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Restaurant: God Of Sushi
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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神級既壽司？一個視覺同味覺享受既晚上
2018-09-08 303 views
另一半好少食OMAKASE，難得同佢去食，一去當然要帶佢去間好啲既～如果你中意食日本野，「壽司之神」你一定識，全部師傅都有返咁上下質素！今次就揀左最入門既$900 set，包括左前菜、壽司十款、湯、海膽手卷及甜品坐係bar枱望住師傅整同時又處理緊薑處理得好似雕花咁細心刺身放係師傅中間，師傅會望下入面，再諗下一道上咩比你前菜有八爪魚、大根蘿蔔配巴馬火腿同埋柚子啫喱。八爪魚好彈牙，柚子啫喱外形好似迷你西瓜咁好得意，但我自己唔係好中意柚子，所以唔岩我口味伴碟(牛蒡、准山、子薑、面豉蒜頭、榨菜頭)開頭有牛蒡、准山、子薑，牛蒡用WASABI醃過，好爽口鮮甜，好食到食哂叫師傅再refill食到咁上下，師傅再會比其他伴碟，就有面豉蒜頭同榨菜頭準備開始第一道壽司！望住師傅握壽司都係一種享受真鯛壽司一開始當然係由淡口食起，真鯛清新鮮甜，魚油不多，作開首好適合深海池魚壽司食落就爽口，油份會比鯛魚多一啲油甘魚壽司油甘魚上面放左一丁點既醬料，主要由柚子整成，味道偏咸酸，用以中和油甘魚既油份，但我自己覺得冇醬料好食啲石垣貝壽司石垣貝仲係生既，上枱前師傅會打一打石垣貝，等佢神經收縮，佢就會一下捲起，收縮後會更加爽
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另一半好少食OMAKASE，難得同佢去食，一去當然要帶佢去間好啲既～如果你中意食日本野，「壽司之神」你一定識，全部師傅都有返咁上下質素！
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今次就揀左最入門既$900 set，包括左前菜、壽司十款、湯、海膽手卷及甜品
761 views
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坐係bar枱望住師傅整
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25 views
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21 views
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同時又處理緊薑
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 處理得好似雕花咁細心



刺身放係師傅中間，師傅會望下入面，再諗下一道上咩比你
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前菜
前菜
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 有八爪魚、大根蘿蔔配巴馬火腿同埋柚子啫喱。八爪魚好彈牙，柚子啫喱外形好似迷你西瓜咁好得意，但我自己唔係好中意柚子，所以唔岩我口味


伴碟(牛蒡、准山、子薑、面豉蒜頭、榨菜頭)
伴碟
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 開頭有牛蒡、准山、子薑，牛蒡用WASABI醃過，好爽口鮮甜，好食到食哂叫師傅再refill
食到咁上下，師傅再會比其他伴碟，就有面豉蒜頭同榨菜頭


準備開始第一道壽司！
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17 views
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 望住師傅握壽司都係一種享受


真鯛壽司
真鯛壽司
14 views
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 一開始當然係由淡口食起，真鯛清新鮮甜，魚油不多，作開首好適合


深海池魚壽司
深海池魚壽司
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 食落就爽口，油份會比鯛魚多一啲


油甘魚壽司
油甘魚壽司
15 views
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 油甘魚上面放左一丁點既醬料，主要由柚子整成，味道偏咸酸，用以中和油甘魚既油份，但我自己覺得冇醬料好食啲


石垣貝壽司
石垣貝壽司
16 views
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 石垣貝仲係生既，上枱前師傅會打一打石垣貝，等佢神經收縮，佢就會一下捲起，收縮後會更加爽口，食落好鮮甜，焾口得黎但又爽


斤子壽司
斤子壽司
24 views
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 即係新鮮三文魚子，師傅話佢地有再加工過，食落去甜而不膩，粒粒油份係口中爆開好滿足！仲帶軟筋，而紫菜都唔馬虎！係係一個一直烘緊既鐵盒到拎出黎，以保持紫菜爽脆


鰹魚壽司
10 views
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12 views
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鰹魚壽司
22 views
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 口感會有啲似拖羅，呢款鰹魚比平時食既唔一樣，平時既色澤係偏鮮紅，而呢款就偏粉紅啲，入口溶化，再經師傅燒過後，油脂更出


拖羅壽司
拖羅壽司
18 views
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 選用O拖羅，係拖羅最肥既部，接近赤拖羅，用上赤醋飯，配魚味重既用赤醋飯可以中和返兩者。呢款拖羅魚油好香，接近入口即溶但又有咬口

秋刀魚壽司
秋刀魚壽司
31 views
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 師傅話8月係秋刀魚旺季既開始，係最肥美，9月會再勁啲，食落魚味濃厚，唔洗點咬


赤鯥魚壽司
赤鯥魚壽司
28 views
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赤鯥魚壽司
19 views
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0 comments
 食落有少少似三文魚，同樣燒過，令其魚油更加出！係咁多款中魚油最重，會擴散係成個口中，食完之後條脷會仲有久久不散


牡丹蝦壽司
牡丹蝦壽司
16 views
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 好有心意既一最後一道壽司，師傅話牡丹蝦上面放既係佢地用蝦膏蝦頭自己整成，再用火槍燒一燒，令香味更出，食後去牡丹蝦肉夠厚，先爽後稔，蝦膏味亦好岀，做十道壽司既最後一道果然一流


海膽手卷
海膽手卷
25 views
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海膽手卷
10 views
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海膽手卷
17 views
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 用上北海道馬糞海膽，每份都舖上一整行既海膽～仲會用紫菜包住個底，唔驚佢跌出黎，好細心。海膽滑口，連不愛食海膽既另一半都食哂而且大讚好食！


蟹肉面䜴湯
蟹肉面䜴湯
28 views
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蟹肉面䜴湯
40 views
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 蟹肉份量正常，飲落蟹味唔太出，呢個比較一般


富士山蘋果配杏仁豆腐
富士山蘋果配杏仁豆腐
11 views
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 杏仁豆腐杏味好出！豆腐唔會好易爛，質感好綿滑，而且係一個冇負擔既甜品，女士食都唔覺得罪惡


呢一餐大約食左2小時，呢2小時係視覺同味覺既享受，一邊望住師傅整，跟住食完一件，師傅先再整第二件，當然，因為一個師傅同時整幾枱不同客人既食物，所以都要「排隊」等師傅整我地果份，但唔會覺得等到唔耐煩，我自己覺得食OMAKASE都要咁食先係嘆！
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2018-09-06
    Dining Method
    Dine In
    Spending Per Head
    $900 (Dinner)
    Recommended Dishes
    伴碟
    石垣貝壽司
    斤子壽司
    鰹魚壽司
    拖羅壽司
    牡丹蝦壽司
    海膽手卷
    富士山蘋果配杏仁豆腐