褔村日本料理鐵板燒 (已結業)

Fukumura Japanese Restaurant

4

4

92 食记

味道

环境

服务

卫生

抵食

|

3787

尖沙咀

$801以上

日本菜铁板烧寿司/刺身厨师发办

66

8

10

Hunter115

等级4

732

12

Fukumura Janpanese Restaurant is located on the roof top of the China Hong Kong City, which is actually a food gallour! I literally don't know there are so many restaurants up there without coming to this place! I am so going to stop by next time for some great food before/after my upcoming Macau trips! To celebrate my rise in salary and my bonus, we have decided to splurge ourselves with their luxurious abalone set (for 2 persons) ($2080), which consists of a list long of food including teppany

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Fukumura Janpanese Restaurant is located on the roof top of the China Hong Kong City, which is actually a food gallour! I literally don't know there are so many restaurants up there without coming to this place! I am so going to stop by next time for some great food before/after my upcoming Macau trips!

To celebrate my rise in salary and my bonus, we have decided to splurge ourselves with their luxurious abalone set (for 2 persons) ($2080), which consists of a list long of food including teppanyaki items.

Assorted Appetizers

In the middle, we have got a baby cherry tomato stuffed with sweet purple potato puree. The juicy cherry tomato was best to enjoy in one bite to avoid the juice bursting embarrasement (been there done that! :frustrated

On the left, we have got a candied chestnut, which was soft but dense. The candied chestnut became even a little bit chewier.

On the right, a slice of hollowed Japanese eggplant stuffed with chestnut jelly. It was surprisingly light even with the chestnut jelly.

The whole platter was a great food exploring experience, as well as a great way to stunt customers with all these amazing food combination!

Assorted Appetizers

Salad

Mixed veggie salad with cherry tomato, cabbages, seaweed and deep fried shredded Japanese sweet yellow potato on top. The crispiness on top gave a hint of sweetness to the salad underneath which was dressed with some savoury bonita sauce.

Assorted sashimi

We were served with a platter of himachi, salmon, peony prawn and scallop sashimi. Each piece off sashimi was generously served with thick cut. Everything was fresh with a shiny surface.

Among all of them, we found the scallops were the best. It was slimy texture and the extreme sweetness was just over the top. Absolutely tasty and outstanding when comparing to other sashimi in the platter.

Assorted sashimi

Steamed egg custard

Steamed egg custard

Their steamed egg custard was just authentic to the max! Be careful though, the cup was super super hot!

Steamed egg custard

The steamed egg was extremely smooth from top to bottom, all the way through! It was so smooth that it was almost like drinking water, but water with mellow egg and mushroom taste!

Steamed egg sounded easy yet it's definitely not easy to make it nicely. It was probably one of the smoothest steamed egg I have ever tasted so far.

Steamed egg custard

Then we move on the the highlight, Teppanyaki! Teppanyaki is not just about food, but the attitude towards food, the whole dining experience, the conversation with the chef, the passion from the chef, the caring of each small details, then it comes to the flavour, condiments, sauces, and ingredients of the teppanyaki.

Whole Live Abalone (sashimi or teppanyaki)

Whole Live Abalone (sashimi or teppanyaki)

We have ordered a whole live abalone set, when the ingredients were brought to us, we were so shocked with the humongous size of it! You may choose to enjoy it either raw in the form of sashimi or cooked with teppanyaki by skillful and HANDSOME chef!

Whole Live Abalone (sashimi or teppanyaki)

HANDSOME chef told us they imported fresh Australian abalone. The abalone actually kept on moving before it got cooked and we were actually a bit scared, luckily HANDSOME chef was with us lol

Whole Live Abalone (sashimi or teppanyaki)

The steps for preparing the abalone was a bit complicated. Firstly, the whole abalone with shell was cooked on the teppan then chef splashed some water on the stove then covered it to create a steaming effect.

Whole Live Abalone (sashimi or teppanyaki)

Whole Live Abalone (sashimi or teppanyaki)

Once the water dried up, the abalone fresh was then removed from the shell using just two spatulas. I believe it really takes some force control and skills to scrape that meat hell out of the shell!

Whole Live Abalone (sashimi or teppanyaki)

Whole Live Abalone (sashimi or teppanyaki)

Then the whole abalone was sliced thinly with edges being separated.

Whole Live Abalone (sashimi or teppanyaki)

We were told that the tenderest part was the dark edges part, which was actually the mouth of the abalone! Wow, no wonder the lips are always the softest! What a lesson to learn!

Whole Live Abalone (sashimi or teppanyaki)

The abalone strips were then spreaded and cooked on both side for just a few minutes. Time control is also one of the key elements in teppanyaki because no one wants to eat any hard and chewy abalone!

Whole Live Abalone (sashimi or teppanyaki)

Whole Live Abalone (sashimi or teppanyaki)

In no time, the whole live abalone was cooked in front of our eyes, when it was served, some Himalayan pink sea salt and black pepper were also served on the side for us to go with our precious abalone!

Whole Live Abalone (sashimi or teppanyaki)

The thin slices of abalone was full of fresh sea water flavour. The unique taste of abalone was just unbeatable and incomparable. The Australian ones are very sweet in taste, but not overwhelmingly sweet.

Straight after, we were served with the 'mouth', comparatively they were a lot softer and even sweeter in taste. I personally liked this part more than the main body.

Whole Live Abalone (sashimi or teppanyaki)

Teppanyaki silver cod fish

Teppanyaki silver cod fish

The cod fish was fatty just like any other cod fish. The almost transparent looking cod was cooked straight on the teppan.

With high fire, the fillet was seared until golden brown on each side. In just a few minutes, the fish was served in front of us straight from the teppan as it is.

Teppanyaki silver cod fish

The fillet was served on a bed of sauce, a slice of pumpkin and a cod fish skin cracker which was actually prepared prior right before we even start our teppanyaki dishes!

Teppanyaki silver cod fish

The sauce is made from the cod fish juice, soya sauce and a little of wine. The cod was almost undercooked but it was not, it was in fact JUST cooked with a pure white juicy centre. The fattiness and the strong taste from the cod complemented nicely with the basic swete and savoury sauce underneath.

Teppanyaki silver cod fish

U.S. beef rolled with spring onion and garlic or diced steak

Though our stomach had already been filled with a lot of scrumptious seafood, and just cannot miss their U.S. wagyu which can be prepared in rolls or diced form.

The thick cut steak was again cooked to perfection with a very tender and moist texture. It was not too overly fatty that would melt it your mouth, instead, more and more flavour would come out after it got chewed a little bit more.

Moving on to the beef rolls, some garlic and spring onion were actually being fried first, before the lightly cooked beef slices were prepared and rolled over all the ingredients.

The freshness from the spring onion, the spiciness pungent flavour from the garlic, and the beefy fattiness from the meat was just a powerful bite.

U.S. beef rolled with spring onion and garlic

Snapper Milky Soup

Before we move towards the end of the meal, we were then served with a bowl of hot soup. The snapper milky soup was prepared by reducing the tilapia fish bone soup to 1/3 of the volume.

Snapper Milky Soup

Straight up fish bone was used to make this soup. Simple ingredients are the key of Japanese cuisine, don't you think so?

Fried rice/Inaniwa udon (cold or hot)

Inaniwa udon (cold)

Since we were about to reach our human limit, we have chosen the Inaniwa cold udon which was served with the traditional zaru sauce which was a mix of soya sauce, sake and mirin.

Inaniwa udon (cold)

The high quality udon was chewy in texture, which was a nice match with the savoury sauce which was specially prepared to go with this cold noodle. Remember to slurp your noodle when you are eating in a Japanese restaurant!

Inaniwa udon (cold)

Inaniwa udon (cold)

Dessert

Housemade red bean panna cotta

The milky panna cotta with some Japanese sweet red bean was just an icing on the cake to finish off this scumptious meal with our HANDSOME skilful teppanyaki chef.

Housemade red bean panna cotta

The meal was not as tasty if we were not accompanied by the lovely and friendly chef. If you are not coming for omakase, we highly recommend you to come for their teppanyaki which can be done in a private room upoin request. I am sure their chefs are going to take care of your very well with excellent and caring service!

Overall, our dining experience was just way over the top. We have had a lot worse meal with $1k but this meal definitely worths the price based on the quality of the ingredients, the super considerate service, the authenticity of the Japanese food culture, the private yet cozy enviornment, the playful yet experienced teppanyaki chef. None of these elements can be missed to make a good meal. You made my day, thank you very much Fukumura!

p.s. If you don't eat beef, you may request to change the beef into pork. Spring onion can also be skipped upon request.

题外话/补充资料： +10% service charge If you don't eat beef, you may request to change the beef into pork. Spring onion can also be skipped upon request.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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味道

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用餐日期

2016-04-30

用餐途径

堂食

人均消费

$1200 (晚餐)

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