寿司の神

Open Now

Now Closed

Item: God Of Sushi
Rating: 5
Author: judithk

God Of Sushi

4.5

613 Reviews

Taste

Decor

Service

Hygiene

Value

16281

Yuen Long

Above $801

Japanese Sushi/Sashimi Omakase Salt & Sugar Reduction Restaurant

549

Info:
Restaurant:	God Of Sushi

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

judithk

Level4

221

元朗高質抵食廚師發辦，餐廳總共有8-10個座位，Lunch 時間都full book。師傅都會同我地傾下計，氣氛唔錯👍🏻🦪 刺身四品 🦪🔸赤貝 : 鮮甜🔹北海道仙鳳趾蠔 : 食落新鮮creamy🔸螢光魷魚 :魷魚頭入邊都係膏🔹獅魚 :比油甘魚再香啲，配有胡椒🐟 料理 🐟吞拿魚膠魚肉甜同滑身，外皮既大魚鱗唔食得，小食多滋味😋🍣 壽司八貫 🍣🔸北海道凡立貝海鹽柚子皮配creamy 既凡立貝，食落清新。🔹深海池魚油份比較重，用火槍燒一燒，令魚身既皮下脂肪更加滲出。🔸新鮮鯖魚配紫蘇同紫薑甜甜地，突出魚鮮味。🔹甜蝦配蝦頭膏醬，濃濃蝦味好鮮甜。🔸醬油嘖赤身醃過既吞拿魚，比一般食開既濃味啲。以下三件壽司油份比較重：🔹大拖羅餐廳採用野生拖羅，用左薄切做法，會比養殖拖羅油份多，入口即溶，越咬越甜。🔸腦天吞拿魚嘅天靈蓋，比較罕有，咬落有口感。🔹右口魚邊燒過後更加迫出魚既油份，入口即溶。🍱 雲丹盛滿滿既鮮甜海膽，配上餐廳預先醃製好既魚籽，好有滿足感。🍮 甜品柚子啫喱，柚子皮磨成粉舖在面，增加口感。🍴套餐亦配有用料十足既茶碗蒸、麵豉湯及木魚麵鼓蒜頭，本身抗拒蒜頭，但木魚既味道完全蓋過左蒜頭既味道，不禁食左好

Read full review

元朗高質抵食廚師發辦，餐廳總共有8-10個座位，Lunch 時間都full book。師傅都會同我地傾下計，氣氛唔錯👍🏻

29 views

0 likes

0 comments

🦪 刺身四品 🦪
🔸赤貝 : 鮮甜
🔹北海道仙鳳趾蠔 : 食落新鮮creamy
🔸螢光魷魚 :魷魚頭入邊都係膏
🔹獅魚 :比油甘魚再香啲，配有胡椒

🐟 料理 🐟
吞拿魚膠
魚肉甜同滑身，外皮既大魚鱗唔食得，小食多滋味😋

🍣 壽司八貫 🍣
🔸北海道凡立貝
海鹽柚子皮配creamy 既凡立貝，食落清新。
🔹深海池魚
油份比較重，用火槍燒一燒，令魚身既皮下脂肪更加滲出。
🔸新鮮鯖魚
配紫蘇同紫薑甜甜地，突出魚鮮味。
🔹甜蝦
配蝦頭膏醬，濃濃蝦味好鮮甜。
🔸醬油嘖赤身
醃過既吞拿魚，比一般食開既濃味啲。

以下三件壽司油份比較重：
🔹大拖羅
餐廳採用野生拖羅，用左薄切做法，會比養殖拖羅油份多，入口即溶，越咬越甜。
🔸腦天
吞拿魚嘅天靈蓋，比較罕有，咬落有口感。
🔹右口魚邊
燒過後更加迫出魚既油份，入口即溶。