壽司芳

营业中

休息中

It was a wonderful experience to celebrate my boyfriend’s birthday in sushi yoshi, it was my first time to try omakase in HK. Unfortunately my boy was allergy to the seashells food; the abalone, clams, rolls, uni are just crazily yummy!!!!!!The thing is just too expensive, a bit over-priced!

話說孖八吹雞、前後兩次食lunch，一次日籍師傅、一次陀地師傅、真是天淵之別。葉問師傅曾經講過人唔應該有種族之分，更加唔可以有貴賤之別，一字記之曰只要用「心」不管什麼國籍師傅都可以把食物做到最好。儘管用同一樣食材、同一個器皿，但陀地師傅往往可以化腐朽為神奇，握好的壽司飯放在口中馬上「化」開、壽司途中不斷談天說地，想必師傅肯定鬼斧神工，巧妙地把自己的口水融入米中以提升飯糟的味蕾。題外話一直師傅會即場展示用石焼吞拿魚腩壽司，反之陀地壽司因為怕麻煩、怕大煙會求其切一片普通壽司作為結尾。所以聰明的你們預約時懂得選擇師傅吧