天鮨日本料理

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TEN ZUSHI

4.5

4.5

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12313

灣仔

$801以上

日本菜壽司/刺身廚師發辦

40

10

1

fatfood

等級2

9

0

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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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😑

(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

2021-10-26

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人均消費

$1000

littlefoodielandhk

等級4

120

0

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]

✨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日熟成)

[醋物] + [燒物］
✨海鼠

✨燒鯔魚白子

[壽司]

✨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

✨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

✨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!!!

✨ 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］

✨ 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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$1000

miuchelin

等級2

25

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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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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!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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PeterChoy

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582

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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. 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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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2023-02-24

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$1370 (午餐)

gotyoueatrice

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如果睇開社交平台或者留意開食物嘅post都知道呢間餐廳名去極高，超級難book，機緣巧合之下，去到呢度食午餐慶祝生日，可能期望越大失望越大座位有點逼夾，但係總體上算舒服的，師傅亦冇太詳細嘅講解，好食係好食嘅，不過如果收得咁嘅價錢，我會預佢師傅同客人會多啲交流，熟成方面亦都處理得唔錯，算係中上之作總括而言，如果呢間餐廳唔需要book，或者冇吹得咁勁，我係覺得可以嘅，但係而家去過嘅預感嘅因素，好似名過於實。

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如果睇開社交平台或者留意開食物嘅post都知道呢間餐廳名去極高，超級難book，機緣巧合之下，去到呢度食午餐慶祝生日，可能期望越大失望越大

座位有點逼夾，但係總體上算舒服的，師傅亦冇太詳細嘅講解，好食係好食嘅，不過如果收得咁嘅價錢，我會預佢師傅同客人會多啲交流，熟成方面亦都處理得唔錯，算係中上之作

總括而言，如果呢間餐廳唔需要book，或者冇吹得咁勁，我係覺得可以嘅，但係而家去過嘅預感嘅因素，好似名過於實。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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evachi

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79

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預約困難店，好友帶我食過lunch ，好多熟成食材，幾好食吖，咁當然就要試埋夜晚。店舖不大，食物料理檯一字排開，侍應要在客人背後伸手收碟添茶，雖然格局所限，整體服務不錯，現場見到客人們都頗有興致，歡樂愉快。一晚品嚐了很多不同菜餚，料理臺後的廚師們會為客人介紹食材和烹調手法。我覺得這裏的餐單優點是種類多，食材新鮮，會花時間心思處理食材。其中有些餐點有新意，例如安康魚肝，上桌時就如一件漂亮西餅，賣相和味道都要讚除咗多款美味壽司，也有備長炭燒和稻草煙燻等手法炮製食材，煮的湯品和炸物也好吃。相片提供一些做參考，就不詳細個別介紹了。那為什麼整體我覺得只是ok呢？這是在性價比而言。如果單論食物，整體是高質素的，也花心思設計餐單，以二千幾蚊一位來說配得上。但如果以整體考慮，店舖裝修、餐具、服務員質素、待客流程等等，就比現時收費相近的日本菜餐廳遜色。整個餐單流程非常緊湊，廚師們會與客人互動，至於回答是否令客人舒服就要看是那位作答，因人而異很主觀。如果只是花費一千幾百，和花費二千元以上，標準當然不一樣。我以個人餐飲經驗作比較，這裏的營運比較在地和商業化，我還是喜歡對客人比較有人情味，不是走流程的服務

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預約困難店，好友帶我食過lunch ，好多熟成食材，幾好食吖，咁當然就要試埋夜晚。

店舖不大，食物料理檯一字排開，侍應要在客人背後伸手收碟添茶，雖然格局所限，整體服務不錯，現場見到客人們都頗有興致，歡樂愉快。

一晚品嚐了很多不同菜餚，料理臺後的廚師們會為客人介紹食材和烹調手法。我覺得這裏的餐單優點是種類多，食材新鮮，會花時間心思處理食材。其中有些餐點有新意，例如安康魚肝，上桌時就如一件漂亮西餅，賣相和味道都要讚

除咗多款美味壽司，也有備長炭燒和稻草煙燻等手法炮製食材，煮的湯品和炸物也好吃。相片提供一些做參考，就不詳細個別介紹了。

那為什麼整體我覺得只是ok呢？這是在性價比而言。如果單論食物，整體是高質素的，也花心思設計餐單，以二千幾蚊一位來說配得上。但如果以整體考慮，店舖裝修、餐具、服務員質素、待客流程等等，就比現時收費相近的日本菜餐廳遜色。整個餐單流程非常緊湊，廚師們會與客人互動，至於回答是否令客人舒服就要看是那位作答，因人而異很主觀。如果只是花費一千幾百，和花費二千元以上，標準當然不一樣。我以個人餐飲經驗作比較，這裏的營運比較在地和商業化，我還是喜歡對客人比較有人情味，不是走流程的服務態度。

餐廳能夠受客人歡迎預約滿滿，一定有他優勝之處，但也不至於只有光環。成功除了出品，還講胸襟和態度。雖然有點可惜，不過下次我還是寧願光顧待客有耐心，令我舒服的店。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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𝑳𝒖𝒏𝒄𝒉 𝑶𝒎𝒂𝒌𝒂𝒔𝒆 $950.【蒸物】▪️松葉蟹膏蟹肉茶碗蒸 👍🏽Rich in the crab meat aroma but not overtaking the steamed egg flavor..【刺身】▪️間八配柚子末（7日熟成）▪️灸燒北海道帆立貝 The quality of scallop was really good, but I think it's a bit overcooked that it lost its raw tender texture. At the same time, the flavor from seaweed was so strong that it stolen the scallop's spotlight..【壽司】▪️福岡縣真鯛 (5日熟成）▪️根室市秋刀魚 (3日熟成）▪️奄美大島醬油漬赤身 (15日熟成）The chef added too much wasabi to my sushi and I could barely ta

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𝑳𝒖𝒏𝒄𝒉 𝑶𝒎𝒂𝒌𝒂𝒔𝒆 $950
.
【蒸物】
▪️松葉蟹膏蟹肉茶碗蒸 👍🏽
Rich in the crab meat aroma but not overtaking the steamed egg flavor.
.
【刺身】
▪️間八配柚子末（7日熟成）
▪️灸燒北海道帆立貝
The quality of scallop was really good, but I think it's a bit overcooked that it lost its raw tender texture. At the same time, the flavor from seaweed was so strong that it stolen the scallop's spotlight.
.
【壽司】
▪️福岡縣真鯛 (5日熟成）
▪️根室市秋刀魚 (3日熟成）
▪️奄美大島醬油漬赤身 (15日熟成）
The chef added too much wasabi to my sushi and I could barely taste the tuna. 🫠
▪️福岡縣魷魚蓋函館赤海膽 👍🏽
▪️鯖魚配白昆布
.
▪️靜岡縣高糖度蕃茄配淡雪鹽 👍🏽
The tomato was more sweet than it looked, and the sweetness was not sugary but being fresh. Good choice of pairing it with the 淡雪鹽, which is the combined product of rice and salt, and the fragrant of rice made this dish like continuing the sushi courses.
.
【燒物】
▪️台灣馬友（1日昆布漬及2日熟成）
Tbh... It was simply the grilled less salty salted fish. 🙈 As a HongKonger, sorry that this dish definitely been sidetracked by my own salted-fish-tasting-experience and feeling this dish was so Cantonese. Would prefer having some other fatty white-meat fish.
.
【壽司】
▪️昆布漬白蝦 👍🏽
The shrimps were not the sweet type which was great that it allows the fragrant from the Kombu-pickling process to be blended well into the sushi.
▪️岩手縣石垣貝
▪️鮭魚子
▪️紫海膽 👍🏽
FRESH. You know fresh purple Uni is always the best.
▪️大拖羅 👍🏽
The Otoro's side has been slight burnt by the Binchou-Tan, which gives the charcoal flavor to the fatty sashimi and acted as a balancing effect.
.
【手卷】
▪️拖羅蓉配漬蘿蔔👍🏽
.
【漬物】
▪️山藥👍🏽 . 牛蒡👍🏽 . 蕎頭 . 子薑
.
【吸物】
▪️海帶清湯
.
【甜品】
▪️黃豆粉配自家製蕨餅
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Overall, all the ingredients were fresh.
.
But were they GOOD?
Most of the characteristics of the fish could not be shown in their dishes, which was quite a pity. Especially as they claimed to has aged several of the meats, which was supposed to take off the moisture and magnify the flavor from the fish, but both me and my friend agreed that they failed to do so.🥺 Even those I gave 👍🏽 were simply being ~7/10, but not feeling like I would crave for more and more. Quite disappointing for a restaurant such famous in the town.
.
Anyway, service was good. The chef was friendly to answer all questions customers have and intoduced their dishes well. Waiters were attentive and polite during the whole meal.
.
Would I RE-VISIT this place?
It's ok to JUST try it ONCE. So... Nope, esp when we can travel in Japan again where has so much more cheaper and better value choices.🙊

松葉蟹膏蟹肉茶碗蒸

間八配柚子末（7日熟成）

灸燒北海道帆立貝

根室市秋刀魚 (3日熟成）

奄美大島醬油漬赤身 (15日熟成）

福岡縣魷魚蓋函館赤海膽

鯖魚配白昆布

靜岡縣高糖度蕃茄配淡雪鹽

岩手縣石垣貝

拖羅蓉配漬蘿蔔

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$1000 (午餐)

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朋友安排飯局下有幸再到《天鮨》，踏入初秋食材也改用了秋天特有魚鮮是日由Kenji 替我們一行十人準備午餐，手藝依舊細膩，食材處理得宜，熟成魚鮮味道十足，午餐食材跟晚餐當然有分別，但午餐仍然誠意十足，也有罕有食材出現。是日最愛秋刀魚及地海膽魷魚。重葉蟹蒸蛋👍🏻北海道帆立貝間八魚刺身（7days) 真鯛（5days)秋刀魚（3days)👍🏻赤身（13days)👍🏻醋青魚地海膽魷魚靜崗縣蕃茄台灣昆布馬友昆布白蝦岩手縣北寄具👍🏻筋子軍艦根室北海道海膽拿魚手卷昆布湯

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朋友安排飯局下有幸再到《天鮨》，踏入初秋食材也改用了秋天特有魚鮮

是日由Kenji 替我們一行十人準備午餐，手藝依舊細膩，食材處理得宜，熟成魚鮮味道十足，午餐食材跟晚餐當然有分別，但午餐仍然誠意十足，也有罕有食材出現。是日最愛秋刀魚及地海膽魷魚。

重葉蟹蒸蛋👍🏻
北海道帆立貝
間八魚刺身（7days)
真鯛（5days)
秋刀魚（3days)👍🏻
赤身（13days)👍🏻
醋青魚
地海膽魷魚
靜崗縣蕃茄
台灣昆布馬友
昆布白蝦
岩手縣北寄具👍🏻
筋子軍艦
根室北海道海膽
拿魚手卷
昆布湯

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2022-10-09

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天鮨Ten Zushi *** *** *** *** *** *** *** ***預約困難店之一，首先好多謝朋友幫手做到野👍🏻👍🏻👍🏻*** *** *** *** *** *** *** ***Dinner Omakase $2280+10%*** *** *** *** *** *** *** ***師傅名唔俾出*** *** *** *** *** *** *** ***刺身類（我諗）•慢煮北海道帆立貝配高湯- 我已經唔記得咗師傅話慢煮幾多分鐘，食材新鮮高質。帆立貝一開三切件，事先係帆立貝度開刀😂，食落去更加掛湯。•自家製鮭魚子（筋子）- 食得出既新鮮Q彈，每一粒都脹卜卜，而且味道方面鹹甜好平衡做得好好，師傅好強調要清走晒啲血絲，否則就會腥臭影響口感。•鱈魚白子 - 最愛之一🥰🥰🥰輕輕醬燒過既白子，外香內滑。師傅將佢一開二，一半配Wasabi一半原味（正常版好似係配彩椒）。師傅建議食咗原味先，另一半配個脆脆紫菜一齊食❤️諗返起都嘴角流眼淚🤤•穴子肝醬多士 - 肝醬細滑完全冇苦味，個面灑咗啲紫蘇花同海苔粉點綴，肝醬帶着甘甜夾埋牛油多士一齊食。好邪惡嘅感覺。*** *** ***

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天鮨Ten Zushi
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預約困難店之一，首先好多謝朋友幫手做到野👍🏻👍🏻👍🏻
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Dinner Omakase $2280+10%
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師傅名唔俾出
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刺身類（我諗）
•慢煮北海道帆立貝配高湯- 我已經唔記得咗師傅話慢煮幾多分鐘，食材新鮮高質。帆立貝一開三切件，事先係帆立貝度開刀😂，食落去更加掛湯。
•自家製鮭魚子（筋子）- 食得出既新鮮Q彈，每一粒都脹卜卜，而且味道方面鹹甜好平衡做得好好，師傅好強調要清走晒啲血絲，否則就會腥臭影響口感。
•鱈魚白子 - 最愛之一🥰🥰🥰輕輕醬燒過既白子，外香內滑。師傅將佢一開二，一半配Wasabi一半原味（正常版好似係配彩椒）。師傅建議食咗原味先，另一半配個脆脆紫菜一齊食❤️諗返起都嘴角流眼淚🤤
•穴子肝醬多士 - 肝醬細滑完全冇苦味，個面灑咗啲紫蘇花同海苔粉點綴，肝醬帶着甘甜夾埋牛油多士一齊食。好邪惡嘅感覺。

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密集咁樣食完四樣嘢😂😂😂稍作休息就迎接鮑魚同埋壽司
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•澳洲黑邊鮑配鮑魚肝醬赤醋飯 - 先食原味再點肝醬，然後剩低嗰醬就拌飯食。好重嘅鮮味同埋咁厚身佢都可以做到唔韌，用牙輕輕咬就可以輕鬆咬開，赤醋飯味中酸得帶甜。。。

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•來自豐後水道（九州大分同四國愛媛中間個海）間八（大條鰤魚）- 經過9日熟成配以醋橘子汁，加上顆粒感重同偏酸嘅白醋飯，就係今晚壽司既序幕。老老實實，本身唔係好鍾意鰤魚，所以無感。

•岩手縣石垣貝 - 師傅話要用手食😂準備將手板伸出去，啪一聲，師傅就會打粒貝一下，因為貝類嘅肌肉神經反應，石垣貝就好似未死咁仲識旭。以上都唔係重點。重點係呢粒石垣貝極鮮甜清爽。配上白醋飯既酸令貝貝甜度更加大大提升。

•Signature魷魚海膽 - 先將魷魚切薄片再𠝹一絲絲，然後好似三文治咁夾住來自禮文島嘅羽立白海膽。魷魚嘅軟糯同埋海膽Creamy鮮甜🤤聽師傅講食埋呢個禮拜就可能冇日本海膽食😂因為捉海膽嘅水域會遷移去到俄羅斯嘅海域入邊。

•三日熟成來北海道根室既秋刀魚 - 配以芝麻白昆布，小小薑蓉係面提鮮辟味，舍利為赤醋。當造時魚，肉味濃，比起平時香滑少少，重點唔腥😂

• 20日熟成來自青森大間既中拖羅（係一個中長期熟成處理）-配赤醋飯，入口軟滑帶啲爽，因為係中拖既關係唔會太膩，甘甜醬香油脂感係口入面擴散。🤤

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食咗一輪壽司，可以稍作休息，又上下啲醋物同間場料理，清清個口😌
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醋物 - 高糖度蕃茄同岳粟米
靜岡縣嘅高糖度蕃茄配薄雪鹽，加上生長喺青森高原地帶既岳粟米。清甜脆嫩🥰比起北海道食嘅白粟米甜度更高。
（因為我唔食蕃茄，所以我係有兩舊粟米😂）

•愛知縣白象拔蚌配肝醬豆腐
- 呢個係值得自己一張相😂上面既象拔蚌爽脆清甜，下面係用蚌肉、肝同水打成香濃軟滑既肝醬豆腐，口感上既落差同味蕾上既衝擊，真心打開新世界嘅大門，兩樣完全唔同嘅嘢，偏偏可以咁和諧咁一齊🥰

煮物 - 鯛魚配舞茸菇，灑上柚皮取其香氣，湯頭帶小小果酸同清甜。

炸蟹肉春卷 - 入秋就係食蟹既好時節，呢個係松葉蟹加毛蟹同薑蔥做既內餡，配蟹膏蟹子醬。因為我唔食蔥，師傅另外整多咗一個蟹肉配紫蘇葉嘅版本俾我🥰佢兩樣放喺我面前，嗰刻係感動左😂佢可以完全唔需要比有蔥版嘅我試😌

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終於仲有最後四件壽司同一件太卷就食完。

•長崎對馬海峽既醋鯖魚又係白昆布😂入面有啲乾瓢（醃葫蘆瓜），爽爽脆脆帶微酸感。無乜特別🙃

•十五日熟成大拖羅來自北海道戶井 - 師傅選用霜降位而非蛇腹就係因為霜降位比較少筋同埋爽脆回甘，熟成後既油脂感更重同更滑嫩。

•利尻海膽 - 甜度雖然不及禮文島既白海膽，但係呢款就creamy取勝🥰🥰🥰海膽新鮮係點都冇得輸🥰

•煮穴子 - 又係長崎對馬海峽
師傅以自家調配既醬汁去烹煮穴子，醬汁味道偏淡，更特出穴子既綿滑。

最後太卷 - 超多餡料：燒穴子+玉子+熟蝦+鮑魚絲+青瓜絲+乾瓢絲

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最後既最後 - 湯同甜品
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貝柱清湯 - 濃縮左滿滿貝殼類既味道，清甜鮮美，記得我走蔥加分😂

北海道共和町產雷電蜜瓜配蕨餅 - 蜜瓜比起平時食既冇咁甜，偏向爽同清甜，對飽到上心口既胃部非常友好。

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後記：
前前後後加21道料理，飽到痴線。但同場有位唔夠飽，師傅即刻整多個手卷俾佢😂
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最後既最後，多謝朋友仔🥰🥰🥰🥰開心開心

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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📍 天鮨日本料理 (灣仔)灣仔船街18號J Senses2樓13號舖👨🏻‍🍳 邦師傅2022年7月訪 (儲儲埋埋好多omakase愛店未post😵‍💫 但我淨係識食如要睇食評請移玉步到各大神ig/fbk🥹)另外最重要多謝dailos carry 🙇🏻‍♀️🙇🏻‍♀️🙇🏻‍♀️儘量記低當晚食左嘅野(相唔係跟以下次序)：1. Hiramasa 肉帶甘甜但微酸2. 愛知縣白象拔配肝醬豆腐加左啲青柚子皮豆腐面嘅紫蘇大致平衡到個味道3. 八爪魚蘿蔔4. 炸物配蛋黃味噌青椒汁5. 汁煮澳洲鮑魚配肝醬6. 熊本和牛牛三角其實我個人唔太喜歡食omakase serve牛同埋呢件對我黎講過太油膩食完有啲滯7. 鹿兒島笛鯛熟成帶奶油香味8. 兵庫縣 iwashi 9. 禮文島赤海膽10. 熟成19日 chutoro 我感受唔到熟成為呢件壽司帶黎咩昇華… 11. 靜岡高糖度蕃茄topped with 淡雪鹽配高知縣白粟米12. 愛知縣內紫貝輕輕拖過水留汁做湯13. 伊勢海老 14. 醋鯖魚15. 蛇腹16. 地膽唔夠甘香🥱17. 穴子配肝醬18. 太卷19.

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📍 天鮨日本料理 (灣仔)
灣仔船街18號J Senses2樓13號舖

👨🏻‍🍳 邦師傅

2022年7月訪 (儲儲埋埋好多omakase愛店未post😵‍💫 但我淨係識食如要睇食評請移玉步到各大神ig/fbk🥹)
另外最重要多謝dailos carry 🙇🏻‍♀️🙇🏻‍♀️🙇🏻‍♀️

儘量記低當晚食左嘅野(相唔係跟以下次序)：

1. Hiramasa 肉帶甘甜但微酸
2. 愛知縣白象拔配肝醬豆腐加左啲青柚子皮豆腐面嘅紫蘇大致平衡到個味道
3. 八爪魚蘿蔔
4. 炸物配蛋黃味噌青椒汁

5. 汁煮澳洲鮑魚配肝醬

6. 熊本和牛牛三角其實我個人唔太喜歡食omakase serve牛同埋呢件對我黎講過太油膩食完有啲滯

7. 鹿兒島笛鯛熟成帶奶油香味
8. 兵庫縣 iwashi
9. 禮文島赤海膽

10. 熟成19日 chutoro 我感受唔到熟成為呢件壽司帶黎咩昇華…

11. 靜岡高糖度蕃茄topped with 淡雪鹽配高知縣白粟米
12. 愛知縣內紫貝輕輕拖過水留汁做湯
13. 伊勢海老

16. 地膽唔夠甘香🥱
17. 穴子配肝醬

18. 太卷
19. 貝柱清湯
20. 甜品

Taste: 👅👅👅
Shari: 🍣🍣
Value for Money: 💰💰1/2
Service: 👍🏻👍🏻👍🏻👍🏻
Will I go again? 冇一件令我覺得要encore嘅壽司, 應該未必會再去🥹
(on a scale of 0-5 emojis)

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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📍Tenzushi 天鮨Thanks to 有心人 in order to give Tenzhushi a try. Being one of the most difficult place to book in HK, with easily over a year’s wait, high expectation is inevitable. The seating is rather packed but service was very attentive. Their iced tea is filled with ice.Food wise, all I can say is it is acceptable. The shari isn’t my cup of tea as I prefer shari with more acidity. I think out of all the pieces of the day, only the 赤魷魚配愛媛地膽 gave me a wow factor and the other pieces were rather a

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📍Tenzushi 天鮨

Thanks to 有心人 in order to give Tenzhushi a try. Being one of the most difficult place to book in HK, with easily over a year’s wait, high expectation is inevitable.

The seating is rather packed but service was very attentive. Their iced tea is filled with ice.

Food wise, all I can say is it is acceptable. The shari isn’t my cup of tea as I prefer shari with more acidity.

I think out of all the pieces of the day, only the 赤魷魚配愛媛地膽 gave me a wow factor and the other pieces were rather average. I liked the chawanmishu. It’s filled with a generous amount of crab meat. The small dot of crab roe was very rich. I liked the grilled fish too. Hot and crispy.

I also wasn’t a fan of their dessert. It was a sweet potato Mochi wrap. I am not a carbs on carbs type of person 😅

That sums up the meal. Nothing extraordinary but nothing much to complain except that it’s shari was not my cup.

Price: HK$1100 pp (lunch)

Revisit: 7/10 (coz shari is not my type)

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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排咗一年終於到我啦。值唔值得排一年我唔知,但係真係好好食。由頭到尾都冇悶場, 有啲菜式仲令我大嚇一驚。有好多種壽司都係經過熟成, 呢個係佢招牌嚟嘅亦都做得好出色。壽司飯酸度同硬度適中, 食落去粒粒分明。最尾仲追加咗淡路島嘅紫海膽, 我想講呢個海膽好有玩味,texture軟到好似牛奶布丁咁樣但係個味帶有微微果香。食食下食到懷疑人生。(但真係好好味😳)呢個價錢, 如果book到位一定要去, book唔到位就睇下有冇機會黐下朋友啦。😆

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排咗一年終於到我啦。值唔值得排一年我唔知,但係真係好好食。由頭到尾都冇悶場, 有啲菜式仲令我大嚇一驚。

有好多種壽司都係經過熟成, 呢個係佢招牌嚟嘅亦都做得好出色。壽司飯酸度同硬度適中, 食落去粒粒分明。

最尾仲追加咗淡路島嘅紫海膽, 我想講呢個海膽好有玩味,texture軟到好似牛奶布丁咁樣但係個味帶有微微果香。食食下食到懷疑人生。(但真係好好味😳)

呢個價錢, 如果book到位一定要去, book唔到位就睇下有冇機會黐下朋友啦。😆

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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天鮨作為香港預約困難店之一，主打熟成嘅Omakase，今次有幸食到，真係要多謝友人讓位俾我，如果唔係唔知要等到幾時。今次由Kenji San主理，亦有幾位副手去協助，見到佢哋合作性好高，好合拍好有默契，每一樣菜式都會詳細介紹，而當晚嘅用餐體驗亦十分好天鮨唔單止食材新鮮，更是用心去做出滿分嘅食物出嚟，完全感受到佢哋對食物嘅熱情。ᴅɪɴɴᴇʀ ᴏᴍᴀᴋᴀsᴇ $2080 + 10%▪️3日熟成平政魚配昆布漬 ▪️愛知縣象拔蚌配肝醬豆腐▪️櫻煮神奈川八爪魚▪️3日熟成皮剝魚配肝醬▪️汁煮澳洲鮑魚配肝醬 ▪️鹽燒台灣馬友魚配釀魚春▪️禾稈草煙薰鰹魚 ▪️靜岡縣高糖蕃茄+高知縣白粟米 ▪️伊世海老配龍蝦膏▪️千葉縣4日熟成地金目鯛 ▪️宮崎縣3日熟成池魚配薑蔥▪️鳥取縣15日熟成赤身▪️魷魚赤海膽▪️備長炭炙熊本和牛23日熟成牛三角▪️穴子配山椒粉 ▪️鳥取15日熟成拖羅▪️地海膽 ▪️太卷🔝3日熟成醋鯖魚配白昆布🔝貝柱清湯🔝宮崎縣密瓜+番薯和菓子🔝師傅會詳細介紹食材🔝第二道菜嘅象拔蚌配肝醬豆腐，象拔蚌好爽口，而最好食嘅竟然係佢下面嚿豆腐，佢係用咗象拔蚌嘅肉同肝醬Blend成嘅豆腐，味道香濃口感嫩滑，Kenji話

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天鮨作為香港預約困難店之一，主打熟成嘅Omakase，今次有幸食到，真係要多謝友人讓位俾我，如果唔係唔知要等到幾時。

今次由Kenji San主理，亦有幾位副手去協助，見到佢哋合作性好高，好合拍好有默契，每一樣菜式都會詳細介紹，而當晚嘅用餐體驗亦十分好

天鮨唔單止食材新鮮，更是用心去做出滿分嘅食物出嚟，完全感受到佢哋對食物嘅熱情。

ᴅɪɴɴᴇʀ ᴏᴍᴀᴋᴀsᴇ $2080 + 10%

▪️3日熟成平政魚配昆布漬
▪️愛知縣象拔蚌配肝醬豆腐
▪️櫻煮神奈川八爪魚
▪️3日熟成皮剝魚配肝醬
▪️汁煮澳洲鮑魚配肝醬
▪️鹽燒台灣馬友魚配釀魚春
▪️禾稈草煙薰鰹魚
▪️靜岡縣高糖蕃茄+高知縣白粟米
▪️伊世海老配龍蝦膏

▪️千葉縣4日熟成地金目鯛
▪️宮崎縣3日熟成池魚配薑蔥
▪️鳥取縣15日熟成赤身
▪️魷魚赤海膽
▪️備長炭炙熊本和牛23日熟成牛三角
▪️穴子配山椒粉
▪️鳥取15日熟成拖羅
▪️地海膽
▪️太卷

🔝3日熟成醋鯖魚配白昆布

🔝貝柱清湯

🔝宮崎縣密瓜+番薯和菓子

🔝師傅會詳細介紹食材

🔝第二道菜嘅象拔蚌配肝醬豆腐，象拔蚌好爽口，而最好食嘅竟然係佢下面嚿豆腐，佢係用咗象拔蚌嘅肉同肝醬Blend成嘅豆腐，味道香濃口感嫩滑，Kenji話呢款菜式試咗好多次先成功㗎。

🔝仲有佢哋嘅Signature魷魚海膽，係將兩片切到好軟糯嘅魷魚中間夾住好Creamy嘅赤海膽😋 真係好好食。

🔝仲有就係結合咗台灣同香港元素嘅鹽燒馬友魚，用咗台灣嘅馬友魚燒至皮脆肉嫩，魚肉超香，另外師傅再將馬友魚嘅魚春釀咗係日本青椒裡面，而個湯系加咗話梅去煮，味道酸酸甜甜好特別。

🔝入口位置係一個好靚嘅打卡位🤩

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2022-07-14

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多謝朋友搞局，帶埋小弟去見識見識壽司方面，師傅準左赤醋飯同白醋飯，配唔同既魚料國際慣例鯖魚卷要付上美女朋友冇碼玉照，但今次加埋小弟野外強制露出右手------------------------------長崎平政愛知白象拔蚌 ⭐⭐⭐⭐⭐真八爪⭐⭐⭐⭐三日熟成皮剥魚肉魚肝青海苔澳洲鮑鮑魚肝醬三年鮑魚膽汁⭐五日熟成鹿兒島笛鯛🍣九日熟成波士頓赤身🍣⭐新子🍣北海道利尻島海膽魷魚🍣⭐⭐27日熟成熊本和牛三角肉🍣靜崗蕃茄四國白粟米鱧魚真丈煮木之芽烤松茸話梅清湯⭐伊勢海老鰻魚⭐⭐⭐⭐⭐胡麻鯖魚卷🍣⭐⭐⭐青森大間中拖羅🍣⭐⭐⭐利尻赤海膽🍣⭐⭐對馬海鰻鰻魚肝醬🍣⭐太卷🍣⭐龍蝦清湯大地魚湯⭐⭐⭐⭐⭐山梨縣白鳳桃茨城縣紅天使蕃薯和果子

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多謝朋友搞局，帶埋小弟去見識見識
壽司方面，師傅準左赤醋飯同白醋飯，配唔同既魚料
國際慣例鯖魚卷要付上美女朋友冇碼玉照，但今次加埋小弟野外強制露出右手
------------------------------
長崎平政
愛知白象拔蚌 ⭐⭐⭐⭐⭐
真八爪⭐⭐⭐⭐

三日熟成皮剥魚肉魚肝青海苔
澳洲鮑鮑魚肝醬三年鮑魚膽汁⭐
五日熟成鹿兒島笛鯛🍣

九日熟成波士頓赤身🍣⭐
新子🍣

北海道利尻島海膽魷魚🍣⭐⭐
27日熟成熊本和牛三角肉🍣
靜崗蕃茄四國白粟米

鱧魚真丈煮木之芽烤松茸話梅清湯⭐
伊勢海老
鰻魚⭐⭐⭐⭐⭐

胡麻鯖魚卷🍣⭐⭐⭐

青森大間中拖羅🍣⭐⭐⭐
利尻赤海膽🍣⭐⭐

對馬海鰻鰻魚肝醬🍣⭐
太卷🍣⭐
龍蝦清湯大地魚湯⭐⭐⭐⭐⭐
山梨縣白鳳桃茨城縣紅天使蕃薯和果子

題外話/補充資料：先講舍利，飯既酸度我覺得算適中，但質地真係偏硬身同有啲稍乾，特別係白醋飯配白身魚既時候，偏硬飯粒和淡麗既魚料咀嚼時間相差太多，變唔到做一件事。而赤醋飯質地比白醋飯稔同濕一啲 (只係一啲啲)，但食重味同重油脂既魚因為油脂比較下多既情況下 (例如先前講厚切既赤身同大拖，係重味同油脂既代表)，令果少少稍乾既質地冇左，比較容易接受。另外覺得既係熟食比壽司同刺身更出色，特別係象拔蚌豆腐，真八爪同埋龍蝦清湯，係打開新世界大門既味道。服務非常唔錯，加茶加酒都好勤力，師傅都唔介意傾囊相授咁分享。會否再去: 如果有人carry係唔介意，但作為要book一年先有位既神店，我覺得佢可以做得更加出色。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$2288 (晚餐)

紫揚晴海

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終於，等了一年，預約了一年，今日終於一嘗天鮨的廬山真面目。從未試過預約一間餐廳等咁耐，所以自己點都有d期望…lunch おまかせ $900 + 10%，有刺身、壽司、燒魚、番茄白玉米、海苔湯、甜點，價錢中上但食物種類算豐富。圖片數目所限未能upload所有食物圖片，整體吃後感如下：1）第一件刺身已經食到有魚鱗！冇錯，係魚鱗！我食過咁多次おまかせ第一次遇到！2）魚類偏多以熟成處理，但口感一般；3）師傅（不開名了）握功一般，有幾件（例如拖羅壽司）偏鬆散；4）環境非常一般，今日天氣炎熱，我坐的位置後面正是餐廳出入口，客人出入，去餐廳外的洗手間都會開餐廳趟門，每次都好似來回桑拿一趟，一股熱氣在我背後湧過…5）正可能係餐廳溫度控制問題，隔離檯有客人投訴有蟲，包括海苔湯內有蟲，我聽到後都唔敢飲落去…6）壽司飯加入赤醋，味道強而不酸，鍾唔鍾意真係好睇不同人口味…再訪意欲：1/5味道：3/5價錢：3/5環境：2/5

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終於，等了一年，預約了一年，今日終於一嘗天鮨的廬山真面目。

從未試過預約一間餐廳等咁耐，所以自己點都有d期望…

lunch おまかせ $900 + 10%，有刺身、壽司、燒魚、番茄白玉米、海苔湯、甜點，價錢中上但食物種類算豐富。

圖片數目所限未能upload所有食物圖片，整體吃後感如下：

1）第一件刺身已經食到有魚鱗！冇錯，係魚鱗！我食過咁多次おまかせ第一次遇到！

2）魚類偏多以熟成處理，但口感一般；

3）師傅（不開名了）握功一般，有幾件（例如拖羅壽司）偏鬆散；

4）環境非常一般，今日天氣炎熱，我坐的位置後面正是餐廳出入口，客人出入，去餐廳外的洗手間都會開餐廳趟門，每次都好似來回桑拿一趟，一股熱氣在我背後湧過…

5）正可能係餐廳溫度控制問題，隔離檯有客人投訴有蟲，包括海苔湯內有蟲，我聽到後都唔敢飲落去…

6）壽司飯加入赤醋，味道強而不酸，鍾唔鍾意真係好睇不同人口味…

再訪意欲：1/5
味道：3/5
價錢：3/5
環境：2/5

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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