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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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