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港铁中环站 D2 出口, 步行约3分钟
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28610018
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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 my last visit, now beaming down at me from behind the counter with so much confidence at the new shop location. And understandably so - having received affirmations from the most well-known food critic in town. I am very happy for his success. The night of our visit was full house. Loved the tiny doorway that leads to his stage right next to Sanka. A nice touch of reclusiveness.The sequence of dishes was more or less the same as in the last visit, but I was wowed by how much Suzuki San has improved and refined the dishes presented. The meal was off to a good start with deep fried house made sesame tofu. Loved the distinctive nutty aroma and smooth texture.Kuruma ebi, ayu, anago and sea urchin were fresh and fried right on point. The shiso leaf wrap was astringent and its mild bitter finish added complexity to the flavour profile of the fried sea urchin.The scales of the amadai were crisp and the interior was firm and succulent.Tamanegi (onions) and tomorokoshi (corn) were incredibly sweet.My favourite was the zucchini flower with cheese. Tantalising contrast of the delicate squash flavour of the flower and the creamy savoury cheese.The tender awabi was encased in a sheer batter. We were advised to toss the cold soba in the decadent awabi liver sauce before eating. Sheer joy!Ochazuke or tendon to finish. R and I picked the former being the lighter option of the two. To finish, server gave us house made warabi mochi, earl grey sorbet and fruit for dessert.Overall, perfect execution from start to finish. Exemplary culinary techniques. Impeccable service. Highly recommend it to all tempura lovers!
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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- delightfully crunchy skin and tender meat. Served with lime.Asparagus Sea Urchin wrapped with Shiso LeafEgg yolk with torched Kinmedai on salad leaves. Were instructed to mix the molten rich yolk with everything.櫻花蝦餅- loved the intense umami flavors.Mushroom stuffed with shrimp Ayu Sweetfish- surprisingly no bitter taste at all. -伊佐木 （white fish with high fat content)-Abalone with liver sauce and gold speckles Zucchini flower stuffed with cheeee Eel, with bone.Choice of Ochazuke or Shrimp cake on Rice. Already very full- so requested an XS portion of rice. Not normally a fan of shrimp cake but this one had extra bits of veggies which enhanced the texture and taste.Dessert: orange, honey ice cream and warabi mochi.In summary: splendid dinner! Excellent service；chef skilled in both classic and innovative tempura preparations. No residual smell of sizzling hot oil on my hair after.👍🏼
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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。
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