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2020-03-31
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这次是我们第2次来吃了晚餐，不知道会否保持到第1次来吃时的惊喜呢It was our second time to here for dinner. Don’t know if it maintains the level of foods or not this time我在Youtube也有这间餐厅的食评影片，有兴趣可到我的频道看看：「泳琳winglam Liz」I have a food review as a video in Youtube, check it out in my channel: winglam Liz泷有3个套餐选择，我们就要了「 泷 Taki Omakase」，是$1280They have 3 omakase sets. We choose this “Taki Omakase”, $1280这个套餐包括了先付到甜品9款菜式，可加多$280把合肴hot dish转做熊本和牛It has 9 dishes. 可加多$280把合肴hot dish转做熊本和牛听到他们今次出的是一年只做一两次的合肴，所以我们就不另加钱了I heard th
It was our second time to here for dinner. Don’t know if it maintains the level of foods or not this time
我在Youtube也有这间餐厅的食评影片，有兴趣可到我的频道看看：「泳琳winglam Liz」
I have a food review as a video in Youtube, check it out in my channel: winglam Liz
泷有3个套餐选择，我们就要了「 泷 Taki Omakase」，是$1280
They have 3 omakase sets. We choose this “Taki Omakase”, $1280
这个套餐包括了先付到甜品9款菜式，可加多$280把合肴hot dish转做熊本和牛
It has 9 dishes. 可加多$280把合肴hot dish转做熊本和牛
听到他们今次出的是一年只做一两次的合肴，所以我们就不另加钱了
I heard that this time they are making a hot dish that is only provide once or twice a year, so we didn’t add extra money
要了一支日本清酒 是纯米大吟酿-纪土( $680/720ml)，有听过它的名字 但从未喝过 今次就试试吧
We ordered a bottle of sake, Jummai Daiginjo-Kid ($680/720ml), I heard it name before, but never try it, let’s try it this time
杯的款式都很普通，所以如果这方面会有改善就更加好了，我觉得用漂亮的杯 喝酒会开心多点
Their sake cups are quite common. So if Taki did that too will be better. Using a nice cup to drink will be more enjoyable
首先来到的是先付 - 深海池鱼 中间夹著𩽾𩾌鱼肝，这是未试过的组合，中间的𩽾𩾌鱼肝不多 但味道刚好 不会盖过鱼肉味
First to come is “Starter”. Striped Jack stuffed with Anglerfish liver. I have never try this combination. The flavour is just right, didn’t cover the flavour from Striped Jack
深海池鱼夹𩽾𩾌鱼肝
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季节前菜，这首菜有6款不同的食物。1. 海胆豆腐 海胆味没有非常突出 ，但豆腐的质感厚实中带滑
Seasonal Appetiser. 6 different type of items. 1:Uni tofu, the flavour of uni was not strong. But the texture of tofu was nice and creamy.
2. 萤光鱿鱼配酸汁啫喱，当时萤光鱿鱼是时令食材 鲜味突出
2: Fluorescent squid with vinegar jelly. Fluorescent squid is seasonal this time, tastes refreshing.
海胆豆腐+萤光鱿鱼配酸汁啫喱+翡翠银杏+公鱼+日本鹌鹑蛋酿明太子+烟熏鸭胸
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3. 日本的翡翠银杏，虽然平时都不太常吃 会有点难作比较，一般的较黄色的和会带点苦，但它较一般的带点绿色 所以叫翡翠银杏，带点甘甜 它的口感是厚实带点韧度
3: Ginkgo from Japan. I don’t eat ginkgo often so I have kind of difficult to give a comment. The general ginkgo looks more yellowish and after taste a bit bitter. But it brings a bit jade-green. It tastes sweet and mellow, slightly chewy.
4. 公鱼 是时令的 冰川下面作个窿钓出来的鱼，细条可以吃到骨 可以原条吃下去，鱼肉较甜 通常以天妇罗这个烹饪方法
4: Smelts, seasonal, from under of glacier. It is small so can eat entirely. It tastes sweet, usually tempura
5. 日本鹌鹑蛋酿明太子，之前来吃是酿了海胆的，味道正常普普通通 但外观就挺可爱
5: Japanese quail eggs stuffed cod roe marinated in a red chili pepper sauce.
6. 烟熏鸭胸吃得出淡淡的烟熏味，熟成度刚好 肉质鲜嫩 肉味浓郁
6: Smoked duck breast, tastes slightly smoky. Tender and strong flavour
海胆豆腐+萤光鱿鱼配酸汁啫喱+翡翠银杏+公鱼+日本鹌鹑蛋酿明太子+烟熏鸭胸
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大约依这个次序来吃
Eat with this sequence roughly
碗物 - 笋汤，略为失色 可能我不懂得欣赏，汤非常的淡 真的没什么味道，而笋的质感很清爽 但也是没什么味道
Soup - Soup with bamboo shoots. Not for me...maybe. The soup was tasteless. The bamboo shoots was tender and soft but tasteless as well
笋汤
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刺身 - 深海八爪鱼配梅酱，口感非常爽弹 个人是非常喜欢吃有嚼劲的食物，但一山还有一山高，就是八爪鱼吸盘，吃到目前最出色的食材，鲜味十足 非常弹牙，口感一试难忘，对为之改观，已变成了我的最爱食物之一，这2款都是不用沾豉油 直接吃就可以
Sashimi - Octopus with plum sauce. I love all the chewy foods, it tastes so much chewy yet soft. Supercilious! There are mountain mountain high . It was its suction cup. The most excellent food up to now. Super fresh and springy yet firm. The texture of it is unforgettable. And changed my view on it. It is one of my favour food now. Eat these two without soy sauce
深海八爪鱼配梅酱+八爪鱼吸盘+Sawara鲛鱼配姜葱+拖罗
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Sawara 鲛鱼 配姜葱 可沾豉油，鱼肉味浓厚 吃到舍不得咽下，味道会维持在口中
Sawara sashimi with ginger spring onion, you can dip with soy sauce. Strong flavour and I don’t want to swallow it. The flavour was very long lasting
拖罗，沾wasabi+豉油，是新鲜的 没有急冻过，这2片是不同部位，先说明 我个人本来就不太喜欢重油脂的食物，所以对拖罗的评语未能很中肯，但会尽量形容，这片的脂肪已较后面那片较少，但对我来说已是极限，它没有根 味道较表面 算是很快就散去
Toro sashimi, can dip with wasabi and soy sauce. It’s fresh, no frozen. These two pieces are from different part of tuna. Honestly, I don’t really like fatty, oily food. So the comment for it may not fair. But I will try not to. This piece is less fats than the one behind. But it is limit for me. It’s tender, the flavour gone fast
而后面那片明显的肥美很多，但论口感上它没有入口即溶的效果，油香也不算持久 也有很大条筋，但对喜爱拖罗的人来吃应该都会很满足，不好意思了 让我这个不是拖罗的喜爱之人吃掉了好像很浪费
The one behind is really fatty. But it would not melt in my mouth. Its flavour didn’t last long. But I know they must satisfy to someone who is toro lover. So sorry about that, I was the one who ate them, kind of waste I know
现在终于出场了 开始吃天妇罗了，先送上白盐、wasabi盐、柠檬汁和萝卜蓉，萝卜蓉随时都可以吃 很juice和很绵。
Finally! Tempura is coming!! They provide some salt, wasabi salt, lemon juice and white radish mud. You can eat the white radish mud anytime, it tastes juice and refreshing
天麸罗 - 天妇罗虾(没有拍照，想看就去看影片吧) 要先食虾身 沾些少白盐，外层的炸浆薄薄的，虾肉味浓 肉质是不错 但未去到很爽脆
Tempura - Shrimp tempura, eat its body first and dip some salt. It’s very crispy without thick flour skin. Shrimp has strong flavour and the texture was nice but not outstanding
天妇罗虾头(没有拍照，想看就去看影片吧) 炸的很松化，但味道较想像中的淡
Shrimp head was very crispy as well. But not strong flavour
天妇罗沙槌鱼(没有拍照，想看就去看影片吧) ，新鲜滚热辣 肉质绵滑，沙槌鱼在天妇罗当中是很普遍
Whiting fish tempura. Fresh and hot. Whiting fish is a common item in tempura
天妇罗甘鲷鱼 配茴香汁，特色之处就是连同鱼鳞一起炸，令鱼味更香浓 更加突出，而且都非常香脆
Snapper tempura with fennel sauce. The special thing is it fried with scale. It made the taste more strong and more layers. Very crunchy
天妇罗甘鲷鱼配茴香汁
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京都青椒酿北海道真蚝，用青椒是让蚝汁在炸的时候不要流失，所以吃下去真的很多汁 而且味道很配搭，真的意想不到
Kyoto green pepper stuffed with Hokkaido oyster. To use the green pepper for keep the sauce stay with oyster. So it tastes very juicy and they are very match. It was a surprised
京都青椒酿北海道真蚝
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强肴 - 汁煮子持鱿鱼，子持 顾名思义就是有孩子有卵，就是指这个透明物体 就是鱿鱼的卵，口感是软滑的 带点胶质 ，酱汁浓味 鱿鱼的质感爽弹中带柔韧，是道出色的菜
Side Dish - Squid. The name of it means it was pregnant. The semi-transparent stuff is its babies. The texture of it was slightly chewy. The sauce was strong and the squid was tender and slightly chewy as well. It is a fantastic dish
汁煮子持鱿鱼
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合肴 - 酥皮焗西京银鳕鱼，有提到师傅说他们一年只一两次这道菜，那就看看它有什么特别，酥皮做得非常出色 但抢了银鳕鱼的味道，酥皮就完全是主角 十分酥脆 ，可说是吃过最好吃的酥皮，真的不是开玩笑，银鳕鱼方面就可能 因为酥皮太过出色了，鱼肉和鱼油都尝不出来了 肉质都嫩滑的，整体而言不腻，但吃到这里就开始有饱意。
第一次在这里吃的主菜是鸭胸 ，那次令人非常印象深刻 当时十分惊讶 ，第一次吃到鸭胸是如此的嫩滑而且肉味浓郁，但今次这道主菜就有少少失了期望 ，虽然酥皮是非常不错，如果酥皮与银鳕鱼都取得平衡就好了。
酥皮焗西京银鳕鱼
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Hot dish - Meringue with codfish. As I mentioned they make it once-twice in a year. Let’s tastes it. The meringue was stunning, but its flavour totally cover the codfish. It just like the main of this dish, it super crispy and strong flavour. It is the best meringue that I ever had. I am serious. For the codfish…….Maybe the meringue was too powerful. So I can’t really taste any special from cod, but it was tender. The whole dish was not oily. But we were getting full. We had duck breast as hot dish last time. That was incredible and unforgettable. It is the best duck breast that I ever had, it was very very tender and strong flavour. But the hot dish this time... I can say I was kind of disappointed. I know the meringue is fantastic but not enough. It will be perfect if meringue and codfish can balance
酥皮焗西京银鳕鱼
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食事 - 鳕场蟹肉+蟹膏+马粪海胆乌冬。蟹肉份量十足 鲜味都够 。海胆甜的 没有涩味，亦都不腥。乌冬的质感滑溜 软中带微微韧度
Rice Dish - King crab, crab roe and uni with udon. Topping with a lot of crab meat and tastes fresh, The uni tastes sweet without bitter, It is fresh. The texture of udon was soft yet chewy
鳕场蟹肉+蟹膏+马粪海胆乌冬
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这道是最后来的天妇罗 - 鹿儿岛的种子岛特产 安纳芋番薯。芋在日语中解番薯 ，它经炸了1个小时 皮都可以吃 ，第一次吃到时候极为惊讶 令人难忘 ，是会想念它的。先沾些日本白兰地 再沾白砂糖 ，味道是神的般配
This is the last dish as tempura - The imo from Tanegashima which is one of the Island belonging to Kagoshima Prefecture, Japan. “imo” means sweet potato in Japanese. It has been fried for an hour, so its skin is eatable. It surprised me and its taste very memorable in first time. It makes me always thinking about it. First to dip some Japanese brandy then the sugar. This combinations are wonderful
鹿儿岛的种子岛特产-安纳芋番薯
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是我犯贱与否呢？ 这次吃就没有觉得特别的美味，之前的番薯内里的质感是非常软滑 带点溏心 ，今次就达不到当时的效果了 ，虽然是这样 但这道这么独特的配搭 仍是非常值得一试
Maybe I am treacherous, because it didn’t surprised me this time... In first time, inside of it had a bit lava custard and very tender. This time it didn’t achieve the same effect. But even I said like that, this combinations is still very unique, still a must try.
甜品 - 红桑子慕丝+杏仁豆腐。这个虽叫豆腐 却没有豆的成份 ，在日本称豆腐的食物中都有很多是这样的，他们有时称这种糕状为豆腐。这道甜品是homemade，红桑子的味道就不太尝得出来 ，整体不会很甜 不过不失。
水信玄饼 中间是樱花，主要靠黑糖而有味道 就不多说了
Dessert - Red mulberry mousse with almond tofu. Even it calls tofu, but not make of soybean. Japan have a lot of food call tofu. But doesn’t mean they make of soybean. These are homemade. I didn’t realise that the mousse is tastes red mulberry. The whole thing was not very sweet, normal.
Raindrop Cake, it has sakura inside. The taste of it mainly from the brown sugar, so I don’t give comment
红桑子慕丝+杏仁豆腐
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好了 到最后来个总结，今次吃过后 还是觉得第1次是最好吃，但这样说不代表今次不好吃啊
Alright, come up to the end, let me give a review. After all of these, I think the first time is the best. Even though I said that, it doesn’t mean not delicious this time
今次的八爪鱼吸盘、汁煮子持鱿鱼和焗酥皮西京银鳕鱼的酥皮都是非常出色，都是会令人一试难忘！
The octopus suction cup, Squid and the meringue form “Meringue with Codfish” are excellent. Unforgettable
往后还会来吃吗 会的机会都大的，因为始终他们的菜式和做法都很独特，都不是什么地方都有
Am I coming back again? ummm I think it is yes, because the way how they cook is very  unique and skilful. They are special
张贴
