[{"@context":"https://schema.org","@type":"Article","headline":"銅鑼灣·精緻Omakase ","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095165515.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095166101.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095166547.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095166948.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095167335.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095167710.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095168106.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095168579.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095168927.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095169248.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095169689.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095170098.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095170516.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095170883.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095171291.jpeg"],"datePublished":"2026-10-09 10:00:35+08:00","url":"/community/detailpost/88bb8f4f-afb0-4a58-a944-98853107d43f/香港攻略/銅鑼灣精緻omaka/miu.iseating/944269","author":{"@type":"Person","name":"miu.iseating","url":"https://www.ulifestyle.com.hk/community/user_profile/944269/miu.iseating"},"text":"在銅鑼灣很喜歡的Omakase之一｡師傅在食材配搭和火候掌控上很有心思,整餐飯驚喜連連,絕對值得一試~\n\n🥢 先付\nOmakase 的序幕由酸爽始起\n水雲蒪菜配沖繩水雲\n美美的擺盤一上桌就讓人眼前一亮,蒪菜自帶一種滑溜溜的膠質包裹著蓮花心,配上酸酸甜甜的汁調,一入口順滑溜下,胃口瞬間被徹底打開\n\n赤水母(日本海蜇)\n它跟平時坊間吃到的平價海蜇完全是兩回事,入口是極致的脆口彈牙,咯吱咯吱的嚼勁非常過癮\n\n汁煮八爪魚配蘿蔔\n蘿蔔燜煮得像海綿一樣吸飽了高湯,又腍又甜;八爪魚同樣火候十足,軟腍入味,完全不費牙力\n\n🐟 刺身\n岩手県米崎蠔\n這款生蠔本就以極之 Creamy 著稱,難得的是師傅摒棄了常見的蔥花,換上紅洋蔥花與土佐醋,微酸帶辛辣的味道再配搭生蠔的重奶香,鮮味更有層次\n\n帆立貝與象拔蚌\n主打極致的爽甜與純粹,簡單的調味最能感受食材原味道;帆立貝口感極其柔軟､滑溜､綿密｡象拔蚌則爽脆､彈牙､有嚼勁👍🏼\n\n鰤魚配京都七彩芝麻\n鰤魚切得非常大手筆,厚身度誠意十足!一咬下去,濃郁的煙燻香氣先在口腔散開,魚肉肥美,最神來之筆是面層的京都七彩芝麻,芝麻顆粒飽滿,入口香脆,濃郁的烘焙芝麻香,將鰤魚的油香提升到另一層次\n\n煙燻黑睦魚\n非常喜歡的品頂!黑睦魚為日本深海高級魚,被譽為白身魚中的｢油脂炸彈｣｡師傅用稻草進行了精準的微煙燻與火炙｡高溫瞬間逼出皮下的焦香油脂,搭配洋蔥漬､紫蘇花與少許醬油,稻草的煙燻香與油脂香令人驚艷!\n\n日本愛知縣地蛤清酒煮\n師傅直接在清酒中加入蜆水烹調,地蛤肉質比普通蛤蜊肥美厚實得多,湯頭鮮甜濃郁,最後帶點點柚子皮的清香,暖胃又舒服\n\n立鱗燒金目鯛\n魚鱗極其酥脆焦香,把豐富的油香完全逼了出來,配合少少柚子胡椒的微辣提鮮,外脆內嫩,口感極致｡\n\n🍣 手握壽司\n深海池魚\n肉質厚身且脂肪分佈均勻,魚油在咀嚼時會慢慢滲出,質感順滑,油脂豐厚卻完全不膩口,會在口腔內留下一股淡雅的油香\n\n可愛池魚\n作為銀皮魚的代表,與深海池魚截然不同｡可愛池魚口感較軟綿､帶有濃郁的魚油香,以及獨特的酸鹹層次~油香內斂卻帶有一種獨特的鮮味與細緻\n\n兩款壽司採用了白醋飯搭配味道較清淡､細緻的白身魚\n\n甜蝦\n這道有驚喜!甜蝦預先用昆布醃製過,蝦肉黏糯中帶著爽口｡中間夾雜了甘香濃郁的蝦膏,極濃的蝦味包裹著,很喜歡!\n\n中拖羅配赤醋飯\n油脂分佈像大理石紋般均勻｡入口油香四溢卻恰到好處,完全不會覺得膩口\n\n赤醋飯則搭配油脂豐富､濃味或熟成過的食材👍🏼👍🏼 酸度與黏稠度適中,能很好地襯托魚料的鮮美\n\n海膽卷\n這卷物分量驚人,一啖塞進口中,鮮甜回甘的海膽在口中融化｡鮮甜的味道為壽司環節畫上完美句號\n\nSignature 魚湯\n聽師傅介紹這是用了 30 幾種魚骨慢火熬製而成,堅持無味精,只用了少許鹽和胡椒調味｡喝下去卻非常清甜與濃郁,熱辣辣的鮮湯令胃部立即溫暖起來\n\n最後以巨峰提子作結,果香濃郁､甜度爆燈\n\n#廚師發辦 #omakese #重房 #銅鑼灣日本菜 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"銅鑼灣·精緻Omakase ","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095165515.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095166101.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095166547.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095166948.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095167335.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095167710.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095168106.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095168579.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095168927.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095169248.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095169689.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095170098.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095170516.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095170883.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095171291.jpeg"],"datePublished":"2026-10-09 10:00:35+08:00","url":"/community/detailpost/88bb8f4f-afb0-4a58-a944-98853107d43f/香港攻略/銅鑼灣精緻omaka/miu.iseating/944269","author":{"@type":"Person","name":"miu.iseating","url":"https://www.ulifestyle.com.hk/community/user_profile/944269/miu.iseating"},"text":"在銅鑼灣很喜歡的Omakase之一｡師傅在食材配搭和火候掌控上很有心思,整餐飯驚喜連連,絕對值得一試~\n\n🥢 先付\nOmakase 的序幕由酸爽始起\n水雲蒪菜配沖繩水雲\n美美的擺盤一上桌就讓人眼前一亮,蒪菜自帶一種滑溜溜的膠質包裹著蓮花心,配上酸酸甜甜的汁調,一入口順滑溜下,胃口瞬間被徹底打開\n\n赤水母(日本海蜇)\n它跟平時坊間吃到的平價海蜇完全是兩回事,入口是極致的脆口彈牙,咯吱咯吱的嚼勁非常過癮\n\n汁煮八爪魚配蘿蔔\n蘿蔔燜煮得像海綿一樣吸飽了高湯,又腍又甜;八爪魚同樣火候十足,軟腍入味,完全不費牙力\n\n🐟 刺身\n岩手県米崎蠔\n這款生蠔本就以極之 Creamy 著稱,難得的是師傅摒棄了常見的蔥花,換上紅洋蔥花與土佐醋,微酸帶辛辣的味道再配搭生蠔的重奶香,鮮味更有層次\n\n帆立貝與象拔蚌\n主打極致的爽甜與純粹,簡單的調味最能感受食材原味道;帆立貝口感極其柔軟､滑溜､綿密｡象拔蚌則爽脆､彈牙､有嚼勁👍🏼\n\n鰤魚配京都七彩芝麻\n鰤魚切得非常大手筆,厚身度誠意十足!一咬下去,濃郁的煙燻香氣先在口腔散開,魚肉肥美,最神來之筆是面層的京都七彩芝麻,芝麻顆粒飽滿,入口香脆,濃郁的烘焙芝麻香,將鰤魚的油香提升到另一層次\n\n煙燻黑睦魚\n非常喜歡的品頂!黑睦魚為日本深海高級魚,被譽為白身魚中的｢油脂炸彈｣｡師傅用稻草進行了精準的微煙燻與火炙｡高溫瞬間逼出皮下的焦香油脂,搭配洋蔥漬､紫蘇花與少許醬油,稻草的煙燻香與油脂香令人驚艷!\n\n日本愛知縣地蛤清酒煮\n師傅直接在清酒中加入蜆水烹調,地蛤肉質比普通蛤蜊肥美厚實得多,湯頭鮮甜濃郁,最後帶點點柚子皮的清香,暖胃又舒服\n\n立鱗燒金目鯛\n魚鱗極其酥脆焦香,把豐富的油香完全逼了出來,配合少少柚子胡椒的微辣提鮮,外脆內嫩,口感極致｡\n\n🍣 手握壽司\n深海池魚\n肉質厚身且脂肪分佈均勻,魚油在咀嚼時會慢慢滲出,質感順滑,油脂豐厚卻完全不膩口,會在口腔內留下一股淡雅的油香\n\n可愛池魚\n作為銀皮魚的代表,與深海池魚截然不同｡可愛池魚口感較軟綿､帶有濃郁的魚油香,以及獨特的酸鹹層次~油香內斂卻帶有一種獨特的鮮味與細緻\n\n兩款壽司採用了白醋飯搭配味道較清淡､細緻的白身魚\n\n甜蝦\n這道有驚喜!甜蝦預先用昆布醃製過,蝦肉黏糯中帶著爽口｡中間夾雜了甘香濃郁的蝦膏,極濃的蝦味包裹著,很喜歡!\n\n中拖羅配赤醋飯\n油脂分佈像大理石紋般均勻｡入口油香四溢卻恰到好處,完全不會覺得膩口\n\n赤醋飯則搭配油脂豐富､濃味或熟成過的食材👍🏼👍🏼 酸度與黏稠度適中,能很好地襯托魚料的鮮美\n\n海膽卷\n這卷物分量驚人,一啖塞進口中,鮮甜回甘的海膽在口中融化｡鮮甜的味道為壽司環節畫上完美句號\n\nSignature 魚湯\n聽師傅介紹這是用了 30 幾種魚骨慢火熬製而成,堅持無味精,只用了少許鹽和胡椒調味｡喝下去卻非常清甜與濃郁,熱辣辣的鮮湯令胃部立即溫暖起來\n\n最後以巨峰提子作結,果香濃郁､甜度爆燈\n\n#廚師發辦 #omakese #重房 #銅鑼灣日本菜 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1791095165515.jpeg","creator":{"@type":"Person","name":"miu.iseating"}}]