五行 (已結業)

I was seated by the waitress who gave me the menu and I was then completely ignored not one of the wait staff asked what my order was. After 15 minutes of being ignored by staff who were having fun chatting but not working I left.The food is great here but the service is a disgrace if you want to wait forever to be served this is the restaurant for you

近年日本拉麵店越開越多, 有時想深一層, 到底香港人是真心喜歡吃拉麵? 又或是想在拉麵中找回曾身處日本的回憶? 還是只純粹祟日心態, 吃得多就巧威威? 個人來說就算是徘徊在前兩者之間吧. 本身對拉麵不算瘋狂, 喜愛吃拉麵, 還不是想從中找回在日本那段日子的點點味道. 而要數在香港做得最穩打穩紮的拉麵店, 莫過於能在短短兩年內就巳開了六間分店的一風堂. 最近主腦河原成美更為香港一眾拉麵迷帶來了他另一家創立品牌''GOGYO'', 實行把拉麵帶進另一個層次.這家名為''GOGYO''的日本拉麵店其實是河原成美先生於2003年在日本創立的品牌, 走的屬高檔路線, 跟一風堂風格截然不同. 現時在日本都有幾家店分別位於東京的代々木上原和西麻寺以及京都. 而這家海外分店就選址在中環IFC內, 單看位置巳知不是那種糧尾都可以走進去隨便吃個麵的店. 本來因為收費太高宅女也不打算來試, 但聽聞店子主打的一款焦燒拉麵也一併引入來香港, 相比起現今一街都是的豚骨湯拉麵, 聽起來好像很有新意, 便找了個平日下午來看看.來到店子門口巳覺得裝潢跟一般拉麵店完全是兩碼子的事. 整間店以黑色來做主調, 加上看似半開放

好油好油好油既IFC拉麵新店 GOGYO - 五行拉麵話說D日本人朋友話IFC新開左間拉麵唔錯，仲話NO.1 in Hong Kong 咁話，有冇咁堅呀? Let me check it out sin! 一去到門口，完全無人排隊，多數拉麵無人排隊都知有D問題，不過果時兩點鐘，可能過左lunch Hour姐，試試啦。座位擺設都幾好，就算一個人去食都唔覺自己好可憐同異類，你知我呢D年紀有番咁上下就敏感嫁啦。好! 叫佢個招牌五行味噌湯拉麵check下水溫先，另外加20蚊有個細魚生飯過下口引。落單果時姐姐已經同我地講個五行麵好油，我地以為係香港人口味既好油對於我地呢D食拉麵大既應該無問題，所以照叫!點知中哂招，碗麵真係好油，D油唔係豬油，應該係後加上去既一層植物油，D油同D湯係分開既(有相為証)，好古怪。。。D麵都夠硬度不過無咩咬口，「差」燒，糖水蛋還可以啦。 

每次喺IFC路過此店都見到長長既人龍，今日因為早到左既關係居然有位可以walk-in直入，正！餐廳位於IFC機鐵站樓上，店面尚算闊落，以中環寸金尺土黎講，枱與枱之間既距離都唔算太迫，叫做可以接受。服務水平方面亦都交足功課，侍應對每樣食物都解釋得非常詳細之餘亦不斷加水，認真唔話得！五行焦香味拉麵（$158）︰作為鎮店之寶，我相信在坐十居其九都會點呢一味拉麵。麵身方面非常唔錯，爽口得黎又唔會太硬好似咬唔開咁，正！而糖心蛋同埋豚肉方面亦都唔錯，糖心做到一貫流心既質素之餘豚肉方面既肥瘦比例亦都剛剛好，唔會有太肥或者太瘦既情況影響口感。只可惜既係個湯底真係有D奇怪。黑忟忟一pat野咁賣相已經唔多睇好，飲落口既口感仲要十分獨特！坦白講我真係接受唔到，帶點鹹味之餘湯底亦都十分油，好似食緊罐頭豆豉鯪魚個汁咁，味道極差！「赤」拉麵（$128）︰坦白講，入口第一下既感覺係「乜咁似一風堂既」？的而且覺，麵身同一風堂既出品大同小異，幾乎一樣都係咁爽口！不過，喺辣方面就相對前者失色不少了！唔知係咪辣肉醬出手太少定係佢本身根本唔辣，整體感覺係辣度「到喉唔到肺」，硬係好似差D野咁。不過，豚肉方面尚算唔錯，呢度加番唔

在香港吃日本拉麵，豚骨湯底是主導，其他的味噌醬油鹽味湯底總是要做配角。近年魚介湯及沾麵突圍而出，但我還是希望有多一點選擇可以在香港出現。而來國金的五行，憑藉焦燒味噌這新口味，就帶來一番新氣象。五行拉麵來自日本京都，在銀座，西麻布及代代木上原都有分店，至於這一間是不是海外第一店不太清楚。餐牌內的拉麵款式中，焦燒味噌毫無疑問是這裡的天王巨星，其他的全被鋒芒盡蓋。據知焦燒味噌是把味噌湯用猛火炒至焦黑，由於是猛火煮湯關係，所以侍應們也認真地提示客人小心盪咀。拉麵送來時的賣相其實頗嚇人，黑漆漆的湯面泛著一層油光，看似非常油膩。先喝一口湯，沒有想像中的那股鹹及油膩感，但香味卻是意料之外的吸引。湯裡有用滾油爆過的洋蔥粒及肉碎，令味噌湯頭更濃香，而且油層令麵條可以保持溫度，不易放涼。叉燒用上五花腩部份，肥瘦均勻，厚度適中，肉脂香味豐郁，浸過濃湯後食味倍增。唯獨份量不夠慷慨，如果可以再大一點更佳。半熟玉子流心度還可以，蛋味不算突出，但整體水準合格。焦燒味噌拉麵用上太麵，在沒有指定硬度的情況下，麵條表現還好，彈牙不過淋，嚼感不錯，而且帶點麥香，掛湯能力強，算是這年在香港吃到最驚喜的拉麵之一。當你喝下第一口

First time my husband & I came to try this new ramen place. The decoration looks high-end; however, the cleanliness of the sushi chefs made us want to throw up! One of the sushi chef's finger nails are rounded with black dirt! Then the other chef at the sushi bar never washed his hands after touching the oily steel little exit door at the bar; off he went straight to fix the next dish!!  Looking into the glassy kitchen where all the other chefs were busy preparing our ramen & bbq skewers, one o

中午做野做到過晒鐘先得閒食飯，諗住謂勞下自己食好啲。 行過IFC見到呢間嘢裝修幾靚，所以入去試下啦。點知真係好難食。或者係我唔識欣賞呢種STYLE.同老公一人叫左一個RAMEN（唔記得咩名，只知係招牌上個碗）同1個前菜。個前菜幾好食既，係好smooth 既細細粒Cheese cake加D生果。但之後惡夢係碗RAMEN。都知呢種RAMEN係油D同熱D。但無諗過係超級油同好超勁熱。都算了，D味道先怪，味道似....『豆是零魚』鑵頭，直頭成碗『豆是零魚』油，仲要越食越苦。只可以讚下服務算幾好，環境幾清靜。不過一蜿＄125，二人埋單＄340幾。我覺得一風堂抵食同好食好多LAW.

This place is full and popular for the lunch time crowd. It's located in ifc mall in central,  above the airport express station check-in.It replaces another ramen place, wakayama. However, I prefer that one to this one.while the ambience is good and the service is nothing to complain about, the food is heavy handed. I ordered the miso based ramen and it was to dark, powdery and salty. the noodles were too hard. Perhaps, you need to leave it in the soup for a bit more to soften but shouldn't it

GOGYO from Japan is quite famous for their Burnt Miso ramen -  although in reality their soup base is actually a borrowed concept from Kyoto.   Shallots,  onions,  minced pork,  Miso and I suspect Chinese Black Beans are fried until they are darkened to release flavours.  The soup is very hot and oily by design.The noodles were smooth and tasty,  but they are quite hot inside the boiling soup base..  I liked this but can't help to think,  this is so oily and too hot to consume safely.  I know th