影片
港鐵荔枝角站 D1 出口, 港鐵荔枝角站 D2 出口
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電話號碼
57347800
開飯介紹
主打天婦羅及壽喜燒兩類食品；時令海鮮和蔬菜天婦羅以芝麻油及特調炸漿製作，壽喜燒則糅合關東、關西風味及fusion醬汁，口味獨特。
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營業時間
今日營業
12:00 - 15:00
18:00 - 23:00
星期一至日
12:00 - 15:00
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
位於荔枝角D2 place內，主打天婦羅同壽喜燒。門面唔算顯眼，但食過就絕對覺得有臥虎藏龍嘅感覺。舖頭唔算好大，但環境舒適乾淨。而且店員服務一流。今晚選擇咗品嚐天婦羅套餐，感覺真係好滿足好幸福☺️☺️✨前菜有鮮甜松葉蟹肉配上螢光魷魚。連同醋啫喱一齊食，非常美味醒神！仲配有超迷你蕃茄。✨花竹蝦腳/花竹蝦身天婦羅花竹蝦腳同身分製成兩款天婦羅。前者非常脆身，後者外脆内鮮味彈牙，可蘸上咖喱鹽。非常美味！✨帆立貝天婦羅用上北海道帆立貝，好厚肉，大約炸到七成熟，非常鮮甜，可以見到內裡一絲絲嘅帆立貝肉。可蘸上鹽輕輕調味。✨海膽天婦羅本身唔係海膽愛好者，但呢個真係滿分好食！用上箱根馬糞海膽，鮮甜零腥味。放上紫菜天婦羅上，再配少少淡雪鹽⋯可唔可以encore多十件？🥹✨茄子天婦羅用上熊本縣赤茄子，係全日本排第二水份最高，咬落真係好多汁。簡單食材都可以做得咁好味。適合蘸上天婦羅汁。✨茶碗蒸茶碗蒸上配上肥美兵庫縣蠔，以85度溫度蒸，寜舍滑溜。裡面嘅百合根同木耳增添口感。✨蓮藕/蘆筍天婦羅再次展現食材簡單但技巧同味非凡。簡單如蓮藕皮都炸到非常香口惹味，後者好juicy。✨龍蝦天婦羅用上澳洲龍蝦，啖啖肉，爽口彈牙。以天婦羅形式呈現完全不減鮮味。✨番薯天婦羅用上安納芋番薯，冬天當造。品嚐方法亦非常深刻創新，先蘸上威士忌，後威士忌糖，有威士忌濃濃嘅酒香，糖亦可以中和威士忌嘅苦味。再來龍蝦湯以及炸蛋飯。日本珍珠米配上炸過嘅夢王蛋，非常濃郁嘅蛋香，人間美食🥹甜品可以揀白桃雪葩/鳳梨雪糕，完美！
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近排最滿足最欣賞嘅一餐，不論食物、服務定環境，都會比好高評價，絕對推薦。主打天婦羅同壽喜燒，今次同朋友主要嚟品嚐天婦羅套餐。前後共十多款菜式，不論食材本身係貴定平，師傅都能夠將佢變成一道美味佳餚，回味無窮。松葉蟹肉配上螢光魷魚作為前菜，伴以醋啫喱迷你蕃茄，鮮味中帶酸甜。花竹蝦天婦羅 - 以花竹蝦身同腳製成兩味天婦羅，賣相非常精緻。口感酥脆，可選蘸上咖喱鹽。帆立貝天婦羅 - 北海道帆立貝厚肉鮮彈，炸到約七成熟，外脆內鮮，可選蘸鹽。海膽天婦羅 - 濃厚甘甜馬糞海膽，放上酥脆紫菜天婦羅，配上淡雪鹽，美味滿分。龍蝦天婦羅 - 用上澳洲龍蝦，好厚肉，鮮甜彈牙。茄子天婦羅 - 非常多汁嘅熊本縣赤茄子，全日本排第二水份最高，可蘸上天婦羅汁。茶碗蒸 - 滑溜蒸蛋上配上非常肥美兵庫縣蠔，以85度溫度蒸，唔會太熟，保持蒸蛋滑溜口感。加入百合根同木耳，增添口感。蓮藕天婦羅 - 蓮藕好爽口，連蓮藕皮都整到好好味。蘆筍天婦羅 - 咬落爽脆多汁。番薯天婦羅 - 用上安納芋番薯。先蘸上威士忌，後蘸糖，既有酒香，糖亦可以中和較濃烈嘅威士忌味。龍蝦湯 - 以澳洲龍蝦熬製，鮮甜濃郁。炸蛋飯 -炸過嘅夢王蛋，蛋香極香濃，配上彈牙煙韌、晶瑩爽口嘅珍珠米，飽都要食哂，太好味。
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Two creative master chefs (Kris and Man) who worked in a top range Japanese restaurant close to Central decided in 2023 to open their own restaurant and to continue to make excellent high class Japanese cuisine but with a much more affordable price range. For that, they had to move to a less prestigious place and a bit further away on the Kowloon side (easy to reach by MTR Tsuen Wan Line station Lai Chi Kok).Restaurant Yoake makes Tempura.sukiyaki dishes but also Sushi, Sashimi but with finest fish available. It's absolutely worth making the effort to visit them. Kris, the owner and a chef, is very friendly and open to make new dishes and Man, his chef in the kitchen creates dishes according to the wishes of their customers. I can confirm that their food is of excellent quality and it is a pleasure to eat there the same high-class quality as in their previous location, but at a much more reasonable price range. No wonder that quite some other customers from the previous restaurant make the extra effort to travel to the Kowloon side to dine in Kris's and Man's new place. It's testimony that their food is excellent and worth the trip.We had various tempuras, but also some excellent baby squid dish, Sashimi and a lobster made in two ways (boiled and tempura style) and further some outstanding tasty Scallops. We will return in short time with a whole group of friends.
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🍽 Just had an amazing dinner at Yoake ! 🤩✨ The restaurant specializes in Tempura and Sukiyaki, and let me tell you, it was absolutely delicious! 😋🍤 The restaurant has a spacious and beautifully decorated Japanese-style ambiance, with a cozy private dining area that we absolutely loved. 😍We tried the tempura, and it was simply divine! The batter was light and crispy, and the ingredients were fresh and perfectly cooked. We couldn’t get enough of the uni, vegetables, fish and other delicacies. 🍤🥦 A true tempura feast!For sukiyaki, we indulged in the exquisite flavors of A4 Wagyu, Ribeye, and Sirloin, straight from the pristine pastures of Hokkaido! 🥩✨ The marbling in this A4 Wagyu is simply divine, evenly distributed and not overly fatty. It’s incredibly tender and melt-in-your-mouth delicious! No need for further introduction, just feast your eyes on this high-quality beef! 😍👌Accompanying our Wagyu adventure are the freshest Japanese vegetables.The restaurant uses the finest Dream King eggs from Japan, boasting a large and perfectly round yolk with a rich orange hue. The aroma and flavor of these eggs are simply heavenly, pairing flawlessly with the sizzling Wagyu! 🤤 And that’s not all! Apart from the traditional Japanese egg sauce, we offer delightful customizations like wasabi, yuzu zest, and French mustard. Adding yuzu zest is an absolute game-changer! It brings a burst of freshness that perfectly complements the succulent flavors. 👍🍋The service was impeccable. The staff was attentive and friendly, making our dining experience even more enjoyable. We highly recommend this place for anyone craving a satisfying and elegant Japanese meal. 🌸🍚
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👧🏻Wodafoodie in Lai Chi Kok原來係香港都食到高質天婦羅架！呢間係荔枝角既居酒屋主打天婦羅同和牛壽喜燒omakase😍師傅有做過酒店既經驗，炸天婦羅既温度同時間控制得好好，每件食落口好香脆可口，唔會過分油膩，好高質！🥰食材新鮮，海鮮炸之前仲識郁架，個份鮮味真係令人垂涎欲滴❣️壽喜燒有牛有豬，呈上日本A4和牛西冷部分和西班牙草飼梅頭豬近豬脷肌部分，肉味香濃，口感嫩滑，點上夢王蛋實在係極致既享受🤤💖🔷前菜✨ 螢光魷魚🦑前菜有螢光魷魚配醃咗嘅蕃茄、藻啫喱、茄子，酸酸地，幾清新開胃。🔷天婦羅✨ 花竹蝦腳🦐第一次食，好香口。配岩鹽。✨ 花竹蝦🦐⭐️粉漿好薄，蛋漿新鮮，用180度炸得岩岩好，啖啖肉好鮮味☺️ 配咖哩鹽。✨ 京都新蓮藕連皮師傅話3-4月開始岩食，香脆內juicy😋 點天婦羅汁。✨墨魚🦑好新鮮好厚肉🥰✨ 日本西蘭花🥦✨ 北海道帆立貝⭐️刺身級帆立貝好厚身，炸到半生熟，食到一絲絲，比急凍既甜同好食好多～🥰🥰🫶🏻🫶🏻✨ 醋橘啫喱 食天婦羅食到咁上下，有呢個啫喱清下喉嚨，酸酸地好refreshing～✨ 龍蝦🦞⭐️龍蝦一斤一隻，新鮮切開，炸成半生熟，超厚又鮮甜🥰🫶🏻🫶🏻 灑上紫菜粉，配鹽或天婦羅汁都合適。✨ 兵富縣日本蠔蒸蛋香煎日本蠔好厚肉好鮮甜，冇乜調味已經好好食，蒸蛋用85度去蒸超滑😋✨ 鰻魚✨ 馬糞海膽天婦羅紫菜 ⭐️炸過既紫菜配海膽帶出唔同嘅口感，好香🥰🥰配淡雪鹽。✨ 野生舞茸濃郁香味。🔷壽喜燒🥘✨🐮日本A4和牛西冷去曬肥膏，肉嫩無比👍🏻✨ 🐷西班牙梅頭豬 近豬脷肌部分既草飼豬，肉味勁香濃，爽口，比和牛更好食，好驚喜！✨ 🫕龍蝦麵豉湯用頭先既龍蝦頭同膏煎香加入清酒煮成麵豉湯，超！級！甜！🫶🏻🔷甜品🍧✨雪糕 雪芭/柚子味好清新既雪糕作結，又可以解膩，滿足！😚📍 夜明け (荔枝角)荔枝角長順街15號D2 Place TWO 3樓311號舖
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