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2012-08-01
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刺身质素一般但不值那么贵。寿司握得麻麻。不够醋味。环境不错。很静。服务好。但整体来说，午市或可但晚市性价比唔得。Nice decor. Good service.DInner was overpriced.Quality was not exceptional at all.Perhaps for lunch only.>>>I seldom initiate going to a sushi dokoro (literally - sushi place) because I usually prefer warm food (other than liquid bread). Another reason is that it's usually very brightly lit and quiet, and I prefer the smokey dim-lit drinking dens. I believe the bright light is used for enhancing the colour of the fishes. Anothe
寿司握得麻麻。不够醋味。
环境不错。很静。服务好。
但整体来说，午市或可但
晚市性价比唔得。
Nice decor. Good service.
DInner was overpriced.
Quality was not exceptional at all.
Perhaps for lunch only.
>>>
I seldom initiate going to a sushi dokoro (literally - sushi place) because I usually prefer warm food (other than liquid bread). Another reason is that it's usually very brightly lit and quiet, and I prefer the smokey dim-lit drinking dens. I believe the bright light is used for enhancing the colour of the fishes.
Another reason is the price: even the freshest seafood from Japan will need at least 7-8 hours between being caught and being eaten - being caught, frozen, packed, transported, flown over, transported, defrost and cut up. The price in these sushi specialists charge Japanese price but the quality could not be matched with those in Japan. Generally speaking, it's not easy to get really fresh sashimi in Hong Kong, unless you are talking about fresh geoduck or certain types of local seafood sashimi.
One of my wife's friends have introduced us to this place. I figure I should start on learning something about sushi and sashimi - memorizing the names in particular, which I find very tricky - to widen my general knowledge so I didn't mind following the recommendation. The result was an instant noodle at home.
Location, Location, Location:
The location was relatively easy to find, just at Cameron Plaza. The shop was immediately next to a slimming/diet health company run my Ms. Tong, so very convenient both before and after your diet classes. A menu was placed outside the restaurant so you could double check whether you really wanted to go inside. We booked a table beforehand so we had to go inside.
As we entered, we were allocated two seats in the sushi counter right in front of the sushi chef. This is supposed to be a prestigious thing as you could communicate with the chef directly. The really "pro" sushi chef will modify the strength of how they squeeze the sushi rice according to how you eat your sushi - i.e. with your hands or with chopsticks, how much soy sauce you are accustomed to adding...etc.
However, as the counter was a bit too small - the chef was less than a meter in front of me - and I was surrounded by very quiet spoken Japanese customers - less than half a meter away from me. It was very bright and quiet. I felt like I was waiting for an exam to start or for some job interview. I didn't feel comfortable at all. Fortunately, thanks to the friendly staff, we were able to switch our seats to the table seats away from the counter.
Other than the rowdy VIP room which held a number of noisy and smokey Japanese customers, the whole restaurant was extremely quiet. The ceiling was very high. Light wooden theme which you get in most sushi dokoro. Decent environment considering the size. Similar to the restaurants you find inside commercial buildings at Causeway Bay. A little similar to Tori-shin.
So we had a look at the menu. It's in Japanese only. Perhaps there might be one written in Chinese/English but I didn't notice it.
Since this place marketed itself as a sushi specialist, they obviously had sushi plus a whole host of sashimi on offer. They also had some chinmi - delicacies like fish innards. All those were printed on an A4 piece of paper. The price vary significantly so make sure you double-check the price list before you place your order.
We were new to the place so we weren't too sure about their strength and weaknesses. Eventually we settled for a Deluxe Sushi Platter ($380), A la carte sashimi - maguro, tako, hirame and hamachi - and we also ordered a "katsuo shudo".
There is also Omakase Sashimi at $450 with six types of sashimi. On hindsight, this might be a better choice.
Shortly afterwards, we were served with the appetizers
Drinks & Appetizers:
1. Beef appetizers (HK$30 x 2):
My wife ordered a glass of plum wine. One glass of "Kagau mesyu" (HK$50)I didn't try it as I don't eat beef. It's made with minced beef, gobo (burdock) and spring onions plus some soy sauce. It looked fine. My wife enjoyed it.
We decided to order a bottle of small sake on the generally pricey drink list (it's usually 720 ml or 1800 ml) to go with the sashimi and sushi.
Manzairaku (Junmaidaiginjo) $280
I will not recommend this sake to you. Tasted a bit murky not crispy and fresh enough. I'd recommend Kubota or Hakkaisan instead. However, those came in much larger bottles.
Two different types of shoyu:
The lighter coloured one on the left was for sashimi, which had a sharper lighter taste - slightly comparable to light soy sauce. The one of the right was for the sushi, it's called "Murasaki" ムラサキ. Quite apart from the colour, the taste was also a bit deeper. Perhaps with more alcohol content inside it, slightly comparable to dark soy sauce. Sushi moriawase (HK$380)
From Left to Right - Top to Bottom:Chu Toro (Tuna): My wife found the chu toro pretty good. Fresh, not too oily. It was grilled to the right timing.
Maguro Akami (Tuna ): Not too fresh though. As I've stated in my review of NOBU, maguro (tuna) is one of the hardest fish to maintain its freshness. It's also very easy to go wrong. Stay away from it if you're body is not in top form.
According to what I've read about sashimi & sushi, Akami means the back of the tuna or other parts of the fish with less fat - also less expensive, could taste the bloodiest and the easiest to go wrong. On the other hand, Toro means the belly. OO Toro means the fattiest part of the tuna and is the most exquisite and expensive part.
Hirame (Flat fish): This and the sashimi Hirame were both quite good. Quite chewy as far as fish meat can go. It's generally firmer than other white meat.
Hamachi (Yellowtail): The freshness of the hamachi was acceptable. Not extremely flavourful but fine.
Ika (Squid): Not chilled enough. Felt a little bit sticky. Average quality.
Ebi (Prawns): One of the fresher item on the assorted sushi. Again, not chilled enough but still rathe sweet.
Uni (Sea urchin) was good. Very fresh and aromatic. Flavourful.
Ikura (Salmon roe): This was not bad. Above average quality. Believe it or not, some salmon roes served in Japanese restaurants are dried up. These were relatively fresh.
Anago (Salt-water eel): Soft, tender but I'd expected it to be Unagi instead of Anago as Anago is a less "deluxe" type of ingredient.
Tamago (Egg): Quite sweet. Not too tough. Decent quality.
Separate plate of Tekka Maki (shredded tuna x 3) and 3 pieces of Kappa maki (cucumber rolls): The tekka maki was surprisingly a bit better than the sashimi version. This is strange because Tekka Maki uses the less expensive part and irregular looking part of a tuna as the filling. Perhaps the irregular parts were from the better parts which were closer to the belly part (??).
Kappa Maki x 3: The cucumbers were quite fresh.
The common problem with all the sushi was that the rice was not held properly. It's too loose and the rice on the outside fell apart.
Furthermore, the vinegar taste was barely present. It was too light. These basic mistakes/problems are frankly unacceptable for a place that apparently specialized in sushi.
Red Miso Soup: A bowl of red miso soup was served together with the sushi set, which, according to my wife, was quite a traditional thing to do.
I find it somewhat surprising to have red miso soup instead of yellow miso soup because the taste of red miso, as opposed to the yellow or white miso, is quite strong and the texture murky so perhaps would cover up the fish taste. Anyway, it's the first time I was served with this red miso soups in sushi shops in Hong Kong.
I ordered a sochu to calm down a bit. Again, you generally need to order by the bottle. The minimum size was 180ml. Not by glass, as far as I'm aware.
180ml Shima kanro: HK$65
The taste for this sochu was strong but wasn't that aromatic as I hoped. I prefer "IICHIGO". Luckily, we've ordered a plate of Katsuo Shudo.Katsuo Shudo:
This was bonito marinated in salt and possibly a little bit of sake and mirin. It's saltier than a normal "Cheese Shudo". But the overall effect was easier to handle than "Ika shio tsuki" (salt marinated squid). I really liked this. It's like cheese shudo without the cheese, the spiciness and more salt. This helped me get through the evening. Then came the overpriced sashimi:
On average, it's HK$40 to HK$200 per two slices!! It might be more easy to swallow - literally - if the sum was more reasonable. However, the quality was below average.
Tako (Octopus $70) was a bit too tough. The quality was very average. I didn't appreciate the way it was cut. It made it very tough to eat. Not cold enough. "Gokayama" at Causeway Bay serve much better octopus. That shop seemed to specialize in that.
Hirame (Flat fish $90): This was not bad. Fresh, tender and had some fatty fish oil taste but not cold enough.
Hamachi (Yellowtail $90): This was average quality, i.e. not bad, but again, not cold enough.
Maguro (Tuna - can't remember which part of the Toro -$110): Quite bad. Not as worse as Ihashi or the one I had at Nobu. But definitely very average for a shop that specializes in sushi and sashimi. A bit stale and the fiber was loosening. Just slightly better than the one I had at Hachiouji. Ihei, Senryo and especially Takesei and Koshu are much better.
I was a bit pissed off after having this moriawase and did not want to order anything more even if I'm quite hungry.
Bill: $1313 plus 10% service charge: $1,444.4...
Conclusion:
Decor was good, clean and elegant. A bit too bright, quiet - everyone was whispering - and formal for my liking though.
Service was fine. The waitresses in particular were all nice and friendly. Recommendations by the manager could be trusted.
However, quality of the sushi and sashimi were just average and overpriced for a "specialist" sushi joint. I'll stick with Senryo for Kaiden Sushi. Kosho if I want to have a more cozy and special red sushi. New Kotobuki is also very good and much more reasonable. It also had a much more comprehensive menu.
As far as sushi shops are concerned, Okura and Sushi Takasei serve much better sashimi and sushi at the TST area.
According to other reviews, the price for lunch seemed to be a lot more reasonable.
Not recommended for dinner but perhaps for lunch.
总评:
自己一般较小选择鮨処（即主打寿司和刺身餐厅）。因为一般的格局装潢一般都是浅木色。灯火通明（在日本的普遍都是这样子的－可能是为了令鱼生的色泽更漂亮。）令见光死的我很不自在。 但现在想开始认真学习多一点有关寿司的知识和扩阔一下自己的眼界，（总是不记得鱼类的名称！）所以没有抗拒这次太太朋友的提议。
环境优雅。楼底超高。客人超静。地方面积比铜锣湾食厦小一点。有点似【鸟信】但【德】更静一点及楼底高很多。
不算太多人。除寿司吧较逼之外，其他抬与抬之间有充份距离。
服务: 不错。侍应殷勤有笑容。经理的推介都有参考价值。
食物方面:
鲣节酒盗: 比芝士酒盗更咸，更重口味。确能把酒盗去。最满意这碟。
有刺身酱油及寿司酱油供应。有专门店的派头。刺身酱油味道较出。似生抽 。寿司酱油则较深沉。味道有点似老抽。寿司店的术语叫这为 MURASAKI (紫)。
$380寿司拼盆: 除火焯吞拿鱼腩，海胆及平目较好之外，其他很普通。
寿司握得麻麻。有点松散。不够醋味。铁火卷及河童卷不错但我觉得整体不值那价位。
散点的刺身:
八爪鱼: 我不欣赏那切法。太韧。没有什么鲜味。【五个山】的八爪鱼出色很多。
平目: 肉质结实有弹性 。确实不错。
吞拿鱼腩: 比【NOBU】，【井桥】 及【八王子】的好但仍不算太新鲜 。不值HK$110 两块。
𫚕鱼: (Hamachi) - 不突出但肉质算厚实。不错。
但全部刺身我都觉得不够冻。
太太Okonomi (自己拍板）。但事后觉得Omakase (大厨拍板）应较稳阵。
整体来比较，【孝势】，【大仓】等类似价钱的鮨処(寿司处)比【德】质素及性价比都优胜得多。
其他不是打正鮨処旗号的如【湖舟】，【新大寿】，【宴】，甚至【匠】刺身都比这里好。
它们亦提供多种类的食物款式。没有那么"寡"。
似乎【德】的午市价钱比晚市『得』得多。
往后都是采纳各食家的策略，先由午市入手！
这次后，突然能够把某几款鱼类的名称记著。当交学费吧。
题外话/补充资料：
I was waiting for my instant "Nissin UFO Soba" to cook while writing the first draft of this review.
「赤身」指的是鱼背及其他脂肪较小的位置。占鱼的比例较"中 Toro" (腩位) 或 "大 Toro"多。所以较便宜。
吞拿鱼赤身可以有很强的血腥味及容易出事。身体不在状态时可免则免。此乃本人经验之谈 。
[b]祝大家身体健康，心境开朗![/b]
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
