Sushi Rozan, a 12-seater L-shape sushi bar in Wanchai. Here, you can enjoy the exquisite sushi that only a sushi master Masa san with 25 years experience can create.
By using only the daily freshest fish flew from Japan, the chef changes the menu daily so that each visit is a unique experience. Rozan is a sensation to be shared with your closest friends. Rozan opens for both lunch and dinner, omasake during lunch time is certainly more affordable than dinner.
壽司吧枱是專誠從日本訂來有百年樹齡的原條檜木，天然的檜木幽香締造寧靜的用餐空間，讓人覺得非常舒服。店內是一個L型的壽司吧台，只有 12 人座位。主廚Masa來自北海道，已有25年壽司經驗。他每天更新菜單，因此客人每次惠顧可享不一樣獨特的經驗。
Chef Masa san love to place a huge ice on the board to control the temperature.
Ankimo wrapped in Aji, with citurs yuzu sauce and spinach
The ankimo has a very deep flavor, the texture was smooth and ended with full mouth of creamy goodness. Wrapped in very thin slices of Aji, which with a very clean tastes. The yuzu sauce brought a lovely aroma to the dish. Nice start!
1. Buri (Yellowtail/鰤)
The first piece is fresh, with a very clean taste. But the overall flavor is not very strong. Even though, the neta and shari combines really good.
2.White Shrimp (白蝦)
One of our favorite pieces that night. Consists of lots of small fresh shrimps from 九州, the shrimp themselves were juicy and tender,end with a rich and sweet flavor. The yuzu flakes brought a very fresh touch to the whole piece.
3. Aji (鯵)
Lightly seared Aji, topped with some freshly garnised wasabi and yuzu, the whole piece just melted in my mouth with a very lovely flavor.
Some pickled radish (Daikon) to clear the flavor of white fish. Then comes the red fish.
The maguro was cured in light soy sauce so the flavor is much stronger than the previous white fishes.
5.Otoro (Fatty Tuna/大卜口)
Our all-time favorite piece, also the signature nigiri at Rozan -Three Thin Sliced Fatty Tuna Sushi. Master Masa’s knifework is outstanding, the three pink goodness quitely laying on the shari. It feels like in heaven when the rich,creamy, oily but not greasy otoro melting in my mouth, ended with a very natural sweetness.
當晚的亮點，也是魯山的招牌之一 ﹣薄切三片吞拿壽司。由外表可見chef Masa的刀工精湛，魚肉的色澤和肥瘦比例也是非常完美。放入口中不需要多久便化了，香甜的魚肉中的魚油也慢慢融化在口中，一點也不像大部份的大托羅一樣會膩。
6. Kohada (Gizzard Shad/小肌)
The lightly salted and vinegared Kohada was high in flavor, with a very clean taste.
Masa san then started to prepare another our favorite piece. 接著就是我們一直都最喜歡的海膽。
The uni looks quite different as Masa san prepared them in between layers of kelp, so the color tends so beautiful. 不同於其他壽司店的海膽，主廚將海膽存放在兩層昆布之間，所以顏色才像寶石般絢麗。
7. Hokkaido Bafun Uni
I cannot wait to have this when i saw the creamy uni running out of the layers. The texture was certainly rich and creamy, very fresh and sweet as well. There’s also a touch of freshness from the kelp. We were quite impressive with Masa san’s creative uni.
Another highlight of the night, chopped tuna, fresh Ikura and Hyogo snow crab rice bowl. Love the rich,creamy and melting tuna! Ikura was fresh and sweet, popping in my mouth with the sweet crab meat.
Kanpyo Roll (干瓢卷)
Clear soup with homemade noodles
9. Anago (星鰻)
The anago was sliced into two halves and served in two ways. The first one comes with salt, which is better in keeping its original flavor. The anago itself was warm, fatty but not oily – a very rich flavor and melted in my mouth.
The second one comes with sweet soy sauce, which is also the traditional way to have anago sushi. Topped with some yuzu flakes which brought some fresh acent to the whole piece. Part of the rice perfectly soaked the sweet soy sauce from the anago, it was just perfect!
The texture was in between the sponge cake and jelly. Nice ending. 介於布丁和海綿蛋糕狀之間的口感，香甜到恰到好處。
Baked Tea Ice-Cream 焙茶冰淇淋
The overall experience at Rozan was amazing, i may say that it is one of the best sushi in Hong Kong. I don’t have too much sushi experiences in Hong Kong, for sushi-ya, i have only been to Sushi Sase and Ginza Iwa. Sushi Sase is currently not that good as before, the experience at Iwa was great as well. For Sushi Shikon, i went to its original branch in Tokyo- Sushi Yoshitake, which was only half price of that in Hong Kong, although all the nigiris were made by master Yoshitake himself, the experience was not that good because of the horrible shari.
謝謝Chef Masa給香港人民帶來了這麼好吃的壽司。鮨魯山無疑是我近期在香港吃到的最好的壽司。起先知道這家店也是中環一星壽司店Ginza Iwa的主廚Suzuki的推薦，真的是非常滿意、高質量的一餐。之前很喜歡的Sushi Sase近來水準也不行了。而三星名店Sushi Shikon價格不菲，是銀座本店的兩倍價格。本人也去過銀座本店，Sushi Yoshitake，是Yoshitake親自料理的，但是醋飯的水準還不如香港一些中等價位的壽司店。所以Shikon我也不打算造訪了。如今來看，要吃壽司還是要來鮨魯山或者中環的Iwa。
Address: Shop 2, G/F, The Oakhill,18 Wood Road, Wan Chai
Tel: +852 2574 1333