旬菜富日本料理 (已結業)

印象中的怀石料理，著重季节感，对餐具、食物的摆放极端讲求精致配搭，注重器皿冷热体贴客人的进食，及上菜的时间、排序。拣便当似乎一开始是个错误。上咗沙律、乌冬之后，成个便当一次过上哂所有菜式，我唯有用自己嘅理解顺序食。先付：沙律蔬菜用黑醋酱汁，酸甜清新。薯蓉沙律口感幼滑。向付：刺身有时令秋刀浓鲜嫩滑、赤身吞拿亦软绵。盖物：乌冬几滑、面豉汤稍淡。烧物：鲭鱼满有油脂的。酢肴：啲腌渍物虽未至于起渣但稍干。冷钵：矶烧鲍鱼几大只，肉质幼嫩鲜甜。强肴：炸广岛蚝，因一早上吃时已凉，太厚粉外皮干硬唔脆。御饭：都几黏重胶质。最后餐茶要咗咖啡㶶咗啲偏苦。其实食物质素唔差，因价钱连加一只需$220，但做怀石次序好紧要，如果就咁放响枱唔比指示，只算便当。之后去“千里禅”食怀石料理，价钱接近$400但有怀石精髓，因其刺身肯定高质，且每道菜上碟精美，连寿司碟都冷藏过保温。不过一分钱一分货… 继续阅读

都算是旬菜富的常客,(我居然系见习食家XD)到这间餐厅, 重来到没多余时间影一张相,因为料理上台的时候都份外喜悦(个人感受!),都忘了影相, 其实没有什么好影....为了写这个食评我影了很多相...每一次都是食一个$700的OMAKASE,从来到这间餐厅都不觉得厌倦,可怕的料理长虽然都令我和太太食得很紧张,但是每一来到餐厅, 餐牌总是不同,因为季节食材问题吧, 卖点!最最最令我欣赏是, 这间餐厅这个师傅,什么都肯为客人造, 有一次我太太在订位时后,要求想食虎河豚的白子, 真的能够为我们准备,香港实在是非常难食得到, 有都未必有师傅能够做到吧?我相信香港没几间餐厅可以订什么, 什么都有都造到吧?贵就是贵了点....不过个人觉得一分钱 一分货,这个味道不可能会是急冻海鲜!有的话...算你技术好...骗了我那么久!不过真的跟在日本食怀石差不多的!  继续阅读

有时候，风俗习惯、传统这种事，当你没有传授予下一代，久而久之就变得愈来愈淡。记得小时候，农历年是一个大节日，年三十的晚上，差不多全家总动员准备过年的食物，如油角，蛋散，糕点等等，好不热闹！可是，近年已经鲜有听闻有人会在家中炸油角了，会做萝卜糕的人也愈来愈少了。话说远了，其实我想记录元旦日吃的一餐日本人的御节料理，日本人则视元旦（1月1日）为大节，还会在当天吃御节料理做早餐。虽然我们不是日本人，但也有吃御节料理的习惯，之前吃过滩万，なお膳，这次我们选了旬菜富，比较起来，这是我吃过最丰富的御节料理，吃完真的很饱！大致上，吃的食物都包含著健康平安、儿孙满堂等祝福的意思。其中最常见的有黑豆（喻健康，勤恳），栗（喻：财源滚滚、富裕的生活），鱼子（喻：子孙满堂、代代繁荣），虾（煮熟的虾背部弯曲。喻：长辈健康长寿），白萝卜（喻干净纯洁的生活，萝卜是扎根植物，喻家底丰厚家族繁荣）等等。而且各种食品的数量都以单数为吉，在放置时尽量将颜色相反的食品放在一起。先来前菜，鲜百合切成樱花瓣的形状，还在红萝卜及汁煮鱼，是清新的小吃。再来是７款刺身，包括油甘鱼，针鱼，醋鲭鱼，吞那鱼，赤贝等等，每款也非常新鲜，刀工细致！烧物是鳕鱼西京烧，肥美的鳕鱼烧得油香满布，配上甜甜的西京汁，小朋友非常喜欢，不消数分钟已经吃完了。汤年糕，中国人新拍春吃年糕象征步步高升，日本人也有类似的传统，因此在御节料理中也是必备的食物，烟韧的年糕配上清彻的鲣鱼汤，吃得叫人舒服！吃到尾声，想不到还有这个蛋黄虾，刚刚熟的大虾，爽脆解甜，沾上蛋黄，增添香滑口感，实在出色。最后当然要来个饭吧，海胆三文鱼籽府饭，象征子孙满堂代代繁荣的鱼籽，虽然我不知道我有无机会子孙满堂，不过吃了这个美味的米饭，胃部温暖，大满足！ 继续阅读

主打怀石料理的老店。怀石便当有形无神。刺身切法和质素很差。不推介。如要吃怀石, 金钟【滩万】不错。Old shop focused on Kaiseki Ryori;Serving "high class" food at low class service.Decent kaiseki ryori fare but nothing exceptional.Both the way the sashimis were cut and the quality were bad. If you like Kaiseki, I'll recommend Nadaman at Admiralty.TOMI - not recommended.Kaiseki ryori. If ramen and yakitori restaurants are at one end of the spectrum, Kaiseki Ryori is at the other end - i.e. sophisticated and delicate fine dining (read small, slow and expensive.) I invariably have one or two kaiseki ryori meals whenever I'm in Japan. Not that I'm a big fan of it, but I was dragged into those restaurants by kind Japanese hosts. It's the equivalent of bringing guests from abroad to have sharks fin soup, abalone and a full seafood meal in Hong Kong.This place is apparently famous for their "kaiseki ryori", perhaps one could loosely understand it to be a "banquet" with about 8 dishes or more. Decor:A brighter version of Michi. About 4 tables for 4 persons and 3-4 counter seats facing the open kitchen. Placed pretty close to each other. Actually not a place you'd expect to be serving kaiseki ryori. More like a casual diner than a fine dining place.Menu:Kaiseki lunch set is available at HK$450 each (minimum for two persons). This price is similar to Nadaman. In addition they also served 7-8 simple set lunches such as "Bento Set", Grilled cod, a small number of cutlet sets (e.g. fried oysters), sashimi set and a few others. Yaranai:The shop was about to close at 3:00pm. We entered at about 2:20pm. We were informed that we could still order anyway and sit until we finish our meal, so we entered.We wanted to order kaiseki set lunches (which was the only reason we came) but was told that the chef "might" not make it. We asked for it anyway and heard a loud an clear reply from the open kitchen : "やらない　Yaranai!" (Not doing it!) The waitress then returned and said words to the effect, "See, I told you so."...I'd expect this from hot tempered and stressed out chefs in a Cha Chaan Teng or rude local eateries but not in a place for fine dining.We consider this rude to the extreme, especially in front of customers .(￣^￣)" Perhaps we should have left the place immediately but we didn't. The chef was willing to take our orders for Kaiseki Bento set (which should have something to do with kaiseki) and a Saikyo yaki set.Kaiseki Bento set:A bowl of udon arrived on our table very unceremoniously with a bang. Without a tray or any accompanying appetizers...etc. Again, not something you'd expect from a kaiseki ryori place, in fact, not something you'd expect from any decent Japanese restaurants. To be fair, the udon was nice and chewy. The bonito broth was quite pronounced and pretty aromatic. I didn't mind the way the udon was presented to us since I'm from Hong Kong (thus used to the occasional rude service ) and I was quite hungry. On the other hand, this was rather shocking for my wife as this was served without any warning, and before the main set. This is like serving a bowl of white rice to you out of the blue before other dishes. What immediately struck us was the strangely cut tuna. We have never, ever, seen tuna being cut in large triangular chunks in any shop in Japan. I hazard to state that this is never a proper way to cut sashimi. This was again quite shocking to my wife. Other than the strange cut, which already seriously undermined our confidence in this shop, the quality of the fish was also bad. Not a bad as NOBU but getting there. The shrimp did not look very fresh either. The only thing that was acceptable was the small piece of shell fish.Kaiden sushi shops like Genki already serve better quality sashimis.To be fair, the other items in the kaiseki bento set were not too bad but nothing exciting.Two fried oysters in bread crumbs (top left) which were fairly oily. Most Japanese restaurants that serves cutlet (e.g. Kitchen J, Tonkichi, Romankan Yokohama...etc.) serve better oyster cutlets.Bamboo shoot & ors. (lower right) : Another standard dish you get in kaiseki ryori. The bamboo shoot was fairly sweet and crunchy. There is also a small piece of sweet potato which tasted fine. The two grape-like items were black beans (kuro mame). It's a popular display of skill to stick a piece pint leave through either black beans or ginkgo. You're not supposed to eat it. Fancy. But I don't see the point of that at all. We failed to understand why a slice of lemon was placed together with other items. I've never seen this in any kaiseki ryori in Japan. Oversight, or a space filler? It's a mystery. At the lower left corner you see two types of vegetables, the green one was Komatsuna and the black one was shredded Konbu. No problems with either of those. The komatsuna tasted similar to spinach. The appetizer (I'd be surprised if this was considered as part of the main meal), which came shortly after the main set, was a small bowl of cold stir fried egg with ham and a small amount of green pepper. Not easy to go wrong with this. Unfortunately, the rice was just average quality. Don Don Ya's and Ca-Tu-Ya's were far better than here. Completely unacceptable for a place that purports to be specialists in high-end Japanese cuisine.Miso soup had a strong miso content, resulting in a strong flavour. No complaints. I may be utterly wrong but it seems to me that the whole bento set consisted of a few kaiseki ryori surplus ingredients, plus surplus ingredients from other set meals, e.g. the fried oysters and sashimi, and the piece of lemon, all placed on the same bento box. (Note: Not leftovers obviously but ingredients prepared but not used in other meals) Saikyo yaki set: The cod was better than Roka but not as good as NOBU. Acceptable. (I forgot to take a photo - possibly due to my bad mood.)Also served with udon, miso soup and the cold egg with ham.Bring out the Tommy gun:When we left, the chef finally realized that we understood Japanese, what he had said. He was visibly embarrassed. He switched to very polite Japanese immediately. Too little, too late.We've thought long and hard whether to give this place a "crying face" or "OK"....Neither my wife and I will consider returning nor would we recommend any of our friends here. So on our scale, it has to be a crying face.If I want kaiseki, I will go to Nadaman at Admiralty instead. Tomi: Not recommended. 继续阅读

之前本来想试同街的"道",无订位,因为见大多食评都话假期lunch唔多人,唔订都得.今朝再望时先发现原来星期日唔开,所以就转plan.0系食评见到"旬菜富"好似不错,所以谂住去睇下.去到棉登径,好静,基本上只有bricklane比较多人,见城有两三个人等位外,豚王无人等,有d休息或者未开.行到去旬菜富,见到入面有少少人食,望左menu,价钱都唔平,平均都二百蚊.一半选择系炸物/烧鱼便当,另一半就系刺身,个人觉得选择唔算多.但因时间已不早,所以大家都决定入去试下.店子不大,很日式的感觉.叫了一个怀石料理便当和吞拿鱼腩定食.order后就先来了个乌冬,我觉得个乌冬都几好食.食完都有少少饱.怀石料理便当先上,位置不够,所以分开了上来,有好多一碟碟的,挺特别.有面豉汤,酸瓜腌物,煮茄子,炸天妇罗饼,烧鱼,酒煮鸭胸&螺,"九"菜花,刺身及饭.可能由于是便当的关系,每碟都不是太热的.天妇罗饼有点油,有带子粒,有粒.烧鱼ok,但不至很好食.刺身的甜虾好大只,但整体没太大感觉.另外叫了的吞拿鱼腩上到,基本配菜都有,饭还配有酸姜和冬菇.男友话酸姜比平时的好食.冬菇好浓味,但好似咸左少少...吞拿鱼腩是颇鲜的. 饭后可拣咖啡/雪糕,叫了一个雪糕和咖啡.咖啡像平时罐装的pokka咖啡,雪糕是cookie and cream味.好食.可能野食不够热吧,我觉得最好食的系乌冬.是次系我第一次食二百几蚊的lunch,而感觉又不至好食到不得了...反而有兴趣有机会试试"道",比较比较... 继续阅读