2024-03-06
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位於銅鑼灣的鮨本,可說是性價比高的廚師發板日本餐廳,雖然只有兩款套餐可以選擇,但係得食廚師發板,當然就是要食餐廳中最新鮮的食材和廚師的巧手廚藝!而鮨本就兩樣都十分出色!首先是螢光墨魚茶碗蒸,墨魚仔爽口鮮甜蒸蛋嫩滑,跟着來的十款壽司包括石垣鯛壽司、松葉蟹生菜卷、手釣池魚壽司、北海道甜蝦昆布漬壽司、天然深海池魚壽司、梭子魚壽司、平貝壽司、沙甸魚壽司、BB吞拿魚醬油漬壽司和馬糞海膽壽司。當然最出色就是最後的馬糞海膽壽司,兩層的馬糞海膽厚厚的放在軍艦壽司上!馬糞海膽入口即溶,使口腔充滿海膽的香味,完全沒有任何一啲腥味!加上紫菜香脆令人指甲留香回味無窮!然而最後的魚湯,再加上自家製的玉子燒,簡直天衣無縫!而甜品我選擇麥茶雪糕!淡淡的麥茶味溶入香滑的雪糕中,為這餐畫上完美句號!
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