壽司芳

營業中

休息中

Located on 1/F of The Otto Hotel in TST, Sushiyoshi is the HK branch of Chef Hiroki's Michelin 2-star restaurant in Osaka. We have made reservation on the night to experience his signature Hairy Crab Omakase, served by Chef Hiroki himself, at $3,480 each.After a short wait outside, the restaurant opens sharp at 6:30pm, and we are seated in a side room, where Chef Hiroki is busy in preparation. With familiar modern sushiya deco, good lighting, hinoki sushi table and beautiful wooden carvings, the place is neat and comfortable.The sou chef shows us the hairy crab we are having for the night, with six of them to share among the four customers. Each of the crab also has its own identification tag to allow traceability and assurance of authenticity of its origin.Presented beautifully with an autumn leaf and grain on top, the first course features Kegani. On the bottom are pieces of eggplant, with Hokkaido horsehair crab meat and butter in the middle, before Chef Hiroki adds some salmon roes and shiso flowers, and finally caviar on top. Different texture and flavours create a feast of delight in this appetizer. A wonderful start.The second course features Ankimo, the monkfish liver comes from Dalian in China, an effort of Chef Hiroki to explore ingredients from different parts of the world. Paired with a homemade tofu sauce and slices of grape, the quality of the monkfish liver is good, and I find it a bit more delicate in taste than the Japan ones, with good complement of the fragrance of tofu and hints of acid from the grape.Another beautifully presented dish, after removing the chrysanthemum on top the third course is Shirako. Together with the silky creamy cod milt is Ganmodoki, a fried tofu fritter made with vegetables, as well as mushroom and chili pepper, served in a thick sauce made with crab meat and butter, with many chrysanthemum petals to give colour and aromas. Very delicious.The fourth course is another creative dish. The Soba Maki has soba to replace shari, with hairy crab butter and tamago as fillings. A walnut sauce is provided instead of soy sauce, and there is also a paste made with yam and spring onion to go along. The rich taste of crab butter is perfect with soba, and the walnut sauce adds nutty flavours, with the yam helps to integrate everything together.The fifth course features two different sushi format. Sasazushi is sushi wrapped in bamboo leaf, while oshizushi is another form made using wooden mould. The shari of Kisu Sasazushi has a stickier texture, almost like rice cake, with good acidity and a bamboo fragrance to pair with the lighter flavour of Japanese whiting, while the Aji Oshizushi is generous in the proportion of Japanese horse mackerel to shari. It is a good opportunity to learn more about sushi.Then comes the sashimi, featuring three types of fish. The seasonal Sanma has a beautiful silvery sheen, very fresh and delicious, with the condiment of ginger and spring onion the perfect condiments of the Pacific saury. The Buri has been paired with mashed radish, with the yellowtail good on fat level and taste. The Nodoguro wraps up, being the fattest among the three, with Chef Hiroki lightly grilling the skin of the blackthroat seaperch to vitalize the fish oil, to showcase its great flavours.The seventh course comes to the Hairy Crab. Putting some shari on the crab shell, Chef Hiroki puts an abundance of hairy crab meat and butter in, together with Uni, with the sou chef making a soy sauce foam from kombu to put on top, resembling how the crab will ooze out of water. The combination of crab butter and sea urchin has a magical harmony of flavours. Really wonderful.Then the sou chef brings out two large Awabi, with the abalone coming from Shimane. Chef Hiroki has prepared a pan-fried sesame tofu, and then put the abalone liver paste on top. He also adds some hairy crab butter to go with the tender abalone. Every bite is pure luxury, with wonderful umami seeping out, the rich and buttery liver paste adding to the flavours, and the tofu great in taste too.The ninth course is a Cucumber Boat with Hairy Crab, with the chef using a pickled cucumber to hold the different parts of the crab, including the meat, butter, pincers, and claws. Paired with a cucumber sauce, with nice acidity serving for the same purpose as vinegar to go with the crab, eating the hairy crab without having to spend any effort of picking the meat is a real treat. Fantastic.  The tenth course continues to feature Hairy Crab in Chawanmushi. Another creative dish, the chef has used a hollowed radish as container to hold the steamed egg custard, and then adding salmon roes and crab butter on top. Around the radish the chef pours in a thick sauce, made from crab meat and butter, which adds flavours to the radish. While the egg custard is a bit too runny, the taste is very delicious and showcasing Chef Hiroki’s innovative prowess.Coming to the sushi section, the Maguro Sushi is very large in size, almost to the point of impossible to finish in one go. The tuna is tender, with a good acidity, full of the delicate irony taste of the flesh. Very good.The next one is Female Mud Crab Sushi, with Chef Hiroki making a ‘double-decker’, putting the mud crab meat on the shari, and then adding hairy crab butter on top. It is simply gorgeous, with each bite provides great enjoyment. Fantastic.The third one is Anago Sushi. Chef Hiroki has been cooking the conger eel in the broth on the side for a while, and when ready, taking it out to cut, with each eel making into two sushi, a very generous portion. Wrapping in a crispy nori sheet, with the nitsume sauce and sansho leaf to season, it is another great piece.Thinking that it is the end, Chef Hiroki surprisingly tells us there are still another three more sushi. Next is Chu-Toro Sushi, with the aged medium-fatty tuna exhibiting wonderful umami and a nice acidity to balance the fat. A nice one.Seeing the box of sea urchin, we know next is Uni Gunkan. The sea urchin, coming from Hokkaido, has a creamy texture, sweet and without any weird note on the taste. From this point we notice that Chef Hiroki is asking his sou chef to prepare all the sushi, while he supervises and advises. Good way to train and bring his team ready to run the show.The last piece of sushi is Unagi Handroll. Getting the grilled eel from the kitchen, the sou chef prepares the handroll, adding the nitsume sauce and some shichimi powder to season. Another nice piece and by now, even for a big eater like me, I cannot have anymore.The Fish Soup provides stomach-warming comfort, with its rich flavours undoubtedly coming from lots of fish bones and fish heads. The hen-of-the-woods and enoki mushroom further adds fragrance and a nice bite to the soup.Dessert is the Homemade Matcha Chocolate with Vanilla Ice-Cream. Dusting with some premium matcha powder on top, the chocolate is rich, appropriate in sweetness and a perfect match with the slight bitterness of green tea. The ice-cream is also wonderful in taste, with the vanilla seeds highlighting Chef Hiroki’s belief in using the best ingredients to make his dishes. Fantastic.Service is nice, with Chef Hiroki very friendly, creating a joyful and fun time for all his customers. Together with a bottle of 大嶺2粒火入れ山田錦原酒 ($1,280), the bill on the night is $9,064. While it is not cheap, the fun of spending the night witnessing how Chef Hiroki weaves his magic, and the impeccable hairy crab omakase experience, is worth the price. I look forward to visiting again in future. 繼續閱讀

𝙏𝙝𝙚 𝙊𝙢𝙖𝙠𝙖𝙨𝙚 𝙖𝙬𝙖𝙧𝙙𝙚𝙙 2 𝙈𝙞𝙘𝙝𝙚𝙡𝙞𝙣 𝙨𝙩𝙖𝙧𝙨 𝙞𝙣 𝙅𝙖𝙥𝙖𝙣🌟🇯🇵食完覺得好高質上網做research先知係日本Michelin 2 stars ✨ 即刻share比大家一間值得大家去食既omakase 🍣 所有料理都係好用心 絕不馬虎 👍🏻 亦大方用上名貴食料 壽司全部都係高質魚生 勁新鮮 每一款擺入口都係好香海鮮味 海膽壽司睇住廚師加好多海膽 🤤🤤 炸鮑魚手卷第一次食 超正😋😋 食到勁飽好滿足 真係對得住個價錢 繼續閱讀

🍣香港的omakase真的太多了，每次都十分珍惜時間，都會選擇有特色的小店來品嘗😆朋友說這家店是由「日本創意壽司之神」Hiroki san 親自主理的餐廳，以大膽創作，利用最鮮的傳統日式食材，加入來自世界各地的烹飪靈感，創作富有特色的料理藝術🫶🏻【是日點餐】【刺身】🤍小肌魚🤎安康魚肝 螢光魷魚/ 安度魚肝的口感真的很特別，小小的魷魚也是爆醬的口感，想不到藏著滿滿實力🥚北海道毛蟹茶碗蒸/ 滑溜溜的蒸蛋，配上超大的毛蟹棒【熱食】🎣炭燒黑鯥魚/ 即切即烤的鯥魚，軟軟糯糯又伴有焦香的口感超，入口即化超好吃！【壽司十一貫】✨左口魚✨魷魚海膽✨馬份海膽✨金木鯛✨石燒北寄貝✨池魚✨深海池魚✨中拖羅✨大拖羅✨馬份海膽✨櫻鱒魚/ 想不到魷魚海膽可以這麼好吃！超鮮甜的😛拖羅絕對是我的最愛，入口即化的感覺真的只有拖羅才給到我，愛慘了！櫻鱒魚的外貌有點像三文魚，但口感層次更豐富😇【手卷】🌼燒吞拿魚鮫手卷/ 必試這個手卷，燒吞拿魚鮫包在裡面，外面是像他他口感的配料，大🈵足‼️【湯品】🍲白貝清湯/ 暖胃首選，白貝也是超大一隻【甜品】🍋檸檬奶凍/ 超級可愛的甜品，檸檬奶凍也是分兩層，酸酸甜甜超好吃【商家資訊】▪️壽司芳 Sushi Yoshi📍尖沙咀金馬倫道8號 The Otto酒店1樓#香港美食 #餐廳推薦 #餐廳打卡#香港探店#香港美食#香港旅遊#香港攻略#香港手信#香港去哪玩"------ 繼續閱讀

520男朋友給的驚喜米芝連2星餐廳午市Omakase 現場有日本人師傅前菜：小肌魚菜心芡汁茶碗蒸煙燻Bb吞拿魚 自家醃蛋黃螢光魷魚 + 鞍康魚肝壽司：富山縣白蝦伊佐木 春日限定清心縣櫻鱒長崎縣劍先墨魚紫海膽手卷千葉縣金目鯛魚池魚上下大吞 中間瘦 3層吞拿魚近中骨位吞拿魚左賀梭子魚吞拿魚中卷（中間一圈是吞拿魚腩）甜品：日本傳統做法 檸檬慕絲+杏仁奶凍很有驚喜是師傳的做法很創新 跟以前吃過的omakase都不一樣而且光是吞拿魚就有5種不同部位、不同做法的 我超愛吞拿魚所以覺得好滿意今次既omakase因為我們不是日本師傅 所以跟師傳可以有很多交流 師傅也很幽默 跟我們科普了不少日本不同地區的魚類品種學名 繼續閱讀

19年在大阪吃過主店，之前也在尖沙嘴分店吃過，體驗都不錯。這次因為前一天臨時訂位，只能訂到這家店，感覺沒有一樣東西是合格的。廚房噪音太大。飯太熱，太濕，太軟。大部分的魚從盒子拿色澤暗淡。廚師刀功不好，魚片一厚一薄。隔遠扔魚碎。失望透，不會再來。 繼續閱讀