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2024-01-05
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平時行海港城都唔覺呢到有omakase食，原來喺酒店對面有間由日本名廚岩央泰開嘅 sushi.hisayoshi.hk 😎 佢地開左兩年左右，主打江戶前風格嘅廚師發辦，有日本師傅駐場，保證你食到傳統嘅味道🇯🇵 裡面座位夠寬敞，而且廚師同侍應都夠體貼，整體用餐體驗好舒服💘 Sushi Hisayoshi in tst is opened by a well known sushi chef from Japan that specialises in Edomae style omakase. 今日午餐有兩個廚師發辦選擇，我地就揀左$680嘅「清雅」🤩 如果唔夠喉嘅話更可以追加毛蟹、生蠔、時令燒物等👍🏼They had two menus for lunch, and we opted for their $680 omakase set. 先付係日本時令嘅海老芋，咬落好軟熟有啲，有啲粉粉地嘅黏口感🍠 上面加左啲柚子皮，感覺更清新🍃 For appetisers, it was a soft and mellow Ube, topped with yuzu skin. 茶碗蒸上面有一層用
Sushi Hisayoshi in tst is opened by a well known sushi chef from Japan that specialises in Edomae style omakase.
今日午餐有兩個廚師發辦選擇，我地就揀左$680嘅「清雅」🤩 如果唔夠喉嘅話更可以追加毛蟹、生蠔、時令燒物等👍🏼
They had two menus for lunch, and we opted for their $680 omakase set.
先付係日本時令嘅海老芋，咬落好軟熟有啲，有啲粉粉地嘅黏口感🍠 上面加左啲柚子皮，感覺更清新🍃
For appetisers, it was a soft and mellow Ube, topped with yuzu skin.
茶碗蒸上面有一層用一絲絲松葉蟹肉製成嘅芡汁🦀️ 裡面仲有一粒軟糯嘅日本年糕，口感好特別👅
The smooth chawanmushi had a chewy mochi in the bottom, and was covered in a layer of Maysuba crab meat sauce.
十貫壽司用上當日時令海鮮，見到師傅用三握就搞掂一件🧑🏻🍳 日本真鯛同深海池魚味道較淡雅，係用黎開場嘅好選擇😉 北寄貝炙燒後帶焦香，配上海藻鹽同青檸汁夠惹味🔥 用左2x隻富山白蝦嘅壽司一啖咬落去鮮甜無比🦐 池魚質感爽脆，同蔥蓉係絕配🫶🏼 北海道帆立貝好肥美，用柚子皮帶出甜味😇 青森大間赤身同中拖羅分別經過10同14日熟成後魚香特出，拖羅油脂豐腴🍣 北海道馬糞海膽充滿海水嘅鹹香味，配上薄脆嘅紫菜層次感豐富🍙 最後係蒲燒海鰻，口感棉滑入口即化🤤
There were 10 sushi items : red sea bream, shima aji, Hokkaido clam, Toyama shrimp aji, Hokkaido scallop, tuna and toro from Oma Machi, Hokkaido uni and grilled eel. They were all thick cut and fresh, elevated with different sauces and toppings such as seaweed salt and spring onion.
玉子料理有兩款 — 江湖前玉子燒用白身魚、蝦、蜜糖同高湯🍲無加麵粉之下製成嘅蛋糕質感蓬鬆，夠曬特別🍰 焦糖布丁蛋入口滑溜，連埋焦脆嘅上層口感豐富🍮
The two types of Tamagoyaki were a savoury Edomae “cake” and crème brûlée slice.
最後有赤麵豉湯暖暖胃🤰🏻再以栗子雪糕解膩，完美咁為呢一餐畫上句點🍨
Lastly, a warm and comforting miso soup followed by chestnut ice cream was served to end the perfect meal.
張貼
