壽司處今村 銅鑼灣

壽司處今村 評價 相片

銅鑼灣壽司壽司店的味道各有唔同，各有特色。

這裏的特色是只用野生魚跟優質的水，調味少，突出食材優點。

お任せ整體非常滿意，特別推薦：海胆 : 青森海胆，最近評價比北海道的海胆好。

味道鮮甜，比馬糞海膽淡，但是非常綿滑。

鮟肝 : 以低溫煮熟，再除去乾身的部份。

入口溶化，非常美味。

跟漬物一起吃亦配合。

大トロ : 魚的鮮味和油脂比例剛剛好。

另外中トロ和漬トロ則魚肉有彈性，更有口感。

蛍烏賊茶碗蒸し : 蛍烏賊味道鮮甜香濃。

茶碗蒸し蛋汁幼滑，湯底香濃，真材實料。

白海老 : 非常鮮甜，蝦肉彈牙。

灑上由不同蝦、 蝦殼製成的蝦子粉，味道有層次以前來過一次這裏吃午餐，時間比較趕。

今次來吃晚餐，可以吃到更多不同的壽司，又可以和今村師傅聊天，知道更多壽司的知識，很愉快的用餐體驗。

迷惘原來可以形容在食物上，一直有留意這間餐廳，再看到朋友Tsukumi 在媒體上到訪這間日本壽司店，帶着期望再期望的心情去欣賞日本師傅的刀工對食物的執着，原來這份執着是我個人的執着。

食物環境價錢只能算是$600的價位，在中環有很多同級數的大師傅，午餐都是800至1000多元，這裏我真是食不到魚的鮮味，或許這是只有日本的人情味，他鄉遇故知的支持味。

每一件我都努力去嘗試了解，沒有什麼的講解，就是商業切切，擺擺，周邊的人都是大聲傾偈，完全沒有尊重壽司枱上的師傅，可能這裏的氣場其實就是一個商業的壽司店，與人客真是很有距離，日本師傅很努力的工作但並沒有帶給客人對他的壽司的堅持執着，一口一口的迷惘味道，究竟我來這裏是什麼目的，魚味固然之帶不出該有每種魚的特質，也沒有什麼珍貴的食材，我點了13貫的午餐，也迷惘了13次。

她又不是最差，當然同好的距離還很遠，海膽最容易攞分的部份也失分，負責招呼的侍應也是不算稱職，茶空杯5分鐘都未能夠補給，我絕對強烈自我譴責，我應該將這次機會給予更好的餐廳。

Was looking forward to this place after reading the article that 黃秋生 visited this sushi place recently...brownie point to them for comfort at their sushi bar seating area... however the service was really poor... Friday lunch was full house...we ordered the omakase $1,000 and we both left the place still feeling hungry as portions were too small...the food quality was good but they didn't really explain to us what sauce to accompany which sashimi/sushi (probably coz the master sushi chef kept scolding his apprentice which I feel stressed as a customer seating there) I should be enjoying my meal rather than listening to such tensed conversation..overall : food quality 7/10 ; portions 5/10 ; service 2/10... don't think I'll come back again

This is our second time to come to this place. I remember the last time we came our experience was not bad. It seems to me they have put up the price by around 50% when I compare their current price and the price listed on the OpenRice menu photo. The serving time was expected to be long. The timing between dishes was long. The first 4pieces of sushi were served after an hour.One of the first pieces of sushi had a sharp scale still in the fish. The rice was not up to standard and fell apart easily. The waitress offered to bring the chawanmushi earlier because the sushi was taking too long, then around 10 mins later brought the sushi instead. When we asked why, she said she meant the chawanmushi would come after the first 4 pieces of sushi. When it did finally arrive it was watery and more like a soup. It had obviously been taken out of the steamer early to serve to us because the other food was taking too long. This was the most disappointing dish. This is the photo of the uni.... it tasted alright but not great quality for the price... just the colour and the fact it is all watery and melted doesn’t seem so fresh? I am not sure about it.Finally the next round of 4 sushi pieces is brought to one of us before it is taken away 1 minute later with no explanation. Subsequently it was brought back again. Then we were told there would be one more piece coming the uni. We explained that we already had been served the uni. This was followed by more confusion. At this point things were getting comical. 10 mins later my partners sushi arrived. The sushi is not too bad, but the rice kept falling apart as mentioned. The total time was around 90 minutes. I don’t think we will come back anymore. With this price, we could definitely find a better place than this.

I have been coming to this sushiya since 2009, before it was renovated and the view was the Hyson place construction site. Back then a 10 piece sushi set was only HK$200, and the quality was superb.As the years went on, i continued to revisit the place quite regularly, i went 4 to 5 times each year, for both lunchand dinner. After its renovation in the midteens, the place looked a lot nicer and brighter with the new wooden furnitures in the sushi bar area. I went numerous times from this point onwards mostly for dinner. The pricing got more and more expensive, but was inline with how prices went up for other fine dining restaurants during the same period. The quality of the food and the way the chef adds a  little touch, creating his own unique style of flavour is what made me keep going back. The waitresses are also super kind and helpful, top notch service.However, in recent years, the size of the sushi being served is undeniably one of the stingiest out there, it is so tiny that often times the sushi rice breaks apart, theres so little rice that it barely holds its shape. And the most recent time i visited, the number of sushis that arrived was actually less than what I ordered & paid for.After i complained they surely made the moment more awkward. For a customer like me, who had been visiting consistently for over a decade amid the rising prices and shrinking sushi sizes, they looked at me like i was a liar and they even checked on the CCTV, which in the end they realised they came up short, and madeit right. But the fact that i had to go through that drama, was just unbelievable. Now i am not a japanese speaker (where the chef Clearly has a strong preference on serving) but I felt i should have been treated with a little more respect from the sushi chef/owner.Plenty of other sushi restaurants i've yet to explore, and my most recent visit will be my last. 

壽司處今村餐單提供日本菜, 壽司, 刺身等推介美食位於銅鑼灣區，餐廳座位數未知人均消費約$401-800，結賬可以用Visa,Master,現金,AE，Booking訂位可以電話致電 28360056 查詢。

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壽司處今村餐廳詳細資料：

• 壽司處今村地址:
  銅鑼灣軒尼詩道525號澳門逸園中心16樓
  Sushi Imamura, 16/ F, Macau Yat Yuen Centre,525 Hennessy Road, Causeway Bay
• 壽司處今村電話: 28360056
• 壽司處今村價錢: $401-800
• 分類: 日本菜, 壽司, 刺身
• 座位: 未知
• 付款: Visa,Master,現金,AE
• FB專頁: 壽司處今村 Facebook

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