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2021-07-20 1572 瀏覽
Lunch.Helmed by Suzuki san, formerly of Sushi Hiro. Counter seating 9, private room seating up to 12.First to come was a trio of appetizers: Cheese tofu; Shrimp with 𩶘魚昆布; crab meatballs plus turnip.Suzuki San believed that soup should come before the fish.6 Pieces of Sashimi, being :- kanpachi章紅魚- Chu Toro- Shima-aji 深海池魚- 石垣 (in season during July/August)- 怪物oyster from 岩手縣 (new variety since 2019) Balanced texture: not too creamy, with crispy sides. Perfect size, which makes it a big hit in H
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Lunch.
Helmed by Suzuki san, formerly of Sushi Hiro. Counter seating 9, private room seating up to 12.
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First to come was a trio of appetizers: Cheese tofu; Shrimp with 𩶘魚昆布; crab meatballs plus turnip.
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Suzuki San believed that soup should come before the fish.
6 Pieces of Sashimi, being :
- kanpachi章紅魚
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- Chu Toro
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- Shima-aji 深海池魚
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- 石垣 (in season during July/August)
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- 怪物oyster from 岩手縣 (new variety since 2019) Balanced texture: not too creamy, with crispy sides. Perfect size, which makes it a big hit in HK.
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- 牡丹蝦 from Hokkaido served on a piece of lime. The head followed, which has been deep fried. Very Crispy.
- 池魚from 淡路島(Awaji Island)- being the name of the restaurant.
8 pieces of sushi :
- Hokkaido 帆立貝
- 左口魚
Steamed egg mixed with 鵝肝with black truffle came next.
- 石垣𩶘 Ishigaki - cos its flesh was relatively hard, it had been aged for 3 days. Could’ve aged for longer.
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- 金目鱲 Kinmedai- aged for 2 days, brushed with soy sauce then flamed. My favorite piece of the day.
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- 馬糞海膽 from Hoikkado wrapped in seaweed. Rich and sweet. Seaweed remained crispy after minutesssss of being photographed.
- 赤睦 with a dollop of yuzu pepper sauce on top.
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- 小肌 (Kohada) with 昆布
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- Toro
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Choice of sesame, green tea or yuzu IceCream as dessert.
In summary: restaurant attempts to fuse Kaiseki elements into the menu. Suzuki san seems to adopt a mild style, as the sushi rice could be more acidic to bring out the taste of the white fish.
Can try.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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