鮨 央泰 尖沙咀

鮨 央泰 評價 相片

This sushi restaurant is located in Harbour City, run by the renowned chefowner Hisayoshi Iwa of the Michelinstarred Ginza Iwa in Tokyo, with his apprentice, Chef Tsukasa Kaneko, who has worked in many different countries. It offers traditional Edomaestyle omakase highlighting the original taste of the freshest and best ingredients.On the night we have a big group of eleven people, occupying half of the restaurant, served by Chef Kaneko himself. A large, premium hinoki counter with four preparation stations ensures all the customers are properly looked after by the chefs, with fine details on the décor clearly illustrating the attention to the dining experience for everyone.We ordered the Hisayoshi Omakase Menu ($2,680 each), with the first course being Magaki 真牡蠣 with Mozuku 水雲. The raw oyster is very fresh, with a crunchy bite, not too briny or metallic in taste, and the addition of shiso flowers added a bit of spicy touch. The sour note from the sea moss provides the refreshing palate. A good starter.The second course features two sashimi. On the right is Akagai 赤貝 while on the right is Buri 鰤. The ark shell is very fresh, seeing how the muscle retracts when the chef hits it on the chopping board. Apart from the butterflied flesh, the chef also adds the himo, or mantle, with an even more bouncy texture. Delicious with a touch of lime juice and seaweed salt. The matured Japanese yellowtail has a beautiful pink hue, paired with a bit of shiso flowers and wasabi. The wonderful homemade shoyu added great umami taste to the fish, with the milder saltiness able to highlight the flavours of the yellowtail and not masking them. Another wonderful dish.The chef shows us the large fillet of haysmoked Katsuo 鰹 before cutting into slices. Served with an abundance of shredded cucumber and turnip on top, with mashed apple and turnip mixture in the middle, adding with a bit of ginger and ponzu sauce to season, the skipjack tuna has nice smoky fragrance, not excessive to dominate its original taste, with the slight sweetness of the mashed mix balancing the sourness of the ponzu beautifully. Very delicious.Next comes Kegani 毛蟹. The chef has meticulously removed the meat from the Hokkaido horsehair crab, paired with some ponzu jelly and shiso flowers. The clever use of the ponzu jelly allows diners to adjust the right amount of the vinegar per their preference, avoiding the liquid form to seep into the crab meat making it too sour, as well as keeping its texture. The sweetness of the crab meat is very pleasant, and the inclusion of a piece of large claw meat is a luxurious offering.The fifth course features Ankimo 鮟肝. The monkfish liver has been slowcooked in red wine, with very soft and meltinthemouth texture. Its rich but not oily mouthfeel are better than any foie gras cuisine in my opinion. The perfect condiment of Narazuke, or pickled watermelon, provides unique Shaoxing wine flavours which go so well with the monkfish liver, a truly heavenly match. One of my favourites in the evening.A round of applause erupts when the chef shows us the large bowl of Hokkaido EzoAwabi 蝦夷鮑. With each person having one black abalone, the chef cut it into three pieces, served with the abalone liver paste, with a piece of shari to go along. The abalone is great in texture, not rubbery at all, and able to bite through easily. The liver paste is the highlight for me though, being creamy, buttery, and flavourful. And without the sushi rice to savour the remaining paste I might be tempted to lick the plate clean. Super delicious indeed.The seventh course is the seasonal Komochi YariIka 子持槍烏賊. The female spear squid with eggs is a special delicacy, with the eggs becoming the creamy stuffing of the squid. The squid has been braised in a unique method to soften its texture, also infusing with beautiful, slightly sweet shoyu flavours. Dusted with a bit of green yuzu to add to the fragrance and complemented with wasabi and yuzu kosho for a bit of spicy touch, it is something not to be missed if available.The yakimono on the day is Ayu 香魚. Ever since trying out the sweetfish in a small restaurant in Shirakawa, it becomes one of my most soughtafter fish. As its name implies, the flesh has a nice sweetness, and the chef has grilled to such perfection that the skin is like a layer of crisp. With a few drops of lime for a bit of acid, and the mashed turnip with a touch of shoyu to accompany, it is the best rendition of this fish since that last memorable visit many years ago in Japan. Another of my favourite on the night.Coming to the sushi part of the dinner, the first piece is Isaki 伊佐木. The chicken grunt has a delicate and light taste, and while the chef did not explain but I suspect the flesh has been aged for a few days to improve the texture and intensify the flavours. I also like the shari as the chef has kneaded it to a nice level of tightness, not breaking up and maintaining a nice airy texture, with also good balance in the sourness.The second piece is Akami Zuke 本鮪の漬. The tuna is caught in Choshi, Chiba, and has been aged for 10 days. The chef then cuts the fillet into slices and marinates in shoyu for a while, doing wonders to make the already soft and tender flesh another layer of silkysmooth texture. The infusion time is also spot on, not overly salty but increasing the umami significantly. Very tasty.The third piece also features maguro, or tuna, but this one has been aged for two weeks. The ChuToro 中とろ is fattier, giving a great, rewarding feeling on the bite, with the fish oil seeping out and coating the mouth with its wonderful taste. While there is a bit of tendon and requires some chewing, it does not affect the enjoyment much but for the best experience this one perhaps can see some improvements.The fourth piece is Akamutsu 赤鯥. The rosy seabass is a prized deepwater fish, with a highlevel fat content for a white fish. The oily and sweet flavours are amazing, particularly after the chef has lightly seared it on the skin to vitalize the fish oil, while being careful not to burn the flesh to affect its texture and taste, in the traditional Edomae style. Another tasty sushi I highly recommend.The fifth piece is Hokkigai 北寄貝. The surf clam has been lightly seared before adding a bit of seaweed salt to season. I found by searing not only is there a slight smoky fragrance to add to the aromas of the clam, but its sweetness is also enhanced as well. A very nice piece.The next sushi again drew a round of excitement from the folks when they see the beautiful red Kagoshima KurumaEbi 車海老. The Japanese tiger prawn has a nice, firm texture that we can immediately tell they are live and only prepares right before serving. With its natural sweetness, served slightly warm, it is full of umami and one that I will definitely encore if I am not already very full.The seventh sushi is the longawaited Hokkaido ShiroUni 白海胆. The white sea urchin has lighter colour and bigger in size, and while I have some perception that it is less sweet than the red sea urchin, I am impressed with quality of this one, without any hint of weird taste, instead bursting with umami and creaminess. Another one I would encore.The final piece of sushi features Anago 穴子. The Nagasaki conger eel is not grilled but braised in sauce, velvety in texture and virtually dissolve in the mouth. The homemade tare sauce is not too thick, with also delicate sweetness not overpowering the taste of the conger eel. Very good in flavours and another one I highly enjoy.The makimono is Maguro 鮪巻, with the chef cutting the different parts of the tuna in small pieces before making the sushi roll. Biting into the crispy nori sheet, the fatty and flavourful tuna, with the balancing acidity from the shari, it is the perfect finale to the sushi, with everyone expressing a sense of contention and happiness.But apparently, I cannot stop asking Chef Kaneko for an additional Kohada 小鰭 sushi ($80), one of my favourites. It turns out to be a smart and great decision, as the gizzard shad is one of the best I have in town, having a nice silvery sheen on the skin, and the degree of sourness is so spoton that is simply phenomenal. A must try in my opinion.The Tamago 玉子 has a fluffy texture, and prepared in the traditional Edomaestyle, with the egg mixing with a paste made from scallop, shrimps, and yam before putting to bake. The umami taste from the seafood integrates with the fragrance and taste of the egg is a great combination and all my friends give their thumbs up.Apart from the highly flavourful dashi, the chef has also added Asari あさり in the soup to further enhance the umami. With the cherry blossom season almost, but not yet, over, he further adds a flower bud to both decorate and signifies the spring season. Warming to the stomach as well.Dessert is Melon, juicy and sweet, and finishes a fantastic dinner on a high note. The service is very good, with the chef and all the staff very friendly, explaining the dishes to us in details and also accommodating to our noisy group. The bill on the night is $6,996 (for two) and considering food and quality, plus the 5 bottles of sake we consumed, other drinks and also the cakecutting fee included, I would rank this restaurant as good value and highly recommend.

今日去左食omakase🤩!!好高質，所以想介紹比大家!!💁🏻‍♀️而且地點都好方便📍係海港城，餐廳同外面真係好大差別，餐廳環境好靜，好適合我怕嘈嘅人😌……….今日嘅師傅係來自日本嘅，每上一道菜，師傅都會好用心用日文介紹，職員亦好貼心會係旁邊做翻譯，令我唔會好尷尬好似門外漢咁，好貼心咁教我唔同嘅食材及產地😝，今日除左係因為公司完左單project，好好地獎勵一下自己之外，日本師傅同職員都教左我好多知識🥸……….我今日食嘅係「皇」すめらぎ SUMERAGI ($2180)😋包括：🐠先付け 前菜二点🐠さしみ刺身三点🐠燒物🐠握り寿司 ＋貫 壽司🐠巻物 Maki🐠玉子焼き🐠碗物 🐠水物季節の果物 ……….前菜 二點：1️⃣小長井真蠔，大概手掌心咁大2️⃣ 粒貝 獅魚 配紫蘇葉……….剌身 三點：1️⃣ 福岡煙燻BB吞拿魚，配蘋果蓉、芽蔥、紫蘇葉，BB吞拿魚有點煙燻味，魚肉好嫩滑。

當時職員教可以用紫蘇葉嘅花加上刺身一齊食，會更加香。

2️⃣福岡子持魷魚🦑：魷魚筒裝滿子持配上鰻魚汁，即係魷魚蛋，好香滑，亦多左口感3️⃣ 鰻魚：配馬山椒旁邊有甘露栗子，栗子🌰好甜!!平時唔食栗子嘅我，都好中意食😆鰻魚燒到邊邊都好脆!!!……….壽司 十貫🍣⭐️真鯛魚肉軟嫩，沒有過多嘅調味食到魚本來嘅鮮味⭐️針魚師傅話針魚係比較細嘅魚，有一寸長嘅嘴，成條魚都只係碟嘅大小，加咗啲薑好好味，肉質鮮嫩，比較小油脂，而家係最適合食針魚嘅月份⭐️赤身來自青森大間赤身，餐廳自己做熟成10日，好嫩滑⭐️大拖羅青森大間大拖羅，餐廳熟成2星期，魚脂更明顯，而且師傅刀功好好，完全無根🤩😋。

⭐️ 春子鯛其實係立魚，只有手掌咁大😯⭐️手釣池魚配蔥好清新，帶小小油脂感🤩😝⭐️赤鯥魚係油分比較重嘅白身魚，赤燒後，油脂感更重🥰⭐️海老來自鹿兒島嘅車海老，鮮甜，彈牙😌⭐️ 北海道馬糞海膽北海道嘅馬糞海膽好鮮甜，海膽嘅品牌係小川公司出品，職員話係比較有保證😆係我食過最好食嘅海膽🤩🤩!!……….卷物💕吞拿魚卷物……….玉子燒 餐廳特製，好有特色👍🏻蛋液混入左魚蓉及蝦蓉，慢慢品嘗帶d海鮮味😎……….赤味噌蜆湯………..結尾靜岡蜜瓜，多汁又甜😍………..除左有個好美味嘅體驗外，仲跟日本師傅學左好多野，多得職員嘅翻譯😉，同埋職員都好有耐心解答我嘅問題😙………..

🌟餐廳：鮨 央泰📍地址：尖沙咀廣東道327號海港城港威大廈地下G111號舖💰價位：～$800⏰營業時間：星期一至日12:00 15:30 / 18:30 22:30📱電話：2383 3366最近都有一段時間無去食omakase。

踏入2023年，我決定約埋best fd 去食返餐慶祝下先，一齊充充電，順便為黎緊既日子打打氣～今晚我地就訂左位於尖沙咀港威大廈地下既「鮨 央泰」，由壽司大師岩央泰同埋佢既入室弟子金子司主理，岩央泰曾先後於日本銀座幾間著名壽司店學藝十幾年，並於 2012年自立門戶開設「銀座いわ」，隨即奪得米芝蓮一星，食物品質當然有保證！即刻試下呢一間新晉主打江戶前style 既omakase先～———————————————————皇すめらぎ 21 Courses ($2,180/person)✨先付け 前菜二点 Appetizer✨さしみ 刺身三点 Sashimi✨燒物 Yakimono✨握り寿司 十貫 Sushi✨卷物 Maki✨玉子焼きTamago ✨椀物 Soup✨水物季節の果物 Assorted Japanese Fruits———————————————————✨前菜二点✨🔸北海道鱈魚白子: 入口夠滑順，味道濃郁，我既最愛！🔸福岡子持魷魚: 味道鮮甜肉質爽彈，內裡既子持好香滑creamy～———————————————————✨刺身三点🔸熟成4日富山鰤魚: 魚肉味最為香濃，冬天既鰤魚肉質最肥美～🔸北海道粒貝: 肉身好爽脆鮮甜，口感一流！🔸福岡煙燻BB吞拿魚: 魚肉經煙燻後突顯更濃郁魚香味～搭配芽蔥、柚子醋、紫蘇花，入口香氣十足，醬汁則由蘿蔔、蘋果、洋蔥組合而成。

 ———————————————————✨燒物✨🔸燒鰻魚 配有馬山椒及九州栗子甘露煮: 鰻魚外皮好香脆，口感一流，而搭配既九州栗子甘露煮夠哂香甜粉糯~———————————————————✨握り寿司 十貫/卷物 ✨ 🔸島根深海池魚: 肉質好嫩滑，魚味濃郁~🔸北海道北寄貝: 北寄貝經灸燒後提升鮮甜及嚼勁，搭配海藻鹽及青檸汁，更能提鮮~🔸九州大分手釣池魚: 肉質比起深海池魚緊緻，充滿獨特既魚香味~🔸赤身醬油漬: 選用青森大間吞拿魚既中背部分，加上10日熟成，入口甘香味濃，而醬油更加入紅酒混合而成，令魚味更鮮更突出，好特別！🔸大拖羅: 同樣選用青森大間吞拿魚，經14 日熟成，魚脂分佈均勻，入口融化，魚油味超濃郁~🔸福岡金目鯛: 外皮魚油味甘香，肉身有彈性~🔸長崎赤鯥: 油脂感豐厚，魚身帶有甜味~🔸鹿兒島車海老: 擺盤特別精緻，蝦肉爽彈，鮮味十足~🔸長崎海鰻: 經火灸後，大量魚脂滲出，魚身更香更濃郁~🔸北海道馬糞海膽: 口感非常綿滑，好creamy，用脆卜卜紫菜包住，一啖食勁滿足~———————————————————✨玉子焼き✨🔸江戶前玉子燒，以白身魚及蝦熬制而成~———————————————————✨椀物✨🔸赤味噌蜆湯: 赤味噌味道濃郁，咸鮮味濃，加入蜆肉鮮味十足！———————————————————✨水物季節の果物✨🔸日本靜岡蜜瓜: 熟度一流，好香甜又多汁~———————————————————😋味道：4.5/5🏢環境：4/5💁🏻‍♀️服務：4.5/5💵價錢：4/5🤟🏻性價比：4/5———————————————————👅整體小總結Omakase食材新鮮且品質上乘，加上主打江戶前omakase 及熟成魚菜式，性價比極高！而且壽司飯及漬煮既食材更全部用上白川鄉空運既軟水，令食物及米香更鮮甜，餐廳對待食材態度夠哂堅持又認真，抵讚~重點係食Omakase其中一個享受地方就係同廚師既互動交流，今晚serve我地既Raymond 師父及料理長金子司師父詳細地講解每一種食材及來源，態度超nice 而且笑容滿面，夠哂親切，大推呢一間新晉omakase店~提提大家，想黎歎返個咁高質既omakase記得要先致電預約呀～

We came here for lunch and were served by the Japanese Chef Kaneko but I was quite disappointed about the quality here. We had the lunch omakase at $880/person and that includes 12 kinds of sushi, tamago, soup and dessert. I understand that quality between lunch and dinner varies but still didn’t expect to receive many tasteless fish and some sushi rice even fell apart. The uni also didn’t look good that it was a bit melted..🥂Snow Crab with MizunaStarting off with this appetizer, nothing special and the sauce was a bit salty..🥂Kuromutsu 黑鯥魚It was a bit bland in flavour and had tendons.🥂Shima Aji 深海池魚First time having this that’s quite bouncy in texture. The one I had was usually smooth but filled with fat.🥂Buri 鰤魚Could be fattier.🥂Hokkaido ScallopLime juice was added to elevate flavour. It’s very soft but not rich in flavour.🥂Hairy Crab 毛蟹Usually it should be very fresh in taste but it was just okay.🥂Kinmedai 金目鯛The skin was grilled for a bit but again, quite bland in flavour.🥂Akume 青森大間醬油漬赤身Just too salty, can’t taste anything from the fish ifself.🥂Toro 拖羅I love toro but didn’t expect there’s tendon in it that it took so much time to chew.🥂Aji 鰺魚Topped with scallions, but again, tendons were found inside. 🥂Shiro Ebi 白蝦This is the only piece that I found it nice, really fresh and smooth in texture.🥂Uni 海膽I always love uni but this piece was too cold. It also didn’t look very fresh that it seemed to start melting.🥂Anago 海鰻The rice fell off after I picked this up….🥂Miso Soup🥂Tamago🥂Tofu IcecreamWe liked the tofu icecream here but nothing too special from the others..Though we just came for lunch but still expect the fish quality could be better than normal sushi shops. Nothing memorable and also not much interaction with the chef here..💰Lunch Omakase: $880/person.Overall rating: 3/10jsv_foodie

尖沙咀海港城的鮨央泰（Sushi Hisayoshi），是由東京米芝蓮一星餐廳「銀座いわ」創辦人岩央泰，和他的入室弟子金子司主理的過江龍Omakase，主打江戶前風格的廚師發辦。

環境很好，坐位舒服，服務也很不錯，日本師傅是正規的江戶前風格，食材新鮮。

如果要打卡光線都不錯。

第一道前菜是非常鮮甜和美味的生蠔。

魚生刺身也是十分新鮮。

比較難忘的是在食墨魚前，先把墨魚在我們面前才切給我們吃。

全部的手握壽司也是新鮮和可口的。

我最喜歡他們的蔥花鮪魚肚手卷。

總括來說是一間值得一再光顧的Omasake歺廳。

溫馨提示：需要提前預約哦!我們選擇了皇すめらぎ Omakase前菜 X2 刺身X3 燒物手握壽司 X 10 卷物 玉子燒大蜆湯水果

鮨 央泰餐單提供日本菜等推介美食位於尖沙咀區，餐廳座位數未知人均消費約$801以上，結賬可以用Visa,Master,AlipayHK,支付寶,現金,AE,微信支付，Booking訂位可以電話致電23833366查詢。

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鮨 央泰餐廳詳細資料：

• 鮨 央泰地址:
  尖沙咀廣東道3-27號海港城港威大廈地下G111號舖
  Sushi Hisayoshi, Shop G111, G/ F, The Gateway, Harbour City,3-27 Canton Road, Tsim Sha Tsui
• 鮨 央泰電話: 23833366
• 鮨 央泰價錢: $801以上
• 分類: 日本菜,
• 座位: 未知
• 付款: Visa,Master,AlipayHK,支付寶,現金,AE,微信支付
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香港餐廳2023推介04月