📍🇲🇴 #foodieleimacao · 記得金坂極上壽司總廚曾經係訪問講過，醋飯係壽司嘅心臟，好嘅醋飯先可將魚鮮誘發出極致。嗱講真，澳門不乏新鮮飛機漁獲，但壽司店往往忽略醋飯對壽司嘅重要，成日食到無哂癮；但最近，竟然比我喺一間外賣壽司店搵到一舊令人感動不已嘅醋飯，喜極而泣啊我！ 呢間小店嘅醋飯充斥著麴米香嘅底蘊，比一般醋飯酸度更柔和、更甘香，將魚生嘅鮮甜發揮得淋漓盡致，配搭油脂較高嘅魚更顯其功架；樣子平平無奇嘅香蔥吞拿魚最令人回味無窮，連肉帶筋剁成蓉嘅肥仔吞拿魚鮮美過人，同風味十足嘅醋飯相輔相成，簡直係天生一對，嗚好感動。 「天麟鮨樂」（👈🏻食字食得好開心係咪😃）由曾喺米芝蓮二星日本餐廳擔任壽司廚師嘅師傅主理，品項選擇唔多但出品超級認真，每件壽司魚嘅切法都係根據返每隻魚嘅屬性處理，連醬油都入噴瓶。亦因係一人小店所以要提早預訂，不設外送，請自行斟酌。 掙扎咗好耐要唔要分享呢一間外賣小店，但好野都係要比俾人欣賞俾人知嘅（我是好人）希望以後唔會好難先叫到🥲 又 因為食第一啖覺得太好食，即時將壽司轉隻靚碟影張靚相，以示尊重😌（仲有 @afreakingdumpling 嘅🥟筷子托入鏡😌） “Shari (sushi rice) is the heart of sushi.” A statement made by the chef at Shinji by Kanesaka at an article that I always stand for. Extraordinary shari brings out the utmost umami of the fish. But most jap food places here, having the privilege of sourcing fine, fresh seafood from Japan, still tend to ignore the importance of shari, a total pity. Fortunately, I have been impressed by a little sushi takeaway shop with their seasoned-to-perfection shari, over the 🌕 I am! The shari has a light, yeasty flavor, milder acidity and a mellow aftertaste, which really exaggerates the sweetness and umami of the fish, especially when pairing a fatty fish. My fav piece ended up to be the Negi-toro roll, simply because it pairs wonder with the slight acidic fatty tuna mash. Sushi Keung is own by a chef who worked as a sushi chef at a Michelin 2-starred Japanese resto, who is all about attention to details. For it is a really tiny shop and one chef to handle everything, it doesn’t offer too many choices or delivery service. And remember to order ahead! (Was debating if I should share such a gem, but well good things need to be widespread and known lol hope it doesn’t get too hard to place an order in the coming days) (🥟chopsticks holder from @afreakingdumpling )