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2021-09-26
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.《舍利鮨》 初訪銅鑼灣店Rex師傅之前喺Sushi Kami做開，最近嚟左舍利鮨，今次有幸係佢Serve我地，新師傅適應新環境，越做越好，今次一行四人連同三位友人試Lunch… $580+10%-蟹肉蒸蛋…內有百合-羽太…石斑科爽脆淡味-帆立貝…切絲更易咬口感綿滑-北海道甜蝦…食到最尾有小小甘苦-天草縣深海池魚…追加左覺得係最好味魚味好濃-十二日熟成日本三層中拖羅…口感更溶化-十二日熟成赤身醬油漬…逐漸愛上赤身-宮城縣赤貝…原本鮮味好出-4日熟成平政魚…同樣爽彈-鹿兒島出水池魚…極品池魚-黑鯥…油分可以-昆布海膽…Kami標記好味-小炙梭子魚…春秋季時令-干瓢卷…漬得有小小重味不太愛Rex師傅手勢都好OK,整體舍利多酸可以接受，乾爽粒粒分明，師傳表示手醋亦無溝水，隨著舍利溫度變化酸度亦隨之調整，各人喜好吾同，但師傳用心將自己最好嘅一面呈現俾食客，我覺得係需要尊重PS:靜靜雞話比你地聽，龍師傅dinner 爆到下年一月…
《舍利鮨》 初訪銅鑼灣店
Rex師傅之前喺Sushi Kami做開，最近嚟左舍利鮨，今次有幸係佢Serve我地，新師傅適應新環境，越做越好，今次一行四人連同三位友人試Lunch…
$580+10%
-蟹肉蒸蛋…內有百合
-羽太…石斑科爽脆淡味
-帆立貝…切絲更易咬口感綿滑
-北海道甜蝦…食到最尾有小小甘苦
-天草縣深海池魚…追加左覺得係最好味魚味好濃
-十二日熟成日本三層中拖羅…口感更溶化
-十二日熟成赤身醬油漬…逐漸愛上赤身
-宮城縣赤貝…原本鮮味好出
-4日熟成平政魚…同樣爽彈
-鹿兒島出水池魚…極品池魚
-黑鯥…油分可以
-昆布海膽…Kami標記好味
-小炙梭子魚…春秋季時令
-干瓢卷…漬得有小小重味不太愛
Rex師傅手勢都好OK,整體舍利多酸可以接受，乾爽粒粒分明，師傳表示手醋亦無溝水，隨著舍利溫度變化酸度亦隨之調整，各人喜好吾同，但師傳用心將自己最好嘅一面呈現俾食客，我覺得係需要尊重
PS:靜靜雞話比你地聽，龍師傅dinner 爆到下年一月…
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