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朋友想吃日本菜，我喜歡周日中環的寧靜，就隨意選了它。進店坐下前，還不知道是omasake！眼見店子不大，只有吧枱，應該是走質素和互動路線，既來之則安之。沒有任何期望下，時令食材的質素，和兩位日本廚司的烹炸技巧，卻是充滿了驚喜！食物新鮮是必然的，油炸的溫度火喉時間，控制得十分完美，充份的把食物口感、層次和滋味，完全的釋放昇華，讓口腔味蕾得以感受到至高無尚的享受。兩位大和匠人 Suzuki-San 和 Shinto-San，工作備歺時，臉上一片認真，非常投入，看得出的仔細；和客人互動時，親和之餘，算是比較含蓄，又帶一點害羞靦典。敬業樂業，每一刻都流露出對食物、工作和客人的尊重。整體是一頓美味、愉快而滿足的晚歺。尋味人生，乎復何求！
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中上環都試過幾間天婦羅店，一寶、tempura jiro、tempura araki都試過，個人十分非常推薦呢間，認為係最值得再訪嘅天婦羅店。去左兩次都保持到水準。lunch tempura course $580 位，連埋甜品大概有13道。性價比高，食物都高質前菜已經好好食，豆腐口感好特別👍有少少煙韌嘅感覺成餐食完都唔會有好heavy嘅感覺。日本師傅，好有心機。地點方便😊價錢合理，食物高質，份量都岩岩好
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.Throw back to this impressive tempura omakase我第1️⃣次品嘗全tempura宴有十幾道菜有海鮮類🦐🐟又有蔬菜類🥬🍠食材全都來自日本🇯🇵 好新鮮師傅又炸得好 用了太白胡麻油粉薄又唔油膩香脆外層下仍嘗到海鮮的鮮味 好神奇🎈大大改變我對Tempura的感覺.最神奇嘅一道係白子其實我之前食過刺身 真心搞唔掂😩但原來整做tempura 感覺又好不一樣香口好多🎀好似香脆嘅酥皮包住熱辣辣♨️嘅豆腐花咁🤗🤪又幾有驚喜喎.胡麻豆腐🤍冬菇🍄花竹蝦🦐同甘鯛🐟 全部都好高質新鮮嘅體驗I like it 😛.Tempura course 🍤 - $580/ person.📍中環士丹利街11號1樓.Food: 😋😋😋😋 (out of 5)Price: 💰💰💰💰 (out of 5) Environment: 👍🏿👍🏿👍🏿👍🏿👍🏿 (out of 5)
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Loyal supporter of Suzuki San’s work since his shop’s soft opening at Ice House Street in May 2023. I still vividly remember how scrawny and timid Suzuki San was when we first met. The shop was quiet back then. Having witnessed the finesse exhibited in Suzuki San’s work and the great potentials to be unlocked, I immediately told server that I would book out the table for my next visit. Suzuki San was thankful and we kept in touch since. What a delight to see how much Suzuki San has evolved since my last visit, now beaming down at me from behind the counter with so much confidence at the new shop location. And understandably so - having received affirmations from the most well-known food critic in town. I am very happy for his success. The night of our visit was full house. Loved the tiny doorway that leads to his stage right next to Sanka. A nice touch of reclusiveness.The sequence of dishes was more or less the same as in the last visit, but I was wowed by how much Suzuki San has improved and refined the dishes presented. The meal was off to a good start with deep fried house made sesame tofu. Loved the distinctive nutty aroma and smooth texture.Kuruma ebi, ayu, anago and sea urchin were fresh and fried right on point. The shiso leaf wrap was astringent and its mild bitter finish added complexity to the flavour profile of the fried sea urchin.The scales of the amadai were crisp and the interior was firm and succulent.Tamanegi (onions) and tomorokoshi (corn) were incredibly sweet.My favourite was the zucchini flower with cheese. Tantalising contrast of the delicate squash flavour of the flower and the creamy savoury cheese.The tender awabi was encased in a sheer batter. We were advised to toss the cold soba in the decadent awabi liver sauce before eating. Sheer joy!Ochazuke or tendon to finish. R and I picked the former being the lighter option of the two. To finish, server gave us house made warabi mochi, earl grey sorbet and fruit for dessert.Overall, perfect execution from start to finish. Exemplary culinary techniques. Impeccable service. Highly recommend it to all tempura lovers!
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Tempura Dinner. Suzuki San has now moved into 山下’s private room. Heard that ventilation system has much improved in the new space, with a largerL shaped Counter now seating 10 (2 more). Chef began by introducing the special sparkling salt from Germany.Here’s what we had.-Sesame Tofu in 鰹魚 broth. Loved the texture: light and crunchy on the outside; smooth but firm interior. -Prawn Legs 花竹蝦-Sweet corn- the natural sweetness of the kernels accentuated by the light and airy batter.-Amadai- delightfully crunchy skin and tender meat. Served with lime.Asparagus Sea Urchin wrapped with Shiso LeafEgg yolk with torched Kinmedai on salad leaves. Were instructed to mix the molten rich yolk with everything.櫻花蝦餅- loved the intense umami flavors.Mushroom stuffed with shrimp Ayu Sweetfish- surprisingly no bitter taste at all. -伊佐木 （white fish with high fat content)-Abalone with liver sauce and gold speckles Zucchini flower stuffed with cheeee Eel, with bone.Choice of Ochazuke or Shrimp cake on Rice. Already very full- so requested an XS portion of rice. Not normally a fan of shrimp cake but this one had extra bits of veggies which enhanced the texture and taste.Dessert: orange, honey ice cream and warabi mochi.In summary: splendid dinner! Excellent service；chef skilled in both classic and innovative tempura preparations. No residual smell of sizzling hot oil on my hair after.👍🏼
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