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嵯峨野

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Sagano

4

4

142 Reviews

Taste

Decor

Service

Hygiene

Value

|

6957

Tsim Sha Tsui

$401-800

Japanese Buffet Sushi/Sashimi Hotel Restaurant

88

17

12

正牌味王

Level3

50

0

讀者可參閱另一……食堂裝修、酒店價錢、中低級食物價因為他感受同我參不多10粒星滿分8********8, 左口魚刺身 – $340有六七片, OK 但一個字「貴」~3***3 魚子軍艦 – $140兩只, 魚子一般貨色, 紫菜仲淋謝謝添, 只值$20-$30~5*****5 帶子夀司 – $180兩只, 普通貨色, 酒店價錢, 只值$30-$80~6******6 豬扒定食, $250個, 味道可以接受, 豬扒夠鬆翠~5粒星滿分3***3侍應 – 服務無問題, 但手勢就欠DD, 放醬油時spilt~4****4環境 – 酒店式環境, 4.5分啦~5*****5厠所 – 酒店級厠所, Okay~

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讀者可參閱另一……食堂裝修、酒店價錢、中低級食物價
因為他感受同我參不多

10粒星滿分
8********8, 左口魚刺身 – $340有六七片, OK 但一個字「貴」~
3***3 魚子軍艦 – $140兩只, 魚子一般貨色, 紫菜仲淋謝謝添, 只值$20-$30~
5*****5 帶子夀司 – $180兩只, 普通貨色, 酒店價錢, 只值$30-$80~
6******6 豬扒定食, $250個, 味道可以接受, 豬扒夠鬆翠~

5粒星滿分
3***3侍應 – 服務無問題, 但手勢就欠DD, 放醬油時spilt~
4****4環境 – 酒店式環境, 4.5分啦~
5*****5厠所 – 酒店級厠所, Okay~

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2012-01-15

Dining Method

Dine In

Spending Per Head

$800 (Lunch)

Isaac0704

Level4

2.6K

126

在香港日杭酒店的老牌日本料理嵯峨野吃到不錯的大吞拿魚壽司，吞拿魚的油脂是精華所在，而空運過程處理得宜，啖起來不著筋渣，甘潤的脂香徘徊於舌間，同行的好友以大吟釀送之，她說是人間美食。

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在香港日杭酒店的老牌日本料理嵯峨野吃到不錯的大吞拿魚壽司，吞拿魚的油脂是精華所在，而空運過程處理得宜，啖起來不著筋渣，甘潤的脂香徘徊於舌間，同行的好友以大吟釀送之，她說是人間美食。

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Value

Dining Method

Dine In

Spending Per Head

$700 (Dinner)

Tiffyyct

Level3

31

0

Have been to Sagano few times. It's a little different this time because we are dining in a VIP room, which is very neat, nicely decorated and quiet. The service is excellent too. The waitresses here are all attentative to the guests . Once we sit down, they immediately serve the hot tea and the warm towel.My hubby and I are little late. The rest of the group has ordered the food. And they have started their appetizer. So we quickly place our orders.I choose the Grilled Silver Cod Lunch Se

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Have been to Sagano few times. It's a little different this time because we are dining in a VIP room, which is very neat, nicely decorated and quiet. The service is excellent too. The waitresses here are all attentative to the guests

. Once we sit down, they immediately serve the hot tea and the warm towel.

My hubby and I are little late. The rest of the group has ordered the food. And they have started their appetizer. So we quickly place our orders.

I choose the Grilled Silver Cod Lunch Set. And my hubby orders the Minced Torro Over Rice Set.

Salad and appitizer come first.

Take a bite. Wow, very refreshing! I can taste the freshness of the vegi, esp., the cherry tomatoes. And the salad dressing is very special. It's a good combination of herbs, spices, sweet and sour. I try to ask the waitress what the dressing is based. She nicely replies that it is a secret and tells us that we can buy some from the restaurant.

After we finish the salad, the main entrees come. Here is my Grilled Silver Cod Set, which comes in with a nice presentation. It makes me huggry.

The set includes two pcs of Sashimi. I give it to my hubby. And he says it is good and fresh.

Steamed egg. Very smooth! This is definitely one of my favorite side dishes. It's really good to serve with rice. Honestly, I am not a big fan of rice (of any kind). I usually eat 1/2 bowl (normal chinese bowl size). But with this steamed egg, I finish 1/3 of the rice served, which comes in with a big portion.

The main dish, Grilled Silver Cod. Smells so good. It's grilled to a perfection. You can tell from the color. And I like how it is presented in particular. Doesn't it look like a dragonfly?

There is one last item on my set I want to mention. They are konjac jelly, which is the same as the konjac jelly found in the snack jello cups. I like it personally for its texture and fiber.

The Sashimi Set that my hubby orders is also excellent, which includes konjac jelly, 2 pcs of sashimi, udon in a broth, mixed tempura, and minced toro over rice. Udon is ok. But we think it is a little over cooked. Maybe it is due to sitting in the hot broth for too long prior to serving?
So I don't take any picture of it because we need to finish it asap

Tempura is good. I like the thin crispy layer.

My hubby said the minced toro is good good too. I didn't taste it this time for I was too busy for mine.

The set also includes after meal drink, which is green tea, and home made ice-cream. I always enjoy eating ice-cream. I recommend the pomelo sorbet this time for its refreshing taste.

We had a great time here. Nice Place, Nice Service and Excellent food

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2011-10-22

Dining Method

Dine In

Spending Per Head

$250 (Lunch)

Recommended Dishes

Handsome XO

Level6

1.2K

124

黎過日航酒店幾次，喺佢地個大堂度總係會遇到一團團o既日本遊客；無論係工作人員或客人，全部用日語溝通，好似去左個小日本咁，好得意。今次就有少少唔同，因為聽倒o既都係國語對白，似乎日航酒店o既客路並非只限日本人bor。當日o既生日晚宴喺酒店內其中一間宴會廳舉行，食物由酒店o既日本餐廳「嵯峨野」全權負責。宴會廳樓面高，冷氣夠流通，非常寬敞舒服。一埋位，見倒餐巾同餐單上印有「嵯峨野」時，求知慾強o既賓客們都紛紛研究起餐廳名o既正確讀音。經小弟上網求證過，得出結果係：「嵯」讀音為「初」，「峨」讀音為「鵝」，「嵯峨野」原來係日本位於京都府西部o既一個旅遊勝地。日本料理對衛生同presentation都好講究，「嵯峨野」亦不例外，全晚所有舖排都好有系統，效果簡潔舒適，全場都好滿意。當晚，友善有禮o既服務生中，有位穿著和服o既姐姐仔周圍幫客人斟酒傳菜，襯托返個和味主題，真係有意思！先付（讀音：Sakizuke；解釋：頭盤）：　韓國蕃茄配俄羅斯海螺：螺肉涷食，配上酸甜o既蕃茄同豆豆好醒胃。煮物椀（讀音：Nimono-wan；解釋：湯或燜盤，多用有蓋o既碗上）：　帶子丸清湯：當侍應們為客人續一把碗蓋打開，

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黎過日航酒店幾次，喺佢地個大堂度總係會遇到一團團o既日本遊客；無論係工作人員或客人，全部用日語溝通，好似去左個小日本咁，好得意。今次就有少少唔同，因為聽倒o既都係國語對白

，似乎日航酒店o既客路並非只限日本人bor

。

當日o既生日晚宴喺酒店內其中一間宴會廳舉行，食物由酒店o既日本餐廳「嵯峨野」全權負責。宴會廳樓面高，冷氣夠流通，非常寬敞舒服。一埋位，見倒餐巾同餐單上印有「嵯峨野」時，求知慾強o既賓客們都紛紛研究起餐廳名o既正確讀音。經小弟上網求證過，得出結果係：「嵯」讀音為「初」

，「峨」讀音為「鵝」，「嵯峨野」原來係日本位於京都府西部o既一個旅遊勝地。

日本料理對衛生同presentation都好講究，「嵯峨野」亦不例外，全晚所有舖排都好有系統，效果簡潔舒適，全場都好滿意

。當晚，友善有禮o既服務生中，有位穿著和服o既姐姐仔周圍幫客人斟酒傳菜，襯托返個和味主題，真係有意思！

Special Birthday Menu

先付（讀音：Sakizuke；解釋：頭盤）：

　韓國蕃茄配俄羅斯海螺：螺肉涷食，配上酸甜o既蕃茄同豆豆好醒胃。

頭盤：韓國蕃茄配俄羅斯海螺

煮物椀（讀音：Nimono-wan；解釋：湯或燜盤，多用有蓋o既碗上）：

　帶子丸清湯：當侍應們為客人續一把碗蓋打開，全場頓變得清香撲鼻，原來陣香來自中國代表o既松茸，水菜，及柚子

。索完一輪，先飲一口熱湯，清香感覺全身運行，爽呀！慢慢咀嚼帶子丸時，先知驚喜繼續有得黎！帶子丸可以同時爽口彈牙，而又鬆軟滑溜，不得不讚佩師傅精湛o既廚功！。帶子o既甜味香濃，質感好有豆腐同雞蛋o既影子，精彩呀！似乎連日本菜都開始加入分子料理o既原素bor

帶子丸清湯

お造り（讀音：Otsukuri；解釋：刺身）：
每次食親魚生拼盤都會諗起一位日本師傅曾經教過我地，魚生應該由淺色開始食起，因為味道較淡。

　韓國鮃魚：白色o既鮃魚味道果然最淡，油份亦係最少，味道清香。

　韓國油甘魚：鮮甜爽滑，魚油足，無得彈！

　西班牙吞拿魚腩：睇相都見倒吞拿魚腩夠哂肥美啦

！入口即溶，魚味香濃，加一口sake，味道加以滲透入口腔，依Ｄ就叫「齒頰留香」啦

！Ichiban中o既Ichiban!!!

　俄羅斯牡丹蝦：滑嘟嘟o既牡丹蝦，晶瑩剔透，味道爽甜，正！

溫物（讀音：Onmono；解釋：熱盤）：

　馬來西亞龍蝦：不費吹灰之力，大大隻o既龍蝦肉就會自動脫殼，感謝師傅費時預先處理

！煮龍蝦其實好考功夫，因為時間一掌握得唔好，過熟就會又嚡又老；可以用煲上，而龍蝦肉能夠保持爽口，証明師傅手勢非常了得，讚！用龍蝦殼所餚製而成o既汁液香甜濃郁，跟碗白飯一齊食就更加perfect啦

溫物：伊勢海老吉野煮 + 山葵餡

燒肴（讀音：Yakizakana；解釋：燒盤）：
日語中，「燒肴」同「燒魚」兩者係同音；唯一分別係「燒肴」冇規定燒o既係咩食物，而「燒魚」當然只係燒魚啦。好多時依道「燒肴」都會係一條燒魚，所以兩個漢字都會見倒。另外，據說「肴」（zakana）喺日本料理中代表任何一款可以用黎送Sake酒 o既食物。

燒物：銀雪魚禮卷

　麵豉醬燒美國銀鱈魚：每份都包成一份禮物咁，好睇得！打開左之後見倒魚下o既松柏，有「魚」（餘）得黎又長壽，真係好有意思

！唯一問題係，可能包裝太花時，又或者係房中o既冷氣所致，入口時，魚肉雖則係嫩滑，但係已經涷哂

燒物：銀雪魚

止肴（讀音：Tomezakana；解釋：「食事」前o既一味）：
「止肴」係日本料理中尾二o既一味。雖然無規定係咩食物，不過多數都係蒸物或醃菜之類。

　俄羅斯蟹肉燉蛋：燉蛋香滑，而且好有雞味；蟹肉鮮甜，面層用黎點綴o既蟹膏精華更是一絕

，既香濃又清甜！

蒸物：蟹肉燉蛋

食事（讀音：Shokuji；解釋：主菜）：
日文會話中，我地食o既每一餐飯，包括早餐，午餐，下午茶等等，都可稱為「食事」，而喺懷石料理中o既「食事」係指主菜。據友人所講，「食事」通常都係跟飯，好少會跟麵o既，所以今次我地都算有少少返傳統

稻庭烏冬 + 洋蔥天婦羅

　秋田縣稻庭烏冬 + 洋蔥天婦羅：食完咁多海鮮，有一碗滑流o既烏冬落肚，真係好舒暢！不過個盤入面最出色o既係個超級乾身o既洋蔥天婦羅，非常香脆爽甜，而且絕不油膩，係ＸＯ仔食過最正o既一款蔬菜天婦羅

，黎嵯峨野食飯必吃之選也！

洋蔥天婦羅

水物（讀音：Mizumono；解釋：甜品，通常都係時令生果，雪糕，或蛋糕）：

　加拿大車厘子：用冰鎮住上，以確保車厘子入口仍然夠涷。車厘子甜到入心，連唔好生果o既爸爸都五分鐘內食哂，Ｄ冰根本上冇機會溶

，絕對推介。

水物：加拿大車厘子

整頓海鮮宴o既食材新鮮，師傅又肯花時間擺靚食物，用不同煮法帶出食物o既香味及質感，令食客o既眼睛，鼻哥，舌頭得以多重享受，食得感動！

特別鳴謝：食評中部份有關日本料理o既知識都係小弟一位日籍靚女朋友所提供或核實，所以想值此機會多謝佢一聲：けいちゃん，ありがとう～

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2011-08-16

Dining Method

Dine In

Type of Meal

Dinner

Celebration

Birthday

Recommended Dishes

Rosemilktea

Level2

6

0

星期六日都是陪爸爸媽媽四處覓食的日子上星期六就選擇了這間日本料理皆因它 "3種食法"的鰻魚飯這店室內環境不錯，因為有落地玻璃窗，陽光進入，而它檯與檯之間也有一定的距離，不錯!入到店後，還要等20分鐘的製作時間3食就係-1. 一般大家鰻魚+飯食2. 鰻魚+蔥+wasabi + 紫菜食3. 茶漬飯 (湯飯) 食 --> 用他為你準備的湯這份$480 元的鰻魚飯份量幾大，一個女生應該會覺得太大太飽不過看得出所有食材是上等的，日本人服務態度也不錯!環境也十分relaxing最後送上的雪糕- green tea 芝麻 or 柚子選1雪糕好好味! 我食的綠茶雪糕十分之濃味和滑!後感:我和爸爸都覺得其實在cwb 的 iroi 食的鰻魚飯，百幾元已經很滿足不需要到$480，它好吃，可是不至於到$480今個星期六再試它的自助午餐 $388 + 10%

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星期六日都是陪爸爸媽媽四處覓食的日子
上星期六就選擇了這間日本料理
皆因它 "3種食法"的鰻魚飯

像其他高檔日本餐廳一樣，餐具很別緻

內在的佈局

這店室內環境不錯，因為有落地玻璃窗，陽光進入，而它檯與檯之間也有一定的距離，不錯!

大家注意，鰻魚飯是在訂檯時已預訂

入到店後，還要等20分鐘的製作時間

3食就係-
1. 一般大家鰻魚+飯食
2. 鰻魚+蔥+wasabi + 紫菜食
3. 茶漬飯 (湯飯) 食 --> 用他為你準備的湯

這份$480 元的鰻魚飯份量幾大，一個女生應該會覺得太大太飽
不過看得出所有食材是上等的，日本人服務態度也不錯!
環境也十分relaxing
最後送上的雪糕- green tea 芝麻 or 柚子選1
雪糕好好味! 我食的綠茶雪糕十分之濃味和滑!

後感:
我和爸爸都覺得其實在cwb 的 iroi 食的鰻魚飯，百幾元已經很滿足
不需要到$480，它好吃，可是不至於到$480

今個星期六再試它的自助午餐 $388 + 10%

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2011-08-27

Dining Method

Dine In

Spending Per Head

$510

Recommended Dishes

oiyeeoiyee

Level4

119

0

遲來的報告, 就算大家想試也要等下年囉!!因為日航一年一度先推出一段短時間既櫻花午餐....仲要係平日先有得食.... 我係特登請大假去試!!以$200 一個lunch (未計加一) 真係幾富貴下.... 不過不論係色香味佢都拎足高分... 咁計落一年一次應該要豪比佢啦!!呢個櫻花午餐份量十足, 賣相又夠靚, 佢地用鮮百合整成櫻花花瓣, 每樣野都擺到好似藝術品咁....每樣一小件, 樣樣都可以試下, 真係一件極富 "視" "味" 享受既一餐!!不過由於我完全無靚相機, 亦無咁高技術影得再靚d, 希望大家唔好介意啦!!最後我要一提既係佢令我最難忘既櫻花雪糕, 入口有好新鮮清淡既櫻花花香.... 真係回味無窮!!當時我問左服務員呢款雪糕0係咩牌子, 服務員入左去問師傅, 原來係師傅親自處理既雪糕, 想食?! 唯有返黎再食啦, 不過單球一個要60蚊一客....下年... 我都係會再返黎食多一次櫻宴啦!!

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遲來的報告, 就算大家想試也要等下年囉!!
因為日航一年一度先推出一段短時間既櫻花午餐....
仲要係平日先有得食.... 我係特登請大假去試!!
以$200 一個lunch (未計加一) 真係幾富貴下....

不過不論係色香味佢都拎足高分... 咁計落一年一次應該要豪比佢啦!!

呢個櫻花午餐份量十足, 賣相又夠靚,
佢地用鮮百合整成櫻花花瓣, 每樣野都擺到好似藝術品咁....
每樣一小件, 樣樣都可以試下, 真係一件極富 "視" "味" 享受既一餐!!
不過由於我完全無靚相機, 亦無咁高技術影得再靚d,
希望大家唔好介意啦!!

最後我要一提既係佢令我最難忘既櫻花雪糕,
入口有好新鮮清淡既櫻花花香.... 真係回味無窮!!
當時我問左服務員呢款雪糕0係咩牌子,
服務員入左去問師傅, 原來係師傅親自處理既雪糕,
想食?! 唯有返黎再食啦, 不過單球一個要60蚊一客....

下年... 我都係會再返黎食多一次櫻宴啦!!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2011-03-25

Dining Method

Dine In

Spending Per Head

$220 (Lunch)

Kevin88888

Level2

13

0

On a warm Sunday afternoon, my friends and I went for some Japanese hotpot at the Nikko Hotel in East Tsim Sha Tsui. Many of you may or may not know of this gem of a hotel but it is definitely one of those classy places that one can overlook because it is in a hotel rather than a famous restaurant. Nevertheless, before I elaborate on the eating experience there, I would cut short of the chase and recommend 'Sagano' without hesitation.Once we got there, we did not have to wait. The staff is extre

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On a warm Sunday afternoon, my friends and I went for some Japanese hotpot at the Nikko Hotel in East Tsim Sha Tsui. Many of you may or may not know of this gem of a hotel but it is definitely one of those classy places that one can overlook because it is in a hotel rather than a famous restaurant. Nevertheless, before I elaborate on the eating experience there, I would cut short of the chase and recommend 'Sagano' without hesitation.

Once we got there, we did not have to wait. The staff is extremely polite and helpful, always with a welcoming smile and ever so courteous. They are elegantly dressed in traditional Japanese Kimonos and are able to converse in Japanese, Cantonese and English, all at an advance level. As they guided us to the room, as per Japanese customs, we left our shoes outside to enter a simple yet beautifully decorated room where we sat down. The room has a very authentic Japanese feel and induces a very relaxing effect on its occupants. I must add that it had a very exhilarating feel, where my friends and I could quietly enjoy a meal - the music was not too loud and we could just enjoy our conversation in this pleasantly quiet room.

The food was brought in timely fashion and we started with vegetables and fish as our hors d'oeuvre:

The bean sprouts was lightly cooked and retained much of its crispiness and freshness - it would be suitable for any vegetarian as well as non vegetarian who would appreciate this simple starter. The Spanish Mackerel that followed is a real treat because the fish preserves its tenderness without being too dry - it is all just right as the fish is juicy and crispy, having lost some of its fatty oil without losing the flavour. It is accompanied with some grounded radish to accompany the fish, to complement this delightful dish.

The main course is the much celebrated aspect of this meal. We were having Shabu Shabu and my! That ranks as one of the best hot pots I have ever tasted: the beef served was pretty much high in meat content with practically no fat and the assortment of vegetables (mushrooms, cabbage and mochi) made the perfect accompaniment to the meat! The soup used is simple, but the beef together with the vegetables brought much stock that in the end, the leftover soup had a very good taste:

Vegetable assortment

As much as I am diverging from the description of this exquisite meal, the pleasant experience is priceless. Have you ever been in a hot pot place where the hot pot would take time to heat up and may sometimes overcook the meat? It never happened on the night because the clay hot pot used operates more efficiently and effectively and the meat and vegetables were cooked within minutes (less than 2 minutes actually). The beef and the vegetables tasted supremely delightful mainly because the beef was not too fatty and its freshness can be told immediately - they were not just out of the freezer but reached us at room temperature. Although I am not predominantly vegetarian, the mushrooms and cabbage were just right in the sense that they were also fresh, tasted better than the regular ones I can get my hands on in other hot pot places and blended fashionably with the beef.

On a final note, I would recommend this place to anybody seeking a quiet but enjoyable time in a private setting, where they can expect great service and leave with the satisfaction of having a good meal as well as an enjoyable time - this place would suit couples, groups of friends, or family gatherings.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

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Hygiene

Value

Date of Visit

2011-08-28

Waiting Time

1 Minutes (Dine In)

Celebration

Anniversary

Recommended Dishes

Foxyleo

Level4

223

127

印象中在港開業已有十多年歷史的嵯峨野，是一家主打京都料理的水準日本餐廳。可惜的是歲月更迭，餐廳的光芒似乎跟日久失修的裝潢一樣褪色不少。知道嵯峨野在去年底剛完成翻新工程，當時已有來試“新場”的念頭。可因為實在有太多吸引的目標要試，所以一直耽擱至今，才能付諸行動。很有興趣知道完成“變臉”工程後的嵯峨野，會以甚麼樣的形象跟食客見面。究竟是流行的花巧前衛，還是傳統的古樸典雅?!揭曉了 — 原來是樸實簡潔，傳統得甚至令我有種“懷舊”的感覺。純粹出於“貪新又貪心”的心態，點了這裡的午市任食放題來試。嵯峨野的“升級版”任食放題，供應約五十款菜式給食客品嚐。刺身、小食、壽司/手卷、炸物、燒物、鐵板燒、飯麵以至甜品都一應俱齊。全新菜式有燒鵝肝和燒海蝦炒雜菰，回本菜式有燒西冷及燒羊架，就連牛肉火鍋都有供應，看似是一個也頗多選擇的日式放題。如果做得夠水準的話，應該是一餐頗划算的盛宴。來這裡吃放題的最大優點，是桌與桌之間的空間感頗足，尤其靠窗的一排簡直有寬敞之感。另外，喜歡這裡夠開揚，而且外面有綠化，總較望鬧市樓景的餐廳好。由於客人不多，所以不會有喧鬧感。食客想吃甚麼，就在點菜紙上做記號，一次過多點幾款心頭好

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印象中在港開業已有十多年歷史的嵯峨野，是一家主打京都料理的水準日本餐廳。可惜的是歲月更迭，餐廳的光芒似乎跟日久失修的裝潢一樣褪色不少。知道嵯峨野在去年底剛完成翻新工程，當時已有來試“新場”的念頭。可因為實在有太多吸引的目標要試，所以一直耽擱至今，才能付諸行動。

很有興趣知道完成“變臉”工程後的嵯峨野，會以甚麼樣的形象跟食客見面。究竟是流行的花巧前衛，還是傳統的古樸典雅?!揭曉了 — 原來是樸實簡潔，傳統得甚至令我有種“懷舊”的感覺。純粹出於“貪新又貪心”的心態，點了這裡的午市任食放題來試。

嵯峨野的“升級版”任食放題，供應約五十款菜式給食客品嚐。刺身、小食、壽司/手卷、炸物、燒物、鐵板燒、飯麵以至甜品都一應俱齊。全新菜式有燒鵝肝和燒海蝦炒雜菰，回本菜式有燒西冷及燒羊架，就連牛肉火鍋都有供應，看似是一個也頗多選擇的日式放題。如果做得夠水準的話，應該是一餐頗划算的盛宴。

來這裡吃放題的最大優點，是桌與桌之間的空間感頗足，尤其靠窗的一排簡直有寬敞之感。另外，喜歡這裡夠開揚，而且外面有綠化，總較望鬧市樓景的餐廳好。由於客人不多，所以不會有喧鬧感。食客想吃甚麼，就在點菜紙上做記號，一次過多點幾款心頭好，不一會就有食物上桌，很有效率。有沒有留意到我所提及的優點，竟然沒有一項跟食物質素有關?!就是嘛!這裡的食物供應，給我十足“將貨就價”的感覺。不只在食物質素方面，可以體現這種“將貨就價精神”，有些食物種類的尺碼，更是小巧過人。

在眾多菜式之中，個人覺得嵯峨野的自家製綠茶雪糕、芝麻雪糕和柚子雪葩，是這一餐最令我回味的項目。綠茶雪糕和芝麻雪糕，兩者都甜度適中，是那種多一分就嫌甜膩，少一份又嫌味寡的恰到好處。

其中，綠茶雪糕的茶味頗濃，讓食客嚐到點點綠茶的甘澀，效果有點像The Market的綠茶奶凍。不過前者的奶滑效果，就沒有後者般明顯。然而嵯峨野綠茶雪糕，卻可令食客體會到雪糕內的鮮奶，在舌頭兩邊、舌面和上顎所發揮的甘鮮效果。這種所謂的“餘韻”，就較The Market的更為明顯。另一款芝麻雪糕也有同樣的效果，不過口味換了是黑芝麻，而雪糕內就有很多黑芝麻的幼顆粒。

不論綠茶或芝麻雪糕兩者都頗滑，而且一球的份量頗足，一點都不袖珍。除了綠茶雪糕之外，我也點了綠茶雪糕芭菲。所謂綠茶雪糕芭菲，其實是綠茶雪糕加了紅豆蓉、Mochi和粟米脆片等配料。這些配料的加入，令雪糕添了些軟、糯、脆的口感。

最令我驚喜的是柚子雪葩，味道清新酸甜，有小顆粒果皮在內，所以柚子味很突出。雪葩的質感，很像細密的沙冰，不過前者的口感更滑。雪葩在舌面上迅速溶化成柚子果汁。不!應該是有汽柚子梳打才對，然而氣泡感覺上更為微小。吃著這球白色雪葩，感覺就像大浪拍打礁石一樣，噴濺的雪白泡沫，瞬間在礁石(舌頭)上流走，有點澎湃感(是真的!)。

個人覺得嵯峨野的前菜，雖不至叫人驚喜，但也是中規中矩。午市所送的海膽茶碗蒸，那一小撮海膽的奶滑感雖不太強，但是頗有鮮味和海水味。蒸蛋很香滑，內面的菇、蝦也好味，然而蛋面上的湯汁有氣泡，影響了外觀的美感。

另一款前菜 — 冷豆腐很滑，有微微的豆香，不是「百福」的貨色。三文魚籽也蠻鮮味，白蘿蔔蓉也磨得夠細，經咀嚼後兩者的味道，在口中來個不錯的融合。甜蝦雖然味帶清甜，但肉質過軟，少了一點彈性。

刺身是眾多菜式中，最不討好的一項。尺碼不只袖珍，更一點魚肉該有的味道都欠奉。其中最差的是三文魚，連用其所做的火炙三文魚手卷，也是一樣的無味。火炙響螺壽司，也只是以軟中帶嚼勁取勝。

炸物、燒物和鐵板燒的水準，看來也好像有點失準。首先，炸漿未能全面裹著食材，就是一大敗筆，而且成品的油份頗多。吉列生蠔又小又不夠肥美，然而口感算滑，也帶點海水味。

作為燒物菜式之一的串燒冬菇釀蝦肉，有的只是「塑化」口感，無香、無味、無特色。京燒銀鱈魚就稍為好一點，因為魚肉夠滑，但惹味感稍遜。薑汁燒黑豚肉的豬肉肉質很粗，一點都不滑，也不夠香口惹味。這裡的鐵板燒，也不見得很有水準。燒海蝦炒雜菇的海蝦不太新鮮，然而燒鵝肝就頗有香味，是相對地最好的一道鐵板燒菜式。

如果一間日本餐廳的放題，令人留下深刻印象的，就只有自製雪糕的話，你認為我還會向大家推介嗎?

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2011-07-09

Dining Method

Dine In

Taste886

Level4

123

0

又係出勤的一日, 老細帶我去呢間日本餐廳食lunch, 一睇個餐牌呆左基本上樣樣野都過$100, 睇完都唔知叫咩好, 老細話叫set lunch, 當然好. 因為老細係日本人, 係咁講日文(我聽唔明), 之後個經理同大廚都出黎同佢打招呼同交換卡片, 可能係日本文化吧.前菜1. 沙律: 比較特別的係加左魚乾, 有咬口, 但落得太多汁, 好似酸左D2. 漬羅白: 我食完問老細先知係羅白, 因為口感一D都唔似, 凍食的甜甜地, 以為係麵根haha主菜3. 燒青魚: 好好食, 燒得好令,仲係實肉的, 一D都唔腥, 唔似出面食果D, 一夾就散, 淋哂, 鹹鹹地, 加上鼓油同羅白蓉. 正4. 凍豆腐: 好似豆腐花, 好味, 見到個啡色幾想係酒, 唔係鼓油啊, 問左老細都係傳統落鼓油多, 唔會落其他sauce5. 東波肉: 雖然係高膽固醇, 但唔理, 食左先講, 入口即溶, 無得頂6. 燒帶子: 好鮮味, 但底下的海帶個人覺得好酸7. 吉列蠔: 好好食啊, 好脆, 又大隻又肥美8: 魚生: 本人唔食生野, 比埋老細9. 麵鼓湯: 清甜, 好多料, 豆腐, 三文魚......唔錯10. 漬青瓜茄子

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又係出勤的一日, 老細帶我去呢間日本餐廳食lunch, 一睇個餐牌呆左

基本上樣樣野都過$100, 睇完都唔知叫咩好, 老細話叫set lunch, 當然好.
因為老細係日本人, 係咁講日文(我聽唔明), 之後個經理同大廚都出黎同佢打招呼同交換卡片, 可能係日本文化吧.

前菜
1. 沙律: 比較特別的係加左魚乾, 有咬口, 但落得太多汁, 好似酸左D
2. 漬羅白: 我食完問老細先知係羅白, 因為口感一D都唔似, 凍食的甜甜地, 以為係麵根haha

主菜
3.

燒青魚: 好好食, 燒得好令,仲係實肉的, 一D都唔腥, 唔似出面食果D, 一夾就散, 淋哂, 鹹鹹地, 加上鼓油同羅白蓉. 正
4. 凍豆腐: 好似豆腐花, 好味, 見到個啡色幾想係酒, 唔係鼓油啊, 問左老細都係傳統落鼓油多, 唔會落其他sauce
5.

東波肉: 雖然係高膽固醇, 但唔理, 食左先講, 入口即溶, 無得頂
6. 燒帶子: 好鮮味, 但底下的海帶個人覺得好酸
7.

吉列蠔: 好好食啊, 好脆, 又大隻又肥美
8: 魚生: 本人唔食生野, 比埋老細
9. 麵鼓湯: 清甜, 好多料, 豆腐, 三文魚......唔錯
10.

漬青瓜茄子: 本人覺得太酸
11. 飯: 入面都有料的, 有D菇, 豆腐乾之類, 少少鼓油, 唔會太乾, 幾好

餐後仲有生果(菠羅+西瓜)同綠茶. 值得一提係綠茶, 少少茶香, 一入口就知正啊

, 好滑, 未飲過咁滑的綠茶
應該大約一人250到吧....多謝老細

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

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Decor

Service

Hygiene

Value

Date of Visit

2011-06-01

Dining Method

Dine In

Spending Per Head

$250

Recommended Dishes

Hungry piggy

Level2

6

0

前兩日下晝老細請食飯,去了日航酒店嵯峨野食日本野,由於唔係自己俾錢, 當然唔會order 二百零蚊o既set lunch, 一於盡情散點! 第一次到訪, 發覺門口同入到裡面感覺好唔同, 門口有個黑石瀑布,一片黑白色, 十分有型!入到去就換成淺色木檯木椅,十分光猛,型格欠奉,但就係好日式味道,窗外有海景, 因為樓層低(1樓), 所以景觀未算好靚, 總算有景,夠開揚!未正式上菜前, 每位先奉送一客沙律, 內有火箭菜, 紅椰菜同生菜絲等等，全部非常爽口, 唯一吃不慣火箭菜有少少苦味, 但配合清新唔油膩的酸醋汁一齊食,就唔覺得有苦味了，另外仲有一客爽爽地的不知名前菜，酸咪咪非常開胃!每人先吃了幾件壽司，有帶子,三文魚,海膽及池魚蔥壽司等等, 實在太肚餓, 唔記得影相,到記得o既時候已經食晒了! 吃得出係新鮮貨色, 海膽有濃濃海水味!之後吃了一客野菜天婦羅, 有炸白蔥, 茄子,南瓜,蕃薯,冬菰,金菰,青椒仔同紫蘇葉等等, 好香口又冇油, 配埋個粉紅色岩鹽, 好味道!之後有非常豪華的鐵板燒澳洲和牛同燒大蝦!隻蝦足有成隻手掌咁長, 鮮甜又啖啖肉, 配合辣辣地的海鮮醬,好yummy! 太肥美的和牛我個

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前兩日下晝老細請食飯,去了日航酒店嵯峨野食日本野,由於唔係自己俾錢, 當然唔會order 二百零蚊o既set lunch, 一於盡情散點!

第一次到訪, 發覺門口同入到裡面感覺好唔同, 門口有個黑石瀑布,一片黑白色, 十分有型!入到去就換成淺色木檯木椅,十分光猛,型格欠奉,但就係好日式味道,窗外有海景, 因為樓層低(1樓), 所以景觀未算好靚, 總算有景,夠開揚!

未正式上菜前, 每位先奉送一客沙律,

內有火箭菜, 紅椰菜同生菜絲等等，全部非常爽口, 唯一吃不慣火箭菜有少少苦味, 但配合清新唔油膩的酸醋汁一齊食,就唔覺得有苦味了，另外仲有一客爽爽地的不知名前菜，酸咪咪非常開胃!

每人先吃了幾件壽司，有帶子,三文魚,海膽及池魚蔥壽司等等, 實在太肚餓, 唔記得影相,到記得o既時候已經食晒了!

吃得出係新鮮貨色, 海膽有濃濃海水味!之後吃了一客野菜天婦羅, 有炸白蔥, 茄子,南瓜,蕃薯,冬菰,金菰,青椒仔同紫蘇葉等等, 好香口又冇油, 配埋個粉紅色岩鹽, 好味道!

之後有非常豪華的鐵板燒澳洲和牛同燒大蝦!隻蝦足有成隻手掌咁長, 鮮甜又啖啖肉, 配合辣辣地的海鮮醬,好yummy! 太肥美的和牛我個人就唔太愛好, 不過order半熟就真係燒到半熟, 火侯控制得好好, 有鐵板香味!反而最欣賞係伴碟的炒野菜同日本蒜片, 唔多吃牛的我差不多一個人清晒伴碟炒菜!

仲有主食冷喬麥麵, 我們4人只order2份, 廚房好細心分成4個portion用竹筒上, 麵彈牙,冷麵汁好香木魚味, 好食!

最後仲有甜品, 可揀自家製雪糕或柚子雪葩, 雪糕有抹茶,櫻花同芝麻味選擇, 當然揀我最愛的抹茶, 茶味好香又唔太甜, 如果可以refill就好了

埋單平均一人接近六百蚊! 好彩老細有張8折卡,折後位位五百, 不過唔使我地俾, 呵呵, 好滿足的一餐

雜菜沙律,個汁好好味

最正係呢個燒大蝦!

喬麥麵, yummy

我的最愛:抹茶雪糕

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Decor

Service

Hygiene

Value

Date of Visit

2011-03-31

Dining Method

Dine In

Spending Per Head

$500 (Lunch)

Recommended Dishes

destiny

Level2

22

0

第一次寫食評,因為實在太好味本來想book 2/1, 但剛好遇着New Year, 所以冇lunch buffet 供應不過遲一個星期都ok la可能剛裝修完,環境非常美觀食物質數亦非常高可能太貴關係, 全個下午都係得4枱客左右下次要試埋個dinner buffet

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第一次寫食評,因為實在太好味

本來想book 2/1, 但剛好遇着New Year, 所以冇lunch buffet 供應
不過遲一個星期都ok la

可能剛裝修完,環境非常美觀
食物質數亦非常高

可能太貴關係, 全個下午都係得4枱客左右
下次要試埋個dinner buffet

手做lemon雪杷 + 黑芝麻雪糕

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

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Date of Visit

2011-01-09

Dining Method

Dine In

Spending Per Head

$400 (Lunch)

Celebration

Anniversary

Recommended Dishes

豬皮魚蛋

Level3

76

3

先聲明我已是半年前光顧嵯峨野，也是我的第一次，也將會是我的最後一次！吃酒店級日本餐廳，裝修是十分重要，還包括它的餐具和氣分，是一種六感的享受。之前久聞日航酒店內的日本餐廳十分正宗，一直未有機會去試，那天一走進嵯峨野，第一個感覺是可能這裡真的很久沒翻新過了！整體像個日本本土的食堂，傢俱很舊(但不是刻意營造懷舊氣氛那種)菜單給人一種茶餐廳的聯想！還是點了它的高級(貴價)午市套餐(忘了準確是多少錢，但不少於$300)：有沙律、刺身、鐵火卷、天婦羅和烏冬。看看附上的照片都可知道，刺身是低級品種(三文魚、Maguro、墨魚、甘蝦、甜蛋)，這些是港式日本料理店68元一客的貨色，如果是十分新鮮的食材，我還勉強接受，可惜這份所謂刺身完全是$68的水準！天婦羅看見炸面同樣心知不妙...唉！任何事與人不進則退，嵯峨野可能以往真的風光過，成功過，但那天我經歴的卻是一家絕對失敗的酒店級日本料理店！

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先聲明我已是半年前光顧嵯峨野，也是我的第一次，也將會是我的最後一次！
吃酒店級日本餐廳，裝修是十分重要，還包括它的餐具和氣分，是一種六感的享受。之前久聞日航酒店內的日本餐廳十分正宗，一直未有機會去試，那天一走進嵯峨野，第一個感覺是可能這裡真的很久沒翻新過了！整體像個日本本土的食堂，傢俱很舊(但不是刻意營造懷舊氣氛那種)
菜單給人一種茶餐廳的聯想！還是點了它的高級(貴價)午市套餐(忘了準確是多少錢，但不少於$300)：有沙律、刺身、鐵火卷、天婦羅和烏冬。
看看附上的照片都可知道，刺身是低級品種(三文魚、Maguro、墨魚、甘蝦、甜蛋)，這些是港式日本料理店68元一客的貨色，如果是十分新鮮的食材，我還勉強接受，可惜這份所謂刺身完全是$68的水準！天婦羅看見炸面同樣心知不妙...唉！
任何事與人不進則退，嵯峨野可能以往真的風光過，成功過，但那天我經歴的卻是一家絕對失敗的酒店級日本料理店！

單看魚生的顏色已知不新鮮

炸面不散開証明炸漿未開好也不是用冰水造

送到桌上，鐵火卷的紫菜已不脆，在高級料理店是不可接受！

這是平民食堂的裝璜吧！

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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kint1129

Level3

82

0

5月1假期出發，第一餐(日本料理)...buffet食得太多，想嘗試其他菜來到酒店，本來想食放題，但又有第二餐，所以放棄不過放題，見到張紙勁多野食...有天婦羅、三文魚、凍豆腐見隔離，點左好多食物...但一直沒有來就開始噪...因為去左其他客人到其實沒有來到...都可以重新點過...反正任食真係抵...見午餐放題加埋一都只是3百幾值得考慮，但愛套餐(有驚喜，下次再食) 套餐還可以免費添加飯、湯及沙律我今次只是點了燒魚套餐見到凍豆腐，我還以為甜品，因為餐牌上沒有寫明好味，但不要食面頭既薑還有幾款食物不錯麵豉湯...個味道岩岩好，而且有金菇、肉、紅蘿、菜日式蒸蛋，材料有皮蛋、蝦、蛋、冬菇、菜好滑既蛋，食完已飽了很多鹹菜及白蘿蔔(開胃菜) 食完有杯荼，飲下.. 但牌又沒有寫明(驚喜) 最後甜品，柚子雪芭好味，覺得是柚子冰夏天炎熱食呢款，一定透涼有2位侍應很好，一位就問我點甜品，她說國語，因我中文點餐...她不明白我當然聽得明她說甚麼，來呢度食...都可以學國語呢另一位侍應，就幫我追甜品...她怕好似隔離任食...甜品唔知去左邊不過我幾喜歡呢位侍應...

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5月1假期出發，第一餐(日本料理)...buffet食得太多，想嘗試其他菜

來到酒店，本來想食放題，但又有第二餐，所以放棄

不過放題，見到張紙勁多野食...有天婦羅、三文魚、凍豆腐

見隔離，點左好多食物...但一直沒有來

就開始噪...因為去左其他客人到

其實沒有來到...都可以重新點過...反正任食

真係抵...見午餐放題加埋一都只是3百幾

值得考慮，但愛套餐(有驚喜，下次再食)

套餐還可以免費添加飯、湯及沙律

我今次只是點了燒魚套餐

見到凍豆腐，我還以為甜品，因為餐牌上沒有寫明
好味，但不要食面頭既薑
還有幾款食物不錯
麵豉湯...個味道岩岩好，而且有金菇、肉、紅蘿、菜
日式蒸蛋，材料有皮蛋、蝦、蛋、冬菇、菜
好滑既蛋，食完已飽了很多
鹹菜及白蘿蔔(開胃菜)
食完有杯荼，飲下..

但牌又沒有寫明(驚喜)

最後甜品，柚子雪芭

好味，覺得是柚子冰

夏天炎熱食呢款，一定透涼

有2位侍應很好，一位就問我點甜品，她說國語，因我中文點餐...她不明白

我當然聽得明她說甚麼，來呢度食...都可以學國語呢

另一位侍應，就幫我追甜品...她怕好似隔離任食...甜品唔知去左邊

不過我幾喜歡呢位侍應...因為英文名與我朋友同一樣

下次都找她... 因為已取了卡片

加埋一，都只是二百幾元，來到五星酒店都算抵

前菜‧沙律

沙律點既汁

特選刺身‧很爽口

燒三文魚，好味，配上檸檬加蘿白

環境不錯，格局都很似在日本地方中

柚子雪芭，冰冰涼涼

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2010-05-01

Spending Per Head

$220 (Lunch)

Recommended Dishes

Hungry piggy

Level2

6

0

已經移民的好朋友難得回港, 約好上星期日吃晚飯, 我們決定豪食一餐,最後去了日航酒店日本廳吃”晚膳任食放題”幸好一早訂了枱,否則可能要等位…我們夜晚七點半入座, 餐廳已有九成滿, 有點嘈吵, 但枱與枱之間距離闊落, 不會太影響同桌間交談, 尚可接受入座後告訴穿和服的侍應小姐我們吃任食放題, 她很快拿來點菜紙, 食物選擇有大約四十款, 有日式小食、壽司、刺身,燒物、炸物等雖然價錢比散叫便宜, 師傅也沒有將貨就價, 每人送一客的佐賀和牛薄燒最驚喜，入口鬆化軟腍,加上金菇便更加爽口，另外手打烏冬也好吃，煙韌又有咬口無飯不歡的我們最愛壽司和手卷, 點了鱆紅和甜蝦壽司, 幾分鐘後送到,看來都很新鮮, 味道果然鮮甜；手卷則選了我的最愛: 軟殼蟹手卷,唔, 炸得很鬆脆炸物有蕃薯及南瓜天婦羅，炸粉很薄，很香口；炸豆腐炸得外脆內軟，不過吃的時候要小心燙口加一後收費每人差不多六百元, 不便宜, 但能夠在五星級酒店吃高級和食, 還是很滿足

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已經移民的好朋友難得回港, 約好上星期日吃晚飯, 我們決定豪食一餐,最後去了日航酒店日本廳吃”晚膳任食放題”

幸好一早訂了枱,否則可能要等位…我們夜晚七點半入座, 餐廳已有九成滿, 有點嘈吵, 但枱與枱之間距離闊落, 不會太影響同桌間交談, 尚可接受

入座後告訴穿和服的侍應小姐我們吃任食放題, 她很快拿來點菜紙, 食物選擇有大約四十款, 有日式小食、壽司、刺身,燒物、炸物等

雖然價錢比散叫便宜, 師傅也沒有將貨就價, 每人送一客的佐賀和牛薄燒最驚喜，入口鬆化軟腍,加上金菇便更加爽口，另外手打烏冬也好吃，煙韌又有咬口

無飯不歡的我們最愛壽司和手卷, 點了鱆紅和甜蝦壽司, 幾分鐘後送到,看來都很新鮮, 味道果然鮮甜；手卷則選了我的最愛: 軟殼蟹手卷,唔, 炸得很鬆脆

炸物有蕃薯及南瓜天婦羅，炸粉很薄，很香口；炸豆腐炸得外脆內軟，不過吃的時候要小心燙口

加一後收費每人差不多六百元, 不便宜, 但能夠在五星級酒店吃高級和食, 還是很滿足

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2009-10-25

Spending Per Head

$600 (Dinner)

大生

Level4

153

0

呢幾年食鐵板燒都係上深仔食居多~~貪其平靚正~~不過最近人仔升值~~上大6食鐵板燒加埋交通肺其實都唔平~~咁我今次就一於黎呢間食下久違既香港日本鐵板燒啦~~周六下午2時到達~~客人不算多~~入到門口, 就有一個著正宗和服既小姐招呼我~~嘩! 真係好耐未試過去日本料理服務生小姐係著和服架喇~~去慣深仔大FISH依家有D唔慣TIM~~嘻嘻~~環境都係好正~~睇個無敵VIEW都殺晒啦~~首先黎個沙拉~~我唔駛一陣就食完~~師傅見我咁快食晒就同我講沙拉可以添食~~咁我緊係唔汁輸再食一碗啦~~之後有刺身拼盤~~係就係份量少左D~~不過好新鮮!之後有海鮮又有牛肉又有野菜~~好好食架呢~~牛肉5成熟~~正~~炒面加左D日式酸汁同木魚絲~~超醒胃~~我食多碟都得呀真係~~炒野菜~~好香口~~最後係日式柚子刨冰~~一邊食一邊幻想自己正係日本熱海既沙灘~~你都咪話唔爽~~

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呢幾年食鐵板燒都係上深仔食居多~~貪其平靚正~~
不過最近人仔升值~~上大6食鐵板燒加埋交通肺其實都唔平~~
咁我今次就一於黎呢間食下久違既香港日本鐵板燒啦~~

周六下午2時到達~~客人不算多~~
入到門口, 就有一個著正宗和服既小姐招呼我~~
嘩! 真係好耐未試過去日本料理服務生小姐係著和服架喇~~
去慣深仔大FISH依家有D唔慣TIM~~嘻嘻~~
環境都係好正~~睇個無敵VIEW都殺晒啦~~

首先黎個沙拉~~我唔駛一陣就食完~~師傅見我咁快食晒就同我講沙拉可以添食~~咁我緊係唔汁輸再食一碗啦~~
之後有刺身拼盤~~係就係份量少左D~~不過好新鮮!
之後有海鮮又有牛肉又有野菜~~好好食架呢~~

牛肉5成熟~~正~~
炒面加左D日式酸汁同木魚絲~~超醒胃~~我食多碟都得呀真係~~
炒野菜~~好香口~~
最後係日式柚子刨冰~~一邊食一邊幻想自己正係日本熱海既沙灘~~你都咪話唔爽~~

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2009-09-05

Spending Per Head

$350