寿し雲隠

男友之前一直心心念住好想試呢間Omakase店, 夜晚好難book 終於比佢book 到lunch 時段就去試下(雖然今次都撞唔中健師傅serve) ~ 雖然Omakase 價位偏貴, 但整體用餐體驗都唔錯, 服務好好! (staff係長期都關注住洗唔洗加水/ 收碟etc lol hahaha) 同埋餐廳成層環境都好舒服, 裝修簡約優雅, 感覺好清靜好有京都feel🌸 (不過就要細細細細聲傾計😆)Overall 成個flow 幾好，口味由淡至重身，同埋幾鐘意呢間嘅舍利偏酸，好啱我口味同都突出到鮮味～ 另外就係追加嘅items會比較有心思位！午餐餐單🍣🌞 （$1000per head)🪄 12件壽司 🪄 茶碗蒸🪄 味噌湯🪄 甜品追加：🪄 鮟鱇魚肝泡芙 (+$180)🪄 櫻煮章魚 (+$160)我覺得下面啲items 係出色啲！❥ 茶碗蒸 茶碗蒸出色! 高湯好有柚子香, 然後蛋好滑，入面仲有粒鮑魚幾有咬口🤣❥ 金目鯛擺出嚟嗰下顏色好晶瑩好靚，食落好鮮！❥ 赤貝爽口彈牙，食落有海水嘅鮮甜～❥ 燒赤羅壽司辣辣地同埋有胡椒香 燒得剛好 鐘意軟黏嘅口感！❥ 燒帶子壽司加咗醬汁燒食落幾鮮甜～❥ 海膽壽司平時食海膽嘅我覺得接受（最高評價！），甜甜哋唔會有腥味，有少少海水味～❥ 鮟鱇魚肝泡芙 覺得呢個有驚喜🤩 本身見到泡芺咸食怕會好怪, 同埋本身唔太鐘意魚肝, 但覺得呢個食落口感幾得意好豐富！泡芙質感幾脆口唔淋, 魚肝醬rich但唔會太strong🙂‍↕️❥ 櫻煮章魚食落爽口唔軔，有燒香，酸酸地更帶出鮮味幾好食，但呢個價錢試過就算了🙂‍↕️❥ 玉子呢個都有驚喜！食落好綿滑，有蛋糕feel~其他都唔錯，但正常發揮唔算太有驚喜～.一句總結⚡️overall 唔錯，價錢偏貴但係包埋舒服環境同服務🤣寿し雲隠 🍣📍中環砵典乍街45號The Steps ‧ H Code 8樓🚙 泊車指數: 👍🏻泊咗附近中央廣場停車場，行過去5分鐘～…查看更多

📌中環預約困難壽司Omakase店✨🍣 第二次來到雲隱 今次嘅用餐體驗一樣令人滿足～簡約優雅的室內設計真係好有京都的感覺！🌸今日係由健師傅serve 終於有得試佢嘅手勢啦 非常開心😆喺整個用餐體驗裏面揀選咗某啲特別難忘嘅菜式分享吓🥰🍲茶碗蒸竟然滑得冇辦法想像，估唔到裏面一舊咁細嘅雞肉味香到令人咁驚喜！會話應該係我食過最好食嘅茶碗蒸😍🍣櫻鱒實在太肥美 可遇不可求✨🍣秋刀魚配上魚肝如同天作之合 11月先可以享受到嘅肥美🐟❤️🍣佢哋嘅車海老嘅蝦味濃郁 識落偏向口感熟啲 但係仍然保留到蝦嘅甜香🍣鮟鱇泡芙依然出色😎同之前食一樣水準保持到🙌🏻內涵唔會過鹹再加上外皮嘅微甜 食落去啱啱好平衡到 如果佢哋會出外冷內暖嘅版本就好啦 感覺上應該會更加突出到鮟鱇魚乾嘅濃香🍣疏乎厘穴子係我非常鍾意嘅一款壽司 健師傅整得非常軟滑 不過略嫌個醬可以再甜少少💕午餐套餐嚟講唔算好貴（相比起其他預約店🤣）提醒大家記得向侍應要求附加啲小菜 佢哋嘅醃蘿蔔同埋薑都係免費嘅，但係就要主動問侍應啦～總括嚟講 服務非常好 壽司都令人滿意 開咗一支酒 都幾啱食呢個季節嘅壽司 期待再來！🙌✨✨🍣 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：🌕🌕🌕🌕🌕🥂 飲品：🌕🌕🌕🌗🌑👩🏻‍🍳 環境：🌕🌕🌕🌕🌗💯CP值：🌕🌕🌕🌕🌑✅回頭率：🌕🌕🌕🌕🌗Price: around $1000 pp for lunchOverall: ⭐️⭐️⭐️⭐️ (out of ⭐️⭐️⭐️⭐️⭐️)📍寿し雲隠 (中環)地址：中環砵典乍街45號The Steps ‧ H Code 8樓@sushikumogaku Hashtags:#eatgoodwestsin_central#eatgoodwestsin_sushi#eatgoodwestsin_omakase#eatgoodwestsin_hongkongisland #eatgoodwestsin_hongkong#中環好去處 #中環美食 #omakasehongkong …查看更多

中環的高級日本餐廳Omakasa，預約難度實在不小，但絕對值得一試。這裡的壽司和其他日式料理精緻而富有特色，每一道都展示出廚師的用心與技藝。特別令人驚艷的是，香港居然能找到如此出色的日本師傅，讓人感受到正宗的日本風味。菜品豐富多樣，無論是口感還是擺盤都令人讚歎。若你想體驗頂級的日式美食，Omakasa絕對是不容錯過的選擇。…查看更多

With the season of Zuwai-gani 松葉蟹 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 花風 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 秋あがり生純吟 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 磯辺巻. 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 鮟肝 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 澤乃井 大吟醸 凰 from 小澤酒造 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 松葉カニ 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 障泥烏賊 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 鰤 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 海松貝 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 榮光富士 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 秋刀魚 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 自家製 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 松葉カニ 磯揚げ. 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 鮪 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 鮪 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 車海老 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 綿屋 川口納豆 ひやおろし 特別純米酒 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

師傅整個晚上從來沒有打招呼或介紹自己。不知道是否因為1位魚生/壽司師傅對全場10個人，我的感覺好像是去了迴轉壽司店：例如師傅把1件壽司放在我面前的碟，可能因為上面魚生放不均失了平衡也沒人理會；又例如師傅把海膽壽司放我面前，很快用幾個字介紹完，我聽不清楚再問，師傅二話不說把1塊牌放在我面前便招呼其他熟客去了，我們3個第一次來的就只有你眼望我眼。魚生是好的，壽司米的醋度我覺得多了（但這是我個人喜好而已），覺得香港有幾家其他廚師發板的魚生也同樣好……最後我們其中有人未飽，要求加了壽司（這位朋友食量比較大，去其他餐廳時也是一樣的），埋單時，餐廳把每件添加壽司都算進賬單內（當然我們吃了東西不會不付，但這家餐廳廚師發板每人HK$2,500，客人未飽，餐廳應不應該如此作為我不好說對錯，但我們在香港吃過很多同級的日菜廚師發板，這是唯一一家Omakase 店把每件添加壽司算進帳單內的）。我們是聴了朋友介紹去試的，還聴說非常難訂位，但我自己是應該不會再去了。…查看更多