549
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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
198
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元朗元祖廚師發辦
2024-09-09 365 views
Omakase，元朗嘅。“寿司の神”好自然地，會聯想到”寿司の神” (壽司之神)。作為元朗元祖級Omakase店，約十年前喺元朗，由四個後生師傅開嘅時候，係嚇親唔少人。因為以當時計Omakase係相當高消費嘅餐飲，通常都係市區先有。時間飛逝，元朗已經成為其中一個Omakase基地。今日試其$880嘅lunch，由共15品嘅前菜刺身壽司甜品等組成。為咗唔好太冗長，我盡量講特別啲嘅菜式。1. 水雲醋物2. 黑松露茶碗蒸3. 帆立貝刺身 - 調味用岩鹽柚子皮，唔需要豉油已經非常新鮮4. 兵庫県生蠔 柚子啫喱 - 呢個調味過嘅日本生蠔，非常出色，又creamy又柚子，仲要好滑身，非常出色5. 鯖魚6. 鱈魚白子 - 相當特別嘅鱈魚白子，襯上同樣特別嘅炸壽司飯，係帶有特別平衡嘅口感7. 鰤魚 - 即未熟成的油甘魚。呢度有兩食，其中一塊係隻燒過嘅腩位，兩塊非常好食，令人難忘8. 金目鯛9. 天使蝦10. 醬油漬赤身 - 除咗醬油味，仲有啫喱口感，魚味亦濃11. 中拖羅 - 同時有魚味及油香12. 北海道銀鱈魚 - 相當滑身，油份都重13. 馬糞黃海膽 - 淡淡嘅花香，食落幾優雅14. 馬糞赤海膽
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Omakase，元朗嘅。

“寿司の神”

好自然地，會聯想到”寿司の神” (壽司之神)。作為元朗元祖級Omakase店，約十年前喺元朗，由四個後生師傅開嘅時候，係嚇親唔少人。因為以當時計Omakase係相當高消費嘅餐飲，通常都係市區先有。
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0 comments
時間飛逝，元朗已經成為其中一個Omakase基地。今日試其$880嘅lunch，由共15品嘅前菜刺身壽司甜品等組成。為咗唔好太冗長，我盡量講特別啲嘅菜式。

1. 水雲醋物
2. 黑松露茶碗蒸
3. 帆立貝刺身 - 調味用岩鹽柚子皮，唔需要豉油已經非常新鮮
24 views
1 likes
0 comments
4. 兵庫県生蠔 柚子啫喱 - 呢個調味過嘅日本生蠔，非常出色，又creamy又柚子，仲要好滑身，非常出色
5. 鯖魚
6. 鱈魚白子 - 相當特別嘅鱈魚白子，襯上同樣特別嘅炸壽司飯，係帶有特別平衡嘅口感
14 views
0 likes
0 comments
7. 鰤魚 - 即未熟成的油甘魚。呢度有兩食，其中一塊係隻燒過嘅腩位，兩塊非常好食，令人難忘
8. 金目鯛
9. 天使蝦
19 views
0 likes
0 comments
10. 醬油漬赤身 - 除咗醬油味，仲有啫喱口感，魚味亦濃
11. 中拖羅 - 同時有魚味及油香
12. 北海道銀鱈魚 - 相當滑身，油份都重
28 views
2 likes
0 comments
13. 馬糞黃海膽 - 淡淡嘅花香，食落幾優雅
14. 馬糞赤海膽 - 呢個係dish of the day，鮮甜爆燈，係食完會令人感動嘅海膽😍
19 views
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15. 秋刀魚 - 呢個時候嘅秋刀魚屬於時令，魚味特別濃
16. 熟成蛇腹拖羅 - “蛇腹”先係吞拿魚最肥嘅部份，但同時會有啲筋，師傅好巧妙咁切除。基本上入口即溶係唔足以解釋，因為好快就溶晒吞埋落肚😂
17. 甜蝦 - 用上蝦頭蝦殼精華，似足龍蝦湯味道
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18. 麵豉湯
19. 焙茶布甸
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老實講，我係唔知佢點計15道菜😂。今日嘅lunch，有幾道菜係極之出色，加上師傅有keep住介紹菜式，亦有同客人傾偈，總算對得住佢嘅招牌同價錢，可以再嚟。
(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
2024-09-07
Dining Method
Dine In
Spending Per Head
$1000 (Lunch)
Recommended Dishes
  • 馬糞海膽