鮨金悅 Sushi Kinetsu

鮨金悅 Sushi Kinetsu 秉承廚師發辦(OMAKASE)方式，精選時令漁獲從日本豐洲市場直送澳門，為賓客提供正宗江戶前壽司。餐廳環境清雅簡淨，坐於從日本渡洋而來的二百多年檜木吧台旁，感受大廚為你悉心料理當季食材的最佳風味。

江戶前壽司的精髓，在於板前的專注與款待。每一貫壽司，考驗的是嚴謹的工藝。主廚精準拿捏指尖力道，使米飯外緊內鬆、保有空氣感；並精準掌握醋飯與時令魚鮮的溫度，以凸顯食材本質的甘美。The essence of Edomae sushi lies...
03/06/2026

江戶前壽司的精髓，在於板前的專注與款待。
每一貫壽司，考驗的是嚴謹的工藝。主廚精準拿捏指尖力道，使米飯外緊內鬆、保有空氣感；並精準掌握醋飯與時令魚鮮的溫度，以凸顯食材本質的甘美。

The essence of Edomae sushi lies in the chef’s undivided focus and hospitality at the counter.
Each piece of nigiri is a testament to rigorous craftsmanship. With precise pressure from the fingertips, the chef ensures the rice is firm on the outside yet loose within, capturing the perfect pockets of air. The temperature of both the shari and the seasonal seafood is meticulously controlled, bringing forth the natural sweetness and true essence of the ingredients.

訂座 Reservation ご予約
https://inline.app/booking/kinetsu/sushi
WhatsApp: +853 6856 6646
WeChat ID: SushiKinetsu

#一握入魂

來自長崎的障泥魷魚，被譽為「魷魚之王」，因肉鰭寬厚，形似古時騎馬所用的障泥而得名。取其最厚實豐盈之部位，經數日熟成，質地柔潤，帶細緻黏韌。佐以酢橘汁提引清香，將魷魚本身的甘甜層次細緻帶出。Aori Ika from Nagasaki (Bi...
14/04/2026

來自長崎的障泥魷魚，
被譽為「魷魚之王」，因肉鰭寬厚，形似古時騎馬所用的障泥而得名。
取其最厚實豐盈之部位，
經數日熟成，質地柔潤，帶細緻黏韌。
佐以酢橘汁提引清香，
將魷魚本身的甘甜層次細緻帶出。

Aori Ika from Nagasaki (Bigfin Reef Squid)
Regarded as the "King of Squids," its name derives from its thick, broad fins that resemble the traditional horse saddles (Aori) of ancient Japan. We select only the most succulent and plump sections of the squid.
After several days of aging, the texture becomes remarkably tender with a delicate, lingering creaminess. A touch of Sudachi juice is added to elevate its aromatic profile, subtly drawing out the natural sweetness and complex layers of the squid.

訂座 Reservation ご予約
https://inline.app/booking/kinetsu/sushi
WhatsApp: +853 6856 6646
WeChat ID: SushiKinetsu

#一握入魂 #アオリイカ

鮨金悅蟬聯《黑珍珠餐廳指南2026》「一鑽餐廳」榮譽！我們深感榮幸，並繼續以匠人精神，為各位呈獻正宗江戶前壽司。Sushi Kinetsu has again been awarded the "One Diamond restaurant...
23/03/2026

鮨金悅蟬聯《黑珍珠餐廳指南2026》「一鑽餐廳」榮譽！
我們深感榮幸，並繼續以匠人精神，為各位呈獻正宗江戶前壽司。

Sushi Kinetsu has again been awarded the "One Diamond restaurant" distinction in the Black Pearl Restaurant Guide 2026.
We are grateful for the recognition, and continue to bring the authentic and sincere Edomae sushi to our customers.

#鮨金悅 #黑珍珠餐廳指南

《香港澳門米芝蓮指南2026》發佈，鮨金悅3年蟬聯一星殊榮！我們將繼續以熱情與信念，呈獻正宗的江戶前壽司。The MICHELIN Guide Hong Kong & Macau 2026 is released, and Sushi Ki...
20/03/2026

《香港澳門米芝蓮指南2026》發佈，鮨金悅3年蟬聯一星殊榮！

我們將繼續以熱情與信念，呈獻正宗的江戶前壽司。

The MICHELIN Guide Hong Kong & Macau 2026 is released, and Sushi Kinetsu is proud to have retained its One Star for three consecutive years. We will continue to present authentic Edomae sushi with passion and conviction.

甘鯛魚炸物 配赤醋汁選用 長崎甘鯛，肉質細嫩，在精準控溫的油鍋中緩緩定型，呈現輕薄酥脆的金黃外衣，內裡依舊綿潤柔軟。佐以琥珀色赤醋汁，酸意清雅，微甜收束，在酥香之上添一抹平衡與清透。搭配質地細膩的海老芋，由脆轉柔，層次緩緩展開，讓食材本味在...
04/03/2026

甘鯛魚炸物 配赤醋汁

選用 長崎甘鯛，肉質細嫩，
在精準控溫的油鍋中緩緩定型，
呈現輕薄酥脆的金黃外衣，
內裡依舊綿潤柔軟。

佐以琥珀色赤醋汁，
酸意清雅，微甜收束，
在酥香之上添一抹平衡與清透。

搭配質地細膩的海老芋，
由脆轉柔，層次緩緩展開，
讓食材本味在細節之間悠然綻放。

Deep-Fried Tilefish with Red Vinegar Sauce

Selected Nagasaki tilefish, prized for its delicate and tender flesh, is gently fried at a precisely controlled temperature to achieve a light golden crust—crisp on the outside while remaining soft and succulent within.

It is accompanied by a glossy red vinegar sauce, whose bright acidity and subtle sweetness bring balance to the richness of the dish.

Served with silky ebi-imo taro, the textures unfold from crisp to velvety, allowing the natural flavours of the ingredients to shine through with quiet elegance.

訂座 Reservation ご予約
https://inline.app/booking/kinetsu/sushi
WhatsApp: +853 6856 6646
WeChat ID: SushiKinetsu

#鮨金悅 #一握入魂 #アマダイ #甘鯛

冬季金槍魚幼魚，油脂豐厚、口感嫩滑，以備長炭微微炙烤，帶來焦香風味。佐手工慢製海苔醬，旨味底韻中加入現磨山葵的清新，層次交融，回味悠長。Meji maguro – Lightly Binchotan-SearedRich, silky yo...
03/02/2026

冬季金槍魚幼魚，油脂豐厚、口感嫩滑，以備長炭微微炙烤，帶來焦香風味。
佐手工慢製海苔醬，旨味底韻中加入現磨山葵的清新，層次交融，回味悠長。

Meji maguro – Lightly Binchotan-Seared
Rich, silky young tuna lightly seared over binchotan for a delicate char aroma.
Paired with a slow-crafted nori sauce whose gentle umami is lifted by freshly grated wasabi—layers in harmony, a lingering finish.

訂座 Reservation ご予約
https://inline.app/booking/kinetsu/sushi
WhatsApp: +853 6856 6646
WeChat ID: SushiKinetsu

#鮨金悅 #一握入魂 #メジマグロ #鮪

香箱蟹（Kobako）｜甲羅盛北陸之冬，甜味短暫而內斂，盡藏其間。外子脆彈，內子甘濃；蟹膏凝香，腿肉纖緻；輕嚼之間，甜鮮與旨味循序綻放。以土佐醋輕拌，香氣隨之帶起，餘韻清透——冬味即在此刻。Kobako CrabIn the winter ...
12/12/2025

香箱蟹（Kobako）｜甲羅盛
北陸之冬，甜味短暫而內斂，盡藏其間。外子脆彈，內子甘濃；蟹膏凝香，腿肉纖緻；輕嚼之間，甜鮮與旨味循序綻放。以土佐醋輕拌，香氣隨之帶起，餘韻清透——冬味即在此刻。

Kobako Crab
In the winter of Hokuriku, a fleeting and subtle sweetness is fully contained within.
Outer roe offers a crisp pop; inner roe runs deep and sweet. Crab tomalley lends aroma, and the leg meat is fine and delicate. With each gentle bite, sweetness and umami unfold in turn. Lightly dressed with Tosa vinegar, the aroma lifts and the finish stays clear—winter, in this very bite.

訂座 Reservation ご予約
https://inline.app/booking/kinetsu/sushi
WhatsApp: +853 6856 6646
WeChat ID: SushiKinetsu

#鮨金悅 #一握入魂 #甲羅盛り #セイコガニ #香箱ガニ #香箱蟹

百合根饅頭象徵冬季的經典手工溫菜小品選用北海道當季百合根，甜度清麗。手工細磨過篩，糅合成柔嫩外層；內餡以低溫慢煮帆立貝與椎茸，鮮香醇和。成形後現蒸奉上，口感綿潤清甜。清與濃相扣，鬆糯不膩——一口，盡是冬日的暖意。Yurine Manjū (...
09/12/2025

百合根饅頭
象徵冬季的經典手工溫菜小品
選用北海道當季百合根，甜度清麗。手工細磨過篩，糅合成柔嫩外層；內餡以低溫慢煮帆立貝與椎茸，鮮香醇和。成形後現蒸奉上，口感綿潤清甜。清與濃相扣，鬆糯不膩——一口，盡是冬日的暖意。

Yurine Manjū (Lily Bulb Manjū)
A quintessential winter dish. Seasonal Hokkaido lily bulbs are hand-milled and sieved into a tender shell; inside, low-temperature–poached scallop and shiitake form a savory, harmonious filling. Steamed to order—pillowy yet light—its subtle sweetness and clear umami bring the quiet warmth of winter in every bite.

訂座 Reservation ご予約
https://inline.app/booking/kinetsu/sushi
WhatsApp: +853 6856 6646
WeChat ID: SushiKinetsu

#鮨金悅 #一握入魂 #ゆり根 #ゆり根饅頭

Address

澳門路氹新濠天地頤居一樓
Wanchai

Opening Hours

Monday 18:00 - 22:30
Wednesday 18:00 - 22:30
Thursday 18:00 - 22:30
Friday 12:00 - 14:30
18:00 - 22:30
Saturday 12:00 - 14:30
18:00 - 22:30
Sunday 12:00 - 14:30
18:00 - 22:30

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