一到夏天,就特別想吃Omakase,因為可以吃到非一般的廚師功架,以及最新鮮的日本當造海產!日前專程入元朗吃壽司源新出的夏季時令菜單,10多款菜式食足2粒鐘,食材和調味都一級棒,功架十足,食過好難唔上癮!
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壽司源每個季度都會挑選當季時令食材,夏季就會製作油分較輕的白身魚,及口味清新的料理,加上江戶前手握壽司技術,特別著重魚的原有鮮味。當造食材每天由日本豐洲直送到店,每天菜式亦會因應當造食材而有所改變。當中為食材調味的部分更花了不少心機,師傅要經過不斷試食及改良才會推出,製作一絲不苟。壽司源午餐價位由$380至$780,已經full到10月了!晚餐價位由$900至$1500,想吃記得快快book位啦!
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十幾款菜式一件接一件上,由主廚禧師傅發辦,次序由淡吃至濃。師傅會在客人面前準備,每完成一件會放在客人專用的蝶子上,並講解每件壽司的特色。看著禧師傅一握一握的熟練手藝,像看表演般賞心悅目!師傅選用的夏季時令食材主要包括日本海螺粒貝、帆立貝、石垣鯛、深海池魚、赤鯥、北海道馬糞海膽等,並採用柚子、日式白酸汁、青檸、wasabi、薑蔥蓉等簡單的調味帶出食材的鮮味,令口味更清新!
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先來一隻北海道仙鳳趾生蠔,正值時令,蠔肉特別肥美,口感creamy,像牛奶般柔滑細嫩,用少少日式白酸汁來提鮮,清新醒胃!師傅預先在蝶邊放上薑粒、芥末淮山和牛蒡醬油漬,小小的漬物開胃又入味,非常有心思!
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接著上的手握壽司有帆立貝壽司、石垣鯛壽司、深海池魚壽司、池魚壽司、牡丹蝦壽司、大拖羅壽司、風乾赤身壽司、北海道馬海膽壽司等,每款都是心機巧手之作!
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增加滋味層次。
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入口油香滿溢,口感極之夢幻!拖羅迷必食!
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禧師傅精心炮製的的日本海螺#粒貝 更是好味到不得了!時令粒貝螺肉特別鮮爽彈牙,師傅別出心裁炮製一螺三食,分別配搭青檸汁、岩鹽和黑椒,一螺三種風味,真心食過番尋味!另還有毛蟹肉海膽飯、鯖魚卷、北海道三色手卷等,同樣最考功夫和心機!
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壽司源
地址:元朗青山公路1號珍珠樓地下10號(西鐵站B出口)
營業時間:12:00nn-02:30pm |06:30pm-0930pm
電話:28860811
photo @April Pang