50
10
3
Level4
2014-01-31 4760 views
元旦日仍要上班之故,與御節料理無緣,事隔兩天,趁放假的日子,再次踏足銅鑼灣,Cubus的竹壽司。已經第二次來到這裡,作為開年第一餐午飯。兩年前首訪,價錢不貴,份量足,質素佳,留下一個良好印象,而且那年的運氣算不錯。。因為迷信而再來?非也!只是想吃一餐好而已。雖然不是周末日,但是中午的竹壽司,在沒有訂位之下,根本一位難求。我上壽司店的習慣,就是一定要坐吧檯,除了可以一邊吃,一邊欣賞著師傅握壽司,還有可以逐件逐件上,無須一次過奉上整盤壽司。十貫加一卷物的午市壽司定食,包括前菜,頭盤,茶碗蒸,麵豉湯,甜品,價錢為$338,生生發,非常好意頭。前菜為醃蘿蔔,點點山葵的辛辣,與淡麗的醬油香,配合爽甜的蘿蔔,不錯的前奏。沙律為蕃茄沙律,茶碗蒸加上瑤柱絲,魚肉,蟹肉等等,材料甚多,蛋身香滑之外,更滲進了瑤柱,蟹肉的鮮味。吃罷前菜頭盤,在我前面的Sam師傅,便為我準備第一件壽司,以左口魚打頭陣。左口肉質偏爽,面頭的點點蘿蔔蓉,更臻至鮮甜,壽司飯不論份量,與米飯的酸度皆適中,質感不死實,亦不太鬆散。章紅入口軟滑,弔詭之處是結尾有點點檸檬的微酸,與點點的辛辣勁,頗為特別。池魚同樣地鮮嫩,薑蔥的作用,無須多
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元旦日仍要上班之故,與御節料理無緣,事隔兩天,趁放假的日子,再次踏足銅鑼灣,Cubus的壽司

已經第二次來到這裡,作為開年第一餐午飯。兩年前首訪,價錢不貴,份量足,質素佳,留下一個良好印象,而且那年的運氣算不錯。。因為迷信而再來?非也!只是想吃一餐好而已。雖然不是周末日,但是中午的竹壽司,在沒有訂位之下,根本一位難求。

我上壽司店的習慣,就是一定要坐吧檯,除了可以一邊吃,一邊欣賞著師傅握壽司,還有可以逐件逐件上,無須一次過奉上整盤壽司

十貫加一卷物的午市壽司定食,包括前菜,頭盤,茶碗蒸,麵豉湯,甜品,價錢為$338,生生發,非常好意頭。

前菜為醃蘿蔔,點點山葵的辛辣,與淡麗的醬油香,配合爽甜的蘿蔔,不錯的前奏。沙律為蕃茄沙律,茶碗蒸加上瑤柱絲,魚肉,蟹肉等等,材料甚多,蛋身香滑之外,更滲進了瑤柱,蟹肉的鮮味。
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吃罷前菜頭盤,在我前面的Sam師傅,便為我準備第一件壽司,以左口魚打頭陣。左口肉質偏爽,面頭的點點蘿蔔蓉,更臻至鮮甜,壽司飯不論份量,與米飯的酸度皆適中,質感不死實,亦不太鬆散。
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章紅入口軟滑,弔詭之處是結尾有點點檸檬的微酸,與點點的辛辣勁,頗為特別。
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池魚同樣地鮮嫩,薑蔥的作用,無須多說。
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甜蝦質素甚佳,肥美又鮮甜,耍上少許檸檬汁,把味道提升得更鮮美。
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爽甜的赤貝,新鮮得有如剛剛在海撈上來。
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當人人在壽司吧,不吃拖羅心不死,我對赤身反而情有獨種,看看這件有如生牛肉的赤身,入口的那一刻,肥美,鮮香的感覺在舌頭上溫柔地繾綣。。。。。
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接下來的穴子,纖嫩幼細,肉味濃郁,醬汁濃甜,當然,現今不是當造期,有此質素已算不錯矣。
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用火焰來處理右口魚邊,熱力把魚油逼出,所以入口便滿佈油香。
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將中拖羅放入口,甘香的感覺油然而生。差點忘記提及師傅的刀功,在刺身上介幾刀,不同的魚有不同的切法,醬油更容易滲入刺身裡面,吃的時候根本不用再沾醬油,但是有很多人,依然將壽司飯拼命地,在混合了山葵的醬油,不斷地沾沾沾。。。最後,吃得不知其味,真浪費。
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其實,我以前也是這樣子,年少無知嘛,很多人在飲食路上,也走過冤枉路,及時糾正的話,還有大把世界。既然來得這等壽司店,為何不去學習正式一點的飲食習慣?

與兩年前首訪一樣,竹壽司的海膽,都是來自加拿大。其海膽較北海道的更具份量,味道則不及後者的鮮甜,這天的海膽,有點點苦澀味,但情況不算嚴重,質感一如以往地豐厚。
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最後的拖羅碎手卷,我笑說是免切手卷,脆口的紫菜,與油潤甘香的拖羅碎一口過,快感無比。

再喝一口加了大蜆的麵豉湯,繼而來個柚子雪葩,我真的飽了。

難怪,有些人同意我的說法:(竹壽司的午餐,壽司定食非常超值!)
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我想,下次再訪,不甘只來午市,而是晚市的Omakase。。。。
(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
$372
Level2
8
0
2013-08-26 4462 views
Came here with my family for lunch on a weekday. Luckily we made a booking in advance because it was quite full. It was my first time visiting this restaurant and I was quite taken back by the interior design. The decor is a modern take of a sushi restaurant with Western influence. There isn’t many tables available which ensures that the customers can eat and relax in a spacious environment.The restaurant offers a selection of lunch sets and we opt for the Premium Sashimi Platter ($298) and the
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Came here with my family for lunch on a weekday. Luckily we made a booking in advance because it was quite full. It was my first time visiting this restaurant and I was quite taken back by the interior design. The decor is a modern take of a sushi restaurant with Western influence. There isn’t many tables available which ensures that the customers can eat and relax in a spacious environment.

The restaurant offers a selection of lunch sets and we opt for the Premium Sashimi Platter ($298) and the Deluxe Sushi Platter ($338). All the sets included appetizers (such as a bowl of salad and steam egg) and a dessert.

The sushi set arrived first and there were ten pieces with a negi-toro roll and uni sushi served on the side. I think the sushi and sashimi sets are based on seasonal items as we were not offered a choice. The food was very delicious - the sashimi slices were thick and fresh. The star of the sashimi platter for me would definitely have to be the toro. Literally melts in your mouth - like all good toro should!

The price of the food is obviously up in the high end market. The food and the decor is able to justify its prices. However, I was slightly disappointed with the service. We had a few minor incidents where the waiters accidentally overfilled our tea and accidentally dropped some food as they were taking away our plates. Harmless mistakes - but given the environment and price of the food it was definitely hard to forgive.

I really enjoyed our lunch date at this restaurant. Perfect for a special occasion or one of those moments where you feel like a bit of a splurge!
Steam Egg Custard
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Sashimi Salad
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Salad
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Premium Sashimi Platter
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Sushi Deluxe
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Premium Sashimi Platter
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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
Spending Per Head
$350 (Lunch)
Recommended Dishes
Steam Egg Custard
Sashimi Salad
Premium Sashimi Platter
Premium Sashimi Platter
Level4
183
2
2013-08-16 2389 views
雖然銅鑼灣開了不少新的壽司店, 但還是覺得竹壽司都是一個好的選擇, 這天重來, 看看水準是否依然高。 是日日本師傅休息, 侍應推介新加盟的本地師傅, 也沒所謂吧。 這裡午市供應的 omakase 收費$880, 份量當然相對少, 大概有3款前菜, 兩款熟食, 5件壽司, 跟師傅說我們不需要熟食, 看看他會給我們吃甚麼。 兩款屬於醋物的前菜之後, 便開始刺身。 第一款是油甘魚腩, 肥美新鮮。 再來響螺, 十分爽脆, 鮮甜;之後是介乎中拖羅與大拖之間的拖羅, 入口便溶, 又香又甜。緊隨的便是大拖羅, 用紫菜及柴蘇葉包著一起吃;然後再來一份燒拖羅加拖羅筋。  看到別人吃花螺, 也向師傅要求要一份, 用醬油醃了的花螺能夠更加帶出螺的鮮味, 很好吃。  壽司一共吃了7件: 燒赤鯥、牡丹蝦, 很大隻很新鮮, 入口的時候嗖嗖有聲,100分 ! 接下來是鵝肝, 第一次在這裡吃鵝肝壽司,燒過的鵝肝加了一點甜甜醬, 味道重了一點。 還有海鰻、帶子、 吞拿魚醬油漬,燒拖羅, 最用來一個蔥吞拿魚腩手卷來結束, 十分飽滿。 壽司其實簡簡單單便最好, 不需要太多花巧功夫, 竹壽司是走這條路線。 埋單$1000 ,
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雖然銅鑼灣開了不少新的壽司店, 但還是覺得竹壽司都是一個好的選擇, 這天重來, 看看水準是否依然高。 是日日本師傅休息, 侍應推介新加盟的本地師傅, 也沒所謂吧。 這裡午市供應的 omakase 收費$880, 份量當然相對少, 大概有3款前菜, 兩款熟食, 5件壽司, 跟師傅說我們不需要熟食, 看看他會給我們吃甚麼。 兩款屬於醋物的前菜之後, 便開始刺身
八爪魚
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第一款是油甘魚腩, 肥美新鮮。
油甘魚腩
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再來響螺, 十分爽脆, 鮮甜;之後是介乎中拖羅與大拖之間的拖羅, 入口便溶, 又香又甜。
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緊隨的便是大拖羅, 用紫菜及柴蘇葉包著一起吃;然後再來一份燒拖羅加拖羅筋。
大拖羅
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燒拖羅彷
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看到別人吃花螺, 也向師傅要求要一份, 用醬油醃了的花螺能夠更加帶出螺的鮮味, 很好吃。
花螺
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 壽司一共吃了7件: 燒赤鯥、牡丹蝦, 很大隻很新鮮, 入口的時候嗖嗖有聲,100分 !
牡丹蝦
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接下來是鵝肝, 第一次在這裡吃鵝肝壽司,燒過的鵝肝加了一點甜甜醬, 味道重了一點。 
鵝肝
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還有海鰻、帶子、 吞拿魚醬油漬,燒拖羅, 最用來一個蔥吞拿魚腩手卷來結束, 十分飽滿。 
帶子
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赤身醬油漬
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海鰻
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燒拖羅
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壽司其實簡簡單單便最好, 不需要太多花巧功夫, 竹壽司是走這條路線。 埋單$1000 , 合理。
(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
2013-08-10
Dining Method
Dine In
Spending Per Head
$1000 (Lunch)
Recommended Dishes
大拖羅
燒拖羅彷
花螺
牡丹蝦
Level3
76
48
2013-08-14 3154 views
Causeway Bay has housed a lot of Japanese restaurants. There are a few good ones, but they are not at all comparable to the renowned Tokyo's Kanetanaka (金田中) which had a shop in Hong Kong when I was a kid. Having a long summer holiday, I reckoned it was best to explore around before I realized I was drowned in work again. Sushi Ta-ke has been on my to-try list for quite some time, and finally there I was, tried its Deluxe Sushi Platter and wrote my first Asian cuisine review. It was a great lunc
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Causeway Bay has housed a lot of Japanese restaurants. There are a few good ones, but they are not at all comparable to the renowned Tokyo's Kanetanaka (金田中) which had a shop in Hong Kong when I was a kid. Having a long summer holiday, I reckoned it was best to explore around before I realized I was drowned in work again. Sushi Ta-ke has been on my to-try list for quite some time, and finally there I was, tried its Deluxe Sushi Platter and wrote my first Asian cuisine review. It was a great lunch under T3, with rain pouring outside while I was savoring all kinds of lovely sushi.

I was seated at the sushi bar, and was served by Chef King. I had salad to start with, then appetizer and steamed egg. The appetizer was consisted of 3 diced sashimi, including Sea Bream (鯛) and Righteye Flounders (右口魚). The sizzling hot steamed egg was better than my expectation as well. The egg was soft and smooth, its aroma was a perfect blend with all the fresh ingredients - shredded crabmeat, a mouthful of fish, and mushroom. Loved it! It was a good start for the mouth-watering lunch.
salad
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Appetizer, Steamed Egg
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My sushi platter embarked with Ishigarei - Stone Flounder (石鲽). It was an in-season item and quite chewy in the sense that I needed to pay full attention to every bite. The second sushi was Suzuki - Japanese Sea Bass (鱸魚).
Ishigarei, Suzuki
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The chef cleaned the plate for me to ensure the upcoming sushi would still be presented nicely. Then there it was, my third sushi - Hirasaba - (平鯖). It was an in-season wild species, the chef mentioned, and indeed the meat was very fresh and tasted sweet from the sea. The Scallop was another surprise that I could find a hint of yuzu/ tangerine zest along with the scallop, and that lifted its sweetness, though the wasabi portion was a little too heavy here. It was still one of my favorite sushi for the day.
Hirasaba, Scallop
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Moving on, I was offered with Kura Ebi (車海老) and Shimaaji (深海池魚). The shimaaji was a summer dish as well, with its meat quite fatty and sweet, but remained slightly crispy.
Kura Ebi, Shimaaji
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I was then presented with Maguro. Very good pick of the tuna, that the meat was tender and the sauce definitely brought out its rich flavor. But my attention was drifted to the latter sushi right after I had my bite on it - (鰈魚) some kind of Flounder that was slightly blazed! It literally melted in my mouth right when I closed my lips. The warmth and melting sensation blew me away!
Maguro, Blazed Flounder
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I was already very satisfied with the previous sushi and then I saw Hokkaido Uni! It was so fatty and in abundance that it filled my whole cavity when it landed on my palate! Took me a while to swallow it all up! Simply Loved this feeling! Blazed Toro was nice as well, but I was still savoring my uni~
Hokkaido Ebi, Blazed Toro
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The Tamako was good, but when I thought the set was done, I was given a minced Toro Handroll! Loved the fact that it was matched with preserved carrot with a reduced portion of leek!
Tamako, Toro Handroll
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To end the set, I got the soup and dessert, which was a choice between green tea ice-cream and Yuzu Sorbet, which I of course picked the latter.
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For the money that I paid, I reckoned this was a good value for money deal, with a lot of in-season picks and I could feel the chef's effort as well. He was knowledgeable and chatty if you were willing to learn more abt the dishes. He cleaned the plate frequently to make sure everything presented was in its best form. However, just a tiny flaw for the lunch that the waitresses could be a little more attentive on changing plates and offering some complimentary dishes. I was almost spilled with soy sauce when my neighboring seat was served. However, this lunch for sure reminds of genuine Japanese cuisine and tempts me to come back again for its omakase.
(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
2013-08-13
Dining Method
Dine In
Spending Per Head
$380 (Lunch)
Recommended Dishes
Appetizer, Steamed Egg
Ishigarei, Suzuki
Hirasaba, Scallop
Kura Ebi, Shimaaji
Maguro, Blazed Flounder
Hokkaido Ebi, Blazed Toro
Tamako, Toro Handroll
  • Appetizer Steamed Egg
  • Ishigarei Suzuki
  • Hirasaba Scallop
  • Kura Ebi Shimaaji
  • Maguro Blazed Flounder
  • Hokkaido Ebi Blazed Toro
  • Tamako Toro Handroll
Level4
2013-04-21 1640 views
我跟 "奄尖K" 雖然同住東涌,但碰面的機會其實不多,尤其這幾年我變作自由人,較少在商業區往來。復活節期間,在會所一起打過羽毛球,當時說好相約午飯,不過連續不斷的下雨天,令我外出的興緻大減。 "奄尖K" 亦不會主動找我,因為他對我的個性有相當的了解。 "奄尖K" 喜歡日本菜,我亦好一段日子沒嚐了,於是在銅鑼灣眾多的日本餐廳中篩選了三家,最後從中選出竹壽司來,這個決定全取決於它厚切的魚生片,把我吸引著。怎料中午訂座全滿了,幸好接聽電話的女職員很用心,從 Sushi 吧找來兩個座位,不過必須1時左右交還。雖然在時間上有所限制,但總算有妥善的安排,不過 "奄尖K" 跟我只好長話短說了。我們提前到達竹壽司,日籍 Sushi Master 一見我們內進,便馬上命令在用膳中的職員內進,並且跟我們致歉,我也不好意思連忙道歉,事實上是我們早到了,餐廳還在準備狀態是正常的。縱使彼鄰都是商業大廈,但竹籌司位處的 Cubus 與對面的新寧大廈,相距一段空間,靠窗的座位尚算開揚,光線充足。我們身處的 Sushi 吧,正面也是迎著窗戶而設,相信在 Sushi 吧內工作的人員也感覺舒暢。我們前面的雪櫃沒有擺放任何
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我跟 "奄尖K" 雖然同住東涌,但碰面的機會其實不多,尤其這幾年我變作自由人,較少在商業區往來。復活節期間,在會所一起打過羽毛球,當時說好相約午飯,不過連續不斷的下雨天,令我外出的興緻大減。 "奄尖K" 亦不會主動找我,因為他對我的個性有相當的了解。

"奄尖K" 喜歡日本菜,我亦好一段日子沒嚐了,於是在銅鑼灣眾多的日本餐廳中篩選了三家,最後從中選出竹壽司來,這個決定全取決於它厚切的魚生片,把我吸引著。怎料中午訂座全滿了,幸好接聽電話的女職員很用心,從 Sushi 吧找來兩個座位,不過必須1時左右交還。雖然在時間上有所限制,但總算有妥善的安排,不過 "奄尖K" 跟我只好長話短說了。
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我們提前到達竹壽司,日籍 Sushi Master 一見我們內進,便馬上命令在用膳中的職員內進,並且跟我們致歉,我也不好意思連忙道歉,事實上是我們早到了,餐廳還在準備狀態是正常的。

縱使彼鄰都是商業大廈,但竹籌司位處的 Cubus 與對面的新寧大廈,相距一段空間,靠窗的座位尚算開揚,光線充足。我們身處的 Sushi 吧,正面也是迎著窗戶而設,相信在 Sushi 吧內工作的人員也感覺舒暢。
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我們前面的雪櫃沒有擺放任何刺生,但幸好有這位帥哥一直在面前 "表演" 給我們欣賞。用刀子從原隻白蘿蔔的外圍削出薄而透光的蘿蔔帶子,該長帶連續不斷直至白蘿蔔的中心為止。一頓飯餐內已削了多條白蘿蔔,全無失手,功力深厚,相信已苦練好一段日子了!
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壽司中午有幾款套餐供應,我們分別選了不同的套餐,第一道送來的同樣是沙律。

沙律雜菜配上酸醋汁,屬於經典口味。醋汁的用量不多,讓食客們多嚐青菜的原味,倒是健康的主意。
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前菜用上合時的秋葵,對我來說頗有新鮮感,但不愛秋葵如 "奄尖K" 的人,吞了一口便眉頭緊皺!也難怪 "奄尖K" 的反應,確實秋葵內滑溜溜的黏液,不易被每一個人接受,我也是前兩年才對秋葵產生好感。其實秋葵的營養價值相當高,好處多不勝數,可以的話,不妨多吃。

壽司將秋葵切成小粒,配以木魚碎及較濃的酸醋汁,進食前必須將材料拌勻。這道秋葵效果算是不俗,木魚碎令黏黏溜溜的質感添了一份香爽,醋汁亦多少能去除黏液裡的滯悶,盡量做到開胃清爽的效果。
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壽司的茶碗蒸亦是我頗為欣賞的。蛋漿滑溜之餘含蛋香,材料有魚肉、蟹肉、冬菇,聽見也覺鮮味無窮,放到嘴巴裡便更不能言喻了。何況連"奄尖K" 那份我也能盡享,加倍滑溜、加倍鮮味。

"奄尖K",下次跟我午膳的話,緊記早餐不要再吃煎雙蛋了,呵呵........
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起初嚐了幾口味噌湯,入口順暢,味噌溫純,但又不失香氣,頗為合意。隨後才大力攪拌湯底,發現底部藏有一隻蜆,原來是我最喜愛的味噌蜆湯,怪不得湯底那麼的鮮甜。
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"奄尖K" 選了刺生定食,賣相鮮嫩,色澤青紅翠綠,很是吸引。最重要的當然是切得肥厚的刺生片,除了某些魚類的特別需要外,否則厚切才能享有豐盈的口感。

席間 "奄尖K" 一直沒對刺生作任何評價,我覺得有點不妥。最後"奄尖K" 讓我嚐了一隻甜蝦及一塊油甘魚刺生,甜蝦質量對辦,可是油甘魚則彈性不足,先不論魚脂,魚香及魚味皆欠奉。我判斷 "奄尖K" 是由於刺生不夠理想而不欲多作評論,果然是沒錯了!
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刺生定食當然配有米飯,還有醃菜。我試了牛蒡漬,質地爽脆,醃味恰好。
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我選了北海丼定食,備有海膽、魚子及帶子。

北海道的海膽屬於大塊頭兼肥厚型,用量大方得體,一共有4層,令我可大快朵頤!加上海膽香氣豐厚、肥美,使我吃得不亦樂乎。魚子新鮮,沒有腥味,外膜不算太甘脆,可能是醃製過的關係。但味道總算帶香及甜,也令我感到滿意。而帶子則是意外的失色了,首先是以薄片盛上,帶子爽彈豐厚的口感盡失,加上本身味道不鮮不甜,有點失望!
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北海丼定食的米飯帶點薑香及輕微的酸甜,算是替帶子挽回一點點分數。
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北海丼定食沒有醃菜,取而代之是酸薑片。酸薑片略嫌有點過甜,大大的掩蓋了薑片原有的辛味,酸味也同時變得薄弱了。
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傾傾談談,轉眼差不多下午1時,是時候要離開了。臨走前,侍應為我們送上甜品,我們在綠茶雪榚和柚子雪芭兩者中,同選了柚子雪芭。大抵是與我們對多年前在一家日本爐端燒,嚐過柚子雪芭的美好印象有關。

雪芭一入口,那份柚子香氣隨即湧上,清爽怡人,令人有著如沐春風的感覺。

"奄尖K" 顧名思義,人就是 "奄尖",往好的方面想是要求高。日本菜是唯一他較少挑剔的,但並不代表不揀擇。他謂竹壽司的刺生質量比一般普通餐廳好,但還未達到應有的最佳水平,他續以我們曾在 Lee Gardens Two 的日本餐廳作比較,滿足感絕對有著強烈的差距。這點我也認同,以竹壽司午市套餐的收費,作為食客的我,請容許我對質量有更高的要求。
(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
2013-04-19
Dining Method
Dine In
Spending Per Head
$320 (Lunch)
Recommended Dishes
  • 味噌蜆湯、柚子雪芭
Level4
104
2
2013-04-13 1326 views
用最新鮮的食材, 在師傅精巧用心的製作下, 成為一碟一碟的藝術, 入口的味道令每一道食材的復活重生。 日本菜製作不復雜, 但卻是最有美感的, 入口的鮮味也是最令人難忘的菜式。 在香港的壽司店,很多都是比較大眾化的, 總是不能和日本很多小店相比, 當鮮美和身體融合是畢生難忘的。 以前也不會很喜歡壽司和魚生, 但當你嚐到人間美味, 就會上癮了, 痴迷, 從此愛上了。 位於銅鑼灣的開平道1號Cubus 12 樓的竹壽司, 是城中人氣壽司店, 今天慕名而來。 Cubus 大多數樓層都是餐廳, 現在的食店都向高空發展了。 大廈沒有停車位, 最近的泊車在利園。 搭乘觀光電梯, 就來到時尚簡約的竹壽司。店面並不大, 選擇坐在壽司吧, 好像當日在日本一樣。一杯清香的煎茶開始一段奇妙的口舌之旅。 打開MANU, 選了午餐定食, 有刺身和壽司, 師傅為食客選擇最合適的刺身和壽司, 雖是定食, 但是一點也不馬虎, 接下來的時間彷彿進入了壽司和刺身的畫廊, 讓人久久的回味。 在師傅的介紹下, 順次序吃完刺身,有爽口的螺片開始, 到極鮮美的吞拿魚腩結束, 鮮味一層層在口中綻放, 得到鮮味的完美。 很多時候, 食
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用最新鮮的食材, 在師傅精巧用心的製作下, 成為一碟一碟的藝術, 入口的味道令每一道食材的復活重生。 日本菜製作不復雜, 但卻是最有美感的, 入口的鮮味也是最令人難忘的菜式。

在香港的壽司店,很多都是比較大眾化的, 總是不能和日本很多小店相比, 當鮮美和身體融合是畢生難忘的。 以前也不會很喜歡壽司和魚生, 但當你嚐到人間美味, 就會上癮了, 痴迷, 從此愛上了。

位於銅鑼灣的開平道1號Cubus 12 樓的竹壽司, 是城中人氣壽司店, 今天慕名而來。 Cubus 大多數樓層都是餐廳, 現在的食店都向高空發展了。 大廈沒有停車位, 最近的泊車在利園。 搭乘觀光電梯, 就來到時尚簡約的竹壽司。店面並不大, 選擇坐在壽司吧, 好像當日在日本一樣。

一杯清香的煎茶開始一段奇妙的口舌之旅。

打開MANU, 選了午餐定食, 有刺身壽司, 師傅為食客選擇最合適的刺身壽司, 雖是定食, 但是一點也不馬虎, 接下來的時間彷彿進入了壽司刺身的畫廊, 讓人久久的回味。
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在師傅的介紹下, 順次序吃完刺身,有爽口的螺片開始, 到極鮮美的吞拿魚腩結束, 鮮味一層層在口中綻放, 得到鮮味的完美。 很多時候, 食用的次序也會影響師傅有沒有白費心機。 適當的提點, 不但讓食客享受美食的真諦, 也不會白費師傅的功夫。 特別值得一提的是沙巴的肉質很特別, 醃制後的口感將魚的味道更淋漓的散發出來, 別處吃的很呆板, 這裡卻讓人感到驚喜。 用心和不用心的區別一試便知。

壽司有做的特別好的壽司, 也有很多其他壽司店極少採用的食材。新鮮的北寄貝原來是如此的鮮甜, 口感好極了。
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接下來, 每一件壽司都是傾注了師傅的那份用心, 無論在視覺還是味覺都將壽司的精髓淋漓盡致的發揮出來, 是一件件藝術品, 讓食客能好好享受人間的美食。
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每一食客的定食的配搭都可能不同, 也不會因為定食就千篇一律, 讓師傅少了一種創作的滿足感。

定食還包了沙律和蒸蛋, 還有蛤蜊湯, 味道還不錯,但壽司過於出色, 其他的就比下去了。

最後,送上的甜品是抹茶雪糕和清新的雪芭, 讓幸福在口中慢慢的融化。
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壽司的價格也是上乘的, 當中午的定食卻是很值得一試的, 食材沒有因為是定食而馬虎, 散叫一份壽司的價格差不多是三分之一定食的價格。所以, 一定不要錯過中午的定食, 因為晚上的價格是幾倍增的。

但也奇怪, 因為每一件壽司都吃得很滿足, 所以就算吃的少, 也覺得很飽足, 原來食物帶給人的快樂, 能讓人知足啊。
(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
$500 (Lunch)
Level2
12
0
2013-04-01 835 views
難得長假的最後一天,外出去吃個lunch, 最很選了竹壽司。一踏進餐廳,給兩邊竹林吸引,這真是突出了餐廳名由於未能安排壽司吧枱,所以無叫壽司餐,一來是壽司吧枱食才有置身日本的感覺,一件一件慢慢吃; 二來什錦魚生飯平成一佰元。是日吃了什錦魚生飯,兩隻甜蝦好鮮甜,最緊要是蝦頭的膏望落潔淨,食落清甜其他魚生也新鮮無比,其中兩片切片魚生最令我疑惑的是兩片白色的東東,吃落是帶子味,但質感不像向來其他地方食到的帶子,真是爽脆到不得了,是否真的是帶子?前菜有小點,沙律,超好味的蒸蛋,有湯及甜品二佰幾元食到的質素,真是值得一到再到
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難得長假的最後一天,外出去吃個lunch, 最很選了竹壽司

一踏進餐廳,給兩邊竹林吸引,這真是突出了餐廳名

由於未能安排壽司吧枱,所以無叫壽司餐,一來是壽司吧枱食才有置身日本的感覺,一件一件慢慢吃; 二來什錦魚生飯平成一佰元。

是日吃了什錦魚生飯,兩隻甜蝦好鮮甜,最緊要是蝦頭的膏望落潔淨,食落清甜

其他魚生也新鮮無比,其中兩片切片魚生最令我疑惑的是兩片白色的東東,吃落是帶子味,但質感不像向來其他地方食到的帶子,真是爽脆到不得了,是否真的是帶子?

前菜有小點,沙律,超好味的蒸蛋,有湯及甜品

二佰幾元食到的質素,真是值得一到再到

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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
2013-04-01
Dining Method
Dine In
Spending Per Head
$300 (Lunch)
Recommended Dishes
  • 魚生飯
Level4
2013-01-02 383 views
KsMeow以往跟好姊妹約會,較喜愛選擇酒店茶座,來一件鬆餅蛋糕,飲一杯西式茶,暢談一個下午... 但間中都想換新環境,今次就一嚐高級日本料理品嚐午膳,滿足新鮮感。...餐廳位於靜中帶旺的開平道,感覺清幽,KsMeow和友人都點了雜錦魚生飯,跟餐附上沙律、前菜、茶蒸碗及雪糕。大家千萬不要小看跟餐食物,沙律菜新鮮爽口,茶蒸碗吃到嫩滑的蒸蛋,當中亦加入了蟹肉、鮮魚一起蒸,用料高檔!令人印象深刻!香港很少餐廳把前菜也弄得那麼有深度!前菜過後,主角要出埸了.........雜錦魚生飯當中有帶子、螺、甜蝦、拖羅、吞拿魚、玉子、還有其他不知名魚生(有請高人指教!)每一片魚生都非常肥美,好吃的程度,相信我用鮮味去形容已經足夠。吃到飯的最後一口,仍可和魚生拌著吃!我在一時多開始吃,竟然到晚上七時仍未感到餓意,相信份量足夠一般男生!...最後以豆腐雪糕作完美終結,雪糕感覺是自家製,甜度清新,跟在日本吃到的差不多!好想多來幾客,哈哈!...未計加一,每人238個大洋,單價感覺不便宜!但一分錢一分貨,偶然來一頓豐富的午餐獎勵自己亦不錯!今回小分享完畢,謝謝!
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KsMeow以往跟好姊妹約會,較喜愛選擇酒店茶座,
來一件鬆餅蛋糕,飲一杯西式茶,暢談一個下午... 但間中都想換新環境,
今次就一嚐高級日本料理品嚐午膳,滿足新鮮感。





餐廳位於靜中帶旺的開平道,感覺清幽,
KsMeow和友人都點了雜錦魚生飯,跟餐附上沙律、前菜、茶蒸碗及雪糕。

大家千萬不要小看跟餐食物,沙律菜新鮮爽口,
茶蒸碗吃到嫩滑的蒸蛋,當中亦加入了蟹肉、鮮魚一起蒸,
用料高檔!令人印象深刻!
香港很少餐廳把前菜也弄得那麼有深度!

前菜過後,主角要出埸了.........

雜錦魚生飯當中有帶子、螺、甜蝦、拖羅、吞拿魚、玉子、
還有其他不知名魚生(有請高人指教!)

每一片魚生都非常肥美,
好吃的程度,相信我用鮮味去形容已經足夠。
吃到飯的最後一口,仍可和魚生拌著吃!

我在一時多開始吃,竟然到晚上七時仍未感到餓意,
相信份量足夠一般男生!





最後以豆腐雪糕作完美終結,雪糕感覺是自家製,甜度清新,
跟在日本吃到的差不多!好想多來幾客,哈哈!...

未計加一,每人238個大洋,單價感覺不便宜!
但一分錢一分貨,偶然來一頓豐富的午餐獎勵自己亦不錯!
今回小分享完畢,謝謝!
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豆腐雪糕
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連湯也加入大蜆,很鮮味!
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連山葵都是即磨
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茶蒸碗吃到嫩滑的蒸蛋, 當中亦加入了蟹肉、鮮魚一起蒸!
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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
Spending Per Head
$238
Recommended Dishes
豆腐雪糕
連湯也加入大蜆,很鮮味!
茶蒸碗吃到嫩滑的蒸蛋, 當中亦加入了蟹肉、鮮魚一起蒸!
  • 雜錦魚生飯
Level4
2012-12-01 335 views
我很少寫壽司食評,原因不是不喜歡吃,只是人太懶,不想大費唇舌去形容壽司的味道。試想想,吃一件壽司也不過是十秒鐘的時間,事後要描述其美味,不外乎那堆例牌的萬能 key -「新鮮/肥美/爽口/鮮甜/帶脂香/豐腴」,我不想強行為食評加插字數,總之一句到尾好吃/不好吃,就係咁簡單。(講咁多,其實咪又係懶~~~)這次想說說銅鑼灣 Cubus 上的竹壽司,至今已經是半年前的事,說真的,差不多連吃過甚麼壽司也忘記得七七八八,味道呢?的確是不錯的,但價位亦是全城數一數二的貴,午市的壽司定食索價 $320,如不是女友有 $500 coupon 的話,我想我不會來。壽司定食附送沙律、前菜、麵豉湯及茶碗蒸,我對後者的印象深刻,因為嫩滑的蒸蛋內可以找到蟹肉和鯛魚肉,用料比平常吃到的更珍貴,更好吃。一碟八件壽司中,有赤身、有中拖羅、也有深海池魚和醋青魚,喜歡後者肉感結實,連同少量薑蓉同吃,味道相當吸引。玉子紋理清晰易見,入口軟滑,不會弄得太甜,亦是亮點之一。另上的海膽軍艦實在不容錯過,賣相非常澎湃,入口慢慢溶化,鮮甜十足,沒有半點苦澀味,正!仍不夠飽的話,埋尾還有一客樸實的鐵火卷,配套十足,看來套餐定價 $32
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我很少寫壽司食評,原因不是不喜歡吃,只是人太懶,不想大費唇舌去形容壽司的味道。試想想,吃一件壽司也不過是十秒鐘的時間,事後要描述其美味,不外乎那堆例牌的萬能 key -「新鮮/肥美/爽口/鮮甜/帶脂香/豐腴」,我不想強行為食評加插字數,總之一句到尾好吃/不好吃,就係咁簡單。(講咁多,其實咪又係懶~~~)

這次想說說銅鑼灣 Cubus 上的竹壽司,至今已經是半年前的事,說真的,差不多連吃過甚麼壽司也忘記得七七八八,味道呢?的確是不錯的,但價位亦是全城數一數二的貴,午市的壽司定食索價 $320,如不是女友有 $500 coupon 的話,我想我不會來。

壽司定食附送沙律、前菜、麵豉湯及茶碗蒸,我對後者的印象深刻,因為嫩滑的蒸蛋內可以找到蟹肉和鯛魚肉,用料比平常吃到的更珍貴,更好吃。

一碟八件壽司中,有赤身、有中拖羅、也有深海池魚和醋青魚,喜歡後者肉感結實,連同少量薑蓉同吃,味道相當吸引。

玉子紋理清晰易見,入口軟滑,不會弄得太甜,亦是亮點之一。

另上的海膽軍艦實在不容錯過,賣相非常澎湃,入口慢慢溶化,鮮甜十足,沒有半點苦澀味,正!

仍不夠飽的話,埋尾還有一客樸實的鐵火卷,配套十足,看來套餐定價 $320 也不是沒有道理的。

最後來一客抹茶雪糕,以紅豆相伴,簡單滿足,對竹壽司的結論是「好吃,但始終價錢比較貴」。現在想起,原來也有一段時間沒去鮨店了,其實有一間我一直想去的,看看月尾可否願望成真吧!

壽司
銅鑼灣開平道一號Cubus 12樓
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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
Level1
1
0
2012-11-18 1034 views
First time at this restaurant. The 3 of us spent around $2800. Ordered 1 omakase set, some sushi, and some cooked stuff (fish and clams).The omakase set costs $1300. I would have expected premium sashimi/sushi items (e.g. uni, toro, big ebi, etc.), but didn't get much. 6 pieces of sushi included 1 piece of tuna (basic tuna). I mean, come on, premium (as premium as this) sets would only serve toro (o-toro and chu-toro). The other 5 pieces were all fish (ordinary types). I don't think these
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First time at this restaurant. The 3 of us spent around $2800. Ordered 1 omakase set, some sushi, and some cooked stuff (fish and clams).

The omakase set costs $1300. I would have expected premium sashimi/sushi items (e.g. uni, toro, big ebi, etc.), but didn't get much. 6 pieces of sushi included 1 piece of tuna (basic tuna). I mean, come on, premium (as premium as this) sets would only serve toro (o-toro and chu-toro). The other 5 pieces were all fish (ordinary types). I don't think these contents were too different from a $200-300 lunch set. The rest of the omakase set was average, again, probably stuff I normally would expect in a $400-500 dinner set.

Now with extra sushi items. We ordered scallop and eel. Both were disappointing, especially the eel. I mean, the low-end sushi bar at Times Square can do way better. And each eel piece was like $90. $90 per piece.

Cooked fish was decent. Clams were disappointing.

I call this a total rip-off.
(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
Spending Per Head
$900 (Last Night Supper)
Level2
16
0
2012-11-10 209 views
是日又到銅鑼灣竹壽司吃lunch,無他嘅,食物質素高,服務好係主要原因...比較趕時間,lunch就揀咗蔥花吞拿魚腩飯,貪佢夠簡單夠快,果然,一碗慢慢吞拿魚嘅吞拿魚腩飯送上,賣相已經夠吸引,吞拿魚夠新鮮,而且好似唔使錢甘,滿碗都係,米飯同壽司米一樣,夠嚼勁,結果當然係一粒飯都無剩低喇,簡單嘅魚腩飯做到甘嘅素質,確實唔錯...每個定食都會送上蒸蛋與面豉汤,先講蒸蛋,略嫌水分多咗d,不過睇得出係用心之作,用料有蝦、瑤柱等等,而且蛋夠滑;再講個面豉汤,夠清甜,原來係有只好大只嘅海蜆調味,難怪味道甘清甜喇...飯後有雪糕做甜品,可以選擇抹茶味或芝麻味,雪糕比起坊間買到嘅大部分都要好,可以話係perfect ending啊!
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是日又到銅鑼灣竹壽司吃lunch,無他嘅,食物質素高,服務好係主要原因...

比較趕時間,lunch就揀咗蔥花吞拿魚腩飯,貪佢夠簡單夠快,果然,一碗慢慢吞拿魚嘅吞拿魚腩飯送上,賣相已經夠吸引,吞拿魚夠新鮮,而且好似唔使錢甘,滿碗都係,米飯同壽司米一樣,夠嚼勁,結果當然係一粒飯都無剩低喇,簡單嘅魚腩飯做到甘嘅素質,確實唔錯...
蔥花吞拿魚腩飯,正
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每個定食都會送上蒸蛋與面豉汤,先講蒸蛋,略嫌水分多咗d,不過睇得出係用心之作,用料有蝦、瑤柱等等,而且蛋夠滑;再講個面豉汤,夠清甜,原來係有只好大只嘅海蜆調味,難怪味道甘清甜喇...
蒸蛋...正
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面豉汤,正
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飯後有雪糕做甜品,可以選擇抹茶味或芝麻味,雪糕比起坊間買到嘅大部分都要好,可以話係perfect ending啊!
抹茶雪糕,正
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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
2012-10-26
Dining Method
Dine In
Spending Per Head
$360 (Lunch)
Recommended Dishes
蔥花吞拿魚腩飯,正
蒸蛋...正
面豉汤,正
抹茶雪糕,正
  • 蔥花吞拿魚腩飯
Level2
16
0
2012-10-28 166 views
是日又到極度喜愛嘅壽司餐厅竹壽司吃lunch,提前幾日訂咗台,因為之前有次試過無訂位,結果都等咗一段時間...12點半準時到達,餐厅侍應十分有禮貌得帶我哋到壽司吧台,係竹壽司吃過幾次,都比較中意係壽司吧台用餐,因為貪新鮮再新鮮...點咗兩個壽司定食,盛惠每位338,未加一,前菜好快就由壽司師傅送上...前菜吃到差唔多嘅時候,壽司師傅就開始上壽司喇...一個壽司餐8夠壽司,再加上夠唔使錢甘嘅吞拿魚手卷,份量係相當得夠礙於篇幅所限,無法一一post上;b台灣,不得不贊嘅係呢度嘅飯後甜品,紅豆抹茶雪糕,夠滑夠抹茶味,yum yum...
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是日又到極度喜愛嘅壽司餐厅竹壽司吃lunch,提前幾日訂咗台,因為之前有次試過無訂位,結果都等咗一段時間...
12點半準時到達,餐厅侍應十分有禮貌得帶我哋到壽司吧台,係竹壽司吃過幾次,都比較中意係壽司吧台用餐,因為貪新鮮再新鮮...
點咗兩個壽司定食,盛惠每位338,未加一,前菜好快就由壽司師傅送上...
用料唔簡單嘅前菜,雖然唔知道曬用料,但係真係好得...
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前菜吃到差唔多嘅時候,壽司師傅就開始上壽司喇...
鯖鱼壽司,師傅話吃咗好平靜...
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好新鮮嘅赤貝壽司,夠爽口...
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金木鯛壽司...
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帶子壽司,加咗少少柚子,好清新...
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魚油好豐富,入口即溶...
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好肥美嘅秋刀,10月都係吃秋刀嘅好時節...
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例牌嘅拖罗壽司,必吃,好肥...
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一個壽司餐8夠壽司,再加上夠唔使錢甘嘅吞拿魚手卷,份量係相當得夠礙於篇幅所限,無法一一post上;
b台灣,不得不贊嘅係呢度嘅飯後甜品,紅豆抹茶雪糕,夠滑夠抹茶味,yum yum...
(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
2012-10-03
Dining Method
Dine In
Spending Per Head
$400 (Lunch)
Recommended Dishes
用料唔簡單嘅前菜,雖然唔知道曬用料,但係真係好得...
鯖鱼壽司,師傅話吃咗好平靜...
好新鮮嘅赤貝壽司,夠爽口...
金木鯛壽司...
帶子壽司,加咗少少柚子,好清新...
魚油好豐富,入口即溶...
好肥美嘅秋刀,10月都係吃秋刀嘅好時節...
例牌嘅拖罗壽司,必吃,好肥...
  • 壽司定食
Level4
296
3
2012-10-24 113 views
直覺告訴我,一個地方,如果連伴碟的食物,也用去做的話,那麼主菜必定不會差.這裡是一個證明.來吃個壽司午餐,茶蒸碗是必備的前菜之一,很多店舖也不太重視這一環節,蛋蒸得又老又乾.這裡的茶蒸碗,上桌是熱騰騰的,一口吃下去,碗中有雞肉,菇及一小粒銀杏,材料也豐富.蛋滑而嫩,在蛋的表面還有一層透明的膠質,令蛋吃下去更覺嫩滑!
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直覺告訴我,一個地方,如果連伴碟的食物,也用去做的話,那麼主菜必定不會差.這裡是一個證明.
來吃個壽司午餐,茶蒸碗是必備的前菜之一,很多店舖也不太重視這一環節,蛋蒸得又老又乾.
這裡的茶蒸碗,上桌是熱騰騰的,一口吃下去,碗中有雞肉,菇及一小粒銀杏,材料也豐富.蛋滑而嫩,在蛋的表面還有一層透明的膠質,令蛋吃下去更覺嫩滑!
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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
2012-08-22
Dining Method
Dine In
Level4
2012-08-14 135 views
仍然為收拾殘局繼續努力中,但是看到堆積如山的紙箱,再望見室內"滿目瘡夷",真是不禁令人搖頭嘆息....此時不禁想: "究竟還要花多少時間才能執拾完 ?"...不過,本着"長命功夫長命做"的原則,小弟心中還是坦然的。收拾得倦了,就想要食一餐好一點來慰勞自己的辛勤....於是決定獨個兒走到Cubus十二樓的"竹",吃一頓豪華的壽司午宴....由於是即興的關係,沒有預先訂座就跑了上來,所以唯有剛開店之時便摸了過去。被安排坐於壽司吧枱中,由一位本地師傅操刀弄壽司給小弟吃。看見他一臉認真的在切碼及揑壽司,給人的印象是蠻不差的....侍者先端來熱茶及毛巾。喝啖茶,抹抹手,跟着是時候開動了...先來一小碟由鴨兒芹、青瓜、西洋菜葉及白身魚粒混入起來的前吃。伴以一個帶甜且酸的芝蔴醬同吃,很是特別。食過後味蕾胃口登時大開....再來的同是讓人開胃的雜菜沙律。全部所採的菜蔬皆十分翠綠清爽,特別一提的是蕃茄仔,咬落甜入心脾。不過略嫌沙律汁下得太多,吃至底時就酸得要命...茶碗蒸用料夠豪華,加入了瑤柱絲、鮮拆蟹肉及鯛魚肉的它又怎會不甜 ? 可惜的是蛋的質感是太水汪汪了....壽司師傅接連奉上魚及間八兩款白身魚
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仍然為收拾殘局繼續努力中,但是看到堆積如山的紙箱,再望見室內"滿目瘡夷",真是不禁令人搖頭嘆息....此時不禁想: "究竟還要花多少時間才能執拾完 ?"...

不過,本着"長命功夫長命做"的原則,小弟心中還是坦然的。收拾得倦了,就想要食一餐好一點來慰勞自己的辛勤....於是決定獨個兒走到Cubus十二樓的"竹",吃一頓豪華的壽司午宴....

由於是即興的關係,沒有預先訂座就跑了上來,所以唯有剛開店之時便摸了過去。被安排坐於壽司吧枱中,由一位本地師傅操刀弄壽司給小弟吃。看見他一臉認真的在切碼及揑壽司,給人的印象是蠻不差的....

侍者先端來熱茶及毛巾。喝啖茶,抹抹手,跟着是時候開動了
...

先來一小碟由鴨兒芹、青瓜、西洋菜葉白身魚粒混入起來的前吃。伴以一個帶甜且酸的芝蔴醬同吃,很是特別。食過後味蕾胃口登時大開....

再來的同是讓人開胃的雜菜沙律。全部所採的菜蔬皆十分翠綠清爽,特別一提的是蕃茄仔,咬落甜入心脾。不過略嫌沙律汁下得太多,吃至底時就酸得要命...
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茶碗蒸用料夠豪華,加入了瑤柱絲、鮮拆蟹肉及鯛魚肉的它又怎會不甜 ? 可惜的是蛋的質感是太水汪汪了....
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壽司師傅接連奉上魚間八兩款白身魚。吃完後才猛然醒起忘了拍照
....怎會如此大意的 ? ....此後不斷提醒催眠自己 :"要先拍照....要先拍照..."
...

這裡對白身魚壽司的處理是很有自己的一套,主要特點乃在於每款的魚身上都會塗上少許自製的醬汁。好像魚之上放了微辛的蘿白茸,口感十分清新自然。魚肉本身則帶爽但有少許筋;至於置於間八頂的則是帶點點鹹的梅子。肉質同樣爽爽的但卻沒預料中的鮮甜....

接着兩款貝類海鮮類的卻甚不俗 ---- 帶子肉厚而軟糯香甜,頂頭放置的香草茸令肉多了一份香氣,是畫龍點睛的一着;甜蝦的肉上則放了一小撮青綠色的蝦頭膏,入口既甘且鮮。肉本身則"糯"味十足,甜度非凡....
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吃過一輪後,此時才端上一小砵麵豉湯來間間場。湯內找到了一記肉肥大豐碩的大蜆,咬落既多汁又鮮甜,不過湯本身卻是空顏色清澈之餘,但卻欠了一份預想之內鮮甜。看來就算有了那隻大蜆的存在,也是徒然....
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鯖花魚一向不是我的那杯茶,原因在於它那嚡sup sup的質感。就算這裡給的是水準以上的出品,也改變不了自己已先入為主的想法....
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吞拿魚系列中提供的是例牌的magurochutoro。與白身魚及海鮮類不同,此兩款赤身魚只是塗上簡單的醬油而已。前者的肥美油溢程度是比預料中的高;後者相反則不夠油香豐腴之餘且略覺有太多的筋在內,甚是讓人失望....
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失望過後實在需要來點像樣的來調整一下心理。本人其一的心頭好便是呈鮮橙黃色的海膽,入口有海水味之餘亦夠鮮甜creamy;另一出色的則為略經火炙過的海鰻,嗒落多了一份焦香。纖小的骨頭已預先細心的被除去,軟糯鮮美自是不在話下,而塗在魚上的燒醬汁甜度調得剛剛好,更是相當益彰....
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談了那麼多關於魚介用料本身的水平,此時才說飯團也是時候了。這裡用的米的水準當然很高,飯粒飽滿之外酸度亦很適中,不過唯一令人不爽的就是似乎飯團本身是有些過於鬆散,有好幾件用筷子一夾便立即被五馬分屍。老實說,以如此收費的名店來說,實在是有點那個....

蛋卷入口甚甜亦有蛋香,但就是質地死實了些,要扣分....
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單尾的吞拿魚手卷份量有點出奇的慷慨,食完後原本未飽的話現在亦能被滿足
。除了肥美即溶的碎吞拿魚蓉之外還夾有葱絲以及黄蘿蔔,令軟滑的魚肉中帶多一份嗦嗦的爽口感受。值得一提是紫菜是極之脆口,這是+分少見的...
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甜食是極度有夏日氣息的柚子雪芭。味道甜甜酸酸而不太硬,沒含過份多的碎冰之餘也真能吃到大大粒的柚子。一個字 : "好吃"....
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環境及服務皆有水準的地方,不過食物及手藝卻是帶點少疵,由此不無遺憾
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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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Dining Method
Dine In
Spending Per Head
$300 (Lunch)
Level1
1
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2012-08-06 132 views
環境幾好,之但係食物質素配合唔到。先試淡身魚麻麻地,有筋刀工有待改善,以佢級數唔合格。食食吓覺得唔多掂要cutloss,轉去廣再食過。下半場質素好D,量又多D,但價錢比上半場的竹壽司還要平!或者佢真係得拖羅同和牛ok,但濃淡有序,我地冇機會試到就ko左。
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環境幾好,之但係食物質素配合唔到。
先試淡身魚麻麻地,有筋刀工有待改善,以佢級數唔合格。
食食吓覺得唔多掂要cutloss,轉去廣再食過。
下半場質素好D,量又多D,但價錢比上半場的竹壽司還要平!
或者佢真係得拖羅同和牛ok,但濃淡有序,我地冇機會試到就ko左。
(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
2012-08-06
Dining Method
Dine In
Celebration
Birthday