海 (已結業)

上個禮拜同老公喺到度過咗一個好開心嘅生日晚餐。雖然唔算平 (但講真啦，好嘅壽司應該都唔會平啦)，但係呢度嘅質素、氣氛同地點都好正，所以一分錢一分貨啦。Manager好friendly又迅速，同我哋講解清酒應該搭邊款壽司，因為個日本大廚好害羞嘅。午餐嘅menu都好吸引，好想嚟試下啦。

路過荷李活道看到呢個門面，之後打電話俾佢，佢話要預約先有位，又話要做預授權先付款仲有的確認，去到呢步我都覺得好正常，ok流程做完，就等到時間去試下咯，因為沒去過，所以定了午餐。 去到午餐個日，中午12:30一個人都冇，心底感覺不妙。個日本佬40唔到個年紀可能係傷風緊，從我一進門就在抽鼻🥶。個餐廳經理係香港人，但係全程除去問我飲茶定飲酒之後就未出現過了🤷🏿‍♂️。午餐set選了988，竟然還有1480⋯（真係好慶幸未有嗌個個😅） 988個set，9貫sushi同埋前菜一道魷魚仔，一個miso汁，兩小粒綠茶朱古力。個經理開頭落完單之後就不知去向，也不在旁邊講是哪幾種魚的sushi，最後收錢仲要加一。真係唔知係咪個個「最偉大嘅地方」的人過來開店呃錢。魚也沒有稀少品種，也沒有稀少部位，仲有一貫sushi黏著跟頭髮，完全冇驚喜就只是坑⋯真係伏中之伏，萬望各位Omakase同好注意避坑，真係要多加小心。 全程只得我一個人食，中午一個人都冇，真係踩坑。最後買單，唔知呢個經理搞去邊，仲要個日本佬去後廚叫人仲要等好

 嚟到先發現原來日本老師傅Kimijima-San已經返番日本😂 餐廳仍走最傳統 #omakase 嘅路線 整體嚟講味道唔錯 但冇太大驚喜 個人認為午餐呢個價錢性價比唔算特別高😛

We finally came back to Umi after almost one year (we had tried to book a few times already but failed due to restrictions or our own scheduling) and we found that it was still a lovely experience with the new Chef Harada. While he was definitely not as talkative as the previous Chef we found that new chef exuded a gentle zen-like humbleness and a genuine hospitality. It was a delight to eat each piece of sushi nigiri and was pleasantly surprised to taste the different quirks of each piece. We e

The omakase dinner at UMI on Hollywood Road is the worst omakase experience I ever had for the following reasons : 1. we made the reservation one month in advance but couldn’t get the spot we wanted. The male staff told us that they were only able to confirm reservation the day before, hence couldn’t give us the seats. It however turned out they were only reserving the better spot for a bigger group. 2. They have different menus for dinner, but the staff couldn’t explain the differences properly

(๑˃̵ᴗ˂̵) ☆ UMI on Hollywood Road☆ #上環🔥正宗江戶前Omakase午餐體驗🔥✨上環荷李活道上嘅海🌊✨ 今次要介紹嘅係日本百年老店傳人主理嘅江戶前Omakase店🇯🇵🏯適逢 @diningcity_hong_kong 做緊特價，小編好幸運咁預約到最後一星期嘅午餐位置🫶🏻 雖然而家嘅價錢已經唔同左，但係食物質素都值得大家參考❣️▿▿▿▿▿▿▿▿▿▿▿▿▿▿▿▿▿▿▿▿▿▿▿▿▿▿ ⋖ Comments ⋗ ➺ TA-KE 竹 $640 哩個Menu包左一個前菜🥗八件手握壽司🍣一個卷物，一碗麵豉湯，同埋一個甜品🍫當日嘅前菜係一個醬油漬沙律，醃製過嘅牛蒡加埋紫蘇葉洋蔥同埋木魚絲，食落去都幾清新幾特別🤍壽司嘅選擇就係由師傅根據當日新鮮嘅海鮮去決定🐟 小編當日食到嘅全部都係魚～ 冇貝殼類🐚 整體非常之新鮮，飯量唔會太大，食晒全個course都唔會覺得太飽🥹較為特別嘅係大頭蝦壽司🍣🦐 師傅將蝦頭入邊嘅膏即場喺你面前調味同埋炙燒🔥 另外仲有一個深海池魚壽司～ 師傅用咗醬油醃製同埋煙燻，煙燻嘅木香味加埋唔太油膩嘅池魚🫶🏻 食落去幾清新幾有特色🔥 出乎意料地好食嘅係當日嘅赤身♥️

gotta always take advantage of restaurant week for the best foodie deals; so stoked that I got to visit here before we say farewell to chef Kimijima-san and say hello to chef Harada-san, so one last noms and one big hoorah to the ultimate taste of umi!we all know I have the biggest soft spot for this cuisine and this was d e l i c i o u s, actually very simple but simplicity is key by respecting the true flavours of each fish. Couldn’t help but get the additional uni and the seared smokey nigiri

喺個人重未有得飛之前，唯有得閑食吓家鄉嘢止吓喝😎今次去咗食Omakase Lunch, 雖然而家愈嚟愈多地方食Omakase，但「海」確實係又傳統又有質素嘅少數，「海」雖然只有10個位，但係樓底超高，所以仍然坐得好舒服，當日可能係平日加上我哋食1:45嗰塲，全場得我哋兩個，入到去日本老師傅已經好有禮貌咁同我哋打招呼跟住講咗一大堆日文（可能見我隔籬嗰個成個日本妹咁😂），當然後來知我哋唔識日文，就同我哋講英文同簡單嘅中文👍🏻因為得我哋兩個，老師傅全程喺我哋面前好有心機慢慢整慢慢講，而師傅整完每一件唔會用碟上，係直接放喺前面嘅枱面（呢個就係傳統啦），所以每個人額外都會有一張放得靚靚嘅濕紙巾，俾有需要嘅時候可以自己清潔一下佢嘅魚生非常新鮮，八件壽司由淡到濃味咁出，再加上師傅特別每一種都會配上一啲好簡單嘅調味或者汁料，令到更加突出到每種魚生嘅鮮味，之後仲有一個手卷，當日係「海膽」，真係唔係講笑，海膽係多個飯，由外層紫菜咬落去淡淡都係鮮甜嘅「海膽」，真係超滿足，到最後有抹茶朱古力收尾，真係好圓滿🥰

This sushi restaurant is on Hollywood Road, near Man Mo Temple, where the former Bibo is located. It brought back some memories as Bibo had one of the most creative and art-centric décors in all the restaurants I visited in HK. But today I come here to experience something much more traditional.  The entrance has a small plaque showing the restaurant’s name and if not paying attention one can easily walk by without noticing. Going in the waitress and chefs greeted us, and it is the long sushi ta

這次是和同事慶祝生日的午餐。餐廳面積唔算大，大概可以容納十人左右。一入去到，感覺非常日式，但座位屬於渦入的設計，雖然伸對腳入去坐，對於身型比較大份的同事則有點辛苦和不便。安座後，師傅就開始為我們上菜。師傅是正宗日本人!個人而言, 食得omakase 都會期望同師傅有多d 交流, 但日本師傅只能以廣東話讀出食物的名, 更別說是介紹食物了!其次, 食物的種類都比較普通, 但味道尚算合理, 最後的海膽卷更是啖啖海膽! 但除此之外, 實在沒有什麼驚喜!這個價錢提供這樣的質素, 再加上現時omakase餐廳林立, 恐怕不會再來這一間了。

Though more and more omakase restaurants open in town, many are just mediocre but I’m glad this place is an exception. We came here for dinner on a friend’s birthday. Their omakase dinner is at $1888/person including 3 starters, 11 nigiris, maki, soup and dessert. Only down thing is that I wish they serve more sashimi. But overall the quality was good and decent which is more important..Starters:🥂Hotaru Ika 螢光魷魚🥂Iwate Oyster 岩手縣生蠔🥂Steamed Abalone with liver sauce and wasabi.Nigiris:🥂Karei 左口魚 Fo

This restaurant has been on my wishlist for a while, and my girlfriend had decided to book this restaurant for my birthday celebration.After knowing we'll be visiting, I immediately checked out the reviews, and saw the point about ensuring to arrive at exactly the booked time. Arriving too late will (understandably and very rightly so) be given an attitude by the staffs, but knowing that arriving too early (10 mins + before booking time) will also cause you to receive the same treatment, was a b

CNY Omakase Experience ✨Lunch – $988+10%。前菜。壽司十貫。卷物。味增湯。抹茶set 生朱古力好難得年初一、二有開門不過lunch就俾平時貴咗少少環境好舒服，入口就一向難揾～服務唔錯好殷勤，好快手我哋食第二輪1:45，無其他人所以變包場食物質數有保證，材料好新鮮份量唔算大，但個人覺得剛剛好男仔如果覺得唔夠飽手卷部分可以叫師傅俾多少少飯整體嚟講當日魚類款式唔算多一半以上都係以吞拿魚為主其他有金目鯛、帆立貝、海鰻、牡丹蝦等等但大、中拖羅真係特別好食油份滿分，入口即溶！閒談間得知老師傅可能就快退休返日本食到日本傳統手法嘅機會買少見少有機會考慮再幫襯一次！

一年一度平安夜，朋友早早預訂左omakase 帶我去食。聽佢講呢度好難book，而且要俾full deposit 架！入到去店鋪唔係好大，但俾人簡潔乾淨既感覺，位置只有10個Bar 枱位。聖誕特別套餐有$1888同$2488兩款，我地食既係$2488 set🤶🎅 我地食既set 由餐飯老闆君島先生為我地製作😊😊😊一片期待中，師傅就開始整啦！👏🏻 樣樣都好好好好食，以下我會重點寫下我覺得特別好味既😋😋😋😋🔸Truffle Rice (トリュフライス)▪️第一道菜就用白松露打開我地既味蕾❤️佢之後嘅菜式極之期待🔸Seared Kinki (きんきの炙り)🔸Japanese Oyster with Caviar and Japanese Lobster (日本牡蠣と伊勢海老)▪️隻蠔好大隻，龍蝦刺身極之新鮮👍🏻👍🏻🔸Three Kinds of Sea Urchin (雲丹3種盛り合わせ) ▪️呢個係其中一道兩個set 有分別既菜式，我只能話絕對值得比！3款海膽先食中間點鹽既，哇一擺落口，海膽嘅鮮甜係口中散發開嚟，海鹽增添左佢嘅甜味❤️❤️另外兩款海膽都好好味！🔸Steamed Abalone (鮑)▪️

Came here a few months after our first visit and our meal was as sublime as ever. We sat in front of Araki-san this time and he was extremely thoughtful and amusing, adding to our great experience. The seasonal starters were very unique and seasonal including the monkfish liver, which is one of our favourites. Each piece of nigiri was also delicately seasoned, sliced so that the texture was just right, with each piece of sushi being perfectly balanced and the succession of flavours complementing