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This was an incredible accomplishment by chef and owner Masahiro Yoshitake. Restaurant Name: 鮨 よしたけ Yoshitake : Phone Number: 03-6253-7331 (+81-3-6253-7331) English speaking staff available *Please note that multilingual staff may be absent at certain times. He places it before his customers one delicious morsel at a time. Sushi Yoshitake was awarded three Michelin-stars in 2012, the year of its induction into the Michelin Guide. 所以某些位好像感到格外的嚴格,其實顧客淘錢吃飯無非都是想開心而已。食物是不能挑剔,環境也只是差了個空調,而服務? After training for three decades in some of Tokyo's most esteemed restaurants, he set out on his own in 2004. By the window is a grilling space where components of the chef’s appetizer dishes are chargrilled, creating aromas and textures you will never forget. You can watch the three Michelin-starred sushi-making master in action during dining, but remember that every evening there are two evening sessions—one at 6 pm and the next at 8.30 pm. Japanese Cuisine +81 (3) 6253 7331. sushi-yoshitake.com Would you like to upload photos or videos showing your restaurant? For deliciously tender octopus and abalone, the chef uses cast iron pots, with superb heat conduction, to gently simmer ingredients without losing any of the goodness of nutrients or flavor. HKD 3,500的餐對於一個女仔來說已經可以吃得很飽了 Sushi Yoshitake 只做晚上, 只有8個位置, 因為所有東西都要每天早上開始準備, 到晚上6點ready, 所以沒辦法做午餐, 他們很用心, 點4,500的餐的坐最裡面, 2,500餐的坐最外面, 避免先吃完的人走動影響其他客人 是日, 我跟老公都非常滿意, 一致認為是全香港最好的sushi, Sushi Yoshitake - 因爲身邊有位非常浮誇的女性朋友,而她又有一個非常浮誇的鬼佬老公,昨晚終於有幸一嚐Sushi Yoshitake。此店來頭不少,車胎人三星總店設于銀座,香港分店于去年年中開張,馬上在年底拿到車胎人二星。當然,最惹人談論的一定是它的收費,招牌Omakase包括4款前菜及9件壽司,索價每位3500元。前菜有三文魚籽跟蟹肉煮,醃過的金目鯛,微燒過的木魚,熟八爪魚腳和熟鮑魚。老實說,每一道菜不論是食材到烹調都是一流的,很多味道根本不能在香港其他的日本料理吃得到。比如説那熟鮑魚,可能就是我吃過最好的鮮鮑,它夠腍之餘,亦保留了鮑魚的鮮味,再配以鮑魚肝特製的醬汁,真的十分出色。前菜過後就是壽司的部分。分別有魷魚,鯛(好像又是金目鯛),海膽,兩種不同的吞拿魚(我沒有吃,好像是有醃跟沒醃的maguro),一種我叫不出來的白身魚(好像是鯖魚),一件白身連皮魚做的反卷,花竹蝦,白鰻和玉子。其實壽司最難掌握的就是魚的溫度,一般料理店將未開的魚塊放在雪柜裏,拿出來的時候往往太冷。一線的店就會把當天要奉客的魚放到一個小木箱裏,以保持魚的最佳溫度。當然這樣做,魚生就不能留到第二天再賣,成本也會大大提高。Yoshitake控制壽司的溫度是perfect的。事實上,它所有的細節也做得很好,就連包著海膽壽司的紫菜,也十分香脆,但又入口即溶,是我吃過最好的紫菜。但問題很快就來了,我不吃藍鰭吞拿,店長居然只是給了我兩塊baby trout,味道也一般。我可是幾天前已特別通知店長我是不吃blue fin tuna的啊!在如此高級的料理店,我真的覺得他的態度相當“求其”。我可從來沒有見過在sushi omakase裏,是會把一種魚重覆的。吃完9件壽司,我們當然不飽,可是店長就好像是趕著收工一樣,已經動手收拾料理桌。當我們問他還有什麽可以加的時候,他乾脆說,所有魚都吃過了,沒東西可以加。又因爲我們一個朋友不喜歡吃海膽,所以沒有吃海膽壽司。我們想跟店長拿一片紫菜給她嚐嚐。店長第一次的反應居然是"Maybe next time.“(我們是全程用英語跟店長對答的。)直到我們用廣東話跟經理再要求一次,店長才好不願意的拿一片紫菜給我們。平心而論,它的壽司有機會是全香港最出色的,但它魚的種類真的太少了,基本上很多我喜歡的東西(如shima-aji, engawa, milu-gai等(事實上是完全沒有貝類))它都沒有,再加上它的高昂收費和服務態度,我想是試過就算,不會再回頭了。另外,雖然我覺得紅酒跟壽司很不配,但我想說以餐廳而論,Yoshitake的fine wine真的賣得很便宜 (90 Montrose HK$6,600, 86 Mouton $10,800, 89 Haut Brion HK$18,000),價錢比很多零售店還要低。最後最大的驚喜就是朋友的老外老公居然趁我去洗手間的時候埋了單,並拒絕拿囘我的一份。. 似乎未能得到星星的要求,對食物的認識不夠深,看上去雖熱心,但又感受不到那份真誠,與過往所吃到的米芝蓮有頗大的出入。摘星之旅又告一段落,你問我值得嗎? All rights reserved. GURUNAVI offers all the information you need including detailed menu, map, and coupons for Yoshitake . An L-shaped hinoki Japanese cypress counter seating five in a room large enough to be a standalone sushi restaurant, the space can be used for private gatherings or two small groups. His rice is prepared with red vinegar in the “Edomae” way, a style dating back to the Edo period more than 150 years ago. The aromas are irresistible. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website But don't let the service efficiency fool you; it takes hours to develop some of the sauces and to break down whole fish into primal cuts.Sushi Yoshitake Hong Kong merits its third star. They take quality seriously here. It takes me a few inelegant bites to consume the whole thing. Throughout the course, you can enjoy a contrast of temperatures, textures and flavors – it is truly sublime. One aspect regular guests will be delighted has not changed is the elegant warmth of the space. There are two other menu options, both of which must be ordered in advance: Rin, a scaled down meal and Ho, a scaled up meal. Fast Food Restaurant Japan- Sushi Yoshitake- ... As we get towards the end of the sushi menu, a tuna hand roll- literally held by hand and eaten like an ice cream cone. If you have the choice, book the 8:30pm seating so you aren't as rushed.I won't go into details about the food as the menu changes by season and the chefs only choose the freshest food from Japan. It was awarded two Michelin stars in the 2013 Michelin gu.de, READ FULL ARTICLE. 今天吃了HKD 3500 的餐, 跟東京米其林三星一樣的餐. His sushi is phenomenal, and he will likely go down as one of the greatest sushi chefs of all time in the future. Enjoy your course with a drink from the extensive selection of sake, including several relatively rare varieties, or choose from an array of champagne, beer, whiskey or rice-based shochu, as well as premium wines by the bottle. restaurant in the 2021 MICHELIN Guide Japan. Sushi Yoshitake is the opposite of mass production and a model of deliciously painstaking craft.- tastecompendium. INGREDIENTS Japan- Sushi Yoshitake- ... As we get towards the end of the sushi menu, a tuna hand roll- literally held by hand and eaten like an ice cream cone. There are two other menu options, both of which must be ordered in advance: Rin, a scaled down meal and Ho, a scaled up meal. It was really good. Believe in the food and the culinary experience the night will bring you. 4:1! It is owned and operated by sushi chef Masahiro Yoshitake. DEAL. © Sushi Yoshitake. 8 Chome-7-19 Ginza, Chūō-ku, Tōkyō-to. The menu is omakase only. TABLEALL. I think it was very good, but I am not sure if it’s a 3 star, maybe a 2.5 star for the sushi portion, maybe because I am biased towards the Kohada sushi … It was hard to choose, but I could only upload 8 photos. 81-3 … Rather, diners have a choice of three set menus, priced between HK$2,500 and HK$4,500, and all are served omakase-style, i.e. 不會用華麗的文字來形容一家這樣的餐廳, 他的裝潢很樸實, 食物的做法一點都不花俏, 每一樣都非常好吃, 我想他的價錢就是在於食材(每天日本空運過來, 連水都是日本來的), 跟師傅的刀工及用心. This was an incredible accomplishment by chef and owner Masahiro Yoshitake. There are two other menu options, both of which must be ordered in advance: Rin, a scaled down meal and Ho, a scaled up meal. Awarded with three Michelin stars for both his Tokyo and Hong Kong restaurants in 2017, it would appear that Chef Yoshitake has always had the wind in his sails. What I was served was just barely sticky, more savory than sweet, with each pearly grain clearly delineated from the others. The price tag to a fancy meal is one reason why I struggled whether to visit the shop, even I am confident the shop would serve the best sushi one can find in Hong Kong. I counted at least 3 chefs and one waiter, just to serve me. The signature Miyabi set is $3,500 and includes a range of appetisers and 13 pieces of sushi. Owner-chef Masahiro Yoshitake takes the scientific approach to his fish, constantly experimenting to get the best flavors possible. Even HK can boast and makes strong case that the island currently provides the best high-end places for sushi and kaiseki meals outside Japan. 似乎不太值得。雖然每件食物真的非常新鮮,但以這個價錢,真的可以飛去日本數天,吃得更地道,加上現在日元非常的抵,似乎更划算? “I just got back from dinner. Formerly known as Sushi Yoshitake, Sushi Shikon has now been awarded three Michelin stars, just like the original Sushi Yoshitake in Tokyo. Chef Masahiro Yoshitake makes the most sublime otsumami small plates: In winter, there's sake-simmered shirako (cod milt) and in spring, hay-smoked bonito. 8 Chome-7-19 Ginza, Chūō-ku, Tōkyō-to . Yoshitake makes his own dashi and mixes the components to prepare his own soy sauce in house each day. Address: 7-8-13, Ginza, Chuo-ku, Tokyo, 104-0061 : Japanese Address Yoshitake uses his discerning eye and soft touch to select the best seafood coming into ports around Japan through his 7:30am daily visits to Toyosu Market: uni from Karatsu in Saga; octopus and sea bream from Akashi on the Seto Inland Sea; and other incredibly fresh, premium ingredients delivered directly to the restaurant from Yaizu in Shizuoka or Hagi in Yamaguchi. Sushi Yoshitake is a 3-star Michelin sushi bar hidden in the heart of Ginza. Sushi Yoshitake has 3 Michelin in Tokyo and 2 Michelin in Hong Kong. Tender simmered octopus is full of flavor, and oysters are served with shiso and oyster dashi jelly for delectable briny mouthfuls. Wanna Go. Rated three Michelin-stars in Tokyo, it quickly appeared… Finally, my chef composed, explained, and served each dish.The meal starts with five small appetizers (2-3 bites each), followed by ten pieces of nigiri, dessert and miso. OAD Top 100+ Asia (44th/100). The chef delicately shapes the oval beds of rice for the carefully chosen and meticulously prepared slices of fish. Nominated to helm the restaurant in Hong Kong in 2013, Chefs Kakinuma and Yoshitake work together closely to ensure that the menu and guest experience at Shikon by Yoshitake are consistent with the exemplary standards of Mr. Yoshitake’s flagship restaurant in Ginza, Tokyo. You can have a meal at Sushi Yoshitake. Yoshitake’s signature dish that never fails to lure customers back is a perfectly textured piece of abalone with a velvety abalone liver and uni sauce for dipping. The first washing and steaming of the rice are performed with hot spring water from Kagoshima. 香港向來有美食天堂之稱,而在港獲得米芝蓮的餐廳亦不少。數數手指,吃過數間有星的,可能口味比較西化,所以最愛始終是法國菜。這天,來到Sushi Yoshitake,繼續我的摘星之旅。Sushi Yoshitake,早在東京已摘下三星,去年才座落香港,短短數個月便得到了兩星,速度頗為驚人。因為貨源的問題,每天都直送到港,所以只做晚市,分別為六時和八時半。食物方面,不到你選擇,由廚師發版,分別為Rin $2,500,4款前菜、八件壽司和甜品; Miyabi $3,500,5款前菜、十件壽司和甜品; Ho $4,500,7款前菜、13件壽司和甜品。想吃得好,又不想太貴,Miyabi是最佳之選。店內的格局與日本原店的十分相似,而這裡的只有8個座位。人數有限,慢工出細貨,你所吃的都是即製的,得到由廚師給你的最高享受。而那些枱枱椅椅,都是用上了上等的木材做成,所以特別的昂貴。左上: 餐廳只有sparkling 和 mineral water,即是硬要人家花費$50買一支250ml的水,喝水也喝了數百元。你問我值不值,我當然認為不值,不過沒有辦法。右上: Suntory Beer ($60)左下: 大那 純米吟釀 ($570)本來我們想自己帶sake來的,但餐廳的規矩超級嚴,希望waive corkage fee or 減少少都不行,那只好嚐嚐這裡的sake吧。這支sake,精米度50%,酒精度16%。似乎不太合我口味,比較烈,太過刺激,而且入口亦不夠純,我不喜歡。右下: 大部份的日式餐廳都是使用sake瓶坐冰,而這裡的則是使用這個容器。廚師全程在我們面前弄這個弄那個的,連山葵也是即磨的。平日吃過不少日本菜,很多山葵都是現成的,偶然一兩次會吃到新鮮的,但這是第一次即席磨,磨完還要用刀切細才可以上台,只有雙眼看見,才會相信自己所吃的是新鮮。山葵糊味道強烈而溫純,幼滑細緻,因為味道容易揮發掉,所以廚師會把上山葵放在每一件壽司中,吃時不用沾山葵。除了不用沾山葵外,豉酒也不用沾,因為廚師會先在壽司上掃上一陣醬汁,就這樣吃可以了。除了沾上一層醬汁,有數款魚都已經經過醬汁浸泡才上枱的,所以吃到的不止魚味,還有醬汁味。第一道前菜,退冰退得足的魚和溶得未夠徹底的魚看上去都已感到那分別,這沒有橡膠外貌,吃時很軟,沒有醒味。頗喜歡在旁的青瓜,非常新鮮,帶點甜味,十分脆身。前菜之中,我最愛這個來自橫濱的八爪魚。平日大多數吃到的八爪魚都已經經過雪藏,所以吃時會比較韌。而這個,因為未經過雪藏,絕對程得上新鮮,那種質感是前所未有的軟,就像慢煮了數十小時的牛面頰一樣,軟腍無比,吃時還可感受那一絲絲的肉質,新鮮的八爪魚是多麼的好吃喔。顏色看上去有點深?廚師用上了秘製的豉油為這八爪魚添色,整個感覺有點像吃炆牛腩一樣,日式中帶點中式味道,個人認為不錯。給你們看看牠的背面,其實想像自己吃新鮮的八爪魚,覺得有點可怕,我還幻想如果牠在動會怎樣?來自千葉縣的鮑魚,吃過不少鮑魚,說實話,不知道有甚麼好吃。但自從今次後,才知道好吃的鮑魚是這個樣子的,同樣都是非常的軟腍,當中帶了微微的嚼勁,鮮味十足。不過好戲在後頭,看看後面那碟黑黑的醬汁,其實是鮑魚肝醬,鮑魚雖好吃,但這醬汁更好吃,做得非常細膩,入口creamy,肝味很濃郁,完全突出了那份鮮味,是我吃過的最天然最鮮味的醬汁,包含了太多的精華!吃完鮑魚後,廚師為我們添加了點鮑魚肝醬,用來沾飯吃,這真是鮑魚撈飯食。肝醬味道濃郁,壽司飯經過赤醋拌勻(赤醋其實是用上了酒粕为原材料,是日本獨有的醋,酸味比一般的壽司醋強烈。我是一名醋呈,越酸越愛。)一膩一酸,兩者二合為一,只吃鮑魚汁撈飯我也很滿足。右上: 店內有一個備長炭爐的,用了這個爐,感覺上吃的食物更加矜貴。右下: 經過備長炭後的鏗魚四角啫喱柚子鏗魚,綠色的為薑和蔥。經過備長炭烤後的鏗魚非常香,那股香氣不是所有炭爐做到的,烤後沒留下甚麼不良的炭味,那種香氣是非常的純。烤過後,外層非常香脆,肉質非常的軟腍,魚味濃郁,吃時感到那香氣更令人超愛;酸味與魚類始終很配,所以廚師用了四魚柚子,當中還有些柚子啫喱,令整個前菜顯得格外的清新,柚子甜中帶微酸,吃時更加開胃,很愛。魷魚壽司吃得多,但切得如絲細膩的還真的第一次吃。魷魚被薄切後幾乎已變得透明,然後絲絲地切開,刀功了得。不知道自己拍了些甚麼出來.....或者是魷魚太白.......白到反光.....如絲的魷魚依然是入口彈牙,爽口中有點creamy,是我最愛的質感;因為新鮮,所以味道特別濃郁。左上: 黑目魚,第一次吃,入口很肥美,肉質同樣是非常軟。右上: 燒拖羅根,同樣也是早幾天才吃過,與另一店比較下,就會知道為什麼這裡拿到星星了。拖羅根經過備長炭爐燒,燒得徹底帶輕微的焦味,油脂滿瀉,非常爽口且有嚼勁,咸度適中帶些醬油味,真的很好吃,超愛!金目鯛,最近與金目鯛似乎很有緣,早幾天才吃過金目鯛,現在又吃了。因為幾天前才吃過,所以記憶猶新,完全吃得出那個分別。薄切金目鯛比過往吃過的厚切更加肥美,加上直送到港,而且解凍得十分透徹,所以吃時又肥美又軟腍,黏黏的,魚味濃郁,非常鮮甜。左上: 等了很久,終於可以吃吞拿了。最近真的超愛吃吞拿,味道又鮮口感又肥。這件是中肥吞拿,脂肪與魚肉分佈得很平均,入口很軟腍,從前以為只有最肥的才好吃,但其實小肥也很好吃呢。右上: 中肥吞拿雖吸引,但怎都不及這件大肥吞拿吸引,單看其外貌就知道肥美無比,真想好好的留著它呢.......大肥吞拿本身都充滿油脂,再加上有點厚身的切法,肥上加肥,吃刺身,就是愛它的肥它的鮮。左下: 池魚,一條池魚,只做兩件壽司,顯得份外的矜貴。從小到大,都很抗拒魚皮,覺得很腥很難看,不過可能這很新鮮,而且處理得當,沒半點醒味;怕腥的也不怕,因為那綠色的薑蔥蓉可以減低其腥味。米飯小,池魚大,口中充滿了魚味,非常軟身;切法都算比較厚,吃時爽口彈牙,右下: 吃完肥美的池魚後,我最愛的海膽終於來了。因為有紫菜,所以最好立刻享用,怕紫菜會"林"。這片紫菜的價格比一般日式食店所探用的貴三倍,所以吃時份外的脆身。而那海膽是前所味有的鮮甜,非常軟綿綿。試想像吃著脆脆的紫菜,濃郁的海膽,酸酸的壽司飯,多棒的味道。左上: 接下來便是天然野生蝦,可能我始終喜歡吃生物吧,所以不是太喜歡這熟的野生蝦。不過喜歡吃熟蝦的朋友應該會喜歡的,那肉質是與別不同的,特別彈牙,蝦味很濃郁。右上: 吃完野生蝦後,便吃海饅。海饅是我頗喜歡的食物,經過燒後,肉質非常的軟滑,入口即化,加上加拿大楓葉糖漿的醬汁,甜甜的,吃得份外滋味。左下: 這玉子與平日吃的是極度不同的,製作時間需要1.5小時。這質感實在太可愛,非常軟綿綿,而且很甜美,差點以為自己在吃海綿蛋糕,很愛。右下: 麵豉湯,二星出品的麵豉湯,沒可能與味精有關吧。由魚骨、蝦等的海鮮煮成,味道很鮮甜,味道很濃,浮面的是有機菜。到最後便是甜品了,真有點不捨。其實這就像平日吃的大福,不過樣子有點不同而已,平日吃的多數是圓圓的,而這個是用了一層糯米皮包著呈長方形。中間包了豆沙和日本士多啤梨,士多啤梨超級香甜,熟度剛好;糯米皮十分煙韌,吃著感到份外的甜蜜,令人有種在談戀愛的感覺。因為每件食物都由日本直送到港,我們都在晚上吃早上捕的魚,有可能不新鮮嗎?廚師很細心,每件食物都在最適合享用的時候才拿到枱上,只有這樣才可以吃到最真味。因為壽司飯要保存最佳的享用溫度,所以店內的空調也只是25度,喝酒後,真的感到有點熱,在強烈的要求下,溫度終於下調了。不知道是不是日本人開的關係?

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