大阪日本料理 (已搬遷) 新店位置

星期六晚七點令鐘兩位. 唔洗等. 裝修係舊式日本o個隻. 分上下兩層. 野食好多選擇. 有晒日文. 坐位唔算好舒適, 因為係舊式日本凳. 但係檯既距離算幾闊.吞拿魚腩荵手卷: waitress話特價$39, 所以試下. 黎到時覺得: 嘩...唔係甘好樣wor...個樣好似熟左既爛豬肉甘....點知好好味!! 呢個下次黎會encore.帶子壽司: 普通. 舊飯唔錯. 炸豆腐: 比相像中大舊好多. 幾好.牛肉鍋定食: 個樣又係唔係好店. 個兜好明顯用左好多年. 但係食落又係好好食. 個湯好正. 有d日本住家菜feel. 但係d白菜就老. 好彩唔係好多條. 同場都見到有幾檯日本人. 証明幾正宗. 會再來.

If you take the route from TST MTR (Mosque), turn at HMV front door to enter Ashley Road to look for this restaurant, you would inevitably indulge yourself in one of Johnnie To's filmsets (o those neons!). Yes, this is 100% TST, and you are entering into 'the' Japanese restaurant with attitude - it has always been there, is just there, quietly, at this corner (most cinematic) for a duration longer than your secondary school days.The atmosphere is more casual inside compared to what you perceive

當lunch time間間餐廳都一定有個waiter係度拉客0既時候，唯獨是呢間自命清高，隨便你黎唔黎食咁，去呢度食過幾次lunch啦，價錢ok，又幾好食！佢個魚生飯好靚，好多魚生一片片鋪係飯面，令人好唔捨得食。飯夠味，唔好太咸太酸，剛好！茶好香，有陣煎味，一D都唔馬虎！午餐包括蟹子沙律，湯同生果，六十幾蚊。(如果叫面食會好搞笑，一碗面再加多一碗飯俾你)

去到門口, 睇落應該都唔平, 我驚入到去俾人鋸到一頸血。我同男友喺門口猶豫咗一陣, 既然一場嚟到就試吓啦。吞拿魚葱花手卷, 即叫即整, 塊紫菜好脆, 好多吞拿魚啊, 最正係今日做promote, 原價$98/客, 特價$38, 好抵食呀!竹壽司拼盤, 無特別.炸日本生蠔, 外脆肉軟, 生蠔唔會太生或太熟, 啱啱好! 正呀~~~網燒牛肉, 個汁好味, 牛肉夠稔ok啦!銀鱈魚西京燒, 煎得唔夠香, 可以再燶啲更好!牛肉滑蛋飯, 我低估咗呢碗飯, 無諗過咁大碗, 最後都係食唔哂咸生墨魚仔, 因為好奇所以叫嚟試吓, 我諗太約有10隻, 將生嘅墨魚仔醃咸咗, 味道好咸, 仲有啲一條條類似海帶嘅嘢, 食落有少少似柑桔味, 我覺得啲墨魚仔都唔差嘅, 但唔係咁多人接受到日式燒餅, 好香, 我鍾意食呢款燒餅蟹籽沙律, 都幾多蟹籽ga, 不過沙律份量唔係好多, 大約係個飯碗咁上下埋單九百幾蚊, 整體嚟講, 環境乾淨, 食物又唔錯, 服務都好好, 下次可以再食!

After the first visit, I already think it is too expensive.$100 for pork chop set, nothing better than other places at $60.But wife like the sukiyaki ($130), so we have to go again.This time I tried the sushi set. ($150) There are only oil fish, tuna, squid, egg, shrimp and cucumber roll. Worth at most $70 at genki. The fish not particularly fresh nor the rice particulary good.The deco is traditional, or you can say old.Those Japanese menu, Japanese customers, and the waiters know the customers

已經好幾年無來過呢度, 以前差不多全日本人, 依家就隔離左右變晒香港人, 環境轉變了, 就睇下食物有無走樣明太子- 味道好鹹鮮, 咬一啖, 再喝口酒, 一流蔥吞那魚腩卷- 同以前一樣, 必叫呢款食物, 吞那魚腩軟腍無筋, 入口甘香, 好食牛肉鍋- 牛肉上檯打開蓋時已太熟, 同雞蛋黐埋一餅鹽漬墨魚仔- 墨魚仔勁鮮味, 睇番相又有D掛住佢煎餃子- 餃子皮煎得比較腍身, 不過肉幾腍同有肉汁, 幾唔錯唔係叫左好多野, 但因朋友M唔多食, 所以清左大部份既我就好飽. 十年中大家都不斷轉變, 唔知再過十年你同我又會係點...

亞士厘的大阪,大抵也有起碼十幾年歷史,學某港姐在廣告講我細細個就聽過呢個名喇.)門面極神秘,裏面深不可測,看似遙不可及,結果好幾次,退求其次到隔離的"北酒場".十多年後,門庭依舊,沒有餐牌之類,鼓起勇氣入去,原來,也不是真的太遙遠.....E小姐新工上任在老尖,幾年來首度飄洋過海上班,也造就大家未來日子,會有很多機會午飯,闊別多年第一擊,就去了大阪.打開Lunch menu,價錢不貴,而且比很多地方還要平.小弟想吃鰻魚,就來個鰻魚餐.E小姐就要個壽司便當.可能已經入秋之緣故,鰻魚沒有那麼肥美,吃落感覺有點鞋口,幸好,燒汁也夠惹味,能夠送到飯.至於E小姐的壽司便當,有如小學生之便當,刺身數片,賣相如玩具的壽司,眼見三文魚色水暗啞,看見也倒胃口,更何妨吃,不過E小姐同我不一樣,沒有對三文魚存在偏見,照吃可也.其壽司飯,一點酸味也沒有.看見鄰檯點原條池魚刺身,實在吸引,對著這個暗啞無光的便當,等如大發仔拍埋部寶馬一齊.似乎,這餐"重聚老尖"的午飯,有點落筆打三更之味道..

同事們一時癮起要去osaka午膳, 入座即點了這個三文魚刺身飯, 等候的時間不短呢…..前菜的甜蛋做得不錯, 微微的甜味, 煎蛋雖不及蒸蛋的滑, 但淡淡的蛋香叫人一吃再吃, 美味! 三文魚薄薄的一片, 但是魚味香濃且油脂十足, 一客有十多片, 真的很抵吃!壽司飯的醋香十足, 令人在這炎炎夏天吃得特別開胃, 雖然吃到一半己有點飽, 但是都是忍不住要繼續直到吃完整客為止!! 所以……蜜瓜只好放棄吧…..

一定要試吓炸豆腐！樣樣嘢都好食！

說成「開年」，只是一個名稱，其實我們幾個根本就成日約埋食飯。之前想去更地道的日式居酒屋，但想到又成年多沒有幫襯這裡的午市，又來一下。訂了位，來時也不算太多人。成本餐牌都係定食，選擇不少。惡男點的是烏冬手卷定食，專兄的則是牛肉Sukiyaki定食，我則又老毛病發作，只在幾款日替中選擇，本選開平麵，但專兄一句「在呢度食麵豉湯麵？」，就轉了個青椒洋蔥雞腿肉定食。Torimomo是雞腿肉，加上味醂及醬油去煮，用上不少的青椒及洋蔥墊底，感覺絕對「住家」。味道沒有雖然什麼特別，作為下午的便當，也是不錯的選擇。飯可不及格，連珍珠米也不是，應該只是普通米。煲得太濕，口感不好，不過還好這裡的檯上永遠放著一樽用來下飯的「好野」，是芝麻、紫菜及木魚乾的味粉。專兄笑說是用來「tum」小朋友吃飯的食材，我卻每次見也下很多在飯裡吃﹝雖然明知有味精﹞，停不了手的，其實也是個做飯糰的材料。專兄的Sukiyaki鍋底夠熱，但牛肉淥得太熟才上檯，失了食趣；惡男的烏冬手卷定食，有一碗清湯烏冬加三支手卷，不計味道，一定能吃得飽飽的。開始在這裡飲酒，其實在十幾年前，實在有太多好笑難忘的回憶，是日說起，也好像已離我太遠。埋單80

The 3rd time to dine in this restaurant, the quality of food is stable and that's why I've returned. It's kinda tough to find free tables when you haven't made a booking on Ashley Road or in TST!! But Osaka got quite a large no. of seatings so there wasn't any waiting when we entered for dinner~The Salmon sushi rice was good, the taste of vinegar was just right with fatty salmon on top~ The beef curry udon wasn't fantastic, but the texture of the udon and the soup tasted ok~The grilled eel don w

兩個女仔，叫左個炸蝦冷面同魚生飯，好好味。冷面做得正宗。面質唔係真係好靚果d, 只係中上水準；但係，就唔會好似好多其他日本料理，冷面就大早幫你撈晒d汁上去先，好香口懶特別咁。正宗既冷面係俾個冷面汁你，加隻"quali egg", 葱花同wasabi撈勻佢，你食果時先夾起著面，放入個汁度食。呢個食法，係香港既食肆我都係第一次食到。不過，如果肯花心機，冷面自己係屋企都煮到。但魚生飯我覺得真係一流！坊間好多魚生飯，俾碗白飯(甚至係壽司飯)你，舖d魚生係面，就係。但呢個，除左魚生外，佢飯果度都落左好多功夫，有芝麻，同埋一d好特別既菜，食落係有種好特別既香味，唔洗落鼓油都有味架.....其實我覺得呢間野真係好正宗-- 唯其太正宗，可能會有人食唔慣，覺得唔好食。另外，雖然正宗，我覺得質素只係日本本土既一般質素，未至於好高級同好得；只係係香港，d日本料理舖十間有九間港式化，班架仔思鄉，所以你會見就算個價同個質唔係咁match, 都會有好多日本人黎食。如果閣下唔係有心想試正宗日本菜，只係一味係度計抵唔抵食，咁佢真係唔多抵食的，我建議你去食港式日本菜好過。但係如果你對食野有份執著，要食d正宗既日本菜，呢

開年的第一個麻甩lunch，有鐵膽專兄同老頭子，十五分鐘前還坐在京世誰不知突然轉陣來到大板，背後又有故仔聽哈哈。開年第一句說話自然是：「恭喜發財、新年快樂！」，年初五終於「發市」，謝專兄及老頭子～近來惡戰連連，尋日食魚粥、今日好少少可以食烏冬，又是自己最愛那款菜式，烏冬定食配手卷，老頭子聽得呆了，手卷這新興之物，是幾搏的。烏冬是有咬口而不散，明知是交來貨但以六十多個大洋計，烏冬方面是收足貨，只嫌木魚湯偏甜而味重，幾失望的，湯底計還是澄及銀座的做得好。埋年是日式燒肉，而開年亦是日式料理，廿多年歷史的地道日本料理店，又聽到老頭子說這裡的故仔，再加些國家大事，與專兄邊聽邊笑，同時又學到不少課外知識，麻甩飯局有說有笑有野學，多好！

First of all, this restaurant looks much better than its food and service. The food is bland. Nothing more and nothing less. But at the prices they're charging, you could get much better sushi and sashimi elsewere. The service is not good either, unattentive and indifferent.One more thing. They have the word "CHINESE" printed at the top of their bill. Why? Is there any connection between the quality of the food/service and the ethnicity of the customers?

老闆宴客請我們食lunch, 到大阪午餐, 想不到這兒的set lunch會竟然可以$50-70有交易點了一客油甘魚壽司飯定食$58, 麵豉湯的味道淡了一點, 不知是否正宗的味道. Side dish給予一客酸味的冷魚, 魚肉冰冰凍凍的, 但肉質完全不會感到硬, 酸酸的味道令人精神為之一振, 平時不太吃日式前菜的我都完成了半碟, 味道不錯!!主菜的油甘魚壽司飯等了約15分鐘才上菜, 薄片的油甘魚約有10片平均分佈於壽司飯之上, 壽司飯之醋香處處, 日本米煮得彈牙又煙un, 不禁令人吃個不停, 油甘魚不是有2片不是太新鮮, 新鮮的魚塊的魚味不算太重, 不過尚算肉質彈牙, 但整體來說都是不錯的service慢了點, 但食物水準没有我期望的好, 或許是希望太大吧