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Exit B, Causeway Bay MTR Station
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Opening Hours
Mon - Sun
18:00 - 00:00
Above information is for reference only. Please check details with the restaurant.
Recommended Dishes
完全錯誤的晚餐刺身和海膽鮮味不足感覺似迴轉壽司店的質素蛤清湯...味道過咸完全不似清湯梅酒味道過份淡鹽燒喜之次魚還可以烏賊刺身本身就沒有味道所以他們配上薑和用了烏賊肝來做了個醬汁如果配薑來吃都是沒有味道但用肝醬來吃本人認為點小小就好了一點多就過咸全餐最差就是這吞拿魚小卷從來吃過這麼多次吞拿魚不是紅色多點的嗎顏色先是錯了而味道也真是差到不得了而紫穌葉的味道也有點怪平時即使食物不好都只有我在發牢騷但今晚友人一吃完這個立即到他抱怨這也証明有多差鮑魚腥味過重這裡服務是可以的但食物質素也是不如理想
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星期日想食d好食又特別少少既野，諗起日本朋友話間烏賊中心開左黎香港，睇埋openrice 評價都唔錯，好，去試試。四點book table 六點三到，完全無食客，無事既，仲早。結果成晚到得地八點走都係得四，五張table有人。坐低睇睇menu，嘩，set得番一款，＄698，同之前食評所講既450／550都幾大出入。即刻轉去睇睇a la carte menu，得日文，睇唔明之下叫左店員黎幫手，店員都肯講解，但係我唔明點解去到日本食野都有中文／英文menu既時侯點解香港食反而無。叫得做烏賊中心，我諗以烏賊做主題既菜最多得10％，同埋店員都無主動推介食烏賊料理，r哂頭最後都係覺得set 太貴，叫左a la carte，係一個好錯既決定。。。第一味係魚生 + 烏賊sashimi。講真唔係想食烏賊唔會叫 （無得單叫烏賊sashimi）。8款sashimi ＋半隻烏賊，盛惠＄600。魚生一般，店員逐一講解魚生種類，講到塊吞拿果陣話係中toro。我咁大個仔真係未見／食過咁瘦咁既赤身會叫做中toro。仲要舊野未解點凍，食落仲冰冰地。烏賊sashimi。成晚最期待既食物。算一般，不過老實說墨魚可能好難好好味。之後係sake蒸日本蠔 。六隻＄240。唔算大貴。蠔算ok 鮮，幾肥，不過無乜蠔味，最正既係亦都無酒味，咁我唔明點解要落d酒落去蒸囉。全晚highlight 係呢條燒魚。店員話一般都係會推介食條燒魚架la，好，就試下。＄500大元，一條紅衫魚咁上下大既魚，食落未必似紅衫魚既，不過真係好難想象一條咁既燒魚係一間想對普通既餐廳竟然可以賣到＄500。我到而家都未諗得明。最後仲叫多左個“fu”飯，有蠔，帶子，uni，＄150，細細煲，2個人食一人食到半bowl到。食完唔飽但係都無興趣繼續食。埋單。2人＄1700。我地一人飲左一杯野。呢個咁既份量，咁既食物質素，咁既環境，我真係唔敢相信眼前呢張單。以上亦都解釋左點解星期日晚上6點到8點期問呢間餐廳只有唔夠一半既table係有人既。
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My wife booked this restaurant in advance to celebrate my birthday. The restaurant called us a few hours before the booking time and informed us they got no live squid to serve on that day. We were quite disappointed but we still decided to go and hoped to try some other dishes.When we arrived at the restaurant, there was only one table of customers, probably because the famous live squid is out of stock. The fish tank was almost emptied with only a few shell fishes and abalone inside.In the set menu, the ika sashimi part was substitued by abalone, and the price was raised because of that. We decided to go for A La Carte menu, and five minutes after we ordered, we were told that things like ake steamed oyster, were also out of stock. It was truly a bad experience when you went to a restaurant, and everything that you wanted to eat was out of stock, especially for a birthday dinner.We then cancelled all the orders, and left the restaurant with disappointment. No next time, sorry.
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是日乃係同老公的9周年拍拖紀念日, 難得今次地點由佢提議。訂了7點的檯, 上去時見到一個大魚缸,入面有十多條烏賊(魷魚)。問過店員,佢地話可以影相,好奇問下點解有D用個水泡裝住,個日本女職員用簡單英文答”WEAK”( 配合雙手抱身扮凍, 好kawaii 呢) , 搭完飛機要 等狀態好D先奉客。好人道咁對佢地,但最終都係食佢地落肚……哈哈個套餐牌全日文, 冇影到, 香港人店員好風趣咁話我地都會估到係咩菜式,不過佢都好耐心咁介紹有D咩係新鮮,就係蠔,同埋招牌-烏賊,咁我地就揀左個$49X/一位 嘅餐, 再加海膽+烏賊刺身(約$150/一位)。叫返杯酒來慶祝一下….cheers~~先來清酒蒸一年蠔, 來自兵庫縣。首先0係你面前倒清酒,再冚返蓋,煮到有蒸汽出來就由店員開蠔,一邊開一邊講唔係日日有得食,要日本0個邊買到新鮮貨先有,係真唔係呀,咁我試真D先 ………不愧係推介, 真係好鮮味, 細細隻好爽身,嫩口多汁,冇乜金屬味(個人喜好),我呢個對蠔一般好嘅人都食到停唔到口!之後就係刺身, 店員一一介紹, 有鯛魚,秋刀,吞拿,鮟鱇魚配酸汁,北寄貝同埋魚凍(SORRY有D唔記得了)。全部都好新鮮,尤其是秋刀,富油香,回味無窮。反而吞拿就冇乜特別。當海膽+烏賊刺身上檯時, 分量都唔算少。烏賊可以點烏賊肝汁+薑(圖下)而海膽就紫菜青瓜。烏賊本身冇咩味,微微鮮甜,爽脆,點個汁就剛好,但唔覺精彩。海膽幾鮮甜,冇腥味,不俗。當半飽時日本店員奉上個燒吞拿魚鮫, 真係”吓”左一下,咁大嘅?不過佢話係骨多喎(MANY BONES), 其實……都好多肉呀, 點酸汁吃, 肉質偏實不過不失。此時香港店員話初初開店套餐份量仲多,因為店長驚客人食唔飽………….而家已經調整左。我諗用心做食店嘅人,係希望自己賺錢之餘,食客開心捧住肚子滿足咁走,下次都會幫襯…..諗起而家街頭幾十蚊一兜魚蛋,真係唏噓………..仲努力緊0係個魚鮫之時, 上左煮魷魚鬚……..彈牙好味,加D七味粉,送下酒~冇幾耐上埋炸蠔, 炸得酥脆, 內裡JUICY不過金屬味重D(可能煮法不同),我都係鐘意清酒蒸食佢個原味多D。真係好飽喇…….所以墨汁意粉我倆只吃了小許,意粉沾滿墨汁,像海的味道, 幾好。吃剩大半碟pack走明天吃……嘻嘻晚餐以木槺布甸作結, 份量貫徹始終, 都係大件。好味!呢個冇得帶走,食得乾乾淨淨。最後埋單約$1700, 拖住大肚腩滿足返家,當時已經10點幾,等LIFT時全體店員出哂來店外講Byebye,攪到我地有D唔好意思,好有趣,有一種尊重客人嘅感覺當晚用餐時店員上菜時細心講解之外, 仲會問下上一道好唔好食菜,而我地嘅答案係好食!不過份量對於我地來講比較多。好食而且員工態度好 的店,一定會再來!
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相當大堆頭的刺身拼盤。由於天天有飛機貨返，這裡的刺身總能保持新鮮。是晚吃到的，有金目鯛、胡椒鯛、平政、拖羅、八爪魚等，件件厚切，不管是白身魚或是赤身魚，均爽甜、鮮美，只是八爪魚有點點韌，須要花多些時間去咀嚼。來到烏賊中心，無理由唔食烏賊咁茂李架！其實在門口的缸，一隻隻生猛的烏賊，已是信心保証。成品出來，頭部仍會郁的，而煙煙韌韌的質感，亦討人歡喜，能再鮮甜一點就更好。大家問我敢唔敢食白子，點解唔敢呢? 柔軟又creamy的口感，加上鮮味，人間極品，唔食就笨。吃過幾款刺身，就以色彩繽紛的野菜間一間場。露筍、甘筍、青瓜、白蘿蔔，以致蕃茄，統統是日本產地，爽脆之餘，鮮甜度亦教人讚嘆不已。接著，便是兵庫縣的生蠔了。生吃的，蒸熟的，各一。先食生的，灑點檸檬汁，質素都唔錯。但相比之下，以清酒蒸熟的，隻隻飽滿，鮮甜一萬倍，超級好吃。已飽了大半，此時，服務生幫我們收拾桌面，為即將送來的熱食作準備。當吞拿魚骹端上來時，我當場呆了，使唔使大得咁誇張? 以咁大條魚去計，肉質可算嫩滑，近血脈位的，肉味更加濃郁，總的說是有水準。仲有墨汁麵，其實我頗喜愛吃這黑漆漆的麵條，呢度既出品，口感幾好，除了墨汁味，還帶點點像茄汁的酸味，幾開胃，特別。以煙韌的紅豆糯米滋、香甜的木糠布甸，以及芝士焦糖燉蛋作結，差點漏提了芒果布甸，咁豐富的晚餐，教人如何不滿足呢！
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