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2024-05-14
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所謂「辛苦搵來志在食」，前日就忙裏偷閑去搵美食黎慰勞下自己🤭 近排俾我發掘到一間由來自日本茨城嘅植原師傅開辦嘅Uehara🍣 佢擁有超過15年廚師發辦嘅經驗，對於食材品質同來源好講究，希望最時令嘅海鮮帶俾每位客人🐟This little omakase restaurant in cwb was founded by Uehara, who is also the executive sushi chef. 掀開布簾就見到以木系為主嘅裝潢，洋溢簡約嘅和式風格🇯🇵 小小嘅店舖內設有十幾個吧檯位，比你近距離咁欣賞師傅嘅手藝👨🏻🍳 識少少廣東話嘅師傅都會逐樣壽司介紹，好積極咁用食客們互動，值得一讚🤩The interior decoration revolves around a minimalistic Japanese style, with bar seats where you can watch the food being prepared right in front of you. 今日叫左午市嘅特上壽司套餐 ($560)，當中除左12貫壽司同1份卷物亦包左沙律、茶碗蒸、味
This little omakase restaurant in cwb was founded by Uehara, who is also the executive sushi chef.
掀開布簾就見到以木系為主嘅裝潢，洋溢簡約嘅和式風格🇯🇵 小小嘅店舖內設有十幾個吧檯位，比你近距離咁欣賞師傅嘅手藝👨🏻🍳 識少少廣東話嘅師傅都會逐樣壽司介紹，好積極咁用食客們互動，值得一讚🤩
The interior decoration revolves around a minimalistic Japanese style, with bar seats where you can watch the food being prepared right in front of you.
今日叫左午市嘅特上壽司套餐 ($560)，當中除左12貫壽司同1份卷物亦包左沙律、茶碗蒸、味增湯同甜品🍱 落單後就先奉上清新醒胃嘅木魚絲沙律同滑嘟嘟嘅茶碗蒸，裏面仲有雞肉碎增添鮮香🆙
I got their Deluxe Sushi Lunch Set which includes 12 sushi, 1 roll, salad, chawanmushi, miso soup and dessert.
呢到嘅壽司米用兩種北海道米混合而成，再以白醋同紅醋調味🍚 深海池魚下面放左啲鯊魚軟骨，奇妙嘅配搭軟硬兼具、一試難忘🦈 甜蝦鮮甜彈牙，加埋青檸汁更清新🦐 池魚面有鎅左十字紋增添口感，配以微酸嘅梅漿解膩👍🏼 魷魚好爽口，配上海鹽用青檸帶出風味🦑 赤鱲魚依家係盛產期，用昆布顯現出海水味🌊 北海道鯮魚肉質紮實，同甘甜嘅柚子皮係絕配🍊
Shima Aji with shark cartilage was a rare combination, which had both soft and crunchy textures. Amaebi was sweet and plump, topped with drops of lime juice. Aji was paired with plum sauce, and the squid was sprinkled with salt and lime juice for extra freshness. Red Seabream was coupled with seaweed, and Hokkaido Seabream with yuzu to enhance the aromas.
深海池魚火炙後逼出油香，加埋酸汁、麻油同醃蔥夠曬惹味😙 吞拿魚赤身位有少許油脂感，同爽脆嘅醃蘿蔔形成對比🙌🏼 火炙竹籤魚口感豐腴，灑上柚子胡椒有助提鮮🧂 藍鯨吞拿魚拖羅配以青檸汁食落油而不膩，入口即化👅 北海道海膽綿密鹹香，用乾脆嘅紫菜包住層次感十足🍙 最後就有淮山金鯛魚同干飄卷，兩者口感有所不同，一啖一塊好滿足😌
Seared Shima Aji was so fatty, and Tuna came with sliced radish for more depth. Seared Kamasu was enhanced by the fragrance from yuzu pepper, and the Bluefin Toro was so mellow, it literally melted in my mouth. Hokkaido Uni was rolled up in a crispy seaweed, which was so savoury and umami. Lastly was two types of rolls made of kinmedai, yam and dried gourd.
甜品揀左自家製嘅抹茶最中餅，鬆脆嘅糯米餅殼內放滿濃郁嘅抹茶雪糕🍵 甜蜜嘅紅豆蓉同煙煙韌韌嘅糯米皮，甜中帶苦嘅風味越食越上癮🫶🏼
I chose their homemade monaka for dessert, which was filled with matcha ice cream, red bean paste and a layer of mochi.
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