京おでん-まさ

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關東煮係日本大眾料理，係便利店、街邊攤檔都會搵到，而台灣便利店更加長年都有得賣，但實不相瞞，我係好怕台灣關東煮個陣味，每次聞到都想調頭走😖，朋友今日竟然帶我去位於銅鑼灣既「京おでん-まさ」食京都關東煮，懷著冒險精神去試下日本蘿蔔蒟蒻竹輪牡蠣關東煮八爪魚頭蜆肉麵高湯湯浸炸豆腐牛蒡魚餅卷椰菜高湯玉子燒腐皮福袋炸豆腐牛串牛筋煮關東煮好入味再配以高湯，有d更加刨左d柚子皮，味道上更加清新，八爪魚頭、牡蠣、高湯湯浸炸豆腐、牛筋煮我都好鍾意，「京おでん-まさ」真係令我對關東煮完全改觀，不過價錢都真係幾貴，一舊蘿蔔要$60 🙈，好彩整體味道都無讓我失望👍🏼

今日去咗呢間save左好耐嘅餐廳滿心歡喜，咁諗住試吓好似好多人讚嘅關東煮。去到之後發現食物嘅選擇比想像中少，但係都唔緊要，覺得佢專注做關東煮姐。講到日本人開又話好多日本人幫襯，但係服務態度完全唔係日本標準，入到去坐低就15分鐘連熱茶一杯都冇，之後問佢兩次佢話原來未煲水😅之後坐低揀嘢食，問多個侍應兩句佢都勁不耐煩。問佢有冇生啤佢話冇，咁好啦叫咗杯$35嘅烏龍茶，上到嚟竟然俾咗支津路我，真係眼都凸埋。之後關東煮亦都冇想像中咁好食，比較淡味同埋貴。

Long time no Kyoto Oden Masa. Last time was right before it relocated to its current location. New location is a lot more spacious and well lit. Like before, I ordered all their daily specials which included the fried Sakura-ebi cakes 樱花蝦餅), tuna tartare, tai shirako (鯛白子) and Kegani (毛蟹). Except for the Kegani which tasted fishy and a bit flaky, the other items were deliciously done. C and I loved the umami packed Sakura-ebi cakes. Would have been better had it been served without the dashi bro

.[🇭🇰香港- 銅鑼灣 @kyotooden_masa ].主打關東煮嘅居酒屋, 入到去就好似喺日本咁, 真係冇得頂! 所有嘢都好好味, 真心無得挑剔!👍🏻🥰先講吓佢哋嘅招牌關東煮, 湯底濃郁, 可以自己揀自己想要嘅配料, 蘿蔔基本上係我必揀, 另外推介”燒賣”除咗關東煮,仲有好多好吸引嘅選擇, 你絕對唔可以錯過! 必食”高湯玉子燒” 燒得啱啱好, 蛋仲好滑嫩😋再嚟就係我係香港暫時食到最好食嘅 ”親子丼” - 雞肉煮得好入味, 加埋滑嫩嘅蛋, 再淋上自家製醬汁, 好食到一粒飯都冇剩低😂.🔻🍽 Kyoto-ODEN MASA 京おでん-まさ📌 地址: 銅鑼灣駱克道487-489號駱克駅19樓.#tummysreadyatcausewaybay #tummysreadyforjapanese

京おでん-まさ講起關東煮，係大家日本，台灣便利店必食items，但係香港呢類型嘅關東煮就少之又少。銅鑼灣其實有兩間好不錯的關東煮，兩家都係預約困難店，今次同大家試試京おでん-まさ，一間京都風關東煮。至從佢搬左舖位之後，價錢嘅調幅都比架大，明嘅，通脹啊！所以好食就冇問題啦！一入舖頭其實係種去錯地方嘅感覺，餐廳中間放左一張U型高身bar枱（係omakase setting），完全不能想像係間關東煮餐廳，但是氣氛是不錯的，今次太臨時book枱，bar枱就已經full了，希望下次有機會可以親眼見到邊望師傅煮邊食～高湯玉子燒🍳🍲 - 呢道菜係第一道，好有驚喜。玉子燒同高湯嘅配合，好似食緊茶碗蒸，但是你有食到蛋一層層嘅口感，啲玉子吸曬所有湯，一啖入口，口感好豐富。好食到我最後又encore多左一個。牛筋煮🐮🍲 - 呢個又係另一個好鍾意嘅菜式，超濃厚的味噌同牛味，炆曬入味，入邊嘅蒟蒻同蘿蔔係MVP，就好似食緊呢碗嘅所有精華，好食到我想加埋個烏冬（最後我係連啲汁都飲曬，完全不太鹹）八爪魚關東煮🐙🍲 - 日式八爪魚煮法都係以淋為主，因為先可以顯示廚師功架。但是呢份八爪魚係淋到80歲婆都可以食到，可想而知

佢哋個牛筋煮做得好林、入味，好好食。個高湯蛋卷都做得好好。炸魚餅有幾種口味可以揀，我哋覺得子薑味夠特別，又好食。我哋Encore咗！圍住廚師枱坐，廚師一整好食物就擺喺客人面前，我哋食a la carte, 但係好似有食鐵板燒同埋食Omakase 嘅感覺,非常之personalised, 正！

Dinner. Couldn’t wait to check out the new space. Bigger counter area than before (now seating 10) but only 2 tables. In general roomier. Seated at bar counter. In essence the same menu as before save for the seasonal specials. Omakase for $800pp now available. We opted for a la carte. Here’s what we had. Sashimi platter: 鯛魚•鰤魚•鰆燒霜Egg in broth- must order item. Egg was so smooth and soft.Beef tendon with turnip- turnips were a bit too sweet.Kobako crab (香箱蟹, in season from Nov to Dec). The palm