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Restaurant: | Mu Sa Shi Ya Ma |
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Info: |
To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.
For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign
1-min walk from Exit E, Jordan MTR Station
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Telephone
22178088
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Sun
12:00 - 15:00
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
Recommended Dishes
屋企人話呢間日本嘢幾好食,我試完即拍枱:呢啲叫「幾好食」咩?呢啲叫 好 好 食!我短時間內去咗四次!第一次去,午市叫個鰻魚飯,諗住最穩陣。老闆介紹呢間餐廳個鰻魚飯有三種食法:(一)普通鰻魚飯同鰻魚汁、(二)加蔥、紫菜同芥末、(三)加埋茶做茶漬飯。(一) 鰻魚熱辣辣,好軟熟,就咁已經好好食。(二)加埋蔥同芥末,完全衝擊我味蕾!係一個想像唔到嘅味道!化解咗香濃嘅鰻魚汁,更加清雅。食(二)食到完全唔想留飯試(三)!(三)加埋茶,啲 Umami 推哂出唻 🥹 又將成餐飯推到一個新嘅高度!食完三個食法,仲有個清甜到不得了嘅海帶湯!好幸福。之後晚市再嚟,鰻魚飯除咗以上嘅三種食法之外,仲有第四種食法!就係加埋生蛋。蛋漿包住一粒粒飯,滑捋捋嘅口感,簡直係日本動漫「食戟」(Food Wars!) 嘅享受 🤯另外一次晚市唻,食完生蝦刺身又有得炸埋蝦頭。幾個人叫咗一條鯛魚做刺身,食完刺身後又攞魚骨煲湯,又係清甜好飲到不得了!聽朋友講雞皮餃子唔識形容,就係好食🤣
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位於巷仔日本居酒屋,老闆好熱情,叉燒烏冬湯底很好吃,屬於豬軟骨,份量亦很足,燒鯖魚很新鮮。老闆自家製前菜很不錯,很正宗,原來老闆於日本留學多年,再學廚,值得再來。
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叫咗辣味五花腩烏冬同刺身拼盤,兩樣都好唔掂。辣味五花腩烏冬個湯底同出前一丁個豬骨湯一模一樣架,係多咗啲辣味囉,仲有三四舊仔五花腩嘅~ 刺身拼盤$198,個甜蝦一啲都唔甜唔新鮮口感太爛,赤身多筋,八爪魚勁韌,三文魚都係極普通…食到勁無奈,去壽司郎都冇咁嬲@@ 仲要師傅同樓面淨係好專心serve 一枱熟客咁,我哋兩個人淨係俾一對筷子,叫咗兩次先補多對俾我哋。基本service 都冇就唔好收人10%啦🫠試完冇下次,希望冇人再中伏。
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有晚行街搵野食,周圍都排哂隊就轉左入一條巷,有間日本野唔起眼但係有位就入左去餐牌都係正常日本野,特別在order個時日本人老闆會提你邊啲係時令叫你order/ 唔建議, 非常好客所以整體上好新鮮而且佢個腐皮溫泉蛋又幾得意同好食 係一間隱世日本餐廳
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原本定了佐敦某新開的日本餐廳的,到達目的地後才知道是居洒屋,全店只有清洒和串燒,長輩們未必適合。於是改行 Plan B, 見到附近有間日本料理,在這報復式消費的大日子中,見有位,不用等,馬上內進光顧。小店環境不大,各樣也是按有限空間而設置,香港人最明白這串金尺土的道理。😜老闆(也是日本師傅),先推介由日本新鮮空運而來的海鮮,我們選了鯛魚做刺身,師傅建議魚骨可以煮魚湯,我們點了: 豚肉炒野菜,串燒拼盤、燒三文魚頭、豚肉豬骨湯拉麵、焗雜菌、明太子燒雞翼、燒雞泡魚乾、腐皮溫泉蛋、三文魚牛油果反白、燒飯團,白魚湯等等,少不了一瓶小清酒助慶,增加不少慶祝和聚餐氣氛。😍😍我的最愛是雞泡魚乾燒、明太子燒雞翼,串燒拼盤,內有一款是納豆串燒,味道也不是傳說中那麼難入口。原以為白魚湯沒什麼特別,怎知味道鮮甜,不是一般的味素湯,細問下,師傅用了上湯,他每天早上回來必須要預先準備。店子的人手不多,老闆也親自為我們講解食物,互動一番。疫情前他每一個月往返日本三次,主要是帶當地的清酒回來,這兩年疫情下,他唯有倚賴在日本的姐姐寄給他。他坦言這兩年多的經營不容易,所以海鮮的入口數量不會多,為了保存新鮮品質,最多出售兩天。總括,食物質素尚可,店舖雖小,誠意搭夠。有機會會再光顧。😍順 祝父親節快樂!🥰🥰
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