天婦羅鈴木

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中上環都試過幾間天婦羅店，一寶、tempura jiro、tempura araki都試過，個人十分非常推薦呢間，認為係最值得再訪嘅天婦羅店。去左兩次都保持到水準。lunch tempura course $580 位，連埋甜品大概有13道。性價比高，食物都高質前菜已經好好食，豆腐口感好特別👍有少少煙韌嘅感覺成餐食完都唔會有好heavy嘅感覺。日本師傅，好有心機。地點方便😊價錢合理，食物高質，份量都岩岩好

.Throw back to this impressive tempura omakase我第1️⃣次品嘗全tempura宴有十幾道菜有海鮮類🦐🐟又有蔬菜類🥬🍠食材全都來自日本🇯🇵 好新鮮師傅又炸得好 用了太白胡麻油粉薄又唔油膩香脆外層下仍嘗到海鮮的鮮味 好神奇🎈大大改變我對Tempura的感覺.最神奇嘅一道係白子其實我之前食過刺身 真心搞唔掂😩但原來整做tempura 感覺又好不一樣香口好多🎀好似香脆嘅酥皮包住熱辣辣♨️嘅豆腐花咁🤗🤪又幾有驚喜喎.胡麻豆腐🤍冬菇🍄花竹蝦🦐同甘鯛🐟 全部都好高質新鮮嘅體驗I like it 😛.Tempura course 🍤 - $580/ person.📍中環士丹利街11號1樓.Food: 😋😋😋😋 (out of 5)Price: 💰💰💰💰 (out of 5) Environment: 👍🏿👍🏿👍🏿👍🏿👍🏿 (out of 5)

Loyal supporter of Suzuki San’s work since his shop’s soft opening at Ice House Street in May 2023. I still vividly remember how scrawny and timid Suzuki San was when we first met. The shop was quiet back then. Having witnessed the finesse exhibited in Suzuki San’s work and the great potentials to be unlocked, I immediately told server that I would book out the table for my next visit. Suzuki San was thankful and we kept in touch since. What a delight to see how much Suzuki San has evolved since

Tempura Dinner. Suzuki San has now moved into 山下’s private room. Heard that ventilation system has much improved in the new space, with a largerL shaped Counter now seating 10 (2 more). Chef began by introducing the special sparkling salt from Germany.Here’s what we had.-Sesame Tofu in 鰹魚 broth. Loved the texture: light and crunchy on the outside; smooth but firm interior. -Prawn Legs 花竹蝦-Sweet corn- the natural sweetness of the kernels accentuated by the light and airy batter.-Amadai- delightfu

天婦羅鈴木剛搬咗去同集團嘅“山下”鐵板燒旁邊。樓底高咗, 價錢平咗少少, 抽風亦增強咗, 除咗天花之外, 油鑊前亦新加咗一排抽氣, 唔會食到啲衫一陣油味。主廚Suzuki san同副廚Shingo san都係出身於Tempura Ginza Onodera, 炸功有保證。當日嘅野菜方面有豌豆, 鮮白合, 楤木芽, 蓮藕, 菇, 而海鮮方面有來自天草嘅車海老, 櫻鱒, 櫻花虾餅同穴子兩食, 中間有冷盤螢烏賊作間場。食物全部出色, 廚師同經理Felix都非常友善健談。最後可以選天丼或天茶, 值得一提係我個人認為Suzuki san嘅天婦羅Kakiage係最港最佳之一。