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Slightly Disappointed.
2014-03-18 5353 views
Booked a table for 8:30pm, only bar table was available, which was cool since izakayas provide nice ambience on sushi bar.ordering was difficult because the "today's special" menu was in japanese. servers were not offering to give me an intro, so i had to chase down a lady to get her to sell me the menu. so i asked her what's the recommendations for today, she just mentioned briefly about hamachi and octopus for sashimi... and clams and pork chops from the kitchen. first of all, there are over h
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Booked a table for 8:30pm, only bar table was available, which was cool since izakayas provide nice ambience on sushi bar.
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 ordering was difficult because the "today's special" menu was in japanese. servers were not offering to give me an intro, so i had to chase down a lady to get her to sell me the menu. so i asked her what's the recommendations for today, she just mentioned briefly about hamachi and octopus for sashimi... and clams and pork chops from the kitchen. first of all, there are over half a dozen items listed in each raw and cooked items from the recommendation menu, but she just briefly told me one or two. so i decided to go with what she mentioned. 

later, i was notified grilled pork chop was sold out. there was this item next to pork chop that i inquired about. it was some fish. i wanted to get that but it was also sold out. so i asked, so what's still available? she said: errr... maybe try grilled wings... why would i order wings at an izakaya?? so forget that, i'll just follow the main menu.

here is what was on today's menu:

$60 each white wine clams:
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 $90 each Oysters (it was soooo fat and delicious!! but my dad asked me how come it doesnt stick to the shell, good question dad! so i asked the server. server told me it was because some pppl like to slide it right into their mouth and down their throat so that's why it's was separated from the shell by the chef - my dad still has doubts they reuse the shell)
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 $180 hamachi: fresh!!! thick and sweet
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 the common beef patty katsu. nothing spectacular.
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 curry udon: nothing special. curry sauce + udon. very similar to those udon joints that u pay $60 for. and those places serve with meat and condiments. here you pay triple the price but it only comes with onions.
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 items from regular menu:

$90 toro with tofu: this was good!!! who needs the today's special menu?!
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 $180 ox-tongue: awesome
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 dried blowfish/puffer fish to go with our sake.
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 $35 ice cream 
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(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
2014-03-17
Dining Method
Dine In
Spending Per Head
$750 (Dinner)
Recommended Dishes
  • hamachi
Level3
56
2
Solid Japanese in Wanchai!
2014-03-04 4674 views
Six days after arriving in Hong Kong on vacation, I was ready to start eating some Japanese food! Youka was on the radar as it had received quite a bit of media buzz amongst the small press, but there was one item I really wanted to try, and that was saba bou-sushi, basically a western Japanese style "roll" that required a bit of labor and some time to make.Youka is conveniently located to the left of Wanchai's "canteen for the rich" also known as Fook Lam Moon, with a black entrance with very l
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Bagai 梅貝煮
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Bagai 梅貝煮
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Saba bou sushi
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Saba bou sushi
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 Six days after arriving in Hong Kong on vacation, I was ready to start eating some Japanese food! Youka was on the radar as it had received quite a bit of media buzz amongst the small press, but there was one item I really wanted to try, and that was saba bou-sushi, basically a western Japanese style "roll" that required a bit of labor and some time to make.

Youka is conveniently located to the left of Wanchai's "canteen for the rich" also known as Fook Lam Moon, with a black entrance with very little signage, so if you are not terribly obeservant you will walk right past it. To open the entrance door, press the button and the door will slide open. Really cool! But it makes me wonder what will happen if power comes to a grinding halt....back door? :-)

The interior is rather swank, and even during lunch hour the light is just sufficient enough to take pictures without the use of a flash. Reservations are extremely and highly recommended due to the fact that Ito-san has quite a loyal following...and this applies for lunch and definitely for dinner, particularly if you want to be seated at the counter.

It pays to take a look at the specials board (blackboard with white writing) and inquire about them in case something piques your interest. My single visit was during lunch time and thus I noticed the lunch menu was rather scaled down to fit the needs of the working crowd in the area, and honestly there was nothing that really impressed me. But the dinner menu had more selections (and of course higher priced). But no matter, I was on vacation and I needed a change of pace from eating a lot of local Cantonese fare.

Started with a basic house salad, which unfortunately was mostly what looked like iceberg lettuce with a few other add ons like small pieces of cherry tomato, and what appeared to be shredded daikon, with a typical Wafu style salad dressing (soy sauce / ginger / vinegrette). I must have forgotten to take a photo, or thought it was so uninteresting that it was not worthy of pixels. However it did the job of easing my guilt of not consuming vegetables. The reason for this salad order in addition, was that their vegetable dish selections during lunch were limited, and it was either that or deep fried (ie vegetable tempura) which I was not in the mood for.

OK next...a solid appetizer dish of sea whelks, or rather babylons. Those who have eaten this at Ishiyama in Causeway Bay will find familiar ground: 梅貝煮 or as the Japanese would call it, Bagai. In all honesty I cannot tell if these were Japanese imported specimens, or whether they were local shellfish from the southern coast of Hong Kong which you can get easily from Ap Lei Chau fish market (for example). But the slow simmer of the shellfish where the marinade/sauce penetrates the shell and into the meat, then allowed to cool, is even amazingly sweet and refreshing. A true delight to the bite, even during winter time. They say this is best paired with sake (or beer). I don't recall the price but you cannot leave without plopping down over $100 for it. I'd say this was on par with Ishiyama's, maybe even tastier, and slightly bigger portion. Recommended.

Saba bou sushi. It's hitting the $200 territory, but let me tell you, as a permanent resident of California this is well worth the price given all the circumstances and I will gladly explain. In Northern California saba bou sushi is incredibly hard to come by, especially with the quality Youka puts out. Imported Japanese mackeral (to the USA) is very expensive and lacks the freshness that Hong Kong can source (plus a shorter distance from Japan to HK), thus a cheaper alternative for USA Japanese restaurants is farmed Norwegian mackeral, which while can be fatty and oily if treated correctly, is nonetheless frozen/flash frozen, and does not achieve a flavor profile that is anywhere close. Even if you do find a CA sushi restaurant that offers great fish, the additional challenge is to find a place that nails down the rice to go with it. I'm proud to say Youka nails this down on both fronts.

So yes...quality Japanese mackeral, where the waitstaff explains a whole mackeral is used (minus the head, bones, innards etc), and the salt/vinegar marination is done sufficiently without compromising its original flavor, and a very delicately seasoned sushi rice appropriate for this preparation that provided the needed balance with the flavor profile of the mackeral. Couldn't ask, but this was probably some specimen of masaba or gomasaba (guessing masaba). Kyushu? Either way, good stuff. I was warned in advance of the time required to prepare this, and the portion, since I was dining solo, and I knew this was going to be carb heavy with the amount of rice associated with the fish. Sure enough I was full after a salad, whelks, and the bou sushi.

Mission accomplished. Quite a splurge on lunch considering it was nearing or past the $400 mark. But I'm only offering the perspective that I could easily spend that much on lunch in Northern California at a Japanese restaurant, and still get relatively poorer quality food. Value-wise from a local standpoint, it is easily out of reach for a lot of people except those willing to spend the money, but if you come from an area where fish is not delivered every day or two via direct flights from JP to HK and in this level of quality, then perhaps consider eating here (unless you are vacationing in Japan or Taipei).

Well done Youka, and Ito-san! If only I had more quota to try a dinner here. Maybe next time when I visit again. Cheers.

(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
    2013-12-31
    Dining Method
    Dine In
    Recommended Dishes
    Bagai 梅貝煮
    Saba bou sushi
    Saba bou sushi
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    Ito san's latest Japanese space.
    2014-02-22 4314 views
    The Japanese Chef Ito behind new entrant Youka, used to run Tensho 天勝彩酒食鄉 just a street behind this new location.  That was actually one of my top picks in town for a casual Japanese meal and many dishes always turned out thoughtfully tuned right, and for a while they also served the best Tuna Intestines Cream Cheese 酒盗チーズ.  Over here at newly opened Youka, the food focuses more on seafood albeit with a slight price hike.  Many dishes here are priced at the higher end of the spectrum, although w
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     The Japanese Chef Ito     behind new entrant Youka, used to run Tensho 天勝彩酒食鄉 just a street behind this new location.  That was actually one of my top picks in town for a casual Japanese meal and many dishes always turned out thoughtfully tuned right, and for a while they also served the best Tuna Intestines Cream Cheese 酒盗チーズ.  Over here at newly opened Youka, the food focuses more on seafood albeit with a slight price hike.  Many dishes here are priced at the higher end of the spectrum, although we still discovered hidden bargains such as their lunch Sushi Set.

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     Salad, Appetizer and Steamed Egg Chawan-mushi -
    Part of the lunch sets. All were only average and expected.   The Chawan-Mushi especially appeared too bubbly and overcooked, and no Mitsuba herbs were spotted either.
    I checked what others ate previously and their ones seem to be better executed. But as it is this time… ~ 5/10

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     [御節弁当] Osechi New Years Set - Soup is $90, Osechi Bento is $380
    This was my main purpose to come try out this place, as we heard that they will be serving the New Years Osechi set. This was a bit pricier than what we can get at other places, and although it looked aesthetically pleasing enough, it was missing a few essential elements. No signs of a 伊達巻 or Konbu Maki, Lotus Roots, etc. Slightly disappointed but I guess this is only a once-off thing. ~ 6/10

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     お雑煮 Ozouni -
    A pre-requisite during a New Years meal. The base soup was balanced and carried a slight yuzu kick. The grilled mochi was a bit too sticky.

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     鯖棒寿司 – Mackerel Bou Sushi $200
    When this arrived, the shape totally reminds me of the previous ones I ate at Tensho 天勝彩酒食鄉. This was quite decent and with fresh enough marinated Mackerel Saba fish. I prefer Kichi, Osaka Restaurant and Irori’s versions at their primmest state, but this one comes a close 4th. ~ 7.5/10

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     Wagyu Beef Mince Katsu – $120
    We ordered this out of curiosity, and it turned out to be really great. The wagyu mince definitely had a wagyu oily taste and chunky, it was also juicy and fried well. One of the best versions in town easily. ~ 9/10

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    Lunch Sushi Set – $280
    Quality of the fishes and shellfish was really great, in fact better than Ginza Iwa for me personally. The rice and knife cutting skills are only ok but for me, the tane of the seafood quality is always prioritized and here it passed with flying colors. Definitely punching above it’s weight and impressive in HK context, even considering it’s only lunch. ~ 8/10

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     Miso Soup -
    Plenty of Aburaage than real silken tofu. The soup base was more generic than real aged Miso based. Could be better rather than being too commercial expected. ~ 6.9/10

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     Chu-Toro Sushi – $100 each piece
    Someone ate the piece in the sushi set above, and said this was awesome. We delved in to order this a la carte, and sure enough, it was so velvety and also had a great balance between flavour and oiliness. Actually this was kind of unique because it wasn’t pure fattiness here. Yum! ~ 9/10

    .
    Japanese Pear -
    To finish the meal. Simplicity but decent I guess. 6/10
    Although we didn’t receive any big surprises, the Mince Katsu and also the $280 Lunch Sushi Course were memorable. The same can’t be said about the New Years Osechi Course or the Side Course dishes. It definitely had both highs in the meal and also some that were more normally expected. Ultimately it is all relative to the price point!? I will definitely come back for these 2 items.

    (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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      Dine In
      Spending Per Head
      $550
      Level4
      720
      97
      八日會席
      2014-02-09 3428 views
      曾經來過一次，那次我只是陪吃的，因為要預留肚子吃大餐；那次雖然沒有吃甚麼，但感覺上還覺得這裡的食物是不錯的，於是想了又想後，還是來到這裡，好好品嚐這裡的食物。八日的師父，其實就是來自從前的天勝，後來因為各種原因，天勝已經消失了，；Ito San後來便來到Youka，繼續他的廚房生汪涯。餐廳的設計有別於一般的日式餐廳，由6-7張4人枱包圍著這張7人的高枱；其實坐在這裡的感覺有點奇怪，但每次都坐在這張枱，感覺更奇怪；不過感覺如何也好，我只是很專注進食。白雪 必勝之米 純米大吟釀 $780純米大吟釀，其實就是精米步合為50%以下，一般來說，百分比越低，酸質越醇美；這款純米大吟釀，用上了勝馬米，口感帶creamy，味道比較甜，不會dry；對我來說，這款酒頗適合我的口味。左口魚薄切 $300我們看了餐牌很久，餐牌上的選擇亦很多，想來想去，不知道到底點甚麼好，最後便決定點一份八日會席和單點數款。先單點的為左口魚薄切，個人比較喜歡吃火炙左口魚，因為口感比較creamy；而左口魚薄切，口感比較彈牙，魚味亦算濃郁，吃時加上些蘿蔔蓉和香蔥，再點上酸汁，魚味更突出；師父的切功亦不錯，每片魚的厚度都相約，晶瑩
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      曾經來過一次，那次我只是陪吃的，因為要預留肚子吃大餐；那次雖然沒有吃甚麼，但感覺上還覺得這裡的食物是不錯的，於是想了又想後，還是來到這裡，好好品嚐這裡的食物。
      八日的師父，其實就是來自從前的天勝，後來因為各種原因，天勝已經消失了，；Ito San後來便來到Youka，繼續他的廚房生汪涯。

      餐廳的設計有別於一般的日式餐廳，由6-7張4人枱包圍著這張7人的高枱；其實坐在這裡的感覺有點奇怪，但每次都坐在這張枱，感覺更奇怪；不過感覺如何也好，我只是很專注進食。
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       白雪 必勝之米 純米大吟釀 $780
      純米大吟釀，其實就是精米步合為50%以下，一般來說，百分比越低，酸質越醇美；這款純米大吟釀，用上了勝馬米，口感帶creamy，味道比較甜，不會dry；對我來說，這款酒頗適合我的口味。
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       左口魚薄切 $300
      我們看了餐牌很久，餐牌上的選擇亦很多，想來想去，不知道到底點甚麼好，最後便決定點一份八日會席和單點數款。
      先單點的為左口魚薄切，個人比較喜歡吃火炙左口魚，因為口感比較creamy；而左口魚薄切，口感比較彈牙，魚味亦算濃郁，吃時加上些蘿蔔蓉和香蔥，再點上酸汁，魚味更突出；師父的切功亦不錯，每片魚的厚度都相約，晶瑩剔透。
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       燒牛舌
      燒牛舌是我很喜歡的一款食物，不過大多數的餐廳都做得很一般，實在有點失望。八日的牛舌為薄切，雖然我比較喜歡厚切，但八日做的薄切也不錯，口感爽脆，牛舌味道濃郁，沒有燒得過熟，中間還帶點生，不會像吃牛舌乾，吃時沾上帶酸的芥辣，令牛舌味更突出，同時亦減低了烤肉膩的感覺。
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       介紹了兩款單點的食物後，以下的則是八日會席中的食物；所謂的八日會席，其實就是Omakase，有時太懶散，不知點甚麼好，每樣都想吃少少，點這個就好了。另一個原因則是這裡的食物定價並不低，隨便點幾款已經上千元，算下來這份八日會席的價錢比較上算合理。
      先來的是松葉蟹小食，松葉蟹味道鮮甜，肉質彈牙，當中的西蘭花亦很清甜，醬汁是清淡的豉油香；雖然普通，但因為質素不錯，所以都可接受。

      雞泡魚魚皮
      我對這份雞泡魚魚皮印象頗深刻的，雞泡魚魚皮有點像海蜇皮的口感，非常彈牙，膠感十足；醬汁應該是用醋調成的，帶酸的魚片更加美味，非常清新開胃。
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       梅汁雜菜沙律
      這個沙律相對上有點遜色，用了十分普通的生菜，而且生菜不夠新鮮；不過比較特別的是用上了梅汁做dressing，比較特別，而且梅汁酸酸甜甜帶有果香，可惜的蔬菜不夠好；雜菜沙律看似微不足道，但我還是想吃些口感更好的蔬菜。
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       油甘魚 深海池魚 左口魚海膽 中拖羅
      終於到我期待的刺身；事前沒有要求要甚麼刺身，只要求不要些甚麼，幸好來到都令我們很滿意；先吃深海池魚，口感比較彈牙，魚味十分濃郁；左口魚海膽，左口魚與深海池魚同屬彈牙的種類，而且左口魚中間還包著了新鮮的馬糞海膽，小小的海膽實在太吊胃了，這海膽味道非常的濃郁，口感creamy，令人不得不愛；接下來便吃油甘魚，厚切的油甘魚非常肥美，完全滿足了口感；最後享用的中拖羅，這件中拖羅，顏色上已經明顯地把拖羅分了兩種口感，一邊當然是沒那樣的油脂，而另一邊是充滿了油香，入口即化，真的很棒。
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       豚角煮
      這豚角煮其實有點像中式的東坡肉，不過沒有東坡肉的肥膩，有的是那肉質的軟稔，豚角煮得很入口，而這個醬汁的味道亦比較中式，味道是豉油香中帶甜；而伴菜的筍煮得非常好，爽脆中帶軟稔，平日我不太吃筍的，但實在不得不讚這件。
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       鮑魚壽司 海鰻壽司
      其實看到這兩件壽司有些失望，因為我不是特別喜歡吃鮑魚和海鰻的；這裡的壽司飯做得一般，比較實和沒甚麼醋香；鮑魚亦算軟稔，很容易的就可以分開兩份；而海鰻則帶些烤香，肉質亦軟滑。
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       味噌燒元貝
      這燒元貝的味噌汁做得不錯，味道帶甜，非常美味；而那兩條椒亦烤得脆身，椒味亦突出；而元貝則比較遜色，個人認為熟度過了火，以至肉質不夠軟稔，亦沒有甚麼鮮味，可以改良一下吧。
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       蟹肉煮蘿蔔頭
      蘿蔔頭經過足夠的時間烹煮，非常的軟稔，蘿蔔的味道亦非常強；湯頭鮮味十足，當中帶著陣陣的蟹香，而湯亦不是薄如水，不俗。
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       鱈魚白子
      再來的便是炸物，本以為炸物只會是普通的炸蝦之類，想不到原來是白子；其實這是第一次吃白子，因為我從來沒有想過要吃這些，總覺得有點核突，但既然來到，我當然會作出嚐試，把這個吞下吧。那些炸油似乎不夠新鮮，炸料不夠鬆化；第一次吃白子，感覺有點怪，已存有偏見，不會喜歡它，不過味道似乎是不錯的。
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       烏冬
      然後還有麵食，有熱烏冬和冷烏冬的可選，個人比較吃有咬口的麵條，所以選了冷烏冬。
      想不到這幼幼的烏冬也有那種超級彈牙的口感，烏冬亦帶有濃郁的烏冬味，真的超喜歡這份烏冬。

      白玉
      最後還有甜品作結，是我最喜歡的白玉，不知道是不是放了很久才享用，質地上有些怪怪，外層不夠光滑，但質感還是煙韌彈牙的；而士多啤梨亦十分清甜。
      我們二人享用，但只點了一份八日會席和兩份單點，正好這天的午餐我已經吃得很飽，所以晚餐不用吃太多，如果換著平日的我，這裡的份量就未必夠了。食物味道做得不錯，想不到除了刺身新鮮外，廚房的出品亦做得算細緻。價錢方面，的確偏貴的，結帳為$2745，多款食物之中，只有刺身是最昂貴的，其他的食物都不算矜貴的食材，如果來這裡只吃刺身，應該會吃到窮吧，所以定要點些煮物才夠飽肚。
      這裡除了供應晚市外，還供應午市的；午市套餐的定價大約是二三百元一份定食，相對上來說，這個價錢更吸引，如果大家來吃午餐，我會建議大家點壽司定食，當中大約有10年壽司，每一件都是十分新鮮的。
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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        神秘黑店驚喜超新鮮刺身
        2014-01-25 2419 views
        八日門面非常低調，門口只有一個小小的招牌用藝術字寫8日，用全黑的木做店的外圍，完全沒有窗，大門深鎖的模樣，非常之神秘，如果不是從媒體得知這間是日本餐廳及伊藤師傅的新店，真不會走入去。餐廳面積不大，有四張四人枱，高嘅bar枱及壽司counter , 大約可坐三十多人左右，因店面積細，洗手間設於後門譚臣道隔離舖中。是日午市二人坐壽司counter 分別叫了刺身定食$206 及北海丼定食 $248。 午市定食全包沙律，蒸蛋，味噌湯及甜品。友人叫的刺身定食有五款刺身各兩件， 今次有甜蝦，油甘魚，白身魚，帶子，吞拿魚。刺身的確是非常新鮮但分量較少。北海丼定食有海膽，帶子，三文魚籽及蟹柳。海膽非常味濃鮮甜，口感creamy，完全冇苦澀味，食得出係高級貨。 帶子爽口清甜亦都不是一般雪藏貨，三文魚籽咬下每粒魚油在口內四濺油脂香郁， 醬油醃製但不會過咸 。在這些新鮮食材內最夾夾不入係嗰幾條仿蟹柳，我寧願唔好放在這個丼入面。　伊藤師傅選擇食材非常講究有原則，刺身非常新鮮好味，但在灣仔午市來說真的太貴了，真的是一分錢一分貨。　
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        八日門面非常低調，門口只有一個小小的招牌用藝術字寫8日，用全黑的木做店的外圍，完全沒有窗，大門深鎖的模樣，非常之神秘，如果不是從媒體得知這間是日本餐廳及伊藤師傅的新店，真不會走入去。

        餐廳面積不大，有四張四人枱，高嘅bar枱及壽司counter , 大約可坐三十多人左右，因店面積細，洗手間設於後門譚臣道隔離舖中。

        是日午市二人坐壽司counter 分別叫了刺身定食$206 及北海丼定食 $248。 午市定食全包沙律，蒸蛋，味噌湯及甜品。
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        207 views
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         友人叫的刺身定食有五款刺身各兩件， 今次有甜蝦，油甘魚，白身魚，帶子，吞拿魚。刺身的確是非常新鮮但分量較少。
        刺身定食
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         北海丼定食有海膽，帶子，三文魚籽及蟹柳。海膽非常味濃鮮甜，口感creamy，完全冇苦澀味，食得出係高級貨。 帶子爽口清甜亦都不是一般雪藏貨，三文魚籽咬下每粒魚油在口內四濺油脂香郁， 醬油醃製但不會過咸 。在這些新鮮食材內最夾夾不入係嗰幾條仿蟹柳，我寧願唔好放在這個丼入面。　
        北海丼定食
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         伊藤師傅選擇食材非常講究有原則，刺身非常新鮮好味，但在灣仔午市來說真的太貴了，真的是一分錢一分貨。　
        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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        刺身定食
        北海丼定食
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        初嚐御節料理
        2014-01-23 1955 views
        日本人的新年是在新曆元旦日，並會在那日吃御節料理，祈求五穀豐收，平安幸福之意。御節料理其實是將許多寓意美味的食物，裝進一個一層或至二層的木盒內，而且每一款食物都有其涵義。就在今年的元旦日，跟隨兩位熟識日本料理的食友來到灣仔新開不久的Youka品嚐御節料理。八日的地理位置已是有趣，三尖八角，而且門面更是黑沉沉的，一不留意，絕對會錯過店的位置，相當有神秘感。目的是品嚐御節料理，所以便點了一個、一款套餐及一些小食。御節料理($388)先來，是一層的木盒，內裡放有豐富的食材，顏色繽紛豔麗，還有一面小祈福旗子。裝進白色小貝殼碟內的食材有寓意身體健康的黑豆，以醬油及糖調味，質感略為結實，但甜甜的幾好吃。紅白蒲鉾象徵祝賀喜慶，數之子代表兒孫滿堂，小魚乾象徵豐收，事事順行，栗子則是象徵財富，鮑魚就好像寓意延壽的意思。旁邊則放有寓意長壽的蝦子，象徵幸福的烤三文魚及象徵吉祥的紅白蘿蔔絲，每款食物都製作得相當精緻，味道亦不錯，但會較一般日本料理濃郁，便於儲存。除了盒子裡的食物外，還可加配雜煮($90)，意即是年糕湯，是日本人新年常吃的，湯底清甜，有濃厚的鰹魚風味，放有年糕及紅白蒲鉾等食物。有些小食並不會出現
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        日本人的新年是在新曆元旦日，並會在那日吃御節料理，祈求五穀豐收，平安幸福之意。御節料理其實是將許多寓意美味的食物，裝進一個一層或至二層的木盒內，而且每一款食物都有其涵義。就在今年的元旦日，跟隨兩位熟識日本料理的食友來到灣仔新開不久的Youka品嚐御節料理。
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         八日的地理位置已是有趣，三尖八角，而且門面更是黑沉沉的，一不留意，絕對會錯過店的位置，相當有神秘感。目的是品嚐御節料理，所以便點了一個、一款套餐及一些小食。
        173 views
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         御節料理($388)先來，是一層的木盒，內裡放有豐富的食材，顏色繽紛豔麗，還有一面小祈福旗子。裝進白色小貝殼碟內的食材有寓意身體健康的黑豆，以醬油及糖調味，質感略為結實，但甜甜的幾好吃。紅白蒲鉾象徵祝賀喜慶，數之子代表兒孫滿堂，小魚乾象徵豐收，事事順行，栗子則是象徵財富，鮑魚就好像寓意延壽的意思。
        御節料理
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         旁邊則放有寓意長壽的蝦子，象徵幸福的烤三文魚及象徵吉祥的紅白蘿蔔絲，每款食物都製作得相當精緻，味道亦不錯，但會較一般日本料理濃郁，便於儲存。除了盒子裡的食物外，還可加配雜煮($90)，意即是年糕湯，是日本人新年常吃的，湯底清甜，有濃厚的鰹魚風味，放有年糕及紅白蒲鉾等食物。
        御節料理 ＆ 雜煮
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         有些小食並不會出現在餐牌內，需要看看牆上的是日精選。挑選了時令的鯖魚板壓壽司($200)，一客八件，板壓的壽司飯必定比手握的結實，不會鬆散又不會太硬，醋鯖魚微微的酸甜味，帶出了魚的鮮甜，加上魚味香濃，那份甘香無比的油脂香實在非常吸引。
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        鯖魚板壓壽司
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         和牛漢堡($120)是當日一致讚好的一道，外層炸得金黃香脆，又不會太過乾身。裡面還流著豐富的肉汁，濃郁甘香，加上鬆化的口感，每一口都滿溢著無比的滋味。
        和牛漢堡
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        和牛漢堡
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         最後，還加點了一客特選壽司定食($288)，包括前菜、沙律、茶碗蒸、味噌汁、十貫壽司及生果。雖然壽司不會像坐在吧枱般逐件送上，但可看見每一件都充滿光澤，款式豐富，都是最時令的材料，有鯛魚、油甘魚、鳥貝、赤貝、甜蝦、海鰻、中金槍魚腩、三文魚子及海膽，十分新鮮。
        特選壽司定食
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        111 views
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         當中那件中金槍魚腩更是極品，油脂豐滿，泛閃著油光，入口即溶，滿口皆是濃郁的魚味。再細看那件海膽軍艦，紫菜軍艦已經容不下肥美飽滿的北海道海膽，份量十分多，鮮甜而細綿軟滑。
        特選壽司定食
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         正因那件中金槍魚腩壽司($100@)太過出色，情不自禁地加點了，水準依然出色，就是喜歡那種清爽而入口即溶的貨式，對我來說，大金槍魚腩未免太過油膩了。
        中金槍魚腩
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         水準不錯，用料新鮮，是令客人再度光臨的原因，而且與我工作的地方不遠，可以趁著午飯時間到來。另外，價錢雖不便宜，但貨真價實又美味，是值得一試的新餐廳。
        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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          鯖魚板壓壽司
          和牛漢堡
          和牛漢堡
          特選壽司定食
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          和牛，做漢堡也好吃
          2013-12-11 1221 views
          十一月中旬•陰天天勝是我輩喜歡的居酒屋，得知大廚來了這邊開店，短短三天來了兩次。跟行家喝一杯，來了這裡。大廚做來和牛漢堡，外層非常脆，內𥚃牛肉味道濃郁。手刴的，有口感，仍然好吃！
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          十一月中旬•陰天

          天勝是我輩喜歡的居酒屋，得知大廚來了這邊開店，短短三天來了兩次。

          跟行家喝一杯，來了這裡。大廚做來和牛漢堡，外層非常脆，內𥚃牛肉味道濃郁。手刴的，有口感，仍然好吃！
          360 views
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          (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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