533
20
14
Restaurant: Sushi Man
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
Level4
742
1
捧住個肚走
2018-01-29 351 views
為慶祝旗袍PB，嚟鮨文慶祝吓啦！淨係食用wasabi醃嘅鮮淮山及蘿蔔，都已經食到唔停.....茶碗蒸最頂層有少少金箔，下面係羹，蛋入面非常足料，仲有帶子粒左口魚左邊嘅係刺身，右邊嘅係燒過嘅邊；刺身沾有岩鹽及柚子皮，食落有柚子嘅清香，清吓口腔啱晒，咬多幾啖，魚味更加突出；燒過嘅邊係游水嘅部位，油份超高，食落有焦香味，成口都係油！！！鰤魚野生油甘魚，即係我冬天嘅最愛呀！刺身呈粉紅色，肉味濃郁；右邊燒過嘅簡直同大拖羅一樣咁正，頭幾吓先食到炭香味，喺咬咗好多吓之後，嗰種魚油香味久久不散，搽咗啲wasabi上去都溶化晒，啲魚油仲好似沖淡咗wasabi嘅辣添池魚切碎咗嘅池魚加上京蔥及芝麻粒，撈勻一齊食超正，一啲腥味都無帆立貝海膽先將帆立貝輕輕炸到微黃，由於炸漿非常薄身，所以食落去會覺得層炸漿都好似係屬於帆立貝咁樣，已經二合為一。因為帆立貝啱啱炸起，非常新鮮熱辣，入面咬開肉質係一絲絲，只有新鮮嘅帆立貝先會有呢種絲絲嘅鮮嫩口感，急凍嗰啲係會有僵硬嘅口感；先用紫菜包住，旁邊再加海膽，一冷一熱一脆一軟，對比好大好有層次中拖羅完全冇根嘅拖羅，咬落滑身無渣，魚味超級濃郁大拖羅油份超高嘅大拖羅，喺燒完之後，油份
Read full review
為慶祝旗袍PB，嚟鮨文慶祝吓啦！
1556 views
0 likes
0 comments

淨係食用wasabi醃嘅鮮淮山及蘿蔔，都已經食到唔停.....

茶碗蒸
最頂層有少少金箔，下面係羹，蛋入面非常足料，仲有帶子粒
茶碗蒸
22 views
0 likes
0 comments

左口魚
左邊嘅係刺身，右邊嘅係燒過嘅邊；刺身沾有岩鹽及柚子皮，食落有柚子嘅清香，清吓口腔啱晒，咬多幾啖，魚味更加突出；燒過嘅邊係游水嘅部位，油份超高，食落有焦香味，成口都係油！！！
左口魚
18 views
0 likes
0 comments

鰤魚
野生油甘魚，即係我冬天嘅最愛呀！刺身呈粉紅色，肉味濃郁；右邊燒過嘅簡直同大拖羅一樣咁正，頭幾吓先食到炭香味，喺咬咗好多吓之後，嗰種魚油香味久久不散，搽咗啲wasabi上去都溶化晒，啲魚油仲好似沖淡咗wasabi嘅辣添
39 views
0 likes
0 comments
鰤魚
13 views
0 likes
0 comments
鰤魚
13 views
0 likes
0 comments

池魚
切碎咗嘅池魚加上京蔥及芝麻粒，撈勻一齊食超正，一啲腥味都無
池魚
11 views
0 likes
0 comments

帆立貝海膽
先將帆立貝輕輕炸到微黃，由於炸漿非常薄身，所以食落去會覺得層炸漿都好似係屬於帆立貝咁樣，已經二合為一。因為帆立貝啱啱炸起，非常新鮮熱辣，入面咬開肉質係一絲絲，只有新鮮嘅帆立貝先會有呢種絲絲嘅鮮嫩口感，急凍嗰啲係會有僵硬嘅口感；先用紫菜包住，旁邊再加海膽，一冷一熱一脆一軟，對比好大好有層次
帆立貝海膽
13 views
0 likes
0 comments


中拖羅
完全冇根嘅拖羅，咬落滑身無渣，魚味超級濃郁
中拖羅
31 views
0 likes
0 comments

大拖羅
油份超高嘅大拖羅，喺燒完之後，油份更加香濃，油多到反晒光，魚肉軟嫩無渣，比頭先嘅鰤魚食落更加一咬即化
大拖羅
24 views
0 likes
0 comments

松葉蟹
新鮮即炸起嘅松葉蟹熱辣辣，點啲冰凍嘅蟹膏一齊食真係一絕，一凍一熱正！松葉蟹肉質鮮嫩，啲肉係一條條一梳梳咁㗎，好好味！
松葉蟹
17 views
0 likes
0 comments
松葉蟹
14 views
0 likes
0 comments
松葉蟹
19 views
0 likes
0 comments

金目鲷
終於食到壽司！魚面加啲岩鹽再燒脆，熱力溶解皮下脂肪，入口非常香口帶少少焦香，最頂層加啲俄羅斯鱘魚子，鹹鹹哋更能帶出金目鯛嘅鮮味
金目鲷
22 views
0 likes
0 comments

赤牡丹蝦
飯上面有3層，底層係肉質超級超級彈牙又有濃郁鮮蝦味嘅肥厚蝦肉，上層係燒過嘅蝦膏，最頂層藍綠色嘅係蝦子；有少少焦香嘅蝦膏配合蝦肉一齊食超超超超正，蝦子冇乜味，純粹係增加口感
赤牡丹蝦
20 views
0 likes
0 comments

鮑魚
旁邊嘅醬係用我哋平時丟都丟唔切嘅鮑魚肝製成，師傅叫我哋先就咁試試鮑魚，口感清甜煙韌；再點少少鮑魚肝醬，簡直係錦上添花；最後師傅俾一粒小飯糰俾我哋，將粒小飯糰不斷咁碌不斷咁碌，吸晒所有醬先食啦，食落一啲都唔腥，老實講就咁點啲醬食都超級滋味！
鮑魚
15 views
0 likes
0 comments
鮑魚
20 views
0 likes
0 comments

櫻鱒三文魚子
日本人一般唔會生吃三文魚及鱒魚，唯獨櫻鱒係例外。醬油漬過嘅櫻鱒，老實講同三文魚真係好似，唔講嘅話真係唔會知你係櫻鱒喎~ 上面鋪滿佢哋自家醃製嘅三文魚子，滲出嘅海洋鮮味，加上清甜濃郁嘅柚子味，冇腥味而且鹹味都好低，呢個親子食法，幾有趣
櫻鱒
18 views
0 likes
0 comments
櫻鱒三文魚子
21 views
0 likes
0 comments

白海膽
大廚問我哋想食質定量，上次已經試過海膽杯，所以今次食質啦！今晚有兩款海膽，分別係赤海膽及白海膽，呢隻來自青森嘅白海膽，佢嘅味道清爽，口感結實
13 views
0 likes
0 comments
白海膽
25 views
0 likes
0 comments

赤海膽
呢個同平時食開嘅海膽壽司唔同，旁邊冇紫菜包住，味道非常濃厚又鮮甜，口感creamy，我哋都覺得呢隻好味啲，但老實說，唔係兩隻一齊食的話係唔會食得出分別，只要食其中一隻，都已經會覺得好好味非常滿足！
赤海膽
18 views
0 likes
0 comments

右口魚邊
大廚先燒燒右口魚邊，包成手卷後再將魚油精華倒返落飯入面，油香超濃郁，魚邊質感煙韌，成餐飯劃咗完美句號！
右口魚邊
27 views
0 likes
0 comments
右口魚邊
17 views
0 likes
0 comments

靜岡蜜瓜
新鮮多汁，甜到漏！超級超級滿足！
靜岡蜜瓜
19 views
0 likes
0 comments

每一次嚟都係開心到捧住個肚走！
22 views
0 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
  • Recommend
    Recommended
  • Report
1 Recommended
    Post
    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Waiting Time
    5 Minutes (Dine In)
    Spending Per Head
    $1800 (Dinner)
    Recommended Dishes
    茶碗蒸
    左口魚
    鰤魚
    鰤魚
    池魚
    帆立貝海膽
    中拖羅
    大拖羅
    松葉蟹
    松葉蟹
    松葉蟹
    金目鲷
    赤牡丹蝦
    鮑魚
    鮑魚
    櫻鱒三文魚子
    白海膽
    赤海膽
    右口魚邊
    右口魚邊
    靜岡蜜瓜