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📍 Tempura Taki泷 🌏中环威灵顿街33号The Loop 8楼📝6.5最近试了一间中环天妇罗 Omakase，Omakase通常都系以寿司为主，这是一间专注于天妇罗料理。这次的用餐选择了「泷」的 set 。服务人员专业且热情，为客人提供了详细的菜品介绍之余 ，每一个天妇罗该配衬那一款盐，让我在每道菜上都能感受到厨师的用心。这次用餐透过 OpenRice 预订，享有68折的优惠，性价比相当高。考虑到这样Omakase 体验，这个价位非常值得。 继续阅读

外国公司作风新派，就连春茗地点都一反传统地拣咗间天妇罗专门店「泷」，全因晚市推出嘅六八折刚好符合预算！占用面积全层嘅日本餐厅光鲜企理，正门身后为师傅个大舞台。多人派对包哂围绕著开放式厨房嘅高櫈吧位，食物煮好即可享用，够哂热辣辣！吧位身后有条海龙升天，绘出「泷」字，霸气十足！晚市餐牌上共有两个选择，其一为指定套餐「泷」（$1,380/位），其二为可与厨师商讨自定内容嘅「雅」（$980/位起）。主人家早已订好菜单，埋位只需拣靓杯饮清酒。每位席上摆有自用餐具及湿纸巾。细心睇多两睇，发现筷子原来系某日本木匠曾经讲过最好揸嘅五角形款式，店主似乎有啲料到㖞！等待天妇罗时，先有清脆嘅枝豆送酒。前菜中嘅莴笋蟹肉清甜爽嫩，三文鱼籽于口腔内爆裂，即有提鲜之效。四式头盘应建议由左边嘅水云杯起，逆时针方向食。劲酸嘅水云醒神开胃；以味噌自家腌制嘅芝士可以话系另一类嘅重口味，好芝士嘅人就劲啱；节令嘅萤光鱿鱼好爽脆；橙碟上嘅海胆豆腐则芳香幼滑，最合个人心意。呈奶白色嘅鲷鱼汤鲜浓甜美，暖胃非常。进入天妇罗环节，Barry师傅先介绍配点嘅四款调味，下图左起分别为天然盐、咖哩盐、柠檬汁、萝卜蓉。打响头炮一贯传统地由靓虾开场！天妇罗炸浆酥化巧薄，修长嘅虾身爽脆弹牙，简单点上白色嘅天然盐已能吊出鲜甜。旁边嘅炸虾头卜卜脆兼冇渣，沾上咖哩盐后好似变咗卡乐B嘅咖哩味薯片咁，送酒佳品也！鱼王大赞天妇罗䲞鱼仔皮脆肉扎实，鱼味仲好鲜。炸至半生熟嘅天妇罗帆立贝上枱前已一开为二，外脆内软嫩，加点白盐最能保持其鲜甜。半条骨都冇嘅天妇罗沙锥鱼嘅鱼味冇䲞鱼仔咁浓，宾客中竟然有人话食完唔知食紧鱼㖞，绝对有饮醉之嫌！弯弯嘅天妇罗濑尿虾实净有弹性，而且好鲜甜。小肥一向对鱼兴趣不大，反而觉得连壳炸嘅天然大蚬有特色！据悉，师傅预先将蚬肉切成粒粒，混入冬菇碎及芡汁后焗制一轮后方才成只喺滚油炸出，乜都唔洗点就咁就食得。意外地，经双重焗炸过嘅大蚬爽润多汁，鲜浓滋味得很！全晚之最必选压轴戏肉紫苏海胆三文治，喺厨房嘅灯光下尤其橙艳夺目！「三文治」底面两片紫苏叶天妇罗酥化轻盈，芳香尤甚，一口咬落去，当中澎湃嘅海胆馅心即溢满口腔，舌上交织出香脆、鲜甜、嫩滑，成功掀起高潮！食完多道天妇罗后，每人面前即有一碗好似茶碗蒸嘅京都豆腐。滑如蛋蛋嘅豆腐摆盘精美，真系冇谂过豆腐面块透明啫喱乃红菜头汁所造，顶面嘅粟米方砖清甜爽脆，组合清丽脱俗，十分可口。单尾食事可选杂菜虾饼饭、荞麦面、乌冬，其中最多人拣食饭饭。XO仔就点咗个清新啲嘅荞麦面。甜品环节共有两道，第一款鹿儿岛安纳芋师傅其实一早已经开始炸，上碟时更提点层皮都食得！紫皮黄肉嘅安纳芋相当软熟，黏上伴配嘅拔兰地同糖后，当中嘅甜味迅即被燃点起黎，软化咗嘅表皮亦甜美非常，吃毕一啲渣都冇，坚掂！作结嘅水信玄饼晶莹滑溜，捞入伴配嘅冲绳黑糖及红豆粉足以添上微甜与芬芳。楼上天妇罗店「泷」环境时尚洁亮，室内抽气充沛，服务生温婉友善，天妇罗菜式用材新鲜，而且唔系咁油腻，晚市之六八折优惠直令性价比提升不少，值得一试！ 继续阅读

刚于上星期六，经朋友推介去左中环一间楼上的日本餐厅食lunch， 一睇餐厅名就知系专门食天妇罗，食完确实有种揾到隐世餐厅，大隐隐于市既感觉！🕵🏼🍤🔮今次幸运地系朋友推介，仲有机会试到个Secret Dish ，净系时间心机都值回票价，满分诚意推介！💯 ㊙️留到最尾再讲🔜！👫放假同女友一齐去，大家就可以试多啲唔同野食。Lunch Set 选择都好吸引，又系选择困难症既时候，最后佢拣左胡麻渍吞拿鱼饭加牛肉乌冬，我都好奇点解拣呢样？因为佢话胡麻渍饭好似好少见，讲一讲又确实好似系，试完味道都几好食。😋不过我就梗系食特上天妇罗御膳😂⭐️天妇罗第一道菜系海老天妇罗，已经感受到用料新鲜的高品质，食到虾既鲜甜，虾头配咖喱盐就好似小食咁，脆卜卜好味！前菜系豆腐配柚子，非常清新。刺身有拖罗、鱿鱼、带子，三样都系favourite，特欣赏鱿鱼既烟韧口感ichiban！⭐️第二道系和歌山香鱼(稚鲇）、沙䱦，踏入夏至到秋分都系品尝既好时机💫，面衣非常薄脆，入口能食到鱼既油香，而且味带回甘，顿时有惊喜。至于沙䱦鱼肉厚实，炸完食落都非常滑嫰多汁。⭐️第三道系日本䲝鱼同濑尿虾，呢个最紧要系肉质弹牙唔会削身，食材水准既重要性，赞👍🏻接住就系天妇罗盖饭（食左一半先发觉唔记得影相😮‍💨），虽然我心系最尾个secret menu，但系都忍唔住食晒成碗饭，天妇罗杂菜虾饼仲食到弹牙虾肉，热腾腾既珍珠米加埋个酱汁，恰到好处🤙🏻 去到个Set结尾就有日本莲藕、意大利青瓜、粟米仔。青瓜食落非常多汁，最岩食完晒清一清refresh下，但我最中意系日本莲藕，炸完后加埋少少咖喱盐一齐食，真系好似食紧薯片一样😋✨终于到左最后系压轴登场既Secret Dish!!🥳登登登登！！安纳芋天妇罗🍠 ！系Chef Eric师傅自家创作菜式！用上来自鹿儿岛产既安纳芋（番薯）去过都知道安纳芋系当地名物！制作过程费时⏱️，需要将原个番薯🍠烹炸超过1小时，相当花心机同工夫👏🏻！！同身边果个一人一半岩岩好😍成个炸完连皮食，外脆内软，师傅会配埋白兰地同白沙糖，用手拎住先醮一下白兰地，之后点少少沙糖，入口酒香四溢🥃 至于点沙糖呢个小魔法，食落去就唔会有酒精既苦味，同埋会有啲焦糖香，加上番薯本身甜度十足，酒香和甜味成个变奏令菜式再升华，为今次午餐成就绝佳既结尾！✨多谢朋友介绍一去到已经叫左先，食完成个set岩岩好食得👏🏻难怪师傅都笑话我今次真系有口福～😎食完仲有个雪糕🍦真系超级满足～中意姜味既朋友可以试下个姜味雪糕，够姜！不过我唔系姜既朋友，身边果个叫我试一啖，真系「好够姜」😂所以我都系食番海盐雪糕～(Openrice最多post12张相，无法尽录🙌🏻🥲)📍总结，绝对值得去试💯：1. 隐世餐厅，价钱合理，喜欢闹市当中寻找美食岩晒！2. 食材新鲜，师傅好高水准3. 有机会一定要试安纳芋天妇罗！4. 服务出色，师傅友善5. 听讲晚市更多唔同既创意菜式，下次揾时间要再去 继续阅读

This tempura restaurant is located on Wellington Street, Central. Headed by Executive Chef Eric Chan, it has offered tempura omakase to diners, with three dinner menus. Arriving early evening, we are the first group and the staff brought us to our table in the private room. Originally, I intended to sit at the counter, but unfortunately it was fully booked, and the manager arranged the room so we can enjoy the meal in a quieter setting. Apparently sitting at the counter allows interactions with the chef, but the manager helps to bridge that with clear explanation of the dishes.We have to order Taki Set ($1,380 each) with less tempura included, as the Ten Set is only available at counter. The Starter is Tara, or Japanese Codfish, with the fish lightly charcoal grilled to allow its fish oil to seep through. Underneath is shredded Japanese onion to balance, with the middle layer having a bloody orange puree, some pomelo on the side to give a bit of sweetness, and foie gras shavings on top to season. A nice, creative starter.The Appetizer is beautifully plated, featuring five different delicacies. Kurage, or jellyfish, has a crunchy bite and the flavours from the briny sea, with the vinegar and touch of mustard great to complement. My favourite is the Kanimiso Tofu, with the soft tofu rich and delicious, the kombu jelly on top giving a bit of sourness to freshen up as well. The Hokkaido White Corn is very sweet and juicy, while the seasonal Hotaru-Ika has intense umami, paired with a bit of vinegar miso. The last piece is Saba, and the chef has interestingly paired the mackerel with fig to go with some fermented soybeans on top. A pleasant feast of visual and sensory delights.The third course is Takenoko no Osumashi. Drinking the clear soup brings a nice, comforting sense to the stomach, with the dashi delicate, umami and flavourful. The seasonal Kyoto bamboo shoots are very tender, without any fiber on chewing, and the young sansho leaves help to give a nice fragrance to the soup. There are three sashimi in the fourth course, including Shima-Aji, Shiro-Ebi, and O-Toro. The striped jack is very fresh, with a clean and milder taste, and a good bite indicating the fish has not been aged. The small white shrimps are mixed with mentaiko, to give the sweet and creamy texture another layer of umami and richness in taste. The fatty tuna comes from two different cuts, with both exhibiting rich fish oil, seeping out from each bite. While not to compare with a sushiya, the quality of the sashimi is quite good.Coming to the main course Tempura. The first serving is Kuruma-Ebi. The coating of the tempura is very thin, deep-fried to a wonderful golden colour, with the head also edible after frying. With a bit of seaweed salt and wasabi salt to season, the sweetness of the tiger prawn is really great, and there is no heavy oily sensation of the tempura, testimony to the skills of the chef. The second serving is Ayu. The chef has cleverly made some ‘feet’ for the small sweetfish so it could ‘stand’ on the plate, with the whole fish edible from head to tail, including all the bones. While there is a hint of bitterness from the heads and innards, this classical tempura is one of my favourites and happy to be able to enjoy it in Hong Kong as well.The third serving is Shirako, and unlike the more common ones from cod, the chef has prepared the milt of sea bream. The large piece has a silky texture, creamy and a bit of slight sweetness, without any weird notes of the cod milt which often require stronger flavoured condiments to balance. A premium ingredient highlighting its best quality, and if it is available, I would strongly recommend trying.The fourth serving ($120 additional each) is another prized ingredient. The thick piece of fillet from the Managatsuo, or pomfret, indicate how large is the fish, with the chef deep-fried perfectly to keep the flesh moist and cooked through, and paired with the homemade mayonnaise. The richer taste of the fish does not need any additional seasoning, and the creamy mayonnaise gives a bit of buttery note to the taste. A very good one.The fifth serving is a creative dish. The chef has cut the large Asari into pieces, and then together with chopped mushroom, stuffed back to the clam shell before deep-frying. The taste of the clam is good, with the jus absorbed by the mushroom. Not knowing how but the chef is able to keep the mushroom moist, without the jus extracted by the cooking oil, another amazing piece to highlight his skills.Coming to the Simmered Dish, it is the Komochi Yari-Ika. The female spear squid is bursting with its eggs, and the chef has simmered the squid in broth, then brushed with the sweet thick sauce. The creamy texture of the eggs is pleasant, while the squid has a good bite but not chewy. Another great seasonal delicacy to enjoy.For the Hot Dish, the original set is Duck Breast, but we decided to change one to Japanese Wagyu Beef ($280 additional). The duck breast has been slow cooked to medium rare, with good caramelization on the skin from charcoal, leaving a juicy interior. The sauce is cold pressed from the essence of the bones, rich in flavours, with a bit of cabbage on the side. Seasoned well and very nice.The Nagasaki wagyu beef, to me, is the better of the two options. Directly sourced from the farm, apart from the steak, which is very juicy and tender, with rich flavours of the beef permeating inside while crispy on the caramelized surface, the chef has also a few slices of charcoal-grilled beef, having even stronger taste with the fat. Quite heavy to finish the whole portion, ordering each option and sharing is a good arrangement thanks to the recommendation from the manager.The Noodle is a pleasant surprise, having the perfect al dente texture. The very rich and flavourful Chicken Broth is so delicious that I cannot help but to finish every last drop in the end. With some menegi on top to increase the fragrance further, I believe the Kue, or garoupa, did not add much to the already phenomenal noodle and soup. There is also a special sesame chili oil that the chef bought from Japan to accompany, which got enormous fragrance and good spicy kick, for those who want extra condiments. Another signature of the restaurant that one must try.The manager has promised us that there is another tempura included, and it was revealed to be Annou-Imo. The sweet potato has been deep-fried for an hour to perfection, sweet and with great flavours, and the chef has suggested to dip with Japanese brandy before adding some white sugar, with the brandy giving the nice aromas and the sugar balancing the bitterness of the spirit. It is another of our favourite in the evening.There are two Desserts included, with the first being the homemade Almond Tofu, with caramel ice-cream and some almond pieces on top. The almond tofu has good fragrance and delicate in sweetness, while the caramel ice-cream adds some richer taste to supplement, and the almond pieces provide a nice contrast in texture. A nice dessert.The other dessert is Matcha Warabimochi and Red Beans. The warebimochi has a q texture, with the matcha powder giving the wonderful green tea aroma and slight bitterness, balancing well with the sweet red beans. A wonderful closing for the meal.Service is good, with the manager eager to explain each course and doing his best to make us feel privileged sitting in the private room instead of the counter, packed with other customers who apparently are having good fun and speaking loudly. He even offers a half bottle of sake for free. The bill on the night is $2,887 after a 22% discount. With all the perks and the discount, it is very good value for money, and hope next time I can try the tempura menu. 继续阅读

无论几多次都要说一遍，泷真是我最爱的天妇罗丼饭店！总共来过三次，每一次都保持水准，天妇罗外皮香脆配上日本珍珠米，竟然每次都让我吃完成个丼🤣看菜单的时候还会感到有一点点昂贵，但是除了煮食的天妇罗饭外，还有前菜，冷盘，刺身，渍物，味噌汤，最后还有甜品！还记得第一次去冷盘是银鱼仔豆腐，口感清爽，应该是厨师顾及之后的天妇罗饭口感比较重，配搭上清爽一点的前菜比较好吧！非常清新，不会太单调～套餐的刺身共有三款，应该也是每天不同吧。久违吃一次鱿鱼，也非常黏口，三款刺身亦非常新鲜🤤说这个只是配菜也太好吃了吧天妇罗饭这家做的天妇罗，口感非常香脆，放耐了也不会出油变腻！先说外皮非常薄，不会有太多炸粉的口感。所有海鲜的味道都不会被覆盖过去。吃一口天妇罗再吃一口饭，不知为什么一点油腻的感觉也没有，便一直吃下去，结果就是把整碗饭都吃完了🤣平时要吃天妇罗，总会觉得嘴里油油的，要不停喝茶，但每一次来到泷吃丼饭时，我一口茶都不会喝便把整碗饭吃完，本人也是有点难以至信。若没有记错的话第一次来吃的应该是海老鳗鱼天妇罗饭，之后来吃的应该是特上天妇罗饭。这两款没太大分别，就是鳗鱼和海老的数目比较多一至两块，所以叫得上天妇罗饭已经很OK了！吃完整个套餐后，准备结帐离开的时候，店员给我们拿来甜品❤️不过每次来都是蕨饼，这个应该不会转款式呢。软软香香的，吃完香脆的天妇罗，再食这个感觉亦不错。第一次来的时候，还是别人带我来，跟我说上次来吃过的梅子天妇罗也非常好吃，所以特地问了厨师有没有这款特别的天妇罗！小小的一颗，咬下去就像流心的果子一样，热呼呼的，内里非常软腍！每次来都感觉师傅的水准保持得相当好，虽然吃完整个饭就是有点内疚感啦，但是说起天妇罗，我一定是推荐这一家给别人，每个跟我来吃过的朋友亦会说这家就是最好吃的😋 继续阅读