Video
Introduction
This Michelin ramen brand from Tokyo specializes in cowry soup base. It is cooked with big clams, pork bones and fish, which is very umami.
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Additional Information
The bill be rounded to the nearest dollar
Opening Hours
Today
11:00 - 22:30
Mon - Thu
11:00 - 22:00
Fri - Sun
11:00 - 22:30
*Mon-Thu Last order: 21:30; Fri-Sun Last order: 22:00
Above information is for reference only. Please check details with the restaurant.
"Oyster Bury," is the latest branch of the Michelin One-Star ramen shop "Kinosuke Bury" from Tokyo. This renowned ramen restaurant, celebrated as a top-tier establishment in Tokyo, attracts customers with its ramen made from fresh Hiroshima oysters slow-cooked to create the "Oyster Golden Soup." It's incredibly delicious, with a rich and flavorful broth!湯麵味道濃郁同彈牙 餃子都好新鮮
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日本東京新宿每朝排哂長龍攞籌等開店後有得食嘅過江龍Michelin⭐️拉麵店香港都係要排隊，但可能由於分店多平日中午12點前到達的話，有位直接入座。多人嘅時候係攞籌形式等位。如果喺東京食過本店嘅拉麵的話就會覺得香港呢間質數差好遠⋯我點咗「貝汁醬油拉麵」個湯感覺上深度唔夠加咗啲松露好似蓋過個湯嘅清甜味道可惜，日本想入Michelin嘅拉麵店大都利用松露外國人比較容易認同口味。三層肉同低溫叉燒好薄好少低溫叉燒本來應該好滑，但呢塊只係「淋」青蔥可以再落多啲，而家食唔到蔥味。麵選用幼麵，硬度剛好，但量比較少。配料隻「溏心蛋」調味得非常好，中間流心個人認為一定要加！雖然大致上我覺得味道普通但喺香港嘅水準來說算係好味！值得去
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由細到大我就對日本拉麵情有獨鍾，尤其鍾情於京都的濃郁醇厚風味。不過，隨著時間推移，我的味蕾也越來越挑剔，普通嘅拉麵店已經滿足唔到嘅要求。早前，我有幸造訪了一間位於中環嘅拉麵店，佢係荔枝日本嘅過江龍，招牌拉麵可說是令我大開眼界，重新定義了什麼是優質的拉麵。😮** 貝汁鹽味拉麵**麵條細滑Q彈，泛著誘人的光澤。叉燒肉片鮮嫩多汁，散發著幽香撲鼻。但最吸引我目光的，無疑是那碗湯頭 。入口後,這碗拉麵給我的第一感覺就是鮮甜迷人。湯頭的鮮甜源自於大量使用了各式海鮮，當中以新鮮的北海道干貝最為突出。每一口都能感受到海鮮的鮮美，又不會有絲毫腥味。令人驚喜的是,這碗湯頭竟然還帶有一絲淡淡的乳香味，彷彿在喝牛奶般醇厚可口。這種獨特的風味,我在其他拉麵店中從未嘗試過。對於喜歡嚐鮮的拉麵控來說，呢間拉麵店係絕對值得你哋嚟試一試。😋金色不如帰 (國際金融中心商場) (中環)中環金融街8號國際金融中心商場3樓3020號舖
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今天休假本想在深圳休息的，但又有些突發事不得不回香港處理，那就順便去試一直想試的拉麵店🍜金色不如歸🍜位於中環ifc三樓，不難找的，可能位於中環，食客會有金融等專業人士，所以店內裝修帶點西式soho感。我差不多三點才去吃lunch，不用排隊，直接坐下，點了個set (貝汁鹽味拉麵，加滑蛋明太子丼飯+生啤🥹)第一口湯，超，好，味🥹，超重貝味，然後碗中有一小pat牛肝菌醬和煙肉碎給你喝第二，三啖湯時帶出另一種層次的(店內有圖教你品嘗的）肉，面，湯都真的是很夾，我覺得完勝上次去京都吃的豬一(再講多次，豬一的燒賣不要點🥹)。最後小碗飯就不多敘述，不難吃，也沒有很好吃，因為面份量是偏小的，想吃飽點可點小碗飯這家店我會日後再光顧的，想試貝汁醬油。但下次應該不會再點set，因為加錢小碗飯，加錢喝啤酒，再加一服務費，埋單接近300🥹(香港物價究竟瘋癲到什麼水平)，單點一碗拉麵就130以下，一間東京米芝蓮一星拉麵其實還好，不要像我加錢轉食物就好
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Had tried their oyster ramen with oyster soup at their ifc branch. It’s great to be weather-proof when it was amber rain earlier. It’s very nice to taste the oyster flavour in the broth. There’s a slice of lemon there as well, which gave the nice fresh lemon flavour to the oyster, which was soft and fresh. It’s good that the lemon didn’t leave any bitter flavour when immersed in the hot soup. From its look, I thought the oyster would be hard, like the Chinese style golden oyster, but it turned out to be soft. They also put the oyster paste onto the 2 slices of slow cook cha siu, a very nice mix. I usually don’t like rockets much as a salad, while I quite like the rockets soaked into this rich broth and to be eaten warm. The gyozas were nice. Also liked the iced peach roasted tea. It looked and tasted like a half juice half tea.I think it lived up to its Michelin accreditation for its Tokyo branch.
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