Tabibito (已結業)

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$401-800

日本菜西班牙菜海鮮串燒日式西餐串燒店

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6

0

Sloppy Joe

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大滴博士

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憑藉明太子意粉而享負盛名的Tabibito晚市走高中檔路線，精緻小巧而價格不菲，這晚與好友訂座一試晚市質素。Twice Cooked Ox Tongue $88 (9/10)正方形厚身牛舌一串三件，入口牛氣沖沖，質地軟腍，油潤不乾，師傅更把它燒至中心呈半融狀態，既軟又融的質感跟平常爽口牛舌截然不同，配上鹹香黃芥末醬，非常好吃。Sloppy Joe $98 (5/10)牛肉細嫩不難咬開，帶鹹香，惜愈吃便愈被質地紮實的甜麵包甜味搶去風頭，小小一個，吃罷已滿腔甜味。Uni Mac & Cheese $148 (8/10)這裡的芝士通心粉質素不錯，芝士平均分佈，除了半融脂香顯著外，又特意烤一烤帶出焦香，海膽軟融，充滿大自然的海水鹹氣，同時芝士份量適中，邪惡組合卻不膩滯。別少看它，即使份量少，但仍能拉起一段小絲。Mud Crab Okonomiyaki $118 (6/10)日式燒餅式的蟹肉餅大家吃過了沒？依舊擠上醬汁放上魚絲，細幼粉色的魚絲品質很好，香氣滿滿，蟹肉絲沒有很多，略嫌有點厚身，嚼起來很重粉團感覺有點不討好。* * * * *Tabibito上環上環普慶坊20號地下 | ☎️ 2547

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憑藉明太子意粉而享負盛名的Tabibito晚市走高中檔路線，精緻小巧而價格不菲，這晚與好友訂座一試晚市質素。

Twice Cooked Ox Tongue

Twice Cooked Ox Tongue $88 (9/10)

正方形厚身牛舌一串三件，入口牛氣沖沖，質地軟腍，油潤不乾，師傅更把它燒至中心呈半融狀態，既軟又融的質感跟平常爽口牛舌截然不同，配上鹹香黃芥末醬，非常好吃。

Sloppy Joe $98 (5/10)

牛肉細嫩不難咬開，帶鹹香，惜愈吃便愈被質地紮實的甜麵包甜味搶去風頭，小小一個，吃罷已滿腔甜味。

Uni Mac & Cheese

Uni Mac & Cheese $148 (8/10)

這裡的芝士通心粉質素不錯，芝士平均分佈，除了半融脂香顯著外，又特意烤一烤帶出焦香，海膽軟融，充滿大自然的海水鹹氣，同時芝士份量適中，邪惡組合卻不膩滯。

別少看它，即使份量少，但仍能拉起一段小絲。

Mud Crab Okonomiyaki

Mud Crab Okonomiyaki $118 (6/10)

日式燒餅式的蟹肉餅大家吃過了沒？依舊擠上醬汁放上魚絲，細幼粉色的魚絲品質很好，香氣滿滿，蟹肉絲沒有很多，略嫌有點厚身，嚼起來很重粉團感覺有點不討好。

* * * * *

Tabibito
上環上環普慶坊20號地下 | ☎️ 2547 2833
*星期一休息，最好先電話訂座。

(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

2015-04-22

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$250 (晚餐)

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supertaster mel

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I was chatting with a fellow foodie friend and it turned out that we both wanted to try Tabibito, a new Japanese tapas restaurant in Sheung Wan. Tabibito stands for traveler in Japanese which alludes to their mission - to creatively combine Japanese dishes with other culinary methods around the world. We managed to make a reservation the day before for dinner and arrived to discover a chic and modern restaurant located in the equally hip neighborhood of Po Hing Fong. The menu consisted of a vari

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I was chatting with a fellow foodie friend and it turned out that we both wanted to try Tabibito, a new Japanese tapas restaurant in Sheung Wan. Tabibito stands for traveler in Japanese which alludes to their mission - to creatively combine Japanese dishes with other culinary methods around the world. We managed to make a reservation the day before for dinner and arrived to discover a chic and modern restaurant located in the equally hip neighborhood of Po Hing Fong. The menu consisted of a variety of Japanese tapas dishes categorized by Raw, Sea (seafood), Land (meat), and Soil (veggies). Our party of 5 ordered a bit of everything to try and after we ordered, we were given free sake by the owner! What a great way to start our meal!

Spicy Wagyu Tartar (5/5) - the presentation was quite beautiful with the bright colors of the garnishes on the side of the beef topped with a gorgeous egg yolk. After it was presented to us, our waiter helped us mixed everything up. The beef was very fresh and flavorful while the spicy miso was mild and gentle so it didn't overwhelm the delicate flavors of the raw beef. The side of rice crackers that came with the dish was nice and crunchy, which complimented the soft textures of the beef.

Spicy Wagyu Tartar

Sweet Corn Tempura (3.5/5) - the sweet corn tempura was deep-fried with layers of mozzarella cheese and corn with a topping of green tea sea salt. After having some really good corn tempura at Yardbird, it was a bit disappointing to eat the ones here because it was simply too cheesy which overwhelmed the sweetness of the corn.

Sweet Corn Tempura

Baked Scallops (4/5) - the baked scallops came packed with goodies like foie gras, cured meat, and button mushrooms which made the flavors a bit more complexed than it needed to be. While all of the ingredients tasted delicious on its own, the flavor of the scallop had been submerged by the richer flavors from the other ingredients. Sometimes, it's better to just keep it simple.

Chicken Karaage (4/5) - the chicken karaage was above average with its crunchy coat of batter on the outside and moist meat on the inside.

Chicken Karaage

Uni Mac and Cheese (3/5) - this dish sounded appealing on paper but failed on execution. Infused with truffle, the uni mac and cheese was baked with Gruyere and parmesan cheese. The strong flavor of the Gruyere cheese completely covered the delicate flavors of uni. We couldn't taste the uni at all so we felt like we were just eating regular mac and cheese.

Uni Mac and Cheese

Sloppy Joe (5/5) - nothing sloppy about this! Made with roast pork leg, BBQ sauce, cabbage slaw, and pickled onions, the dainty sandwiches were a delight to eat as the flavors of all of the ingredients came together very well.

Steamed Razor Clams (3.5/5) - another dish where the complexity didn't work in its favor. The razor clams were steamed with eringi mushrooms and Hitachino White Ale beer which sounded very creative on the menu. Unfortunately the razor clams were overcooked so they were a bit tough to eat and they tasted like mushrooms for some reason.

Steamed Razor Clams

24 Hour Rib Nikomi (4/5) - the beef short rib was braised for 24 hours with red wine demi-glace and kimchi on the side. The flavors of the beef was pretty delicious but I found the beef to be a bit tough and not tender enough. Perhaps another 24 hours should do it? Hehe. I do love the spicy kimichi on the side though.

24 Hour Rib Nikomi

Beef Tataki Donburi (5/5) - this dish was scrumptious! Topped with a quail egg yolk, the rice was flavorful from the yakiniku sauce mixed into it. The slices of beef flank were cooked to perfection at medium-rare which were so soft and tender to eat. This was my favorite dish of the night!

Beef Tataki Donburi

Jidori and Kurobuta Meatballs (3/5) - this was basically chicken and pork meatballs cooked with caramelized onions and cheddar as sauce. The meatballs were alright to eat, but I didn't find the flavors of this dish particularly appealing.

Jidori and Kurobuta Meatballs

Pork Katsu Skewers (5/5) - the pork katsu was delicious with its succulent pork belly and crispy outershell. The fried batter didn't separate from the meat easily while the sweet onions sandwiched between the meat was a nice touch. My favorite part was the sauce, which was a blend of tonkatsu sauce and dijon mustard. Sweet and spicy at the same time, it enhanced the flavors of the pork katsu tremendously!

Pork Katsu Skewers

Serradura (4/5) - the only dessert they had was a serradura dessert made with miso and it was yummy! The texture was creamy and light while it was mildly sweet with a hint of miso flavor. A great dessert to round off our evening!

Conclusion - I thought the menu was pretty creative and interesting on the whole while there were still some fine-tuning to do with some of the dishes. Some of them were thoroughly impressive while others were a bit mixed - especially the seafood dishes since the flavors of the ingredients can be so delicate and fine. The service was really good and honest though. Initially we wanted to order the stuffed baby squid but our friend visiting from Japan told us that it was not in season yet. Nonetheless, we went ahead with the order and our waiter proceeded to tell us that they only had the larger squid and asked if we were okay with it. We ended up not ordering it, but appreciated his honesty! The ambiance was fantastic as well since it was casual and hip, which was perfect for friend's gathering. Overall, I would say that Tabibito is worth a visit.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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JamesChuHK

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Tabibito situates right in the end of Po Hing Fong (next to Blake Garden). The corner space in a dead end does give a cozy and private feeling.The modern design decor sticks out in the neighborhood. From the outside, very few people would have guessed the type of food being served. Once you enter you then realise it is a very "petite" restaurant, possibly only able to fit around 20+.The Japanese word "Tabibito" means "traveler" thus in the menu we saw food as well as cooking style from the world

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Tabibito situates right in the end of Po Hing Fong (next to Blake Garden). The corner space in a dead end does give a cozy and private feeling.

The modern design decor sticks out in the neighborhood. From the outside, very few people would have guessed the type of food being served. Once you enter you then realise it is a very "petite" restaurant, possibly only able to fit around 20+.
The Japanese word "Tabibito" means "traveler" thus in the menu we saw food as well as cooking style from the world's different cuisines; American, British, Chinese, Japanese, Mediterranean, Spanish, etc. Having said that, each dish does present some Japanese influence, perhaps conceptualized by theJapanese chef!

Oyster On The Half

Sweet Corn Tempura

The food comes in 2-persons sharing size (not too big) which allowed us to try out more dishes. My wife and I shared a total 6 dishes plus 2 drinks over 2.5 hours. We truly enjoyed our time as the staffs were friendly and patient in introducing menu to us. Other Diners also seemed to be having a great time and since we sat closely together, we managed to make a few friends!
Pricing of Tabibito is leaning towards higher end; however it provides food quality like any good private kitchen but also, together with a very warm, welcoming environment where you can hang out with close friends and family. I strongly recommend it to everyone who wants to experience something new and somewhat very different from other restaurants in this part of the town.

(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

2014-01-26

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150 分鐘 (堂食)

人均消費

$550 (晚餐)

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Alexis_t

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I am not a foodie and this is my first post.I live around the neighbourhood and walked past this new cosy Japanese restaurant in the PoHo area and we booked a table on 17th to try out.When we arrived at 7pm, the place was already packed! We ordered a few dishes in the menu and were pleasantly surprised at their standard.The Kobujime Hirame was so beautifully presented and the complex in flavour took our breath away. The next dish was the sweet corn tempura, the thickly sliced corn with a generou

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I am not a foodie and this is my first post.
I live around the neighbourhood and walked past this new cosy Japanese restaurant in the PoHo area and we booked a table on 17th to try out.

When we arrived at 7pm, the place was already packed!

We ordered a few dishes in the menu and were pleasantly surprised at their standard.
The Kobujime Hirame was so beautifully presented and the complex in flavour took our breath away.

Kobujime Hirame

The next dish was the sweet corn tempura, the thickly sliced corn with a generous layer of mozzarella cheese was so nicely cooked. We quickly finished the 4 pieces between the 2 of us and still wanted to order more, but resisted as we wanted to try more things on the menu.

Sweet corn tempura

The baked scallops came with lomo, foie gras and mushrooms. We thought the flavours was a bit too complicated as the scallops itself was already really tasty. So they can consider reducing the foie gras.

When we saw Sloppy Joe on the menu, we didn't hesitated 1 sec to order becasue not many placed have this item on the menu. The roast pork leg, bbq sauce, mayo & pickled onions gave a great twist to this old American favourite.

Lastly, we ordered the 24hr rib nikomi. The red wine demi-glace and kimchi complimented the of-the-bone ribs so well. It melts in my mouth instantly and this is a must order dish!

Twentyfourhour Rib Nikomi

We had an old fashioned and hitachino nest pale ale draft (The draft is really a hard to find item in HK!). The bartender definitely knows what he is doing and we will definitely go back for more meals soon!

(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

2014-01-17

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$400 (晚餐)

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