Sushi Mamoru

營業中

休息中

Mamoru是躺在我收藏夹里面很久的一家店了，因为要电邮预约，嫌麻烦一直没来。这次多谢闺蜜的安排第一次来试一下。整体用餐体验是很不错的，从装修到服务到出品都体现出来高级鮨店该有的水平，但是价位方面略嫌性价比不足。首先三道刺身分别是三重县的池鲷，北海道的北极贝以及爱媛县深海池鱼。池鲷应该做过熟成处理，鱼生软绵好吃，北极贝很鲜甜，深海池鱼则是比较普通但也是新鲜的。值得表扬的是师傅虽然不说中文，但特别安排了翻译给每一组客人，介绍的很详细。接下来是茶碗蒸，平贝和来自宫城的鲍鱼。茶碗蒸普普通通，平贝最近比较少吃到，相比帆立贝它会硬一些，更有口感，这道也很好吃。鲍鱼配肝酱出品也很不错，虽然稍显不如志魂或saito，但也是一流的水准。接下去进入寿司环节有佐贺的新子，山口的池鱼和岩手县石桓贝。这贯新子偏大，感觉已经有点过大了，味道是ok是，池鱼新鲜好吃，鱼味重，石桓贝当季，也是新鲜好吃的。接下去有熊本天草的车海老，北海道的三文鱼籽和来自爱尔兰的大腹。车海老煮的刚刚好，肉质弹牙，三文鱼籽很新鲜，入口又爆汁的感觉，大腹也很好吃（不过最近真是吃到了来自世界各地的吞拿哈哈）然后穿插的是北海道毛蟹，蟹肉配蟹膏很

The sake whisper was unprofessional with bad personal hygiene and attitude. He ruined my dinner! My recent visit to Sushi Mamoru was highly anticipated, as I had heard great things about the food and service. However, my excitement quickly turned into disappointment as soon as the sake whisper came.The restaurant was beautifully decorated and had a serene ambiance, which was perfect for enjoying a peaceful meal. As soon as we were seated, the sake whisper approached us and began describing the v

Mamoru是我們很喜愛的一家壽司店，壽司好吃不在話下，師傅十分專業，細心又親切，而且全店只有八個位，私隱度高又坐得舒服。是晚到訪Mamoru為朋友慶生，幾枝sake配以chiba san的壽司，滿足哂我們一行8人的願望 chiba san的壽司非常着重魚生的鮮味，他亦非常努力去找一些特別矜貴的食材，我們有幸吃到其中一款魚生應該是全香港只有這裏才可以吃到，因為東京魚市場只有唯一一條然後也給chiba san買了! 說實在，要成為米芝蓮級數的omakase，壽司好吃是基本，但我們一直重返Mamoru就是欣賞chiba san的手勢和專業，以及他努力不懈發掘食材的心！

Thanks to a friend’s invitation, I can finally try Chiba San’s Edomae style sushi. Greet by friendly staffs and be seated in this long wooden, cool counter. Only 8 seats at the counter and a private room to accommodate 4 guests. Brilliant friend already prepared some wine for the lunch. Let’s start! Some sashimi to start. My favourite one is the bottom right, baby tuna! They explained it’s very rare to have it in restaurant as they are protected. But there’s chances the baby tuna accidentally we

I have wanted to come to this famous sushi restaurant for a long while but could not find a way. Thanks to my friend Kevin, we are finally able to come tonight, albeit having to book eight months in advance. There are two seating for dinner, and we have chosen the later serving, starting at 8pm.The restaurant is located in Wanchai Yat Sin Street, a rather remote location, far from the busy part of Causeway Bay or Wanchai. The staff are very polite and welcoming, and soon we are seated at the spa

👉🏻lunch omakase ~💲1500pp•羽太魚•大板赤貝•白川甘鯛•福岡小肌魚•熊本墨魚sumika•北海道秋刀魚 sanma•富山灣白蝦•富山Buri鰤魚•醬油赤身•Chutoro•Otoro•北海道馬糞海膽•宮城蠔•穴子•Akami Roll-Sushi Mamoru, a new restaurant by the Yakinikumafia and Margo team, created by chef Hirofumi Chiba👨🏻‍🍳有幸食到今年最後一條秋刀魚🙈rating: 7.5/10〰️〰️〰️〰️〰️〰️〰️〰️〰️Sushi Mamoru (Wan Chai)📍Shop 2, Guardian House, 32 Oi Kwan Road, Wan Chai Hong Kong🔗#7eating灣仔#7eating日本菜

半年前巳book full payment dinner . 我們的預約是六點，我們5:50 去到，未入得，因為未準備好，職員叫我們在門口等一下，6:00 正式入座。整個晚餐由6:00到7:30完，感覺非常趕客，一件駁一件，7:30 完畢，送上甜品，然後遞上sake 的bill(因為晚餐之前已全數付每人$3600）因為廁所只有一格的關係，我們要輪住去，廁所都未去完職員就趕我們走了，說下一批客人已到他們要準備。 回想翻我的湯和我最後的那杯酒嘅也未喝完，應該在我去廁所期間被收走了吧。原來這個價錢完全沒有享受的感覺，也沒有賓至如歸的服務，實在大開眼界。

(\_/)( •_•)/>🍣>等左半年終於試到Sushi Mamoru午餐。偷偷望到隔離係熟客有Tuna背脊，特製小肌卷物🍣真鰈-肉質緊實爽脆十分耐嚼，蘸酸汁令到魚嘅鮮味提升左🍣八爪魚配左柚子胡椒-胡椒搶左少少味🍣魷魚鬚-口感唔錯🍣鰹魚湯茶碗蒸🍣墨烏賊-加左塊啲紫菜好鬼夾，墨魚好鮮美🍣黑睦-話夠肥就甘燒燒就好食，但我覺得唔夠肥美😆🍣褔岡小肌-淡淡酸味同鹹味所交織出的濃郁魚味，實在好食🍣醬油赤身，昆布漬白蝦，大拖羅🍣利尻海膽-好甜🍣柚子蘿蔔，青芥末淮山，玉子燒🍣石垣貝，食完再追加🍣麵豉湯-微辣幾得意甜品sweet potato超級好食，好香牛油超甜蕃薯。日本師傅很用心，職員也親切。不過無比較無傷害，熟客待遇始終唔同啲。我追加一件石坦貝，已經明示暗示叫我唔好追加，覺得有啲失落。不過，都明白最近日本魚市場成日放假，都唔係你想加就加。希望可以好快再食到🥳

呢間嘢係冇嘢可以批評吃過好幾次每次相隔都幾個月只能夠講兩個字勁秋因為喺呢度可以食到一些出邊好罕有才食到嘅東西例如產量特別少嘅嘢舖頭真係犀利這麼罕有嘅嘢都可以搜羅到味道嘅平衡由頭去到尾都係經過深思熟慮嘅編排👍👍👍

臨時有朋友有位俾我攝去食真係好好味啊超難預約的店，基本上食緊嘅時候已經要當面預訂定下一次的booking。今次壽司嘅飯，師傅用左兩款米去煮，而且係用明火同claypot去煲飯我個人覺得係會再去食嘅，不過口味呢啲野就見人見智。今次試左個short menu，$1600/位 dinner menu價錢預double,但short menu lunch 已經非常足夠。疫情下佢地有做外賣，要早一日上網預訂$1080/份 可送貨，另加運費。每一件都非常滿意由其係個鮑魚，太正！湯霜淡路島真鯛仙台閖上赤貝鰹魚汁生海苔茶碗蒸岩手縣蝦夷鮑魚伴肝醬宮崎縣鬚鱈鹿兒島出水池魚昆布漬宮城縣真蠔靜岡縣鰯（沙甸魚）有茗海紫菜熊本天草水魷魚柚子胡椒熊本天草水魷魚鬚昆布漬富山灣白蝦12kg富山冰見鰤北海道登別馬糞海膽愛爾蘭吞拿魚中拖羅柚子大根，牛蒡漬，玉子千葉縣地蛤干瓢卷愛爾蘭吞拿魚赤身醬油漬豆辦醬味噌汁抹茶布甸

Readers who know me probably know that I am not big on sushi. I often felt that the combination of fish and rice was not greater than its parts alone. I miss out on the minute details of either if I have to take them together in one bite. That, and the fact that I cannot digest rice well, means I rarely have sushi.So when I do have sushi, it really needs to be worth it. Chiba-san’s craft is one of a minority that just gets the balance absolutely right, and he is very consistent. His neta (cuts o

It’s still only soft opening after months, because it’s been fully booked till don’t know when 🤪The omakase set is on the relatively high price range and sushi sizes were good for ladies, and we kept asking Chiba san for more to get all his goodies out for us.

🍣 Another authentic edomae sushiya in town, helmed by Chiba san (the former chef of Sushi Kohaku), which was also my one of the ‘long-awaited’ meals🤣Their shari 🍚 was top-notch as personally treating shari as one of the important factors to determine if the whole omakase experience is good. The shari was from Tsuroka (Chiba san’s hometown 🏠), its texture tends to be chewy. Some people might say the neta was a bit hard, but i liked it. My fav piece of the course was geso ika with yuzu kocho 🦑 so

Lunch at new sushi restaurant helmed by Chef Chiba Hirofumi (formerly of Sushi Kohaku @ Stanley Street). Clean spacious wooden deco. Counter seating for 10. No private rooms. Here’s what we had:真碟, normally in its prime in May; quite fatty and chewy. Dipped in the 酸汁 specifically prepared.燒原貝 wrapped in seaweedAmadai- flamed. Very rich tasting Sardine- very fine with all the 紋Steamed egg with seaweed SabaSquid with sake sauce 魷魚鬚 with yuzu sauce赤貝: so fresh that we could still it moving on the p

Mamoru means to protect, and in this case, it is to uphold the art and tradition of sushi making. To me, it also seems to serve as a reminder to preserve the passion for the highest quality. It sounds like an easy thing to say, but serious diners will be able to discern whether that is a slogan or a promise—one that takes a lifetime of daily, painstaking hard work.In the sushiya’s own words, it says, the seasonal omakase menu preserves this history while telling a story of the fragile environmen