Video
Telephone
28911530
Opening Hours
Today
Closed
Mon - Tue
17:00 - 01:00
Wed
Closed
Thu - Fri
17:00 - 01:00
Sat - Sun
12:30 - 15:00
18:00 - 23:00
3rd Thu of every month
Closed
Above information is for reference only. Please check details with the restaurant.
關東煮係日本大眾料理，係便利店、街邊攤檔都會搵到，而台灣便利店更加長年都有得賣，但實不相瞞，我係好怕台灣關東煮個陣味，每次聞到都想調頭走😖，朋友今日竟然帶我去位於銅鑼灣既「京おでん-まさ」食京都關東煮，懷著冒險精神去試下日本蘿蔔蒟蒻竹輪牡蠣關東煮八爪魚頭蜆肉麵高湯湯浸炸豆腐牛蒡魚餅卷椰菜高湯玉子燒腐皮福袋炸豆腐牛串牛筋煮關東煮好入味再配以高湯，有d更加刨左d柚子皮，味道上更加清新，八爪魚頭、牡蠣、高湯湯浸炸豆腐、牛筋煮我都好鍾意，「京おでん-まさ」真係令我對關東煮完全改觀，不過價錢都真係幾貴，一舊蘿蔔要$60 🙈，好彩整體味道都無讓我失望👍🏼
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今日去咗呢間save左好耐嘅餐廳滿心歡喜，咁諗住試吓好似好多人讚嘅關東煮。去到之後發現食物嘅選擇比想像中少，但係都唔緊要，覺得佢專注做關東煮姐。講到日本人開又話好多日本人幫襯，但係服務態度完全唔係日本標準，入到去坐低就15分鐘連熱茶一杯都冇，之後問佢兩次佢話原來未煲水😅之後坐低揀嘢食，問多個侍應兩句佢都勁不耐煩。問佢有冇生啤佢話冇，咁好啦叫咗杯$35嘅烏龍茶，上到嚟竟然俾咗支津路我，真係眼都凸埋。之後關東煮亦都冇想像中咁好食，比較淡味同埋貴。
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Long time no Kyoto Oden Masa. Last time was right before it relocated to its current location. New location is a lot more spacious and well lit. Like before, I ordered all their daily specials which included the fried Sakura-ebi cakes 樱花蝦餅), tuna tartare, tai shirako (鯛白子) and Kegani (毛蟹). Except for the Kegani which tasted fishy and a bit flaky, the other items were deliciously done. C and I loved the umami packed Sakura-ebi cakes. Would have been better had it been served without the dashi broth.C was still hungry after finishing the daily specials so we ordered their oden platter. Daikon (大根), sumiika (墨魚) and awabi (鮑魚)were properly tenderised in the daishi broth. Would love it if the platter comes with more basic oden favourites such as konnyaku and mochi-filled fried tofu pockets Server offered us house made Warabi mochi for dessert. Overall, quality oden, easy vibe at reasonable prices. A place that one would return for an oden fix.
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.[🇭🇰香港- 銅鑼灣 @kyotooden_masa ].主打關東煮嘅居酒屋, 入到去就好似喺日本咁, 真係冇得頂! 所有嘢都好好味, 真心無得挑剔!👍🏻🥰先講吓佢哋嘅招牌關東煮, 湯底濃郁, 可以自己揀自己想要嘅配料, 蘿蔔基本上係我必揀, 另外推介”燒賣”除咗關東煮,仲有好多好吸引嘅選擇, 你絕對唔可以錯過! 必食”高湯玉子燒” 燒得啱啱好, 蛋仲好滑嫩😋再嚟就係我係香港暫時食到最好食嘅 ”親子丼” - 雞肉煮得好入味, 加埋滑嫩嘅蛋, 再淋上自家製醬汁, 好食到一粒飯都冇剩低😂.🔻🍽 Kyoto-ODEN MASA 京おでん-まさ📌 地址: 銅鑼灣駱克道487-489號駱克駅19樓.#tummysreadyatcausewaybay #tummysreadyforjapanese
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京おでん-まさ講起關東煮，係大家日本，台灣便利店必食items，但係香港呢類型嘅關東煮就少之又少。銅鑼灣其實有兩間好不錯的關東煮，兩家都係預約困難店，今次同大家試試京おでん-まさ，一間京都風關東煮。至從佢搬左舖位之後，價錢嘅調幅都比架大，明嘅，通脹啊！所以好食就冇問題啦！一入舖頭其實係種去錯地方嘅感覺，餐廳中間放左一張U型高身bar枱（係omakase setting），完全不能想像係間關東煮餐廳，但是氣氛是不錯的，今次太臨時book枱，bar枱就已經full了，希望下次有機會可以親眼見到邊望師傅煮邊食～高湯玉子燒🍳🍲 - 呢道菜係第一道，好有驚喜。玉子燒同高湯嘅配合，好似食緊茶碗蒸，但是你有食到蛋一層層嘅口感，啲玉子吸曬所有湯，一啖入口，口感好豐富。好食到我最後又encore多左一個。牛筋煮🐮🍲 - 呢個又係另一個好鍾意嘅菜式，超濃厚的味噌同牛味，炆曬入味，入邊嘅蒟蒻同蘿蔔係MVP，就好似食緊呢碗嘅所有精華，好食到我想加埋個烏冬（最後我係連啲汁都飲曬，完全不太鹹）八爪魚關東煮🐙🍲 - 日式八爪魚煮法都係以淋為主，因為先可以顯示廚師功架。但是呢份八爪魚係淋到80歲婆都可以食到，可想而知，廚師放左幾多心機。配上柚子皮點綴，口感軟糯而味道oishiii～ 加上蘿蔔有係冇得輸！各款關東煮🍲🥢 - 好味關東煮，食材當然重要，但是我覺得最重要嘅係個湯底。因為食材煮咁耐，會吸曬湯底嘅味道。呢到嘅湯底雖然望落係偏清，但是飲落好重木魚昆布味，再煮入樸素食材，咬每一口有食到湯加上食材的味道。也有額外配柚子胡椒和黃芥末，可以幫手調下味，我幾鍾意佢嘅柚子胡椒，係偏辛口的🌶️！推薦：蘿蔔，紅生姜魚餅，豆葉湯葉，卷野菜以今餐人均$500嘅價錢，雖然價錢的確偏貴，但是可以係香港食到呢個質素嘅關東煮真係不多，有時掛住呢種味道黎止止口癮都係個不錯選擇！
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