鮨辰日本料理

營業中

休息中

I very much concurred with what LeighAnnaHorne has written before me: the restaurant was a total reap off from their customers. Our bill was more than 2300 with around 10 sashimi plus sushi servcings (each servicing with 2 pieces). The chef at the table was trying to talk me away from ordering from the menu, insisting that it's the norm for customers to let them recommend the dishes for the night - i mean it's ok if you do that by at least showing how much you charge for your "seasonal specials"

見有幾個食評都話呢度會被屈食貴價野, 好彩上次去既時候冇被屈. 可能唔係坐bar檯, 或被佢睇出我係冇錢比佢屈既.冇book檯, 只係行過想食日本野, 19:30walk-in本來冇位, 但有張檯八點半先有booking, 個waitress問我地兩人一個鐘後交檯有冇問題, 我地冇所謂就坐咗靠牆既四人檯, 坐位都幾闊幾舒適.因時間關係, 唔係叫太多野, 只係叫assorted sushi同稻庭烏冬. 連埋前菜.前菜係2隻瀨尿蝦加青瓜, 好新鮮清甜, 個酸汁亦好美味, 唔錯assorted sushi 份量比我想像中少. 不過個Toro真係好 肥美, 可惜得一片, 海膽係第二美味, 唔算少但如果呢兩樣可以x2就好嘞.加埋碗烏冬啱啱夠飽,扁身既稻庭烏冬係我至愛, 麵豉湯底味道啱啱好. 佢地有其他款式烏冬選擇, 但我冇為意因為我只會揀稻庭烏冬

Hands down the worst sushi experience of my life. After reading some of the comments below, I am so happy to hear that I am not the only one who thought the chefs, waiters and waitresses were excessively pushy - only interested in serving the most expensive cuts of sushi.My husband and I are orginally from London, however we'd lived in Hiroo, Tokyo, for 8 years before relocating to Hong Kong. We had heard about this restaurant through an aquaintence and were curious to try given the location i

I completely agree with Intrped that SUSHI SHIN is more interested in boosting their profit margins than providing excellent customer service and experience.I am a Japanese/Chinese American who grew up in Hong Kong, went to Uni in the USA and spent the last 5 years living in Tokyo prior to coming home to Hong Kong. Last night I was sitting at the sushi bar with my husband (gwai lo) and I was shocked that the sushi chef continued to push the most expensive cuts of sushi on our plates. When I as

壽司店仍然是營業著，走進鮨辰問師傅食材來源，他們強調食材魚生仍然是從日本空運來，其實高級店很多魚類也取自北海道和日本海，遠離福島，暫時還是可以放心吃的。週日中午鮨辰的入座率達三分之二，証明港人既理性又善忘，來了一份chirashi套餐，各款魚生也有少份量，加上大大隻的竹節蝦，砌成一個顏色豐富的飯盒，令人食慾大振，醋飯和漬物做得不錯，魚生切得很薄，尾指一節大的瀨尿蝦特別鮮甜，$230不算便宜。另外，點了一客自選三色飯，有北海道海膽、三文魚子和葱蓉Toro，$200，由另一位年輕的香港師傅做，明顯水準較差，現在仍有人會說魚生只要食材好，師傅功力不重要。哈哈！那些人根本不懂吃壽司，回應也罷！套餐都配有味噌湯和茶碗蒸，整體不錯，只要最怕貨比貨！同區中的福助、Sushi廣和順壽司，不是同質素而比它實惠，就是同價錢而比它更好吃。日本壽司店的競爭巨大才是令部份餐廳結業的真正原因也說不定！

朋友介紹, 今日就入大坑食日本菜.本得我和女友, 但媽及妹知道係來此小店, 馬上都加入!本身住銅鑼灣, 行過來都不遠; 但今日幾晒呢.冇訂位, 不過好采也不用等位.都係小店, 只容納約 20人, 好cozy.叫個set 喇, 約200蚊就跟10款自選壽司不過只準一款double:大豬馬上選了海膽!先上的有卷, 大家不約而同叫吞那~好甜好新鮮呢. 紫菜仲脆架.蒸蛋滑, 也足料.壽司好新鮮, fatty 吞那真的入口溶化, 很有水準.服務ok 喇. 必會再來的!

Visited Sushi Shin a couple of times this year 2011. Very good quality sushi, but shocked at my first bill of 1200 as I didn't had that much. Stop going after a couple of times, when I they served Canadian Uni in the 3 assortment don, after serving Hokkaido uni in my last few visits. Feedback from the waitress that it is the standard uni for don. Good quality food, but felt that the shop is focusing on maximising their profits instead of delighting their customers.

one of my favorite japanese restaurants in town. i usually get the 8 pce sushi set for lunch. quality is consistent and price is very reasonable. dinner's quality is superior but pricey for this location. if money is not an issue, get omakase all the way. the sushi chefs have interesting recommendations. last time i had the best raw corn EVER and this weird clam sushi (usually not a fan of clams, octopus, squids...). uni and toro were so good as usual. usually $900 per head. For ladies, i sugges

It's a huge disappointment. The fish quality wasn't up to par though they charged us a 30% premium to Central prices. When we sat down and ordered omakase, the head waitress said it ranged anywhere from HK$800-1000. When I pressed for details, she provided none. We went ahead given our general trust in a relatively high end restaurant like this. They later sent over a plate of sashimi that's way over what my husband and I could finish (bear in mind that I specifically told them I couldn't eat mu

I cannot resist on posting my 1st comment on Openrice after I've tried this restaurant...The waitress & chef welcomed us warmly when we entered the restaurant, creating a homely & friendly atmosphere. The chef there was excellent in selling that he kept on promoting different food throughout our meal. Most of the recommended dishes were not on the menu as they were "superior" according to the chef. After 15 minutes, we started to feel annoyed by his sales tactic. The exact cost of our dishes

I have heard a lot of people mentioning how good the sushi at Sushi Shin is, and I finally get to try it today.The sushi was good. But so is many other sushi places, eg. sushi u. Maybe I expected too much, it was good sushi, but not something that was extraordinary.

本人今晚同男朋友去咗朋友介紹的一間日本料理食飯，不過之前睇過OPER RICE　Ｄ　食評，好似唔太好…但係聽好多朋友都話值得一試，就ＢＯＯＫ咗今晚食，去之前都有少少擔心，不過都訂咗位…就去啦。 入到依間餐廳，第一感覺係好日本FEEL，一座低就有士應第一時間比毛巾同熱茶，餐廳裏的座位都full 哂。氣芬都唔錯，最奇怪係餐廳ｄ客人都同ｄ師父好熟咁…師父重記得客人的喜好，令到ｄ感覺好親切，而我地第一次來，師父都没有冷落我們。到食野食時，我地望住個壽司櫃，D魚生種頪多到都唔知應該叫咩好，我地就決定叫師父發板，第一道菜係左口魚薄切點酸 汁，好好食，又其係個魚邊最好味，第二道菜係深海池魚好肥美，接著係貝殼頪，之後係一種叫赤陸的魚，師父會先用火輕燒魚皮，然後點薑蔥豉油…好好食(值得一試)，之後係新鮮大TOＲO 和中ＴＯＲＯ各一片，食落真係同急凍完全唔同，鮮甜好多，大約有六至七樣魚生，食完魚生，到壽司，係我最鐘意的海胆和海曼，當我諗住全晚的高潮完的時候，最後原來重有，師父送上的一件燒吞拿魚鮫的壽司，入口即溶，真係好好味(壽司大約有六至七款)。最後結帳係一千九百元(2個人)，當然依個價錢不算便宜，但相比

鮨辰是我最近很喜歡的日本食店其中之一,總共惠顧了三次, 每次也是沒有令我失望的,今次和三五知己約定是次是瘋狂地吃,所以由店內的傑師傅因應我們的喜愛,和是日精選幫我哋發辦,首先是左口魚邊,深海池魚和唔記得的比較淡味的魚生,繼而就是主角拖羅,我次次都會食幾種唔同嘅整法,有魚生啦,火炙啦,醃製ga la,和那個入口溶化的手卷.之後就是我的最愛海膽喇!嘩!起好味呀!這裏的炸物也是做得很好的,例如炸明太子就像食梗薯片一樣脆,而炸豬扒鬆化得嚟又juicy喎!還有sake也很好飲的,我至愛是一期一會這支酒喇!不過有少少貴啦!但好在就算是House Sake也不錯的!就這樣子過了一個快樂滿足嘅晚上喇!

Have been a fan of Kenjo in TST for over a decade. Lately, it was totally different as if the wheels have somehow fallen off. So I had my tentacles out to look for the spin-off. Took me a while but finally found it.Guess too much expectation could only bring disappointment.First visit was last month. It was a week day lunch and I let the sushi chefs take care of my order as they knew me and knew my preference from Kenjo days. It was different but not so different from Kenjo that I was not p

人在大坑區找吃的，也知道這所店子存在了好一段日子，就在這區活動的期間，一個納悶的中午來吃個午餐，在香港吃日本菜這樣會較經濟點，而在來吃之前，早聞此店的師傅以前在見城學師的，見城在香港名氣之大，大家可能也略知一二，而見此餐廳的食評是有讚有彈，好壞參半，讓我是日吃得特別有懸疑感。一人來吃午餐，之前沒有訂座，幸好都安排到一個吧枱的位置，邊看着師傅邊吃東西，是一個藝術表演，是享受，甫坐下，也是招呼周到，奉上了暖毛巾抹手，另也奉了一杯綠茶給我，值得一提的是，此處的綠茶真的是綠茶，其實是有點像抹茶，味道較為濃郁，個人頗為欣賞。是 日本人什麼也想吃點，所以要了個便當，此店午市也有四位師傅坐陣，一個看似是大師傅，另一個像大師兄的，反之在負責統籌兩位師傅仔做什麼工作，而我的壽司，都是由其中一位師傅仔做的，看其手勢不錯，果然是日的經驗真不錯。先吃的是茶碗蒸，茶碗蒸表面雖不算非常光滑，但至少沒有氣泡的出現，吃入口是滑溜得即跌入喉嚨，可惜其蛋味不太足及水份多了一點，店家的配料下得足，有雞肉、白果、鳴門卷及冬菇，總算不錯；麵豉湯看起來清清的，但喝起來鹹度過了一點，麵豉味可以再香一點的，但喝起來味道很清，加上點挺