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2024-01-06
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北角嘅鮨宏，店主兼主廚擁多年日式鮨店嘅經驗，選料新鮮上乘，功夫扎實，所有菜品出品均高質美味，難怪有唔少熟客！宏 $1,800/位只設一款Menu，是晚師傅一打九，上菜仍能保持效率，值得一讚！前菜自家製嘅芝麻豆腐，炒香芝麻磨成粉，再mix埋日本葛粉，成形再炸，入口粉嫩，芝麻味香郁，配明太子汁，特別開胃！刺身鰤魚三食 - 一嚟就整個高潮！肥美嘅冰見鰤，背脊肉輕輕用竹炭炙燒過，魚肉甜美可口！魚腩位置爽口兼充滿脂香！而超肥腩嗰片更加係不得了，又肥又爽又甜，真正齒頰留香！生蠔 - 來自岩手縣嘅米崎蠔，以水果蕃茄做啫喱，突顯蠔身嘅爽脆口感同埋清甜味，good！櫻煮八爪魚 - 以粗鹽按摩成個鐘先開始煮嘅八爪魚，厚切都無問題，軟腍入味兼甜美！燒銀鱈魚白子 - 白子嘅汁，加入洋蔥、蒜、菇等煮成上湯，勁顯鮮同埋甜！鮟鱇魚肝 - 清酒煮魚肝，煮好再浸一晚而成，口感好似雪糕咁，超綿滑！以小麥做嘅麵豉＋少少西瓜皮漬做調味，做到提鮮解膩嘅作用！磯煮鮑魚 - 鮑魚做到軟腍鮮甜！加埋肝醬撈飯，香郁美味！甘鯛立鱗燒 - 魚鱗卜卜脆，魚肉軟嫩多汁！以鯷魚醬汁提升鮮味！茶碗蒸 - 加入咗乾貝、三文魚子等食材，蒸蛋又滑又夠鮮
北角嘅鮨宏，店主兼主廚擁多年日式鮨店嘅經驗，選料新鮮上乘，功夫扎實，所有菜品出品均高質美味，難怪有唔少熟客！
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只設一款Menu，是晚師傅一打九，上菜仍能保持效率，值得一讚！
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自家製嘅芝麻豆腐，炒香芝麻磨成粉，再mix埋日本葛粉，成形再炸，入口粉嫩，芝麻味香郁，配明太子汁，特別開胃！
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鰤魚三食 - 一嚟就整個高潮！肥美嘅冰見鰤，背脊肉輕輕用竹炭炙燒過，魚肉甜美可口！魚腩位置爽口兼充滿脂香！而超肥腩嗰片更加係不得了，又肥又爽又甜，真正齒頰留香！
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吞拿魚三連發
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栗子蛋糕 - 以鮮栗子製作，蒸後去皮盅碎再mix蜜糖煮，最後加埋芝士，真係軟滑可口！
蜜瓜 - 又甜又多汁！
橙 - 懷石料理之一，以橙汁同埋橙酒製作，鮮香甜美！
宇治抹茶 - 好似布甸咁軟滑！
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