1
Hiring
廚師 - 月薪可達$19000
2025-01-03
101
23
9
Restaurant: sen-ryo (Festival Walk)
Info:

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign
Level4
444
0
千両職人壽司🍣反樸歸真的味道🌅
2019-09-15 1426 views
又一職人壽司新系列😍唔好以為連鎖店壽司就冇好野，千両就係例外啦😋所以一知佢推出左新系列既職人壽司，當然要試下啦。職人既精神就係每日重複一件事，全心全意投入自己的工作，務求窮盡一生磨練技能🙏所以職人壽司即係，千両的壽司師傅從心出發地去做壽司，咁樣我地先品嘗到壽司的旨味呀❤️海鮮沙律海膽豆腐公魚南蠻漬Starter先試下前菜三小碟。海鮮沙律有小柱，三文魚籽同沙律菜。第二款係經典配搭，海膽豆腐。第三款就比較少見，叫公魚南蠻漬😂公魚經過油炸後，同醋汁醃漬，味道唔錯喔。吞拿魚配鹽麴吞拿魚蓉肉質結實的赤身配上吞拿魚蓉，double 滋味😜仲加上日本人氣的調味料鹽麴，帶有少少米香味，同時含有多種營養例如酵素等。鳥貝一般比較少見的刺身，叫鳥貝既原因係因為造型似鳥喙。鳥貝肉質甘甜，而且爽脆👍北海道馬糞海膽配松葉蟹鮮甜海膽，加上鹹香的松葉蟹肉配上濕潤的壽司飯好正😍估唔到師傅仲加左蟹膏，濃郁鮮味既蟹膏令味道加以提升👍大吞拿魚腩配鹽麴吞拿魚蓉成餐晚飯最愛嘅壽司❤️ 吞拿魚黎講，我最鐘意食大拖羅，因為夠曬肥美脂肪量高😎 壽司師傅除咗用大拖羅，仲配上吞拿魚蓉同三文魚籽，配搭一流，令人回味無窮😋活赤貝和裙邊卷一種刺身兩
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又一職人壽司新系列😍唔好以為連鎖店壽司就冇好野，千両就係例外啦😋所以一知佢推出左新系列既職人壽司，當然要試下啦。職人既精神就係每日重複一件事，全心全意投入自己的工作，務求窮盡一生磨練技能🙏所以職人壽司即係，千両的壽司師傅從心出發地去做壽司，咁樣我地先品嘗到壽司的旨味呀❤️

海鮮沙律
海膽豆腐
公魚南蠻漬
Starter先試下前菜三小碟。海鮮沙律有小柱，三文魚籽同沙律菜。第二款係經典配搭，海膽豆腐。第三款就比較少見，叫公魚南蠻漬😂公魚經過油炸後，同醋汁醃漬，味道唔錯喔。
9 views
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吞拿魚配鹽麴吞拿魚蓉
肉質結實的赤身配上吞拿魚蓉，double 滋味😜仲加上日本人氣的調味料鹽麴，帶有少少米香味，同時含有多種營養例如酵素等。
26 views
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鳥貝
一般比較少見的刺身，叫鳥貝既原因係因為造型似鳥喙。鳥貝肉質甘甜，而且爽脆👍
19 views
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北海道馬糞海膽配松葉蟹
鮮甜海膽，加上鹹香的松葉蟹肉配上濕潤的壽司飯好正😍估唔到師傅仲加左蟹膏，濃郁鮮味既蟹膏令味道加以提升👍
16 views
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大吞拿魚腩配鹽麴吞拿魚蓉
成餐晚飯最愛嘅壽司❤️ 吞拿魚黎講，我最鐘意食大拖羅，因為夠曬肥美脂肪量高😎 壽司師傅除咗用大拖羅，仲配上吞拿魚蓉同三文魚籽，配搭一流，令人回味無窮😋
20 views
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活赤貝和裙邊卷
一種刺身兩種食法😏 師傅用咗赤貝肉做壽司，而赤貝裙邊就連同芥末花芽同青瓜造成小卷，每一個部位都唔會浪費😎 我自己就比較鍾意裙邊卷，因為爽口嘅赤貝裙邊加上青瓜口感豐富😜
15 views
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筋子配柚子
平時食慣三文魚籽，呢種筋子反而第一次食😂佢係俾魚筋膜包覆住既三文魚籽，比平常的更深色，味道更出眾
15 views
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池魚
用左十字切開，上面加了薑蔥，肉質爽口👍
10 views
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江户前日本甜蛋 柚子風味
另一味我最鍾意嘅壽司😎 平時食親壽司都比較少叫玉子， 今次心血來潮就畀我執到寶啦😂 暖笠笠嘅甜蛋包裹住濕潤嘅壽司飯， 加上柚子香味，非常美味💛
12 views
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鯛魚清湯
食完壽司當然要叫返個鯛魚清湯清一清口腔， 先可以繼續食之後嘅甜品吖嘛😉 鯛魚清湯鮮甜，仲有豆腐魚肉冬菇同蘿蔔。
9 views
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蜜瓜
甜品方面首先叫咗時令水果蜜瓜🍈 蜜瓜多汁天然地甜👍 師父亦都已經將一塊蜜瓜嘅果肉切開方便客人食用
8 views
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抹茶鞠福配焙茶卷蛋
好少可喺壽司連鎖店入面見到咁用心嘅甜品系列💖 呢個組合分別有抹茶鞠福，焙茶卷蛋同埋熱豆漿。 鞠福即係大福，抹茶甘香，加上紅豆蓉同煙韌既大福皮好好食😘 師傅做諗咗個特別嘅方法，就係加入豆漿令到鞠福嘅甜味減低，較適合鍾意少甜嘅人士😉 至於焙茶卷蛋，淡淡嘅焙茶味配上鬆軟嘅卷蛋質感，食完之後好幸福🥰
15 views
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0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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