鮨 津樂 中環

鮨 津樂 評價 相片

When we arrived, we were seated at the bar – in front of our chef for the evening. There were only four couples at the same time in the restaurant, and they had four chefs, so we all had individual chefs that created different experiences for us.We were asked if we wanted to choose the Koyo or Yuki set. The Koyo set is 2 types of sashimi, 8 piece of sushi, miso soup and dessert, while the yuki set comes with an appetizer, 4 types of premium sashimi, signature konbu soup, 10 pieces of premium sushi, cooked dish, miso soup and dessert. We could not decide what to choose, so the waitress suggested we try one each and share the soup and the cooked dish (which was cod that night) between us. It was a very wise decision, as the Koyo set already is plenty and the Yuki set could easily be too much.We started with an appetizer, which was tiny, fluorescent squids. Usually they are salty because they are fermented but these were fresh and very soft. Next up we had some silky tofu, with some marinated tuna – and a light dressing with a hint of lemon.If I understood our chef correctly, he cut more tuna (but a different time) and arranged it on a plate with black pepper and wild garlic.More tuna, this time in thicker slices and with some thin apple and ginger slices, some radish and fish eggs. Interesting combination, again, very light and refreshing.Then we enjoyed with the sashimi – and I wish I would have taken notes throughout the dinner, I kept trying so many new combinations and ingredients. It was really a mindopening, taste and texture experience.One of the highlights was Chutoro with Ooba leaf and seasalt, wrapped with Nori and a hint of lime sauce. A very good balance of fish flavour and texture, with very complex tastes – sour lemon, seasalt, crispy seaweed, rich and soft tuna. It all went very well together, no wonder it’s one of the signature dishes that’s often featured in the Omakase menu.The dish I also remember well is the fresh oyster – I never had oyster as a sushi. It tasted very interesting, with some cut radish and a red sauce that tasted a little spicy/gingery.After the refreshing clam soup, we tried the nigiri sushi. One of the pieces that I remembered was Isaki, with a little bit of seasoning it and soya sauce was already added. It had a crisp texture and was firmer than I expected it to be.We also had one seared sushi, which was Kimedai with Balsamic, soya sauce and rice crisp. Crispy on the surface, juicy on the inside. The grease in the fish was well balanced with Balasmic.After a buttery otoro, we were offered a cube of mango infused with mashed ginger to cleanse our palate. The mango was more sour than sweet, so this was very refreshing and worked well.We shared the cod fish as a main dish, but by that time I was actually really full already. The dessert for the day was a milk creme topped with a strawberry compote – very refreshing, light and not too sweet!The restaurant receives five weekly deliveries of fresh seafood from Japan, depending what is in season and, of course, what the fishermen were able to catch. The menus will therefore be different from one night to the next. Will I go there again? Yes, for a special occasion! It’s a great night out, but not cheap. Together with sake and whiskey, our bill came easily to 3,000 HKD. Of course, we could try a set lunch instead – which starts from 200 HKD and is much more affordable. Sushi Tsuraku is much more than a sushi restaurant, and with a similar look and feel like Liberty Private Works (which happens to be in the same building), it feels much more like a private kitchen.

我叫咗一碗雜菜稻亭烏冬，但餐牌入面無此菜式的，我叫之前無問價錢，最後埋單時，我問侍應，你碗烏冬要三佰元，有冇打錯價錢，佢地仲厚顏無恥話無打錯，佢解釋話，這碗是有特色的鳥冬，我想問下大家，有冇吃過三佰元一碗爛鬼雜菜烏冬，俾間餐廳佢地吹賬，請大家去光顧要小心呀，最衰我自己無影低張帳單俾大家睇

平日工作辛苦, 假日耍對自己好一點, 豪一豪享受下.假日的中環並沒有平日的緊張, 加上這店在大厦內, 進入了歺廳完全沒有客人, 當時有點懷疑好食与否, 既然來到都試下心態.我們點了400元的套歺,首先沙律, 用一般的麻醬, 沒特別.  跟著是凍粟米蒸疍, 平時蒸疍是熱的, 今次是凍盤, 疍混和了栗米蓉蒸煮, 再面上加了╴層粟米蓉, 好嫩滑, 清新感覺.  師傳話是季節性食品, 天氣凉的時侯會轉回熱蒸疍.  接着是魚生, 只要新鮮材料就會鮮甜好味, 不失望.  六款壽司奉上, 是師傳在客人面前手握, ＋分專業.  普通壽司盤的伴菜是酸羗, 但這裡用的是青蘋果片浸青檸汁, 外貌似羗片, 食落比羗平更好吃, 讚!  再二款壽司奉上了, 今次伴碟是芒果加了少許羗蓉, 意外的合拍.  到最後是咖啡朱古力布甸, 咖啡味撲鼻而來, 朱古力布甸亦非常細滑, 師傳還傳授做法給我, 太好了!

有人帶, 話正, 但係大家都唔知價錢去到一個客人都冇, 正呀, 清清靜靜 (如果係自己游上去就即走)前菜之後係燉蛋燉蛋好味就好多都做到, 但係燉蛋之上再埋汁就比較少, 就算日本都唔係間間有跟住係主菜, 壽司魚生新鮮不在話下, 蝦夠爽, 魷魚夠滑, 最鐘意係吞拿, 真係入口即溶, 真係日本入口先咁正?順便一提, 伴碟果d係青蘋果, 用薑汁浸過, 好特別跟住上魚籽及吞拿魚腩蓉, 好彩食咗魚籽先(因為個人好魚籽多d), 唔係就俾魚腩蓉搶晒, 又係入口即溶, 食咗都唔覺食到咁上下, 唔知係我唔夠食個樣出晒嚟, 定係佢地基本動作, 問我地夠唔夠食, 加個soba好嗎, 咁加咗最後到甜品, 士多啤梨啫哩

坦白說, 雖然宅女偏愛吃日本菜, 不過在香港的話就真的很少吃Omakase. 所謂Omakase, 意即只需坐在位子上, 整頓餐都會由大廚發辦, 把當天餐廳最好最新鮮的食材泡製成一道道菜餚奉上給你, 不用煩點菜, 只要乖乖張開口享受就是了. 當然, 荷包也要大大的張開, 畢竟一頓Omakase是絕對不便宜的. 雖然往來日本無數次, 但吃過當地的Omakase也只有三數次而已, 平均都要數萬YEN上落, 但水準的確是高得令人回味不巳. 來到香港如果要吃一頓有水準的Omakase, 分分鐘也要動輒數千元落樓. 不過最近得知中環有家日本料理, 食材用料都頗新鮮, 而且一頓Omakase只需要千鬆一點的價錢, 算是不用坐飛機也可以過一過口癮吧.其實中環一向都有不少質素甚高的餐廳, 不過要吃一頓滿意的花費當然也是相對地高. 而這家位於士丹利街Stanley 11內的鮨 津樂今年年初才開業, 跟一般日本料理有點不同, 這裡不設單點菜色, 全力供應Omakase, 晚市收費分HK$880跟HK$1,288. 但背後的大廚全是來自米芝蓮二星的天空吟龍及壽司廣, 食材更是由東京及北海道直送過來, 聽到這裡其實這樣的收費巳絕對不貴了.宅女這晚選擇平日晚上來到, 店子原來不是很大, 但中央一張大型壽司吧枱非常吸睛. 這晚食客不算多, 只有三對男女, 但眼看他們跟師傅的交流大都是熟客, 大家互相閒談說說笑, 氣氛好不輕鬆, 完全不會有拘謹的感覺, 坐在吧枱前也覺舒適, 頓時把工作上的繃緊都放鬆起來了.是夜吃的是HK$1,288的Omakase, 大廚會先問問有什麼是不吃的才會開始準備. 基本上宅女什麼都吃, 所以這晚的任務只需乖乖坐好, 等著享受每一道大廚泡製出來的佳餚就好了.先來的是來自北海道的粟米色澤較一般粟米為淺色, 但味道甜上百倍, 每一顆都非常多汁又清甜, 好吃得拿著來吃至一顆不剩.吞拿魚蓉絹豆腐配水雲小小的一磚豆腐上放了小堆吞拿魚蓉, 入口有著豆腐的嫩滑同時又帶著吞拿的鮮甜, 兩者配合得天衣無縫, 作為前菜味道不過重但能吃出重點, 高招. 而旁邊的水雲只簡單的加了點醋, 吃起來爽滑又有彈性, 微微帶酸非常開胃.岩蠔一小杯上來起初以為怎麼這麼快就上湯了? 打開蓋後才發現原來放了一整隻來自九州的岩蠔在內, 蠔的體型本身頗大又夠肥美, 個人吃蠔不喜歡加太多調味, 一啖入口巳能吃出那份海水的微咸的鮮味, 蠔味也夠濃郁, 味道能媲美在日本吃過那個即開的岩蠔, 水準不錯.八爪魚刺身未上魚類刺身, 先來個八爪魚熱熱身. 切成顆粒的八爪魚上鋪滿了用蘋果醋製成的啫喱, 再加上點點柚子胡椒和紫蘇葉花, 吃起來除了有著八爪魚的鮮甜更有著輕微的辛辣, 還好配上清爽的蘋果醋啫喱, 酸辣鮮香集於一身, 味道果然非常豐富, 脾胃更進一步地打開, 此刻有點想跟師傅說句越來越肚餓了!!煙燻真名鰹真名鰹在香港甚至日本都不常見, 皆因都是屬於貴價魚類, 每年當造期就是春夏季. 要吃最鮮味的當然是生吃, 不過這裡用了煙燻的手法, 只加上台灣禾稈草就完成. 入口魚肉棉密得來帶點彈性, 也有著輕輕的燻香味, 魚油脂適中不會太油膩, 這樣吃法美味度絕對不會低於生吃.享受過幾道前菜煮物, 接下來便是各位主角上場的時間了.先來的有重量級大拖羅!看來小小的一片, 但入口絕對是大大大滿足! 看看這片大拖羅魚油非常豐滿, 入口即半融狀態口腔盡是那份豐香的油脂, 當中帶點筋吃起來尚帶嚼勁, 一片是絕對不夠喉啊!!中拖羅不過相比起大拖羅, 其實宅女個人更喜愛中拖羅, 沒有前者太豐厚的油脂, 但一樣甘香一樣鮮味, 連壽司飯也不要, 索性只包著紫菜, 加丁點青檸汁和紫蘇葉就入口, 味道絕不會搶去拖羅的鮮但又能令味道更豐富, 啖啖都是享受.左口魚壽司一向很喜歡吃左口魚, 貪其魚油脂豐富夠香口. 看看這裡的左口魚片切得夠透薄之餘但又不會影響了口感, 吃起來油脂度剛好, 再配上頂端的陳醋啫喱, 新鮮感十足, 也竟然又幾對味, 加添多一份清爽感覺.石垣貝壽司不知怎的年青時總愛吃魚油脂重的魚類, 不過近年人大了, 重口味的魚類當然仍愛, 但更開始欣賞口感爽脆的海產, 而貝類便是其中一款宅女近年都很愛點的. 這個來自青森縣的石垣貝單看便覺非常厚身, 入口果然夠爽, 肉質甘甜且結實, 比起一般貝類更有咬口, 不俗.牡丹蝦壽司大大隻的牡丹蝦上方更奢侈地放上了一小堆的燒蝦膏, 放入口中先是一股香口甘甜的蝦膏味, 再來混著鮮味十足又夠厚肉的牡丹蝦, 兩者味道非常匹配, 味蕾一直沒有冷場.墨魚壽司 接下來聽到是墨魚壽司, 心想剛才上來的一直那麼精彩, 怎麼這個只是普通的墨魚? 但當師傅把壽司奉上眼前時, 便知道剛剛的想法是錯的了. 這裡的墨魚跟坊間的完全不一樣, 質地半透明, 輕輕抹點醬油馬上令墨魚更添多一份潤澤亮麗. 大膽的把香茅跟薑蔥作調味, 吃起來跟墨魚有著奇妙的火花, 味道有趣.秋刀魚壽司正所謂秋刀魚不時不食, 每年只有秋季是最當造, 要吃有水準的必定要把握時間. 這個來自北海道的秋刀, 師傅選擇以輕炙的方法, 令秋刀吃起來更富油香, 入口果然甚是, 魚肉質地更是十分細膩.喜之次壽司一向接觸到的喜之次都是整條拿來燒, 美味度不用多說, 單是平常一條都要動輒過千便知道有多珍貴. 這裡用了來做壽司, 同樣輕輕的炙燒過, 魚肉意想不到的非常有彈性, 油脂豐富得來又不會過於肥膩, 突然好想燒一條來吃啊......海膽壽司在香港吃海膽越來越普遍, 價格越來越大眾化, 質素亦越來越參差. 這裡用的是來自北海道利尻島產的海膽, 滿滿的堆在軍艦上成了一個黃金山, 再輕輕抹點醬油, 什麼都不用沾巳可入口. 豪邁一點, 整件''啪''入口, 那份海膽的鮮甜甘香真是教人吃得感動, 加上香脆的紫菜, 這件海膽壽司絕對是完美的演繹.燒拖羅壽司最後上場的一件壽司便是剛才登過場的拖羅了. 這次加上壽司飯, 輕輕炙燒過表面, 入口魚油脂依然豐富, 魚肉軟棉得來更多了幾分焦香口感, 令人滿意. 金目立松茸清湯原以為上來的湯只是普通味噌湯, 但原來份量還是那麼強勁! 用上松茸來作清湯, 更加上金目立, 油份不多見, 湯頭清澈見底, 喝一口真是鮮甜無比, 用來作整個餐的結尾真是沒法再挑剔了.抹茶燉蛋白燉蛋白上放滿濃郁的抹茶, 入口果真是非常的濃稠, 蛋白結實得來又夠滑, 帶著濃濃的茶甘, 較適合喜歡重抹茶口味的朋友. 如果受不了太重茶味, 可以試試他們的抹茶牛奶布丁, 奶脂味會較重, 茶味較輕.感謝店方跟公關之邀令宅女嚐了這麼一頓豐盛的Omakase.這裡的食材用料的確是幾新鮮, 而且用上的調味醬料亦夠創新, 有些真的意想不到原來跟傳統的壽司是可以那麼對味的.當然你說要跟日本當地的Omakase相比就絕對還有距離, 但在香港而言, 有這份水準, 這份創意, 再加上師傅的功力, 這個價格在中環來說真的不貴, 絕對可以一試.

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鮨 津樂餐廳詳細資料：

• 鮨 津樂地址:
  中環士丹利街11號Stanley119樓
  Sushi Tsuraku, 9/ F., Stanley11,11 Stanley Street, Central
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• 鮨 津樂價錢: $401-800
• 分類: 日本菜,壽司,刺身,
• 座位: 未知
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