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2022-04-17 2630 浏览
This sushi restaurant is located on 1/F The Otto Hotel in TST, the first overseas branch of the famous Michelin 2-star of the same name in Osaka. With no dinner service allowed yet, I booked for lunch instead but requesting for the Dinner Omakase Menu ($2480). The first sight greeting me was the long sushi counter able to accommodate 12 customers. The brightly lit, light beige tone gave a neat, pristine ambience. Behind the counter there were shoji as backdrop. There were three sushi chefs busy
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This sushi restaurant is located on 1/F The Otto Hotel in TST, the first overseas branch of the famous Michelin 2-star of the same name in Osaka. With no dinner service allowed yet, I booked for lunch instead but requesting for the Dinner Omakase Menu ($2480). 

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The first sight greeting me was the long sushi counter able to accommodate 12 customers. The brightly lit, light beige tone gave a neat, pristine ambience. Behind the counter there were shoji as backdrop. There were three sushi chefs busy preparing and I was served by the Japanese head chef

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The first course was Mozuku, a type of seaweed from Okinawa. The chef had added some sweet and sour vinegar to marinate, before putting a piece of cucumber, yam and sea urchin on top. The acidity was very appetizing and the different textures made this a great start for the meal.

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The second course was Sawara, the Japanese Spanish Mackerel. The chef had paired the sashimi with some onion, then added miso sauce and horseradish foam. Interesting to see the integration with Western cooking techniques, the flavours were harmonious and providing extra dimensions, with the umami from the sauce and the light spicy note of the foam in another way replacing the traditional soy sauce and wasabi. 

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The third course was Botan-Ebi. The chef had minced the Spot Prawn into a carpaccio style, then using the prawn head to prepare an ice-cream to go along, before putting in some caviar on top. Another innovative way to feature the ingredient, the prawn was sweet in taste, with the ice-cream flavourful, matching perfectly with the carpaccio. The caviar was a nice condiment to provide more umami and premium to the dish as well. 

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The fourth course was Kuromutsu. The chef had skewered the Japanese Bluefish and then grilled it lightly, with the heat reinvigorating the fish oil to make it very flavourful. He also added a bit of finely chopped peppers to go along, as well as a deep-fried shiso leaf. I was reminded of visiting a steakhouse previously with the same condiments. Another wonderful example of the integration between traditional Japanese cuisine with Western cooking. 

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The fifth course was Chi-Ayu. The seasonal Young Sweetfish was deep-fried, with the whole fish edible, together with the head and bones. The chef had paired with some Sakura salt and lime, with the lime adding a nice refreshing note to balance with the deep-fried sweetfish. 

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The sixth course was Shirako, with the chef putting the red snapper milt in a cup containing a rich fish broth. Creamy in texture, the cod milt essentially coated the mouth. After eating them, the fish broth was another treat with fantastic flavours. One of my favourites in the meal.

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The seventh course was Torigai, the Japanese cockle. The chef took out a piece of hot stone from the kitchen, and after cutting the cockle, he put on the stone to lightly grill it for a short while. Paired with a bit of lime juice and finely shredded leek, the cockle was very sweet and bouncy. Another one of my recommendations.

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The eighth course was Awabi. Seeing the chef took out the large abalone caught the attention of the other customers, as this one was not available in the lunch menu. Cutting into slices of suitable thickness, the chef poured a bit of soy sauce on top. Instead of pairing with the liver sauce like most other restaurants, I found this way could better highlight the original umami flavours. The abalone was a bit chewier than my preference, though not rubbery.

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Then began the sushi section. The first piece was Madai, or red snapper. The fish had a wonderful firm texture, with a delicate taste. The sushi skill of the chef was also very good, with the rice sticking together and not breaking loose, yet having an airy mouthfeel and not feeling ‘pressed’. 

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The second piece was Shirasu, the baby sardines. The chef put some shari in the small dish together with some shredded onion, before placing the beautiful, transparent baby sardines on top, and then poured in the egg yolk. Mixing together brought a great feast of flavours, with every element matching well. Another great example of contemporary style of sushi in this restaurant.

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The third piece was Hotaru-Ika, the firefly squid. After grilling them, the chef put the squid on the shari, with a piece of bamboo shoot in between, everything on the nori. Seeing his assistant toasting the nori beforehand to ensure the crispness was a demonstration of their attention to details. The squid was plump and tasty, with the crunchy bamboo shoot giving a contrast in texture. Another creative way to enjoy this seasonal ingredient.

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The fourth piece was Shiro-Ebi, the baby white shrimps. The chef had marinated the shrimps with kelp and then making it into a ‘sheet’ to make the sushi, with the shrimps extremely sweet and soft, and the kelp adding a bit of additional umami. 

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The fifth piece was Iwashi, or sardines. This fish was a speciality because it could decompose easily, so it had to be super fresh to be offered as sushi. Adding a bit of scallions as condiment, the taste was very nice, sweet and without any fishy note. 

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The sixth piece was Sakura-Masu, the sesaonal ‘cherry salmon’. The fish came from Aomori, and the chef had used the smoking techniques to cure the fish, with a very nice fragrance of wood smoke permeating on the very soft flesh. The fish oil was rich and flavourful too. Another of my recommendations in this meal.

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The seventh piece was Akami Zuke, the marinated lean tuna. The chef had put the tuna into soy sauce for a short while, infusing with wonderful umami notes. The bit of sesame added on top was a surprisingly matching condiment, a clever way to pair with this sushi.

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The eighth piece was Uni Temaki. The chef had scooped a portion of the purple sea urchin before wrapping in a nori with the shari. The sea urchin was very sweet, creamy and without any weird notes. Again, the nori was freshly toasted right before serving to give a great crispness. 

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The chef then cut out two pieces of Tamagoyaki. The sweetened egg omelette was very good, with not just sweetness but also nice subtle umami notes from the broth used to mix with the egg before grilling.

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Instead of serving a miso soup, a Fish Soup was presented, with the milky white broth steaming hot and served in an espresso cup. The intense, great taste from the soup, no doubt using a lot of fish bones to prepare, and the bit of chopped chives on top, helped to warm the stomach for the conclusion of a wonderful meal.

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But there was still one roll coming. The Maguro Maki was prepared by the local chef, and seeing him putting the different cuts of the tuna (including Otoro, Chutoro and Akami) in the shari before making the maki made my mouth water. The perfect seasoning, with the abundance of the tuna, delivered a fantastic, memorable finale. 

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Finally, the dessert was served. With a piece of Melon and Homemade Cake with Mint Gelato, the very juicy and sweet melon was delicious, while the refreshing herbal notes from the gelato helped to cleanse the palate. 

Service was good, and I was amazed that the Japanese chef could speak very good English, allowing me to have some conversations with him, in particular to learn about the preparation of Iwashi and Kohada. The bill was $2,728 which was a bit on the high end but considering the overall experience, I would definitely return again.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2022-04-14
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$2728 (午餐)
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2021-11-04 3636 浏览
You either love it or hate it at Sushi Yoshi. What sets it apart (with 2 Michelin Stars twinkling in Osaka) is Chef Hiroki’s innovative touch in preparing Edomae sushi.We loved it when we went for lunch before, and decided to return for dinner. Added bonus that Chef Hiroki was actually around.Counter seating approx 10. Private room seating 8.Some of us went for the 大閘蟹 menu; I didn’t. Here’s what I had:-French Gillardeau oyster with cream cheese. Couldn’t really taste the cheese, but I guess it
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You either love it or hate it at Sushi Yoshi. What sets it apart (with 2 Michelin Stars twinkling in Osaka) is Chef Hiroki’s innovative touch in preparing Edomae sushi.
We loved it when we went for lunch before, and decided to return for dinner. Added bonus that Chef Hiroki was actually around.
Counter seating approx 10. Private room seating 8.
Some of us went for the 大閘蟹 menu; I didn’t. Here’s what I had:
-French Gillardeau oyster with cream cheese. Couldn’t really taste the cheese, but I guess it was just to enhance the creaminess of the oyster
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-沖繩水雲
-白子- normally not a fan but this one was good.
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-龍蝦腐皮卷with 芥蘭 inside. Very creative fusion.
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-Vinegarised eggplant with purple onion as pallet cleanser
-石燒北寄貝
-烏魚子 from Greece; very crispy seaweed. Less salty than Taiwanese ones.
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-秋刀魚
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-黑鱸魚
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-Deep fried 多春魚 with uni and shiso leaf 👍🏼👍🏼👍🏼 WOW. Not oily at all.
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-9 繪魚; unfortunately tasting a bit bland after the previous wow piece
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-Steamed 蓮藕肉. Didn’t like all the bits in it.
-Ikura
-Hoikkado squid
-醬油漬鰤魚
-Steamed abalone with caviar 😋😋
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-Uni
-Smoked 鰆魚 (sawara)
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-Otoro (slightly flamed) + chu toro roll
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-Lobster soup- very sweet tasting
-Tamago made with abalone liver sauce. Chef gave a description of all the work that went into preparing this dish. However I was a bit underwhelmed- final product was too soggy.
-Pear and jelly as dessert.
In summary: impressive. Really appreciate the extensive work that went into every dish; bringing the omakase experience to whole new heights. Highly recommended.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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來自大阪米芝連二星壽司的Sushi Yoshi在壽司界非常有名氣🌟壽司芳創辦人Chef Hiroki先生更被譽為日本創意壽司之神👨🏼‍🍳 ✨廚師在保留傳統日式食材的作法上加入西式元素,例如法國亞基坦魚子醬海膽飯不但保留了日本食材的原始風味,同時在味道、香氣及口感添加更多層次🥳💯店內設有$420起的午市及$1,380起的晚市套餐,今次試了$1280的lunch set🤤食物方面整體質素高🤩當中印象最深刻的🍣 油甘魚壽司油甘魚壽司用蛋去代替壽司中的醋飯,配上青瓜花,有別傳統日式食材的作法✨3種味道拿捏得非常準確平衡,有油甘魚的油香之餘亦不會太油膩,再加上經腌過酸酸甜甜的車厘茄非常開胃🤩💯🍜 海膽冷素麵海膽冷素麵的冷麵汁是由一整板海膽剁碎而成,配料再加上新鮮刨制的松露及魚子醬😍 鮮甜海膽配上魚子醬的鹹香、松露的香氣,不同滋味配合一起絕對是perfect match🤩👏🏻 🍣 本鮪赤身本鮪赤身肉質油潤軟滑,肉質緊緻,魚味濃郁,配上日本黃芥辣,令鮮味更昇華🤤👏🍣 深海池魚壽司深海池魚棲息在深海中,肉質比一般的池魚更細緻鮮美🤤👍再配合壽司飯,更能感受入口即溶、不油不膩的口感😍🍣 北海道海膽壽司海膽
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來自大阪米芝連二星壽司的Sushi Yoshi在壽司界非常有名氣🌟壽司芳創辦人Chef Hiroki先生更被譽為日本創意壽司之神👨🏼‍🍳 ✨廚師在保留傳統日式食材的作法上加入西式元素,例如法國亞基坦魚子醬海膽飯不但保留了日本食材的原始風味,同時在味道、香氣及口感添加更多層次🥳💯

店內設有$420起的午市及$1,380起的晚市套餐,今次試了$1280的lunch set🤤食物方面整體質素高🤩當中印象最深刻的

🍣 油甘魚壽司
油甘魚壽司用蛋去代替壽司中的醋飯,配上青瓜花,有別傳統日式食材的作法✨3種味道拿捏得非常準確平衡,有油甘魚的油香之餘亦不會太油膩,再加上經腌過酸酸甜甜的車厘茄非常開胃🤩💯

🍜 海膽冷素麵
海膽冷素麵的冷麵汁是由一整板海膽剁碎而成,配料再加上新鮮刨制的松露及魚子醬😍 鮮甜海膽配上魚子醬的鹹香、松露的香氣,不同滋味配合一起絕對是perfect match🤩👏🏻

🍣 本鮪赤身
本鮪赤身肉質油潤軟滑,肉質緊緻,魚味濃郁,配上日本黃芥辣,令鮮味更昇華🤤👏

🍣 深海池魚壽司
深海池魚棲息在深海中,肉質比一般的池魚更細緻鮮美🤤👍再配合壽司飯,更能感受入口即溶、不油不膩的口感😍

🍣 北海道海膽壽司
海膽金黃色的顏色色澤鮮明,一見便垂涎🤤味道濃郁鮮甜,入口即溶,一點也不腥,好正呀😇👍
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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$1500
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2021-08-28 3825 浏览
難食到人生第一次要寫食評!平時有周圍去食omakase 男友上年去過壽司芳lunch説整體不錯所以今次就book dinner,兩個都選擇$2400set第一道菜螺覺得感覺唔錯由第二道菜開始冇水準去到中間越嚟越失望最尾直頭絕望!魚有骨!所有壽司做法都好求其,我未試過去過一間我omakase由頭到尾魚只用柚子同鹽喺魚度,令到整體味道好酸,連飯都酸又鬆散,嚇死人!每次去到最尾都會有吞拿魚飯卷,我今次一見到連食都冇食到成個樣好倒胃口!甜品又出事!一粒提子外面有啫喱個啫喱個味道好Q難食!我喺超級市場買四方啫喱仲好食過佢!重點是應服務勁差!!差啲想鬧!佢不過忍住比$5000買難受🤢🤢🤢
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難食到人生第一次要寫食評!
平時有周圍去食omakase
男友上年去過壽司芳lunch説整體不錯
所以今次就book dinner,
兩個都選擇$2400set
第一道菜螺覺得感覺唔錯
由第二道菜開始冇水準
去到中間越嚟越失望
最尾直頭絕望!

魚有骨!所有壽司做法都好求其,我未試過去過一間我omakase由頭到尾魚只用柚子同鹽喺魚度,令到整體味道好酸,連飯都酸又鬆散,嚇死人!每次去到最尾都會有吞拿魚飯卷,我今次一見到連食都冇食到成個樣好倒胃口!甜品又出事!一粒提子外面有啫喱個啫喱個味道好Q難食!我喺超級市場買四方啫喱仲好食過佢!

重點是應服務勁差!!
差啲想鬧!佢不過忍住

比$5000買難受🤢🤢🤢
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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用餐日期
2021-08-27
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2021-08-15 2539 浏览
好難卜嘅大板米芝連2星omakase⭐️終於試到了!通常卜餐廳之餘仲要重點卜埋個師傅😍祈望下次再試大板壽司芳總廚Hiroki San嘅手勢感覺非常fusion,有時又似日本嘢有時又好似唔係食緊日本嘢,唔識點形容!重點講幾樣,首先就好似食緊皮蛋瘦肉粥嘅一道菜開始,之後有更新奇嘅味道等緊你,好似片皮鴨式嘅鰹魚刺身,味道似足稯一樣嘅竹葉包,仲有蘿蔔糕😂無錯!係蘿蔔糕!食材方面淨係講幾樣已經好把炮,黑松露魚子醬gillardeau生蠔一頭黑鮑價值喺反度,仲有個用鮑魚汁熬嘅精華!甜品以香印提子甜點作結尾!只能夠話係我掛住品嚐已經唔記得邊樣打邊樣🤤
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好難卜嘅大板米芝連2星omakase⭐️終於試到了!通常卜餐廳之餘仲要重點卜埋個師傅😍祈望下次再試大板壽司芳總廚Hiroki San嘅手勢
感覺非常fusion,有時又似日本嘢有時又好似唔係食緊日本嘢,唔識點形容!重點講幾樣,首先就好似食緊皮蛋瘦肉粥嘅一道菜開始,之後有更新奇嘅味道等緊你,好似片皮鴨式嘅鰹魚刺身,味道似足稯一樣嘅竹葉包,仲有蘿蔔糕😂無錯!係蘿蔔糕!食材方面淨係講幾樣已經好把炮,黑松露魚子醬gillardeau生蠔一頭黑鮑價值喺反度,仲有個用鮑魚汁熬嘅精華!甜品以香印提子甜點作結尾!只能夠話係我掛住品嚐已經唔記得邊樣打邊樣🤤
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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以Omakase 來說, 壽司芳的價錢雖然未至於天價, 但也絕對不屬於低價omakasa,  但這一次的omakase , 實在令人感覺他配不上這個價錢。服務服務是本店最大的問題, 我會由此說起。i) 師傅人數不足, 技術欠純熟由我們到達店舖到入座之後, 除了帶路的侍應, 基本上頭20分鐘都沒有人跟我們打過招呼。一開始的時候, 除了我們, 還有另外5位客人, 連同我們共7人坐在一張壽司bar 台前。但只有一位師傅服務這7位客人。因此, 頭20分鐘, 只有侍應serve前菜, 而serve 我們的日藉師傅。全程都沒有跟我們有任何交流 (我開頭甚至懷疑是不是再等一會就會有另一位師傅過來serve我們)以這樣價位的Omakase, 用一位師傅去服侍7位客人, 實在是不能接受。當天serve我們的是一位日藉師傅, 但這位師傅的能力實在不足以獨立處理Omakase。整個過程, 他經常都好像不知道自己在做什麼, 時時要停下來想一想, 才知道下一步要做什麼, 而且手法十分生疏, 切魚生的手法, 握壽司的手法, 都顯得非常不成熟。(舉一個例子:  他握壽司飯團的時候, 有一些飯顆掉了出去飯桶以外, 他
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以Omakase 來說, 壽司芳的價錢雖然未至於天價, 但也絕對不屬於低價omakasa,  但這一次的omakase , 實在令人感覺他配不上這個價錢。
服務
服務是本店最大的問題, 我會由此說起。

i) 師傅人數不足, 技術欠純熟
由我們到達店舖到入座之後, 除了帶路的侍應, 基本上頭20分鐘都沒有人跟我們打過招呼。
一開始的時候, 除了我們, 還有另外5位客人, 連同我們共7人坐在一張壽司bar 台前。但只有一位師傅服務這7位客人。
因此, 頭20分鐘, 只有侍應serve前菜, 而serve 我們的日藉師傅。全程都沒有跟我們有任何交流 (我開頭甚至懷疑是不是再等一會就會有另一位師傅過來serve我們)

以這樣價位的Omakase, 用一位師傅去服侍7位客人, 實在是不能接受。

當天serve我們的是一位日藉師傅, 但這位師傅的能力實在不足以獨立處理Omakase。
整個過程, 他經常都好像不知道自己在做什麼, 時時要停下來想一想, 才知道下一步要做什麼, 而且手法十分生疏, 切魚生的手法, 握壽司的手法, 都顯得非常不成熟。
(舉一個例子:  他握壽司飯團的時候, 有一些飯顆掉了出去飯桶以外, 他突然看著飯顆呆著, 然後想一想後, 又用手把飯顆拿回桶中)

而且整個過程, 該日藉師傅都站得很遠, 完全沒有在我們面前處理食物, 令我們沒有被serve 的感覺。

我太太是左撇子, 過往多次的omakase 經驗, 經過第一件壽司後, 每一位廚師都可以留意到我太太是用左手的, 然後更改放壽司的方向, 但這位師傅, 從頭到尾都沒有發現這一點。在講求極致hospitality 的omakase, 這樣的水準, 實在是非常之低。

ii) 侍應
日藉師傅因為不懂廣東話, 英文也不是很好, 因此每次放下一件壽司時, 站在我後面的侍應都會上前向的講解這件壽司
這原本是好的, 可以增加客人對食物的了解, 但到上第4件的時候, 那個侍應因為有事要暫時離開, 因此沒有人向我們講解, 但令人費解的時, 後來侍應回來之後, 就沒有再跟我們講解之後的壽司, 只是兩位侍應站在我們後面聊天。

當日藉師傅上第4件的時候, 發現侍應不在, 他突然變得很不知所措, 然後試著用英文解釋。

我認為, 要求侍應主動講解, 這個責任落在大廚身上。因為一場好的omakase, 廚師就是總指揮, 任何出錯都應該由他負責。

食物
食物方面, 味道只能說不過不失
第一道菜的螺十分美味, 但其他壽司等等則平平無奇, 跟其他壽司店一些200-400元(lunch) 的壽司set, 沒有太大分別。

但最致命的一點是, 其中一件壽司有骨, 很難想像, 這種可以說爭鮮/元氣都不會犯的低級錯誤, 竟會在一間高檔鮨店中發生, 間直是不能接受。
Lunch Omakase
$780
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總結
1. 這家壽司店, 以我光顧當天的水準去評論, 絕對不值這個價錢, 這個價錢有很多其他更好的選擇
2. 壽司師傅人數不足, 技術經驗不足, 沒有足夠支撐大場面, 令食客有一場行雲流水, 賓至如歸體驗的能力
3. 我不知道其他師傅如何, 好像我光顧當天, 老闆Hiroki先生都在場, 可能被他serve的食客很滿意吧? 但如果你不清楚哪位師傅好/ 差, 我建議你不要來這間
4. 食物平平, 有不能接受的低級錯誤(有魚骨)

結論: 不推薦
Lunch Omakase $780
$780
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Lunch Omakase $780
$780
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2021-07-21
用餐途径
堂食
人均消费
$858 (午餐)
庆祝纪念
生日
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2021-06-11 2541 浏览
這米之蓮两星日式料理一定要預先訂位,一般午餐時段都 fully booked. 這晚準時六点半到達 並且幸運地安排坐在廚師工作台前,菜單有两款;一款$1980 或另一款$2480。我們先叫了一瓶日本清酒,然後慢慢地享受二個多小時的廚房發辦晚餐,每一道菜廚師都十分精美地造出,再由職員詳細介紹,食物質素及服務一流。又可以請廚師飲清酒,十分relax. 並且幸運地與總廚 Hiroki san 合照。這頓晚餐十分完美,稍後一定會再次光顧。
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這米之蓮两星日式料理一定要預先訂位,一般午餐時段都 fully booked. 這晚準時六点半到達 並且幸運地安排坐在廚師工作台前,菜單有两款;一款$1980 或另一款$2480。我們先叫了一瓶日本清酒,然後慢慢地享受二個多小時的廚房發辦晚餐,每一道菜廚師都十分精美地造出,再由職員詳細介紹,食物質素及服務一流。又可以請廚師飲清酒,十分relax. 並且幸運地與總廚 Hiroki san 合照。這頓晚餐十分完美,稍後一定會再次光顧。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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环境
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卫生
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用餐途径
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推介美食
  • Omakase
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Recommended by friends, we finally checked out this famous sushi restaurant with 2-Star Michelin 🌟🌟 in Osaka. This was their first overseas branch and had been top on my wish-list! 🤩 I love contemporary and innovative sushi There were only 2 options from their Lunch Omakase Menu. We ordered the more extensive set with 4 Appetizers, 10 Sushi, Roll, Soup & Dessert (HK$ 1,280 p.p.) and a bottle of sake (HK$900) 🍶 to share. Our sushi chef was Japanese and could speak a bit of English when introducin
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Recommended by friends, we finally checked out this famous sushi restaurant with 2-Star Michelin 🌟🌟 in Osaka. This was their first overseas branch and had been top on my wish-list! 🤩
 I love contemporary and innovative sushi 



There were only 2 options from their Lunch Omakase Menu. 
We ordered the more extensive set with 4 Appetizers, 10 Sushi, Roll, Soup & Dessert (HK$ 1,280 p.p.) and a bottle of sake (HK$900) 🍶 to share. 
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Our sushi chef was Japanese and could speak a bit of English when introducing each course to us with the help of our Cantonese waiter.  I'm quite biased. Always extra delighted when my omakase is prepared by a local Japanese
  Too bad Michelin chef-owner Mr. Hiroki Nakanoue could not be in Hong Kong at this moment due to covid.


Lunch began with some unique appetizers with contemporary flavors and novel twists.
There were : Scallop with Mullet Fish Roe, Truffle Prawn Carpaccio with Ice cream, Raw Shrimp Tart with Caviar and Firefly Squid. They were pretty amazing! 
Especially loved the Truffle prawn carpaccio
 Never had it anywhere else!  The Shrimp tart and Scallop with mullet fish roe could have had more seasoning or sauce to enhance the flavors. 
Appetizers
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Followed by sushi, each piece was very fresh with seafood flown-in daily. Everything was on point. The most memorable piece was a white fish wrapped in bamboo leaf. It tasted very special with a unique aftertaste. 

Lunch Omakase
$1280
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Then came their Signature Big Tuna Maki with Otoro, Chutoro and Bonito. 
 Perfect combination & texture. Well balanced and flavored. I could eat another one! 

Signature Tuna Maki
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Signature Tuna Maki
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Lunch for 2 people (with a bottle of sake) was : HK$ 3,784. 


Overall, what a playful and unique experience!
 Especially their inventive appetizers. Totally worth to try! 
 Very different from traditionally omakase you'll normally find. Yes it is expensive, so come for lunch or for a special occasion! 
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
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抵食
用餐日期
2021-03-27
用餐途径
堂食
人均消费
$1800 (午餐)
推介美食
Appetizers
Lunch Omakase
$ 1280
Signature Tuna Maki
Signature Tuna Maki
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2021-03-31 2929 浏览
日本師傅 Ito 的手藝真的不能想像的差勁!菜式不是那麼的特別,很大的期望落差。餐廳的管理也很有問題,女侍應只顧招呼開了酒的四位男士。而這四位男士,高談闊論、旁若無人、粗口橫飛,女侍應仍和他們談笑風生!一人花了$2200,兩共$4400,換來很嘈吵和十分不快的一晚!
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日本師傅 Ito 的手藝真的不能想像的差勁!

菜式不是那麼的特別,很大的期望落差。

餐廳的管理也很有問題,女侍應只顧招呼開了酒的四位男士。

而這四位男士,高談闊論、旁若無人、粗口橫飛,女侍應仍和他們談笑風生!

一人花了$2200,兩共$4400,換來很嘈吵和十分不快的一晚!
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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环境
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卫生
抵食
用餐日期
2021-03-31
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$2200 (晚餐)
等级3
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2021-03-20 3341 浏览
Yoshi食左4次都仲係keep到水準今次食omakase lunch set $780 9件壽司加卷物 有頭盤、湯同甜品。尖沙咀區算係較貴的omakase lunch。雖然價錢較貴,但好處係容易book位,不會太full而且高質今次食係日本師傅午餐set較傳統feel,冇dinner咁多花臣,但都非常好味由其係有塊葉包住個件壽司,係one of 佢地signatures, 個飯好香味,吸左葉嘅香味。同埋最黎嘅卷物都係佢地signature😌 係甜品我不太能夠接受,因為係芫荽味。我個人唔中意食芫荽,但冇同佢地講。如果唔鍾意食芫荽嘅朋友記得要同佢哋講聲。
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Yoshi食左4次都仲係keep到水準

今次食omakase lunch set $780 9件壽司加卷物 有頭盤、湯同甜品。尖沙咀區算係較貴的omakase lunch。雖然價錢較貴,但好處係容易book位,不會太full而且高質
今次食係日本師傅
午餐set較傳統feel,冇dinner咁多花臣,但都非常好味
由其係有塊葉包住個件壽司,係one of 佢地signatures, 個飯好香味,吸左葉嘅香味。同埋最黎嘅卷物都係佢地signature😌 係甜品我不太能夠接受,因為係芫荽味。我個人唔中意食芫荽,但冇同佢地講。如果唔鍾意食芫荽嘅朋友記得要同佢哋講聲。
海膽
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卷物
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薄荷檸檬芫荽味sorbet 
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2021-03-20
用餐途径
堂食
人均消费
$858 (午餐)
推介美食
海膽
卷物
等级2
6
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2021-02-10 2760 浏览
lunch有兩個價錢 揀左貴啲同request唔食生蝦 點知上碟的只係整熟啲蝦就算 可能係招牌菜 佢哋想保留 但一啲誠意都無囉!我之前食嘅omakase唔會咁做 會用其他食材代替 估唔到完全無驚喜! 我哋入座嗰陣 大部分食客已經食緊 但去到火炙白子竟然變左同步!另外 枱面只得一隻壽司碟 一對筷子同一杯茶 食平貴壽司都一定只少會有酸薑提供 但今次我食咗一段時間都無壽司薑 卻要主動向師傅要求至有 而其他食客又好似對此無所謂 米芝連一星係咁嘅水準嗎?
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lunch有兩個價錢 揀左貴啲同request唔食生蝦 點知上碟的只係整熟啲蝦就算 可能係招牌菜 佢哋想保留 但一啲誠意都無囉!我之前食嘅omakase唔會咁做 會用其他食材代替 估唔到完全無驚喜! 我哋入座嗰陣 大部分食客已經食緊 但去到火炙白子竟然變左同步!

另外 枱面只得一隻壽司碟 一對筷子同一杯茶 食平貴壽司都一定只少會有酸薑提供 但今次我食咗一段時間都無壽司薑 卻要主動向師傅要求至有 而其他食客又好似對此無所謂 米芝連一星係咁嘅水準嗎?
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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味道
环境
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卫生
抵食
用餐途径
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等级4
177
1
2021-01-23 7544 浏览
Sushiyoshi在大阪是米其林两星,香港开业后一直在我的to go list上。【菜品】整餐传统类型的寿司有五六件,味道无功无过。大部分寿司和酒肴都带一点创新,出品非常精致,很多新意和细节,味道也不错。至少给我耳目一新的感觉。———当晚菜品———扇贝挞搭配海胆鱼子酱,外面一层日式威化米饼。卖相精致,味道好吃,喜欢。 baby吞拿鱼,一边是奶油葱酱,一边是黄芥末酱。喜欢。响螺搭配柿子、莲藕、响螺肝酱,多重味道和口感,很有趣。喜欢。(头三道觉得很不错)平贝寿司牡丹虾薄切搭配虾头的酱汁金目鲷寿司针鱼寿司白子加黑松露,白子处理的很好,一点都不腥,非常creamy。鱿鱼包裹冬菇和饭,喜欢。白虾寿司,里面包裹着昆布盐水海胆,喜欢。帝王蟹肉,蟹肉可以吃出是冰鲜的感觉,肉质比较松弛。但上门到家,对食材的要求也不能那么高了。蒸鲍鱼搭配海胆,鲍鱼爽口弹牙、饱含劲道又容易咬烂。搭配creamy的海胆,本以为又是一场食材的堆砌,但不同质感的对比,比我想象的好吃。搭配一小杯蒸鲍鱼的鲍鱼汁,非常鲜美。这道很喜欢。白竹虾,竹叶味道非常的浓郁。酱油渍吞拿鱼金鲷搭配冬菇酱,味道不错,鱼鳞应该炸的清脆,但这里没有处理
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Sushiyoshi在大阪是米其林两星,香港开业后一直在我的to go list上。

【菜品】
整餐传统类型的寿司有五六件,味道无功无过。大部分寿司和酒肴都带一点创新,出品非常精致,很多新意和细节,味道也不错。至少给我耳目一新的感觉。

———当晚菜品———

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扇贝挞搭配海胆鱼子酱,外面一层日式威化米饼。卖相精致,味道好吃,喜欢。

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baby吞拿鱼,一边是奶油葱酱,一边是黄芥末酱。喜欢。

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响螺搭配柿子、莲藕、响螺肝酱,多重味道和口感,很有趣。喜欢。(头三道觉得很不错)

平贝寿司

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牡丹虾薄切搭配虾头的酱汁

金目鲷寿司

针鱼寿司

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白子加黑松露,白子处理的很好,一点都不腥,非常creamy。

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鱿鱼包裹冬菇和饭,喜欢。

白虾寿司,里面包裹着昆布盐水海胆,喜欢。

帝王蟹肉,蟹肉可以吃出是冰鲜的感觉,肉质比较松弛。但上门到家,对食材的要求也不能那么高了。
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蒸鲍鱼搭配海胆,鲍鱼爽口弹牙、饱含劲道又容易咬烂。搭配creamy的海胆,本以为又是一场食材的堆砌,但不同质感的对比,比我想象的好吃。搭配一小杯蒸鲍鱼的鲍鱼汁,非常鲜美。这道很喜欢。

白竹虾,竹叶味道非常的浓郁。

酱油渍吞拿鱼
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金鲷搭配冬菇酱,味道不错,鱼鳞应该炸的清脆,但这里没有处理的特别好。

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吞拿鱼手卷,做的时候很吸睛,大家都没见过这么大的吞拿鱼卷,味道也好吃。

鱼汤,非常的鲜,浓稠程度正好,喜欢。

最后的水果给的很大方,蜜瓜很大一条,完美收场。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2020-12-12 3008 浏览
Omakase lunch 係最抵食所以每次都會試唔同的lunch omakase ❤️今次黎到壽司芳 每一件都係食佢的鮮味跟傳統的日本壽司較似(沒有特別的花巧配搭)對比起 我較愛一啲創作壽司喜歡有唔同的配料 調味 襯托 可以有食得出的層次❤️最最最令我驚喜的是個甜品黑松露雪糕.吃一啖得出的結論係一係超級喜歡 一係不好當然我係前者!!!!!!!❤️喜歡黑松露甜品的朋友 一定要來試❤️
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2020-11-26 2378 浏览
二星米芝蓮餐廳Sushiyoshi新出大閘蟹omakase,幾天前預約了,今天終於能試下特別風格的大閘蟹!前菜不像傳統的江戶前,配搭和烹調手法混合了西式的風格,效果出乎意料地好!!像是牡丹蝦薄切配大閘蟹海膽玻璃球這道菜,廚師介紹用了意式手法將牡丹蝦弄成薄片,然後把大閘蟹膏造成球狀,造功好精美!見到好多人都推介這個慢煮龍蝦配大閘蟹蟹膏,試過後果然名不虛傳,蟹味濃,口感豐富,是令人深刻的菜式除了創新的大閘蟹菜式,套餐也包括了傳統的江戶前壽司!廚師將成條新鮮既三文魚子拿出來時,真系非常震撼!!再逐步整成壽司,好似睇緊表演咁,好華麗!最後既湯同甜品都係大閘蟹!大閘蟹膏做大福個感覺又真係幾夾,創意真係料理重要既一環,創新先能夠突破!
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二星米芝蓮餐廳Sushiyoshi新出大閘蟹omakase,幾天前預約了,今天終於能試下特別風格的大閘蟹!

前菜不像傳統的江戶前,配搭和烹調手法混合了西式的風格,效果出乎意料地好!!

像是牡丹蝦薄切配大閘蟹海膽玻璃球這道菜,廚師介紹用了意式手法將牡丹蝦弄成薄片,然後把大閘蟹膏造成球狀,造功好精美!
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見到好多人都推介這個慢煮龍蝦配大閘蟹蟹膏,試過後果然名不虛傳,蟹味濃,口感豐富,是令人深刻的菜式
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除了創新的大閘蟹菜式,套餐也包括了傳統的江戶前壽司


廚師將成條新鮮既三文魚子拿出來時,真系非常震撼!!


再逐步整成壽司,好似睇緊表演咁,好華麗!
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最後既湯同甜品都係大閘蟹!
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大閘蟹膏做大福個感覺又真係幾夾,創意真係料理重要既一環,創新先能夠突破!
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2020-10-26 3165 浏览
Omekase 好多朋友推介所以今日午餐終於book到啦☺️午餐來講,算有點貴! $800 一個人,九件壽司,加上甜品同湯.... 平時其他餐廳大概$500一個人有前菜有蒸蛋加上子薑及其他小食,壽司芳就沒有這些但所有壽司都非常新鮮,而且有創意他的米飯是經過醃製,喜歡它的味道如果喜歡吃壽司是一個非常好的選擇
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Omekase 好多朋友推介所以今日午餐終於book到啦☺️
午餐來講,算有點貴! $800 一個人,九件壽司,加上甜品同湯....

平時其他餐廳大概$500一個人有前菜有蒸蛋加上子薑及其他小食,壽司芳就沒有這些

但所有壽司都非常新鮮,而且有創意
他的米飯是經過醃製,喜歡它的味道

如果喜歡吃壽司是一個非常好的選擇
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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卫生
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用餐日期
2020-10-25
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人均消费
$800 (午餐)