鮨中本 (已結業)

Sushi Nakamoto

4.5

4.5

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12208

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$801以上

日本菜壽司/刺身廚師發辦

82

9

7

金目鯛

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Kelvin_Ho

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為迎合香港人的口味，香港很多壽司店都把壽司改變，有些師傅會選擇調味下功夫，有些師傅會令壽司變得更IGable.但我更喜歡傳統的江戶前味道，中本便是一個很多的選擇。簡簡單單，沒有花巧最平實的味道鬚剃鯛金目鯛鰤魚🌟剝皮魚🌟鰹鮪赤身中拖羅大拖羅魷魚🌟車蝦小肌鰺🌟三文魚子海膽🌟🌟北寄貝穴子

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為迎合香港人的口味，香港很多壽司店都把壽司改變，有些師傅會選擇調味下功夫，有些師傅會令壽司變得更IGable.
但我更喜歡傳統的江戶前味道，中本便是一個很多的選擇。
簡簡單單，沒有花巧最平實的味道

鬚剃鯛
金目鯛
鰤魚🌟
剝皮魚🌟
鰹
鮪赤身
中拖羅
大拖羅
魷魚🌟
車蝦
小肌
鰺🌟
三文魚子
海膽🌟🌟
北寄貝
穴子

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2019-10-26

用餐途徑

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人均消費

$900 (午餐)

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品評人

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第二次到訪，上年年尾開張吃過一次午餐五百幾，有幾件比較深刻但整體只算中等，事隔半年再來，宜家已經加到七百幾至一千元，午餐omakase算中上價格。中本正紀岀身北海道，之後曾在東京的寿司家一柳(銀座米芝連一星)工作，來到香港再喺鮨佐瀬深造，所以大家對這邊的期待亦不會太低。再比多一次機會看看他是否能濟身香港鮨界十大也不為過。今日點了700+1 十二件，寿司如下：真鯒眞鯒即係牛鰍，廣東人洽開既普通魚，喺日本東京灣同瀬戸内海的其實算高貴魚種，旬為夏天。今日的有咬口得黎，幾清新，作為第一件開場，不錯吃！櫻鱒、金目鯛、伊佐木無乜特別，合格吧。赤身漬同中拖羅黎自愛爾蘭，無熟成。鮪魚味並不特岀。這裡的舍利(醋飯)看似淡色，但卻食得岀有小許赤醋的濃味，細問一下得知中本先生用了陳釀三年的赤醋(一般赤醋都釀十年左右)。怪不得顏色雖白，但醋味卻不算淡。泥障烏賊加柚子皮，幾清新。鯖魚昆布漬，昆布的甜味加上鯖魚小小的酸味配合得不錯👍🏻富山灣的白蝦同馬糞海膽合格吧，可以再甜啲，始終我對白蝦的期望非常高，可能比Mori Tomoaki的白蝦竉壞了。穴子不算入口即化，不過不失。今日最好吃的兩件在後面才岀現:第一:鯵！

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第二次到訪，上年年尾開張吃過一次午餐五百幾，有幾件比較深刻但整體只算中等，事隔半年再來，宜家已經加到七百幾至一千元，午餐omakase算中上價格。

中本正紀岀身北海道，之後曾在東京的寿司家一柳(銀座米芝連一星)工作，來到香港再喺鮨佐瀬深造，所以大家對這邊的期待亦不會太低。再比多一次機會看看他是否能濟身香港鮨界十大也不為過。

今日點了700+1 十二件，寿司如下：

真鯒

まごち真鯒

眞鯒即係牛鰍，廣東人洽開既普通魚，喺日本東京灣同瀬戸内海的其實算高貴魚種，旬為夏天。今日的有咬口得黎，幾清新，作為第一件開場，不錯吃！

櫻鱒、金目鯛、伊佐木無乜特別，合格吧。

赤身漬同中拖羅黎自愛爾蘭，無熟成。鮪魚味並不特岀。這裡的舍利(醋飯)看似淡色，但卻食得岀有小許赤醋的濃味，細問一下得知中本先生用了陳釀三年的赤醋(一般赤醋都釀十年左右)。怪不得顏色雖白，但醋味卻不算淡。

アオリイカ泥障烏賊

泥障烏賊加柚子皮，幾清新。

鯖昆布締め

鯖魚昆布漬，昆布的甜味加上鯖魚小小的酸味配合得不錯👍🏻

富山灣的白蝦同馬糞海膽合格吧，可以再甜啲，始終我對白蝦的期望非常高，可能比Mori Tomoaki的白蝦竉壞了。穴子不算入口即化，不過不失。

今日最好吃的兩件在後面才岀現:
第一:鯵！

鯵即池魚,大家去到日本聽到AJI就係佢。光物魚，不算貴價魚，但同鯖魚一樣好難做得好吃，今日的如常加一點葱去點綴，鰺的香味同葱的鮮味相互映襯，好吃！

第二:玉子，Tamago!

當然不是板前元氣嗰啲又乾又求其的玉子，那些店將香港人對玉子的印象全搞錯了，令我地以為小朋友或者不懂吃魚生的人才會食玉子。事實係江户前寿司，除了小肌、文蛤等高難度寿司，另外用黎分師傅同餐廳高下既，就係穴子同玉子！
睇過寿司之神小野二郎紀錄片都知道二郎的待弟造了多少百次失敗的玉子，最後二郎點頭的時候，他都忍不住哭了。

寿司店的玉子通常分為蛋糕同吉士兩大派的質地，通常一間比較高級的鮨店只會請一個精通玉子的師傅，所以只會有其中一種。今次中本的是吉士派，非常甜而且軟，口感一流，幫整體拉了不少分。

整體來說，不過不失，師傅比較慢熱，氣氛普通。除了鯵、鯖、玉子以外無什麼回味的了，短時期未必再來，但聽說有好多人都經常回頭。不是說不好吃，但可能我不是熟客吧，始終吃廚師發板同師傅的互動都佔了不少分數。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2019-05-04

用餐途徑

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人均消費

$770 (午餐)

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Picky Couple

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I had never realized that there was such a sushi bar in such a central location in Central. I had reserved 2 seats a few days ago at the sushi bar with a special request of being served by the owner of the restaurant hoping for some even better experience. There were just around 11 seats at the sushi bar with a table for 4 at the corner with some curtains for some privacy. All seats were occupied (despite some arriving after 1p.m.) during our lunch.There were only two lunch sets. I asked for the

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I had never realized that there was such a sushi bar in such a central location in Central. I had reserved 2 seats a few days ago at the sushi bar with a special request of being served by the owner of the restaurant hoping for some even better experience. There were just around 11 seats at the sushi bar with a table for 4 at the corner with some curtains for some privacy. All seats were occupied (despite some arriving after 1p.m.) during our lunch.

There were only two lunch sets. I asked for the difference between the two sets. I was told that the more expensive set included 2 types of sashimi and two 小食 but only 8 pieces of sushi and rolls. Hoping to try something better and different, we decided to go for the $800 set. As we were in a bit of rush, we asked for checking out by 1:30p.m.

醋味噌白魚

The server dressed up in 和服 was so kind to introduce the food to us in Cantonese after the chef's introduction to us in Japanese. For this first dish 醋味噌白魚, she asked us to mix them well to eat. The sauce was quite appetizing but a bit too much and heavy. The white fishes were unfortunately like a paste stuck to each other. Not my cup of tea.

九繪&北極貝sashimi

九繪&北極貝sashimi

We were told the 九繪 was actually 龍躉. It was not particularly rich in fish, i.e. a bit too plain. The 北極貝 was much better as they were obviously so fresh offering a slightly crispy texture. We seldom came across this type of 北極貝.

The server recommended eating the 鮟鱇魚肝 with the wasabi if we found it too greasy. They were not greasy! They were so fresh and smooth. I didn't find them greasy at all. It was quite a good dish indeed. The server said this dish was usually served together with alcohol.

慢煮八爪魚

慢煮八爪魚

The server told us that it had been slowly cooked for 3 hours to make them tender. They were tender but the sauce seemed a bit too salty.

Pickled radish &牛蒡

The pickles marked the beginning of our sushi journey! The pickled radish was very fresh and crispy and offered the right degree of sweetness and sourness. Very appetising indeed. The 牛蒡 was too salty though.

For some reason the sushi rice easily broke apart, not just for this sushi but for other pieces as well. This sushi was ok. The rice was warm. The 金目鯛 was fresh but nothing too special.

醬油漬赤身

醬油漬赤身 was quite good too although there was nothing particularly memorable.

This toro sushi looked so good with all those cuttings on the surface. It was a really fatty toro and delicious indeed.

I thought it was squid but was told it was cuttlefish. The server's detailed elaboration was really appreciated. It was quite chewy and fresh indeed. I liked the interesting temp difference of cold sashimi + warm rice in your mouth.

The server told us there was 紫蘇葉 in the middle and spring onion on top. However, the 紫蘇葉 flavour basically masked the whole thing. I couldn't really taste spring onion or the freshness of the 池魚.

白蝦 offered a fresh and sticky texture with so many small prawns together. But I believed a bigger prawn should have been even better!

The seaweed was fresh and crispy with loads of fresh uni on top! Top-notch quality of uni indeed.

Minced Tuna roll

The seaweed for the minced tuna roll was also fresh and crispy. The minced tuna was also refreshing as well, except that it could have been better with some spring onions.

穴子 was served warm and it was ok.

The 玉子 was really outstanding as they were cold and so smooth, just like creme brulee melting in your mouth.

Overall, the sushi were not very special but the overall quality was quite good with some surprises.

The miso soup was quite a big bowl with quite some long seaweeds added to enhance the texture.

The yuzu sorbet itself was quite good. The scoop was quite big with some yuzu skin inside. It was a refreshing end to the meal with the flavour of yuzu lingering in my mouth for so long.

At first I thought the meal might not be filling enough but I did feel full afterwards!

Sliced pickled gingers

A side note of the meal was that the sliced pickled gingers were a failure, one of the worst I had come across. They were too thinly sliced and were not crispy at all. They were too salty and spicy and too watery.

That said, the overall quality of the food was quite good but there could have been more special types of sushi to justify the cost of $800+10% for the lunch set.

The chef was very polite and efficient while the server in 和服 was so helpful and tried to offer more information about the food, which was highly appreciated. However, the male manager's level of service really ruined the whole dining experience. There seemed to be just one male manager and another server throughout lunch. My phone's photo-taking function was out of order in the middle of our meal and it took a while to fix it. It was when the male manager came over to ask us to eat faster to finish on time in a very rude manner. It really ruined the whole dining experience to be honest. I appreciated his reminder but he should have really delivered the message in a much softer way. I felt like I was scolded. When we asked for our desserts to check out, the manager didn't offer us any choice while we heard that the customers next to us got to choose between the yuzu sorbet and yoghurt mousse offered by another server. It took quite a long time for him to serve us the desserts which was done after checking out our bills too. Having spent $1760 at a meal being served like this has definitely discouraged us from revisiting. I really struggled for a while and finally decided not to give it a crying face and just reflected this in the subject heading of the commentary.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2019-02-19

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人均消費

$880 (午餐)

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oldsion

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最近不少朋友都介紹這間壽司店，都評為性價比甚高的Omakase，難得距離公司甚近，當然要約太太去試一試。鮨中本中午有兩個Omakase套餐，分別為$580和$800。我個人覺得$580的套餐的性價比$800的更高。$580 set有前菜，壽司十二貫和卷物。$800套餐多了一道前菜和一道刺身。壽司則是九件，不過用料比較高級。因為太太喜歡壽司多於刺身，所以我們各點一個餐。基本上兩個餐的分別是$880的套餐某些用料比較貴，例如有中拖羅刺身和大拖羅壽司，用拖羅卷而不是鐵火卷，前菜亦比較有心思。前菜有白蝦酒盗鯛、中拖羅拼池魚赤貝刺身、章魚和平貝。尤其是白蝦酒盗鯛真的配搭十分出色，清甜白蝦配上鹹香的酒盗鯛，真的十分好吃。火炙醋鯖魚則是壽司中出色之選，醋鯖魚輕微火炙，把油香迫出來，和醋鯖魚的本身清爽互相呼應，整體味覺十分立體。$580 set 壽司有左口魚、鰤魚、金目鯛、中拖羅、赤身、吞拿魚幼魚、墨魚、小肌、沙甸魚、醋鯖魚、海膽軍艦、海鰻，還有玉子和鉄火卷。個人最喜歡是他的沙甸魚和吞拿魚幼魚，前者鮮甜肥美，毫無腥味而帶魚油香味，後者更是平常不多見，比起拖羅更嫩滑之餘，卻不失清爽。$800 set 壽

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最近不少朋友都介紹這間壽司店，都評為性價比甚高的Omakase，難得距離公司甚近，當然要約太太去試一試。

鮨中本中午有兩個Omakase套餐，分別為$580和$800。我個人覺得$580的套餐的性價比$800的更高。

$580 set有前菜，壽司十二貫和卷物。$800套餐多了一道前菜和一道刺身。壽司則是九件，不過用料比較高級。因為太太喜歡壽司多於刺身，所以我們各點一個餐。

基本上兩個餐的分別是$880的套餐某些用料比較貴，例如有中拖羅刺身和大拖羅壽司，用拖羅卷而不是鐵火卷，前菜亦比較有心思。前菜有白蝦酒盗鯛、中拖羅拼池魚赤貝刺身、章魚和平貝。

尤其是白蝦酒盗鯛真的配搭十分出色，清甜白蝦配上鹹香的酒盗鯛，真的十分好吃。火炙醋鯖魚則是壽司中出色之選，醋鯖魚輕微火炙，把油香迫出來，和醋鯖魚的本身清爽互相呼應，整體味覺十分立體。

白蝦酒盗鯛

中拖羅刺身拼池魚赤貝

$580 set 壽司有左口魚、鰤魚、金目鯛、中拖羅、赤身、吞拿魚幼魚、墨魚、小肌、沙甸魚、醋鯖魚、海膽軍艦、海鰻，還有玉子和鉄火卷。

個人最喜歡是他的沙甸魚和吞拿魚幼魚，前者鮮甜肥美，毫無腥味而帶魚油香味，後者更是平常不多見，比起拖羅更嫩滑之餘，卻不失清爽。

吞拿魚幼魚

$800 set 壽司有金目鯛、墨魚、赤身、大拖羅、沙甸魚、火炙醋鯖魚、海膽軍艦和海鰻。最後是玉子和拖羅卷。

雖然今次不是由店主Nakamoto san親自揑製壽司，而是由他的助手處理，但是依然味道甚佳，更凸顯出店主選魚的功力和實力。不過可以的話，訂位時還是建議指名由店主處理，可確保有最高質的壽司。

單憑這裏魚的質素，$580的Omakase 真的十分合算，值得再試。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2019-01-23

用餐途徑

堂食

人均消費

$800 (午餐)

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