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第N+1次來一寶，每次想吃天婦羅就會想到這裡，吃了這麼多次，今天是第一次吃午餐，選擇了1100hkd的套餐。我在一年前寫過一個晚餐的review，那一次照片照的比較齊全，因為吃過太多次，所以這次並沒有每道都照。1100的套餐道數非常多，我算是食量不小的女生，吃完後也是飽腹感十足。其實很多道我都很喜歡，比如魷魚，它的口感一直讓我記憶猶新；生蠔、每次都被它有點爆汁的口感驚喜到；紅薯，我的最愛；紅豆mochi，非常獨特。但是這些我都忘記照相了。更喜歡紫蘇的那個菇我很喜歡右面的玉米這道海膽是我每次選擇道數多的套餐的原因，我無法想像沒有這一口的那個套餐是怎樣的。乾飯濕飯，每次我都選擇茶漬飯，吃了這麼多回一直沒嘗試過另一個選擇。但這個就足夠好了。午餐的甜點有這個貓頭鷹紅豆配綠茶冰淇淋，造型滿分！

特別日子，密友帶我去一宝食天婦羅，聽講好難book枱，又咁啱早一星期打嚟book到個下晝👻地方細細，夾埋得十零個位，一入去都幾勁油煙味。午餐得兩款，Yuki同omakase，廚師發辦唔知食咩都可以理解，但咁樣睇張menu，其實都唔會知Yuki有咩食，淨係知8件天婦羅😓叫左各一睇下有咩分別。前菜係一碗仔啫喱加蛋嘅物體，係柚子味嘅，個蛋望落似溫泉蛋，點知得蛋白係溫泉蛋嘅質地，蛋黃已經成哂固態，類似整月餅見到嗰啲咸蛋黃咁嘅質地，好疑惑點樣做到裡面熟過出面？沙律係普通生菜加啲麻油，上面有啲咸咸嘅海帶絲。枱面架撐好多，檸檬汁、鹽、蘿蔔泥同醬汁，每一款上菜時都會俾建議你沾邊一款調味食，好細心。一開始先上兩隻蝦，一隻係正常嘅，另一隻有紫蘇葉包住，雖然隻蝦唔算大隻，但非常好肉彈牙，即使炸完都食到蝦嘅鮮味🤤個蝦頭分開炸，炸透哂可係連殼食，脆卜卜仲有蝦膏！！仲有粒白果（好似係？）之後上魚、蕃薯同蓮藕，見到半件嗰啲係omakase嘅，因為師傅見我地share食分好俾我地👏🏻個魚咬落好實在，啖啖肉，唔會係一咬就散嘅魚柳。蕃薯好腍好甜，蓮藕都好好食。左邊嗰舊魷魚真係唔講得笑，超厚切，成大舊白雪雪擦膠咁嘅樣，咬落

慕名而來,盡興而歸！Tempura 要做得好食真係唔容易，要做得長久更加困難，更何況要相傳到第五代！當日適逢生日梗係食得豪D，兩人各點了$1500之廚師發辦套餐。第一款食物是茶碗蒸旦，表面看來與一般茶碗蒸旦無乜分別，但食落口之後就感覺到，旦面上海膽並不是熟透的，仍保留了鮮味，香味濃郁，D旦真係滑到無朋友！第一款食物係天婦羅蝦！蝦頭與蝦身係分開上，蝦頭脆到不得了，脆漿薄薄的又少油，yummy!兩只蝦身兩種做法，一款係原脆漿炸，一款係包紫蘇葉炸，兩款都好好味，yummy!第四款食物係天婦羅茄子，薄薄的脆漿並沒有摭蓋咗茄子之juicy及清甜。yummy!第五款係天婦羅沙鯭魚，薄薄脆漿下之魚肉好柔軟香甜，連小小骨都香脆可口。第六款食物係天婦羅蕃薯。日本蕃薯之清甜就不用多講，無想到經油炸過後都依然這樣清甜。第七款食物係天婦羅墨魚。外表平平無奇的一舊沾上脆漿之長方柱體炸墨魚，入口後簡直就好食到痺，墨魚好有質感好鮮甜，一倏長方柱體之墨魚絕對不難咬，絕對係全晚最好食之出品。第八款食物係天婦羅松茸菌。經沾上薄薄的脆漿炸過仍保留着鮮菌的味道。第九款食物天婦羅櫻花蝦，沾上脆漿之櫻花蝦如蝦餅，香脆可口之餘亦保

Excellent tempura restaurant. It is a must try! We had the omakase course which was very filling. Highly recommend!

It's my third time there in Ippoh. So far Ippoh is my favorite tempura place in HK and also probably the best tempura restaurant in town in my mind. The chef had a branch in Shanghai many years ago, and somehow he closed it and reopened it in HK. The Chef is very nice, easy and willing to talk.We had the Omakase dinner this time, the above picture almost includes everything we had. Ippoh' s signature table setting. Some of the highlight for me are: Uni of course. It's wrapped with seaweed. The

You really do need to stop and look at what's behind the curtain. For over twelve months I walked down Aberdeen Street in SoHo, wandering by a little yellow restaurant that had it's door partially obscured by a heavy curtain. Sure, I knew that it was a Japanese restaurant, the name gave it away. A little research may have piqued my interest much sooner, but the name of that little restaurant really meant nothing to me. Ippoh! Boy has that changed! It wasn't until a workmate, lets call her Zoe, w

今日心血來潮想食天婦羅，天秀食過3次，但今次想快食所以就彭彭聲衝上去一宝，因中午只做walk-in，所以等了大概15分鐘。午餐只有數款選擇，但來到一宝當然是食天丼啦。前菜有沙律不過不失、蟹肉燉蛋都幾滑，另外杯綠茶好好飲。主角來了，不是用珍珠米而且份量較少，天婦羅有南瓜、茄子、秋葵、白魚、大蝦和流心蛋。樣樣食材都新鮮，略嫌粉漿過厚而且頗咸，食到三份一時外皮已經唔脆，流心蛋應該是處理過，所以蛋白部分比較靭。整體食物尚可，但個抽風系統真係要大大大大的改善，食咗45分鐘，濃濃既油煙味足足跟著我整個下午呢。

朋友介紹的，話一寶天婦羅係超好食的，好難訂位，訂左几星期，終於可以試到，不過，真的有啲失望！呢個套餐師傅話全部都係天婦羅（諗住有刺身原來係無，有啲失望）成個套餐只係鮑魚太硬，海胆， 其他食材大部份都正。不過，服務應該要多作改善，我同朋友一入來，女侍應問左我3到4次係唔係乜先生，又話打左好多次電話打唔通，我已經好禮貌咁答左佢可能講錯電話號碼， 佢竟然講左好多次話好彩唔full,如果唔係無位，令到我同朋友都好尷尬。 最攪笑係我同朋友講（講笑）如果唔夠飽，我地可以喺出面再食其他野， 佢竟然不停咁追問我係唔係唔飽，要唔要加飯，我話左唔使啦～ 仲要不停追問又追問。我同我朋友即刻笑左出來。最後，我只不過講左下次有時間會再來，佢竟然又不停咁叫我落booking,問左我大約有8次吧，朋友同我都好無奈，大家話呢句說話唔可以講（一寶無生意？這絕對是不可能的事，太 hardsell 了）以一間高級餐廳來講，食物固然重要，不過服務可以有好大的進步空間。P.S 以$1100 一個套餐，以性價比來說，本人會揀下面天海。

記得第一次致電是去年十月， 一心想來吃 “白子” 的我試圖一試自己的幸運， 接聽的是店主兼主廚 関豐一郎。  但他告訴我訂坐已訂到十二月了。  雖然明知他的餐房只有數席， 訂不到位是常有的事， 但還是心心不忿。  我掛斷電話， 和太座商量， 最後決定乾脆去日本吃。  她的本店在大阪， 但我們又想去銀座吃壽司、 逛築地 、 訪朋友。  本想光顧其銀座店， 但朋友說總本店質素較好。  並建議説， 去東京， 應該吃關東風才對。  最後我們選擇了 天ぷら近藤， 並渡過了一個開心的晚上。從前我在日本料理店也做過 天ぷら。  記得當時師父説我炸的 海老 不正確， 從頭教我。  最後學會了、滿師了， 我霑霑自喜。  後來到別的店， 又有機會做 海老天ぷら， 本以為可一鳴驚人， 做了出來， 怎知驚的是自己， 因為師父又說不正確， 又從頭教我一次。  最後發現原來 關東 和 關西 的風格是不一樣的。  但回想也不是什麼壞事， 起碼， 現在我兩種都學會了。太座外遊， 晚餐只我一人， 心想今次成功訂座的機會應該比較高吧…  又打電話去試試看。  接電話的是位説中文的女生。  我告訴她我只一人， 今晚 18:

I'd always prefer Tenmasa over Ippoh if I were to have tempura in Tokyo, but visiting Tenmasa where we are is a bit of a trouble having to travel all the way to Macau, so Ippph is first on the list when convenience is a call.We were lucky, got to be the fill-ins for a cancelled booking and were able to secure 2 precious seats for lunch. Otherwise would have to wait for 2 months to get the dinner booking we originally desired. I was told on the phone by the chef who usually confirms all bookings

It’s a long story for us to finally dine at this restaurant. The booking was almost 2-month in advance and I understood why once I visited the restaurant – it’s tiny inside and only good for 12 seating at most. Personally, I am not a tempura fan since deep fried is always a no-no for me. But since we have heard a lot of good comments about this restaurant in their Osaka location, we think it’s fair to give it a try.There are only 3 tasting menu available, as our normal practice, we picked the co

This restaurant is tucked away in Aberdeen Street. The counter only seats 8 people. I went for lunch and was surprised how reasonably priced the fixed set lunch was given that the ingredients are flown in from Japan daily. They arrive in the afternoon so dinner would be the best time to go if you want the food to be at its freshest. There is only one set menu for lunch and no a la carte. I understand that the restaurant is now deservedly popular and the earliest possible seating for dinner wo

Heard about this restaurant from some online articles / apple daily. Apparently, Ippoh is quite famous in Japan. Already a fan of Inagiku tempura...definitely needed to try Ippoh and wasnt disappointed!First off, it took me AGES to get a reservation. No one picked up my calls. I think I dialled at least 10-15 times (I bit too desperate? ) before the chef himself picked up. To my suprise, I was able to get a spot for dinner on the same day (I was later told that that they were actually fully book