Video
Exit C, Causeway Bay MTR Station
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Telephone
60850243
Opening Hours
Today
12:00 - 15:00
19:00 - 22:30
Mon - Tue
12:00 - 15:00
19:00 - 22:30
Wed
Closed
Thu
12:30 - 15:00
19:00 - 22:30
Fri - Sun
12:00 - 15:00
19:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
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表哥表嫂新春上黎拜年，同大肥爸爸講開食經，提到最近發現咗間好有水準嘅天婦羅專門店「天御」，眼見大家聽到流哂口水，仲立即夾日子請肥肥家族一試，堅有誠意！樓上餐廳厚實嘅木門應該好隔音。地上綑邊嘅小石仔散發著和式禪意嘅同時，著哂燈嘅招牌及旁邊嘅玻璃擺設又不失時尚。小店佔用面積全層，室內光線充裕，用餐大堂一眼睇哂，共有十五個吧位圍繞住師傅個大舞台，食物煮好即可享用，夠哂熱辣辣！細問下，得知包場最低消費為午市$6,000、晚市$12,000，絕對合理，唔怪得知成日俾人包啦！陳列架上可見意頭好好嘅招財貓同鯉魚。中間大大隻招財虎先最搞笑！話哂老虎真係貓科喎，設計者果然有心思！櫃頂及雪櫃內擺放著不少酒酒，似乎客人都好杯中物。酒牌中大多為日本酒，開瓶費設為$300/枝1.8L以下及$500/枝1.8L或以上嘅酒品。表嫂早已為各人點好包有前菜、天婦羅八件、冷物一品、天丼/天茶漬飯/天バラ（塩味）、赤味噌湯、咖啡或雪糕嘅午市套餐（$458/位）。另從散點餐牌加咗款驚喜菜式，而家先賣個關子，順序寫到落去先揭曉係乜。天婦羅大餐嘅海鮮及蔬菜食材主要源自日本。全權由年輕嘅榮師傅負責炸煮及介紹。師傅手勢熟練，仲好有幽默感，氣氛輕鬆且夠娛樂性。每位席上擺有自用餐具、乾濕紙巾及調味料。調味料包括蘿蔔蓉天婦羅汁、鹽、咖哩鹽及檸檬角。前菜：午餐迅即由師傅自家製嘅豆腐作序。豆腐前菜個黃豆味好重，入面夾咗啲白飯魚令口感更為豐沛，自己覺得一般，但表哥就好啱口味。天婦羅八件：一如傳統嘅天婦羅專門店，第一件出場嘅就係蝦蝦！炸至金亮嘅花竹蝦層天婦羅炸漿巧薄酥化，而且好夠乾身，毫不油膩，修長嘅蝦身爽甜彈牙，左邊嘅炸蝦頭脆卜卜得黎完全冇渣，送酒一流！第二件原條炸出嘅香魚形態堅挺，栩栩如生！香魚食落香脆尤甚，獨特在芳香回甘嘅尾韻，魚肉雖然唔多但勝在風味絕佳。第三道嘅菜菜代表打孖上，圓碌碌一開二嘅係帶點苦澀嘅椰菜仔。後面做緊配角嘅行者蒜先精彩！長長嘅蒜苗入口即溶，當中嘅爽甜迅即化於舌上，點乜都咁！第四件被誤以為係鱔嘅原來係日本三重縣節令嘅銀魚天婦羅，其實即係高級版白飯魚；細細條嘅銀魚質感幼嫩，簡單以紫蘇葉包住黎炸已能增添芬芳。同為當做嘅螢光魷魚飽滿肥潤。或許自己本身唔係咁識品評魚魚，感覺此味目光魚最為平平無其。不知不覺已經食到第七件，師傅介紹一刻真係愕咗愕，因為冇諗過午市套餐會有天婦羅鮑魚食！炸過嘅鮑魚件Q彈鮮美，柔韌有嚼勁。第八件連鬚鬚上嘅天婦羅BB粟米清甜爽嫩，輕盈脆巧。冷物一品：頂面白雪雪嘅新鮮百合及淮山好清爽，不過墊底嘅水雲勁酸，重口味未必人人接受得到；因有酒精影響下，長長嘅水雲更一度喺食道唔上唔落，實感難堪尷尬。赤味噌湯：食完多道炸物黎碗清清地嘅麵豉湯尤其暖胃。單尾共有三款可選，分別為天丼、天茶漬飯、天バラ（塩味），均配上爽脆嘅漬物。天丼：迷你天丼嘅兩口白飯柔潤窩心，份量剛剛好唔會太多，最正當然係隻流心嘅炸蛋啦，成功為上脆下綿嘅天丼添上芳香與滑溜！魚翅雞湯素麵（$180）：午市套餐其實已經夠哂飽，表嫂仲特別加咗幾客天婦羅魚翅麵大家分黎食，當真盛設得很！師傅預先張魚翅雞湯素麵分好每人半份。湯碗中嘅素麵柔軟順滑，呈金黃色嘅雞湯濃而不俗，最重要係飲落一啲都唔油。另上嘅魚翅天婦羅外層香口脆巧，翅翅柔韌幼嫩，浸落湯湯度索埋啲雞湯精華即有畫龍點睛之效！套餐結尾包咗咖啡或雪糕，個人覺得飯後一杯熱齋啡似乎最可以消滯。於銅鑼灣開業未到一年嘅天婦羅店「天御」環境光鮮企理，抽氣足，服務生友善周到，午市套餐用材新鮮，菜式輕巧味佳，不甚油膩，性價比高，最意外係食到天鮑（天婦羅鮑魚）同天翅（天婦羅魚翅），聽講晚市仲有天參（天婦羅海參）添，絕對值得一試！
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榮師傅的極穩定輸出已經變成基本，Gavin一季都至少來訪一次，但每次都有驚喜，有進步，和覺得更加好食！帶朋友或宴客極好之選！套餐亦富有彈性，適合大食和細食的朋友同座。食物：師傅自家製豆腐、白飯魚 （前菜）沖繩花竹蝦頭沖繩花竹蝦福岡鰆魚鹿兒島蠶豆 山形縣行者蒜富山灣小白蝦（紫蘇葉、黑魚子醬）河豚白子丼（柚子皮）沖繩水雲（淮山）兵庫縣螢光魷魚青森 刺參蝦膠長崎縣 小長井蠔粟米鬚天丼魚翅麵追加：魷魚蝦蛄帆立貝白蘆筍鮑魚烏魚子山形縣漉油（春野菜）地蛤🧑🏻🍳: 榮師傅 💲: $1400 dinner ($880 dinner set + 追加）🗓️: March 2025🌟: 10/10天御 Tempura Tenon 📍11/F, 駱克駅487-489 Lockhart Rd, Causeway Bay
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Tempura Tenon, atmosphere was cozy and inviting, perfect setting for our gathering! The batter is exceptionally light and crispy, which showcased the freshness of the ingredients. We had flower bamboo shrimp, the fried shrimp heads are very crispy and full of shrimp aroma. The shrimp meat is firm and bouncy, the squid is very good, and the scallops from Hokkaido are sweet and have a tender texture, along with ginkgo nuts. Memorable items for me were the red bell pepper and the bamboo shrimp
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初嚐天婦羅Omakase😍 價錢同坊間Omakase差唔多，只需午市$458/位!! 師傅對天婦羅脆漿好有講究🍤 薄而鬆化😍 入口唔會油膩👍🏼 特別難忘 有花竹蝦、北海道帆立貝、鮑魚及筋子😋⭐️花竹蝦: 炸蝦頭好脆 充滿蝦嘅香氣，蝦肉夠爽彈!墨魚紅甜椒 銀杏⭐️北海道帆立貝: 帆立貝好甜，而且質感好嫩粟米凍湯石川縣芋頭: 中心淋到好似芋蓉秋刀魚: 秋刀魚包裹住梅醬及紫蘇葉 各種味道好突出~舞茸菇: 保留菇原有嘅水份 ⭐️鮑魚: 先煮後炸 鮑魚味非常濃厚 口感好爽👍🏼天丼/天丼茶漬飯: 炸蝦餅配上茶漬飯食落好舒服，中和油膩感; 而天丼有一隻炸蛋，原來入面係流心蛋 超吸引!開心果雪糕: 估唔到日本餐廳又開心果口味🍨 仲食到粒粒開心果添💚—————另加💫烏魚子: 口感比較扎實 味道充滿咸香 味道唔腥⭐️筋子: 用紫菜包住炸 筋子醃漬過更突出 加入紫蘇葉令味道提升層次感!! 栗子: 口感好粉糯，外脆內軟好特別✨
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Chef Wing has amassed quite a following over the years since his RockWaves days. So when his new venture soft-opened back in June, PickyEater was eager to book out the whole Counter for 12 for dinner. Here’s what we had.Tomato as appetizer 沖繩•花竹蝦 大分縣•魷魚 海膽- not as fresh as I would have liked 白粟米愛知縣•無花果+豆腐 - very refreshing.赤金鯛鹿兒島·蜆- tried both versions (as requested by the ever so picky PickyEater); fried with shells and without 粟米芯鰻魚 topped with 山椒 fried in-house Tempura rice bowl with egg Ortenbara (chopped up fritter mixed with rice)Add-ons沖繩·苦瓜鮑魚香魚沙錐瀨尿蝦北海道•蜜瓜In summary: hate to compare with chef’s previous place, but difficult not to. Pricing-wise: Set menu of 8 pieces for $798 is more diet-friendly (now with fewer pieces but various add-on options). Batter-wise was not as light and crispy as I remembered; hopefully everything has improved since soft-opening.
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