浪漫館橫浜 (已結業)

Romankan Yokohama

3.5

122 食记

味道

环境

服务

卫生

抵食

462

尖沙咀

$101-200

日本菜

專食CHEAP野

等级4

488

位於重慶大廈對面的i-Square, 已悄然開幕, 場中約半數商店食肆尚未完工, 只可算soft opening吧. 高級的食店佔據最高的幾層, 其它速食及較casual的餐廳分佔6至7樓. 其中比較吸引的, 就是浪漫館橫濱. 日本總店位於橫濱中華街, 以吉列豬扒三文治作招牌貨, 一直人氣高企. 早幾年登陸台灣微風廣場亦迅速成為人龍店. 但台灣分店據聞開張後水準未能長期保持, 評語好壞不一. 又看看香港第一間分店水準會如何?自己先去了一次, 發覺水準不俗, 便再約幾位食友去多一次, 多試幾款不同的主打食品. 以下便是光顧過兩次後的評語. 先來吉列豬柳手工夾堡, 賣相精緻, 肉質軟嫩, 配上醬汁和生菜, 夾於烘脆的方包中, 很美味! 這個三文治單賣$35, 午市則有套餐$50包炸薯角及飲品一杯, 很划算. 然後再來主打 - 極品吉列豬扒御膳定食, 炸豬扒單看賣相亦一流, 而他們更將中間的一件豬扒橫切面反向上才奉客, 絕對是店家對產品有自信的證明, 而事實這裡的豬扒是 "睇得亦打得", 肉質鮮嫩多汁剛剛熟透略帶淡紅, 脂肪部份甘香帶點爽, 回味無窮. 脆皮厚薄勻稱, 且包得緊緻, 亦炸得好

位於重慶大廈對面的i-Square, 已悄然開幕, 場中約半數商店食肆
尚未完工, 只可算soft opening吧. 高級的食店佔據最高的幾層,
其它速食及較casual的餐廳分佔6至7樓. 其中比較吸引的, 就是
浪漫館橫濱. 日本總店位於橫濱中華街, 以吉列豬扒三文治作招牌貨,
一直人氣高企. 早幾年登陸台灣微風廣場亦迅速成為人龍店. 但台灣
分店據聞開張後水準未能長期保持, 評語好壞不一. 又看看香港第一
間分店水準會如何?

自己先去了一次, 發覺水準不俗, 便再約幾位食友去多一次, 多試
幾款不同的主打食品. 以下便是光顧過兩次後的評語.

先來吉列豬柳手工夾堡, 賣相精緻, 肉質軟嫩, 配上醬汁和生菜,
夾於烘脆的方包中, 很美味! 這個三文治單賣$35, 午市則有套餐
$50包炸薯角及飲品一杯, 很划算.

然後再來主打 - 極品吉列豬扒御膳定食, 炸豬扒單看賣相亦一流,
而他們更將中間的一件豬扒橫切面反向上才奉客, 絕對是店家對
產品有自信的證明, 而事實這裡的豬扒是 "睇得亦打得", 肉質鮮
嫩多汁剛剛熟透略帶淡紅, 脂肪部份甘香帶點爽, 回味無窮. 脆皮
厚薄勻稱, 且包得緊緻, 亦炸得好, 由夾起點汁到送入口中, 五件
都沒有一件會"皮肉分離", 值得一讚. 這個定食賣$128, 以相同內容
套餐而言, 應該平過所有同類同級食店了. 問過店員, 他們用的是來
自北海道的豬, 但無講明是赤豚黑豚白豚了, 其實好吃就是, 理得牠
是甚麼顏色.

亦試了滑蛋豬扒飯 - 蛋做得未算很滑, 但調味做得很好, 吉列豬沾
了味淋醬汁和蛋汁, 吃下去少了脆脆口感但極香甜美味, 咬下去很
滿足, 好的肉質要再記一功. 但如KC所言, 汁少和白飯沒有用上
日本米是弱點, 相信是將貨就價吧. 畢竟這裡算是日本過江龍中比
較便宜的.

吉列雞扒亦同樣出色, 其它很多以吉列豬為主的地方都會視雞扒
為副產品而沒有用心去做好, 這裡的卻不同, 雞扒和豬扒同樣是
鮮嫩多汁, 美味, 水準一樣的好. 不過貴了數元的所謂浪漫風醬汁,
其實是蘿白蓉加天婦羅汁, 感覺跟扒類格格不入, 如非特別喜歡蘿蔔蓉,
這數元絕對可以省回.

精選吉列大蝦御膳定食水準則比較普通, 雖然賣相同樣吸引, 但
吃下去就知蝦的質素不太好, 沒甚麼蝦味, 似乎來這裡還是吃豬和
雞比較好.

另外自己較早時試了一個小食, 汁燒帆立貝, 這個則完全不行,
帶子肉有六大粒, 份量可以, 但完全無味, 反而配角的洋蔥和粟米
都很好吃, 但無理由為了吃洋蔥粟米而花$38的.

新張期間午市任何定食皆送飲品一杯, 紅茶比較淡(是日本地道特色),
只宜配檸檬不適合作奶茶, 但熱咖啡則很香濃, 是意料之外的好.

服務亦相當好, 有問必答, 雖未至於笑容滿面但態度親切輕鬆, 會主
動添茶亦會主動問要不要添加椰菜絲, 付帳至離開亦不忘道謝, 實在
無可挑剔.

吃完感覺是滿意的, 以價論貨, 我覺得可算是在香港吃日式吉列豬扒
的最好選擇之一. 相信經傳媒介紹後要等位入座是遲早的事. 現在
關鍵在於能否繼續保持水準, 成功做下去?

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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$140 (午餐)

推介美食

HK Epicurus

等级4

1.3K

202

Although I ate first at the new 梅林 restaurant at K11, in reality, I knew about 浪漫館橫浜 before that: the reason for giving the other shop my priority was mainly to do with the other shop's reputation in Ginza, as well as their deco being old-fashioned Japanese. That's despite both shops being imported from Japan - and both shops have a residing Japanese Head-chef cooking Katsu's for you!

Upon first setting my eyes on 浪漫館 - I didn't find its settings and deco appealing, plus its quite Westernised in a way. But then it got me thinking - even in Japan, most people agree that TONKATSU and other fried foods aren't traditionally Japanese anyway, but its a fusioned food idea that was initially borrowed from Western Countries. That's why KATSU (カツ) is actually English/French and not Japanese - so bearing this in mind, and rethinking about where I have just visited, which shop do you now think is more AUTHENTIC TO THE DISHES?

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FILLET KATSU + FRIED PRAWN SET -
This comes with refillable Cabbage and Rice. Both are done pretty well. The Yuzu Dressing for the cabbage salad was ok but a bit boring, even compared to the Bairin versions, but at least the Katsu Sauce here tasted like Katsu sauce, thickly viscous, with the worchestire sauce and fruity influence intact, also thick and came with aromatic self-grinded sesame!

Comparing a Fillet to a Loin I had at other places isn't very fair, so I'm looking at it separately until I try the Loin version here too 1 day. My Fillet (Hire) Katsu here was done really well indeed, and retained the juiciness inside so when you bite on it, it was moist in your mouth! The Ebi-Fry (Prawn) was great, better than the version called a Ebi-Katsu in 梅林 (you see, 梅林 really does treat 'katsu' as a Japanese dish, coining it as a reference of cooking-method, rather than its original meaning of a 'Cutlet', which wouldn't be entirely technically correct when referring to an unflattened Prawn!

)

The Prawn was cooked to the perfect degree, also had some prawn taste. One was bigger than the other however! The batter coating was perfect but somehow it reminded me of the version you get at Cafe's rather than the really Japanese Katsu outlets. It was more Golden, despite the same pointy home-made bread crumbs - it had more of an eggy & floury coating inside! The 梅林's version doesn't really have this additional coating inside, the panko crumbs being pressed straight onto the meat and seafood's very thin flour coating. EACH TO THEIR OWN!

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The Supporting Stuff here varies. The Miso Soup isn't as interesting as the Tonjiru version at other places, but it suits just fine sometimes - as one might not want too much pork during a meal? Again, each to their own. The Tartare sauce here is more commercialised in taste, but at least you can taste the pickles inside. The salad dressing could do with a slight tweak of its formula. Japanese pickles were ok-good. The end Lemon Tea drink is more aligned with the Japanese lighter versions - so please don't complain that the tea isn't strong enough, or the lemon slices are a bit weak, its how its meant to be done!

OVERALL - I think places like 梅林 and Tonkichi have a more traditional Japanese Feel to the food, they also seemed 'higher-end' somewhat, at least trying hard to be. My personal opinion is, the way 浪漫館橫浜 has set up this shop won't attract the customers in hordes as the other place, afterall, our minds are naturally set-up to believe that KATSU and KATSU-SANDWICHES are a very Japanese thing. But as I've already tried to explain to you, the whole Yokohama's slightly Westernised fusion Scheme, is probably more truer to the original dish than ours minds might give it credit for. Besides - I actually found the food standards here to be slightly better for now & in the '5' category, but let's give it '4' just for now.... and I told the Japanese chef so and he seemed pretty happy and was keen to improve even further! Ultimately however, the other new place is aimed at a different market somehow. I like them both.