黑瀧板蕎麥專門店 (Closed)

It's been a year since I came here and I remembered it was quite good. So, on my day off, I decided to return. I noticed they starting doing lunch sets as they didn't have this in the past. Lunch sets are around $150.Since this place is famous for their cold soba, that's the lunch set I ordered. For $150, you get a shrimp sushi, a salmon sushi, three California rolls, five pieces of tempura, a braised pork belly, one bowl of chawanmushi and of course the cold soba. A lot of food. Portion size wa

With the proliferation of pork bone soup based ramen shops popping up all over Hong Kong like bad teenage acne and zits, it is still nice that you can find a restaurant like this, one can only hope that it will stay in place and perhaps continue to improve. Heaven knows we will eventually be miserable in the future with way too much tonkotsu ramen around.What to get here? Well for a first timer like me, and if you are really in the mood, it seems that soba is the best bet. Of course there are ot

又是join 了吉列專門店Tonkichi會員的關係，當中包括此店$100的現金卷，剛好今天經過世貿中心，所以選擇了此店吃晚餐。此店是香港比較少見的蕎麥麵專門店，賣點是鮮製的蕎麥麵。等候入座大概用了二十分鐘，我們在等位時已看了餐牌，所以很快便可以點餐，我們選了和牛火鍋蕎麥麵套餐，當中包括了刺身兩款，和牛，蔬菜盛合。另外點了白桃骨膠原特飲。刺身是三文魚和油甘魚，厚切，十分新鮮。火鍋是昆布湯底，我們先煮蔬菜，和牛有六片，雪花平均，配上芝麻醬，十分美味！蕎麥麵，看似分量不多，但煮完後發現其實絕對夠二人吃飽。鮮製麵條果然同市面上買的乾麵條口感不同，比較有彈性。

行到世貿中心想試下 d 未食過既日本餐廳, 於是走左入黑瀧揾食. 雖然講到明係蕎麥麵專門店, 但係大家今次都係想食壽司多過食麵…豚肉野菜沙律 – 豚肉既肉身好爽, 同麻醬好夾! 份量比想像中多, 醒胃前菜.珍寶壽司拼盤 – 今餐飯既主角! 24件壽司放係一塊 (條?) 好長既盛盤上面, 霸氣十足! 壽司既飯粒唔會一夾起就支離破碎,上面既刺身都好鮮甜! 可惜既係海膽同魚子壽司都各得一件, 要同飯腳鬥快夾 和牛卷 – 見住餐牌上既圖以為會好細份, 點知一上枱就發現其實都有一定份量! 入面既和牛絕無欺場, 咬落啖啖肉而唔會覺得好膩, 味道亦好有層次感, 絕對係今餐飯既驚喜!燒魷魚筒 – 貪口痕叫既一道菜, 味道不過不失, 有咬口得黎唔會以為自己食緊香口膠. 開頭無諗過件和牛卷咁飽肚, 所以食唔哂條魷魚 整體黎講份量都比預期大份, 如果想試多少少蕎麥麵以外既野食的話就真係要揾多幾個飯腳… 餐廳入面既裝修都幾靚, 坐得舒服.

晚飯時段世貿中心幾乎間間食店都排晒長龍，唔想等位，咁啱見到呢間無咩人排隊，就即管試下呢間蕎麥麵專門店。餐牌上有「江丹別」、「田舍」、「更科」及「知床」四款蕎麥麵，本身對蕎麥麵沒有太多認識，所以選了個三色蕎麥麵，可以嚐試三種口味。三色蕎麥麵 － 店員介紹蕎麥麵的食法，先來混醬，把薑蓉、葱粒、日本芥辣及醬油混合再放入蕎麥麵。可惜醬汁味道太濃，完全蓋過蕎麥麵的味道，冰冷的麵條亦太過黏口。食完一輪後，店員會奉上蕎麦湯，但清湯味道很單調，還是混醬油來食好了。煮蜆 －店員說沒有大蜆所以改用細蜆，湯的味道幾清甜，但蜆太細，口感唔夠，亦唔能夠吸到湯的味道。燒尤魚－原條燒尤魚，尤魚圈有咬口又不會太韌，不錯！溫泉蛋包－溫泉蛋外層被炸至金黃色，上面放着三文魚子同黑魚子，外型就似寿司一樣，賣相討好，外面煙煙韌韌，內裏的溫泉蛋十分柔軟香滑，加上魚子味道很有驚喜，值得推介。雖以專門店自居，但蕎麥麵做得不算出色，小食好像更為吸引。

媽媽一向鍾愛日食，特別是冷麵，冷烏冬之類麵食。知道世貿開了蕎麥麵專門店，今天專程與媽媽和兒甥一同拜訪。位於銅鑼灣世貿四樓與同系的丼吉日本吉列專門店為鄰，以黑白色為主的黑瀧，掛滿印上黑色“瀧“字的形格白色長紙燈，再襯上紅色坐墊木椅，冷與熱同時充斥店舖。門口左右兩排卡座早已被食客佔據，我們被安排坐於店內的半卡座位。自問對蕎麥麵沒半點認識，翻開主餐牌，什麼更科、金科、田舍、之藏，還有刺身，壽司，炸物等，還是選兩個包羅萬有的午餐不用傷腦筋。午膳時間除主餐牌外還設有6款午市套餐1)三文魚刺身、雜錦壽司、芝士雞肉卷、炸魷魚伴熱雞肉蕎麥麵($148)(2)鴨胸陶板燒、油甘魚刺身、雞翼豚角煮伴冷更科蕎麥麵($138)(3)豚肉雜菌陶板燒、天婦羅蝦伴田舍蕎麥麵($138)(4)和牛鍋伴冷蕎麥麵($138)(5)炸蝦天婦羅壽司伴更科蕎麥麵($138)(6)雜錦壽司伴熱蜆肉蕎麥麵($128)最後選定(1)和(4)為我們是日午餐。三文魚刺身肥美，油香滿腔，甜蛋，吞拿等手握壽司平實不過不失。至於炸物，披上薄薄粉漿的魷魚香而酥，不靱不油，另一炸物芝士雞肉卷，面層吉列熱辣鬆化，與中間流心芝士成最佳拍檔。日式炖蛋內有

晚飯時間逛街, 經過這家蕎麥麵店的門前, 被它那個”松葉蟹牛肉火鍋”二人套餐的招牌吸引, 而且不用等位, 於是立即進入店內雖然餐牌印刷精美, 有多款不同的蕎麥麵,懷石料理以及燒物等, 但我們仍決定點”松葉蟹牛肉火鍋”二人套餐($428)等待期間, 見裝修簇新, 燈飾別緻, 燈光柔和舒適, 但枱與枱之間比較貼近不一會, 來了松葉蟹腳配刺身, 擺放得整齊又吸引. 三文魚刺身肥美濃郁, 油脂感充足; 油甘魚厚切, 入口軟腍又清甜; 但每款刺身各三件, 不是雙數, 兩個人吃, 每款剩下一件的時候要你推我讓;蟹腳已經煮熟的, 以凍蟹的方式進食, 它們有部份的殼已被去掉, 容易進食; 蟹肉剛剛好熟透, 非常鮮甜, 蟹肉味充足而質感呈一絲絲, 每一口都有淡淡而清甜的肉汁; 我們不約而同把最好吃的蟹鉗留到最後, 蟹肉飽滿, 用筷子把它挑出來圓圓的一整個蟹鉗肉在面前, 入口咀嚼, 蟹汁不停在口中爆發, 很濃郁. 這碟海鮮為這個晚餐帶來一個好開始!侍應送來鍋底, 好為我們把所有蔬菜配料放到鍋中, 先把它們煮一下, 讓昆布湯底吸收蔬菜的鮮味; 蔬菜顏色吸引, 配料豐富, 包括椰菜, 豆腐,南爪,金菇, 冬菇

This place is only good for their soba which is why I went there again.I got lunch set which had tempura, sushi, steamed egg and soba noodles. ★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Lunch set:The sushi was how it should be, there was nothing spectacular about it.The tempura fared better, the coating was light and crispy.The steamed egg was a bit too salty.The soba noodles were the best, chilled noodles dipped in delicious soba broth.Next time I will just get the plain soba noodles or the soup ones.★☆★☆★☆★☆★☆★☆★

Came here for a late lunch to try the noodles that I did not try on my last visit.I have been here quite a few times and was surprised that I had to give it a negative review this time.Since it was lunchtime, the lunch sets were posted on the entrance but as I was specifically here to try something on the A la carte menu I asked if the al la Carte menu was still available and I got this extremely rude reply from the receptionist:"WHAT"so I repeated myself, do you serve the a la carte menu as wel

今日跟老公食了個late lunch ...去到世貿都2時 ...行下行下選了這間蕎麥麵店門面非常日式，好似好正宗;內部装修都好日式，座位大部分是大大的卡位，都幾舒服。特別喜歡這裡的吊燈，好有特式。老公豫疑午餐個天婦羅set 同 menu 內的天婦羅色冷蕎麥麵有乜唔同，個女店員句句都話：味呢個同呢個唔同law~老公唔明厚面皮再問．．結果一樣，女店員的語氣越來越重．．．．乜嘢服務態度？？老公結果點了　天婦羅色冷蕎麥麵　$138有前菜牛舌青瓜，味道都幾開胃有甜品蜜瓜2塊．．．味道好淡的蜜瓜天婦羅有蝦 x2、南爪x2、蕃薯x2、青椒及菇　－炸粉夠薄，味道都可以蕎麥麵香味欠奉我不太肚餓，只是點了　三色冷蕎麥麵　$88三色冷蕎麥麵賣相令人期待，以為味道有不同，追問店員，店員只是匆匆說了田舍、之藏、金科．．其實都唔知係乜東東老公再追問有乜唔同，店員回答：味道一樣只是口感唔同老公再問即是　有乜唔同，店員好似講急口令：有軟有彈牙．．．講完都唔知乜東東店內客人都唔多，又唔係阻你做嘢，駛唔駛今呀～完全沒有是日本餐廳應有的服務態度說回食物，首先把青蔥wasabi、薑、蔥加入醬汁內，味道偏淡，合我好味。醬汁夠

Mr. Cat很喜歡吃蕎麥麵，這個Happy Friday Night帶他到銅鑼灣世貿的黑瀧板蕎麥專門店。我數天前已致電訂座，餐廳為我安排了非常舒適的卡座呢!荔枝梳打(HK$36) — 沒有想過份量這樣多，而且presentation很好看，還可兩人分享，味道清新。原味田舍熱蕎麥麵(HK$68) — 湯略鹹了一點，不過很喜歡這個清簡的麵，最適合胃納不太大的我。吉列豬扒蕎麥麵定食(HK$168) — 在Openrice看到很多人盛讚這裡的炸物，原來同集團的丼吉日本吉列專門店就在隔鄰，也許就是該店的出品？炸豬扒非常非常鬆化，雖然是炸的，卻一點不覺油膩，亦絕無又乾又硬的炸漿，實在太美味了，讚讚讚! 這個定食非常豐富，除了炸豬扒和蕎麥麵之外，更有前菜、湯和一片哈蜜瓜!三色冷蕎麥麵(HK$88) — Mr. Cat吃得非常滋味，再點一客三色冷蕎麥麵，吃個痛快! 聽說這店從日本引入蕎麥粒現場磨粉即製麵條，更以過濾器隔除自來水的雜質，非常認真，難怪如此優質。梅子骨膠原啫喱(HK$35) — 我不知道是否真的有骨膠原，不過這個名字的確吸引 : ) 啫喱本身已是很有保證而且很易接受的甜品，加上這個味道

約了食友晚飯，但由於早兩天打邊爐時吃了點肥膩，導致身體不適，胃口全失，所以當食友問我想吃甚麼時，第一個反應就是：「清清地，吃碗粥吧！」其實中國人生病時大多數會選吃粥品，咎其原因，乃粥水較易消化，更有養胃收心之效。不過食友竟然推介我試試世貿中心一家以蕎麥麵作主打的專門店，「黑瀧 Kurotaki 板蕎麥」，說店裡有款原味蕎麥，沒有油分，頗適病後初愈者。日本人愛稱蕎麥麵為長壽麵，因為它含天然維他命和礦物質，據說有保健作用，而且營養非常豐富。咦，咁以此作為病者膳食，看來也非常適合。至於這間座落於世貿中心的蕎麥麵專門店，從門面到裝潢，看起來也花了不少心思，單是用餐區，以那些充滿東瀛風味的瀑布形紙燈籠作裝飾，以及店面一身淺木色調，已足夠令食客看得入神。安頓後先翻閱餐牌，雖說是蕎麥麵專門店，但其實店子還有不少日式食品如壽司、刺身、串燒、鍋物等供應，不過既然一心為店家自製的蕎麥麵而來，還是先細看蕎麥麵有甚麼選擇。原來蕎麥麵是以蕎麥種子造成，並根據它磨成的不同程度，再混入不同食材而分成四種類別，分別為江丹別、田舍、更科及知床。而搓揉成又長又細、淡褐色的麵條後，可煮成熱湯麵或涼麵，前者的吃法叫做「掛蕎麥

I was with Mjqueen7e who was just recovering from food poisoning and had not eaten for two days so it was a delicate choice to choose what to eat.Usually the locals will eat congee, but congee is not as healthy as it seems because it contains a lot more oils than you think.It certainly does not work for me because it makes me more sick, so usually I go for breads or noodles!Again, Chinese noodles contains a film of oil on top of the broth.Finally, came here for soba noodles.I chose the Chilled S

I succumb to Japanese buckwheat soba noodles without putting up any resistance. Call it my weakness!! There are many types of noodles available in Japan – many of them are not known outside of Japan as they are really restricted as regional dishes. Wish I could try out all of them one day as well. I remember having some really gorgeous rice noodles in Japan that are served with Medicinal soup bases, or really great Soba noodles in Fukui in Japan. Kurotaki in Hong Kong is the only curren

Kurotaki specialises in Soba noodles and they serve four different types.On the menu they have an introductory for each type of noodle which is quite informative.Inaka soba noodle – countryside soba that is springy with soft tender textureEtanbetsu soba - thin and sticky, made from centermost part fo buckwheat.Sarashina sesame soba - made with premium buckwheat flour.Shiretoko Zarusoba thin soba noodle served cold on bamboo basket made with centermost of part of buckwheat seeds together with kel