549
27
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Restaurant: God Of Sushi
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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✨值得回訪 元朗元祖級Omakase ✨
2022-07-13 937 views
✨值得回訪 元朗元祖級Omakase ✨.要講到元朗開得最耐嘅Omakase, 應該就非壽司之神莫屬，開業以黎一直極具人氣❤️‍🔥佢分咗2段入座時段，分別係12:00 及 13:30，而且店內只容納到約10位客人，所以大家最好提早book位以免摸門釘🫶🏻.當日我食lunch，可選擇嘅lunch set共有三款，分別係$550、$780及$1180；我就揀咗$780特上，除咗包括刺身4品、料理1品、寿司 8貫及SeaUrchin外，仲有湯，漬物，及甜品，整體高質，仲食得好滿足٩(ˊωˋ*)و.✧依上菜嘅次序介紹✧.◼️漬物：木耳麵豉蒜頭、牛蒡、薑，全部都係隨時可食.◼️前菜：沙律、海澡，黑松露蒸蛋，特別想提及個蒸蛋，除咗黑松露，仲有啲元貝粒同冬菇，而且啱啱蒸熟滑不溜口好好食🫶🏻.◼️刺身4品：師傅建議順次序食，先食 #赤貝 ，經師傅拍下過更為較爽口有嚼勁❤️；接住係 #北海道真蠔 ，蠔味較重，有蔥係面作點綴，睇圖都見到作脹卜卜，食落仲好鮮甜🦪 ；然後到 #龜之手，其實就係類似鬼抓螺嘅刺物，屬於日本海邊常見小菜，食落相對比淡味且解甜😋；最後係 #深海池魚 ，師傅仲用火槍燒池魚表皮，令皮下脂肪逼晒出黎
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✨值得回訪 元朗元祖級Omakase ✨
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要講到元朗開得最耐嘅Omakase, 應該就非壽司之神莫屬，開業以黎一直極具人氣❤️‍🔥佢分咗2段入座時段，分別係12:00 及 13:30，而且店內只容納到約10位客人，所以大家最好提早book位以免摸門釘🫶🏻
.
當日我食lunch，可選擇嘅lunch set共有三款，分別係$550、$780及$1180；我就揀咗$780特上，除咗包括刺身4品、料理1品、寿司 8貫及SeaUrchin外，仲有湯，漬物，及甜品，整體高質，仲食得好滿足٩(ˊωˋ*)و
.
✧依上菜嘅次序介紹✧
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◼️漬物：木耳麵豉蒜頭、牛蒡、薑，全部都係隨時可食
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◼️前菜：
12 views
1 likes
0 comments
 沙律、海澡，黑松露蒸蛋，特別想提及個蒸蛋，除咗黑松露，仲有啲元貝粒同冬菇，而且啱啱蒸熟滑不溜口好好食🫶🏻
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◼️刺身4品：
24 views
2 likes
0 comments
師傅建議順次序食，先食 #赤貝 ，經師傅拍下過更為較爽口有嚼勁❤️；接住係 #北海道真蠔 ，蠔味較重，有蔥係面作點綴，睇圖都見到作脹卜卜，食落仲好鮮甜🦪 ；然後到 #龜之手，其實就係類似鬼抓螺嘅刺物，屬於日本海邊常見小菜，食落相對比淡味且解甜😋；最後係 #深海池魚 ，師傅仲用火槍燒池魚表皮，令皮下脂肪逼晒出黎，令食落個陣更有油脂味好正😻
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◼️料理一品：
18 views
3 likes
0 comments
 汁煮吞拿魚鮫，呢個好好食！油脂比較多，但師傅將佢煮到淋身所以食落冇咁膩😋
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◼️寿司 8貫
13 views
2 likes
0 comments
*所有都不用再沾豉油及wasabi
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▫️帶子：
27 views
2 likes
0 comments
 灑上岩鹽同柚子皮，食落清甜，以呢舊作第一件登場嘅壽司冇得彈
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▫️真鯛：肉質細緻柔軟得黎少少黏，入邊仲有日本嘅萬蘭蔥，食落冇咁青同比較甜💕
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▫️白蝦：呢到已經有十幾隻富山灣蝦，再以竹炭鹽帶出蝦鮮味出，好creamy以及有一點點嘅甘澀
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▫️鰤魚：魚味更濃，油脂味亦幾重，有啲芝麻係面頭令食落更香
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▫️甜蝦：
23 views
2 likes
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 上邊個醬係蝦精華🦐個獨門蝦醬係壽司之神用咗幾百隻蝦頭蝦學熬製咗足足2日而成，蝦味非常濃，口感亦好creamy
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▫️大拖羅：
23 views
2 likes
0 comments
 蛇腹位置嘅刺身，於吞拿魚腹部底端，這個部位雖有筋肉，但係魚鮮味最飽滿及油脂味最香濃嘅部位😻油份重所以師傅放上京蔥醉，令食落清爽咗
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▫️腦天：吞拿魚魚頭肉，屬稀有部位，油份重及好鬆軟，加上火炙過好香，食完真係齒口留香，令人回味無窮💓呢件係我最愛嘅一件
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▫️左口魚：
16 views
2 likes
0 comments
 最後一件要用手接住，外層用脆卜卜嘅紫菜包住入邊嘅左口魚，魚質滑而結實，8件入邊最重味及相對油，亦因為燒過所以逼晒油份出黎，入口濃郁甘香
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◼️SeaUrchin：
15 views
2 likes
0 comments
 賣相奢華嘅金箔海膽三文魚籽杯，用上壽司之神自家漬嘅三文魚籽，食落甘甜可口；至於海膽份量更絕不欺場，食落鮮甜濃郁，口感奶滑❣️
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◼️味增湯：好多海澡同蔥
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◼️甜品：
7 views
1 likes
0 comments
 柚子啫喱，酸酸地帶點甘甜可清一清膩，食落更入口即化
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❥…成餐都好高質，份量不多不少食得好滿足❤️而且師傅同所有職員都態度有禮，師傅更親切地不厭其煩向我詳細講解食材，以呢個價格食到呢餐，絕對係物有所值！
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如果鍾意我嘅𝐏𝐨𝐬𝐭 (˶ˊᵕˋ˵)希望你可以𝐅𝐨𝐥𝐥𝐨𝐰我 @fibee3b
15 views
1 likes
0 comments
837 views
1 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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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Dining Method
    Dine In
    Spending Per Head
    $850 (Lunch)