廣尾內津 (已結業)

一如既往的好！ 是我心中排第一的天妇罗店，这餐厅是位于四季酒店内，晚餐约3000元。 午餐约2000元。 但座位不容易订，要提前预约订金。 我很喜欢这里的环境环境、服务及食物. 今天朋友订了包房，最多坐六人。 食物十分有心思的，前菜鱼生和在寿司店吃到一样十分新鲜时令，天妇罗的皮特别薄，所以没有太油腻的感觉，就连甜点都可以是天妇罗。 没想到还提早预备了草苺生日蛋糕呢！ 确实吃得高兴！是我每年生日必到的餐厅！喜欢！！！ 继续阅读

This restaurant is located on 45/F of Four Seasons Hong Kong, adjacent to the famous Michelin starred Sushi Saito, offering a tempura omakase experience for diners. It is in fact the overseas branch of the famous Tokyo restaurant (with the same name), and this outlet is under the helm of Chef Eisaku Hara, a cheerful and friendly tempura master.Arriving at the appointment time and passing a short corridor, the staff shows us to the 12-seat wooden counter, with a darker tone than the lighter hinoki cypress. What attracts us, apart from the fresh seasonal vegetables in front, is the large open-top fish tank with a few small fish swimming and the beautiful plants creating a calm and cooling vibe. Not sure this is intended to balance with ‘hotness’ from the deep-fried tempura but is certain soothing and pleasant.The dinner menu ($2,680 each) features ingredients directly sourced from Japan, with the starter being a Mashed Tofu Salad, served on a lush green lotus leaf. Apart from the silky tofu which has rich soybean taste, there are also Tiger Prawn, Peach, Okra, and Ginkgo Nuts, offering different texture on the bite and other flavours to the mild tofu.Next is the appetizer, featuring a Chicken Soup with Seared Scallops, and a Soft-Shelled Turtle Spring Roll. The soup is very rich, with intense chicken flavours which warms the stomach and so delicious that I cannot help to savour even the last drop. The scallop is good but really not adding much to the soup in my opinion, however the two thinly sliced green yuzu does work its wonders to give a bit of citrus vibrancy. The spring roll has a thin crisp on the outside, and the jelly-like fillings are delicate but tasty.The chef prepares the tempura according to our pace of eating, starting with the Tiger Prawn from Kagoshima. He first serves us the head of the prawn, deep-frying it perfectly to be completely edible, with superb crunchiness. Having already seasoned, we only need to add a few drops of lime juice to freshen up.Then we are served the body of the Kuruma-Ebi. The staff also introduces the two types of sea salt, its characters and degree of saltiness, for us to season the tiger prawn. The batter is very thin and leaving no oily mark on the paper in the tray, testimony to the mastery skill of the chef. The original flavours of the prawn and its sweetness are impeccably highlighted.The next is Sweet Corn from Hokkaido, recommended to have one piece dipped into the tempura sauce and the other with sea salt. The corn is of highest quality, very sweet and juicy, without any fibrous residue.The third tempura features Sea Urchin from Hokkaido. The sous chef wraps the Bafun-Uni in Shiso Leaf before handing over to Chef Hara to deep-fry. Again, it is amazing to taste the crisp batter and shiso leaf while the sea urchin inside is still moist and raw. The quality of the sea urchin is also very good, sweet and without any weird taste.The fourth tempura is one of my favourites in the evening. The Cutlass Fish, or Tachiuo, comes from Shizuoka, with the chef putting them into a pot infused with fragrant woody smoke after deep-frying. Paired with some mashed turnip and shichimi, the combination of smokiness and slight spiciness stimulates the palate and highly complementary with the milder taste of the fish.The fifth tempura features Wagyu Beef from Miyagi. The prized beef is served with two condiments, one is the red wine sauce which is deliciously savoury, and the other piece is enjoyed with a bit of lime juice and wasabi. I really like how the different pairing actually showcased the meat differently and also provide a different way to enjoy the beef.Taking a break we are served Sea Bream sashimi, with some Japanese Vegetables on the side. The wild Madai from Hyogo is very sweet in taste, with a nice firm bite. The shiso flowers provides an extra layer to the soy sauce to enjoy with the sashimi, with the seasonal vegetables great too, having a bit of sesames added to increase the flavours.Coming back to the tempura, the chef shows us the Hairy Crab from Hokkaido, with the meat meticulously picked and stuffed back into the shell. Paired with a crab vinegar sauce, the sweetness of the crab meat is phenomenal, with each bite offering luxurious and rewarding enjoyment. If I can only pick one piece to encore, this one will be my choice.The next tempura features Eggplant from Kagawa. The tender eggplant is served together with plenty of mashed turnip and finely chopped scallions, with a great soft texture. The eggplant does not feel greasy at all, with the sauce infusing nice dashi flavors, full of umami. I enjoy it so much I devour all the mashed turnip after finishing the eggplant.To refresh the palate, instead of the typical sorbet provided in western cuisine, a Sweet Corn Tofu is served. The silky soft tofu has rich corn flavours, with a bit of yuzu shavings on top to give a nice citrus note, to cleanse the mouth before the final part of the dinner.The chef then prepares Sea Eel in two styles. The Anago comes from Nagasaki, with one piece added with a bit of ginger soy sauce, while the other have some pickled onion on top. Both are very great in taste, with the sea eel essentially dissolving in the mouth. I personally like the picked onion better as it has additional contrast of texture on the bite. Another of the highlight in the dinner.The final course has a choice of rice or noodle, and both of us have picked the latter. The Thin Noodle is served in a clear broth with wonderful umami taste, with yuzu kosho as condiment to give a bit of spiciness to add to the broth if needed. A tempura platter of assorted ingredients as well as egg yolk, along with some Japanese pickles, are included.Dessert is Egg Yolk Ice-Cream with Melon Sherbet. Creamy with rich flavours, and appropriate in sweetness, the melon sherbet helps to freshen the palate and completes a wonderful dining experience.Together with a bottle of sake, the bill on the night is $7,854. Even though there is very little interaction with the chef as I guess he may be shy to communicate in English, the other staff helps to explain each course clearly, so the overall dining experience is still very pleasant, with the food in great quality and delicious, the service spot on. Even though the price is not cheap, for the best tempura experience in town this restaurant would be the one I recommend. 继续阅读

去到这家店，一落座嘅感觉就似置身咗东京，环境雅致得滞！首先被一碟红椒冻汤攞住眼，款式新颖，清新得嚟惊喜满分！再嚟个海老天妇罗，脆皮下系香喷喷嘅虾肉，一啖落肚，简直鲜味爆煲㗎！茄子同海鳗嘅配搭，呢啲真系鬼马晒，海鳗滑嫩，茄子入味，一齐食真系几夹！又点可以错过毛蟹呢？肉质细嫩，吸啖啖肉汁，即刻飞上云霄。餐单上嘅松茸汤配梅汁清新提味，整体菜式平衡得好好。而啲食材鲜度，绝对系A级！呢个晚上简直美味到不得了！不过要讲真，咁精彩嘅味道配上啲服务员有啲冷嘅态度，就有啲扫兴。总体来讲，食物质素同环境都系正！如果个服务暖化啲，呢度无疑系一流嘅选择，重点系，记得嚟试𠮶个天妇罗，真系唔好错过㗎！🤤👅🌟 继续阅读

虽说是一年多前的事了，但仍历历在目，所以说吃之前还是要吐槽一下。我于20年12月尾订了情人节晚餐，但1月头疫情急转直下，晚市堂食被禁，当时不少餐厅以多做一轮Early Dinner应对。那么作为订了2月中、付了一半订金的晚市客人，对于一间高级餐厅，于情人节这种重要日子，认为餐厅会通知并询问客人会否转为Early Dinner或是否要改期，也是相当合理的期待。但很显然，他们搞砸了。苦等半月得不到餐厅通知，最后二月头忍耐不住联络上餐厅询问情况，竟发现他们替我取消了当晚预约，而且当日的Early Dinner竟然也全约满了，只记得当下差点气到中风，还有临急临忙在仅余两星期去重订情人节的餐厅。最后餐厅集团为了息事宁人，只有一个reschedule到三月尾的晚餐，并换来一句：”下次有咩帮到手，即管打过来，想Book Saito都ok架”“咁想问下当晚Free Corkage得唔得”“唔好意思，Corkage系集团Policy，做唔到比你啊”再度中风、无言。明白到即使餐厅不重视一个客人，对集团也没任何损失，因为还有千千万万个食客等待补上，但你要知道不是很多人能天天吃四季，可能一年就这么一两次重要日子交托于你手，初次体验就如此糟糕，还敢有下次吗？当然你也可以认为我狮子开大口，毕竟他们家的Corkage，红白酒在收近千元一枝，清酒香槟更是破千一枝，价钱是否合理、公道则见人见志，而且实际价格我也不太记得了，但记得的肯定是贵绝全港。说回正题，広尾内津主打天妇罗的厨师发办，是一间来自东京的过江龙，本店自2014年起获二星米芝莲，并选择香港开设首间海外分店，于2020年10月落户香港四季酒店45楼，仿效他的邻居鮨斋藤，打算于香港天妇罗界这片蓝海搅局。毕竟当时于不少香港人而言，天妇罗不过就是炸一炸大虾、蔬菜、南瓜，是油腻食物、下栏野，所以在登陆当刻并没有像鮨斋藤一样引起哄动。但渐渐由于香港同类型高档次的天妇罗食肆不多，起码比起泛滥成灾的鮨店来说，高级天妇罗店可称得上凤毛麟角，而且香港人对美食的接受程度高，広尾内津亦慢慢在香港站稳阵脚，虽则不及高级鮨店般的予约困难，但往往等上数月也不为过。当晚亦端出不少惊艳菜式，马粪海胆、牡丹虾、毛蟹、黑鲍⋯你想到的名贵食材全都拿来炸天妇罗，中间再上一道石司的本鲔中拖罗刺身和灸烧大拖罗清一清味蕾，最后来个天丼作结，这餐饭食物水准很高，对得起价钱，而且以这里的地段、装修，没收你个三千块都算是良心价钱。不过，最重要的还是女朋友满意，她是个不太喜欢天妇罗的女生，也被这里的菜式彻底征服。可惜的是服务和体验上早被扣上几分，多好吃也是枉然，毕竟来之前已被激到一肚子气了。如果想睇多D食记，可以Follow小弟IG！ @mostly.sushi 继续阅读

今晚到访 天妇罗名店🍤 品尝来自 东京米芝莲2星🌟过江龙～广美内津位置与 SushiSaito 同层…全店12个位🪑 难怪要提早几个月预约碍于店面面积…佢嘅环境装修唔能够做到好似东京本店咁系料理枱后面有一个会按四季变化嘅庭园设计师灵活变通为香港店安装咗一个 生态鱼缸 令整个环境充满活力亦同本店互相呼应十四代🍶唔使多讲…一行4人一支啱啱好天妇罗炸浆好薄好薄颜色金黄、一口咬落够脆、够鲜、够甜紫苏叶上嘅炸浆薄到好似冇上过一样一口咬落又脆又甜又creamy成块紫菜都好似未「炸」过一样…放上鲜甜creamy海胆…又系将另一境界嚟自青森大间嘅金枪鱼🐟轻轻烧过🔥鲜味十足但唔够油香和牛油花唔算多…但一口咬落不油不腻、软嫩juicy薄薄嘅炸浆「炸(蒸)」出嚟嘅毛蟹🦀…又脆又鲜又甜亦令我谂起 日本蟹专门店🦀要揾日call齐buddies…净系品尝日本蟹用上兰王蛋🥚嘅「天丼」就算几饱都一定要食天妇罗流心蛋黄…系成碗饭灵魂所在用餐体验主理人系Hara Eisaki San…佢同Takahisa Uchitsu San拍档悠久今晚每件天妇罗都做到鲜而不腻吸油纸几乎一啲油迹都见唔到我深知香港🇭🇰日本🇯🇵系唔应该作出比较疫情前我曾到访 天妇罗の神🍤…味蕾不免有所比较疫情过后～我会到东京本店…作出公开、透明嘅用餐体验btw, 用餐体验…见仁见智【一生人一次餐厅の天妇罗之神】みかわ 是山居 (ぜざんきょ)https://s.openrice.com/UbbTB03i3y000#卡拉不专业foodreview 继续阅读