影片
港鐵灣仔站 A3 出口, 步行約7分鐘
繼續閱讀
營業時間
星期一至日
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
久仰大名咗好耐，口碑好似都唔錯，預訂左一個月先至有位，原來因為只有八個位，疫情之下都好好生意做到兩轉台，我哋約咗8:30 ，就真係8:30先至可以入去，環境裝修都非常高水準，門口有泊車檔，不過個人覺得呢個價錢嘅食物質素非常普通，唔知係咪因為期待咗好耐，所以預期佢係神級水準卻沒有達到，感覺同千零蚊嘅omakase 差唔多
繼續閱讀
過去一年太忙，好耐無寫食評（鬧人嗰啲唔計 ），而且食到有點麻目，除了一句：好食或者唔好食，都唔識評了。今次來個倒轉行，先總結，後形容： 1. 壽司為主，無單刺身；2. 玩精緻，不是玩超班食材，連一片肥拖羅都欠奉（不要誤會我話佢啲食材唔靚）；3. 調味料相對特別和偏濃；4. 疫情期間只能坐6位客人，又有分兩場，第一次食omakase有限時間；5. 一般食omakase，我都會飽到肚爆，但今次只是剛剛好；5. 一直無問價錢，埋單先知＄2980一位，有點意外，一般不會超過＄2000一位，我地又無額外柯打食物！ 好，詳細講一講：• 漬物：蘿蔔唔會太酸，薑就唔夠甜，但健康啲• 剝皮魚刺身，面頭點上辣蘿蔔蓉，混入細緻蔥蓉，味道普通• 鰹魚刺身，薑蓉極惹味，配上甜甜地的芝麻醬，好味• 兵庫県一歲生蠔，同廣島蠔味道不一樣，混入濃味醬汁，但都不淹蠔的鮮腥味• 墨魚壽司，調味調得幾特別，墨魚肉好似啫喱粒粒咁，好黏口，口感特別• 土佐醋配兵庫県蟹，醋不是中國人的紅醋浙醋，只是淡淡的並加入蟹子，成碗可吃光它，蟹肉味唔夠出，半個蟹蓋填滿蟹膏蟹肉pate ，面層鋪上一層蟹柳，都幾夠份量• 三文魚子壽司，無特別，但勝在油漬不會太鹹• 銀聖野生三文魚壽司，調味醬汁真係不一樣，鮮• 安康魚肝，用威化餅夾住食（成個macaroon 咁），魚肝混入蔥蓉，口感豐富啲，不過我自己鍾意就咁食魚肝多啲• 赤貝壽司，鹹咗啲，唔覺赤貝應有的鮮甜• 稻草煙燻的馬交魚，好香濃的煙燻味，魚半生熟，魚皮燒脆了，口感又生又熟，又林又脆，非常豐富，(again)啲薑蓉好正• 目拔魚，包了紫菜係魚裡面，面頭點上燒過辣椒蓉，味道印象不深• 野生獅魚，已混入酸汁• 太都魚連紫蘇葉一齊食，魚肉燒過，魚質鬆散幾得意，但醬汁偏濃，但所有嘢夾埋晒一齊又幾好味• 蒸鮑魚壽司，飯混入鮑汁，鮑魚沒什麼甜味，靠個飯的濃味醬醬而矣• 沙甸魚魚蛋，加毛青（一種類似蘿蔔的植物）湯，魚蛋唔好食，魚肉好“鞋”，個湯就幾清新• 油漬吞拿魚壽司，又係味太濃太鹹，失去魚味• 5至6層薄切吞拿魚叠在一起，有aged有生的，第一次見咁做，口感鬆散，幾特別• 秋刀魚壽司，魚肉半生不熟好滑，味鮮，醬汁濃，配上脆紫菜，配合得非常好，我鍾意• 混布醃過的北海道海膽，海膽味極濃好鮮甜• 拖羅蓉手卷，飯混入芝麻紫蘇葉蓉，standard 啲• 太卷，無特別• 麵豉魚湯，不會一味死鹹，又有魚甜味，正• 海鰻壽司• 玉子蛋糕仔• 林柿和李子各一小粒做飯後果
繼續閱讀
One of the best sushi places you can find in town, with that being said, it is also one of the most expensive ones. Expensive price tag is usually followed by high customers’ expectations, so how to live up with that expectation has always been one of their main concerns.Masataka got all the essential elements that a good sushi place should have, a relaxing vibe, perfectly handled neta, balanced shari, and they put them all together in an effortless way. Everything is just being where they should always be, and wait for the magic to happen.All dishes were perfectly executed by the experienced executive chef, Masataka Fujisawa san, and his team. Looking forward to revisiting soon.
繼續閱讀
冇得去日本就去食下日本野先，今晚食omakase😋因為朋友相見太高興，傾得好開心所以冇記住每種魚既名😆以下既圖記得就寫。因為最多上載12張照片，唯有集埋一齊，由上而下，左至右續樣講😂1）個汁有d柚子味，清新。2）日本廣島蠔，上面有幾粒野好辣。3）燒到半生熟，唔錯。4）墨魚壽司，個樣平凡但好好好好味！係最令我印象深刻既dish。5）三文魚籽，下面有d飯。6）銀聖，但我已經唔記得咩味，哈哈。7）呢件唔係甜品，入面係魚肝。8）唔記得咩魚......9）貝類，新鮮！1）呢個我睇住佢燒，好香，下面係紫蘇葉。2）日本鮑魚。3）冇記錯係吞拿魚，準備既時候見師傅不停將魚肉反覆浸係一d汁入面。4）拖羅，係由幾塊唔同厚度既拖羅疊成。5）秋刀魚。6）甜蝦。7）海膽，上面係昆布，但食果陣係食唔到昆布味只有海膽味。放昆布好似係為咗吸走多餘水份。朋友話食落口感似帶子。8）海鰻。9）甜品係蛋糕🍰銀聖呢條魚好似好勁，仲有張貼紙俾你影相😂手卷。太卷。麵豉湯。其實每樣野上菜都有人講俾我地聽係咩黎同點整，上面個湯我記得係好複雜咁整出黎😂不過我而家淨係記得佢係魚蛋湯😛提子🍇剝咗皮好有家的感覺☺️其實樣樣都好食，餐廳員工好好，前面有人介紹完後面再有另一個人補充，而且會有人留意住幫你換走唔熱既茶，仲要係成個杯換走即刻俾另一杯斟好左嘅茶你，服務一流！
繼續閱讀
First time eating here, went here for my wife’s birthday! We both had the omakase and it was probably one of the top sushi place on my list now and in Hong Kong. Masa San technique of making sushi were great. We were pretty satisfied went we left Because I have been to a lot of expensive sushi places and came out still hungry or not worthy for the price. See you soon!
繼續閱讀