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Restaurant: 杣‧YASHIMA
Offer: Dine and earn miles at this Cathay partner restaurant !
Dine at partner restaurants and earn up to HKD4 = 2 miles as a Cathay member. T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of up to HKD10,000.
  • Cathay members can earn HKD 4 = 1 mile when dining at Cathay partner restaurants. Standard Chartered Cathay Mastercard® holders can earn an additional HKD 4 = 1 dining rewards when they pay with their card, for a total of HKD 4 = 2 miles.
  • Asia Miles earned are based on the total amount spent including service charges, taxes and tips.
  • Asia Miles may not be earned on certain promotional menus. Please check with individual partner restaurants prior to dining.
  • Asia Miles will be credited to members’ accounts 10 working days after each eligible dining transaction.
Other Cathay Terms & Conditions apply.
Level4
155
0
有個朋友剛剛由美國回港訪友一段日子,一下飛機已經開始嚷著要找一家高質的Omakase慰藉一下她餓了好久的日本菜之魂,因為在美國實在太難找到一家新鮮材料品質上乘的廚師發辦在酒店職員的協助下最終訂了這一家位於中環九如坊的Yashima,當晚沿著曲折的小路來到這家轉角位2層高的料理店,門面帶著一點神秘,按鈴後正門徐徐打開今晚我們點了每位$1980的廚師發辦套餐,由前菜到甜品差不多近廿品食物可以品味,由視覺、聽覺到味覺都有頂級的享受,而且用餐途中閒談才得知原來餐廳和跑馬地的寿々乃Suzuno為同一集團旗下,利用同樣手法去打造菜單,但不同材料下營造出另一樣美味盛宴慢煮明石八爪魚,明石市緊鄰瀨戶內海播磨灘,有著聞名全國的明石燒、章魚和鯛魚等豐富海產,配著小撮來自關西有馬的山椒調味刺身跟從日本飲食習慣是由較清淡的白身魚起手,銀身魚通常會帶著一點腥氣,不是人人愛吃的種類,不過呢到鯖魚卷完全唔腥,仲好好食🤤寒鰤加上柚子醋蘿蔔蓉吃得滿足又不膩口這款似曾相識的炸春卷,上次在友店吃的是香箱蟹春卷,而今次是升級板的松葉蟹加上爆滿的蟹膏和蟹籽Omakase另一重點就是手握壽司,師傅介紹醋飯使用了赤醋為主去烹製,調
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有個朋友剛剛由美國回港訪友一段日子,一下飛機已經開始嚷著要找一家高質的Omakase慰藉一下她餓了好久的日本菜之魂,因為在美國實在太難找到一家新鮮材料品質上乘的廚師發辦

在酒店職員的協助下最終訂了這一家位於中環九如坊的Yashima,當晚沿著曲折的小路來到這家轉角位2層高的料理店,門面帶著一點神秘,按鈴後正門徐徐打開
44 views
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0 comments
57 views
0 likes
0 comments


今晚我們點了每位$1980的廚師發辦套餐,由前菜到甜品差不多近廿品食物可以品味,由視覺、聽覺到味覺都有頂級的享受,而且用餐途中閒談才得知原來餐廳和跑馬地的寿々乃Suzuno為同一集團旗下,利用同樣手法去打造菜單,但不同材料下營造出另一樣美味盛宴
876 views
2 likes
0 comments


慢煮明石八爪魚,明石市緊鄰瀨戶內海播磨灘,有著聞名全國的明石燒、章魚和鯛魚等豐富海產,配著小撮來自關西有馬的山椒調味
15 views
0 likes
0 comments


刺身跟從日本飲食習慣是由較清淡的白身魚起手,銀身魚通常會帶著一點腥氣,不是人人愛吃的種類,不過呢到鯖魚卷完全唔腥,仲好好食🤤寒鰤加上柚子醋蘿蔔蓉吃得滿足又不膩口
0 views
0 likes
0 comments
10 views
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這款似曾相識的炸春卷,上次在友店吃的是香箱蟹春卷,而今次是升級板的松葉蟹加上爆滿的蟹膏和蟹籽
11 views
0 likes
0 comments


Omakase另一重點就是手握壽司,師傅介紹醋飯使用了赤醋為主去烹製,調味上減少了鹹味,主要微酸去烘托魚生的鮮味,其中我最愛小肌,每間師傅都有不同配方去醃製這裡先用鹽醃後再醋漬,但酸味比想像中少,吃得出鮮甜鮨味;霜降拖羅華麗耀眼的雪花紋令人捨不得直接入口
21 views
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0 views
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0 views
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0 views
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0 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Type of Meal
Dinner