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預約困難omakase🍣
2024-06-27 2065 瀏覽
📍 天鮨🐷閨密生日，朋友介紹左呢間omakase，正日lunch賀一賀佢！#chuchu推介 暫時🐷食過香港數一數二嘅Omakase，至少係真係搵啲時令嘅魚，配搭都好ok! 同埋係主打熟成，幾唔錯！🐷今次就約左邦邦師傅！💡預約困難omakase！online book定位呀！—————————————————————❣️Lunch Omakase $1080Lunch同Dinner 都係得一個set！lunch $1080 dinner $2480•STEAMED DISH•❣️ 伊勢海老茶碗蒸面頭有伊勢海老龍蝦膏，蛋好滑•SASHIMI•❣️ 長崎飛魚刺身他他做左3日熟成！❣️ 北海道牡丹蝦刺身超好食，好甜！蝦頭炸香，仲有啲蝦子！•SUSHI•❣️ 八日熟成真鯛❣️ 伊佐木 好似係唔知點燒一燒，就有脆皮嘅感覺，好有趣！❣️ 赤身和歌山県那智勝浦的！❣️ 富山白蝦 滴左啲蝦油真係加左好多分！❣️ 魷魚白海膽真•海膽魷魚，兩層魷魚夾住白海膽！❣️ 金目鯛❣️ 平貝平時係出面比較小食到！幾特別❣️中拖羅❣️ 鰹魚 smoky的！•VINEGARED DISH•❣️ 雪場蟹·醋物🐷麻麻哋醋，所以就一般般，但唔難食嘅！•
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📍 天鮨
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🐷閨密生日，朋友介紹左呢間omakase，正日lunch賀一賀佢！#chuchu推介 暫時🐷食過香港數一數二嘅Omakase，至少係真係搵啲時令嘅魚，配搭都好ok! 同埋係主打熟成，幾唔錯！🐷今次就約左邦邦師傅！
💡預約困難omakase！online book定位呀！
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❣️Lunch Omakase $1080
Lunch同Dinner 都係得一個set！lunch $1080 dinner $2480

•STEAMED DISH•
❣️ 伊勢海老茶碗蒸
面頭有伊勢海老龍蝦膏，蛋好滑
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•SASHIMI•
❣️ 長崎飛魚刺身他他
做左3日熟成！
❣️ 北海道牡丹蝦刺身
超好食，好甜！蝦頭炸香，仲有啲蝦子！
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•SUSHI•
❣️ 八日熟成真鯛
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❣️ 伊佐木
好似係唔知點燒一燒，就有脆皮嘅感覺，好有趣！
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❣️ 赤身
和歌山県那智勝浦的！
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❣️ 富山白蝦
滴左啲蝦油真係加左好多分！
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❣️ 魷魚白海膽
真•海膽魷魚，兩層魷魚夾住白海膽！
❣️ 金目鯛
❣️ 平貝
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平時係出面比較小食到！幾特別
❣️中拖羅
❣️ 鰹魚
smoky的！

•VINEGARED DISH•
❣️ 雪場蟹·醋物
🐷麻麻哋醋，所以就一般般，但唔難食嘅！
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•SNACK•
❣️ 吉列烏賊丸
炸得超脆！外脆內軟！

•SUSHI ROLL•
❣️ 海膽手卷
用嘅係雲丹海膽，超澎湃！多到漏出嚟！
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❣️ 拖羅手卷
好正，雖然已經好飽
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•SOUP•
❣️ 舞茸菇湯

•DESSERT•
❣️開心果 Panna Cotta
超級無敵好食‼️超出色，好濃嘅開心果味，好滑，又唔係cheesecake 嗰種，所以係好飽嘅情況下已經KO🤪
❣️海鹽雪糕配米餅（？）
呢個係生日嗰個，或者慶祝嘅先會有，有啲似雪糕三文治，但佢嗰個米餅好出色！
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.
💬 #chuchu慶生推薦 紀念日嗰啲都好啱！佢哋生日會幫手影張即影即有紀念架🫶🏻
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不專業評分
👅好味指數: 9/10
💰性價比: 8/10
👍🏻推薦: 9/10
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🏡地址: 天鮨日本料理 (灣仔)
灣仔船街18號J Senses2樓13號舖
🕑營業時間: 12:00-15:00/18:30-22:30
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tag埋你啲朋友仔like下我啲po♥️
需要你的支持喔🥺🙆🏻‍♀
🐷💬每一篇食評都好認真打架
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    Bookmark 左好耐終於有機會攝到個solo omakase
    2024-09-15 378 瀏覽
    Lunch 性價比好高只需$1080 + 10%一直都話係預約困難店以呢個質素18點再加埋慶祝生日時有埋店家人手畫生日咭好鬼sweet難怪左右兩檯都係慶祝生日（可惜我次次話去食，朋友一係話而家去日本食好過啦，我覺得香港食嘅好處係，師傅表達製作方法先最淋漓盡致）全場其實只12個位左右今日我心血來潮想試12：00 打去問有無執雞一位檯居然俾我成就到自己嘅第一次solo omakase 開心到爆第一道菜當然係松葉蟹茶碗蒸鮮甜蟹肉入哂蒸蛋內再加上松葉蟹膏好濃香即時對成個lunch 期望提高然後我仲依稀記得嘅每一道菜- 黑梅貝配貝肝醬，爽口配上濃肝香- 牡丹蝦：煮過嘅牡丹蝦汁+生蝦肉+乾烘過嘅蝦籽片+炸蝦頭完美融合又增加層次，淨係功夫已經值回票價，但今日嘅牡丹蝦差左少少甜味，如果唔係，一定會係best dish之一- 雪場蟹併松葉蟹高湯啫喱加少少土佐醋- 炸烏賊墨魚咀併肉葱沙律壽司：熟成好有驚喜，每一件都有唔同口感有一啲入口即溶，有一啲保留到肉質嚼勁又濃縮左魚香正每一件嘅排序亦做得好好個人最最最愛嘅壽司係鮫鰈魚+火灸右口魚邊+魚肝：鮫鰈魚食肉質，右口魚煙燻味充斥口腔，再加上魚肝cover 返個濃
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    Lunch 性價比好高只需$1080 + 10%
    一直都話係預約困難店
    以呢個質素18點
    再加埋慶祝生日時有埋店家人手畫生日咭
    好鬼sweet
    難怪左右兩檯都係慶祝生日
    （可惜我次次話去食，朋友一係話而家去日本食好過啦，我覺得香港食嘅好處係，師傅表達製作方法先最淋漓盡致）

    全場其實只12個位左右
    今日我心血來潮想試
    12：00 打去問有無執雞一位檯
    居然俾我成就到自己嘅第一次solo omakase
    開心到爆

    第一道菜當然係松葉蟹茶碗蒸
    鮮甜蟹肉入哂蒸蛋內
    再加上松葉蟹膏
    好濃香
    即時對成個lunch 期望提高

    然後我仲依稀記得嘅每一道菜
    - 黑梅貝配貝肝醬，爽口配上濃肝香
    - 牡丹蝦：煮過嘅牡丹蝦汁+生蝦肉+乾烘過嘅蝦籽片+炸蝦頭完美融合又增加層次，淨係功夫已經值回票價，但今日嘅牡丹蝦差左少少甜味，如果唔係，一定會係best dish之一
    - 雪場蟹併松葉蟹高湯啫喱加少少土佐醋
    - 炸烏賊墨魚咀併肉葱沙律

    壽司：熟成好有驚喜，每一件都有唔同口感
    有一啲入口即溶，有一啲保留到肉質嚼勁又濃縮左魚香
    正
    每一件嘅排序亦做得好好

    個人最最最愛嘅壽司係
    鮫鰈魚+火灸右口魚邊+魚肝：鮫鰈魚食肉質，右口魚煙燻味充斥口腔，再加上魚肝cover 返個濃味，超好味，直頭唔想吞要慢慢咀嚼

    第二最愛係tenzushi 嘅signature
    海膽魷魚：將兩片切得超薄魷魚，加上極仔細刀工𠝹紋，在兩片魷魚中夾上北海道海膽，海膽爆發甜味，魷魚細膩口感，好好味

    第三最愛係肥美熟成拖羅
    因為熟成完肉質有少少溶化
    但肥美嘅腩位有殘留嘅筋部保留左個嚼感
    比起100% 溶哂入口更加好味

    熟成鰹魚：少有嘅酸度完美引發
    穴子：微暖，入口全溶，如果魚油香多少少就更好
    生熟蝦：蝦頭帶少少膏，食到既生且熟嘅感覺，但味道唔算好驚喜
    平貝：爽甜
    海膽：好香濃大滿足爆哂出黎
    熟成拖羅碎手卷：加左漬物蘿蔔粒有爽脆感，最後的大滿足因為份量係平時食其他omakase 嘅+50%up. 如果多點甜洋葱同多點芝麻就更好喇

    最後嘅開心果奶凍絕對係令成餐飯劃上完美句號
    滑而富奶香，但保留少少開心果顆粒感

    成餐飯超滿足！！！睇黎下一次solo 又可以搏一舖
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    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    $1080 (午餐)
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    Scrumptious!
    2024-07-20 1743 瀏覽
    Haven’t been back in a while as I didn’t really like the theatrical presentation and didn’t really find it worthy of the price point. This time we were all wowed by how much it has improved since our last visit in terms of the ingredients and skills of Chef Kenji. Tempo, sequence of dishes and service were also on point. Particularly loved the otsumami tairagai 平貝and Shiro Mirugai (白象拔蚌 ) both fresh and crispy to the bite. Aged Isaki (伊佐目) and katsuo no tataki (炙焼鰹魚）Very fresh and paired well w
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    Haven’t been back in a while as I didn’t really like the theatrical presentation and didn’t really find it worthy of the price point. This time we were all wowed by how much it has improved since our last visit in terms of the ingredients and skills of Chef Kenji. Tempo, sequence of dishes and service were also on point.

    Particularly loved the otsumami tairagai 平貝and Shiro Mirugai (白象拔蚌 ) both fresh and crispy to the bite.
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    Aged Isaki (伊佐目) and katsuo no tataki (炙焼鰹魚）Very fresh and paired well with Friend’s sake.
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     White corn was incredibly sweet and an excellent palate cleanser. Perfect for the summer weather too.
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    Capsicum tempura topped with Oscietra caviar. Chef Kenji said the capsicum (万願寺唐辛子) alone costs about 1600 yen apiece. Even without the caviar it is already incredibly sweet. Chef Kenji emphasized Oscietra caviar is the caviar that Bombana uses.
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    Chargrilled tarabagani legs (炭燒鱈場蚧腳) very sweet and meaty.
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    Particularly memorable sushi for me were kimmedai 金目鯛. One of the smoothest textured kimmedai I have had in a very long time.
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    Ishigakigai 石垣貝 fresh, sweet and crunchy to the bite.
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    Overall, an incredibly scrumptious meal and already looking forward to our next visit for their winter menu!
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    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    食到天荒地老
    2024-04-24 1696 瀏覽
    好食但好漫長😓食物質素都好好同好有心機製作但要有心理準備，最好食的食物最遲先出現已經飽到嘔，仲要整幾個最heavy 嘅食物如果你約7:00開始食，去到10:00仲食緊件和牛。我諗起都飽到想嘔。野食好食比個建議唔好拖太長，可能係個人唔太享受慢食食3小時。最好食的食物最飽先出現確實食又唔係唔食又浪費。
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    好食但好漫長😓食物質素都好好同好有心機製作
    但要有心理準備，最好食的食物最遲先出現
    已經飽到嘔，仲要整幾個最heavy 嘅食物
    如果你約7:00開始食，去到10:00仲食緊件和牛。我諗起都飽到想嘔。

    野食好食比個建議唔好拖太長，可能係個人唔太享受慢食食3小時。最好食的食物最飽先出現確實食又唔係唔食又浪費。
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      我和家姐有個約會
      2023-09-14 3540 瀏覽
      2個月前網上約了今日與家姐享用午市廚師發辧 。食評內的描述乃即場記錄，實際或有不同。茶碗蒸屬正常發揮，蟹膏略鹹，松葉蟹肉藏在底部，份量慷慨，但蟹膏和蟹肉的鮮度都不足。鰝鰺即池魚，然而師傅特別註明坊間所謂的深海池魚純屬「老作」😂。鰝鰺的背及腩或爽滑或柔軟，各有特色。帆立貝鮮甜度一般，輕輕燒過帆立貝的邊緣以增加香味，可惜還是不能挽救食材本身的不足。吃過刺生便開始第一部份的壽司，共有五款：- 兵庫縣明石鯛壽司 （7日熟成）- 福岡間八壽司(10日熟成）- 波士頓吞拿魚赤身 （21日熟成）- 福岡烏賊夾北海道白海膽壽司- 石川縣甘海老壽司（烏魚子＋龍蝦頭油風味）第一部份壽司所拼的屬大路魚料，雖然經熟成處理，但大都比較淡味，欠缺驚喜。海蜇及蒓菜醋物很開胃口，口感十分爽脆，sparkling tea 亦為此間場小吃增添趣味。一向不太喜歡鱸魚，味淡又沒有油香，沒期望便沒失望，反而覺得這鱸魚煑得不錯，口感實在，味噌亦提升了鱸魚的鮮味。吃過間場的醋物及煑物便開始第二部份壽司，共有六款：- 岩手石垣貝壽司- 明石鰆魚壽司 （8日熟成）- 新鮮鮭魚卵壽司- 青森BB吞拿魚 Otoro壽司（16日熟成）- 函
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      2個月前網上約了今日與家姐享用午市廚師發辧 。
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      食評內的描述乃即場記錄，實際或有不同。
      松葉蟹膏蟹肉茶碗蒸
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      松葉蟹膏蟹肉茶碗蒸
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      茶碗蒸屬正常發揮，蟹膏略鹹，松葉蟹肉藏在底部，份量慷慨，但蟹膏和蟹肉的鮮度都不足。
      大分縣豐後水道鰝鰺刺生（腩+背）
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      鰝鰺即池魚，然而師傅特別註明坊間所謂的深海池魚純屬「老作」😂。鰝鰺的背及腩或爽滑或柔軟，各有特色。
      北海道帆立貝醬油漬
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      帆立貝鮮甜度一般，輕輕燒過帆立貝的邊緣以增加香味，可惜還是不能挽救食材本身的不足。
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      吃過刺生便開始第一部份的壽司，共有五款：
      - 兵庫縣明石鯛壽司 （7日熟成）
      - 福岡間八壽司(10日熟成）
      - 波士頓吞拿魚赤身 （21日熟成）
      - 福岡烏賊夾北海道白海膽壽司
      - 石川縣甘海老壽司（烏魚子＋龍蝦頭油風味）
      第一部份壽司所拼的屬大路魚料，雖然經熟成處理，但大都比較淡味，欠缺驚喜。
      海蜇+蒓菜+柚子玄米風味sparkling  tea
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      海蜇及蒓菜醋物很開胃口，口感十分爽脆，sparkling tea 亦為此間場小吃增添趣味。
      汁煮長崎鱸魚（麥粒味噌醬）
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      一向不太喜歡鱸魚，味淡又沒有油香，沒期望便沒失望，反而覺得這鱸魚煑得不錯，口感實在，味噌亦提升了鱸魚的鮮味。
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      吃過間場的醋物及煑物便開始第二部份壽司，共有六款：
      - 岩手石垣貝壽司
      - 明石鰆魚壽司 （8日熟成）
      - 新鮮鮭魚卵壽司
      - 青森BB吞拿魚 Otoro壽司（16日熟成）
      - 函館赤海膽壽司
      - 吞拿魚腩蓉長蔥芝麻漬蘿蔔手卷
      第二部份的壽司明顯比較精彩，這也是廚師發辦的一貫策略，特別欣賞的是新鮮鮭魚卵，由於沒有經過冰鮮，鹹鮮味出衆，卵衣亦較硬脆，脹卜卜的口感十分討好，此外吞拿魚腩手卷也很美味，混入漬蘿蔔、長蔥及芝麻適當地增加了口感及味道的層次。
      海苔貝煮味噌汁
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      味噌汁的貝味不錯，是很好的暖身湯飲。
      茨城縣紅天使番薯和果子
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      很好吃的甜品，非常濃郁的番薯香味，甜度適中，麻糬皮也很柔軟。
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      2023-09-06
      用餐途徑
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      人均消費
      $1100 (午餐)
      推介美食
      大分縣豐後水道鰝鰺刺生（腩+背）
      海蜇+蒓菜+柚子玄米風味sparkling  tea
      汁煮長崎鱸魚（麥粒味噌醬）
      茨城縣紅天使番薯和果子
      等級3
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      久违了的鮨店，水准仍然在线
      2023-09-11 2377 瀏覽
      其实2018年就开始帮衬Ten Zushi了，当时晚餐价格还是1580，生意也不怎么好，还觉得自己发现了宝藏鮨店，可惜很快就变得一位难求，于是中间隔了好久没来。最近发现它的位子没那么难定了，于是找了个中午来回味一下，结论是水平仍然稳定在线，非常有诚意及好吃。第一道是松叶蟹肉蟹膏茶碗蒸，茶碗蒸也能让我哇塞的地方不多，这里做到了，蟹膏和蟹肉和蒸蛋搭配起来非常和谐好吃。然后是两道刺身分别是熟成8日的平政鱼以及北海道带子连洋葱汤冻。熟成过的鱼肉更为鲜美，带子则是能吃出一梳梳肉的感觉，都很棒。接下去开始寿司，首先有熟成7日德岛的真鲷，秋刀鱼和20日熟成波士顿酱油渍赤身。熟成了的真鲷更软鲜一些，秋刀是今年第一贯秋刀，虽然还没到最肥美的时节，鱼味重，但也是好吃的。熟成20天的吞拿鱼鲜味也很出，非常好吃。接下去两贯分别是鱿鱼紫海胆和石川甜虾乌鱼籽配虾油。鱿鱼紫海胆是甜上加甜，好吃又很搭。甜虾看的出师傅是有用心设计的，味道丰富又和谐。吃到这里师傅给了水母莼菜醋物和慢煮长崎县鲈鱼过了个。这两道就略嫌普普通通。接下去继续寿司，分别有岩手县的石桓贝，烟熏鲭鱼和15日熟成的大腹以及北海道白海胆。石桓贝当季，没啥
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      其实2018年就开始帮衬Ten Zushi了，当时晚餐价格还是1580，生意也不怎么好，还觉得自己发现了宝藏鮨店，可惜很快就变得一位难求，于是中间隔了好久没来。最近发现它的位子没那么难定了，于是找了个中午来回味一下，结论是水平仍然稳定在线，非常有诚意及好吃。

      第一道是松叶蟹肉蟹膏茶碗蒸，茶碗蒸也能让我哇塞的地方不多，这里做到了，蟹膏和蟹肉和蒸蛋搭配起来非常和谐好吃。
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      然后是两道刺身分别是熟成8日的平政鱼以及北海道带子连洋葱汤冻。熟成过的鱼肉更为鲜美，带子则是能吃出一梳梳肉的感觉，都很棒。
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      接下去开始寿司，首先有熟成7日德岛的真鲷，秋刀鱼和20日熟成波士顿酱油渍赤身。熟成了的真鲷更软鲜一些，秋刀是今年第一贯秋刀，虽然还没到最肥美的时节，鱼味重，但也是好吃的。熟成20天的吞拿鱼鲜味也很出，非常好吃。
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      接下去两贯分别是鱿鱼紫海胆和石川甜虾乌鱼籽配虾油。鱿鱼紫海胆是甜上加甜，好吃又很搭。甜虾看的出师傅是有用心设计的，味道丰富又和谐。
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      吃到这里师傅给了水母莼菜醋物和慢煮长崎县鲈鱼过了个。这两道就略嫌普普通通。
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      接下去继续寿司，分别有岩手县的石桓贝，烟熏鲭鱼和15日熟成的大腹以及北海道白海胆。石桓贝当季，没啥好说的，鲜甜好吃。烟熏鲭鱼是我喜欢的鱼味重的一道，也好吃。熟成了的大腹感觉油脂更为融合一些，也比较特别。
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      最后是吞拿鱼手卷，贝柱昆布味增汤和甜品收尾。
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      整体还是很好的，价格也不算贵。如果没那么难定位，应该还会继续来的。
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      Continue to rank one of the best in town
      2023-08-19 2981 瀏覽
      We had a wonderful experience in the last visit to Tenzushi in February this year, but since it was lunch, I really wanted to try the full dinner omakase course of this famed and difficult-to-book restaurant in town. Making the reservation on the spot then, today, after six months, we came back again with anticipation.For this occasion, we were seated at the main dining room, with Chef Horus servicing all 14 customers with the support of a few other chefs. The dinner Omakase Menu was $2,480 each
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       We had a wonderful experience in the last visit to Tenzushi in February this year, but since it was lunch, I really wanted to try the full dinner omakase course of this famed and difficult-to-book restaurant in town. Making the reservation on the spot then, today, after six months, we came back again with anticipation.
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       For this occasion, we were seated at the main dining room, with Chef Horus servicing all 14 customers with the support of a few other chefs. The dinner Omakase Menu was $2,480 each and I also ordered a bottle of 遠野小町 純米大吟醸 ($720). There were some Edamame 枝豆 provided as a starting snack.
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       The first course featured Kurage 海月 and Junsai 莼菜 in sparkling tea. The former was Jellyfish from Ariake Sea, with a crunchy texture while the latter was Watershield from Akita, a type of aquatic plant growing in ponds with an interesting gelatinous coating. While all three components were very mild in taste, the shiso flowers and vinegar helped to give some seasoning to the dish. Refreshing.
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       Then the chef showed us the three types of sea urchin we would be eating on the night. Featuring in the second course was Shiro-Uni 白海胆 from Hokkaido, wrapped in thin slices of Madai 真鯛 from Akashi.  The White Sea Urchin could be seen through the translucent roll, with its creamy texture contrasting well with the nice bite of Japanese Sea Bream, aged for five days. Tasty.
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       The third course was Tsubugai 粒貝. The meaty Whelk came from Hokkaido, with the chef carefully sliced into thin pieces, seasoned with yuzu shavings and Awayuki salt, which had the appearance of pink snowflakes but was in fact combination of rice and salt. The preparation of the whelk was testimony to the skills of the chef, as the wrong thickness would certainly affect the texture in the bite. Very good.
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       The fourth course highlighted Katsuo 鰹. The Skipjack Tuna came from Kanagawa, was smoked beautifully over hay to infuse a wonderful smoky note, after three days aging. To provide a more refreshing palate, the chef had added shredded onion from Awaji, and also karasumi, or salted mullet roes, plus toasted sesame, before adding a vinegar dressing. The complexity of flavours is truly amazing.
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       The fifth course was Awabi 鮑. In a creative way, the large Australian Abalone was steamed in chicken broth to great tenderness, and apart from its own great flavours there was an extra layer of delicacies. Also paired with a rich and umami liver paste, there were some sushi rice for scooping up the remaining of the paste to enjoy.
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       Coming to the sushi, the sixth course was Hiramasa 平政 from Fukuoka. The Yellowtail Amberjack had a firm and crunchy texture on the bite, a clean taste with slight sweetness. Very good.
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       The seventh course was Hokkigai 北寄貝 from Hokkaido. The Surf Clam was very large in size, super fresh and meaty. While it was a big piece, how the chef had cut the clam illustrated a way to make it chewable easily, with each bite seeping out nice sweetness and flavours.
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       The eighth course was Takabe 高部. The fish lived in the reef and were generally small in size, but fatty. Having aged for seven days, while it might not be intense in flavours, the chef used charcoal to lightly burnt on the surface to invigorate the fish oil to give a nice fragrance. Silky smooth and delicious.
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       The ninth course was Akami Zuke 赤身, with the tuna coming from Boston in the United States. Having marinated in shoyu briefly, the lean tuna was infused with the light saltiness which spotlighted the umami wonderfully. The sourness of the flesh was fantastic with the ageing for 23 days, another example showcasing the specialty of this restaurant in ageing the fish.
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       The tenth course was Ika 烏賊 with Uni 海胆. With the Sea Urchin from Amakusa sandwiched between two thinly sliced Squid from Fukuoka, with the inner side cut lightly to shreds, allowing the creamy sea urchin to integrate to the squid to amazing effects. Definitely a signature worth trying.
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       The eleventh course was Shima-Ebi 縞海老 from Hokkaido. After kneading the grey prawn sushi, the chef had added prawn roes on top, before adding a few drops of prawn oil, extracted from the heads. The intense prawn flavors, together with the sweetness, was memorable.
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       Serving as a transition, the twelfth course was Sweet Corn from Aomori and Amela Tomatoes from Shizuoka. The corn was tender and without any residue on chewing, while the tomatoes had been seasoned with a bit of salt, balancing the refreshing acidity but also enhanced its sweetness.
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       The thirteenth course was Deep-Fried Ox Tongue. Using the middle part of the meaty ox tongue, it was cooked perfectly, tender with pinkish hue, and the thin batter was just phenomenal. Paired with the dipping sauce made from yam and shiso leaf, the taste was amazing and definitely one of my favourites in the meal. A must try.
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       The fourteenth course was Botan-Ebi 牡丹蝦 from Hokkaido, and after removing the flesh from the Spot Prawn, the prawn roes were put on the side, together with the homemade paste made from the prawn butter, the chef also deep-fried the legs to crispness, becoming edible and in fact was the most flavourful among the different parts.
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       The fifteenth course was Taraba-Gani 鱈場蟹 with the chef recommending us to mix the red king crab meat, crab butter, shari, and the broth together. The delicate and refined taste of the crab meat was significantly enriched by the stronger flavours of the butter and broth, making a nice wanmono 椀物.  
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       The sixteenth course was Taichio Hakozushi 太刀魚 箱寿司. This was a traditional way to make the sushi, by putting the ingredients inside a wooden box and then pressed to form. The Largehead Hairtail was grilled perfectly, with a soft flesh and nice crispy skin. A strip of fish broth jelly and sansho leaf to season, I enjoyed it very much, and seeing that the chef had kindly treated me another piece afterwards.
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       The seventeenth course was Jabara 蛇腹, of the same maguro where the lean tuna came from, with the chef using charcoal to lightly grill on the side to give a bit of smoky aromas and also invigorate the fish oil of this fattiest Otoro. Although it seemed to me not as flavorful from those caught in Japan, the grilling and ageing process helped to bring up its own style, and for those who did not like too fatty it was a better choice in fact.
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       The eighteenth course was Aka-Uni 赤海胆. The Rishiri Sea Urchin had the classic creamy and sweetness, without any weird notes, and the chef had provided a small piece of nori so we could wrap everything in. Very good quality.
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       The nineteenth course was Futomaki 太巻, made with Tamago 玉子, Kuruma-Ebi 車海老, Cucumber, Kanpyu 干瓢, Mentaiko 明太子, Awabi and Anago 穴子. Definitely a highlight of the meal, looking at the roll there were more ingredients than shari, full of complex flavours and texture from the different ingredients. The trick would be to eat in one go. I enjoyed this one so much I immediately asked for an encore.
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       Finishing the set, we were served the Miso Soup, with nice umami flavours and not too salty. Warming the stomach, it was a wonderful way to conclude the meal.
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       The dessert was Nagano Muscat Grape and Hokkaido Melon. Seasonal fruit and both very sweet and juicy, bringing a smile to both of us for a highly satisfactory dinner.
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       Service was very good, and it was great to see how Chef Horus had given opportunities for the younger chefs to handle some of the courses, giving them kind reminders and paying attention to the service, without any sternness Japanese sushi chefs were sometimes infamous for. Total bill was $6,248 and it checked all the boxes for my must-try sushi restaurants in town.
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      2023-08-16
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      $3100 (晚餐)
      等級3
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      1
      給自己奢侈但大滿足獎勵
      2023-08-15 1595 瀏覽
      食omakase原來係會上癮，而且係會忍唔住越食越貴🤑多手經常㩒下個預約網站，又成功執雞🐣 今次同其他客人八個人坐一間房，圍住一張吧枱，一位師傅主理，兩位師傅協助。佢個餐牌話會因應季節安排時令菜式，所以冇標明有幾多道菜，呢晚最後就食咗21道。 今次嘅體驗係非常滿足，感覺師傅嘅風格都係以突出食材鮮味為主，好少用到花巧嘅調味，前中後段都有唔少菜式有驚喜🤩成餐飯嘅節奏掌握得好好，每道菜之間都有恰當嘅空間，但又唔會拖得太耐。師傅嘅講解好清楚，會更加有概念自己食緊啲咩，同埋應該點樣品嚐。侍應嘅服務亦都非常親切，叫佢推介清酒都會好細心咁了解客人口味，而唔係盲推貴嘢。雖然成餐價錢都有啲可觀🤑但間中奢侈享受就當獎勵下努力工作嘅自己啦😎 多quota評價：🤤爆quota都食(🤮<☹️<😐<😋<🤤)*****（詳細介紹，用餐時為6月底，⭐️為特別喜愛） 海月伴蒓菜伴柚子sparkling tea、白象拔蚌、⭐️豆腐伴白鱘魚魚子醬、汁煮真蠔、煙燻鰹魚、海鮮雞白湯燉煮黑邊鮑📝豆腐係用象拔蚌肝同肉做出嚟，好特別，雖然唔滑但好軟棉，鹹鮮濃味餘味長 春子、池魚、⭐️赤身醬油漬、霜降雪花大拖羅
      更多
      食omakase原來係會上癮，而且係會忍唔住越食越貴🤑多手經常㩒下個預約網站，又成功執雞🐣

      今次同其他客人八個人坐一間房，圍住一張吧枱，一位師傅主理，兩位師傅協助。佢個餐牌話會因應季節安排時令菜式，所以冇標明有幾多道菜，呢晚最後就食咗21道。
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      今次嘅體驗係非常滿足，感覺師傅嘅風格都係以突出食材鮮味為主，好少用到花巧嘅調味，前中後段都有唔少菜式有驚喜🤩成餐飯嘅節奏掌握得好好，每道菜之間都有恰當嘅空間，但又唔會拖得太耐。師傅嘅講解好清楚，會更加有概念自己食緊啲咩，同埋應該點樣品嚐。侍應嘅服務亦都非常親切，叫佢推介清酒都會好細心咁了解客人口味，而唔係盲推貴嘢。雖然成餐價錢都有啲可觀🤑但間中奢侈享受就當獎勵下努力工作嘅自己啦😎

      多quota評價：🤤爆quota都食
      (🤮<☹️<😐<😋<🤤)
      *****
      （詳細介紹，用餐時為6月底，⭐️為特別喜愛）

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      海月伴蒓菜伴柚子sparkling tea、白象拔蚌、⭐️豆腐伴白鱘魚魚子醬、汁煮真蠔、煙燻鰹魚、海鮮雞白湯燉煮黑邊鮑
      📝豆腐係用象拔蚌肝同肉做出嚟，好特別，雖然唔滑但好軟棉，鹹鮮濃味餘味長

      26 瀏覽
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      春子、池魚、⭐️赤身醬油漬、霜降雪花大拖羅、⭐️魷魚包海膽、⭐️縞蝦
      📝赤身醬油漬係食過最好味之一，熟成23日，醬油味明顯但唔搶，魚味好突出
      📝魷魚同海膽非常夾，口感豐富，海膽味鮮甜
      📝縞蝦加咗用蝦子、蝦頭、蝦殼提煉嘅蝦油，鮮味好濃厚

      22 瀏覽
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      ⭐️白粟米、水茄子、雞頸伴舞蓉菇、醬油漬蟹、⭐️吉列伊勢海老
      📝真係少見多怪，冇諗過粟米係可以咁清甜爆汁
      📝 伊勢海老加咗乾蝦子、龍蝦膏、蝦頭煮成牛油醬，炸到半生熟，又有爽彈口感又保持蝦肉甜味

      20 瀏覽
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      鯖魚醋醃漬、⭐️赤海膽、煮穴子、⭐️太卷
      📝海膽好大量，口感好軟滑，完全唔捨得吞
      📝太卷有啲似睇煙花最後嗰幕咁，好豐富咁爆晒出嚟，不停食到唔同食材嘅味道

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       海鮮雞白湯、巨峰提子&蜜瓜
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      $2800
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      老公生日慶祝🪅
      2023-08-05 1237 瀏覽
      食物質素如以往一樣好，老闆師傅服務態度親切有禮有耐心，不停講解每道菜式😊😊👍👍真係大開眼界！海膽無敵甜😉丈夫生日本來未能預約老闆師傅，到達時突然K師傅在眼前切魚生😋嘩，真係驚喜❤️🥳好開心又見到師傅。服務員非常殷勤😊不停加水收碟好勤快，最後送上生日甜品🍧好開心😁雖然午餐是加了價，但仍然物超所值，食物質素一如以往既好，師傅用心製作，好有heart 👍👍👍👍👍下次再有機會光臨
      更多
      食物質素如以往一樣好，老闆師傅服務態度親切有禮有耐心，不停講解每道菜式😊😊👍👍真係大開眼界！海膽無敵甜😉丈夫生日本來未能預約老闆師傅，到達時突然K師傅在眼前切魚生😋嘩，真係驚喜❤️🥳好開心又見到師傅。服務員非常殷勤😊不停加水收碟好勤快，最後送上生日甜品🍧好開心😁
      雖然午餐是加了價，但仍然物超所值，食物質素一如以往既好，師傅用心製作，好有heart 👍👍👍👍👍下次再有機會光臨
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      🍣Omakase Time @ 天鮨 - 熟成魚的美學💓
      2023-08-04 716 瀏覽
      Meal Highlights:🪄前菜：⁃松葉蟹肉蟹膏茶碗蒸，蟹肉滿滿。⁃醬油燒帆立貝搭配玉蔥鮮貝湯凍，味道更為鮮甜。🪄壽司：⁃魷魚海膽，口感濃稠但海膽清甜。⁃甘海老搭配蝦油和自家製的烏魚子，師傅的理念是要讓食客在吃生蝦時能夠嚐到熟蝦的味道，充滿豐富層次的口感。⁃真鯛配以酢橘子汁，微酸與清新的味道使鯛魚的鮮甜更加突出，同時帶來清新的柑橘香氣，給人一種非常夏日的感覺。⁃石垣貝，其爽脆的口感一直是我最喜歡的貝類之一。⁃經過5天熟成的石垣鯛，風味豐富，魚肉鮮嫩有彈性。⁃經過5天熟成的鮫鰈配火灸裙邊，熟成後的肉質變得更加細膩，醬油與鮫鰈的結合，將鮫鰈獨特的油脂感展現無遺，而火灸裙邊則增添了一絲煙燻香氣，充滿層次感。
      更多
      Meal Highlights:
      🪄前菜：

      ⁃松葉蟹肉蟹膏茶碗蒸，蟹肉滿滿。
      ⁃醬油燒帆立貝搭配玉蔥鮮貝湯凍，味道更為鮮甜。
      🪄壽司：
      ⁃魷魚海膽，口感濃稠但海膽清甜。
      ⁃甘海老搭配蝦油和自家製的烏魚子，師傅的理念是要讓食客在吃生蝦時能夠嚐到熟蝦的味道，充滿豐富層次的口感。
      ⁃真鯛配以酢橘子汁，微酸與清新的味道使鯛魚的鮮甜更加突出，同時帶來清新的柑橘香氣，給人一種非常夏日的感覺。
      ⁃石垣貝，其爽脆的口感一直是我最喜歡的貝類之一。
      ⁃經過5天熟成的石垣鯛，風味豐富，魚肉鮮嫩有彈性。
      ⁃經過5天熟成的鮫鰈配火灸裙邊，熟成後的肉質變得更加細膩，醬油與鮫鰈的結合，將鮫鰈獨特的油脂感展現無遺，而火灸裙邊則增添了一絲煙燻香氣，充滿層次感。
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      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      🇯🇵預約困難店@天鮨🇯🇵
      2023-06-30 998 瀏覽
      期待已久，終於食到Omakase界嘅天花板，真係一位難求，呢個booking我已經等咗4個月‼️松葉蟹肉蟹膏茶碗蒸福崗縣平政魚5日熟成，以醬油同wasabi調味，魚肉肥美昆布汁煮新蠔配上薑花絲同酸汁，蠔味突出，creamy且口感滑溜真鯛5日熟成，魚肉鮮味而有層次，口感Q彈，咀嚼過後魚味更加突出深海池魚3日熟成，魚肉肥美而油脂味較重，味道偏甘甜，比其他魚更滑更爽甜長崎縣赤身醬油漬24日熟成，酸味較重，清爽而不膩🉐天鮨Signature🉐魷魚海膽以北海道赤海膽配上口感煙韌嘅魷魚，海膽清甜，味道豐富而有層次甘海老配上烏魚子同蝦殼油，蝦肉新鮮爽甜，入口充滿蝦油香加上脆脆嘅烏魚子，超級好食蕃茄以高甜度嘅蕃茄配上淡雪塩，清一清味蕾，繼續品嘗餘下嘅刺身同壽司岩手縣帆立貝帆立貝新鮮，肥大厚肉，口感爽稔配上洋蔥海鮮冰啫喱，味道香甜而清新醋鯖魚配上白昆布同干飄，帶微酸，一啲都冇腥味，處理手法非常好北海道北寄貝爽脆彈牙鮫鰈魚5日熟成，配上裙邊同魚干醬，魚味香濃大Toro用上蛇腹位，帶點根但充滿油香，入口肥美，越咀嚼越覺鮮美北海道白海膽海膽份量不少👍🏻入口味道清甜大葱吞拿魚蓉手卷裏面加入白芝麻，令味道香氣更加突
      更多
      期待已久，終於食到Omakase界嘅天花板，真係一位難求，呢個booking我已經等咗4個月‼️


      松葉蟹肉蟹膏茶碗蒸


      福崗縣平政魚
      5日熟成，以醬油同wasabi調味，魚肉肥美
      平政
      8 瀏覽
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      昆布汁煮新蠔
      配上薑花絲同酸汁，蠔味突出，creamy且口感滑溜
      昆布汁煮真蠔
      14 瀏覽
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      真鯛
      5日熟成，魚肉鮮味而有層次，口感Q彈，咀嚼過後魚味更加突出
      真鯛
      12 瀏覽
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      深海池魚
      3日熟成，魚肉肥美而油脂味較重，味道偏甘甜，比其他魚更滑更爽甜
      深海池魚
      10 瀏覽
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      長崎縣赤身醬油漬
      24日熟成，酸味較重，清爽而不膩
      赤身醬油漬
      11 瀏覽
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      🉐天鮨Signature🉐
      魷魚海膽
      以北海道赤海膽配上口感煙韌嘅魷魚，海膽清甜，味道豐富而有層次
      海膽魷魚
      12 瀏覽
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      甘海老
      配上烏魚子同蝦殼油，蝦肉新鮮爽甜，入口充滿蝦油香加上脆脆嘅烏魚子，超級好食
      甘海老
      9 瀏覽
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      蕃茄
      以高甜度嘅蕃茄配上淡雪塩，清一清味蕾，繼續品嘗餘下嘅刺身同壽司


      岩手縣帆立貝
      帆立貝新鮮，肥大厚肉，口感爽稔配上洋蔥海鮮冰啫喱，味道香甜而清新
      帆立貝
      9 瀏覽
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      醋鯖魚
      配上白昆布同干飄，帶微酸，一啲都冇腥味，處理手法非常好
      醋鯖魚
      10 瀏覽
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      北海道北寄貝
      爽脆彈牙
      北寄貝
      12 瀏覽
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      鮫鰈魚
      5日熟成，配上裙邊同魚干醬，魚味香濃


      大Toro
      用上蛇腹位，帶點根但充滿油香，入口肥美，越咀嚼越覺鮮美
      大Toro
      10 瀏覽
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      北海道白海膽
      海膽份量不少👍🏻入口味道清甜
      北海道白海膽
      11 瀏覽
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      大葱吞拿魚蓉手卷
      裏面加入白芝麻，令味道香氣更加突出


      鮮海菭貝柱清湯
      湯底清甜並帶有鮮味，令呢餐飯非常完美


      紅番薯和菓子
      有特色的一道甜品，紅番薯味道香甜配上煙煙韌韌嘅外皮，超讚👍🏻


      📍天鮨日本料理 (灣仔)
      灣仔船街18號J Senses2樓13號舖



      人均消費：$1200
      食物：⭐️⭐️⭐️⭐️⭐️
      環境：⭐️⭐️⭐️⭐️⭐️
      回頭率：⭐️⭐️⭐️⭐️⭐️
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      昆布汁煮真蠔
      真鯛
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      赤身醬油漬
      甘海老
      帆立貝
      醋鯖魚
      北寄貝
      大Toro
      北海道白海膽
      等級2
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      獨食天鮨XD
      2023-06-02 1008 瀏覽
      試新店Happy仔又放假🥰天鮨由銅鑼灣搬來灣仔第一次過嚟環境真係好唔錯，出面勁舒服阿榮同啊邦手勢絕對唔需要有任何評論今次係兩個人自己嚟就一定冇得同平時俾一大班人飲到醉晒食，咩都唔知想要時熟成壽司嚟天鮨😆😆😆每次都可以試到唔同熟成時間嘅魚都會有驚喜但係可唔可以唔好咁難book😑
      更多
      試新店
      Happy仔又放假🥰

      天鮨由銅鑼灣搬來灣仔第一次過嚟
      環境真係好唔錯，出面勁舒服
      阿榮同啊邦手勢絕對唔需要有任何評論
      今次係兩個人自己嚟就一定冇得同平時俾
      一大班人飲到醉晒食，咩都唔知
      想要時熟成壽司嚟天鮨😆😆😆
      每次都可以試到唔同熟成時間嘅魚都會有驚喜
      但係可唔可以唔好咁難book😑
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      3 瀏覽
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      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      2021-10-26
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      人均消費
      $1000
      等級4
      116
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      🍣Omkase神級預約困難店。天鮨🇯🇵
      2023-04-13 1515 瀏覽
      相信有食開Omkase既朋友仔一定有聽過天鮨天鮨係Omakase界神級預約困難店出名要預約一年先食到 所以期待左好耐 終於可以去天鮨食Omakase啦 🥳 當日預約左下午時段 Lunch Omakase ($950+1) 以下按上菜順序排列✨松葉蟹膏蟹肉茶碗蒸 作為前菜 放蟹膏蟹肉絕對冇手軟 好足料[刺身]✨宮城縣生蠔 生蠔🦪肥美鮮甜 海水味濃✨富山縣冰見港冰見寒鰤 富山縣既冰見港係日本捕獲鰤魚既最佳港口🎣鰤魚最佳捕獲+最肥美時期係冬天11月-2月 所以稱之為寒鰤 ❄️而只有6公斤以上既寒鰤先可以有 \冰見寒鰤/ 既稱號!!! 🐟🐟🐟肉質肥美香甜 油脂豐腴 入口即溶化 果然無辜負冬季限定 \冰見寒鰤/ 之名～[壽司]壽司飯加入赤醋 豐富壽司既味道🥢而又唔會蓋過刺身本身既天然新鮮味道✨青森縣目鯛(6日熟成) ✨中鰒拖羅 (18日熟成) ✨福岡縣魷魚蓋赤海膽 魷魚面𠝹開細直坑紋 再將兩塊魷魚夾住赤海膽 魷魚甜糯 x 海膽creamy 好特別既口感 個人私心推介頭3位!!!!! 🥰 ✨醋鯖魚配白昆布 呢個都係私心推薦 厚切醋鯖魚 上面加左脆米粒 食落甜甜地 口感特別✨三重縣煙燻鰆魚 (20日
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      相信有食開Omkase既朋友仔一定有聽過天鮨
      天鮨係Omakase界神級預約困難店
      出名要預約一年先食到 所以期待左好耐
      終於可以去天鮨食Omakase啦 🥳

      當日預約左下午時段 Lunch Omakase ($950+1)
      以下按上菜順序排列


      [蒸物]

      ✨松葉蟹膏蟹肉茶碗蒸
      作為前菜 放蟹膏蟹肉絕對冇手軟 好足料


      [刺身]
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      ✨宮城縣生蠔
      生蠔🦪肥美鮮甜 海水味濃

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      ✨富山縣冰見港冰見寒鰤
      富山縣既冰見港係日本捕獲鰤魚既最佳港口🎣
      鰤魚最佳捕獲+最肥美時期係冬天11月-2月
      所以稱之為寒鰤 ❄️
      而只有6公斤以上既寒鰤先可以有 \冰見寒鰤/ 既稱號!!! 🐟🐟🐟
      肉質肥美香甜 油脂豐腴 入口即溶化
      果然無辜負冬季限定 \冰見寒鰤/ 之名～


      [壽司]
      壽司飯加入赤醋 豐富壽司既味道🥢
      而又唔會蓋過刺身本身既天然新鮮味道


      ✨青森縣目鯛(6日熟成)

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      ✨中鰒拖羅 (18日熟成)

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      ✨福岡縣魷魚蓋赤海膽
      魷魚面𠝹開細直坑紋 再將兩塊魷魚夾住赤海膽
      魷魚甜糯 x 海膽creamy 好特別既口感
      個人私心推介頭3位!!!!! 🥰

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      ✨醋鯖魚配白昆布
      呢個都係私心推薦 厚切醋鯖魚
      上面加左脆米粒 食落甜甜地 口感特別

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      ✨三重縣煙燻鰆魚 (20日熟成)


      [醋物] + [燒物］
      ✨海鼠
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      ✨燒鯔魚白子


      [壽司]
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      ✨富山縣白蝦
      岩岩提及過既富山縣 坊間有日本第一海鮮之稱
      當中以白蝦刺身最為出名
      白蝦蝦身晶瑩通透 質感軟糯 上乘甜味

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      ✨赤貝
      上台時師傅會大大力拍打赤貝 刺激佢既神經
      之後會見到赤貝仲旭緊 勁新鮮

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      ✨羅臼筋子
      本身個人係唔食筋子/三文魚子
      但黎到食Omakase就咩都要試一試
      筋子粒粒飽滿通透 入口爆汁 完全唔會有腥味
      味道超級鮮甜 令我對筋子完全改觀!!!
      🔓宣布筋子成功解鎖 以後又多樣美食可以食🫢


      ✨備長炭燒大腹拖羅
      濃濃炭燒香味 拖羅油脂爆表 好好味!!!


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       ✨ 銀次郎白海膽
      個人本身勁中意uni!! ❤️
      海膽勁creamy 啖啖海膽伴隨住幸福感🥰🥰
      食完想再食!!!


      [ 卷物 ］
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      ✨ 拖羅鰤魚蘿蔔漬手卷
      臨近尾聲 見個手卷外貌好普通
      但食落竟然有驚喜 2款刺身個人都好中意
      加上蘿蔔漬非常爽口 令口感更豐富


      [吸物]
      ✨貝柱清湯


      [甜品]
      ✨番薯和菓子


      ***
      雖然網上見到好多人都評論天鮨質素已經大不如前
      但我覺得整體感覺良好
      所有食材空運到港 非常新鮮 熟成處理成熟
      令刺身質地更柔軟 將味道再昇華
      服務方面 都係師傅一對一服務
      不過唔知係咪Serve我地既師傅感覺比較怕羞
      佢連自己個名都無介紹
      雖然每款菜式都有介紹 不過唔算好詳盡
      但都冇影響我既食感
      成個lunch包 前菜+2款刺身+10貫壽司+1醋物+1燒物+1卷物+甜品 正常女仔食量 食完覺得勁飽!!
      總括黎講 係非常滿足既一餐
      食完會有滿滿既幸福感 日本料理最高!!✨☺️
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      預約困難店？不解
      2023-04-06 1157 瀏覽
      大概是半年前訂的預約吧, 上一次在這餐廳晚膳，今次試一試lunch, 果然, 還是都市傳說-吃晚市比較好; 感覺sashimi不夠新鮮, 而且飯亦握不到水準, 有點可惜呢!
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      大概是半年前訂的預約吧, 上一次在這餐廳晚膳，今次試一試lunch, 果然, 還是都市傳說-吃晚市比較好; 感覺sashimi不夠新鮮, 而且飯亦握不到水準, 有點可惜呢!
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      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      No wonder so difficult to book
      2023-02-28 3366 瀏覽
      This sushi restaurant is one of the most difficult to book in town, and it was pure luck when I check online one day and see the open slots for lunch. So without hesitation, I made reservation and come on this Friday, arriving sharp at noon at J Senses on Ship Street, Wan Chai. Coming up to the 2/F of the building, the outside of the restaurant is decorated as a Japanese garden. Inside there is a long sushi table in the main dining area, and we are led to the smaller room, with a smaller setting
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       This sushi restaurant is one of the most difficult to book in town, and it was pure luck when I check online one day and see the open slots for lunch. So without hesitation, I made reservation and come on this Friday, arriving sharp at noon at J Senses on Ship Street, Wan Chai. 
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       Coming up to the 2/F of the building, the outside of the restaurant is decorated as a Japanese garden. Inside there is a long sushi table in the main dining area, and we are led to the smaller room, with a smaller setting accommodating eight diners, served by Chef Horus So. 
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       The Lunch Omakase ($950 each) begins with a Kegani Chawanmushi 毛蟹茶碗蒸. On the silky-smooth steamed egg custard, the chef has put some tomalley on top, which tremendously add to the intensity and flavours, while on the bottom are plenty of crab meat, delicate and sweet. A very nice starter. 
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       The second course is Kaki 牡蠣. Coming from Konagai town in Nagasaki, this raw oyster has a crunchy texture, not briny but has a nice sweetness permeating. Paired with a bit of menegi and yuzu vinegar jelly, plus some Okinawa mozuku underneath seasoned with lime juice, it is refreshing and tasty.
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       The third course is Hotaru-Ika 蛍烏賊. The firefly squid from Hyogo is a bit smaller in size. The chef has lightly grilled to enhance its fragrance and flavours, suggesting us to sample the original taste before combining with the crunchy hasu-imo and yuzu miso to add to more complexity. Quite nice too.
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       Beginning on the sushi part, the first sushi is Itoyori-Dai 糸撚鯛. The golden-threadfin bream comes from the Bungo Channel, have been aged for five days to give a softer texture. The fish has a sweeter taste than the delicate sea bream and having also more bouncy texture. Seasoned with a bit of yuzu juice to give a hint of sour note, it is very nice.
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       The second sushi is Shima-Aji 縞鯵. The striped jack mackerel comes from Chiba and have been aged for eight days. The belly cut has a richer taste and fattier mouthfeel, and because of the ageing the texture is soft, with also a nice umami note. Another good piece.
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       The third sushi is Chu-Toro 中とろ. The tuna is caught from Iwate, and the chef has marinated the medium-fatty tuna in soy sauce, with the fish having been aged for 22 days. On the bite the umami and acidity are very pleasant, with the flesh still having a nice bite. One of my favourites on the day.
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       The fourth sushi is an innovative piece. The chef cuts out two pieces of Ika 烏賊, so thin it can be looked through, then put in some aka-uni in between. The Fukuoka squid has been brushed with soy sauce to enhance the umami and flavours, with nice gluey texture. Coupling with the sweet Hokkaido red sea urchin it is a great compliment in taste. Another nice one.
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       The fifth sushi is Saba 鯖. The Miyagi mackerel has been lightly marinated with salt and vinegar, before grilling on the skin to vitalize the fish oil to give a rich aroma and taste. On the top is a piece of kombu, with some kanpyu, before wrapping with a sheet of crispy nori. Very good with intense flavours, it is another of my favourites on the day.
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       Taking a break on the sushi, we are served Namako 海鼠. The sea cucumber has been marinated in vinegar with some pickled cucumbers underneath and some shredded kombu on top. When mixed together, the q bite of the sea cucumber has a nice contrast with the crunchy pickles, and the refreshing acidity helps to cleanse the palate as well. Nice transitional dish. 
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       Then it comes Shirako 白子. The cod milt has been marinated in soy sauce before grilling, with some wasabi to season, then sprinkled with karasumi on top. The chef suggested us to eat the first piece by itself, and then the second one wrapped with nori. The salted mullet roe enriches the umami notes of the soft and creamy cod milt further. Another delicacy.
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       Returning to the sushi, the sixth piece is Isaki 伊佐木. The chicken grunt comes from Oita, which has been aged for a couple of days, with some yuzu shavings on top. The fish is lean and sweet in taste, and for people who like shiromi, or white-flesh fish, this is one I would highly recommend. 
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       The seventh piece is Hokkigai 北寄貝. The surf clam comes from Tomakomai in Hokkaido, very fresh and sweet in taste, with a wonderful bouncy texture. Simply brushing with some soy sauce is already able to highlight its umami and natural delicious flavours in full. 
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       The eighth piece is Kuruma-Ebi 車海老. The chef removes the shell and innards from the Miyagi Japanese tiger prawn to make the sushi, with its firm texture and tasty sweetness of the flesh, a clear testimony to the freshness and quality of the prawn. 
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       The ninth piece is O-Toro 大とろ. The fattiest jabara is from the same tuna of the Chu-Toro earlier, with buttery rich flavours. The sinews need to be chewed for a few times but it is not tough, probably because the chef has aged it sufficiently to soften it. Another nice one.
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       The tenth piece is Murasaki Uni 紫雲丹. Seeing the chef scooping a thick section of the purple sea urchin to put in the nori with shari already got our mouths watering, and its sweet taste, melting in the mouth texture, are truly phenomenal. The producer is a very famous one apparently as I have seen many good sushi restaurants all also using sea urchin from this same one. Very good. 
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       Coming to the end of the sushi, the chef prepares the Negitoro and Sawara Temaki 手巻. Apart from the minced tuna, he added Japanese Spanish mackerel to give further sweetness, with also leek, sesame and pickled daikon to give a bit of crunchy bite and acidity to balance the rich and fatty tuna and Spanish mackerel. An explosion of umami and it is so good I am tempted to order another one. 
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       The soup is Osumashi, the Japanese clear soup like consommé. With a delicious and umami-rich broth, made from katsuobushi and kombu, there are some finely chopped menegi with a piece of akagai. Filling the stomach with the warmth and comfort, it is a rewarding closing before the dessert.
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       Dessert is the homemade Wagashi 和菓子, with the mochi very soft but also having a nice bite, filling with a paste made from roasted Ibaraki-grown sweet potato. Not too sweet and a nice finale to the very satisfying and fantastic lunch, worthy of me taking a day off to enjoy. 
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       Service is very good, with the staff all friendly and attentive. While the chef is busy serving all the eight diners, he explains the ingredients and I hope next time he has more time to converse with us on the food, as I want to learn more their specialty in ageing. The bill on the day is $2,728 including three sake servings, and in my opinion is of great value. I look forward to returning in August to try their dinner service.
      (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
        2023-02-24
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        $1370 (午餐)