Method
Dine In
Dining Offer
Tasting Event
Recommended Dishes
腐皮啫喱, 赤貝, 甜蝦
鮟鱇魚肝
左口魚薄切刺身配酸汁啫喱
左口魚薄切刺身配酸汁啫喱
北海道馬糞海膽
鰤魚
剝皮魚, 甜蝦, 海膽, 黑魚子
剝皮魚, 甜蝦, 海膽, 黑魚子
秋刀魚磯邊卷
中拖羅, 大拖羅, 紫蘇
白子天婦羅
白子天婦羅
蜜柑啫喱
金目鯛
針魚
剝皮魚
筋子
筋子
筋子
海膽軍艦
喜之次
右口魚邊
右口魚邊
江戶前甜蛋
江戶前甜蛋
夕張蜜瓜
夕張蜜瓜
Level4
2018-12-06 3228 views
人大了,事務及牽掛都越來越多,生活再不似以往的可愛單純;雖有親愛家人及慈愛天父支持引領,有時還是會有點累,有點累。感恩我們一家天生都是不折不扣的吃貨,遇上甚麼困難愁煩也好,來頓美食也就樂了!今天,分享中環 魚有魚味 鮮味滿載的一頓~ 「唔怕生壞命,最怕改壞名」,在香港經營食肆,取名真的重要啊!「魚有魚味」的名字十分易記,也表達了用料的優質與新鮮,加上身邊食友推崇備至,一來就放心讓廚師為我們打點一切,即管來頓 Omakase 廚師發辦晚餐好了~ 大家胃口好得很,都選了$1,300的 Omakase,內容包括前菜、薄切刺身、刺身5種、季節料理、酢物、手握壽司7件、碗物及甜品,份量十足,用料也著實新鮮,在中環區來講十分合理。另外店內氣氛滿輕鬆的,大家吃得更寫意愉快,壓力全消! 首道{前菜}是甜蝦赤貝配柚子腐皮,好一款清鮮美妙開胃美物!赤貝於我是有點太鮮,但加上甜蝦、超嫩滑的腐皮及酸汁啫喱,非常合拍同時帶來更豐富的口感,清新得來很好吃。 另一款{前菜}則是鮟鱇魚肝,所謂「西有河豚、東有鮟鱇」,這味道濃滑、質感細膩的鵝肝近親,除了味道引人入勝,也是日本人冬天補品,也體現了餐廳不時不食
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人大了,事務及牽掛都越來越多,生活再不似以往的可愛單純;雖有親愛家人及慈愛天父支持引領,有時還是會有點累,有點累。感恩我們一家天生都是不折不扣的吃貨,遇上甚麼困難愁煩也好,來頓美食也就樂了!今天,分享中環 魚有魚味 鮮味滿載的一頓~

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「唔怕生壞命,最怕改壞名」,在香港經營食肆,取名真的重要啊!「魚有魚味」的名字十分易記,也表達了用料的優質與新鮮,加上身邊食友推崇備至,一來就放心讓廚師為我們打點一切,即管來頓 Omakase 廚師發辦晚餐好了~

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大家胃口好得很,都選了$1,300的 Omakase,內容包括前菜、薄切刺身刺身5種、季節料理、酢物、手握壽司7件、碗物及甜品,份量十足,用料也著實新鮮,在中環區來講十分合理。另外店內氣氛滿輕鬆的,大家吃得更寫意愉快,壓力全消!

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首道{前菜}是甜蝦赤貝配柚子腐皮,好一款清鮮美妙開胃美物!赤貝於我是有點太鮮,但加上甜蝦、超嫩滑的腐皮及酸汁啫喱,非常合拍同時帶來更豐富的口感,清新得來很好吃。

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另一款{前菜}則是鮟鱇魚肝,所謂「西有河豚、東有鮟鱇」,這味道濃滑、質感細膩的鵝肝近親,除了味道引人入勝,也是日本人冬天補品,也體現了餐廳不時不食的精神。

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這晚的{薄切刺身}用上了左口魚,師傅薄透的工刀令人嘖嘖稱奇,當然也是晶瑩剔透的左口魚薄片本身夠新鮮,配以上酸汁啫喱,口味很是清新醒胃。

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輪到{刺身5種}上場,首先是有「油甘魚之王」美譽的鰤魚刺身,此魚肉質甜美、脂膏豐腴,美味曼妙之處,實在令人對「魚有魚味」有了更深刻的體會!

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接著是最能品嚐原始鮮甜、新鮮即開的原個馬糞海膽:金黃色海膽上再舖上吞拿魚蓉及三文魚子,除了美如一朵花,也令鮮甜及滋味再次昇華;能夠一人獨霸整個海膽,感覺真的太幸福了!

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再來是粒貝,個人從來沒有太愛貝類的味道,但就為那新鮮爽脆感傾到,加上恰到好處的柚子及檸檬汁,味道是不錯的~

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不時不食,幸福的我們又有師傅即席製作的秋刀魚作卷;新鮮當造就是不一樣,豐腴油潤的秋刀魚只需簡單配以木魚、紫蘇,已經非常好吃,難得份量又足,吃得超滿足的~

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最後還可同時享有中拖羅及大拖羅,太邪惡了!師傅將兩款拖羅以紫菜包起,新鮮遞到食客面前,一咬之下滿腔的脂香、魚香併發,同時又有紫菜的脆及紫蘇的清新,真是太迷人了!

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我們實在非常幸福,這晚的{季節料理}竟有白子天婦羅!食色性也,蛋白質豐富、質感又極其細滑的精巢,更是老饕極致的追求;以天婦羅方式呈現,有著外脆內嫩的迷人口感,點上少許抹茶鹽更加美味!

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吃完天婦羅突然飽了大半,還好師傅安排了清甜可喜的蜜柑啫喱作為{酢物},吃完小休一會,又有戰鬥力繼續完成之後的{手握壽司7件}。

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打頭陣就是個人甚為喜愛、粉嫩味鮮的金目鯛壽司,襯以微酸梅醬及小巧芽蔥相當美味,那壽司飯也鬆緊有致味道上佳。接著的針魚壽司也口感清爽,十分討喜~

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然後來到平日較少見的筋子壽司:筋子其實也是三文魚子,但魚子仍包裹在稀薄的魚卵膜中,可說是最原汁原味的吃法!味道鮮而不腥,略帶鹹味,口感有點似魚子醬,非常特別~

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驚喜陸續有來,這就是以剝皮魚、自身魚肝,加上蔥製成的剝皮魚壽司。剝皮魚肉質爽彈帶點韌性,味道清甜,加上魚肝後多了一份甘香,份外美味吸引!

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大家都是愛肝之徒,所以對接下來的喜之次配魚肝壽司,又是喜愛不得了!喜之次素有深海紅寶石的美譽,本身已經非常好吃,;這次加上自身魚肝,更加邪惡又美味~

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肚子已經很飽,但師傅不放過我:接著的右口魚邊壽司,經輕炙處理以帶出魚油的甘香,達至入口即溶的效果,凡夫俗女如的又怎能抗拒呢?

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最後一款壽司是九州鮑魚壽司,磯煮鮑魚自是鮮甜入味好吃,另一邊壽司飯配上鮑魚肝醬,那份纏綿濃郁又是令人欲罷不能,只好通通收納進肥腩裡去了!

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終於完成壽司環節,大家馬上得到江戶前甜蛋獎勵!說是甜蛋,其實是以蝦肉加上魚肉和蛋來焗製,所以味道份外豐富鮮香,質感又彈潤,非常可口呢~

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這晚的{碗物}是豆乳鰆魚湯,好喜歡口感軟滑如年糕的濃縮豆乳,配上鮮甜鰹魚湯、輕炙過的鰆魚以及菠菜,是個清鮮美好的結尾。

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還未,最後尚有甜蜜迷人的夕張蜜瓜作為{甜品}呢,太心滿意足了!就是這樣,點點滴滴的鮮美回憶,將一週的煩心事通通挪去,只留下唯一懸念:幾時可以再訪呢?

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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
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Date of Visit
2018-11-22
Dining Method
Dine In
Level4
2018-12-02 338 views
Work hard, eat hard, play hard... 這樣的人生才精彩!所以,努力工作之後,我許多時會去吃好的。 對灶神集團的餐廳一向有好感,因此揀了來中環的魚有魚味,吃一頓豐盛的Omakase。 有人提議開瓶 Sake,我樂意奉陪。按店員推薦,選來這枝月之玉響,酒身比較乾爽,味不太甜,配壽司刺身也很合適。 開端固然是清新的東西,腐皮啫喱細滑醒胃,甜蝦跟赤貝兩種可同的口感,令這道前菜層次感更豐富。 接著的鮟鱇魚肝,清爽而幼滑,同樣清新。 再來是幾款刺身,先係薄切的左口魚邊,晶瑩剔透,真的很薄身,將之捲起,連同酸汁啫喱齊放入口,美味。 鰤魚現在正合時宜,粉嫩的顏色吸引,質感油潤但不失咬口,對口胃的。 粒貝鮮味十足,片片爽口,但唔會韌得像吃口香糖,以微酸的檸汁引出鮮味,很恰當的做法。 這晚的秋刀有夠肥美,用來做卷物,自然不會失禮,兩件瞬間便我殲滅。 中拖羅夾著大拖羅,兩份不同的口感,喜歡佢加入紫蘇葉,味道平衡得更合我心意。 有人很怕吃白子,不過天婦羅的做法相信會令大家較易接受?外脆而內裡柔滑,個人從不抗拒,即使不沾任何外物調味,已經足以滿足到我。而沾些抹茶鹽,又有另一番滋味。
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Work hard, eat hard, play hard... 這樣的人生才精彩!所以,努力工作之後,我許多時會去吃好的。

對灶神集團的餐廳一向有好感,因此揀了來中環的魚有魚味,吃一頓豐盛的Omakase。

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有人提議開瓶 Sake,我樂意奉陪。按店員推薦,選來這枝月之玉響,酒身比較乾爽,味不太甜,配壽司刺身也很合適。

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開端固然是清新的東西,腐皮啫喱細滑醒胃,甜蝦跟赤貝兩種可同的口感,令這道前菜層次感更豐富。

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接著的鮟鱇魚肝,清爽而幼滑,同樣清新。

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再來是幾款刺身,先係薄切的左口魚邊,晶瑩剔透,真的很薄身,將之捲起,連同酸汁啫喱齊放入口,美味。

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鰤魚現在正合時宜,粉嫩的顏色吸引,質感油潤但不失咬口,對口胃的。

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粒貝鮮味十足,片片爽口,但唔會韌得像吃口香糖,以微酸的檸汁引出鮮味,很恰當的做法。

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這晚的秋刀有夠肥美,用來做卷物,自然不會失禮,兩件瞬間便我殲滅。

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中拖羅夾著大拖羅,兩份不同的口感,喜歡佢加入紫蘇葉,味道平衡得更合我心意。

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有人很怕吃白子,不過天婦羅的做法相信會令大家較易接受?外脆而內裡柔滑,個人從不抗拒,即使不沾任何外物調味,已經足以滿足到我。而沾些抹茶鹽,又有另一番滋味。

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吃點清新的蜜柑啫喱間一間場後,已準備好吃壽司了。

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先來平時常吃到的金目鯛,米飯唔會散,亦不致死實實,師傅以開胃的梅子醬及芽蔥來作點綴,清新醒胃。

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師傅在爽身的針魚上劃幾刀,令口感更柔軟,面頭掃少少醬油,好吃。

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山筋子壽司,沒有經醃過,取其鮮味,簡單以紫菜包裹著來食就好。

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握至圓圓的沙猛壽司,勝在撈埋自身的魚肝,令香氣提升。

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然而,論及甘香,個人更欣賞接下來的喜之次。Kinki,大家應該唔會陌生。爽口的肉質,配埋魚肝,大感滿足。

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有左口魚,也不要走漏右口魚,經火灸過,多一份油香。

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最後一件壽司,係鮑魚。但個人認為鮑魚並不是主角,鮑魚肝醬撈飯才是重點。

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焗蛋的口感特別,雖不是首次品嚐,也依然喜歡。

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食完壽司刺身,飽了十成,但唔能夠放過這碗豆乳鮫魚湯,重點落在口感似 年糕的豆乳身上,蠻特別的。

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師傅安排了夕張蜜瓜作是晚的終結,日本的生果,甜美程度無須懷疑。
(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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Dine In
Level4
802
8
Omakase這回事,真的是百吃不厭,每一次都有新驚喜,而且每一次的沖擊都不一樣,叫我不得不為Omakase而著迷。這次我就相約三五知己來這邊吃吃看,一邊品嚐著師傅為我們炮製的菜式,一邊聊著這陣子的鎖事,好不快樂。今次的Omakase有前菜、薄切刺身、刺身五種、季節料理、酢物、手握壽司七件、碗物、甜品,$1300的Omakase價錢也合理。 先來喝一口Dry一點的Sake,相當易入口,邊吃刺身邊喝這瓶Sake,真的是人生一大樂事。 腐皮啫喱配赤貝甜蝦這道前菜,我還是第一次吃到。腐皮沾上了酸汁啫喱以後,略帶酸酸的味道也蠻有趣的。赤貝跟甜蝦十分爽甜,幾種食材一同放入口,味道豐富之餘,酸汁啫喱讓人愈吃愈開胃的,像在喚醒胃部,提醒我快將有美食來到。 經過烹調的鮟鱇魚肝,口感棉棉的,感覺十分細膩。味道方面,鮮甜味美。每次都覺得鮟鱇魚肝細細一份就已經滿足,這邊的鮟鱇魚肝就份量剛剛好。 左口魚邊實在是每次Omakase都不可或缺的刺身,淡淡的味道,加入酸汁啫喱及紫蘇葉以後,儘管是淡淡的左口魚邊都會突然有明顯的鮮味。 鰤魚即是大種的油甘魚,作為季節性的魚類,這片鰤魚刺身相當肥美,每
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Omakase這回事,真的是百吃不厭,每一次都有新驚喜,而且每一次的沖擊都不一樣,叫我不得不為Omakase而著迷。這次我就相約三五知己來這邊吃吃看,一邊品嚐著師傅為我們炮製的菜式,一邊聊著這陣子的鎖事,好不快樂。今次的Omakase有前菜、薄切刺身刺身五種、季節料理、酢物、手握壽司七件、碗物、甜品,$1300的Omakase價錢也合理。
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先來喝一口Dry一點的Sake,相當易入口,邊吃刺身邊喝這瓶Sake,真的是人生一大樂事。
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腐皮啫喱配赤貝甜蝦這道前菜,我還是第一次吃到。腐皮沾上了酸汁啫喱以後,略帶酸酸的味道也蠻有趣的。赤貝跟甜蝦十分爽甜,幾種食材一同放入口,味道豐富之餘,酸汁啫喱讓人愈吃愈開胃的,像在喚醒胃部,提醒我快將有美食來到。
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經過烹調的鮟鱇魚肝,口感棉棉的,感覺十分細膩。味道方面,鮮甜味美。每次都覺得鮟鱇魚肝細細一份就已經滿足,這邊的鮟鱇魚肝就份量剛剛好。
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左口魚邊實在是每次Omakase都不可或缺的刺身,淡淡的味道,加入酸汁啫喱及紫蘇葉以後,儘管是淡淡的左口魚邊都會突然有明顯的鮮味。
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鰤魚即是大種的油甘魚,作為季節性的魚類,這片鰤魚刺身相當肥美,每次吃鰤魚都會覺得很滿足的,今次亦不例外。魚身色澤紅潤,脂肪的紋理也蠻明顯的,入口感覺相當鮮味,油香充斥在口腔之中。
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海膽這回事,每隻海膽的味道均略有不同,很靠師傅為我們所選擇的食材。今次這北海道馬糞海膽,在我來說的話,加一點點師傅即磨的芥茉的話,味道會再鮮甜一點。
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看著師傅整的時候先切粒,再加入檸檬汁拌勻再加入柚子皮,把粒貝的鮮甜味帶出。爽甜的粒貝讓人吃過翻尋味。
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這個時候的秋刀魚依然肥美,秋刀魚中間加入紫蘇葉,並以紫菜包裹著秋刀魚卷,不但減膩,而且增添味道的層次。
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在品嚐Omakase的時候,拖羅是其中一款我會十分期待的刺身,師傅今次就以中拖羅夾大拖羅一同呈現在我們面前。兩者加起來有種漸變的感覺,就是先吃到中拖羅那貼近赤身的質感,之後就慢慢吃到油感高的大拖羅,師傅在兩款拖羅中間加入紫蘇葉,油膩感大減,味道更為突出。
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這個時候來點點醃漬,Refresh一下。
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天婦羅吃得多,白子天婦羅倒是第一次,師傅準備了綠茶鹽放在天婦羅旁邊,好讓我們吃的時候沾上點點來品嚐。淨食白子天婦羅的話,味道十分淡,加入綠茶鹽以後,味道鹹香多了。再者,白子天婦羅因為有香脆的外層,本把來滑得過分的白子的質地略略改變,變得更美味。
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接著來一客蜜柑啫喱,用作清新口腔之用,把剛才吃過的刺身跟天婦羅的味道清去。讓味蕾可以準備下一輪的享受。
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金目鯛加入梅醬及芽蔥,金目鯛油油的感覺真好,帶點點咬口,配合上梅醬跟牙蔥,味道十分豐富,而且略減油膩感,不錯。
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針魚屬於高級刺身用魚,魚身有帶點點銀光閃爍,淨食是淡淡的魚味,加入蔥以後,把魚的鮮味突出,令人一吃難忘。
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生筋子是沒有去除三文魚卵巢薄膜的三文魚卵,食落有點點煙韌,還有陣陣魚油的香味。這是沒有醃過的三文魚子,入秋時的生筋子是最甜最肥美的,今次這件生筋子壽司正正是吃這食材最佳的時節。
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沙猛壽司用上魚本身的肝去做醬汁,食落也蠻鮮甜的,而且油分很多。師傅就是利用魚的肝臟來提升壽司鮮甜的魚味。再者,師傅在壽司上加入點點小菊花的花瓣,使壽司略帶清甜味道,更為可口。
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喜之次是珍貴的魚類,紅紅的外表讓人躍躍欲試,每次食喜之次,都會感到相當興奮,那種獨有的香味叫人不能抗拒。每年的秋冬及初春都是喜之次的盛產之時,這時候它的養分特別好,脂肪特別多,肉質更為鮮味。魚肉上面是喜之次的肝臟,這個肝贓為整件壽司帶來濃濃的魚香。入口時,喜之次的味道跟它的肝臟的味道在口腔之中瀰漫著,讓人捨不得這味道散去。
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輕輕用火灼過的右口魚邊壽司,一句說到尾:「魚油味極重鮮甜至極」,重得叫人喜歡。怎麼美味的就只有一口而已,要是可以多吃幾件右口魚邊壽司的話就好了。
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最後一件壽司是九州鮑魚,輕輕煮過的鮑魚十分爽甜鮮味,加入鮑魚肝醬,味道十分鮮甜鹹香,叫人愈吃愈開懷。
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接近這頓Omakase的尾聲,來兩件小焗蛋,師傅用上江戶前雞蛋,在蛋入面加入魚、蝦來炮製焗蛋,把鮮甜的味道加入蛋之中,令整件焗蛋食落味道更為豐富及吸引。
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這邊的湯物是豆乳鰆魚湯,魚湯鮮甜就一定的了,不得不提的是豆乳,師傅自家製豆乳,以豆漿濃縮而製成,質感有點像年糕的,豆味極重,可卻沒有加入任何相類似的中介食材去把豆乳弄成這種質感,這點我是相當驚喜的,我一口氣就把整個湯喝下去了。
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最後來一件水果就為這頓Omakase畫上圓滿的句號。
(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
Spending Per Head
$1430 (Dinner)
Level4
2018-11-25 352 views
中環擺花街8號相信老饕們必定不會陌生!內有數間灶神集團的型格食店,如我十分芳喜歡的李好味便是其一!不過今次食豪啲啲去同集團的日本餐廳魚有魚味 Sakana No Aji吃豐富的Omakase! 有喜歡小酌的好友在一於點來枝越乃雪椿月之玉響來嘆嘆,清酒入口芳醇絕對是醉人之味道! 選了$1300的廚師發辦套餐包有以下8道菜式,前菜、薄切刺身、刺身5種、季節料理、酢物、手握壽司7件、碗物及甜品,個人認為收費十分合理,當然還要看服務及食物質素才可下定論!第一道前菜是甜蝦赤貝配柚子腐皮,是道鮮滑微酸開胃之物! 甜蝦赤貝帶上雙重口感,配合滑捋捋腐皮絕不會難吃! 另一款前菜是我喜歡的鮟鱇魚肝,有海底鵝肝之稱的鮟鱇魚肝口感細滑,而且沒有鵝肝那麼重的膩感呢! 薄切刺身的主角是左口魚,晶瑩剔透加上略帶粉嫩的色澤迷人非常,特配了醒神清香的酸汁啫喱!味道清爽亦富質感挺不錯! 緊接著的5色刺身以鰤魚刺身打頭陣!鰤魚肉質比普通細油甘魚腴盈肥美得多,魚肉色澤紅彤而白色的脂肪細紋則散佈平均,入口滑溜柔軟油潤得來很有嚼頭,而且還帶濃郁鮮甜魚香味道! 新鮮即開原個馬糞海膽色澤金黃亮麗,廚師說每個海膽也有獨特
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中環擺花街8號相信老饕們必定不會陌生!內有數間灶神集團的型格食店,如我十分芳喜歡的李好味便是其一!不過今次食豪啲啲去同集團的日本餐廳魚有魚味 Sakana No Aji吃豐富的Omakase!
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有喜歡小酌的好友在一於點來枝越乃雪椿月之玉響來嘆嘆,清酒入口芳醇絕對是醉人之味道!
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選了$1300的廚師發辦套餐包有以下8道菜式,前菜、薄切刺身刺身5種、季節料理、酢物、手握壽司7件、碗物及甜品,個人認為收費十分合理,當然還要看服務及食物質素才可下定論!第一道前菜是甜蝦赤貝配柚子腐皮,是道鮮滑微酸開胃之物!
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甜蝦赤貝帶上雙重口感,配合滑捋捋腐皮絕不會難吃!
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另一款前菜是我喜歡的鮟鱇魚肝,有海底鵝肝之稱的鮟鱇魚肝口感細滑,而且沒有鵝肝那麼重的膩感呢!
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薄切刺身的主角是左口魚,晶瑩剔透加上略帶粉嫩的色澤迷人非常,特配了醒神清香的酸汁啫喱!味道清爽亦富質感挺不錯!
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緊接著的5色刺身以鰤魚刺身打頭陣!鰤魚肉質比普通細油甘魚腴盈肥美得多,魚肉色澤紅彤而白色的脂肪細紋則散佈平均,入口滑溜柔軟油潤得來很有嚼頭,而且還帶濃郁鮮甜魚香味道!
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新鮮即開原個馬糞海膽色澤金黃亮麗,廚師說每個海膽也有獨特的味道,我這個又真係非常*獨特*呢!!!
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再來是爽口鮮味的粒貝,擁有自然亮澤的光芒口感爽脆而不韌,配以酸甜清香的柚子及檸檬來提鮮,是我喜歡的口感和味道!
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再來是以當造的秋刀魚作卷,簡單的配襯木魚、紫蘇,已教油潤肥美的秋刀魚足以艷壓群芳!
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最後有肉帛相纏的中、大拖羅聯手出動!齊用脂肪來溶化我們的饞嘴,更以一片幽香的第三者紫蘇葉緊緊俘虜我們心!
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經歴了那麼纏綿的一刻!必須以清爽之漬物來間一間場!
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再來迎接白子天婦羅,從來是白子粉絲的我當然喜上眉梢,不太透薄的外層包裹質感柔滑豐腴的白子,個人認為沾上抹茶鹽同享用風味更佳,而且白子含豐富營養非常補身所以我還是喜歡的!
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吃過重口味的料理廚師送上香而不太甜的蜜柑啫喱,讓大家味蕾清新一番來迎接7色壽司
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先來是粉紅嬌嫩的金目鯛,以酸微微的梅醬和香口的芽蔥來襯托,配以軟糯的壽司飯譜出既煙韌又清鮮的美味組合。
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針魚則是口感清爽的美味小魚,魚肉晶瑩剔透用來製作也是可口之物!!
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而接力有驚喜的筋子壽司,平時吃的大多都是經醃製處理過的,而這份則是原汁原味的奉上!
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新鮮的筋子壽司主要吃的是鮮味,偶發清香的筋子口感黏黏的我喜歡喔!
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這件波形壽司是以剝皮魚、自身魚肝及蔥來炮製而成,調和後黏綿又甘香非常可口!
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再來是矜貴的喜之次壽司,配上自身的魚肝徒添惹味,喜之次肉質香嫩彈牙魚香出衆,難怪配得上深海紅寶之美名!
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來個前後呼應接近壽司環節尾聲來件右口魚邊壽司,右口魚邊經輕輕炙過後帶出魚油的甘香,入口即溶或許這是整夜的高潮耶! 說到高潮即刻想起車爸爸,大家咪心邪啊我意思是車爸爸最愛吃右口魚邊壽司咋!!
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壓軸一份是九州鮑魚壽司,特別地將鮑魚、壽司飯、鮑魚肝醬分開奉上,磯煮鮑魚入味香甜軟彈不韌淨吃滋味不已,配粉甘香濃的鮑魚肝醬和壽司飯同吃則更加和味!
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這一刻送來江戶前甜蛋,以蝦肉加上魚肉和蛋來焗製,鹹甜交錯香濃中帶出鮮香,質感潤澤可口好味道!
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碗物是豆乳鰆魚湯,鰆魚即是鮫魚也輕炙過後入口焦香富魚味,墊底的濃縮豆乳口感黏軟得像年糕般很特別,配合鰹魚湯同嚐十分順喉!


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而這夜甜品是多汁的夕張蜜瓜,果香清新甜度自然總教人喜歡的!!
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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
Date of Visit
2018-11-22
Dining Method
Dine In
Type of Meal
Dinner
Level4
最近忙碌得不可開交,真的很問問自己 ‘到底可以去到幾盡?’有時候覺得凡是別人拜托的事情,很想很想通通都答應,就是當overload的話那會是好事情嗎?最近便到了中環的一間Omakase放鬆放鬆。從店名也可知 ‘魚有魚味’是玩味十足的,可是大可放心,其出品的Omakase menu可是玩味十足的,十分豐富的,$1300已包括前菜、薄切刺身、刺身5種、季節料理、酢物、手握壽司7件、碗物和甜品/ 時令水果 前菜前菜的擺盤已是很美,包括了赤雞南蛮漬釀番茄、伊達卷、蟹肉伴鮮湯葉、松針黑豆,光是賣相已見和風的陣陣優雅。 薄切刺身左口魚/酸汁啫喱以魚味本質偏淡身的左口魚,加以開胃的酸汁,是恰到好處的。 刺身5種秋刀魚看見這熟悉的排位令人想起了那些年在田舍家所吃的秋刀魚,在口腔內散發着獨特的魚油香氣。 厚岸生蠔有光澤而混有點海水味的生蠔,肥大肉厚,最適合就是一口吃下了。 石垣貝加入了青檸汁和柚子皮的石垣貝,是爽脆的。 大拖羅吃這種日式廚師發板,其中一個最期待的環節該是是吃大拖羅! 以紫菜包裹淡粉紅色的它和紫蘇葉,灑上海鹽,好滿足呢! 季節料理雞肉南瓜饅頭相對而言,個人覺得這道是平實的。 酢物梅酒啫
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最近忙碌得不可開交,真的很問問自己 ‘到底可以去到幾盡?’有時候覺得凡是別人拜托的事情,很想很想通通都答應,就是當overload的話那會是好事情嗎?最近便到了中環的一間Omakase放鬆放鬆。

從店名也可知 ‘魚有魚味’是玩味十足的,可是大可放心,其出品的Omakase menu可是玩味十足的,十分豐富的,$1300已包括前菜、薄切刺身刺身5種、季節料理、酢物、手握壽司7件、碗物和甜品/ 時令水果
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前菜
前菜的擺盤已是很美,包括了赤雞南蛮漬釀番茄、伊達卷、蟹肉伴鮮湯葉、松針黑豆,光是賣相已見和風的陣陣優雅。
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薄切刺身
左口魚/酸汁啫喱
以魚味本質偏淡身的左口魚,加以開胃的酸汁,是恰到好處的。
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刺身5種
秋刀魚
看見這熟悉的排位令人想起了那些年在田舍家所吃的秋刀魚,在口腔內散發着獨特的魚油香氣。
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厚岸生蠔
有光澤而混有點海水味的生蠔,肥大肉厚,最適合就是一口吃下了。
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石垣貝
加入了青檸汁和柚子皮的石垣貝,是爽脆的。
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大拖羅
吃這種日式廚師發板,其中一個最期待的環節該是是吃大拖羅! 以紫菜包裹淡粉紅色的它和紫蘇葉,灑上海鹽,好滿足呢!
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季節料理
雞肉南瓜饅頭
相對而言,個人覺得這道是平實的。
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酢物
梅酒啫喱/番茄
在進入手卷部分前,先來過過冷河吧,但輕微的酒氣,確是相當refreshing的。
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手握壽司
海膽
如果要說當晚最喜歡的,那就該是這件海膽壽司了,海膽堆成一個小山,入口甘香不苦澀,確是太令人回味了。
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剝皮魚
如果喜歡魚肉的味道濃一點,那便可以選這件剝皮魚,是另一種風味。
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赤睦魚
最特別的該是魚肉的顏色是會漸變的— 由紫色轉粉紅色,入口很滑身,魚油也夠香~
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九州鮑魚
一分為二的鮑魚,分外欣賞師傅的刀工,不可錯過那鮑魚肝醬,伴著食是有加分作用呢。
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江戶前甜蛋
一口分量的甜蛋,質感有點似是小蛋糕,是有口感的。
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碗物
吃過那麼多冷盤,是時候暖暖胃,喝碗熱湯— 竹籤魚清湯,還加以菇菌作調味。
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甜品/ 時令水果
夕張蜜瓜: 以一道日本蜜瓜作結尾,是餘音裊裊的~
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在晚餐後收到友人送上的4款台灣人氣方便麵— 滿漢大餐,紅燒牛肉麵、麻辣鍋牛肉麵、珍味牛肉麵和蔥燒豬肉麵,還是真正有juicy肉粒的,牛肉的話更是用上澳洲和紐西蘭的牛腱肉。


麵質方面是很爽彈的,更是討人喜歡~ 吃後也不怎麼會口渴,在忙碌生活中簡直是恩物,在此特別謝過呢。

魚有魚味
網址: https://s.openrice.com/QrbS0Df4800
地址: 中環擺花街8號2樓
電話: 28966018
(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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Value
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Dine In
Level2
8
0
2018-11-02 197 views
好想食魚生,諗起間餐廳因為之前lunch嚟㗎,已經見咗個晚餐Menu好多選擇最緊要有清酒添果然不負眾望鹽水海膽必食秋刀魚好彈牙啲食物全部好精緻最後仲上咗一個哈密瓜做甜品超甜
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好想食魚生,諗起間餐廳
因為之前lunch嚟㗎,已經見咗個晚餐Menu好多選擇最緊要有清酒添
果然不負眾望
鹽水海膽必食
秋刀魚好彈牙

啲食物全部好精緻
最後仲上咗一個哈密瓜做甜品
超甜
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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
2018-10-11 429 views
吃廚司發辦已經流行到一個地步,18區都總會有一間喺左近。 核心區域與中環區廚師發板大概就如香港的大陸遊客一樣多。 要喺中環區突圍而出,可能要味道很好,可能要走高格調的路線,可能要有非常舒適的環境,但必然的就是價錢註定很高。 碰巧,前排在Instagram看到森美和杜如風介紹一間中環的日本廚司發辦,朋友J先生又剛剛吃完,他說質素很好而且價錢出奇地平,觸發了我的好奇心,想來看過究竟。 本來想去那間sushi kado,但聽番朋友說價錢貴很多,而且明星效應下,最後選擇的是魚有魚味。 星期一的晚上,人不算太多,日本菜如果太多人就有種壓迫感,感覺很好。 坐bar枱是常識吧,唔係食乜廚司發辦。 選了的是$1300 Omakase menu,老實說,我係想像不到整個餐有咁多選擇。 Sake是少不了的,冰了的大吟釀,係welcome drink的首選。 前菜有四種,赤雞南蛮漬釀番茄、伊達卷、蟹肉伴鮮湯葉和松針黑豆,當中最喜歡松針黑豆,令整個前菜高格調得多,伊達卷的淡甜,蟹肉湯濃濃的味道,都令人深刻。 先來個薄切刺身開胃一下,薄片的左口魚添上酸汁啫喱,搶鏡非常,淡淡的魚味和刺激味蕾的酸味,爆
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吃廚司發辦已經流行到一個地步,18區都總會有一間喺左近。

核心區域與中環區廚師發板大概就如香港的大陸遊客一樣多。

要喺中環區突圍而出,可能要味道很好,可能要走高格調的路線,可能要有非常舒適的環境,但必然的就是價錢註定很高。

碰巧,前排在Instagram看到森美和杜如風介紹一間中環的日本廚司發辦,朋友J先生又剛剛吃完,他說質素很好而且價錢出奇地平,觸發了我的好奇心,想來看過究竟。

本來想去那間sushi kado,但聽番朋友說價錢貴很多,而且明星效應下,最後選擇的是魚有魚味。

星期一的晚上,人不算太多,日本菜如果太多人就有種壓迫感,感覺很好。

坐bar枱是常識吧,唔係食乜廚司發辦。

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選了的是$1300 Omakase menu,老實說,我係想像不到整個餐有咁多選擇。

Sake是少不了的,冰了的大吟釀,係welcome drink的首選。

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前菜有四種,赤雞南蛮漬釀番茄、伊達卷、蟹肉伴鮮湯葉和松針黑豆,當中最喜歡松針黑豆,令整個前菜高格調得多,伊達卷的淡甜,蟹肉湯濃濃的味道,都令人深刻。

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先來個薄切刺身開胃一下,薄片的左口魚添上酸汁啫喱,搶鏡非常,淡淡的魚味和刺激味蕾的酸味,爆發魚生的強勁potential。

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後有的刺身有幾種,秋刀魚,深海池魚,厚岸生蠔,石垣貝,大拖羅和毛蟹鵪鶉蛋。

秋刀魚不時不食,十月吃當然是肥美,多口說句整件卷物更完美,嘩,完美,雖然不是最肥美的類型,但係已經油份強又有力。

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深海池魚不用多說,不會有驚喜或有意外,我會覺得不夠新奇。

厚岸生蠔大隻到不行,海鮮的鮮味和蠔的鐵銹味,到處搶你味蕾的灘。

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石垣貝用上青檸汁和柚子皮的調味,又彈牙又爽。

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大拖羅加上紫蘇葉和海鹽,用紫菜包,師傅一俾我就立刻整件放入口,我唔客氣,享受那油份和口感才是王道。

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可愛的毛蟹鵪鶉蛋,上場那刻你估不到他是什麼,吃下去更感新奇,點解毛蟹同鵪鶉蛋會夾,你吃到便知道了。

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中場的季節料理係雞肉南瓜饅頭,我來的目的是刺身,呢個大概我唯一普通欣賞的。

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另外中場奉上梅酒啫喱配番茄,番茄的甜美,我想起了日本北海道栗米的原味。

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壽司時間開始,金目鯛俏俏上場,以梅醬為主調,令人胃口大開。

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淡身的剝皮魚吃得多,這樣上場未試過,這樣的切法和做法令剝皮魚味道更加集中,配合酸度剛好的米飯,更深刻。

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白蝦和鹽水海膽配搭,是北海道附近海洋的最佳產品,加點金箔更加高貴大方得睇。
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燒過的赤睦,係冇得輸的必勝產品,一口吃下最滿足,加上點辣調味,更誘人。
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如果你吃開左口魚,喜歡那個濃味和油份,右口魚邊更適合你,那油香令你更加魂牽夢繫,紫菜包着令你食得冇咁油膩,窩心的選擇。

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九州鮑魚最尾上場,點上在頂的鮑魚肝醬完全有劃龍點睛的效果,那件煙韌的鮑魚,吃得人非常感動。

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結尾的江戶前甜蛋完全係最好的結局,又甜又蛋味洋溢。

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竹籤魚清湯,不是常吃到的麵豉湯,沒有濃烈的收筆,清新。

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以為完左,點知仲有時令的夕張蜜瓜,吃到這裡我覺得$1300係超級物有所值。

通常人人以為明星介紹或吃過的都會是天價,尤其是日本料理,但一如朋友所說,這間魚有魚味的確令我非常驚喜,絕對值得專誠前往,我不祇聞到魚味,而且食到超值的味道。

魚有魚味
中環擺花街8號2樓
(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
2018-10-10
Dining Method
Dine In
Spending Per Head
$1300
Level4
2018-10-08 1783 views
雞有雞味,魚有魚味,在農村講是廢話,但在現今大都市就有意喻,若非新鮮自然,的確可以雞無雞味,魚無魚味! 若要吃到食物的原味,生吃其實是最好的方法,但當然要技巧地處理過,幸好這個世界上有刺身,絕對是偉大的發明,魚的鮮甜,盡在不言中,今晚我們來到中環一間叫做魚有魚味的日本料理店嚐真味。 面積不算細,牆邊位、窗口位、壽司吧位任揀。 我們即點了 $1300 的廚師發板,在中環地段,這個取價實在非常合理,何況項目有這麼多。 *前菜* 赤雞南蛮漬釀番茄、伊達卷、蟹肉伴鮮湯葉、松針黑豆 前菜見心思,四款質感及味道各異的食品,各有千秋。 尤其喜歡釀番茄,美味組合富新鮮感;蛋卷香滑,蟹肉鮮甜。 *薄切刺身* 深海池魚/酸汁啫喱 清甜的深海池魚,一般配薑蔥蓉醋汁,今晩配合酸汁啫喱,酸香激活魚鮮,別有風味! *刺身5種* 厚岸生蠔 白魚之後,馬上送來肥美厚岸生蠔,極之忌廉滑溜的口感,配上酸汁啫喱及薑蔥,越食越開胃,普通錯不了的配搭。 石垣貝 極之肥美的石垣貝,如玉一般油潤,少遇上的好貨色。 被灑上新鮮紫蘇葉及柚子檸檬,點點的果酸,更加激活石垣貝之鮮,非常討好! 秋刀魚 夢寐以求
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雞有雞味,魚有魚味,在農村講是廢話,但在現今大都市就有意喻,若非新鮮自然,的確可以雞無雞味,魚無魚味!

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若要吃到食物的原味,生吃其實是最好的方法,但當然要技巧地處理過,幸好這個世界上有刺身,絕對是偉大的發明,魚的鮮甜,盡在不言中,今晚我們來到中環一間叫做魚有魚味的日本料理店嚐真味。

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面積不算細,牆邊位、窗口位、壽司吧位任揀。

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我們即點了 $1300 的廚師發板,在中環地段,這個取價實在非常合理,何況項目有這麼多。



*前菜*

前菜
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赤雞南蛮漬釀番茄、伊達卷、蟹肉伴鮮湯葉、松針黑豆

赤雞南蛮漬釀番茄、伊達卷、蟹肉伴鮮湯葉、松針黑豆
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前菜見心思,四款質感及味道各異的食品,各有千秋。

赤雞南蛮漬釀番茄
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尤其喜歡釀番茄,美味組合富新鮮感;蛋卷香滑,蟹肉鮮甜。

*薄切刺身*
深海池魚/酸汁啫喱

深海池魚/酸汁啫喱
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清甜的深海池魚,一般配薑蔥蓉醋汁,今晩配合酸汁啫喱,酸香激活魚鮮,別有風味!

*刺身5種*
厚岸生蠔

厚岸生蠔
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白魚之後,馬上送來肥美厚岸生蠔,極之忌廉滑溜的口感,配上酸汁啫喱及薑蔥,越食越開胃,普通錯不了的配搭。

石垣貝

石垣貝
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石垣貝
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極之肥美的石垣貝,如玉一般油潤,少遇上的好貨色。

石垣貝
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被灑上新鮮紫蘇葉及柚子檸檬,點點的果酸,更加激活石垣貝之鮮,非常討好!

秋刀魚

秋刀魚
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夢寐以求的新鮮秋刀魚季節終於等到,今晚當然不能錯過。

秋刀魚
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師傅手起刀落,排列如一片葉的八小件已經準備好,白至紅層層色澤,賞心悅目,雖然未至極度肥美季節,獨特的魚味魚香,豐腴鮮美。



海膽毛蟹肉

海膽毛蟹肉
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海膽毛蟹肉
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海膽毛蟹肉
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兩款極品相配,甘香鮮甜,插上一支紫蘇花,更加美麗。

大拖羅/紫蘇葉/海鹽

大拖羅
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大拖羅/紫蘇葉/海鹽
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大拖羅赤身配,配合紫蘇葉及海鹽的紫菜卷,紫蘇葉的味道非常出眾,平衡同時又特出刺身的豐腴甜美。

*季節料理*
雞肉南瓜饅頭

雞肉南瓜饅頭
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雞肉南瓜饅頭
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富創意幾特別,又靚又美味,尤其我喜歡南瓜的味道,雞肉提味而沒有奪味。

*酢物*
梅酒啫喱/番茄

梅酒啫喱/番茄
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酸甜醒胃,非常適合清洗味蕾,的迎接下一環節的壽司篇。

*手握壽司7件*

金目鯛
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由沾上昆布鹽的金目鯛開始,

剝皮魚
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白蝦
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繼而是剝皮魚、白蝦,全部新鮮美味。

赤睦
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赤睦
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配上梅醬的赤睦,再加上少許檸檬汁,奇妙變化,魚的顏色變得更紅。

馬糞海膽紫菜
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馬糞海膽紫菜壽司,永遠是不敗之作,甘甜無比。

右口魚邊紫菜壽司
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再來一客右口魚邊紫菜壽司,豐腴非常。

九州鮑魚
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九州鮑魚、鮑魚肝醬
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最後的九州鮑魚、鮑魚肝醬配壽司飯,一道比一道精彩。

江戶前甜蛋
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江戶前甜蛋,香甜美味,有些吃蛋糕的感覺。

*碗物*
竹籤魚清湯

竹籤魚清湯
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竹籤魚清湯
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魚肉嫩,菇菌香,十分清甜

*甜品/ 時令水果*
夕張蜜瓜

夕張蜜瓜
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甜蜜、味道一流。
(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
Date of Visit
2018-09-27
Dining Method
Dine In
Spending Per Head
$1430 (Dinner)
Recommended Dishes
石垣貝
石垣貝
秋刀魚
海膽毛蟹肉
大拖羅/紫蘇葉/海鹽
雞肉南瓜饅頭
馬糞海膽紫菜
右口魚邊紫菜壽司
九州鮑魚、鮑魚肝醬