楽壽司 銅鑼灣

楽壽司 評價 相片

半年前經同事介紹下已經黎食過一次lunch既Omakase... 老實講晚餐食覺得太貴。

而lunch性價比就好高。

第一次食已經覺得好有水準。

雖然今次師傅轉哂但依然保持住一貫水準👍🏻今次叫左12貫壽司🍣($488)+10%。

食Omakase當然要坐bar檯先夠風味。

一坐低師傅就會問你有冇咩特別既魚生唔食。

由於我無特別既要求，所以成個menu 都由師傅話事。

帶子壽司（雖然加上鹽作調味，但絕對唔會遮蓋左帶子既鮮味）拖羅👍🏻👍🏻👍🏻 （港女係香港從不食拖羅，因為唔靚既拖羅會好硬 有根咁）但樂壽司既拖羅就必定可以令我再encore我稱呢個海膽壽司做海膽山. 雖然呢個海膽山比上一次我黎食既時候山既高度低左。

但水準👍🏻👍🏻（港女第二樣係香港唔會食既壽司就係海膽，因為我好怕唔新鮮既海膽會好腥）但樂壽司既海膽當然好新鮮 燒拖羅根 （10分滿分 我會比10分）絕對係肥美 但又唔係好溜 必食推介是日午餐（$488+10%） 雖然呢個價錢以午餐黎講係貴。

但咁既價錢食到如此高質既Omakase 絕對係性價比高!

近日天氣炎熱，而且胃口比較差，實在是無法吃一些太熱太辣的食物，所以就決定食生冷野，就是壽司。

壽司dinner set性價比極高，而且坐在吧枱，可以一賭師傅的風采。

首先先吃沙律，酸酸甜甜的黑醋的確能刺激味蕾，喚起食慾，蒸蛋也是香滑無比。

真鯛壽司粉嫩白色的真鯛賣相吸引，極具鮮甜味，壽司飯鬆軟而不散。

帆立貝壽司帆立貝厚身紮實，爽嫩無比。

甜蝦壽司份量十足的鮮甜大蝦蓋過壽司飯，蝦肉飽滿而富有彈性。

深海池魚壽司深海池魚魚味較濃郁，嗜魚之人必定讚不絕口。

沙甸魚壽司沙甸魚用來做壽司比較少見，而且魚香味比深海池魚更濃厚。

道蟹肉質爽嫩，有嚼勁。

銀鱈魚經過火炙的銀鱈魚，魚脂香味被燒出，香氣四溢。

燒左口魚邊火候控制得宜，燒至入口即溶，魚油魚脂感很豐富，極為嫩滑。

北海道馬糞海膽 海膽基本上無人不歡，用上北海道馬糞海膽，其鮮甜味毋庸置疑，而且份量十足，非常有滿足感。

最後以雪糕為甜品完結豐盛的一餐，香芋雪糕裡面含有大量芋頭粒，增加了咀嚼感。

呢間樂壽司堅好食！無論食材上的鮮味和餐廳內的奢華風格，都非常之高質。

佢所有的壽司食落去，佢的新鮮度係從口中爆發出黎，加上師傳刀工好好，好滿意！佢係由廚師發辨，套餐可以選擇壽司或刺生類，壽司有9件及12件選擇，另有前菜丶沙律丶湯及茶碗蒸。

今次第一次黎，幸運坐上了吧枱邊睇邊食，就像回到了日本。

前菜係蕃茄酸汁沙律，開胃的沙律。

第一款北海道帆立貝師傅用青檸擦過帆立貝的表面，帆立貝軟滑清香。

深海池魚 池魚爽滑帶油香的肉質好好食，口裡除了油香徘徊外，仲多了辛辣同酸辣味，味道一試難忘。

剝皮魚 Ka wa ha ki 剝皮魚肉質帶白，帶甜。

活赤貝活赤貝外面橙紅色，口感爽厚鮮甜，吃上口「索索」声。

醬油漬吞拿魚黑陸魚 味道帶有煙燻味，非常柔軟易咬，好腍。

拖羅拖羅入口即溶，油脂豐富。

海膽海膽的顏色睇落好鮮黃，非常新鮮，絕對無腥味，仲甜到一口溶化，吃到最後還有一點點海水味。

茶碗蒸好滑上口充滿湯汁，好多料。

由於最近工作很繁忙，也請不到假去最喜愛的日本了，只好在香港嘗試日式的日本料理，放鬆一下心情迎接工作的挑戰.有廚師發板的精選壽司9貫十分之吸引，一於試一試.餐廳座位十分舒適適合朋友聚會.沙律的醬料有少少酸令人十分開胃.蒸蛋的火候控制得十分之好，蛋也是滑滑的.廚師為我們精選了最新鮮的9貫壽司.吞拿魚的魚味十分之香濃有水準.海膽十分之新鮮，也十分之肥美，一入口也有溶掉了的感覺，海膽也充滿了淡淡海水味.新鮮的帶子加上少少香草調味令帶子的鮮味提升了不少.

In recent years, the Japanese restaurants want to attract the consumer groups, the chefs make the sushi in front of the costumers, satisfying the visual enjoyment of the diners, and they can immediately taste the sushi in the freshest state. This time, my friend and I came to Kishoku to feel this sushi culture.We ordered Deluxe Sushi Platter. Before we ate the sushi, we ate the appetizer scallop skirts and salad first. The scallop skirts were chewy, and the salad accompanied by grapefruit vinegar, it tasted refreshing and appetizing.The chef began to make the sushi. The red sea bream sushi was fresh and elegant. After chewing, the sweetness slowly emerged. The ratio of shari was just perfect. Also, the hardness of the shari is just right.I like the scallop sushi very much. The scallop was thick, it tasted rich and tender. The sweet shrimp sushi gave me a fresh taste that I could never taste elsewhere. The shrimp was full of gloss and elasticity.帶刀魚 sushi was quite excellent. It only needed a little grapefruit salt to season, the sweetness of 帶刀魚 spreads over the tongue, it tasted delicious.If you love crabs so much, you should be crazy about this crab meat sushi. Because the crab meat and crab roe covered the sushi.The engawa sushi roasted immediately. When the engawa sushi served at the table, the air was filled with the aroma from the engawa sushi. The engawa roasted so soft, the fat of it melted in my mouth.Hokkaido sea urchin was given a lots, sea urchin filled the sushi. The crispy seaweed with luscious sea urchin, the sea urchin sushi was unstoppable, I wanted to eat it again and again.After eating sushi, it was time to drink a bowl of hot miso soup. There were a lot of kelp and tofu in the miso soup. The saltness of miso soup was perfect, also the tofu was slippery to eat. At the end of the dinner, the chef was ready the matcha ice cream and taro ice cream for our dessert. The taro ice cream was really scrumptious and smooth, the taste of the ice cream was unforgettable.

楽壽司餐單提供日本菜, 壽司, 刺身等推介美食位於銅鑼灣區，餐廳座位數70人均消費約$201-400，結賬可以用Visa,Master,現金,AE,銀聯，Booking訂位可以電話致電 25757128 查詢。

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楽壽司餐廳詳細資料：

• 楽壽司地址:
  銅鑼灣耀華街38號Zing!5樓B號舖
  Kishoku, Shop B,5/ F, Zing!,38 Yiu Wa Street, Causeway Bay
• 楽壽司電話: 25757128
• 楽壽司價錢: $201-400
• 分類: 日本菜, 壽司, 刺身
• 座位: 70
• 付款: Visa,Master,現金,AE,銀聯
• FB專頁: 楽壽司 Facebook

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