五箇山 (已結業)

琴晚男朋友仔嚟咗接我放工, 好开心呀!我地落咗铜锣湾食饭, 不过又谂唔到食咩好!喺SOGO隔离见到有间上楼嘅日本嘢, 个名好得意架! 叫做「五个山」! 就上去试下好唔好食~我地坐系窗口位,经理话依家做紧个promotion,有三款大大旧嘅特盛寿司: 有甜虾寿司、三文鱼子军舰同埋吞拿鱼腩卷佢最特别嘅就系佢d配料好大份, 唔会净系得旧饭大~真系估唔到佢一件甜虾寿司有成6条甜虾,仲要一客两件添!!!好夸张呀!!!个三文鱼子军舰只可以用一个词语嚟形容: 满泻!D鱼子多到围住旧军舰!!男朋友仔净系钟意个碎吞拿鱼腩卷!D碎吞拿鱼腩又铺满晒个卷,仲要入口即溶, 六件差唔多俾佢食晒!不过佢都好抵锡,留返一旧俾我试下~ 我就自己食晒个好好味嘅甜虾寿司同三文鱼子军舰, 呵呵!我仲叫多咗个氷见乌冬 (唔知氷字点读呢?)好爽口弹牙嘅冷乌冬! yummy!男朋友对个朴叶烧好有兴趣, 就叫埋嚟试下!估唔到真系成块朴叶放喺个炉上面烧架! 好劲啊!!D朴叶嘅香味加埋和牛真系正正正! 劲好味啰!!下次再同D姊妹上嚟食先!! 继续阅读

天气渐热之时，口淡淡便思吃日本寿司及刺身一类之物事。翻查一下之前吃的记录，发现是没有这里的踪迹。未试过的地方往往是推动小弟去寻吃的动力。趁是日下午有个空档，就来吃几件寿司，当是清清味蕾也好....没有订座就闯进去，但仍可以选坐寿司bar，今天也算幸运了望一望师傅的阵容，看到三位皆是年纪甚轻的本地人，大厨片山智裕先生竟是不在监场心里不禁打了个突....正所谓"既来之则安之"，既然已来了，还是要点吃些东西才行。就要一个自选十贯寿司set来试试师傅的手势吧....呷着茶，透过小窗看见不同鱼及海鲜的阵容 ---- 八爪鱼、墨鱼、几款白身鱼如hamachi、𫚭鱼及左口等都齐备。当然还有在我的寿司或刺身阵容选择里永不会出现的三文....除此之外，还看到不少泽蟹放在枱旁的大缸内里。不知可不可以着师傅仔抓起几只来炸呢 ? 想起这里，马上便欲叫枝冰冻的啤酒....先来小吃酱莲藕片一碟。味道是比想像中的浓且带微辣，藕片本身也十分的爽脆。面头渗上少许木鱼碎及芝麻粒之后，从中加入了不少咸香之味，整体来说亦属不俗....另一作为前菜的沙律用了如普通的超市雪藏包装菜叶再加上切粒蕃茄，最后淋上日式胡麻酱来奉客。菜及蕃茄的鲜度虽是很一般，不过带甜酸的酱汁倒也是令味蕾刺激的一个好方法。作为开胃前菜小吃来讲，也算是合格的....茶碗蒸质感够滑溜但没够重蛋香，而且吃至碗底之时是犹如一片汪洋，水准是不太尽如人意。不过话说回头，在材料方面倒是甚齐备 ---- 银杏、熟吞拿鱼粒、鱼片、青豆及冬菇片皆找得到。算是添回一些分数....面豉汤嗒落鲜甜而不咸至咯喉，汤内更找到一只虾头在内，看起来是似模似样的，怪不得汤味是如此的鲜稍为诟病的是汤内的炸豆腐片是碎湿湿的。若然能切得大件少许的话，咬口会更理想....一气过连吞十款寿司，由淡至浓吃起，完全满足了啖寿司之瘾头 ----平目可说是一众寿司中最差劲的一款。看上去色泽已甚暗哑之余，吃下去还因为有一大条筋在内弄得差点要吐出来。此时差不多怒得要向师傅反映要求将之打回头....甜虾这个相反就甚对版了 --- 虾的件头是有相当份量之余也很肥美软糯，其软糯程度是强得入口后登时融化于舌头上的，您说厉害不?....铁火卷用来包着饭团的紫菜有些偏湿及淰身；吞拿鱼粒吃起来鲜度一般。这也可以理解的 ---- 通常用来作卷物的材料 (特别是鱼类) 都未必会用上最新鲜的货色....甜蛋吃起来欠蛋之应有香味且甜度不足，完全不像在吃和式的蛋寿司....赤贝掌勺的事先用刀将之界花，看起来煞是漂亮；入口是既爽且甜又没渣，是一等一的好货色....海鳗吃起来甚大片且没有碎骨在其中；口感软滑之余又尝得出鱼鲜；涂抹在鱼上的甜烧汁份量适中而又不会夺去鱼的鲜味....大吞拿鱼是真的进口即溶，鱼油丰富之极虽则吃至尾段时发现有一点点筋，都已觉无伤大雅了....海胆颜色呈鲜橙偏黄，嗅落亦收甚怪异味道；试一口，甚creamy的且带些微海水痕迹。此时"鲜甜丰腴"看来似又是唯一的形容词....蟹膏咸与鲜并重自是意料中事。在食至中后段之时甚至有一点甘味从口腔跑出来，aftertaste是十分的强烈。是小弟另一必叫推荐之作....鹅肝在其他传统的日本寿司店的寿司午市套餐里头较少出现的一位稀客。一客寿司有两小片，份量一点也不吝啬。稍嫌肝的外层烧得没带脆口且有些少苦，不过平常在劣货中常遇到的肝内有筋的情况却没有出现，而且亦有入口即溶的感觉，故也属不错了....说完材料，也该讲一下饭团之素质。饭团整体来说揑得不算太松散，起码是没有用筷子一夹起便即断成数截之致命弱点；不过最大的问题乃在于每件做出来的饭团的大小有些参差 ---- 有的则揑成像在回转寿司店机制出来的，是既偏硬而又四四方方大大件；有的则却比江户前寿司标准size更小的看来在这方面小师傅要多点向片山师傅请教一下了....埋尾的芝蔴雪糕很滑有奶香，芝麻味亦浓。本应很满足的，但看到隔邻台有熟客竟可着侍者拿一个薰衣草味的给他，实在心中有点气呢真想试一下....以二百二十大洋的价位来说，这顿寿司还是可以一吃的。当然下趟若有机会能亲尝日籍大厨的手势的话，这一餐就更完美... 继续阅读

Once again, this was another unplanned expedition at CausewayBay on a Friday evening. We took a potshot at Sakaegawa ( 荣川）just to have a look at the interesting interior. No booking, no table- of course so we just alighted from the lift at a random level. Luckily, we were able to get a table here even without a booking. The size and renovation of Gokayama was similar to most restaurants in that building. They have quite a number of table seats and counter seats. The tables were reasonably spaced apart and separated with partitions. The restaurant did make an effort to allow the creation of personal space for customers. There were even some window seats (I couldn't see anything outside other than the building next to us those). It was initially a bit hard for my wife and me to identify the strength of this restaurant. I thought this should be another rather standard sushi/ sashimi place because of the big sushi counter - which I find quite boring as I'm not a big fan of sushi. The menu had a combination of sushi, sashimi, beef dishes, kushi (skewers) and even yakitori. We noticed, on a separate menu, that quite a number of the chef's recommendations were beef and a few dishes revolving around octopus. So we eventually ordered a mixture of dishes which included beef and octopus.First came the Hida ('飞驒') Maki with advocado ($180): According to my wife, the beef was very good. They actually had quite a lot of beef sushi rolls on their menu so should be one of their signature dishes. I couldn't comment further as I don't eat beef. The colour of the beef and the avocado looked nice however. My Japanese wife finished it rather quickly, and she liked it a lot; so that'd be one reason why I might recommend this to you. Then came the sashimi set ($350): Same set, different view. Note the wasabi: Ebi (Scrimp): Those were quite fresh and of decent size. No complaints.Toro (not sure whether it's medium or big toro): Toro was nice.Nothing spectacular but nothing to complaint about either. Scallop and the two "white bodied fish" (hamachi and another which I couldn't remember): Again, not bad. As you could see from my lacklustre comments above, I wasn't extremely excited about the dinner at this stage. That was until I tried the Tako, i.e. Octopus, sashimi. It was Oishii ! Very fresh and crisp. As a display of skill, they actually served the suction by itself !?!! The suction was also good. It was the first time I tried it in this manner. I was very pleasantly surprised Then came the assorted Kushi (skewers - $90 per set). They were pretty warm when they arrived. It's a good start: The Buta Bara was good. It's a good mixture of lean meat and fat, about 60% lean and 40% fat. The fried shrimp and the fried oyster were pretty good too. Those were quite fresh.The shishito (green pepper) was so so. It's a bit too dried.The two quail eggs were nothing special and didn't have much taste.Then came the chicken liver ($50 for two): It's not cooked properly and was still fairly bloody.Fortunately, I'm also alive (still). That was very shocking and unfortunately was the impression that stood out. The chicken skin and the chicken heart arrived shortly afterwards ($80):Certainly, those weren't anything special when compared to other yakitori places, like "Ippeiya" in the same building, "Nishiki" in TST East that specialized in chicken yakitori, and especially "Jun" - they have the best chicken heart and kidney in town . But after the shock from the liver, these looked very good. Deep Fried chicken ($80):The deep fried chicken came last. To our surprise, the fried chicken chunks were very good! They were freshly fried, crispy but not oily. The chicken chunks were tender and juicy too. If you happen to be here, this could be recommended. At this point, it was about 10:00 p.m. and we were asked whether we'd order more since the last order was, I think 10:30 p.m. That certainly seemed a bit early for a shop located at CWB, especially on a Friday. We asked for the bill. Having said that, the service was good throughout the evening. All the staff were quite professional. They dressed professionally, talked politely and were friendly too.Before the bill arrived, we were given complimentary ice creams. Both were very delicious and perhaps home made (or at least home processed). The Kiwi ice cream had a very fresh kiwi taste to it and the texture was a bit like a sorbet. The same goes for my sesame ice cream. Drinks-wise: We ordered one Sapporo Draught Beer and three glasses of Red Wine. A quibble about the red wine was that it was refrigerated, which should be a fatal point for red wine connoisseurs. (Nevertheless, I still had two glasses just to go with the meat dishes.)The bill came down to $1,232 in total. I can't remember what we had for appetizers but were charged $30 each. My wife drew this after she saw my reaction at the end of the dinner: Conclusion:My wife was very happy with the Hida beef, which is most likely Gokayama's signature dish. I find the octopus very interesting. I could recommend this to you as well as the fried chicken.Otherwise, the kushi and yakitori were just average quality. The sashimi was fine but not a crowd-drawer.Service was good and the restaurant was not too crowded (compared with other restaurant in the same building - such as Sakaegawa)Value for money? No. There isn't one dish that's super expensive but they charge a bit more here and a bit more there... then it adds up. I'd say it's a bit expensive for what we had over dinner. You could definitely find better places for yakitori or sashimi at a more reasonable price.All in all, not a first choice in that building filled with Japanese restaurants but perhaps worthy of being the 2/3rd choice. 继续阅读

二月时去了关西一趟,不停地饮饮食食,回到香港对起日本菜钝时提不起兴趣,虽然以前已经如此,不过香港还有一些日本料理店我还未亲身尝试下,前天还和食友一起食咖喱,这一晚就在五个山日本料理,其实即兴地来这里饮啖啤酒,原因有二个,第一个是等著友人放工,个多小时无所事事,第二个就是食友介绍过这里,自己曾食过一次午餐,都得知有二名日本师傅座镇,厨房内以及寿司吧各有一名,刚才六时正,店内刚好我是第一名客人,坐在寿司吧的中间,这是自己习惯,纯碎等候的关系,只吃点送酒之物即可,刺身寿司还是免了,当然可以悭回不少金钱,没有大的改变这里是以前寿司松岛,装修和旧时没有多的分别,种类好像比起以前为多一点,价钱也比以前贵,叫了味噌山葵青瓜,煎蛋卷,前者六十元后五十元正,再来一杯生啤,侍应奉上一客小食,煮鱼头,不过鱼郤有很多骨,萝卜就几甜,都有诚意的小钵,当然要钱的,味噌山葵青瓜它的全名好似叫金山寺?味噌山葵青瓜,出来就像我在福冈的安春吉有一款小钵和这个很相似,用上青瓜伴在一起食,觉得可以切成条状会更好,吃起来会方便得多,有少许味噌香之剩还有渗出山葵之味,都不错的,不过吃到最后剩不少青瓜,玉子烧我喜欢食蛋,什么蛋类料理都喜欢,玉子烧在香港又真系不是食到满意,这里做出来蛋卷有点儿散,但味道方面都不俗,不会过甜,都比起不少地方为好,反观几喜欢吃萝卜蓉,这里的萝卜蓉顺手沾了酱油,放在蛋卷上一起食,这是我在日本那边料理店都是这样做.薯片日本师傅从厨房取出一碗薯片,用广东话说是薯片用新鲜薯仔做,不过味道可能较咸一点,的确咸少一点,都不算油腻,用啤酒送这一款!不错吃!炸猪肉串看见有点时间想吃多一款东西,就是由食友谈起的炸猪肉串,一碟二串卖九十元不便宜,可能更比吉烈店铺贵,虽称猪肉串,实则内里有葱和猪肉串起来,吃落猪肉肉汁还在,不会粗糙无味,几好食,炸起来都不算油腻比起某些吉列店更好食,剩下的野菜丝当然会放在吉列酱一起食,比加上柚子汁更好.连续二杯啤酒,加上食物差不多三百八十元,在这种日本料理店算是很低的消费,如果吃著刺身寿司又不是这种价钱,不过有特上寿司以及鉄火丼都是二百多三百元,单吃这些都可以的.不过服务做得不够好,看一看时候也够,是时候离开 继续阅读

中午, 系CWB整完骨, 想食好野慰劳自己来到旁边的五个山食一个悠闲午餐又是第一位客人, 选了个能看到师傅工作的BAR枱, 擦擦手, 选了自选十贯寿司,先来的是沙律,前菜, 茶碗蒸沙律清新, 合格前菜汁煮杂? 红萝卜冬粉鸡肉, 入味好吃.茶碗蒸内有青豆冬菇白果鸡肉竹笋, 但味道还好, 蛋味不够. 选了花鱼, 红衫,池鱼, 带子, 赤贝, 玉子, 鹅肝, 左口, 大TORO, 葱TORO碎小卷.花鱼, 左口一向食烧的, 但师傅给的却是全生, 花鱼鲜甜, 但烧一烧会更好, 左口好多筋, 咬了很久红衫位置不好? 平时很少吃刺身, 就是普通鱼一块, 没肥美清爽鱼鲜之感池鱼不错, 鲜甘鱼油多, 鱼味很够, 8分带子不够鲜甜, 形状倒是美好~赤贝爽口鲜甜, 不错玉子不过不失, 层次感跟蛋味不够, 有不少进步空间鹅肝失望, 内有血水.大TORO冇筋, 走的是香港路线, 肥美好吃葱TORO碎小卷, 充满鱼鲜, 不错芝麻雪糕芝麻香浓,奶味也够,不错!中午食物水准可接受, 价钱也低MA~服务很不错, 添茶勤快, 笑容很够, 耐心介绍是个悠闲的中午 继续阅读