MAS O的个人专页

The signature menu item, “Kogashi Miso Ramen,” has silky black oil soup, but it is greasy and can be liked or disliked. The noodles are also uncharacteristic and not at a level worthy of evaluation.Other izakaya menus are neither good nor bad, but there is not much variety.Even if the price is a little high, it is useful at lunchtime in the business district.However, in the evening and at night, I would rather go to another izakaya or ramen shop or authentic Japanese restaurants than this restaurant.In conclusion, everything here is half-baked.A few years ago, they withdrew from Hong Kong, but they seem to be making the same mistake.…查看更多

The quality of sushi ingredients is slightly better than Sushiro's. But the variety of ingredients is less than Sushiro's. After all, the only advantage is cheap because it is a conveyor belt sushi, which is helpful for poor people like me.  However, the attitude of an employee is the worst, such as complaining about customer requests with a hostile that does not think of customers as customers. It's a bit strange that they can charge a service fee even though the customer service ABCs are untrained.　No matter how cheap it is, I don't want to go there anymore.…查看更多

A Japanese restaurant where you can enjoy genuine and authentic crab dishes. Unlike the rugged crabs from Alaska and Russia, the crabs caught from the waters of Japan have a delicate and elegant taste. When cooked by a skilled Japanese chef, their delicious flavour shines. In Hong Kong, there are several confusingly named restaurants that attach the word Kani (crab) in their names, but don't be deceived. This is the only authentic crab restaurant with both a Japanese owner and chef. …查看更多

A lunch course of Kaiseki with starters made hours in advance. A lunch set of sushi and sashimi made by a Hong Kong chef. A la carte Japanese dishes for lunch that make you suppose they were prepared by non-Japanese chef are also available. Little atroubling,  but don't complain. Because prices here are much cheaper than other well-known high-end Japanese restaurants. But some good points. The sake selection is rather substantial. The grilled food is not bad either, so it is better to use at dinner time, when you are to enjoy sake slowly with the appetisers.  …查看更多

The atmosphere is good and the service is not bad. However, the food is not good at all and is not worth the high price. The amuse-bouche and fish-based starters have a fishy smell, and the main course of wagyu beef steak is cold and tasteless. The flavour of the Hokkaido scallops was spoilt by the overpowering taste of the accompanied curry soup . The overall appearance is French, but the ingredients are not used to their full potential and the sauces are far from French. No wonder the old regular customers are disappearing. These are my impressions of the lunch, but I can guess the dinner as well. …查看更多

The restaurant with a snobby, cool casual atmosphere and a modern Japanese image, tailored to the tastes of foreign expats and HK's bourgeoise wives. This is not an authentic Japanese restaurant, so it is safer to order Western dishes such as grills and steaks etc. than Japanese-style dishes. The food itself is the same as you would find anywhere else, but not outstanding. Prices are generally high due to the location, but it is not bad for lunch on the company's expense. …查看更多

Without doubt, it is one of the best sushi restaurants in Hong Kong, both taste and price. The sushi is Edo-mae sushi, and every single ingredient and garnish is elaborately prepared, such as fish bone soy sauce and abalone liver sauce. It is completely different from 'seafood sushi' which is just raw fish on vinegared rice. The ingredients and rice are said to be the same as those used in the main restaurant in Ginza, Tokyo. It must be delicious! Only oneconten in the menu: OMAKASE. HK$4,000 plus 10% for Dinner and HK$2,250 plus 10% for Lunch. …查看更多

Despite the same name, it should not be compared to Tokyo's Midori Sushi. But sushi is sushi, even if the different quality from Tokyo's HQ, it may be better than going to a conveyor belt sushi restaurant.  I suppose, in my opinion, only few kind of the fish comes direct from Toyosu Fish Market, but most of the fish (especially white meat fish) are probably sourced from South East Asia or Hong Kong. Don't expect authentic suhsi taste. If you just want to fill your stomach by raw fish and rice, it's fine.…查看更多

The izakaya menu is decent, and there is a good variety of yakitori there.The chef is Japanese, so it is no only surprise that the food tastes Japanese and is good.Even better, the prices are also reasonable as a low-class gourmet restaurant.No matter how much you eat or how much you drink, it is difficult to exceed HK$1,000 per person.However, it takes a long time for the food to be served after ordering.  It's a bit frustrating.…查看更多

The quality of the service is one of the best in Hong Kong.The spacious table layout and interior design are also good.The washrooms are equipped with TOTO automatic washlets.The food is  good-looking, with inventive dishes and eye-catching, beautiful presentation, but the taste is mediocre or average.This is the level you would expect from a restaurant in this price range. It is not particularly outstanding.Incidentally, a glass of champagne costs $450, or $280 for the cheapest brand. This may not be a bad deal if you discount it as a fee for excellent service and use of washroom facilities.Like other restaurants, it is annoying that many Chinese people eat in this restaurant while fiddling with their smartphones.…查看更多

The soup is refreshing, which is rare in Hong Kong, where pork-based soups are all the norm.The noodles themselves are not bad.The restaurant is bright and clean.Unfortunately, the shop's concept of sea bream meat ruins the harmony of the ramen as a whole.After all, it smells very fishy. This is where likes and dislikes differ.It might be good to try it out for once.However, $138 for a bowl of ramen and $88 for a small beer is too expensive as a ramen shop prices. …查看更多

Hong Kongers, who don't know what real sashimi and raw fish are, can be fooled, but Japanese who know the real thing cannot. This retaurant serves seafood bowls, "Kaisen-donburi",  that is a simple substitute for raw fish fillets on a bed of rice. No skill or experience is required, anyone can make it. What's worse, the chef doesn't even know what "Edomae" means, yet the menu offers Edomae-don. No matter how fresh the ingredients are, such a dish with the price would not be accepted in Japan. It is ridiculous to make a reservation and pay a lot of money for a fake Japanese restaurant.…查看更多