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港铁铜锣湾站 E 出口, 步行约4分钟
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电话号码
25911159
开饭介绍
日式厨师发办，除了寿司和刺身亦主打天妇罗。天妇罗选用特制脆浆，非常薄且酥脆，并用麻油炸制，香气浓郁。特别推荐招牌鲍鱼天妇罗。
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It’s our first time here, and we’re amazed by the menu design, especially the tempura. We opted for the Nami menu at $1580 per person, which includes an appetizer, 8 kinds of sashimi, 3 kinds of tempura, 5 kinds of sushi, soup, and dessert..The sashimi was all fresh and sweet, with the crab being a standout for its lasting umami flavor. The tempura was excellently executed and not too oily. My favorite sushi was the white uni, which is not commonly served and is my personal favorite type of uni..I’m quite particular about omakase in HK, but this experience was excellent and the quality was outstanding. I’ll definitely be back!.🥂Corn Pudding🥂Hata 石班羽太🥂Shima Aji 深海池魚🥂Whelk & Toro🥂Giant Grouper 竹葉煎羽太🥂Lobster🥂Black Abalone🥂Crab🥂Clams Soup🥂Shrimp Tempura🥂Tilefish Tempura🥂Abalone Tempura🥂Katsuo 鰹魚🥂Akami🥂Wagyu🥂Iwashi🥂White Uni🥂Melon and Red Bean Tofu.💰Nami Omakase: $1580/personOverall rating: 9/10
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最鍾意食佢嘅16 lunch set裏面有12件壽司加4件天婦羅今日由chef Ricky親自為我準備真材實料食材新鮮每次都食到好飽好滿足最近係秋刀魚季節，食到好肥尾嘅秋刀魚另外岩浪手卷都係我最鍾意嘅 😍
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岩浪日式料理，以其精緻的Omakase套餐和絕佳的海景位置，在香港日料界享有盛名。每訪此處，都能感受到主廚對食材的新鮮度和料理細節的執著。岩浪的Omakase最迷人的地方在於其彈性的設計，讓每位食客都能根據自己的喜好選擇當天品嚐了多款新鮮貝類，其中平貝的鮮甜細嫩令人難忘。拖羅的油脂豐厚，入口即化，北寄貝軟嫩地甜 。他們天婦羅才是重中之重，天婦羅麵衣薄脆且帶有微微的鹹香，炸得金黃酥脆，輕輕一咬，麵衣便碎裂開來，將裡頭鮮嫩的食材釋放出來。特別喜歡他們家的野菜天婦羅，裹上麵衣後，野菜的甜味更加突顯值得一提的是，司傅非常貼心會記得朋友不吃蝦，為朋友換成了其他魚料窗外有海景，價錢合理，質素穩定，便讓我成了常客
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好滿足嘅一餐！其實港島區而家我淨係食呢間嘅阿媽家姐。點解會食唔厭呀？因為佢每一次佢都有唔同嘅驚喜。今次亦都唔例外，首先都係一個水雲去開一開胃🤤咁我就講幾個我最鍾意食嘅野先。個深海池魚係非常彈牙同有咬口嘅，之後佢今次有個龍蝦刺身，但係呢佢呢個醬汁就係個精粹，係用手指檸檬整出嚟㗎，龍蝦本身個味都唔係好突出，但係加咗個手指檸檬就唔同晒即刻帶出嗰鮮味。之後仲有個鮟鱇魚肝，今次真係好出色，我未試過食到好似食蛋糕咁既質感，滑、嫩、香，因為平時食啲鮟鱇魚肝有啲整得唔好就會有腥味。最後個鮑魚超彈牙同埋一啲都唔un，個重點就係個鮑魚醬撈埋飯同鮑魚一齊食，簡直係一絕。其實食海鮮最怕係腥味！但係今餐每一道菜都係帶出鮮味出呢！
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Long time no Iwanami! Used to frequent here for lunch back at its old location, which was conveniently located above the MTR station. Right now for dinner there are two tempura menus to choose from, one with sashimi, 2 hot dishes and 7 kinds of tempura; the other is a full-on tempura only menu, with 12 kinds of tempura. I picked the latter. Particularly loved the shira-ebi (白蝦) , awabi (鮑魚), Matsubagani (松葉蟹), shiitake (香菇), yangukon (玉米筍). Overall, a feast of seasonal ingredients skilfully done in sheer coated light batter.
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