533
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Restaurant: Sushi Man
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
Level1
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從不令我失望嘅鮨文
2019-07-25 184 views
已經食過好多次，由生客變熟客，亦唔係第一次寫食評，但點解我會繼續為鮨文打食評呢?原因係我實在好欣賞佢地對制作食物嘅認真同創意，同埋佢地嘅熱情招待，佢地貼心嘅程度，真係唔係好多間係香港嘅餐廳能及嘅，所以就算積蓄唔多，我都堅持最少一個月幫襯一次我講過我胃口係非常恐佈嘅，今日自己一條友食左兩個餐，十件餐+海膽丼餐，今次都係由震師傅為我主理，唔好講甘多，開波!茶碗蒸:食左甘多次都keep到水準先送上兩款刺身，火炙油甘魚:火炙過之後好香口，而且夠肥美，係千X或板X都食唔到嘅味道，原本有兩件，心急食左一件牡丹蝦配烏魚子粉:鮨文嘅牡丹蝦從來冇令我失望過，夠新鮮且肥美，而且入口軟念，有漿口嘅感覺，今次配上烏魚子粉，魚子嘅咸鮮配上牡丹蝦，令我唔捨得食，呢隻蝦我分左十次先食哂跟住到壽司同佐酒小食:1)𩶘魚壽司:清新嘅開始2)關池魚壽司，3)深海池魚壽司:前者較嫩滑，重魚味，後者較油香4)鱈魚乾:好開胃，口感似威化餅，但充滿濃濃嘅雪魚味，一流5)帆立貝壽司:新鮮唔多講6)腦天壽司，吞拿魚近頭頂位置嘅兩舊肉，吞拿魚最珍貴嘅部分，珍貴在就算條魚有100kg以上，腦天部分都只係可以整到十四件壽司，震師傅將一部份火
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已經食過好多次，由生客變熟客，亦唔係第一次寫食評，但點解我會繼續為鮨文打食評呢?原因係我實在好欣賞佢地對制作食物嘅認真同創意，同埋佢地嘅熱情招待，佢地貼心嘅程度，真係唔係好多間係香港嘅餐廳能及嘅，所以就算積蓄唔多，我都堅持最少一個月幫襯一次


我講過我胃口係非常恐佈嘅，今日自己一條友食左兩個餐，十件餐+海膽丼餐，今次都係由震師傅為我主理，唔好講甘多，開波!


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茶碗蒸:食左甘多次都keep到水準


先送上兩款刺身，

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火炙油甘魚:火炙過之後好香口，而且夠肥美，係千X或板X都食唔到嘅味道，原本有兩件，心急食左一件


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牡丹蝦配烏魚子粉:鮨文嘅牡丹蝦從來冇令我失望過，夠新鮮且肥美，而且入口軟念，有漿口嘅感覺，今次配上烏魚子粉，魚子嘅咸鮮配上牡丹蝦，令我唔捨得食，呢隻蝦我分左十次先食哂


跟住到壽司同佐酒小食:

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1)𩶘魚壽司:清新嘅開始


2)關池魚壽司，3)深海池魚壽司:前者較嫩滑，重魚味，後者較油香


4)鱈魚乾:好開胃，口感似威化餅，但充滿濃濃嘅雪魚味，一流


5)帆立貝壽司:新鮮唔多講


6)腦天壽司，吞拿魚近頭頂位置嘅兩舊肉，吞拿魚最珍貴嘅部分，珍貴在就算條魚有100kg以上，腦天部分都只係可以整到十四件壽司，震師傅將一部份火灸，而一部分保持生嘅狀態，既可以充分帶出油香，亦保留到腦天嘅口感，我就系好欣賞鮨文制作食物時有甘嘅心思


7)甜蝦壽司:同一般甜蝦簡直係天與地，因為佢係帶漿口，而且蝦味濃旭，口感豐富，震師傅話比我知係因為冇急凍過先做到甘，拍手掌


8)小肌魚壽司:酸香且魚味濃旭


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海膽丼:


重頭戲來了，睇住震師傅慷慨地將一條條海膽肉放上飯上，未食已經拍手掌喇，中間深色D嘅係馬糞赤海膽，味道偏濃旭，較甘香，而淺色D嘅係白海膽，一聽到已經好開心，因為唔係成日有得食，佢不得了，食完一條，已經停唔到口，呢隻海膽冇馬糞甘濃，但係入口非常清甜，首先係偏甜嘅海膽味，然後係淡淡嘅甘香，最後係after taste嘅海水味，完全係幾何級食物嘅代表，再加上以sake浸過嘅三文魚子，sake嘅甘甜中和左三文魚子嘅鹹味，配海膽一齊食，簡直係忘不了，雖然偏細碗，但食落其實好飽，佢應該改名叫忘不了丼，因為食完真係忘不了


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愛女魚壽司:經過啱啱嘅忘不了丼，用來清新一下味蕾，加了點蜜椒調味，好清爽


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白栗米:生食栗米真係第一次，好甜呀


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魚湯


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吞拿手卷:呢個真係體驗到鮨文對食物制作嘅心機，以吞拿骨邊肉配上拖羅魚鮫果條根，將條根火灸，然後再配上骨邊肉卷埋一齊，最重要係將火灸左嘅魚油唔浪費，將佢倒翻入D飯度，令飯啦吸收魚油，呢個亦係我欣賞鮨文嘅原因，就係將食材物盡其用不浪費，因為我深知世界上好多人都冇得食，所以我外出食飯從來唔浪費，鮨文呢個哲學好好，同我嘅價值觀一樣，所以真係值得欣賞


甜品


雖然埋單接近一千，但真係抵嘅，唔好同我講甘嘅價錢點解唔食放題或者自助餐呢D廢話，因為鮨文不嬲係以質素取勝，冇架喇，已經上左癮，一個月唔食一次都唔舒服


(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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