鮨 央泰

營業中

休息中

東京銀座🗼總店更是米芝蓮星級食府⭐️師傅Mike好專業👍🏻😆 詳細介紹每一品每季用上時令食材! 現是主打秋冬時令廚師發辦餐單江戶前omakase 與其他Omakase 的分別在於· 壽司料醃製 —— 魚貝類經醋、鹽、醬油醃漬，或煮、烤等加熱手法，甚至是塗上醬料· 調製醋飯 —— 常用紅醋並不加糖來調味要說最 Iconic 的就是超粗的軟煮水八爪魚腳就連日本最高級的白身魚品種之一的赤鯥也有!現正夏、秋季正值繁殖期入口油脂感重、肉質鮮甜環境設計都好有氣派環境夠大! 可以看到師傅席前表現香港少見的江戶前 Edomae omakase▍皇 · 廚師發辦 SUMERAGI OMAKASE | 1780/pp■ 前菜忌廉芝士松露蟹肉蛋卷 北海道三文魚子炸蓮藕片配炸銀杏■ 刺身剝皮魚配魚肝秋刀魚磯邊卷北海道軟煮八爪魚■ 壽司炙燒北寄貝石目鯛赤鯥車海老稻草煙燻獅魚青森大間 醬油漬赤身青森大間  大拖羅北海道馬糞海膽海鰻■ 燒物柚子味噌燒太刀魚啖啖肉，外皮香脆有油香，肉質juicy!! ■ 玉子燒■ 吸物 大蜆湯■ 甘物 晴王提子 · 貓眼提子 · 梅酒寒天 繼續閱讀

This Japanese sushi restaurant is located in Harbour City, and my prior visit was in May 2023, hosting a gathering here with some of my best friends who finally able to return to HK after relaxation of covid protocols. We had a great time, enjoying amazing sushi prepared by Chef Tsukasa Kaneko, and the whole restaurant was fully packed with customers.Returning on this Saturday evening, we are seated at the same spot as last time, but in this occasion we are served by Chef Shibayama from Hokkaido. The décor has not changed, with a comfortable and warm, premium sushiya ambience. There are two menus, and we go for the $2,480 one which has got more courses.To pair with food, I have also ordered a bottle of sake, Toyobijin 東洋美人 限定純米吟醸 醇道一途 山田錦 ($1,580), from Sumikawa Sake Brewery 澄川酒造 in Yamaguchi. This sake has a nice umami note but quickly dissipates, leaving a clean palate afterwards. It is a versatile sake that matches well with Japanese food, but the mark-up price here is quite high.The starter includes Deep-Fried Seasonal Lotus Root and Gingko, with the lotus root very crispy. On the side is a bowl of Ikura 筋子 which has been soaked in dashi, dusted with some yuzu shavings to add a refreshing fragrance to the poppy texture of the salmon roes. The other piece is a Zuwa-gani 松葉蟹 Cream Wrap, using a sheet of egg to wrap the snow crab meat and cream cheese together.The second course features Sanma 秋刀 and Murasaki-Uni 紫雲丹. The chef has wrapped the Pacific saury together with some chives and radish in nori, to provide the rich umami taste with a balancing sweetness of the radish and fragrance of the chives, with a bit of shiso flowers as condiment. The purple sea urchin is also of season, placed on a piece of seaweed to enjoy in one go with some wasabi. Both very delicious.Then Chef Shibayama shows us the huge tentacles of Tako 章魚, longer than his forearm. Cutting the octopus into bite size pieces, he also adds the suction cups for us, and providing wasabi and yuzu kosho for seasoning. I enjoy more the original taste though. The octopus is very tender and soft, not sure how long the chef needs to massage the muscle to achieve that texture. Nice.The fourth course is Hokkaido Kegani 毛蟹.The chef has meticulously removed the horsehair crab meat, presented it nicely with the crab meat underneath, with a section of the leg meat on top. A satisfying luxurious treat with the delicate sweet crab meat very flavourful, with some tosazu 土佐酢 made to jelly format, to complement with the crab.Starting with the first piece of sushi, Hirame 平目 is olive flounder, with this piece having a firm texture, mild and delicate taste. Very good.The second sushi is Kinmedai 金目鯛, with the chef using charcoal to lightly sear the skin of the splendid alfonsino, vitalizing the fish oil and make the sushi more fragrant and rich in umami taste. Very good also.The third sushi is Hokkigai 北寄貝, and again the chef has used charcoal to lightly sear the middle part of the surf clam to release a sweet taste, using some sea salt to season. The nice crunch on the bite is satisfying as well.  The fifth course is Ama-Ebi 甘海老 Chawanmushi 茶碗蒸, adding the sweet shrimp and shrimp miso to steam with the egg custard. The silky-smooth egg, together with the rich taste from the orange brown shrimp miso, is enjoyable.The sixth course features Buri 鰤. The matured Japanese yellowtail has been smoked on hay, then adding some onion and myoga, and season with a bit of shoyu. The deep flavours and rich fish oil make this memorable.Returning to the sushi, the fourth piece is Kuruma-Ebi 車海老, with the tiger prawn coming from Kagoshima. The prawn is poached and served slightly warm, with its firm texture, rich sweet taste full of umami. Another wonderful sushi.The seventh course features Shirako 白子. The cod milt has been grilled and then garnish with some chives. It is a bit cooled down and probably would be more ideal serving it while still hot in temperature, and the taste is also quite bland. A slight disappointment.The fifth piece of sushi is Nodoguro 喉黒, with the blackthroat seaperch famed for its rich fish oil. After it has been grilled briefly on charcoal, the chef prepares the sushi but instead of serving it direct to us, he thoughtfully uses a nori sheet to hold it, avoid spoiling our fingers with fish oil picking up the sushi. The rich sweet taste in fat is highly enjoyable.The eighth course is Ezo-Awabi 蝦夷鮑 from Hokkaido. The prized abalone is cut into thick slices, paired with a paste made from the abalone liver. With each bite the umami taste seeps through the teeth, but it is a bit too firm on the bite, and perhaps need a bit longer time to steam. Still good.The sixth sushi is Chu-Toro 中とろ. The maguro is caught near Oma in Aomori, with this medium fatty cut having intense flavours, tender and soft in texture. Very good.The seventh sushi is Bafun-Uni Gunkan 馬糞雲丹, with the chef serving us an extra layer of the creamy and sweet sea urchin from Hokkaido. Nice and delicious.The ninth course features Taichio 太刀魚. The chef has used yuzu sauce to brush on the skin of the largehead hairtail while grilling it, to give a refreshing citrus note to the sweet and tasty meat. Very good indeed.The last piece of sushi is Anago 穴子, with the conger eel very soft and have a melt-in-the-mouth texture, with the homemade thick sauce delicious and not too sweet or salty. With a bit of sansho powder to season, it is very satisfying.The Tamago 玉子焼 is made in traditional edomae style. The egg omelette is made from a mixture of egg, white fish, shrimp, yam, and sugar without adding any flour. It has a fluffy texture and reminds us of spongy cake. Very good.The Red Miso Soup provides a comfortable closure to the dinner, offering warmth to the stomach to complete a wonderful meal.The dessert has two types of grapes, including the famous Shine Muscat from Okayama and Pione from Yamagata. Both the grapes are very sweet, with their unique flavours. On the side is the Wine Jelly which is palate cleansing.Service is good, with the staff attentive and helpful to introduce the dishes. Even though the chef does not converse with us that much throughout the meal, is welcoming. The bill on the night is $7,194 and overall, I would rate this sushiya as good, but somehow has not got the same energy and amazing taste in my memories. Maybe it has to do with the much slower business nowadays, as we sadly see there are only 6 customers in this evening. 繼續閱讀

成日經過海港城都見到呢間高級日本餐廳，望落好似好隱蔽好高級咁，成日好想知道入邊係點，但一直都只係路過，今次一於入去了解吓😆今次我哋揀咗 おまかせ·皇，價值$1780/位，內容都好豐富，而且質素非常高，所有食材都超新鮮😆前菜有三款，分別係燒銀杏、柚子皮三文魚子及芝士蟹肉卷🫔擺盤好優雅，柚子皮三文魚籽既清香又鮮甜👍🏻刺身兩點分別係鰤魚及目一鯛🐟最令蕉蕉難忘嘅係秋刀魚紫蘇葉卷，紫蘇葉嘅幽香絕對帶出秋刀魚嘅鮮甜味，配搭得非常好😍燒物係燒梭子魚，魚肉綿滑充滿鹹香👍🏻握り寿司有八貫，希靈魚切成一片片再鋪上壽司飯團，師傅巧妙地將佢握成一件形態優雅嘅壽司😍過程簡直賞心悅目🫶🏻車海老蝦身充滿光澤感，橙紅色非常吸引，形態亦是非常漂亮👍🏻成餐Omakase嘅重頭戲當然係大拖羅壽司同海膽軍艦😆師傅喺大拖羅上𠝹了幾刀，增加口感，大拖羅壽司一啖放入口，魚油完全滲出黎，拖羅慢慢在口中融化，油香味直衝味蕾，非常鮮甜，真係好好食👍🏼 海膽軍艦色澤金黃飽滿，入口嫩滑creamy，味道甘香鮮甜，沒有一點腥味，而且份量極多，非常豪氣呢！最尾甜品係香檳啫喱及兩粒矜貴日本提子🍇超香甜又解膩😌「皇」 $1780/位先付け·三点さしみ·二点焼物握り寿司·八貫玉子焼き椀物甜品全晚店員都非常細心，每次都係Right Timing上菜收碟斟茶，高級餐廳果然訓練有素，員工嘅細心值得一讚🫶🏻———————————————————————鮨 央泰 (尖沙咀)尖沙咀廣東道3-27號海港城港威大廈地下G111號舖 繼續閱讀

前菜-水雲醋物-雙色豆腐粟米和枝豆味，特別的味道-香魚甘露煮原條河魚高壓煮成，保留魚的原味，配山椒葉帶香草味Sashimi-石垣貝師傅「拍」出鮮味，刺身充滿生命力。撒上柚子皮，帶出清新的香氣-深海池魚肉質肥嫩，入口魚油甘香，捲住芽葱、紫蘇花瓣一齊食，別具一番風味-鰹魚刺身兩款截然不同嘅styles~一款係配搭日本洋葱、海藻鹽、青檸汁，刺身經過炙燒，比較爽身帶微辣。另一款，醬油漬蔥蓉味，味道會濃啲，港式style，有創意-北海道八爪魚師傅一手拉起巨型的八爪魚鬚，我同朋友即刻 😱因為未見過咁大隻，原來呢隻係章魚類最大型的八爪魚🐙八爪魚肉質很柔軟，味道鮮甜～配以柚子胡椒，簡單卻美味-英䱽魚西京燒味道甘甜的醬汁鎖在魚肉內，無骨，可以大啖大啖咁食壽司-北寄貝-鹿兒島車海老車海老比起一般的蝦size 大啲，肉質彈牙-赤身拖羅-拖羅採用層層疊的方式令拖羅更厚身，口感佳，肥美、因為水如果油香四溢-春子鯛比較少食，屬罕見的品種，是鯛魚的幼魚。師傅係醬汁上做了點功夫，帶出層次感，先有開胃酸甜，後有甜味，目的是想我地忘記拖羅齒頰留香的味道，清一清味蕾，迎接下一道菜-北海道馬糞海膽沒有令我失望，色澤亮麗，鮮甜、入口即溶-海鰻柔軟又好味，口感鮮美-玉子燒外型像古早味蛋糕🍰玉子入面包括了白身魚、海蝦、鰹魚高湯和蛋，蛋香多了層海鮮味，比其他玉子更軟熟、濕潤。-湯鰹魚高湯煮成，不會好鹹～甜品時令水果-水蜜桃配梅酒啫喱，精緻的日式甜品🍮作結~ 繼續閱讀

海港城中心地帶Shopping 購買新裝，順道食好嘢，去到由屢殊榮既壽司師傅 Hisayoshi Iwa 經營Sushi Hisayoshi (鮨央泰)，真正享受正宗既江戶前風格Omakase。 餐廳有傳統手握壽司以至用餐體驗精緻室，我哋坐喺到望師父既刀技功夫，享用日本餐飲藝術既最高格調，感受東京頂尖的廚師發辦體驗，沉浸於鮨 央泰濃厚既日本餐飲文化氛圍，開心咁品嚐日式美食。打開餐牌點了 dinner set，OMAKASE $1780，刺身同食材好鮮甜呀，令我品嚐鮮味！先付三點：❤ 炸蓮藕炸銀杏，木魚湯煮春菊，多春魚南蠻漬❤ 煙燻鰤魚配柚子醋蘿蔔蓉、茗荷、蘿蔔苗❤ 北海道軟煮水八爪魚配芥末及柚子胡椒刺身二點：💜 深海池魚💜 秋刀魚磯邊卷燒物🩵甘鯛立鱗燒握り寿司-八貫1️⃣ 左口魚2️⃣ 池魚3️⃣ 北寄貝4️⃣ 赤鯥5️⃣ 中拖羅（熟成十四日）6️⃣ 金目鯛7️⃣ 鹿兒島車海老8️⃣ 海鰻9️⃣ 北海道馬糞海膽玉子焼き，江户前玉子燒，口感似蛋糕，食落綿密帶有鮮甜蝦味。椀 物喺味噌湯，帶有日式風味。甜品崗山縣香印晴王、山梨縣貓眼配梅酒啫喱，食埋甜品，為晚餐劃上完美句號。 繼續閱讀