Video
2-min walk from Exit B2, Olympic MTR Station
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Additional Information
Bukan specializes in Omakase, a chef recommendation menu of premium seasonal seafood from Japan. Chef Takeshi has worked in Hong Kong, Japan and Switzerland. With his 20 years of extensive experience in Japanese cuisine, guests are able to enjoy up to 20 kinds of the freshest and rarest sashimi handled with top-notch technique.
Opening Hours
Mon - Sun
19:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
很久以前已有一班食家朋友推薦的武館，得知其畢業消息後終於有機會一試。只有兩夫婦打理的小店很值得敬佩，每天由打掃處理食材到服侍客人都是一腳踢。而武館最令人印象深刻的，是其看起來沒有特別，但吃過會令人覺得驚豔的熟成魚。Omakase只有一款，$1680一位，當天菜單如下岩手 鱈魚白子岩手 真蠔北海道 慢煮水章魚北海道 牡丹蝦牡丹蝦清湯宮崎 青瓜鹽麴漬 青森 長芋山葵漬（以下為熟成魚，日數由五天至三十天不等）愛媛 蜜柑鯛大分 關池魚長崎 赤身長崎 大拖羅長崎 中拖羅醬油漬岩手 帆立貝北海道 白海膽 筋子北海道 喜知次大分 關鯖魚長崎 穴子汁煮喜知次魚湯烏冬北海道 赤肉蜜瓜另外水章魚是在香港吃過以來最軟最入味。穴子汁極之濃郁，猶如鰻魚老店的鎮店老汁一樣。蝦湯及魚湯亦非常出色，都吃得出是真材實料的濃湯。不明白為什麼網上某關注組總是上傳一些不對焦和很暗的照片不斷針對武館作批評。餐廳空間的確是比較小，但個人認為食物質素遠比同價餐廳好，唯一就是師傅太忙沒有時間多介紹一點食材，也許這也是很多人吃完也不懂其食材珍貴及特別之處的原因吧。
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Sometimes writing reviews and comments on the internet is easy, as we risk very little, yet enjoy a position over those who offer up their work and dedication to our judgement. This night was my first visit to this little Omakase restaurant in Tai Kok Tsui known as the Bukan（武館）.Their passion to deliver authentic Edo-style delicacies can be easily seen from every aspect of the establishment. Their food was undoubtfully excellent. For instance, the fish stock may appear to be plain, but it had such a great flavour complexity and umami, and perhaps that itself was already enough to suggest the devotion and dedication the chef had given. Being a small restaurant located in the suburb, the ambience however was very cosy and welcoming. Their selection of Japanese sake was quite elaborated and went quite well with all the dishes. I’ll probably visit again and I hope your visit will be as pleasant as mine.
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唔止好味，仲有一種好親切嘅人情味。本身係book咗食dinner嘅，又係呢個波佳正苦封乜封7但封關，搞到要攞日假去食lunch。因為呢日係特別嘅日子，要同太太去食好嘢慶祝吓，就選擇咗去食omakase，呢係係大角咀嘅武館我係未去過嘅，睇今晚食消夜個女主持有講過咪嚟試吓。坐位唔多，得10個位！師傅可以專❤D出品。食新鮮日本運嚟嘅刺生，師傅好有心機咁調咗唔同嘅醬汁嚟調高食物嘅鮮味，我有試過無點汁，點豉油，同點師傅整出嚟嘅醬汁食，真係會+200分。食吓飲吓，咁就坐咗兩個鐘。食客開始隊酒比師父飲，氣氛開始高漲。我都當然唔執輸學吓敬翻杯比師傅飲啦，咁就開始同隔離枱吹吓水！吹吓先知個個都係翻頭客，得我係第一次嚟！個個都讚呢度D食材新鮮，師傅有❤機，從未令佢哋失望過！唔怪得咁多熟客仔啦！今次埋單未計酒水都近4千，中價位！食物質素very good👍🏽無得彈！有樣嘢要比like嘅係師傅會帶動個氣氛，令大部份食客會一齊吹吓水！令現場個氣氛無咁靜，呢D係小舖先做到嘅味道！
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今次已經係今第二次黎武館食飯, 大半年前食過一次對佢地新鮮既食材念念不忘，於是趁12月預祝聖誕為藉口再來食好西吧。多謝林鄭，本身book 左星期五晚市堂食差Ｄ食唔成，好在老闆娘一早問定我會唔會考慮轉食午餐，最後鐵定在這個不太冷的星期六去享用呢餐期待已久的廚師發辦食材是一如以往的好，特別欣賞的是有幾道刺身師傅會用配返同一條魚嘅魚肝打成醬，去提升魚肉嘅味道，真係超級好味呀！ 仲有件青森大間拖羅醬油漬壽司，見到師傅拎件魚出黎果陣忍唔住叫左句「嘩好似舊和牛咁肥美呀！」師傅笑笑口話和牛都無呢個咁好味呀！的而且確，經過醬油嘅提味我覺得件拖羅已經進化左，入口有醬油嘅咸香味，又有返拖羅嘅肥美感，好滿足呀！ 突然記起幾年前有個自稱KＯＬ嘅人誤將件拖羅醬油漬當左係鴨胸，當下明白了，經過醬油漬之後真係比就咁食刺身提升左幾個lv，唔覺得自己食緊魚仲有小店嘅氣氛確係一流， 當日餐廳full house 坐左5pair 唔相識嘅客人，竟然會因為一啲topic connect 左大家傾左幾句，仲有當日有人生日我地都一齊唱左生日歌同佢慶祝，超正！omakase menu 每人1680食到飽住走，又有咁多新鮮食材我覺得真係物有所值又要搵個機會／藉口再黎食了..
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武館由夫婦二人打理，只提供晚市廚師發辦，每樣食物非常精緻，有20幾道菜😍有前菜、湯、刺身、壽司、煮物、甜品等等武師傅會講解詳細介紹每一道菜做法、食物產地、食法等等...好多都係嚟自日本不同嘅縣，同埋好多又係季節性食材，所以每次去都可以試唔同嘅料理!先介紹頭10款美食，有白蝦做前菜，有一碗清清地嘅豆乳湯，跟住有一隻超級肥美鮮甜長崎縣生蠔 （配上武師傅特制醬汁）我地勁想encore食多隻😋😋😋超級美味！之後就到各式各樣刺身，有啲係好厚切，係超級新鮮，每一塊刺身食完都好想再食多塊😍由於掛住品嚐每一塊刺身，已經唔記得咗寫返低食物來源地😅😂仲有手磨wasabi～完全唔同平時壽司店食既wasabi👍🏻👍🏻頭10款食材已經令到我地讚口不絕～不停講「好好味😋好鮮甜🤩好厚身啊😙」武師傅仲問我地：「洗唔洗切返薄少少？」😂上面講到頭10款食材已經係超級正，跟住嚟緊10款食材一樣好有驚喜🥳首先有超級肥美拖羅，紫蘇葉配拖羅手卷，紫菜超脆👍🏻跟住有好大隻肉質嫩嫩嘅牡丹蝦，好新鮮嘅秋刀魚，味道有少少似關東煮嘅清甜蘿蔔估唔到愈簡單食材愈有驚喜，跟住仲有北海道三寶😍😍😍白海膽、魚子同吞拿魚魚蓉🤤呢個三寶真係不得了👍🏻緊接落嚟就係有幾款壽司🍣仲有一碗係用今晚既魚煲出嚟嘅湯，好鮮甜🤤最後甜品就係哈蜜瓜🥰都係嚟自日本🇯🇵武館環境、食物質素、服務都非常用心、高質，係一間回頭指數極高嘅廚師發辦👍🏻🥰
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