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2023-11-01 265 views
想不到香港竟然會有全熟成概念的Omakase,初次來到西環明德山的熟成鮨結縁Aged Sushi Yu-En全熟成的刺身那種愈耐愈醇的精華, 入口那刻盡是滿滿的感動。-前菜宮古島水雲、秋田蓴菜-午市Omakase 以熟成20日的蜜柑鯛開始, 帶有淡淡果香陳皮味-茶碗蒸裡面的福岡華味鳥 雞肉丸很好吃呢~配上自家製海膽醬完全無得輸~-然後分別是十道的壽司, 熟成14日熊本小肌魚, 用鹽醋醃過,魚味會在慢慢嚼黎出黎,食落有甘香-熟成20日的大分關池魚咬下去時會有點點嚼勁--北海道帆立貝以wet aged 熟成20日, 帶有乾瑤柱味-熟成30日長崎鰤魚,油份高, 變化也大D,帶點點nuts 香-北海道東澤白海膽熟成14日, 入口甘香豐腴--青森大拖羅和中拖羅都熟成了2個月, 前者纖維被分解得8899, 咬落Juicy 帶甘香中拖羅 熟成後再醬油漬,味道更復習,醬油把中拖羅的後勁放大-北海道沙甸簡單 dry aged熟成10日, 食落有點臘味味,帶點點油香-兵庫的赤貝和大分関鯖也讓人印象深刻。湯品有特濃魚湯和秋田稲庭烏冬, 以熟成過的魚肉魚滑煲湯, 味道更上一層樓~最後餐廳以青森蘋林檎果凍及岡山
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想不到香港竟然會有全熟成概念的Omakase,
初次來到西環明德山的熟成鮨結縁Aged Sushi Yu-En
全熟成的刺身那種愈耐愈醇的精華, 
入口那刻盡是滿滿的感動。
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前菜
宮古島水雲、秋田蓴菜
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午市Omakase 以熟成20日的蜜柑鯛開始, 
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帶有淡淡果香陳皮味
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茶碗蒸裡面的福岡華味鳥 雞肉丸很好吃呢~
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配上自家製海膽醬完全無得輸~
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然後分別是十道的壽司
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熟成14日熊本小肌魚, 用鹽醋醃過,魚味會在慢慢嚼黎出黎,食落有甘香
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熟成20日的大分關池魚咬下去時會有點點嚼勁
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北海道帆立貝以wet aged 熟成20日, 帶有乾瑤柱味
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熟成30日長崎鰤魚,油份高, 變化也大D,帶點點nuts 香

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北海道東澤白海膽熟成14日, 入口甘香豐腴
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青森大拖羅和中拖羅都熟成了2個月, 
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前者纖維被分解得8899, 咬落Juicy 帶甘香
中拖羅 熟成後再醬油漬,味道更復習,醬油把中拖羅的後勁放大

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北海道沙甸簡單 dry aged熟成10日, 食落有點臘味味,帶點點油香
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兵庫的赤貝和大分関鯖也讓人印象深刻。
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湯品有特濃魚湯和秋田稲庭烏冬, 以熟成過的魚肉魚滑煲湯, 味道更上一層樓~
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最後餐廳以青森蘋林檎果凍及岡山香印晴王提子作結, 超有心思呢~
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西環西營盤西邊街38號明德山地下
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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