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A姐M佬 玩樂日記 A and M Diary

香港生活飲食旅遊電影博客 Hong Kong Foodie, Lifestyle, Food, Travel and Movie Blogger & KOL

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元朗鮨文Sushi Man 可能係香港最好味嘅Omakase 差啲以為自己去咗日本 

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A姐同好多香港人一樣，問親佢食咩好，一定係話食日本嘢，無他嘅，日本嘢係好食! 元朗鮨文聽就聽得多啦，主打 Omakase (廚師發板壽司)，不過就係未試過。今次終於可以去試下，睇下係唔係真係去咗日本咁!!
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嘩!!! 一入到去就見到嗰Sushi bar，成個師傅橦喺你面前整壽司!! 食材每日由日本直送，新鮮到爆，話明廚師發板，就梗係唔新鮮唔食啦! 今日就係由阿信師傅拍板，食咩就睇佢啦!

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日本人一絲不苟，每個Details都做到好足，鮨文當然都係啦! 呢度嘅Wasabi係用鮮山葵磨成，味道較淡，帶啲甜味同芝麻味，好鮮味。

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食日本菜，當然要配埋Sake啦，你睇下隻Sake杯幾靚!

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金萡黑松露茶碗蒸

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%e5%85%83%e6%9c%97_%e9%ae%a8%e6%96%87_omakase_%e6%97%a5%e6%9c%ac_%e5%bb%9a%e5%b8%ab%e7%99%bc%e6%9d%bf%e5%a3%bd%e5%8f%b8_%e6%9c%80%e5%a5%bd%e5%91%b3_%e5%88%ba%e8%ba%ab_%e5%a3%bd%e5%8f%b8_%e6%b5%b7 好啦，有得食啦! 一打開嗰蓋，勁香黑松露味，加埋金萡，靚到無朋友! 日本嘅茶碗蒸一向都係都係好滑，唔係好重蛋味，鮨文嘅當然唔例外。裏面有蝦，有芫荽，加配嗰雞湯嘅鮮味，無得頂!

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深海刺魚刺身(炭火網燒)

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一嚟到見到件刺身有啲白，好明顯係煮過。原來呢個係刺魚，而阿信話佢係用咗炭火輕輕網燒咗一陣，所以係半生熟。食落真係有陣燶味，好鮮味。

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哈! 秋刀魚唔係燒嘅咩? 你睇下阿信幾快手就去咗啲秋刀魚啲皮，真係快槍手! 配埋青檸汁同薑蓉，唔洗沾豉油就食得。真係好鮮味，質地有啲似劍魚，不過呢個秋刀魚好肥美，啲魚油出晒嚟。

清酒蒸蝦夷鮑魚配鮑魚肝醬

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蝦夷鮑魚係黑鮑類，比較凹凸不平。用咗清酒蒸過，食落有淡淡清酒味，非常爽口彈牙，沾埋嗰鮑魚肝醬仲正! 聽講嗰醬好難整，師傅要用成個鐘先整到。

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得兩舊鮑魚，啲鮑魚肝醬一定會淨番! 唔洗擔心，我哋係唔會做大嘥鬼㗎! 阿信師傅會送上一球壽司飯，撈埋啲醬食，make sure每一粒都黐到啲醬呀!

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伊左目壽司

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食完刺身，係時候食壽司啦! 打頭炮嘅係伊左目壽司，係白身魚嘅一種。阿信師傅話配埋上面嘅薑蓉同辣蘿蔔蓉，就Perfect。嘩! 唔好講笑，真係好鮮，絕對無腥味，肉質較淋。

醬油漬櫻鳟壽司

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阿信話呢塊係野生櫻鱒魚，係三文魚嘅近親，不過較為高級。就咁睇真係以為係普通三文魚，都係橙色，有啲脂肪，不過魚香味較濃，而且入口即溶，正呀。

北海道點紋牡丹蝦壽司

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考下大家點樣分北海道點紋牡丹蝦? 嗱! 我M佬就識吖! 就係靠蝦身嗰四點同頭部兩邊嘅花紋 (哈，都係阿信教嘅，我又會識啦)。你睇下隻蝦，有成隻手掌咁大隻!

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救命，真係好肥美呀! 入口比時食嘅蝦黏口好多，食得出佢真係新鮮，仲有淡淡嘅蝦鮮味，真係食到唔可以講嘢，我要好好享受!

活北寄貝壽司

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平時食開紅色嘅北寄貝都係熟咗，今次食嘅係活北寄貝!! 食之前，阿信師傅叫我哋唔好影咁耐，一放落枱就要即刻食! 因為阿信會係上枱之前，拍一拍隻活北寄貝，佢就慢慢卷起!! 我哋驚叫完，就即刻食啦! 拍佢嘅原因係等佢嘅肌肉拉緊，食落比較爽口!! 真係好鮮甜同一平時嘅北寄貝無得比。

吞拿魚腩壽司

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OMG! 阿信將成大舊拖羅拎出嚟切!! 我可唔可以食晒成舊? 你睇下啲脂肪，真係好似網紋咁，又非常平均，真係好吸引! 食落口真係入口即融，啲魚油香味湧出嚟，真係好正!!

三文魚籽杯

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你睇下啲三文魚籽多到就嚟跌落嚟，唔好以為下面啲飯整高佢，真係真材實料咁多，下面啲飯只係得嗰杯咁高。認真講，三文魚籽仲多過啲飯。好鐘意阿信加埋柚子皮碎作配搭，好清新，而且三文魚籽雖係自家浸漬，比時出面嗰啲甜啲。

海膽杯(紫針海膽)

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哈! 仲未完呀! 呢個海膽杯都係一樣多就嚟跌晒落嚟。阿信知道我哋好鐘意啲三文魚籽，所以特登加料畀我哋! 呢個海脆杯係用紫針海膽。紫針海膽被譽為日本高級料理中最香甜又兼具海水鮮味的海產之一。食落去膽肉好肥大，鮮味得嚟又帶有少少海水咸味，口感都幾Creamy。啲海膽真係多到啖啖都係海膽多過飯。

羽立海膽(白海膽)

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紫針海膽並唔係最勁，原來仲有終極大老 — 白海膽。白海膽顏色較淺，膽身較長，而且更為完整，膽肉就梗係仲肥美啦。入口同紫針海膽完全唔同，非常清新，係甘香清甜，而且口感較結實，海水味較少。阿信話唔係成日有得食㗎，要睇下好唔好彩，因為每年出產唔多。

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魚湯

 

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鮨文嘅湯都唔同啲，呢個魚湯真係又鮮又濃，好明顯落咗膠質十足又夠熱熨的精彩魚湯作結，就完成很滿足的一頓。

靜岡蜜瓜

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食埋甜品就真係正囉，日本嘅生果一向都出名甜，呢個靜岡蜜瓜啱啱熟，好清甜。阿信話蜜瓜外皮啲紋愈粗愈密，就代表愈甜，下次我識揀啦!

 

鮨文 Sushi Man
地址：元朗仁樂坊利發大樓5號舖
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香港生活、飲食、旅遊、電影博客 Hong Kong Foodie, Lifestyle, Food, Travel and Movie Blogger & KOL, Hong Kong Blogger 分享香港餐廳美食推介及食評，影評最新電影評論及推薦，香港周末拍拖好去處，自由行行程景點建議安排，旅行攻略懶人包等。

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