tag:blogger.com,1999:blog-8604043030135960226.post8232196228369751673..comments2024-02-20T19:25:27.930+08:00Comments on KC賞味隨筆: 鮨佐瀨 ~ 未夠級數,卻已是最好KChttp://www.blogger.com/profile/08327198362235099881noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-8604043030135960226.post-73117555648649285322011-03-07T12:15:32.391+08:002011-03-07T12:15:32.391+08:00I am totally agree with what you are writing about...I am totally agree with what you are writing about this restaurant~~ as I am now living in Tokyo, and I got news from Sushi Zen in Shiodome about this restaurant, and last year, I got a chance to visit this restaurant at lunch time. It was totally 100% disappointed me~~ I order the deluxe lunch set, and every things just come at once~~ the salmon roe was so stinky, the fish were not fresh~~ the service was so bad, my crab sushi also got shell inside~~ well~~ Sushi Zen is one of my favorite restaurant in Tokyo, and may be because of this, I make a comparison~~ BUT still cannot give a pass mark to Sushi Sase~~ and will never go agin!!DChttp://hk.myblog.yahoo.com/anatatoaitai-debbienoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-54073527343924305502010-11-30T06:33:06.749+08:002010-11-30T06:33:06.749+08:00What an excellent review. The fact that you have e...What an excellent review. The fact that you have eaten at Ginza's finest and know what the standards should be, provides a much needed and balanced perspective of what to expect that is harsh but very fair. And your point about importing ingredients/chefs over and not being able to replicate the flavor stands so true across other cuisines as well.<br /><br />Is it me or are there too many restaurants in HK focusing too much on style instead of substance? If looking at the pictures alone, I would say that alone is impressive, at least visually.<br /><br />A few more comments<br /><br />-200% agree...a chef who is passionate about what he does, should at least know where his ingredients come from, especially if he is the executive chef and in charge of operations. Even if not the head boss, he should know.<br /><br />-The chef not preparing the crab to be clean and free of shell is pure unprofessionalism. That is as bad as eating a raw pristine piece of 鯛 and finding a scale not removed, or eating 鯖 sushi to find a bone in it (happened to me before...) <br /><br />-Seems like kinki is a fish that spoils very easily, or can only be eaten raw if in Hokkaido... so the fact the chef had to blowtorch sear the belly a little bit seems like a way to mask freshness or cover up the fact it is not as pristine. White body fish should be sweet and clean if eating raw.<br /><br />-Was the salmon from Hokkaido? Blue salmon/chum salmon? Again, another fish probably better to eat in Hokkaido or Sendai. It would be interesting if the shop imported over Hokkaido local fish like 八角魚, but it is probably too ugly looking and would not fit the upscale environment.<br /><br />-In the USA we are lucky to have access to Santa Barbara or East Coast (Maine) uni, depending on which US coastal city you live in, so there isn't as much of a need to import Japanese sea urchin (e.g. Hokkaido) which costs $$$$ and sometimes the batch is really bad. That is a shame not having access to great uni in HK, even though HK has easier access to quality imported seafood across Asia and SE Asia than the USA.Beef No Guyhttps://www.blogger.com/profile/17255895629727111344noreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-5032786238522433832010-11-27T01:13:59.365+08:002010-11-27T01:13:59.365+08:00如果俾我俾得呢個價錢食一餐晚餐, 無諗過會唔同食物一次過serve, "唔知食邊樣先&qu...如果俾我俾得呢個價錢食一餐晚餐, 無諗過會唔同食物一次過serve, "唔知食邊樣先" 咁狼狽喎.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-56778184927381052742010-11-27T00:04:13.618+08:002010-11-27T00:04:13.618+08:00KC,也是的,就算一個對自己工作有熱誠的二,三厨,也會有與趣知道餐廳各樣食材的來源的.不過說起來也真...KC,也是的,就算一個對自己工作有熱誠的二,三厨,也會有與趣知道餐廳各樣食材的來源的.不過說起來也真奇怪,訂貨和找貨源是大厨的工作,也是權利,是不會輕易交給別人做的,要他不知道食材的來源,是幾乎沒可能的,或者另有原因?Onoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-6292095699343356992010-11-26T11:50:09.574+08:002010-11-26T11:50:09.574+08:00I remembered last time I had lunch there, I ordere...I remembered last time I had lunch there, I ordered the deluxe sushi set. It was a disappointing experience.<br /><br />1. I told the chinese chef I do not eat salmon. But, he still gave me a salmon suchi.<br />2. I asked is there any tamago in the set and he replied yes. But, when I finished the set and ask about tamago, he said : "sold out."<br />3. When we having the sushi, they keep serving the udon, soup, pickles everything. This is unacceptable.<br /><br />Feeling sad coz this is the best sushi restaurant in HK.<br /><br />patrickAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-16612584569564725852010-11-26T10:51:13.288+08:002010-11-26T10:51:13.288+08:00Dear KC,
只想說你評價壽司的文章真是"極上 - 詳細,細心,真確",也...Dear KC,<br /><br />只想說你評價壽司的文章真是"極上 - 詳細,細心,真確",也是我在日本吃壽司的隨身指南。更要多謝你的東京推介,非常對辦,雖然價錢也真真"極上",哈哈!<br /><br />Cheers,<br />TimAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-63911572514835983822010-11-26T09:55:14.865+08:002010-11-26T09:55:14.865+08:00V,
對不起,我想沒有一個我在東京吃過的米芝蓮推介的鮨店的大師傅是不知道他用的材料是那裡來的。又,也...V,<br />對不起,我想沒有一個我在東京吃過的米芝蓮推介的鮨店的大師傅是不知道他用的材料是那裡來的。又,也沒有一個收了隻放了兩大塊蟹殼的碟子,會不聞不問的。<br />當然還未計他完全沒有看我們進食的進度這一環。<br />如果你去東京吃的師傅是這樣,我來介紹你去吃一些似樣子一點的!<br />我知,在香港什麼也是限制,但以上是師傅本身的質素,對不起,不能compromise。<br />KCKChttps://www.blogger.com/profile/08327198362235099881noreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-54572183944202198392010-11-26T07:37:15.895+08:002010-11-26T07:37:15.895+08:00I actually think this is not a fair comment for th...I actually think this is not a fair comment for the chef. I went to Hokkaido in February and tried it there - just before he came to HK, and I must admit, he was just as good, if not better, than many michelin star sushi chef in Tokyo. <br /><br />If you compare him in HK with a chef in Tokyo, then there are many other factors that are limiting.... <br /><br />VAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-64347726413848715062010-11-26T04:20:20.699+08:002010-11-26T04:20:20.699+08:00If this is already the best in HK, then that's...If this is already the best in HK, then that's pretty sad, and shows exactly why I don't eat sushi in HK...Peechhttps://www.blogger.com/profile/10335468643735359783noreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-65703478124449807182010-11-25T15:42:07.419+08:002010-11-25T15:42:07.419+08:00Wai哥,其實我也覺得這是件好事,始終在香港找不到這個規格的鮨店,這是真的。但這是水準不及米芝蓮一星...Wai哥,其實我也覺得這是件好事,始終在香港找不到這個規格的鮨店,這是真的。但這是水準不及米芝蓮一星的店子,這也是真的。KChttps://www.blogger.com/profile/08327198362235099881noreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-53073891383616758362010-11-25T15:08:49.463+08:002010-11-25T15:08:49.463+08:00留意過介紹說是某君兒子帶女性朋友到日本遊玩,吃過師傅手勢後驚為天人,吃過幾次便打本請師傅過來坐陣自己...留意過介紹說是某君兒子帶女性朋友到日本遊玩,吃過師傅手勢後驚為天人,吃過幾次便打本請師傅過來坐陣自己開舖.非常好奇這位公子在日本吃過幾多家店呢?Waihttps://www.blogger.com/profile/02802552849562403453noreply@blogger.com