瑞兆

營業中

休息中

Zuicho

4.5

4.5

16 食評

味道

環境

服務

衛生

抵食

|

8315

上環

$801以上

日本菜廚師發辦

12

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or#Tm65664491

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食物及招呼都完美、無懈可擊！前菜係鮎魚一夜干，鮎魚能吃到炭火的薰香加上調味適宜的水果蕃茄汁，真係回味無窮，其他令人激賞的還有炸牛，鰹魚刺身，魚子醬押壽司，馬糞海膽鮪手卷及一試難忘的毛蟹豆乳湯

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食物及招呼都完美、無懈可擊！前菜係鮎魚一夜干，鮎魚能吃到炭火的薰香加上調味適宜的水果蕃茄汁，真係回味無窮，其他令人激賞的還有炸牛，鰹魚刺身，魚子醬押壽司，馬糞海膽鮪手卷及一試難忘的毛蟹豆乳湯

(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

2024-08-07

用餐途徑

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用餐時段

午餐

慶祝紀念

生日

hehehehahaha

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慶祝生日的一餐🎂「割烹かっぽう」以開放式廚房及Bar台為主的Omakase 岩哂唔係好食壽司/刺身既朋友~瑞兆廚師發辦套餐丨2500• 前菜 ‘平貝桜海老‘酸酸的柚子凍配上大大粒平貝作開胃菜• 掦物 ‘薩摩牛𥚃脊肉’ ❤️‍🔥一層薄薄的金黃外皮襯托嫩厚肉質入口即溶• 椀物 ‘鮑魚素麵’ ❤️‍🔥限定菜式🌟 看似普通的素麵下滿滿的鮑魚膏厚厚的湯底香濃而不膩• 刺身 ‘鳥貝’• 一品 ‘太刀魚棒’兩款魚類都經師傅稍為烹調完全不會吃到比較生冷的料理調味也不重享受魚質原有的鮮味• 鍋物 ‘鮎魚女山菜’限定菜式🌟 平時會是牛肉鍋物今次比較特別主角是1日本高級魚類アイナメ的鍋物肉質嫩滑一點都不腥 (雖然呢款魚原本的樣子很奇怪🤭)• 清新小吃 ‘雜果乳酪清酒’ ❤️‍🔥中場休息非常順滑易入口的小點心奶香味昇華清酒原有的苦澀味• 壽司 ‘雲丹本鮪’ 海膽鮪魚蓉的配搭• 食事 ‘螢光魷魚’ ❤️‍🔥滿滿的小魷魚普通及茶漬兩種吃法都可以茶漬的湯底更是師傅精心調製唔夠飽仲可以添飯！• ⁠番外食事 ‘咖哩牛肉’ ❤️‍🔥事關當日之後的兩日是店舖久違的休息日開心的師傅免費加送咖哩牛

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慶祝生日的一餐🎂

「割烹かっぽう」以開放式廚房及Bar台為主的Omakase 岩哂唔係好食壽司/刺身既朋友~

瑞兆廚師發辦套餐丨2500

• 前菜 ‘平貝桜海老‘
酸酸的柚子凍配上大大粒平貝作開胃菜

• 掦物 ‘薩摩牛𥚃脊肉’ ❤️‍🔥
一層薄薄的金黃外皮襯托嫩厚肉質入口即溶

• 椀物 ‘鮑魚素麵’ ❤️‍🔥
限定菜式🌟 看似普通的素麵下滿滿的鮑魚膏厚厚的湯底香濃而不膩

• 刺身 ‘鳥貝’
• 一品 ‘太刀魚棒’
兩款魚類都經師傅稍為烹調完全不會吃到比較生冷的料理調味也不重享受魚質原有的鮮味

• 鍋物 ‘鮎魚女山菜’
限定菜式🌟 平時會是牛肉鍋物今次比較特別主角是1日本高級魚類アイナメ的鍋物肉質嫩滑一點都不腥 (雖然呢款魚原本的樣子很奇怪🤭)

• 清新小吃 ‘雜果乳酪清酒’ ❤️‍🔥
中場休息非常順滑易入口的小點心奶香味昇華清酒原有的苦澀味

• 壽司 ‘雲丹本鮪’
海膽鮪魚蓉的配搭

• 食事 ‘螢光魷魚’ ❤️‍🔥
滿滿的小魷魚普通及茶漬兩種吃法都可以茶漬的湯底更是師傅精心調製唔夠飽仲可以添飯！

• ⁠番外食事 ‘咖哩牛肉’ ❤️‍🔥
事關當日之後的兩日是店舖久違的休息日開心的師傅免費加送咖哩牛肉料理拌生雞蛋作結尾👏🏻

• 甜品 ‘雪糕麻糬夾餅’ ❤️‍🔥
普通的廚師發辦可能只有雪糕或蕨餅但呢到有師傅親自搓的麻糬！再加上雪糕的夾餅太好食了🥹

如果飲清酒既朋友仲可以揀自己鐘意既清酒杯~

環境丨上環地鐵5分鐘距離不難找但店舖不大經典日式淺木為主 bar枱可坐到8位如有需要更可以提供priavte room

服務丨服務一級棒！多數師傳都是日本人未免溝通上會有些障礙幸運地店員先生完全彌補當中尷尬不但細心介紹每一道菜還有趣地提供背後一些知識就算閒聊都完全無問題更會適當時機退場當日是慶祝生日除左有精美的生日驚喜更會提供即影即有服務最重要係識影相！有高炒瘦面有影到要影的 very good👍🏻 但唔記得問佢叫咩名不過都感謝師傅及店員先生提供一個很好的體驗🫶🏻

(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

2024-05-04

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人均消費

$3000 (午餐)

推介美食

大衛蘇

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米芝蓮一星的日本割烹餐廳，早幾年這店鋪是另一家米芝蓮三星鮨店 - 志魂，所以內裏裝修還是比較熟悉，而同一店舖已經出了4粒星，証明這店風水應該很不錯！在香港有水準的割烹不多，但這家水平相當高！感覺香港人還是比較喜歡吃壽司，但其實割烹也是高級日本料理，無論是海鮮肉類還是蔬菜，他們每天都為客人準備來自日本最新鮮最美味的食材烹制，簡單來說就是席前欣賞師傅的刀工和烹調技巧。我個人比較喜歡魚子醬金槍魚押壽司、蕯摩和牛壽喜燒、鮑魚伴鮑魚肝醬和最後的蒲燒鰻魚炊飯。特別是招牌菜薩摩和牛壽喜燒，和牛部位雪花均勻，入口即溶，配上他們的慢煮蛋黃，一試難忘！主廚鈴木師傅每一道菜也很認真在處理，也會用心介紹每一道的特色，真的是非常棒的用餐體驗！鈴木師傅水平很高也長得帥，米芝蓮一星果然實至名歸，極力推介！Thank you Suzuki San! 🙏🏻

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米芝蓮一星的日本割烹餐廳，早幾年這店鋪是另一家米芝蓮三星鮨店 - 志魂，所以內裏裝修還是比較熟悉，而同一店舖已經出了4粒星，証明這店風水應該很不錯！

在香港有水準的割烹不多，但這家水平相當高！感覺香港人還是比較喜歡吃壽司，但其實割烹也是高級日本料理，無論是海鮮肉類還是蔬菜，他們每天都為客人準備來自日本最新鮮最美味的食材烹制，簡單來說就是席前欣賞師傅的刀工和烹調技巧。

我個人比較喜歡魚子醬金槍魚押壽司、蕯摩和牛壽喜燒、鮑魚伴鮑魚肝醬和最後的蒲燒鰻魚炊飯。特別是招牌菜薩摩和牛壽喜燒，和牛部位雪花均勻，入口即溶，配上他們的慢煮蛋黃，一試難忘！

主廚鈴木師傅每一道菜也很認真在處理，也會用心介紹每一道的特色，真的是非常棒的用餐體驗！鈴木師傅水平很高也長得帥，米芝蓮一星果然實至名歸，極力推介！Thank you Suzuki San! 🙏🏻

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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hk_foodielibrary

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📍ZuichoOne Michelin Star Restaurant 🌟Zuicho offers a refined kappo cuisine with the best ingredients from Japan. Course after course, it gets better and better. A lot of the last steps of the dishes are prepared in front of you so you get to see the chef in action as well. The abalone starter was a clean start. Seasoning was simple but you get to enjoy the taste of the well cooked abalone. Then came the fried Satsuma wagyu tenderloin. The picture speaks for itself. A thin layer of putter crisp w

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📍Zuicho

One Michelin Star Restaurant 🌟

Zuicho offers a refined kappo cuisine with the best ingredients from Japan. Course after course, it gets better and better. A lot of the last steps of the dishes are prepared in front of you so you get to see the chef in action as well.

The abalone starter was a clean start. Seasoning was simple but you get to enjoy the taste of the well cooked abalone.

Then came the fried Satsuma wagyu tenderloin. The picture speaks for itself. A thin layer of putter crisp with a melt in your mouth wagyu, so good.

Enjoyed the sea urchin somen. You can really taste the sweetness of the uni. Somen texture was on point.

The amberjack and kinki shashimi were fresh with the skin slightly grilled. For the caviar sushi, it’s not necessary to add on.

I love their Golden-eye snapper & soymilk hotpot. Heart warming and delicious. The sprinkle of grounded sesame elevated the whole dish.

You just can’t go wrong with fresh Uni and tuna handroll.

The slow cooked egg yolk with a piece of satsuma wagyu is the best shabu shabu representative. Love that they gave us a small spoon of rice so that nothing goes to waste.

The horsehair crab and egg roll was rather bland following such a heavy tasting meat dish.

We had the salmon Takikomi rice served two ways. I m such a carbs person that rice is a must.

Last but not least, the freshly made Mochi with sesame ice cream. A iconic combination but done so well.

Service was so great. Definitely deserve the one star.

Price: HK$3200 pp (lunch)

Revisit: 10/10

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Harriet Hunter

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560

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Kappo Dinner. One menu- 11 courses for HK$2,500. Counter seating 8; private room seating 6.Came here when it first opened, before their One Michelin ⭐️, and when they were doing one seating only. Now it’s either 6pm or 8:30pm.Chef Fumio Suzuki looked the same energetic self, and noted that he hadn’t been home to Japan since Covid. By the glass selection ok. Went for a glass of burgundy white. Here’s what we had.Appetizer- Horsehair crab with ginkgo and persimmon. Creative balance of flavors.Sats

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Kappo Dinner. One menu- 11 courses for HK$2,500. Counter seating 8; private room seating 6.
Came here when it first opened, before their One Michelin ⭐️, and when they were doing one seating only. Now it’s either 6pm or 8:30pm.
Chef Fumio Suzuki looked the same energetic self, and noted that he hadn’t been home to Japan since Covid.
By the glass selection ok. Went for a glass of burgundy white.
Here’s what we had.
Appetizer- Horsehair crab with ginkgo and
persimmon. Creative balance of flavors.

Satsuma A5 Wagyu tenderloin-
slow cooked then deep fried. On the side: shiso salt and wasabi. Didn’t taste fatty at all, as no excess fat was left after the slow cooking.

Abalone with noodles in soy milk soup. Liver sauce at the bottom. Again, awesome balance of flavors.

Soup with pike eel (hamo) and matsutake (which is now in season), with a hint of lime. Hamo was tempura-ed. We were watching the chef earlier slice the hamo- its fine bones made snapping sounds as he was cutting along.

Sashimi: garoupa + snapper topped with finger lime (tasted like pomelo).

Cold dish: grilled sweetfish (ayu) with roe topped with shiso leaf and plum paste. Reminded us of Kyoto so much!

Tuna and French caviar on rice, with 4 pieces of crunchy seaweed on the side (additional item $350).

Hotpot: 2 slices of Satsuma wagyu + brisket and Okinawa egg yolk, slow-cooked with sukiyaki sauce. Egg yolk tasted amazing, like crab paste.

Sea urchin & tuna hand roll (not pictured).
Grilled eel & egg roll cooked with 鰹魚 dashi. Eel was very crispy.

Takikomi rice with "Black throat" sea perch (赤鯥) and ikura. First round as is, with pickles. Second round with soup. Loved the fish- very fresh and sweet. One of the best 釜飯 I have tried.

Dessert: wafer sandwich with seasame ice-cream and peach. Pleasantly surprised with the layer of freshly made mochi in between- making this one stand out from all the other IceCream sandwiches we’ve tried.

In summary: chef did an impressive all-rounded presentation with seasonal ingredients and different cooking methods. Well deserved ⭐️.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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jacquelinewong0205

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減肥嘅朋友仔想食日本野又唔想食壽司就一定要試下呢間瑞兆細細間鋪，但食物超精緻而且好好食😝👍🏼難怪攞左米芝連1星。不過留意返食物份量可能比較少，男士可能未必夠飽😂有唔食嘅野記得預先同餐廳講，否則臨時未必轉到食材。

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減肥嘅朋友仔想食日本野又唔想食壽司就一定要試下呢間瑞兆

細細間鋪，但食物超精緻而且好好食😝👍🏼難怪攞左米芝連1星。不過留意返食物份量可能比較少，男士可能未必夠飽😂有唔食嘅野記得預先同餐廳講，否則臨時未必轉到食材。

(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

2022-05-17

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晚餐

Main410

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好耐無試過咁期待一餐飯局，真係由知道有得食呢間有預約困難症米芝連一星omakase嘅一刻，倒數左一星期。仲要特登lunch 做gym 去迎接13道美食😋老闆好有眼光，係餐廳未攞到星星前已是常客，所以有幸今晚可以包左8個壽司吧枱座😌 食呢餐飯除咗係享受一流食物外，開心位係有幽默經理哥哥介紹食物,大廚即席表演，用好靚嘅餐具，同埋有識煮野食嘅達人一齊玩估食材，令成個experience is more than just a normal dinner 😇同之前食嘅omakase 不同係主打割烹(Kappo)，除左有生食，大部份菜式嘅賣點係廚師嘅烹飪技術🧑🏻‍🍳簡直係一場藝術🎨同美食融合嘅表演！꧁☬小編食左咩☬꧂前菜✅冷茶碗伴玉米🌽蓉配車海老- 北海道出產嘅鮮甜玉米充分融入每一啖中🥰茶碗上嘅車海老（即竹節蝦🦐）肉厚質爽甜，，好豐富嘅口感炸物✅薩摩和牛腰脊- 即Sirloin。油脂分布均勻。好厲害嘅達人仲食到吉列牛上隱藏食材～芥末！(有人仲講出係英國粉狀芥末！）平時5食山葵嘅我，好欣賞新鮮山葵帶有小小甜嘅清新味道，5似平時咁嗆鼻，同食材平衡得很好👍🏻碗物⭕️鱧魚半田素麵-新鮮炸起嘅鱧魚金黃鬆脆

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好耐無試過咁期待一餐飯局，真係由知道有得食呢間有預約困難症米芝連一星omakase嘅一刻，倒數左一星期。仲要特登lunch 做gym 去迎接13道美食😋

老闆好有眼光，係餐廳未攞到星星前已是常客，所以有幸今晚可以包左8個壽司吧枱座😌 食呢餐飯除咗係享受一流食物外，開心位係有幽默經理哥哥介紹食物,大廚即席表演，用好靚嘅餐具，同埋有識煮野食嘅達人一齊玩估食材，令成個experience is more than just a normal dinner 😇

同之前食嘅omakase 不同係主打割烹(Kappo)，除左有生食，大部份菜式嘅賣點係廚師嘅烹飪技術🧑🏻‍🍳簡直係一場藝術🎨同美食融合嘅表演！

꧁☬小編食左咩☬꧂
前菜
✅冷茶碗伴玉米🌽蓉配車海老- 北海道出產嘅鮮甜玉米充分融入每一啖中🥰茶碗上嘅車海老（即竹節蝦🦐）肉厚質爽甜，，好豐富嘅口感
炸物
✅薩摩和牛腰脊- 即Sirloin。油脂分布均勻。好厲害嘅達人仲食到吉列牛上隱藏食材～芥末！(有人仲講出係英國粉狀芥末！）平時5食山葵嘅我，好欣賞新鮮山葵帶有小小甜嘅清新味道，5似平時咁嗆鼻，同食材平衡得很好👍🏻
碗物
⭕️鱧魚半田素麵-新鮮炸起嘅鱧魚金黃鬆脆，青瓜湯係夏日小清新，獨立食我應該可以食一大碗！不過覺得呢道菜因為係carbs,而後面都有飯，所以覺得雖然好好食，不過可以考慮換上其他碗物？又或者前菜係開胃嘅漬物，茶碗放這？
刺身
✅時令白身魚配魚子醬-刺身卷起同山葵同魚子醬一齊食，口感十足。有花🌷伴碟非常精美。本來以為花只係觀賞，但原來小黃花根係小青瓜！好新鮮脆嫩。賞心悅目嘅一小碟☺️
✅炙燒喉墨魚🦑 - 正常發揮，好鮮甜。不過令呢毎個小碟特別之處，係食具用左百年古董碗。飲一啖熱茶再欣賞下古董碗，有意思
✅魚子醬金槍魚押壽司🍣 - 海中黑鑽石💎用左Kaviari ，外觀飽滿渾圓。而金槍魚即香港人所講嘅吞拿魚。入口即溶嘅拖羅配甘香魚子醬，好有口感。本來旁邊嘅配角，紫菜，我有啲想skip 左佢。不過經理推薦用紫茶包著一小匙壽司試下有不同口感，果然有驚喜😍新鮮紫菜好脆，真係有卡嚓一聲！好食好食😋
燒物
⭕️ 鮎魚干物 - 正常發揮，不過鍾意睇個大廚串條魚串得好靚🐟
汁煮鍋物
✅薩摩和牛壽喜燒·慢煮蛋黃- 粉嫩嘅薩摩和牛肉質鮮嫩不再話下，自家醃製蛋黃簡直係出色😍 蛋黃呈橙紅色，顏色亮麗，濃郁蛋味，夠堅挺，可以用筷子完整夾起。真係好食到好想同佢買蛋黃返屋企撈白飯食🥹 蛋黃可以冷卻剛煮好燙口食材，亦緩和濃厚的調味醬汁，絕配！
壽司
✅海膽金槍魚海苔卷 - 非常慷慨嘅海膽份量。海膽味道甘甜，質感細膩，入口即溶，安全填滿口控，好幸福😇
燒物
✅鮑魚配鮑魚肝醬 - 鮑魚口感很鮮味，第一塊鮑魚刺身先單嚐，感受鮑魚原本鮮味，之後第二塊先沾醬食，好creamy。
冷物
⭕️ 八爪魚🐙- 正常發揮。可能冷物放左係濃烈鮑魚肝醬後，未能太欣賞此菜
食事
✅蒲燒鰻魚炊飯/漬物 - 蒲燒鰻魚放係炭火上燒，燒至金黃，再加上有醬汁，鰻魚好有光澤，單係賣相，就已令人垂涎三尺。新鮮鰻魚質感彈牙。食到一半，經理建議可以左高湯同飯一齊食。好鮮甜嘅高湯！友人問經理湯嘅材料，經理說係秘密㊙️雖然5知正確答案，不過我會形容係有木魚同蝦乾，海苔等製成嘅高湯，飲左舒𣈱無比😌飯/湯係可以任添，不過我戰鬥力已經下降，但呢一個任添飯，一定可以滿足大食之人🤣
自家製甜品🍮
✅蜂蜜雪糕🍦及麻糬配最中餅 - 最終嘅甜品有即席表演搓糯米😍煙韌嘅糯米皮配自家製嘅蜂密雪糕同外皮脆卜卜嘅最中餅，為呢一餐畫上完美嘅句號🥰
Sake
✅翠玉-5係一個好識分別sake 好壞嘅人，不過呢支酒聞落好有米香同飲落好柔順，配每一道餸都很好👍🏻如果有興趣嘅朋友，可以+$600，有餐廳幫你sake pairing 添😉

收筆之時已經隔左用餐後3日，但依然回味無窮😛

(◔◡◔) ♥ 人均傷害💰： $3000♥

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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TT Liu

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174

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當omakase在香港開到成條街都係瑞兆主打割烹料理-是日本高級料理的一種，在席前處理當造食材近距離欣賞師傅的工藝因為小妹唔食生食所以割烹可以係完全符合我的要求，瑞兆只有8個座位記得早d預約呀Signature dishes 當然係薩摩和牛溶岩燒，用上和牛西冷，慢煮蛋黃感覺像一道濃縮又昇華版的sukiyaki 另一道重點菜式一定係其鍋飯，當晚係燒伊佐木海膽飯（季節不同會有轉變）紫蘇，燒伊佐木魚，海膽，芝麻和日本米香互相交融，就算食到好飽都忍唔住要食多幾碗🤭在眾多omakase中可以脫穎而出，仲短時間內奪米芝蓮一星🌟，知佢咩料!

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當omakase在香港開到成條街都係
瑞兆主打割烹料理-是日本高級料理的一種，在席前處理當造食材近距離欣賞師傅的工藝

因為小妹唔食生食所以割烹可以係完全符合我的要求，瑞兆只有8個座位記得早d預約呀

Signature dishes 當然係薩摩和牛溶岩燒，用上和牛西冷，慢煮蛋黃感覺像一道濃縮又昇華版的sukiyaki

另一道重點菜式一定係其鍋飯，當晚係燒伊佐木海膽飯（季節不同會有轉變）紫蘇，燒伊佐木魚，海膽，芝麻和日本米香互相交融，就算食到好飽都忍唔住要食多幾碗🤭

在眾多omakase中可以脫穎而出，仲短時間內奪米芝蓮一星🌟，知佢咩料!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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ayurain0139

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由第一道已經食到哇哇聲，師傅靚仔之餘仲好好味，今次嘅omakase熱食都較多同埋好多season嘢，好多都係師傅自家製，真係每間都各有特色，可無限encore😍😋

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由第一道已經食到哇哇聲，師傅靚仔之餘仲好好味，今次嘅omakase熱食都較多同埋好多season嘢，好多都係師傅自家製，真係每間都各有特色，可無限encore😍😋

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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greedyfoodie

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This is the third time we’ve been here, since grand opening to getting its Michelin stars now, the food has improved and evolved for the better. It’s a very small place with only 6 counter seats hence the booking won’t be too easy, glad to be here again with the surprise this time being the rice at the end, that the taste of fish was outstanding 👍🏼Service however, based on my three visits, the serving staff (all different in the 3 times) require some better hospitality and politeness, e.g. kept

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This is the third time we’ve been here, since grand opening to getting its Michelin stars now, the food has improved and evolved for the better.

It’s a very small place with only 6 counter seats hence the booking won’t be too easy, glad to be here again with the surprise this time being the rice at the end, that the taste of fish was outstanding 👍🏼

Service however, based on my three visits, the serving staff (all different in the 3 times) require some better hospitality and politeness, e.g. kept interrupting our conversations, gave me a poker face without telling me they turned into zone C restaurant and physically showed unwelcoming attitude when I had to download the go home safe app at the restaurant door! these were the ‘misses’, in fact quite fatal misses although food was the ‘hit’, which is a pity.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$2200

推介美食

PeterChoy

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This restaurant has been awarded Michelin 1-star status in 2021, offering ‘kappo’ cuisine with diverse cooking techniques featuring ingredients selected by Japanese head chef Fumio Suzuki. Located in The Mercer, Sheung Wan, the same site where Sushi Shikon used to be, it had two seating time as the restaurant was so popular, one starting at 6pm and the other at 8:30pm. Booked for the first session, the staff was already waiting at the entrance when we arrived, taking us in when the chefs were re

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This restaurant has been awarded Michelin 1-star status in 2021, offering ‘kappo’ cuisine with diverse cooking techniques featuring ingredients selected by Japanese head chef Fumio Suzuki. Located in The Mercer, Sheung Wan, the same site where Sushi Shikon used to be, it had two seating time as the restaurant was so popular, one starting at 6pm and the other at 8:30pm. Booked for the first session, the staff was already waiting at the entrance when we arrived, taking us in when the chefs were ready.

The setting and décor were what I remembered, with a beautiful wooden counter able to accommodate 8 customers. Directly facing us the chefs were in busy preparation, and we also noticed the same charcoal grill at the back to provide the best roasting experience. While it was a tiny space and could feel cramped especially when the staff came to serve sake or collect the plates, it brought fond memories of similar dining experience back in Japan.

There was only one Omakase Menu ($2,500 each), with an option for sake pairing. I decided to ask the staff to arrange my own series of carafe instead, with the first being 翠玉純米吟醸 ($230) coming from 両関酒造 in Akita Prefecture. It had delicate aromas, easy to drink with a sweet palate, a clean sake to start the meal.

The dinner began with the appetizer Tomato and Shrimp Somen. Seeing the meticulous preparation of the chef putting each of the ingredients, the different sauces and decorations together was a feast of its own already, and the taste was amazing as well. The acidity from the tomato is enhanced by a bit of yuzu jelly, with the flavourful shrimp chopped to small pieces to mix with very thin cold noodle (somen) of nice bite, contrasting with the bouncy texture of mozuku. The addition of caviar not only provided a premium uplift but also umami to the dish. Even the shiso flowers were thoughtfully added to increase fragrance and a spicy note to complement the overall experience. Really nice starter.

Coming next were two fried dishes, the first being Fried Satsuma Beef Fillet. The prized Satsuma beef came from Kagoshima, with the tenderloin lightly seasoned and then coated with a thin crumb before deep-frying to a crisp crust. Cutting it up the meat was a beautiful pinkish red, very juicy, and flavourful. The chef had prepared on the side some wasabi and salt with chives as well. I preferred the salt which brought forward the taste of the beef in a stronger manner. Even not a big fan of wagyu like myself would surely love this one a lot.

The second fried dish was Fried Sweet Corn Dumpling. Before checking the menu, I mistook it as egg omelette. It was in fact a paste made from sweet corn, crab, and fish meat (I believe), and often found in soup dish. This was the first time I ever saw it prepared deep-fried. It got a crisp outside while being very soft on the interior, at the same time keeping the shape perfect, a true testimony to the chef’s culinary skills. Served on the bowl underneath was a thick sauce, with plenty of tiny fish (shirasu) and some crab meat, complementing the sweetness and umami of the dumpling to perfection. It was equally impressive on both fried dishes.

Finishing the first carafe, the staff brought me the second sake, 伯楽星特別純米 ($180), from the famous brewery 新澤醸造店 from Miyagi Prefecture. With a more pronounced banana note, drinking on its own it might not be particularly noteworthy, but I found this sake a good pairing with the food that came up. No wonder it was recognized as a nice food-pairing sake by many Japanese.

Next were served Soup with Dried Sweet Fish, Yuba and Tofu. While we were eating the fried dishes, the chef was busy skewering the dried sweet fish (ayu) and then grilling it over charcoal. They were then trimmed and cut in sections. The other chef brought out a pot of clear broth and reheat in front of us, then serving it into the bowl, before assembling the yuba and tofu, a piece of okra and sweet red bell pepper in tempura style, and the piece of dried sweet fish. Adding a bit of plum sauce on top, all the ingredients were great in taste, together they created an even more amazing harmonious chorus. The broth was steaming hot, and super delicious. The soup dish was always my ‘comfort food’ in enjoying a kaiseki, and this one certainly delivered.

The Seasonal Sashimi comprised of three different types of fresh seafood. The abalone was very large in size and prompted me to think how much it would cost to order one just for myself. Cutting out a thick slice, the chef put a rich and creamy sauce made from abalone liver, which really was a match from heaven. The other two sashimi included flounder and sawara, with the former having a nice chewy bite with delicate taste, while the latter had been fumed with hay smoke, soft with great umami flavours and the additional smoky note. A wonderful and tasty way to showcase the freshest ingredients and the original taste to the fullest.

Coming next was the grilled dish, featuring Charcoal Grilled Blackthroat Seaperch. The chef showed us the fish to understand why it is called ‘blackthroat’. The fillet was then put to the charcoal grill, getting the surface to a mouth-watering golden-brown colour while the flesh was moist and tender. The fish got a good fat content and the fish oil, after revitalized from the heat on grilling, blossomed with great aromas that we could smell at a distance. Served together with Japanese ginger and mashed radish, plus a bit of lime juice, this was a heavenly dish and no surprise that many Japanese recognized this fish as one of the best.

Then it was sushi time, with the chef prepared Tuna and Sea Urchin Seaweed Roll. The tuna had been finely chopped to mince, and then the chef meticulously toasted the seaweed on the stove to get it to crisp, before putting the sushi rice, tuna, and some bright orange sea urchin in, wrapping together in a handroll format for us. Everything was perfect in flavours, complementing each other and very tasty. The sea urchin was particularly impressive, sweet and creamy, and one of the very best in quality even comparing with the high-end sushi restaurants in town.

Finishing the second carafe, the third sake recommended was 仙禽一聲 ($390) from 株式会社せんきん in Tochigi Prefecture. Being an unfiltered, undiluted sake, the intensity and flavours were much more intense and I found it good match with the upcoming wagyu beef and other main dishes.

Coming to another highlight of the meal, the meat dish was Satsuma Beef in Youganyaki Style with Abalone Mushroom. The chef again showed us the ingredients, with a thin slice of the prized wagyu beef having the fat in beautiful snowflake. After heating a lava stone grill plate, the chef put the beef to sear on both sides briefly, cooking the beef to perfection. Serving the beef together with an egg yolk that had been slow-cooked and marinated, with the umami sauce plus the abalone mushroom, one would not feel greasy from the fat, but only pure intensity from the flavours, smooth and round texture in the mouth. The chef also provided a bit of sushi rice mixed with truffle to allow us to scoop up the remaining of the sauce in the end. A thoughtful measure.

Next was ippin, with the chef offering us Steamed Tilefish. The fish was great in taste, steamed to perfect timing, with the flaky meat, together with the deep-fried scales scattered on top, providing an interesting contrast in texture. Adding plenty of Japanese ginger on top, the sauce was a great complement to the flavours, with the shaved lime zest giving a refreshing note to the palate.

The chef then took out a large clay pot of rice. Opening we saw Grilled Eel Rice, in which the chef had earlier skewered the fat and thick eel fillets on charcoal and brushing with the secret sauce throughout to infuse it with flavours. Served together with pickles, the chef recommended us to have the rice two ways, first tasting the original style, with the finely shredded egg mixed with rice, with a bit of Japanese peppers. The other way was to pour dashi to the rice to make chazuke. Both were very good, but when the chef asked whether I would like to have another serving, I ended up choosing the original style to encore.

Coming to an end with dessert, there were two servings. The first was Peach Compote. The peach was in the best season now, juicy and sweet, with the chef cooked the peach and then adding some fresh pieces, and together with the jelly made from the juice created a refreshing and palate-cleansing dessert.

Wrapping up was Soybean Powder Ice-cream. Seeing the chef cooking a paste in the pot and stirring vigorously, we had no clue until he took that out and we recognized it as mochi. Inserting some ice-cream and then putting it in a wafer, the fulfilling dessert got an appropriate sweetness, creating an enjoying finale for a great meal on the night.

The service was good, with the staff attentive but because the space was tight it was inevitable they could not come over to serve sake easily. The chef was friendly, and can speak good English, with the supporting chefs explaining the dish to us in Cantonese. I wish they could do an even deeper explanation as I am sure there are a lot of special ingredients or cooking techniques used which we could better appreciate.

The bill was $6,419. While it was not cheap, it was worth the price in my opinion. Would be good to come over in winter to experience different ingredients and let the chef continue to wow and pamper us with his amazing culinary skills.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2021-07-31

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$3215 (晚餐)

winnieywt515

等級2

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今次餐廳位置有點隱藏，提供6個座位, 因為座位較少，食客同主廚既亙動有更多...但同時因為座位少, 預約非常有難度...D間餐廳係特式係割烹料理既OMAKASE...每一道菜, 主廚都會親自處理, 試味每個細節安排好先會上菜...重點係, 用既食材係最時令, 有D食材或者做法都比較少見...例如燒竹筍, 真係比較有餐廳用原隻竹筍, 而且非常爽脆, 鮮嫩, 完全冇渣的, 非常難得好驚喜又例如和牛配上慢煮蛋黃, 和牛入口溶化, 慢煮蛋黃好綿密而且蛋香濃郁...咁樣蛋嘅煮法好少有...D度既鍋飯不得之了, 係金黃焦香, 米飯粒粒分明口感香軟...再配上海膽，魚同魚子～開業短短時間就新上榜米芝蓮一星餐廳, 的確係值得擁有...希望下次再有機會BOOK 到試試新MENU...

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今次餐廳位置有點隱藏，提供6個座位, 因為座位較少，食客同主廚既亙動有更多...
但同時因為座位少, 預約非常有難度...
D間餐廳係特式係割烹料理既OMAKASE...
每一道菜, 主廚都會親自處理, 試味每個細節安排好先會上菜...
重點係, 用既食材係最時令, 有D食材或者做法都比較少見...

例如燒竹筍, 真係比較有餐廳用原隻竹筍, 而且非常爽脆, 鮮嫩, 完全冇渣的, 非常難得好驚喜
又例如和牛配上慢煮蛋黃, 和牛入口溶化, 慢煮蛋黃好綿密而且蛋香濃郁...咁樣蛋嘅煮法好少有...
D度既鍋飯不得之了, 係金黃焦香, 米飯粒粒分明口感香軟...再配上海膽，魚同魚子～

開業短短時間就新上榜米芝蓮一星餐廳, 的確係值得擁有...
希望下次再有機會BOOK 到試試新MENU...

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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mostly.sushi

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太耐沒上水，想把以前的照片都梳理一下，這數月以來都不停地吃，也想沉澱一下才慢慢把感想補上。上訪瑞兆是去年12月尾，當時瑞兆也算是預約困難店，但自從奪星後基本上都不太可能用信用卡優惠預約了。老實說，即使以原價來吃這質素的晚餐，也絕對值得，在買一送一價錢下，簡直是無敵。當中我最愛的一定是鍋飯，好吃得追加共吃了三碗，加上靚仔星級師傅坐陣，瑞兆可算是我城中最推介的割烹餐廳。·鰤魚三文魚子鍋飯🌟·喜知次·薩摩和牛熔岩燒✨·薩摩牛腰脊·松葉蟹海苔卷

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太耐沒上水，想把以前的照片都梳理一下，這數月以來都不停地吃，也想沉澱一下才慢慢把感想補上。上訪瑞兆是去年12月尾，當時瑞兆也算是預約困難店，但自從奪星後基本上都不太可能用信用卡優惠預約了。

老實說，即使以原價來吃這質素的晚餐，也絕對值得，在買一送一價錢下，簡直是無敵。當中我最愛的一定是鍋飯，好吃得追加共吃了三碗，加上靚仔星級師傅坐陣，瑞兆可算是我城中最推介的割烹餐廳。

·鰤魚三文魚子鍋飯🌟
·喜知次
·薩摩和牛熔岩燒✨
·薩摩牛腰脊
·松葉蟹海苔卷

(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

2020-12-20

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人均消費

$1080

用餐優惠

信用卡優惠

Tummysready

等級4

526

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[🇭🇰香港- 上環].🔻2021新上榜米芝蓮1💫餐廳!割烹料理嘅前菜當然唔會係普通刺身,喜之次係用炭火微微炙燒,個人就好欣賞即時燒到半生熟嘅鰹魚😍套餐仲有吉列薩摩牛,炸大葉海膽, 薩摩和牛溶岩燒配慢煮蛋黃,金目鯛...總括整體食物質素都唔錯,但唔係話算好有驚喜.🔻🍽 瑞兆📌 地址: 上環蘇杭街29號尚圜地舖.

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[🇭🇰香港- 上環]
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🔻
2021新上榜米芝蓮1💫餐廳!
割烹料理嘅前菜當然唔會係普通刺身,喜之次係用炭火微微炙燒,個人就好欣賞即時燒到半生熟嘅鰹魚😍套餐仲有吉列薩摩牛,炸大葉海膽, 薩摩和牛溶岩燒配慢煮蛋黃,金目鯛...總括整體食物質素都唔錯,但唔係話算好有驚喜
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🔻
🍽 瑞兆
📌 地址: 上環蘇杭街29號尚圜地舖
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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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bobochan111503

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喺香港食omakase多數都係以壽司🍣或者刺身為主調，主打割烹嘅真係少啲接觸，今次就食咗瑞兆，餐廳個位置都幾隱蔽，入到去小小嘅空間只有八個座位，好有去咗日本🇯🇵嘅感覺.日值師傅顏值高☺️，人哋話佢似王貽興，另一個香港師傅，我本人覺得佢有啲似安志杰🤭，ok focus番啲食物先🙃.前菜用咗而家時令嘅杮配半熟嘅海老🦐，仲有土佐醋味嘅啫喱，開胃小菜.炸物薩摩牛腰脊🍗，用咗吉列嘅方式去整，外脆內軟，牛肉熟嘅程度都啱啱好，好tender.輕麵食喜知次海苔卷，喜知次🐟用汁煮嘅方式，係半熟嘅口感，不過可惜紫菜唔夠脆.碗物我覺得全餐最好食嘅就係呢個炭燒日光魚湯，炭燒咗嘅日光魚真係超正🤤🤤，好香口又有好炭燒味，魚皮脆嘅口感一流👍🏻👍🏻.刺身當日嘅時令刺身係鰹魚，配上酸嘅蘿蔔蓉，蘿蔔蓉雖然好味，不過個醬汁略嫌鹹咗少少🤏🏻，就咁食鰹魚更能食到佢嘅嘅鮮味.蒸物蒸鰆魚，魚上面有一pat磨成茸嘅山藥，有煙煙韌韌嘅口感，好好食🤤，仲好食過舊魚，不過舊魚就略嫌鞋咗少少🤏🏻.跟住落嚟呢樣係Off the Menu嘅喉黑，見佢話係用燒嘅方式嚟煮，仲要重油脂🔥，所以叫咗嚟試吓，魚嘅油脂真係好勁，有少少入口即化嘅感覺🤤，食完之

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喺香港食omakase多數都係以壽司🍣或者刺身為主調，主打割烹嘅真係少啲接觸，今次就食咗瑞兆，餐廳個位置都幾隱蔽，入到去小小嘅空間只有八個座位，好有去咗日本🇯🇵嘅感覺
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日值師傅顏值高☺️，人哋話佢似王貽興，另一個香港師傅，我本人覺得佢有啲似安志杰🤭，ok focus番啲食物先🙃
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前菜
用咗而家時令嘅杮配半熟嘅海老🦐，仲有土佐醋味嘅啫喱，開胃小菜

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炸物
薩摩牛腰脊🍗，用咗吉列嘅方式去整，外脆內軟，牛肉熟嘅程度都啱啱好，好tender

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輕麵食
喜知次海苔卷，喜知次🐟用汁煮嘅方式，係半熟嘅口感，不過可惜紫菜唔夠脆

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碗物
我覺得全餐最好食嘅就係呢個炭燒日光魚湯，炭燒咗嘅日光魚真係超正🤤🤤，好香口又有好炭燒味，魚皮脆嘅口感一流👍🏻👍🏻

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刺身
當日嘅時令刺身係鰹魚，配上酸嘅蘿蔔蓉，蘿蔔蓉雖然好味，不過個醬汁略嫌鹹咗少少🤏🏻，就咁食鰹魚更能食到佢嘅嘅鮮味

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蒸物
蒸鰆魚，魚上面有一pat磨成茸嘅山藥，有煙煙韌韌嘅口感，好好食🤤，仲好食過舊魚，不過舊魚就略嫌鞋咗少少🤏🏻

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跟住落嚟呢樣係Off the Menu嘅喉黑，見佢話係用燒嘅方式嚟煮，仲要重油脂🔥，所以叫咗嚟試吓，魚嘅油脂真係好勁，有少少入口即化嘅感覺🤤，食完之後隻碟都仲有一攤油

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肉
用嘅都係薩摩牛🥩，不過就係西冷部份，岩燒用嘅係富士山火山石🌋，都係第一次見，牛肉配上慢煮蛋黃🍳，同我以前見過嘅熟成蛋黃有啲似，比一般蛋黃口感更煙韌

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一品
用咗白昆布去包秋刀魚，醬汁係蛋黃醋，酸嘅蛋黃醬真係第一次食😯，食咗咁多個course，可以清一清味蕾

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食事
三文魚子係佢哋自己醃製，撈左落飯之後變咗半生熟，日本嘅珍珠買真係好好食啊😋，師傅係咁問我哋使唔使再添飯，雖然好想食，不過真係太飽了🙈

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甜品
佢話係蜜瓜🍈mousse，但係我食嚟食去都食唔出有蜜瓜味，反而覺得似係栗子🌰味，anyway，另外仲有紅豆抹茶mochi，香印🍇同埋日本梨🍐

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總括嚟講，食物都有水準👍🏻，燒物就更加係超正🤤🤤🤤，絕對值得嚟試吓，師傅最後仲超級有禮貌咁送到我哋出門口，準確來講係送到我哋出街，太有禮貌了🙇🏻🙇🏻🙇🏻

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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