Hong Kong | Sushi Rozan 鮨 魯山 , Wanchai

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.

鮨魯山是香港最負盛名的高級壽司店,提供主廚發辦餐單,只採用最當造最新鮮的食材。壽司師傅每天將從日本新鮮運到的魚鮮細心檢查,然後經過處理以令魚鮮達至最佳食味狀態。

Visited: Dec.26.2014

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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。

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Chef Masa san love to place a huge ice on the board to control the temperature.

Masa主廚習慣將一大塊冰放在料理臺上以保持料理臺的低溫。

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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!

前菜竹筴魚卷安康魚肝味道非常不錯。安康魚肝口感非常順滑,入口即化,味道濃郁。卷在味道非常清爽的竹筴魚刺身內正好平衡。配上酸酸的柚子醬真是不錯的開胃菜。

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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.

非常新鮮,入口味道清甜。Masa的醋飯水平不錯,和魚肉結合也很棒。可惜這一款魚本身味道不是很濃。

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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.

當晚最喜歡的一款之一。仔細看,原來是由非常多的小蝦組成的。蝦是當天從九州運來的。蝦非常鮮嫩、味道清甜,細細嚼幾下后開始有點綿綿的粘牙的口感,加以yuzu的調味,真的讓人再想多來幾件。

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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.

這一款魚有稍微炙過,味道很香。魚肉也很嫩,不需要太多的咀嚼。

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Some pickled radish (Daikon) to clear the flavor of white fish. Then comes the red fish.

接下來Masa主廚給了我們兩塊自家制的漬蘿蔔來清口。接下來便是紅色魚肉了。DSC04497

4.Maguro (鮪)

The maguro was cured in light soy sauce so the flavor is much stronger than the previous white fishes.

這一款味道比較濃郁,因為有在醬油中漬過。魚肉本身非常嫩和爽口。

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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。

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6. Kohada (Gizzard Shad/小肌)

The lightly salted and vinegared Kohada was high in flavor, with a very clean taste.

相比之前味道清甜的托羅,這一款小肌味道清新了不少。醃漬過的魚肉用鹽略微調味過,加上魚肉本身濃烈的口感,完美地平衡了之前托羅的油膩。

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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。DSC04512

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。

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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.

真的是很佩服Masa先生的創意,置於昆布間的海膽不僅增添了一絲綠色,而且還帶來了一些非常清新的昆布味。看著中間慢慢溢出的海膽,我們的心也跟著融化了。整件的口感真的是非常完美,海膽不僅非常creamy而且甜,還帶著一絲昆布的味道。

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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.

又是當日最喜歡的之一,托羅泥、香箱蟹和三文魚籽的組合,怎能抗拒? 最下面是一小塊壽司飯,同上面入口即化的托羅泥、清甜彈牙的蟹肉還有爆漿的魚子一起吃,整個口感真的是非常奇妙。最後來一塊後面的漬大根清口。

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Kanpyo Roll (干瓢卷)

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Clear soup with homemade noodles

不同於其他壽司店的面豉湯,Rozan家的裡面還有手打的雞蛋麵和一塊帶有彩色條紋的年糕。湯的味道很簡單,用來暖胃正好。

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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.

Masa師傅將一大塊烤好的星鰻一切為二,一塊是佐鹽吃,一塊佐甜醬油。先來的是佐鹽的,更好地保留了魚肉的原味。魚很肥美,沒有多餘的脂肪,暖暖的入口即化。

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10. Anago

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!

比較常見的吃法就是和甜甜的醬汁一起吃,也是我一直以來最喜歡的吃法。Masa師傅還用了一點點yuzu碎來調味,帶來了一點點清新的口感。醬汁本身味道很完美,又不會蓋過肥美的星鰻本身的味道。

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Tamago 玉子

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。

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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。

 

Rozan 鮨魯山

Address: Shop 2, G/F, The Oakhill,18 Wood Road, Wan Chai

Tel: +852 2574 1333

Website: www.ginsai.com.hk/en/rozan

 

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