榤日本料理 (已結業)

Have to agree with the last post.Service was immaculate - Gigi is terrific and rest of the crew are great too.Food:fish/seafood soup - wow and wow again - flavour is the winner don't not tryyakitori - leave that to others, not what these guys are supposed to be good at anywaysashimi - terrific - super fresh and just done better than most placesmiso soup - even this standard stuff they did betterhard for me to pick out specifics, because in general this place just does japanese food that much bet

和男友食飯, 想找一間有質素的日本料理, 於是我就想起這一間.叫了一個兩人套餐:1. 蟹子沙律有好多好多蟹子, 好fresh2. 燒牛柳牛柳很容易咬得開, 不會燒得過熟, 很好3. 刺生拼盤每一樣都好新鮮, 不過拼盤內只有幾款刺生, 令我們有少少失望4. 海鮮鍋材料豐富, 豆腐好滑5. 魚生飯雖然很細碗, 但裡面有很多款魚生, 很新鮮6. 生果兩片西瓜..哈哈以為吃不飽, 但其實份量算多, 食完已經好飽了. 要讚的是每一樣都新鮮, 令我們食得放心.環境細了些, 不過侍應服務很好雖然一個二人套餐要$498, 但都值得如果有渣打卡, 在星期一至四晚市免加一所以如果有時間有錢, 我會下次在星期一至四再去~~

當大家不知吃什麼之際…朋友上綱…就呢間啦!還不錯的一噸!! 不過咁嘅價錢…係可以 “坐得”好一點!!進場時已能一眼關7……座位雖少但招呼唔錯能容納約40人, 但好似有4個侍應招呼客人可想而知傾說如何! 別人聼到我們的說話; 我們又聼到別人的話題! 朋友今日心情不佳, 我都係; 不過佢比我更加差…所以佢要用 “吃” 來料理心情!!佢order 咗一個廚師自選的壽司併盤 & 一個廚師自選的刺身併盤其實兩個人食傘, 叫其中一個併盤已經夠…不過要料理心情…OK!! 壽司拼盤 = 海膽+池魚+拖羅+八爪魚+帆立貝+牡丹蝦+油甘魚+鯖花魚+金目鯛+鮪赤身+三文魚腩+三文魚籽+吞拿魚腩 (D名唔知正唔正確)牡丹蝦蝦頭可別炸, 餸酒一流!!!刺身拼盤 = 拖羅+帶子+池魚+左口魚+油甘魚(D名唔知正唔正確)所有魚生厚身肥美, 有口感 好新鮮!!!唔知嘜嘢跟嘜嘢併盤, 只記得有魚骨 = 軟骨物, 得意的感覺枝豆 = 一般好味"薯條薯片"= 朋友的致愛, 好脆魚湯烏東 = 湯甜, 烏冬OK (飽肚時食, 無嘜感覺)壽司 = 3件 (帆立貝+XX魚+YY魚 – 唔記得) 肥美, 有口感 好新鮮燒物 = 3

I have been to Ketsu for about 5 times for the past few months and the reason I return to this place is because the owner, Tony, is one of the rare individual who is passionate about his work. My husband and I usually order from the sushi bar and he would recommend seasonal catch, the best way of serving (sushi, sashimi or cooked) and other house specialty. The house specialty which I have tried includes an inaniwa udon in homemade fish soup, seared scallop stuffed with uni and sakura shrimp c

天后有著不少家庭式經營小店，如悅壽司、順壽司做的是家常料理，夾雜著一些和風影子，價錢也比較親民。這天外面下著大雨，沒帶遮的濕鴨子就這樣子衝進了清風街開了兩年多的小店子。午市，店子坐滿人氣氛甚喧鬧，偶坐到壽司吧檯位，看著兩位本地師傅處理食材，在打量著壽司吧的配套及一些由日本運來的裝潢，雖是一人飯局但，凡有刀、雪櫃、調味料之處，偶從不覺悶。 豆腐沙律，伴的是西日式芝麻醬，成本所限豆腐只是本地貨，可幸滑而帶薄薄豆香，配起帶點酸的芝麻醬，是很開胃亦怡人的味道，伴碟的本地青瓜清爽，也好吃。大概是小時候起已喜歡吃煎紅衫魚配白飯，是日簡單的味道，我是吃到吃個碟底朝天，很滿足。店員服務是有禮的，但家庭小店，一些細節位如上菜前稍作介紹是應該注意的，整體感覺不錯，午市不收加一，賣單$70，吃得滿意。更多滿足分享＠http://foodxfile.blogspot.com/2009/10/70.html

This is only one of the countless Japanese restaurants in Tin Hau, but I totally recommend it.The food is good Japanese food and the most outstanding item was, the price was soooo cheap!!!The service was normal, and the atmosphere was typical Japanese style, which means, the chairs were quite small and for women, there's no space to put your handbag behind your seat. So it's better to come when you are dressed down.Due to its very cheap price for quite delicious Japanese food, it's definitely w

看了這裡不少食評，今晚都是帶點半信半疑來試菜。食評寫的單點應該不抵，四圍望望，叫了限價的壽司師傅拍板，四百幾蚊一位。自己喜歡食白身魚，跟師傅先說一聲，吃到大池魚，小池魚，雞魚，油甘魚，件件新鮮，還有每件掃上特別配搭的醬油，有些是醬油加薑，有些是帶點柚子味的醬油，淡淡的帶起魚的鮮味。重頭戲是燒拖羅壽司，巨形帶子，鮮甜的日本海胆，和從未吃過這麼鮮味的牡丹蝦壽司，蝦頭再拿去炸，一咬更滿是蝦膏，oh my god !師傅很年輕，不是日本師傅，但都很專業，細心講解食材的處理，訂回來的三文魚子用清酒浸過才用，單是這份心思，都值回票價。平日的入座律有七成多，以熟客居多，都算是很不錯，有興趣試的可以叫師傅拍扳，吃壽司最好更是坐近壽司吧，聽聽師傅的講解，吃一頓用心料理。

I arrived there at 7pm. They did not have one customer till I left at 9 pm. This could prove that ppl will not visit again. The price is very expensive for sushi and sashimi, e.g. for scallop sushi...$70 for 2, but the portion size is extremely small...U cannot feel u have eaten something. ..not so fresh...I guess it is because no one consume them for many nights ...........The $70 fish soup UDON, jsut can seperate into 2 very very small 酒樓碗仔...when paying the bill..total is $700 for 2 persons..

忙左幾日係時候食餐好GA喇~於是就上左OPEN RICE搵野食, 見到一間叫"榤 日本料理"既餐廳. 抱住食好野既心態去食, 去到間野見到門面很有居酒屋的感覺, 入到去地方細細幾雅致於是乎坐低。。老闆推薦2份師傅發板，問我們有咩想食我話想食象拔P老闆話這段時間的象拔P不是當造所以沒有叫貨。先是上左前菜。再來小食有三文魚鼻骨,酸酸的幾惹味, 唯山拎黎送酒就至正勒, 明太子沙津脆脆地, 跟住上左5款刺身, 每款4片, 有TORO,深海池魚,北海道活帶子, 秋刀魚同小鯛. 粉紅色既TORO同深海池魚腩有如係築地食過既一樣咁新鮮! 活帶子好有口感, 上面有D柚子味..好香~聽老闆講, 秋刀魚食埋呢個月就冇GA喇~果然一試難忘! 小鯛配酸汁更帶出佢既鮮甜味~跟住每人有4款寿司, 分別係牡丹蝦, 海膽, 青魚同燒左口魚邊~老闆交代過要先食海膽寿司, 因為D紫菜係佢去築地親自訂返黎既! (驚佢會淋....) D海膽好甜, 一食就知係新鮮野~ 我知道青魚係好濃味既, 所以要食先~燒過既左口魚邊, D油份必晒出黎, 上面有D紅色蘿白蓉同青蔥, UM~~~~~~YUMMY!!!! 牡丹蝦好大隻,

朋友介紹來到這間食肆，話呢度ｄ魚生好新鮮，老闆話幫我地發板，好！我地信佢，因為佢話包保好味抵食，先上一客魚生ＳＡＳＨＩＭＩ，有三文魚，象柭蚌，左口魚，八爪魚，跟住再上幾件壽司，最後有碗魚湯烏冬，大家估吓我地兩個人幾多錢埋單？係一千五百蚊呀！嚇到我兩個傻咗，究竟食咗咩咁貴？老闆話呢ｄSET係度身定造，ｄ材料日日新鮮運到喎！咁即係話其他食肆收得平嗰ｄ，唔係新鮮啦？佢唔好當人係老襯，更貴更高級嘅四季酒店稻菊日本餐廳我都去過，憑佢呢間食店想同六星級酒店睇齊收天價？　我地已經話晒俾身邊ｄ朋友知，唔好去呢間餐廳，各位如果想試吓俾人搵笨，就放膽行入去啦！

4/8/09(二)叫了一個名 “竹” 的日替午餐，有網燒安格斯肉眼牛扒(鹽燒)250G和芒果布甸，另一份是迷你魚生飯＋壽司定食。先來一個魚湯蒸蛋，滑滑的蒸蛋滲滿了魚湯的鮮甜，好吃得很。麵豉湯味鮮濃並不鹹，也是好。魚生飯雖然迷你，並不馬虎，又新鮮又美味。壽司定食既精緻又好吃，每件都喜愛。網燒安格斯肉眼牛扒雖沒有太大驚喜，也巳交足貨。白飯略細碗，再添一碗也沒計較。芒果布甸普通，也為這愜意的午餐加上甜蜜的句號。

I actually can't type chinese, but all thanks to my g/f Been living away from HK for the past 20 yrs, only been back for about a yr. I am a fan of the weekly megazine 飲食男女, that's when I came across 榤日本料理. I am someone who gets scolding from my own friends while eating out, because I will comment on the quality of the food and refuse to eat on some occasion... though I must say, 榤 is one of my personal favourite. After reading the other posts, I noticed most of the other 食家 averagely spend ar

Suddenly craving for Jap food while our usu eatery is closed on Wed, so we took a new place.We had sashimi rice and pork noodles set. And we had steamed egg with salmon roe as starter. The salmon roe seems to have seasoned and the the overall taste is good!I had that pork noodles set. A $140 set including steamed egg, raw salmon, fried scallop wrapped with fried pork, pork noodles, and pumpkin tofu as dessert.Noodles - the pork is half fat, really yummy. The veggie is really pan fried, so as th

在除夕夜臨急的找地方吃晚飯, 最後鎖定在天后一帶, 雖說經濟前景不太好, 但在這日子想找間店子實在不易, 最後在清風街的這裡難得有位子, 雖信心會打折, 但未嘗是一個唯一選擇. 可散叫或兩個套餐二選一, 侍應忙推介平的那個, 但最後因不太合胃口所以最終選貴的那個二人前, 不過在點選時侍應已提點這除夕二人前只是一人份量, 雖是這樣, 但在新年來臨前, 應給自己一個好的當獎勵, 之後再選另的好了除夕二人前($350)前菜 - 牛蒡不是人人喜好, 至少在我對面的便不欣賞, 濃烈的牛蒡獨有氣味, 為這晚餐帶來前奏 極上刺身 - 真的是一人前份量, 因每樣刺身都是一件的, 試了油甘和帶子, 厚切增加口感, 吃下也夠鮮味彈牙芝士燒鱈場蟹 - 芝士只薄薄一層蓋上面, 味不太濃反而更能吃出蟹肉的鮮味 金鎗魚腩三交魚籽海膽豆腐 - 已記不起了為何由金鎗魚腩他他法包變這個, 造型的骰精緻, 但論食味卻三樣只各自各, 三頭不到岸松阪和牛漢堡伴鵝肝 - 一來到以為去了花園餐廳, 賣相比想像中很大出入, 和牛漢堡和麥當勞的漢堡扒沒分別, 而鵝肝份量是多, 但食味卻不似鵝肝, 像什麼?但也不識形容茶壺海鮮湯 -

8 月頭要食餐好, 見有食家讚過呢到, 於是早一日已Book 定 6:30 踩場, 點知見餐牌點解會無 套餐供應呢 ? 原本老細話有客底所以唔再set 餐 咁只好散叫, 點知價錢都幾貴下, 選左個 中價壽司 set $350魚湯烏東 $68燒蕃薯 $48有 11 件壽司, 其中包括有拖羅, 三文, 海老, Tuna, 海膽等 ..... 仲有4 件卷物 壽司新鮮由其拖羅入口無渣, 同我係北海渡俱過一樣鮮甜 但老細之後反問我隻蝦掂唔掂 ? 原來今日最靚係蝦, 不過都比大舊食左lu .... 我問老細點 解壽司size 咁 "的色"? 佢話係關西刀法會比較細size 魚湯烏東同我係小平津食過既一樣好...精髓係個湯極甜加埋稻庭烏東, 真係一渴而盡燒蕃薯 更係我至愛, 加片lemon 中和甜度, 原來係蕃薯燒前浸過糖水, 唔怪得咁 sweet 啦 三味都好滿意, 只不過係對食慣港式大件夾抵食既港式日菜既我, 又點會滿足呢 ? 我地叫左3 樣野都 $520 埋單, 真係比我預期貴左好多, 如果散叫我估應該唔會再去食晚飯, 不過Lunch 都有機呢 順帶一提, 原來老細係好後生, 仲