京おでん-まさ (已搬遷) 新店位置

Kyoto-ODEN MASA

4.5

4.5

25 食評

味道

環境

服務

衛生

抵食

|

9204

銅鑼灣

$201-400

日本菜

21

2

0

牛根煮

4 已推介

為食大隻仔

等級4

151

1

大隻仔今次覓食嘅店舖就係💥 kyoto-oden 京おでん-まさ 💥 大隻仔今日到銅鑼灣食正宗日本京都風味關東煮，餐廳由日本師傅主理，顧客大部份都是日本客人，而且老闆唔識講廣東話感覺好似置身於日本。餐廳主打關東煮，類似居酒屋，所以第一件事就係先要點飲品，餐廳主打酒同小食，所以每碟份量都超細碟，雖然價錢偏貴而且份量好少，但十分之好食，值得一試。餐廳座位不多，最好先預約。⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯5⭐️ 超班3⭐️ 一般1⭐️ 差味道 ⭐️⭐️⭐️⭐️⭐️抵食 ⭐️⭐️服務 ⭐️⭐️⭐️⭐️環境 ⭐️⭐️⭐️⭐️⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯🔥 鰻柳川 $120 （另加一服務費）期間限定季節性食物，將新鮮海鰻魚去骨，再用薑酒去腥，用高湯煮，海鰻魚夠滑，無骨淋身又入味，可惜份量太少，兩三啖就食完。🔥 親子丼 $98 （另加一服務費）食一啖親子丼，充滿日本風味，有強烈味醂同日本醬油烹調過既味道，雞蛋半生熟，雞肉好滑，十分好食，親子丼係大隻仔推薦食物之一。🔥 牛根煮 $78 （另加一服務費）燉煮時間夠長，牛筋牛腩充滿牛汁，超級入味，入口即溶，大隻仔超級推薦牛根煮

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大隻仔今次覓食嘅店舖就係
💥 kyoto-oden 京おでん-まさ 💥

大隻仔今日到銅鑼灣食正宗日本京都風味關東煮，餐廳由日本師傅主理，顧客大部份都是日本客人，而且老闆唔識講廣東話感覺好似置身於日本。
餐廳主打關東煮，類似居酒屋，所以第一件事就係先要點飲品，餐廳主打酒同小食，所以每碟份量都超細碟，雖然價錢偏貴而且份量好少，但十分之好食，值得一試。餐廳座位不多，最好先預約。

⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯
5⭐️ 超班
3⭐️ 一般
1⭐️ 差

味道 ⭐️⭐️⭐️⭐️⭐️
抵食 ⭐️⭐️
服務 ⭐️⭐️⭐️⭐️
環境 ⭐️⭐️⭐️⭐️
⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯

🔥 鰻柳川 $120 （另加一服務費）
期間限定季節性食物，將新鮮海鰻魚去骨，再用薑酒去腥，用高湯煮，海鰻魚夠滑，無骨淋身又入味，可惜份量太少，兩三啖就食完。

🔥 親子丼 $98 （另加一服務費）
食一啖親子丼，充滿日本風味，有強烈味醂同日本醬油烹調過既味道，雞蛋半生熟，雞肉好滑，十分好食，親子丼係大隻仔推薦食物之一。

🔥 牛根煮 $78 （另加一服務費）
燉煮時間夠長，牛筋牛腩充滿牛汁，超級入味，入口即溶，大隻仔超級推薦牛根煮。

🔥 高湯煮燒茄子 $58 （另加一服務費）
先將茄子燒燶外皮，去皮後再用高湯煮茄子，可惜茄子煮得唔夠淋，唔太入味，而且茄子比較硬身。

高湯煮燒茄子

🔥 關東煮（另加一服務費）
😋日本產蘿蔔（每件） $42
白蘿蔔吸收晒日本高湯味道，清甜好食，夠淋身，十分入味又冇渣，面上放滿昆布絲，昆布絲口感黐立立，糊糊地。

😋雞肉丸（每兩粒） $49
手工雞肉丸，用雞肉打成肉丸，味道可以但肉質唔夠滑。

😋腐皮福袋（每件） $58
福袋都係店主自家製造，但感覺比較普通。

關東煮（蘿蔔/雞肉丸/福袋）

😋國產香腸（每條） $53
冇乜特別，同日本超級市場買到嘅日式/美式香腸一樣。

😋炸魚餅（每件） $54
唔算好大驚喜，比較似日本超級市場買到貨色。

😋卷椰菜（每件） $88
好好食，咁多款關東煮食物之中最推介，卷椰菜入面包住豬肉球，豬肉球比起雞肉丸更加滑，而且肉汁豐富，豬肉味濃，好好食，由師傅手工製造。

關東煮（香腸/炸魚餅/卷椰菜）

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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味道

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衛生

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用餐途徑

堂食

人均消費

$350 (午餐)

推介美食

eatwai

等級4

188

2

[ Kyoto-Oden MASA | 銅鑼灣 ]I stayed up till 12am to make this booking 2 months ago 😆 Counted down the days till I could try this hyped up oden restaurant straight from Tokyo! The restaurant itself is located in an unassuming building non Jaffe street and took me a while to find it too. After you go up to the 11th floor, you are greeted by a traditional Japanese curtain with the name embellished on it. Inside is cozy and warm. With only 5 seats on the bar and 3 four-seaters, this is the definition

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[ Kyoto-Oden MASA | 銅鑼灣 ]

I stayed up till 12am to make this booking 2 months ago 😆 Counted down the days till I could try this hyped up oden restaurant straight from Tokyo!

The restaurant itself is located in an unassuming building non Jaffe street and took me a while to find it too. After you go up to the 11th floor, you are greeted by a traditional Japanese curtain with the name embellished on it.

Inside is cozy and warm. With only 5 seats on the bar and 3 four-seaters, this is the definition of hole-in-the-wall.

I asked to be seated in front of Masa-San to be able to witness him in his element and although it was nice to watch him. I couldn’t engage in any conversations because a) he is very shy and speaks minimal English and b) the staff told me not to bother him too much. Which is a shame as I wanted to know more about his journey in HK.

Moreover, this seat is terrible for oden. It is right in front of the only air conditioner for the whole restaurant and the air blasting is very strong and cold. When Masa-San serves the oden on the ledge, it immediately cools and looses its warmth 🥲 I asked the staff about this issue but they said this was the only option.

For oden, the staff recommended a few oden pieces that are house made so I got most of that to try. I will say that the prices are ridiculously high to begin with and thought they would make up for it with a bigger portion but no.

They place a small sauce dish with a mustard paste and yuzu chilli sauce. Both are house made and insanely pungent and flavorful. Instantly adds another dimension to the peaceful oden.

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蒟蒻Radish $42

Soft but not mushy, flavor well penetrated

The mandatory radish. Texture is soft but not mushy and easily breaks with chopsticks. It has been well penetrated by the stock.

Speaking of their master oden stock. It was kinda underwhelming. The only memorable memory I have of oden in Japan is eating and drinking bowls of soup in Lawson. Now that stock was mind blowing. Perhaps it was the addition of MSG but it was so addictive. It is nothing like the one served here. Which is mild and fishy and doesn’t make you want more. I also weren’t able to drink it when still hot due to the air conditioning so that perhaps lessened the experience for me 😔

The radish is served with a slimy, seaweed-like side that resembles the HAIR in poon choi.

腐皮福袋 Mochi pocket $58

A surprisingly great dish. The fried tofu pocket is chewy and spongy, absorbed the stock very well. The mochi inside is extremely soft and melts into the stock. The texture is more sticky than chewy but great contrast with the tofu.

雞肉丸Tsukene $49

This chicken meatball is made in house so we had to try it!

So so tender and soft. Literally falls apart on my chopsticks with a minimally processed texture. I recommend eating this with the mustard paste as the spice brings out the meatiness.

The size is quite small but at least you get two.

炸魚餅Fried fish cake $54

Also made in house. Lovely texture with a bouncy and firm bite. The fried skin is chewy but separates from the meat easily. Tastes like your usual fish cake. At least the size is quite big and thick.

I advise you to order all the oden separately so you get more broth overall as he only gives you a few spoonfuls per plate/bowl.

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高湯蛋卷 Tamagoyaki $88

Highlight of the night! Masa-San was pumping out tamagoyakis all night and it was mesmerizing how he managed to get it fluffy and layered every time.

The omelette is extremely thick with visible layers. So fluffy and airy but still has a great texture to it. The taste is not compromised by the lightness, very eggy and creamy. The additional of green onions (fresh, fragrant and pungent) added a spice and more flavour to it. Not to mention the presentation points it brings.I so wanted to get one more plate of this.

—— ——

牛根者Beef Tendon Stew $78

One of their best dishes! The beef tendons are soft and literally melts in my mouth. The radish too are soft and even more flavorful than the oden ones. I wished they serve this with a bowl of rice so I can devour all that delicious sauce as it’s quite salty by itself and needs some balance.

A great portion for one person.

—— ——

高湯浸燒茄子Chilled eggplant $58

Another favorite tonight. The baby eggplant is grilled before being chilled, resulting in a soft, tender flesh with a great smokiness.

But the star has to be the stock. It’s 90% similar to mentsuyu (the soup you dip cold noodles in) and I drank every last sip. Just the perfect amount of saltiness to make you want more. The pile on ginger on top actually makes it more refreshing and awakens your palate after that beef tendon dish. If you love ginger, you will definitely enjoy this.

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推介 ⭕️

💬 Overall, a lovely experience that brought me to Tokyo. I would say their oden is over-hyped and I was much more impressed by their other cooked dishes. J can see myself coming again in a few months, maybe next year but I’ll have to try get a booking first 😅 although the guy next to me was a walk-in and he luckily got a seat because of a last minute cancellation 😳

I recommend this place for date nights, catch-up or boss meetings with a maximum of 4 people. Party bigger not advices as the small restaurant makes everything louder and you may distract Masa-San.

The prices are a bit absurd but food is getting more and more expensive in HK anyways…

🗓 Revisit? ✅ 🙆🏻‍♀️/ ❎

高湯浸燒茄子

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2022-10-08

用餐途徑

堂食

人均消費

$450 (晚餐)

推介美食

drinklawei

等級4

148

0

感謝友人推薦仲要Carry, 一班人食可以叫多啲開心share, 酒都可以開多啲, 用料平實但做出比貴價食材更精細嘅美道, 值得encore再預約嚟食貝真丈 - 真丈即係將海鮮磨碎成糜, 今次就係用上貝殼類, 加入山藥泥、蛋清調和後製作而成嘅大丸子鰆魚南蠻漬 - 南蠻漬指將魚類炸過再連同高湯、醋汁、蔬菜泡漬酒盜烏賊 - 飲酒必叫, 烏賊嫩滑, 酒盜(鹽醃魚內臟)雖重口味, 但更加調出鮮味吞拿魚他他 - 加山藥同其他漬物, 個人覺得魚肉比例可以多啲, 口感同味道都有被喧賓奪主粟米天婦羅 - 薄薄粉漿炸完非常香口, 內裡juicy栗米鮮甜牛筋煮 - 呢個必叫, 入味軟稔, 蒟蒻吸收返湯汁滿滿牛肉牛根精華, 淨食冇飯都唔會過鹹高湯蛋卷 - 呢個都係必叫, 軟綿蛋卷吸收哂高湯精華, 最純粹玉子嘅味道炸里芋頭 - 芋迷必叫, 外脆內軟, 香口得嚟又有細滑芋泥關東煮 - 湯葉, 飛龍頭, 雞肉丸關東煮 - 卷椰菜, 賀茂茄子關東煮 - 鰻親子丼 - 火候極好嘅滑蛋, 不能抗拒蛋汁撈飯特製雜炊 - 比親子丼更加有驚喜, 感覺用關東煮嘅高湯完結更加完整體驗佢哋有好多唔同風格嘅清酒同燒酌, 仲有好多

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感謝友人推薦仲要Carry, 一班人食可以叫多啲開心share, 酒都可以開多啲, 用料平實但做出比貴價食材更精細嘅美道, 值得encore再預約嚟食

貝真丈 - 真丈即係將海鮮磨碎成糜, 今次就係用上貝殼類, 加入山藥泥、蛋清調和後製作而成嘅大丸子

鰆魚南蠻漬

鰆魚南蠻漬 - 南蠻漬指將魚類炸過再連同高湯、醋汁、蔬菜泡漬

酒盜烏賊 - 飲酒必叫, 烏賊嫩滑, 酒盜(鹽醃魚內臟)雖重口味, 但更加調出鮮味

吞拿魚他他

吞拿魚他他 - 加山藥同其他漬物, 個人覺得魚肉比例可以多啲, 口感同味道都有被喧賓奪主

粟米天婦羅

粟米天婦羅 - 薄薄粉漿炸完非常香口, 內裡juicy栗米鮮甜

牛筋煮 - 呢個必叫, 入味軟稔, 蒟蒻吸收返湯汁滿滿牛肉牛根精華, 淨食冇飯都唔會過鹹

高湯蛋卷 - 呢個都係必叫, 軟綿蛋卷吸收哂高湯精華, 最純粹玉子嘅味道

炸里芋頭 - 芋迷必叫, 外脆內軟, 香口得嚟又有細滑芋泥

關東煮 - 湯葉, 飛龍頭, 雞肉丸

關東煮 - 卷椰菜, 賀茂茄子

關東煮 - 鰻

親子丼 - 火候極好嘅滑蛋, 不能抗拒蛋汁撈飯

特製雜炊 - 比親子丼更加有驚喜, 感覺用關東煮嘅高湯完結更加完整體驗

佢哋有好多唔同風格嘅清酒同燒酌, 仲有好多清酒杯揀, 除咗座位較少坐得密少少都冇缺點, 所以已經預約咗再訪

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐途徑

堂食

推介美食