今日行開太子新世紀廣場，見到四週維都係裝修工程，本來好多食店都唔係改左位置開舖，就係結束營業。行左好多個圈，好多食店都有人等緊位，但係行行下見到間日本食店，唔係好多人，仲要係午飯時間都唔係有人等位。咁就入去試一試啦入面原來係類似居酒居的裝修，地方都好大，但係唔係有好多枱客人。唔知道點解呢?坐低左，因為太肚餓，好快手就叫左一個三文魚井飯同埋一個牛肉炒麵。初時仲以為要等好耐，但係唔夠一陣已經好快有野食

三文魚井飯，有一碗味僧湯跟定食，但係連埋三文魚和飯的份量好似比較細左少少。看睇下D三文魚，色澤不錯，都算幾新鮮呀。牛肉炒麵，個麵份量就好大份，但係個食物唔係好夠熱，雖然係用鐵板上菜，但好明顯煮熟左先放上去，熱度就差左少少。有兩件腐皮壽司跟定食，味道都不錯。相反個麵就水準一般冇想像中咁好食。埋單計，午市時間兩個人差不多要兩百元，唔怪得唔係咁多人幫襯啦。雖然係食物質素都冇問題，但係價錢就貴左少少呀。

新世紀廣場仲未裝修完 , 繼續營業o既食店之一 ,
就係 6 樓呢間陣屋 , 己經食過好多次 , 水準蠻不錯
午市套餐都幾抵食o家 , 印象中連星期日都有套餐o家

呢次夜晚黎到 , 都幾多人等緊位 , 所以最好 book 定 ~
我地兩個人叫左五樣野食 , 一杯飲品 , 約 $ 350

1. 什錦刺身 3 種~ 三文魚 : 油紋平均 , 切得厚身 , 入口肥腴鮮味
~ 帶子 : 只有三小片 , 即係得一隻半 , 都算幾甜啦
~ 甜蝦 : 三隻晶瑩透白 , 唔算肥美 , 但夠新鮮 , 蝦頭甘香2. 燒肉拉面沙律
~呢個沙律其實好似冷面喇，醬汁包括沙拉汁同燒肉汁
燒肉好薄好入味，面層有少少乾但咬落不失肉汁，好香口拉面凍食格外彈牙有嚼勁，微曲面身，有助環擁醬汁，
配合生菜絲, 蕃茄碎, 仲有混於燒肉中o既青椒 , 味道豐富

3. 陣屋風味魚生飯~ 賣相相當美, 配料份量十足 , 先有一隻連頭o既甜蝦刺身,
旁邊圍住o既刺身碎有三文魚, 吞拿魚, 鯛魚 , 油甘魚,
仲有甘香油滑o既三文魚子 , 味道鮮甜不在話下口感仲有綿有爽, 醋飯面放有紫薑, 蛋絲同紫菜 , 又美又好食

4. 豬肉泡菜鍚紙燒
~ 呢個係整晚最失望o既一道特式炓理, 鍚紙燒上枱時 ,
就好似平時 d 牛油錫紙焗什菌咁 , 原來無乜咁特別打開錫紙, 第一眼見到o既係一堆菜蔬 , 一堆肉, 上面一隻蛋
蛋仲未熟 , 但因為錫紙己經唔係好熱, 要弄熟隻雞蛋,
就只有將佢拌勻到豬肉同菜裏面, 味道似乎有d 奇怪,
豬肉略為過韌 , 泡菜只有少少酦但係唔辣o既, 仲有一堆芽菜雞蛋己經變成左似汁非汁似水非水o既一部份 , 有點浪費

5. 雞肉薯仔芝士燒
~ 呢個用小鐵板上, 熱烘烘的香口惹味, 由其係墊底o既薯仔切片放o係鐵板度 , 熱力令佢面層帶焦香 , 配合醬汁同芝士 ,
再有雞肉鋪面 , 醬汁漸漸煎乾就越入味 , 簡直可以叫碗白飯黎送

6. 利賓納什果賓治
~ 是日優惠特飲 , 不過不失 , 就係利賓納加七喜加什果

## 整體都有唔錯o既水準 , 我 keep 住都有黎幫襯 ,
o係新世紀呢類型o既日式料理中 , 陣屋算數一數二了

今日有朋友生日, 佢話想食日本菜...o黎到「陣屋」門口, 見到件護甲好有型呀!!! 我地3個人坐6人卡位, 勁寬敞, 而且餐廳唔多客, 好寧靜, 我地可以暢所欲言...

餐牌好似好多o野揀咁... 揀咗好耐, 終於落到單啦...三文魚親子飯(陣屋迷你飯)--真係好迷你呀!!!!!! D魚生尚算新鮮...什锦刺身3種--甜蝦有D腥, 三文魚OK, 帶子都唔錯...鹽燒蘆筍豬肉串, 芝士燒免冶雞肉串, 汁燒安格斯牛肉串--蘆筍豬肉串都幾清新, 唔錯... 免冶雞肉串都OK, 安格斯牛肉串好得...炸芝士年糕--好好味呀!!! 我地放咗好耐先食, 好香芝士味, 軟綿綿熱辣辣, 點D BB醬感覺冇咁膩... 蒜片炒雞腎--雞腎有D腥, 食1粒就怕怕... 迷你蕃薯天婦羅--味道OK甜喎, 外層薄脆, 內裡軟熟, 不過個樣好似... 咦...

D食物碟碟都咁的骰, 食完第1 ROUND, 好似咩都冇落過肚咁... 點搞... 唔通等陣真係要去麥當當整個"足3兩"???

好, 第2 ROUND!!!赤麵豉湯鍋燒烏冬--嘩!!! 又係咁細碗嘅... 不過好味喎個湯底... 等我返屋企都試吓用赤麵豉煮烏冬先...照燒雞薄餅--嘩!!! PIZZA都係咁細嘅... 直徑同部手機差不多... 點食得飽呀??? 味道都只係OK程度...

我地一路大大聲話食唔飽, 又話唔知自己前世係咪耕田, 點解可以咁食得... 唔知係咪廚師聽到, 所以燒魷魚嘅SIZE終於變番正常...原隻魷魚燒--好好味呀!!! 外皮有少少燒焦, 好香口... 魷魚好彈牙, 仲好有魷魚味, ICHIBAN呀!!! 食完隻魷魚終於覺得冇咁餓, 不過同"飽"仲有一段距離...

好彩有一個朋友病咗冇o黎, 如果唔係, 我地成個餐牌食一轉都唔會飽...

食唔飽... 唯有轉戰甜品... 用我部嘅iPhone 4S搵吓附近有咩甜品食先... 呵呵呵呵~

朋友仔約食飯，佢話之前嚟過，覺得幾好坐，所以呢次聚會就揀咗呢度！
入到餐廳，感覺都好舒服，唔會太逼，傾計最啱！打開menu, 見到啲價錢都唔貴，同以前"魚一丁"差不多！我哋order剌身先，叫咗海膽(超like)，三文魚腩(好肥)，帆立貝(普通) ，之後就係拉麵沙律(拉麵"林"咗啲)，但都好食，再嚟就係葱吞拿魚腩卷同天婦羅炸蝦卷(整同切得太舊了),味道普通,之後order 熱嘢，叫咗幾串串燒，有蕃茄煙肉，雞翼，雞軟骨，雞腎，帆立貝(好乾),仲叫咗個免治雞肉，已經超飽了！最後叫埋甜品，布甸雲呢拿雪糕(好好味)，再share綠茶雪糕(唔creamy, 好綠茶味)同芝麻雪糕(有粒粒芝麻)，雪糕真係超抵($10球),仲要係北海道雪糕, 所以再order!!! 整餐都好滿意，下次一定再嚟

突然的飯局，只決定地點，
來到旺角新世紀，看看水牌，
糟糕.......，寥寥數間食肆，
因裝修關係，到了5樓以上，
人跡罕見，只有酒樓、中菜、居酒屋，
雖然知道居酒屋的份量不是大吃大喝的地方，
但還是進去了。

招牌雞翼：確係脆，肉仲好滑；
照燒雞薄餅： 一向好鍾意食日式o既薄餅，薄薄o既餅底，甜甜醬汁，新鮮出爐，多數都無失手；
竹筒免治雞肉：配雞蛋醬汁，分得少少，唔係太食得出味道；
串燒盛合：$98五串，廚師揀，帆立貝乾左啲，其他唔錯；
壽司盛合：我無唔到食呀；朋友評分唔錯；
芥辣章魚豆腐：又係分唔到嚟食，同埋唔食辣；
吉列豬：豬確係有嚼勁，本身都有味道，無點汁食都得，外皮脆爆；
甜品：以為個布甸係熱，原來係凍o既？有啲失望，不過個雪糕好好食，好似有雲呢拿籽。

埋單$1100，每位$220，
這裡是個喝酒聊天的好地方，
環境舒適，上菜快手，還有少許夜景，
但份量確實少了點，
餓鬼們一定會有這「不夠」的感覺。

好久也沒有試過在週日到旺區喝茶吃點心，卒之換來的代價便是在門外拿着籌乾等雖說只是等一至兩張檯，但竟等了差不多半小時也未竟全功。最後終於按捺不住，與朋友商量後，決定轉移陣地，到隔鄰的日本餐廳落腳...

與旁邊的"鴻星"及"翠園"人山人海的情况相反，這間叫"陣屋"的日本店卻是水靜河飛。很多後來走進來的客人，想必都是和自己的想法一般，實在頂不住等飲茶的那長長人龍而被吸納過來....

午市套餐大都是很例行的各類便當或拉麵選擇。由於今次與朋友出來的目的主要在有些重要事情傾談，故此在吃甚麼倒是有點求求其其的揀了....

最後要了一份味噌牛筋飯定食。例牌菜是先來點麵豉湯及沙律，前者味偏鹹，鮮味欠奉，不喝擺埋一邊亦不覺可惜；後者則只是極隨便的在幾塊不太新鮮的生菜片上撈些沙律醬上去便算。若不是欲吃多一些的菜蔬的話，小弟亦不會去看它一眼....小吃只是幾顆炸得油淋淋的日式餃子皮，是全然的乏善足陳....前菜及湯雖甚不濟，但好在主食卻頗合個人脾胃 ---- 味噌汁帶甜夾微鹹的味道是不折不扣的送飯王；牛筋有咬口煙韌之餘又不會難咬，難得的是連瘦肉的部份也很淰，沒有咬多兩下便黐牙的事件出現。故此就算是滿大的一碟飯，食吓食吓又轉眼間清倉....一道主食就差不多可將整頓飯的壞印象扭轉過來，在自己最近的覓食經驗裡也是蠻少見的...

After finishing some business around Prince Edward, we were thinking where to have dinner. We initially thought of trying "Mudekiya" but were a bit tired to trek over to Sheung Wan.

On the other hand, we're not too sure about Japanese Izakayas in Mong Kok. Eventually, we remembered the recommendation by a friend of my wife, who was/is still a Japanese writer based in Hong Kong. She recommended "Jinya". So we figure we will risk it.

We arrived at about 7:00 p.m. and there were a lot of tables available. They gave us a table for four even if it was just the two of us. I began observing the ambiance of the restaurant and find it very nicely designed. All the tables were placed wide apart. There were partitions placed at "strategic locations" so almost all tables had it's own private area. The lighting was dim and the ceiling was quite high. Perhaps this explains why there were so many couples present! Before looking at the menu in detail, I flipped to the drinks menu. They did not have draught beer and only had bottled Asashi, two types of Sochu, ("太祖" & "角玉" - I think, by bottle only), one type of Sake "松,竹,梅" (Matsu Take Ume: so the large amount of Kobota and other sakes placed around the restaurant was really just for decoration) , and some alcoholic fruit punches. The alcohol selection was pretty terse.

We decided to order some drinks first. My wife ordered a "grapefruit chu-hi" (soda water, plus a bit of sochu and fruit juice of your choice). When I ordered a big bottle of Asashi, the staff went away for about 5 minutes and then returned to tell me that it was out of stock. She told me that they've changed to another beer. When I asked her what that beer was, that same staff went off for another 3-4 minutes.

She returned and told me that they only had "Kirin", which was find because I prefer Kirin anyway. So I asked for a bottle. She then told me that she wasn't sure whether they had the big bottle or not. I was already getting quite fed up at this point

I told her, slowly, to make sure she got the message, that if they have a big bottle of Kirin, bring me the big bottle of Kirin; if they don't have a big bottle of Kirin, bring me a small bottle of Kirin. I think one can't get much clearer than that

At this point, another waitress, with slightly dyed hair in a single ponytail, perhaps sensed the rapidly increasing heat and stepped in. She informed me that they had a big bottle of Kirin. She was very nice, friendly, polite and efficient - we stuck with her the whole night and only ordered when she's around! (Sorry for that and Thanks a lot! ) She saved our evening and definitely their ratings from me too Finally, I looked more closely at the menu and was surprised that Nagoya cuisine was the main theme of this restaurant. Other than the Eel Ochatsuke ("Hitsumabushi"), they had miso with pork cutlet (which should be the hatcho 八丁 miso), Nagoya flat Udon, Nagoya Miso Udon Stew, and Nagoya chicken wings.They also had a few collagen hot pots, with chicken , pork and, I believe, beef, which also looked interesting. Some mini sashimi rice bowls and quite a lot of yakitori to choose from. It's pretty comprehensive. We were initially a bit cautious with our orders, especially after the hiccup about the Kirin, and only ordered three Nagoya wings at medium spiciness and a few yakitori. The Nagoya Wing's arrived after a short wait: I've tried "Nagoya" located inside the Mirama shopping mall and also the over-hyped "Toba" at Causeway Bay. I've written reviews about those two so you might already know what I think about those two restaurants as well as my views of Nagoya Wings in general . This is definitely the best Nagoya Wings amongst the three.

All the wings were hot, juicy and tender. The medium spiciness, which tasted a bit peppery and should be glazed with garlic powder, mirin/honey, is mild. I'm not trying to be sarcastic, but it's less spicy than the colonel's hot wings at KFC. You can't beat the price at just HK$6 each!

The quality and the price of the Tebasaki here was much much better than "Toba" (strong flavour but dried like a stick) and "Nagoya" (better than Toba but less juicy than Jinya). My wife liked it a lot and thought it was very good.

If you like Nagoya Tebasaki or wanted to try it, I recommend Jinya. The yakitori came afterwards. Generally speaking, it was not bad.

Chicken kidney (Sunagimo): Those were rather thin. It was slightly marinated but quite juicy.

Asparagus roll with bacon: The asparagus was very fresh and crisp. The quality of the bacon was not bad. It's not too salty and had about 70% fat and 30% meat. Some might find it fattening but I liked it.

Cheese tsukune and Tsukune: The Chess tsukune was less dry than the normal version and both had chicken cartilage. However, the standard was just OK as it was slightly dry in the middle. I think it might be kept in the freezer for a bit too long. Certainly could not be compared with "Nishiki", "Gomitori", "Jun"...etc.

But the next dish arrived and completely took us by surprise:It's minced chicken meat grilled in bamboo. You may have seen some restaurant that provide minced chicken meatballs such as "Nishiki", "Ippou", "Wara Wara" (also in Mong Kok) and even the ramen shop "Maru Tama". This is the slightly grilled version before it was made into a ball shape or into a tsukune.

You're supposed to scoop the chicken meat out from the bamboo container with the spatula (?) provided and dip the minced chicken meat into the egg provided.

This bamboo minced chicken was very good. The chicken had chicken taste - which should not be taken for granted and was already quite an achievement in itself. The timing was good: It arrived piping hot and aromatic plus slightly crisp on the outside. The chicken meat was very tender and well marinated with mirin and sake. The egg should be imported from Japan as the yoke was big and tasty - in other words, the egg had egg taste.

Definitely the highlight of the evening and the most compelling reason why I'd recommend this restaurant.

All these came pretty quickly and we finished all of those in about 30 minutes. Since the quality of some of the dishes were really of exceptional quality, we decided to order a bit more. We ordered a famous Nagoya dish Eel rice (櫃塗し）and a Kagoshima Pork with Tofu on Hot plate.

The eel rice came with a pot of tea, and is the traditional way The steps of eating were conveniently printed on the menu. Basically:

(1) Try the first bowl of eel and rice without adding anything;
(2) Try a second bowl and taste it after adding the seaweed and wasabi; Finally, (3) Add the tea that came with it and turn it into a bowl of "Ocha Tsuke" お茶漬け.My wife was actually very hesitant about ordering this because of the price - HK$58. She was quite worried about the quality (it should be more expensive). But luckily, the quality was OK. The size was really meant for one person.

Whilst I'm talking about unagi, i.e. eel, I don't know any good shops that specializes in unagi (I don't believe it's "Mikawaya"). I tried unagi at a new shop called "Hachirin" and tasted like soil (the set dinner, Japanese rice and the view was good though - but that's for a different review). I tried the unagi once at Hataka Dojo, and it tasted liked rubber (I like their other stuff though). Anyway, Then came the Kagoshima Pork sliced with tofu. The tofu was normal, while the pork slices were quite tender. The sauce on the hotplate was a little bit like a sweet and sour sauce. It's not bad.

We also ordered a bottle of hot sake. Both my wife and I thought the hot Matsu, Take, Ume 松,竹,梅 tastes much better when drank hot. We also ordered a Tsukemono, i.e. preserved vegetables. The portion was pretty substantial but a bit salty.Believe it or not, this sake glass is actually used for sake tasting. The blue rings inside the sake glass is to assist the drinker to better judge the colour of the sake!

Conclusion:

The bamboo minced chicken was top quality stuff. Definitely as good as other famous Japanese restaurants. The Nagoya chicken wings were also very good and much better than most Nagoya themed restaurants.

Service-wise, other than one waitress who seemed to be a bit of a scatterbrain, the rest were very professional. The waitress with dyed single ponytail whom we approached instead was particularly composed and helpful.

The bill came down to HK$260 per head, which was very reasonable considering the amount of food and drinks we had as well as the quality of some of the dishes.

We were too full because we had ramen a few hours beforehand. But we'll definitely return to try out their other chicken dishes like chicken sashimi and chicken hotpot.

Recommended.

We noticed that the menu stated "Tokyo Hong Kong Los Angeles" and we checked it on the internet. It turned out that Jinya indeed came from Tokyo (Ebisu to be precise)! They were surprisingly low key about it.

用膳當日並無訂座，純粹見無需要等位，便入內試試。

翻開餐牌，竟然見到有鹿兒島地雞火炙刺身出售，真叫人意想不到
所以立即叫店員來一客試試。

食前的確有點擔心，畢竟雞刺身在香港比較冷門，再加上本人有一個玻璃肚，真的擔心食後會肚瀉，新年期間病了就不好了。
但結果在好奇心的驅駛下，終於都親嚐到雞刺身。首先，要提一提的是雞刺身並不是全生的，細心的朋友從食物名稱慼可猜得到，雞肉的外表是用火槍略略燒過，因為在香港並不能售賣全生的雞肉。始於雞肉無魚肉的肉質那麼有彈性，味道亦不及魚刺身那麼鮮甜。由於進食雞刺身前會點少許醬油，所以會覺得雞肉只有醬油味，而且口感不是太好。

另外，還點了幾串串燒、祕製炸雞翼、鯖魚開邊燒、炒野菜、黑豚陶板豆腐及熱大清酒‧松竹海。

串燒有三文魚腩串、鰻魚串、蘆筍豬肉卷串及免治雞肉串。味道不過不失。

祕製炸雞翼並無有任何驚喜，味道略嫌偏甜。但價錢真十分經濟實惠，只售$6一隻。鯖魚開邊燒及炒野菜：味道一般。

黑豚陶板豆腐：送飯一流!!!!

由於天氣寒冷，一面吃飯，一面飲著熱的清酒，簡直是一種享受。

琴日同左幾個fan去左呢間店食晚飯,呢度d小二服務態度一般,
唔太勤力,唔會主動幫你ga,所以唔好坐得太入.
食物方面我地叫左兩個鍋燒烏冬,一個豬扒飯,兩個鰻魚飯,一個
燒雞翼,一個八瓜魚薄餅,一個安格斯牛扒,一個明太子蛋卷,佢d
野食,全部都好細,係有d飯係寫明係迷你的,但冇寫迷你o既都係
大少少,都係三四啖無曬,真係太離譜了,可以肯定o既係我地全部
人都唔飽,有d連一半都唔到.質素方面麻麻地,唔太好,八瓜魚薄餅
食唔到有八瓜魚,牛扒冇牛味,而且超多渣,明太子卷原全冇蛋味,而
且一夾即爛,個烏冬冇咩料,連湯都偏少,而且味道太濃,係雞翼叫做
好d,但都只係一般,每人埋單都要$120,咁既價錢咁既質素同份量真
係唔得law.,冇下次.

It's a Chinese culture for families to gather together on Sundays and enjoy a nice meal. As a tradition, all yum-cha restaurants would be fully packed on the day. Today was nonetheless the same. We arrived at 12noon - peak time for lunch and hoped to find a seat somewhere. Not surprisingly, queues were lining outside every single Chinese restaurants like 湘川滬, 鴻星, 皇廷, 翠園 which were all situated at 7/F and 8/F in grand century place. The least number of tables that we had to wait for a small table was 22... In the midst of the crowd, we spotted this japanese restaurant, 80% empty hoping that it's because of the unwillingness to depart from the tradition yum-cha instead of its quality, we decided to give it a go.
The setting was indeed unsuitable for family gathering, but great for couples. Due to the lack of people, it's rather quiet, or positively saying, tranquil ambiance. As traditional japanese restaurants, the lightings were not as bright as chinese ones as well. We were given a menu, 3 pages, and were told that those were the only dishes available for lunch. There wasn't any sunday specials, mostly were 定食 - at attractive price of around $70-80 per set. It would be great if they could provide a la carte so families/friends could share food, and they could definitely earn more as well
We wanted sushi, and...nope sorry Rather disappointed, we opted for other snacks. give credit where credit is due - this egg roll was fab. it was a bit rough when we looked at it, however as we bit into it, the egg was actually soft and smooth. It was a delightful combination with cheese and mentaiko. The subtle sweetness made it alluring. It was the first dish delivered, towards the completion of our meal, we were delivered another plate, apparently they made a mistake and we were told that the chef mistakenly made an extra one. To avoid "wastage", we decided to have it! At the cost of our bill of courseThis is another dish that deserves praise. A straightforward rendition without any tricks. The deep fried soft chicken bones were golden brown, crunchy, not too oily yet juicy. All you look for in this simple starter was presented at only $18! It was encored immediatelySalmon sashimi, grilled salmon and strands of fried eggs are the combination of this three-colour set. They were served side-by-side as you can see from the picture. Nothing too fancy, expected taste. Since they didn't serve salmon sashimi a la carte, I wasn't expecting too much from the salmon. It was fresh, but not too juicy, mediocre at best. The grilled salmon was lukewarm, slightly below average standard as it wasn't tender and pretty bland... The sushi rice was amazingly lovable moist and chewy, definitely augmented this dish overall. It was generously portioned as well. The set also came with a steamed egg custard, it was smooth but we didn't like sour egg so it was left untouched.The staff especially brought our attention to this dish, mentioning that it was sour, which is of my liking and escalated my expectation. It came with a nice pot that was heating upon delivery. We had to wait like 5 mins before uncovering it. I simply couldn't understand why it bothered with all the gimmick when everything was simply distinctive off-note. It wasn't sour because of the tomatoes, it was austere salty. The pork was stale and coarse, soup was queasy. No excuses were made for the lackluster performance of this effortless dish.We only ordered this after the drab tomato pot. Sadly, it was a grave implication of the chef's skill. The pork bone ramen was again too salty, could taste the MSG straight away, which made me questioned the chef's tastebud (or maybe he didn't bother foodtasting at all). The noodles were close to al dente, but not enough to pull up the standard of this dish. The soup clang too much on the noodles which made it way too heavy. The miso soup, awkwardly, was decent - a flovourful broth that wasn't salty! We dipped the noodles to the miso soup and managed to finish the noodles. We would definitely call it an accomplishment The fried chicken was average, pulled down by the soup as well as made it soggy. It should really served separately to conserve its juiciness.

In addition, the service was not flattering given the lack of customers, not attentive at all and we had to cue for water adding; they were "so eager" to collect our menus as if not enough were printed for a mass of customers-_- All I could say at the end of this experience was.. 虎頭蛇尾 Understood why it didn't "dare" to charge at a higher price in such a decent place. Grateful that waiting time was saved but we immediately went to auntie anne's to make sure our stomachs were satisfied and filled. How about simply extend one of the Chinese restaurants to its location and save the public's time