鮨心，旬節

营业中

休息中

Shun by Kokoro Sushi

4.5

4.5

209 食记

味道

环境

服务

卫生

抵食

|

16697

旺角

$401-800

日本菜寿司/刺身厨师发办

163

17

5

前菜

3 已推介

kumikoyee

等级4

129

0

19.2.2023 日今餐Omakase 大滿足😋幾驚吾夠飽🤣3式前菜酸酸味已經好開胃😆#燒白子最吸引我🤭廚師解釋得好好每道菜式都好食🥺因為吾同種類好難揀邊樣最出色😂生蠔刺身超線鮮甜好爽口😋熱食金鯛個表面好靚我欣賞咗先食😂赤海膽白海膽厚厚口感系冇得輸🤣吞拿魚蓉魚子手卷加埋啲脆脆真係每一啖都好有層次感內心稱讚緊🤣臨尾濃雞湯真系好濃😆配埋豆腐好滑😋最後士多啤梨配日本蕨餅配雪糕結束了一餐✨環境好舒服✨野食又性價比高👍🏻 好開心❤️

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19.2.2023 日

今餐Omakase 大滿足😋
幾驚吾夠飽🤣

3式前菜酸酸味已經好開胃😆
#燒白子最吸引我🤭

廚師解釋得好好每道菜式都好食🥺
因為吾同種類好難揀邊樣最出色😂

生蠔刺身超線鮮甜好爽口😋
熱食金鯛個表面好靚我欣賞咗先食😂
赤海膽白海膽厚厚口感系冇得輸🤣
吞拿魚蓉魚子手卷加埋啲脆脆真係每一啖都好有層次感內心稱讚緊🤣
臨尾濃雞湯真系好濃😆配埋豆腐好滑😋
最後士多啤梨配日本蕨餅配雪糕結束了一餐✨

環境好舒服✨
野食又性價比高👍🏻 好開心❤️

吞拿魚蓉魚子手卷

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2023-02-19

用餐途径

堂食

人均消费

$1000 (晚餐)

庆祝纪念

情人节

推介美食

TennyBun

等级3

72

0

對於有選擇困難症的我，看著餐牌兩個的廚師發板套餐，「日」與「月」各有特色，「日」有二十三品 $980，有前菜、蒸蛋、刺身、壽司九貫、卷物、料理、吸物和甘味。「月」價錢比較實惠，只需要$680，有前菜、蒸蛋、壽司十一貫、卷物一貫、吸物和甘味。內心掙扎了一輪，最後選擇了「月」。兩款不同的發板，各有捧場客，廚師亦會細心問客人有什麼食物不喜歡吃而作彈性安排，務求為客人做出一份完美的餐目。月 - $680/位前菜三品櫻煮八爪魚 - 八爪魚原條煮後切厚片，口感有彈性又不會過靭。鮟鱇魚肝 - 慢煮的鮟鱇魚肝，質感尤如法國的鵝肝，軟綿甘膩。海月- 海月即是水母，亦即是海蜇，非常爽脆。茶碗蒸 - 杯子內的內容十分豐富，有蟹肉、花菇、雞肉，最後加一匙三文魚子，令鮮味滿瀉。帆立貝 - 北海道帆立貝，無須多作形容，就是甜美。梭子魚 - 魚皮略燒，令油份迫出，更加美味。左口魚 - 來自青森縣的左口魚，上面加一小片裙邊，味道更豐富。深海池魚 - 入口爽彈鮮甜。北寄貝 - 北海道產北寄貝，爽脆有彈性。秋刀魚 - 秋天時令秋刀魚，過咗秋天就吃不到了。白蝦 - 聞名的富山灣白蝦，鮮甜。香箱蟹 - 香箱蟹肉上面加了蟹膏，

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對於有選擇困難症的我，看著餐牌兩個的廚師發板套餐，「日」與「月」各有特色，「日」有二十三品 $980，有前菜、蒸蛋、刺身、壽司九貫、卷物、料理、吸物和甘味。「月」價錢比較實惠，只需要$680，有前菜、蒸蛋、壽司十一貫、卷物一貫、吸物和甘味。
內心掙扎了一輪，最後選擇了「月」。兩款不同的發板，各有捧場客，廚師亦會細心問客人有什麼食物不喜歡吃而作彈性安排，務求為客人做出一份完美的餐目。

月 - $680/位

前菜三品
櫻煮八爪魚 - 八爪魚原條煮後切厚片，口感有彈性又不會過靭。
鮟鱇魚肝 - 慢煮的鮟鱇魚肝，質感尤如法國的鵝肝，軟綿甘膩。
海月- 海月即是水母，亦即是海蜇，非常爽脆。

茶碗蒸 - 杯子內的內容十分豐富，有蟹肉、花菇、雞肉，最後加一匙三文魚子，令鮮味滿瀉。

帆立貝 - 北海道帆立貝，無須多作形容，就是甜美。
梭子魚 - 魚皮略燒，令油份迫出，更加美味。

帆立貝/梭子魚

左口魚 - 來自青森縣的左口魚，上面加一小片裙邊，味道更豐富。
深海池魚 - 入口爽彈鮮甜。

左口魚/深海池魚

北寄貝 - 北海道產北寄貝，爽脆有彈性。
秋刀魚 - 秋天時令秋刀魚，過咗秋天就吃不到了。

北寄貝/秋刀魚

白蝦 - 聞名的富山灣白蝦，鮮甜。
香箱蟹 - 香箱蟹肉上面加了蟹膏，令蟹味更突出。

白蝦/香箱蟹

中拖羅 - 入口細滑，魚油味香濃。
右口魚裙邊 - 裙邊輕燒令油份散發，加上白松露醬更添香氣。

中拖羅/左口魚裙邊

赤海胆 - 入口即溶、齒頰留香。

手卷 - 手卷有拖羅蓉和三文魚子，最特別加了一些天婦羅炸片，令每口都卜卜脆。

魚湯 - 乳白色的乳湯，魚味很濃。

甜品 - 甜品有黑糖蕨餅、北海道蜜瓜和最宗餅。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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堂食

用餐时段

晚餐

推介美食

nutty_eater

等级4

1.1K

2

From the minimalistic ambiance to the 23-course Omakase experience, each component really makes it a memorable one. The 二十三品 23-course Omakase consisted of a good balance across starters, cold dishes, hot dishes, and desserts. Everything was fresh and flavourful, particularly the seasonal sashimi and sushi.In celebration of the restaurant’s 6th anniversary, a “Buy one, get one half off 二人同行，一人半價” deal will be offered to customers. Limited time offer until 30/11/2022. Only Available from Sun

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From the minimalistic ambiance to the 23-course Omakase experience, each component really makes it a memorable one. The 二十三品 23-course Omakase consisted of a good balance across starters, cold dishes, hot dishes, and desserts. Everything was fresh and flavourful, particularly the seasonal sashimi and sushi.
In celebration of the restaurant’s 6th anniversary, a “Buy one, get one half off 二人同行，一人半價” deal will be offered to customers. Limited time offer until 30/11/2022. Only Available from Sunday - Thursday at Dinner Time.

日（$980/二十三品）

前菜 - Three appetisers are served side by side in a wooden box, which consisted of the tender Octopus, creamy Ankou Liver (ankimo) and the bouncy Jelly Fish.

鱈魚白子 - the sirako was velvety smooth and creamy, mild flavour but worked well with the sour sauce.

左口魚 - The karei is presented in two ways, the fin was simply served with a small dab of wasabi, while the sashimi was served with takesumi-jio.

令和怪物 - The oyster from 大船渡灣 has a touch of briny, mineral taste combined with pleasant acidity from the lime jelly.

煙燻鰆魚 - The Smoked Sawara was as surprising in flavor as it was in consistency. The smoky flavour was intense with the sakura wood scent.

紙包甘鯛 - Moving onto the cooked dish, the Amadai was wrapped with paper and cooked to perfection, the fish was moist yet retaining the tender texture.

茶碗蒸 - The Chawanmushi was a steamed egg with crab meat and Ikura.

梭子魚 - The skin of the Kamasu has rich and fatty oil, which worked well with a light searing on the surface to bring out a nice fatty aroma.

深海池魚 - The flavour of the Shima Aji was intense with just the right texture.

北寄貝 - the bouncy hokkigai worked perfectly well with the shari.

秋刀魚 - An autumn delicacy, the seasonal Sanma was firm and rich.

白蝦 - Shiro Ebi was light and fresh and it’s hailed as the Jewel of Toyama.

香箱蟹 - A pretty tasty combination of kobako crab meat and crab roe.

中拖羅 - Although not as fatty as the Otoro, this piece of chu-toro was exquisite.

右口魚裙邊 - The karei fin was seared and topped with white truffle sauce.

右口魚裙邊

赤海膽 - The Hokkaido Uni literally melts in your mouth with a long lingering aftertaste.

手卷 - The hand roll is wrapped with minced toro, and crispy tempura chips and topped with a scoop of Ikura for an extra umami boost!

吸物 - The fish soup offered towards the end provided a soothing way to ease into the conclusion of the meal.

甜品 - A perfect ending with the Hokkaido melon, warabi mochi, and Monaka ice cream.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2022-11-17

用餐途径

堂食

用餐时段

晚餐

推介美食