Sushi Yonjugo 中環
地址: 中環士丹頓街35B號地舖
最後更新:
Sushi Yonjugo推介
今晚嚟到位於中環史丹頓街新開嘅Omakase 四十五位置係Meats對面 十分易揾餐廳只有九座位 全bar table 可以一路食一路同兩位師傅傾計師傅做咗幾十年Omakase 仲係美國做過 前排又多明星幫襯 有好多故事同食客分享晚餐每位$2280 見係一年一次慶祝生日 可以一試啦結果果然冇令我失望每道菜都present得好靚！！！除咗平時必食嘅刺身、壽司 仲有幾道炙燒、熱食 睇得出兩位師傅用心設計過呢個dining experience比起外面$500嘅lunch set真係差好遠果然係一分錢一分貨唔好睇omakase全部一小碟咁上 其實全晚加埋應該食咗成廿幾碟 飽到不得了食日本菜當然唔少得開返支Sake我地求其揀左支比較平嘅 有啲似青提嘅香味 啱哂女仔飲 仲有得揀自己鍾意嘅sake杯餐廳裝潢主要用木材 仲有日式廁所 大魚缸 自家製嘅梅酒 令我諗起日本嘅高檔壽司店 唔知幾時有得再去呢...總括黎講 好滿意呢間新店 呢個位置、餐廳環境、服務、食物質素 掂呀下次再黎試午餐！
中環Sushi Yonjugo
| 餐廳分店 | Sushi Yonjugo |
|---|---|
| 地區 | 中環 |
| 電話訂位 | 36891045 |
| 餐單 Menu | 日本菜,廚師發辦, |
| 人氣指數 | 436 |
| 價錢幾錢 | $801以上 |
Sushi Yonjugo訂位
Sushi Yonjugo位於中環區，詳細地址是中環士丹頓街35B號地舖，餐廳寬敞座位數目共有9個。Sushi Yonjugo幾錢？價錢優惠後人均消費大約$801以上埋單，早餐午餐晚餐Sushi Yonjugo餐單包括有日本菜,廚師發辦等美食，付款方式有Visa,Master,現金,AE付款，Booking網上訂位可以電話致電 36891045 查詢訂座。Sushi Yonjugo優惠
Sushi Yonjugo 評價 相片
今晚嚟到位於中環史丹頓街新開嘅Omakase 四十五位置係Meats對面 十分易揾餐廳只有九座位 全bar table 可以一路食一路同兩位師傅傾計師傅做咗幾十年Omakase 仲係美國做過 前排又多明星幫襯 有好多故事同食客分享晚餐每位$2280 見係一年一次慶祝生日 可以一試啦結果果然冇令我失望每道菜都present得好靚！！！除咗平時必食嘅刺身、壽司 仲有幾道炙燒、熱食 睇得出兩位師傅用心設計過呢個dining experience比起外面$500嘅lunch set真係差好遠果然係一分錢一分貨唔好睇omakase全部一小碟咁上 其實全晚加埋應該食咗成廿幾碟 飽到不得了食日本菜當然唔少得開返支Sake我地求其揀左支比較平嘅 有啲似青提嘅香味 啱哂女仔飲 仲有得揀自己鍾意嘅sake杯餐廳裝潢主要用木材 仲有日式廁所 大魚缸 自家製嘅梅酒 令我諗起日本嘅高檔壽司店 唔知幾時有得再去呢...總括黎講 好滿意呢間新店 呢個位置、餐廳環境、服務、食物質素 掂呀下次再黎試午餐！
Looking forward to lunch with Picky Eater. Only 9 seats at counter. Head chef has apparently worked at various eateries in Hong Kong and overseas. He explained that we would start from light flavor, with a gradual crescendo to strong flavor. Cold appetizers 苦瓜 and turnips to start with. Then came minced tuna mixed with crab roe, to be spooned onto the 2 pieces of crispy seaweeds ourselves. Next was the steamed egg with scallop and salmon roe.For sashimi, we had:蜜柑鯛牡丹蝦 very meaty and sweet. Head later was deep fried. Hoikkado 角螺 with white and black truffle. Picky Eater noted that truffle season was almost over, and taste of truffle was no longer prominent. 角螺 was very 爽最頂級鯖魚 from 大分縣 . Chef noted that he would only serve this when it was in season (MarchJune). Deep fried 鯛魚白子 in crispy seaweed. I found it strange cos 白子 was normally in season during the winter. 赤睦魚 smoked in applewood. 赤睦魚 is a very deep sea fish, very fatty (hence the nickname white toro). Picky Eater noted that it’s also nicknamed “black throat”. Chef added that this one was quite big 6 years old. I found 1 thin bone inside my piece. (Why does this only ever happen to me 🤷🏽♀️)Then came the hot dish: 香魚, which is caught by those birds with rope tied round the neck. Accompanied by fresh 山椒酸醋. I’m not a fan of tiny thin bones, so only tried the bits on the back, but went amazingly well with the sauce. Picky Eater finished the rest of mine, saying it’s too much of a delicacy to go to waste.Next was the abalone with the liver sauce: tasted lighter than other eateries like Shikon. Liver sauce was so good chef gave each of us a small blob of rice to go with it. As a prelude to the 7 pieces of sushi, we were given a piece of Hoikkado cheese 柿餅 with 昆布. Chef noted that we would be undergoing a decrescendo from strong flavor to light. We had:赤貝金目鯛三重蝦：甜蝦，白蝦，櫻花蝦. Flavor of 櫻花蝦was overpowering.Uni with plum saltToro fat was equally spread.Hoikkado silvercod with black truffle. Chef explained it’s the same family as 銀雪魚. Since it was a bit fatty, needed to be flamed. There’s not a lot of fish that you could take after the toro, and this was one of them.Finished off with fish broth, made with 琵琶湖鯇魚. Very yummy.Dessert: melon plus 2 pieces of warabi mochi. Many bottles of fermenting plum wine on display. Chef said those would be ready in a few months.In summary: highly recommended: very fresh ingredients. Chef claimed ingredients would vary from day to day depending on what was fresh.
Nice environment and entertaining chef. Food is fresh and the service is good. 9seat restaurant, good for friends and family coming for decent food and long chats. Chef is professional and friendly, he would introduce every dish and interact with us throughout the night. The sushi rice is especially good! 三重蝦 and abalone with rice are my favorite the sashimi with cactus is also surprisingly goodLooking forward to our next meal! You should go try!
店舖在史丹頓街（Staunton Street），近三叉路口位，地舖比較容易搵。
因為依家仲未grand opening，所以門口logo仲係紅紙遮住左。
一入去就俾牆上自製梅酒吸引，好可惜師傅話至少仲要兩個月時間先可以飲。
服務都好好，師傅都好鍾意同我地分享好多魚生知識。
餐廳所有食材都係即日到，食個日仲有條魚因為船期遲左少少黎。
但係至少知道真系新鮮食材！最鍾意就係個Uni漢堡包，兩層不同海膽同時入口，好鬼滿足！因為本人比較麻煩，好怕螺ge腥味，呢到作法就會加埋義大利黑松露。
減低左螺腥味，反而覺得好甜好鮮！間餐廳用ge碟都好靚，一睇就知全部都係精心挑選過的。
再加上好味既食物，人都開心左。
餐廳經理話booking會係每個月1號開始接受預訂，依家聽講已經好難book。
有心要book嘅朋友，記得mark低1號啦～
One of the fantastic and special omakase experiences I had in a long time. The restaurant has only nine seats, very personal and private.The chef presented a beautiful course with a perfect explanation of every dish in Japanese. Fish was so fresh the smell of it filled the restaurant, and the chef told me that they fly it in from Japan daily. I lost count of how many courses we had, but I was full for a couple of days after this experience. I was very impressed how well things were run for a place that was just open.
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Sushi Yonjugo餐廳詳細資料：
- Sushi Yonjugo地址: 中環士丹頓街35B號地舖 Sushi Yonjugo, G/ F,35 B Staunton Street, Central
- Sushi Yonjugo電話: 36891045
- Sushi Yonjugo價錢: $801以上
- 分類: 日本菜,廚師發辦,
- 座位: 9
- 付款: Visa,Master,現金,AE
- FB專頁: Sushi Yonjugo Facebook
更多Sushi Yonjugo相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在佳品豆業內有任何傳播的風險，佳品豆業在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳佳品豆業除了遵守預防及控制疾病的相關規例，佳品豆業同時建議採取以下措施*佳品豆業 黃, 佳品豆業 藍, (佳品豆業 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
Sushi Yonjugo在餐廳內應如何確保環境衞生？
- 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所（包括水龍頭與廁所把手）和食肆座位間的清潔，定時及在有需要時應用1：99（即把1份漂白水與99 份水混和）的稀釋家用漂白水消毒，以經常保持清潔和適當維護。
- 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方，應使用 1：49（即把 1 份漂白水與 49 份水混和）的稀釋家用漂白水。
- 經常清潔消毒食物接觸面及設備，例如餐具。
- 經常清潔消毒員工或顧客的頻密接觸點，例如門柄、桌面、餐盤。
- 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣，可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。
餐廳廚房內Sushi Yonjugo應如何確保食物衞生？
- 採用「食物安全五要點」，以正確處理食物：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 有需要時，提供公筷公羹。
- 避免公開展示沒有包裝的即食食物（例如烘焙食品）。
- 如使用即棄手套處理即食食物，要注意手套不能代替清洗雙手，並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下，便應把手套丟掉；要經常更換手套，更換時和除手套後都要清洗雙手。
對於工的個人衞生餐廳Sushi Yonjugo建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 咳嗽或打噴嚏時，要用紙巾掩蓋口鼻，並立即將已弄髒的紙巾丟入垃圾桶。然後，以梘液和清水清潔雙手
- 保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手）
- 如患有或懷疑受到傳染病感染或出現病徵，例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛，應停止處理食物。如出現呼吸道感染病徵時，應戴上外科口罩及盡早求醫
- 洗手時應以梘液和清水清潔雙手，搓手最少 20 秒，用水過清並用抹手紙弄乾。雙手洗乾淨後，不要再直接觸摸水龍頭 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
Sushi Yonjugo餐廳內大家應如何減少社交接觸？
- 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 鼓勵顧客使用非觸式的付款方法（例如：信用卡、手機應用程式等）
- 安排員工分批工作、休息及用膳