Tempura Taki

今晚同班朋友去咗中環食天婦羅Omakase，壁畫有條超級霸氣嘅龍 🐲 店內環境唔錯，師傅會喺面前即場炸天婦羅～先付： 😈魔鬼蛋配三文魚籽 🥚師傅堅持要一啖過食！蛋黃嘅綿密撞上魚籽嘅爆漿感，正！ 🍮 四式前菜：海膽豆腐配Wasabi自家製醬汁白梅貝超彈牙翡翠銀杏粒粒清新感自家製玉子燒好似蛋糕咁鬆化！🐟 刺身三款：秋刀魚配薑蔥蓉，當造秋刀魚油脂甘香，點少少豉油就夠晒味 刺身三款：八爪魚金木鯛用Wasabi秋刀魚配薑蔥蓉，醃豉油一齊食，以突出鮮味配搭蓮霧帶出清新感覺！🌽 轉折點： 粟米凍湯清一清 用北海道粟米打成凍湯，粟米味香濃，入口質感幼滑好似食緊忌廉咁！準備迎接天婦羅環節 天婦羅4重奏：🦐 車海老 👉🏻蝦身點白鹽 ，保持到蝦肉爽口👉🏻蝦頭點咖喱鹽超惹味 ✨ 瀨尿蝦天婦羅 炸皮超級薄！食完都唔會覺得好油膩蝦肉爽彈到難以置信，估唔到同咖喱鹽咁夾！✨目光魚點白鹽魚味濃郁 肉質幼滑✨帆立貝配三文魚籽及Wasabi師傅推薦食法：一口氣發放入口🍅煮物：岡山縣水果蕃茄甜度高配岩鹽 平均甜度🍖主菜：慢煮和牛肩肉師傅特別挑選牛肩脂肪均勻配上溫泉蛋 ，5塊薄切慢煮和牛肩肉，配搭自家醬汁🧊主食：梅冰紫蘇葉素麵採用「梅中之王」嘅南高梅製作成梅冰🧊 配搭紫蘇葉及素麵！酸酸甜甜好開胃口感好fresh 🍠白蘭地鹿兒島安納芋慢炸1小時嘅鹿兒島蕃薯🍠 仲可以連皮食！外皮超級酥脆，蕃薯超級甜！配搭白蘭地及白糖～完美句點：🍮 水信玄餅 黃豆粉帶出和風感，幸福感覺！！…Read More

人均唔洗一千就食到高質天婦羅Omakase😍 今次品嘗「瀧」廚師發辦晚市套餐，有齊刺身、天婦羅及其他特色料理❤️ 吧枱位可以席前欣賞師傅手藝，另設有包廂房可以唱埋k，好啱約埋一大班朋友聚會🥰✨ 瀧 Taki ($880pp)❀ 先付 🥄將魔鬼蛋搭配蛋黃慕斯、鱈場蟹肉、三文魚籽及紫蘇花，後勁更滲出蝦頭油香氣，帶出層次感☺️♡ 前菜 🥢4款特色前菜✨ 海膽豆腐口感滑溜，配上芥末豉油提升鮮味～日本榮螺經輕輕烹調等海水鮮味滲入殼內，食落鮮甜爽彈👅 胡麻漬鯖魚味道帶點酸甜，中和濃郁魚香☺️ 江戶前玉子燒鬆軟綿密，香甜鮮美❤️♡ 刺身 🐟❀ 八爪魚: 薄切刺身鮮甜爽滑，吸管部分口感更爽口❀ 金目鯛: 經炙燒後逼出油香，鮮甜肉嫩❀ 秋刀魚: 油脂豐腴，配上薑蔥豉油更提鮮♡ 天婦羅 🍤❀ 蝦蝦身外層薄脆，鮮甜又彈牙✨ 旁邊件以脆卜卜嘅蝦頭，配咖喱鹽食更惹味❀ 瀨尿蝦肉質鮮嫩爽彈，啖啖肉好滿足❤️❀ 目光魚魚肉軟嫩，外脆內嫩，簡單配白鹽食已經好夠味❀ 魷魚以黃金鮮魷為靈感✨ 魷肉質感爽滑，灑上鹹蛋黃碎 及鹹蛋黃鹽增添鹹香，配香檳享用更顯風味🥂❀ 海鰻海鰻炸至金黃酥脆，伴以蔥汁泡沫、萬能蔥及芝麻，魚肉保持柔嫩，散發陣陣蔥油香氣，同時中和油膩感😍❀ 水果蕃茄入口酸甜多汁，可以中和一下味蕾♡ 主菜 🐮❀ 慢煮和牛肩 和牛肩肉質好柔嫩，帶微微油香✨ 搭配自家制醬汁 及溫泉蛋，香濃入味🥰♡ 主食 🍜❀ 梅冰素麵 以和歌山南高梅製成梅冰，素麵冰爽彈牙，加埋炸紫蘇葉，酸酸甜甜非常開胃，好啱咁熱嘅天氣食❤️❀ 白蘭地鹿兒島安納芋 🍠有驚喜嘅蕃薯天婦羅😍 經生炸後外皮特別香脆，好似食緊薯片咁😝 蘸上白蘭地及砂糖，令蕃薯焦糖化般，香甜又滋味👍🏻❀ 甜品 🥄晶瑩剔透嘅水信玄餅配以沖繩黑糖及黃豆粉，口感滑溜清甜😚…Read More

中環天婦羅廚師發板店!主廚有20多年經驗,將傳統日本料理加入少少西式元素,令經典日菜增添一份創新感.今次我就點左瀧-18品廚師發板套餐,呢款有天婦羅之外亦有其他菜式,好適合怕膩唔想食太多天婦羅嘅朋友.Taki 瀧先付魔鬼蛋! 蛋黃配搭三文魚籽。香草。蝦頭油。紫蘇花 令簡單雞蛋變得更有層次前菜海膽豆腐l 榮螺l 胡麻漬靖魚l 玉子燒一共4款季節特色前菜 海膽豆腐加上青芥末油 令味道更鮮玉子燒質感軟綿好似蛋糕咁 加上蝦汁令味道更濃郁刺身八爪魚l金鯛l秋刀魚八爪魚刺身好爽彈又鮮甜!!仲有原個八爪魚咀秋刀魚充滿豐腴油甘香 配上薑蔥更突顯鮮味天婦羅蝦l瀨尿蝦l目光魚l 海鰻天婦羅l魷魚天婦羅蝦連炸蝦頭 簡單以白鹽調味已經足夠海鰻天婦羅配上泡沫蔥汁 整個配搭好match!蔥汁清甜感平衡返油膩感魷魚配上自家生曬鹹蛋黃碎及咸蛋黃鹽 好惹味煮物岡山水果蕃茄 加配岩鹽中和甜味清新一下口腔迎接主菜主菜慢煮和牛肩肉質粉嫩而且充滿牛香配上溫泉蛋令質感更滑主食以梅製作梅冰 加入素麵內!有口梅冰再配一口冰涼素麵 好清爽白蘭地鹿兒島安納芋大推!!充滿驚喜 蕃薯炸得外脆內綿 沾上白蘭地令甜度高嘅安納芋帶淡淡甘香甜品水信玄餅簡單配上黃豆粉及沖繩黑糖清新又唔會膩…Read More

初嘗天婦羅Omakase位於中環威靈頓街嘅《瀧》主打天婦羅廚師發辦，室內設計簡潔，入口處有開放式廚師桌，可以一邊欣賞師傅手藝一邊品嚐美食，真係好似睇緊表演一樣，仲有清酒放題，每位加$280就可以任飲兩小時清洒😍今次我哋就揀咗晚市套餐 瀧 Taki ，原價每位$1180。折後每位$880，數一數有成17品咁多😱呢個價位嚟講實在超值👍想講呢度唔係虛有其表，師傅們真係好有heart健談，食物高質，服務員個個都好親切同細心💟先付魔鬼蛋🥚唔係普通嘅蛋咁簡單，蛋黃造成慕絲內混有香草、紫蘇花、蝦頭油、蟹肉，蛋面配三文魚籽，尤其蝦頭油令口感層次上升💟四式前菜賣相相當精緻，藝術品一樣🥰海膽豆腐滑嘟嘟、玉子燒蛋味香口感鬆軟多層次、胡麻漬靖魚濃郁魚香，漬過嘅靖魚味道帶微酸幾開胃😋翡翠銀杏我極為欣賞，甜甜地一啲苦澀味都冇💟刺身 三款當晚有當造嘅秋刀魚、金鯛、 八爪魚秋刀魚油脂豐香配薑蔥食味道好平衡，最鍾意係個八爪魚咀，口感爽爽脆脆又鮮甜，好鬼正👍金鯛好新鮮肉質鮮甜💟天婦羅 四款蝦天婦羅🍤新鮮彈牙，個蝦頭炸到卜卜脆沾咖喱鹽食真係好夾。瀨尿蝦天婦羅，真係好特別少見😮即使係炸咗，都仲幾大隻啖啖肉。目光魚口感一流，超級外脆內嫩，就咁沾少少海鹽已經好好食啦。帆立貝配三文魚籽，帆立貝火候炸得啱啱好，內裏嫩到好似食緊豆腐咁，配埋三文魚籽食真係好滋味😋💟海鰻天婦羅，呢個成為我當晚至愛🥰鰻魚炸得好酥脆肉質鮮嫩，炸蔥底再配上大量日本萬能蔥，再伴以萬能蔥造成嘅泡沫醬汁，食時散發陣陣蔥香😋💟水果蕃茄食到嚟呢度，有又涼又清甜嘅岡山蕃茄清清味蕾，呢個品種嘅蕃茄🍅原來係西瓜和士多啤梨嘅基因培植出嚟㗎😮唔怪之得味道咁甜美，又唔會有蕃茄嘅腥味啦！！💟主菜日本和牛配溫泉蛋，肉質軟綿綿好粉嫩，配自家製醬汁與溫泉蛋同吃，口感更加香滑😋💟白蘭地鹿兒島安納芋好戲在後頭，終於出現呢嚿唔係普通嘅番薯，由我喺餐廳一開始坐低，就已經見到師傅響度炸🍠番薯外皮好香脆卜卜，番薯肉香甜糯軟，附上白蘭地和砂糖，沾白蘭地再沾上砂糖同吃，口感層次好似食緊焦糖一樣🥰呢個配搭簡直係冇得頂，唔怪得話喺呢度嘅招牌啦！💟主食梅冰素麵。用梅子製作麵條，就連個梅冰都係自家製㗎😍酸酸哋嘅梅冰沙，加上炸紫蘇葉，配合冰涼清爽嘅素冷麵，極為透心涼清爽解膩💟水信玄餅完美ending 有我最鍾意食嘅水信玄餅😍晶瑩剔透，配黃豆粉、沖繩黑糖，就係咁簡單已經可以咁好食…Read More

✨中環高級天婦羅omakase✨.香港都食到日本級數的天婦羅！來到中環的瀧就食到😋.🌱前菜➡️ 魔鬼蛋，加入蟹肉和三文魚子，一啖入口味道太鮮味😋➡️四式前菜：海膽豆腐/白梅貝/翡翠銀杏/玉子燒🍣刺身：八爪魚/金目鯛/秋刀魚🥣粟米凍湯，好清甜creamy勁好飲👍🏻可以中和味道，準備食天婦羅☺️🍤天婦羅：蝦/瀨尿蝦/目光魚/帆立貝➡️全部新鮮炸起，熱辣辣脆卜卜超級好味🤤➡️配搭海藻鹽、咖喱鹽、檸檬汁、白蘿蔔蓉，味道超搭又有儀式感🍅 水果蕃茄，可以平衡口感，口味特別甜，準備食下道菜😍🥩和牛肩，配上自家制醬汁和溫泉蛋，好食到尖叫❗️🍜 藍高梅冰素麵，好有驚喜，口味清新，配搭紫蘇葉天婦羅，好岩夏天食🍠 番薯天婦羅，配白蘭地和糖，口感外脆內軟，第一次呢個配搭食，好味道到超飽都要食哂🤣🍮水信玄餅，配上黃豆粉同黑糖，真的太滿足🥰..…Read More

食過唔少Omakase，但以天婦羅作為主角係比較特別今次係中環 - 瀧 見識到天婦羅嘅美味🥰套餐有2款 - 天 / 瀧前者係主要係食到多款天婦羅後者比較平衡加入刺身、煮物怕食太多炸物，推薦可以食 - 瀧前菜、刺身、天婦羅、煮物、主菜、主食到最後甜品每一個味道都係十分出色同埋帶點創意🔥💡食omakase重點就係食到時令食材✨今次岩時機食到秋刀魚刺身好開心❤️天婦羅係皮薄而脆，睇得出師傅功力真正令食材外層變脆但保留住原來鮮味同口感好欣賞個魷魚加上創意製作出清爽版黃金鮮魷🤣另外就係將蔥整成泡泡醬汁加係鰻魚天婦羅上令唔食蔥嘅我都接受到蔥香！😆大讚👍🏻梅冰雪麵，以和歌山南高梅入饌清爽解膩感覺非常適合炎熱嘅香港睇得出師傅嘅用心同體貼🥺白蘭地鹿兒島安納芋，白蘭地同砂糖提升芋頭香味係味蕾上新體驗😎😋餐廳環境舒服，員工態度親切食物質素高，款式夠新穎十分推薦去食，一定唔會失望😚…Read More

好耐無寫食評，因為疫情後好多小店做唔住，難得揾到間高質有誠意小店，忍唔住要即刻分享～😄今次同朋友去咗中環The Loop 8樓嘅-「瀧」Tempura Teki日本料理，主打天婦羅，而且仲有刺身，日本牛等等不同嘅日本料理餐廳。 一直以來，對於天婦羅無咩特別興趣，多數都好厚漿或唔夠脆，總之唔會專登去試。但「瀧」真係好特別，可以話係（暫時）我食過最好味嘅天婦羅，脆漿好薄，十分酥脆，最難得係食材好新鮮，外脆內軟，食過一定翻尋味！😆Omakase由前菜，刺身到主打天婦羅同甜品樣樣齊。(按時令調整菜式）前菜有水雲醋（左上），白梅貝（右上），西京芝士（左下），薑糖（右下），清新叫醒味蕾😁魔鬼蛋：入面有燒帶子，中間係蛋黃溝沙律醬同埋少少cream，再配三文魚子，好味又特別！☺️刺身有龍蝦，象拔蚌，油甘魚新鮮度爆燈！龍蝦鮮甜，油甘魚魚油香. 象拔蚌彈牙，擺盤又靚！天婦羅分別有：目光魚（外脆內軟）；瀨尿蝦（剝晒肉，成條新鮮彈牙被薄薄一層脆漿包住啖啖肉，超正！）經典天婦羅蝦🍤 肉質新鮮彈牙，蝦頭脆到似食薯片青椒包蠔天婦羅，一啲腥味都無，好creamy 😋 加青椒墊底又唔錯嘅口感yummy另外加左海膽天婦羅，脆脆暖暖紫蘇葉天婦羅配大啖大啖鮮甜凍凍地嘅海膽，一絕！熱食料理有：汁煮富山縣油甘魚鮫，秘制汁好濃，魚鮫好入味再配上魚子，魚香味十足😃 呢個份量反而覺得太多朋友另加文化燒仙台牛舌：上面有炸蒜蓉配牛油果，配合牛舌的軟滑，感覺豐富。香煎劍魚配茴香汁同埋開心果碎：賣相有啲似蘿蔔糕😁，魚嘅質感厚實，配開心果茴香汁幾特別。紫花紅蝦燴飯：個汁好好味（有啲似龍蝦湯味）有日式意大利 fusion risotto feel, 好滿足，只想講好想添飯😂。白蘭地鹿兒島安納芋：呢個蕃薯🍠係非一般，估唔到炸過後個皮好脆，點白蘭地加糖出奇地夾，而且唔漏，食完燴飯本來好飽，但又食晒！好食！水信玄餅配黃豆粉同埋沖繩黑糖：最後來個甜品，日本經典水信玄餅，清清地，甜度剛好，我鍾意！Omakase 再可以搭配日本清酒，夫復何求😆 今晚真係大滿足！…Read More

📍 Tempura Taki瀧 🌏中環威靈頓街33號The Loop 8樓📝6.5最近試了一間中環天婦羅 Omakase，Omakase通常都係以壽司為主，這是一間專注於天婦羅料理。這次的用餐選擇了「瀧」的 set 。服務人員專業且熱情，為客人提供了詳細的菜品介紹之餘 ，每一個天婦羅該配襯那一款鹽，讓我在每道菜上都能感受到廚師的用心。這次用餐透過 OpenRice 預訂，享有68折的優惠，性價比相當高。考慮到這樣Omakase 體驗，這個價位非常值得。…Read More

外國公司作風新派，就連春茗地點都一反傳統地揀咗間天婦羅專門店「瀧」，全因晚市推出嘅六八折剛好符合預算！佔用面積全層嘅日本餐廳光鮮企理，正門身後為師傅個大舞台。多人派對包哂圍繞著開放式廚房嘅高櫈吧位，食物煮好即可享用，夠哂熱辣辣！吧位身後有條海龍升天，繪出「瀧」字，霸氣十足！晚市餐牌上共有兩個選擇，其一為指定套餐「瀧」（$1,380/位），其二為可與廚師商討自定內容嘅「雅」（$980/位起）。主人家早已訂好菜單，埋位只需揀靚杯飲清酒。每位席上擺有自用餐具及濕紙巾。細心睇多兩睇，發現筷子原來係某日本木匠曾經講過最好揸嘅五角形款式，店主似乎有啲料到喎！等待天婦羅時，先有清脆嘅枝豆送酒。前菜中嘅萵筍蟹肉清甜爽嫩，三文魚籽於口腔內爆裂，即有提鮮之效。四式頭盤應建議由左邊嘅水雲杯起，逆時針方向食。勁酸嘅水雲醒神開胃；以味噌自家醃製嘅芝士可以話係另一類嘅重口味，好芝士嘅人就勁啱；節令嘅螢光魷魚好爽脆；橙碟上嘅海膽豆腐則芳香幼滑，最合個人心意。呈奶白色嘅鯛魚湯鮮濃甜美，暖胃非常。進入天婦羅環節，Barry師傅先介紹配點嘅四款調味，下圖左起分別為天然鹽、咖哩鹽、檸檬汁、蘿蔔蓉。打響頭炮一貫傳統地由靚蝦開場！天婦羅炸漿酥化巧薄，修長嘅蝦身爽脆彈牙，簡單點上白色嘅天然鹽已能吊出鮮甜。旁邊嘅炸蝦頭卜卜脆兼冇渣，沾上咖哩鹽後好似變咗卡樂B嘅咖哩味薯片咁，送酒佳品也！魚王大讚天婦羅𩶘魚仔皮脆肉扎實，魚味仲好鮮。炸至半生熟嘅天婦羅帆立貝上枱前已一開為二，外脆內軟嫩，加點白鹽最能保持其鮮甜。半條骨都冇嘅天婦羅沙錐魚嘅魚味冇𩶘魚仔咁濃，賓客中竟然有人話食完唔知食緊魚喎，絕對有飲醉之嫌！彎彎嘅天婦羅瀨尿蝦實淨有彈性，而且好鮮甜。小肥一向對魚興趣不大，反而覺得連殼炸嘅天然大蜆有特色！據悉，師傅預先將蜆肉切成粒粒，混入冬菇碎及芡汁後焗製一輪後方才成隻喺滾油炸出，乜都唔洗點就咁就食得。意外地，經雙重焗炸過嘅大蜆爽潤多汁，鮮濃滋味得很！全晚之最必選壓軸戲肉紫蘇海膽三文治，喺廚房嘅燈光下尤其橙艷奪目！「三文治」底面兩片紫蘇葉天婦羅酥化輕盈，芳香尤甚，一口咬落去，當中澎湃嘅海膽餡心即溢滿口腔，舌上交織出香脆、鮮甜、嫩滑，成功掀起高潮！食完多道天婦羅後，每人面前即有一碗好似茶碗蒸嘅京都豆腐。滑如蛋蛋嘅豆腐擺盤精美，真係冇諗過豆腐面塊透明啫喱乃紅菜頭汁所造，頂面嘅粟米方磚清甜爽脆，組合清麗脫俗，十分可口。單尾食事可選雜菜蝦餅飯、蕎麥麵、烏冬，其中最多人揀食飯飯。XO仔就點咗個清新啲嘅蕎麥麵。甜品環節共有兩道，第一款鹿兒島安納芋師傅其實一早已經開始炸，上碟時更提點層皮都食得！紫皮黃肉嘅安納芋相當軟熟，黏上伴配嘅拔蘭地同糖後，當中嘅甜味迅即被燃點起黎，軟化咗嘅表皮亦甜美非常，吃畢一啲渣都冇，堅掂！作結嘅水信玄餅晶瑩滑溜，撈入伴配嘅沖繩黑糖及紅豆粉足以添上微甜與芬芳。樓上天婦羅店「瀧」環境時尚潔亮，室內抽氣充沛，服務生溫婉友善，天婦羅菜式用材新鮮，而且唔係咁油膩，晚市之六八折優惠直令性價比提升不少，值得一試！…Read More

剛於上星期六，經朋友推介去左中環一間樓上的日本餐廳食lunch， 一睇餐廳名就知係專門食天婦羅，食完確實有種搵到隱世餐廳，大隱隱於市既感覺！🕵🏼🍤🔮今次幸運地係朋友推介，仲有機會試到個Secret Dish ，淨係時間心機都值回票價，滿分誠意推介！💯 ㊙️留到最尾再講🔜！👫放假同女友一齊去，大家就可以試多啲唔同野食。Lunch Set 選擇都好吸引，又係選擇困難症既時候，最後佢揀左胡麻漬吞拿魚飯加牛肉烏冬，我都好奇點解揀呢樣？因為佢話胡麻漬飯好似好少見，講一講又確實好似係，試完味道都幾好食。😋不過我就梗係食特上天婦羅御膳😂⭐️天婦羅第一道菜係海老天婦羅，已經感受到用料新鮮的高品質，食到蝦既鮮甜，蝦頭配咖喱鹽就好似小食咁，脆卜卜好味！前菜係豆腐配柚子，非常清新。刺身有拖羅、魷魚、帶子，三樣都係favourite，特欣賞魷魚既煙韌口感ichiban！⭐️第二道係和歌山香魚(稚鮎）、沙䱦，踏入夏至到秋分都係品嚐既好時機💫，麵衣非常薄脆，入口能食到魚既油香，而且味帶回甘，頓時有驚喜。至於沙䱦魚肉厚實，炸完食落都非常滑嫰多汁。⭐️第三道係日本䱽魚同瀨尿蝦，呢個最緊要係肉質彈牙唔會削身，食材水準既重要性，贊👍🏻接住就係天婦羅蓋飯（食左一半先發覺唔記得影相😮‍💨），雖然我心繫最尾個secret menu，但係都忍唔住食晒成碗飯，天婦羅雜菜蝦餅仲食到彈牙蝦肉，熱騰騰既珍珠米加埋個醬汁，恰到好處🤙🏻 去到個Set結尾就有日本蓮藕、意大利青瓜、粟米仔。青瓜食落非常多汁，最岩食完晒清一清refresh下，但我最中意係日本蓮藕，炸完後加埋少少咖喱鹽一齊食，真係好似食緊薯片一樣😋✨終於到左最後係壓軸登場既Secret Dish!!🥳登登登登！！安納芋天婦羅🍠 ！係Chef Eric師傅自家創作菜式！用上來自鹿兒島產既安納芋（番薯）去過都知道安納芋係當地名物！制作過程費時⏱️，需要將原個番薯🍠烹炸超過1小時，相當花心機同工夫👏🏻！！同身邊果個一人一半岩岩好😍成個炸完連皮食，外脆內軟，師傅會配埋白蘭地同白沙糖，用手拎住先醮一下白蘭地，之後點少少沙糖，入口酒香四溢🥃 至於點沙糖呢個小魔法，食落去就唔會有酒精既苦味，同埋會有啲焦糖香，加上番薯本身甜度十足，酒香和甜味成個變奏令菜式再昇華，為今次午餐成就絕佳既結尾！✨多謝朋友介紹一去到已經叫左先，食完成個set岩岩好食得👏🏻難怪師傅都笑話我今次真係有口福～😎食完仲有個雪糕🍦真係超級滿足～中意薑味既朋友可以試下個薑味雪糕，夠薑！不過我唔係薑既朋友，身邊果個叫我試一啖，真係「好夠薑」😂所以我都係食番海鹽雪糕～(Openrice最多post12張相，無法盡錄🙌🏻🥲)📍總結，絕對值得去試💯：1. 隱世餐廳，價錢合理，喜歡鬧市當中尋找美食岩晒！2. 食材新鮮，師傅好高水準3. 有機會一定要試安納芋天婦羅！4. 服務出色，師傅友善5. 聽講晚市更多唔同既創意菜式，下次搵時間要再去…Read More

This tempura restaurant is located on Wellington Street, Central. Headed by Executive Chef Eric Chan, it has offered tempura omakase to diners, with three dinner menus. Arriving early evening, we are the first group and the staff brought us to our table in the private room. Originally, I intended to sit at the counter, but unfortunately it was fully booked, and the manager arranged the room so we can enjoy the meal in a quieter setting. Apparently sitting at the counter allows interactions with the chef, but the manager helps to bridge that with clear explanation of the dishes.We have to order Taki Set ($1,380 each) with less tempura included, as the Ten Set is only available at counter. The Starter is Tara, or Japanese Codfish, with the fish lightly charcoal grilled to allow its fish oil to seep through. Underneath is shredded Japanese onion to balance, with the middle layer having a bloody orange puree, some pomelo on the side to give a bit of sweetness, and foie gras shavings on top to season. A nice, creative starter.The Appetizer is beautifully plated, featuring five different delicacies. Kurage, or jellyfish, has a crunchy bite and the flavours from the briny sea, with the vinegar and touch of mustard great to complement. My favourite is the Kanimiso Tofu, with the soft tofu rich and delicious, the kombu jelly on top giving a bit of sourness to freshen up as well. The Hokkaido White Corn is very sweet and juicy, while the seasonal Hotaru-Ika has intense umami, paired with a bit of vinegar miso. The last piece is Saba, and the chef has interestingly paired the mackerel with fig to go with some fermented soybeans on top. A pleasant feast of visual and sensory delights.The third course is Takenoko no Osumashi. Drinking the clear soup brings a nice, comforting sense to the stomach, with the dashi delicate, umami and flavourful. The seasonal Kyoto bamboo shoots are very tender, without any fiber on chewing, and the young sansho leaves help to give a nice fragrance to the soup. There are three sashimi in the fourth course, including Shima-Aji, Shiro-Ebi, and O-Toro. The striped jack is very fresh, with a clean and milder taste, and a good bite indicating the fish has not been aged. The small white shrimps are mixed with mentaiko, to give the sweet and creamy texture another layer of umami and richness in taste. The fatty tuna comes from two different cuts, with both exhibiting rich fish oil, seeping out from each bite. While not to compare with a sushiya, the quality of the sashimi is quite good.Coming to the main course Tempura. The first serving is Kuruma-Ebi. The coating of the tempura is very thin, deep-fried to a wonderful golden colour, with the head also edible after frying. With a bit of seaweed salt and wasabi salt to season, the sweetness of the tiger prawn is really great, and there is no heavy oily sensation of the tempura, testimony to the skills of the chef. The second serving is Ayu. The chef has cleverly made some ‘feet’ for the small sweetfish so it could ‘stand’ on the plate, with the whole fish edible from head to tail, including all the bones. While there is a hint of bitterness from the heads and innards, this classical tempura is one of my favourites and happy to be able to enjoy it in Hong Kong as well.The third serving is Shirako, and unlike the more common ones from cod, the chef has prepared the milt of sea bream. The large piece has a silky texture, creamy and a bit of slight sweetness, without any weird notes of the cod milt which often require stronger flavoured condiments to balance. A premium ingredient highlighting its best quality, and if it is available, I would strongly recommend trying.The fourth serving ($120 additional each) is another prized ingredient. The thick piece of fillet from the Managatsuo, or pomfret, indicate how large is the fish, with the chef deep-fried perfectly to keep the flesh moist and cooked through, and paired with the homemade mayonnaise. The richer taste of the fish does not need any additional seasoning, and the creamy mayonnaise gives a bit of buttery note to the taste. A very good one.The fifth serving is a creative dish. The chef has cut the large Asari into pieces, and then together with chopped mushroom, stuffed back to the clam shell before deep-frying. The taste of the clam is good, with the jus absorbed by the mushroom. Not knowing how but the chef is able to keep the mushroom moist, without the jus extracted by the cooking oil, another amazing piece to highlight his skills.Coming to the Simmered Dish, it is the Komochi Yari-Ika. The female spear squid is bursting with its eggs, and the chef has simmered the squid in broth, then brushed with the sweet thick sauce. The creamy texture of the eggs is pleasant, while the squid has a good bite but not chewy. Another great seasonal delicacy to enjoy.For the Hot Dish, the original set is Duck Breast, but we decided to change one to Japanese Wagyu Beef ($280 additional). The duck breast has been slow cooked to medium rare, with good caramelization on the skin from charcoal, leaving a juicy interior. The sauce is cold pressed from the essence of the bones, rich in flavours, with a bit of cabbage on the side. Seasoned well and very nice.The Nagasaki wagyu beef, to me, is the better of the two options. Directly sourced from the farm, apart from the steak, which is very juicy and tender, with rich flavours of the beef permeating inside while crispy on the caramelized surface, the chef has also a few slices of charcoal-grilled beef, having even stronger taste with the fat. Quite heavy to finish the whole portion, ordering each option and sharing is a good arrangement thanks to the recommendation from the manager.The Noodle is a pleasant surprise, having the perfect al dente texture. The very rich and flavourful Chicken Broth is so delicious that I cannot help but to finish every last drop in the end. With some menegi on top to increase the fragrance further, I believe the Kue, or garoupa, did not add much to the already phenomenal noodle and soup. There is also a special sesame chili oil that the chef bought from Japan to accompany, which got enormous fragrance and good spicy kick, for those who want extra condiments. Another signature of the restaurant that one must try.The manager has promised us that there is another tempura included, and it was revealed to be Annou-Imo. The sweet potato has been deep-fried for an hour to perfection, sweet and with great flavours, and the chef has suggested to dip with Japanese brandy before adding some white sugar, with the brandy giving the nice aromas and the sugar balancing the bitterness of the spirit. It is another of our favourite in the evening.There are two Desserts included, with the first being the homemade Almond Tofu, with caramel ice-cream and some almond pieces on top. The almond tofu has good fragrance and delicate in sweetness, while the caramel ice-cream adds some richer taste to supplement, and the almond pieces provide a nice contrast in texture. A nice dessert.The other dessert is Matcha Warabimochi and Red Beans. The warebimochi has a q texture, with the matcha powder giving the wonderful green tea aroma and slight bitterness, balancing well with the sweet red beans. A wonderful closing for the meal.Service is good, with the manager eager to explain each course and doing his best to make us feel privileged sitting in the private room instead of the counter, packed with other customers who apparently are having good fun and speaking loudly. He even offers a half bottle of sake for free. The bill on the night is $2,887 after a 22% discount. With all the perks and the discount, it is very good value for money, and hope next time I can try the tempura menu.…Read More

無論幾多次都要說一遍，瀧真是我最愛的天婦羅丼飯店！總共來過三次，每一次都保持水準，天婦羅外皮香脆配上日本珍珠米，竟然每次都讓我吃完成個丼🤣看菜單的時候還會感到有一點點昂貴，但是除了煮食的天婦羅飯外，還有前菜，冷盤，刺身，漬物，味噌湯，最後還有甜品！還記得第一次去冷盤是銀魚仔豆腐，口感清爽，應該是廚師顧及之後的天婦羅飯口感比較重，配搭上清爽一點的前菜比較好吧！非常清新，不會太單調～套餐的刺身共有三款，應該也是每天不同吧。久違吃一次魷魚，也非常黏口，三款刺身亦非常新鮮🤤說這個只是配菜也太好吃了吧天婦羅飯這家做的天婦羅，口感非常香脆，放耐了也不會出油變膩！先説外皮非常薄，不會有太多炸粉的口感。所有海鮮的味道都不會被覆蓋過去。吃一口天婦羅再吃一口飯，不知為什麼一點油膩的感覺也沒有，便一直吃下去，結果就是把整碗飯都吃完了🤣平時要吃天婦羅，總會覺得嘴裡油油的，要不停喝茶，但每一次來到瀧吃丼飯時，我一口茶都不會喝便把整碗飯吃完，本人也是有點難以至信。若沒有記錯的話第一次來吃的應該是海老鰻魚天婦羅飯，之後來吃的應該是特上天婦羅飯。這兩款沒太大分別，就是鰻魚和海老的數目比較多一至兩塊，所以叫得上天婦羅飯已經很OK了！吃完整個套餐後，準備結帳離開的時候，店員給我們拿來甜品❤️不過每次來都是蕨餅，這個應該不會轉款式呢。軟軟香香的，吃完香脆的天婦羅，再食這個感覺亦不錯。第一次來的時候，還是別人帶我來，跟我說上次來吃過的梅子天婦羅也非常好吃，所以特地問了廚師有沒有這款特別的天婦羅！小小的一顆，咬下去就像流心的果子一樣，熱呼呼的，內裏非常軟腍！每次來都感覺師傅的水準保持得相當好，雖然吃完整個飯就是有點內疚感啦，但是說起天婦羅，我一定是推薦這一家給別人，每個跟我來吃過的朋友亦會說這家就是最好吃的😋…Read More

我鍾意食天婦羅，但又想食二重御膳，大廚嘅配合天衣無縫除咗令到我食咗海老穴子飯，又食左極度罕有長崎牛肩飯 。雖然好飽但又好滿足，長崎牛肩超級滑 穴子超級肥美，師傅最後送咗杯雪糕俾我食 出面從未食過薑味雪糕 師傅叫我下次試吓中午嘅簡化版Omakase …Read More

瀧位於中環，係一間面積唔大嘅樓上舖。餐廳夜晚做omakase，我就未食過，午餐就做套餐，價錢相宜好多💵從餐廳個英文名Tempura Taki可見，餐廳主打天婦羅🍤 午餐可以選擇天婦羅套餐，HK$300左右，就可以食到一個有天婦羅嘅主食、沙律🥗、麵豉湯🥣、刺身🐟等等。我自己就唔係特別鍾意食天婦羅，通常會揀佢嘅二重御膳，HK$258就可以任揀兩個主食。我鍾意佢嘅北海道松葉蟹肉溫泉蛋丼🦀，松葉蟹肉比得好慷慨🤣，牛肉蕎麥麵🥩都唔錯。套餐配上小食，有一次我食咗一個魚鮫肉做嘅小食，嫩滑有啲油香，好食😋 食完兩個主食真係會好飽🤣💰: HK$300 pp (Lunch)💝: 7.5/10…Read More

I came here for lunch a few times, it was good, and it was my first dinner experience yesterday.  I was very skeptical about the menu at first because the base omakase menu price is a sliding amount and has no exact definition.  You name a price, and the chef builds the menu on the spot.  After the first 2 dishes, I liked them very much, so I upgraded along the way.  I didn't regret it and am impressed with the chef's choices.   All the dishes' authenticity is good.  The 2 most impressive dishes that are outstanding even in Japanese standard is the ice ume noodles and the taro tempura.  The taro is fried very nicely, with crispy skin and soft on the inside.  It is accompanied by sugar and cognac.  An amazing combination that I never imagined.   I hope you can maintain the quality, value, and more people knows about it.  …Read More