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2010-07-18
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As a marketer, i do believe 板長壽司 use a very good marketing skillset and win customer heart whenever we think of eating everyday sushi ( not the IFC high end type ) Ricky – you can see his face everywhere, even in the membership card, no comment of their design, appreciate the charisma he/ they build for thier brand. Amoy brunch, you can even watch a TV program that he went to Japan with Zuki.Appetizer: 3.6 milk with prawn soup (甜蝦特濃牛乳湯), i personally perfer the softcrab soup. The milk is too str
Ricky – you can see his face everywhere, even in the membership card, no comment of their design, appreciate the charisma he/ they build for thier brand. Amoy brunch, you can even watch a TV program that he went to Japan with Zuki.
Appetizer:
3.6 milk with prawn soup (甜蝦特濃牛乳湯), i personally perfer the softcrab soup. The milk is too strange in taste ( not fresh?), it can’t stir together with the soup and don’t feel any smoothness at all.
Main course/ sushi:
Although KC remind us don’t eat raw salmon, we love the omega3 fish oil so much and order 3 kinds of salmon. 1/ golden salmon; 2/ toro salmon(三文魚腩); 3/ toasted or broiled salmon(火炙三文魚). Toasted one always can keep the standard which is our favorite cooking style, as the heat make the fatty oil melt, like the molten chocolate cake melting in the mouth...mouthwatering !!
Their fried food is used not very brilliant, except tempura, we ordered one dish this time.
Tempura shrimp + curry salt(天婦羅蝦+咖喱鹽). We would like to give some credit to the curry salt, it make the tempura more delicious, we indeed attract by our memory of the salt and reorder it this time ;)
Wagyu beef (佐賀和牛)got many muscle/tender inside, how come? ( recommended to order toro next time, for me, they got very similar texture, should be melting without chewing in the mouth) We ordered medium Toro, very good, well done!
Jumbo Scallop (珍寶帆立貝)sushi. Not good, we can’t recognize what favor it is, just simply tasteness, very plain compared with 峰’s sweet fresh scallop, 北海道活壽司...( yet, still better than 元氣, it’s jumbo, not like元氣’s scrawny scallop)
Fly fish egg(飛魚子手卷) roll – the seaweed skin is a bit too soft...fish egg is cool, very fresh and not too salty. Good job!
Again, NO uni(海膽), Boten Ebi (牡丹蝦) and roasted egg燒玉子 after 8pm, the waiter told us very politely.... ( u know, we like it and so don’t keep disappointing us...please)
Dessert:
甜番薯, very sweet maple honey favor. encore and encore. must-try-item! ( best dessert, as their milk pudding and ice cream are a lot too hard in texture )
General tasting feeling:
Atmophere - ok, people doesn’t talk very loud.
Fairly enough “Welcome and greeting”, very polite!
Green Tea is hot and well served on time.
Hygiene - Good. Very clean table,chair and settings. Very tidy, all plates or decorations are very organized.
Sushi plate are beautiful/ artistic japanese style( not all in plastic one)
Full of sushi frangrance, especially when they roast some fish...yummy ;P
Waitress take it very serious and renew one for us immediately. Excellent!
We found that they sell Soy sauce now, good gimmick! ( but their soy sauce is extraordinary in favor? $ 48 seems not very worth)
In contract with their telford, mongkok, wanchai and TKO branch, we do think amoy restaurant is the BEST among them ( both service and food quality) ;)
Selling point:
1/ Economical抵食. Maybe that ‘ s the reason why they can have over 20 restaurants in these few years! Membership card got 5% off ;) lovely
2/ Sushi chef is all youngster ( maybe after 80/ 90 ? keekee..) No wonder it takes us more than an hour to wait for a seat every weekend, even目黑壽司 disappear in Amoy Garden, “itacho sushi” is ichiban!
張貼
