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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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全球限量秋山和羽立白海膽!
2017-08-09 1359 views
我與妹妹一向都喜歡吃日本菜，鮨文一直是我們目標的餐廳，今天就相約妹妹一同去享受一下。進入小店，安排坐在bar 枱，可以欣賞著師傅的刀功來享受美食。這夜的Omakase MenuOmakase意思是廚師發辦，師傅為客人選最優質當造的食材作為餐單。黑松露金箔蒸蛋 - 滑蛋軟滑滲出幽幽的黑松露香味，裡面有小元貝，增加鮮味配菜: 黃蘿蔔十分爽口，鮮淮山用wasabi 浸過，入口有輕輕的芥辣味，很特別~昆布森真蠔 - 多肉肥美爽口，十分creamy，鮮味十足，吃後喝一口茶會有回甘味道太白魚 - 師傅介紹是日本石班，透明魚身配上少許酸辣汁，多咬幾口，味道更出。深海池魚- 師傅採用炭火網燒 ，把油份迫出來，配上少許wasabi, 大口大口吃，味道出衆。丸恭海膽配天婦羅帆立貝- 海膽鮮甜，凍熱交溶，配上脆紫菜，絕配蟹肉蟹膏- 師傅已預先把毛蟹拆好，蟹膏伴著蟹肉來吃，每一口都是蟹肉和蟹膏，增加層次感，十分滿足。中拖羅 - 配上少許柚子皮輕輕帶出鮮味，入口即溶，能吃出魚的清甜味燒大拖羅 - 配上wasabi 莖，莖比平時的wasabi 辣，但配油份重的魚，完全不覺辣，只有甜香。放進口內，油份充滿著口腔，加
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我與妹妹一向都喜歡吃日本菜，鮨文一直是我們目標的餐廳，今天就相約妹妹一同去享受一下。
進入小店，安排坐在bar 枱，可以欣賞著師傅的刀功來享受美食。
64 views
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0 comments
46 views
0 likes
0 comments
63 views
0 likes
0 comments
這夜的Omakase Menu
Omakase意思是廚師發辦，師傅為客人選最優質當造的食材作為餐單。
1039 views
0 likes
0 comments
867 views
0 likes
0 comments
黑松露金箔蒸蛋 - 滑蛋軟滑滲出幽幽的黑松露香味，裡面有小元貝，增加鮮味
38 views
0 likes
0 comments
配菜: 黃蘿蔔十分爽口，鮮淮山用wasabi 浸過，入口有輕輕的芥辣味，很特別~
20 views
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0 comments
昆布森真蠔 - 多肉肥美爽口，十分creamy，鮮味十足，吃後喝一口茶會有回甘味道
20 views
0 likes
0 comments
太白魚 - 師傅介紹是日本石班，透明魚身配上少許酸辣汁，多咬幾口，味道更出。
14 views
0 likes
0 comments
深海池魚- 師傅採用炭火網燒 ，把油份迫出來，配上少許wasabi, 大口大口吃，味道出衆。
15 views
0 likes
0 comments
丸恭海膽配天婦羅帆立貝- 海膽鮮甜，凍熱交溶，配上脆紫菜，絕配
14 views
0 likes
0 comments
蟹肉蟹膏- 師傅已預先把毛蟹拆好，蟹膏伴著蟹肉來吃，每一口都是蟹肉和蟹膏，增加層次感，十分滿足。
13 views
0 likes
0 comments
中拖羅 - 配上少許柚子皮輕輕帶出鮮味，入口即溶，能吃出魚的清甜味
14 views
0 likes
0 comments
12 views
0 likes
0 comments
燒大拖羅 - 配上wasabi 莖，莖比平時的wasabi 辣，但配油份重的魚，完全不覺辣，只有甜香。放進口內，油份充滿著口腔，加上燒過的魚香，這個要給100分
18 views
0 likes
0 comments
12 views
0 likes
0 comments
酒煮粒貝- 粒貝爽口，底墊有紫菜， 加上清酒煮的湯，非常清甜
14 views
0 likes
0 comments
鱆紅魚壽司- 是油甘魚的同類，口感紮實, 較為爽身
11 views
0 likes
0 comments
真鯛-用炭火網燒，將僅餘油份迫出，加少許岩鹽，帶出鮮味
11 views
0 likes
0 comments
石垣貝- 師傅一手拍下去，因為新鮮，貝會自動卷起，入口爽甜
15 views
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0 comments
拖羅頭頂上的兩片肉，油份極重，師傅用火槍燒過，香氣溢出
9 views
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0 comments
酒蒸鮑魚，很爽口清甜。鮑魚肝醬 用上牛油和忌廉調配，十分香濃。吃過鮑魚後，另上一小粒飯，把剩餘的醬也吃下去。
8 views
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0 comments
8 views
0 likes
0 comments
重頭戲就是這兩板海膽。左邊是羽立白海膽，約三千多元一板。右邊是秋山海膽，約二千多元一板。師傅說全球限量出售，很少餐廳可以投得到，香港應該很難吃得到，我們有幸這晚可以品嘗一下。
11 views
0 likes
0 comments

秋山海膽，色澤鮮艷，味道濃一點，鮮味十足，滿足每一個味蕾。
羽立白海膽較淡味但非常肥美，入口即溶，質感細滑 , 我反而較喜愛
9 views
0 likes
0 comments
三文魚子- 每粒都非常飽滿, 整件放入口，魚子在口內卜卜聲爆開，鮮甜無比
8 views
0 likes
0 comments
右口魚邊手卷- 師傅用火槍燒過，整條魚都充滿油香，配上香脆紫菜，多重層次
10 views
0 likes
0 comments
魚湯 - 奶白色的湯, 鮮味十足，魚味重但沒有腥味
7 views
0 likes
0 comments
宮崎密瓜 – 店員用威士忌 噴上去, 清甜可口
12 views
0 likes
0 comments
這一餐實在是物超所值,所有食材十分新鮮, 亦看得出師傅對每道菜式的用心， 可以說是完美的一餐。
(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
Type of Meal
Dinner