HAKU Curated By Hideaki Matsuo (已搬遷) 新店位置

Haku is a quiet restaurant situated in the midst of the hustle and bustle of the always crowded Harbour City mall inTsim Sha Tsui. What you can expect here is great service from the entrance when the friendly staff escorted us to our seats at the bar. We had a fantastic view watching the chefs prepare our meal right before our eyes. Haku offers Japanese cuisine with many Western influences. We each ordered a different lunch set and were treated to high quality dishes which all tasted very good.

value for money. 各方面(價錢、環境格局、服務、食物味道與創意)正正常常，即market price range, market standard service , 味道亦跟得上，all in all , 各方面都同價錢配合，沒有大問題。直白講：沒有大驚喜，但也沒有大驚嚇。來了不會覺得虧但亦沒有覺得賺。海膽多士與牛肉最好，最 impressive ，其他OK。

Definitely one of the best meal I have had this year. Perfectly executed omakase. Great venue to celebrate my birthday.- The miniature okonomiyaki was interesting. - the sashimi set was a good combo with fish, shrimp and squid ... loved the soy sauce beads that seasoned the squid and popped in my mouth. The shrimp was sweet and flavor was intense.- uni from Hokkaido went well with the brioche - the baby lobster w cauliflower purée, lobster bisque and topped w caviar - the “Kristal” caviar was b

不起眼的外觀，簡單的西日式裝潢，朋友已預訂的午市 Omaskase menu. 星期六的午市，除了我們已預先預付留座外，並未有其他座上客。$850 （另加一收費） 的午市套餐，我應該未必再次光臨。菜式是精緻，口味也清新可口，但唯覺不值。但晚市$1480 加一，也許可一試，因為同類的 omakase 應該是屬於便宜的起點。wine pairing 約$780。

呢間餐廳主要食多國菜，好昂貴嘅材料，好靚嘅佈置，今次家姐出bonus，請咗一家人喺度食飯，但因為有老人家嘅關係，佢哋就唔係好欣賞啦，菜式用咗好多日本嘅材料，包括海膽鮑魚昆布等，一個好靚嘅方式去呈現出嚟，但係有啲菜式嘅味道幾特別，老一輩就唔係好鍾意。好似魚子醬咁，佢哋會覺得好腥同埋最緊要嘅係唔夠飽。當係體驗下都OK嘅，不過真係唔會有下次。

適逢好友生日，又有信用卡的買一送一特價，當然要試試心儀已久的HAKU。7點準時入席，型男server迎接我們入座，暗讚身上紋身又幾靚首先奉上amuse bouche ，最欣賞的是以花形米菓及魚子，好看之餘，亦感受到咸鮮味，令人胃口大開。Dinner omakase共有八道，以刺身正式開始今晚的盛宴。4款刺身經chef預先熟成調味，其中左上的豉油珠珠配上墨魚最為特別。haku version 的壽司：海膽配上南瓜puree在brioche 之上，chef的巧思令白海膽的甜味更為特出，加上鬆軟的麵包，食完會想再食，一舊真的不夠Maguro 牛肉他他：一上桌立即引來我們連環拍照，以生牛肉和呑拿刺身混合的他他，加上caviar 本身已經是「無得輸」的組合，不過稍嫌入口無甚驚喜。鱸魚：食了幾道冷盤，終於有熱食！即烤鮮魚配上美味薯仔(薯仔配上配菜及火腿真的很驚喜)，不過都係未夠熱，有點失望。A4和牛：已經去到中段，chef奉上炸串式和牛和慢煮牛舌；和牛煮得洽到好處，顯出大師功架，處理手法都十分特別，是非常出色的一道菜。雞湯飯：主菜以飯食作結，鮮美的湯底為全個晚飯作一個很温柔的wrap up，很不錯

見聽日係國慶假期，所以我同老婆同埋爹哋去咗Haku食晚飯。其實我之前都嚟過三次。有嚟過食晏，又有嚟過食晚飯。有坐過喺吧枱，亦都有坐過係餐枱。坐吧枱同坐餐枱個感覺好唔同。坐吧枱其實比較cosy，因為凳同凳之間其實唔係有好多吉位。不過個好處就係可以一邊食飯，一邊睇住大廚「表演」做菜，同埋可以同大廚溝通、互動。餐廳整體嘅佈置都比較和式，用咗好多木。今次我哋因為比較遲先訂位，所以坐咗係餐枱。坐餐枱嘅感覺又非常之唔同。因為餐枱用咗黑色嘅枱布，成件事formal左好多，空間感亦多咗。首先介紹下個餐牌，個餐牌係一個日本嘅地圖，上便有講到今日我哋食嘅菜係產於日本邊一個地方。頭盤第1-4道菜係同一時間上嘅：包括有湯、三文魚子夾餅、迷你大阪燒同埋生蠔。個湯都係呢一度嘅signature。印象中上一次嚟都係飲呢個湯，佢係一個茉莉花茶嘅菇湯。飲落有少少甘甘地嘅味，不過唔使擔心你唔會覺得係飲緊茶。三文魚子夾餅 - 我將上邊嗰個夾餅嘅「蓋」蓋上咗之後就一口食晒成個夾餅，個夾餅脆脆地，我覺得幾好好食。迷你大阪燒 - 呢個亦都係其中一個 signature dish ，味道好 complex。大阪燒我係香港都好少機會

Chu toro, Pomard beef, Kristal Caviar – YES PLS! After reading reviews and seeing these mouthwatering reviews, I wondered if Haku would live up to my expectations. In short, YES! Make a reservation now, dress in your finest (though loose clothing) to make room for the 8-course tasting menu.  We had the regular omakase and the vegetarian omakase, I would totally go back for the omakase. For the vegetarian omakase, there are some dishes which did not live up to expectation and I would hope that th

久別haku半年之多，適逢信用咭做推廣買一送一晚餐優惠，一於試試他們的晚餐Tasting menu $1480。這tasting menu有八道菜，看看晚餐menu 頗有心思，餐點的名字寫在日本地圖上，食材源自日本各地。Welcome snack 有四款咁多，每一款都十分滋味。先來一客三文魚子卷，小卷透薄香脆, 一咬下去，三文籽爆汁，加上creamy 的旦王醬，真好吃。迷你大板燒很可愛，味道濃香，口感豐富。而生蠔是入自法國，配上passion fruit 同olive oil ，雖然唔係好肥美，但口感清爽；粟米凍湯是用上九洲粟米，質地creamy 幼滑，粟米味濃厚。Sashimi moriawase。這刺身拼盤真的有意思，造型特別。打開蓋子就像開䛧題一様的配對，感覺有趣。每人各有四款刺身，而每一款的配搭也頗有心思。赤鯥油份充足，加上火炙過後，要為甘香油潤，配上清新的柚子醬汁，是巧妙嘅平衡。平政魚口感清爽，加上紫蘇葉的香和一點辣汁，感覺幾輕盈。北海道帶子味道鮮甜，加上酸酸的檸檬汁，好refreshing！長濱市的魷魚配上自家製的份子醬汁，口感爽夾滑，味道鮮美。Hokkaido uni/b

剛開張後連續來了兩次 發現為什麼菜單沒改過 所以便很久沒來了 適逢表妺生日 她也很想試我們點了最Iconic 的lunch omakase 終於改menu 了最出色的Uni 包還在 整體來說今次的滿意程度比上次好鴨胸几嫩滑 龍蝦粥有小驚喜餐廳不算太滿 邊吃邊聊天不錯服務態度好 每度菜認真介紹唯一美中不足的就是如何lunch Omakase可以便宜一點就好了

We reserved two seats at the chef’s counter online, paid hkd500 deposit each, a lot of omakase restaurants adopt this practice to avoid no-shows.We arrived early, around 6.45pm, a bit before our reservation time 7pm. The restaurant was empty and we picked out seats. The waiters and waitresses were polite and chic, knowledgeable with their menu (their menus change every now and then according to seasons) Our tasting menu consists of 8 dishes, luckily for us it included Hokkaido Uni We had some we

呢間餐廳其實食咗都有好一段時間，所以食評未能詳盡。溫馨提示：提早預訂坐吧枱，可以邊進餐邊見到廚師如何烹調食物。3人以上，餐廳會安排Corner 位，傾計都方便啲。友人點選的紅酒晚市只做$1480 Omakase個人認為手寫餐單（右上）可有可無，字體求其欠缺美觀。睇得出想配合返日本餐廳，用上現成毛筆去寫，但還是用返傳統打印餐單吧。竹籤上是炸小魚海膽多士或多或少都係為咗呢個海膽而來。軟綿綿嘅海膽配上香脆嘅多士，呢個組合俾個讚先Tuna tartar Tuna tartar 上面鋪上滿滿嘅魚子醬。睇相可能唔覺，實際上其實份量有點多。食多幾啖會覺得好鹹，可想言之食到一半嘅時候，已經有啲頂唔順。日本炭燒和牛Tuna tartar 同呢個日本炭燒和牛係二選一我揀選嘅係前者，而友人揀選就係和牛。友人食後評價覺得普通冇咩特別，感覺放個小炭爐出來做個gimmick 而已。雪梨雪葩最後以呢個Sorbert 做結尾。餐廳整體食物質素不過不失，但冇任何一道菜係令人回味。回頭率20%

To be very honest, both the food and service here did not live up to my expectations.The food was OK, but certainly not the quality I’d have expected from a lunch priced at around $1000 per head. As for the service, I guess they TRIED to follow what the other fancy Japanese restaurants are doing but miserably failed LOL For instance, the server responsible for our table introduced the dishes one by one in the beginning of the meal, however, his voice was so soft that we could barely hear what he

We was looking for a place to have a good dinner and my dear friend who had dined here before highly recommended Haku to us so we decided to go.It was totally a GREAT experience from start to finish. The meal start with some delicious small bites and then course by course was a delightful night, all the dishes were very tasty and you can feel all the work behind to make such a beautiful experience. The service was very polite and helpful also a high point were the wines, we had wines from Syria

I am back at HAKU to check on their “normal” set lunch menu on my own this afternoon. The omakase menu was excellent when we tried it two weeks ago but I wanted to see how they fare without the premium ingredients.Between the two set menu offered at lunch, I had a choice between lobster ($380) and Iberico pork ($450) as my main course. Pretty tough choice but I never say no to lobster especially after my recent run of meat.Amuse bouche again provided me with a flying start to this meal.On top of