影片
港铁天后站 B 出口, 步行约8分钟
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电话号码
28771772
营业时间
今日营业
18:00 - 23:00
星期一至六
12:00 - 14:30
18:00 - 23:00
星期日
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
🥰 同事 “范闲” 推介 厨师发板 “清淹”, 今日相约老友 “意大利长介” 初访.🥢 餐厅位于 “大坑” 商住大厦地舖, 由天后地铁站行十分钟左右, 室内装修简朴, 其实有点残旧, 设一张L型八人寿司吧枱, 座椅比较细小, 今晚全场爆满, 坐得相当逼夹. 听讲大㕑兼老板 “杨师傅” 从业三十余年, 经营 “清淹” 十余年, 今晚一打十. 冇餐牌冇价钱, 埋单位位 $1,400+10%, 另外清酒乱饮, 合共 $1,100+10%.🍀 前菜: 静冈蕃茄, 白梅贝, 明太子玉子烧🤗 刺身𩽾𩾌鱼肝鲍鱼象拔蚌深海池鱼蚝牡丹虾海螺手钓池鱼北寄贝九州福冈鲭鱼鲣鱼大拖罗海胆花咲蟹蟹膏🍳 熟食串烧拖罗筋鳢鱼天妇罗清酒煮沙白烧带子面豉汤🍣 寿司小肌大拖罗吞拿鱼酱油渍吞拿鱼蓉手卷🍨 甜品: 芝麻雪糕 🍀 前菜: 静冈蕃茄, 白梅贝, 明太子玉子烧. 菜唔够新鲜, 扣分.🤗 𩽾𩾌鱼肝. 入口即溶, 出色.🐚 鲍鱼. 师傅话唔好点豉油, 果然食出鲍鱼味.🐚 象拔蚌. 鲜甜.🐟 池鱼. 腩位, 够哂肥美.🦪 蚝. 滑溜.🦐 牡丹虾. 口感充实, 虾味浓郁, 今晚惊喜之一.🐚 海螺. 爽口.🐟 手钓池鱼. 冇姜蓉争少少.🐚 北寄贝. 又系鲜甜.🐟 九州福冈鲭鱼. 味道太单薄.🐟 鲣鱼. 一般般.🐟 大拖罗. 师传建议加多少少芥末, 果然平衡到肥腻感.🐚 海胆. 我都系食到怪味.🦀 花咲蟹, 配海胆, 三文鱼籽. 海水味涌出, 十个赞!🤗 串烧拖罗筋. 师傅话要卖好多大拖罗先有条根, 只会安排俾贵宾食客, 惊喜之一.🍣 小肌寿司. 我确定我唔钟意食小肌.🐟 鳢鱼天妇罗. 炸粉搅唔掂, 一件半件还好.🍣 大拖罗寿司. 同刺身果件差唔多, 寿司饭果然名不虚传, 哈. 🦪 清酒煮沙白. 味淡.🐚 烧带子, 配紫菜. 带子过熟了, 紫菜又唔够脆, 扣分.🍣 吞拿鱼酱油渍寿司. 食唔到期望嘅甘香.🦀 蟹膏, 配青瓜. 味道不俗, 但青瓜太大.🦐 面豉汤. 用牡丹虾头出味, 诚意十足.🍙 吞拿鱼蓉手卷. 唔够味㖞, 扣分.🍨 芝麻雪糕. 完美结束.🤗 总结: 论食物, 以刺身为主, 简单调味, 寿司饭搞唔掂, 哈. 惊喜位包括 𩽾𩾌鱼肝, 鲍鱼, 象拔蚌, 深海池鱼, 蚝, 牡丹虾, 海螺, 非常鲜甜出色, 串烧拖罗筋 真系一绝, 面豉汤 用牡丹虾头出味, 诚意十足. 师傅有讲有笑, 钟意食嘅嗌 encore, 师傅送多件俾你, 用餐体验愉快.
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位于大坑施弼街这一间日本居酒屋真系超正😍😍😍食物非常新鲜，海鲜都系提供野生捕捉而唔系养殖嘅海鲜，食落去好鲜甜弹牙，师父有30几年经验，徒弟仔服务一流，最紧要系性价比高，师傅宏哥仲好好客，又食又倾又饮，过咗个非常愉快嘅一晚。餐厅没有什么装修，反而有一种日本贴地居酒屋嘅感觉，吧枱可以坐八个人，自己一班朋友包场就最正👍🏻👍🏻👍🏻我哋去𠮶晚咁啱得八九度，非常之冻，师傅提议饮热sake ，加烧过嘅鸡泡鱼鳍，慢慢渗出鱼香真系正😋😋😋
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A small and cosy Japanese omakase restaurant nestled in Tai Hang. Chef Wang who is also the owner has been running this restaurant for more than 30 years . Seasonal freshness is key for every dish. Thumbs up to Chef Wang 👍🏻 👍🏻 👍🏻 . Good food with reasonable pricing !
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日本通 friend suggested omakase dinner at this place. It’s called 清滝 (pronounced 清”龙”). Counter seating of 9 plus table for 4. Private room seating 8 upstairs. Must call ahead.Chef 宏师传has been in the sushi business for 3X years. First apprentice of 见城San. Here’s what we had:- Salad with 北海道白梅贝，苦瓜，秋葵，蕃茄: very fresh.- Hyogo 兵库县一岁大蚝: Strong mineral taste. - 北海道牡丹虾- Shima aji 深海池鱼: very 弹口- 富山湾萤光鱿鱼: sweet and didn’t have the fishy taste at all- 九州象拔蚌- 系撚鲷- 红衫鱼 (everyone kept repeating the name very loudly for several times)- 北寄贝- 清酒煮鲍鱼- 日本榨菜: a bit too spicy for me but tasted very refreshing, not salty at all like the Chinese ones.- 真鲷 matai : I commented I liked the texture and chef explained that this type of fish was always swimming against the current, thereby developing strong muscles- reflected in the springy meatiness. - 九州海螺: very 爽甜- 和歌山剑鱼- Toro- 福冈Saba: flamed ever so lightly. Went very well with the sour sauce. - 手钩池鱼- scallop wrapped in seaweed - a bowl of 北海道蟹+海胆+三文鱼子: even tho I’m not a fan of crab, I finished all cos everything were very fresh and sweet- 2 pieces of grilled 冲绳岛三原猪 on a skewer- Grilled Toro 筋 on a skewer: chef said some restaurants would throw these away cos they didn’t go down well if eaten raw. Since the part came in limited amounts, he didn’t get to serve this very often. It was my favorite dish of the nite- very chewy and strong flavored.- Miso soup was one of the best ive had. Perfectly balanced with the sweetness of the prawn head.- 鲣鱼 sushi.- Green tea IceCream as dessert.In summary: what makes a good sushi restaurant is the freshness, variety and choice of ingredients, and we certainly got to have some uncommon pieces tonight. Recommended, rem to book in advance.
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Me and 5 friends sat at the sushi bar and enjoyed a wonderful omakase experience from Chef Weng. The man has 33 years of experience with two restaurants previously in Soho and Central. Now he has relocated to this little joint in Tai Hang for the past 3 years. We started with an Alaskan King Crab + Conch salad, followed by a slew of other fresh seafood and sashimi i.e. abalone, sea urchin, o-toro, scallop, prawn... etc. Near the end he served us miso soup like no other I have tasted before. It was rich and full of flavor - absolutely mind blowing-ly amazing. All the seafood is sourced from Japan and is wild caught and not farmed. You can really taste the freshness / sweetness of the quality seafood used. Overall a great experience especially with Chef Weng being so hospitable and friendly. You can tell he is really passionate about hisjob, working 7 days every night and completely closing shop if he were to take aholiday with his family. I highly recommend the omakase experience here.
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