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2012-08-04
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雜錦天婦羅比專門店做得更好硬身的冷蕎麥麵亦令人滿意有點嘈雜及服務有改善空間但抵食，好食，值得推介！Very good tempura. Better than specialists.Good soba.Great value.May get a bit noisy during lunchtime and services need improvement.However, great value, good quality - recommended!>>>>I walked past "the Yuu" many times after having ramen at " Hanchi ban", "Yukitei" or other restaurants at Qre plaza. I've tried the Yuu at Knutsford Terrace, TST, but wasn't too impressed with neither the price nor the portion, other than the "卵焼き" s
硬身的冷蕎麥麵亦令人滿意
有點嘈雜及服務有改善空間
但抵食，好食，值得推介！
Very good tempura. Better than specialists.
Good soba.
Great value.
May get a bit noisy during lunchtime and services need improvement.
However, great value, good quality - recommended!
>>>>
I walked past "the Yuu" many times after having ramen at " Hanchi ban", "Yukitei" or other restaurants at Qre plaza. I've tried the Yuu at Knutsford Terrace, TST, but wasn't too impressed with neither the price nor the portion, other than the "卵焼き" soft egg rolls/omelet rolls with mirin, salt and various fillings like crab meat. It's extremely important to keep the middle part soft and gooey. The Yuu's was pretty good and had egg taste, similar to the very famous one at "the Mon". The yakitori was just average, however.
Because of my previous experiences with the Yuu at TST, I wasn't too interested in trying this out until I saw from other reviewers that they apparently specialized in tempura, my all time favorite type of Japanese food! ψ(｀∇´)ψ
It brings back childhood memories as it's probably the first Japanese cuisine I've ever tried as a kid. I suspect it's the same for most of us here? (OK, instant noodles and cup noodles don't count! )
They apparently bought a tempura "stove"(?) in order to increase the authenticity. I am not aware of any particular equipment necessary other than a frying pan with hot oil and a separate pot of batter to dip whatever you fancy in. My wife's grandmother and mother used to make it at home. I believe the stove might be an equipment similar to those used to fried chips (?), keeping the oil at a constant temperature and perhaps contains a timer ? (Like the chip fryer in McDonalds). Well, it's like Japanese fish & chips!
In addition to the tempura, I noticed from other reviewers that they also do hot and cold soba! This really put it on my "must try " list .
I finally got the chance to try it over a late lunch one day (at about 1:40 pm.) It was surprisingly packed!
Environment:
The restaurant was divided into different areas. Seats in front of the sushi bar, normal tables for four persons and some tatami areas near the window for about eight persons. The whole restaurant was decorated in a dark brown/black wooden panels.
I told the waiter at the door that I wanted a seat for 1. I was duly brought to a table with two lovely ladies, whom (^_−)−☆, unfortunately, I did not know.
Being a really shy General, I refused that allocation immediately as I find it very awkward both for them and for me, especially when the table was really quite small and when there were single counter seats available at the sushi bar.
Funny why it never occurred to him to ask where I wanted to sit. Another illustration of how you must take charge of your own life and not let others dictate how you live! Again, I digress.
I sat at the leftmost corner seat of the whole shop. There was a wall on my left and a partition behind me. I certainly had a lot of private space and which was quite comfortable.
Service:
On the other hand, the problem was exactly that - no one could see me - except the Sushi Chef!
I tried to flag down a waitress who told me to wait for a little while, which I quietly complied. I was handed the menu after a 2-3 minutes wait.
The menu was comprehensive, which included sashimi, sushi, yakitori and other grilled food, many different types of tempura sets, eel rice, hot soba (in soup) & cold soba, as well as their famous egg rolls (Tamagoyaki).
I knew what I wanted to order before I came so the decision was relatively easy, "Assorted Tempura Set" with Cold Soba. The set originally came with hot soba in soup, which I dislike, as it tends to affect the texture of the soba. Luckily, I was able to switch it to cold soba.
When i was ready to order, I flagged down a waitress, who told me to wait. I didn't mind waiting for a while as it seemed very busy outside. However, it eventually took 10 minutes before anyone came to take the order. And I might have to wait even longer if the kind sushi chef didn't help me drew their attention, thrice! This is frankly, quite unacceptable especially when some waiters had the time to pour tea and leisurely arrange dishes on others customers tables, which was not something that urgent.
Fortunately, I did not leave the restaurant. It took the waiters 10 minutes to place my order but only 10 minutes for my set to arrive!
The kitchen was, fortunately, very efficient. I was pretty sure that they made tempura fresh to order because I could smell the chef frying it from the open kitchen. The tempura came after a short wait, much to my surprise, even faster than the cold soba!
Tempura:
When it arrived, I figure it might be worth the wait after all. This was because of the green tea salt placed on the top left hand corner of the nice ceramic dish.
One way to eat tempura is not to dip it in sauce but in salt instead . This applies especially to seafood, i.e. the prawn and other fishes. It really brings out the fresh seafood taste. This is what I've learn from my father-in-law and I was hooked to this way of having tempura ever since.
So I was quite pleased when they gave me the tempura with green tea salt.
This was what the set composed of:
Shishamo: （The timing of this fish was very good. No part of the fish was overcooked - which is quite hard to do. Still fairly tender. The fish roes were very flavourful and the meat tender.
Shiso : Surprisingly fresh and not too oily. It had a slight tangy taste to it.
Crab Stick: Of course it's real crab meat. Very sweet and juicy. I really liked it. This could be very expensive in tempura shops in Japan or "specialists" tempura shops in Hong Kong ($60-$150 for one piece of crab stick). You really can't beat the price here.
Kuruma ebi : Surprisingly good! Decent texture had shrimp taste. The frankly speaking, quality was not wildly different from those provided at "Inagiku". Certainly, I suppose at Inagiku they use live shrimps whereas they might have used frozen shrimps here. Those at Inagiku might be a bit firmer with a bit more seafood taste but you'll need to pay at least triple the price of this meal just for the shrimp alone. In view of that, those at the Yuu did an excellent job. Better than the pretty good tempura I had at "Take no Sato" (at Hung Hom) "New Kotobuki" (Jordan), "Zen Tsuru" (Hung Hom) "Ihei" (TST) and "Ryo Tei" (Sheung Wan).
Fried Ebi head: No complaints. Just be careful when you eat it. It can be quite a pain in the mouth.
Pumpkin: Not too oily. Not overwhelmingly sweet. Just right.
Eggplant: Very fresh. Definitely one of the best I've tried in Hong Kong.
Japanese whiting: Very good. This was surprisingly warmer, crispier, tastier and fresher than Iwanami (岩浪) or Tenyoshi.
All in all, I was very happy with the tempura set.
I think most tempura so-called specialists shops are simply overpriced with average food quality. At HK$130 for such good quality tempura, I can recommend this restaurant to anyone.
HK$130 plus service was worth the wait.
Don't forget about the soba :
The quality of the soba was very decent. The texture was quite hard. The soba should have a high soba ratio. I think it's a bit harder than the ones provided by "Ootoya". This type of hard soba is very good in hot soup. So I suspect the duck soup soba might be worth trying as well.
Condiments: The restaurant provided customers with real wasabi and decent spring onions. However, I believe the spring onions were local ones and not Japanese Banno Negi 万能ネギ. Banno Negi has a slightly sharper and spicier taste. The taste of the spring onions provided here were not that pronounced.
A quail egg was also provided. You could mix it into the soba sauce if you wish. Not everyone does that. In fact, I seldom see quail eggs provided in Japan.
The soba soy sauce was reasonably strong. No complaints. It's stronger then the sauce provided at "Kurotaki".
The key difference between Kurotaki and the YUU is that Kurotaki, being the soba soup specialist , provides you with soba soup. There is no soba soup available here.
Conclusion:
Service at the shop front was so so. Polite but very slow. Luckily, the staff in the kitchen was very fast.
Seats: For some reason, they do the cha chaan teng style of allocating seats - you'll be randomly allocated to a table with other customers whether you want to or not.
The place was quite spacious however. There are counter seats for one and tatami seats for larger groups. Not extremely quiet. Pretty nice decor.
Food: Not withstanding the really slow service at first, the tempura set was very good! Definitely equal to, if not better than, many tempura specialist shops. You can't beat the price.
The soba was also better than "Kurotaki". A bit hard than Ootoya. I think the soba at both Ootoya and the Yuu (Wan Chai) are good.
Price: HK$130 for such a decent set was worth the wait.
Recommended.
總評:試了尖沙咀的遊一兩次，印象中蛋卷很幼滑，燒物很一般及晚飯挺貴．原對這裡興趣不大．但偶然從各位的食評得悉原來主打天婦羅及有蕎麥麵供應，立即興致大增！
環境及服務： 餐廳有很多位，有普通四人抬，吧抬位及適合大夥人的榻榻米位．樓底不算太高．有點嘈雜．午飯時間原來要搭抬的． 因見到刺身吧有位便在一角坐下來．但寧靜的代價是十分鐘後才有侍應拿餐牌來！大廚都忍不住幫忙催促侍應們快一點！他們有禮貌但實在不夠效率．
幸好廚師很爽快，不消一會，我點的雜錦天婦羅配冷蕎麥麵（可以由熱轉冷）食物便來到．
一見到有用來點天婦羅的綠茶鹽便覺得等的時間應該是值得的 （外父毋吃天婦羅從來只會點鹽吃。因能帶出海鮮的鮮味。我試過後，以後基本上亦只會點鹽）：
多春魚 x 2 （日漢字：柳葉魚)：時間掌握得相當好．外層的炸漿鬆化香口而不油膩．魚肉的鮮味及魚子的甘香味得以保留． 正！
紫蘇葉：一大塊新鮮厚實的紫蘇．香口之餘還嘗到清新的葉香．
蟹棒：屬名貴的食材．可以很貴．但在此價錢非常抵食．蟹肉鮮甜，肉質結實有咬口．正！
車海老： 雖然應是雪藏的，但厚肉．炸功非常了得．不會輸及【稻菊】．廚師將食材最大的潛質帶出來．仍然有鮮味！比很多其他提供不錯天婦羅的餐廳，如【竹里】，【新大壽】，【千鶴】，【匠】及【亮亭】等優勝．推介！
炸蝦頭亦不錯．
南瓜：鮮甜但不過甜．剛好．
矮瓜：相當新鮮．肉質結實．必定入了我在香港吃過的三甲之位！
沙鑽魚: 亦叫"Kiss魚'。相當好! 很有魚肉的鮮味。同樣，肉質結實。比【岩浪】和【天Yoshi】都好.推介! 它們一般不夠熱及不夠爽口。【一遊】比較熱，脆及香口!
雜錦天婦羅每一樣都令人很滿意!
冷蕎麥麵：
亦令我滿意． 簥麥比重很高。比【大戸屋】的硬身。即使用熱湯浸著都應該不會影響麵的口感。
我選擇了冷吃。覺得很不錯。連鵪鶉蛋一隻。紫菜質素不錯。
雖然好像沒有用日本的"萬能荵"(味較出及"尖"，辣)，但生磨的山葵(Wasabi)夠多。方便調味。
沾汁的醬油比【黑瀧】來得濃。與味重的麵配合得好。
整個套餐充滿了幸福的味道!
推介！
題外話/補充資料：
BTW, one of the scene of the a movie: 幸福的味道 幸せの味, was filmed at the YUU (TST branch). Another scene was at Yokozuna Ramen!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
