167
11
8
4-min walk from Exit D2, Central MTR Station continue reading
Telephone
28810033
Introduction
This Japanese restaurant specializes in Tempura Omakase. Executive Chef showcases his cooking skills and also fresh ingredients in the open kitchen. The menu is changed weekly to provide new and seasonal items. continue reading
Opening Hours
Today
12:00 - 14:30
18:00 - 22:30
Mon - Sat
12:00 - 14:30
18:00 - 22:30
Sun
Closed
Payment Methods
Visa Master Cash AE UnionPay
Number of Seats
30
Other Info
Online Reservation
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine Details
VIP Room
Phone Reservation
Reward Dining Points
10% Service Charge
About Reward Scheme
Review (198)
這次是我們第2次來吃了晚餐,不知道會否保持到第1次來吃時的驚喜呢It was our second time to here for dinner. Don’t know if it maintains the level of foods or not this time我在Youtube也有這間餐廳的食評影片,有興趣可到我的頻道看看:「泳琳winglam Liz」I have a food review as a video in Youtube, check it out in my channel: winglam Liz瀧有3個套餐選擇,我們就要了「 瀧 Taki Omakase」,是$1280They have 3 omakase sets. We choose this “Taki Omakase”, $1280這個套餐包括了先付到甜品9款菜式,可加多$280把合肴hot dish轉做熊本和牛It has 9 dishes. 可加多$280把合肴hot dish轉做熊本和牛聽到他們今次出的是一年只做一兩次的合肴,所以我們就不另加錢了I heard that this time they are making a hot dish that is only provide once or twice a year, so we didn’t add extra money要了一支日本清酒 是純米大吟釀-紀土( $680/720ml),有聽過它的名字 但從未喝過 今次就試試吧We ordered a bottle of sake, Jummai Daiginjo-Kid ($680/720ml), I heard it name before, but never try it, let’s try it this time杯的款式都很普通,所以如果這方面會有改善就更加好了,我覺得用漂亮的杯 喝酒會開心多點Their sake cups are quite common. So if Taki did that too will be better. Using a nice cup to drink will be more enjoyable首先來到的是先付 - 深海池魚 中間夾著鮟鱇魚肝,這是未試過的組合,中間的鮟鱇魚肝不多 但味道剛好 不會蓋過魚肉味First to come is “Starter”. Striped Jack stuffed with Anglerfish liver. I have never try this combination. The flavour is just right, didn’t cover the flavour from Striped Jack季節前菜,這首菜有6款不同的食物。1. 海膽豆腐 海膽味沒有非常突出 ,但豆腐的質感厚實中帶滑Seasonal Appetiser. 6 different type of items. 1:Uni tofu, the flavour of uni was not strong. But the texture of tofu was nice and creamy.2. 螢光魷魚配酸汁啫喱,當時螢光魷魚是時令食材 鮮味突出2: Fluorescent squid with vinegar jelly. Fluorescent squid is seasonal this time, tastes refreshing.3. 日本的翡翠銀杏,雖然平時都不太常吃 會有點難作比較,一般的較黃色的和會帶點苦,但它較一般的帶點綠色 所以叫翡翠銀杏,帶點甘甜 它的口感是厚實帶點韌度3: Ginkgo from Japan. I don’t eat ginkgo often so I have kind of difficult to give a comment. The general ginkgo looks more yellowish and after taste a bit bitter. But it brings a bit jade-green. It tastes sweet and mellow, slightly chewy.4. 公魚 是時令的 冰川下面作個窿釣出來的魚,細條可以吃到骨 可以原條吃下去,魚肉較甜 通常以天婦羅這個烹飪方法4: Smelts, seasonal, from under of glacier. It is small so can eat entirely. It tastes sweet, usually tempura5. 日本鵪鶉蛋釀明太子,之前來吃是釀了海膽的,味道正常普普通通 但外觀就挺可愛 5: Japanese quail eggs stuffed cod roe marinated in a red chili pepper sauce.6. 煙燻鴨胸吃得出淡淡的煙燻味,熟成度剛好 肉質鮮嫩 肉味濃郁 6: Smoked duck breast, tastes slightly smoky. Tender and strong flavour大約依這個次序來吃Eat with this sequence roughly碗物 - 筍湯,略為失色 可能我不懂得欣賞,湯非常的淡 真的沒什麼味道,而筍的質感很清爽 但也是沒什麼味道Soup - Soup with bamboo shoots. Not for me...maybe. The soup was tasteless. The bamboo shoots was tender and soft but tasteless as well刺身 -  深海八爪魚配梅醬,口感非常爽彈 個人是非常喜歡吃有嚼勁的食物,但一山還有一山高,就是八爪魚吸盤,吃到目前最出色的食材,鮮味十足 非常彈牙,口感一試難忘,對為之改觀,已變成了我的最愛食物之一,這2款都是不用沾豉油 直接吃就可以Sashimi - Octopus with plum sauce. I love all the chewy foods, it tastes so much chewy yet soft. Supercilious! There are mountain mountain high . It was its suction cup. The most excellent food up to now. Super fresh and springy yet firm. The texture of it is unforgettable. And changed my view on it. It is one of my favour food now. Eat these two without soy sauceSawara 鮫魚 配薑蔥 可沾豉油,魚肉味濃厚 吃到捨不得嚥下,味道會維持在口中Sawara sashimi with ginger spring onion, you can dip with soy sauce. Strong flavour and I don’t want to swallow it. The flavour was very long lasting拖羅,沾wasabi+豉油,是新鮮的 沒有急凍過,這2片是不同部位,先說明 我個人本來就不太喜歡重油脂的食物,所以對拖羅的評語未能很中肯,但會盡量形容,這片的脂肪已較後面那片較少,但對我來說已是極限,它沒有根 味道較表面 算是很快就散去Toro sashimi, can dip with wasabi and soy sauce. It’s fresh, no frozen. These two pieces are from different part of tuna. Honestly, I don’t really like fatty, oily food. So the comment for it may not fair. But I will try not to. This piece is less fats than the one behind. But it is limit for me. It’s tender, the flavour gone fast而後面那片明顯的肥美很多,但論口感上它沒有入口即溶的效果,油香也不算持久 也有很大條筋,但對喜愛拖羅的人來吃應該都會很滿足,不好意思了 讓我這個不是拖羅的喜愛之人吃掉了好像很浪費The one behind is really fatty. But it would not melt in my mouth. Its flavour didn’t last long. But I know they must satisfy to someone who is toro lover. So sorry about that, I was the one who ate them, kind of waste I know現在終於出場了 開始吃天婦羅了,先送上白鹽、wasabi鹽、檸檬汁和蘿蔔蓉,蘿蔔蓉隨時都可以吃 很juice和很綿。Finally! Tempura is coming!! They provide some salt, wasabi salt, lemon juice and white radish mud. You can eat the white radish mud anytime, it tastes juice and refreshing天麩羅 - 天婦羅蝦(沒有拍照,想看就去看影片吧) 要先食蝦身 沾些少白鹽,外層的炸漿薄薄的,蝦肉味濃 肉質是不錯 但未去到很爽脆Tempura - Shrimp tempura, eat its body first and dip some salt. It’s very crispy without thick flour skin. Shrimp has strong flavour and the texture was nice but not outstanding天婦羅蝦頭(沒有拍照,想看就去看影片吧)  炸的很鬆化,但味道較想像中的淡Shrimp head was very crispy as well. But not strong flavour天婦羅沙槌魚(沒有拍照,想看就去看影片吧) ,新鮮滾熱辣 肉質綿滑,沙槌魚在天婦羅當中是很普遍Whiting fish tempura. Fresh and hot. Whiting fish is a common item in tempura天婦羅甘鯛魚 配茴香汁,特色之處就是連同魚鱗一起炸,令魚味更香濃 更加突出,而且都非常香脆Snapper tempura with fennel sauce. The special thing is it fried with scale. It made the taste more strong and more layers. Very crunchy 京都青椒釀北海道真蠔,用青椒是讓蠔汁在炸的時候不要流失,所以吃下去真的很多汁 而且味道很配搭,真的意想不到Kyoto green pepper stuffed with Hokkaido  oyster. To use the green pepper for keep the sauce stay with oyster. So it tastes very juicy and they are very match. It was a surprised強肴 - 汁煮子持魷魚,子持 顧名思義就是有孩子有卵,就是指這個透明物體 就是魷魚的卵,口感是軟滑的 帶點膠質 ,醬汁濃味 魷魚的質感爽彈中帶柔韌,是道出色的菜Side Dish - Squid. The name of it means it was pregnant. The semi-transparent stuff is its babies. The texture of it was slightly chewy. The sauce was strong and the squid was tender and slightly chewy as well. It is a fantastic dish合肴 - 酥皮焗西京銀鱈魚,有提到師傅說他們一年只一兩次這道菜,那就看看它有什麼特別,酥皮做得非常出色 但搶了銀鱈魚的味道,酥皮就完全是主角 十分酥脆 ,可說是吃過最好吃的酥皮,真的不是開玩笑,銀鱈魚方面就可能 因為酥皮太過出色了,魚肉和魚油都嚐不出來了 肉質都嫩滑的,整體而言不膩,但吃到這裏就開始有飽意。第一次在這裏吃的主菜是鴨胸 ,那次令人非常印象深刻 當時十分驚訝 ,第一次吃到鴨胸是如此的嫩滑而且肉味濃郁,但今次這道主菜就有少少失了期望 ,雖然酥皮是非常不錯,如果酥皮與銀鱈魚都取得平衡就好了。Hot dish - Meringue with codfish. As I mentioned they make it once-twice in a year. Let’s tastes it. The meringue was stunning, but its flavour totally cover the codfish. It just like the main of this dish, it super crispy and strong flavour. It is the best meringue that I ever had. I am serious. For the codfish…….Maybe the meringue was too powerful. So I can’t really taste any special from cod, but it was tender. The whole dish was not oily. But we were getting full. We had duck breast as hot dish last time. That was incredible and unforgettable. It is the best duck breast that I ever had, it was very very tender and strong flavour. But the hot dish this time... I can say I was  kind of disappointed. I know the meringue is fantastic but not enough. It will be perfect if meringue and codfish can balance食事 - 鱈場蟹肉+蟹膏+馬糞海膽烏冬。蟹肉份量十足 鮮味都夠 。海膽甜的 沒有澀味,亦都不腥。烏冬的質感滑溜 軟中帶微微韌度Rice Dish - King crab, crab roe and uni with udon. Topping with a lot of crab meat and tastes fresh, The uni tastes sweet without bitter, It is fresh. The texture of udon was soft yet chewy這道是最後來的天婦羅 - 鹿兒島的種子島特產 安納芋番薯。芋在日語中解番薯 ,它經炸了1個小時 皮都可以吃 ,第一次吃到時候極為驚訝 令人難忘 ,是會想念它的。先沾些日本白蘭地 再沾白砂糖 ,味道是神的般配This is the last dish as tempura - The imo from Tanegashima which is one of the Island belonging to Kagoshima Prefecture, Japan. “imo” means sweet potato in Japanese. It has been fried for an hour, so its skin is eatable. It surprised me and its taste very memorable in first time. It makes me always thinking about it. First to dip some Japanese brandy then the sugar. This combinations are wonderful是我犯賤與否呢? 這次吃就沒有覺得特別的美味,之前的番薯內裏的質感是非常軟滑 帶點溏心 ,今次就達不到當時的效果了 ,雖然是這樣 但這道這麼獨特的配搭 仍是非常值得一試Maybe I am treacherous, because it didn’t surprised me this time... In first time, inside of it had a bit lava custard and very tender. This time it didn’t achieve the same effect. But even I said like that, this combinations is still very unique, still a must try. 甜品 - 紅桑子慕絲+杏仁豆腐。這個雖叫豆腐 卻沒有豆的成份 ,在日本稱豆腐的食物中都有很多是這樣的,他們有時稱這種糕狀為豆腐。這道甜品是homemade,紅桑子的味道就不太嚐得出來 ,整體不會很甜 不過不失。水信玄餅 中間是櫻花,主要靠黑糖而有味道 就不多說了Dessert - Red mulberry mousse with almond tofu. Even it calls tofu, but not make of soybean. Japan have a lot of food call tofu. But doesn’t mean they make of soybean. These are homemade. I didn’t realise that the mousse is tastes red mulberry. The whole thing was not very sweet, normal.Raindrop Cake, it has sakura inside. The taste of it mainly from the brown sugar, so I don’t give comment好了 到最後來個總結,今次吃過後 還是覺得第1次是最好吃,但這樣說不代表今次不好吃啊Alright, come up to the end, let me give a review. After all of these, I think the first time is the best. Even though I said that, it doesn’t mean not delicious this time今次的八爪魚吸盤、汁煮子持魷魚和焗酥皮西京銀鱈魚的酥皮都是非常出色,都是會令人一試難忘!The octopus suction cup, Squid and the meringue form “Meringue with Codfish” are excellent. Unforgettable往後還會來吃嗎 會的機會都大的,因為始終他們的菜式和做法都很獨特,都不是什麼地方都有Am I coming back again? ummm I think it is yes, because the way how they cook is very  unique and skilful. They are special continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2020-07-03
0 views
應該是第二次光顧! 食客不算多, 我們坐吧枱! 季節前菜 ~ 最美味的是煙燻鴨胸, 鴨味香濃, 肉質鮮嫩, 淡淡的煙熏味道, 是晚最出色的食品! 天麩羅 - 天婦羅蝦及頭, 炸得鬆化, 不油膩, 蝦身味道有點淡! 鹿兒島特產 “安納芋番薯” ~ 外皮味道非常好! 蕃薯連皮生炸一小時, 進食前先沾日本白蘭地 再沾白砂糖, 味道匹配, 味道複雜有層次, 十分有驚喜! 甜品為自家制杏仁豆腐配忌廉, 杏仁味香濃突出, 口感清新! 是夜由頭盤至甜品總共有13道菜, 有點太飽! 註: 店員每上一道菜均會講解清晰, 讚!  continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
前後去咗兩次,一次食天婦羅定食,一次試其他天麩羅麵御膳($258)可以揀稻庭烏冬或者蕎麥麵,天婦羅係主打,有蝦,蓮藕,魷魚,冬菇...炸粉同火候都ok,魷魚最好食,但冇好驚艷嘅感覺,我估晚市會好啲(食材再貴啲同靚啲),appetizer有凍豆腐,刺身係帶子,魷魚,吞拿魚野菜蕎麥面&慢煮熊本和牛肩配溫泉蛋丼($338)和牛溫泉蛋好好食,和牛大大塊,脂肪分佈平均,好嫩滑,有入口即溶喔!Appetizer有蛋沙律,刺身有蝦,魷魚,吞拿魚甜品係綠茶蕨餅,好食 (不過冇影😅)Lunch set 都有一般嘅沙律,appetizer,刺身(切得略嫌稍薄),麵豉湯,漬物,雖然其實都好standard,勝在你可以自由選擇配搭,而且選擇多,仲有presentation係靚而且份量好多,冇我咁大食嘅朋友通常都食唔晒,而且每日啲刺身,appetizer,漬物都唔一樣,另外比較推薦凍蕎麥麵Btw lunch set 有88折!其實比起中環附近差唔多價錢嘅餐廳好食 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2020-06-05
387 views
Visited Tempura Taki for lunch today, and of course given the restaurant’s signature food item I ordered the deluxe tempura set. The tempura is freshly fried in full view of the customers, and my set came to me piping hot. Unfortunately despite all the fanfare the tempura was not that impressive in my opinion. The batter tasted like standard fare, the shrimps were not particularly large, nor was there much flavour in the fish. There are some special features to the set I suppose, for example the shrimp head was also deep fried so you can eat it as well, and the eel tempura was also less common.All in all I have to say the pricing is not quite worth it. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
朋友強烈推介瀧的omakase,因此友人生日便訂位一試。首先,必要讚下,每道食物製作都非常精美、細緻、用心。食材亦非常新鮮。坦白說,價錢亦相當合理。可惜,餐廳希望營造的高檔omakase的感覺被主廚跟熟客的高談闊論破壞了。明白遇見再次光臨的客人,作為廚師必定很高興,因為有人欣賞。可是,其他客人看在眼裡,會感覺到被忽略,因為主廚不斷重複,「比啲好嘢你」、「其他人食唔到架」。又談及一些自己私人事,更甚是,在炸天婦羅其間在查看手機訊息。完全有在居酒屋、大排檔的感覺,將整體分數全拉低。自己不論在香港或日本,也去過不少omakase,平民或貴價的都去過,當我正在付出$1000一位的omakase,我也希望得到一些尊重。看到很多食客也有類似經驗,但似乎餐廳並不介懷,沒有改善,所以,我寫了也幫不了太多,但我仍然不吐不快。相信,我不會再幫襯,亦不會推介給朋友。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)