影片
食左两次, 都觉得好食, 入到黎竟煞见剽咁多劣评, 有一点莫明其妙, 可能是过了一年的时间, 改善了吧. 我上一次帮趁了他们的烧靖鱼定食, 烧得刚刚好, 又唔系细条, 价钱都系 $70 左又.今次食左个烧鳗鱼定食, 鳗鱼好软熟, 汁的味道也很好定食跟配菜, 甜品, 面豉汤, 也不错同级价钱店中是比较𫓦吃的
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招牌菜
..make sure you know the days they receive their fresh fish which by the way, in Hong Kong, a lot of Japanese restaurants do mix in local fish (just a little note).I like it because the owner/Itamae San (寿司板前) models his style to the more traditional Japanese Sushi chef/owner. I've had different assortment of fish there before seeing the same being available in other Hong Kong establishments.Not surprised at all that it is not getting decent ratings because, simply said, traditional style is just so different from what most of us are used to in Hong Kong. This reflects in their service process, i.e. sashimi, sushi ...first, then, on order of customers, the rest and usually the cooked entre, noodle...whatever. The 寿司板前 will entertain his best customers, drinking and socializing with them...etc.Services wise, I have to agree, there is the stone faced middle age Si-Lai waitress who is condescending most of the times. She irritates me to no end!Well, having said all that, as the title suggested, the quality is 唔稳定. I am not going to give them an excuse but bear in mind it is a small shop and perhaps the 寿司板前 tries too hard to keep up with varieties that is not economical for such a small establishment.Normally, I stick with fresh fish (sushi/sashimi) when I go to a Sushi bar. Though I might take a small entre, it would not be my primary order. Why? because in a decent sized Japanese restaurant, just like in a decent sized Chinese restaurant, they would have a Sushi Chef and another chef who handles the cooked/hot entre part of the kitchen. Separate skills, separate duties.Well...that's how think about 雪日本料理. So, if you are after cheap food and the standard fishes like salmon, tuna...etc. Better stick with the 回转寿司. On the other hand, if you do feel a bit more adventurous, don't mind the occasional drop in quality, willing to try something other than the standard Hong Kongese Japanese food variety of salmon, toro, amaebi, hamachi..then, give this place a shot.
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不知道原来这里的劣评有这么多..那天想要试试吃新的店不选隔壁的Tea & Herb..选了这里..吃个日式Brunch..午餐的选择确实多得很很难选择**杂锦鱼生饭****吉列猪扒饭**份量是足够..也算是抵吃..但味道确真麻麻..猪扒..更令人怀念吉列..当作港式日菜..也是吃得下的..
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8月24日晚我们到了此餐厅食饭，简直觉得不知所谓，尤其是个老板加一个操不咸不淡广东话果个，问非所答，又唔识又要扮代表，最后我叫她揾个知我讲乜的人过来同我落Order，跟著她便找了一个眼大大的女仔过来帮我落order，全场得两个侍应女仔，操不咸不淡广东话的简直不得一提，眼大大𠮶个真是可直得一赞，有礼貌，有笑容，聆听客人需要，跟进未到的食物及安抚我们叫我们耐心等待，这个侍应简直得满分。另外讲到个老板简直不得不提，切鱼生，整寿司效率劲慢，只识招呼熟客，陪熟客饮酒，完全不理会周边客人，简直当客人无到。我order了四五种鱼生，两种寿司，熟的食物五六种，竟然等了十多廿分钟才到了一种鱼生，再等了十多廿分钟都没有鱼生到，跟著熟食陆陆续续到来，我忍不住气便问侍应生，贵公司是否一向出一种鱼生后便完全停顿，便出熟食呢？那侍应便回答我，因误以为我们已吃完了生的食物，所以便陆续上熟的食物，真是很气。那老板最离谱的是招呼熟客还招呼熟客，饮大两杯连鱼生、寿司也整不来，结果老板话因有伙记放假，所以只有他一人工作，现在因饮了很多所以切不到鱼生，也整不到寿司，不如转食熟食吧﹗我听后十分气，为何接近个多小时才道歉，说自己做不来，答应做的食品，结果又做不来，叫我们取消，这是否一种服务态度呢？
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有日经过呢间餐厅感觉ok, 又在极度肚饿的情况下于是毫不犹疑下入去食晚饭.入到去D侍应态度麻麻,坐左好耐先有人招呼(店内已不算多客), 但都已经算啦.我当日点了刺身, 寿司和烧牛舌等.刺身同元禄无乜分别(但价钱应该贵成倍), 食寿司时又竟发觉寿司醋味十足(即酸得离谱)...都算...最后食了个串烧牛舌, 讲真未食过咁难食既烧牛舌..好似未熟仲有腥味咁...之后都食得6成饱都极速埋单走人.但埋单(2个人)都要成八百蚊, 价钱颇贵加埋食物质素有待改善, 故觉得好唔抵.但值得一赞是老板态度友善.希望呢间餐厅可以改善下......
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