志 (已結業)

朋友帶我去食Omakase (廚師發辦)，人生第一次食Omakase咋。可能你仲食得多過我啊~😆個感覺好期待，好準時咁到咗鋪頭係門口等咗一陣~~今次食全13品，菜式如下：碗蒸蛋🥚螢光魷魚🦑油甘魚🐟太刀魚🐟和食鴨胸🦤深海魚壽司🐟赤貝壽司🐚鯛魚壽司🐟富山白蝦壽司🦐吞拿魚頭頂肉壽司🐟鰈魚魚邊壽司 （入口即溶）🐟海膽魚子壽司😋和食炸白子😋吞拿魚魚蓉手卷🍙麵豉湯😄柚子雪巴🍧（甜品）食材方面全部都好新鮮😃，火炙同和食都好好味😋。最有驚喜係鰈魚魚邊壽司，冇諗過係入口即溶😊，唔洗嚼個魚肉。富山白蝦壽司個口感好好又好食☺️。連個吞拿魚魚蓉手卷都好好食呀~~~😋😋😋食到中後段開始覺得飽飽哋~~計埋前菜甜品，就唔止13品喇~食物質素同環境👍🏻👍🏻。 繼續閱讀

有25道食物，聽人講呢間好難訂到位，因為性價比高。25道菜，比一般既omakase多。本來未去之前滿心期待，點知開始食先發現原來會係咁既服務質素。唔似一般既omakase咁會係你面前製作，所有食材都係另一邊處理，係無得到通知既情況下，作詢問後才得知原來其中一位大廚放假，另一位大廚一於話知你！佢要你全程對住空氣食。雖然食物質素唔錯，職員都好盡力咁想解決尷尬既氣氛，但係呢位大廚完全令我對呢餐omakase 減至負分。 繼續閱讀

適逢男朋友生日梗係要搵間高質既OMAKASE黎慶祝一下聽朋友講呢間係有成25品咁多本身好驚佢只係重量不重質但點知好有驚喜 非常抵食🤩餐廳環境唔算好大 但有BAR枱位 同一D四人枱既位咁我地就被安排坐左BAR枱可以望住師傅製作壽司師傅都會問定有無D咩野係唔食既好貼心👍🏼成個set我地食左好多款野 例如有毛蟹 真鯛 鮫鰈魚油甘魚 秋刀魚 鮟鱇鱼肝 白粟米 北海道蠔 池魚赤身 海膽鰆魚鏗魚鯖魚最印象深刻既係有一個細細既燒鰻魚飯 超級好味！個鰻魚皮係燒到脆卜卜 勁香口刺身類最特別係有新鮮八爪魚同埋吸盤口感好特別 我都係第一次食吸盤咁DINNER SET當然唔少得既一定有味噌湯 甜品因為我地今次係慶祝生日所以一早同餐廳講甜品想寫字之後甜品一出黎我地都比餐廳既心思驚豔到係一個手畫既炭治郎 我地無特別REQUEST要畫野但餐廳非常有心 亦到畫得非常之靚絕對唔係HEA下HEA下整體黎講 整個用餐體驗都十分之好性價比都好高 十分推薦大家黎試 繼續閱讀

ʀᴇsᴛᴀᴜʀᴀɴᴛ ʀᴇᴠɪᴇᴡ志 ᴋᴏᴋᴏʀᴏᴢᴀsʜɪ餐廳位於尖沙咀亞士厘道大廈位置並不易找餐廳主打ᴏᴍᴀᴋᴀsᴇ壽司吧檯位置只有6位餐廳提供電話預約ᴘs:需要留信用卡資料登記握りのおまかせᴏᴍᴀᴋᴀsᴇ sᴜsʜɪ sᴇᴛ主打新鮮日本水產師傅每款壽司都會耐心介紹🔸茶碗蒸蛋蒸蛋超滑👍🏻蛋已調味內有冬菇及銀杏 🔸真鯛壽司上面塗上薄薄一層醬油令味道淡雅的真鯛帶出鮮味🔸鮫鰈魚壽司爽口的鮫鰈魚刺身配上五條蔥及三星漬入口蔥的青味配上三星漬的香辣的確不錯🔸間八壽司油甘魚刺身配上柚子胡椒 胡椒辣味配合魚油香👍🏻🔸鰆魚壽司上碟前先用火炙刺身入口魚皮有滿滿焦香味魚肉肥美🔸新鮮北寄貝新鮮爽口北寄貝添上柚子皮入口爽口配上清香味🔸秋刀魚壽司秋刀魚配上蔥蓉入口非常濃郁蔥蓉超香 非常好味🔸赤身壽司刺身用醬油漬醃過入口更濃味🔸拖羅壽司刺身魚肥美入口無筋🔸稻草煙熏鏗魚壽司入口滿滿稻草香味鏗魚半熟🔸三文魚子醬油漬軍艦三文魚子粒粒飽滿爆油香以柚子皮調味帶走油膩感 好味🔸北海道海膽軍艦海膽新鮮綿密入口甘甜 好味🔸爐燒右口魚魚邊壽司店鋪用焗爐將右口魚魚脂迫出油香 有別於用火槍燒表面由外到內都充滿油香 好味總括整餐日本料理由視覺至味覺都令人感到享受師傅除了細心控制用餐進度外店員亦細心勤力添茶的確加分@kokorozashink志(ᴛsɪᴍ sʜᴀ ᴛsᴜɪ)📍 17/ғ ,ɴᴏ. 17-19 ᴀsʜʟᴇʏ ʀᴏᴀᴅ, ᴛsɪᴍ sʜᴀ ᴛsᴜɪ 繼續閱讀

Kokorozashi is located in Ashley Road, TST, atop a commercial building. Owned and managed by Chef David, who uses his name for the restaurant. In fact, Chef David has worked in Yuen Long before, at a local sushi restaurant called God of Sushi.After pushing the red noren at the entrance, there are two sections. Directly at the entrance is the table seats which can accommodate three groups, and further in is the sushi counter good for eight customers. The décor is a bit run-down, with the restaurant started in 2019.I order a sake ($680) to go with the Dinner Omakase Menu ($1,400). Started with Mozuku 水雲, coming from Okinawa and marinated in tosazu. The chef has added some fresh Japanese yam to give a bit of sticky texture to the sea moss, with yuzu shavings to bring freshness.Next is Same-Karei 鮫鰈 Sushi. This flounder has a tough skin like a shark, as a result getting its name. The fatty and soft flesh is good, with the chef adding a bit of the liver paste as condiment on top.The chef then brings the Engawa 縁側, the flesh around the fin of the same-karei, into the kitchen to grill it on charcoal, using the heat to further vitalize the fish oil, with great fragrance and flavours. Having a bit of wasabi to season, this is a good piece especially if you like rich fish oil.Coming next is Buri 鰤 Sushi. The wild yellowtail has a decent fat level, and the appearance of this also signifies the coming of winter, even though here in HK it is still very hot. This one has a good mix of fat and lean flesh, with rich taste of the fish.Then comes Hokkigai 北寄貝 Sushi. The surf clam is very fresh, with the muscle still retracting while the chef hits it before serving. The delicacy of the sea infuses the mouth on the bite, with its natural sweetness and umami memorable.Chef David next cuts out slices of a pinkish fleshed fish, before taking it to the kitchen to grill on the skin. The Sawara 鰆, or Japanese Spanish mackerel, is line-fished, with the skin having crisp texture of nice taste. The flaky texture of the flesh is appealing, with also good fatty level.To pair with the sake, the chef also provided some Deep-Fried Fish Bones from the same-karei. Very crunchy on texture, it is truly a wonderful complementary snack for beer. I am almost tempted to order a glass of beer in addition to go with them.Continuing it is Katsuo 鰹, with the chef smoking the skipjack tuna with hay, and then cutting into slices and serving with a bit of wasabi, deep-fried garlic, and spring onion. The nice aromas of the hay is infused into the flesh, and the garlic has miraculously enhanced the taste to another level.After that it is Tairagai 平貝. After cutting a slice of the large Japanese pen shell, the chef has grilled it on charcoal, and then add some raw shichimi (without toasting) to season. The texture of the flesh is firmer, less sweet than scallop, but has more concentrated umami.Coming next is my favourite in the evening, Sanma 秋刀 Sushi. The seasonal Pacific saury is very fresh, with a shiny silvery sheen on the skin, and good fattiness. Biting in, the wonderful burst of umami is phenomenal and definitely one of the must-try when available.The chef has prepared the Sanma in two ways, and the second serving is grilled together with the skin, with a crisp texture, and the liver paste to add a slight bitter taste. I think while the heated fish oil has enhanced the flavours, the umami taste has in fact been subdued. Still good though.Then it is Watari-Gani 渡蟹. The chef has marinated the raw swimming crab for a day, with a homemade marinade of soy sauce, mirin, and garlic. Instead of the stronger Shaoxing wine in another restaurant I have tried before, here it is milder, with richer shoyu flavours. The crab meat is sweet, while the crab butter is delicious umami. Some people might worry as it is raw crab, but here I can tell they do this with utmost care on food safety so I feel comfortable eating them.Next it is the Fish Collar of the buri, with the chef grilling it together with a homemade sauce of soy sauce and mirin. The umami and savoury taste is nice, with the bit of yuzu juice to give some acidity, and the mashed daikon to balance, a nice transition dish.The Ankimo 鮟肝 has a creamy, melting-in-the-mouth texture, with the marinade fully absorbed into the monkfish liver, bringing forth the umami and delicious taste. With wasabi to season, it might not look as refined in how it is cut and presented, but on the taste it is another of my favourites.To cleanse the palate, we are served the Daikon 大根, braised in miso. The sweet taste of the radish, with some sesame and shredded shiso leaves as condiments, has harmoniously integrated with the savoury of the miso. A neat way for a transition to the next course.The Chawanmushi 茶碗蒸 has hamaguri, with the Asian hard clam meaty with umami, and the chef tells us that there is no seasoning added in the egg custard, purely using the jus from the clam to add to the flavours. The egg is a bit too watery but taste is good. A delightful dish.Next is Chu-Toro 中とろ Sushi. The medium fatty tuna has been aged to break down the amino acid, making the flesh tender and even more flavourful. The chef has also cut the on the flesh to break down the tendon further to make it less chewy.Continuing with maguro, next is the Akami 赤身 Sushi, and I do not see the chef putting them in the soy sauce to marinate briefly, instead serving it as is. The lean tuna has good umami but I believe it can be further enhanced by marinating in shoyu.Then comes Threadfin 馬友, caught in local waters. Grilled perfectly with a beautiful golden-brown sheen on the skin, the fish has a rich flavour, sweet in taste and adding a bit of lime juice to freshen up helps to balance the rich fish oil. This is another of our favourites in the evening.The Saba 鯖 Roll, apart from the mackerel and shari, inside there are some shredded ginger, shiso leaves to add to the flavours, with another piece of white kombu on top to increase umami. Putting all these in a nori sheet it is a delicious and filling, to ensure we feel full and contented.As part of the special offering, we have the uni sushi upgraded to a Uni 海胆 Don. After putting some shari in the bowl, the chef has added a generous amount of sea urchin. While the sea urchins are of different colour so not exactly the high-end ones, the taste is good.Next is Sujiko 筋子 Sushi. Instead of marinated salmon roes, the chef has opted to use the original taste version. Without the shoyu there is a lack of savoury taste, however the flavours of the roes can be much better appreciated, and there is no oversaltiness issue as in a lot of ikura.Then it is Shirako 白子, the cod milt has been grilled with shoyu and then put on top of some lemon slices to lightly give a bit of citrus notes to balance the fishy taste. The soy sauce has imparted savoury flavours to the cod milt, which is creamy and soft.The last piece of sushi is Anago 穴子. The conger eel is the least of my favourite in the whole meal, a bit too tough and not hot in temperature, as if it has been prepared and left for a good while before making the sushi. A pity not able to finish the meal on a high note.For the fruit instead of just serving fresh fruit, the chef has creatively made a tempura using Persimmon 柿. The thin batter on the surface has coated the sweet and crunchy persimmon slices, and even though I generally is not a big fan of this fruit, I enjoy it very much.The Miso Soup 味噌汁 helps to warm our stomach while we wait for the serving of the final dishes.Next is Tamago 玉子 but the chef has made this in the style of bread pudding. With a soft interior, he has dusted it with some icing sugar and added maple syrup, with a great texture and nice sweetness, not excessive, and the flavours of the egg still dominant and apparent. Very good.The final serving is Apple Sorbet. With the refreshing sorbet cleansing the palate and completing a nice meal for us.Service is good, with Chef David friendly and having good conversation with us throughout. There is a special discount and if customer is able to present evidence on travel there is a 30% discount, so our bill on the night is only $2,904. Very good value for money. 繼續閱讀