寿し雲隠

男友之前一直心心念住好想试呢间Omakase店, 夜晚好难book 终于比佢book 到lunch 时段就去试下(虽然今次都撞唔中健师傅serve) ~ 虽然Omakase 价位偏贵, 但整体用餐体验都唔错, 服务好好! (staff系长期都关注住洗唔洗加水/ 收碟etc lol hahaha) 同埋餐厅成层环境都好舒服, 装修简约优雅, 感觉好清静好有京都feel🌸 (不过就要细细细细声倾计😆)Overall 成个flow 几好，口味由淡至重身，同埋几钟意呢间嘅舍利偏酸，好啱我口味同都突出到鲜味～ 另外就系追加嘅items会比较有心思位！午餐餐单🍣🌞 （$1000per head)🪄 12件寿司 🪄 茶碗蒸🪄 味噌汤🪄 甜品追加：🪄 𩽾𩾌鱼肝泡芙 (+$180)🪄 樱煮章鱼 (+$160)我觉得下面啲items 系出色啲！❥ 茶碗蒸 茶碗蒸出色! 高汤好有柚子香, 然后蛋好滑，入面仲有粒鲍鱼几有咬口🤣❥ 金目鲷摆出嚟𠮶下颜色好晶莹好靓，食落好鲜！❥ 赤贝爽口弹牙，食落有海水嘅鲜甜～❥ 烧赤罗寿司辣辣地同埋有胡椒香 烧得刚好 钟意软黏嘅口感！❥ 烧带子寿司加咗酱汁烧食落几鲜甜～❥ 海胆寿司平时食海胆嘅我觉得接受（最高评价！），甜甜哋唔会有腥味，有少少海水味～❥ 𩽾𩾌鱼肝泡芙 觉得呢个有惊喜🤩 本身见到泡芺咸食怕会好怪, 同埋本身唔太钟意鱼肝, 但觉得呢个食落口感几得意好丰富！泡芙质感几脆口唔淋, 鱼肝酱rich但唔会太strong🙂‍↕️❥ 樱煮章鱼食落爽口唔轫，有烧香，酸酸地更带出鲜味几好食，但呢个价钱试过就算了🙂‍↕️❥ 玉子呢个都有惊喜！食落好绵滑，有蛋糕feel~其他都唔错，但正常发挥唔算太有惊喜～.一句总结⚡️overall 唔错，价钱偏贵但系包埋舒服环境同服务🤣寿し云隠 🍣📍中环砵典乍街45号The Steps ‧ H Code 8楼🚙 泊车指数: 👍🏻泊咗附近中央广场停车场，行过去5分钟～…查看更多

📌中环预约困难寿司Omakase店✨🍣 第二次来到云隐 今次嘅用餐体验一样令人满足～简约优雅的室内设计真系好有京都的感觉！🌸今日系由健师傅serve 终于有得试佢嘅手势啦 非常开心😆喺整个用餐体验里面拣选咗某啲特别难忘嘅菜式分享吓🥰🍲茶碗蒸竟然滑得冇办法想像，估唔到里面一旧咁细嘅鸡肉味香到令人咁惊喜！会话应该系我食过最好食嘅茶碗蒸😍🍣樱鳟实在太肥美 可遇不可求✨🍣秋刀鱼配上鱼肝如同天作之合 11月先可以享受到嘅肥美🐟❤️🍣佢哋嘅车海老嘅虾味浓郁 识落偏向口感熟啲 但系仍然保留到虾嘅甜香🍣𩽾𩾌泡芙依然出色😎同之前食一样水准保持到🙌🏻内涵唔会过咸再加上外皮嘅微甜 食落去啱啱好平衡到 如果佢哋会出外冷内暖嘅版本就好啦 感觉上应该会更加突出到𩽾𩾌鱼干嘅浓香🍣疏乎厘穴子系我非常钟意嘅一款寿司 健师傅整得非常软滑 不过略嫌个酱可以再甜少少💕午餐套餐嚟讲唔算好贵（相比起其他预约店🤣）提醒大家记得向侍应要求附加啲小菜 佢哋嘅腌萝卜同埋姜都系免费嘅，但系就要主动问侍应啦～总括嚟讲 服务非常好 寿司都令人满意 开咗一支酒 都几啱食呢个季节嘅寿司 期待再来！🙌✨✨🍣 My second visit to SushiKomogaku in Central left me just as spellbound as the first! The simple, elegant interior truly transports you to Kyoto! 🌸Under the masterful hands of Chef Kin, here’s what stood out during this phenomenal omakase experience:🍲The chawanmushi was velvety smooth with an incredibly fragrant chicken flavor! 😍🍣Masu is totally a pure indulgence—so rich and fatty! 🍣✨🍣Sanma with fish liver was a perfect match made in heaven! 🐟❤️🍣Kuruma Prawn had that intense, sweet flavor that just keeps you coming back for more! 🍤💖🍣Signature anko puff was just as amazing as I remembered! Love the cold, crispy exterior. I was just wondering if they may have a version that is warm on the inside coz I believe the anko flavoue can stand out more from this version😋🔥🍣soufflé-style anago, which is just so soft and silky. For me, the sauce can be slightly more sweeter to balance the oil from the dish☁️💕🍽️ 食物：🌕🌕🌕🌕🌕🥂 饮品：🌕🌕🌕🌗🌑👩🏻‍🍳 环境：🌕🌕🌕🌕🌗💯CP值：🌕🌕🌕🌕🌑✅回头率：🌕🌕🌕🌕🌗Price: around $1000 pp for lunchOverall: ⭐️⭐️⭐️⭐️ (out of ⭐️⭐️⭐️⭐️⭐️)📍寿し云隠 (中环)地址：中环砵典乍街45号The Steps ‧ H Code 8楼@sushikumogaku Hashtags:#eatgoodwestsin_central#eatgoodwestsin_sushi#eatgoodwestsin_omakase#eatgoodwestsin_hongkongisland #eatgoodwestsin_hongkong#中环好去处 #中环美食 #omakasehongkong …查看更多

中环的高级日本餐厅Omakasa，预约难度实在不小，但绝对值得一试。这里的寿司和其他日式料理精致而富有特色，每一道都展示出厨师的用心与技艺。特别令人惊艳的是，香港居然能找到如此出色的日本师傅，让人感受到正宗的日本风味。菜品丰富多样，无论是口感还是摆盘都令人赞叹。若你想体验顶级的日式美食，Omakasa绝对是不容错过的选择。…查看更多

With the season of Zuwai-gani 松叶蟹 starting, many local Japanese restaurants started to offer this delicacy, including Sushi Kumogaku, which has organized 3-day special crab dinner ($3,000) in Nov. Fortunately, I was able to secure my booking, and on the day we arrive at H Code, with much anticipation to see what magic Chef Kin has prepared for us on this seasonal delicacy.To start, Chef Kin has prepared a special craft sake for all of us. 稲とアガベ 交酒 花风 from Akita has the philosophy of combining Japanese sake with other cultures, in this case it is using beer hops, producing a sake with good acidity, fresh and fragrant, while also exhibiting the touch of beer hops aromas with hints of lychee, finishing with a crisp mouthfeel. A really nice welcome drink.Before the food is served, Chef Kin shows us the two Zuwai-gani on the day. The male snow crabs are quite big in size, around 1.2kg, with plenty of crab leech eggs on the shell, showing the crabs are very active. According to Japan local wisdom, the more leech eggs on the shell, the better quality is the crab, and we are eager to taste these prized beauties.As my usual routine, I ask Chef Kin to recommend sakes to pair. We start with 天明 秋あがり生纯吟 from 曙酒造 in Fukushima ($220). This seasonal sake is made from two different sake rice, has rich and umami flavours, but at the same time showing good acidity. The mellow and round palate is a perfect match with many of the seafood with their richer fat contents.The first course is Kawahagi 皮剥ぎ 肝和え. After cutting the seasonal Thread-Sail Filefish into shreds it is mixed with a paste made from the liver of the fish. On top are some shiso flowers and caviar-like Tonburi とんぶり, a type of seeds with a nice crunchy texture but without taste, making it a perfect garnish not to mask the delicate taste of the filefish. Very good.The second course is Katsuo カツオ 藁焼. Probably the last time we will enjoy Skipjack Tuna this year as it is reaching the end of season, Chef Kin skewers the fillet of the fish before taking it to the kitchen to grill over hay fire, infusing it with aromatic smoky fragrance. Cutting into slices, it is served with a homemade onion soy sauce, with all the flavours amazingly harmonized. Excellent.The third course is Iwashi 鰯 矶辺巻. The Sardines are very fresh, with Chef Kin using a nori sheet to wrap them together with shiso leaf, menegi, cucumber, and ginger, to make a maki before cutting into pieces to serve. With a bit more wasabi as condiment, the fatty sardines are very flavourful and without any unpleasant fishy note. Truly delicious and wonderful.The fourth course is Ankimo 𩽾肝 煮付げ. Traditionally a winter delicacy but increasingly available all-year, the Monkfish Liver has been cooked in sauce to perfect timing, still retaining a creamy soft texture, and truly melting in the mouth. With the same richness and fantastic flavours but without the greasiness, it is in my opinion a much better ingredient than foie gras. Amazing.Finishing the first sake, next we have 泽乃井 大吟醸 凰 from 小泽酒造 in Tokyo ($320). Made with Yamada Nishiki rice with polishing ratio of 35%, the sake has nice, elegant flavours with a smooth palate. A more delicate sake than the last one, which is a better match with the lighter and refined taste of crab meat.The fifth course is Zuwai-gani 松叶カニ しゃぶ. The crab got its named because the leg meat will poke out and look like pine needles when slightly blanched using the shabu technique. Dipped with the flavourful crab miso, it has exhibited a delicate sweetness, with another layer of umami from the crab miso enhancing the overall taste in perfect harmony. Best in its authentic, original taste.The sixth course is Aori-Ika 障泥乌贼 Sushi. A signature of Chef Kin, he meticulously cut on the Bigfin Reef Squid surface while not breaking it, making the squid very soft and tender, without any difficulty on the bite. The temperature and acidity of shari are also of my preference. Very good.The seventh course is Buri 𫚕 Sushi. The Japanese Yellowtail is approaching the best season, getting fattier as winter comes. While not exactly the most fatty, this piece is of good quality, with deep flavours. Very delicious.The eighth course is Mirugai 海松贝 Sushi. Unlike the common Pacific Geoduck we have in local hotpot, this Japanese variety is black in colour, and has a firm, crunchy texture, with good umami flavours and also sweeter in taste. Very good.Coming to the third sake serving, we have 荣光富士 熟成藏隠し ($170) from 富士酒造 in Yamagata. Using Gohyakumangoku sake rice as ingredient, this seasonal sake has a rich fruity note, nice umami taste and smooth, while retaining a crisp finish. Good to match with the upcoming food which has stronger flavours.The ninth course is Sanma 秋刀鱼 Sushi. Suppose to be already after the season, it is a treat that we can still enjoy good quality Pacific Saury today. On top of the shiny silvery fish Chef Kin has added a special paste made from fish liver, ginger, and spring onion, enriching the flavours tremendously, and one of the best I have tasted. Excellent.The tenth course is Karasumi 自家制 唐墨. The homemade Salted Mullet Roes has been aged for one year, and after grilling it over charcoal, Chef Kin cuts out a thin sheet of Daikon to wrap it, with the radish helping to balance the saltiness of the mullet roes. A perfect complement with alcohol and it is one of the big three Japanese delicacies, or ‘chinmi’.The eleventh course is Zuwai-gani 松叶カニ 矶扬げ. Using the remaining of the crab meat, Chef Kin has prepared this ‘Japanese crab cake’, deep-fried in tempura style and then brushing with some seaweed shavings on top. After trying the original taste, there is also the lime on the side to add a bit of citrus to give acidity and refreshing palate. Excellent.The twelfth course is Akami 鲔 赤身 Sushi. The Maguro is caught in Oma, and this slab of tuna meat weights about 4kg. The lean tuna is very tender and soft in texture, with a deep flavour that in my opinion is even better than the more fatty belly part of the tuna. Excellent.The thirteenth course is Otoro 鲔 大腹 Sushi. Continuing with the same Maguro and this time it is the fatty belly of the tuna. What I like for this piece is that it is not the most fatty part which to me is too oily and unbearable, with sufficient combination of protein to strike a good balance. Very good.The fourteenth course is Kobako-gani 香箱カニ 越前 Sushi. Apart from the male snow crab Chef Kin has also prepared the even more prized female crab, renowned for the crab roes and creamy innards. Mixing them together with shari, Chef Kin makes the sushi and put directly on our hand to enjoy. It is pure joy and wonders on the fantastic taste and is simply unstoppable. Excellent.The fifteenth course is Shirako 姜葱炒白子. A special dish where Chef Kin deep-fries the Cod Milt to firm up the shape, before stir-frying together with leek, spring onion and ginger, with amazing fragrance and a bit of spiciness. It also helps to ‘mask’ the appearance of the cod milt so even for those who normally will not take it I believe this version can help to overcome their mental barrier to try. Very good.The sixteenth course is Kuruma-Ebi 车海老 Sushi. After blanching the Tiger Prawn for a short while, it is taken out from the kitchen to immediately remove the shell and knead into a sushi. The prawn is very sweet in taste, with a firm and good texture which is highly appealing. Very good.The last sake we have is 绵屋 川口纳豆 ひやおろし 特别纯米酒 原酒 ($280) from 金の井酒造 in Miyagi. Having a very rounded and smooth palate, intense fragrance of rice, it is produced using Miyama Nishiki that is grown by the famous natto company Kawaguchi in the same prefecture. The stronger taste is a good match with the final few pieces of the sushi as a wrap up.The seventeenth course is Uni ウニ Sushi. Chef Kin uses the nori sheet to prepare a gunkan-maki, with the farmed Bafun Sea Urchin has a sweet and creamy texture, without any weird taste, testimony to the quality and freshness of the ingredients. Very good.The eighteenth course is Anago 穴子 Sushi. The grilled Conger Eel is just steaming from the kitchen, and we are amazed on how Chef Kin can knead the sushi when it is still so hot. Delicious with the thick sauce, the wonderfully soft, melting in the mouth texture is phenomenal. Excellent.I request to add a few of the sushi I enjoyed particularly on the night for a repeat, including Sanma ($120) and Akami ($180). And as our routine we also have the Kanpyo-Maki ($120). There are fewer and fewer restaurants which offer this one, as it takes lot of effort to make while not able to fetch high prices and also not many customers would order. Thankfully it is still available here.Finishing with the Miso Soup to warm our stomach, along with Tamago, which is made with Egg mixed with the seafood paste. Very rich in the flavours with the umami seeping out as an extra layer of enjoyment. A satisfying dinner by all means. Very good.There are two choices for dessert, and I have picked the Milk Pudding, which is rich, creamy but not too sweet. The other option is the seasonal Persimmon, and Chef Kin jokingly say that many people may not take the latter because of the traditional wisdom of not having the fruit with crab. But that is not an issue for us, and my wife did enjoy the persimmon very much.Service is very good, with Chef Kin and his team having good conversations with all of us, as essentially all customers on the night are regular ones, again illustrating the strong bond Chef Kin and his team has built with the customers. The bill on the night is $8,283. And once again, a pleasant omakase experience that prompts us to return regularly.…查看更多

师傅整个晚上从来没有打招呼或介绍自己。不知道是否因为1位鱼生/寿司师傅对全场10个人，我的感觉好像是去了回转寿司店：例如师傅把1件寿司放在我面前的碟，可能因为上面鱼生放不均失了平衡也没人理会；又例如师傅把海胆寿司放我面前，很快用几个字介绍完，我听不清楚再问，师傅二话不说把1块牌放在我面前便招呼其他熟客去了，我们3个第一次来的就只有你眼望我眼。鱼生是好的，寿司米的醋度我觉得多了（但这是我个人喜好而已），觉得香港有几家其他厨师发板的鱼生也同样好……最后我们其中有人未饱，要求加了寿司（这位朋友食量比较大，去其他餐厅时也是一样的），埋单时，餐厅把每件添加寿司都算进账单内（当然我们吃了东西不会不付，但这家餐厅厨师发板每人HK$2,500，客人未饱，餐厅应不应该如此作为我不好说对错，但我们在香港吃过很多同级的日菜厨师发板，这是唯一一家Omakase 店把每件添加寿司算进帐单内的）。我们是聴了朋友介绍去试的，还聴说非常难订位，但我自己是应该不会再去了。…查看更多