533
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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
161
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匠心精緻．最愛Omakase
2018-12-19 2786 views
係Omakase大受歡迎之前已經聽過鮨文大名，一直想試但礙於價錢都有少少猶豫，等到今日終於收到令我緊張已久的好消息，鬆一口氣之餘決心要食餐好慶祝一下！飽餐一頓後第一感覺，就係：值得！當晚餐單一入座先上茶碗蒸，先有黑松露獨特香味，再食到蛋香同元貝嘅鮮，令人驚喜嘅前菜。來自兵庫縣的真蠔，伴滲了醋的沖繩水草。蠔肉鮮甜幼滑，與爽口帶酸的水草極配。象拔蚌水管位置做成刺身，肉身則加上醬油及柚子灸燒，爽口鮮甜。一開始聽到幼鰤未反應到係咩魚，原來即是幼年油甘魚，兩種做法分別係將刺身夾住幼嫩牙蔥，第一次食咁幼嫩嘅蔥，有蔥香卻沒有「青」味，與魚油香極夾！掛住食唔記得影相，只淨下灸燒過的肥美魚腩有相睇！白子用高湯煮過再加入紫菜及酸湯，質感有少少似水豆腐咁幼滑，但比豆腐粘口，未必個個接受但我非常鐘意佢嘅口感！稿鰹用稻草煙燻過，加上薑同蔥花，食到中段煙燻味好突出，最尾食到鰹魚肉獨有的微酸味。香箱蟹原來係雌性松葉蟹的叫法，三層蟹肉、蟹子及蟹膏伴埋一齊食，加上蟹湯精華，極之鮮甜！牡丹蝦燙熟後肉質彈牙而且絲毫沒有腥味，加上蝦子及魚子醬一齊食味道好豐富。聽過介紹原來下面嘅日本白蘿蔔都係心機菜，先用高湯煮淋再煎香，最後加
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係Omakase大受歡迎之前已經聽過鮨文大名，一直想試但礙於價錢都有少少猶豫，等到今日終於收到令我緊張已久的好消息，鬆一口氣之餘決心要食餐好慶祝一下！飽餐一頓後第一感覺，就係：值得！
139 views
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0 comments
 當晚餐單
46 views
0 likes
0 comments
 一入座先上茶碗蒸，先有黑松露獨特香味，再食到蛋香同元貝嘅鮮，令人驚喜嘅前菜。
21 views
0 likes
0 comments
 來自兵庫縣的真蠔，伴滲了醋的沖繩水草。蠔肉鮮甜幼滑，與爽口帶酸的水草極配。
22 views
0 likes
0 comments
 象拔蚌水管位置做成刺身，肉身則加上醬油及柚子灸燒，爽口鮮甜。
18 views
0 likes
0 comments
 一開始聽到幼鰤未反應到係咩魚，原來即是幼年油甘魚，兩種做法分別係將刺身夾住幼嫩牙蔥，第一次食咁幼嫩嘅蔥，有蔥香卻沒有「青」味，與魚油香極夾！掛住食唔記得影相，只淨下灸燒過的肥美魚腩有相睇！
18 views
1 likes
0 comments
 白子用高湯煮過再加入紫菜及酸湯，質感有少少似水豆腐咁幼滑，但比豆腐粘口，未必個個接受但我非常鐘意佢嘅口感！
20 views
0 likes
0 comments
 稿鰹用稻草煙燻過，加上薑同蔥花，食到中段煙燻味好突出，最尾食到鰹魚肉獨有的微酸味。
11 views
0 likes
0 comments
 香箱蟹原來係雌性松葉蟹的叫法，三層蟹肉、蟹子及蟹膏伴埋一齊食，加上蟹湯精華，極之鮮甜！
39 views
0 likes
0 comments
 牡丹蝦燙熟後肉質彈牙而且絲毫沒有腥味，加上蝦子及魚子醬一齊食味道好豐富。聽過介紹原來下面嘅日本白蘿蔔都係心機菜，先用高湯煮淋再煎香，最後加上白麵豉，清甜冇渣。

壽司一樣精彩
13 views
0 likes
0 comments
13 views
0 likes
0 comments
 金目鯛來自日本有名的產地伊豆，肉質較結實；
北寄貝刺身因為保存困難，平時食嘅多數係已經煮熟所以帶紅色。新鮮北寄貝鮮甜爽口而且完全不韌身。
12 views
0 likes
0 comments
 針魚帶微微腥味所以同薑蓉及蔥花最夾，味道清甜。
20 views
1 likes
0 comments
 師傅介紹的關西魚王---赤鯥，好矜貴。入口比想像中更柔軟，外皮稍為燒過令魚香更強烈。
13 views
0 likes
0 comments
15 views
0 likes
0 comments
 吞拿魚唔洗多講，大拖羅入口即融，赤身魚脂較少，醃過好甘香。
23 views
0 likes
0 comments
 好浮誇的雲丹盛，師傅幾乎將半板海膽放哂上去，北海道紫海膽無論Creamy的質感定鮮甜味都冇得輸！
10 views
0 likes
0 comments
 鮮甜魚湯，跟係味濃嘅海膽後飲可以清一清。
13 views
0 likes
0 comments
 鰈魚手卷，魚油香氣係口入面爆發，食完真係好飽！
9 views
0 likes
0 comments
 最後以蜜瓜作結。

全晚亮點太多，幾乎每樣食物都俾到驚喜，上面都未能一一提及。好佩服師傅對食材產地、煮法甚至每種魚嘅釣法都瞭如指掌，唔只單單食左一餐，仲學左唔少野！

總結都係個兩隻字：值得！
(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
2018-12-10
Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
  • 海膽杯