鮨心 ，旬節

From the minimalistic ambiance to the 23-course Omakase experience, each component really makes it a memorable one.  The 二十三品 23-course Omakase consisted of a good balance across starters, cold dishes, hot dishes, and desserts.  Everything was fresh and flavourful, particularly the seasonal sashimi and sushi.In celebration of the restaurant’s 6th anniversary,  a “Buy one, get one half off 二人同行，一人半價” deal will be offered to customers.  Limited time offer until 30/11/2022.  Only Available from Sunday - Thursday at Dinner Time.日 （$980/二十三品）前菜 - Three appetisers are served side by side in a wooden box, which consisted of the tender Octopus, creamy Ankou Liver (ankimo) and the bouncy Jelly Fish.鱈魚白子 - the sirako was velvety smooth and creamy, mild flavour but worked well with the sour sauce.左口魚 - The karei is presented in two ways, the fin was simply served with a small dab of wasabi, while the sashimi was served with takesumi-jio.令和怪物 - The oyster from 大船渡灣 has a touch of briny, mineral taste combined with pleasant acidity from the lime jelly.煙燻鰆魚 - The Smoked Sawara was as surprising in flavor as it was in consistency.  The smoky flavour was intense with the sakura wood scent.紙包甘鯛 - Moving onto the cooked dish, the Amadai was wrapped with paper and cooked to perfection, the fish was moist yet retaining the tender texture.茶碗蒸 - The Chawanmushi was a steamed egg with crab meat and Ikura.梭子魚 - The skin of the Kamasu has rich and fatty oil, which worked well with a light searing on the surface to bring out a nice fatty aroma.深海池魚 - The flavour of the Shima Aji was intense with just the right texture.北寄貝 - the bouncy hokkigai worked perfectly well with the shari.秋刀魚 - An autumn delicacy, the seasonal Sanma was firm and rich.白蝦 - Shiro Ebi was light and fresh and it’s hailed as the Jewel of Toyama.香箱蟹 - A pretty tasty combination of kobako crab meat and crab roe.中拖羅 - Although not as fatty as the Otoro, this piece of chu-toro was exquisite.右口魚裙邊 - The karei fin was seared and topped with white truffle sauce.赤海膽 - The Hokkaido Uni literally melts in your mouth with a long lingering aftertaste.手卷 - The hand roll is wrapped with minced toro, and crispy tempura chips and topped with a scoop of Ikura for an extra umami boost!吸物 - The fish soup offered towards the end provided a soothing way to ease into the conclusion of the meal.甜品 - A perfect ending with the Hokkaido melon, warabi mochi, and Monaka ice cream.…查看更多

宜家啲日本餐廳，將壽司逐件上就叫omakase，明明係普遍lunch set，但收你omakase價錢。高級omakase又貴得太離地仲要等幾個月，不了。呢間係老公食過覺得性價比幾高就帶我黎食，今次已經係第二次食仲帶埋朋友黎。- 魚類：多元化，食時令，唔係好行既魚。- 味道：好味新鮮，有衝擊。睇相你會知味道配搭係濃味撞落去，睇個人喜好。份量材料闊綽，有用心。食完滿足。ps. 手卷真係好好味- 服務：好，係book師傅個震後生女職員初頭話要自己聯絡師傅book(??)- 氣氛：環境舒服。師傅上每道菜之前會介紹。氣氛唔係日式拘謹，較輕鬆，都唔影響用餐平民價錢中級質素，冇野好投訴。呢個質素出面應該收你至少$500/600 up加一。想推但唔敢大大力驚以後book唔到枱食。…查看更多

阿林：這是肥仔上年的生日飯，特意提早了數天訂位，不過或許是平日的關係，到頭來只有我們一枱客，無端端包了場。鮨心的魚生一向不錯，放心地選了樁 ($800)，包含前菜、壽司11件，卷物1件，湯及甜品。松葉蟹浸醋濕潤、白子柔滑、炸白果脆繃，以三種不同質感的前菜開始，隨即進入壽司環節，按順序為：左口魚邊、鰆魚、赤貝、銀鱈魚、吞拿魚、金目鯛、剝皮魚、秋刀魚、大拖羅、右口魚邊。貫徹鮨心的質素，每一款壽司均爽口鮮味，絕不混水摸魚。其中有幾件特別喜歡——銀鱈魚、左口魚邊、右口魚邊、剝皮魚。前三者均含豐富脂肪，經火炙後釋出甘香油脂，入口即融，齒頰留香。右口魚尤其突出，肉質比左口魚更肥和厚，效果更覺深刻。剝皮魚配上魚肝同樣精彩，在雙重軟潤的口感上帶出鹹香。最後一件壽司是紫海膽，與醋飯比例為一比一，整件放進口裡塞得滿滿，味蕾被濃鹹的海洋氣息佔據。唯一的卷物是普通的三文魚親子卷，三文魚籽飽滿，如果份量也更飽滿就好。接著師傅撿起一塊魚皮，以火槍輕烤。魚油慢慢融化，一滴一滴掉進碗裡，為乳白色的魚湯增添風味，可惜魚肉已變太老。不知不覺來到尾聲，我暗自希望能有黑芝麻布丁當甜品，最後來了白芝麻布丁，也非完全落空。伴旁的彩虹奇異果當時正值時令，香甜多汁。還有一顆焦糖吉士大福，充滿甜蜜紅棗香。這價位的廚師發辦確實不貴，所以換來的菜式配搭就沒那麼花巧精緻，但食物質素絕對在合理水平。儘管如此，可以挑剔的細節還是不少——壽司師傅一早把魚生全拿出來，過程中不停為其抹水；很少為我們抹盤，印象中只抹了一次；介紹非常簡單，通常講了主食材就完，也沒有很想理睬我們的意思。至於服務員，肥仔討厭他不停在我們身後來回踱步，覺得腳步聲十分滋擾；最後端上茶時，我順口問他是什麼綠茶，他支吾半句，竟回答我：「就是綠茶。」環境方面，餐廳只重覆播放一首歌，吃了一個多小時後已被洗腦。…查看更多