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2020-01-31 2797 瀏覽
今日老公生日帶咗佢嚟試呢間tenpenyaki. 而So far 食過咁多次鐵板燒呢間係最新鮮、最精緻同最好食。鮑魚和龍蝦都是新鮮活的、而且牛肉真是用了上等的A5雪花日本牛(雪花牛肉係入口即溶的),每碟份量也很足夠!而且師傅煮每一樣餸都恰到好處,味道調得好,和煎的生熟度到剛剛好。還有值得一讚的是前菜,那個蟹肉南瓜湯很新鮮很好味,還有一個炸物做到好似一個海膽咁的也很特別。另外,服務也一流和細心,對食物和酒類很熟悉。廚師也很有禮貌,每次每道菜都問我們味道是否適合。呢間餐廳絕對會再去食!
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今日老公生日帶咗佢嚟試呢間tenpenyaki. 而So far 食過咁多次鐵板燒呢間係最新鮮、最精緻同最好食。鮑魚和龍蝦都是新鮮活的、而且牛肉真是用了上等的A5雪花日本牛(雪花牛肉係入口即溶的),每碟份量也很足夠!
而且師傅煮每一樣餸都恰到好處,味道調得好,和煎的生熟度到剛剛好。
還有值得一讚的是前菜,那個蟹肉南瓜湯很新鮮很好味,還有一個炸物做到好似一個海膽咁的也很特別。
另外,服務也一流和細心,對食物和酒類很熟悉。廚師也很有禮貌,每次每道菜都問我們味道是否適合。
呢間餐廳絕對會再去食!

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2020-01-31
用餐途徑
堂食
人均消費
$1800
等級3
69
0
2020-01-15 2564 瀏覽
今日我生日我老婆一早已經好神秘咁book好位話帶我食飯,我去到先知係竹😍😍😍我一早已經想去個度食鐵板燒,因為睇個個都話好正,好吸引🤤未入到去就知道佢有幾好味,入去門口啲位係飯omakase既,再入先係鐵板燒😋周圍真係竹既裝飾價錢雖然有啲貴,但係啲食飯非常豐富,有龍蝦,鮑魚,日本和牛😍😍佢仲有任飲清酒汽酒優惠,每位398就可以不停暢飲🤪🤪係見到佢整緊你既食材嘅時候已經流晒口水,最緊要有個好師傅先發揮到食物本身既美味👍🏼👍🏼每樣睇落份量唔多,但係最後係飽到食唔晒😂
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今日我生日我老婆一早已經好神秘咁book好位話帶我食飯,我去到先知係竹😍😍😍我一早已經想去個度食鐵板燒,因為睇個個都話好正,好吸引🤤未入到去就知道佢有幾好味,入去門口啲位係飯omakase既,再入先係鐵板燒😋周圍真係竹既裝飾

價錢雖然有啲貴,但係啲食飯非常豐富,有龍蝦,鮑魚,日本和牛😍😍

佢仲有任飲清酒汽酒優惠,每位398就可以不停暢飲🤪🤪

係見到佢整緊你既食材嘅時候已經流晒口水,最緊要有個好師傅先發揮到食物本身既美味👍🏼👍🏼

每樣睇落份量唔多,但係最後係飽到食唔晒😂
$2000
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2018-01-29
用餐途徑
堂食
人均消費
$2500 (晚餐)
慶祝紀念
生日
等級4
96
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2019-12-31 1640 瀏覽
Ordered the tempura set dinner and sat on the counter, though a big metallic half-dome blocked the view of the pot of oil in which the chef cooked the meal.  I did, however, had full view of the neighbouring teppanyaki counter and enjoyed the cooking show there.  Quality of food quite high over all, apart from one piece of scallop sashimi that smelled a bit too fishy.  Tempura batter was satisfyingly light and crispy, fresh out of the pot it was piping hot and I risked burning my tongue a few ti
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Ordered the tempura set dinner and sat on the counter, though a big metallic half-dome blocked the view of the pot of oil in which the chef cooked the meal.  I did, however, had full view of the neighbouring teppanyaki counter and enjoyed the cooking show there. 

Quality of food quite high over all, apart from one piece of scallop sashimi that smelled a bit too fishy.  Tempura batter was satisfyingly light and crispy, fresh out of the pot it was piping hot and I risked burning my tongue a few times.  Tempura shrimp was outshone by the white fish, the vegetables were all very good, the wagyu beef in the middle was also high quality and flavoursome.  towards the end it got a bit too oily and the rice dish with the onion and dried scallop was overcooked a bit.  Surprisingly filling in the end and I just asked for fresh fruit instead of dessert.
題外話/補充資料: good atmosphere with the bamboo theme in the restaurant. used the HKD500 voucher on meals over HKD1000.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2019-12-28
用餐途徑
堂食
人均消費
$1100 (晚餐)
慶祝紀念
聖誕節
用餐優惠
現金券
等級4
2019-11-29 2278 瀏覽
This Japanese restaurant is located in Lee Garden Two, with the name meaning bamboo in Japanese, and as you would imagine, the decors have many elements featuring bamboo, and in fact the design came from the unprecedented of three master designers, including the world famous Kengo Kuma. The overall ambiance is cozy, warm and comfortable, supplemented with soft lighting. I am particularly impressed with the use of bamboo on both the ceiling and partitions in different parts of the restaurant.The
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This Japanese restaurant is located in Lee Garden Two, with the name meaning bamboo in Japanese, and as you would imagine, the decors have many elements featuring bamboo, and in fact the design came from the unprecedented of three master designers, including the world famous Kengo Kuma. The overall ambiance is cozy, warm and comfortable, supplemented with soft lighting. I am particularly impressed with the use of bamboo on both the ceiling and partitions in different parts of the restaurant.

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The restaurant is exceptionally large for a high-end Japanese restaurant, separated into five zones. We were seated at the sushi bar section Niwa, which can accommodate 17 diners and is also one of the largest I have seen in HK. Serving us on the day was Chef Kingsly, a friendly chef from HK.

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We ordered the Chef's Special Omakase Menu ($1880 each), and was served the appetizer, beautifully plated, which comprised of a peanut tofu, whelk, and a mushroom that resembles more like bamboo shoot on texture. The tofu got a nice intense peanut taste and smooth on texture, while the whelk was cooked in broth to infuse with great flavors. The mushroom was crunchy and I would not believe it was mushroom if the staff did not tell me in advance. A good starter.

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Next were the sashimi, with the first being Isaki. The chef had aged the fish overnight to make it more tender, and with a bit of vinaigrette and seaweed to add complexity to the flavors. Delicate in taste.

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The second sashimi was Hokkigai. The chef cut a generous piece of the clam and then smashed it on the chopping board, with the fresh clam meat immediately retracted, showing how fresh they were. Seasoned with a bit of lime juice, it had a great umami note, a crunchy bite, and was really great.

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Next the chef brought out from the chiller a wrapped crab shell, and then put the picked Crab meat on a piece of shiso, with a big piece of claw meat on the side. On top of the crab meat there were a few pieces of uni too. The crab meat had been pre-mixed with the crab yolk, creating an intense taste with also a creamy texture. The sea urchin was of a lighter note, so not masking any of the great flavors of the crab. Personally I would prefer skipping the sea urchin and focus on the crab, which on its own was already perfect in taste.

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To ensure we were not feeling hungry, the chef started some sushi straight after, with the first being Tai, with a great sweet taste, supplemented by a bit of mashed radish and chives. Very tasty indeed.

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The next was one of my all-time favorite, Shiraebi. The small shrimps were essentially melting in the mouth, with a nice soft mouthfeel that was simply irresistible.

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The third sushi was Scallop with Uni, with the chef cutting in half a large, fresh scallop, then further cut in halves to spread it out. On top there was some sea urchin, and upon tasting this sea urchin was quite different than the earlier one, much more intense on the taste, and the overall complementary effect of the two was quite nice. Still I had to admit I am still more inclined to have just the scallop to have a pure taste of that.

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The fourth sushi was Shima-aji, another premium fish that had a great crunchy texture, with a delicate and sweet flavor. The chef had added some seaweed on top which I found highly complementary on taste.

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The fifth sushi was Chutoro, the portion of the tuna that is near the skin of back and belly. Personally I prefer this to Otoro as I always found the latter too fat and oily for my liking. The chutoro was great in the combination of having the intense note of the otoro but a leaner meat, and this piece also delivered that perfect blend.

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Taking a break in the sushi, we were served two slices of the marinated and aged Buri, the fish that was best in winter season. Intense on flavors, I think it was not yet in the best time with the meat not sufficiently fat. Still very good however.

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Next was the signature of the restaurant, the Monkfish Liver with Crispy Wafer. The liver was very nicely done, with a creamy and soft texture, very intense on flavors, and I would say it was a better option than foie gras. The wafer was shaped like a shell, and between the wafer and liver was a paste also made from monkfish liver. A very good and a must-try in this restaurant indeed.

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Following was the Grilled Wagyu Beef with Maitake Mushroom. I was not a big fan of wagyu beef and generally think they were too fat and oily. This one was not too bad in that respect, but still would not be my favorite. The mushroom was a bit of a surprise because of the serving temperature, which was not even warm. Not sure that was the intent or the right way it should be done, but that would not be my preference.

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Returning to the sushi, the Kinmedai was prepared specially, with the chef using two sheets of kombu and then aged for two days, infusing the flavors of the seaweed into the fish. On the initial bite I could not detect any noticeable difference, but on the aftertaste there was an interesting umami note which could be associated with the kombu. Interesting and tasty.

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Next was a type of fish I craved for, Sanma. The silvery fish got many bones and was difficult to keep fresh, and so was seldom made into sushi because of those challenges. Near the end of the season, this one was still quite nice, with the fishy note not overpowering. But probably would still be better earlier.

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Aji, which had nothing to do with the Shima-Aji served earlier, was the second last sushi served. The fish was torched to liven up the oil, making it more vibrant and intense. Pretty good.

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The last sushi was Akami, the lean tuna, with the chef marinated the fish meat in soy sauce for a short while, and then adding a bit of chopped onion on top. The soy sauce helped to reduce the slight bitterness of the taste, and the onion was a good match, a nice finish on the sushi.

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Then the chef prepared something extra for us, taking the muscle attaching the scallop to the shell, as well as the 'skirt' of the scallop, he skewered them and grilled for a short while, with the resulting became a nice side dish good for beer or sake. Another example of how the good chef would make use of all the ingredients to prepare food for customers, without leaving them to waste.

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Next was another of the restaurant's signature, Abalone Risotto with Sea Urchin and Dried Mullet Roe. Prepared right on the spot, the chef took the mullet roe out from the fridge and then mixed with the sushi rice to form the risotto base. After blanching the abalone, he cut them open and then served together with some sea urchin. The abalone was very tender, without any chewy issue, and also very flavorful .

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Then the Soup was served which was a clear soup, prepared with a fish meat ball. The broth was clear and very umami, plus extra fragrance from the coriander and lime juice. A comfortable and smoothing sensation while drinking the soup, it was a perfect finale for the meal before dessert.

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Dessert was rather mediocre unfortunately on the idea, with pear and melon, plus a green tea pudding. The fruit was not too sweet and flavorful, but the pudding was quite good on the contrary.

Service was good, with the chef explaining the individual pieces to us, and striking some conversation especially after we showed interests on the seasonality of the seafood. The overall bill was $4,136 and a point to note was that the receipt also got a $500 coupon, good for the next dinner bill if it exceeds $1,000.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2019-11-27
用餐途徑
堂食
人均消費
$2070 (晚餐)
等級4
109
0
2019-11-27 2104 瀏覽
終於都食返一餐正常的 omakase。小小地慶祝生日。可能是社會事件始終未平息,星期六晚8點,居然都只係半滿。當然,好處是更為寧靜。$1880 一位的 omakase(我們有一點優惠),食物種類豐富而平均。刺身有2款,緊接的半隻毛蟹起肉非常貼心,味道亦出色。之後進入壽司時段,全都有水準,火炙吞拿魚腩最香口。我最喜歡食淹蘿蔔,師傅都好樂意提供。不過,突然冒出來鐵板和牛,非常油膩(據說是非常名貴罕有的和牛款?),在食物順序安排上突兀了點。暈陀陀之際,刺身居然回歸。獅魚刺身,夾著蘿蔔蓉食,好肥美,居然像清新一點的拖羅。安康魚肝用現場烘脆的餅夾住食,感覺平衡而不膩。壽司又再出現,4件都繼續保持水準。海膽鮑魚蟹膏飯非常鮮味而不過火。湯、玉子、水果甜品皆正常。這裏的玻璃杯玩得很盡,Riedel 的 sake 杯也有幾款,我們用的是「吟嚷杯」十分講究。配搭我自帶的獺祭2割3分,美味。這裏環境幽暗舒適,師傅和服務員都欣勤而不多話。食物有水準而不過分修飾(不像我上一次去的另一間omakase,喪玩花腎而不顧口味),這就是我認為正確的 omakase。原來,「正常」是這麼難能可貴。感謝竹。
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終於都食返一餐正常的 omakase。小小地慶祝生日。
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可能是社會事件始終未平息,星期六晚8點,居然都只係半滿。當然,好處是更為寧靜。
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$1880 一位的 omakase(我們有一點優惠),食物種類豐富而平均。


刺身有2款,緊接的半隻毛蟹起肉非常貼心,味道亦出色。
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之後進入壽司時段,全都有水準,火炙吞拿魚腩最香口。我最喜歡食淹蘿蔔,師傅都好樂意提供。
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不過,突然冒出來鐵板和牛,非常油膩(據說是非常名貴罕有的和牛款?),在食物順序安排上突兀了點。
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暈陀陀之際,刺身居然回歸。獅魚刺身,夾著蘿蔔蓉食,好肥美,居然像清新一點的拖羅。安康魚肝用現場烘脆的餅夾住食,感覺平衡而不膩。
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壽司又再出現,4件都繼續保持水準。
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海膽鮑魚蟹膏飯非常鮮味而不過火。湯、玉子、水果甜品皆正常。
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這裏的玻璃杯玩得很盡,Riedel 的 sake 杯也有幾款,我們用的是「吟嚷杯」十分講究。配搭我自帶的獺祭2割3分,美味。
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這裏環境幽暗舒適,師傅和服務員都欣勤而不多話。食物有水準而不過分修飾(不像我上一次去的另一間omakase,喪玩花腎而不顧口味),這就是我認為正確的 omakase。


原來,「正常」是這麼難能可貴。感謝竹。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2019-11-23
用餐途徑
堂食
人均消費
$1200
慶祝紀念
生日
等級1
1
0
2019-11-15 1627 瀏覽
I am so confused about why this place is so expensive. Poor quality food and way overpriced. Our waitress was really rude too. My entire party were so so disappointed with the low quality food. Boy were we fooled by the many good reviews. Would not be surprised one bit if all the good reviews were fake.
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I am so confused about why this place is so expensive. Poor quality food and way overpriced. Our waitress was really rude too. My entire party were so so disappointed with the low quality food.

Boy were we fooled by the many good reviews. Would not be surprised one bit if all the good reviews were fake.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
等級4
170
0
2019-11-05 1783 瀏覽
【季節鐵板燒料理🔥】HK$ 1,880/位出糧慰勞自己系列💸😆兩三個月前已經嚐過呢到嘅鐵板燒,會選擇回頭嘅原因只有一個 👉🏻 就係「4%の奇跡」薩摩和牛🐮😍!講少少背景比大家聽吓先🗣薩摩和牛產自九州鹿兒島🇯🇵,有最頂級鹿兒島和牛嘅稱號🏆,每年只有300幾隻。呢款和牛以往只喺日本內銷,並不出口🙅🏻‍♂🙅🏻‍♀,現時每個月會供應三四隻到港✈️,數量極度有限。正所謂物以稀為貴😆,作為吃貨點可以不嚐呢? 餐廳嘅主廚貴為香港和牛大使👨🏻‍🍳🇭🇰,處理呢款和牛功力十足,真喺好耐冇食過咁出色嘅和牛😭和牛肉質豐腴入口即融🤤,富油香但完全不膩,十分出色👍🏻鐵板燒套餐除和牛以外,仲有其他美食,包括南非鮑魚🇿🇦、活龍蝦🦞等等,仲全晚焦點一定係薩摩和牛😋,物超所值!【季節鐵板燒料理】季前菜3款刺身3款鱈場蟹腳伴蟹味噌南非鮑魚伴海膽汁活龍蝦伴海膽及龍蝦膏黃油汁厚燒「4% の奇跡」蕯摩A5和牛小柱黑松露炒飯龍蝦味噌湯日本野菜甜品
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【季節鐵板燒料理🔥】HK$ 1,880/位

出糧慰勞自己系列💸😆
兩三個月前已經嚐過呢到嘅鐵板燒,會選擇回頭嘅原因只有一個 👉🏻 就係「4%の奇跡」薩摩和牛🐮😍!講少少背景比大家聽吓先🗣薩摩和牛產自九州鹿兒島🇯🇵,有最頂級鹿兒島和牛嘅稱號🏆,每年只有300幾隻。

呢款和牛以往只喺日本內銷,並不出口🙅🏻‍♂🙅🏻‍♀,現時每個月會供應三四隻到港✈️,數量極度有限。正所謂物以稀為貴😆,作為吃貨點可以不嚐呢? 餐廳嘅主廚貴為香港和牛大使👨🏻‍🍳🇭🇰,處理呢款和牛功力十足,真喺好耐冇食過咁出色嘅和牛😭和牛肉質豐腴入口即融🤤,富油香但完全不膩,十分出色👍🏻

鐵板燒套餐除和牛以外,仲有其他美食,包括南非鮑魚🇿🇦、活龍蝦🦞等等,仲全晚焦點一定係薩摩和牛😋,物超所值!



【季節鐵板燒料理】
季前菜3款
刺身3款
鱈場蟹腳伴蟹味噌
南非鮑魚伴海膽汁
活龍蝦伴海膽及龍蝦膏黃油汁
厚燒「4% の奇跡」蕯摩A5和牛
小柱黑松露炒飯
龍蝦味噌湯
日本野菜
甜品
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-10-09 1704 瀏覽
女朋友生日總是食大餐的一個好理由, 幾次Omakase經驗比較之下,竹環境優勝,以竹為主題的風格配上舒情的日式和風音樂,令人可以在充滿煩惱既社會作一個小休.本人選擇了"竹"的菜單,先講前菜,以豆打磨出的醬汁配上水果,味道層出不窮,醬油腌制過的螺肉入口彈牙刺身可以說是Omakase的靈魂,新鮮而且肉質鮮甜,蟹刺身更是香港較少菜式,值得一試品嚐壽司途中,可以同時欣賞師傅刀工及心思,每一種都有特別配搭,柚子蓉,醬油,煙薰,薑蓉等等,層次分明各有特色,每次上菜前師傅都會講解食物來源和配搭,同時會間中閒聊幾句,氣氛很好中後段更有和牛及海膽鮑魚蟹膏炒飯,蟹膏極香,份量足,物有所值.最後當然有水果及水玄餅作尾聲.整個過程都享受食物環境融為一體,值得推介
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女朋友生日總是食大餐的一個好理由, 
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幾次Omakase經驗比較之下,竹環境優勝,以竹為主題的風格配上舒情的日式和風音樂,令人可以在充滿煩惱既社會作一個小休.
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本人選擇了"竹"的菜單,
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先講前菜,以豆打磨出的醬汁配上水果,味道層出不窮,醬油腌制過的螺肉入口彈牙

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刺身可以說是Omakase的靈魂,新鮮而且肉質鮮甜,蟹刺身更是香港較少菜式,值得一試

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品嚐壽司途中,可以同時欣賞師傅刀工及心思,每一種都有特別配搭,柚子蓉,醬油,煙薰,薑蓉等等,層次分明各有特色,
每次上菜前師傅都會講解食物來源和配搭,同時會間中閒聊幾句,氣氛很好
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中後段更有和牛及海膽鮑魚蟹膏炒飯,蟹膏極香,份量足,物有所值.
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最後當然有水果及水玄餅作尾聲.

整個過程都享受食物環境融為一體,值得推介
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-09-21
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2019-09-17 1498 瀏覽
今日同班同事食lunch,一早book左枱食鐵板燒,餐廳安排左間房俾我哋,感覺私人度高好多,今次我都係同平時一樣,我同同事分別揀兩個唔同嘅餐牌,咁大家可以食多啲野,我就揀咗唔係度度都有得食嘅金鯛魚同牛肉薄燒,同事就係帶子同牛肉厚燒前菜 沙律套餐跟三片魚生,我就好少食,俾左同事食帶子好鮮甜,食完飲埋個汁佢呢個就係金鯛魚,廚師用油炸左個皮,層皮會變成一條條刺咁,口感好特別,呢隻魚必試 ,不過調味就普通一點牛肉薄燒,同其他鐵板燒一樣入邊都係加咗蔥蒜好香口和牛厚燒,可能油分唔夠所以感覺普通了套餐嘅炒飯同植漬物,麵豉湯總括而言,環境適合傾計,但人頭都要500左右,味道有進步空間
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今日同班同事食lunch,一早book左枱食鐵板燒,餐廳安排左間房俾我哋,感覺私人度高好多,今次我都係同平時一樣,我同同事分別揀兩個唔同嘅餐牌,咁大家可以食多啲野,我就揀咗唔係度度都有得食嘅金鯛魚同牛肉薄燒,同事就係帶子同牛肉厚燒

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前菜 沙律
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套餐跟三片魚生,我就好少食,俾左同事食
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帶子好鮮甜,食完飲埋個汁佢
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呢個就係金鯛魚,廚師用油炸左個皮,層皮會變成一條條刺咁,口感好特別,呢隻魚必試 ,不過調味就普通一點
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牛肉薄燒,同其他鐵板燒一樣入邊都係加咗蔥蒜好香口
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和牛厚燒,可能油分唔夠所以感覺普通了
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套餐嘅炒飯同植漬物,麵豉湯

總括而言,環境適合傾計,但人頭都要500左右,味道有進步空間
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-08-04 1811 瀏覽
高級日本料理,赞👍、只是份量精緻了一點。所以要有别處再多食一d食物。點了和牛鐵板燒及壽司定食。和牛肉質好,寿司飯有醬汁,香港很少吃到。魚生其實只可以說不俗,不能說很出色。
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高級日本料理,赞👍、只是份量精緻了一點。所以要有别處再多食一d食物。
點了和牛鐵板燒及壽司定食。和牛肉質好,寿司飯有醬汁,香港很少吃到。魚生其實只可以說不俗,不能說很出色。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Having been to the old place before they moved, I totally did not expect to have such a disappointing experience.First up, the place was huge, and the sushi bar could sit at least 17 people. Whereas other sushi bars have an almost comical crowding of sushi chefs behind the bar, there were only 3 chefs. The rest of the restaurant was very understaffed as well. We had to ask twice to refill our tea. So since the sushi bar was pretty much full that night so the omakase of ~10 pieces of sushi took T
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Having been to the old place before they moved, I totally did not expect to have such a disappointing experience.

First up, the place was huge, and the sushi bar could sit at least 17 people. Whereas other sushi bars have an almost comical crowding of sushi chefs behind the bar, there were only 3 chefs. The rest of the restaurant was very understaffed as well. We had to ask twice to refill our tea. So since the sushi bar was pretty much full that night so the omakase of ~10 pieces of sushi took THREE HOURS. This was definitely a first for me, and most omakase (at least in HK) take an hour maximum two. And it wasn't because we weren't eating quickly - we ate the sushi once the chef placed it down. It took so long that it actually went over my complimentary parking with Lee Gardens. Even Lee Gardens didn't expect anyone eating there to need more than 3 hours.

The sashimi cuts were tiny, and the sushi quality was just okay. The shocking part was THEY LEFT A BIG PIECE OF BONE IN MY SUSHI. It was at least 2cm long, lodged in my piece of kinmedai. I almost choked on it and had to spit the whole sushi out on a napkin. The staff promptly took my napkin and gave it to the sushi chefs who dissected my partially chewed sushi at the sushi bar right in front of us. I guess they did not believe me? Obviously they found the bone so they compensated by simply replacing that one piece of sushi. The chef even tried to defend himself and say these things happen. Well, no, this kind of amateur mistake is not expected to happen when you're paying $1500 for an omakase.

The chef also swaped out my maki (listed as a course in their omakase menu) to one piece of sushi (ironically that piece of kinmedai) without telling us until I asked why the maki is missing. The chef said guests are usually full so they just change it - well he never asked and I would have preferred the maki to that piece of sushi with bones.

On a smaller note, I'm a lefty and chefs usually tilt the piece of sushi to the left to make it easier for me to pick it up. Handy way to see if the chef is actually being attentive and well, this chef didn't bother throughout the whole meal.

Plenty of sushi bars in Causeway Bay, this one is at the bottom.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-07-19
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$1600 (晚餐)
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2019-07-14 1263 瀏覽
Made a booking of 4 with my parents this morning for 1pm lunch. We showed up at 1255 and reception lead us inside. Little did she know the table she wanted to bring us was already seated with 3 people. Unknowing what to do, she left us awkwardly standing near the hallway of the sushi bar while she made arrangements. After 3 mins, another waiter even walked by us asking what we were doing (lol?). So she sat us at the teppanyaki table. Apparently there are no 4 people table and we had to wait anot
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Made a booking of 4 with my parents this morning for 1pm lunch. We showed up at 1255 and reception lead us inside. Little did she know the table she wanted to bring us was already seated with 3 people. Unknowing what to do, she left us awkwardly standing near the hallway of the sushi bar while she made arrangements. After 3 mins, another waiter even walked by us asking what we were doing (lol?). So she sat us at the teppanyaki table. Apparently there are no 4 people table and we had to wait another 10 mins while a table was finishing up.

Meal:
I ordered the lunch sushi set with 10 pieces. It had a variety of sushi and even Uni and chu-toro. But tbh, not exactly worth $300; I think I could have better choices and quality at Sen-yo. Also, for the salad, I had to request for a new one because there was a bug after I ate half of it.

Service:
I was upset with the table arrangement in the beginning already. Not only that, they had a trainee served our table (not the trainee's fault), but the way that when we finished our salad one by one (I ate a little slower than my parents), she came up right away to take their plates once they put their chopsticks down. It was awkward and rude for me while my parents and sibling waited for me to finish, and I was rushed into eating the rest up. Same thing happened for the main because there were desserts as well. Pls, I know we are in HK, but if you are serving this price with such an exquisit interior, let me spend my time a little longer to enjoy the meal prepared. Not sure if this was suggested to run like this so more tables could be turned, but it is most def not an enjoyable meal. No matter how good your food is, the service is part of it. It affected the rest of the meal's taste and feel.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-07-14
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15 分鐘 (堂食)
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$500 (午餐)
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常說中菜是博大精深的菜系,其實日本菜又何嘗不是呢,同樣五花八門,,拉麵、燒肉、火鍋及爐端燒等等,還有在港較為少有的鐵板燒、天婦羅吧及懷石料理,前幾款都是大眾熱門,後面幾款則因價格高昂而少接觸。 然而隨著一切轉趨大眾化,尤其是鐵板燒,變得相當親民,雖然城中鐵板燒名店多的是,但卻從來不是為店名而去,而是跟隨著鐵板燒師傳而去的,所以今次來竹日本料理就是為了一嚐新加盟的鐵板燒總廚鋒師傅的手藝,十分期待久別多時的味道。 雖然竹的價格不便宜,但用料上乘,各師傅的技藝都不錯,是值得一試的。另外,好食材也要有好師傅才能發揮出它的美味,剛好鋒師傅就是一位和牛達人,肯定能令我們嚐到和牛的真正美味。 既然已有一段時間沒有見過鋒師傅,就點上最昂貴的套餐都慶賀一下,內容非常之豐富,有喜知次、龍蝦、鮑魚及日本A5飛驒牛等等,剛巧碰上餐廳有任飲清酒及汽酒推廣,興之所致,就另加每位$398,從三款不同的酒中暢飲,十分高興。BEAU JOIE BRUT氣泡柔和,十分清爽,與金屬製作的,厚重酒瓶外殻形成強烈的對比。 是晚由一道冰凍的粟米濃湯來打開序幕,湯質相當稠杰,味道濃郁,配合湯中鮮甜的蟹肉後,變得更為
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常說中菜是博大精深的菜系,其實日本菜又何嘗不是呢,同樣五花八門,,拉麵、燒肉、火鍋及爐端燒等等,還有在港較為少有的鐵板燒、天婦羅吧及懷石料理,前幾款都是大眾熱門,後面幾款則因價格高昂而少接觸。
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然而隨著一切轉趨大眾化,尤其是鐵板燒,變得相當親民,雖然城中鐵板燒名店多的是,但卻從來不是為店名而去,而是跟隨著鐵板燒師傳而去的,所以今次來竹日本料理就是為了一嚐新加盟的鐵板燒總廚鋒師傅的手藝,十分期待久別多時的味道。
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雖然竹的價格不便宜,但用料上乘,各師傅的技藝都不錯,是值得一試的。另外,好食材也要有好師傅才能發揮出它的美味,剛好鋒師傅就是一位和牛達人,肯定能令我們嚐到和牛的真正美味。


既然已有一段時間沒有見過鋒師傅,就點上最昂貴的套餐都慶賀一下,內容非常之豐富,有喜知次、龍蝦、鮑魚及日本A5飛驒牛等等,剛巧碰上餐廳有任飲清酒及汽酒推廣,興之所致,就另加每位$398,從三款不同的酒中暢飲,十分高興。BEAU JOIE BRUT氣泡柔和,十分清爽,與金屬製作的,厚重酒瓶外殻形成強烈的對比。
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是晚由一道冰凍的粟米濃湯來打開序幕,湯質相當稠杰,味道濃郁,配合湯中鮮甜的蟹肉後,變得更為甜美,是很好的消暑開胃菜。
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接著來點時令刺身來刺激一下味蕾,分別是深海池魚、大吞拿魚腩及梅子醬鱧魚三款,前兩者都相當新鮮肥美,而最後者的鱧魚事前功夫繁複,需要用上千切法去切斷所有細骨,配上少許自家製梅子醬,爽口清甜。
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吃罷前菜頭盤後,主角 - 鋒師傅出場了。他拿出新鮮肥美的喜知次來,看見如此新鮮的魚柳,已心叫興奮。他先將配料的紫洋蔥炒好,再一次性地將各人的喜知次燒好,真是何其壯觀。
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鐵板燒的好壞全取決在師傅的手裡,所以欣賞師傅的手藝時,已知其功力。欣賞期間可聞到香噴噴的香味,口水不禁也流了出來。喜知次有著豐厚又甘香的油脂,煎得微微焦香,入口鮮嫩甘甜,配合甜美的紫洋蔥,起了中和作用,感覺油而不膩,口中留有油脂的餘韻。
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還在回味當中,鋒師傅已準備好下一道南非鮑魚了。鮑魚非常新鮮,不斷收縮掙扎,不一會兒便被蓋子蓋著了。當打開蓋子時,鋒師傅手起刀落,已拆殼兼切粒,最後淋上海膽昆布野菌汁即成。
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軟腍的鮑魚配上海膽汁,鮮上加鮮又甘甜,味道清新,而且海膽充滿甘香的海水香,簡簡單單的調味已勝於一切,而且這種煮法比切片或切粒來炒來得更清新兼鮮味,師傅巧妙地將鮑魚的鮮甜發揮得淋瀰盡致。
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好戲接腫而來,鋒師傅將新鮮生猛的龍蝦放在鐵板上,輕輕燒過並拆下肉來,切成小段後反覆炒至半生熟後,加入龍蝦腦來炒,香氣四溢。
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龍蝦香濃惹味,回味無窮,同時還有日本青椒仔及珍珠粟米,眾人至此已心滿意足,唯一美中不足的是龍蝦肉有點兒過火,生一點會更為嫩滑可口。
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鋒師傅為了大家能品嚐得到日本頂級和牛的美味,送上一球冰涼透心的白桃雪葩,清新一下味蕾。
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未開始烹調前,先來拍照一下,今次用上的是日本A5飛驒和牛的肉眼芯,油花極盛,分佈得成霜降狀,美得閃閃生輝。
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和牛放在鐵板上「滋」「滋」生響,彷彿哼著交響樂般,是美妙的樂聲。師傅為了大家能品嚐得到真美味,只作少量的調味,並烹調至三四成熟。




飛驒牛近年戰積彪炳,油花若霜,經鋒師傅純熟的技巧烹調後,變成了鐵板燒的極品。先嚐一口原味,外層香口微焦,入口即溶,油香與肉香並重。雖然油花極為豐膄,但感覺清爽,絕對是油而不膩的表表者。第二口沾上少許山葵來別,中和了油份,山葵與和牛的組合是非常合襯的,是最好的吃法。
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此時,鋒師傅為大家烹調最後一道炒飯,大家的心已被他迷住了。炒飯乾身分明,調味恰到好處,同時配合炒雜菜及龍蝦麵豉湯,價錢雖不便宜,但套餐份量足又豐富,令人滿足。
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甜品拼盤以熱情果芝士蛋糕、白桃啫喱及時令水果組成,大家得到真正的心滿意足。
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是晚過得非常開心,飲飽食醉下,無所不談,還在此討論下一次飯局的地點。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
人均消費
$1680 (晚餐)
推介美食
  • 飛驒牛
等級1
4
0
2019-06-21 1735 瀏覽
有如在竹林深處中洗滴心靈,讓繁繞的生活暫時隔在竹林外,坐在壽師吧前,先喝一口綠茶放鬆心情,尊業的日本師傅歡迎我們,就這樣一邊期待著我們的omakase ,一邊欣賞日本師傅的手藝,前菜是充滿濃郁豆味的凍豆腐及wasabi八瓜魚,看著師傅用柔軟的手握壽司,純熟流暢的技巧,有如鋼琴演奏般行雲流水,師傅奉上精緻的手握壽司,像一件藝術品放在我們面前,我們手握著微暖的金目鯛魚壽司,就讓每一粒也沾上醬油,柔合醋香及魚油的鮮,完全是一首和諧動聽的鋼琴演奏,之後的手握深海池魚,平目魚,赤貝,海膽壽司,無一不是師傅的匠心獨運,最後以入口即化之吞拿魚腩為這首鋼琴協奏曲作完美的句號
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有如在竹林深處中洗滴心靈,讓繁繞的生活暫時隔在竹林外,坐在壽師吧前,先喝一口綠茶放鬆心情,尊業的日本師傅歡迎我們,就這樣一邊期待著我們的omakase ,一邊欣賞日本師傅的手藝,前菜是充滿濃郁豆味的凍豆腐及wasabi八瓜魚,看著師傅用柔軟的手握壽司,純熟流暢的技巧,有如鋼琴演奏般行雲流水,師傅奉上精緻的手握壽司,像一件藝術品放在我們面前,我們手握著微暖的金目鯛魚壽司,就讓每一粒也沾上醬油,柔合醋香及魚油的鮮,完全是一首和諧動聽的鋼琴演奏,之後的手握深海池魚,平目魚,赤貝,海膽壽司,無一不是師傅的匠心獨運,最後以入口即化之吞拿魚腩為這首鋼琴協奏曲作完美的句號
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
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推介美食
  • Omakase
等級3
50
0
之前幫襯開當時係Cubus嘅竹壽司, 但自從相熟壽司師傅離開後就好少去。所以當竹搬到現址時, 佢係我心目中都仲係一間鮨店, 但又忽然間做埋鐵板燒同天婦羅。我一向對呢啲包羅萬有嘅餐廳信心不大。但見餐廳開張做宣傳時其中一個賣點係出身於東京米芝蓮二星Tentenpura Uchitsu嘅原榮作 Eisaku Hara師傅, 我個人一向膚淺信名牌所以最後決心一試, 結果係驚為天人。香港嘅天婦羅店集中係上環, 大概都試過, 幾間都較傳統, 食物唔錯但種類都幾一成不變嘅感覺。自從食過東京嘅Takiya之後, 發覺原來天婦羅加懷石料理又可以有一番新景象, 而呢度就俾到我近似嘅感覺。同傳統天婦羅主要分別係有冷盤或其他非油炸嘅食品, 梅花間竹咁出現係天婦羅之間, 炸爐用綿籽油而唔係麻油, 炸出嚟感覺輕盈好多亦冇咁大油烟味。另外天婦羅除咗平時嘅汁同鹽之外, 頗多件會再有特定調配嘅醬汁。整個用餐過程豐富好多, 而且多咗機會去融入一啲時令材料。 其實第一次去已經係上次十月嘅事, 前後食過三四次。以下幾種最特別同值得推介。 岩蠔, 岩手縣嚟, 炸完都仲係超巨型厚身, 蠔味頗重好Creamy唔會水汪汪, 通常要分
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之前幫襯開當時係Cubus嘅竹壽司, 但自從相熟壽司師傅離開後就好少去。所以當竹搬到現址時, 佢係我心目中都仲係一間鮨店, 但又忽然間做埋鐵板燒同天婦羅。我一向對呢啲包羅萬有嘅餐廳信心不大。但見餐廳開張做宣傳時其中一個賣點係出身於東京米芝蓮二星Tentenpura Uchitsu嘅原榮作 Eisaku Hara師傅, 我個人一向膚淺信名牌所以最後決心一試, 結果係驚為天人。

香港嘅天婦羅店集中係上環, 大概都試過, 幾間都較傳統, 食物唔錯但種類都幾一成不變嘅感覺。自從食過東京嘅Takiya之後, 發覺原來天婦羅加懷石料理又可以有一番新景象, 而呢度就俾到我近似嘅感覺。同傳統天婦羅主要分別係有冷盤或其他非油炸嘅食品, 梅花間竹咁出現係天婦羅之間, 炸爐用綿籽油而唔係麻油, 炸出嚟感覺輕盈好多亦冇咁大油烟味。另外天婦羅除咗平時嘅汁同鹽之外, 頗多件會再有特定調配嘅醬汁。整個用餐過程豐富好多, 而且多咗機會去融入一啲時令材料。
餐廳主廚
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其實第一次去已經係上次十月嘅事, 前後食過三四次。以下幾種最特別同值得推介。

岩蠔, 岩手縣嚟, 炸完都仲係超巨型厚身, 蠔味頗重好Creamy唔會水汪汪, 通常要分三四啖先食得完。
蕃薯, 呢個真係手工菜, 鹿兒島嚟嘅, 要先經兩星期時間熟成, 炸之前先蒸六小時, 再上漿炸, Rest之後再炸, 最後加上一片牛油上碟。蕃薯本身已經好香甜, 個質感好似半溶咁但又保留些丁點咬口🤤
宮崎和牛大葉天婦羅 (唔包括係午餐內), 其實簡單配鹽已經好好食。Hara san再配上蛋黃Sukiyaki汁直頭係一絕。後面有BB洋蔥或蘆筍天婦羅做Sidedish。其他食物全都高水準唔一一介紹喇。

最後想提嘅就係Hara san師傅對食物嗰份熱誠, 睇住佢準備菜式時嘅認真同一絲不苟但又樂在其中咁, 離開時又親自送你出門口咁。所以總括食物, 環境, 服務等, 個人認為絕對係全港最佳嘅天婦羅廚師發辦。
車海老 | Kuruma ebi
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岩蠔 | Oyster
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岩蠔 | Oyster
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宮崎牛 | Miyazaki beef
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蕃薯 | Sweet potato
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馬糞海胆 | Bafun uni
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粟米, 秋葵 | Corn & Okra
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前菜 | Appetizers
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天茶 | Tencha
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2019-06-10
用餐途徑
堂食
人均消費
$480 (午餐)
推介美食
車海老 | Kuruma ebi
岩蠔 | Oyster
岩蠔 | Oyster
宮崎牛 | Miyazaki beef
蕃薯 | Sweet potato
馬糞海胆 | Bafun uni
粟米, 秋葵 | Corn & Okra
前菜 | Appetizers
天茶 | Tencha
  • 車海老|Kurumaebi
  • 岩蠔|Oyster
  • 宮崎牛|Miyazakibeef
  • 蕃薯|Sweetpotato
  • 天茶|Tencha
  • 雞肉天婦羅沙律|Chickentempurasalad
  • 魚及野菜天婦羅|Fishandvegetables
  • 頭盤|Appetizerplatter
  • 蕃薯|Sweetpotato
  • 宮崎牛|Miyazakibeef
  • 岩蠔|Oyster
  • 車海老|Kurumaebi