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篩選食評
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意想不到的鮮味
2014-10-21 2696 瀏覽
餐廳氣氛舒適隨意，三五知己小酌冶情。食物意想不到的新鮮，食材也很講究。A5和牛脂肪比例均勻,豐富肉汁封鎖在香脆外表之內，肉脂馥毓香氣留在囗內慢慢溢出，可見師傅巧手。朋友對燒河涿讚不絕口,即使香烤仍不失魚肉本身的鮮甜味，佐以日本清酒可稱絕配,店員說來貨不多,難得一償整體上，無論食物本身,食材,以至師傅的水評,都令人感受到店主對美食的誠意和要求。和朋友過了一個寫意又滿足的晚上
更多
餐廳氣氛舒適隨意，三五知己小酌冶情。食物意想不到的新鮮，食材也很講究。A5和牛脂肪比例均勻,豐富肉汁封鎖在香脆外表之內，肉脂馥毓香氣留在囗內慢慢溢出，可見師傅巧手。朋友對燒河涿讚不絕口,即使香烤仍不失魚肉本身的鮮甜味，佐以日本清酒可稱絕配,店員說來貨不多,難得一償

整體上，無論食物本身,食材,以至師傅的水評,都令人感受到店主對美食的誠意和要求。和朋友過了一個寫意又滿足的晚上


(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    銅羅灣日藉恐龍
    2014-03-14 3907 瀏覽
    從前媽逢生日必和婆婆慶生，少時不覺也不理，越老卻越體會自己的生日實在是媽人生最痛或其中最痛的一天，那天之後無論你多老，媽還要一輩念着你，這番心情總要老大才真正曉得，媽已不能走遠路，吃是她此年紀的志業，妹生日，我們帶她吃過痛快。榮川是第一站。在這個一份不過了了的早餐等閒也三四十元的年代，用少過一百元可在榮川吃味美的日本菜，榮川實在是銅鑼灣的日藉恐龍:環境: 十足築地食店，小但潔淨舒適。食物:套餐$98: 煎匈牙利鵝肝飯 豬骨濃湯野菜烏冬 聲明匈牙利，童叟無欺，鵝肝煎得香脆軟糯，配珍珠米，跟幾夥香葱蒜片，天衣無逢，一啖溶在口中是人間滋味。飯太精采，烏冬雖有金菇大葱冬菇海帶紹菜，湯也很鮮，終究也被比下去。套餐$88: Angus beef 豆腐鍋是一大鍋小肥的薄牛肉片加豆腐金菇冬菇紹菜，湯清甜，牛香滑，豆腐嫩，熱騰騰，合老人吃，很好送飯。牛油果軟殼蟹壽司$60另一佳作，我向來不好軟殼蟹，嫌它沒肉沒蟹味，但這份六件的壽司，蟹炸得鬆脆，可能新鮮，竟隱隱有淡淡的蟹鮮，配新鮮牛油果，吃得很爽，價錢也很相宜，數年前在惠比壽吃也一樣。套餐都配前菜南瓜苦瓜煮牛舌，菜沙律，特濃麵豉湯和雪糕，牛舌很鄉土很入味
    更多
    從前媽逢生日必和婆婆慶生，少時不覺也不理，越老卻越體會自己的生日實在是媽人生最痛或其中最痛的一天，那天之後無論你多老，媽還要一輩念着你，這番心情總要老大才真正曉得，媽已不能走遠路，吃是她此年紀的志業，妹生日，我們帶她吃過痛快。

    榮川是第一站。

    在這個一份不過了了的早餐等閒也三四十元的年代，用少過一百元可在榮川吃味美的日本菜，榮川實在是銅鑼灣的日藉恐龍:

    環境: 十足築地食店，小但潔淨舒適。
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     食物:

    套餐$98: 煎匈牙利鵝肝飯 豬骨濃湯野菜烏冬 
    聲明匈牙利，童叟無欺，鵝肝煎得香脆軟糯，配珍珠米，跟幾夥香葱蒜片，天衣無逢，一啖溶在口中是人間滋味。
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     飯太精采，烏冬雖有金菇大葱冬菇海帶紹菜，湯也很鮮，終究也被比下去。
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     套餐$88: Angus beef 豆腐鍋
    是一大鍋小肥的薄牛肉片加豆腐金菇冬菇紹菜，湯清甜，牛香滑，豆腐嫩，熱騰騰，合老人吃，很好送飯。
    86 瀏覽
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     牛油果軟殼蟹壽司$60
    另一佳作，我向來不好軟殼蟹，嫌它沒肉沒蟹味，但這份六件的壽司，蟹炸得鬆脆，可能新鮮，竟隱隱有淡淡的蟹鮮，配新鮮牛油果，吃得很爽，價錢也很相宜，數年前在惠比壽吃也一樣。
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     套餐都配前菜南瓜苦瓜煮牛舌，菜沙律，特濃麵豉湯和雪糕，牛舌很鄉土很入味，沙律的菜很是新鮮，卜卜脆。
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     我們大快朵頤，媽一如既往一馬當先遍甲不留，吃得多吃得快吃得快樂就是福氣。
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      2014-03-14
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      $90 (午餐)
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      Have your skewer in the fish market !
      2013-12-11 3446 瀏覽
      Sakaegawa . Here we go , entering the fish market . If u are a Japanese cuisine fans , u will notice that The Macau Yat Yuen Centre provide a wide selections of Japanese restaurant. For skewer , Sakaegawa is always on my list . The interior design is quite unique. Eye catching signboard and numerous slogans surly can attract your eyesight . The ambiance naturally pervade authentic Japanese sense , just like you are enjoying your meal in the fish market . However , the tables were placed too clos
      更多
      Sakaegawa . Here we go , entering the fish market . If u are a Japanese cuisine fans , u will notice that The Macau Yat Yuen Centre provide a wide selections of Japanese restaurant. For skewer , Sakaegawa is always on my list . The interior design is quite unique. Eye catching signboard and numerous slogans surly can attract your eyesight . The ambiance naturally pervade authentic Japanese sense , just like you are enjoying your meal in the fish market . However , the tables were placed too close to each other though, not spacious that customers may think it is too noisy and crowded , but overall is not a big deal .

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       Anyway ,let's get back to the menu . Sakaegawa provide quite a comprehensive choice , wide variety like sashimi , tempura , sushi , yakitori, hot dish and side dish etc are all included in the menu .
      Tomatoes salad 
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       For the starter , we take the tomatoes . Better have some vegetables at the start . The tomatoes were in slices with vinegar sesame sauce . However , it doesn't impress us . I would recommend they cut it in cubes or divided it into pieces from the center point . The tomatoes were sliced too thin that I think it ruins the texture . The main point is the tomatoes itself is not really that fresh  , not juicy and plump . The sauce is also too sour that doesn't match with the tomatoes . Overall quality is not up to standard , not recommended this  for the starter . 
      Assorted Sashimi 
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       For the Sashimi , we picked the assorted one since we have no ideas to pick from the a la carte . Overall, the sashimi is very refreshing . Come up with seven kinds ( hamachi , salmon , tuna , sword fish, toro , peony prawn and uni ).As you can see,  the presentation is quite eyecatching , colorful and in a morderate array . All fresh flesh are also in a thick cut . The hamachi and toro hit the spotlight . Belly strip of the fish , given the fatty richness of yellowtail to begin with, this is an extremely rich piece of fish with a buttery flavor. Definitely a delicacy !  For the toro , meaty flesh from the underbelly, blend well and the greasy sense melt in your mouth , such temption surly can impressed you . You just can't say a word while that big bite of toro stuffed  in your mouth . Sword fish is tender in a light texture, up to standard and in good condition . Uni is rich and creamy , nothing special to mention . Peony prawn is in a gigantic size with firm texture . Say it in Japanese : Umami ! 

      Foie gras toast 
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      Signature dish like Foie gras toast average .The Foie gras is not hot enough . This is a fatal point , especially for foie gras . Although foie gras was in a thick layer , somehow the taste was a bit wired , I guess is due to the quality . The foie gras were not really that smooth and rich , on the other hand , the toast were not enough crispy at all , we aren't moved to this cuisine .
      Hairtail sashimi
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       Nevertheless , for the hairtail , presented in an extremely thin slice form was full of surprise  . Most surprising is that the waitress indicated the fish should go with their special truffle oil . Thus , we drip some on top . Wow , certainly a different temptation !  The oil enhance the fish actual freshness and perfectly blend with the thin slice . It wasn't oily at all , instead , the oil successfully build up its distinctive tastes . This is the hightlight of the dining meal , highly recommended . 
      Skewer platter 
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      Here come to the skewer . This actually was not a skewer platter . We just put all skewer into a plate for better photo taking ! 
      We order 5 kinds in total . Bacon with scallop is the best , bacon was perfectly roasted into a crispy texture , really matched with fresh gigantic fresh scallop , excellent mouthfuls  . The white eel is also very delicious , it is a must order item ! White ewl with no fish any fish bone , very tender and succulent.  Grilled in a perfect timing with adequate seasonings , herbs and pepper sprinkle on top , what a aromatic savory !  For the beef tongue , chicken wings and bacon asparagus roll are all above average , all are tasty and hot enough . 

      Deep fried prawn head 
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      Oh yes , almost forgot , we required to deep fried the peony prawn head . A Japanese tradition right ? Japanese use to do this for fish bones and head . But since we were stuffed , there were no empty room for the prawn head . I just have one small bite . First feeling pop up in my mind : Oily and filling ! But still , it is very crispy . 

      Overall , service is alright . The owner is very friendly and attentive .  For skewer lovers , this is not a bad choice !
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      $450 (晚餐)
      推介美食
      • 鯛魚薄切
      • Assorted sashimi platter
      • Bacon with scallop skewer
      等級2
      6
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      有機會，一定再食！
      2013-11-08 2446 瀏覽
      星期五下午大約1點，來到位置放便既榮川日本料理。筆者跟友人各自點左午市套餐。筆者點了客北海丼。湯跟前菜也有驚喜。北海丼, 有三文魚, 三文魚子, 甜虾, 帶子, 海膽。每一種也非常新鮮! 三文魚及帶子很厚很肥美, 海膽鮮甜沒有苦味, 甜虾也很鮮甜很大隻，蟹子也很甘香。如果飯軟熟一點，味道會更好。友人點左鵝肝飯配三文魚刺身飯套餐。喜歡鵝肝的我覺得味道都不錯，特別是鵝肝醬汁配飯，非常惹味。而三文魚味道正常，跟連鎖食店差不多。埋單每人大約HKD100+，物超所值！
      更多
      星期五下午大約1點，來到位置放便既榮川日本料理。筆者跟友人各自點左午市套餐。
      筆者點了客北海丼。
      北海丼
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       湯跟前菜也有驚喜。
      北海丼
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       北海丼, 有三文魚, 三文魚子, 甜虾, 帶子, 海膽。每一種也非常新鮮! 三文魚及帶子很厚很肥美, 海膽鮮甜沒有苦味, 甜虾也很鮮甜很大隻，蟹子也很甘香。如果飯軟熟一點，味道會更好。

      友人點左鵝肝飯配三文魚刺身飯套餐。
      鵝肝飯配三文魚刺身飯套餐
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       喜歡鵝肝的我覺得味道都不錯，特別是鵝肝醬汁配飯，非常惹味。而三文魚味道正常，跟連鎖食店差不多。

      埋單每人大約HKD100+，物超所值！
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      $100+ (午餐)
      推介美食
      北海丼
      北海丼
      鵝肝飯配三文魚刺身飯套餐
      等級3
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      第2次的放肆午餐
      2012-08-26 2173 瀏覽
      中午12時第2次到訪澳門逸園中心的榮川,印象中這裡的食物不錯.而且裝潢別有風味.本來想叫waiter安排個4人座位(雖然得2個人,但有預感會order很多食物,要4人的桌子才放得下),但waiter說4人的桌子都fully booked了,所以最後也是坐2人座位,略迫.友人尚未到,在等待他的時候叫了個三文魚刺身.味道還可以,和一般板長元氣差別不大.等待朋友的途中發現很多這裡有很多附近的上班族,而且都是order set lunch,因為好像抵d..但我和友人的習慣都是散叫的,所以叫waiter給了我個大menu.友人到達後,再order了個番茄salad.番茄是重點,十分新鮮清甜,不錯.這裡的蝦天婦羅不錯,蝦大有肉,外層也炸得很脆.上次食過黑松露飯,很香很滋味,想再order,可惜職員說今天沒有,改order鵝肝飯,喜歡鵝肝的我覺得味道都當不錯,不會比黑松露飯差,單價大慨是百多元,貴不貴就見仁見智了.叫了個帶子壽司,一般.最近很喜歡左口魚群邊,但職員說沒有,但有個跟左口魚群邊是親戚的蝶魚邊可代替,我就試一試,味道是很像,也是不錯的,新鮮的魚肉味.最後是甜點雪糕,一般不特出.其實友人另外
      更多
      中午12時第2次到訪澳門逸園中心的榮川,印象中這裡的食物不錯.而且裝潢別有風味.

      本來想叫waiter安排個4人座位(雖然得2個人,但有預感會order很多食物,要4人的桌子才放得下),但waiter說4人的桌子都fully booked了,所以最後也是坐2人座位,略迫.

      友人尚未到,在等待他的時候叫了個三文魚刺身.
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      味道還可以,和一般板長元氣差別不大.

      等待朋友的途中發現很多這裡有很多附近的上班族,而且都是order set lunch,因為好像抵d..

      但我和友人的習慣都是散叫的,所以叫waiter給了我個大menu.
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       友人到達後,再order了個番茄salad.
      日本番茄沙律
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      番茄是重點,十分新鮮清甜,不錯.
      蝦天婦羅
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      這裡的蝦天婦羅不錯,蝦大有肉,外層也炸得很脆.
      鵝肝飯
      91 瀏覽
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      上次食過黑松露飯,很香很滋味,想再order,可惜職員說今天沒有,改order鵝肝飯,喜歡鵝肝的我覺得味道都當不錯,不會比黑松露飯差,單價大慨是百多元,貴不貴就見仁見智了.
      帶子壽司
      67 瀏覽
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      叫了個帶子壽司,一般.
      蝶魚邊
      80 瀏覽
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      最近很喜歡左口魚群邊,但職員說沒有,但有個跟左口魚群邊是親戚的蝶魚邊可代替,我就試一試,味道是很像,也是不錯的,新鮮的魚肉味.
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       最後是甜點雪糕,一般不特出.

      其實友人另外再order了牛尾湯,池魚,豬手等等,但我都沒試,因此就不寫食評了.

      這次的想食什麼就order什麼的放肆lunch食得很滿足,也很飽.
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      人均消費
      $500
      推介美食
      日本番茄沙律
      蝦天婦羅
      鵝肝飯
      帶子壽司
      蝶魚邊
      • 黑松露飯
      等級2
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      築地FEEL
      2012-06-17 1562 瀏覽
      一踏入榮川 外圍貼上好多唔同名人既合照 而店內設計模仿日本築地既感覺 都幾特別時約8:30PM 我同幾位朋友約左係榮川到食日野 一入到去其實都幾多人 都既吵鬧既感覺 環境就雖小 枱與枱之間我諗大概只有一部IPHONE既闊度距離都冇!! 同搭枱冇咩分別 ...佢地既魚 有D時令既 所以冇畫入餐牌入面 所以可以問下D侍應- 蘇格蘭生蠔買二送一 所以我地都叫左D ,,加上佢有醬油同蔥絲係生蠔上面 個味好特別 好鮮甜 係另一番風味- 鹿兒島和牛簿燒 冇我想象中咁油 包住香蔥點醬汁 都OK既 但係食得多都真係幾油膩 - 特上刺身大盛 數量唔多 但係都有7種刺身 同埋海膽好清甜 拖羅好肥美 好似入口即溶既感覺 - 叫左D 牛油果軟殼蟹 池魚 蟹高 等等既卷物同壽司 都一般- 串燒方面我地叫左D 牛舌 同雞翼 ..... 牛舌就好UN 有D DRY 既感覺 - 油甘魚魚鮫 燒得岩岩好 外皮都幾燒得幾香 而內裹D肉汁都KEEP到 都幾滑- 無鹽支豆小食 用一個好得意既竹龍仔莊住 都幾甜大大粒酒方面 我地試左支燒酒 加左SODA 味道估唔到咁淡 不過都係一個
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       一踏入榮川 外圍貼上好多唔同名人既合照 而店內設計模仿日本築地既感覺 都幾特別

      時約8:30PM 我同幾位朋友約左係榮川到食日野 一入到去其實都幾多人 都既吵鬧既感覺 環境就雖小 枱與枱之間我諗大概只有一部IPHONE既闊度距離都冇!! 同搭枱冇咩分別 ...


      佢地既魚 有D時令既 所以冇畫入餐牌入面 所以可以問下D侍應


      - 蘇格蘭生蠔買二送一 所以我地都叫左D ,,加上佢有醬油同蔥絲係生蠔上面 個味好特別 好鮮甜 係另一番風味

      - 鹿兒島和牛簿燒 冇我想象中咁油 包住香蔥點醬汁 都OK既 但係食得多都真係幾油膩

      - 特上刺身大盛 數量唔多 但係都有7種刺身 同埋海膽好清甜 拖羅好肥美 好似入口即溶既感覺


      - 叫左D 牛油果軟殼蟹 池魚 蟹高 等等既卷物同壽司 都一般

      - 串燒方面我地叫左D 牛舌 同雞翼 ..... 牛舌就好UN 有D DRY 既感覺


      - 油甘魚魚鮫 燒得岩岩好 外皮都幾燒得幾香 而內裹D肉汁都KEEP到 都幾滑


      - 無鹽支豆小食 用一個好得意既竹龍仔莊住 都幾甜大大粒

      酒方面 我地試左支燒酒 加左SODA 味道估唔到咁淡 不過都係一個新嘗試黎既 都OK LA

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      題外話/補充資料： 不過講真 如果想坐得舒服 同傾到計既話 我諗就真係要考慮一下第間........ 真係好嘈 同零距離囉 - -"
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      又嚟喇！
      2012-04-19 1261 瀏覽
      Book 咗位6：45pm, 但book位時已說好要8：15分還枱啊！去到已full了一半！問吓今曰有咩好介紹先！有喜知次魚，池魚等。喜知次刺身-要$60一片，味道鮮甜，但同朋友一致覺得反而金目鯛較肥美池魚薄切-新鮮牡丹蝦-雖不是jumbo size,鮮甜新鮮金目鯛剌身-好肥美鵝肝多士-超正，煎得脆，一咬落去滿口油香，差點要encore煙豬肝-冇特別油甘魚酒蒸-魚好淋，又食到魚味，連旁邊的豆腐配菜也好吃安格斯牛肉山椒燒-味道ok.但牛肉有根天婦羅-不是油淋淋的，okLee度d生食真係新鮮，熟食都好多選擇，只係常滿有限時個半鍾有點
      更多
      Book 咗位6：45pm, 但book位時已說好要8：15分還枱啊！

      去到已full了一半！問吓今曰有咩好介紹先！有喜知次魚，池魚等。

      喜知次刺身-要$60一片，味道鮮甜，但同朋友一致覺得反而金目鯛較肥美

      池魚薄切-新鮮

      牡丹蝦-雖不是jumbo size,鮮甜新鮮

      金目鯛剌身-好肥美

      鵝肝多士-超正，煎得脆，一咬落去滿口油香，差點要encore

      煙豬肝-冇特別

      油甘魚酒蒸-魚好淋，又食到魚味，連旁邊的豆腐配菜也好吃

      安格斯牛肉山椒燒-味道ok.但牛肉有根

      天婦羅-不是油淋淋的，ok
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       Lee度d生食真係新鮮，熟食都好多選擇，只係常滿有限時個半鍾有點


      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      • 鵝肝多士，金目鯛，油甘魚酒蒸
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      Fish market fishes at hotel price. 魚欄格局、酒店價錢。
      2012-03-31 1325 瀏覽
      The interior of this restaurant was what caught my attention. This, as with other restaurants in the same building, tend to be quite popular and booking is strongly recommended. I went here with a friend and we booked a slot from 7:00 p.m. 9:00 p.m and arrived on time. The restaurant was surprisingly empty then, but would get very busy at about 8:00. The interior design was quite nice. As you could see, it's decorated like a fish market in Japan. The tables were placed quite close to each other
      更多
      The interior of this restaurant was what caught my attention. This, as with other restaurants in the same building, tend to be quite popular and booking is strongly recommended. I went here with a friend and we booked a slot from 7:00 p.m. 9:00 p.m and arrived on time. The restaurant was surprisingly empty then, but would get very busy at about 8:00.

      The interior design was quite nice. As you could see, it's decorated like a fish market in Japan. The tables were placed quite close to each other though.
      日式魚市場
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      裝修有特色
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      抬與抬之間零矩離。
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       The menu was quite comprehensive and included most Japanese cuisines: yakitori, sashimi, beef, tempura, udon...etc. Plus a few menus scattered about which contained the chef's recommendation (we've only noticed those after we've ordered).

      First, the edamame as the appetizer and two draught beers:
      冇鹽枝豆。份量偏細。
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       The edamame was fine. It had no salt outside and the portion was slightly smaller than what I usually see. Nothing much to complaint about.

      The chef in charge of the grill was constantly busy making yakitori. All of them arrived in one go and I think it arrived in less than 15 minutes!
      帶子，雞肉軟骨串，豬腩，冬菇 - 好食。
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       The Hotate, i.e. scallops, were big and fresh - I don't usually eat the intestines (the big orange thing next to the scallop) but even those tasted quite nice. It was grilled with some soy sauce. The timing was excellent.


      The Tsukune, i.e. grilled minced chicken, was very good. It had soft bones inside. It was grilled to right timing. Crisp outside and still very juicy. It was grilled with "tare", a sweet soy sauce. The sauce here was a bit sweet but did not cover the taste of the chicken nor affected the texture of the tsukune.


      Buta Bara (Pork Belly): Good - again, very good timing. This time I believe it's grilled with some pepper and salt. Not too fat and not too lean.


      Shitake Mushrooms: Slightly on the dry side. However, I can tell that they had dipped the mushroom in water and then squeezed it dry and possibly repeated the same procedure a few times so the mushroom tasted less strong. Some customers, like me, don't like that strong mushroom taste and they successfully got rid of that taste.

      They had about 16 types of standard yakitori on offer. Each of those was between HK$20-$40.

      Then came the fish:
      喜知次：肉質嫩滑。但偏細及偏貴。
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       It was called "Kinki" 喜知次 and was one of the three highlighted seafood by the restaurant. The other two were hairy crab and possibly geoduck. The fish was quite good. The meat on the fish was very soft and not boney. It was easy to separate the meat from the bone. The sauce that accompanied it was a light soy sauce broth, somewhat similar to how we'd make "Hoong Saam Yue" 紅杉魚 at home though.

      The turnips which accompanied the dish was braised in soy sauce. It was not cooked thoroughly so the center was a bit tough. It was OK though. The tofu was quite smooth but nothing exceptional - especially when compared with "Ishiyama", which specialized in tofu dishes.

      The size of the fish was really quite small for the price. To describe it as best as I could, the total "surface area" was about the size of 5 pieces of sashimi, each 1 cm thick. The price was: HK$498 (plus service charge)
      Although Kinki is a delicacy in Japan, this was nevertheless overpriced.

      Then came the salmon udon and other things which really brought this restaurant down to just OK on my scale:
      差：味之素三文魚烏冬
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       The salmon in this udon was way over cooked. It was extremely tough.
      Most importantly, I find the soup tasted very strongly of "Aji no Moto" (味之素). Aji no Moto is somewhat similar to other brands of "MSG" but had a distinct aftertaste. It is used to enhance your taste buds so that it is more receptive to other tastes. It has no place in any restaurant which aim to impress with real taste instead of artificial ones.
      Not recommended.

      Luckily, the beer was just HK$9 per water glass - yes, it's contained in a water glass as shown in the photograph. Well, I think if the restaurant wanted to do this kind of promotion, I'd rather they do something like "buy one get two free", then charge a normal price and serve it in a proper beer glass. Having said that, I still ordered two glasses.


      $9 水杯啤酒
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       We also ordered a "box" (枡 ます "Masu"）of "Kubota" 碧壽, I believe this is the highest standard for Kubota (the rest are: 百壽，千壽，紅壽). It's $98 each "box".
      枡應放客人前，倒酒至全滿 1:拿起喝掉杯內清酒2:用枡喝 (將枡內清酒倒入杯內喝亦可。用枡較傳統)
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       Most Izakaya in Japan use this style.

      The crucial point is to place the masu box, and then the sake glass inside the masu and then place the (still empty) box and glass in front of the customer. Only after the masu is placed before the customer should the staff pour the sake into the sake glass. Then let the sake fill the glass, while continue to pour it until the sake flows into the masu until even the masu is full.

      (1) Then you start with the sake in the sake glass. You could take the sake glass out and drink it. Just remember not to put the sake glass back into the box.


      (2) After you finish the sake in the glass, you could drink directly from the box, which I understand is the more traditional way, or pour the sake back into the sake glass (which was what I've been told by the staff).

      Unfortunately, this was not done properly here. They brought the masu box with the sake glass and the sake. The sake in the box was only 30-40% full.
      Quite an effective cost cutting practice.

      We weren't quite full but it was already about 8:15 p.m. and a number of waitresses and manager(s) were constantly checking when we'll leave and whether we'd order anything more. So we ordered a "Shyutou" (Alcohol Bandit 酒盜) and a grilled cod roe (yaki meitaiko 燒明太子) before we left.

      As I was explaining what a Shyutou was to my friend, i.e. ChyanJya (Korean style chilli preserved fish innards 魚腸) with Japanese style cheese, this came:
      牛油果酒盜? 麻麻。魚腸份量極小。偏咸不辣。
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       I was extremely surprised by this. It was fish innards with avocado. The ChyanJya was not spicy at all and was actually quite salty (according to the Japanese Wikipedia - it should be 20% spicy and only 10% salt. The rest of the marination should be sake, mirin and/or honey). The avocado was not authentic but was quite a creative try. However, I would have preferred a bit of a warning beforehand as I'd go for the takowasa instead.

      This was already 8:40 p.m. and our meitaiko was still nowhere to be seen. The staff in the restaurant was still vying for our table so it was a bit annoying.
      Instead of being rushed by others, we decided to be a bit more proactive and chased for it. It turned out that they had forgotten about that order.
      So we cancelled it and asked for the bill immediately, which came down to about HK$1,250 in total. Pretty expensive for what you're getting.

      The restaurant was very popular so it's understandable that the staff were all a bit rushed. They were friendly enough and even helped me adjust the plate of yakitori so I could take a better photo. They also offered recommendations and would explain every dish as they were served, as well as how to drink the box of sake. The only problem was that they had to clear the table fast enough for the next round of customers. Not really their fault I think, but it's just the way the restaurant was run.

      I've never been to the old shop at the Ritz Carlton hotel. I understand that they've reinvented themselves from a high-class Japanese restaurant into a more casual diner - in interior design if not the price list. Essentially, too expensive for what you're getting. You could find better options for yakitori in the vicinity, for example, Ippaiya. However, I won't write this restaurant off because the yakitori was good. All in all, it's OK.

      題外話/補充資料： 其他用餐以外的補充資料、著數用餐優惠、菜式參考資料甚至飯後有感而發不吐不快？請將食評以外的「題外話/補充資料」放在這裡
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        帶子，雞肉軟骨串，豬腩，冬菇 - 好食。
        日式魚市場
        裝修有特色
        抬與抬之間零矩離。
        $9 水杯啤酒
        喜知次：肉質嫩滑。但偏細及偏貴。
        等級2
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        正到爆日本餐
        2012-03-20 727 瀏覽
        日本餐在香港非常普遍，不過要食就食最好。榮川食物的味道好正，其中有兩樣食過都幾好。個鵝肝一口飯食落唔油，表層好香脆，入口融化，非常甘香。而我叫左個定食，係三文魚蟹肉海膽飯，不過無蟹肉改做龍蝦，魚料新鮮同醋飯比例好好，可見師傅的細心，一定會再去！
        更多
        日本餐在香港非常普遍，不過要食就食最好。榮川食物的味道好正，其中有兩樣食過都幾好。個鵝肝一口飯食落唔油，表層好香脆，入口融化，非常甘香。而我叫左個定食，係三文魚蟹肉海膽飯，不過無蟹肉改做龍蝦，魚料新鮮同醋飯比例好好，可見師傅的細心，一定會再去！
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        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        • 鵝肝一口飯
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        解放心情食餐好的
        2011-08-31 552 瀏覽
        為了放低之前的負面情緒, 好好開工, 一定要勁吃番餐.不過, 人唔同牛. 不能盲吃, 要吃就要吃得好一點. 於是揀左 最中意的日本菜.四個人一起到銅鑼灣榮川日本料理, 出發 gogogo!!!既然決定左吃, 就要食得開心d-----所有食物, 決定只看質素不理價錢.. 本來今次計劃去另一間, 但朋友推薦得榮川...呵呵, 反正我信朋友了...扑鎚!!! 食得日本菜就一家要信師傅或者店長推介, 所以我們只點了幾樣特別想食的野, 其他, 全部由店長推介~~ 1. 沙津 -- 店家自家醬汁, 配合新鮮日本直送的菜蔬. 味清而獨特 (其實我唔知d菜邊度來, 不過我當日本來的, 食得開心d) 第一口, 先嘗到醬汁的香 和 甜 ; 然後到蔬菜的鮮.甜. 爽 ; 最後是醬汁隨著我的咀爵融合蔬菜鮮味... 正. 正 .正. 人名埋個 胃 都即刻醒晒 , 食得太快...唔記得影相 2. 刺身 -- 先來四身式刺身..店長推介 : 秋刀魚刺身. 其餘三款: 赤貝 蝦 帶子 今日我先知, 原來秋刀魚係可以做刺身.
        更多
        為了放低之前的負面情緒, 好好開工, 一定要勁吃番餐.
        不過, 人唔同牛. 不能盲吃, 要吃就要吃得好一點.

        於是揀左 最中意的日本菜.

        四個人一起到銅鑼灣榮川日本料理, 出發 gogogo!!!

        既然決定左吃, 就要食得開心d-----所有食物, 決定只看質素不理價錢..

        本來今次計劃去另一間, 但朋友推薦得榮川...呵呵, 反正我信朋友了...扑鎚!!!

        食得日本菜就一家要信師傅或者店長推介, 所以我們只點了幾樣特別想食的野, 其他, 全部由店長推介~~

        1. 沙津 -- 店家自家醬汁, 配合新鮮日本直送的菜蔬. 味清而獨特 (其實我唔知d菜邊度來, 不過我當日本來的, 食得開心d)
        第一口, 先嘗到醬汁的香 和 甜 ; 然後到蔬菜的鮮.甜. 爽 ; 最後是醬汁隨著我的咀爵融合蔬菜鮮味...
        正. 正 .正. 人名埋個 胃 都即刻醒晒 ,
        食得太快...唔記得影相
        2. 刺身 -- 先來四身式刺身..店長推介 : 秋刀魚刺身. 其餘三款: 赤貝 蝦 帶子 今日我先知, 原來秋刀魚係可以做刺身.
        赤貝, 鮮甜而帶有略海水的味道, 對..這就是接近北海道的味道.
        蝦. 真係無得頂..肥美甘甜, 放入口--咬--嘩, where am i ?
        然後, 再啜埋個蝦頭, 頂.有冇咁蝦呀呀呀呀呀呀~~~
        帶子 -- 很好, 新鮮味艾. 不過, 沒有給我太大驚喜
        秋刀魚 --- 第一次吃, 不知怎形容 ..唔食多舊試下..唔, 再試一舊..唔唔唔唔..魚味濃, 質感像..總之好味啦...
        感覺油潤, 食完再飲啖清酒...very good
        冇帶相機 用ipad影
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         3. 不知名的蟹仔... 店長介紹, 好"骨子的骰" 但掛住食, 唔記得影相...

        4. 鵝奸多士 -- 其實我覺得食日本野唔應該叫, 但我又忍唔住...於是叫了兩份share
        wow, 廚房功夫唔差, 香脆的外層鎖著肉汁, 做多士的麵包又恰到好處, 不太硬且新鮮, 食的時候可以幫我吸著肉汁, 同時又發揮減淡味道的功能, 令我嘗到鵝肝的味道, 同時又不系讓濃味的肉汁影響我的味蕾...good
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        5. 蝦湯 -- (剛才的刺身煮的))好一個首尾呼應. 蝦的鮮味湧進口中, 令我回想起剛才所"啜的迎鮮蝦頭...兩種感覺合而為一..令人欲仙欲死....
        30 瀏覽
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         6. 炸秋刀魚骨 -- (剛才的刺身) 唔駛講, 飲杯先.. 送酒一流... 殺ku wa 殺ku wa.....

        7. 新鮮海膽原隻上
        36 瀏覽
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         ..好好 好唔夠 , 引起食慾, 即刻要追叫 海膽壽司..

        8. 黑松露菌蟹肉炒飯
        呢個飯真唔錯... 原本黑松路菌的味較強, 我還擔心會掩蓋了蟹肉的淡淡鮮味...
        點知一食, 唔單只冇奪去蟹肉的淡淡鮮味. 更因為兩者有強烈的對比, 你更能感受到兩種味道的不同..鮮者天鮮...濃者更濃...
        好食--不過我對黑虫路唔係特別喜歡, 沒有追加, 但兩位女士就好buy, 話超正


        9. 唔記得xxxx燒豬手 飲酒, 一定要有野送, 燒物係必需的~~~ 豬手一來, 一看, 就知道 : 得
        介乎 肥與唔太肥之間, 燒完之後, 皮香了, 脆了, 肥膏少了, 味更香濃了,,,叔叔不行鳥...即食又冇影相...

        10. 燒白鱔 ... 鱔, 若處理得唔好, 易腥. 但呢個燒得剛好, 加少少海鹽, 更正. 食日本燒物, 味要夠, 我覺得呢個冇豬手咁正, 但朋友勁中意~~

        11. 鰻魚壽司 一睇就知唔係普通野. 不過, 佢好唔好彩... 比海膽搶去鋒頭....
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        12. 海膽壽司 應該係加拿大海謄膽... 唔講咁多, 即食. 食的時候唔好點醬油,唔好講野, 厚厚的海膽味會由牙縫傳到齒根, 由舌尖滑到舌根...然後兩根會合...真係孖筋痴住 ....
        新 吁鮮味濃
        13 粒貝 朋友的愛貝 , 我就喜歡赤貝多dddddddd. 不過粒貝也是甜而爽. 有咬感而不韌... (我覺得如果冇左果舊芥末會好睇d)

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        14. 拖羅 -- 一放低即夾...然後再放低影相. 飯, 略帶微溫, 味道剛好, 握得好~~
        拖羅--新鮮肥美..放進口中, 拖羅會忽然變成泡泡在舌尖上跳舞...這是真的嗎? 很好~
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        按: 明顯見到上面有被夾過的痕跡...太吸引啦~~ 下次要食大d的拖羅... btw, 這個壽司美中不足是賣相, 若切大少少, 將整舊飯包住, 才最正~

        15 追加海膽... 消失了..吃不到...朋友吃完話 唔... 正!正!正!

        16. 生蠔 --師傅幫我地加了醬汁... wow, 我忽然覺得自己在海底食緊野呀~~~wowowowowo 新鮮

        17. 菜... 忘記了...這不是重點..但都好食o既

        18 甜品 日本番薯雪榚..

        19 saka

        我很滿足了.
        摯友愛人, 良辰美食, 還有什麼不滿呢? (如果可以平d就perfect啦, 但人生不能這樣的.天道忌盈..過盈則虧...

        這兒不宜談心, 但適合良朋共敘~ (要book)
        仲有店長值得一讚, 推介的全都新鮮合我意~

        最美中不足係埋單.... 雖然物有所值, 但荷包有少少抗議...

        不過, 總算 開心大滿足.....

        第一次寫食評, 都很滿足.
        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
        • 推介
          已推介
        • 檢舉
        張貼
        評分
        味道
        環境
        服務
        衛生
        抵食
        用餐日期
        2011-08-25
        用餐途徑
        堂食
        人均消費
        $750 (晚餐)
        等級4
        218
        0
        質素差咗又貴咗
        2011-03-16 280 瀏覽
        很久没光顧了, 今次覺得質素差咗好多, 價錢又貴咗好多, 個刺身盛比之前食貴咗$50大元, 二個人ORDER 咗四樣嘢, 毎人要$350大元埋單, 貴咗其實都不太重要, 但咁既價錢而食咁既質素就...蟹籽沙律 ~ 份量好少, 一人兩口就無晒!!黑松露蝦多士 ~ 好香黑松露醬味, 咁樣食都係第一次!!大刺身盛 ~ 三文魚, 劍魚腩, 吞拿魚同腩, 2隻牡丹蝦同海胆, 樣樣都好新鮮, 食完刺身後, 待應把牡丹蝦頭炸完再上枱, 蝦頭好多糕好好味!!炸日本蠔 ~ 炸功唔得, 炸得好油, 蠔就好JUICY, 無過火!!總結...低質素高價錢...不會再去了*-*//
        更多
        很久没光顧了, 今次覺得質素差咗好多, 價錢又貴咗好多, 個刺身盛比之前食貴咗$50大元, 二個人ORDER 咗四樣嘢, 毎人要$350大元埋單, 貴咗其實都不太重要, 但咁既價錢而食咁既質素就...


        蟹籽沙律 ~ 份量好少, 一人兩口就無晒!!

        黑松露蝦多士 ~ 好香黑松露醬味, 咁樣食都係第一次!!

        大刺身盛 ~ 三文魚, 劍魚腩, 吞拿魚同腩, 2隻牡丹蝦同海胆, 樣樣都好新鮮, 食完刺身後, 待應把牡丹蝦頭炸完再上枱, 蝦頭好多糕好好味!!
        炸日本蠔 ~ 炸功唔得, 炸得好油, 蠔就好JUICY, 無過火!!

        總結...低質素高價錢...不會再去了*-*//
        榮川
        64 瀏覽
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        榮川
        45 瀏覽
        0 讚好
        0 留言
        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
        • 推介
          已推介
        • 檢舉
        張貼
        評分
        味道
        環境
        服務
        衛生
        抵食
        用餐途徑
        堂食
        人均消費
        $350 (晚餐)
        推介美食
        榮川
        榮川
        等級2
        13
        0
        Love this place!
        2011-01-29 178 瀏覽
        I absolutely love Sakaegawa! This was our 6th visit to the restaurant in its CWB location (had never been whilst it was at the Ritz-Carlton) and we have had a fantastic experience every time. We learned about Sakaegawa on a friend's recommendation about one year ago. Since then, we have taken my mom there when she was visiting from the U.S., my boyfriend's mom when she was visiting from the U.K., my boyfriend's sister and brother-in-law when they were visiting from the U.K. - and everyone loved
        更多
        I absolutely love Sakaegawa! This was our 6th visit to the restaurant in its CWB location (had never been whilst it was at the Ritz-Carlton) and we have had a fantastic experience every time. We learned about Sakaegawa on a friend's recommendation about one year ago. Since then, we have taken my mom there when she was visiting from the U.S., my boyfriend's mom when she was visiting from the U.K., my boyfriend's sister and brother-in-law when they were visiting from the U.K. - and everyone loved it (it is worth noting that both moms don't like raw fish very much and they still had an excellent meal). Last evening we ordered a few of our favorites along with some new dishes. The menu has changed a bit as originally they only had menus in Japanese and Chinese (no English), forcing us to rely on the waiters for recommendations (which were always fantastic). They've now moved to a picture menu with both Chinese and English to make it a bit easier for everyone, but I think it takes away from some of the originality of the place. Also, several of our favorite dishes were not on this new menu, so we had to ask for them instead. The staff was accommodating as always. For some reason, the chef was actually out in the front of the restaurant taking orders on this visit. We also saw the owner there again, eating a meal with some friends (this is the second Saturday night we have seen him there). We didn't call for a booking until Saturday afternoon for a Saturday night. They gave us a table for 730 and said they needed it back by 9pm. This was fine for us and no one rushed us or made us feel that we had to leave.

        This time we ordered:

        -foie gras on toast ($35 for 1 piece) - We ordered 2 of these and they were tasty and a good starter

        -beef sukiyaki ($185) - This is not on the regular menu but is listed on the specials menu. The sukiyaki was fantastically sweet and was even better as we cooked the enoki mushrooms, us beef, greens, glass noodles, etc. We ate every last drop of this dish! It is also offered with wagyu beef for $100 more, so we will try that next time.

        -fatty tuna roll ($68) - 6 pieces, each with a small spring onion inside and the rice was a bit softer in texture than at other sushi places. Really enjoyed this

        -scallops wrapped in bacon ($36) - This was a new dish for us. There were two scallops wrapped in bacon on the skewer. Scallop was a bit tough/overcooked, but I always love anything with bacon. Nothing special. Probably would not order again.

        -sea urchin sashimi - canada ($60ish) - We ordered 2 pieces of this and each was served atop a peeled cucumber. We didn't like the combination much, though I think the crispness of the cucumber helped to balance out the fishiness of the sea urchin (which was particularly strong). We will try the more expensive Japanese one next time.

        -snapper ($138) - The waiter/chef recommended the snapper to us as one of their special fish. We had to call over another waitress to tell us what the fish was called in English. $138 got us half of a fish sashimi-style with a small strip of the skin on the outer edge. It was actually very good - not too fishy or chewy and perfect with the soy-spring onion sauce that came with it for dipping

        -truffle rice with crab ($100ish) - This is a favorite dish and one that we order on every visit. The smell of the black truffle is heavenly and you can smell it the whole evening as every table orders this! Even though it is a small portion, it is satisfying and always a hit.

        -sake ($190) - We asked the waiter/chef for a recommendation of something sweet & not too strong. The sake he selected was really very good and at a price point we liked. We asked for it hot and they were gracious enough to refill the boiling water in the holder to keep the sake warm throughout our meal.
        foie gras on toast
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        snapper sashimi and sea urchin
        37 瀏覽
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        sukiyaki ingredients
        50 瀏覽
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        yummy sukiyaki!
        42 瀏覽
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        fabulous truffle rice!
        60 瀏覽
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        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
        • 推介
          已推介
        • 檢舉
        張貼
        評分
        味道
        環境
        服務
        衛生
        抵食
        用餐日期
        2011-01-22
        等候時間
        3 分鐘 (堂食)
        人均消費
        $500 (晚餐)
        推介美食
        foie gras on toast
        snapper sashimi and sea urchin
        sukiyaki ingredients
        yummy sukiyaki!
        fabulous truffle rice!
        • beef sukiyaki
        • truffle rice
        • steamed crab
        等級3
        86
        0
        聖誕前的約會
        2010-12-22 59 瀏覽
        朋友選擇了榮川作為我們予祝聖誕的地點先點了立魚薄切同刺身盛り,雖然薄切有其食法,但都只鐘情於酸汁吃法.刺身用料一般,係牡丹蝦幾大隻啫.海藻沙律一般,帶子沙律Ｄ沙律汁好黑好酸,太多黑醋所致串燒點了三串,因有一串牛脷沾上雞肉串,朋友唔色得牛,我食埋.冷稻庭鳥冬份量好小,若50g左右,完全好似冇食過.
        更多
        朋友選擇了榮川作為我們予祝聖誕的地點
        先點了立魚薄切同刺身盛り,雖然薄切有其食法,但都只鐘情於酸汁吃法.
        刺身用料一般,係牡丹蝦幾大隻啫.
        海藻沙律一般,帶子沙律Ｄ沙律汁好黑好酸,太多黑醋所致
        串燒點了三串,因有一串牛脷沾上雞肉串,朋友唔色得牛,我食埋.
        冷稻庭鳥冬份量好小,若50g左右,完全好似冇食過.
        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
        • 推介
          已推介
        • 檢舉
        張貼
        評分
        味道
        環境
        服務
        衛生
        抵食
        用餐日期
        2010-12-20
        用餐途徑
        堂食
        人均消費
        $570 (晚餐)
        慶祝紀念
        聖誕節
        等級4
        200
        4
        大佬滿意嘅生日飯~
        2010-12-12 121 瀏覽
        呢排係咁食日本燒肉，再唔係就食爐端燒，但係大佬又鍾意食日本嘢，尤其係刺身同壽司，所以大佬生日我說提議去榮川，因為呢度居酒屋味重，有多款日式小食，最重要刺身類選擇比較多，而且想試喜知次刺身好耐啦....咁就當日下晏book位。其實book咗1900，不過因為大佬同我又肚餓，又心急...所以大概183x就上去啦。去到得一兩枱相信係熟客，我哋就安排坐喺對住魚缸隔離，本原俾張二人枱我哋，但係我知一定唔夠用，因為一心已經想叫好多嘢食，要求下佢哋都好禮貌咁拍多張二人枱，NICE~一開波就叫祈望想試好耐嘅喜之次刺身，不過原來要一至兩日前預訂，所以無望，再叫就係我又一至愛秋刀魚刺身，點之又冇，所以ROUND ONE就叫咗如下:-大拖羅 - 油甘香唔夠，一般貨色。螢光魷魚仔(我至愛嘅局酒屋MUST點ITEM) - 又香又鮮又濃味，食完陣鮮味仲個口久久唔散，超好味，不過大佬就話幸好食啲喎~一口鵝肝飯 - 鵝肝甘香，油份適中，仲滲晒落啲珍珠飯度......好味到震!鯛魚薄切 - 一見到有少少失望，因為望上去比我上次食份量細碟咗，連魚皮都少咗.....不過食落都保持到新鮮，加上佢特配嘅松露油調味，鮮甜無比
        更多
        呢排係咁食日本燒肉，再唔係就食爐端燒，但係大佬又鍾意食日本嘢，尤其係刺身同壽司，所以大佬生日我說提議去榮川，因為呢度居酒屋味重，有多款日式小食，最重要刺身類選擇比較多，而且想試喜知次刺身好耐啦....咁就當日下晏book位。

        其實book咗1900，不過因為大佬同我又肚餓，又心急...所以大概183x就上去啦。去到得一兩枱相信係熟客，我哋就安排坐喺對住魚缸隔離，本原俾張二人枱我哋，但係我知一定唔夠用，因為一心已經想叫好多嘢食，要求下佢哋都好禮貌咁拍多張二人枱，NICE~

        一開波就叫祈望想試好耐嘅喜之次刺身，不過原來要一至兩日前預訂，所以無望，再叫就係我又一至愛秋刀魚刺身，點之又冇，所以ROUND ONE就叫咗如下:-

        大拖羅 - 油甘香唔夠，一般貨色。

        螢光魷魚仔(我至愛嘅局酒屋MUST點ITEM) - 又香又鮮又濃味，食完陣鮮味仲個口久久唔散，超好味，不過大佬就話幸好食啲喎~

        一口鵝肝飯 - 鵝肝甘香，油份適中，仲滲晒落啲珍珠飯度......好味到震!

        鯛魚薄切 - 一見到有少少失望，因為望上去比我上次食份量細碟咗，連魚皮都少咗.....不過食落都保持到新鮮，加上佢特配嘅松露油調味，鮮甜無比，魚皮爽爽脆脆，口感滿分~

        蘇格蘭生蠔買二送一 - 都尚算新觧，不過我覺得佢用太多日本醋放喺生蠔度，攪到食唔到原味，不過呢味大佬又係話好正啦!!

        油甘魚、劍魚同三文魚壽司 - 大佬獨食，佢話都OK喎，相信係一般啦!

        第二ROUND:-

        和牛刺身 - 牛油香度都中上，反而慢慢食落去牛味越食越香，唔錯...

        鮟鱇魚肝 - 相信應該又係用同浸生蠔嘅日本醋嚟浸住啲鮟鱇魚肝，魚盰味唔太濃，口感軟綿又滑，加上少量蔥花同薑蓉十分之匹配，呢味係大佬....勁讚，話全晚最好味喎。

        池魚刺身 - 中規中舉啦，一句講晒新鮮囉~

        鵝肝多士 - (我有唔好經歷，皆因上次食過，件多士硬到可以咬崩牙，但係大佬話想食...) 鵝肝同一口鵝肝飯無異甘香非常，多士就ok啦，脆而唔係硬，有改進到。

        牡丹蝦、赤貝、三文魚壽司 - 又係大佬獨食，佢話牡丹蝦超爽勁甜，三文魚比望落去肥美，而就赤貝就一般啦。

        最後加ORDER, 鐵板燒銀雪魚 - 本想叫京燒，不過想食吓食材原味多啲，費事俾啲京燒醬破壞，所以叫咗鐵板燒銀雪魚，點知食落一大陣牛油加香草味攪掂，鐵板燒唔係只用鹽調味咋咩?!?!?! 咁都不特止....魚又唔油又唔香，仲要實的的同嚡，我都係第一次食啲銀雪魚係咁嘅質地，完全唔掂。

        成晚飲咗$9朝日x10
        清酒720ml x 2

        埋單$139x

        總結食物中上，服務態度好明顯只會殷勤招呼熟客(是晚感覺到有好多熟客，仲有一個疑似老闆嘅人在塲)，生客如果好似我同大佬咁食就會好招呼啲，都尚算OK啦。
        大拖羅
        39 瀏覽
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        螢光魷魚仔
        71 瀏覽
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        鵝肝一口飯
        57 瀏覽
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        薄切鯛魚刺身
        160 瀏覽
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        紐西蘭生蠔
        68 瀏覽
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        油甘魚、劍魚、三文魚籽壽司
        54 瀏覽
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        和牛刺身
        59 瀏覽
        0 讚好
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        鮟鱇魚肝
        174 瀏覽
        0 讚好
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        池魚刺身
        159 瀏覽
        0 讚好
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        鵝肝多士
        36 瀏覽
        0 讚好
        0 留言
        牡丹蝦、赤貝、三文魚壽司
        38 瀏覽
        0 讚好
        0 留言
        鐵板燒銀雪魚
        40 瀏覽
        0 讚好
        0 留言
        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
        • 推介
          已推介
        • 檢舉
        張貼
        評分
        味道
        環境
        服務
        衛生
        抵食
        用餐日期
        2010-12-01
        用餐途徑
        堂食
        人均消費
        $700 (晚餐)
        慶祝紀念
        生日
        推介美食
        大拖羅
        螢光魷魚仔
        鵝肝一口飯
        薄切鯛魚刺身
        紐西蘭生蠔
        油甘魚、劍魚、三文魚籽壽司
        和牛刺身
        鮟鱇魚肝
        池魚刺身
        鵝肝多士
        • 鯛魚薄切、螢光魷魚仔、一口鵝肝飯、鮟鱇魚肝
        等級4
        150
        1
        日本大眾化食店 feel
        2010-11-14 48 瀏覽
        星期五在毫無準備之下來到銅鑼灣吃晚飯此時已八時多, 人來人往的銅鑼灣!!!個朋友本來帶我到黃金廣場的某一間食店可是黃金廣場的食店全場都好似滿晒 個朋友就帶咗我到哩間食店, 剛好有兩個位坐下來才留意四周, 小小場地就放滿很多木枱櫈我們的座位, 正是八人枱拆出口來我的左邊是二人座, 右邊是四周人座; 但只得三人坐上枱與枱之間只得一只手位, 真的是在日本的大眾化食店 feel 先 order 雞泡魚乾 = 一點也沒有乾的感覺, 一咬便可吞入肚, 魚味不濃不遍餸酒之選池魚刺身 & 劍魚腩刺身 = 池魚是朋友的 favour & 劍魚腩是my favour!! 一句話鮮的感覺蔥蓉吞拿魚腩卷 = 吞拿魚腩是朋友的 favour, 配上蔥蓉 + 吞拿魚腩 + 壽司飯 = 融合無窮鮑魚仔 = 嘩….. 熱吃多的是; 凍吃都是第一次鮑魚肉煮得很淋但又有點彈牙; 汁醬味正正帶出那鮮味來鵝肝多士 = 鵝肝唔脆但內軟, 有熱的感覺; 多士雖一般但唔硬真有點法式食法, 鵝肝放在口中有點即溶感覺!!!第一 round冰鎮清酒是也!!! 後再加鮑魚仔 = 依然美味鵝肝壽司 = 鵝肝沒有熱的感覺, 只是有點和暖; 壽
        更多
        星期五在毫無準備之下來到銅鑼灣吃晚飯
        此時已八時多, 人來人往的銅鑼灣!!!
        個朋友本來帶我到黃金廣場的某一間食店
        可是黃金廣場的食店全場都好似滿晒


        個朋友就帶咗我到哩間食店, 剛好有兩個位
        坐下來才留意四周, 小小場地就放滿很多木枱櫈
        我們的座位, 正是八人枱拆出口來
        我的左邊是二人座, 右邊是四周人座; 但只得三人坐上
        枱與枱之間只得一只手位, 真的是在日本的大眾化食店 feel


        先 order
        雞泡魚乾 = 一點也沒有乾的感覺, 一咬便可吞入肚, 魚味不濃不遍
        餸酒之選

        池魚刺身 & 劍魚腩刺身 = 池魚是朋友的 favour & 劍魚腩是my favour!!
        一句話鮮的感覺

        蔥蓉吞拿魚腩卷 = 吞拿魚腩是朋友的 favour, 配上
        蔥蓉 + 吞拿魚腩 + 壽司飯 = 融合無窮

        鮑魚仔 = 嘩….. 熱吃多的是; 凍吃都是第一次
        鮑魚肉煮得很淋但又有點彈牙; 汁醬味正正帶出那鮮味來

        鵝肝多士 = 鵝肝唔脆但內軟, 有熱的感覺; 多士雖一般但唔硬
        真有點法式食法, 鵝肝放在口中有點即溶感覺!!!

        第一 round冰鎮清酒是也!!!


        後再加
        鮑魚仔 = 依然美味

        鵝肝壽司 = 鵝肝沒有熱的感覺, 只是有點和暖; 壽司飯一般
        早知再叫鵝肝多士啦!!!!
        吞拿魚腩壽司 & 池魚壽司 = 吞拿魚腩外型肥美, 池魚鮮且有彈性

        牛肉薄燒 = 五件裝, 牛味濃, 美食之選!!! 有沒有醬料也沒所謂!!!

        第二 round冰鎮清酒是也!!!


        雪糕甜品 = 番薯, 柚子, 綠茶…. 朋友要番薯味我要柚子味…
        送的當然OK啦!!

        結賬時看到HK$9XX….. 朋友俾晒….多謝晒!!

        冰鎮清酒 + 鮑魚仔
        36 瀏覽
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        鵝肝多士 + 蔥蓉吞拿魚腩卷
        46 瀏覽
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        池魚刺身 & 劍魚腩刺身
        47 瀏覽
        0 讚好
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        牛肉薄燒
        60 瀏覽
        0 讚好
        0 留言
        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
        • 推介
          已推介
        • 檢舉
        張貼
        評分
        味道
        環境
        服務
        衛生
        抵食
        用餐日期
        2010-11-12
        用餐途徑
        堂食
        用餐時段
        晚餐
        推介美食
        冰鎮清酒 + 鮑魚仔
        鵝肝多士 + 蔥蓉吞拿魚腩卷
        池魚刺身 & 劍魚腩刺身
        牛肉薄燒
        • 鮑魚仔; 鵝肝多士