41
10
2
2-min walk from Exit N3, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station
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Opening Hours
Mon - Sat
12:00 - 15:00
18:30 - 23:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
開左account 好耐第一次的起心肝寫食評 ，原因係呢間廿年老鋪就快要搬遷。鐘愛日本料理既我向來係鷲澤先生既粉絲，隔一排就心郁郁黎食下野。聽到侍應上星期同我講此老店終於敵不過日漸高企既租金要搬去隔黎街樓上店，當然要同老婆大人黎支持下。道最出名係佢既omakase ，如果第一次黎唔知點咩菜，omakase 係最好既選擇。但我都係中意自己係餐牌點中意既菜最為過引首先係人人有份既前菜鷲澤先生推介我食呢個日本小番茄，一個字 - 好鮮甜!靚既吞拿魚已經越黎越少，好似道呢種小店仍然能夠入到咁靚既Maguro 真係只能比10個讚! 肉身乾得黎又好多魚味！熟成得岩岩好又不失魚既新鮮！好多香港人中意食Toro ，但我始終覺得Toro 太肥有d 漏，Maguro 魚味更重更岩我口味!香港人唔係人人中意食鯖魚，覺得係平魚又醃過，係次等貨。但其實醃鯖魚係最考日本師傅既工夫。無論係頂級壽司店還是高級割烹店，所有師傅都有獨門秘技去醃鯖魚，鯖魚既味道不但反映師傅既功力，更係一家餐廳水準既指標。我敢講，道既鯖魚係全香港做得最好既二，三家。醃得入味之餘又夠乾身但不失醋味，老婆大人最愛，通常都留多兩舊佢食呢度既池魚碎切又係鎮店之寶。鷲澤先生話佢只會用手釣池魚。我唔知手釣同網捕有什麼分別，只知道既池魚細條D但肉質較有別家更有口感。而且唔醒。重點係配池魚既薑蓉極之有味！唔知有咩配方令到D薑蓉可以咁香！道既池魚配薑蓉鼓油有別家高級壽司店吃不到的味道！每次黎都會叫！豬肉柔煮。另一老婆至愛。有D似港式清湯腩既味道。豬肉同蘿蔔蚊得夠淋入味，木魚湯既清香滲哂入D豬肉度，另一水準之作。小弟極中意明太子，見到有炸明太子當然要試下。道既炸粉非常出色，薄得黎又好有獨特既味。拍得住高級天婦羅店。今日特選有燒花魚，類似香港人食既咸魚。燒得香口乾身。另一水準之作。最後以三色飯作結。之前講過小弟對Toro不太喜好。但呢個三色飯既Toro 係碎切後架鼓油白蔥撈埋一齊，極好味！配埋海膽同三文魚子成為一個日本海鮮市場特色既海鮮丼。今次唯一可惜既係食唔到麵豉雞肉茄子同左口魚薄切。希望下次係新鋪可以食到。總結:一間只能座十五人既小店可以係棉登徑迄立不倒二十載，當然有過人之處。有食家講過一家日本餐廳既菜水準如何，取決於佢既木魚湯底做得好唔好。道既湯底味道二十年不變，全因鷲澤先生每日都用心調製湯汁。鷲澤先生雖然脾氣有點古怪(偶然會發脾氣)，但睇得出客人欣賞佢既食物時佢既喜越。就係對食物既執著同堅持，鷲澤先生係棉登徑才能打出名堂。眼見幾年前棉登徑只得見城同道兩家到而家成街水準參差既食肆，有點為道感到不值，希望搬到租金較平既新舖後鷲澤先生能繼續努力，帶更多高水準既日本地道料理比香港既客人。
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道的可愛之處，是鷲沢先生刻意的低調，謝絕訪問宣傳，拒絕華麗裝潢，決意用食物叫你心悦誠服的付鈔。與其說跟建成是瑜亮之爭，不如說是惺惺相惜的碩果僅存。今次推介以下五道：第一道：Omakase刺身盛合鷲沢先生主理的刺身，就是人人期望可達到，我的快樂比天高！特別中愛沙甸魚刺身，配合薑蓉跟醬油食用，才發現原來沙甸魚不用擠在罐頭時可以這樣鮮味！第二道：明太子天婦羅對啊，並沒有隻字打漏，真的由明太子擔大旗的一道菜。慣了跟意粉，飯團，炒飯作陪襯的明太子，終於一嚐當主角的滋味，加上紫菜的配合，就像看周家怡跟梁小冰，有驚喜！第三道：漬物盛合雜牌軍也可以打一場漂亮的勝仗！日本定食裡最易被忽略的一環，經過鷲沢先生用心經營，不論是青瓜蘿蔔還是牛蒡都可以令味蕾投降，噢還有蒜頭這顆大殺傷力武器，救命呀！第四道：山葵蕎麥麵當筷子將蕎麥麵跟山葵，䓤花及紫菜拌在一起後，碗內的東西便化成一個美味的milky way。山葵的滑跟蕎麥麵的硬形成一個平衡宇宙，等待你口中的黑洞打開！第五道：味噌茄子以為菠蘿炒飯才會用菠蘿作盛器，原來臉皮薄的茄子也可以勝任！模仿芒果的切法，每一格茄子都像保濕廣告的女星般有充足的水份在內，而不失彈性的咬口。就是化妝品味噌濃了點，還是裸妝當道的年代吧！
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OMAKASE SET LUNCH 10道菜涵蓋唔同食物只係$160。煮物包括豬肉、藕、蘿蔔、苟蒻等調味幾好冇過鹹。天扶羅稍涼啲粉略厚但冇乜油，包括有蝦、南瓜、青椒，以非專門店來說合格有餘。溫泉蛋略熟但不失軟熟富蛋香。刺身有赤身油甘魚略嫌不夠新鮮。燒白身魚有兩款略淡。薯蓉沙律有青瓜蘿蔔口感豐富。醃細白魚仔鹹香，與漬物同送飯不錯。甜品送綠茶雪糕都好香滑。第一次嚟“道”，嘢食唔係最好，環境普通冇裝修，碗碟係我最愛嘅小巧標緻，服務超好：全店17個位，有一日本人一香港人師傅一女侍應。我去嗰陣計埋我有15個客。個個全程冇停手鮮有交談但好有默契不停互相補位，客人離座三人連聲多謝。我去序前打電話問一位有冇座位，女侍應問我幾耐到、姓乜留位，講咗多謝先收線。幾鍾意呢間店！
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Our dinner at Washizawa's Kitchen Michi was excellent. The restaurant is a traditional Omakase : very quiet room with wooden tables and bar, relatively small. You can see the food being prepared behind the bar, it contributes to the solemnity of the atmosphere.Green tea is being served all the way, the service is very fast but silent, very efficient.The food itself was very good. At the beginning you are asked about what you like/ dislike, and then the dishes will come to you until you say "stop".You can say there are certain type of fish or seafood that you don't like but I'd say that you won't enjoy your evening if you are not a raw fish person.That being said, the products are so fresh! I can't think of having had this feeling before, the feeling that I am eating a fish directly from the sea. Like almost with sea water surrounding it you see?We have had Toro sushi, a type of yellow fish sushi, raw prawn (deliciousely fresh and nutty) and then a sea urchin maki, slightly cooked toro sashimi, miso soup (fish version with fish in it!).We had a sesame ice cream as a desert, and it was delicious.I can only recommend this restaurant to sushi amateurs.
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幾年後再度光臨這家頗地道小店，兩人點了omagase廚師推介。先來有小鉢，剌身4款，燒物，煮物，炸物，蕎麥麵先來酸面豉八爪魚，酸咪咪幾好味剌身有沙甸魚，深海池魚，Toro，牡丹蝦好鮮味，特別是toro入口即融。燒蛤同油甘魚好味生菜雞蛋煮還可以海膽紫菜天婦羅超好味，是夜最愛最後，飲完sake來一個蕎麥麫，飲啖熱湯很舒服。還有要讚一下，很喜歡每道菜式都有配襯的器具，好有心。
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