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2024-04-27
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越黎越多人鍾意食omakase嘅原因只有兩個：第一就係新鮮嘅食材，第二就係師傅嘅席前料理👨🏻🍳 今日黎到位於尖沙咀嘅Kishi House，環境優雅舒適，黑金色嘅牆櫃上放滿日本酒樽，裝潢簡約中帶點時尚感🖤 呢到嘅師傅有多年嘅經驗，亦曾向日本師傅學藝，希望為食客呈獻正宗嘅江戶前壽司體驗 🇯🇵 People are drawn to omakase due to the unique experience of having fresh food prepared right in front of you. Kishi House in TST has a simple yet modern interior, with experienced chefs bringing you a traditional Japanese experience. 午市餐牌除左定食之外亦有提供午市廚師發辦，最平$398就有13道菜，CP值相當高🤩 今日我就黎食十八道菜嘅「櫻」($798)，菜式會取決於每日新鮮由直送到店嘅飛機貨，品質有一定嘅保證✅They offer lunch sets and o
People are drawn to omakase due to the unique experience of having fresh food prepared right in front of you. Kishi House in TST has a simple yet modern interior, with experienced chefs bringing you a traditional Japanese experience.
午市餐牌除左定食之外亦有提供午市廚師發辦，最平$398就有13道菜，CP值相當高🤩 今日我就黎食十八道菜嘅「櫻」($798)，菜式會取決於每日新鮮由直送到店嘅飛機貨，品質有一定嘅保證✅
They offer lunch sets and omakase, and I got their “Cherry Blossom” menu which consists of 18 courses.
前菜三款
Three Kinds of Appetisers
手拆蟹肉碎鮮味四溢，下面嘅汁煮茄子索曬蟹肉嘅精華，鹹香味四溢🦀️ 公魚南蠻漬油炸後外酥內嫩，配上糖醋汁夠曬開胃🤰🏻經過2-3小時慢煮嘅磯煮黑梅貝比一般螺肉更厚實彈牙，食落鮮甜無腥味👍🏼
Shredded crab meat was placed on a steamed eggplant which was soft and juicy. Japanese anchovies was fried and covered in a sweet and sour sauce that had a nice contrast of textures. Umeboshi was cooked to the right chewiness, with a nice umaminess.
刺身五點
Five Selections of Sashimi
愛媛縣嘅蜜柑鯛入口後散發出淡雅嘅蜜柑香，份外清新🍊 4至5月當造嘅北海道鮮墨魚爽中帶黏，甜中帶甘，喺面層鎅上坑紋令口感更豐富👅 師傅將爽嫩嘅象拔蚌切成薄片盡顯刀功，配上青檸汁吊鮮🌊 北寄貝炙燒後令肉質更清脆，同時增添微微的焦香味🔥 華漣生蠔係春夏季當造嘅海鮮，肉質豐厚飽滿富有濃郁嘅海水味，同自家調配嘅柚子醬油配搭出酸香清新嘅感覺🦪
Mikan-Tai had a slight mandarin fragrance that was refreshing. Hokkaido cuttlefish was crunchy with a bit of stickiness. Geoduck was cut into thin slices, which had a nice snappy bite. The Hokkigai clam was seared, adding an extra smoky aroma. Nagasaki Karen oyster was plump and juicy, paired with an appetising yuzu sauce.
一品料理
One Specialty Dish
比手掌更大嘅日本虎蝦開邊後舖上滿滿嘅蝦膏後燒至香氣四溢，睇見已經流晒口水🤤 蝦肉好彈牙，燒完都無變韌，焦香嘅後韻令味道極其鮮美🦐 上面金黃色嘅蝦膏濃厚奶滑，再以蛋黃醬同蝦子點綴，將甘甜味盡情發揮🆙
The huge Japanese tiger prawn was sliced in half, covered by a bed of smooth and flavourful shrimp paste that was seared to perfection.
壽司六貫
Six Pieces of Sushi
九州深海池魚經過短暫熟成釋出魚油，令肉質變得更甘香柔軟🐟 北海道新鮮帶子無急凍或雪藏過，配以柚子皮帶出最自然嘅鮮甜味🍊小肌喺江戶前嘅代表之一，經過鹽醃、去水、吹乾同醋浸後變得酸甜開胃，魚肉細膩嫩滑😙
Kyushu Shima Aji underwent a slight maturation process to emphasized its aromas. Hokkaido Scallop was plump and juicy with a slight hint of sweetness. Kohada was marinated, dried and soaked in vinegar, which brought an appetising flavour.
北海道赤蝦甜美爽口，加上鹹香嘅烏魚子食落齒頰留香👅 赤鯥咬落帶少許嚼勁，清淡爽滑嘅刺身配埋醬油一流👍🏼 和歌山藍鰭吞拿魚嘅大腹霜降部位油份豐富，入口即溶，魚油香喺口腔中久久不散♨️
Hokkaido Shrimp was tender yet firm, topped with mullet roe for extra freshness. Nodokuro had a nice bite, paired with a slash of soy sauce. Wakayama Blue Fin Tuna Toro was so fatty, it literally melted in my mouth.
之後師傅仲額外送左個手卷俾我地，仲有喺海膽添🥹 來自秋山縣嘅白海膽呈金黃色，口感幼滑細膩，海水味十足而且無澀味🌊 配搭薄脆嘅紫菜令口感更豐富🍙
The chef gave us an extra hand roll made of Akitama Uni which was so creamy and fresh. It was wrapped in a layer of seaweed for extra crispiness.
江戶前玉子
Tamagoyaki
呢款料理非常講求師傅嘅手藝同技巧，要控制好煎烤溫度同時間先可以保證質素👨🏻🍳 新鮮出爐嘅玉子帶焦糖色嘅面層，切開後蓬鬆有濕潤🤤 蛋糊裡唔會加麵粉，反而會用海鮮嘅精華添增風味，每啖都充滿鹹鹹甜甜嘅蛋香💕
This dish requires high skills and patient in order to ensure its quality. The Tamagoyaki was fluffy and moist, with some savouriness from the seafood essence.
吸物
Soup
熱辣辣嘅清湯裡面放有大量嫩脆爽口嘅舞茸菇，獨有嘅馥郁香氣同金鯛魚相得益彰🤝🏻 導致整體味道甘美唔腥，飲落非常暖胃🔥
Maitake and Snapper Soup combined the unique fragrance of mushrooms and freshness from the fish meat. It was so warming and delicious!
甜品
Dessert
白桃味雪葩質地綿滑，清新嘅桃香相當突出，有助剔除刺身魚油嘅肥膩咁❄️ 芒果味雪米糍裡面嘅軟滑雪糕同煙煙韌韌嘅糯米皮完美配合，芳香嘅果香令人回味無窮🥭
The refreshing fruitiness from the peach sorbet and mango mochi was perfect to offset the heaviness from the meal.
張貼
