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2014-09-02
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Wandering around the busy, condensed streets of Tsim Sha Tsui left not only me, but the friend I was treating that day craving a calm, cool place to relax, food being the most important factor. We received a few weeks ago a discount offer from another restaurant, for its new opening.Stepping into a dank elevator to go what, the first floor? Certainly not my best choice when the spiral stairs wove intricately up, a small plaque reading that the stairs were owned by the restaurant itself. As we fi
Stepping into a dank elevator to go what, the first floor? Certainly not my best choice when the spiral stairs wove intricately up, a small plaque reading that the stairs were owned by the restaurant itself. As we finally stepped off the cramped mechanism, we were immediately greeted by friendly looking staff, which led us through the mostly empty restaurant.
The whole restaurant was Asian themed, the furniture being primarily wooden and traditional, the walls painted sharp black. Quiet and warm Japanese themed music played in the background erasing all the need to shiver as cold air con blasted into my face. Taking note of the interesting décor; thick, but certainly harmless rope hanging from the ceiling as a divider for the seats at the back, I was captivated by the interesting set up of the table. All condiments and sauces were bottled in ceramic jars, the tonkatsu pourer in the shape similar to a cigarette or a miniature hammer, all of which were pushed to the end of the long table.
The menu was chock full of scrumptious looking saboten cutlet, and the first few page already gave us the special recommendations. Not really knowing what to expect from here, I opted for something simple, a shrimp and pork chop platter. Like all tonkatsu restaurants, they kindly served us with a heaping bowl of shredded lettuce, a side dish of pickles and cucumber, and to my unrealistic expectations, a grinder and fresh sesame seeds. As the waiter placed the dishes down, he gestured to the sauces and their uses, happily demonstrating the original ways and measurements to enjoy the starter.
Taking a hesitant bite, the iciness of the lettuce sparked with the tang of the salad sauce and tonkatsu sauce, the smell of sesame seed wafting through the air as the two of us devoured the whole bowl in rapid, pleasurable bites. We needn’t wait long for the main dish to come steaming in front of us, served on a wire woven plate and yet another bowl of sauce. This was complimented by a bowl of simple miso soup and rice, refillable for free like all other stores. The shrimp and pork chop were prepared tenderly, coated in a thick dusting of bread crumbs and fried on a pan till golden brown, ensuring that it was freshly cooked for each customer’s taste. Admiring the additional lemon on the side, my friend couldn’t resist herself and took dozens of photos with her phone, as if Instagram was the customer instead. Squeezing, unceremoniously, the lemon juice, I intended to enjoy my meal slowly, relishing in the serenity of the restaurant, only to have my taste buds squeal from all the different flavours. The crunch of the bread crumbs was then followed by warm, juicy meat, topped with sauce and lemon juice to cut down the fattiness. A well prepared combination.
Looking around the restaurants, most customers had chosen one of their specialties, a pork mille feuille (a twenty layered meat cutlet coated and fried with bread crumbs. Somewhat regretting haven chosen a simple meal over the specials because of the grins on everyone else’s faces, the two of us skipped our drinks and deserts and paid the bill. It was rather cheap for such good food, and with our promotion card, much cheaper than the both of us had expected.
Saboten Japanese Cutlet served us with authentic Japanese Saboten meals accompanied with traditional ambience and atmosphere, something which I particularly mind while eating. Commenting on how empty it was, the two tables before us leaving as we entered in, I just resolved it to being on the first floor in a shabby looking building as well as it being new. I would highly recommend this restaurant, only realizing the other day that it had a much more filled chained restaurant in Causeway bay, especially taking advantage on how there was next to no waiting time whatsoever before being seated. I will be returning shortly, this time with a bigger party to hopefully spread the news about a new, genuinely tasty option in Tsim Sha Tsui, so long as they don’t mind being squashed in the elevator of course.
题外话/补充资料：
Take note that the store is located on the first floor and the building is easily missed due to it located on a corner.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴