影片
開飯介紹
日藉師傅精心炮製九州特式日本菜，配合空運時令食材。 VIP房最大可容納24人。
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附加資料
若容量為720ml,開瓶費約$150至$200
約多於720ml,開瓶費另計
營業時間
星期一至六
12:00 - 14:30
18:00 - 23:00
星期日
12:00 - 14:30
18:00 - 22:00
公眾假期
12:00 - 14:30
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
看過這裡的食評也不差, 便星期日來一個午餐. 叫了一客自選壽司定食. 上碟賣相不錯. 第一件從白魚開始吃, 疑, 冇乜味既, 再食第二件, 又係冇乜味. 吞拿以為會好d啦, 都係冇乜味, 點解d 魚會冇哂魚味既? 食到最後件海胆先有味. 不知是否星期日關係, 客量不多, 所以魚量亦不多魚味? 小不免會拿來比較一下曾在其他店舖如 廣(正常) , 天膳(退步中) 等店舖食過的壽司定食, 唉, 板X 都好食及新鮮過佢哋, 嘩是否311後真的冇好魚食.
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This was vmy first time here, surprised that they are 11 years old. I seldom come over to Tang Lung Street and find that there are many restaurants here, especially this building. My friend organized a Yukata Party, that they participated once in Shanghai. Sounds fun, dressing up like a Japanese doll, playing some games and having dinner there. Arrived at 5ish, they have bought many Yukata there for rental, we were the first batch to wear these, so lovely. I chose the pink one, my favourite color The manager here is a Japanese lady, she was so kind to help us dressing up. Honestly, I can't make it by myself. First trial was the easier version with the Ribbon with clip, still spent over half an hour to finish...and later one, after she helped all the others..and suggested, because I'm tiny, so she'd love to try the traditional one on me..hahaha...Good idea! Although it's a sweating process to make the Ribbon, my stomach and ribs were squeezed tight...I finally have a chance to try it, the real way! Being a traditional Japanese woman is really not easyOkay, time to take pictures and not only inside the restaurant, but walking around in Causeway Bay. We walked from Tang Lung Street to Time Square, lots of people looked at us...haha Have taken many funny pictures.Time to eat! So hungry.The appetizer looks simple but tasty, kind of mashed potato with egg, very smooth, hightly recommended Sashimi is not bad, shrimp tempura can be better, beef & mushroom rolls, sushi are just ok, the soba is nice. It's set dinner for party, so probably not as fine as we couldn't choose what to have. Will come back to try more sashimi and sushiLots of laughs and fun that night! Good place for hosting party like this.
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久別朋友回港，同事介紹天勺. 係由正宗日本師傅主理，食客大多是日本人，所以拍板到天勺。 一到餐廳，就看到日本人服務員&廚師，果然無錯！ 看見餐牌上有”師傅發板“，服務員解釋廚師會和我們溝通，知道我們的口味後才訂出菜式。好似幾特別，去過其他高檔日本餐廳都無這服務，所以要試試。原來選”師傅發板“要坐壽司吧。坐在那裡，可以清楚看到師傅預備食物的過程，感覺不錯。先上前菜＂薯蓉&蛋沙律＂，估不到是那麼好味 分量很少，但很滿足，蛋味超濃。如果不說，我真的不知道那是薯蓉，以為是cheese 加了蛋。到現在，我都在回味那蛋味！Waitress 說原來這前菜並不在menu裡的，很受日本人歡迎，要吃就要看看”彩數“，你可嘗試off menu order, 但不保證一定有！再來刺身，全都盛在一塊長長的葉子上，很多都是我叫不出的名字，要問服務員。其中有：肥美托羅季節限定的金目雕鯖魚配酸酸的汁料還有配上柚子wasabi 的八爪魚，這些都是我在其他餐廳從未試過的，很新鮮、很特別、正!!! 向waitress 八卦一下，才知金目雕是很名貴的魚，跟吞拿差不多級數，我們吃的是師傅燒過的，微焦的味道加上魚鮮，真的很正！之後再上熱食，有炸喜之次，脆之餘亦保留魚本身的鮮甜。 還有綠豆豆腐，外面炸得脆脆，裡面混和了打得蓉爛的綠豆和滑滑豆腐， 上碟時加上紫菜條和特製醬汁，真的超超超好味。接著就是炸海鰻骨，這道小食，適宜佐酒。超脆但不油膩! 吃到這裡，發覺自己像一個上賓，可以試到很多menu上沒有的菜式！ 之後再有熱烏冬，但太飽了，留給朋友吃。他說烏冬沒什麼特別，但也不差。那晚喝多了（因為他們的sake 實在太便宜--- 約$100 一瓶）， 我們最少 order 了三瓶，到了上甜品時我已經有點醉，忘了甜品叫什麼，只知是一糰粉紅色的米（或是糯米）包著紅豆蓉，一口吃下去，沒有想像中甜膩而很有嚼勁，蠻特別但卻沒令人驚嘆的感覺。總括來說，”師傅發板“真的物有所值。刺身新鮮得沒話說，炸魚也是好得無懈可擊。但如果不是waitress解釋我可不知道那道炸魚是那麼名貴的！重點是可以試很多menu 裡沒有的菜式！其實很多都是我第一次試的！價錢不便宜，但還是值得 （因為材料實在矜貴）。waitress 和師傅的服務都很好。如果有特別的日子，我還是會再來的！
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My friend's recommendation so give it a try. Nice food and quite a lot of Japanese and westerner dining there. It's funny to communicate with the Japanese chef in a mixture of Cantonese, Japanese and body language.
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星期天晚來到cwb行街,之後到友人推介的{天勺}吃日本餐.老實說本人並不愛日本菜,因為我根本不太懂分辨日本魚的種類,對我來說條條都是一樣的,even味道和肉質.但今次可真見識到了...我不懂點菜...只懂點三文魚..待應和友人也很好奇"三文魚"?!?!我說我不懂呢!只覺三文魚的味道會順一點...友人於是推介堅魚,池魚和秋都魚..萬萬也估不到,看到師傳砌的堅魚以為很韌..點知好易入口呀! 而且很記得我叫的拖羅很溶入口的感覺,改觀了....日本菜原來很可口呢!另外,我們點了鰻魚飯和assorted天婦羅....前者有三種吃法,有專人教導添,但超貴要成280大圓! 後者比街外吃的沒那麼油膩,很奇怪..但很欣賞!當晚還點支日本甜酒...凍飲..好歎....今晚由於無訂枱,於是要坐吧枱...都算舒適呢!
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