高日本料理 (Closed)

Dinner with 2 friends, one of us craving for Japanese and would like to try somewhere we haven't been to. The first sight is nice, neat as most Japanese restaurants and no many people were there. Sitting by the windows and we order an Abalone set for 2 and another beef teppanyaki set for 1; plus uni hand rolls.Uni and sashimi as set's appetizer are fresh. Portion of the Abalone is good enough, I'm not an abalone fan but do like the way they make it. Too much beef in the set, beef roll with veget

我等饕客有事沒事最愛在OpenRice瀏覽食評，搜尋各式飲食資訊。最近看到有食評推介這家位於中環威靈頓廣場的新日本餐廳 — Saikou，本著一試無妨的心態，就在星期六到此一試。餐廳的裝潢是低調而優雅的，其中一面有落地玻璃窗，客人可以鳥瞰中半山景色，每張桌子上更有鮮花擺設，足見店方的心思。動筆寫食評之前，才後知後覺地發現，Saikou的總廚原來曾在四季酒店稻菊當Tempura大廚。因受食客(即Saikou的老闆)賞識，獲對方誠邀到Saikou出掌總廚一職。Saikou的一大特色，就是那即叫即炸的Tempura吧。據了解，全港有Tempura吧的日本餐廳真的寥寥可數，數目更少於五間呢!Saikou的午市套餐選擇非常多，足有十多二十款選擇，看得我眼花撩亂，促使選擇困難症再次發作。在拿不定主意的情況下，隨隨便便的點了一客火炙三文魚親子海膽飯套餐。後因意猶未盡，再追加了兩塊Tempura(一為芝士紫蘇葉卷，另一為腐皮釀蝦膠)。先來的疏菜沙律，有蕃茄、青瓜及沙律菜等，都鮮紅脆綠的非常新鮮，最欣賞是廚師調製的醬汁，極富芝麻的香味，味道帶鮮甜，令寡味的疏菜即時提升吸引力。另一以細切白蘿蔔絲、海帶絲和

i didnt realise there exists this Japanese restaurant. I thought it is new but the waitress said it's already been open for about a year.the mere fact that it was still full at lunch time after one year of business suggests the food must be good. it turned out, the food was good! i had the sushi rice and it was very good. very fresh, but like all Japanese set lunch, it was way too big. such a waste.there was a fish tank next to our table, but i kind of felt sorry for the fish, they were all

今日同女朋友睇到雜誌以天扶良主打的十道菜色$550都覺得ok去試下，地址有D難搵不過到最後都搵到！上到去可能因為太早關系好似比我包左場咁，還境唔錯雖然無稻菊咁靚但係同女朋友談下心都ok，Bar台上放左好多日本既食材，樓面禮貌都不錯，毛巾茶水都好快咁比到我地！我地就點左雜誌所講的十個菜色，叫做季節料理餐，就好似Omakase咁set好左，因為我唔鐘意諗！師父為我們送上第一個菜色叫日本岩蠔，蠔真係好肥好有蠔味仲好大隻...之後就到魚生，魚生都好新鮮我就唔太喜歡食生冷野，最後我女朋友一個搞掂晒...跟著到清湯，清湯我覺得間間日本餐都係一樣無咩特別！之後到煮物，煮物係南瓜曼頭幾有日本feel味道不錯幾特別！到左天婦羅了，我最想試既一個還節，師父比左花竹蝦、沙追魚、帶子海膽卷、仲有個日本既菇唔知叫咩名、栗米仔，炸得很鬆化，唔會有太多油係張紙到，而且最另我驚訝係古唔到同稻菊一樣係用芝麻油，論蝦我覺得味道差唔多但係依到比較彈牙，仲有個日本菇好香我好鐘意依個味！依個價錢可以話比稻菊平好多，質素可算係不相伯仲，之後樓面送出凍蕃茄，最後係鐵板炒海螺片，螺片炒得爽而甜，跟著鐵板炒飯同鵝肝和牛肉薄燒，炒飯有好

從雜誌的廣告揾食, 雖然有點風險, 食評好劣又懸殊, 但食物菜單吸引, 拚着一試真偽未嘗不可, 結果是貨真價實, 物有所值, 食得開懷又 回味無窮!装璜未算吸引, 普通裝修, 食具一般, 竹筷子顯得粗糙, 招待的女侍應都是中年以上, 似家庭主婦; bar 枱子都是年青小伙子, 看似不夠經驗......入座時天尚未黑齊, 無甚特別, 及後燈火通明, 觀感便不一樣。由第一道菜開始, 愈食愈有驚喜, 都很精緻, 做得幼細, 雖然是套餐形式, 看得出有大師級作品風範。 刺身選料上乘, 非平常品種。 當日有深海劍魚, 鮮甜大隻牡丹蝦, 立魚海膽卷等。天婦羅更不負虛名, 比平常吃到的, 選材和手工都做得出色, 果然沒有欺客。 鐵板豚肉燒和6A和牛燒更添色彩; 最後甜品選了自家製雪糕, 味道真寫實, 為完美的晚餐畫上了句號!女侍欣勤招待, 後段還細心換上燙熱綠苶.......

真係好耐都無食過一餐咁把火的飯啦。做人要持平，咁我就讚少少野，景色真係堅一流，無敵中環夜景盡入眼中。其中一位廚師既態度都好好，起碼夾天婦羅比我們時會問係邊位既。讚完，入正題。-主廚如果唔想做，出聲囉，唔使咁樣扔塊魚入油鑊度嘛﹖我食得天婦羅少，真係無聽過有人咁樣炸野喎。-炸得真係唔好，皮肉分離，油都唔新鮮。-老實講，如果係天婦羅店，就唔好問我們食唔食刺身，唔食重要黑面，想點先﹖-未食完，已經成班人係度收野，係差在未熄燈。食物同服務都唔合格，特別係咁既收費下，完全無理由接受。

It's a meal to celebrate the Lunar New Year & Valentine's Day...We didn't look at the menu (except drink list menu) at all cos all the food was recommended and prepared by the Executive Chef - Eric Chan. I will say he did a good job with a mix of sashimi, tempura & teppanyaki.The food was lovely and the view was exceptional! In fact, I am not a tempura fan yet I think you'd better give it a try there cos their chef was originally from Inagiku (稻菊), Royal Garden which is renowned for tempura.An

某年曾與太太往東京旅行, 在一間天婦羅專門店共進晚餐, 一試難忘.上星期, 從某雜誌中得知中環有一間新開張的日式餐廳, 雜誌中展示的相片與東京那間店舖非常相似, 決定前往一試! order 了兩個餐, 一個是head cafe course, 大約$500.有刺身, 天婦羅及鐵板燒. 另一個是廚師推介的晚餐, 約$700, 食物由廚師決定. 人客可以選擇坐order枱, bar 枱或VIP房, 如想食天婦羅, 坐bar枱就最好嘞! 廚師先為我們送上刺身, 味道ok, 感覺比在外面食的新鮮一點. 之後到天婦羅, 師傅在我們面前即炸, 我們即食, 味道超級好味, 特別推介沙錐魚和鮑魚天婦羅, 外脆內嫰. 之後有澳洲和牛的鐵板燒. 都幾好食. 總括而言, 這日式餐廳與東京那餐廳的格局非常相似, 天婦羅比起在東京吃到的還要好食幾倍. 特別一讚的是廚師們的服務態度非常好, 每送上一款食物必詳細講解.