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2017-05-23 112 views
今次選了銅鑼灣呢間高級日本料理,去到環境雅緻,店員提議多客人選Omakese 廚師發辦餐,不用費神去諗,廚師幫你攪掂,$1300/位,就選呢個, 記得上次去過尖沙咀食過日式鐵板燒,坐響吧枱睇住廚師泡製每度菜色,就好似睇show咁,一直好回味。先來前菜、冷物,有鮮蝦,有薯蓉底,中間為三文魚腮骨及三文魚籽,有好重酸醋味,右邊係麵豉醬螢光魷魚,較入味。第二道為冷物- 冰菜蕃茄配沙律醋,極度爽脆,夠晒清甜既菜。蕃茄夠新鮮,甜酸醋作沙律汗。還有牛旁蘿蔔作前菜,到主角刺身出場,廚師刀法凌厲,放下刺身時,細心介紹每款刺身名及需唔需要點醬食。竹炭鹽石鯛魚竹炭鹽帶出魚鮮味味,肉質好彈牙。第二道係野生蛋白魚-紅鱆魚刺身,高蛋白質既魚,很有益,第三件係鳥貝,好滑嫩,肉質煙韌鮮甜。第四件係象拔蚌,好厚肉,鮮甜爽口煙燻鰹魚,好有味,原來係用木魚花浸過,好鮮甜,面為蒜片,都沾過醬油。之後到野生拖羅,入口即溶,充滿魚油香味,趙起有啲筋。7款刺身到壓軸,刺身師父問有冇咩內臟唔食,我話冇,佢就泡製了汁煮安康魚肝,望落有啲似鵝肝,食落原來又唔係太腥喎,好滑,醃過醬有啲咸香味。之後上熱食,一大碗左口魚湯,湯水清澈,清湯味鮮
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今次選了銅鑼灣呢間高級日本料理,去到環境雅緻,店員提議多客人選Omakese 廚師發辦餐,不用費神去諗,廚師幫你攪掂,$1300/位,就選呢個, 記得上次去過尖沙咀食過日式鐵板燒,坐響吧枱睇住廚師泡製每度菜色,就好似睇show咁,一直好回味。
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先來前菜、冷物,有鮮蝦,有薯蓉底,中間為三文魚腮骨及三文魚籽,有好重酸醋味,右邊係麵豉醬螢光魷魚,較入味。
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第二道為冷物- 冰菜蕃茄配沙律醋,極度爽脆,夠晒清甜既菜。蕃茄夠新鮮,甜酸醋作沙律汗。
冰菜蕃茄
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還有牛旁蘿蔔作前菜,
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到主角刺身出場,廚師刀法凌厲,放下刺身時,細心介紹每款刺身名及需唔需要點醬食。

竹炭鹽石鯛魚
竹炭鹽帶出魚鮮味味,肉質好彈牙。
竹炭鹽石鯛魚
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第二道係野生蛋白魚-紅鱆魚刺身,高蛋白質既魚,很有益,
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紅鱆魚刺身
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第三件係鳥貝,好滑嫩,肉質煙韌鮮甜。
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第四件係象拔蚌,好厚肉,鮮甜爽口
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煙燻鰹魚,好有味,原來係用木魚花浸過,好鮮甜,面為蒜片,都沾過醬油。
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4 views
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之後到野生拖羅,入口即溶,充滿魚油香味,趙起有啲筋。
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7款刺身到壓軸,刺身師父問有冇咩內臟唔食,我話冇,佢就泡製了汁煮安康魚肝,望落有啲似鵝肝,食落原來又唔係太腥喎,好滑,醃過醬有啲咸香味。
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之後上熱食,一大碗左口魚湯,湯水清澈,清湯味鮮甜。
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還有天婦羅,先來個名貴既海膽天婦羅,特別在用了紫蘇葉包住小白蝦同海膽,令到海膽唔會太溜,入口脆卜卜咁,有不同層次感。
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鮑魚天婦羅
外面好薄脆漿,鬆化,咬落鮑魚肉質彈牙鮮味十足
鮑魚天婦羅
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鮑魚天婦羅
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另一味係鮮魚塊天婦羅, 
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之後再上熱食, 有蒸鯛魚秀珍菇, 肉質實在, 鮮甜, 秀珍菇爽口, 
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再來新鮮八爪魚, 肉質彈牙, 
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壽司上場, 先上醋醃小肌魚, 酸味為主, 帶出魚質鮮味, 
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海膽飯鮮甜細滑,好甘香, 珍珠米大粒。
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靜岡縣綠茶 - 色澤青綠, 飲吓舒服, 可清一清口腔, 再食甜品
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最後送上甜品, 有豆腐雪糕- 好香濃豆腐清香, 旁邊生果由日本空運, 好新鮮清甜, 另外有牛奶奶凍,好滑溜, 香甜,好軟滑。
豆腐雪糕, 牛奶奶凍
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師傅同服務員的服務都好好, 有禮同細心, 感覺好賓至如歸。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-05-14
Dining Method
Dine In
Spending Per Head
$1300 (Dinner)
Recommended Dishes
豆腐雪糕, 牛奶奶凍
鮑魚天婦羅
鮑魚天婦羅
紅鱆魚刺身
竹炭鹽石鯛魚
冰菜蕃茄