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2012-12-19
1210 浏览
魚類質素挺好的鮨處。九州師傅處理魚生及炸物都不錯，刺身比壽司更好．地點方便，友善的服務，環境不錯．套餐價錢公道，不妨一試．。Good quality sashimi;Interesting cooked dishes from KyushuReasonably pricedFriendly service and comfy decor.Recommended.TOMOE?Two friends recommended this otherwise unknown restaurant to us.The boss here, English speaking Kei san from Tokyo, was really low key about his restaurant and basically did not do any promotion. The Kanji of TOMOE is 巴. It means the pattern of flowing water and is indicated by the symbol of the shop - three la
九州師傅處理魚生及炸物都不錯，
刺身比壽司更好．
地點方便，友善的服務，
環境不錯．套餐價錢公道，
不妨一試．。
Good quality sashimi;
Interesting cooked dishes from Kyushu
Reasonably priced
Friendly service and comfy decor.
Recommended.
TOMOE?
Two friends recommended this otherwise unknown restaurant to us.The boss here, English speaking Kei san from Tokyo, was really low key about his restaurant and basically did not do any promotion.
The Kanji of TOMOE is 巴. It means the pattern of flowing water and is indicated by the symbol of the shop - three large windlike petals within a circle.
The restaurant is located between TST and Jordan, located near "LEE KA HOF" and othe Korean restaurants. Pretty convenient.
Decor:The theme and colour scheme of the decor was remotely similar to Okura and many sushi dokoro.
The place had about 20-25 table seats and a few seats in front of the sushi counter. The tables were placed wide apart.
Nice jazz playing in the background.
On the whole, simple but classy and elegant.
A special feature of TOMOE is the use of Arita-yaki (有田焼), a famous type of Japanese porcelaine, to go with their dishes. Furthermore, their seafood products are apparently flown to Hong Kong daily. Proper sushi/sashimi dokoro (sushi/sashimi place) put a lot of emphasis on how the dishes are presented and it's almost an art in itself. Menu:
The menu was in Japanese, Korean and English.
It had sashimi, sushi, tempura, different types of nabe and, if I remember correctly, some grilled food and fried rice and noodles. There is also a very interesting seafood platter for 4-5 persons. It's similar to Chirashi zushi. A huge plate of assorted cooked seafood and sashimi of a large bed of sushi rice. I seem to recall that the price was $6XX (enough for 4-5 persons!)
A few set courses were available. Ranged between $450 - $850 (even the Omakase sushi course is $8XX , which I find very reasonable.)
I've been told that the lunch sets here are reasonable as well but I didn't check the menu.
Anyway, we ordered a Tomoe Set ($450), an Omakase set ($850), Tempura moriawase (assorted tempura ($2XX?)) and an extra plate of Sashimi (okonomi.)
TOMOE Set Appetizer:
A small piece of tamago: the balance between the egg taste and the sweet taste was good. The egg taste remains while the mirin taste wasn't overwhelming.Dried fishes: A small type of fish which I can't identify. Preserved in some vinegar. No complaints. Good with beer.
Crab roes on a bed of spinach and shiitake: Fresh and tasty veggies. The crab roe was also quite fresh.
TOMOE set - Edomae Sushi platter:
Seven pieces of sushi (I think a few of those were complimentary.)
Engawa, Chu Toro maki, Saba, Tako, Hamachi, Uni, Tuna. It's not fixed. It depends on what's fresh on the day. You'll just have to trust the sushi chef. He is from Kyushu.
Another chef in charge of the cooked food is also from Kyushu.
Other than the saba, the rest of the sushi were really good.
The quality of the fishes were fresh. One quibble though is that the rice wasn't held tight enough for my taste. I think the vinegar taste could be stronger as well. When it comes to sushi, I prefer Okura more.
TOMOE set - Yu An Yaki 柚庵燒:
Essentially grilled cod fish marinated with yuzu and shoyu and served with a piece of ginger. The fish taste was pretty pronounced. It's quite interesting but I find it a bit dry for me. I prefer saikyo yaki instead but my wife really liked it.
This illustrated a key difference between most Cantonese and Japanese is how we like our fishes. Most people I know in Hong Kong don't like grilled fish like Hokke and the like. I never initiate ordering grilled fish in a Japanese restaurant.
However, from what I've read, it's almost the ultimate test of Japanese cooking technique.
Anyway, I like my steamed fish & fish and chips.
TOMOE set - Chawan Mushi (茶碗蒸し) with Udon:
When udon is added to a steamed egg, it's called "小田巻き蒸し" Odamaki mushi. That's the dish inside the lovely bowl below the Yuanyaki.
A decent piece of crab meat and a piece of uni was placed on top of the steamed egg. Seaweed and udon were steamed together with the egg. My wife had normal chawan mushi with her set. Because udon was added to the mixture, I find the egg taste diluted somewhat. My wife's normal version had a stronger egg taste. Anyway, it's very interesting and the first time I tried this dish.
The normal chawan mushi is very good.
TOMOE set - Miso soup:
My TOMOE set concluded with a bowl of yellow miso soup. All in all a very satisfying dinner set at HK$450. I think it's reasonable for the quality and the whole setting of the place.
Sashimi set (Okonomi):
We ordered mainly white bodied fish, hamachi, engawa, aji, toro.
The Engawa had a lot of fish oil, which I like. Hamachi was OK.The Aji was also not bad. However, the toro was very good!
I think generally the sashimi here is better than sushi. I prefer a bit more vinegar taste with the rice. Furthermore, I think most people in Hong Kong would prefer to use their chopsticks to eat sushi instead of their hands (both are permissible btw). I suggest that the rice is held a bit tighter than it is now. Tempura moriawse : ($2??)
The batter was a light, fluffy type instead of the deep fried crunchier type. The skillful chef managed to control the amount of oil used to a minimum.
It wasn't oily even if we left it there for a long period of time, alternating between other dishes.The shrimp was quite flavourful but not as firm as I like.
The pumpkin and eggplant were good. Again, not oily at all.
I always prefer dipping my tempura into salt, which they have.
Although I think tempura specialists shows like Anakura and Yuu in Wan Chai do very good tempura, those here were not bad at all. The price is also reasonable.
Omakase set: (HK$850)
The set came with an appetizer (just the vegetable dish, without the fish and tamago), a very nicely done chawan mushi (also with crab meat and uni), miso soup and the sushi set:
Impressive! The boss later told me that it was in fact a piece of plank taken from a Suntory whiskey barrel.
After polishing, lacquer was then applied on it.
Extremely cool, extremely creative!
Of course, what's more important is the quality of the food placed on top of the plank.
I couldn't remember what the first piece was. My wife had it and she thought that one and the saba were just average. However, the rest were really good, again especially the Chu Toro.
My wife's favorite, the scallop did not disappoint. The engawa, hamachi, kanpachi, aburi ?toro?, unagi, shrimps, ikura and uni were all very good. My wife really enjoyed it.
Drinks:
The beer on tap came in quite a small glass. I'm more used to a pint. Not cheap. I think HK$40 for less than 300 ml.However, the sake selection here is good. Definitely ask Kei san for recommendations.
You could order sake by a Masu Cup. That's the way I like it!
Kei san also let us try this raw sake, i.e. not pasterized and still fermenting. He said it's good with tempura:
We tried it and it was true. Very aromatic indeed. I'd say better than the pasteurized version.Conclusion:
The bill came down to HK$1,800 for two (we had quite a lot, including the pretty pricey draught beer and sake.)
Service was very good. Everyone was very friendly.
Food-wise, Okura is consistently good. The sushi is slightly better there.
On the other hand, TOMOE had a lot of interesting dishes. The sashimi and cooked food were good too.
Even their prices are slightly similar.
When it comes to dating, Okura is a bit better. When you want a slightly more casual restaurant, Tomoe is a bit better.
However, when it comes to having a quality Japanese meal in the area, both are good.
Definitely worth a try.
张贴
