Tabibito (已結業)

4

4

32 食評

味道

環境

服務

衛生

抵食

|

2185

上環

$401-800

日本菜西班牙菜海鮮串燒日式西餐串燒店

26

6

0

Steamed Razor Clams

3 已推介

Kan Lee

等級4

1.6K

423

進食與旅遊對不少人而言是人生最美的兩件事情，但時間往往是左右進食與旅遊滿足感的元兇。旅行團的走馬看花式的遊覽和快餐店的速食，雖能迎合某些情況的需要，但若要論上細味風土人情和廚師的技藝，卻恰巧是與快速背道而馳！日文「Tabibito」的中文意思是「旅人」，餐廳背後的概念也與旅途有關。餐廳提供的菜式均是在世界各地旅遊時，所發現的烹調方法，結合喜好的日本菜餚，創造出獨特的日式 Tapas 來。這融會旅遊與美食的舉動，除了令人羨慕，更令我們一眾好友如在愉快的旅程中流連忘返！抵埗時，無論是「飛力」、「培訓S」「關寶寶」，「Tabibito」也令我們迷惘了好一會，眼前的落地玻璃的入口實在太隱閉了，我們都不禁左顧右盼，若不是工作人員出來推開大門，我們不知要在外面猶疑多久！「Tabibito」是一家細小的餐廳，同一時間大概只能容納16人。餐牌以 RAW，SEA， LAND， SOIL 四大項，還有黑板上的 DINNER SPECIAL，選擇不算多！賣相像極一盆海膽啫喱。入口涼涼的，除了明顯的海膽外，面層還有具木魚香氣的啫喱，啫喱將海膽與底部軟滑如絲的自製豆腐連結。嘴巴滿是三層不同軟滑感，但卻又來得很獨

更多

進食與旅遊對不少人而言是人生最美的兩件事情，但時間往往是左右進食與旅遊滿足感的元兇。旅行團的走馬看花式的遊覽和快餐店的速食，雖能迎合某些情況的需要，但若要論上細味風土人情和廚師的技藝，卻恰巧是與快速背道而馳！

日文「Tabibito」的中文意思是「旅人」，餐廳背後的概念也與旅途有關。餐廳提供的菜式均是在世界各地旅遊時，所發現的烹調方法，結合喜好的日本菜餚，創造出獨特的日式 Tapas 來。這融會旅遊與美食的舉動，除了令人羨慕，更令我們一眾好友如在愉快的旅程中流連忘返！

抵埗時，無論是「飛力」、「培訓S」「關寶寶」，「Tabibito」也令我們迷惘了好一會，眼前的落地玻璃的入口實在太隱閉了，我們都不禁左顧右盼，若不是工作人員出來推開大門，我們不知要在外面猶疑多久！

「Tabibito」是一家細小的餐廳，同一時間大概只能容納16人。

餐牌以 RAW，SEA， LAND， SOIL 四大項，還有黑板上的 DINNER SPECIAL，選擇不算多！

UNI SPIKED TOFU

賣相像極一盆海膽啫喱。入口涼涼的，除了明顯的海膽外，面層還有具木魚香氣的啫喱，啫喱將海膽與底部軟滑如絲的自製豆腐連結。嘴巴滿是三層不同軟滑感，但卻又來得很獨特，若豆腐的豆香再濃一點便更完美了！

平日不太愛吃 Artichoke，這個芝士白汁的做法，將 Artichoke 藏入芝香濃郁的醬汁中，與麵包配搭，味道令人垂涎，害得我們多要了一份麵包！

WATERCRESS CITRUS SALAD

女侍應介紹了這份 WATERCRESS CITRUS SALAD，是當晚我們唯一進食的純蔬菜。顏色青翠嫩綠，青瓜、紅蘿蔔如飛舞的緞帶，樣子吸引，有別於一般沙律，女侍應即時為沙律傾入自製的柚子醋汁。

WATERCRESS CITRUS SALAD

除了青瓜、紅蘿蔔外，食材還選用了橙肉、紅石榴籽、櫻桃蘿蔔、原粒杏仁和牛油果等，味道非常清爽怡人，只稍嫌柚子醋汁的食味過於溫和。

TWICE COOKED OX TONGUE

日本的串燒牛舌嚐過不少，但入口有著如五花般即溶的感覺，還是首次的體驗。以往牛舌予人緊密、具韌性的質感，仿似瞬間消失，不單一洗烤牛舌往昔的形象，更有著令人驚訝的口感！

據女侍應透露，為了令牛舌達到溶化的口感，牛舌經過24小時的慢火燜煮，然後再烤。面層附有大蔥、黑椒、及薑的焦香，入口牛香亦不減。無論您喜歡這道串燒牛舌與否，廚師革新的創意倒令人佩服！

GREEN TEA CURED WILD SALMON

我不太愛三文魚，但試了這道 GREEN TEA CURED WILD SALMON，又認為不錯！

GREEN TEA CURED WILD SALMON

首先是精緻的外型，已討人喜愛，還有點像巨版意大利 Bruchetta ！入口既複雜層層疊疊的口感，創造出不平凡的味道來。底部是烘焗得香脆的麵包，放上惹味的黑松露和清新的 Pesto Sauce 與藜麥，面層是三文魚魚籽和由綠茶醃製的野生三文魚，整體感覺很豐盛又美味！

SPICE WAGYU TARTAR

賣相帶點韓風，鮮艷奪目，討人歡心！

SPICE WAYGU TARTAR

把和牛與雞蛋及其他食材拌勻，放在脆餅上，一陣韓辣醬的味道充斥口腔，果然表裡合一。不過韓辣醬的濃郁掩蓋了和牛的鮮味，只能感應到肉質的鬆軟度，牛味卻失去了！

SHIGOKU OYSTER 很幽雅，是當晚的 DINNER SPECIAL。

SHIGOKU OYSTERS

除檸檬外，還備有特別調配的醬汁。

SHIGOKU OYSTERS

SHIGOKU OYSTER 體型細小，但味道非常清鮮，洋溢著淡淡的海水味。最初還以為是爽口的類別，豈料入口卻是 Creamy 的質感！

STEAMED RAZOR CLAMS

蟶子上白色的泡沫，令人想起法國菜。廚師將蟶子切成小片，還配上鮮磨菇和濃郁的忌廉汁，一洗平日蟶子清甜的形象，將西式的煮意注入，不過我還是較喜歡蟶子清鮮甜美的一面。

HOKKAIDO BAKED SCALLOPS

相信這道焗北海道的靈感來自西班牙，不單選用了橄欖，還配搭了西班牙 Lomo 火腿，鵝肝應不是西班牙貨色，若能用上我夢寐以求的西班牙鵝肝，那簡直是無限的喜悅！

帶子嫩滑，磨菇爽脆，不過味道偏鹹，佐酒較為適合！

GRILLED OCTOPUS SKEWERS

燒八爪魚串配上紅紅的辣醬汁、黃豆和豆苗，構圖美妙！辣醬汁透出熟悉的味兒，該是泰國是拉差的獨有香味，又怎麼不會讓人記起！

TERIYAKI CHICKEN TAMAGO

軟綿綿的蛋卷內藏著小塊雞肉，配襯著黑松露醬汁和香葉，感覺很新穎！

GRILLED HAMACHI JAW

沒想過一道魚的菜式，竟給我一個涼快的觀感，如坐著河上的浮萍，隨水飄流，逍遙自在！

面層透明的蒟蒻，中間夾著油甘魚魚肉，份量雖不多，但魚質非常幼滑，底部綠色的是薄荷調製的醬汁，非常清雅的一道魚菜式。

MUD CRAB OKONOMIYAKI

這塊御好燒和一般燒餅沒兩樣，面層放有甜中帶酸的醬汁和木魚絲，不過餡料特別用上泥蟹。每口均混雜爽爽的椰菜和飽滿的泥蟹肉，是一塊不一樣的御好燒。

Tapas 版的 Paella 出場了，以鮑魚為主角，顯得特別矜貴。鮑魚新鮮彈牙，而 Paella 飯質稍腍，不過用上甜甜辣辣的醬汁，層次鮮明，又為 Abalone Paella 添上了點點驚喜！

CINNAMON PANNA COTTA

大家雖然滿有飽意，但不嚐過甜品，飯餐仍不算完滿，淺嚐了幼滑富焦糖香的甜品，便暢快地回家去！

「Tabibito」提供幾款 Mocktails，暫未領有酒牌，故嗜酒的朋友可自行帶酒，不設開瓶費，我們當晚便帶了三支酒品，喝得痛快！

近年西班牙 Tapas 被發揚光大，早前試過了台式的「Check-In Taipei」，當晚的「Tabibito」則是日式的。每款 Tapas 均充滿美感，只不過當看得出食材，又猜不到內裡的葫蘆，猜得到做法，又意想不到當中創新的味兒，莫非旅人在旅途上也反覆想著 IQ 題？總而言之，「Tabibito」的 Tapas 令您味蕾充滿驚喜，創意還要比 IQ 題厲害！

差點忘記我們幾位朋友曾提及的大伙兒旅行，也許是時候認真討論一下，要不六、七十歲才成為旅人，太「成熟」了罷！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2014-06-27

用餐途徑

堂食

人均消費

$500 (晚餐)

推介美食

supertaster mel

等級4

587

74

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

更多

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。)

分享
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

人均消費

$350 (晚餐)

推介美食