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2016-10-23
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終於第400篇，特別揀選了從未食過，而又豪華的盛餐，就是omakase廚師發板，由大廚嚴選當日之新鮮食材，配合客人口味，自定出一個豐富的套餐，價錢分別是$1300/1500/1800。我揀了$1500，原本諗住會貴精不貴多食唔飽，但原來係超滿足，一定飽的。前菜有三款，分別是梅味的jelly浸著嫩甜的蕃茄仔，微酸清甜好開胃。醃熟三文魚上有醃漬菜好爽口伴熟三文魚，魚肉結實帶酸。最後是我喜歡我糖漬枝栗，栗味香甜又大粒。菠菜沙律，有洋蔥、芝麻醬、菠菜。大廚自家調製的醬汁，味道偏酸，芝麻味濃香之餘，仲有黃豆粉的豆香。菠菜新鮮又夠嫩，而且無渣，非常好食。刺身有八款，有醬油醃吞拿魚、牡丹蝦、赤鯥、金鯛、油甘魚腩、赤貝、秋刀魚、拖羅。擺盤精美好看，份量十足。吞拿魚用醬油醃過，肉質結實而爽，魚味較淡。正好是秋刀魚最肥美的時候，所以廚師用時令食材做了這款刺身，鹽燒就食得多，但刺身真係未試過。秋刀魚都有分可做刺身或熟食之分，做刺身的要較乾淨肉質夠甜。而呢度的秋刀魚刺身伴醋汁同食，不但沒有腥味，而且帶魚香不油膩，肉質鮮味。金鯛經炙燒後，表面微微焦香帶脆，魚肉細嫩鮮味，軟綿綿的口感，魚味不算重，但魚脂平均。赤貝
前菜-梅啫喱蕃茄仔/漬熟三文魚/糖漬板栗
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漬熟三文魚
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菠菜沙律
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大廚自家調製的醬汁，味道偏酸，芝麻味濃香之餘，仲有黃豆粉的豆香。
菠菜新鮮又夠嫩，而且無渣，非常好食。
刺身
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擺盤精美好看，份量十足。
吞拿魚用醬油醃過，肉質結實而爽，魚味較淡。
秋刀魚
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金鯛
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赤貝
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赤鯥
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牡丹蝦
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油甘魚腩
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拖羅
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雖然有點筋，但入口半溶化，油香令人回味。
聖子皇
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聖子皇
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三文魚籽
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燒拖羅下巴
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燒拖羅下巴
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炸物-茄子餃子
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茄子餃子
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秋刀魚壽司
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不但傳來炙燒魚皮既香味，仲有豐富魚油的油香，入口直頭溶化，我覺得比拖羅更好味，太令人回味。
三文魚生菜包
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有如食緊三文魚沙律，酸酸地的醬汁好醒神，加埋生菜好清爽，正好清清我的味蕾迎接下道菜。
小鰭壽司
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咸度與酸度都適中，沒有搶味且提鮮，肉質結實爽滑，味道好好。
福村壽司
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味道豐富有層次，魚籽的咸鮮、海膽甘甜、牡丹蝦的鮮甜與及拖羅的油甘香夾雜在一起，難忘的細緻味道。
撈撈手卷
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素麵
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素麵
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甜品-溫室蜜瓜/紅豆意大利奶凍
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紅豆意大利奶凍
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總捨，雖然價錢偏貴，但食材新鮮，而且好幾款更是未食過，加上矜貴食材較多，廚房安排上菜進度也十分貼心，口味也按客人要求，不論食物和服務質素都頗高，值得再來。
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