壽司處今村 (Closed)

慶祝結婚周年紀念沒有容許錯誤的空間，這次我們選了「今村」。店內是典型高級廚師發辦的格局，燈光明亮，地方整潔，令人坐得舒服。廚師發辦有兩款選擇，一款是有酒肴(おつまみ)，另一款沒有。我們沒有深究便點了有酒肴那一款，亦點了一枝燒酌。大廚就是今村先生本人，在旁有他的香港人太太協助。今村先生懂得流利廣東話，溝通完全沒問題。所謂不時不食，今村先生只會選擇最時令的食材來設計當晚的菜式。當晚吃了以下的壽司/刺身，每一款都非常鮮美。(還有數款因酒醉而忘了...)大間マグロわさび和え (時令的大間赤身用山葵醃製，味道出奇地和諧)牡丹エビ (牡丹蝦)白子カワハギ(肝醤油)つぶ貝(ごま油)(象拔蚌麻油漬)わかめ (醃海草)天然ホタテ (帶子)箱カニ(ジュレ生姜)蟹子百合根、金目鯛めぬけ(静岡)はだてウニ (北海道函館海膽)余市あん肝(胺康魚肝)和今村先生言談甚歡。知道他三月便會關店去熱海，想品嚐今村先生的手藝便要爭取機會!

一個壽司師傅要對七個客人，且落座時間各不相同，可以想像速度有多麽令人髮指，一個小時過去僅僅吃了三道菜，這樣的情境下，仍舊不停與熟客聊天⋯晚餐有2,300及2,500兩個選項，但比起同類價位餐廳，食材的新鮮程度明顯有所遜色⋯餐廳曾經落錯booking，來到之後發現沒有位置，這樣的壽司餐廳顯然是無法加位，飢腸轆轆只能回去叫外賣，可以想像天壤之別⋯這種價位的餐廳實屬罕見⋯第二次來，發現上次沒有成功知道是一個blessing⋯

早兩星期打去book定星期六1點食lunch,電話都同待應確認有bar枱坐。前一日都收到餐廳電話confirm booking,又再一次確認我地係坐bar枱。 去到當日仲有半個鐘到餐廳，收到侍應電話，話另一枱客坐左我地張枱🙄佢話本身「以為」果枱客唔黎……真係呆左。佢話有張table比你地坐，大佬呀，早兩星期開始已經不下三四次同你地confirm要坐sushi bar…後來佢叫我地1點半去到會有sushi bar，咁我地夾硬係樓下等左半個鐘再上去。上到去，完全無人理過我地，係門口等左15分鐘都無人出黎安排我地坐 或者講聲唔好意思，我book 1點，到1:45pm都完全無人招呼。我同朋友就嬲到打電話問附近其他餐廳有無walk in位，打第一間就有位我地打算走，個侍應聽到我地打電話搵到其他餐廳先走出黎，真係等咁耐先見佢出黎第一次，話5分鐘比枱我地，叫我地入去坐住table等……呀姐，你一早出黎講聲唔好意思，一早安排我地入去坐住等啦🙄依家你你落錯booking呀！我地堅持唔會再等，直接走人！Omakase價錢，垃圾服務質素！野食幾好、師傅有幾勁都無用啦，靠住某名人出左少少名又點？唔係個個都會容

星期六午餐突然想食omakase ，先打電話去呢間餐廳問Walk in 有冇位，聽電話小姐問我幾時可以到，我話而家響sogo 過黎好快，嗰位小姐表示1:30 前到就可以了。我即刻響Sogo 行過去，咁岩佢今日壞lift 等得耐咗，前後5分鐘都無。上到去，師傅啤咗我一眼，然後就話last order 無得食。浪費時間。呢d 咁嘅經營嘅態度，咁樣玩d 客。絕對唔會再試呢間嘢。開曬關，香港好多之前難book 嘅都容易book 咗好多，唔洗食呢間。

I have heard about this sushi restaurant for a while, but until recently was not specifically top of mind. Knowing that it is where local celebrity Anthony Wong picked to visit before leaving HK, we decided to come this Wednesday evening to understand why.Located on Macau Yat Yuen Centre in Causeway Bay, we arrived sharp at 7pm. Entering, the décor is decent, with a traditional sushiya ambience, having a L-shaped hinoki counter seating 11 customers. Chef Imamura and his wife greeted us, with wit

朋友介紹我去食，好彩訂到位。都係佢有咩時間我就要咩時間，俾我book到個lunch. 係日本師傅好好食啊，叫左個$800 嘅lunch set 超滿足！真係好好食食個日世貿火警我仲要遲到45分鐘，但好彩師傅都有繼續整啲好味野我食絕對推介呢間銅鑼灣鮨店，$800 超值 多過12張相 所以係多過12course 大概15好似食嘅都係有心機嘅壽司🍣真係好好食 佢啲熟成👍🏼👍🏼👍🏼安康魚肝低溫煮超級滑溜基本上每一件都好好味，會再返去食

又係一間要早少少book嘅omakase，金村師傅又鐘意飲酒又隨心又玩得😂全部嘢都好好味，encore左2次紫海膽同香箱蟹，白子個汁師傅整得好食，不斷試咗好多酒，開左枝黑龍😍總之成餐飯就好開心好好食會再encore，飽飽

想食omakase，原本諗住去元朗舍利鮨，唔得嘅話再去元朗其他。（因為食過一餐見到有人walk in,可以執雞既種子種落左🤣）但諗到嗰度唔係好多鮨店，都係時間長少少去港島碰吓運氣🥲。無book，衝出門口想係車度先打電話逐間問睇下有無得執雞😂😂😂。想試下未食過既再打啲食過既逐間睇下有無位12點唔係好記得係咪係西隧，打第一間鮨佐瀨無位（黑雨無得去……睇評論又唔令我必去😬，想撞下彩…..無位😂）又好急咁睇電話，睇唔同渠道，第二個電話打俾今村。佢問我幾點到，我話12點半，原來呢間都free ，唔洗等人咁開始；我食到一半仲有人walk in😂 （我估係食過，又係碰吓運氣嘅人）。呢間心大心細，自己執雞lunch，睇關注組見佢［大辣］我反正又食得辣😂😂😂。睇佢啲大辣壽司照會係咁笑，反正我川菜都食到大辣，多wasabi炸嘛😌……呢間真係堅多同好隨心😂。wasabi有某幾件係多，但唔係件件都多。醬油或者其他增加咸味既我又唔覺得呢間好咸。反而係覺得啱啱食完既志魂，試過晏晝同夜晚黎講，係咁多間食過最夠味嘅（夠咸😂）。如果唔夠，我通常食完第一件白身後都係會問人拎豉油……用筷子hi一hi🥲另外個人口味比較難接受

銅鑼灣壽司壽司店的味道各有唔同，各有特色。這裏的特色是只用野生魚跟優質的水，調味少，突出食材優點。お任せ整體非常滿意，特別推薦：海胆 : 青森海胆，最近評價比北海道的海胆好。味道鮮甜，比馬糞海膽淡，但是非常綿滑。鮟肝 : 以低溫煮熟，再除去乾身的部份。入口溶化，非常美味。跟漬物一起吃亦配合。大トロ : 魚的鮮味和油脂比例剛剛好。另外中トロ和漬トロ則魚肉有彈性，更有口感。蛍烏賊茶碗蒸し : 蛍烏賊味道鮮甜香濃。茶碗蒸し蛋汁幼滑，湯底香濃，真材實料。白海老 : 非常鮮甜，蝦肉彈牙。灑上由不同蝦、 蝦殼製成的蝦子粉，味道有層次以前來過一次這裏吃午餐，時間比較趕。今次來吃晚餐，可以吃到更多不同的壽司，又可以和今村師傅聊天，知道更多壽司的知識，很愉快的用餐體驗。

迷惘原來可以形容在食物上，一直有留意這間餐廳，再看到朋友Tsukumi 在媒體上到訪這間日本壽司店，帶着期望再期望的心情去欣賞日本師傅的刀工對食物的執着，原來這份執着是我個人的執着。食物環境價錢只能算是$600的價位，在中環有很多同級數的大師傅，午餐都是800至1000多元，這裏我真是食不到魚的鮮味，或許這是只有日本的人情味，他鄉遇故知的支持味。每一件我都努力去嘗試了解，沒有什麼的講解，就是商業切切，擺擺，周邊的人都是大聲傾偈，完全沒有尊重壽司枱上的師傅，可能這裏的氣場其實就是一個商業的壽司店，與人客真是很有距離，日本師傅很努力的工作但並沒有帶給客人對他的壽司的堅持執着，一口一口的迷惘味道，究竟我來這裏是什麼目的，魚味固然之帶不出該有每種魚的特質，也沒有什麼珍貴的食材，我點了13貫的午餐，也迷惘了13次。她又不是最差，當然同好的距離還很遠，海膽最容易攞分的部份也失分，負責招呼的侍應也是不算稱職，茶空杯5分鐘都未能夠補給，我絕對強烈自我譴責，我應該將這次機會給予更好的餐廳。

Was looking forward to this place after reading the article that 黃秋生 visited this sushi place recently...brownie point to them for comfort at their sushi bar seating area... however the service was really poor... Friday lunch was full house...we ordered the omakase $1,000 and we both left the place still feeling hungry as portions were too small...the food quality was good but they didn't really explain to us what sauce to accompany which sashimi/sushi (probably coz the master sushi chef kept sc

This is our second time to come to this place. I remember the last time we came our experience was not bad. It seems to me they have put up the price by around 50% when I compare their current price and the price listed on the OpenRice menu photo. The serving time was expected to be long. The timing between dishes was long. The first 4 pieces of sushi were served after an hour.One of the first pieces of sushi had a sharp scale still in the fish. The rice was not up to standard and fell apart ea

I have been coming to this sushi-ya since 2009, before it was renovated and the view was the Hyson place construction site. Back then a 10 piece sushi set was only HK$200, and the quality was superb.As the years went on, i continued to revisit the place quite regularly, i went 4 to 5 times each year, for both lunchand dinner. After its renovation in the mid-teens, the place looked a lot nicer and brighter with the new wooden furnitures in the sushi bar area. I went numerous times from this point

今日黎行到附近突然想食omakase 係Google 搜尋到就近呢間就過黎了入到去第一輪仲未好多客人多數係外國客或者上班族所以中午黎講個價錢係呢區都已經唔叫特別貴點左620蚊既套餐10件壽司除左前菜鹹得濟外(呢點扣左一星)由壽司到湯, 甜品全部都好好食特別推薦toro同海膽，前者入口即化，後者一啲都唔腥仲好香甜既然鮮味又有得一路睇兩位師傅(其中一個應該徒弟)專業手法，服務員都幾好禮貌如果有閒錢係可以再黎

ランチで行ってみました。特上おまかせを頼んで、魚のみんなが美味しいけど、酢飯がベタベタで魚と少し合わないと思います。言語があまり通じないせいでなんの魚がちょっとわからなくて残念…