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2018-07-25
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今次經朋友介紹,去元朗盛名的"鮨文"嘗試人生第一次嘅Omakase,意即廚師發辦,即係對廚師嘅一份信任, 由廚師去挑選最優質及最時令嘅食材。我們準時六點半到達,店舖裝修簡樸,呈典型日式居酒屋風格。面積不大而中間有張吧抬可容納八至十人,再裡面就有兩張枱,而我們食Omakase當然坐吧枱係最合適不過。首先奉來茶碗蒸, 黑松露金箔蒸蛋, 賣相貴氣精緻, 濃郁的黑松露菌香味撲鼻而來, 蒸蛋非常滑溜,配合瑤柱香菇, 將一道平凡嘅料理變得不平凡。岩手縣廣田真蠔~ 新鮮大隻同飽滿,肉質爽脆帶海水味,蠔味重入口仲好creamy, 食一隻似乎有d唔夠喉,真係想再嚟多隻。😁左口魚同裙邊~左口魚魚身透白,肉質結實,魚油豐富,做刺身一流。 裙邊輕輕燒過, 油份更多, 入口更見濃郁甘香,魚味更濃。油甘魚刺身~魚腩位更是全魚最佳位置,油份極重, 肉厚滑嫩,除做刺身外,也適合用來燒,都一樣咁美味。非常吸睛的北海道毛蟹,金黃色蟹膏多到滿瀉,蟹肉飽滿鮮甜,配合蟹膏一齊食啖啖肉滋味無窮。池魚他他~表層鋪上金箔很精緻,而池魚加上蔥花,以減低魚的腥味,先用紫菜捲著切成細件的池魚吃,口感脆脆地幾特別,最後試下唔用紫菜淨食池魚,
我們準時六點半到達,店舖裝修簡樸,呈典型日式居酒屋風格。面積不大而中間有張吧抬可容納八至十人,再裡面就有兩張枱,而我們食Omakase當然坐吧枱係最合適不過。 首先奉來茶碗蒸, 黑松露金箔蒸蛋, 賣相貴氣精緻, 濃郁的黑松露菌香味撲鼻而來, 蒸蛋非常滑溜,配合瑤柱香菇, 將一道平凡嘅料理變得不平凡。
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最豐富, 高溫燒過後變得更香入口仲好味。
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