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2024-04-27
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越黎越多人钟意食omakase嘅原因只有两个：第一就系新鲜嘅食材，第二就系师傅嘅席前料理👨🏻🍳 今日黎到位于尖沙咀嘅Kishi House，环境优雅舒适，黑金色嘅墙柜上放满日本酒樽，装潢简约中带点时尚感🖤 呢到嘅师傅有多年嘅经验，亦曾向日本师傅学艺，希望为食客呈献正宗嘅江户前寿司体验 🇯🇵 People are drawn to omakase due to the unique experience of having fresh food prepared right in front of you. Kishi House in TST has a simple yet modern interior, with experienced chefs bringing you a traditional Japanese experience. 午市餐牌除左定食之外亦有提供午市厨师发办，最平$398就有13道菜，CP值相当高🤩 今日我就黎食十八道菜嘅「樱」($798)，菜式会取决于每日新鲜由直送到店嘅飞机货，品质有一定嘅保证✅They offer lunch sets and o
People are drawn to omakase due to the unique experience of having fresh food prepared right in front of you. Kishi House in TST has a simple yet modern interior, with experienced chefs bringing you a traditional Japanese experience.
午市餐牌除左定食之外亦有提供午市厨师发办，最平$398就有13道菜，CP值相当高🤩 今日我就黎食十八道菜嘅「樱」($798)，菜式会取决于每日新鲜由直送到店嘅飞机货，品质有一定嘅保证✅
They offer lunch sets and omakase, and I got their “Cherry Blossom” menu which consists of 18 courses.
前菜三款
Three Kinds of Appetisers
手拆蟹肉碎鲜味四溢，下面嘅汁煮茄子索晒蟹肉嘅精华，咸香味四溢🦀️ 公鱼南蛮渍油炸后外酥内嫩，配上糖醋汁够晒开胃🤰🏻经过2-3小时慢煮嘅矶煮黑梅贝比一般螺肉更厚实弹牙，食落鲜甜无腥味👍🏼
Shredded crab meat was placed on a steamed eggplant which was soft and juicy. Japanese anchovies was fried and covered in a sweet and sour sauce that had a nice contrast of textures. Umeboshi was cooked to the right chewiness, with a nice umaminess.
刺身五点
Five Selections of Sashimi
爱媛县嘅蜜柑鲷入口后散发出淡雅嘅蜜柑香，份外清新🍊 4至5月当造嘅北海道鲜墨鱼爽中带黏，甜中带甘，喺面层鎅上坑纹令口感更丰富👅 师傅将爽嫩嘅象拔蚌切成薄片尽显刀功，配上青柠汁吊鲜🌊 北寄贝炙烧后令肉质更清脆，同时增添微微的焦香味🔥 华涟生蚝系春夏季当造嘅海鲜，肉质丰厚饱满富有浓郁嘅海水味，同自家调配嘅柚子酱油配搭出酸香清新嘅感觉🦪
Mikan-Tai had a slight mandarin fragrance that was refreshing. Hokkaido cuttlefish was crunchy with a bit of stickiness. Geoduck was cut into thin slices, which had a nice snappy bite. The Hokkigai clam was seared, adding an extra smoky aroma. Nagasaki Karen oyster was plump and juicy, paired with an appetising yuzu sauce.
一品料理
One Specialty Dish
比手掌更大嘅日本虎虾开边后舖上满满嘅虾膏后烧至香气四溢，睇见已经流晒口水🤤 虾肉好弹牙，烧完都无变韧，焦香嘅后韵令味道极其鲜美🦐 上面金黄色嘅虾膏浓厚奶滑，再以蛋黄酱同虾子点缀，将甘甜味尽情发挥🆙
The huge Japanese tiger prawn was sliced in half, covered by a bed of smooth and flavourful shrimp paste that was seared to perfection.
寿司六贯
Six Pieces of Sushi
九州深海池鱼经过短暂熟成释出鱼油，令肉质变得更甘香柔软🐟 北海道新鲜带子无急冻或雪藏过，配以柚子皮带出最自然嘅鲜甜味🍊小肌喺江户前嘅代表之一，经过盐腌、去水、吹干同醋浸后变得酸甜开胃，鱼肉细腻嫩滑😙
Kyushu Shima Aji underwent a slight maturation process to emphasized its aromas. Hokkaido Scallop was plump and juicy with a slight hint of sweetness. Kohada was marinated, dried and soaked in vinegar, which brought an appetising flavour.
北海道赤虾甜美爽口，加上咸香嘅乌鱼子食落齿颊留香👅 赤鯥咬落带少许嚼劲，清淡爽滑嘅刺身配埋酱油一流👍🏼 和歌山蓝鳍吞拿鱼嘅大腹霜降部位油份丰富，入口即溶，鱼油香喺口腔中久久不散♨️
Hokkaido Shrimp was tender yet firm, topped with mullet roe for extra freshness. Nodokuro had a nice bite, paired with a slash of soy sauce. Wakayama Blue Fin Tuna Toro was so fatty, it literally melted in my mouth.
之后师傅仲额外送左个手卷俾我地，仲有喺海胆添🥹 来自秋山县嘅白海胆呈金黄色，口感幼滑细腻，海水味十足而且无涩味🌊 配搭薄脆嘅紫菜令口感更丰富🍙
The chef gave us an extra hand roll made of Akitama Uni which was so creamy and fresh. It was wrapped in a layer of seaweed for extra crispiness.
江户前玉子
Tamagoyaki
呢款料理非常讲求师傅嘅手艺同技巧，要控制好煎烤温度同时间先可以保证质素👨🏻🍳 新鲜出炉嘅玉子带焦糖色嘅面层，切开后蓬松有湿润🤤 蛋糊里唔会加面粉，反而会用海鲜嘅精华添增风味，每啖都充满咸咸甜甜嘅蛋香💕
This dish requires high skills and patient in order to ensure its quality. The Tamagoyaki was fluffy and moist, with some savouriness from the seafood essence.
吸物
Soup
热辣辣嘅清汤里面放有大量嫩脆爽口嘅舞茸菇，独有嘅馥郁香气同金鲷鱼相得益彰🤝🏻 导致整体味道甘美唔腥，饮落非常暖胃🔥
Maitake and Snapper Soup combined the unique fragrance of mushrooms and freshness from the fish meat. It was so warming and delicious!
甜品
Dessert
白桃味雪葩质地绵滑，清新嘅桃香相当突出，有助剔除刺身鱼油嘅肥腻咁❄️ 芒果味雪米糍里面嘅软滑雪糕同烟烟韧韧嘅糯米皮完美配合，芳香嘅果香令人回味无穷🥭
The refreshing fruitiness from the peach sorbet and mango mochi was perfect to offset the heaviness from the meal.
张贴
