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2012-09-17
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有點隱敝的日式居酒屋有特式的日本豚腩味噌漬及溫泉蛋新洋蔥沙律環境寬敞食物價錢公道但服務有很大改善空間Good location;Some very good dishes;Some very expensive drinks;Clean, Modern Japanese decor;Perhaps lunch is better than dinner.>>>>Sendai/French fusion?!This was a rather random choice. After another OT on a Sunday, it's time for some comfort food. Instead of sticking to the tried and tested, we decided to try something new. Takohachi was the result. Apparently, the chef here learnt French cooking and used to work for Hilton in T
有特式的日本豚腩味噌漬及溫泉蛋新洋蔥沙律
環境寬敞
食物價錢公道
但服務有很大改善空間
Good location;
Some very good dishes;
Some very expensive drinks;
Clean, Modern Japanese decor;
Perhaps lunch is better than dinner.
>>>>
Sendai/French fusion?!
This was a rather random choice. After another OT on a Sunday, it's time for some comfort food. Instead of sticking to the tried and tested, we decided to try something new. Takohachi was the result. Apparently, the chef here learnt French cooking and used to work for Hilton in Tokyo. So his Sendai cuisine is fused with some French influences. This worried me the most as I'm very reserved about food.
The interesting thing about this restaurant is the lack of comments on OpenRice. My observation is that if you see an authentic looking/sounding Japanese restaurant with very few comments and almost no bad comments, then it's usually frequented by Japanese customers only.
In view of that, (and that I saw tsukune available on the menu) we decided to risk it.
Good location:
It's located at the end of Knutsford terrace (past the road at the deadend).Very convenient and easy to locate.
Decor:
Designed by a Japanese designer. Anyway, the place was clean, relatively bright for an Izakaya with a very high ceiling. Modern Japanese decor. Almost like some sushi dokoro but a lot more casual than "Sushi Toku", for example.
Somehow I still felt quite comfortable - possibly because of the spaciousness of the place - the tables were placed fairly wide apart and the menu had a lot of hot/grilled food not limited to sushi. The sashimi looked pretty fresh.
Indeed, our initial observations were correct - almost everyone there were Japanese - the chef, the head waitress and 90% of the customers. Menu:
Relatively comprehensive: otsumami (dishes to go with drinks), yakitori, fried food, tempura, sukiyaki, sashimi and sushi. It's in Japanese and Chinese. The prices were reasonable, largely ranged between HK$40 - HK$100
I didn't see many dishes from Sendai (most famous for ox tongue) . However, I've noticed plenty of dishes from Miyazaki.
Mitazaki is Famous for it's chicken, which is supposed to be tender and flavourful than chicken in other areas.
There is a separate "Osusume menu" (recommended menu - in Japanese and Chinese) which significantly assisted our decision making. The great thing is that the prices were very reasonable!
We ordered the following:New Onion Slice ($50):
Second item from the right of the menu. Despite the rather strange name, it's actually an onion salad with katsuo shreds and an onsen tamago.
The taste of the new onions were not sharp. Very good for salad. Fresh veggies. Onsen tanago from Japan (probably Kyushu). Recommended.
Pork miso tsuke ($100): We initially wanted to order miso saikyo yaki (abouy $109) to compare it with NOBU but was told that it was out of stock. So we ordered miso pork instead. Very good.
The pork belly was marinated in a type of white miso and then grilled. Very tender . Almost 40% fat though! The taste was quite heavy so probably good with rice and/or drinks.
Recommended.
Miyazaki Tsukune: $50 for each patty. Nice chicken aftertaste which is better than many. However, I've been spoilt by Nishiki. It's a bit dry for my liking. Nishiki at TST east is still the best. To be fair, those provided here were decent and worth a try.
We wanted to order "Sakura Ebi no Kaki age" (similar to a shrimp tempura with onions) but it was also out of stock. Used local shrimps instead. The shrimps had a very fresh shrimp taste but a bit too oily for my liking. Not recommended.
"Kosyu" is the most authentic. Most similar to what I had at Shizuoka, where this dish is originally from.Pork with asparagus:
This was very average. The pork was too thin. The asparagus wasn't too fresh and was a bit soggy. Not recommended.
Ordered a meitaigo ika to go with the drinks. ($60)
The ika (cuttlefish) and meitaigo (cod fish roe) came wholly separately. The ika was a bit dry. The quality of the meitaigo was decent but nothing spectacular. Not recommended.
Maguro Negi Otsumami (Tuna & Spring Onion):
This is recommended. Relatively fresh tuna shreds with chopped negi served with nori. Very nice aftertaste. Strong - so good with sochu. Service:
Generally Fine. Nothing exceptional . Wrong orders two or three times.
The head waitress (possibly Japanese/Korean who can speak fluent Cantonese) could do with a bit more smile to customers. She should learn from the chef, who was very friendly to most customers - especially those who ordered sashimi (they got free sweet corn).The two Chinese waitresses were very polite and friendly.
One major problem :
The two glasses of Sochu cost $100 per glass - Σ（ﾟдﾟlll）
she didn't tell us the brand - nor did she tell us the price beforehand. (I did not ask. I just asked whether Sochu by the glass was available.I assumed it would be set at a "reasonable price". This wasn't.)
When I finished my second glass of sochu, the same waitress asked whether I'd like a third glass with a lovely smile. After I said no, the smile vanished into thin air.
One bottle of Sochu cost $250 per bottle - which could make about 10-15 glasses of Sochu.
I know that business is hard (went we were there, we only saw about one round of customers - about 8-9 table of customers for the whole night)- but the waitress should tell us if a glass of Sochu would cost that much.
Conclusion:
All in all, some good dishes and some very average dishes. At least the prices of the dishes were reasonable.
New Onion Slice and the Miso marinated pork is perhaps worth a try if you're not too fussy about the service.
Total: $870 for two.
My very successful mentor, Chris G., (as a person and also financially) once told me that if you keep chasing after money, it will run away from you.
But If you focus on doing your job well and not think about it (too much), then it will come to you.
Initially, I thought of giving this place a smile because of the onion salad and the pork. But this episode about the two glasses of Sochu left a very bad taste in my mouth. This changed my rating from Good to OK.
I had originally intended to return to try their sashimi. But now, I don't think I will.
Good luck Takohachi......
you'll need it.
星期日OT完要吃飯，原想去穩陣的「博多道埸」或「錦」，但太太想一試新餐廳，提議＂Dap"。我看到它是「法式貴族」為主題已立即否決了.
太太亦提議「多幸八」。上網見到食評不多
。。。
我留意到以下的現像，不知大家是否同意：
一間開了一段時間，外觀日式，店名真正日式（一般比對一下中，英店名都能略知一二）但是只有很少食評-而幾乎沒有劣評- 的日式餐廳，很多是正宗隱世小店。可能以日本顧客為主。所以較少中英文食評 （有些韓國小店亦然）
。。。
雖然我工作後一般只想去一些去過，有信心的食店
（身心疲憊不堪時受不了食物或服務方面的沖擊），
但因見到有つくね決定一試！
地點／環境：
去慣尖沙咀諾仕弗臺的朋友應會覺得方便。
一直走到尾（山景酒店那邊），過馬路便應在掘頭路見到招牌。
大木門需要用一點力才能開啓。
店內頗為光猛。有一點似鮨處的格局。樓底超高。[如超高樓底，寬闊及輕鬆一點的見城。」
約4-5張4人枱。在壽司吧旁有一排10-12張吧位。整體寛敞。
餐牌：
牆上貼了很多肉類為主的熟食菜式。似乎很多都是「宮崎」的菜式。
「仙台」方面的菜式（牛肉類-特別是牛舌）反而沒有特別留意得到。
廚師推介的多數都是炸物及煮物。有頗多的串燒，魚生和壽司供應。
燒酎和清酒每種約有十款。
食物：
最值得推介的是「溫泉蛋新洋蔥沙律」。我們用日語問待應蛋的產地。她用日語答說是從日本來的，可能是九州。
她問是否需要攪拌一起 - 當然。
有很有蛋味的溫泉蛋和新鮮爽脆但味道溫和的新洋蔥。還好像有點唐生菜之類的及小量的橙醋。
味道很有層次，連一向不太喜歡沙律的我都很喜歡。推介。- $50
另一款較有特式的是日本豚腩味噌漬。
（我原想點鱈魚西京燒與NOBU作一比較，以及好像是名物之一的「可樂」croquette , 待應說兩款都沒有。）
但是錯有錯著，這豚肉燒得挺香口。怕肥的朋友要小心，因大概4成是肥肉！
經白味噌餣過。味道連重口味的我都覺得偏咸。適合餸飯及餸酒。- $100
炸櫻花蝦餅: 沒有櫻花蝦，用本地蝦。蝦味濃郁但炸得太油。還是【湖舟】最正宗。
豚肉露筍卷: 豚肉很薄有點霉。露筍亦不算太新鮮。$30-$40 一串 - 不推介。
「宮崎つくね」宮崎雞肉餅（？）： 有期望，所以有點失望。$50一塊! 比我期望中嚡。
雞肉味算甜但並不特別嫩滑。吃到有點洋蔥碎但沒有軟骨。性價比不足。始終尖東的【錦】才是最好的。
吞拿魚䇯：用有咬口的紫菜包著有濃郁鮮味的魚䇯及䈡茸。$50亦可一試。送酒一流。
魷魚明太子：完全是分開上的。第一次看見這樣的。魷魚有點乾。明太子鮮度可接受但不會特別推介。
服務:
百元一杯 Σ（ﾟдﾟlll）
可能被經常光顧的日本餐廳寵慣，慣了接受「熟客」的待遇。看見應是日籍事頭婆對我們的態度很有意見......
（1）一步進店內，她見我們是兩位，便對華籍員工說兩位- 再小聲一點說「拆開兩張枱。」
在店方還未拆開枱之前，我們已入內並發現，由於時間尚早，都有很多位。幾枱二人客都是坐四人枱的。
事頭婆好像有點尷尬，再沒有指示員工搬枱。
(2) 不是客氣一笑 vs 言談甚歡 + 增送小食／甜品...等 - 那絕對可以理解；
而是不笑，有點嚴肅，靜默不語， vs 言談甚歡 + 增送粟米切片+點啤酒有佐酒小食 （可能生啤- Asahi 才有, 我點枝裝Sapporo沒有）
最重要一點是百元一杯燒酒:Σ（ﾟдﾟlll）
我在出名「有性格」的日式店舖如「X」，「XXX居」，「XX鳥」和「XX鳥」都從沒遇到這情況。
（我更成為了後兩者的常客。）
每一間我去過的日式餐廳都會提醒我一枝與一杯的價錢。
熟一點的店家更不會特別慫恿客人喝酒 - 反而會像「深夜食堂」的老闆一樣，只提議客人點三杯酒。如不勝酒力時會勸阻。
當然我疏忽沒有問價。她還問我要不要第三杯，那時的笑容燦爛。 我說不要時，笑容便立即收起了。
總結:
服務好瓌由讀者您決定吧。
但如果您不像我那麼賭氣，對這方面不太介懷的話，多幸八的熟食質素是可以的。
重點是食物價錢公道，或可一試。
眼見它客人流量很低...
我經一事長一智，但它卻小了一名客人。
所謂『人必先自助，然後天助。』
與其祈求多發多幸，
不如自求多福，做好本份。
Other Info. :
不知大家還記得曾經風摩一時一「百人一朱」這日本餐廳嗎？以前在美麗華商場「新羅寶」那一層都有一間。
依稀記得小時候和家人去過。記憶中吃了串燒。可能是童年回憶，所以我現在仍然很喜歡日式串燒。
:chopstick:
[b]自求多福[/b]的意思：
「[b]五福，一曰壽，二曰富，三曰康寧，四曰攸好德，五曰考終命。」[/b]
任何一種福，都不是由他人送上門來，必須自己求之，方能得之。所謂自己求之，並不是自己向外馳求，如長壽、康寧、考終命，誰能向外求得，財富勉強說可由外得，但講到真理，也不是外得。這些都從自己的道德中來。所以自求之道即在「攸好德」。德是人人本有，而且與生俱來，壽、富、康寧、考終命等一切福都以德為根本，有本始有枝葉花果，有德始有福。如不瞭解此理，不知好德，不能修德，只知一意向外求福，則必如孟子所比喻的「猶緣木求魚」。
資料來自： http://www.dfg.cn/big5/chtwh/rxjj/15-zqdf.htm
:chopstick:
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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