植原 銅鑼灣

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植原師父曾經在壽司廣工作過, 年紀不大但已待在香港十多年, 外表看似香港人, 連廣東話的流利程度也和一般香港人沒太大分別. 餐廳只有十多個座位, 來的除了我們倆, 其他都是日本人, 這樣也是質素保證. 五百二十元十二件壽司, 定價比高級鮨店便宜, 但質素和食材的選擇相當有驚喜, 我會說是物超所值.午市壽司及其他伴菜包括:生池魚及燒池魚, 池魚兩食以生池魚更吸引, 特別中間夾雜着軟骨令其口感層次更有對比.沙甸刺身香港鮨店並非熱門, 但新鮮的油香不比其他遜色, 而且肉質保持著爽甜, 夏天來吃也不會覺得膩.海膽及鯖魚手卷, 前者份量澎湃, 鮮甜力度當然沒有問題. 後者酸中帶清甜, 沒骨也沒任何腥味.吞拿赤身, 顏色紅潤而非暗紅, 醬油漬香而不會死鹹, 口感外爽內腍而且無筋, 吃得相當清爽.鮟鱇魚肝, 將壽司以Upside Down表現出來, 簡單中帶創意, 口感比海膽更油潤順滑, 就算我膽固醇超標也得去受, 鮮甜味道比我預期的內斂, 味覺不會因為之前的濃味而麻痹.赤鯥, 也就是紅喉魚, 簡單炙燒將其油香迫出嚟來, 魚皮口感彈牙. 中拖羅, 鮮甜油香不需多說, 吃到這裏剛好到了我油膩感的界限. 燒玉子也許是全場唯一敗筆, 甜度過重而且咬下去出水, 煎的火喉不夠均勻. 鐵火卷加入淮山, 令其更滑而且中和了之前的膩感. 甜品的抹茶夾餅也是自家製作, 夾餅和雪糕之間夾着麻薯, 抹茶雪糕入面又有紅豆, 口感和甜度的層次也見到其誠意.

Like many sushi places these days it was hard to book for lunch. The mentality I think is that lunch omakase is a better deal than dinner. This place being tiny I booked maybe a month in advance, and there was still people coming in when we left at close to 2. For almost 1k we thought it was just alright when compared with other competitors in town. Service was minimal and you had to chase down the only waitress for refill of tea. Because the chef was Japanese, he probably couldn’t further supplement info for the dishes (although most were basic ones). Overall is was still enjoyable but we don’t see ourselves returning anytime soon.

好難得book到Omakase! 應該剛好有人飛機，剛好網上有位即book! 一晚只有一輪！日本師傅但識廣東話！食材新鮮好食，配搭好match!蕃茄冷麵北海道帶子／岩手縣蠔 煙燻劍魚蟹肉粟米青豆risotto鱔 with 梅Wasabi 醃漬中拖羅 with 准山蔥蛋黃蝦茄子春卷 cream cheese 鯊魚骨准山炸菜 深海池魚醃漬池魚醬油漬吞拿魚鮟鱇魚肝醃漬沙甸魚赤目魚吞拿魚鮫火炙中拖羅手卷 ／ 海膽手卷 味噌魚湯 檸檬布丁／抹茶雪糕

Throw back to an omakase experience at sushi Uehara. A pretty cozy and well decorated place with 10 seats but surprisingly (relatively) easy to make reservation as i recalled i made the booking 2 days prior visiting during weekdays! There was only one fixed menu and everyone got served the same food so good news for people with Decidophobia 😂 The sashimi session is quite different from what i normally had because of the use of different sauces and seasonings mixed with all sorts of sashimi, might not be a thing for everyone but if you like your sashimi to be extra saucy and rich in texture, this might be a good choice. My favourite dish for the sashimi would be The dish where Chutoro was mixed with egg yolk, topped with crab meat and crisped seaweed. For the sushi session, my most favourite pieces was the kinki fish( top right) and the eel sushi which is served warm and mixed with their homemade eel sauce. Downside is that the chef was pretty cool 🙈Price: $1500+ pp for dinner

上壽司（$480）沙律、茶碗蒸、麵鼔湯、手握壽司9貫、卷物一本，甜品壽司有深海池魚加鯊魚軟骨、甜蝦、野生立魚、鯖魚、醬油赤身、野甜油甘魚、中拖羅、海膽、甜蛋再加卷物。

整體壽司選材比較傳統平實，全部都以鮮甜為主，無特別既調味。

第一件深海池魚加鯊魚軟骨比較特別，軟骨令壽司增加左口感🤤抹茶雪糕三文治都唔錯，好香茶味🍵最加分位大概係坐隔離既2位日本客人同日本師傅既交流🤣令到我覺得自己身處係日本😇

植原餐單提供日本菜, 壽司, 刺身, 廚師發辦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 23594700 查詢。

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植原餐廳詳細資料：

• 植原地址:
  銅鑼灣銅鑼灣道29-31號新豪閣地下A舖
  Uehara, Shop A, G/ F, Sun Ho Court,29-31 Tung Lo Wan Road, Causeway Bay
• 植原電話: 23594700
• 植原價錢: $401-800
• 分類: 日本菜, 壽司, 刺身, 廚師發辦
• 座位: 未知
• 付款: Visa,Master,現金,AE
• FB專頁: 植原 Facebook

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