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2024-04-09 8 views
前排好友又帶我去食Omakase,餐廳雖然位處尖沙咀繁華街道,但低調嘅門面一不小心就會miss左~入到餐廳見到師傅已忙於準備食材,而經理亦非常有禮招待,感覺唔錯~話咁快就上第一道菜,望落精緻~菜之花外表同食開嘅菜芯好似,但菜味更濃,仲有味道帶甘嘅嵐山尖魚配清甜無花果~真鯛刺身口感無咁油,肉色通透肉質爽口,配上柚子感覺清新。太刀魚用上一夜干做法,食出濃縮左嘅魚鮮味~另特意將Creamy嘅蠔蒸一蒸,食落反而有少少脆,咬開非常多汁,夠晒鮮甜。師傅用又長又尖嘅筷子快速又準繩咁夾起裝飾放在白子上,呢款鯛魚白子比起鱈魚白子重味好多,之前未試過~用甘荀、鹽漬昆布及五毛青混在魚肉當中,食到鮮甜魚味另帶爽脆口感~每次食Omakase對壽司一環都滿滿期待,今次有地金鯛、黑北寄、拖羅、梳子魚、小肌…最後出場係生雲丹雪糕,師父仲特別比左盒我睇,係嚟自北海道根室生雲丹,片片飽滿,外表睇顏色都知好新鮮好高質,入口甘甜,質感細膩,令人印象深刻。另外仲有魚湯同自家製法式焦糖布丁配熊本草莓作結尾,成餐飯同師傅不停傾計,又長知識,咁食Omakase就最開心~
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前排好友又帶我去食Omakase,餐廳雖然位處尖沙咀繁華街道,但低調嘅門面一不小心就會miss左~
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入到餐廳見到師傅已忙於準備食材,而經理亦非常有禮招待,感覺唔錯~


話咁快就上第一道菜,望落精緻~菜之花外表同食開嘅菜芯好似,但菜味更濃,仲有味道帶甘嘅嵐山尖魚配清甜無花果~
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真鯛刺身口感無咁油,肉色通透肉質爽口,配上柚子感覺清新。


太刀魚用上一夜干做法,食出濃縮左嘅魚鮮味~
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另特意將Creamy嘅蠔蒸一蒸,食落反而有少少脆,咬開非常多汁,夠晒鮮甜。
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師傅用又長又尖嘅筷子快速又準繩咁夾起裝飾放在白子上,呢款鯛魚白子比起鱈魚白子重味好多,之前未試過~
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用甘荀、鹽漬昆布及五毛青混在魚肉當中,食到鮮甜魚味另帶爽脆口感~
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每次食Omakase對壽司一環都滿滿期待,今次有地金鯛、黑北寄、拖羅、梳子魚、小肌…最後出場係生雲丹雪糕,師父仲特別比左盒我睇,係嚟自北海道根室生雲丹,片片飽滿,外表睇顏色都知好新鮮好高質,入口甘甜,質感細膩,令人印象深刻。
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另外仲有魚湯同自家製法式焦糖布丁配熊本草莓作結尾,成餐飯同師傅不停傾計,又長知識,咁食Omakase就最開心~
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2024-04-06 22 views
尖沙咀的阿媽家姐愈來愈多,這次來到位於赫德道附近的日本餐廳。入面的師傅都很生鬼,跟食客猶如朋友,整個氛圍都很開心🤣神石 ISHI Dinner Omakase $1680/位🔸先附🦑螢光魷魚春天當造食物,口感爽脆,啖啖海水鮮味🥦海膽配花椰菜豆腐頗新鮮的組合,海膽味香濃,花椰菜豆腐滑嫩🌊水雲清脆爽口,很開胃的一道前菜🔸刺身右口魚魚肉中包著芽蔥,原來生魚配蔥永遠都是最佳拍檔。小長井華蓮蠔師傅先蒸兩分鐘,蠔肉保持鮮甜,海水味濃。極上鰤魚腩魚肉肉質甜美,脂膏豐腴。煙燻鰹魚配生海苔鰹魚煙熏後香氣四溢,搭配生海苔口感豐富。蒸天然鱲魚魚肉鮮甜,而上面則由毛青、蛋白、甘荀絲、鹽漬昆布做的蕪菁泥,味道清甜。櫻煮八爪魚八爪魚充滿口感,肉質鮮美燒銀寶魚肉質跟銀鱈魚有點相似,油脂芳香,上面的魚皮略帶微脆。櫻鱒春天剛進入櫻花盛開時,就是櫻鱒的時令時期,肉質滋潤,油脂豐富。赤貝爽口軟腍,肉質新鮮。油坊主魚油極香,肉質新鮮黑鯥屬高檔次的魚,肉質相當鮮甜,魚油極香今地金目鯛脂肪豐厚,魚味香濃海膽手卷海膽鮮甜,配上紫菜,完全是最佳組合甜品朱古力蛋糕配雪糕為一頓豐富的晚餐劃上完美句號
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尖沙咀的阿媽家姐愈來愈多,這次來到位於赫德道附近的日本餐廳。入面的師傅都很生鬼,跟食客猶如朋友,整個氛圍都很開心🤣

神石 ISHI Dinner Omakase $1680/位

🔸先附
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🦑螢光魷魚
春天當造食物,口感爽脆,啖啖海水鮮味
🥦海膽配花椰菜豆腐
頗新鮮的組合,海膽味香濃,花椰菜豆腐滑嫩
🌊水雲
清脆爽口,很開胃的一道前菜

🔸刺身
右口魚
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魚肉中包著芽蔥,原來生魚配蔥永遠都是最佳拍檔。

小長井華蓮蠔
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師傅先蒸兩分鐘,蠔肉保持鮮甜,海水味濃。

極上鰤魚腩
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魚肉肉質甜美,脂膏豐腴。

煙燻鰹魚配生海苔
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鰹魚煙熏後香氣四溢,搭配生海苔口感豐富。

蒸天然鱲魚
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魚肉鮮甜,而上面則由毛青、蛋白、甘荀絲、鹽漬昆布做的蕪菁泥,味道清甜。

櫻煮八爪魚
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八爪魚充滿口感,肉質鮮美

燒銀寶魚
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肉質跟銀鱈魚有點相似,油脂芳香,上面的魚皮略帶微脆。

櫻鱒
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春天剛進入櫻花盛開時,就是櫻鱒的時令時期,肉質滋潤,油脂豐富。

赤貝
爽口軟腍,肉質新鮮。

油坊主
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魚油極香,肉質新鮮

黑鯥
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屬高檔次的魚,肉質相當鮮甜,魚油極香

今地金目鯛
脂肪豐厚,魚味香濃

海膽手卷
海膽鮮甜,配上紫菜,完全是最佳組合

甜品
朱古力蛋糕配雪糕
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為一頓豐富的晚餐劃上完美句號
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2024-04-04 15 views
朋友介紹左間新開嘅Omakase,地點亦非常之方便就喺正尖沙咀寶勒巷。繁華街道上入到一間簡約淡雅小店,大約有八個座位,師父熱情招待。頭盤已經夠吸睛,條小炸魚好似游緊水咁,仲有菜之花,配山尖魚同和歌山無花果,再用紫蘇花點綴。天然真鯛刺身配柚子由於是野生的魚肉比較少油脂,魚味濃!蒸生蠔烹調方法是蒸兩分鐘令到生蠔只是半熟而保持軟嫩juicy~煙燻鰹魚用稻草燻過,魚肉軟淋。一夜干太刀魚肉質比較實,不會太咸。鯛魚白子 同平時食開既鱈魚白子比較大好多,味道偏重,口感綿滑。真鯛蒸係除左頭盤以外最深刻既一道菜,肉質軟嫰,配上日本蘿蔔一起煮,真係好夾,廚師好有心思。地金鯛灸燒後散法香味~黑北寄:爽口鮮甜~赤身至中拖羅部位一次過品嚐兩種層次,加上昆布鹽調味~ 三從縣梳子魚配烏魚子肥美軟嫩小肌魚3月份正是食嘅季節,師傅用醋份量拿挰剛好~黑鯥魚魚肉結實油潤有咬口海膽雪糕來自北海道,入口冰凍軟綿,紫菜香脆,真係無改錯名~~蔥白魚湯奶白色魚湯鮮甜無比~~法式焦糖燉蛋唔會過甜,仲有清香熊本士多啤梨,食完覺得份外幸福~
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朋友介紹左間新開嘅Omakase,地點亦非常之方便就喺正尖沙咀寶勒巷。繁華街道上入到一間簡約淡雅小店,大約有八個座位,師父熱情招待。
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頭盤已經夠吸睛,條小炸魚好似游緊水咁,仲有菜之花,配山尖魚同和歌山無花果,再用紫蘇花點綴。
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天然真鯛刺身配柚子
由於是野生的魚肉比較少油脂,魚味濃!
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蒸生蠔
烹調方法是蒸兩分鐘令到生蠔只是半熟而保持軟嫩juicy~
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煙燻鰹魚
用稻草燻過,魚肉軟淋。
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一夜干太刀魚
肉質比較實,不會太咸。
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鯛魚白子
同平時食開既鱈魚白子比較大好多,味道偏重,口感綿滑。
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真鯛蒸
係除左頭盤以外最深刻既一道菜,肉質軟嫰,配上日本蘿蔔一起煮,真係好夾,廚師好有心思。
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地金鯛
灸燒後散法香味~


黑北寄:爽口鮮甜~


赤身至中拖羅部位
一次過品嚐兩種層次,加上昆布鹽調味~


三從縣梳子魚配烏魚子
肥美軟嫩


小肌魚
3月份正是食嘅季節,師傅用醋份量拿挰剛好~


黑鯥魚
魚肉結實油潤有咬口


海膽雪糕
來自北海道,入口冰凍軟綿,紫菜香脆,真係無改錯名~~
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蔥白魚湯
奶白色魚湯鮮甜無比~~
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法式焦糖燉蛋
唔會過甜,仲有清香熊本士多啤梨,食完覺得份外幸福~
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鮨石 📍尖沙咀寶勒巷1號玫瑰大廈地下E及F1號舖━傳統中不乏新意 道道精彩廚師發辦!?每個人口味不同 每間鮨店風格也不同 但每一次的Omakase體驗都是新的體會尖沙咀的 鮨石 是我最近挖掘的鮨店 江戶前風格 卻令人有耳目一新的感覺 與師傅的交流亦淋漓盡致選擇了晚餐 $1680 +10% 的價位 包括先付 刺身 揚物 燒物 壽司等 頗為滿足~ 聽說$1980更有料🤫━🍱 先附▶︎ 西藍花豆腐 以俄羅斯魚子醬點綴 質感綿而濃厚 是意料之外的搭配▶︎ 湯葉極為軟滑 濃郁中卻帶清爽感▶︎ 瀨尿蝦緊緻 有不少蝦膏呢~好味指數:●●●●◯━🦀 香箱蟹 ▶︎ 蟹肉 蟹籽 蟹膏 味蕾暴擊 這個分量實在滿足~好味指數:●●●●◐━🦪 生蠔 ▶︎ 華漣蠔經過兩分鐘蒸製 加入黑胡椒調味 湯汁是精華所在~▶︎ 微微蒸熟的生蠔口感很不錯 裙邊更為緊緻 卻又不失生蠔的鮮味 個人亦很愛黑椒的調味!好味指數:●●●●●━🐟 鰆魚▶︎ 鰆魚微微炙燒燒過表皮 油分格外豐富!好味指數:●●●●◯━🐟 沙甸魚▶︎ 沙甸魚磯邊卷很漂亮~ 內裡還有蔥和醃蘿蔔增加口感與味道▶︎ 吃起來完全無腥味! 喜歡醃蘿蔔的脆爽口感好味指數:●●●●◐━🥟 毛
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鮨石
📍尖沙咀寶勒巷1號玫瑰大廈地下E及F1號舖

傳統中不乏新意 道道精彩廚師發辦!?

每個人口味不同 每間鮨店風格也不同 但每一次的Omakase體驗都是新的體會

尖沙咀的 鮨石 是我最近挖掘的鮨店 江戶前風格 卻令人有耳目一新的感覺 與師傅的交流亦淋漓盡致
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選擇了晚餐 $1680 +10% 的價位 包括先付 刺身 揚物 燒物 壽司等 頗為滿足~ 聽說$1980更有料🤫

🍱 先附
▶︎ 西藍花豆腐 以俄羅斯魚子醬點綴 質感綿而濃厚 是意料之外的搭配
▶︎ 湯葉極為軟滑 濃郁中卻帶清爽感
▶︎ 瀨尿蝦緊緻 有不少蝦膏呢~
好味指數:●●●●◯
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🦀 香箱蟹
▶︎ 蟹肉 蟹籽 蟹膏 味蕾暴擊 這個分量實在滿足~
好味指數:●●●●◐

🦪 生蠔
▶︎ 華漣蠔經過兩分鐘蒸製 加入黑胡椒調味 湯汁是精華所在~
▶︎ 微微蒸熟的生蠔口感很不錯 裙邊更為緊緻 卻又不失生蠔的鮮味 個人亦很愛黑椒的調味!
好味指數:●●●●●
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🐟 鰆魚
▶︎ 鰆魚微微炙燒燒過表皮 油分格外豐富!
好味指數:●●●●◯

🐟 沙甸魚
▶︎ 沙甸魚磯邊卷很漂亮~ 內裡還有蔥和醃蘿蔔增加口感與味道
▶︎ 吃起來完全無腥味! 喜歡醃蘿蔔的脆爽口感
好味指數:●●●●◐
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🥟 毛蟹燒賣
▶︎ 使用北海道毛蟹肉製成的燒賣 新鮮蒸起超熱辣辣~ 另外可以搭配酸汁食用
▶︎ 超足料! 口感緊實之餘亦有絲絲縷縷的蟹肉~
好味指數:●●●●◐
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🐟 目光魚
▶︎ 一夜干目光魚因為鹽漬因此很是鹹香 肉質綿軟而皮非常脆口
▶︎ 個頭比起一般目光魚更大些 聽說這種魚大一些就貴出超多🤫
好味指數:●●●●◐

🐙 櫻煮八爪魚
▶︎ 慢煮兩小時的八爪魚 口感與坊間甚是不同!
▶︎ 個人很是喜歡這個不過於軟淋又不難咬的八爪魚! 口感微脆之餘亦很入味~
好味指數:●●●●●
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🍣 鮫鰈魚
▶︎ 第一次吃到如此脆的鮫鰈魚!? 咀嚼之下油香很豐富呢
好味指數:●●●●◯

🍣 金目雕
▶︎ 很是軟糯的金目雕 喜歡這貫的調味
好味指數:●●●●◐

🍣 白鳥貝
▶︎ 真的很久沒有吃過如此海水味濃郁的白鳥貝了🥹 感動
▶︎ 看拍打之後如此挺立 便可想象到口感有多脆爽!
好味指數:●●●●●⭐
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🍣 鰤魚
▶︎ 色澤來說格外紅潤 未經熟成因此魚油香格外明顯!
好味指數:●●●●◯

🍣 拖羅
▶︎ 備長炭燒大拖羅 邊燒邊聞到非常濃郁的炭香
▶︎ 入口微鹹 隨後是豐富油香~
好味指數:●●●●◯

🍣 黑鯥
▶︎ 肉質緊實細膩~
好味指數:●●●●◯
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🍙 海膽
▶︎ 幸運地遇上了剛開的北海道根室馬糞海膽 果然甚是鮮甜~
▶︎ 入口冰涼 用雪糕來形容確實很貼切🥹
好味指數:●●●●◐
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🫕 吸物
▶︎ 最後的魚湯 奶白色而很是順口 很好的結束!
好味指數:●●●●◐

🍰 甜品
▶︎ 是日甜品為 抹茶布甸 黃豆粉蕨餅 十勝紅豆
▶︎ 真·十勝紅豆確實與罐頭紅豆蓉非常不同 有獨特的紅豆香!
▶︎ 整體甜度非常適中 不嗜甜的人亦容易接受~
好味指數:●●●●◯
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呢間日本餐廳位置於尖沙咀,非常方便,上網一搜尋,好多人推介食呢間廚師發辦,因為佢每一件壽司都係專業質素,而且好多人都讚不絕口,推介呢一間嘅服務態度好好,廚師及侍應都係非常之有耐性地同客人講解,服務客人,約,而且環境都好優美,浪漫嘅氣氛,廁所,真係衛生程度好高,裝修得好精緻,好日本風味,而且佢哋嘅食物價錢經濟實惠,出面食嘢都食唔到咁嘅價錢同質素,而且佢哋嘅螢光魷魚真係多汁鮮嫩口味,有鮮甜同埋海水味,真係好好食呀爽口彈牙,而且佢哋嘅石斑刺身,真係油脂分配得好好,煎得好香口,外面啲嘅魚皮好香,而且魚肉鮮甜爽口,而且將個海膽壽司,份量十足,真係睇得出廚師好有心思,好有良心嘅店舖啊,而且佢哋嘅甜品有一個紅茶雪糕,作為一個結尾,真係去咗美食天堂
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呢間日本餐廳位置於尖沙咀,非常方便,上網一搜尋,好多人推介食呢間廚師發辦,因為佢每一件壽司都係專業質素,而且好多人都讚不絕口,推介呢一間嘅服務態度好好,廚師侍應都係非常之有耐性地同客人講解,服務客人,約,而且環境都好優美,浪漫嘅氣氛,廁所,真係衛生程度好高,裝修得好精緻,好日本風味,而且佢哋嘅食物價錢經濟實惠,出面食嘢都食唔到咁嘅價錢同質素,而且佢哋嘅螢光魷魚真係多汁鮮嫩口味,有鮮甜同埋海水味,真係好好食呀爽口彈牙,而且佢哋嘅石斑刺身,真係油脂分配得好好,煎得好香口,外面啲嘅魚皮好香,而且魚肉鮮甜爽口,而且將個海膽壽司,份量十足,真係睇得出廚師好有心思,好有良心嘅店舖啊,而且佢哋嘅甜品有一個紅茶雪糕,作為一個結尾,真係去咗美食天堂
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2024-04-01 11 views
今日星期日,臨放假之前,梗係要食好西啦,去咗好多人推介嘅尖沙咀食omakase ,估唔到非常高質素,上網睇呢一間餐廳嘅師傅已經好多人讚不絕口,和藹可親,於是去預約食呢一間餐廳,感受一下,估唔到真係好有驚喜,廚師同侍應服務都好質素高,而且佢哋嘅服務態度都好好,好願意同客人詳細介紹,內心嘅服務,真係好吸引,而且佢哋嘅食物質素都好高,真係好值得去食呀,首先佢哋嘅食物特別係壽司真係好好食呀,刺身,都係一流呀,而且佢哋嘅食物例如螢光魷魚,口感非常爽脆,好鮮甜,賣相好豐富,而且佢哋嘅右口魚魚肉都好鮮嫩,仲有帆立貝,帆立貝都好新鮮,配搭埋紫蘇花,視覺嗅覺,都係極級嘅享受,真係帶來特別嘅風味體驗,而且仲有來自北海道嘅大赤背,都係令人回味無窮,真係好高級嘅壽司店,而且佢哋嘅黑鮑魚配海膽,海膽都係超級豐富,份量十足,配合埋海鮮嘅線條,真係一流呀,真係好高質素啊,而且所有食物嘅口感,層次感都好高,如果鍾意食壽司嘅愛好者,呢一間絕對係值得推介
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今日星期日,臨放假之前,梗係要食好西啦,去咗好多人推介嘅尖沙咀食omakase ,估唔到非常高質素,上網睇呢一間餐廳嘅師傅已經好多人讚不絕口,和藹可親,於是去預約食呢一間餐廳,感受一下,估唔到真係好有驚喜,廚師侍應服務都好質素高,而且佢哋嘅服務態度都好好,好願意同客人詳細介紹,內心嘅服務,真係好吸引,而且佢哋嘅食物質素都好高,真係好值得去食呀,首先佢哋嘅食物特別係壽司真係好好食呀,刺身,都係一流呀,而且佢哋嘅食物例如螢光魷魚,口感非常爽脆,好鮮甜,賣相好豐富,而且佢哋嘅右口魚魚肉都好鮮嫩,仲有帆立貝,帆立貝都好新鮮,配搭埋紫蘇花,視覺嗅覺,都係極級嘅享受,真係帶來特別嘅風味體驗,而且仲有來自北海道嘅大赤背,都係令人回味無窮,真係好高級嘅壽司店,而且佢哋嘅黑鮑魚配海膽,海膽都係超級豐富,份量十足,配合埋海鮮嘅線條,真係一流呀,真係好高質素啊,而且所有食物嘅口感,層次感都好高,如果鍾意食壽司嘅愛好者,呢一間絕對係值得推介
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2024-03-28 20 views
去完日本冇耐又掛住日本菜,所以就同朋友黎左呢度試下佢地既omakase 🌸神石($1680)先附🦑螢光魷魚口感爽脆,鮮甜味濃。🥦海膽配花椰菜豆腐海膽鮮甜,花椰菜豆腐滑嫩☁️水雲清脆爽口,味道鮮美🐟右口魚魚肉鮮嫩,芽蔥香氣十足。🦪華蓮蠔蠔肉鮮甜,口感彈牙。🐠極上鰤魚腩魚肉肥美,入口即化。🐡煙燻鰹魚配生海苔鰹魚煙熏後香氣四溢,搭配生海苔口感豐富。🦈蒸天然鱲魚魚肉鮮嫩,上面既蕪菁泥清甜,蛋白嫩滑,甘筍爽脆,昆布鮮味十足。🐙櫻煮八爪魚八爪魚口感軟糯,香氣十足。🐬燒銀寶魚肉質似銀鱈魚,油脂豐富,魚皮香脆。🍣櫻鱒魚肉鮮嫩,油脂甘香。🍣赤貝味道鮮甜,口感彈牙。🍣油坊主魚肉肥美,入口即化。🍣黑鯥油脂咪重,口感豐富。🍣地金目鯛味道鮮甜,口感細膩🍣赤身肉質鮮嫩,味道清爽。🍣海膽手卷海膽鮮甜,海苔保持到香脆。🥣麵鼓湯湯頭鮮甜🍰甜品朱古力蛋糕配雪糕
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去完日本冇耐又掛住日本菜,所以就同朋友黎左呢度試下佢地既omakase

🌸神石($1680)

先附
🦑螢光魷魚
口感爽脆,鮮甜味濃。
🥦海膽配花椰菜豆腐
海膽鮮甜,花椰菜豆腐滑嫩
☁️水雲
清脆爽口,味道鮮美

🐟右口魚
魚肉鮮嫩,芽蔥香氣十足。

🦪華蓮蠔
蠔肉鮮甜,口感彈牙。

🐠極上鰤魚腩
魚肉肥美,入口即化。

🐡煙燻鰹魚配生海苔
鰹魚煙熏後香氣四溢,搭配生海苔口感豐富。

🦈蒸天然鱲魚
魚肉鮮嫩,上面既蕪菁泥清甜,蛋白嫩滑,甘筍爽脆,昆布鮮味十足。

🐙櫻煮八爪魚
八爪魚口感軟糯,香氣十足。

🐬燒銀寶魚
肉質似銀鱈魚,油脂豐富,魚皮香脆。

🍣櫻鱒
魚肉鮮嫩,油脂甘香。

🍣赤貝
味道鮮甜,口感彈牙。

🍣油坊主
魚肉肥美,入口即化。

🍣黑鯥
油脂咪重,口感豐富。

🍣地金目鯛
味道鮮甜,口感細膩

🍣赤身
肉質鮮嫩,味道清爽。

🍣海膽手卷
海膽鮮甜,海苔保持到香脆。

🥣麵鼓湯
湯頭鮮甜

🍰甜品
朱古力蛋糕配雪糕
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2024-03-28 12 views
鮨石 Prestige Omakase 是一家座位不多的高級壽司店,提供精心挑選的料理,因此需要提前訂位。開場的前菜是海草水雲,搭配薑味的飲品,為整餐帶來清新的口感。接著是水果蕃茄,來自靜岡縣的蕃茄口感酸爽,之後轉為甜味,帶給人意想不到的驚喜。接下來是帆立貝,新鮮的帆立貝搭配紫蘇花,先用嗅覺感受味道,再品嚐,帶來獨特的風味體驗。繼續享受的是來自北海道的大赤貝和響羅貝,鮮美的口感讓人回味無窮。接著是白子,這是一種1月份當造的, 十分新鮮。接下來是鰤魚,先搭配芥末,再用柚子提味,魚油的味道較重,為整道菜帶來豐富的層次感。緊接著是燒拖羅,十分肥美,為整餐增添了一絲豐富的口感。接下來是黑鮑魚配海膽,黑鮑魚的鮮美與海膽的濃郁相互融合,帶來絕佳的口感享受。石門鯛是下一道壽司,搭配食用海膽,完美的結合了魚和海鮮的鮮甜。繼續品嚐的是目仁奈魚和系撚鯛的壽司,兩者都展現了新鮮魚類的獨特風味。接下來是關鯖魚的壽司,這種魚類的濃郁風味令人難以忘懷。在壽司之外,還有一道鮑魚清湯,清酒和柚子皮的加入為湯品增添了鮮明的香氣。隨後是大拖羅壽司和中拖羅壽司,前者比較肉質豐富,後者則用紫菜包裹,搭配紫蘇葉,味道豐富而獨特
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鮨石 Prestige Omakase 是一家座位不多的高級壽司店,提供精心挑選的料理,因此需要提前訂位。

開場的前菜是海草水雲,搭配薑味的飲品,為整餐帶來清新的口感。接著是水果蕃茄,來自靜岡縣的蕃茄口感酸爽,之後轉為甜味,帶給人意想不到的驚喜。接下來是帆立貝,新鮮的帆立貝搭配紫蘇花,先用嗅覺感受味道,再品嚐,帶來獨特的風味體驗。

繼續享受的是來自北海道的大赤貝和響羅貝,鮮美的口感讓人回味無窮。接著是白子,這是一種1月份當造的, 十分新鮮。

接下來是鰤魚,先搭配芥末,再用柚子提味,魚油的味道較重,為整道菜帶來豐富的層次感。緊接著是燒拖羅,十分肥美,為整餐增添了一絲豐富的口感。

接下來是黑鮑魚配海膽,黑鮑魚的鮮美與海膽的濃郁相互融合,帶來絕佳的口感享受。石門鯛是下一道壽司,搭配食用海膽,完美的結合了魚和海鮮的鮮甜。

繼續品嚐的是目仁奈魚和系撚鯛的壽司,兩者都展現了新鮮魚類的獨特風味。接下來是關鯖魚的壽司,這種魚類的濃郁風味令人難以忘懷。

壽司之外,還有一道鮑魚清湯,清酒和柚子皮的加入為湯品增添了鮮明的香氣。隨後是大拖羅壽司和中拖羅壽司,前者比較肉質豐富,後者則用紫菜包裹,搭配紫蘇葉,味道豐富而獨特。最後,享受到了美味的海膽壽司,帶來滿足的口感。

甜品方面,靜岡縣的士多啤梨和自家製的黑糖紅糖池巴結束了整餐的美食之旅,帶來了一絲清新和甜蜜的滋味。

總體而言,鮨石 Prestige Omakase 提供了一場精心設計的壽司饗宴。每道菜品都展現了新鮮食材的獨特風味,並且以創意的方式呈現。無論是魚類還是海鮮,都具有鮮美的口感和豐富的層次感。店內的服務也相當周到,讓顧客能夠享受到舒適的用餐體驗。然而,由於座位有限,需提前訂位才能確保用餐的機會。如果你是對壽司有高度追求的美食愛好者,鮨石 Prestige Omakase絕對是一個值得嘗試的地方。
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Post
DETAILED RATING
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Level4
2024-03-26 49 views
這間高級日本餐廳位於尖沙咀的玫瑰大廈,鄰近尖沙咀站的K11購物藝術館,主打精緻的廚師發辦,每日進口日本時令新鮮海產,配搭創意新穎的調味提鮮,適合約會及慶祝。神石 ISHI - $1680先附絹豆腐綿密又滑順,有好重豆腐味配西蘭花;和歌山無花果細緻軟滑,螢光魷魚飽滿多膏,鮮甜且有海水味;沖繩水雲黏滑酸甜。お造り爽脆的赤貝柔軟而幼嫩,配清甜的熱情果汁及岩鹽。向付け三㸃石垣鯛細膩且油脂富豐,爽脆彈性。一年蠔首屈一指的高質貨,豐滿的蠔肉相當鮮甜,蒸兩分鐘令表皮更爽口,配黑椒及青檸。剝皮魚魚肉纖細細緻滑嫩,配甘香的肝醬及牙蔥。 冷し鉢櫻煮八爪慢煮肉質極軟腍,醬油及茶葉好入味,更有蘿蔔及秋葵。燒物一夜干目光魚處理工序極考功夫且稀有的料理,帶有風乾後的海洋鹹香味。握り鮨櫻鱒鮮嫩幼滑,充滿獨有的魚油甘香,肉味香濃鳥貝脆嫩味甘而美,鮮咸多汁。中拖羅熟成十日,油分適中而無筋,入口即溶而魚味濃郁,配昆布鹽。地金目鯛伊豆半島產,魚味特別濃,火炙後油香得到發揮,配梅醬。伊勢龍蝦晶瑩剔透極具彈性,甘香的龍蝦膏好濃郁。鰤魚幼滑細膩,魚味最為濃郁。黑鯥肥美帶甜、油質重無渣。海膽入口軟滑即溶,帶有啖啖的海水鮮味。止椀豐
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這間高級日本餐廳位於尖沙咀的玫瑰大廈,鄰近尖沙咀站的K11購物藝術館,主打精緻的廚師發辦,每日進口日本時令新鮮海產,配搭創意新穎的調味提鮮,適合約會及慶祝。
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神石 ISHI - $1680
先附
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先附
絹豆腐綿密又滑順,有好重豆腐味配西蘭花;和歌山無花果細緻軟滑,螢光魷魚飽滿多膏,鮮甜且有海水味;沖繩水雲黏滑酸甜。

お造り
赤貝
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爽脆的赤貝柔軟而幼嫩,配清甜的熱情果汁及岩鹽。

向付け三㸃
石垣鯛
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石垣鯛
細膩且油脂富豐,爽脆彈性。
一年蠔
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一年蠔
首屈一指的高質貨,豐滿的蠔肉相當鮮甜,蒸兩分鐘令表皮更爽口,配黑椒及青檸。
剝皮魚
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剝皮魚
魚肉纖細細緻滑嫩,配甘香的肝醬及牙蔥。 

冷し鉢
櫻煮八爪
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櫻煮八爪
慢煮肉質極軟腍,醬油及茶葉好入味,更有蘿蔔及秋葵。

燒物
一夜干目光魚
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一夜干目光魚
處理工序極考功夫且稀有的料理,帶有風乾後的海洋鹹香味。

握り鮨
櫻鱒
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櫻鱒
鮮嫩幼滑,充滿獨有的魚油甘香,肉味香濃
鳥貝
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鳥貝
脆嫩味甘而美,鮮咸多汁。
中拖羅
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中拖羅
熟成十日,油分適中而無筋,入口即溶而魚味濃郁,配昆布鹽。
地金目鯛
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地金目鯛
伊豆半島產,魚味特別濃,火炙後油香得到發揮,配梅醬。
伊勢龍蝦
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伊勢龍蝦
晶瑩剔透極具彈性,甘香的龍蝦膏好濃郁。
鰤魚
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鰤魚
幼滑細膩,魚味最為濃郁。
黑鯥
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黑鯥
肥美帶甜、油質重無渣。
海膽
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海膽
入口軟滑即溶,帶有啖啖的海水鮮味。

止椀
豐白魚湯
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豐白魚湯
奶白色的魚湯長時間熬製而成,有昆布及豆腐粒。
水物
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水物
自家製的綠茶布甸採用低糖配方,滑溜而充滿香濃的蛋香;幼滑細膩的焙茶雪糕深焙香氣突出。
(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
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Date of Visit
2024-03-26
Dining Method
Dine In
Type of Meal
Dinner
Level4
232
0
2024-03-22 7 views
尖沙咀|omakase🇯🇵靜崗番茄配蝦呢款蝦鮮美彈牙,同新鮮嘅靜崗番茄一齊食,酸甜嘅味道好開胃🫶🏻🇯🇵華連蠔蠔蒸得剛剛好,令到蠔肉鮮嫩多汁🫶🏻🇯🇵碟魚魚肉柔軟滑嫩,加埋啲醬汁,增添咗層次感。🇯🇵大根八爪魚細嫩嘅八爪魚同大根一齊食,口感好豐富🇯🇵銀寶魚魚肉鮮甜,入口即化👌壽司🕰️北海道油坊住|赤貝|甘魚|思魚大拖羅|子魚就|毛蟹海膽雞湯充滿咗雞肉嘅香氣🥹甜品時間!焙茶雪糕
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尖沙咀|omakase

🇯🇵靜崗番茄配蝦
呢款蝦鮮美彈牙,同新鮮嘅靜崗番茄一齊食,酸甜嘅味道好開胃🫶🏻

🇯🇵華連蠔
蠔蒸得剛剛好,令到蠔肉鮮嫩多汁🫶🏻
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🇯🇵碟魚
魚肉柔軟滑嫩,加埋啲醬汁,增添咗層次感。

🇯🇵大根八爪魚
細嫩嘅八爪魚同大根一齊食,口感好豐富

🇯🇵銀寶魚
魚肉鮮甜,入口即化👌

壽司🕰️
北海道油坊住|赤貝|甘魚|思魚
大拖羅|子魚就|毛蟹海膽
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雞湯
充滿咗雞肉嘅香氣🥹

甜品時間!
焙茶雪糕
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Level4
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2024-03-22 7 views
前菜靜岡番茄蝦番茄的甜美和蝦肉的鮮嫩口感相互融合蒸華連蠔以華連蠔為主要食材,經過蒸煮製成。蠔肉鮮嫩多汁,保留了其原有的鮮味🎃碟魚將魚肉切成薄片,呈現出鮮美的口感芝麻青魚青魚的肉質鮮嫩木光魚帶來清爽的鮮美大根八爪魚被切成薄片,八爪魚則搭配在上面銀寶魚將魚肉切成薄片---------------壽司北海道油坊住🔖赤貝🔖甘魚🔖思魚🔖大拖羅🔖子魚🔖毛蟹海膽🔖雞湯雞湯清淡可口,帶有濃郁的雞肉香味
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前菜
靜岡番茄蝦
番茄的甜美和蝦肉的鮮嫩口感相互融合
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蒸華連蠔
以華連蠔為主要食材,經過蒸煮製成。蠔肉鮮嫩多汁,保留了其原有的鮮味🎃

碟魚
將魚肉切成薄片,呈現出鮮美的口感
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芝麻青魚
青魚的肉質鮮嫩
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木光魚
帶來清爽的鮮美

大根八爪魚
被切成薄片,八爪魚則搭配在上面

銀寶魚
將魚肉切成薄片
---------------
壽司
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北海道油坊住🔖
赤貝🔖
甘魚🔖
思魚🔖
大拖羅🔖
子魚🔖
毛蟹海膽🔖

雞湯
雞湯清淡可口,帶有濃郁的雞肉香味

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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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Dine In
Level4
271
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2024-03-18 497 views
水雲:服務員建議一口喝掉,感覺酸酸滑滑,幾開胃。無花果:新鮮清爽鯖魚:甚少食到鯖魚嘅刺身,有少少炙燒係面頭,香香地,鮮味都夠。蠔:小蒸兩分鐘,建議可把湯喝掉。蠔味濃厚,湯都有香甜味。油坊主:薄刺石班刺身,油脂有40%以上先叫油坊主。味道偏淡,但有油脂香得嚟口感幾爽。煙燻鰹魚:外層魚皮幾香,同時魚肉鮮美爽甜。勢子蟹:師傅介紹上面有外子同內子,已將所有蟹肉混和,可直接一併吃掉。蟹肉好幼滑,蟹子好新鮮,有蟹膏香氣。蒸真鯛魚:配合甘筍鹽漬昆布以及五毛青煮成,師傅指出係比較舊式嘅菜色,其他地方比較難食到。下層魚肉有啲似中式蒸魚,上面嘅配料令佢口感更加爽滑。鮮帶子配烏魚子鰹魚湯,配合春天主題,以冬瓜做基底。烏魚子令帶子嘅味道多一個層次,有種脆脆地嘅口感。帶子都夠新鮮,鰹魚湯底清甜,都幾夾。目光魚:以一夜乾方式處理,好夠咸香同烤煎香味,如果送酒應該唔錯。伊豆半島地金目鯛:表皮有炙燒嘅香,魚肉都幾鮮美。黑北寄:爽口鮮甜,配咗少少醬汁,幾有層次。拖羅配海藻鹽:鹽味份量啱啱好,惹味得嚟唔會令拖羅原本嘅味道冇咗,依然係新鮮同肥美!醬油漬赤身:口感相對較滑,醬油幾香,十分相配。極上鰤魚:都係屬於油甘魚嘅一種但
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水雲:服務員建議一口喝掉,感覺酸酸滑滑,幾開胃。無花果:新鮮清爽鯖魚:甚少食到鯖魚嘅刺身,有少少炙燒係面頭,香香地,鮮味都夠。
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蠔:小蒸兩分鐘,建議可把湯喝掉。蠔味濃厚,湯都有香甜味。
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油坊主:薄刺石班刺身,油脂有40%以上先叫油坊主。味道偏淡,但有油脂香得嚟口感幾爽。
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煙燻鰹魚:外層魚皮幾香,同時魚肉鮮美爽甜。
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勢子蟹:師傅介紹上面有外子同內子,已將所有蟹肉混和,可直接一併吃掉。蟹肉好幼滑,蟹子好新鮮,有蟹膏香氣。
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蒸真鯛魚:配合甘筍鹽漬昆布以及五毛青煮成,師傅指出係比較舊式嘅菜色,其他地方比較難食到。下層魚肉有啲似中式蒸魚,上面嘅配料令佢口感更加爽滑。
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鮮帶子配烏魚子鰹魚湯,配合春天主題,以冬瓜做基底。烏魚子令帶子嘅味道多一個層次,有種脆脆地嘅口感。帶子都夠新鮮,鰹魚湯底清甜,都幾夾。
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目光魚:以一夜乾方式處理,好夠咸香同烤煎香味,如果送酒應該唔錯。
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伊豆半島地金目鯛:表皮有炙燒嘅香,魚肉都幾鮮美。
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黑北寄:爽口鮮甜,配咗少少醬汁,幾有層次。
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拖羅配海藻鹽:鹽味份量啱啱好,惹味得嚟唔會令拖羅原本嘅味道冇咗,依然係新鮮同肥美!
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醬油漬赤身:口感相對較滑,醬油幾香,十分相配。
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極上鰤魚:都係屬於油甘魚嘅一種但比較高級,一樣有炙燒嘅香味,而且油脂香都好充足。
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喜知次:油脂感充溢之餘有柚子汁嘅調和,整體口感同埋味道都好完美。
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海膽手捲:海膽味超濃郁,又香又甜。
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薩摩雞湯:雞肉爽滑,完全唔韌,湯又夠入味,相當唔錯。
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法式焦糖布甸配熊本縣士多啤梨:士多啤梨非常之甜,焦糖布甸比較結實,味道十分香濃。
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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
2024-03-17
Dining Method
Dine In
Spending Per Head
$1848 (Dinner)
Level4
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0
2024-03-18 265 views
星期日同老公終於去到尖沙咀鮨石食Omakase啦。神石$1680+1,用上高級既食材,配多元化的烹調方式,呈現與別不同既廚師發辦。無花果清甜、鯖魚鮮甜肥美,水雲清清地。日本蠔蒸左兩分鐘,食得出好新鮮。油坊主屬於石斑,脂肪超40%既就叫油坊主,口感偏爽個邊。鰹魚用左杜草煙燻,令到魚皮邊變脆左,好特別。勢子蟹有外籽同內籽,而且同蟹肉已經撈埋一齊,好高級。用蒸既方法烹調真鯛,鋪左由五毛青(即係日本白蘿蔔)、甘筍、昆布整成既野,令到味道豐富左,食到腩位同背位,好食。北海道帶子鋪滿烏魚子,食落好似鹹蛋黃甘,下面有冬瓜,個湯仲可以飲添。目光魚以一夜干整成,好鮮又無骨,好味。伊豆半島金目鯛壽司壽司已經搽左芥末,非常肥美。黑北寄壽司爽口又鮮美。拖羅壽司加左海藻鹽,鹹鹹地,拖羅油脂十足。醬油漬赤身壽司用左醬油,味道鹹香左。極上鰤魚壽司真係做到入口即溶,正。喜知次壽司加左柚子,變得清爽又有少少甜甜地。海膽手卷來自北海道既海膽,非常濃郁,十分鮮甜肥美,超正。薩摩雞湯雞好滑,雞湯清甜好飲。法式焦糖燉蛋配熊本縣士多啤梨焦糖燉蛋好濃雞蛋味,夠滑軟身,甜度岩岩好,美味可口。
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星期日同老公終於去到尖沙咀鮨石食Omakase啦。
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神石$1680+1,用上高級既食材,配多元化的烹調方式,呈現與別不同既廚師發辦。
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無花果清甜、鯖魚鮮甜肥美,水雲清清地。
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日本蠔蒸左兩分鐘,食得出好新鮮。
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油坊主屬於石斑,脂肪超40%既就叫油坊主,口感偏爽個邊。
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鰹魚用左杜草煙燻,令到魚皮邊變脆左,好特別。
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勢子蟹有外籽同內籽,而且同蟹肉已經撈埋一齊,好高級。
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用蒸既方法烹調真鯛,鋪左由五毛青(即係日本白蘿蔔)、甘筍、昆布整成既野,令到味道豐富左,食到腩位同背位,好食。
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北海道帶子鋪滿烏魚子,食落好似鹹蛋黃甘,下面有冬瓜,個湯仲可以飲添。
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目光魚以一夜干整成,好鮮又無骨,好味。
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伊豆半島金目鯛壽司
壽司已經搽左芥末,非常肥美。
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黑北寄壽司爽口又鮮美。
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拖羅壽司加左海藻鹽,鹹鹹地,拖羅油脂十足。
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醬油漬赤身壽司用左醬油,味道鹹香左。
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極上鰤魚壽司真係做到入口即溶,正。
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喜知次壽司加左柚子,變得清爽又有少少甜甜地。
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海膽手卷
來自北海道既海膽,非常濃郁,十分鮮甜肥美,超正。
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薩摩雞湯
雞好滑,雞湯清甜好飲。
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法式焦糖燉蛋配熊本縣士多啤梨
焦糖燉蛋好濃雞蛋味,夠滑軟身,甜度岩岩好,美味可口。
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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
2024-03-17
Dining Method
Dine In
Spending Per Head
$1848 (Dinner)
Level4
169
0
2024-03-14 19 views
小編今次同老婆去呢一間位於尖沙咀食廚師發辦嘅餐廳慶祝,廚師發辦食得多,呢一間一入去俾我感覺相當寧靜,有一份日本高級餐廳嘅感覺另外食物方面都係以季節魚為主,一啲平時好少食嘅魚,今次都可以食到,成個用餐體驗由安排前菜去到食刺身再去到食壽司,然之後用甜品結尾,每一道菜之間嘅時間控制得好好,同埋食物質素相當高,配菜亦都配合得相當好,師傅所介紹嘅菜式亦都解釋得10分清楚明白,價錢方面以廚師發辦嚟講相當實惠。
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小編今次同老婆去呢一間位於尖沙咀食廚師發辦嘅餐廳慶祝,廚師發辦食得多,呢一間一入去俾我感覺相當寧靜,有一份日本高級餐廳嘅感覺


另外食物方面都係以季節魚為主,一啲平時好少食嘅魚,今次都可以食到,成個用餐體驗由安排前菜去到食刺身再去到食壽司,然之後用甜品結尾,每一道菜之間嘅時間控制得好好,同埋食物質素相當高,配菜亦都配合得相當好,師傅所介紹嘅菜式亦都解釋得10分清楚明白,價錢方面以廚師發辦嚟講相當實惠。
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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
2024-03-14 193 views
預約咗鮨石好耐,一早已聽聞呢間omakase嘅師傅十分和藹可親,然後親身去體驗當然同樣感受到❤️今次食呢款同過往食嘅形式稍微吾同,即系每間omakase師傅style都吾同,覺得呢間喺前菜方面會較著重,包括刺身。前菜賣相十分精美✨而且系春季前菜,有螢光魷魚、西蘭花豆腐、和歌山無花果、魚子醬、日本菜芯、炸魚天婦羅,調味料系蛋黃醋。西蘭花豆腐好滑🥦💚無花果清甜,有魚子醬更突顯高級🖤炸魚天婦羅香脆可口。接着就到刺身,系天然真鯛,淡刺身豉油使用,加上天然魚皮,魚味重 。春季鰹魚,下一季就叫初鰹。經過稻草煙燻,被煙燻過嘅味道十分明顯🔥淡身洋蔥🧅比起一般洋蔥冇咁刺穿鼻。赤貝,配以岩鹽同熱情果汁中和,赤貝十分新鮮,師傅比我地睇仲識郁㗎😳🤩加埋熱情果汁好開胃,呢個配搭做得十分好👍🏼接着到揚物,鷹鯛加日本毛青、日本甘筍、日本漬物,醬汁系醬油醬汁,魚肉十分滑溜🐟採用各種日本食材使得菜式更有風味。一夜干太刀魚,本身味道較重,同時亦多汁。京煮八爪,聽個名就系會辣辣哋?🔥醬汁果然系有好少辣不過吾明顯,日式醬汁味道甜又濃郁🤎八爪魚非常軟稔🐙蘿蔔口感結實但勝在冇渣。跟住就到壽司喇🍣率先呈上嘅系縞蝦,呢個我同師傅都講真
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預約咗鮨石好耐,一早已聽聞呢間omakase嘅師傅十分和藹可親,然後親身去體驗當然同樣感受到❤️今次食呢款同過往食嘅形式稍微吾同,即系每間omakase師傅style都吾同,覺得呢間喺前菜方面會較著重,包括刺身
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前菜賣相十分精美✨而且系春季前菜,有螢光魷魚、西蘭花豆腐、和歌山無花果、魚子醬、日本菜芯、炸魚天婦羅,調味料系蛋黃醋。西蘭花豆腐好滑🥦💚無花果清甜,有魚子醬更突顯高級🖤炸魚天婦羅香脆可口。
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接着就到刺身,系天然真鯛,淡刺身豉油使用,加上天然魚皮,魚味重 。
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春季鰹魚,下一季就叫初鰹。經過稻草煙燻,被煙燻過嘅味道十分明顯🔥淡身洋蔥🧅比起一般洋蔥冇咁刺穿鼻。
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赤貝,配以岩鹽同熱情果汁中和,赤貝十分新鮮,師傅比我地睇仲識郁㗎😳🤩加埋熱情果汁好開胃,呢個配搭做得十分好👍🏼
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接着到揚物,鷹鯛加日本毛青、日本甘筍、日本漬物,醬汁系醬油醬汁,魚肉十分滑溜🐟採用各種日本食材使得菜式更有風味。
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一夜干太刀魚,本身味道較重,同時亦多汁。
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京煮八爪,聽個名就系會辣辣哋?🔥醬汁果然系有好少辣不過吾明顯,日式醬汁味道甜又濃郁🤎八爪魚非常軟稔🐙蘿蔔口感結實但勝在冇渣。
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跟住就到壽司喇🍣


率先呈上嘅系縞蝦,呢個我同師傅都講真系好好味😋味道非常新鮮清甜,佢話連同表面嘅蝦籽食會好味好多🦐


北寄貝都食得招積過人🤭同赤貝刺身一樣識郁㗎勁新鮮🤩同時充滿嚼勁🐚


金目鯛向來顏色鮮明❤️雖然喺omakase黎講間吾中會見到,都系高級食材嚟。


極上鰤魚喺出面少食到,魚肉結實,魚味香濃。


黑鯥同樣喺出面少食到,油脂豐富。


海膽手卷入口即溶🧡
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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
2024-03-11
Dining Method
Dine In
Spending Per Head
$1850 (Dinner)