應是唯一有活靜岡浜名湖鰻魚供應的餐廳!鰻重及紅醋壽司均為招牌菜;午市比晚市暫時更多選擇;環境舒適,服務周到,誠意推介!Live unagi from Shizuoka, Japan;Special feature: Unajyu and Red Sushi;Good quality lunch sashimi sets and unagi sets;Highly recommended!Kosyu ~ Lake Boat:We've been to the old Koshu quite a number of times before it was relocated to here.This famous shop is managed by Sodeyama san. They used to serve a lot of dishes from the Shizuoka prefecture, such as "sakura ebi tempura", "smoked eel" and "crab/fish kamameshi". It's wonderful because
Live unagi from Shizuoka, Japan; Special feature: Unajyu and Red Sushi; Good quality lunch sashimi sets and unagi sets; Highly recommended!
Kosyu ~ Lake Boat:
We've been to the old Koshu quite a number of times before it was relocated to here.
This famous shop is managed by Sodeyama san. They used to serve a lot of dishes from the Shizuoka prefecture, such as "sakura ebi tempura", "smoked eel" and "crab/fish kamameshi". It's wonderful because my wife is from Shizuoka. The interior of the old shop was decorated like a cabin, possibly one of the reasons for the restaurant's name, Lake Boat. From what I've read, Sodeyama san used to be a sailor!
After relocating here, their menu became more focused: no more smoked eel, kamameshi and sakura ebi tempura. It's a pity because I really loved those dishes. Their smoked eel was amazing and their kamameshi (steamed rice in iron pot) was much better than "Aji to Mi". The dinner menu of the new Koshu mainly consisted of red vinegar sushi sets, sashimi sets, noodles/soba sets and nabe (hotpots) only (for the time being).
However, the lunch sets here were a lot more comprehensive than dinner, the signature dish here is eel imported live from Japan, possibly the best in Hong Kong:
Sashimi platter: tuna, salmon with grated wasabi (possibly from Shizuoka). The problem we had with the thick cut sashimi was exactly that, it's too thick. This really affected the texture of the fish. To use an extreme example, having a delicately cut piece of sashimi is one thing, but trying to swallow a piece of raw fish the size of your palm is quite another matter. Thick cut is not necessarily good for sashimi.
Chawan Mushi;
Salad: Crab meat and salmon roes in the salad with very fresh veggies;
and a very interesting side dish, possibly saba meat and skin marinated with what seemed to be white miso and finely chopped spring onions. This was very good.
Unagiju: Using live unagi imported from Japan. Even if it's described as "small", these two pieces of unagi is already much bigger than most Unagi don or Unagi ju I see in Hong Kong. I wonder what "large" unagi would be like!?
Soft, tender and lightly grilled with sweet sauce. It barely had any bones in the eel. Mixed perfectly with aromatic Japanese rice. Definitely of high quality. It's pretty much exactly the same as what we've had in Japan. Good stuff! Extremely filling as well.Highly recommended!
Finally, complimentary sakura mochi for the both of us:
Made of mochi and sweet red bean paste ( a leaf from a sakura tree is used to wrap the mochi in this orthodox version), anyway, it's sweet!
ཨ་ལན་ཟླ་བ་སྒྲོལ་མ & Sodeyama san
Service here has always been good. Very friendly and efficient.
Our first visit to Kosyu, which was still at the old location, was shortly after our wedding ceremony in Japan. We struck up a conversation with Sodeyama san and told him about the ceremony. The Japanese song above, which was sung by ཨ་ལན་ཟླ་བ་སྒྲོལ་མ (Tibetan singer "Alan"), was one of the songs played during our wedding ceremony.
After hearing about that, Sodeyama san gave us this wonderful bottle of sake as a present :
He may look very serious but actually he is a very nice guy. He always seemed to have a glass of red in hand (after work). He can be quite talkative if he's not busy.
I really miss their smoked unagi and sakura ebi tempura. Looking forward to seeing it on their menu again.
Great place. Highly recommended!
题外话/补充资料：
[b][u]鰻魚丼和鰻魚重的分別[/u]?[/b]
除了所用的容器不同外, 看來這在日本亦沒有十分統一的答案, 每間鰻魚店在這定義上可能會有點出入。
似乎鰻重一般上:
1) 份量大一點;
2) 貴一點;
3) 如使用兩層的重箱, 鰻魚汁一般不會灑在飯上;
4) 鰻魚質素較好;
5) 味噌湯一般用了鰻魚乾來製;
6) 漬物的質素應較好。
【湖舟】的鰻魚質素基本上和我們在日本吃的一樣!
P.S. 吃鰻魚飯不要忘記下山椒!
:chopstick:
[b]A) Unadon うな丼 vs。 B) Unaju うな重？[/b]
1. Size: A) Smaller; B) At least 30% bigger.
2. Price: A) More reasonable；B) Less reasonable.
3. Rice: A) Unagi sauce is poured on rice；B) Sauce is sometimes not poured on rice if the rice is served on a separate level. But it's poured on the rice here.
4. Quality: A) Normal level; B) Premium level.
5. Miso Soup: A) Normal miso soup; B) Boiled with Unagi liver.
6. Pickled items: A) Average quality; B) Far better than most.
*Remember to add pepper to the eel. Not too much because those at Koshu were rather spicy!
:chopstick:
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