[{"@context":"https://schema.org","@type":"Article","headline":"平價Omakase","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202607/1034457/20260714/hls/post_detail_1784021750550.m3u8"],"datePublished":"2026-07-14 17:35:57+08:00","url":"/community/detailpost/f4cbd474-433a-4569-9c5f-e354b7bc6fad/香港攻略/平價omakase/Foodie_cartoom/1034457","author":{"@type":"Person","name":"Foodie_cartoom","url":"https://www.ulifestyle.com.hk/community/user_profile/1034457/Foodie_cartoom"},"text":"好耐冇食､想食下Omakase､搵到一個平､靚､正的､物超所值､以以個價錢來很出色,可以再食多次｡\n\n🍽️🍽️🍽️🍣🍱🍣🍽️🍽️🍽️\n\n🥄👅初夏(強) 💲480👅🥢\n\n🥄👅 先付.時令岩蠔\n以冰缽盛載,襯上柚子､酸香輕盈,瞬間喚醒食慾｡蠔的鮮甜在齒間迸發\n\n🥄👅 清酒鮑魚配肝醬\n鮑魚經清酒慢煮兩小時,軟糯中保留彈性,酒香含蓄不搶味｡真正靈魂在於旁邊那一抹墨綠色的鮑魚肝醬､濃郁甘苦帶旨味｡\n\n🥄👅刺身.廚師發辦三點\n有真鯛､中拖羅與赤貝｡真鯛薄切透光,蘸少許海鹽引出清甜;中拖羅油花均勻,入口即溶;赤貝爽甜\n\n🥄👅蒸物.茶碗蒸\n表面有蟹肉､以高湯以利昆布和本枯節熬製､蛋似布丁般嫩滑,底部藏有鮮蝦､雞肉\n\n🥄👅燒物.時令燒魚\n選用金鯛,用蘋果木烤､魚皮烤至金黃酥脆,魚肉飽滿多汁,僅以鹽調味,\n\n🥄👅小點.海膽三色巖中餅\n酥脆的最中餅殼夾著冰涼的海膽､三文魚籽與吞拿魚蓉,三色交織｡一口咬下,脆､軟､爆汁､海膽的濃厚與魚籽的鹹鮮互相輝映｡\n\n🥄👅壽司.手握壽魚六貫——\n真鯛､池魚､醬油漬赤身､魚籽醬拖羅､笛魚､海膽､每貫飯量恰到好處,魚料與醋飯在口中融合,尤其以醬汁輕燒,香氣撲鼻｡\n\n🥄👅手卷.蔥吞拿魚腩手卷\n壓軸以肥美的大拖羅剁蓉,混入細蔥與芝麻,紫菜現烤酥脆,捲起即食｡油脂豐腴與蔥香平衡\n\n————————————————————\n📮📌 大和壽司 (荔枝角)\n荔枝角長義街9號D2 Place ONE 4樓406號舖\n星期一至日 11:30-21:30\n\n🍽️🍽️🍽️🍣🍱🍣🍽️🍽️🍽️🍽️\n\n#香港美食#⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣香港美食指南 #香港美食 #香港好去處#香港打卡\n#荔枝角\n\n #刨鵝肝Omakase "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"平價Omakase","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202607/1034457/20260714/hls/post_detail_1784021750550.m3u8"],"datePublished":"2026-07-14 17:35:57+08:00","url":"/community/detailpost/f4cbd474-433a-4569-9c5f-e354b7bc6fad/香港攻略/平價omakase/Foodie_cartoom/1034457","author":{"@type":"Person","name":"Foodie_cartoom","url":"https://www.ulifestyle.com.hk/community/user_profile/1034457/Foodie_cartoom"},"text":"好耐冇食､想食下Omakase､搵到一個平､靚､正的､物超所值､以以個價錢來很出色,可以再食多次｡\n\n🍽️🍽️🍽️🍣🍱🍣🍽️🍽️🍽️\n\n🥄👅初夏(強) 💲480👅🥢\n\n🥄👅 先付.時令岩蠔\n以冰缽盛載,襯上柚子､酸香輕盈,瞬間喚醒食慾｡蠔的鮮甜在齒間迸發\n\n🥄👅 清酒鮑魚配肝醬\n鮑魚經清酒慢煮兩小時,軟糯中保留彈性,酒香含蓄不搶味｡真正靈魂在於旁邊那一抹墨綠色的鮑魚肝醬､濃郁甘苦帶旨味｡\n\n🥄👅刺身.廚師發辦三點\n有真鯛､中拖羅與赤貝｡真鯛薄切透光,蘸少許海鹽引出清甜;中拖羅油花均勻,入口即溶;赤貝爽甜\n\n🥄👅蒸物.茶碗蒸\n表面有蟹肉､以高湯以利昆布和本枯節熬製､蛋似布丁般嫩滑,底部藏有鮮蝦､雞肉\n\n🥄👅燒物.時令燒魚\n選用金鯛,用蘋果木烤､魚皮烤至金黃酥脆,魚肉飽滿多汁,僅以鹽調味,\n\n🥄👅小點.海膽三色巖中餅\n酥脆的最中餅殼夾著冰涼的海膽､三文魚籽與吞拿魚蓉,三色交織｡一口咬下,脆､軟､爆汁､海膽的濃厚與魚籽的鹹鮮互相輝映｡\n\n🥄👅壽司.手握壽魚六貫——\n真鯛､池魚､醬油漬赤身､魚籽醬拖羅､笛魚､海膽､每貫飯量恰到好處,魚料與醋飯在口中融合,尤其以醬汁輕燒,香氣撲鼻｡\n\n🥄👅手卷.蔥吞拿魚腩手卷\n壓軸以肥美的大拖羅剁蓉,混入細蔥與芝麻,紫菜現烤酥脆,捲起即食｡油脂豐腴與蔥香平衡\n\n————————————————————\n📮📌 大和壽司 (荔枝角)\n荔枝角長義街9號D2 Place ONE 4樓406號舖\n星期一至日 11:30-21:30\n\n🍽️🍽️🍽️🍣🍱🍣🍽️🍽️🍽️🍽️\n\n#香港美食#⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣香港美食指南 #香港美食 #香港好去處#香港打卡\n#荔枝角\n\n #刨鵝肝Omakase "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://video-playback.ulifestyle.com.hk/ul/converts/202607/1034457/20260714/hls/post_detail_1784021750550.m3u8","creator":{"@type":"Person","name":"Foodie_cartoom"}}]