京おでん-まさ (Moved) New Location

感謝友人推薦仲要Carry, 一班人食可以叫多啲開心share, 酒都可以開多啲, 用料平實但做出比貴價食材更精細嘅美道, 值得encore再預約嚟食貝真丈 - 真丈即係將海鮮磨碎成糜, 今次就係用上貝殼類, 加入山藥泥、蛋清調和後製作而成嘅大丸子鰆魚南蠻漬 - 南蠻漬指將魚類炸過再連同高湯、醋汁、蔬菜泡漬酒盜烏賊 - 飲酒必叫, 烏賊嫩滑, 酒盜(鹽醃魚內臟)雖重口味, 但更加調出鮮味吞拿魚他他 - 加山藥同其他漬物, 個人覺得魚肉比例可以多啲, 口感同味道都有被喧賓奪主粟米天婦羅 - 薄薄粉漿炸完非常香口, 內裡juicy栗米鮮甜牛筋煮 - 呢個必叫, 入味軟稔, 蒟蒻吸收返湯汁滿滿牛肉牛根精華, 淨食冇飯都唔會過鹹高湯蛋卷 - 呢個都係必叫, 軟綿蛋卷吸收哂高湯精華, 最純粹玉子嘅味道 炸里芋頭 - 芋迷必叫, 外脆內軟, 香口得嚟又有細滑芋泥關東煮 - 湯葉, 飛龍頭, 雞肉丸關東煮 - 卷椰菜, 賀茂茄子關東煮 - 鰻親子丼 - 火候極好嘅滑蛋, 不能抗拒蛋汁撈飯 特製雜炊 - 比親子丼更加有驚喜, 感覺用關東煮嘅高湯完結更加完整體驗佢哋有好多唔同風格嘅清酒同燒酌, 仲有好多

依間小店絕對會令人掛住🥰呢度主打關東煮，日本師傅主理，有種居酒屋嘅感覺，慢慢食慢慢傾。由於小店可容納四五張枱，加上只接受booking，宜家真係超難訂到枱🥹雖然當晚我哋冇運氣食到八爪魚等等招牌食物，唔知賣哂定冇貨，但係食到正宗關東煮真係非常值得！基本上點自己鍾意食嘅款式就得，因為每款食物都吸收晒關東煮嘅精華，全部都好食😋而京都風味嘅湯頭亦較清淡，鰹魚鮮味突出，味道清甜，相信冬天食更啱feel。高湯浸茄子同樣出色，茄子剝咗皮之後燒香，有種煙熏味令口感更豐富。牛筯煮都超高質，牛筯煮到勁軟腍入味，味噌味道會較甜。

我一向都好鍾意食關東煮🍢但平時冇乜時間去搵一啲正宗嘅去試下 咁岩有個朋友都想試下 所以我哋就一齊去🫢🫢平時都係食過吓便利店 Donki果啲 呢一間試完真係返唔到轉頭😋😋😋一入到去服務員嘅態度好親切好有禮貌 安排咗我哋坐喺吧枱位置 可以望住日本師傅整嘢食😍😍 我哋都叫做差唔多試晒成個餐牌🤣🤣係飯果啲無食到🫢椰菜卷 八爪魚🐙雞肉丸 炸豆腐丸子 腐皮福袋 炸魚餅 京野菜 炸豆腐 蘿蔔 竹輪 蒟蒻 雞蛋🥚 味噌牛根腩 燒賣 仲有湯浸鰻魚 其中我最欣賞嘅就係個鰻魚 味道清甜 個湯真係好好味😋 另外仲有個粟米天婦羅🍤真係忍唔住要食返兩份😍😍當然都唔少得飲返兩杯啤酒🍻

要講近期大熱嘅日料小店,一定會係呢間 @kyotooden_masa , 不是主打omakase, 串燒, 鐵板燒呢啲經常見到嘅日料, 反而主打一種 日本嘅大眾平民料理 - 關東煮🍢(日語: 御田/oden) 相傳關東煮源自於 ‘味噌田樂‘ - 即是將用水煮熟左嘅豆腐或蒟蒻,塗上味噌(麵豉)調味進食, 後來日本人漸漸將鰹魚湯取代味噌,慢慢演變成今日嘅關東煮, 於日本嘅街頭或便利店往往都會見到,成為大眾小食,而隨時代演變慢慢流入不同地區亦發展出不同特色..而今次要介紹嘅關東煮🍢店, 由日本師傅主理, 從店名都可以得知係主打關西流派. 關西風嘅oden 最大特色係湯頭清淡為主(關東派的湯頭較濃味,一般不會飲湯) 湯頭主要以昆布, 柴魚,鹽巴,淡醬油調味, 色澤淺色而清澈, 味道清甜. 而關西oden獨有材料有牛筋, 章魚🐙..🌟先嚟試試關東煮必叫嘅‘大根’(日本產蘿蔔)($31)盡吸湯汁精華而令湯更加清甜🤤 而表頭加上了罕見嘅‘ 細絲昆布’,乃係曬乾了加入醋嘅昆布拉成細絲,第一次食呢個,原來早係‘恐怖醫學’介紹過🤣當中更有提及到具有好高健康功效,包括可令身體排鹽,降血壓等. 而昆布絲浸在湯

Oden is quite a rare cuisine in HK surprisingly, especially when Japanese food is so sought after. I could only think of 1 or 2 place offering decent ones. Despite it’s more a winter food, this visit in Spring is ultra satisfying. Their dashi broth was to die for and I could not help drinking. I tried 2/3 oden from the menu and basically all are delicious😋 So just order as much as you want and you like😆🍢蒟蒻 𝗞𝗼𝗻𝗻𝘆𝗮𝗸𝘂 // 玉子 𝗧𝗮𝗺𝗮𝗴𝗼 // 厚揚豆腐 𝗔𝘁𝘀𝘂𝗮𝗴𝗲 // 竹輪𝗖𝗵𝗶𝗸𝘂𝘄𝗮 // 大根 𝗗𝗮𝗶𝗸𝗼𝗻Daikon is definitely the st

👉🏻竹輪💲29👉🏻 京都炸豆腐片💲31👉🏻聖護院蘿蔔💲38👉🏻糸蒟蒻💲31👉🏻炸魚餅💲42👉🏻雞肉丸💲48👉🏻酸汁白子💲98👉🏻鰆魚南蠻漬💲98👉🏻親子丼💲58👉🏻梅干烏冬💲50-好耐冇食關東煮🍢！聽講呢間以前大排長龍好難book！呢個湯清清甜甜 啱晒前一晚飲完酒第二日去食🤣親子丼個蛋超滑😋可惜冇叫到烏賊🥲聽講最好食係佢🤣rating: 7.5/10〰️〰️〰️〰️〰️〰️〰️〰️〰️京おでん-まさ (銅鑼灣)📍銅鑼灣謝斐道508號聯成商業中心11樓1103室🔗#7eating銅鑼灣#7eating日本菜

📍Kyoto-Oden MasaNothing is better than having oden on a cool breezing night! Kyoto-Oden Masa is recently reopened! It is a warm cozy little restaurant tucked in the middle of Causeway Bay. It is as if you travelled to Japan by a short elevator ride. There are a variety of choices with quite a few outstanding items. The key is the Oden broth. It’s clear and light, perfectly warming. Quite a nice place to have a quiet drink with a friend or two. Would recommend ordering in two rounds cause it’s mo

One of the best meals I have tried lately, bravo! Everything was so on point at reasonable price, there were so much depth in every simple dish.. it was such a satisfying meal… What we ordered: Tamagoyaki - sooooo good! Must order! Beef tendon Oyakadon- the best I have ever had! SHIRAKO - soooo yum!! Perfect match with ponzu sauce! Love it! Oden - just pick whatever, but I love the daikon and taro! Everything was incredibly good, u can see they have put so much effort in details.. a very authent

斷斷續續因為疫情而暫時停開嘅關東煮專門店終於係10月尾重開喇!!🤩 銅鑼灣區又多翻一間由日本師傅坐陣嘅小店🇯🇵 除咗主廚之外 另一位女侍應都係日本人 用英文都唔係幾溝通到🤣 所以所有預約都係要經online booking 除非你想即日walk in咁就無辦法要打電話去問喇☺️ 食物方面除咗傳統嘅關東煮之外 真心推介酒盗烏賊🦑 味道咸香 口感煙韌 送酒超正🍺 仲有好濃郁嘅牛筋煮 感覺有啲似港式炆牛腩 不過味道就鮮甜好多 當然最後仲要食埋個親子丼先夠滿足啦😝😝

Didn’t eat much that night just up for a place to drink a little and it opens til 12am as I remembered. I was gonna say they got a lot to further improve for their food or maybe just over expectation, yet , given we didn’t tried much of food so to be fair I better taking my words back 😝 And finally reached the season for Shirako, always happy with Shirako HAHA Ordered a bottle of sake called 赤武? That’s okay.$8xx for the bill.