峰壽司 (MI-NE Sushi in Hong Kong)

On a Saturday afternoon, my family and I went to 峰壽司 to get sushi for lunch. There are two branches in Causeway Bay, and the one we went to is on the first floor of the Diamond Building. We got seated in a table inside of sitting at the sushi bar with a revolving sushi belt. This is because we would rather put in orders for sushi that is made fresh for us rather than taking sushi from the revolving belt.




Here is the list of sushi that we ordered:

1) Hamachi Toro: The cut of hamachi is extremely fatty, and so pretty much all you can taste is the fat.

2) Toro: Toro is the fattiest part of tuna. However, the ones at 峰壽司 do not have enough aroma from the fish oil.

3) Salmon Toro: This is the fatty part of salmon which has a rich taste from the fish oil. You can’t eat too many of these though, because it fills up your stomach quickly.

4) Tuna: This is a regular piece of tuna with the usual strong taste. I like the Toro much better, but of course Toro is about four times more expensive.

5) Mebachi Tuna: I cannot really tell what is the difference been this and regular tuna. I guess it has a milder taste.

6) Uni Gunkanmaki: Uni is always one of my favorites. The ones at 峰壽司are fresh with a bit of a sweet taste. It can be a bit of an acquired taste.

7) Minced Tuna and Green Onion Gunkanmaki: I did not try this, but the color of the minced tuna looks too pale.

8) Salmon Roe Gunkanmaki: I don’t like salmon roe because of the fishy taste. The ones that you can get in Japan actually have no fishy taste at all, and each roe dissolves in your mouth with a salty taste.

9) Shrimp Tempura Sushi: My mom ordered the shrimp tempura sushi because she doesn’t eat raw fish. She seemed to enjoy this.

10) White Fish Tempura Sushi: This is also for my mom.

11) Swordfish Sushi: The swordfish has a very firm texture. Like other kinds of white fish, the flavor is very mild and there is not much taste to the fish.

12) Yellowtail Sushi: Yellowtail is another kind of white fish. It has a slightly stronger taste than swordfish where you can taste the fish oil.

13) Japanese Amberjack: This is the third kind of white fish that we tried.

14) Fish Porch: My sister and brother-in-law ordered the fish porch. It is pretty crunchy.

15) MI-NE Shrimp Sushi: Another favorite of my sister’s. I don’t personally prefer raw shrimp.

16) Saury Sushi: My husband loves the Saury fish which is in season in the autumn. It has a strong distinctive taste to it, a little bit like Mackerel but milder.

17) Foie Gras Sushi: This is one of my favorite sushi. It is a new style creative sushi that is not served in Japan. The foie gras is pan seared and literally melts in your mouth. To enhance the presentation, the sushi chef put some gold glitters onto the foie gras sushi. I just wish the piece of foie gras can be bigger.

18) Torched Sea Eel Sushi: This is a huge piece of sea eel sushi which is torched and served warm. I like the eel sauce which is sweet and the slight burned taste of the sea eel from being torched.

The quality of the sushi that you can get in Hong Kong obviously cannot be compared with the sushi in Japan. I think the main difference is that the fish in Hong Kong is too dry and a little cold because it has been frozen. In Japan, it is fresh cut of the day which requires no freezing at all, and so sushi is served in room temperature. Also, the sushi rice in Japan is more moist where you can clearly taste the vinegar infused in every grain of rice.

HOKAT Rating:
89/100

Address:
銅鑼灣軒尼詩道525號恒和鑽石大廈1樓
3421-2211