鮨毅
在高雄林森路上有一間以高熟食比例著稱的Omakase—鮨毅，隱身在Hotel dùa二樓，主廚阿倫師熟悉在地飲食文化，發現高雄的饕客更喜歡炭火香氣與熟食，因此大膽將熟食比例提高到七成，除了對魚料的掌握外，對火侯的控制更是一大學問，融合傳統技法與現代思維，讓整場用餐在熟食與生食之間，展現出鮮明而有節奏的風格。2025 年，鮨毅獲得江振誠的肯定，入選《500 盤》特輯，未來發展，令人期待！
走進餐廳後，映入眼簾的這株寒梅造景讓人印象十分深刻，低調而雅致，讓人不覺放鬆、沉澱心情，更能迎接待會的料理饗宴
套餐費用是一人NTD 3,500 元+10%服務費，板前座位讓人能近距離感受主廚的刀工、火候等每個細節
首先展示的食材盒，裡面滿滿新鮮的蟹肉，光看就很令人期待
這是今天的菜單，因為是蟹宴料理所以以蟹肉為主，刺身的道數不多，結合溫物、烤物、揚物等等，非常豐富！
北海道松葉蟹
以北海道松葉蟹為主角，松葉蟹裡面包裹蛋黃，最底下有一個柿子捲，上面是柿子柑橘凍搭配無花果，層次豐富，味道輕盈，非常適合當作開胃料理！
北海道毛蟹
蟹膏包裹住蟹身肉，蟹肉的鮮甜在嘴裡散開，蟹膏帶點奶油、堅果香氣，一旁的毛蟹腿則是更帶有纖維感一些
青森大畑本鮪 宮崎縣黑瀨鰤
這道裡頭分別是青森大畑本鮪、宮崎縣黑瀨鰤、北海道北寄貝，本鮪經過12天熟成，黑瀨鰤油脂豐富、入口即化，好吃！
明蝦松葉蟹真丈
用明蝦、松葉蟹製成的真丈，明蝦讓真丈整體的口感更Q彈一些，上頭的松葉蟹軟嫩鮮甜，湯頭清甜溫潤，吃完整個人都溫暖了起來！
鳥取縣香箱蟹
蟹膏 海膽 稻庭
蟹膏甲羅燒醬汁，光看就好誘人～
以日本稻庭烏龍麵為底，淋上甲羅燒蟹膏醬汁，平滑的麵體搭配濃郁的蟹膏，在濃郁與清爽間平衡的恰到好處，再鋪上一層海膽、紫蘇花點綴，最後再蓋上蟹殼，打開蟹殼的瞬間儀式感滿滿！
松葉蟹腳
新鮮的松葉蟹腳肉質飽滿、紋理分明，口感柔嫩清爽，擠上旁邊的檸檬，讓整體口感更清爽
黃金蟹春捲
春捲皮經炸過薄而酥脆，裡面包裹滿滿的蟹肉絲，底下搭配蘑菇醬與蟹油，最後再灑上夏威夷果碎點綴，層次豐富
北海道鱈魚白子
鱈魚白子搭配勾芡與些許碎肉絲，再以少許的蔥花、日本小菊花點綴，勾芡輕輕包覆住白子，溫潤滑順，咬開後高湯的鮮味與白子的奶香在口中緩慢釋放，入口即化，圓潤而飽滿
北海道甜玉米 毛蟹
將玉米片下後裹粉油炸，和平常吃到的玉米天婦羅口感和味道都不太一樣，澱粉感更不明顯，非常清甜，搭配肉質細緻、絲絲分明的蟹肉絲，層次鮮明，很喜歡！
水沙勾翅
第一次吃到以天婦羅形式烹調的水沙勾翅，口感綿密，帶有一點黏感，醬汁有畫龍點睛的效果，很好吃！
蟹 祖父江銀杏
師傅先展示一整鍋釜飯給大家看，鋪上滿滿的蟹肉與外子，光看就好誘人！
蟹 赤味噌
以赤味噌湯收尾，風味濃郁厚實，溫暖而沉靜
酒粕 櫻花 北海道十勝四葉牛乳
以北海道十勝四葉牛乳製成，濃郁的奶香搭配酒粕，讓冰淇淋的香氣更濃郁，口感也更加綿密柔滑，櫻花香氣更是畫龍點睛，非常滿足！
這間也有同步分享在 IG，有興趣可以點進去看看～
平常也會分享其他好吃的店，歡迎追蹤看更多美食分享
鮨毅
地址：高雄市新興區林森一路165號2F
營業時間：18:30 ~ 22:00 (最後入座時間為18:45）
※不定時公休
※每月25日 21:00 pm 開放次月訂位
鮨毅
鮨毅
鮨毅介紹
True omakase has no menu but the chef will base the courses off of the delicacies on hand and continue serving different items based off of reactions of the guests to each of the courses presented. As a diner and a chef, I highly recommend this style of eating, mainly because it takes all of the guesswork out of having to make any decisions on robust menus. I have been known to order way too much food because it all sounds too good to decide on just one or a few items! I want to try everything all of the time. Can you believe this is just for three people to share… and we ordered another course after?
Omakase介紹
Not having to make decisions is great, but as a culinary professional, I love being able to see another chef prepare all of their most creative and inspired dishes. Omakase menus tend to be a uniquely curated sampling of various sized dishes using only the highest quality, freshest, and even sometimes rare ingredients for a multi course meal experience.
This is fabulous for me because I love a good assortment of food without the large portion size, but these meals can be on the pricier side due to the premium ingredients. The cost is always worth it to me for the personalized experience, attention to detail, chef’s expertise, and most often a very intimate setting.
omakase was mainly sushi driven but it has expanded to include much more than just different sashimi or nigiri courses such as yakitori (grilled skewered meat), tempuras (battered fried vegetables or protein), and even dessert plates. In Japan, there are also Kaiseki restaurants, which is another version of a multi-course meal, but they have more structure like a set menu and are considered the height of fine dining.
