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

Level4
253
0
2024-11-01 289 views
呢間日本餐廳既廚師發辦真係好正!。佢哋主要食材係來自北海道、九州同沖繩,真係新鮮到不得了,食完之後好開心!我最推介嘅係廚師發辦壽司,真係一個人都可以享受到尊尚嘅享受。時令食材係餐廳嘅一大特色,前菜無論係昆布絲赤水母定係土佐醋,味道都好有層次感。金平蓮藕漬亦都好好味,清脆可口!北海道帆立貝,加上青檸汁,鮮味十足;而深海池魚,肉質更加實在,食落去口感好滑。鮫鰈魚燒得剛剛好,魚邊燒香左,放中間就唔會太乾,搭配博多萬能蔥,味道更出色。九州大芬縣嘅剝皮魚就更加特別,魚肝加咗wasabi同埋豉油,芽蔥中和咗魚肝嘅濃味,口感真係好正。炙燒墨魚亦都唔可以錯過,鎅花再燒,食落去脆口啲,真係令人回味無窮。秋刀魚雙面放咗薑蓉同埋蔥,味道更加鮮明。至於熊本天草縣嘅車海老,加咗飯同蝦膏,簡直係人間美味。魚味濃郁嘅鰤魚同野生油甘魚,呈紅色,食落去更有層次感。赤貝中間加咗柚子皮,清香四溢,真係好特別。再加埋北海道嘅馬糞海膽,真係唔可以錯過。神奈川黑睦魚同炙燒銀鱈魚,細條先可以半生熟咁食,口感更加豐富。鯖魚飯加咗芝麻同紫蘇葉,昆布,味道都好好。最後,餐後嚟碗自家製抹茶奶凍,甜而不膩,真係完美結束。
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呢間日本餐廳既廚師發辦真係好正!。佢哋主要食材係來自北海道、九州同沖繩,真係新鮮到不得了,食完之後好開心!

我最推介嘅係廚師發辦壽司,真係一個人都可以享受到尊尚嘅享受。時令食材係餐廳嘅一大特色,前菜無論係昆布絲赤水母定係土佐醋,味道都好有層次感。金平蓮藕漬亦都好好味,清脆可口!

北海道帆立貝,加上青檸汁,鮮味十足;而深海池魚,肉質更加實在,食落去口感好滑。鮫鰈魚燒得剛剛好,魚邊燒香左,放中間就唔會太乾,搭配博多萬能蔥,味道更出色。
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九州大芬縣嘅剝皮魚就更加特別,魚肝加咗wasabi同埋豉油,芽蔥中和咗魚肝嘅濃味,口感真係好正。炙燒墨魚亦都唔可以錯過,鎅花再燒,食落去脆口啲,真係令人回味無窮。
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秋刀魚雙面放咗薑蓉同埋蔥,味道更加鮮明。至於熊本天草縣嘅車海老,加咗飯同蝦膏,簡直係人間美味。魚味濃郁嘅鰤魚同野生油甘魚,呈紅色,食落去更有層次感。
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2 views
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赤貝中間加咗柚子皮,清香四溢,真係好特別。再加埋北海道嘅馬糞海膽,真係唔可以錯過。神奈川黑睦魚同炙燒銀鱈魚,細條先可以半生熟咁食,口感更加豐富。鯖魚飯加咗芝麻同紫蘇葉,昆布,味道都好好。
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最後,餐後嚟碗自家製抹茶奶凍,甜而不膩,真係完美結束。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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