Sushi Mamoru 灣仔
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Sushi Mamoru推介
Mamoru means to protect, and in this case, it is to uphold the art and tradition of sushi making. To me, it also seems to serve as a reminder to preserve the passion for the highest quality. It sounds like an easy thing to say, but serious diners will be able to discern whether that is a slogan or a promise—one that takes a lifetime of daily, painstaking hard work.In the sushiya’s own words, it says, the seasonal omakase menu preserves this history while telling a story of the fragile environments that provide ingredients for Chef Chiba’s craft.”Indeed, during the meal we were made more aware of the overfishing of bluefin tuna. In its stead, we were introduced to an alternative that was linecaught in Ireland. Yuriage’s prized akagai is similarly closed for fishing in July and August. The gems of the ocean that we love have to be carefully managed for sustainability.Fish talk aside, our meal was truly phenomenal. Each piece was beautifully presented with utmost freshness and a delightful balance of flavors and textures. The omakase starts with three sashimi courses and a steamed egg with nori. Ten pieces of sushi follow, with occasional refreshments in between, and ends with soup and dessert. Despite the apparent simplicity with which each sushi was made, I was left amazed at how they could taste so exquisite.In addition to fish pieces and sushi crafting that are practical embodiments of perfection themselves, what is worth noting is Chibasan’s openness to requests and his willingness to engage. Having a meal with Chibasan is a wonderful experience. He has his diners at heart.I was also mesmerized by the interior design of the sushiya, which was covered in light polished wood throughout and had a slight slant in its ceiling that made it feel like a little den in the middle of a snowy place. The experience was truly distinguished.Thank you, 千葉大将. We will keep returning.Food Rundown星ガレイChitahantou’s starry flounder has a delicate texture and exquisite flavor despite being mild, definitely one of the best of the whitefleshed fish. A real star.白川甘鯛Shirakawa tilefish from Ehime’s Yawatahama was a luxury. As it was halfgrilled, the fat melts a little and the aroma from the skin and flesh gets released. The texture is heavenly.ホッキ貝Hokkigai was grilled with shottsuru, a kind of fish sauce with deep flavors of the ocean. You get some subtle flavors of fermentation, too. An interesting way to enjoy southern Hokkaido’s surf clam.ナカズミAt first sight, this looked like Kohada, the shiny, photogenic fish that is so representative of traditional Edomaezushi. But Chibasan explained that it was a bigger kohada called nakazumi, caught in Kumamoto’s Amakusa. I loved its fragrance and the lingering umami in the mouth. This must be a top piece from the market.スミイカCuttlefish is my favorite. This one is from Izumi in Kagoshima. It’s nutty and chewy and soft but firm. The texture and flavors are unbeatable. I know it sounds unconventional, but this was my favorite sushi of the meal.スミイカゲソThe cuttlefish’s tentacles are also wonderful with some yuzu pepper and unagi sauce. After all, where do all the tentacles go if customers only have the body? Freshness aside, the bite was a sharp crunch with absolutely zero chewiness. Nada.時知らずTokishirazu is chum salmon, available offseason. For some reason I always found its name charming (“a fish that knows no time“—like a dreamy fish that is a little lost in the big wide world). This piece comes from Hokkaido’s Kushiro, and the shari used with this piece was separately prepared from the rest. I heard that these salmon fish are very precious, as only a few of them are caught every day along the shores. The flavors were naturally rich and scrumptious.マグロ赤身 醤油漬けAs mentioned above, the population of bluefin tuna needs to be managed carefully so that we can restore them to historic levels. Here we have an attempt at a similarly beautiful cut from one that was linecaught in Ireland. I can’t say it was my favorite kind of akami, but with the marinade bringing out even more flavor and intensity it was among the best.マグロ中とろFatty fish is not always my favorite, but this chuutoro was an exception. The fat has a sweetness to it that is quite irresistible and rests in your mouth for minutes after it’s gone.白エビ昆布締めThis was another great piece. Among raw seafood, I have a particular love for nonfish types, because they have a rounded flavor and squishy texture that is so different from the slightly acidic and more or less consistently soft texture of fish of all sizes and species. They also have a natural sweetness that is quite unique. Of course, proper handling is key, otherwise the chemistry that takes place would create unpleasant aromas and mushy textures. This shiraebi (from Toyama Bay, of course) was quite the jewel. It had a memorable mellowness and was soaked in kelp for an even deeper taste of the rocky shores.塩水紫ウニMurasaki sea urchin (from Yoichi in Hokkaido) soaked in salted water is always a winner. The pure sweetness contrasts beautifully with its briny umami and if you are mindful it creates an experience in your mouth not quite like any other.赤貝Yuriage’s red clams are known to be the best in Japan, and July and August are closed fishing seasons. We came on July 1st and managed to have some of the final pieces. It was so fresh and tasteful. It was the best.山葵の茎の醤油漬けThis was wasabi stem marinated in soysauce. These precious plants were grown by Shuji Tashirosan in Gotenba, Shizuoka, who was nationally recognized for the quality of his wasabi plants. The wasabi plants take five years to grow before they develop the best flavors for consumption and with so much demand they are terribly difficult for even locals to get hold of. And yet we had the pleasure of eating its stem. The stem was served with some katsuo shavings and sesame. The flavor was slightly bitter and piquant, but in a most delicate and pleasing way.玉子焼きThe classic kind. Very good.干瓢巻き・赤貝のひもと胡瓜巻きFinally we have a kampyomaki and another maki with cucumber and the bits and ends of Yuriage’s precious final red clams. Kampyo is a traditional Edomaezushi maki and while it seems like a simple every day vegetable, the preparation process is pretty demanding, so I appreciated it even more. And the sugar in the marinade made it very sweet and toothsome. I absolutely love the kampyomaki. The akagai maki was similarly nice. I appreciated how Chibasan made a chibi version for me, so I could enjoy it without being overly full.汁The soup is one of the best you can have. Trust me.羊羮Dessert was a bit more simple today. A youkan, a classic wagashi.The omakase menu was $1380+10% per person.
灣仔Sushi Mamoru
| 餐廳分店 | Sushi Mamoru |
|---|---|
| 地區 | 灣仔 |
| 電話訂位 | 21335700 |
| 餐單 Menu | 日本菜,廚師發辦, |
| 人氣指數 | 431 |
| 價錢幾錢 | $801以上 |
Sushi Mamoru訂位
Sushi Mamoru位於灣仔區，詳細地址是灣仔愛群道32號愛群商業大廈地下2號舖，餐廳寬敞座位數目共有未知幾多個。Sushi Mamoru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 Mamoru餐單包括有日本菜,廚師發辦等美食，付款方式有付款，Booking網上訂位可以電話致電 21335700 查詢訂座。Sushi Mamoru優惠
Sushi Mamoru 評價 相片
Mamoru means to protect, and in this case, it is to uphold the art and tradition of sushi making. To me, it also seems to serve as a reminder to preserve the passion for the highest quality. It sounds like an easy thing to say, but serious diners will be able to discern whether that is a slogan or a promise—one that takes a lifetime of daily, painstaking hard work.In the sushiya’s own words, it says, the seasonal omakase menu preserves this history while telling a story of the fragile environments that provide ingredients for Chef Chiba’s craft.”Indeed, during the meal we were made more aware of the overfishing of bluefin tuna. In its stead, we were introduced to an alternative that was linecaught in Ireland. Yuriage’s prized akagai is similarly closed for fishing in July and August. The gems of the ocean that we love have to be carefully managed for sustainability.Fish talk aside, our meal was truly phenomenal. Each piece was beautifully presented with utmost freshness and a delightful balance of flavors and textures. The omakase starts with three sashimi courses and a steamed egg with nori. Ten pieces of sushi follow, with occasional refreshments in between, and ends with soup and dessert. Despite the apparent simplicity with which each sushi was made, I was left amazed at how they could taste so exquisite.In addition to fish pieces and sushi crafting that are practical embodiments of perfection themselves, what is worth noting is Chibasan’s openness to requests and his willingness to engage. Having a meal with Chibasan is a wonderful experience. He has his diners at heart.I was also mesmerized by the interior design of the sushiya, which was covered in light polished wood throughout and had a slight slant in its ceiling that made it feel like a little den in the middle of a snowy place. The experience was truly distinguished.Thank you, 千葉大将. We will keep returning.Food Rundown星ガレイChitahantou’s starry flounder has a delicate texture and exquisite flavor despite being mild, definitely one of the best of the whitefleshed fish. A real star.白川甘鯛Shirakawa tilefish from Ehime’s Yawatahama was a luxury. As it was halfgrilled, the fat melts a little and the aroma from the skin and flesh gets released. The texture is heavenly.ホッキ貝Hokkigai was grilled with shottsuru, a kind of fish sauce with deep flavors of the ocean. You get some subtle flavors of fermentation, too. An interesting way to enjoy southern Hokkaido’s surf clam.ナカズミAt first sight, this looked like Kohada, the shiny, photogenic fish that is so representative of traditional Edomaezushi. But Chibasan explained that it was a bigger kohada called nakazumi, caught in Kumamoto’s Amakusa. I loved its fragrance and the lingering umami in the mouth. This must be a top piece from the market.スミイカCuttlefish is my favorite. This one is from Izumi in Kagoshima. It’s nutty and chewy and soft but firm. The texture and flavors are unbeatable. I know it sounds unconventional, but this was my favorite sushi of the meal.スミイカゲソThe cuttlefish’s tentacles are also wonderful with some yuzu pepper and unagi sauce. After all, where do all the tentacles go if customers only have the body? Freshness aside, the bite was a sharp crunch with absolutely zero chewiness. Nada.時知らずTokishirazu is chum salmon, available offseason. For some reason I always found its name charming (“a fish that knows no time“—like a dreamy fish that is a little lost in the big wide world). This piece comes from Hokkaido’s Kushiro, and the shari used with this piece was separately prepared from the rest. I heard that these salmon fish are very precious, as only a few of them are caught every day along the shores. The flavors were naturally rich and scrumptious.マグロ赤身 醤油漬けAs mentioned above, the population of bluefin tuna needs to be managed carefully so that we can restore them to historic levels. Here we have an attempt at a similarly beautiful cut from one that was linecaught in Ireland. I can’t say it was my favorite kind of akami, but with the marinade bringing out even more flavor and intensity it was among the best.マグロ中とろFatty fish is not always my favorite, but this chuutoro was an exception. The fat has a sweetness to it that is quite irresistible and rests in your mouth for minutes after it’s gone.白エビ昆布締めThis was another great piece. Among raw seafood, I have a particular love for nonfish types, because they have a rounded flavor and squishy texture that is so different from the slightly acidic and more or less consistently soft texture of fish of all sizes and species. They also have a natural sweetness that is quite unique. Of course, proper handling is key, otherwise the chemistry that takes place would create unpleasant aromas and mushy textures. This shiraebi (from Toyama Bay, of course) was quite the jewel. It had a memorable mellowness and was soaked in kelp for an even deeper taste of the rocky shores.塩水紫ウニMurasaki sea urchin (from Yoichi in Hokkaido) soaked in salted water is always a winner. The pure sweetness contrasts beautifully with its briny umami and if you are mindful it creates an experience in your mouth not quite like any other.赤貝Yuriage’s red clams are known to be the best in Japan, and July and August are closed fishing seasons. We came on July 1st and managed to have some of the final pieces. It was so fresh and tasteful. It was the best.山葵の茎の醤油漬けThis was wasabi stem marinated in soysauce. These precious plants were grown by Shuji Tashirosan in Gotenba, Shizuoka, who was nationally recognized for the quality of his wasabi plants. The wasabi plants take five years to grow before they develop the best flavors for consumption and with so much demand they are terribly difficult for even locals to get hold of. And yet we had the pleasure of eating its stem. The stem was served with some katsuo shavings and sesame. The flavor was slightly bitter and piquant, but in a most delicate and pleasing way.玉子焼きThe classic kind. Very good.干瓢巻き・赤貝のひもと胡瓜巻きFinally we have a kampyomaki and another maki with cucumber and the bits and ends of Yuriage’s precious final red clams. Kampyo is a traditional Edomaezushi maki and while it seems like a simple every day vegetable, the preparation process is pretty demanding, so I appreciated it even more. And the sugar in the marinade made it very sweet and toothsome. I absolutely love the kampyomaki. The akagai maki was similarly nice. I appreciated how Chibasan made a chibi version for me, so I could enjoy it without being overly full.汁The soup is one of the best you can have. Trust me.羊羮Dessert was a bit more simple today. A youkan, a classic wagashi.The omakase menu was $1380+10% per person.
Wagyumafia團隊新開的Mamoru，朋友吃過大力推薦，便一起來嘗嘗！裝修風格很喜歡，一改日料的四方長板，流線的台面，多了些俏皮和設計感。
.Mamoru的Chef是原來Sushi Kohaku的千葉博文Chiba San。
今日吃過一場午市後，確實感覺比原來的Kohaku更佳。
.其中開場的【小肌（大膽但確實一絕）】和中間的【時不知鮭（肉質驚艷）】問鼎我心中香港最佳小肌魚和鮭魚。
另外，結尾的乾瓢卷、吞拿卷、味增湯，以及追加的三貫也都很不錯。
但也有幾貫相對普通，比如烏賊、中腹、tamago等。
.整體來看，算不上香港前三，但坐穩香港鮨店前十，還是沒啥問題的！ .———具體菜———.【三款sashimi】開場，愛知縣產 Kochi 高知魚、北海道產北極貝、清酒漬過的amadai。
.【蜆出汁茶碗蒸】佐一點點酸梅醬！.【Kohada愛知縣小肌魚】做開場的鮨店還是第一次吃到，很多鮨店的kohada容易做的過酸或者腥，但這裡酸度適中，非常強有力的一貫開場。
.mamoru的舍利偏硬，但不鬆散，相反很緊致。
味道大部分都非常不錯，不過有一兩貫不太平衡，山葵味道過重。
.【千葉烏賊】質感相對較硬，彈牙有了，軟嫩不足。
.【Aji竹筴魚】鮮味十足！！.【toki shirazu zuke from Hokkaido konbu Mori醬油漬北海道昆布森的king salmon（時不知鮭）】肉質驚艷！時不知鮭(Tokishirazu Salmon)，就是「不知道時間的鮭魚」，因在非回遊季節游回北海道而得名，發生機率僅約萬分之一，屬於天然野生鮭，脂豐肉嫩！口感非常清甜，脂香滿溢卻沒有養殖鮭的魚腥味與油膩感！最重要的是，每年只有五、六月間吃得到！.【中腹】中規中矩，比起香港 tuna做的極為出彩的那幾家，還是差口氣。
.【魷魚】.【北海道余市海膽】好吃，但個人更喜歡後面追加的馬糞海膽。
.【赤貝】.【熊本縣車海老】非常細心，男士都是整支承上，女士則是一分為二。
.【tamago 】做的過於鬆散了，這貫普通.【乾瓢卷】和【吞拿卷】分量很足夠，而且乾瓢和吞拿的比例很高，所以相當好吃。
這裡的乾瓢更加濕潤柔軟。
.【miso soup 】真的是好喝，裡面加了豆瓣醬和蛋花，比平常的清淡版要好喝很多。
.追加【根室馬糞海膽】感覺比set里的余市海膽更清甜綿密。
追加【maguro赤身】這一貫比之前的中腹要更佳。
追加【aka mutsu赤目魚】.感覺追加的三件比set里的更加好吃！ .
好友一早預訂了這家新開張的壽司店，知道這店也是屬於wagyumafia 同一集團，新店裝修用上全木設計，大廳只有八個座位，加上微微傾斜的天花板，設計非常有特色。
而總廚是之前鮨琥珀日本籍師傅Chiba San，令人十分期待。
這一支寫樂純米吟釀，非常不錯，豐富嘅果香味和甜度，容易入口。
師傅用的是傳統江戶前風格，沒有很多花巧的調味或熟成，忠於每一件壽司的鮮味，每一件壽司都非常出色，特別喜歡鏗魚刺身和北海道余市出產的白海膽和馬糞海膽，因為是鹽水海膽，所以特別鮮味。
另外特別要讚賞服務員Elvis，每一道菜色都非常用心介紹，overall is a very good dining experience!
Lunch at new sushi restaurant helmed by Chef Chiba Hirofumi (formerly of Sushi Kohaku @ Stanley Street). Clean spacious wooden deco. Counter seating for 10. No private rooms. Here’s what we had:真碟, normally in its prime in May; quite fatty and chewy. Dipped in the 酸汁 specifically prepared.燒原貝 wrapped in seaweedAmadai flamed. Very rich tasting Sardine very fine with all the 紋Steamed egg with seaweed SabaSquid with sake sauce 魷魚鬚 with yuzu sauce赤貝: so fresh that we could still it moving on the plate 白蝦UniKing salmon, weighing 13kg. 醬油漬胸腹 toroTuna rolls柚子蘿蔔Tomago蛋花湯 with drops of chili oilWarabi mochi as dessert In summary: much more impressive than his previous venture. Recommended.
餐廳環境方面質素一流，空間感十足，猶如置身於日本一樣🇯🇵🤩內部裝修非常有心思，天花板由門口一直斜去壽司bar枱，令人將目光投射於每一道食物上 🍣✨食物方面整體質素一流，無論是調味，還是飯的溫度、酸度和黏度都拿捏得非常準確，不愧是一級的日本料理💯Omakase set大約20道菜，當中印象最深刻的是蝦蛄(賴尿蝦)🦐蝦煮得剛剛好，除了擁有自身的鮮甜味，再配上醬汁，不同滋味配合一起絕對是prefect match🤩👏🏻服務方面，不得不讚廚師👨🍳Chiba San真的非常細心，除了每一道菜也親力親為，還會因應食客的進食速度而調整上菜時間，感覺好舒適🥰❣️注意sushi mamoru暫時只是soft opening，接受熟客預約，如果想幫襯記得要留意店鋪進一步詳細資訊😉
您對於灣仔餐廳「Sushi Mamoru」有何comment？
Sushi Mamoru餐廳詳細資料：
- Sushi Mamoru地址: 灣仔愛群道32號愛群商業大廈地下2號舖 Sushi Mamoru, Shop2, G/ F,32 Oi Kwan Road, Wan Chai
- Sushi Mamoru電話: 21335700
- Sushi Mamoru價錢: $801以上
- 分類: 日本菜,廚師發辦,
- 座位: 未知
- 付款:
- FB專頁: Sushi Mamoru Facebook
更多Sushi Mamoru相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在北京拉麵店內有任何傳播的風險，北京拉麵店在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳北京拉麵店除了遵守預防及控制疾病的相關規例，北京拉麵店同時建議採取以下措施*北京拉麵店 黃, 北京拉麵店 藍, (北京拉麵店 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
Sushi Mamoru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 Mamoru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 Mamoru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 Mamoru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