549
27
18
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
Level3
88
0
值得
2019-06-13 98 views
人一世, 物一世有啲好野真係要去食返次呢間絕對係其中一間位置係元朗新B對面, 地點人流唔算多, 夠寧靜舖位唔算太, 一排bar枱加三張四人枱2個都叫左個set, 全部菜式都係師傳發辦, 師傳會先問客人有無野係唔食得, 而且一邊即場製作食品,一邊會介紹食材, 食用方法, 產地, 特點等等, 非常細心體貼, 唔會話食完都唔知咩黎係師傳隔離呢個盒裝住既就係今晚會食到既材料, 種類繁多而且特別, 好多都係普通日本餐廳食唔到既食材一開始比左啲小吃我地, 一啲漬物(無限添食,而且好食)有蒜頭, 牛蒡,薑, 蘿蔔全部都精心醃過,全部都去除左原有既怪味,爽脆 味道少少酸甜, 開胃之用前菜北海道白粟米配日本蕃茄第一次食白色既粟米, 而且係生食, 好爽, 清甜多汁, 蕃茄新鮮多水, 配上一款酸酸甜甜既汁, 令到胃口大增刺身(共5款)1. 蜜柑鯛刺身配芽葱鯛魚在養殖過程中會餵啲蜜柑, 所以叫蜜柑鯛, 刺身卷埋, 配上芽葱, 魚肉清甜鮮味, 夾雜葱淡淡既香味2. 深海池魚配酸汁啫喱呢款要一啖過放入口, 將啫喱既酸同魚肉既甜混合。係旁邊既係紫蘇花, 可食用, 香味獨特, 但唔建議食晒, 會太濃味。魚肉比第一道既
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人一世, 物一世
有啲好野真係要去食返次
呢間絕對係其中一間

位置係元朗新B對面, 地點人流唔算多, 夠寧靜

舖位唔算太, 一排bar枱加三張四人枱
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2個都叫左個set, 全部菜式都係師傳發辦, 師傳會先問客人有無野係唔食得, 而且一邊即場製作食品,一邊會介紹食材, 食用方法, 產地, 特點等等, 非常細心體貼, 唔會話食完都唔知咩黎
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係師傳隔離呢個盒裝住既就係今晚會食到既材料, 種類繁多而且特別, 好多都係普通日本餐廳食唔到既食材
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一開始比左啲小吃我地, 一啲漬物(無限添食,而且好食)
有蒜頭, 牛蒡,薑, 蘿蔔全部都精心醃過,全部都去除左原有既怪味,爽脆 味道少少酸甜, 開胃之用
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前菜
北海道白粟米配日本蕃茄
第一次食白色既粟米, 而且係生食, 好爽, 清甜多汁, 蕃茄新鮮多水, 配上一款酸酸甜甜既汁, 令到胃口大增
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刺身(共5款)
1. 蜜柑鯛刺身配芽葱
鯛魚在養殖過程中會餵啲蜜柑, 所以叫蜜柑鯛, 刺身卷埋, 配上芽葱, 魚肉清甜鮮味, 夾雜葱淡淡既香味
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2. 深海池魚配酸汁啫喱
呢款要一啖過放入口, 將啫喱既酸同魚肉既甜混合。係旁邊既係紫蘇花, 可食用, 香味獨特, 但唔建議食晒, 會太濃味。魚肉比第一道既魚更甜, 明顯上菜既次序計算過, 由淡至濃, 可見餐廳既細心
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3. 廣島蠔
香港人經常食到既一款蠔, 但絕對唔係交行貨, 蠔好新鮮爽口, 蠔味比平時食到既濃好多好多, 原來廣島蠔係咁好食,揀材料見功夫
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4. 平貝刺身配赤海膽
平貝係香港比較少食到, 口感味道似帶子, 但口感更彈牙, 味道更鮮甜, 赤海膽滲出香味, 加上一點魚子醬, 味道層次豐富
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5. 汁煮飽魚冬菇
好大隻鮑魚, 可惜唔係成隻食晒, 鮑魚同冬菇師傳都炆足六個鐘, 好入味, 唔會完全稔晒, 保持到煙靱口感, 加上自家製既鮑魚干醬, 味道更昇華,而冬菇吸左鮑魚既味, 毫不遜色於鮑魚
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壽司(共八款)
1. 鳥貝壽司
餐廳選用赤醋飯, 同一般既白醋飯唔同, 味道較濃少少, 呢款壽司最主要係新鮮, 因為師傳製作時會拍打鳥貝一下, 而嚿鳥貝竟然開始郁, 新鮮程度爆燈, 師傳話唔郁即係唔新鮮, 就一定唔好食, 入口好爽脆, 視覺同口感都係一流
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2. 白蝦壽司
白蝦好細隻, 大概手指尾一半左右, 係日本富山灣既特產, 雖然細隻, 但蝦味好夠, 咁大堆蝦肉, 唔知師傳要剝幾耐,夠晒矜貴
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3. 沙錐魚壽司
又係好少食到既品種, 師傳用昆布一直醃住, 味道濃郁獨特, 一試難忘
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4. 秋刀魚壽司
平時街邊食開啲燒秋刀魚, 好少會生食, 今次第一次試到, 師傳話唔係最當造, 但都好靚, 果然入口甘香, 唔會有急凍秋刀魚既臭味, 食過新鮮既返唔轉頭食急凍貨
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5. 三文魚子飯
一睇就知係高級既三文魚子, 大大粒, 唔係咁易揾到, 而且先醃過, 調味適中, 逐粒逐粒咬爆黎食好過癮, 又好食又好玩, 可惜比隔離嗰個打劫, 無左一半
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6. 白海膽壽司
師傳特別設計放係客人手背上食, 為成餐飯增添樂趣同互動性, 食到呢度我先明白點解食完前菜會比條毛巾我地抹手, 原來係為左呢道菜而設 (好後悔當時無抹手), 白海膽味道較赤海膽清, 但乾身, 個人比較喜歡, 因食落香味好突出, , 會係個口縈繞不散
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7. 甜蝦壽司配自家製濃蝦糕醬
好大隻既甜蝦, 會去埋蝦尾殼, 搽上一層自製醬汁 (以蝦頭,蝦殼等製成既濃汁, 好似蟹糕咁香)
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8. 雜錦拖羅壽司
全晚滿足度最大既一款菜式, 一次過食齊成條吞拿魚, 有中拖羅,大拖羅,漬拖羅, 同好特別既腦天( 即係魚頭頂個舊肉)
腦天會先燒熟少少, 同燒香表面, 食落好煙靭, 同拖羅口感成強烈對比
師傳會用紫菜卷埋, 然後叫我地一啖一舊
4個部位既刺身一次過放入口既機會真係好難得, 魚既油香爆燈, 四種唔同既口感混會, 層次極其豐富, 加上少量葱香, 簡直畫龍點睛, 好想一食再食
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一品料理 : 金目鯛幽庵燒
魚肉細緻嫩滑, 而且所選部位肥美, 有入口即溶效果, 魚肉鮮甜, 醃過後再燒至皮脆, 無得頂, 加少少青檸汁更惹味
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湯
日式洋葱湯配新鮮紫菜 (唔記得影相!!!!!!!!!!)
湯十分濃香, 加入左新鮮菇同紫菜, 紫菜味道好濃,. 同一般食開既唔同

甜品
靜岡溫室蜜瓜
熟成度剛好, 而且只切中間最清甜的部份上枱
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飲食之道真係博大精深, 只有用心先做到最好既菜式
有人會話呢個價錢偏貴, 但我會話係值得既
(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
    2019-06-11
    Dining Method
    Dine In
    Spending Per Head
    $1400 (Dinner)
    Recommended Dishes
    • 刺身
    • 壽司