影片
港铁铜锣湾站 C 出口
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开饭介绍
选用有机蔬菜。由酱汁至主菜所有食物均为自家制。
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营业时间
星期一至日
12:00 - 15:00
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
食家推介
相关文章
I think I've been a loyal lunch diner at Dining Kitchen Vegi ever since it opened. I think I come here once a month. I love it so much. No matter what I order on their lunch menu, it's always delicious. Serving a casual JapaneseWestern menu, it was always number one on my place to eat. But as the place became more and more popular at lunch, it was always so hard for me to get a spot so I moved onto other places to eat during my lunch time.Don't be alarmed with the name "Vegi"on it. It's not a vegetarian restaurant. I don't know why it's called that at all. Boyfriend (an avid carnivore) liked it when I took him here for lunch once. So, when I suggested that we haven't been here in a long time, we decided to try out their dinner service.Stepping in, I noticed the restaurant had changed somewhat. It seemed darker as they now have installed racks on the walls to hold a number of tajin pots. The open kitchen is also now closed off with a number of racks as well. I had been here before for dinner with a friend once and it seemed the menu had changed as well. Or at least new items have been added and old favorites have been removed. We started to worry ... I think some of the staff have changed? Where was the cheerful Japanese man who used to serve us?Menu is in English, Chinese and Japanese. There are no photos of any of the food. They offer Westernized Japanese food.Homemade Tofu in a Banrai Hotpot ($68). We ordered this as a starter. Yes, tofu to be made before our eyes! A bowl of soymilk was placed on top of a pot. It was covered and cooked for about 10 minutes.Lifting the lid, tofu was appeared! MAGIC! The tofu was good. It had a rich soybean taste and was smooth and silky. They had three seasonings you can use to flavor the tofu. From left to right: yuzu pepper paste, sea salt and yuzu soysauce. To me, I liked the yuzu soysauce the most.Tajin Hot Pot of Steamed Salmon and Mushroooms in a Butter Soysauce ($128). It seemed their menu is now focused on tajins, so we ordered one of these. Everything was cooked in this domed pot.Lifting the lid and you get this. The salmon was cooked just at the right amount. It was so soft and moist. The mushrooms were flavored with the wonderful butter soysauce. They offered a ponzu sauce for dipping, but I didn't really use it much as it wasn't really needed. A wonderful balance of flavors.Fried Rice with Eel, Mushroom and Mentaiko ($138). We ended with some rice. The eel was tender. There was no overdosing on the sauce which is what I like. The mix of spicy of mentaiko and sweetness of the sauce was a fairly good blend.Our worries were dashed once the food came. Some of the staff may have changed, but the chef is still there as I saw him behind the counter, working away. The food remains top notch. Reminding me again why I love this place and why I always recommend it to friends who ask for a different type of Japanese. I am always back.
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今日收工已经好攰，近近哋同朋友去咗附近的餐厅食晚饭。好彩朋友醒目一早订咗位，上到去都爆爆哋。大部份客人都系日本人，侍应、厨师都讲日文。日本人都嚟食，可想而知一定唔会太差。由于我同朋友都有少少选择困难症，睇咗个餐牌差不多10分钟先落order，终于拣咗3款菜式。见佢有厨师推介，即管试吓。土锅堡饭（照烧鹅肝） $180Streamed rice in earthen pot with Teriyaki foie gras呢个饭卖点系用日本福岗县产嘅米 Hinohikari. 卖相好日本风，跟餐配胡椒碎、芥茉、紫菜丝，可随意加入饭中一齐食。日本米果然唔同d，口感够烟靭，好有咬口。鹅肝口感就比较硬身，鹅肝味唔系太浓，但如果入口即溶会好食好多。明太子海虾杂菇紫苏汁天使面 $128Angel hair spaghetti with Mentaiko and Shrimp and Mushroom Siso Fravor海虾够爽口，紫苏汁包围晒每一条面，味道好香。明太子、杂菇好夹。天使面唔会太淋或太硬，煮得刚刚好。份量适中，两个女仔 share食就啱啱好。吉列泡菜豚肉芝士卷 $98Deep Fried roll with Kimuchi Pork and Cheese 呢个菜见OpenRice 有推介，叫咗嚟试。卖相好吸引，有6件，望落就好想食佢落肚。外层炸到好松脆，唔会感觉太厚粉。无谂过泡菜同芝士可以咁 match, 不过对于我呢个芝士控嚟讲，芝士点整都好好食。佢有两个汁，一个系天妇罗汁，有萝卜蓉。另一个汁就甜甜哋，各有特色。个人比较喜欢天妇罗个汁，加埋萝卜蓉一齐食好似无咁热气，因为个泡菜卷始终炸过。
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我食日本菜多以放题或居酒屋的形式居多，但是fusion的日本菜香港较少见！我那日本通的朋友当然非常有兴趣啦！于是今晚陪了她来吃！ 这里的菜式都颇特别，餐单上找不到一般日式店的鳗鱼饭之类的，就算是天妇罗也要吓你一跳地配搭辣味蕃茄酱的，几特别，有新意。 减重期间吃天妇罗恐怕不太好，来个清清地的沙律吧？！炙烧三文鱼水菜沙律杯温泉蛋正合我意，虽然水菜我不知道是舍，但温泉蛋正！我特钟意那种蛋在半生不熟的状态！ 卖相几靓，在橘红色的三文鱼下，那水菜显得格外翠绿~ 食之前，首先将那温泉蛋狠心地刺开搅拌，因为那个将会是沙律的酱汁，将creamy的蛋酱倒落沙律~ 火炙烧过的三文鱼肉口感特嫩滑，而且还选取了较肥美的鱼腩位，让我可享受着芬芳的鱼油在口中漫延开来的感觉！But那个水菜的味道和葱十分相似，所以可以想像到为何日本人爱吃？不过，我本身不吃葱科类，所以葱味令我有点难受，加上菜是生的，那青聪坚韧的菜干也得花点牙力。 吃过沙律，就是主食时间，这款照烧吞拿鱼牛油果饭卖相和之前的沙律可谓如出一辙！ 简单的红绿配色，已经有非常特出的效果，血红色的吞拿鱼轻轻烤过，增长了口感，又配以牛油果那黏稠creamy的口感，又几特别~ 焦糖炖蛋一向是我最爱的甜品之一，难得这里也有供应，当然要试下！跟一般炖蛋不同，这里的加入了南瓜蓉，口感的层次更见丰富，不同我还是喜欢平时的做法吧！焦糖亦做得够脆口，甜度亦很够。
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爱食日本嘢的我, 在友人的介绍下去了位于铜锣湾的Dining Kitchen Vegi食晚饭. 打开餐牌, 发现这里的菜式名好特别. 最后我选了蒸杂锦野菜塔尖锅. 单单睇菜名, 好难估到是怎样. 终于等到上枱. 这是用锅上, 感觉几特别. 之后, 店员将佢打开, 见到各式各款的蔬菜, 颜色仲七彩缤纷, 非常吸引. 用锅上, 不但能保持热度, 而且还能保持蔬菜的色泽. 蔬菜够清甜, 又够爽口. 而蔬菜中有几片的肉, 吸收晒蔬菜的精华. 食了一款清啖而健康的蔬菜, 我点了炸软壳蟹配辣味蕃茄酱. 卖相精致. 外层的炸粉几薄身, 入口时不会只食到皮, 而盖过饀. 对于我来讲, 特别之处是用上蛋和紫菜包着软壳蟹, 这样不但无咁热气, 而且仲有多重口感, 我完全无想过这样煮法, 有惊喜. 另外, 可以点上辣味蕃茄酱. 对于不食得辣的我, 这个酱也可以食. 蕃茄味几浓, 而且带点酸, 食的时候特别醒胃.
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周五永远是我的放肆日，每星期工作的最后一天代表又是辛苦后吃一餐好是皇道。铜锣湾区各色其色应有尽有，日本料理是我常吃的食物；完全有一种永不闷的感觉。 永远我都是避开繁忙的食饭时间，人流立即变得稀少又舒服。店内有室内与室外之分，亦有吧枱可以细看师傅的功架。我们二人被安排室内的梳化位置，餐牌的款式大约有十多款任君选择；有鳗鱼饭、海鲜丼、定食、天妇罗等。无论你喜欢生冷物或是炸物都有一款适合你，香口的东西受人欢迎；我俩异口同声地选了后者。 广岛县产吉列蚝定食 $148 首先出场是吉列蚝，一上枱已相当吸晴。一客只有三小件略嫌太少，如果份量提升多点会更好。吉列蚝炸至脆身并带有金黄色，轻轻咬一口热力更加澎湃；蚝肉热腾腾如添加少许沙拉酱会更美味。 在旁更有小虾刺身及醮制过的萝卜，有时炸物太过腻都可以吃点萝卜中和一番。都是人追求优质生活及健康食材，红米饭已经是大势所趋；最后来多碗面豉汤便是完美的句号。 海虾杂锦天妇罗伴牛油果鱼仔饭白饭 $148 我喜欢天妇罗真的百吃不厌，这个有海虾、南瓜、茄子、冬菇、秋葵等；即叫即炸完全有诚意，不过时间会较久需要耐心等后。最令人有惊喜，莫过于碗鱼仔饭。利用牛油果制作饭也是第一次，牛油果是健康的生果类配合鱼仔带点口感。又是红米的关系达到有「营」确实难得，定食旁边都会有醮制的萝卜及面豉汤跟餐。 铜锣湾区的食肆多不胜数，以楼上店铺定价是可接受不过份量如添加多点会更好。墙身写上设有限定的定食，下次重来确实要品尝一下「限定」的威力。
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