壽司處今村 銅鑼灣
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壽司處今村推介
壽司處今村主打江戶前壽司,江戶前壽司的最大特點是魚肉與飯差不 多長,而且對每項細節都追求最好,另外所有魚來自天然,並非人工養 殖,鹽和豉油都特意選用上等貨色。精選雜錦壽司由師傅在高級壽司 中挑選當日最新鮮的時令食材,如海膽,吞拿魚腩,池魚,海鰻等等。
銅鑼灣壽司處今村
| 餐廳分店 | 壽司處今村 |
|---|---|
| 地區 | 銅鑼灣 |
| 電話訂位 | 28360056 |
| 餐單 Menu | 日本菜,壽司,刺身, |
| 人氣指數 | 533 |
| 價錢幾錢 | $401-800 |
壽司處今村訂位
壽司處今村位於銅鑼灣區，詳細地址是銅鑼灣軒尼詩道525號澳門逸園中心16樓，餐廳寬敞座位數目共有未知幾多個。壽司處今村幾錢？價錢優惠後人均消費大約$401-800埋單，早餐午餐晚餐壽司處今村餐單包括有日本菜,壽司/刺身等美食，付款方式有Visa,Master,現金,AE付款，Booking網上訂位可以電話致電 28360056 查詢訂座。壽司處今村優惠
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。
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.
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
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.
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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
更多壽司處今村相關資料:
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為減低冠狀病毒病在日丁一保內有任何傳播的風險，日丁一保在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳日丁一保除了遵守預防及控制疾病的相關規例，日丁一保同時建議採取以下措施*日丁一保 黃, 日丁一保 藍, (日丁一保 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
壽司處今村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。
餐廳廚房內壽司處今村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壽司處今村建議是什麼？
- 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）
壽司處今村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