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2021-02-01
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因為疫情，餐廳都沒有晚市，如果晚上想食Omakase，只有提早了，今日就相約朋友，下午到銅鑼灣一間新開的"鮨逸"，試試Omakase。看看Menu，Omakase $1280，先來配點梅酒先。梅酒-悠久之梅. 銀撰 $98用上不銹鋼冰粒，不會出水影響梅酒變淡。鱈魚白子 第一道菜便有白子，喜出望外，秋冬季節才有，現正是季節，簡單配上柚子醋、柚子皮香和海帶，已經十分突出。經熟成一星期，柔魚，原來的煙韌口感變得諗軟嫩滑，魷魚味道更濃更出。天草県真鯛，配鮮柚子，口感爽嫩。新鮮帆立貝竹炭鹽，經手拍打，口感比平時爽彈些。碳燒鮮帶子裙邊，爽彈些，碳香味濃。左口昆布漬，自家製的土佐醋啫喱，紫蘇花香，魚口感也變得實在。蟹膏豆腐 ，配上松葉蟹膏、黑魚子，建議一啖食，味道層次豐富。BB吞拿九州天草，肉嫩細緻。刺身銀鱈魚嫩滑細緻油份高。鰆魚季節魚，余韻長，輕燒過，味更出，甜味獨特。北海道安康魚肝鮮柚子中和膩感，配海帶。牡丹蝦頭的蝦膏做回醬配上原來的蝦籽，食回全蝦的原味，味道極香濃。令和怪物生蠔真蠔九洲產，特別為年號而產，辣蘿蔔蓉，土佐醋啫喱。活赤貝 鮮青檸鰤魚熟成3-4天醬油海賊赤馬糞海膽口感一流煙韌Crea
因為疫情，餐廳都沒有晚市，如果晚上想食Omakase，只有提早了，今日就相約朋友，下午到銅鑼灣一間新開的"鮨逸"，試試Omakase。
梅酒-悠久之梅. 銀撰 $98
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梅酒-悠久之梅. 銀撰 $98
用上不銹鋼冰粒，不會出水影響梅酒變淡。
鱈魚白子
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第一道菜便有白子，喜出望外，秋冬季節才有，現正是季節，簡單配上柚子醋、柚子皮香和海帶，已經十分突出。
柔魚
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天草県真鯛
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新鮮帆立貝
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碳燒鮮帶子裙邊
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碳燒鮮帶子裙邊，爽彈些，碳香味濃。
左口昆布漬
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蟹膏豆腐
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BB吞拿
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九州天草，肉嫩細緻。
刺身銀鱈魚
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嫩滑細緻油份高。
鰆魚
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季節魚，余韻長，輕燒過，味更出，甜味獨特。
北海道安康魚肝
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鮮柚子中和膩感，配海帶。
牡丹蝦
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頭的蝦膏做回醬配上原來的蝦籽，食回全蝦的原味，味道極香濃。
令和怪物生蠔
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真蠔九洲產，特別為年號而產，辣蘿蔔蓉，土佐醋啫喱。
活赤貝
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鰤魚
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熟成3-4天
醬油海賊赤馬糞海膽
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口感一流煙韌Creamy。
蟹膏鮑魚
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南非鮑魚松葉蟹膏。
活北寄貝
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口感爽軟清新。
鮮海鰻天婦羅
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海鹽 柚子 金黃香脆
鮮左口魚邊
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好彈牙，只有新鮮才有這樣的口感。
赤馬糞海膽
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配上淡鱈鹽，令海膽味道更出。
醋鯖魚
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配上特別的白板昆布。
超拖羅
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草莓天婦羅
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岩鹽加煉奶，十分juicy。
布甸蛋
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麵豉湯
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紫薯蛋糕
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鮨逸性價比十分高，下次還會再來。
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