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Have heard from many that Sushi Gin’s Omakase lunch is an affordable deal. We specifically requested for sushi counter seats and Chef Do (Do師傅). He used to work at Suchi Ta-ke and Kishoku, and during those periods, both restaurants were highly commended for their quality. After the experience here, we reckon that Sushi Gin puts higher emphasis on the seasonings of the fish. The sushi was topped with a large amount of flavorings such as yuzu zest, garlic pieces, chilli yuzu sauce or sesame. We or
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Have heard from many that Sushi Gin’s Omakase lunch is an affordable deal. We specifically requested for sushi counter seats and Chef Do (Do師傅). He used to work at Suchi Ta-ke and Kishoku, and during those periods, both restaurants were highly commended for their quality. After the experience here, we reckon that Sushi Gin puts higher emphasis on the seasonings of the fish. The sushi was topped with a large amount of flavorings such as yuzu zest, garlic pieces, chilli yuzu sauce or sesame. We ordered the 12 pieces assorted sushi set, which includes dried fugu 雞泡魚干, salad, sushi with geoduck象拔蚌, kuruma ebi花竹蝦, kawahagi with cod liver paste剝皮魚+魚肝醬, shima aji深海池魚, Hokkigai北寄貝, Buri鰤魚, akami赤身, chutoro中拖羅, kita murasaki uni北紫海膽, bonito 鰹魚, seared karei燒右口魚, seared nodoguro燒赤鯥, minced toro roll, steamed egg, miso soup and ice cream. The fish can be considered fresh. The marasaki uni has a sweeter, creamier and cleaner taste than Bafun uni. The chutoro, seared karei and nodoguro was melt-in-the-mouth delicious. Overall, it was a pleasant experience, but there are some other options with more dishes at a similar price range (refer to our previous post of Sushi Ta-ke). It really depends on whether you prefer fresher fish or heavier seasonings though
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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