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魚一心壽司刺身專門店 灣仔

地址: 灣仔春園街16號地下

日本菜,壽司,刺身,

最後更新:

魚一心壽司刺身專門店推介

The Subject Title above might sound arrogant and a conclusive statement, considering the smaller, localised Japanese style sushi shops in HK can often be straight written off as serving typically, mediocre quality raw fish at best with even less satisfactory knife work, where people only patron to satisfy their raw salmon cravings in abundance as these slices arrive on gigantic platters!No offence to anyone intended because I also eat raw Salmon, provided they have followed the right safety procedures in killing the parasites and ring worms, but as other Openrice Members have written previously, its not exactly what Sashimi & Sushi in Japan is about only, as Japan doesn't even eat much of it as raw..! I certainly wouldn't have visited here for Oysters if I did not slowed down to study carefully their menu after dining in the nearby Curry House a couple of months ago during Winter > Spring it does not take a MENSA member to work out that such establishments should naturally have trouble mounting a contentious challenge to the best hotelsituated or the more serious Oyster Shucking Stations in town.Yet, let me make this straight:If You want the Best & Rarest French Oysters in Hong Kong, the type which even Michelin 3 Stars Restaurants in Paris or noncoastal towns would die for to get their hands on them consistently to serve their customers, please do come here(obviously during more Wintery months..).*******************They carry some Irish or American options too, but their specialty are French Imported 'Live' Oysters,these ranging from Oysters such as: Hand Dived 'The Exquise' da belle de De Quiberon *La Royale Cabanon crunchily sweet, only 2 oysters are grown per square metre in the claire for flavouring and fattening, so they're not living in cogested environments. Speciales de Bretagne Cadoret Specialda Perles Noires Michelin 3 Star Favourites Ecaille d'Argent or Special Gillardeau both are excellent, former crispy with cucumbery and slightly hazelnut flavour, latter more long lasting minerally sea taste with again hazelnut meatiness. 'Fresh Dived' Belons refined in Belons River itself to carry more of its original flavour da Perle Blanche, etcSome of these branded Oysters have received multiple awards such as medaille D'or Concours General de Paris or D'argent Concours General de Paris.Apart from those ones I have listed above, they also import other famous French oysters or better grade Fine de Claire oysters when subject to availability. ***************Rating is for their Freshly Shucked Oysters Only please don't ask me about their Raw Fishes, Sea Urchins or Rice Quality or Nigiri Sushi Making skills. I just think they shuck the oysters pretty well and their oysters can't be found anywhere else when they're concentrating on importing different oysters from various countries all at once, unlike the French bias here.

灣仔魚一心壽司刺身專門店


餐廳分店魚一心壽司刺身專門店
地區灣仔
電話訂位 沒有電話號提供
餐單 Menu日本菜,壽司,刺身,
人氣指數 331
價錢幾錢$50以下

魚一心壽司刺身專門店訂位

魚一心壽司刺身專門店位於灣仔區,詳細地址是灣仔春園街16號地下,餐廳寬敞座位數目共有未知幾多個。魚一心壽司刺身專門店幾錢?價錢優惠後人均消費大約$50以下埋單,早餐午餐晚餐魚一心壽司刺身專門店餐單包括有日本菜,壽司/刺身等美食,付款方式有付款。


魚一心壽司刺身專門店優惠


魚一心壽司刺身專門店 評價 相片

The Subject Title above might sound arrogant and a conclusive statement, considering the smaller, localised Japanese style sushi shops in HK can often be straight written off as serving typically, mediocre quality raw fish at best with even less satisfactory knife work, where people only patron to satisfy their raw salmon cravings in abundance as these slices arrive on gigantic platters!No offence to anyone intended because I also eat raw Salmon, provided they have followed the right safety procedures in killing the parasites and ring worms, but as other Openrice Members have written previously, its not exactly what Sashimi & Sushi in Japan is about only, as Japan doesn't even eat much of it as raw..! I certainly wouldn't have visited here for Oysters if I did not slowed down to study carefully their menu after dining in the nearby Curry House a couple of months ago during Winter > Spring it does not take a MENSA member to work out that such establishments should naturally have trouble mounting a contentious challenge to the best hotelsituated or the more serious Oyster Shucking Stations in town.Yet, let me make this straight:If You want the Best & Rarest French Oysters in Hong Kong, the type which even Michelin 3 Stars Restaurants in Paris or noncoastal towns would die for to get their hands on them consistently to serve their customers, please do come here(obviously during more Wintery months..).*******************They carry some Irish or American options too, but their specialty are French Imported 'Live' Oysters,these ranging from Oysters such as: Hand Dived 'The Exquise' da belle de De Quiberon *La Royale Cabanon crunchily sweet, only 2 oysters are grown per square metre in the claire for flavouring and fattening, so they're not living in cogested environments. Speciales de Bretagne Cadoret Specialda Perles Noires Michelin 3 Star Favourites Ecaille d'Argent or Special Gillardeau both are excellent, former crispy with cucumbery and slightly hazelnut flavour, latter more long lasting minerally sea taste with again hazelnut meatiness. 'Fresh Dived' Belons refined in Belons River itself to carry more of its original flavour da Perle Blanche, etcSome of these branded Oysters have received multiple awards such as medaille D'or Concours General de Paris or D'argent Concours General de Paris.Apart from those ones I have listed above, they also import other famous French oysters or better grade Fine de Claire oysters when subject to availability. ***************Rating is for their Freshly Shucked Oysters Only please don't ask me about their Raw Fishes, Sea Urchins or Rice Quality or Nigiri Sushi Making skills. I just think they shuck the oysters pretty well and their oysters can't be found anywhere else when they're concentrating on importing different oysters from various countries all at once, unlike the French bias here.

可能是轉了老板的關係, 去過兩次, 都覺得不錯, 真的不能想像到有咁多個差.特別推介下午茶大大件壽司, 真係好大件, 好抵食!!試了生蠔, 真係好重海水味, 比較咸了一點, 喜歡生蠔的人可以試一試.

今日同d同事去灣仔做嘢, 諗住吃完午餐才回公司啦, 中午1:10繁忙時間經過春園街全部食肆都無位只得這間日本餐廳才有位, 因我地共有6人故無考慮即入, 我哋分別叫了午餐有鰻魚反同事話唔好吃(因唔夠熱, 皮好硬, 有好多骨). 三文魚肉鬆反(d三文魚肉好乾唔係好新鮮), 海胆三文魚反(海胆有d苦味怪怪哋), 其餘就叫了拉麵(味道一般).........唔怪得有位啦!!!!!!

第一次寫食評,原因係覺得呢度開始好多"造假"既食評....唔好食o既有人寫到好好好食,但有d 好食o既又比人寫到好難食....今晚食呢一間就係見到好多劣評,但事實本人覺得唔係。

同屋企人今晚去o左呢度晚餐,其實之前上黎openrice 見到咁多劣評都有d 驚,但因為有其中屋企人食過而且都好滿意,所以都照去啦~店唔太大,,2人檯計都係得十幾張,但我地一家已佔o左3張檯啦~ ,我地一行5人點o左1. 刺身船($298) 有好多種刺身,主打係有原條池魚,仲有蝦、海膽、螺肉、蠔等,成條船都好抵食,因為刺身真係好新鮮2. 蒜片牛柳粒($4x) 熟度o岩o岩好,肉味都好軟熟,而且份量都唔係少,唔會係細細粒但唔夠分個隻3. 芝士餃子($唔記得)開頭以為係芝士係餃子入面,原來係掉轉,配答都幾特別,第一次試,但都幾夾4. 蟹子沙律我好鐘意食,佢呢個大得黎唔會大到好似元朗個d咁食完食唔到其他o野~哈5. 鐵板帆立貝都係好新鮮既帆立貝,味道唔濃,可能有d 人會覺得冇味,但就係帆立貝本身清o既味。

6. 芒果炸蝦反卷水準正常,蝦唔會淋哂個隻。

7. 帶子刺身有日本同澳洲2種,澳洲較爽口,我就鐘意食日本個隻多d。

其實整晚o既食物都有水準,同埋佢o既價錢唔貴,係真係好抵食,我地5人都係食o左6百蚊度,食日本o野首選係要新鮮,今晚整體o既都好新鮮,會再去食。

今日見到都滿哂人,都要等位,另外都有人order 外賣,但佢地出面得2個人serve 就比較忙d, 人多師傅可能做唔切,有d就要等得耐少少,但都ok o既。

今晚食完其實最唔明係之前見到好多食評係差得好誇張,究竟係真係食o既時候有咁差定有人刻意咁寫呢,講真,黎得openrice 都係想睇下有咩好o野可以試,如果唔係屋企有人食過呢間,我可能都會比呢d 食評嚇到。

我第一次係openrice寫食評, 因為呢間野真係好難食, 仲難食過「百街」果d, 係我食過咁多次shushi之中最~最~最難食的一次。

本身見有報紙介紹呢間野, 咁就專登lunch time早d出發坐車過去wanchai食。

搭車時, 仲諗緊多數有賣廣告或者有報紙介紹果d一定門口好多人等啦。

當我一去到, 係1:10, 門口只有一堆人等6人枱, 我地2個人直入,心知不妙, 冇理由咁小人架。

不過都去到, 咪試下lor~見到menu, 又唔係貴, 我同friend叫左$45 / 10件 shushi, 老實講, 我本身份人唔係好高要求果d, 我會睇價錢而去評論食身既質素。

如果只係$4件 shushi, 我唔會有期望, 只求唔好差過百街果d就得啦。

講返正題, 食物一黎到, 食第一件, 已經「o」晒咀。

全部10件全都有以下問題:-1.魚生size普通(我冇要求), 但色澤一睇就10件都好暗淡, 似隔夜的。

食落超級唔新鮮, d肉好梅, 一d fresh既感覺都無, 唔似食緊shusi2. d飯係最難食既, 老實講,飯係基本工, 不過我有時放工8:00pm都會去百街買特價shushi, 平心而論, 我都接受到百街夜晚既質素,但呢間真係好唔得lor~~d飯好黏, 係十分黏, 黏到痴住我個口d牙。

同埋d飯好酸, 係超級酸, 根本就唔合格, 師傅一定落左3倍醋, 同埋感覺到佢唔係用日本醋, 似用白醋。

仲有, 未講完, d飯唔係珍珠米, 如果好食都唔係問題,但係佢d飯似係用中國米, 仲要好「lum」, 完全冇口感, d飯lum bat bat。

3.d鼓油好咸, 係super咸, 咸到似屋企枝生抽。

總結, 呢間野係根本唔合格, 完全唔識整shushi, 師傅冇試味。

雖然只係$45 / 10件, 但我食左4件, 個口已經好悶, 唔想食落去。

不過我份人唔會浪費食物, 我有食晒。

不過食完成個人都有d悶。

好差好差

魚一心壽司刺身專門店餐單提供日本菜,壽司/刺身等推介美食位於灣仔區,餐廳座位數未知人均消費約$50以下,結賬可以用。





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最後更新:

香港餐廳2023推介03月


為減低冠狀病毒病在潮福龍蝦專門店內有任何傳播的風險,潮福龍蝦專門店在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳潮福龍蝦專門店除了遵守預防及控制疾病的相關規例,潮福龍蝦專門店同時建議採取以下措施*潮福龍蝦專門店 黃, 潮福龍蝦專門店 藍, (潮福龍蝦專門店 黃藍 等意思黃店或藍店簡稱

常見問題 FAQ:

魚一心壽司刺身專門店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。

餐廳廚房內魚一心壽司刺身專門店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:
    1. 精明選擇:選擇安全的原材料
    2. 保持清潔:保持雙手及用具清潔
    3. 生熟分開:分開生熟食物
    4. 煮熟食物:徹底煮熟食物
    5. 安全溫度:把食物存放於安全溫度
    6. 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魚一心壽司刺身專門店建議是什麼?

  1. 工作人員須謹記:定期檢查體溫
  2. 工作期間,戴上口罩
  3. 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
  4. 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)
  5. 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
  6. 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
  7. (例如先用抹手紙包裹著水龍頭,才把水龍頭關上)

魚一心壽司刺身專門店餐廳內大家應如何減少社交接觸?

  1. 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:
  2. 為顧客提供外賣選擇
  3. 避免搭枱或改動座位安排以減少直接面對面接觸
  4. 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
  5. 在服務櫃枱加設屏障,減少顧客與員工直接面對面接觸
  6. 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)
  7. 安排員工分批工作、休息及用膳

我可不可以評論一下這間餐廳魚一心壽司刺身專門店的好與壞?

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為什麼要確認魚一心壽司刺身專門店餐廳內容全為屬實?

作為一個讓公眾自由發表言論的平台,有責任及義務向用戶提醒一些有可能被忽略的事宜,以保障各方面的利益。如會員提交的餐廳因當中內容含有嚴重指控,在審批的過程中被評估為有潛在法律風險*,故我們會要求會員確認有關餐廳的內容完全屬實。

如果我懷疑餐廳魚一心壽司刺身專門店是虛假陳述的可以怎樣做?

如果你想發表對魚一心壽司刺身專門店的意見,可以Email檢舉,我們收到檢討會跟進調查。請詳細列明檢舉理由,如有相關證據亦可一併提交,以加快調查進度。檢舉制度採用匿名方式進行,檢舉者的身份將會完全保密。

為甚麼之前已刊登了的餐廳會被突然被刪除?

有時候,一些虛假或有問題的餐廳偶爾會經過編輯的審批後刊登,但我們設有餐廳檢舉制度,訪客有權向我們檢舉有問題的餐廳,如經跟進後證實餐廳犯規,管理員將會刪除餐廳。我們絕少會刪除已刊登的餐廳,不過在一些特別情況下可能會刪除餐廳。

為什麼看不到魚一心壽司刺身專門店黃藍立場,魚一心壽司刺身專門店黃定藍是黃店還是藍店呢?

如果沒有看到魚一心壽司刺身專門店藍黃相關資料代表暫時沒有人評論,你可以於上面留言告訴大家討論。

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