406
7
9
Restaurant: Sushi Rin
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

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2024-12-11 0 views
很久沒有去吃壽司了,於是和老公去嘆一下 鮨燐的14貫壽司套餐, 氣氛好,水準高,食材新鮮,大滿足:前菜- 昆布絲赤水母醋物:清爽的醋物開胃,赤水母的口感脆爽,搭配昆布絲,味道層次豐富。- 芥末粒貝:芥末的辛辣與粒貝的鮮甜完美結合。- 南瓜甘露煮:南瓜煮得軟糯,甜而不膩,連湯也喝丟了呢。14貫壽司1. 熊本縣石垣鯛:上面加了柚子皮,增添了清新的香氣,魚肉鮮嫩。2. 帆立貝:帆立貝的鮮甜在口中綻放,口感柔軟。3. 深海池魚:肉質較為結實,口感獨特。4. 金目鯛:燒過皮下脂肪,香氣四溢,魚肉細膩。5. 北寄貝:拍過後肌肉收縮,口感更加緊實,鮮美可口。6. 右口魚:中間加了魚邊,口感豐富多層次。7. 野生油甘魚:上面有三星漬麵豉醬,增添了濃郁的風味。8. 瀨尿蝦:搭配魚骨造的汁,蝦肉肥美,啖啖肉。9. 赤貝:加了柚子皮,增添了清新的香氣。10. 黑目魚:燒過後香氣更濃,魚肉鮮美。11. BB銀鱈魚:燒香後,魚肉香嫩可口。12. 長崎縣中拖羅:脂肪豐富,入口即化。13. 北海道根室馬糞赤海膽:我的至愛,海膽鮮甜,口感綿密。14. 赤身:蒜味醬油醃過,味道濃郁。最後送上麵豉湯和甜品,麵豉湯熱熱的暖
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很久沒有去吃壽司了,於是和老公去嘆一下 鮨燐的14貫壽司套餐, 氣氛好,水準高,食材新鮮,大滿足:

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前菜
- 昆布絲赤水母醋物:清爽的醋物開胃,赤水母的口感脆爽,搭配昆布絲,味道層次豐富。
- 芥末粒貝:芥末的辛辣與粒貝的鮮甜完美結合。
- 南瓜甘露煮:南瓜煮得軟糯,甜而不膩,連湯也喝丟了呢。

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14貫壽司
1. 熊本縣石垣鯛:上面加了柚子皮,增添了清新的香氣,魚肉鮮嫩。
2. 帆立貝:帆立貝的鮮甜在口中綻放,口感柔軟。
3. 深海池魚:肉質較為結實,口感獨特。
4. 金目鯛:燒過皮下脂肪,香氣四溢,魚肉細膩。
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5. 北寄貝:拍過後肌肉收縮,口感更加緊實,鮮美可口。
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6. 右口魚:中間加了魚邊,口感豐富多層次。

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7. 野生油甘魚:上面有三星漬麵豉醬,增添了濃郁的風味。

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8. 瀨尿蝦:搭配魚骨造的汁,蝦肉肥美,啖啖肉。
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9. 赤貝:加了柚子皮,增添了清新的香氣。
10. 黑目魚:燒過後香氣更濃,魚肉鮮美。
11. BB銀鱈魚:燒香後,魚肉香嫩可口。
12. 長崎縣中拖羅:脂肪豐富,入口即化。

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13. 北海道根室馬糞赤海膽:我的至愛,海膽鮮甜,口感綿密。

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14. 赤身:蒜味醬油醃過,味道濃郁。

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最後送上麵豉湯和甜品,麵豉湯熱熱的暖暖胃,非常滿足!

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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