錦鯉壽司 中環
地址: 中環士丹利街60號明珠行地下
最後更新:
錦鯉壽司推介
My friend told me that they have this jumbo sushi promotion and that they've totally changed the chef team and menu so i've decided to give it a try, despite the bad press the place has recieved in the pass. turned out to be a surprising good menu. very good value for $$, especially for central. We were totally after their Jumbo sushi, in which all the fish items are supersized. On their blackboard it says “Today's special, Jumbo Hokkaido Scallop ($45/piece)”, which really grabbed our attention. Some sashimi would be a good starter. The giant scallop comes with slices of fresh lemon of the same size. The sashimi is also very fresh, sweet, and the juicy lemon gives a zestiness to the scallop. This really impressed us and left us anxious for our upcoming sushi dishes.We then ordered some classic sushi dishes, the Salmon Sushi ($20/2 pieces), Red Tuna Sushi ($28/2 pieces) and Yellow Tail Sushi ($28/2 pieces). The fish slices were so fresh and were gorgeously thick on the top of the smallbitesized rice. I especially liked their Red Tuna, which was buttery and firm in texture. All of these dishes are very reasonably priced. You get the average Causeway Bay price with good quality and extraquantity!We were then recommended to try some of their signature dishes which includes House Special Maki ($98), Grilled Fatty Salmon Sushi with Curry ($38), Grilled Cod Fillet ($88) and Salmon Head in Hokkaido Milk Broth ($60). The House Special Maki is a set of Uni, Negi Toro, Salmon Rolls so beautifully presented that it is so appetizing. This was really unexpected in this humble little place. The Negi Toro, which is tuna belly, was creamy that the fishoil melts in your mouth.Our favorite dish of the night was the Grilled Fatty Salmon Sushi. It is just very slightly grilled so the fat mixes perfectly with the subtle curry and peppery flavor. It melts instantly in your mouth and it's got a long lasting butter aroma.The Salmon Head in Hokkaido Milk Broth comes as a surprise. Usually this can be quite fishy, but since the salmon head is slightly panfried, the soup is not fishy at all. The fatty salmon flavor matches well with the silky smooth broth. This would be a good autumn/winter dish because it really warms you up.Our second favorite is the Grilled Cod Fillet. It comes in two slices of generous portion and served hot. After cooked, the fish stays firm and doesn't shatter easily, yet upon a bite, the flesh dissolves smoothly in the month with a profound buttery flavor of the fresh, fatty Cod. Like the Salmon Head in Hokkaido Milk Broth, it is also a very good option for the fall, when the chill makes you crave for something rich and hot.We also ordered a bottle of sake ($168) that was quite easy to drink. Not very special but it comes in 720ml, more or less half the price of an average sake you get in an average restaurant.This dinner for two is just around $700. We leave with stomach so full and satisfied. Should have ordered 12 dishes less. But we are just as happy to have tried so much so next time we know what to order. In short, Koi is just a humble little sushi place with nothing too fancy. Don't expect an exquisite decor nor food styling, but it may be your regular sushidining hangout since they offer pretty decent food at prices that don’t hurt your wallet.Full review and images: http://www.hiphongkong.com/content/big_deal_jumbo_sushi_promotion_koi_sushi_central
中環錦鯉壽司
| 餐廳分店 | 錦鯉壽司 |
|---|---|
| 地區 | 中環 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 日本菜,迴轉壽司店, |
| 人氣指數 | 435 |
| 價錢幾錢 | $101-200 |
錦鯉壽司訂位
錦鯉壽司位於中環區，詳細地址是中環士丹利街60號明珠行地下，餐廳寬敞座位數目共有未知幾多個。錦鯉壽司幾錢？價錢優惠後人均消費大約$101-200埋單，早餐午餐晚餐錦鯉壽司餐單包括有日本菜,迴轉壽司店等美食，付款方式有現金付款。錦鯉壽司優惠
錦鯉壽司 評價 相片
My friend told me that they have this jumbo sushi promotion and that they've totally changed the chef team and menu so i've decided to give it a try, despite the bad press the place has recieved in the pass. turned out to be a surprising good menu. very good value for $$, especially for central. We were totally after their Jumbo sushi, in which all the fish items are supersized. On their blackboard it says “Today's special, Jumbo Hokkaido Scallop ($45/piece)”, which really grabbed our attention. Some sashimi would be a good starter. The giant scallop comes with slices of fresh lemon of the same size. The sashimi is also very fresh, sweet, and the juicy lemon gives a zestiness to the scallop. This really impressed us and left us anxious for our upcoming sushi dishes.We then ordered some classic sushi dishes, the Salmon Sushi ($20/2 pieces), Red Tuna Sushi ($28/2 pieces) and Yellow Tail Sushi ($28/2 pieces). The fish slices were so fresh and were gorgeously thick on the top of the smallbitesized rice. I especially liked their Red Tuna, which was buttery and firm in texture. All of these dishes are very reasonably priced. You get the average Causeway Bay price with good quality and extraquantity!We were then recommended to try some of their signature dishes which includes House Special Maki ($98), Grilled Fatty Salmon Sushi with Curry ($38), Grilled Cod Fillet ($88) and Salmon Head in Hokkaido Milk Broth ($60). The House Special Maki is a set of Uni, Negi Toro, Salmon Rolls so beautifully presented that it is so appetizing. This was really unexpected in this humble little place. The Negi Toro, which is tuna belly, was creamy that the fishoil melts in your mouth.Our favorite dish of the night was the Grilled Fatty Salmon Sushi. It is just very slightly grilled so the fat mixes perfectly with the subtle curry and peppery flavor. It melts instantly in your mouth and it's got a long lasting butter aroma.The Salmon Head in Hokkaido Milk Broth comes as a surprise. Usually this can be quite fishy, but since the salmon head is slightly panfried, the soup is not fishy at all. The fatty salmon flavor matches well with the silky smooth broth. This would be a good autumn/winter dish because it really warms you up.Our second favorite is the Grilled Cod Fillet. It comes in two slices of generous portion and served hot. After cooked, the fish stays firm and doesn't shatter easily, yet upon a bite, the flesh dissolves smoothly in the month with a profound buttery flavor of the fresh, fatty Cod. Like the Salmon Head in Hokkaido Milk Broth, it is also a very good option for the fall, when the chill makes you crave for something rich and hot.We also ordered a bottle of sake ($168) that was quite easy to drink. Not very special but it comes in 720ml, more or less half the price of an average sake you get in an average restaurant.This dinner for two is just around $700. We leave with stomach so full and satisfied. Should have ordered 12 dishes less. But we are just as happy to have tried so much so next time we know what to order. In short, Koi is just a humble little sushi place with nothing too fancy. Don't expect an exquisite decor nor food styling, but it may be your regular sushidining hangout since they offer pretty decent food at prices that don’t hurt your wallet.Full review and images: http://www.hiphongkong.com/content/big_deal_jumbo_sushi_promotion_koi_sushi_central
非常失望的一餐 。
同朋友一齊食lunch，叫左兩個薄燒牛肉set lunch。
個set除了牛肉卷之外仲跟刺身沙律，炸豆腐同miso soup。
整個set都係普通平價野，就連主菜牛肉都一樣 無牛肉味，而且好大陣油益味！墊底o既炒雑菜好多油，而且一d都唔新鮮。
碗飯仲離譜，係普通白飯，並唔係日本米。
這個set竟然要$98+10%，好難接受！
有外國同事食完dinner話好食, 我地經過幾次一直都食唔到, 今日終於去試下之前見到佢張poster話12:45pm前離座就有7折, 所以一行4人book左11:45am就黎食!見到個menu都ok多lunch set, 有同事揀左魚生海膽飯, 有同事揀左蝦天婦羅烏冬, 我就叫左彩虹魚生飯上菜都有少少耐, 因為我地去個陣都無嘜客人, 但都等左差唔多1015分鐘先黎...魚生海膽飯先到~賣相好似都ok, 但食落去, 同事話魚生太薄, 海膽無味, d飯竟然係硬既!! 蝦天婦羅烏冬再黎~反而呢個係最ok既, 蝦天婦羅炸得唔錯, 烏冬係好味幾彈牙的, 附埋好特別既魚生粒沙律彩虹魚生飯黎埋~其實就係雜錦切粒魚生飯, 賣相唔差, 可惜魚生款唔多, 得23樣, 其他都係蛋 & 青瓜, 而且都真係唔太有味難得地係加左唔少蟹籽 & 三文魚籽, 總算感覺好dd...可惜, d飯真係硬架囉!!!我地研究過, 有可能係佢成碗連飯放入雪櫃! 因為真係凍到硬晒!! 附送既蛋同事話唔得, 我就覺得都ok啦, 唔算好好又唔算好差囉, 前菜係油漬茄子, 不過不失...但如果主菜搞成咁, 7折之後其實都唔係平到$50樓下...咁真係唔會揀呢間囉...
我們原本想吃和牛Wagyu Kitchen, 不過他們說 '沒有訂位子沒有得食阿' , 所以, 好,你這麼寸, 有錢都不想賺, 我們走. 走啊走啊來到了Koi Sushi, 看看價錢, 挺划算的, 進去,坐下. Service: 不過不失. 不是高級餐廳, 不能期待太多. 只要他在我們有需要的時候服侍道就可以了. 但是我朋友叫了wasabi 兩次他也好像沒聽到, 唉已.Food: 我的牛肉飯非常好吃. 是我在香港吃過的牛肉飯裡面最價廉物美的. 肉tender, 多汁, 多洋蔥, 洋蔥是林的, 入味道. 飯是日本珍珠米(well of course. or else it wouldn't be able to pass as an authentic Japanese restaurant...)而且很夠汁. 飯是需要牛肉汁的, 否則不算數. 不過我的關. 這個非常好. 你要去試試. ($70) 可惜我朋有的魚生片便當不太好吃. 非常媽媽D. 我們不會推介這個. 終結:中環中午時段絕對之選, 因為不是很多人來這裡吃飯. 最好兩個人來吃, 可以圍著運輸帶坐著來談天!
今天請了假同男朋友一齊放假3點到我地去到中環有點餓...一早起身都未食過野咁就係中環行下睇下有無下午茶食喇~我本身都係諗住食茶餐廳就算架喇...點知...轉個頭男朋友見到間日本野bor~面對住日本野>>>我同男朋友都好少忍得住咁就入左去[ 錦鯉KOI ]入到去地方唔係好大不過因為係平日既下午茶時間, 所以無乜人2個人坐4人卡位, 好舒適1坐低好快已經有熱的米茶遞上之後1人叫1個tea setMY 什錦魚生飯HIS 三文魚飯先上1人1碗麵豉豆腐好滑好有豆味仲好足料, 唔似出面個D俾得1,2片海帶就算飯黎喇~~~我就用"哇沙P"撈豉油整左個"杰杰地"既汁倒落飯度[ 錦鯉KOI ]的"哇沙P"正!!!!!!!食落去個頭&鼻個種 "攻既感覺"好爽呀男朋友又學我咁整佢已經整得俾我稀既"哇沙P"不過佢就頂唔順~哈哈哈哈哈哈哈哈笑到我呀!!!!!2碗都好好味~男朋友話[ 錦鯉KOI ]的三文魚好鮮味不過有我最唔中意既魚子, 第1時間俾晒我男朋友食[ 錦鯉KOI ]下午茶既飯1D都唔大碗唔好睇我影到咁大~實際1隻手蓋得晒架!!!!所以真係當佢係下午茶好喇~總結: 魚生好新鮮米飯似珍珠米好味!!米茶放涼左都仲有米味(有D放涼左就無晒米味架喇!)"哇沙P"好正!!只收現金, 唔太方便今餐盛惠$80
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錦鯉壽司餐廳詳細資料：
- 錦鯉壽司地址: 中環士丹利街60號明珠行地下 Koi Sushi, G/ F, Pearl Oriental House,60 Stanley Street, Central
- 錦鯉壽司電話:
- 錦鯉壽司價錢: $101-200
- 分類: 日本菜,迴轉壽司店,
- 座位: 未知
- 付款: 現金
- FB專頁: 錦鯉壽司 Facebook
更多錦鯉壽司相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在巴蜀風味館內有任何傳播的風險，巴蜀風味館在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳巴蜀風味館除了遵守預防及控制疾病的相關規例，巴蜀風味館同時建議採取以下措施*巴蜀風味館 黃, 巴蜀風味館 藍, (巴蜀風味館 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
錦鯉壽司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。
餐廳廚房內錦鯉壽司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錦鯉壽司建議是什麼？
- 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）
錦鯉壽司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