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2014-07-27
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明星级日本餐厅。装修有格调。刺身一般但烧物和熟食不错。性价比偏低。Good service.Classy decor.Above average Yakitori but average sashimi.Pricey. Classy decor:The place was almost like a Japanese version of Hu Tong. There are robotayaki "stands" and a large number of tables. The whole place was quite dimly lit but there is a large open area in the middle which allows natural light in. The tables were widely spaced out. It's rather comfortable. Very presentable.They only have a la carte menu on Sunday. Set lunches are available be
装修有格调。
刺身一般但烧物和熟食不错。
性价比偏低。
Good service.
Classy decor.
Above average Yakitori but average sashimi.
Pricey.
Classy decor:
The place was almost like a Japanese version of Hu Tong. There are robotayaki "stands" and a large number of tables. The whole place was quite dimly lit but there is a large open area in the middle which allows natural light in. The tables were widely spaced out. It's rather comfortable. Very presentable.
They only have a la carte menu on Sunday. Set lunches are available between Monday to Saturday.They seem to have more drinks than they have food. Very large sake selection.
First things first, one Kirin to kick start a wonderful ...afternoon.
These were what we've ordered:
Nankotsu and Butabara were from "Miyuki's". I can't believe a restaurant like Gobpachiwould get their Yakitori from the same supplier as Nagoya, Takagi and many many other more reasonably priced Yakitori shops in Hong Kong.
Having said that, skill matters a lot. I have to admit that the skills of the chefs here were very good. They got the timing right so that most of the skewers were still succulent.
However, the Tsukune was just average. Nothing spectacular. It didn't even come with egg sauce. One has to pay an extra HK$20-30 for it. That's way overpriced. When it comes to Tsukune, Nishiki at TST East is still my favorite.
The Sunagimo (chicken kidneys) were not bad.However, the chicken skin was too dry.
The sweet corn was well... very sweet.
Negitoro maki was good. The toro was fresh. We couldn't find the negi (spring onions) initially but actually it those were tucked inside the rice. This was delicious.
My wife was quite wary of ordering sashimi here but I figure in for a penny, in for a pound. We ordered Engawa sashimi ($188). The Engawa was nicely presented but average quality. Too soggy. My wife was right, as always.They had their own soba grinder and they make their own soba.
Sounded pretty exciting at first but unfortunately not much better than those served at Kurotaki. Nothing spectacular about the soba to be honest.Having said that, the soy sauce had a lot of dashi (fish stock) in it, which was good.
Takana with tarako bibimbap: Two pungent ingredients from Hakata served in a bibimbap style stone pot with rice. This was good. The quality of the Japanese rice was good and combined well with the mentaigo and takana (similar to preserved vegetable - Mui Choi - used for steaming meat patty in Cantonese cooking.) Worth a try.Conclusion:
I was impressed by the good service and lovely decor.
Some hits and misses with the food. The bill came down to HK$1,080 in total. Definitely not cheap. However, I wouldn't rule this out just yet.
张贴
