鮨 中本 (Closed)

幫朋友慶祝生日呀🤣🤣 咁就帶佢去食omakase啦（其實係我自己想食！）成間餐廳好有日本feel 師傅都係日本師傅 佢地講日文架！ 我淨係識「阿李吉多」「su姨媽些」「沙唷那那」「21314」🤣🤣🤣🤣前菜 有海帶同一啲魚乾幾好味 唔會好濃味 魚乾超香脆👍🏻平目魚彈牙口感 唔會好濃味👍🏻深海池魚 肉質爽脆👍🏻 我中意💕鱸魚 鮮甜 魚味幾出藍鰭吞拿魚職員話呢個用咗醬油漬做法 肉質好好呀💕💕中拖羅魚油味比較香啲大拖羅最香魚油味 非常好食漬物:牛蒡爽脆 幾好食🫡🫡大根都好爽 仲要甜甜地👍🏻 唔錯唔錯車海老爽脆口感 咬茄起索索聲🦐🦐三文魚子好多三文魚子‼️ 味度好好食 唔會撈左啲汁就鹹左 好好食🤩🤩 真心中意💕💕小肌首次食小肌👍🏻👍🏻 覺得肉汁同普通三文魚嗰嗰啲唔同但真係幾好食鰺有啲蔥 幾香 第一次食呢隻魚 覺得好新鮮海膽開頭好驚啲海膽唔好食 左出乎意料 好好食 唔臭/ 腥架！😍😍鯖魚爽口感覺有少少 唔錯北寄貝 壽司爽口嘅北寄貝 個醬汁好夾👍🏻👍🏻吞拿魚蓉壽司卷吞拿魚蓉都幾多下 睇住師傅大大pat魚蓉擺對落去🤣🤣海饅海饅好香👍🏻👍🏻 同平時食開嘅鰻魚有啲分別 呢個海饅似乎魚味更香蛋隻蛋中間原來有啲

探店時發現了在中環很多人推薦一家廚師發辦。諗住和朋友提早慶祝聖誕節，期間店員也細心安排和介紹每款壽司，主動幫忙加水，放好我們的行李，靜待在後面幫忙，好貼心的服務！好難得在香港感受到如此殷勤服務，為今次體驗劃上完美句號🌟午市套餐 ($1180+10%)有15款壽司、卷物、湯和甜品鱈魚子: 冬天時令鱈魚，炸魚子球配上濃湯，鮮甜味濃鱸魚🍣: 鮮甜美味彈牙真鰺🍣: 都是時令食材，魚身較厚且富含油脂，好肥美！鰤魚🍣: 頂級食材，脂膏豐富甜美，入口即溶中拖羅🍣: 軟身滑嫩，入口溶化，好滿足好美味！大拖羅🍣: 是來自青森縣的，小筋有咬口，油脂豐富大頭蝦🍣: 保留了蝦膏在蝦中，咬落去充滿蝦的鮮味，非常好吃😋北海道紫海膽🍣: 滿滿的海膽，蟹鮮味濃郁，好鮮甜好好食！青魚🍣: 唔算太特別，不過都好好食小肌魚🍣: 店員話呢種魚只會在日本海域先有，所以唔係經常食到，是一款歷史悠久嘅江戶前壽司池魚🍣: 配上了蔥香調味，魚肉肥美，淡淡的油脂香味，好吃魷魚🦑: 黏黏的口感平貝🍣: 配上特別醬油燒過表面，鮮甜好吃京蔥三文魚: 平凡得來也不錯，三文魚溶好鮮好肥，細細舊剛剛好！鰻魚🍣: 甜甜的醬汁帶點微烤的魚味，非常喜愛玉

鮨 中本 (中環)📍中環砵典乍街16號太富商業大廈地舖紀念日第4 個活動就係Omakase 🫶 👨‍🍳 鮨 中本由來自北海道 中本正紀 師傅主理，位於中環砵典乍街地鋪，地理位置優越！店內Bar枱可容納人數約10位客人，即使午市都座無虛席，想食就必須事前做好準備！🍣今次品嚐左15 貫Omakase Sushi $11801. 鱸魚：口感同鯛魚相近，比較柔軟，味道清幽淡雅2. 鰤魚：口感鮮滑細膩，油脂豐富，個人喜愛🫶3. 剝皮魚配魚肝：奶白色嘅魚身質感較紮實且淡口，配搭魚肝帶出清甜及 creamy 口感4. 赤身吞拿魚：配以醬油漬嘅赤身吞拿魚雖然油脂較拖羅少，但魚味濃且口感軟嫩5. 中拖羅：脂肪較赤身高，油脂分布平均，鮮味甘香，入口即溶6. 大拖羅：吞拿魚中魚脂最高嘅魚腩位置，厚切，油脂極豐富，肥美甘甜，餘韻悠長！又一個人喜愛 🫶7. 車海老：師傅即蒸即剝，暖暖的，鮮甜爽彈8. 魷魚： 魷魚配以柚子鹽，非常鮮甜9. 小肌魚：小肌魚被喻為江戶前時代最有代表性嘅壽司料之一，多用糖醋醃製，只有日本海域出現。同青魚口味相近，肉質幼嫩。10. 池魚：池魚配蔥蓉，口感清爽，入口魚脂味濃，壽司飯內包紫

今次同客人到中環食 omakase，這裡的師傅都是來自日本，而店員又會好貼心向我們介紹每款食材，餐廳位置不多，提提大家記得要預早訂位🌱Lunch Set (15貫壽司、卷物、湯、甜品) ($1180)🥘鱈魚子: 時令鱈魚子，魚味濃且沒有腥味，好吃🍣鱸魚: 口感清甜，入口即溶🍣竹籤魚: 油脂不多，但估唔到肉質咁彈牙~🍣寒鰤: 特選日本頂級食材，冬天的鰤魚，肉質甜美，脂膏豐富🍣中拖羅: 肉質軟身滑嫩，入口溶化🍣蛇腹拖羅(青森縣): 油脂超重，有小筋有咬口🌟虎蝦: 師傅由蝦尾起殼，可以完美保留蝦頭的蝦膏，非常好吃🌟馬糞海膽: 超大量海膽，口感嫩滑，味道濃郁青魚: 肥美得來又超鮮甜味🌟小肌: 是非常考驗壽司師功力，將原本很平凡的材料，變成好味的極品壽司材料。而這件腌製得非常出色，酸度鹹度適中🍣深海池魚王: 好鮮甜，加了小量蔥香調味🍣魷魚: 口感黏稠，味道意外的鮮甜🍣日本平貝: 輕輕燒過表面再配上特別醬油🍣香蔥三文魚蓉: 簡簡單單，香口好吃🍣海鰻: 燒過表面的醬汁，甜甜的，很好味🌟玉子燒: 口感很像crème brûlée，甜度不太高，非常特別推薦!! 🍭柚子雪葩: 很Fresh很清新，柚子味

周年紀念當然要隆重對待，㨂左位於中環砵典乍街嘅「鮨 中本」食omakase。門面簡約，內裡採用全木設計，令人感覺溫暖。餐廳只有一張L型吧枱，可容納11人，很有VIP感覺。「中本」其實係廚師「中本正紀」嘅本名，啲間日式料理正是由佢主理。上網爬文先知道原來佢來頭不小！曾在東京銀座米芝連一星的「寿司家一柳」工作，來到香港再於「鮨佐瀬」深造，多年經驗練成紮實手藝。而今天非常有幸，正是由中本先生為我哋服務！我哋選擇咗$1180 嘅Omakase Sushi ，包括了15 種類、卷物、湯、甜品15種類壽司：1）鱸魚- 味道淡雅，但鮮味十足可媲美鯛魚。為一系列嘅壽司打開序章2）鰤魚- 油脂豐盈，肉質細嫩，味道鮮美3）剝皮魚即係沙鯭，肉質結實，重點在壽司上嘅魚肝，油香豐富味道有層次，口感有啲似白子4）赤身- 較瘦嘅吞拿魚，使用了醬油漬嘅處理方法，使赤身更有鮮味5）中拖羅 - 較赤身油脂豐富，油脂比例平均，鮮甜味美6）大拖羅- 入口即溶，油脂豐厚，比上一件油脂更為濃郁，充滿咗油腹甘香，絕頂好食7）車海老 - 採用了大大隻新鮮虎蝦，煮熟之後立即當場剝殼，上菜時明顯還帶有餘温，肉質鮮嫩甜美，原來蝦壽司係可以

態度差，而且收左我兩次deposit然後唔肯退錢。我一早book左呢間餐廳，佢哋要收500HKD deposit。但係之後，一個幾月前，我要將Booking改前，佢就收到我一次deposit幫我book另一個日期，但係唔肯退我第一次book嘅deposit比我。最後，佢收咗我兩次deposit，話就算一個月前改日期都冇得退錢。仲叫我嗌多啲嘢食就冚到條數。大家千祈唔好book呢間餐廳!!!!!!!!!

距離試曬全港嘅Omakase又邁進了一步(˶‾᷄ ⁻̫ ‾᷅˵) 今次嚟到中環嘅鮨中本，師傅全部都係日本人🇯🇵 由於座位有限，book完位要比$1000 deposit，當日去嘅時候都好full booking，大家記得食之前要book定位( ･᷄ὢ･᷅ )𝙇𝙪𝙣𝙘𝙝 𝙨𝙚𝙩 $1180前菜係海藻醋漬蕃茄，食落酸酸甜甜好開胃♪(´ε｀ )Total有15款sushi，最開心係竟然有黑鮑魚食(⸝⸝•‧̫•⸝⸝)師傅話平時都係晚市先有得食，今次真係值回票價 ♡ 鮑魚撈飯仲加埋秘製醬汁 令人想一啖接一啖🥹全部食材都好新鮮 而且師傅都會逐件介紹係咩嚟！太多款壽司啦 所以揀幾款特別嘅嚟介紹下🍣深海池魚王 一啲都唔腥 仲要好鮮甜 帶點蔥香調味啱啱好中拖羅 比起大拖我勁鍾意中拖 唔會太肥 而且入口即化😍三文魚魚籽 咬落爆汁一啲都唔腥☺️海膽 好creamy 食落好似雪糕😍毛蟹 估唔到有毛蟹食 勁香濃蟹味 仲有新鮮蟹肉係面！我地食完仲叫咗白子同章魚食 好驚喜 白子原來咁好味🤤下次一定要再食過😭ฺ 10% Service Charge👾味道：8.5/10🔙回頭率：8/10（10分最高）

🖤黑白配⚪️今次去咗中環食阿媽家姐，呢間係由日本北海道師傅主理既店舖，連全部師傅都係日本人🇯🇵，店舖嘅座位有限大概只有12個座位左右，所以想過嚟試嘅朋友仔記住要提早book位啦🙏🖤黑白配⚪️叫咗個lunch set $880套餐包括12款壽司🍣 、卷物、湯同埋甜品套餐既頭盤係雲茄配海藻，壽司方面最深刻係沙甸魚同埋海鰻，沙甸魚一直以為會食落去好腥但食落有幾重嘅油香味，而且魚嘅質感幾爽口，海鰻壽司嘅海鰻汁好甜同埋惹味😙，食落去濃郁可口😋呢度嘅卷物用咗太卷，裏面包住左布甸雞蛋、肉鬆，所以口感好爽口都幾特別甜品係藍莓乳酪或者柚子雪葩俾你揀藍莓乳酪食落去酸酸甜甜，好似食緊cream cheese 🧀咁整體黎講不過不失，壽司嘅種類冇乜驚喜，而且味道亦唔算話好出色，如果呢個價錢🖤黑白配⚪️expect係會有更多好嘅食材

This sushi restaurant is on Pottinger Street in Central, offering traditional sushiya dining experience. Coming on this Saturday evening, we were served by Chef Masaki Nakamoto himself. The décor had the familiar hinoki sushi counter, able to accommodate eleven guests. I like the backdrop behind which reminded me of shoji but having a contemporary pattern.Ordering the Omakase Menu ($2,680) and a bottle of 日高見 芳醇辛口純米吟醸 弥助 ($1,300), this sake was dry and delicate, suitable to pair with a range of

Dice cut chirashi (small)$550有玉子,青瓜,鰻魚,吞拿魚,鯖魚,熟蝦,海膽,三文魚子.鰻魚新鮮,吞拿魚鮮甜,熟蝦好大隻,鯖魚鮮甜,反而海膽同三文魚子被搶風頭了.玉子好滑,青瓜清新,舍利偏酸,配搭返有d甜甜嘅粉末,呢個配搭好正 ,特別另外,醃蘿蔔居然有酒味🤣🤣雖然叫左細size,但份量好足,食到好飽.

[🇭🇰香港- 中環].🔻抗疫都要食好啲系列!唔一定要出街先可以食到高質壽司嘅,可以叫外賣!多得 @foodiebuddies 介紹,呢間嘅太卷CP值高得黎同其他舖頭亦都與別不同,重點就係用左”布甸雞蛋燒” & 起幼細嘅”魚肉鬆”! 口感特別正🥰.🔻🍽 鮨 中本📌 地址: 中環砵典乍街16號太富商業大廈地舖.#tummysreadyatcentral #tummysreadyforjapanese #tummysreadyforomakase #tummysreadyforsushi

This happens in HK quite a bit. But this one is not even trying to hide it. I went there for lunch, and ordered a $800 set but ended up paying 1300. Called the restaurant to complain and they apologized and saying they were too busy and got it wrong. the restaurant only has 8 seats... How do they get thing wrong? The waiter said they will refund us, and added my WhatsApp. but they never did.

This sushi restaurant is located on Pottinger Street in Central, led by Chef Masaki Nakamoto. Coming alone tonight to try it out, I was surprised to see there were already four people sitting around the 12-seat sushi counter, even though it was not yet 6:30pm. The interior design might seem typical for a nice sushi restaurant, but with closer look you will see the details, like the projection of the light onto the wall behind the chefs, the slanted ceiling to resemble the roof of a house. Lucky

以中環這個價位的sushi 來說完全不合格。1）book 左1:30但等到1:45先有位，全部人出面等2）人未到先卙茶，凍晒3）壽司師傅没有立動逐件壽司介紹，投訴完才勉強講4）壽司飯太散，用手都散開5）魚有d好fishy, not fresh6) waitress 更加惡劣，多次不斷為卙茶撞到我，點解唔叫借借7）book枱留咗remark for birthday celebration, dessert 忘記寫字8）催埋單三次，佢夠膽同我講3:08pm已比多幾分鐘我，喂但係我book 1:30你1:45先有枱我都未同你計總之係食過最差sushi, mk or 千両都一定好過佢。浪費時間

Part two of three, decided to feature the tuna medley and grilled dishes.I got my own little fish when everyone had scallop, a small but delectable fish that can be eaten whole,loved the crunchiness from the head and the edges. The other grilled fish was tachiuo if I remember correctly, which is more on the fatty compared to the other grilled dish. Again, lime is a must.Tuna medley is of course akami, chutoro and otoro, though I gotta say it wasn't as 'wow' of a moment as I envisioned. Stay tune