鮨 中本

探店時發現了在中環很多人推薦一家廚師發辦。諗住和朋友提早慶祝聖誕節，期間店員也細心安排和介紹每款壽司，主動幫忙加水，放好我們的行李，靜待在後面幫忙，好貼心的服務！好難得在香港感受到如此殷勤服務，為今次體驗劃上完美句號🌟午市套餐 ($1180+10%)有15款壽司、卷物、湯和甜品鱈魚子: 冬天時令鱈魚，炸魚子球配上濃湯，鮮甜味濃鱸魚🍣: 鮮甜美味彈牙真鰺🍣: 都是時令食材，魚身較厚且富含油脂，好肥美！鰤魚🍣: 頂級食材，脂膏豐富甜美，入口即溶中拖羅🍣: 軟身滑嫩，入口溶化，好滿足好美味！大拖羅🍣: 是來自青森縣的，小筋有咬口，油脂豐富大頭蝦🍣: 保留了蝦膏在蝦中，咬落去充滿蝦的鮮味，非常好吃😋北海道紫海膽🍣: 滿滿的海膽，蟹鮮味濃郁，好鮮甜好好食！青魚🍣: 唔算太特別，不過都好好食小肌魚🍣: 店員話呢種魚只會在日本海域先有，所以唔係經常食到，是一款歷史悠久嘅江戶前壽司池魚🍣: 配上了蔥香調味，魚肉肥美，淡淡的油脂香味，好吃魷魚🦑: 黏黏的口感平貝🍣: 配上特別醬油燒過表面，鮮甜好吃京蔥三文魚: 平凡得來也不錯，三文魚溶好鮮好肥，細細舊剛剛好！鰻魚🍣: 甜甜的醬汁帶點微烤的魚味，非常喜愛玉子燒🍳: 口感像慕絲一樣咁香滑，好滑好正，好似食緊一款甜品🍮藍莓芝士蛋糕: 芝士味濃郁，配上藍莓一點點酸味，超愛…查看更多

鮨 中本 (中環)📍中環砵典乍街16號太富商業大廈地舖紀念日第4 個活動就係Omakase 🫶 👨‍🍳 鮨 中本由來自北海道 中本正紀 師傅主理，位於中環砵典乍街地鋪，地理位置優越！店內Bar枱可容納人數約10位客人，即使午市都座無虛席，想食就必須事前做好準備！🍣今次品嚐左15 貫Omakase Sushi $11801. 鱸魚：口感同鯛魚相近，比較柔軟，味道清幽淡雅2. 鰤魚：口感鮮滑細膩，油脂豐富，個人喜愛🫶3. 剝皮魚配魚肝：奶白色嘅魚身質感較紮實且淡口，配搭魚肝帶出清甜及 creamy 口感4. 赤身吞拿魚：配以醬油漬嘅赤身吞拿魚雖然油脂較拖羅少，但魚味濃且口感軟嫩5. 中拖羅：脂肪較赤身高，油脂分布平均，鮮味甘香，入口即溶6. 大拖羅：吞拿魚中魚脂最高嘅魚腩位置，厚切，油脂極豐富，肥美甘甜，餘韻悠長！又一個人喜愛 🫶7. 車海老：師傅即蒸即剝，暖暖的，鮮甜爽彈8. 魷魚： 魷魚配以柚子鹽，非常鮮甜9. 小肌魚：小肌魚被喻為江戶前時代最有代表性嘅壽司料之一，多用糖醋醃製，只有日本海域出現。同青魚口味相近，肉質幼嫩。10. 池魚：池魚配蔥蓉，口感清爽，入口魚脂味濃，壽司飯內包紫蘇葉，味道清香，紫蘇葉除左袪腥外，更有暖脾胃功用。又一個人喜愛🫶11. 鲭魚：糖醋味香甜，魚脂甘香肉質細嫩12. 馬糞海膽：味道濃郁甘甜，口感嫩滑13. 象拔蚌：磯燒過嘅象拔蚌，更加鮮香，肉質爽脆14. 碎蔥吞拿魚腩：碎蔥帶出香甜魚脂嘅鮮甜，油脂豐富15. 燒鰻魚 ：有別於一般鰻魚，肉質極嫩滑，入口即溶，鮮甜味濃，又一個人喜愛🫶16. 玉子燒：運用左江戶前做法，口味極似crème brûlée, 入口即溶，一向對玉子燒冇乜好感，所以非常有驚喜！極回味🫶甜品： 🍧柚子雪芭 ：清甜柚子味濃🍨乳酪藍莓醬 ：基本上係blue berries New York cheesecake 嘅味道！幼滑濃郁，好好味🫶♥️ 鮨 中本 師傅功架十足，用料上乘，亦保留傳統風味！服務非常貼心殷勤，第一次omakase 職員會幫客人換茶 （係整杯換）！而且好留意客人一舉一動送上服務，有賓至如歸嘅感覺！席間亦有唔少日本客人，質素絕對有保證！…查看更多

周年紀念當然要隆重對待，㨂左位於中環砵典乍街嘅「鮨 中本」食omakase。門面簡約，內裡採用全木設計，令人感覺溫暖。餐廳只有一張L型吧枱，可容納11人，很有VIP感覺。「中本」其實係廚師「中本正紀」嘅本名，啲間日式料理正是由佢主理。上網爬文先知道原來佢來頭不小！曾在東京銀座米芝連一星的「寿司家一柳」工作，來到香港再於「鮨佐瀬」深造，多年經驗練成紮實手藝。而今天非常有幸，正是由中本先生為我哋服務！我哋選擇咗$1180 嘅Omakase Sushi ，包括了15 種類、卷物、湯、甜品15種類壽司：1）鱸魚- 味道淡雅，但鮮味十足可媲美鯛魚。為一系列嘅壽司打開序章2）鰤魚- 油脂豐盈，肉質細嫩，味道鮮美3）剝皮魚即係沙鯭，肉質結實，重點在壽司上嘅魚肝，油香豐富味道有層次，口感有啲似白子4）赤身- 較瘦嘅吞拿魚，使用了醬油漬嘅處理方法，使赤身更有鮮味5）中拖羅 - 較赤身油脂豐富，油脂比例平均，鮮甜味美6）大拖羅- 入口即溶，油脂豐厚，比上一件油脂更為濃郁，充滿咗油腹甘香，絕頂好食7）車海老 - 採用了大大隻新鮮虎蝦，煮熟之後立即當場剝殼，上菜時明顯還帶有餘温，肉質鮮嫩甜美，原來蝦壽司係可以咁好食8）魷魚 - 非一般嘅魷魚壽司，食材新鮮唔在講，表面加上了少量柚子皮、岩鹽，另味道提升至另一個境界，而口感亦非常幼嫩9）小肌魚 - 屬於古江戶前壽司嘅主角，經過鹽漬、醋洗，味道質感有點類似鯖魚，屬於貴價食材，充滿咗鮮味亦帶點醋酸味，都係第一次食😆10）池魚- 表面加上了蔥蓉，中間夾住紫蘇葉，一啖放進口充滿了清香，同平時食嘅池魚有天淵之別11）鯖魚 - 上面加上了一片薄薄嘅海帶，鯖魚鮮香帶甜甘12）馬冀海膽 - 來自北海道霧多布水產嘅馬糞海膽，極其鮮美，香甜，一啖放入口完全係欲罷不能13）象拔邦 - 象拔蚌經過磯燒，多了一份焦香，肉質香甜爽脆，暖暖的，味道和口感都是一流14）燒鰻魚（穴子）- 鮮嫩鬆化、入口即溶，味道香甜，食過最好食嘅鰻魚壽司 15）玉子燒 - 玉子燒其實唔同廚師有唔同煮法，而在中本先生之下嘅玉子燒，原來係可以咁好食🤤 玉子燒之中有鰹節煮成嘅高湯,，味道濃香，再以慢火烘焙，因為質感非常細膩，口感就如creme brulee，真係冇得頂！玉子燒有兩舊，另一舊再加上薄薄嘅香脆焦糖，更加無敵！漬物：牛蒡 （牛蒡味甜，加上芝麻更香更佳）醃蘿蔔 （甜美表面有少量柚子皮，味道更加提升）卷物：碎蔥吞拿魚腩卷物 - 入口一陣蔥香，再加上香甜嘅吞拿魚腩，冇得頂。本身無調味，可以點少少豉油，味道更加有層次。湯：麵豉湯 - 絕對非一般嘅麵豉湯，高湯香濃之餘海帶都非常出色。甜品：柚子雪芭 - 柚子味非常清新味道突出，高質，藍莓yogurt - Yogurt味度似New York chesse cake，再加上藍莓果醬，係超好味！服務高質：整個用餐體驗都有賓至如歸嘅感覺，在場除了兩位廚師，少少的空間竟然多達4名侍應，可見非常著重服務質素。除了會幫你件褸套上褸套，適時會幫你加水和換上新茶，更最重要嘅係佢哋會專注食客嘅需要，留意一舉一動，亦會主動為你講解食材、介紹菜式，這種貼心親切嘅服務，就連五星酒店都未必做到。由於中本先生係日本人，而食客亦有日本人，其中一名侍應係操一口流利日語，更會同日本食客交流，真係大開眼界😆總結：作為日本料理嘅omakase，無論係食材新鮮度、廚師功架、味道，以至環境、服務，都係一等一高質，極緻。一頓非常令人回味嘅優質omakase！…查看更多

特別推薦大家✅鰤魚✅池魚✅沙甸魚✅海鰻《鰤魚》鰤魚係大條版嘅油甘魚🐟，食落有淡淡嘅魚香，鮮甜肥美，屬於比較清新嘅壽司《池魚》池魚食落有濃郁嘅魚味🐠，好甘香，係當日屬於較重口味嘅壽司，配合埋d蔥花食好夾🌱《沙甸魚》 沙甸魚通常比人感覺以為會好腥，其實就唔會😌，食落有油香、魚質爽，味道較濃《海鰻》呢件係當日覺得最好食嘅一件壽司😋，佢個海鰻汁好惹味、好濃，但又冇cover到海鰻本身嘅鮮甜味，食落好濃郁可口，想encore多件🙌🏻*Lunch Set包Sushi、Sushi Roll、Soup、Dessert 🌞1️⃣$700 月(12 pcs)2️⃣$900 花(15pcs)**Dinner Set包Sushi、Sushi Roll、Soup、Dessert 🌛1️⃣$1780 明(18 pcs)2️⃣$2480 月(18 pcs)***佢個綠茶沖得好好飲🍵，一開始嘅小食: 白魚(銀魚魚苗)好特別，滑捋捋、唔腥、有鮮味，同埋佢嘅漬物: 醃蘿蔔、姜、牛蒡都好出色😋…查看更多

I had never realized that there was such a sushi bar in such a central location in Central. I had reserved 2 seats a few days ago at the sushi bar with a special request of being served by the owner of the restaurant hoping for some even better experience. There were just around 11 seats at the sushi bar with a table for 4 at the corner with some curtains for some privacy. All seats were occupied (despite some arriving after 1p.m.) during our lunch.There were only two lunch sets. I asked for the difference between the two sets. I was told that the more expensive set included 2 types of sashimi and two 小食 but only 8 pieces of sushi and rolls. Hoping to try something better and different, we decided to go for the $800 set. As we were in a bit of rush, we asked for checking out by 1:30p.m. The server dressed up in 和服 was so kind to introduce the food to us in Cantonese after the chef's introduction to us in Japanese. For this first dish 醋味噌白魚, she asked us to mix them well to eat. The sauce was quite appetizing but a bit too much and heavy. The white fishes were unfortunately like a paste stuck to each other. Not my cup of tea. 九繪&北極貝sashimiWe were told the 九繪 was actually 龍躉. It was not particularly rich in fish, i.e. a bit too plain. The 北極貝 was much better as they were obviously so fresh offering a slightly crispy texture. We seldom came across this type of 北極貝.The server recommended eating the 鮟鱇魚肝 with the wasabi if we found it too greasy. They were not greasy! They were so fresh and smooth. I didn't find them greasy at all. It was quite a good dish indeed. The server said this dish was usually served together with alcohol. 慢煮八爪魚The server told us that it had been slowly cooked for 3 hours to make them tender. They were tender but the sauce seemed a bit too salty.The pickles marked the beginning of our sushi journey! The pickled radish was very fresh and crispy and offered the right degree of sweetness and sourness. Very appetising indeed. The 牛蒡 was too salty though. For some reason the sushi rice easily broke apart, not just for this sushi but for other pieces as well. This sushi was ok. The rice was warm. The 金目鯛 was fresh but nothing too special. 醬油漬赤身 was quite good too although there was nothing particularly memorable. This toro sushi looked so good with all those cuttings on the surface. It was a really fatty toro and delicious indeed.I thought it was squid but was told it was cuttlefish. The server's detailed elaboration was really appreciated. It was quite chewy and fresh indeed. I liked the interesting temp difference of cold sashimi + warm rice in your mouth. The server told us there was 紫蘇葉 in the middle and spring onion on top. However, the 紫蘇葉 flavour basically masked the whole thing. I couldn't really taste spring onion or the freshness of the 池魚.白蝦 offered a fresh and sticky texture with so many small prawns together. But I believed a bigger prawn should have been even better! The seaweed was fresh and crispy with loads of fresh uni on top! Top-notch quality of uni indeed. The seaweed for the minced tuna roll was also fresh and crispy. The minced tuna was also refreshing as well, except that it could have been better with some spring onions. 穴子 was served warm and it was ok.The 玉子 was really outstanding as they were cold and so smooth, just like creme brulee melting in your mouth. Overall, the sushi were not very special but the overall quality was quite good with some surprises. The miso soup was quite a big bowl with quite some long seaweeds added to enhance the texture.The yuzu sorbet itself was quite good. The scoop was quite big with some yuzu skin inside. It was a refreshing end to the meal with the flavour of yuzu lingering in my mouth for so long. At first I thought the meal might not be filling enough but I did feel full afterwards! A side note of the meal was that the sliced pickled gingers were a failure, one of the worst I had come across. They were too thinly sliced and were not crispy at all. They were too salty and spicy and too watery. That said, the overall quality of the food was quite good but there could have been more special types of sushi to justify the cost of $800+10% for the lunch set. The chef was very polite and efficient while the server in 和服 was so helpful and tried to offer more information about the food, which was highly appreciated. However, the male manager's level of service really ruined the whole dining experience. There seemed to be just one male manager and another server throughout lunch. My phone's photo-taking function was out of order in the middle of our meal and it took a while to fix it. It was when the male manager came over to ask us to eat faster to finish on time in a very rude manner. It really ruined the whole dining experience to be honest. I appreciated his reminder but he should have really delivered the message in a much softer way. I felt like I was scolded. When we asked for our desserts to check out, the manager didn't offer us any choice while we heard that the customers next to us got to choose between the yuzu sorbet and yoghurt mousse offered by another server. It took quite a long time for him to serve us the desserts which was done after checking out our bills too. Having spent $1760 at a meal being served like this has definitely discouraged us from revisiting. I really struggled for a while and finally decided not to give it a crying face and just reflected this in the subject heading of the commentary.…查看更多