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Sushi Sase
2010-10-09 873 views
disappointing. not sure if they're doing well for lunch but for dinner, the same amount of $$ can serve you better elsewhere.omasake dinner:1. we ordered a bottle of hot sake but turns out that it tastes like hot water. the explanation given was that they "overcooked" the bottle of sake in the microwave and so the alcohol has all been evaporated. we wonder why it is heated in a microwave but anyhow, we have been given a new one and it's so-so.2. no special sashimi/sushi. we were given the usual
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disappointing. not sure if they're doing well for lunch but for dinner, the same amount of $$ can serve you better elsewhere.

omasake dinner:

1. we ordered a bottle of hot sake but turns out that it tastes like hot water. the explanation given was that they "overcooked" the bottle of sake in the microwave and so the alcohol has all been evaporated. we wonder why it is heated in a microwave but anyhow, we have been given a new one and it's so-so.

2. no special sashimi/sushi. we were given the usuals, including very ordinary salmon and eel. personally for omasake type of dinner i've never had these. no scallop, no abalone, no oyster and no 牡丹蝦. Uni is ok, small patch.. but tasted clean. hairy crab is ok, usual standard, no complain. the overall taste of the sashimi is just average, better than genki but i don't think it's comparable with other authentic japanese restaurants available in HK.

3. the sushi rice was below standard. they fell apart. no texture.

4. we were served a plate of 白子. it's the sex organ of 鱈魚. not sure if this is a very special japanese dish but for us we're pretty sure that we don't want to have that. we initially asked if this is part of the "organs" of the fish when we were told this is "白子". the first response from the waitress is that she doesn't know what it is, she need to ask. After asking, she reverted and explained that this is NOT any part of the fish organs but it's fresh meat of authentic 鱈魚. we subsequently found out that it is indeed the sex organ, when one of us actually tried searching on the internet with an iphone. sorry if i might have sound ignorant here but personally i don't think a lot of ppl would appreciate the dish.

5. dessert is ok. unagi is ok. 蟹肉蒸蛋 is ok.

6. service is just average. definitely HK management style (no japanese hospitality). no detailed explanation of the food. waitresses seems to be ignorant about the food that they serve.

7. i don't recall anything that i had tonight worth the price of around $1400 per person.

overall recommendation: spend your $$ elsewhere. at least for now, think this is still too new.

(The chef has waived the service charge of 10% for us coz of the above.)
(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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Value
Date of Visit
2010-10-09
Dining Method
Dine In
Spending Per Head
$1400 (Dinner)
Recommended Dishes
  • Uni
  • hairy crab
Level4
276
1
嘩!幾驚癩咗嘢.
2010-10-07 141 views
~當起初見到這個招牌時..頭一個反應是..有間嘢叫癩咗咁大鑊. 但原來是由出身壽司善的佐瀬さん主管的鮨店. 有看過将太の寿司嗎？有人說故事中的鳳征五郎是以壽司善的嶋宮勤作藍本的.信不會由你. 但經過一餐後,這間鮨店也是由心出發的一間.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 位置是中環蔗水斜對面...由外觀,玄関,到那一碟用來辟邪的小鹽山...正正是本格鮨屋的裝飾. 由於太座生日,所以事先在定位時順道問埋可否指定佐瀨師傅,食~握り~食手工.一樣價錢可以的話一定選最好的.坐下來,先打了個招呼,侍者端上餐牌,午市就是由300~580的選擇.選了450十二貫的餐...也同時佐瀬さん把一枝薑片兩片...成了薑片放了在碟上.劇目上演... 序: 是一碗洋式沙拉...清爽你味蕾.簡單清爽脆口. 破序: 真鯛~淡味有饞勁. 平目昆布~右口魚及昆布折疊也很爽口. 飯的溫度微暖用筷時不散入口後與ネタ在口中散開. 一枚目： 金槍魚二重奏...醃赤身加上中拖羅.
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~當起初見到這個招牌時..頭一個反應是..有間嘢叫癩咗咁大鑊.


但原來是由出身壽司善的佐瀬さん主管的鮨店. 有看過将太の寿司嗎？有人說故事中的鳳征五郎是以壽司善的嶋宮勤作藍本的.信不會由你. 但經過一餐後,這間鮨店也是由心出發的一間.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
位置是中環蔗水斜對面...由外觀,玄関,到那一碟用來辟邪的小鹽山...正正是本格鮨屋的裝飾.
由於太座生日,所以事先在定位時順道問埋可否指定佐瀨師傅,食~握り~食手工.一樣價錢可以的話一定選最好的.坐下來,先打了個招呼,侍者端上餐牌,午市就是由300~580的選擇.選了450十二貫的餐...也同時佐瀬さん把一枝薑片兩片...成了薑片放了在碟上.劇目上演...

序: 是一碗洋式沙拉...清爽你味蕾.簡單清爽脆口.

破序: 真鯛~淡味有饞勁.
平目昆布~右口魚及昆布折疊也很爽口.
飯的溫度微暖用筷時不散入口後與ネタ在口中散開.

一枚目： 金槍魚二重奏...醃赤身加上中拖羅. 扇形的形態..多美.
可惜用錯了apps 影出來醜到不行.m (_ _)m

二枚目: 喜之次「炙り」充足的魚油燒一燒香氣滿腔岩鹽又帶出海產的甜味;
二段式蝦 高潮 前部以車海老的腦髓帶出甘甜味 後半部以白蝦仔顏泥
回鑲蝦肉中不只是蝦有蝦味是有幾重的蝦味加上車海老的脆彈咬勁
未必是成本最高但這個全日食得最開心;
黑子: 鯵 不是不好,奈何珠玉在前 它有點兒像間場.
赤味噌汁 也是。

三枚目: 馬糞海胆 溶化與未溶之間少量山葵使其不膩 食物智慧是也.
三文魚子 反高潮 這個我是覺得用軍艦會比ちらし的表白好.
除非用上筋子,有筋膜包裹口感大不同.
毛蟹軍艦~海苔脆,包着蟹肉蟹羔 哪會難食::但,如果係松葉蟹就更加好.

謝幕 甜蛋及穴子 山椒粉 海鰻 正常 ; 甜蛋 魚與蛋的甜 也是我的甜品.

附錄 太座吃了北寄貝 沒吃 不述 ;　
稲庭うどん 選對麵條 抓到時間 湯頭鮮 錯不到哪裡去.
抺茶奶凍 太座讚不絕口 ,試了粒黑豆 但不嗜甜 不評.
以上買單不用千二
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

後記: 職人的心~ 對客人用心,尊重. 開頭有啲驚怕店頭白鴿眼或親疏有別.
但工作人員與客人的比例大約是一比三,招呼週到.
箸~用的也是利休;食事完畢 送上的是ほうじ茶。本格咪就係咁.
食東西...不錯是食落口,但去到呢一個層面的消費自會要求多些.
不要用百分百的資本主義.錢要賺但發財就立品.要有對自己挑剔.
多想幾步....作為客,我都唔係好過份嘩.
後面街市的雜菜？
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真鯛
65 views
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SORRY 影得衰
60 views
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60 views
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香香驚奇
58 views
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好好食
68 views
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最怕貨比貨
83 views
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有好有唔好.
61 views
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一隻蟹
68 views
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職人之心
126 views
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法事茶係正路.
73 views
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56 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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1 Recommended
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    DETAILED RATING
    Taste
    Decor
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    Hygiene
    Value
    Dining Method
    Dine In
    Spending Per Head
    $550 (Lunch)
    Celebration
    Birthday
    Recommended Dishes
    後面街市的雜菜？
    真鯛
    SORRY 影得衰
    香香驚奇
    好好食
    最怕貨比貨
    有好有唔好.
    一隻蟹
    職人之心
    法事茶係正路.
    • 蝦壽司
    Level4
    130
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    Sushi Sase: An unavoidable sense of loss
    2010-09-27 530 views
    With all the hype and media exposures of Sushi Sase 鮨佐瀬, one would certainly have high hopes for an omakase experience conducted none other than Chef Sase himself. Expectation was set high for a chef with a pedigree and fame like Chef Sase Satoshi(佐 瀬 聡), who used to worked in Sushi Zen in Sapporo, Japan and had received numerous awards and acclaims.For our dinner, we universally ordered the 板前おまかせ膳 (Itamae Omakase Zen) Chef Omakase Course. We requested to have Chef Sase serving us in our re
    Read full review
    With all the hype and media exposures of Sushi Sase 鮨佐瀬, one would certainly have high hopes for an omakase experience conducted none other than Chef Sase himself. Expectation was set high for a chef with a pedigree and fame like Chef Sase Satoshi(佐 瀬 聡), who used to worked in Sushi Zen in Sapporo, Japan and had received numerous awards and acclaims.
    For our dinner, we universally ordered the 板前おまかせ膳 (Itamae Omakase Zen) Chef Omakase Course. We requested to have Chef Sase serving us in our reservation, who obviously was very busy trying to fulfill all the requests during the meal.
    (I made up all the Japanese dish names as they are not stated on the omakase menu)
    All our sushi (except for those with heavy sauce) were served on the ceramic platter. The wakame and daikon stripes were placed there all the time, but didn't provided much actual use as the wakame was completely flavorless like some leftover from making dashi... Soon after we sat Chef Sase started to prepare for the 4 of us.
    前菜: 数の子と蟹 寒天寄せ (Kazunoko to Kani Kanten Yose )
    Herring Roe and Crab Leg Jelly
    It’s described by the manager and the chef as yokan (羊羹) to us, but I couldn’t agree with the texture as most of the yokan I had were much firmer. This to me appeared to be thickened by kanten (寒天) and hence the name. The top “jelly” part was made with katsuo dashi (鰹魚汁) with crab leg meat (not shredded). The bottom part was congealed kazunoko (herring fish roes) which only provided a textural play as I could only taste the dashi and some crab flavor. Nothing surprising or memorable.
    When the sashimi shoyu was poured in front of us, I tasted it and it was so light that I couldn’t even sense any savory or sweet note. Following the 先付 were different sashimi:
    刺身1: 天然鯛の刺身(Tennendai no Sashimi)
    Sashimi of Natural Tai Fish
    The flavor was mild as expected. What surprised me was the rather soft texture, as I expected it to be more firm and “bouncy”. Lime juice was slightly added to give a citrus flavor, but to me it’s rather unnecessary.
    At this point Chef Sase was still telling us the names of the pieces that he is serving… But it wasn’t an interactive experience until I ask him questions about the origin or ingredients of the dishes.

    刺身2: 北海道水たこ煮 (Hokkaido Misudako Ni)
    Slow-Poached Hokkaido Octopus in Homemade Soy Sauce
    A common dish in Japanese restaurants, tako is slowly poached until very very tender. The sauce varies from sake or red wine to flavored dashi. Here they used a housemade sweet shoyu and sake based sauce which penetrated into the tender tako meat.
    I enjoyed the firmer piece with the suction cups. The body “meat” was even more tender, meaty and succulent.
    刺身3: さんま刺身 (Sanma Sashimi)
    Pacific Saury (秋刀魚)
    While fatty the sanma sashimi were still not at the peak level. The skin had a thick layer of fat but the meat was too lean and barely there! I have had better ones.

    刺身4: 釣喜知次( 炙) (Tsuri Kinki Aburi)
    Torched Kinki with sweet glaze, topped with oroshi, wasabi
    The highlight of the dinner, the kinki fleshes were both moist and luscious but hardly greasy! It’s not the same kind of “buttery” like toro or hamachi kama, but more like“moist” from meat juice and water! Since kinki lost its sweetness quickly after death, the light sauce helped to give a little sweet flavor. Possibly my favorite of the night.
    刺身5: 毛蟹の足 (Kegani no Ashi)
    Hokkaido Hairy Crab Leg
    Well, Hong Kong people like me who are spoiled with sea crabs like “flower” crabs or “red” crabs are not going to be very impressed by this. It’s not particularly sweet or oceanic. Just ok.
    At this point Chef Sase no longer explained what he was serving and just placed the fish / meat on our platter and left. This was not what I expected for an omakase experience.
    刺身5: 毛蟹 (Kegani)
    Hokkaido Hairy Crab with its roe
    Again, not very flavorful with just a mild crab taste. The roe flavor was weak, not intense like good Shanghainese hairy crabs or even yellow oil crab. It’s again just ok.
    燒物: 松茸燒 (Matsutake Yaki)
    Grilled Matsutake Mushroom
    Ok, so for Japanese restaurants of this caliber, I certainly expect that the matsutake is the real deal from Japan. But when I asked Chef Sase, he DIDN’T EVEN KNOW where these were from and needed to ask the manager!!!! To me, this was unacceptable for a serious Japanese chef to have no knowledge of what he is serving. EACH ingredient should have be carefully chosen and inspected by him before serving to the customers. At least that’s my experience with high-caliber chefs!!!!
    To add insult to injury, it turned out that the matsutake mushrooms were from Yunnan! Compared to the Yunnan wild matsutake mushroom at Sheraton Celestial Court, I did like the thick “cut” here better as it was more meaty and juicy. I enjoyed the earthy aroma of these mushrooms but others may find it bitter.

    As we proceeded to sushi, sushi shoyu and wet towel to clean the hands were provided (as they wanted you to eat with your hand)
    The gari (pickled ginger) was housemade. No artifical note, though the cut was a bit too thick for me.
    An odd practice I noticed was Chef Sase’s excessive use of lime juice with the fish. He literally squeezed lime juice to every fish which I found to be redundant and sometimes masked/ overshadowed the true flavors of the fish!
    寿し 1: さめかれい (Samegarei)
    Right-Mouth Flounder (鮫鰈 / 右口魚)
    This is simply a special type of karei (鰈) so the flavor was mild. Not much different from your karei, but the fish was cut a little thicker than normal.
    寿し 2 : 大助鮭づけ(Oosukesake Zuke )
    Oosuke Salmon (Marinated in Soy)
    Originally we wanted to substitute this but the restaurant claimed that their salmon was very special and 大助鮭 is one of Chef Sase’s signature. 大助鮭 is a special breed of natural salmon and it’s highly praised as “鮭が絶品”
    While I don’t have the doubt about the superiority of 大助鮭, I didn’t really think the piece that I have was of good quality. It did not taste different (or better) despite being marinated in soy before. In fact the mouthfeel was a little discerning because the flesh didn’t not feel “smooth” (like over-aging…).
    The intention of the grated horseradish was to balance the richness of the fish. But it was dry and mushy, and its lack of any spiciness did not add to the dish at all.
    寿し 3: ぼたん海老 (Botan Ebi)
    Botan Shrimp
    Quite standard and fresh, at least it matches the quality that you would expect from sushi place like this. But again why squeeze the lime juice?
    寿し 4: 鯵 (Aji)
    Japanese Jack Mackerel (池魚)
    This was fine but again somehow the flavor was just not that intense. The really good aji I tried had this luscious oily fish (not fishy) flavor that explodes in your mouth. This one didn’t do that….
    I asked for kohada(小鰭) but they didn’t have it that day…
    寿し 5: ホッキ貝(炙) (Hokkigai Aburi)
    Torched Japanese Surf Clam (北寄貝)
    The thick hokkigai slice provided plenty of “crunch” which certainly indicated the superior freshness. It was torched but I did’t find much for “grilled” flavor or char. A nice glaze was applied to the clam and added to the juiciness. One more time, why the lime juice? I found the citrus flavor diluted the sweetness of the clam.
    For most of the sushi, the rice is quite adequately molded, not too firm and with right ratio of neta to rice. But the rice of some of the pieces in the end was just too lose and fell apart the minute I picked it up. It wasn’t too vinegary which I preferred
    寿し 6: 大間產 ガ–リツク正油大とろ(炙) (Ooma Garikku Shoyu Toro Aburi)
    Torched Otoro from Ooma with Garlic Soy Sauce Aburi
    This was one of the more enjoyable sushi of the night. The otoro was from the kama section (neck meat close to the head/ 魚鮫 in Chinese), some of the best and precious parts of the tuna fish with really high fat content. This time the torching process did its job as the melting fat really coated and lubricated my mouth and provided an amazing mouthfeel. It came doused in a garlic soy sauce, which was delightful and did not overpower the fish flavor. Overall it did not blow me away, but I enjoyed the piece.
    寿し 7 & 8: 馬糞海水雲丹(Bafun Uni ) & イクラ ( Ikura)
    Bafun Sea Urchin (in Sea Water) and Salmon Roes
    Two of my favorites normally. Unfortunately here both the uni and the ikura were not of top quality.
    寿し 7: 馬糞雲丹(Bafun Uni)
    When I tried bafun uni in the past, I seriously closed my eyes to savor every minute of the oceanic flavor and sweetness! The creamy uni surrounded every tastebud in my mouth and the long sweet aftertaste was unbeatable!!!
    BUT THIS WAS NOT. Despite this uni being from Hokkaido and preserved in sea brine instead of preservative (so no artificial taste or bitterness), it didn’t ring that bell in my head to scream “I am in heaven!”. The mild sweetness provided no aftertaste that lingered in my mouth. Not a very impressive uni in my account.
    寿し 8: イクラ (Ikura)
    Ok, this one was just plainly poor. Fresh ikura should be “firm” yet burst with “jus” in your mouth easily. These ikura were soft and lifeless. In fact the texture was like those toppings you find on the chirashi bowls in supermarket. Enuff said.
    寿し 9 & 10: 穴子 (Anago) & 玉子 (Tamago)
    Sea Eel and Egg
    Something really wrong happened here: The soup was served in between these 2 courses and the uni and ikura. PLUS the most important thing was they came when I have not even started to eat my uni and ikura. So suddenly there were 5 items in front of me, with no direction from the chef on what to eat first. (By this time he pretty ignored us unless we initiated a question ….)
    One couldn’t help but to feel being “rushed” to finish off the meal and pay the bill. This shouldn’t happen in an omakase dinner, and more unbearable when the chef has such high reputation in Japan.
    Just refer to the picture and I think you can tell how sad this anago was. Once you tasted it you felt even more depressed. It was dry, lean, stringy, and completely lacked the exquisite texture of the eel skin adhering to the meat and sweetness of anago. I really think this was not much different from what you get at Genki Sushi. How sad!
    The tamago sushi was another disappointment. It was pre-made and was the exact piece that had been sitting right in front of us for the whole night! Made-to-order? Forget about it.
    When tasted the tamago was cold and sweet. I am fine with the sweet rendition of tamago, but its texture was similar to a leftover sponge cake with the moisture drawn out. I felt that the food ordered had completely fallen apart at this point. A long sigh...
    吸い物: 清汁仕立 - 鯛, きのこ, オクラ
    Clear Soup – Snapper, Kinoko Mushrooms, Okra
    A very light soup with a very mild (almost indiscernible) fish flavor.
    デザート: 抹茶プリンx2 (Matcha Purin x2 ), 黒ゴマプリ(Kurogoma Purin), キャラメルプリ (Kayarameru Purin)
    Green Tea Pudding x2 , Black Sesame Pudding, Caramel Pudding
    Surprisingly, desserts were the highlights of the dinner!!!!
    4 of us ordered all the desserts available except for fruits. These desserts came expertly prepared and were immensely delicious!! So silky and smooth they slided down my throat! The sweetness was well-balanced with the featured flavors like matcha and black sesame which were spot-on! I also love the soft black bean on top of the match pudding, though someone got a really hard chestnut topping
    At least we got a sweet ending.
    I really want to persuade myself that it was one of those off-nights, as I was expecting somewhat an omakase experience closer to what you can get in Japan. However, some of the obvious service gaps, like not knowing where the matsutake was from, having too many dishes served at the same time, together with a few poor sushi offerings, had avoidably created some let down among us, particularly when Chef Sase was serving us himself.
    Ultimately it wasn't the price that so disappointed my party in this dinner. It was the lack of familiarity and caring interactions with the sushi chef, and the unexciting, albeit fresh ingredients, that caused a "great sense of loss" in my mind

    前菜: 数の子と蟹 寒天寄せ
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    刺身1) 天然鯛の刺身 2)北海道水たこ煮 Tako was soft and succulent
    123 views
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    刺身3) さんま刺身 4) 釣喜知次( 炙) Kinki was the highlight
    120 views
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    刺身5) 毛蟹の足 & 毛蟹
    113 views
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    燒物: 松茸燒 (Matsutake Yaki)
    95 views
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    Chef Sase started serving us nigari sushi
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    寿し 1) さめかれい 2) 大助鮭づけ (Not a signature for me)
    69 views
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    寿し 3) ぼたん海老 4) 鯵 (Nice but not exciting)
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    寿し 5)ホッキ貝(炙) ; Neta to rice ratio very well done
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    寿し6) 大とろ(炙) Good 7) 馬糞海水雲丹ordinary 8)イクラ Very Poor
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    Soup: Mild; 寿し 9) 穴子 10) 玉子 Both below average
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    デザート: 抹茶プリンx2, 黒ゴマプリ, キャラメルプリ Superb!
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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
    • Recommend
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    14 Recommended
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      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Date of Visit
      2010-09-14
      Dining Method
      Dine In
      Spending Per Head
      $1560 (Dinner)
      Recommended Dishes
      刺身1) 天然鯛の刺身 2)北海道水たこ煮 Tako was soft and succulent
      刺身3) さんま刺身 4) 釣喜知次( 炙) Kinki was the highlight
      寿し 3) ぼたん海老 4) 鯵 (Nice but not exciting)
      寿し 5)ホッキ貝(炙) ; Neta to rice ratio very well done
      デザート: 抹茶プリンx2, 黒ゴマプリ, キャラメルプリ Superb!
      • 北海道水たこ
      • 釣喜知次( 炙)
      • 大間產 ガ–リツク正油大とろ(炙)
      • all プリン desserts
      (Non-member)
      0
      0
      Disappointed
      2010-09-06 162 views
      6 of us went there for dinner tonight, 5 adults + a 2.5yrs child.Ordered: 3 Omakase $1380, 2 Sushi Set $980, 1 plain rice for the child. How bad was it?- they dont even have plain rice for the child, only thing available is Udon. (okok, so Japanese local practice, then should I put a higher hope on the food?)- A/C was not working well, waitress was very kind to turn down the temp and turn up the fan, but experience is unbearable. The fan we feel is around 27C, or someone turned off the A/C swit
      Read full review


      6 of us went there for dinner tonight, 5 adults + a 2.5yrs child.
      Ordered: 3 Omakase $1380, 2 Sushi Set $980, 1 plain rice for the child.
      How bad was it?
      - they dont even have plain rice for the child, only thing available is Udon. (okok, so Japanese local practice, then should I put a higher hope on the food?)
      - A/C was not working well, waitress was very kind to turn down the temp and turn up the fan, but experience is unbearable. The fan we feel is around 27C, or someone turned off the A/C switch and let the Fan to work alone!
      - Sushi is not oily, fishes got no taste at all, really not attractive presentation.
      - Hot dish? Taste like Chinese food, Fuk Lam Moon may offer you better varieties?
      - Even the "Aburi Toro" got no taste, really bad.
      - For this price at average $1300 (incl service charge) per person with no wine/sake, I would suggest you to try somewhere else.
      - General waiting time for every dish (a few pieces of sushi) is around 15-20 minutes!
      - The only good comments are on their service and dessert!

      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
      • Recommend
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      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Date of Visit
      2010-09-06
      Dining Method
      Dine In
      Spending Per Head
      $1300 (Dinner)
      Celebration
      Birthday
      Level2
      22
      0
      Deluxe Sushi Set
      2010-08-16 91 views
      星期六要OT , 放工搭電梯上黎食個Sushi Lunch. 新開左兩個星期, 所有裝修都好新, 師傅同客人中間係冇雪櫃障礙 , 可以直望師傅塊砧板, 全店只有三張四人檯, 其他全部counter檯, 除左食, 可以欣賞埋師傅手勢, 好似鐵鈑燒咁.佐瀨師傅serve緊蔡san同倪康, serve我地o既係另一位師傅, 經理服務都一流, 所有野唔係壽司廣或者今村可比, 仲有專for用手食既冰涷抹手指布.Lunch有4款, 壞石餐, Deluxe Sushi 12件, Sushi 10件, 北海道丼Sushi set.叫左Deluxe Set, 有右口魚 - 昆布 赤身 - 少醬油池魚 - 薑蔥 中卜口 - 少醬油三文魚 - 醬油漬穴子 - 呢個正 牡丹蝦 - 呢個真係超正 三文魚子盬水雲丹 - 即隔盬水, 唔係木板, 不過有D變左水蛋帶子 - 落盬, 呢個超鮮 生北寄貝 - 火炙, 呢個全埸最正, 真係有超濃北寄貝味既北寄貝 每樣野都好配合, 個餐仲有前菜, 麵豉湯, 稻庭烏冬. 稻庭烏冬落左昆布絲, 可見每種食物都經過Design.
      Read full review
      星期六要OT
      , 放工搭電梯上黎食個Sushi Lunch. 新開左兩個星期, 所有裝修都好新, 師傅同客人中間係冇雪櫃障礙
      , 可以直望師傅塊砧板, 全店只有三張四人檯, 其他全部counter檯, 除左食, 可以欣賞埋師傅手勢, 好似鐵鈑燒咁.


      佐瀨師傅serve緊蔡san同倪康, serve我地o既係另一位師傅, 經理服務都一流, 所有野唔係壽司廣或者今村可比, 仲有專for用手食既冰涷抹手指布.


      Lunch有4款, 壞石餐, Deluxe Sushi 12件, Sushi 10件, 北海道丼Sushi set.

      叫左Deluxe Set, 有

      右口魚 - 昆布

      赤身 - 少醬油
      池魚 - 薑蔥

      中卜口 - 少醬油
      三文魚 - 醬油漬
      穴子 - 呢個正

      牡丹蝦 - 呢個真係超正

      三文魚子
      盬水雲丹 - 即隔盬水, 唔係木板, 不過有D變左水
      蛋
      帶子 - 落盬, 呢個超鮮

      生北寄貝 - 火炙, 呢個全埸最正, 真係有超濃北寄貝味既北寄貝


      每樣野都好配合, 個餐仲有前菜, 麵豉湯, 稻庭烏冬. 稻庭烏冬落左昆布絲, 可見每種食物都經過Design.
      左面係佐瀨師傅serve緊蔡san
      248 views
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      生北寄貝 - 火炙
      95 views
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      帶子 - 落盬
      78 views
      0 likes
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      牡丹蝦
      66 views
      0 likes
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      穴子
      57 views
      0 likes
      0 comments
      盬水雲丹
      85 views
      0 likes
      0 comments
      赤身
      60 views
      0 likes
      0 comments
      稻庭烏冬落左昆布絲
      55 views
      0 likes
      0 comments
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      2 Recommended
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        DETAILED RATING
        Taste
        Decor
        Service
        Hygiene
        Value
        Date of Visit
        2010-08-14
        Dining Method
        Dine In
        Spending Per Head
        $495 (Lunch)
        Recommended Dishes
        左面係佐瀨師傅serve緊蔡san
        生北寄貝 - 火炙
        帶子 - 落盬
        牡丹蝦
        穴子
        盬水雲丹
        赤身
        稻庭烏冬落左昆布絲
        • 北寄貝
        Level4
        400
        46
        好食的鮨店
        2010-08-16 90 views
        感激食友HK Epicurus,沒有他通知,我也不知道中環開了一間鮨店.由北海道すし善本店的佐瀬師傅座鎮,本想食晚上看看水準如何,原來佐瀬師傅已經被人訂了.唯有食午餐.當然要指定佐瀬師傅.日本師傅去握壽司,心理上會安全得多,在見城,壽司廣等賣百多至三百多元的壽司定食,其實出來效果合格的近期以壽司為主的午餐較好的只有鮨 褔助.雖然午市的質素比晚上差一點,手勢應該不會改變得多.是日中環極為炎熱,出了不少汗水才來到該店,和食友HK Epicurus二人叫了十二件壽司午餐,索價四百五十元,十二件都由佐瀬師傅去主理,香港師傅去握的話就真係不值,未吃壽司先來前菜,以及野菜沙津為主,內有紅椒,黃椒,切粒青瓜以及雜菜,以青瓜爽口,帶有甜味,在整個沙津當中最為好食,雜菜沒有苦味,做得也好.用料好,簡單直接呈現出來基本味道,平目不是厚切,在表面上鋪起一片昆布,昆布是自己漬過,而魚不是一味厚切,再塗上少許醬油,飯粒所握的剛好,魚的新鮮度是自己預期中好,做得不錯的平目佐瀬師傅的刀功都不錯,鯛魚的厚度剛好,做壽司的不需要太簿,吃開的這種鯛魚忌於厚切,吃落滿口根,味道大減的再來就拖羅和赤身各一件,午市時去壽司店吃
        Read full review
        感激食友HK Epicurus,沒有他通知,我也不知道中環開了一間鮨店.由北海道すし善本店的佐瀬師傅座鎮,本想食晚上看看水準如何,原來佐瀬師傅已經被人訂了.唯有食午餐.當然要指定佐瀬師傅.日本師傅去握壽司,心理上會安全得多,在見城,壽司廣等賣百多至三百多元的壽司定食,其實出來效果合格的近期以壽司為主的午餐較好的只有鮨 褔助.雖然午市的質素比晚上差一點,手勢應該不會改變得多.是日中環極為炎熱,出了不少汗水才來到該店,

        和食友HK Epicurus二人叫了十二件壽司午餐,索價四百五十元,十二件都由佐瀬師傅去主理,香港師傅去握的話就真係不值,

        未吃壽司先來前菜,以及野菜沙津為主,內有紅椒,黃椒,切粒青瓜以及雜菜,以青瓜爽口,帶有甜味,在整個沙津當中最為好食,雜菜沒有苦味,做得也好.用料好,簡單直接呈現出來基本味道,

        平目不是厚切,在表面上鋪起一片昆布,昆布是自己漬過,而魚不是一味厚切,再塗上少許醬油,飯粒所握的剛好,魚的新鮮度是自己預期中好,做得不錯的平目

        佐瀬師傅的刀功都不錯,鯛魚的厚度剛好,做壽司的不需要太簿,吃開的這種鯛魚忌於厚切,吃落滿口根,味道大減的

        再來就拖羅和赤身各一件,午市時去壽司店吃中拖羅還可以的,不過記起見城以及鮨辰的拖羅樣子真的醜怪,還可以單靠那份油脂去彌補不足,而赤身更難以好食,壽司廣的無比難食,鮨褔助的赤身吃得過,當然還有伊滕,經驗不足去切拖羅,最後弄得佈滿根部,貴價的壽司店未曾做得出色,更何況迴轉壽司,一件中拖羅剛好包著飯粒,看樣子拖羅的質素不低,吃落有油份出來,在午市的水準算係出色,可以媲美晚上的.

        我對赤身比拖羅再喜愛,因為一件好的赤身,帶有色擇,已知質素不會差,吃落淡淡的醬油味,是新鮮貨來的,容易腥的赤身在田中,金田的出名壽司店切記不要叫,換來的就是脫色吞拿魚,樣子夠[可愛].雖然拖羅及赤身好食,但不及在日本所吃的質素,在香港已經叫出色了,午市吃到這種質素,不錯!不錯!

        由師傅去自己醃過三文魚子,不做卷物,以小碗裝著,份量很多,可以叫迷你飯,和食友談過這個三文魚子,是帶點唔同,主要都係質素問題,不會醃得搶味,計算過三文魚子比飯更多,其後其中一粒掉在桌上,洗不到那一點污穢.

        只有一點點溶的海膽,師傅擺放在白飯上來得分明,看過香港師傅所放的雖然多,但疊起來,二者一看就知分別,點一口山葵,海膽帶甜味,比三文魚子好食,田中極品的海膽都好勁,不過海膽腥都可以當成甜的,吃北海產海膽,不會差得哪裏.好過用加拿大,美國,韓國以及國內.

        燒過的北寄貝,不知為何食友的那一件比自己件樣子好得多,吃落爽口的,海鰻是一條長的切成數片,而不是一早放在雪櫃然後反燒的一塊海鰻,吃落夠軟熟,不錯的海鰻,不知道大家喜歡河鰻定海鰻呢?更想食白燒或白煮海鰻.

        玉子是師傅燒,又不是放在雪櫃的急凍玉子,自己很喜愛食玉子,食壽司始終都要有一件玉子才行,吃落帶甜,還有少許咸味,硬了一點,不及今井的玉子,也好食的玉子,有點想再叫多一件.

        追加了三件壽司,赤貝是我喜愛食的貝類,師傅輕輕割開,不像其他師傅一件赤貝大力令二邊分開,吃落也爽口,但品種差了少許,賣九十元就貴了,但一次半次無妨

        普通魷魚賣四十元,配上海膽就六十元,當然不是我主意.一塊魷魚切紋,再配上一點海膽,最後一片紫蘇葉,看紋路割得不錯,整齊的紋是師傅需要有的技巧,值得一食的魷魚.不是赤出汁,簡單的用菇,豆腐去煮,應該用的味噌較好貨色,飲出來味噌味也濃,不需用什麼幾種味噌去煮,因為連一種未能去運,就不需提二種或以上.

        用上的是稻庭烏冬,不會差得哪裏,好食過壽司廣厚烏冬,湯底也清甜,用來填肚的非常適合,煮得美味的烏冬,基本配套都不錯.

        食完壽司當然要有甜品押尾,原來有三款甜品,選上綠茶奶凍,味道很夾,綠茶伴在一起食,又不會過甜,在香港吃過不少日本餐廳所整的甜品,這個食過最好的,

        不過開始時以為跟餐的,原來散叫,一客六十元,但真的好食吃過十幾件壽司,在香港來說滿意的水準,難得的請來日本師傅座鎮,,不過所食的比較大路之物,可能要在晚上所見到其他品種,而飯粒煮得不錯.只少感到一點熱,但不明顯,但香港來說做得數一數二好,而食午市的質素可直迫晚上,當然有可能因某些原因啦,服務其實也不錯,小店已有4-5個人去招呼,或者是新開,真的改善少許事情,本來魷魚只叫一件,就誤會來了二件,沒有叫海鰻就來了海鰻,最後埋單的多了二件赤貝,四件海鰻真係目定口呆,而甜品原來是散叫就不大問題,只是自己看不到清楚.,不過最後都沒有事,,差不多下午三時,是時候離開.

        足本版本:http://cky20080.blogspot.com/2010/08/blog-post_8070.html
        325 views
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        前菜好食
        221 views
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        平目昆布
        183 views
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        鯛魚
        135 views
        0 likes
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        在中午來說已經不錯
        148 views
        0 likes
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        海膽不錯
        150 views
        1 likes
        0 comments
        正 去鮨店一定食一次玉子
        105 views
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        小肌
        63 views
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        有誠意的烏冬
        93 views
        0 likes
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        甜品
        88 views
        0 likes
        0 comments
        92 views
        0 likes
        0 comments
        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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        10 Recommended
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          DETAILED RATING
          Taste
          Decor
          Service
          Hygiene
          Value
          Dining Method
          Dine In
          Spending Per Head
          $745 (Lunch)
          Recommended Dishes
          前菜好食
          平目昆布
          鯛魚
          在中午來說已經不錯
          海膽不錯
          正 去鮨店一定食一次玉子
          小肌
          有誠意的烏冬
          甜品
          (Non-member)
          0
          0
          貴價壽司午餐
          2010-08-16 57 views
          在荷里活道新開的壽司店，由於睇到飲食雜誌介紹又近屋企，所以試吓。裝修同一般日本壽司店無咩分別，放刺身的櫃較細，所以同師傅拒離拉近咗。全場只有一個日本師傅，當日佢掛住招呼熟客，我地無緣試到佢的手勢。午餐最平都320一位，拍得住酒店價錢。我地叫咗一個3xx同一個4xx，分別就係貴d有海膽同拖羅。刺身當然好味，但壽司飯就只係一般，手勢亦冇鮨福助的師傅咁好。跟餐有沙律、麵豉湯同稻庭麵、但無甜品。整體黎講都算好味，但以咁嘅價錢其實出面都有好多選擇... 另外，當日較多人所以出餐有點混亂，希望之後會做得好d啦。
          Read full review
          在荷里活道新開的壽司店，由於睇到飲食雜誌介紹又近屋企，所以試吓。裝修同一般日本壽司店無咩分別，放刺身的櫃較細，所以同師傅拒離拉近咗。全場只有一個日本師傅，當日佢掛住招呼熟客，我地無緣試到佢的手勢。午餐最平都320一位，拍得住酒店價錢。我地叫咗一個3xx同一個4xx，分別就係貴d有海膽同拖羅。刺身當然好味，但壽司飯就只係一般，手勢亦冇鮨福助的師傅咁好。跟餐有沙律、麵豉湯同稻庭麵、但無甜品。整體黎講都算好味，但以咁嘅價錢其實出面都有好多選擇... 另外，當日較多人所以出餐有點混亂，希望之後會做得好d啦。
          (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
          2010-08-14
          Dining Method
          Dine In
          Spending Per Head
          $450 (Lunch)