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中上环都试过几间天妇罗店，一宝、tempura jiro、tempura araki都试过，个人十分非常推荐呢间，认为系最值得再访嘅天妇罗店。去左两次都保持到水准。lunch tempura course $580 位，连埋甜品大概有13道。性价比高，食物都高质前菜已经好好食，豆腐口感好特别👍有少少烟韧嘅感觉成餐食完都唔会有好heavy嘅感觉。日本师傅，好有心机。地点方便😊价钱合理，食物高质，份量都岩岩好
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.Throw back to this impressive tempura omakase我第1️⃣次品尝全tempura宴有十几道菜有海鲜类🦐🐟又有蔬菜类🥬🍠食材全都来自日本🇯🇵 好新鲜师傅又炸得好 用了太白胡麻油粉薄又唔油腻香脆外层下仍尝到海鲜的鲜味 好神奇🎈大大改变我对Tempura的感觉.最神奇嘅一道系白子其实我之前食过刺身 真心搞唔掂😩但原来整做tempura 感觉又好不一样香口好多🎀好似香脆嘅酥皮包住热辣辣♨️嘅豆腐花咁🤗🤪又几有惊喜㖞.胡麻豆腐🤍冬菇🍄花竹虾🦐同甘鲷🐟 全部都好高质新鲜嘅体验I like it 😛.Tempura course 🍤 - $580/ person.📍中环士丹利街11号1楼.Food: 😋😋😋😋 (out of 5)Price: 💰💰💰💰 (out of 5) Environment: 👍🏿👍🏿👍🏿👍🏿👍🏿 (out of 5)
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Loyal supporter of Suzuki San’s work since his shop’s soft opening at Ice House Street in May 2023. I still vividly remember how scrawny and timid Suzuki San was when we first met. The shop was quiet back then. Having witnessed the finesse exhibited in Suzuki San’s work and the great potentials to be unlocked, I immediately told server that I would book out the table for my next visit. Suzuki San was thankful and we kept in touch since. What a delight to see how much Suzuki San has evolved since my last visit, now beaming down at me from behind the counter with so much confidence at the new shop location. And understandably so - having received affirmations from the most well-known food critic in town. I am very happy for his success. The night of our visit was full house. Loved the tiny doorway that leads to his stage right next to Sanka. A nice touch of reclusiveness.The sequence of dishes was more or less the same as in the last visit, but I was wowed by how much Suzuki San has improved and refined the dishes presented. The meal was off to a good start with deep fried house made sesame tofu. Loved the distinctive nutty aroma and smooth texture.Kuruma ebi, ayu, anago and sea urchin were fresh and fried right on point. The shiso leaf wrap was astringent and its mild bitter finish added complexity to the flavour profile of the fried sea urchin.The scales of the amadai were crisp and the interior was firm and succulent.Tamanegi (onions) and tomorokoshi (corn) were incredibly sweet.My favourite was the zucchini flower with cheese. Tantalising contrast of the delicate squash flavour of the flower and the creamy savoury cheese.The tender awabi was encased in a sheer batter. We were advised to toss the cold soba in the decadent awabi liver sauce before eating. Sheer joy!Ochazuke or tendon to finish. R and I picked the former being the lighter option of the two. To finish, server gave us house made warabi mochi, earl grey sorbet and fruit for dessert.Overall, perfect execution from start to finish. Exemplary culinary techniques. Impeccable service. Highly recommend it to all tempura lovers!
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Tempura Dinner. Suzuki San has now moved into 山下’s private room. Heard that ventilation system has much improved in the new space, with a largerL shaped Counter now seating 10 (2 more). Chef began by introducing the special sparkling salt from Germany.Here’s what we had.-Sesame Tofu in 鲣鱼 broth. Loved the texture: light and crunchy on the outside; smooth but firm interior. -Prawn Legs 花竹虾-Sweet corn- the natural sweetness of the kernels accentuated by the light and airy batter.-Amadai- delightfully crunchy skin and tender meat. Served with lime.Asparagus Sea Urchin wrapped with Shiso LeafEgg yolk with torched Kinmedai on salad leaves. Were instructed to mix the molten rich yolk with everything.樱花虾饼- loved the intense umami flavors.Mushroom stuffed with shrimp Ayu Sweetfish- surprisingly no bitter taste at all. -伊佐木 （white fish with high fat content)-Abalone with liver sauce and gold speckles Zucchini flower stuffed with cheeee Eel, with bone.Choice of Ochazuke or Shrimp cake on Rice. Already very full- so requested an XS portion of rice. Not normally a fan of shrimp cake but this one had extra bits of veggies which enhanced the texture and taste.Dessert: orange, honey ice cream and warabi mochi.In summary: splendid dinner! Excellent service；chef skilled in both classic and innovative tempura preparations. No residual smell of sizzling hot oil on my hair after.👍🏼
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天妇罗铃木刚搬咗去同集团嘅“山下”铁板烧旁边。楼底高咗, 价钱平咗少少, 抽风亦增强咗, 除咗天花之外, 油镬前亦新加咗一排抽气, 唔会食到啲衫一阵油味。主厨Suzuki san同副厨Shingo san都系出身于Tempura Ginza Onodera, 炸功有保证。当日嘅野菜方面有豌豆, 鲜白合, 楤木芽, 莲藕, 菇, 而海鲜方面有来自天草嘅车海老, 樱鳟, 樱花虾饼同穴子两食, 中间有冷盘萤乌贼作间场。食物全部出色, 厨师同经理Felix都非常友善健谈。最后可以选天丼或天茶, 值得一提系我个人认为Suzuki san嘅天妇罗Kakiage系最港最佳之一。
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