魚作 (已結業)

I've been hearing about this restaurant quite regularly, whenever I ask my colleagues for good japanese restaurant recommendations. Finally got a chance to try it on a Friday and was pleasantly surprised. The restaurant is small, but has a very casual and cozy feeling, with a nice choice between bar seats, bench area, and individual tables. The wait staff were thoughtful, especially as I was very undecisive with all the interesting options the menu offered. Different salads, rolls, hot dishes...

I come here often for lunch. Make sure you arrive early or book in advance, otherwise you will never get a seat. Pretty small place, minimal decorations - quite sparse and well lit. Service is quick and efficient, and just friendly enough. At lunch there is always a daily special for around 100hkd, I've never had something which I wasn't happy with. Also there is a rotating seasonal menu, I haven't tried anything form the spring collection but the hotpot from winter was excellent. Normally thoug

好難得，有一家餐廳可以讓我Daddy Mami 都同時贊好！真系未試過！！！Service, 食物, sashimi 同Main Course 都 ichiban! 從訂位開始，已經感受到一流的服務！Angel 好好！！！刺身拼盤D蝦一睇就知新鮮！$450 一份，8款 x 2 pieces, 我地ordered 左2份，2份都gum 好！後黎忍唔住再+左份赤貝，口感一流！牛舌好好食，牛肉砂鍋Kimchee湯底亦好唔錯，如果用火鍋形式上會更好！鹅肝带子卷都好食！送的甜品亦无欺场！Angel 介紹的鹽燒魚x (好似魚咀）味道好好，全部清曬！同Daddy Mami 食飯，唔可以掛住影相，所以sorry，無照片 ...唔可以話物超所值，但絕對算物有所值！最緊要兩老同老公食得好開心！每次同Daddy Mami 出去食飯都好頭痛，因為Mami 煮野太勁，好難令兩老同時都好滿意。Thank you Gyotaku, 令到我今次好有成就感！

今天難得一天有點時間能與新請的同事吃午飯，很多已知好吃的餐廳都已滿座，於開飯找了一會，發現這間店只有11個笑卻沒有喊，決定帶同事來這裡一起當白老鼠。下午1:45抵達，小小的店裡，只剩下4枱客，我們可以有梳化位坐呢！這裡午餐比想像中多選擇，有熟食定，也有魚生定食，亦有DAILY SPECIAL，我選了燒銀鱈魚定食+是日魚生~ 這個餐有前菜、沙律、味僧湯、主菜、白飯及甜品。我們也花了不少時間來問侍應生，她十分有禮貌及耐性地回答我們的問題，第一印象已很好了！先來前菜、沙律及味僧湯，前菜的黃瓜很爽，沒有渣，旁邊的菜粒有點像雪菜的味道；沙律的菜很新鮮，沙律的醬也調較得很好，有香麻醬味但又不會太膩；唯獨是味僧湯對個人來說實在太咸，只喝了幾口便放棄了~接著來的是是日魚生，有三文魚及帶子，從相中一看便知是厚切魚生及帶子，入口新鮮非常，附上的wasabi也不會太攻鼻，醬油咸度剛好，配起魚生來吃能吃到wasabi的刺激感卻又不失魚生的鮮味，實在難得！主角來了！侍應生奉上時已聞到燒魚的香味，忍不住未拍照時立刻嚐一口！想不到入口竟是非常熱，意即是新鮮煎起喔！ 銀鱈魚很香，吃到有魚油香味，而肉質處理得很好，很嫩

意外地好味！d魚生好新鮮，especially harmachi & clams, 隻牡丹蝦味道鮮美，有一股特別嘅香甜味。手卷手工出色，連炒豬肉都很香甜。睇得出用料精美，由頭到尾搵唔到缺點。我用團購offer, book 枱時忘記通知，個waitress 不但冇黑面，仲十分好service，真難得！ 激讚！

係無心插柳下，Book 左呢間食晏諗住好耐無食日本野，想試下新地方，點知覺得有小小中伏...入到去，見個個服務員都有少少黑面...　可能天氣唔好掛！仲要訂左位都坐 bar 台，有少少唔高興一打開個 menu！嘩！個個 set 都過百，都有少少驚我叫左個牛肉烏冬餐，包一個手卷同甜品朋友叫左個燒雪魚飯餐，包麵豉湯同甜品前菜係生菜沙律，都幾新鮮，我覺得個 sauce 做得好好味先講烏冬：老實，烏冬都有咬口既，牛肉幾新鮮同埋都幾足料，好大碗！唯一不足之處就係個湯鹹左少少再黎就係手卷：上手仲有 D D 咁多微溫！入面係三文魚同小小海膽我一向都唔鍾意食海膽，太腥！不過呢個手卷出奇地好食！一 D 都唔腥！！！三文魚好多，食到底都仲有！飯亦好軟綿！朋友話個雪魚燒得剛剛好，好滑又香口！我坐隔黎都聞到好香間唔中一餐貴 D 都可以接受既！同埋真係好味！

有朋自遠方來(其實就新界), 小飯局就成了!來到WISH LIST上的魚作, 對樓上店近來多了熱情, 因為很難路過, 如果不好吃就沒人來了入內是有點日本帶西式裝潢, 有一好長的長桌 可容下15人左右 第一位到, 隨意選了個坐位, 點了壽司定食, 朋友點了牛肉烏冬.前菜先來, 跟森壽司一樣的前菜, 比那好多了, 當然也貴多了 生菜新鮮爽脆, 連沙律汁也不是買的大路貨, 沒有死酸味, OK!MISO SOUP不過不失, 潰物不錯,可以更好. 在日本食過潰物更爽脆鮮甜, 香港沒食過好的牛肉鳥冬是壽喜燒汁, 不是那種CITISUPER隨便買到的味道, 甜也充滿牛味, 好食朋友追加$30的刺身, 這價錢沒什麼好說的, 我個人是不會叫的壽司在$190定食中有3件三文魚本來是不可接受的, 但一是三文魚子海膽, 一是燒三文加上汁, 一是三文魚腩, 都下了點工夫.海膽沒有紫菜但也緊緊地黏著飯, 是工夫, 但平常滿出來的海膽卻沒機會看到了甜蝦鮮甜,好冬天縵魚真不是時令, 乾得心酸鰺魚也不夠新鮮, 沒肥美之感一鰤魚正! 肥美又清, 白身魚之中近來很愛TORO 很肥美, 入口即溶, 但喜歡更有咬勁一點的貝有

中環的魚作的「汁醬壽司吧」可說本地首創，也是近年香港新晉，以汁醬調味與新鮮食材配搭的創意料理，和朋友試過這裡的吞拿魚赤身（魚背脊）壽司，比較起肥美大Toro,赤身的肉味是較重的,用上香草汁混入赤身，味道清新，效果不錯的說。

公司有9折优惠，过来试这家开了不久的日本菜。点了西京烧鳕鱼套餐：沙拉：新鲜，不过配料比较单一。汤：不错酸菜：很小的两片，可以忽略西京烧鳕鱼：只是鳕鱼，不是银鳕鱼，不过蛮新鲜的，烧得火候也不错，量也比较足，好大几块。甜品：芝麻布丁， 这个实在太过分了，大概只有一调羹，还不如没有算了。套餐有10多款，每天2款特价，下次来试朋友点的鱼生饭。提前订的位子，却被安排到巴台，不爽。 其实有两张留了位子的桌子完全没有人坐。 他们家的座位安排不太合理。

Came here for lunch today from a colleagues recommendation.. The restaurant is small and cozy but packed during lunch time..My friend and I ordered two lunch sets, the omakase sushi and beef komiyaki.. The sushi itself was good, served at the right temperature and had good variety, Uni, toro, minced toro, hamachi etc. Good value and was fresh, just wish it came with something other than swordfish as I don't like swordfish..The komiyaki was amazing, tasted exactly like the one in Nadaman, where w

Stumbled across this littled gem one night after work. Was skeptical at first, as the restaurant only had 3 tables seated, but anyhow gave it a try with a colleague of mine.The food was fairly priced in Central, and the enviornment was cozy. We sat at the sushi counter in front of the head japanese sushi chef, he looked really old school, and was continually reminding the younger sushi chefs.We first ordered the Mintako Chicken Wings - Didnt bother to take a photo at first as we thought it was n

Fusion Sushi Lovers * - especially those who have been to Sushi of Gari in New York, would be delighted to find this hidden gem on Stanley street's modern white building across from Holly Brown.I have been to their soft opening and was very happy to see such a new concept come to town! The name "Gyotaku" is derived from the traditional form of Japanese fish printing. The process is extremely delicate and artistic... just like the food served - hence the name! Tonight, I revisited Gyotaku for din

My friend and I decided to try out this new creative-sushi resturant on stanley street. We heard that it was quite hard to get a reservation so I called well in advance. Gyotaku’s sushi involves pairing somewhat unusual ingredients and giving traditional sushi a creative twist. We had numerous high-quality, very satisfying fresh slices of fish. Overall, an amazing, satisfying meal and it definitely lives up to its hype !Raw scallop with sliced cherry tomatoes, parma ham and basil sauce. ( Forgot

這裏正在試業期間,開了差不多二星期,由食友所提供的一間料理店,聽說什麼都做,放假前夕有時間就過來吃個晚飯看水準如何,到達十二樓即是這間店鋪樓層,一眼就可以看到全店的樣貌,坐在カウンター席,廚房內的環境也可以略知一二.未吃就先一杯啤酒唯有先來一客當日前菜吃下,吃過之後再想吃什麼也未遲,反正時間多得很,一碟三款前菜小吃,分別有咖喱煮魷魚,炒蓮藕以及生ハム配燒南瓜,賣的七十元正,都不算昂貴,又適合配酒,總好過吃沙津!款式也偏為西式化,南瓜燒得軟身之剩帶有甜味,表面鋪生ハム,二者的味道也算合拍,不過想起一献那一件生ハム卷無花果,這裏就真的遠不及它了,中間的蓮藕吃落帶爽口,有點芝麻的香味,又走回日式路線,不算突出的一味,但送啤酒的還不賴,魷魚切得厚身,吃落滲了咖喱味道,可以做得濃吃了前菜,也要吃下這裏的壽司,之前提過這裏不是就切一片魚生,鋪上白飯上,還會玩一些花巧東西,不吃拖羅以及海膽,在餐牌上每款魚約有二種的調味,簡單的選上鮪魚赤身,帶子,魷魚以及西冷牛肉,其實後者不是我想叫的,不過他弄錯就算了,看這裏的壽司比起自稱攪什麼八吋以及創新大大件壽司的店子好得多,賣的價錢和外面的差不多,每一件搭上不

I know this place has only just opened but the concept reminds me so much of Gari from New York and even though I have only been twice, I love it.In general: - The restaurant's decor is comfy + the food is casual, clean, not at all pretentious and is the ideal place for lunch/dinner with clients, or with a few friends. - Love the open kitchen idea and seeing the chefs in action while I am waiting for my delicious sushi- Cozy restaurant- Communal tables are not often seen in Hong Kong, though und