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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
Level4
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令人齒頰留香嘅OMAKASE~
2018-06-23 2234 views
今日終於可以試到鮨文享負盛名嘅OMAKASE。鮨文位置尚算方便，喺正元朗中心點。我哋準時晚上七時到達餐廳，一入到去已感受到日式高雅格調，內裡大概只有16個座位。接下來店員殷勤地安排座位，入座後先奉上熱茶及毛巾抹手。Omakase即廚師發辦，呢個Culture個人覺得幾好呀，唔需要我哋再睇Menu煩惱食啲乜。廚師先放下前菜 - Wasabi餣制過嘅淮山同千本漬蘿蔔。淮山重Wasabi味，蘿蔔亦都好爽甜。第一味茶碗蒸蛋，蛋上舖上唔少嘅金箔，另有黑松露嘅香味。蛋蒸得好滑，入口即融。八爪魚爪食落好爽，吸盤內放咗柚子胡椒，更加帶出吸盤嘅鮮味。廚師話我哋知佢哋用嘅八爪魚大概8-10KG，真係好似手咁長。油甘魚涂上柚子配網燒油甘魚腩，先食冇咁肥嗰片，油甘魚切得厚度適中而且好新鮮；廚師叫食油甘魚腩時加少少Wasabi可更迫出魚味，講得一啲都冇錯，魚腩更是入口即融，Wasabi被濃厚嘅油甘魚味完全覆蓋。青魚係用上稻草燒嘅方法，皮脆肉滑，令人想一試再試。北海道毛蟹加上蟹膏，呢個真係做得太好了，新鮮唔在講而且味道帶有少少嘅海水味，另外點上附設的醋更帶出蟹肉甜味。中拖羅係中腹及尾腹段，肉質非常鮮美，豉油漬呢個
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今日終於可以試到鮨文享負盛名嘅OMAKASE。鮨文位置尚算方便，喺正元朗中心點。我哋準時晚上七時到達餐廳，一入到去已感受到日式高雅格調，內裡大概只有16個座位。接下來店員殷勤地安排座位，入座後先奉上熱茶及毛巾抹手。
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34 views
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47 views
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41 views
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45 views
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995 views
0 likes
0 comments
 Omakase即廚師發辦，呢個Culture個人覺得幾好呀，唔需要我哋再睇Menu煩惱食啲乜。


Wasabi淮山+千本漬蘿蔔
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 廚師先放下前菜 - Wasabi餣制過嘅淮山同千本漬蘿蔔。淮山重Wasabi味，蘿蔔亦都好爽甜。

碗蒸蛋
43 views
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0 comments
 第一味茶碗蒸蛋，蛋上舖上唔少嘅金箔，另有黑松露嘅香味。蛋蒸得好滑，入口即融。

八爪魚爪+爪魚吸盤
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 八爪魚爪食落好爽，吸盤內放咗柚子胡椒，更加帶出吸盤嘅鮮味。廚師話我哋知佢哋用嘅八爪魚大概8-10KG，真係好似手咁長。


油甘魚+油甘魚腩
30 views
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0 comments
 油甘魚涂上柚子配網燒油甘魚腩，先食冇咁肥嗰片，油甘魚切得厚度適中而且好新鮮；廚師叫食油甘魚腩時加少少Wasabi可更迫出魚味，講得一啲都冇錯，魚腩更是入口即融，Wasabi被濃厚嘅油甘魚味完全覆蓋。


青魚
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青魚
21 views
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 青魚係用上稻草燒嘅方法，皮脆肉滑，令人想一試再試。


北海道毛蟹+蟹膏
26 views
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 北海道毛蟹加上蟹膏，呢個真係做得太好了，新鮮唔在講而且味道帶有少少嘅海水味，另外點上附設的醋更帶出蟹肉甜味。


中拖羅
23 views
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 中拖羅係中腹及尾腹段，肉質非常鮮美，豉油漬呢個配搭極佳。


大拖羅
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 大拖羅係魚鮫位置，肉質肥美而不油膩，肉帶少少筋，最重要係入口即融。


石蠔配冲繩水雲
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 石蠔配冲繩水雲，見到已經覺得好吸引皆因隻蠔Size都頗大，食落有好重海水味，配上水雲（海藻）更添上不少色彩。


香魚
40 views
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 香魚烤得內酥外軟，個皮真係好脆口。內裡比較多骨但骨肉容易分離，魚肉滑同啖啖肉的。


壽司系列

伊佐目壽司
57 views
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 伊佐目壽司 - 魚身少少透明，配上岩海苔再加啲豉油，肥美得嚟又鮮味。


沙甸魚壽司
57 views
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 沙甸魚壽司 - 配上蔥粒與薑蓉再點些青檸汁，這壽司咬落去油甘滿溢。


北寄貝壽司
29 views
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0 comments
北寄貝壽司
23 views
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 北寄貝壽司 - 廚師表現咗北寄貝拍打前後嘅形態，拍打後肌肉會收縮。北寄貝非常爽口。


赤綠魚壽司
60 views
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 赤綠魚壽司 - 壽司飯內有少少柚子皮，加上柚子胡椒，食落亦是非常肥美。從廚師口中得知赤綠魚係關西魚王。


三文魚籽壽司
24 views
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 三文魚籽壽司 - 大量三文魚籽包喺脆脆嘅紫菜內，一咬落去陣陣魚籽嘅濃厚香味散發出嚟。


北海道釧路馬糞海膽
48 views
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0 comments
海膽杯
38 views
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海膽杯
56 views
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 海膽杯 - 據說用上北海道釧路馬糞海膽，海膽鮮甜，上面隻蝦亦好新鮮，底下配飯令人更加飽肚。


白身魚手卷
42 views
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 白身魚手卷 - 魚肉幼嫩鮮甜，配上千本漬真是唔錯嘅配搭。

白身魚湯
35 views
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 白身魚湯用上魚頭魚骨餚制，湯味鮮甜而一啲腥味都冇。


靜岡蜜瓜
35 views
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 飯後果有靜岡蜜瓜，密瓜上噴上少少威士忌，令蜜瓜甜味更出色。

80 views
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Other Info. : 鮨文嘅OMAKASE真係一絕，食物品質好，餐廳坐得舒服，加上店員嘅服務態度真係值得大讚~
(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
    2018-06-19
    Dining Method
    Dine In
    Spending Per Head
    $1980 (Dinner)
    Recommended Dishes
    Wasabi淮山+千本漬蘿蔔
    碗蒸蛋
    八爪魚爪+爪魚吸盤
    油甘魚+油甘魚腩
    青魚
    青魚
    北海道毛蟹+蟹膏
    中拖羅
    大拖羅
    石蠔配冲繩水雲
    香魚
    伊佐目壽司
    沙甸魚壽司
    北寄貝壽司
    北寄貝壽司
    赤綠魚壽司
    三文魚籽壽司
    北海道釧路馬糞海膽
    海膽杯
    海膽杯
    白身魚手卷
    白身魚湯
    靜岡蜜瓜