Video
6-min walk from Exit A2, Sheung Wan MTR Station
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Telephone
98482348
Opening Hours
Today
12:00 - 22:30
Mon
Closed
Tue - Sun
12:00 - 22:30
*Last Order: 21:30
Above information is for reference only. Please check details with the restaurant.
食物質素：相當驚喜有新意歌賦街本身就多出名高質素嘅日式拉麵鋪，包括蜆湯拉麵Ode、雞白湯拉麵座銀、米芝蓮推介沾麵周月、長滨Nagahama No.1拉麵等等，估唔到食咗咁多年全港咁多間拉麵鋪，歌賦街都仲可以開出一間咁有新意嘅拉麵鋪，主打昆布冷水沾麵、配滾熱辣嘅醬油味/鹽味湯、口感精彩豐富、冷熱交融，檯面上推介嘅“2億年鹽”味道不錯lol。呢間餐廳無論昆布水沾麵定係湯麵、無論醬油定鹽味湯底都幾好味，拉麵爽口彈牙有質地，配菜嘅肉煙燻味香濃、幾有趣。如果點昆布水沾麵，終會有冷熱交融嘅體驗、拉麵嘅爽口清爽程度會指數級飆升。環境：座位空間大，坐得都舒服，乾淨企理、有大包裝紙巾提供、衛生同服務都不錯服務：服務員好熱心，即使忙都會用心觀察你嘅需求，喺我睇緊檯面instructions嘅時候、會主動行過嚟同你講解推介食法、感受得到佢嘅關注同觀察。呢一d野喺中環lunch time高峰期期間係超出我預期嘅。觀察：餐廳有一個日本人資深拉麵大廚(有時唔喺度)同埋一個跟佢學師嘅後生日本人靚仔。我本身聽得明少少日文，佢地做野期間一直喺度用日文傾緊點樣將個拉麵整到更加完美爽口好食，對住顧客又特別禮貌、服務好好，感受得到佢地嘅專注力同職人精神，呢一點我都好欣賞。性價比：128蚊湯麵、138蚊昆布水沾麵，加盛合40蚊（包括2*2煙燻肉、幾塊筍、成隻溏心蛋），同其他中環高質素拉麵鋪嚟比算係中規中矩嘅價錢，有佢嘅競爭力，given歌賦街附近其它餐廳食肆更加貴、性價比更低、份量更小，佢已經都算相對更抵食。
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座銀集團旗下 懷舊又新式的Men-ya New Old新式沾麵 - 昆布水沾麵麵條由日本直送到港，小麥香氣原汁原味再注入昆布水💦餐廳提供拉麵和沾麵～ 配兩款湯底決定一戰主打的沾麵(๑•̀‧̫•́๑)醤油湯以北海道產昆布和鷄隻做湯底，再加上三種類醬油（濃口，薄口，特製醬油）而煮成的鷄清湯🐓塩湯選用昆布，蝦乾，乾元具，冬菇乾做湯底，再配上由法國西岸布列塔尼採集得來上乘之鹽而煮成的海鮮清湯🦐昆布水味道較淡，但麵條確實幾彈牙，食落滑潺潺🤓兩款湯底個人比較喜歡帶鮮味的塩湯( ˙༥˙ )
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無意中見到某媒體上有人報料，中環歌賦街開左間新拉麵店，有我一直好想試，而响香港又難會搵到嘅昆布水沾麵🍜咁仲等咩，衝啦喂！醬油昆布水沾麵🍜追加盛盒🥩🥚香味 (5/5) - 沾汁嘅醬油香同其它店聞到嘅香味差距頗大，比較優雅，而且煙燻味極濃，論香味真係冇野彈，令第一印象非常好。醬油沾汁 (4.5/5) - 先講顏色，以醬油沾汁來講，佢唔算深色，屬紅茶色，清澈，上面浮嘅油清楚見到，上面仲有蔥，賣相冇得輸。沾汁嘅味道亦相當好，濃度鹹度剛好，醬油嘅味道好特別，唔係大眾貨色，感覺高雅。加埋煙燻味嘅加持，呢個沾汁我認為近乎完美。唯一少扣分嘅係同用餐體驗有關，稍後講。昆布水 (3/5) - 我第一次試昆布水，唔太知用咩標準去比分。我比3分嘅原因係，昆布水本身近乎係冇乜味，佢一如所料咁，質地相當之黏痴痴，有d似秋葵入面d肉嘅質地。但，稠而不濃，冇乜味道嘅情況下，我認為佢存在嘅價值就只係為左提升口感，而呢件事佢係做到嘅。麵條 (3/5) - 幼面，偏白色，小曲。麵條並唔係一般拉麵店會遇到，用小麥粉造嘅麵，呢款麵本身冇乜味，有d似日式素麵。口感方面非常煙韌，似食緊韓式嘅水冷麵。無論我係就咁食，加岩鹽食，或沾落去個沾汁道食都好，除左煙韌口感，同昆布水嘅黏之外，我就食唔出任何味道了。呢個係岩鹽，鹹味比較清新。配料 (4.5/5) - 呢份配料，叉燒，蛋同荀都係要額外叫嘅（盛盒）。盛盒入面，叉燒有兩款，用左應該係豬里脊，同五花肉。因為有煙燻過，上菜前亦有用火槍燒過，香味係非常之好，味道亦好好。唯一少扣分係，呢兩款肉無論係烹調方式，形狀，大小，厚薄，近乎係一樣，口感亦相近。我真心食吓食吓，唔記得左自己食緊邊款肉。荀同蛋方面，穩陣，中上。蛋嘅生熟度控制得好好，少少流心，可惜嘅係，我寧願佢唔預先切開，隻蛋若果响自己口中爆漿，感覺會更好。另外一提，沾汁入面都有一款薄切豬肉，份量都唔少架喎，味道就可以啦（同盛盒入面兩款叉燒當然係冇得比啦），算加左誠意分。整體 - 值得推薦 👍👍👍👍講真，呢間咁高級嘅拉麵店，坐落中環拉麵激戰區，以佢嘅服務，店內環境，同碗沾麵本身，雖然佢定價都頗高，但我認為都有數圍，對得住個價錢。
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香港大部分食到嘅醬油拉麵, 都好鬼似自己屋企煮公仔麵！所以冇乜人識欣賞！新開嘅麵屋New Old可能會改變你嘅想法！傳統日本木系裝修, 感覺好「日本」, 仲有真正日本師傅坐鎮！拉麵底係爽口而且好彈牙, 好有實在嘅感覺, 當然同公仔麵或者出前一丁冇得畀啦！醬油雞湯底鹹味十足（醬油湯底梗係鹹㗎啦, 唔鹹都唔叫做醬油湯底啦）, 清雞湯冇咁滯, 夏天食一流！煙燻叉燒絕對係一絕, 可惜得兩片有啲唔夠喉😜碗拉麵係唔包溏心蛋, 不過就咁叫一隻都係18蚊, 蛋白嘅味道比較淡, 不過蛋黃濃鬱！服務好好, 店員會詢問你係咪第一次嚟食, 並且有簡單介紹！張濕紙巾真係靚到一個點！最犀利係佢冇加一服務費嘅！如果想尋回日本醬油拉麵, 呢度絕對一個好地方！
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New ramen joint at Gough Street. The latest addition to the group behind Zagin Soba and Ode Maru De Sankaku that features a recently invented type of tsukemen known as the kombu dipping ramen, with ramen first served in a kombu dashi, before dipping into a second bowl of broth (either shoyu 醬油 or shio 塩 based). I picked the shoyu based broth, which is made from chicken and Hokkaido kombu with three types of soy sauces. The glutamine in the kombu dashi is said for enhancing the glutinous texture (滑喉感）of the noodles Diners are told to first take a bite of the noodles straight from the bowl of kombu dashi to have a taste of its natural flavours. The dashi was very refreshing with a zest of lime added. Perfect for the weather. Loved also the springiness and the thickness of the noodles. Heard they are shipped from Japan.We were then told to add a bit of rock salt to the noodles to further accentuate the umami. The shoyu broth was fine and went well with the ramen noodles. Overall one fine ramen joint that one would visit if in the area.
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