Sushi Hana

🐑茶碗蒸-蟹肉鮮，蛋夠滑，今日多咗好多舞茸，比以往的更香壽司：🐑池魚-鮮甜爽彈🐑甜蝦-軟糯，蝦味極濃🐑帶子-加咗岩鹽、青檸皮及青檸汁，食味清新🐑深海池魚-魚味甚濃，比池魚更高一層次🐑魷魚海膽-魷魚壽司加咗海膽，鮮味大爆發🐑梭子魚-梭子魚火炙過，帶出魚油，入口綿滑，加埋少少焦香，感覺好高級🐑醬油漬吞拿魚-即使係赤身，肉質都好滑，醬油味夠，加蔥碎，味道更香鯖魚-鯖魚用醋漬，包紫菜食味覺多一重享受🐑禾稈草煙燻鰹魚-鰹魚本身係日本菜百味之王，煙燻過後味直頭係一個昇華，魚皮咬落脆身🐑海膽-唔使講嘢🐑火炙拖羅-火炙令油份溢出，魚味爆瀉🐑日本象拔蚌-輕輕白灼過，甜味十足🐑吞拿魚蓉卷-魚蓉滿滿，加咗酸薑粒，減低油膩感🐑蛋糕-從來冇諗過係用以下材料造：帶子、海灣蝦、山芋、豉油、味淋、糖、蛋。熱食一流…查看更多

🐑茶碗蒸-都係Sushi Hana最好味。🐑兵庫縣室津生蠔-Creamy、超甜，貝柱唔靭，而且鮮味。🐑北海道蝦配馬糞海膽-鮮甜味爆炸🐑鰤魚刺身-一片配wasabi，另一片配柚子胡椒，各有千秋。🐑鰤魚魚骹-我只能夠講，好食過晒任何我之前食過嘅魚骹，甜到一個點，又唔腥。🐑剝皮魚壽司配魚肝醬-魚肉纖維細嫩，肝醬絲般柔滑，鮮甜無比。🐑沙甸魚壽司-魚味超濃。🐑鳥貝壽司-真係鮮。🐑魷魚海膽壽司-魷魚火炙過，十分香，海膽又鮮味，配搭完美。🐑梭子魚壽司-火炙後將油香帶出，唔捨得吞落肚🐑海膽壽司-坂井水產海膽，鮮甜爆瀉。🐑火炙大拖羅壽司-冇嘢講🐑拖羅魚蓉手卷-冇嘢講…查看更多

一入去見到坐位喺圍住師傅而坐，讓食客看著師傅處理刺身同壽司，前面放滿各式各樣不同的碗碟，感覺一回會有很精彩的視覺享受 。餐牌上有3個選擇，分別是$460 8件壽司🍣、$600 12件壽司🍣及$900有刺身3款、燒物及8件壽司，每款都包蒸蛋、卷物、湯及咖啡☕️或雪糕🍧。我點了$900的一款，蒸蛋鋪滿一絲絲蟹肉，刺身分別是秋刀魚、竹簽魚及拖羅，燒物是櫻住八爪魚🐙取代，壽司分別有魷魚、池魚、蝦、沙甸魚、鯖魚、拖羅、海膽及鰻魚，卷物係吞拿魚蓉，所以魚都新鮮嫩滑，有種入口即溶嘅感覺。鯖魚有香脆的紫菜包着中和了他的酸度。最後是麵豉湯及有芝麻雪糕或柚子味雪葩，雪葩沒有酸澀味，主要要有甜味。整體上菜時間適中，看着師傅處理每一種魚都係非常好的視覺享受。 😎我見每一台吃的壽司及刺身都有一點不同，有的是吃白子、北寄貝及赤身，下次我也試點一些我想吃的海鮮。…查看更多

Throwback to 最近食過既omakase lunch set! 考完試既白熊選擇左位於大坑既Sushi Hana黎一個semi-celebration! 之前我生日既時候已經爬文睇過review 見到呢間餐廳既評價不錯 所以試試餐牌上有3個set可以選擇 印象中係$900/ $600/ $480 我地叫左$600十二貫～-🌟-我地食左▫️蟹肉茶碗蒸▫深海池魚▫️ 帆立貝▫️牡丹蝦▫️池魚💫▫ 魷魚▫鰤魚💫▫ 赤身▫ 大拖羅💫▫ 金目鯛💫▫馬冀海膽💫▫ 海鰻💫▫ 鯖魚卷▫麵豉湯、玉子燒▫雪糕/咖啡-🌟-雖然壽司既質素唔錯 但係整體體驗不太理想😥可能係白熊食omakase經驗尚淺 我無見過師傅會每件壽司都係請其他樓面店員從廚房入面攞Dpre-made既刺身出來 而師傅係我地面前做既只係組裝同做最後既點綴🫣成件事令我地wonder到底D魚係幾時切同新唔新鮮（滴汗）另一樣野係師傅上菜時經常唔講到底我地食緊乜 乜介紹都無😥有時我地追問師傅先會答我地 不過好似師傅對其他熟客會熱情D(?) 總之再訪可能不了😗…查看更多

This sushi restaurant is located in Tai Hang, also under the famous chef/owner Mok san of IM Teppanyaki. Arriving sharp at 7pm, we were greeted warmly and seated at the middle of the C-shaped sushi bar, served by head chef Yat Kwong. The décor is nice, with plenty of artworks on the sides, giving a cozy and comfortable ambience. The different plates stacked in front showing nice contrast in colour and shape also highlighted the sophistication in the presentation of the food.We have the Omakase Hana ($2,180 each) and a bottle of 飛露喜 純米大吟釀 ($1,280). The sake from 廣木酒造 in Fukushima has delicate rice and fruit flavours, a well-balanced palate, and is great complement with the seafood and sushi on the night.Seeing me having the sake, the chef has asked the kitchen to prepare some Deep-Fried Sea Eel Bones to go along. Crunchy and nicely seasoned, the bones are great to go with sake and the mayonnaise is also a perfect condiment. A thoughtful and pleasant treat to get us started. The course begins with Mirugai (海松貝) and Hotaru-Ika (蛍烏賊). The Geoduck is very fresh, seeing how the muscles retracted when the chef hit it on the chopping board, with a sweet and umami taste. The raw Firefly Squid is right in season, rich in taste with some ginger and menegi added. The second course was Buri (鰤), the chef has used charcoal to lightly burn on the skin of the Matured Japanese Yellowtail to impart the flesh with a nice fragrance, while the flesh retains a nice moist texture. Paired with two condiments, wasabi and yuzu kosho, to give different enjoyment. The chef then cut a fillet of Aji (鯵) to small pieces, mixing the Japanese Horse Mackerel with menegi, ginger, sesame, shoyu, for our third course. The nice fatty fish, with the fish oil complementing with the condiments to highlight the complexity in flavours, are truly phenomenal. The fourth course was Nagasaki Magaki (真牡蠣), with the Oyster having been lightly steamed to make it half-raw, retaining a nice soft bite while enhancing the flavours through steaming, resulting in a delicious sweetness on the bite mixed with hints of brine that is highly enjoyable.  Then the chef cut out a few slices of Sawara (鰆), and then went into the kitchen to smoke it over hay. The Japanese Spanish Mackerel has wonderful fragrance and soft texture, adding with a bit of menegi and shoyu, is another great piece we both liked very much.Coming to the sixth course, the chef mashed the Shoyu-Braised Ankimo (鮟肝) to make a paste, then adding some finely-chopped pickled radish to give contrast in texture. It was then applied onto a small crispy toast, with the silky, rich taste of the Monkfish Liver simply fantastic.While waiting for the next course, the chef cut a piece of Smoked Daikon and then putting some Japanese Cream Cheese in-between to make a finger-food. The crunchy texture of the daikon contrasting with the soft cheese is a nice treat.The seventh course was Kegani (毛蟹) with Eggplant and Soramame (空豆). The Japanese broad beans and Kyoto eggplants were both sweet in taste, with the thick sauce made from the Horsehair Crab tomalley and dashi. Delicious and harmonious mixing with the sweet and delicate crab meat. The first sushi was Hokkaigai (北寄貝), with the chef cutting the Surf Clam on the surface to break its sinews before grilling it briefly, resulting in a sweet, good bite that is impeccable. I also like the density of the shari and the airiness, with appropriate sourness.  The second sushi was Kinmedai (金目鯛), and the Splendid Alfonsino is charcoal-seared to vitalize the fish oil and tenderize the flesh. With a bit of yuzu kosho to season, its delicate taste with the rich umami made this sushi memorable. Before the next sushi the chef treated us with an extra dish, the Grilled Hotaru-Ika (蛍烏賊). The seasonal firefly squids were fat and bursting with yolk, and the chef has sprinkled a bit of shichimi to add a bit of spice. The chef also told us how difficult it is to keep the freshness of these squids. The third sushi was Iwashi (鰯), and the Sardine is very fresh, requiring careful and painful process to debone. The rich taste of the fish, together with the fragrant minced menegi to cut through the fatty mouthfeel, is just unbeatable. Seeing how I enjoyed the Iwashi sushi, the chef took the cut tips from the fillet and minced them, adding some freshly chopped Japanese Leek and sesame, seasoned with a bit of shoyu, and then wrapped in nori just for me. I believe I got some envious stares from the other customers.   The fourth sushi was Aka-Ika (赤烏賊). The Red Spear Squid has a crunchier texture on the bite than cuttlefish, with the chef using the charcoal to grill briefly, and the way he cut it made the presentation beautiful. Hidden beneath was some Bafun-Uni (馬糞雲丹) to add to the flavours too.The fifth sushi was Chu-Toro (中とろ). The Medium Fatty Tuna has been marinated with shoyu for a while, infusing the tender flesh with additional umami, savoury flavours. The acidity of the tuna balanced well with the umami making this another memorable piece.The sixth sushi continues with O-Toro (大とろ). After cutting pieces of the Fatty Tuna Belly, the chef further trimmed the sinews to make it easy to chew, before using charcoal to grill briefly. Paired with some mashed radish, the heavy oiliness was tampered to good effect. Knowing that we both loved silver fish, the chef made specially an additional Saba (鯖) Roll for us. The Mackerel was beautiful in taste, with a white kombu piece on top to give a bit of acidity to balance the fish oil seeping, with the whole piece wrapped in nori. Fantastic. The seventh sushi was Murasaki-Uni (紫雲丹), with the Sea Urchin coming from Awaji in Hyogo. Skilfully kneaded to a sushi without using nori as gunkan, the natural sweetness of the sea urchin could be highlighted better, with also great aftertaste and hints of fruity note. Truly wonderful.The eighth sushi was Kuruma-Ebi (車海老). The Japanese Tiger Prawn has just been cooked and still steaming hot, with the chef using the body to make the sushi, and serving the tail separately. The firm texture and nice sweetness of the prawn was phenomenal, really delicious.The ninth piece was Anago (穴子). The Conger Eel is very soft, melting in the mouth in texture. The sauce was also nice, not too sweet or salty, with the whole piece offering a rewarding, pleasant and filling sensation, a great finale to the wide range of ingredients we have tried on the night.The tenth piece was Tamagoyaki (玉子焼). The Homemade Egg Omelette has a soft, fluffy texture, moist and with also nice caramelized surface. It might not have intense seafood taste in the egg like some of the famous restaurants offered but overall, still a good piece to conclude the meal.The Fish Soup was very good, with intense flavours apparently coming from a lot of fish head and bones used to prepare the soup, with menegi and ginger to balance and not making it too fishy in taste. If I am not so full by now, I am tempted to ask for another serving.The dessert was Melon and Tangerine. The melon was juicy and sweet, but not syrupy making it cloying. The tangerine was also sweet and with a hint of acid to balance, making both fruit highly enjoyable, and finishing the whole meal on a high note. The whole dining experience was great, and I have noticed how Chef Yat Kwong paid attention to the details like how soon the ingredients should be cut and rested, the temperature on serving them. Everything was all meticulously focused. He also had good conversation with us, sharing his knowledge, and of course, grateful for him offering us some extra pieces seeing how we enjoyed everything. The bill on the night was $6,204 and it was good value for money. I would return again for sure.…查看更多

11月季節限定Lunch set 12貫壽司加1件卷物。按吃既順序有深海池魚、牡丹蝦、池魚、帆立貝、沙甸魚、北寄貝、魷魚、鯖魚卷、赤身、燒大拖羅、馬冀海膽、海鰻，份量適中，食物質素唔錯，係一個好好既廚師發辦初體驗。…查看更多

第一次來光顧，先講整體水平：高級享受，有驚喜的食物質素，值得推介。老實說我對香港師傅主理的高級日料本身無太大期望。通常都做不到日本師傅的嚴謹。一航來說都是馬馬虎虎求求其其。大聲講嘢，手腳不夠輕粗手粗腳做嘢，衣服也不乾淨有污漬等等。我當日光顧的師傅無以上的表現，做嘢都輕手輕腳、安靜，有注意客人的狀況。我朋友是用左手的。so far 我們光顧了這麼多的高級日料，只有日本師傅注意到。他是第一個香港師傅有注意到，已經十分滿意！我十分注意餐廳環境是否乾淨，特登在飯前和飯後去廁所巡視了兩次，發現女廁都能保持清潔無異味。食客枱面和師傅的工作枱面我也留意有冇任何污漬和殘舊破爛之處。我也一直在用餐時留意師傅有冇清潔好器具，使用器具刀具時有冇清潔等基本功架。我認為以上都達到日本師傅的專業水准。如果真的要我挑剔的話會是店內的氣味！通風抽風力度不夠好，入店內的魚腥氣味稍嫌重，吃完飯後衣物和頭髮都很重魚腥氣味，這一點是可以改善的空間。食物質素：我當日點了12件壽司🍣，540一位要加10%。整體質素優良，有驚喜，值回票價。…查看更多

尋尋覓覓，經過朋友一番介紹，最後來到這家聽聞性價比高的一家廚師發辦。雖然選料方面可能不及傳統日本師傅的質素，但由於壽司師傅是香港人，所以當我有不明白地方都可以及時與他溝通了解，增加了份外親切感。這家店室內地方不大，相對上客人數量也不多，座位舒服。客人面前有一個大工作台，可以完全看得到廚師的精湛手藝。每一道菜的配搭都很特別，且充滿了驚喜。食物質素中上，但勝在菜式設計及器具選擇方面充滿驚喜。建議: 中午吃會比較實惠，但魚生的質素相對沒晚上那麼好。…查看更多

👉🏻Dinner Omakase🍣💲1980-• 島根県池魚• 春子鯛• 鳥貝• 縞蝦• 赤鯥• 蛇腹• 穴子• 玉子燒• Iwashi roll• 皮剝• 粒貝• 天然中拖羅• 鮟鱇魚肝• 稻草煙燻堅魚• 鹽水海膽、唐津赤海膽、羽立白海膽• 地蛤• 一夜干-超級推介大家去食呢間🥰啲壽司真係件件都咁好食😽連玉子燒都好食好軟綿綿😋其實呢個omakase真係好抵食 嘢食多到要分開part2🙈同埋真心覺得好好食！所有壽司魚生都好新鮮👍🏻🥰唔算難book位 highly recommended😽〰️〰️〰️〰️〰️〰️〰️〰️〰️Sushi Hana (大坑)📍大坑銅鑼灣道142號地舖🔗#7eating大坑#7eating日本菜…查看更多

朋友想食omakase，我哋兩個揀咗好耐之後決定試吓大坑呢間Sushi Hana嘅lunch set。同朋友睇完lunch menu後，最吸引嘅好似都12貫壽司+1件手卷。壽司整體來講都幾新鮮，味道鮮甜。壽司飯嘅醋味對我嚟講啱啱好，飯都軟硬恰到好處， 12件壽司加手卷，配埋麵豉湯茶碗蒸等，其實都啱啱好夠飽。…查看更多

Yummy sushi lunch at @sushihanahk located in Tai Hang🍣🍣🍣 Very good value lunch omakase place for the quality in HK Island! 😋😋😋 12 pieces only $540. I booked 2 months in advance for Saturday lunch 😩Some of my fav:Scallop! Not a big fan of this normally but this one was fresh, seasoned with black salts北寄貝- I specially requested more shell 🙈 love the texture as alwaysSee urchin -it’s my fav kind of sea urchin (馬糞海膽) fresh and creamy 👍Eel -served warm and the sweeten soy sauce was so good!Will definitely come back again 👍Price: ard $500 pp for lunch …查看更多

Another sushi restaurant that has been on my wish list for awhile😎reservation has to be made around 1 month ago. Receptionist was very welcoming upon arrival. We opt for the 8pcs set at first , but after having taste the first sushi we decided to switch to 12 PCs set . All the ingredients were fresh. The chef has also made a friendly offer to gave us less portion of rice in case we were worried that it will be too full. The most delightful part has to be its seasoning , which includes really refreshing elements such as yuzu , pepper which helps brings out even more freshness of the item 🙂All in all, worth a try ! …查看更多

今日同朋友二人去咗大坑呢間壽司店食廚師拍板午餐。$540一位，有12件壽司加兩個卷物。一入去環境，大概坐到六至七個人嘅壽司枱。大概等咗10分鐘，廚師就拿出一個盒子，將約10塊不同的魚生壽司拿出來。再逐一包上壽司飯。壽司醋飯好味，唔會太冧或者太酸，細細舊唔會令到你食到好飽。因為食咗10幾款唔同嘅壽司，真係講唔出每款係乜嘢嘅魚。依間店舖用嘅醬汁，比較簡單，不會有太花巧的裝飾，多用天然食材襯托魚生，例如海鹽，柚子，紫蘇葉，青檸等等。整體食物新鮮好味。印象比較深刻嘅係帶子，鮮蝦，海膽同埋鯖魚卷物，好鮮甜，不過略嫌廚師較為吝嗇，魚生好薄身，將隻帶子一分為二，即每人只有半舊薄片。最後附送咖啡或雪糕，我揀咗咖啡，幾濃味的日式咖啡🥰總括而言，食材新鮮好味，但因為魚生比其他omakase薄, 個人覺得性價比比較低，男仔食完呢個套餐應該會肚餓。相信這個價錢可能有其他更好的選擇。…查看更多

Sushi Hana is famous for its lunch set, offering at a competitive price with unexpectedly high-quality ingredients.Their dinner set, on the other hand, is aggressive on pricing compared to their lunch set. With that being said, the dinner i had, overall, was satisfying and enjoyable, thanks to the talented and humorous Chef Kwong.We went Hana in late September, and luckily we got some seasonal treats. Sanma (秋刀) and kegani (毛蟹) are great, while awabi (黑鮑), shima ebi (縞蝦) and buri (鰤) are exceptional, and most importantly, these terrific ingredients were handled in good hands.Shima ebi is a shrimp that you rarely seen on the table. They usually served in the seasons of summer and autumn, and with shrimp-roe in the autumn time.Shima ebi could be easily identified as they got clear stripes on their bodies. The word shima represents “stripes” in japanese. The texture and taste of them are similar to amaebi (甘海老) and botan ebi (牡丹蝦), but better.Awabi is always one of the pleasant surprises you can find in sushi restaurants. It is sourced from Shimane (島根縣), one of the best places that abound with awabi due to its geographical location. Warm current, wide seabed with high quality seaweed, these made Shimane a good location for awabi to grow.The awabi liver is cooked into liver paste and mixed with the shari. The stir-rice is then served together with the awabi. This combination is just unbeatable.The sake of the night was “獺祭等外23” by 旭酒造. Rice polishing rate (精米步合) is 23%, just like their signature “獺祭二割三分”. It is, however, made from the ungraded Yamada nishki (山田錦) instead of the first-tier Yamada nishiki, and hence, the price of it is much lower than the usual one. With that being said, the sake is also pretty desirable with a fruity nose and sweetness that is comparable to the usual one.…查看更多

兩個人叫左800同480既餐，但食落整體無感；差別唔大，燒魚：可能係屋企用氣炸鍋仲焦香過佢。壽司、刺身唔覺得好食，材料唔算新鮮。鮮度唔夠，貴少少既連鎖壽司舖可能仲好過佢。同埋香港人好鐘意返’鄉下‘，可能一兩個月就返下，對呢啲野要求高啲，咁既價錢我返去食下仲抵，就算係同omakase lunch價錢比。食左一兩件，個人覺得太清淡（唔識食啦下）要求要額外豉油 wasabi ,師傅面口唔係咁好睇，同埋佢覺唔洗落既會好緊張叫你呢樣唔洗，感覺唔好，令人少少尷尬😅。老實，間唔中點都有呢啲（我之類重口味唔識食既人）客，忍下當睇唔到啦😂😂😂脆口，唔鮮呢件幾好食，油脂、鮮度都好好帶子，都幾好，但都係唔出色呢件對我黎講超腥，又係我唔識食啦下😂鮮甜既呢件，甜過之前食過既omakase海膽，接近即開既質素我覺得火炙得唔夠，無個種香氣，不如直接食全生既鰻魚？印象個下入口仲衰過出面四五十蚊一件既，有少少骨，件肉鬆鬆散散。…查看更多