楽壽司 (已結業)

返工咁辛苦，梗係要對自己好啲啦！我今日就同同事去咗銅鑼灣搵食！我哋都突然好想食壽司，所以就嚟咗呢間餐廳啦！呢間餐廳裝修好靚，樓底好高，枱與枱之間好有空間，好舒服！我叫咗壽司定食！一開始就嚟咗沙律同麵豉湯！啲沙律好新鮮，個湯都好味，唔會太鹹！壽司到啦！嘩，我嘅至愛海膽壽司好大件呀，啲海膽多到好似想跌出嚟咁呀！啲魚生好新鮮，好鮮甜！每一件壽司都食得出係師父嘅精心傑作，魚生同飯配撘埋調味料，好好味呀！另外，仲有一個mini版雜錦魚生飯，好好味！最後，食埋豆腐雪糕，好滿足的一餐！

Kishoku 楽壽司 is an upmarket Japanese restaurant on Yiu Wa Street. Having a delicious dinner in here while sitting at the sushi bar to watching the chefs preparing our meal is a wonderful experience. Once we got out the lift, it was a peaceful and tranquil lobby in Japanese courtyard design. The serenity allowed you to feel relax from the busy lives and to enjoy the night. For dinner, we had the choice of five menus with different sushi and sashimi sets. As we have enjoyed afternoon tea before goi

銅鑼灣呢一間壽司店， 係朋友介紹所以先去試下 ，果然冇介紹錯，呢一間壽司好有水準， 我哋叫咗個九貫壽司套餐， 覺得物有所值。先講佢嘅裝潢，私隱度十分之高，出咗𨋢之後 有一道木門阻隔住，先可以行到入餐廳。 我哋揀咗壽司枱前面嘅位置坐，可以望到師父點樣預備食材。我哋 一開始首先食咗前菜， 同食咗個蒸蛋，蒸蛋有好多雜菌喺裏面 蒸蛋亦都蒸到好滑。每一樣壽司嘅質素都好高 ，師傅做完每一件壽司會將佢放喺枱上面嘅石碟度，直接畀我哋品嚐。 每一件壽司嘅味道都恰到好處，食材新鮮，而且師傅仲會將調味料加咗入壽司再畀我哋，唔會因為自己調味過度，破壞咗味道。最後就係飲味噌湯，味噌湯味濃鮮甜。甜品方面，有豆腐雪糕同紅豆雪糕兩種揀， 我同朋友各自叫咗一款，我品嚐嘅係豆腐雪糕，感覺上雪糕又滑又香濃應該係自家製。不過個人覺得呢一個餐， 可能只適合於比較細食嘅朋友，始終份量唔算大，九件壽司亦都比較細件， 所以男仔或者大食嘅朋友可能就會覺得唔夠飽。

週末咁啱朋友生日,於是請朋友食呢件位於銅鑼灣想試好耐既日本壽司 --- 楽壽司Kishoku. 一上到樓上出電梯已經覺得有驚喜. 餐廳門口日式庭院設計配上自動門慢慢打開,有如柳暗花明又一村.楽壽司以廚師發辦 Omasake作為其中一個主打, 來呢到當然要試試佢地壽司師傅既手藝. 楽壽司中午已經有得order 廚師發辦.並按壽司件數和用料劃分. 而我地今次係試咗9件壽司既套餐.話明廚師發辦, 當然每日款式各有不同. 壽司食材係依照廚師選擇和當日食材新鮮度去編排,再由壽司食材味道由清淡到濃味呈現係食客面前. 我地今日廚師發辦套餐包括:前菜平目魚壽司剝皮魚+魚肝壽司 – 由呢道壽司開始味道已經開始轉濃, 魚味鮮甜配上濃郁既魚肝簡直絕配!沙丁魚壽司赤目魚手卷鬆葉蟹壽司赤貝壽司大toro壓軸既馬糞海膽壽司 – 馬糞海膽分量夠多,而且新鮮鮮甜. 廚師更用唔太鹹既米雪鹽輕輕調味, 更具畫龍點睛之感!最後還有一杯雪糕作結 非常完美的句號

之前見人地話係呢度如果坐到吧檯，就算唔係叫正宗既廚師發辦，就咁叫壽司幾貫都可以比吧檯師傅做到咁樣逐件上😳可惜呢日去到既時候吧檯已經無曬位，一場黎到唯有照坐普通檯，比佢成盤壽司咁樣上啦😭不過即使坐係普通檯，燈光同環境都幾舒適，服務亦都殷勤既▪️ 精選壽司9貫 💲368 (午餐定食)1️⃣ 前菜（7/10）一細碗既蘿蔔絲同腐皮條，兩者都清清地🥕2️⃣ 沙律（7/10）爽脆嘅沙律菜加上咗分量恰當嘅黑醋🥙3️⃣ 茶碗蒸（7.5/10）個蛋好夠熱，入口滑身濃味，而且用料十足，有冬菇、蟹柳、瑤柱、白果，值得一試🥚4️⃣ 精選壽司9貫（7/10）壽司飯比較細小，夾落去時間唔中會鬆散，至於調味方面師傅一律落左豉油同芥末，唔駛額外蘸其他野🤤跟店員既逆時針方向逐一介紹😛(下左起一) 🌟鳥貝：夠爽口彈牙，鮮味唔錯😍(下左起二) 🌟伊佐木魚：入口軟腍，而且表皮應該有好輕微燒過，味道幾香口(下左起三) 火炙左口魚：火炙完後依然欠缺魚油香，加上有筋位，略為失色🤔(下左起四) 🌟馬糞海膽：雖然唔係吧檯既即整即食，但紫菜都無話變淋身，海膽亦新鮮帶甜(上左起五) 赤蝦：鋪上魚籽，蝦頭有殼，蝦身尚算緊實🦐(上左起四) 帶子：入口有頗為清新

即興約朋友晚飯，忽然記起朋友就快生日，就決定食好啲啲！之前嚟呢度食過lunch, 唔錯，於是就決定試埋個晚餐😆！去得壽司舖，當然要坐bar 枱，可以同師傅傾下偈之餘，又可以見住d食材新鮮奉上，確係樂事！今次坐角落位置，舒適！生日嘅壽星朋友有選擇困難🤣，於是就由我決定揀咗中間價錢嘅omakase set 嘞！先係有頭盤三小碟（牛磅絲，磥肉等），之後就有幾款刺身（平靜魚、金目鯛刺身、深海池魚刺身、拖羅剌身-掛住食，唔記得影😆，所以，以熟食八爪魚柔煮片佔咗張相位置🤣）之後就有天婦羅，條魚炸得好香口，全條連骨比我吞晒落肚👍🏼😋！當中紫菜夾雜住少少梅醬，味道清新！終於輪到壽司出場嘞🤤😋白蝦壽司（配12年尋龍魚子）禾稈草燒赤龍, 既鮮甜又有禾稈香味👍🏼👍🏼煙熏鯖魚, 味道配合得剛好，少少嘅蔥花能提升鯖魚味道👍🏼😋拖羅手卷，一貫的美味！師傅見到我同朋友兩個女仔，好細心咁問，會唔會太飽，佢可以調整下飯嘅比例, 讚👍🏼！再奉上右口魚邊壽司，鮮嫰美味😋睇咗咁耐，大家可能覺得好奇怪，無海膽㗎？當然唔會無啦！好嘞！我最喜歡嘅海膽，今晚就以三款唔同造形華麗登場😆😆！ 包括前菜嘅天婦羅帶子紫菜脆卷配海膽醬、刺身-

銅鑼灣放工食好西今日早左收工心情好好所以決定食餐好既黎左zing! 5樓試下佢既壽司🤤點左個九件壽司餐有前菜。湯。雪糕先講下九件壽司係咩先1. 帆立貝2. 平正魚3. 魷魚4. 深海池魚5. 沙甸魚6. 生蠔7. 醬油漬吞拿魚8. 中拖羅9. 海膽平時比較少食到既係平正魚感覺幾特別黎到既話要試下👍🏻👍🏻至於另外比較有驚喜既係帆立貝佢加埋少少柚子同醬油一齊就更加帶出佢既鮮☺☺中拖羅果啲就更加唔洗講啦食壽司如果缺少左佢又點會滿足呢😦入口即溶既油脂感覺真係食極都唔厭😂😂食完九件壽司仲有個抹茶雪糕同埋紅豆雪糕為呢餐畫上完美句號👍🏻

There is many things to eat in causeway bay. Yet our all time Favourite will be sushi. After serval comparison, we have choose kishoku in causeway bah Zing. Environment here is nice with spacious place. Suitable for us to chat and won’t disturb by others. There is also omakase set in dinner time too. First, we order a fried veg which is like tempura It cooks nicely which aren’t being overcooked. It is crispy enough. And I like the wag that they decorate the dishes which has 2 stones next to it.

There are a lot of OMAKASE have gorgeous decoration, but there are very few chef know how to communicate with the guests. The reason why I introduce this one is because of their positive working attitude. Every chef enjoys talking and laughing with the guests.Food:AppetizerBurdock, mixed vegetable salad, steamed eggThe burdock is refreshing, the salad is watery, and the steam egg is smooth and contains gingko, delicious!Kinmedai Aged fish with a richer taste and softer texture, nice!The right ey

平時吃Omakase至少都要四位數字，上星期來到以廚師發辦作賣點的樂壽司，發現lunch hour 時段Omakase抵吃得多呢！Usually Omakase costs at least thousand dollars per head, however I found out that Omakase set lunch is much cheaper at Kishoku.當大門緊閉時氣氛神秘而隱蔽，一踏進去門口就會緩緩趟開。The atmosphere is mysterious when the door is closed, then once you step into the door, it will open slowly.樓底夠高，充滿空間感，天花垂吊水晶燈飾，配上木系裝潢，透著簡約的奢華氣息。The high ceiling looks quite spacious, the chandelier and wooden decoration contribute to the feeling of a simple but luxurious interio

As I was my friend birthday, I have brought him to Kishoku. I have been hearing it from my friend comment that it was really good, finally today I have had chance to try it out. This time I have tried their lunch ‘deluxe sush’ it was a 9 sushi set lunch that included starter, sushi, miso soup and dessert, which I thought $368 was really worthy and I will definitely come back for dinner. For the starter, we have sesame salad, which I found that the salad was really fresh and the size was not too

終於等到假期，當然要豪一下，善待五臟六腑。午市必找有手握壽司套餐的日本料理店，以晚市三至四折左右價錢感受一下環境及食物。今次選了較便宜的精選壽司9貫，加一後人頭約400一位。海草沙津比較簡單的雜菜沙津，菜新鮮鮮甜。手握壽司9貫壽司飯以筷子吃也不見鬆散，入口鬆緊度適中，濕潤程度及味道比例剛好。每件壽司大小剛巧能一口吃下，整個口腔也能感受壽司的香、味、美。無論刺身或壽司飯也同樣高質，不到十分鐘清光了。深海池魚池魚色澤亮麗，口感爽口彈牙柔滑有韌性，魚肉結實越咬魚味越香濃，魚肉甘香而鮮甜。真鯛真鯛屬高尚食用魚，魚肉肉質細膩油脂適中，口感較柔軟富彈性，魚香鮮甜清新。伊佐木伊佐木屬夏季當造魚，身型較小不足一斤，肉質爽口油脂含量中等，滑身而清爽甜美。中拖羅肉質肥美鮮嫩，咬下魚油香散發在嘴間，脂肪分佈平均，入口即化，肉質香嫩柔滑。平政魚平政是較珍貴的食材，約油甘魚一點五倍，魚油份不重，肉質彈牙爽口，越咬越香。火灸左口魚師傅把整件左口魚醃漬再燒至均勻半熟，大量魚油逼出滲在飯中。魚油油脂豐富，香味四溢，油潤魚香惹味。海膽海膽紋理及顆粒分明清晰、肥大肉厚、橘色。質感濃滑而香稠、入口軟滑細緻、甘香濃郁，甜度高

Today, I went to Causeway Bay to have a nice Japanese meal with my husband. This restaurant located in Zing! at Yiu Wa Street, which is quite close to Times Square. The environment in the restaurant is really nice.We ordered sushi set (9 pieces), beside the sushi, the set included a salad and appetizer(cold spinach) which were very fresh!The sushi were not pre-made, the chef made them in front of you using very fresh ingredients!All sushi tasted really good! Their sushi rice tasted much better t

忙左咁耐終於有時間去享受一餐好東西 今日享擇左去銅鑼灣食「樂壽司」呢到既環境好靚好寬闊的位置 門面已經好靚 格調高雅 令到食客食得好舒服👍 師傅會問岩唔岩食 同客人交流😆師傅會將每一件壽司放係隻碟到 我地再用筷子夾去自己隻碟-首先是昆布玉子豆腐和雜錦沙律 豆腐好滑所有壽司舊飯好細 個魚生好大舊鏝魚藻物 啫旺入面有舊鏝魚 下面有啲海藻 酸酸地的第一件壽司: 北海道帶子 帶子好鮮甜而面上放左少少柚子皮 第二件壽司: 間白魚 配上辛辣柚子皮 口感特別無惺味 而有彈性 第三件壽司: 淡老島既島池魚 唔落soy souce已經好有味 口感柔軟第四件壽司: 活赤貝 較為爽口第五件壽司: 金目鯛第六件壽司: 甜蝦 蝦高 有層次第七件壽司: 拖羅 入口即溶 肥瘦油脂剛剛好第八件壽司: 海膽望起來鮮橙黃色 吃起上來好鮮甜 唔會話苦 紫菜亦好脆最後還有一個迷你丼 海膽、三文魚子同(花香味) 呑拿魚蓉 三文魚子好鮮甜 仲要係好肥美既海膽😍套餐還有茶碗蒸同麵豉湯 茶碗蒸既餡料好豐富蛋仲好嫩滑 最後仲有埋甜品 係豆腐同抹茶雪糕🍦環境、食物、服務都無得頂😍😍👍👍

為左慶祝周年紀念，一於去銅鑼灣食廚師發辦作為其中一個主打！今日去到於時代廣場一出地鐵兩分鐘就到既樂壽司一嘗他們的廚師發辦。他們的店面非常之明亮光鮮，仲可以比顧客揀坐Bar枱定Order枱。入到去，坐定係Bar枱送上了熱茶後我們就揀選了是日的壽司廚師發辦套餐，不一會兒前菜就送上了！前菜料理估不到只是前菜已甚有特色，是各種鮮魚刺身的切落的沙律，非常之惹味，非常不錯的一味前菜！壽司八貫到了是日的重點壽司八貫！師傅很有心地精選新鮮直送海產，有心地逐件切逐件去上桌，件件都十分新鮮味美，正正體現出日本人辦事的細心和認真。蓮子鯛配柚子皮香口，伊佐目配岩紫菜漬有特色，間八夠曬大件，松葉蟹肉入面有蟹羔，沖繩銀龍魚味美，還有新鮮的帆立貝，入口即溶的中拖羅，銀鱈配似珍貴的松露，滿滿的馬糞海膽。一個價錢，多重享受。迷你海膽拖羅蓉飯很特別的小型丼飯，刺身一樣咁新鮮，也是很不錯的選擇。味噌汁吃完壽司和手卷後，已非常飽了，但幸好沒錯過一樣出色的味噌汁以及茶碗蒸。雪糕最後來個每人一客的雪榚，為完美的廚師發辦畫上句號！