37
16
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2-min walk from Exit L5, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station continue reading
All Branches (2)
Telephone
25556606
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Sun
12:00 - 15:00
18:00 - 23:00
*maximum 90 minutes for dinner
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10% Service Charge
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Review (67)
Level4 2019-06-25
2057 views
This Japanese eatery originated from Akita, and has more than 150 years of history, famous for its udon. Now having 16 outlets in Japan, and another 7 outside the country, we visited this evening the shop in TST Prince Tower, the newer of the two outlets in HK, with the other one in Hung Hom.As the restaurant is located high in the commercial building, there is a great view if you happen to sit at the window side. Unfortunately we were seated in the middle, and the setting is decent, reminding us of many local ones we visited in our travel in Japan, with a open kitchen behind the 'sushi bar'. We ordered a few small dishes to start. First is the Pumpkin Salad ($78), as recommended by the staff. The salad tastes good, with the sweetness of the pumpkin mixing well with the mayonnaise, with the shredded onion, lettuce and cucumber giving a nice bite. There are flakes of almond and raisin on top too. No wonder this is a popular dish many customers order.The next is the Egg Roll with Mentaiko ($88). Freshly prepared, the egg roll was still steaming when being served, and we could see the mentaiko in the middle of the roll. The egg roll is decent, without the sweetness one often found in such egg roll, but to me there was a lack of the flavors of the egg. The mentaiko is rather mediocre and also not exhibiting any noteworthy flavors. A little bit disappointing. We also had the Spicy Sausages ($110), which were shipped direct from Japan, a seasonal specialty on the menu. Quite nice on the taste with a spicy note not overpowering, with a crunchy skin on the bite, but frankly I also did not associate anything unique too which may justify the price the restaurant is charging. I would suggest the restaurant (and the staff) really explained that to allow customers a better appreciation to avoid maybe an unfair criticism. Then we had a Skewer of Chicken Kidney ($68), which are beautifully seasoned, and a great complement to beer.Instead of having udon, we decided to try out its Chicken Hotpot ($480). Served with the stove, the hotpot has pieces of chicken served in two ways, one the simple raw chicken with plenty of black pepper on top to season and aim to highlight its original taste, the other being deep-fried for a while giving a golden brown skin. Apart from the chicken, there are lots of cabbage and mushroom added as well. The chicken is really tender, and while it might be too hot having hotpot in the current weather, the overall flavors are good indeed.For dessert we had the Ice-cream directly imported from Japan, with me going for the Sea Salt version while my wife had the Rice flavor ($55 each). I tasted both and the sea salt version is more interesting and flavorful for me. A bit too sweet for me for overall not bad.The table is rather small for putting all the food and feel a bit clumsy when the food are served together, and you might want to order things one at a time if possible. Service is decent without any red flag though equally not impressive. The bill on the night was $1027, quite expensive if my opinion, and maybe I should simply try the udon next time instead. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2019-08-04
594 views
星期六晚上到尖沙咀吃飯,因友人想吃烏冬,所以在OpenRice訂了這家餐廳的位置。 從OpenRice的食評看到這家烏冬店是日本也有很多分店的,看來也挺有名,而且烏冬好像是自家製的。 先說這裏的互動。這裏的烏冬有分熱烏冬,冷烏冬,或是沾烏冬的。如果你點熱烏冬的,可以選擇數款湯底,有蕃茄湯,咖喱湯,雞白湯等等。如選擇普通的定食套餐,我看到好像是沾醬油的。 我點的是雞白湯湯底的雞腿烏冬。這裏的烏冬是偏幼身的,有點扁平,驟眼看來像是上海麵一樣。至於吃下去,我覺得沒有外面吃的稻庭烏冬那麼煙韌, 口感亦似像是平日稍為煙韌一點的上海麵。總的來說,我認為這款烏冬的口感偏似麵質,不像平日吃的烏冬那麼有口感及煙韌。 雞白湯也太重胡椒味了,篕過了雞湯的味道。我覺得這間餐廳最好吃的,是他們的蛋卷。我們分別點了明太子蛋卷及松業蟹蟹肉蛋卷,我們都覺得蟹肉的蛋捲是較好味的,他們的蛋卷很juicy,不會煮得過熟及過生,建議大家一試。(很可惜蛋卷沒有拍下照片,但我認為比烏冬好食很多的。) continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
✏️ 燒鯖魚蘿蔔蓉冷烏冬 ($128)燒鯖魚嘅分量比餐牌睇落仲要多 足足有3大舊🐟好鍾意佢嘅調味恰到好處 適當地鹽燒過 但係唔會遮蓋左鯖魚本身嘅味道鯖魚嘅外皮係煎到微微脆嘅 旁邊嘅蘿蔔蓉超級清甜 個烏冬同我想像中係有唔同 本來以為係粗身少少嘅稻庭烏冬 但佢呢一隻係好幼身嘅 好似拉麵 不過食落又有烏冬嘅質感 😆重點係超級順滑!!!🤩另外佢仲有大量沙律菜浸喺湯汁入面 成個主食嘅配搭感覺超級fresh 而且冷烏冬涼涼地食落好舒服 夏天食一流啊🙆🏼‍♀️〰️✏️明太子煎蛋卷 ($88)另外仲叫咗個小食 雖然餐牌已經寫咗係煎蛋卷 但我都一直覺得會係玉子燒 但係原來佢係真係名副其實煎蛋😆所以係唔甜嘅上枱時超級熱辣辣 仲係冒緊煙 個煎蛋卷煎得非常之嫩滑 完全唔乾 食落仲有d蛋汁🐥配埋內裏嘅明太子鹹鹹香香 好食 值得一試啊 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
好耐冇去啦,今日去就見到午餐餐牌轉左,平時食開嘅烏冬,只有晚餐餐牌,或者係指定左既烏冬。今日食咗指定既天婦羅炸蝦雜菜烏冬同埋網燒豚肉定食。兩份嘅份量都好足夠,炸天婦羅唔會太油膩,而網燒豚肉為有少少肥豬肉但係整體味道同份量都好好。今次比較失望係隻匙羹有塵同頭髮繞住左,衛生程度比以前差左好多。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2019-06-24
748 views
小時候只有吃火鍋才能吃烏冬,故覺得烏冬是種罕有的食物,也不知道原來烏冬有幾款。近年在香港非常盛行的烏冬,以稻庭、讚岐烏冬最受歡迎。這夜,來一嚐稻庭烏冬。餐廳位於太子大廈內,裝潢型格簡約。沒訂座,只能坐bar枱。近距離欣賞廚子們煮食,彷彿在看日版master chef,廚子分工仔細,切刺身、燒物、煮麵,均由不同人負責,緊守崗位。真是大開眼界,稻庭烏冬的吃法頗多樣化,有熱的、有冷的、有沾的、有拌的,湯底還能自選的,能選烏冬湯、番茄牛肉湯、咖哩湯、雞白湯,自由度高。瓶子點了咖哩湯雞扒烏冬。湯底是平日吃的典型的日式咖哩,很濃郁。光喝湯會有點濃味,拌著烏冬較搭配。雞扒煎得香脆,整隻雞腿連骨呈上,肉質嫩滑,浸在濃厚的咖哩內能保持溫度。翻查網絡,有一句話,手延稻庭烏冬,腳踩讚岐烏冬。手工製的稻庭烏冬乃貴族的食物,麵條較幼,入口滑溜,一下子便滑進肚裡。友人的雞白湯豚肉烏冬。奶白色的湯底,很誘人。喝下稍為淡味。豚肉片份量合理,還好浸在熱湯內沒有浸至過熟。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)