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Sushi Ima (今鮨)

我對日本壽司是又愛又恨,因為一方面很喜歡吃,另一方面在香港實在難以找到一家高水準的日本壽司店。最近跟友人到了一家壽司店品嚐Omakase,老實說,是我期望過高了。
店子藏身於中環區一棟大廈內的一樓。門面簡潔,一塊白布寫着餐廳名字「今鮨」。走進店內,店子大小跟我預期的差不多,有12個Omakase專用的吧枱位,但想不到另有8個一般座席。於我個人而言,吃Omakase當然要坐吧枱跟師傅直接交流,設一般座席是多餘的,但考慮到香港租金成本貴,我也明白為何店家會想多設幾個座席。

話說回來,晚餐的Omakase分$1,580及$1,880兩種,前者只得壽司,後者另有刺身、和食等。相差不過$300,我當然選了後者,期待有甚麼驚喜。第一道菜是沙律配螢光魷魚刺身,賣相精緻,上面還放了棵花,只能說看得出擺盤用心,味道卻很普通;之後的鮟鱇魚肝醬配鮟鱇魚,口感尚算軟滑,但味道一般;北寄貝兩食,一燒一刺身,吃得出食材新鮮,燒過的北寄貝更加爽口,刺身則保留到那鮮味;蟹肉伴蟹膏,蟹肉拆絲,拌入蟹膏,味道不錯,而且不用自己動手拆殼吃蟹,當然是好。其後還有三、四款刺身,但沒甚驚喜,就不個別評論。

套餐的刺身較多,壽司較少。昆布鯖魚壽司醋味太濃,掩蓋了鯖魚本身的味道,反倒壽司飯的大小剛好,可以一口吃下。整晚最好吃的竟然是海膽壽司,有兩款海膽,一款是紫海膽,另一款是馬糞海膽。這段時間馬糞海膽當造,入口果然味道濃厚、口感軟滑;紫海膽也接近當造季節,味道相對清甜,但肉質幼滑,口感帶點黏稠。最後一件是腦天壽司,比起拖羅,這不算油膩,炙燒後的腦天口感微脆,可惜包着腦天的紫菜太腍,影響口感,否則單計味道是不錯的。

值得一提的是師傅最後捧出一板白海膽,推介我們一定要試,可是我覺得味道和口感皆一般,我本來以為套餐包括這板白海膽,卻原來要額外收費,承惠每位加$180,而且這白海膽雖然入口如奶油般滑,但比起先前的馬糞海膽實在失色,要另外收費有少許不值。總括來說,菜式尚算可以,但收這個價錢,我敢說有很多地方可以做得更好,而且最大的問題是,好像之前我在元朗「鮨文」吃晚餐時所遇到的情況一樣,客人還未吃完,師傅就起勢洗廚房、收工具,給人印象的確不太好。

今鮨(Sushi Ima)

地址:中環皇后大道中38-48號萬年大廈1樓

消費:晚餐每人$1,880


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