Suzuno — Restaurant in Hong Kong Island

omakase experience!

The atmosphere and the environment is really nice and luxurious, somewhat very japan like!

Food wise, review of some of my favorite below!

1. appetiser served during new year in japan: snapper, prawn, egg roll, and cheese! the apetizer is delightful, all very light but at the same time is very flavourful, the cheese is not that cheesy, and egg roll is a perfect combination of saltiness and sweetness

2. prawn, ricecake, and chicken soup! this is a surprisingly great combination, the rice cake, the prawn, combined with the tender and flavourful chicken is a way to start the night!

3. grouper sashimi! not fishy at all! combined with the freshness of the lime, felt like the taste of the ocean!

4. Amberjack sashimi! Wow! the combination of amberjack with the wasabi and the soysauce really wow me! the amberjack is fatty, fresh, and it gives out that umami flavour you are looking for!

5. Fresh kobako crab the portion is surprisingly really big and wow this is one of the dish of the night! it comes from a virgin female crab, such that the egg is red instead of green, which is very flavourful and salty. Added with lime and the crab vinegar, really create the perfectt balance for dish amazing dish 🥰🥰

6. Kanpachi sashimi The fish is fatty and melts in your mouth, like toro! really good combination with wasabi and soy sauce

7. Fried shrimp its crunchy and light, really a good snack before going into the next dish!

8. Raw white shrimp! same exact shrimp as before but raw! Its very sweet by itself! and just with the wasabi is already a perfect raw combination to balance the fried shrimp earlier

9. salmon roe with radish this is the best salmon roe i ever triedd, its only in the winter as its freshly servedd. Its marinated and tasted different than all the other ones i tried previously. Definitely the best i ever tried!

10. clam soup its really fresh from nagoya, as even the clam doesnt even use salt at all!

11. white shrimp ball served very warm! special special shrimp ball! perfect salty flavor with the perfect outside crust and soft inner side of the ball!

12. (trumpet fish) aka yakagara sushi marinated well with wasabi inside 🥰

13. Super very fatty tuna 😍😍 dish of the night!! it looks and taste just like wagyu beef!! melts in your mouth and super fatty and juicy and umami flavour!!

14. another tuna sushi! Its not the fattiest part of tuna, but each tuna has only two piece of this! this is chef’s personal favorite and i can definitely see why! its not too fatty and have that balanced flavour! not too salty yet not too bland!

15. Uni sushi amazing uni! its creamy and not fishy! this is one of the best sea urchin...

唔係第一次食貴價嘅omakase，但真係第一次喺香港識到啲咁高質嘅omakase，得罪講句真係好過唔少米芝蓮餐廳。老實講真係想私藏，好驚太多人去訂唔到枱，不過冇得揞住良心寫得衰。如果你係第一次食，建議你食咗其他先，你先會明白呢一間有幾高質。師傅相當有心，每一道菜嘅介紹都好詳盡，而喺過程入邊都會同我哋分享唔同嘅有趣小知識，而且個presentation好幽默。成餐飯食咗四個幾鐘，但係完全唔覺得辛苦、唔覺得悶，你話幾得人驚。

‣ 雅 みやび $1880

· 先付 擺盤相當精緻不在話下，銀杏嘅微苦同丹波栗子嘅甘甜形成對比，烏魚子嘅鹹香同蘿蔔嘅爽甜又係一個對比，口感豐富得嚟又和諧，烏魚子甚至帶到俾我一種芝士嘅感覺。而太刀魚就包裹住牛蒡、淮山，味道豐富，前菜嘅開胃精緻令到你對之後嘅菜式都好期待。

· 季節のスープ 秋天嚟講點會少得蘑菇，呢一款係名副其實屬於秋天嘅湯。燒秋刀魚同埋木之子－蘑菇完美咁樣突顯咗秋天嘅味道，秋刀魚嘅炭香同埋木之子嘅鮮甜互相襯托，湯底清澈又溫暖，果然係暖心之作。

· 刺身五點 －真羽太（マハタ），嚟自和歌山，亦都係我哋熟悉嘅石斑，係屬於高級嘅魚生，漁獲嘅數量都唔多。肉質相當鮮美，唔會話好有彈性，味道相當清爽，口感好細膩，我一試就已經愛上。

－縞滲，平時叫開嘅深海池魚，嚟自熊本。有食過就知縞滲肉質肥嫩，但脂肪都好紮實，但質地其實相當柔軟，同樣口感好順滑，好舒服。

－八爪魚，提起八爪魚，餐廳嘅山葵真係不得了，辣中帶甜，相當過癮而且令人印象深刻。八爪魚就好常見，但寧寧捨捨食吸盤就比較罕見，入口相當之爽脆。將啲醬油漬嘅山葵放入去吸盤中間，少少已經辣得相當刺激，但最正係食到成個八爪魚鮮甜。

－香箱蟹，嚟自金澤，由十一月頭到十二月尾就係可以捕撈嘅時間。就咁一隻蟹完完整整拆晒出嚟食真係相當幸福，唔使自己拆，師傅推薦我哋撈埋啲蟹子一齊食，每一啖都充滿住蟹嘅香氣，搭配蟹醋嘅酸甜，令你完全感受到蟹肉嘅香。

－北寄貝，嚟自北海道苫小牧，畢竟都係人哋嘅市貝。平時我哋食得多都係熟嘅北寄貝，已經變到紅卜卜。印象中好似係第二次食呢隻顏色嘅北寄貝，但係令我印象相當深刻。師傅話有啲人會嫌佢腥，但係我一入口已經食到相當之衝擊嘅香甜，係令到你不自覺嘴角上揚嘅甜。由於我哋唔食蠔，所以師傅先準備北寄貝，但係完全唔會敷衍，相當滿意。

－三文魚子，相當之新鮮，師傅話跌咗落地下都可以彈吓彈吓，真係一啲都冇誇張。平時可能食到已經係醃製過嘅三文魚子，甚至有啲會帶腥味，呢到嘅三文魚子嘅鮮甜其他真係比唔上。而柚子味蘿蔔蓉令到三文魚子味道更加豐富，唔會太單一，呢個位都落咗唔少心思。

· 小食 食到咁上下師傅就送上炸沙甸魚，炸得金黃酥脆嘅魚片，冇話限制要幾時食，食咗第一塊就覺得好上癮，要控制自己先可能等埋其他菜式再一齊食。

· 季節のお料理二品 －全熟白子，以前食開都係白子刺身，老實講一開始我係有少少怕怕的，畢竟以前都試過食刺身嘅時候覺得太腥。但真係要相信師傅，全熟嘅白子真係啱啱好可以突顯白子本身嘅濃郁奶香，口感細膩滑溜，但昆布醬汁可以將佢嘅香變得含蓄啲，唔會太過衝擊而至於接受唔到，亦都令到個味道帶少少鹹香，唔會太單調。

－唐揚目光魚，嚟自九州嘅鹿兒島，唔好睇佢魚仔細細，但係其實營養價值都相當之高。用唐揚嘅手法可以令你上至魚頭下至魚尾成個都可以擺入口，一啲都唔浪費。而平時唔食魚頭嘅我，都食得出目光魚嘅魚頭零舍出色。

· 握り寿司-十貫 －八角魚，北海道特產，屬於冬天嘅魚。佢個樣真係三尖八角，但唔好俾佢嘅外表嚇親，嗰啲魚肉第一啖已經令到我印象相當深刻，相當之清甜美味，肉質好細嫩，一食完我已經愛上咗嘅魚。

－金目鯛，嚟自靜岡熱海，畢竟都係出名嘅產地。魚皮被熱水輕輕淥過，魚皮為金目鯛再增添唔少口感。金目鯛有幾好食相信我都唔使再講，但一擺落口就知道點解佢會俾人叫做最頂級嘅金目鯛，食得出個脂肪同埋味道有幾豐厚。本身飽飽地，但係食完就知道咩叫做開胃，咩叫做停唔到。

－關鯖魚，嚟自九州，係新鮮鯖魚。一擺落口嘅時候屬於鯖魚濃郁嘅味道就會湧埋過嚟，食到油脂嘅香，口感相當紮實，甜而不腥。

－鰤魚，嚟自北海道嘅函館。師傅都有同我哋講過天氣越嚟越熱，如果唔係大概呢個時候其實應該係食寒鰤。食落口嘅時候就知道果然係一品好魚。食到呢到雖然條條魚都覺得好鮮甜，但係口感睇到多少少都有啲分別，自己個人都幾鍾意鰤魚，口感係相對上比較出眾。

－日本青森帆立貝，為咗令佢嘅味道與眾不同，帆立貝係用昆布醃製過。比起上述魚帶比我嘅衝擊，帆立貝相對上就比較溫和，入口之後都係充滿口腔嘅甜。就好似一班狀元入邊嘅榜眼咁樣，但一樣大家都係咁出色。

－三蝦壽司，師傅話係用咗鄉土握法 ，保留咗傳統嘅風味。三隻蝦放入口嘅時候真係感受到佢哋喺入面打滾，咬落去嗰種張力同埋鮮甜令到你欲罷不能。

－秋刀魚，嚟自北海道，入面放咗芽蔥，相當之清爽解膩。而且芽蔥嘅香味又令到秋刀魚有唔同嘅風味，明顯食得出唔同嘅層次。即使湯已經有秋刀魚，但係你都會感覺到大家之間嘅分別。

－中拖羅，嚟自長崎，可以話入口即化，相當之幸福。明明去到呢到其實已經好飽，但係每一件壽司帶嚟嘅美味，令到你會好期待下一件壽司究竟會係一個點樣嘅味道。

－大拖羅，令到我相當之驚喜，我從來都冇試過就咁搭配鹽一齊食。而我相信佢啲鹽都係特別挑選過，冇諗過原來就咁搭配鹽係咁好食，如果點咗豉油就真係破壞晒成個味道。就好似用咗一個全新嘅角度再去品嚐大拖羅，真係不得了。

－醬油赤身，雖然相對上比較瘦，但係上一件咁肥，下一件瘦少少個分別就會好突出。唔好以為佢係赤身就好似會失色少少，佢嘅魚香絕對比得上其他，即使口感紮實，但係行中庸之道都可以好出色。

－海膽手卷，你望到佢啲海膽爆晒出嚟，你就知道呢一個係相當之足料嘅海膽手卷，望住師傅拎一板出嚟係咁加海膽。本來我仲諗緊即使冇海膽，我已經覺得呢一餐好完美，見到我最鍾意嘅海膽嘅時候真係忍唔住心心眼。好鍾意用呢一個濃郁嘅味道為呢一餐畫句號，令到我印象好深刻。

· 味噌汁又は 食完壽司就嚟咗一碗相當之暖心嘅味噌湯，呢個時候你絕對唔會食得落烏冬，相當溫暖，而且味道濃郁，雖然細細杯，但係飲得出全部都係精華。

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went here last Nov and was definitely amazed. the omasake meal was so good, all food was fresh and delicate. could tell the master chef really put a lot of effort in designing the menu. the crab was freshly done by hand at the counter, very skillful to do it fast and tidy, then all the crab meat was put back into its shell. amazing. all sushi was good, the portion of rice was just right for a single bite, very friendly for ladies. sea urchin and scallop were my favourite of the night. couldn't resist to order them again from the counter. getting to the late time all the people toast and drink together for the hard work of the master chef, we chatted a lot and it was such a great fun. will definitely...