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Okinawa night
2014-02-20 744 瀏覽
Okinawa, a place that mixing the culture of Chinese and Japanese, is quite different from the Honshu as they keen on using the local food ingredient to cook. Bittermelon, pork, sea grape , etc, are those representative ingredient in Okinawa.I haven’t been there before but Okinawa is such a nice place to visit, thanks Rakuen invited us to taste the authentic Okinawan cuisine, we’ve chosen almost 20 dishes including peanut tofu, sea grapes, wagyu and chicken, etc. There are few dishes that most im
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Okinawa, a place that mixing the culture of Chinese and Japanese, is quite different from the Honshu as they keen on using the local food ingredient to cook. Bittermelon, pork, sea grape [umi budo], etc, are those representative ingredient in Okinawa.
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 I haven’t been there before but Okinawa is such a nice place to visit, thanks Rakuen invited us to taste the authentic Okinawan cuisine, we’ve chosen almost 20 dishes including peanut tofu, sea grapes, wagyu and chicken, etc. There are few dishes that most impressed me as it was yum and with a good texture and combination. Peanut Tofu is kind of bean curd liked cold dishes, actually it made of sweet potato flour mixing with the peanut juice, so it is chewy and full of peanut flavor but no soy bean inside. And the Jewel leaf is another unique food ingredient originated from Okinawa, an interesting appearance and texture is really special that you never found in other vegetables.
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 The fried rice with squid ink served with a sunny-side up egg, mixed the egg yolk into the rice, its sticky and chewy, also the seasoning is great for the dish as you know squid ink is tasteless at all actually. I would like to recommend the Okinawa style deep-fried chicken drums, dipped with the Oki salt is the best combo with beer. Last but not least the salt ice cream is milky with a salty after taste, it was really great to have one especially for those who ordered deep-fried food with beer.
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 The Sake bottle are all put on aside and there is a outdoor or indoor area to choose with, the interior design is great but surprisingly the English song was playing, I know here is LKF but I guess playing the Japanese songs would be much better in this place as all the guests included local people, Japanese or foreigners would expect a greater Japanese atmosphere here. Thanks for the invitation and it was really a nice night with my friends.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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回味沖繩
2014-02-04 315 瀏覽
說起沖繩, 記得當年知道妹妹打算去的是這個地方, 宅女的回應就只能套用成X大哥一句: . 皆因陽光與海灘一向不是宅女杯茶, 所以真的擔心去到會好悶. 不過原來體驗過後, 發覺那裡不只景點有趣, 原來美食亦甚多!! 回來後一直念念不忘, 每當得知香港有餐廳做沖繩料理, 就總是蠢蠢欲動的想去試. 正好最近來到這家樂宴, 原來也是提供一系列的沖繩美食, 宅女當然又要衝去試試了.樂宴其實在銅鑼灣都有店, 風評一直都不錯. 這晚來到的是中環店, 地點位處於蘭桂芳那條斜路的商廈內, 地面雖然沒有什麼特別明顯的招牌, 但如果按著GOOGLE MAP走找起來又不算很難. 而這家中環店環境更來得寬敞, 除了一邊是BAR枱跟半梳化卡座之外, 這裡也有一邊是半露天用餐區, 方便吸煙人仕. 只見這晚來的八成都是日本人, 吃起飯來更有風味.未上菜前當然先來一杯啤酒吧雖然宅女是ASAHI粉絲, 不過既然來到吃的是沖繩料理, 當然還是點個當地出品的ORION啤酒喝喝了. 其實總覺得ORION啤入口比較淡身, 不過感覺清爽及易入口的確是事實.海葡萄 (HK$68)要數沖繩料理中最著名的幾種菜色其實不難, 當中這個海葡
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說起沖繩, 記得當年知道妹妹打算去的是這個地方, 宅女的回應就只能套用成X大哥一句: [其實我是拒絕的...]. 皆因陽光與海灘一向不是宅女杯茶, 所以真的擔心去到會好悶. 不過原來體驗過後, 發覺那裡不只景點有趣, 原來美食亦甚多!! 回來後一直念念不忘, 每當得知香港有餐廳做沖繩料理, 就總是蠢蠢欲動的想去試. 正好最近來到這家樂宴, 原來也是提供一系列的沖繩美食, 宅女當然又要衝去試試了.
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 樂宴其實在銅鑼灣都有店, 風評一直都不錯. 這晚來到的是中環店, 地點位處於蘭桂芳那條斜路的商廈內, 地面雖然沒有什麼特別明顯的招牌, 但如果按著GOOGLE MAP走找起來又不算很難. 而這家中環店環境更來得寬敞, 除了一邊是BAR枱跟半梳化卡座之外, 這裡也有一邊是半露天用餐區, 方便吸煙人仕. 只見這晚來的八成都是日本人, 吃起飯來更有風味.
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 未上菜前當然先來一杯啤酒吧
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 雖然宅女是ASAHI粉絲, 不過既然來到吃的是沖繩料理, 當然還是點個當地出品的ORION啤酒喝喝了. 其實總覺得ORION啤入口比較淡身, 不過感覺清爽及易入口的確是事實.
海葡萄 (HK$68)
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 要數沖繩料理中最著名的幾種菜色其實不難, 當中這個海葡萄幾乎在沖繩每間餐廳或超市都會找到. 但來到香港就真的難尋, 或是賣價奇高得來又不新鮮. 這裡一碟上來份量竟然十分多而且又大串, 色澤翠綠鮮明, 沒有出現陰沉暗淡的狀態, 當中連著的小顆粒亦粒粒漲卜卜十分飽滿.
海葡萄屬海藻類, 所以入口其實味道有點像昆布, 不過質感脆卜卜的吃起來十分過癮, 配上少許豉油或醋味道更突出.
自家製花生豆腐 (HK$65)
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 曾在沖繩吃過花生豆腐後瘋狂得在超市買了半打急凍的回港, 甚至到機場最後一刻都仍在掃多幾盒才罷休. 不過這款花生豆腐不是人人喜愛, 宅女就曾經在香港某家沖繩料理店眼看過一對點了這款豆腐的情侶吃了一口就大罵質感太黏太古怪把整碟都放棄. 其實這個花生豆腐質感跟我們平常吃的豆腐完全是兩碼子的事, 內裡加了紅薯粉入口黏稠得來又帶有彈性, 當中亦能吃到陣陣花生的微香. 個人喜歡加點甜醬油來吃, 味道更富層次感.
沖繩冰葉 (HK$65)
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 這款冰葉雖然巳經不是第一次吃, 但每一次看到這個冰葉上那一點點的水珠跟翠綠的色澤, 實在非常吸引! 入口冰葉非常薄脆亦帶著鮮甜清爽的感覺, 平時常聽人說菜蔬怎樣新鮮, 但吃過這個冰葉就真的確確實實能吃到那份'鮮'的感覺了!
苦瓜炒豬肉 (HK$78)
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 這個算是沖繩的家常菜吧, 簡簡單單的以苦瓜片, 加入蛋, 豆腐和豬肉就能完成. 不過宅女本身不吃苦瓜, 但那時在沖繩竟然天天都有吃, 全因那裡的苦瓜入口甘而不苦. 這裡上來的看似雞蛋少了點, 苦瓜炒得尚算脆口, 不過吃起來是有點苦, 跟在當地吃的有點差距, 但也可以接受. 豬肉炒得軟淋不乾. 整體來說水準普通, 但也不錯吃的.
仙台風味厚燒牛舌 (HK$88)
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 要吃串燒就必定要來個厚燒牛舌才是皇道吧! 不過這裡的未算好厚, 但燒得剛剛好, 咬下去有彈性之餘肉質也十分軟棉, 加上點點黑椒粒作伴, 味道當然不錯了! 算是一道驚喜度不大, 但穩打穩紮的菜色. 用來送啤酒實在不錯.
墨魚汁炒麵 (HK$82)
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 沖繩炒麵也算是另一道不能缺的主食. 這裡用了墨魚汁來作底, 再加入墨魚和韭菜炒成. 入口麵條未如預期中煙韌, 而且味道亦偏淡一點, 幸好炒出來不算很油, 如果加多一點韭菜會更有口感. 宅女自己覺得這款水準同樣亦只算是普通水準.
沖繩AGU豬肉沙律 (HK$88)
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 對於食肉獸來說去沖繩絕對不能不吃石垣牛跟AGU豬, 吃過保證番尋味! 這晚雖然不是即席SHABU SHABU AGU豬, 但也來個沙律過過癮. 把灼熟了的AGU豬肉片混在加有芝麻醬的沙律內冷吃, 入口依然非常柔軟可口, 連著少連肥脂口感豐厚, 加上芝麻醬又不會好膩, 配著沙律菜吃原來亦能擦出火花. 實在是個意想不到的配搭.
沖繩和牛串燒 (HK$165)
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 這款比牛舌來得更有份量! 只見那一舊舊非常厚身的和牛粒燒得帶點焦香, 咬開來中間仍是粉嫩多汁, 肉質豐香得來又夠軟棉, 雖然賣價的確不便宜, 但正所謂多吃會壞肚皮, 其實吃上兩舊或頂多一串巳夠非常滿足了.
沖繩雪鹽伴香酥炸沖繩雞膇 (HK$88)
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 從來都不能抗拒沖繩的鹽, 這款炸雞膇小小的一枝炸得表面金黃亮麗, 更是油份不多. 本來以為這道菜沒什麼特別, 但其實亮點在於旁邊那一小碟的雪鹽. 把雞膇沾一沾鹽巴 (注意不要沾太多), 小咬一口, 香脆的表面加上微咸的鹽味產生出十分香口惹味的味道, 中間的雞肉就較乾了一點, 如果可以JUICY多一點的話, 這道菜便完美了!

感謝店方跟公關之邀令宅女再次回味到沖繩的美食.
食物方面某些的確是不錯, 像海葡萄跟花生豆腐巳能到跟在沖繩的九成風味, 而且那個AGU豬沙律更是能開脾胃的回味之作. 但有些就有待改進.
不過餐廳環境實在不錯, 佈置也富有沖繩風格, 而且食客不算非常多, 坐起來十分舒適.
看到餐牌也有很多其他不同款式的沖繩菜, 例如沖繩腐乳, 沖繩炆豬肉, 厚炸沖繩豆腐等, 下次再來試試!!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    Immerse in Okinawa for a Night
    2014-01-24 411 瀏覽
    I visited Okinawa for the first time 2 years ago and when I came back to HK, I missed the food there and searched for Okinawan restaurants, which was how I stumbled upon Rakuen in CWB. I love the food there so I was excited when I received a tasting invitation for their branch in LKF! Located on D'aguilar Street, the restaurant was located in a building right smack in the middle of the pubs and bars area. The decor was similar to the CWB branch in that it looked like a traditional Japanese izaka
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    I visited Okinawa for the first time 2 years ago and when I came back to HK, I missed the food there and searched for Okinawan restaurants, which was how I stumbled upon Rakuen in CWB. I love the food there so I was excited when I received a tasting invitation for their branch in LKF! Located on D'aguilar Street, the restaurant was located in a building right smack in the middle of the pubs and bars area. 

    The decor was similar to the CWB branch in that it looked like a traditional Japanese izakaya with wooden furnitures and bottles of sakes lining the walls. It was bigger and more spacious than the CWB branch. The menu choices were vast from traditional Okinawan cuisine to wagyu beef to fresh sashimi. The menus in LKF and CWB were mostly similar, though I think there were some items that were only available in LKF and vice versa. Thanks to the restaurant, we were given a budget and got to picked whatever we wanted from their menu. 

    Home Made Peanut Flavored Tofu     ($65) - this is one of my favorite Okinawan snack! The texture of the tofu was not typical at all as it was more chewy like mochi. It had a strong tofu taste with a hint of peanut flavor, which was enhanced perfectly by the soy sauce. 
    Home Made Peanut Flavored Tofu
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     Sea Grapes ($68) - also known as green caviar, sea grapes are another Okinawan specialty. The sea grapes were lovely to eat as each grape burst in my mouth when I munch on them. The accompanying vinegar sauce was great for dipping the sea grapes in to eat. 
    Sea Grapes (Green Caviar)
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     Jewel Leaf ($65) - surprisingly very good! I've never tried this before because I thought it would be a bit bland just to eat leaf so I never order it. Lined with tiny droplets of water on the surface, the leaf was very snappy and crunchy to eat! It tasted very fresh and moist at the same time. 
    Jewel Leaf
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     Stir Fried Bitter Gourd with Pork ($78) - another must-have Okinawan dish. I must confess that I'm not a big bitter gourd fan at all. The Okinawan bitter gourd tends to be firmer and crisper in texture. While the texture of the gourd was great, I thought it could have used more egg and tofu to balance out the dish. 
    Stir Fried Bitter Gourd with Pork
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     Okinawa Agu Pork Salad ($88) - I thought the pork would be too heavy in taste to work with a salad, but they actually went together pretty well! The pork was thinly sliced which was flavorful to eat. Tossed with Japanese sesame dressing, the entire salad tasted light and appetizing to eat. 
    Okinawam Agu Pork Salad
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     Snapper Carpaccio ($138) - the sashimi in the CWB branch was always a delight and the same goes for this branch as well. The snapper carpaccio here was very fresh and delicious to eat! Drizzled with a tart lemon sauce, the carpaccio was flavorful and refreshing. 
    Snapper Carpaccio
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     Fried Squid Ink Okinawan Noodles ($82) - apparently this is one of the more popular dish, but I could not really taste the squid ink in the noodles. Actually there wasn't much flavor in the noodles at all. 
    Fried Squid Ink Okinawan Noodles
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     Fried Rice with Squid Ink ($82) - the fried rice was much better than the noodles in my opinion. The rice was flavorful and slightly salty, albeit the egg on top was a tad overcooked to mix with the rice.
    Fried Rice with Squid Ink
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     Deep Fried Okinawa Chicken Drums ($88) - they had a whole special menu dedicated to Okinawa chicken at the LKF branch. The chicken drumsticks were deep-fried so they were nice and crunchy to eat! It also came with Okinawa powder salt, which enhanced the flavors as well. 
    Deep Fried Okinawa Chicken Drums
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     Grilled Okinawa Beef ($230) - the beef was very very yummy! Nicely grilled, the beef was soft and tender while the fat just melted in my mouth. Would be even better if the temperature was hotter when it arrived.
    Grilled Okinawa Beef
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     Okinawa Beef Skewers ($165) - the beef skewers were scrumptious as well as the beef used was just very nice! Again, it was soft, tender, fatty and juicy all at the same time. 
    Okinawa Beef Skewers
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     Okinawa Sea Salt Ice Cream ($40) - the ice cream was alright as the salty flavor was not that strong. I could only taste it as an aftertaste on my tongue. 
    Okinawa Sea Salt Ice Cream
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     Overall, I think the main classic Okinawa dishes were nicely executed at the same level as the CWB branch. The yakitori have room to improve though as some of the dishes were a bit overseasoned. Their ambiance was also a bit mixed as they were playing Katy Perry and other pop songs which didn't really match the decor. I guess they are trying to cater to the LKF crowd but it's neither here or there now. There was a table full of Japanese men sitting in the booth next to us who were really enjoying themselves. Perhaps they should stick to a more traditional Japanese environment like the CWB branch.
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    will never go again
    2013-10-05 1513 瀏覽
    the first warning sign: last minute booking available on friday night;second warning sign: lots of empty tables at 8pm;most food we ordered were either salty, thought it was okinawa style to have salty food, or very salty, so much that we had to return an order of wasabi squidbeer was about $60 a bottle, well, we were in lkf afterall so i thought there's no complain.the problem came when we found in the bill an item listed as "open food", which was supposed to be an order of a $55 fried leaf (沖繩
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    the first warning sign: last minute booking available on friday night;
    second warning sign: lots of empty tables at 8pm;
    most food we ordered were either salty, thought it was okinawa style to have salty food, or very salty, so much that we had to return an order of wasabi squid
    beer was about $60 a bottle, well, we were in lkf afterall so i thought there's no complain.
    the problem came when we found in the bill an item listed as "open food", which was supposed to be an order of a $55 fried leaf (沖繩冰葉), instead it was a $160 dish.
    checked with the english speaking waitress, who took our orders including this dish, and she explained to us that the leaf had sea urchin added and so it's pricier. when we disputed about the order, she just smiled and took off.
    to be honest, if we had in mind that we ordered this more pricier dish, it's only fair for us to pay or beat ourself for not having asked for the price when ordering. but when we placed our order we had simply pointed at the picture of the $55 dish on the separate menu card and never thought she was "mistaking" us for ordering the one with sea urchin, which was not shown on the menu anyway. and we hadn't even noticed or tasted any sea urchin in it thinking back.
    and since the dish was not listed on the menu, they could have charged us $1,600 or so!
    my advice is, in case you are there and ordering anything off menu, check the price so that you can avoid running into this "misunderstanding" that we had. we can't help but felt like being cheated. the extra cost is one thing, our friday evening ruined is even more upsetting.
    題外話/補充資料： to be fair, i must mention that the peanut flavored tofu was good and if you really must go there, that's a signature dish while everything else, salty. i wanted to give no point to 味道, 服務 and 抵食 categories but openrice required at least a point in each category....
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    2013-10-04
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    Interesting Okinawa Cuisine
    2013-10-03 116 瀏覽
    Okinawa is a place that I long to go but have not got the chance yet. I was very excited when I received the tasting invitation from Ku-Suya Rakuen, a Japanese Izakaya offering Okinawa cuisine. I invited Shogun Van Gogh and Gastronomerr to join my tasting tonight.Rakuen's ambiance is pretty causal in dim lighting. The decorations are awesome with racks of sakes and other Japanese elements. There is also an alfresco area where Japanese Red Lanterns are hanging along the edge to create an intimate
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    Okinawa is a place that I long to go but have not got the chance yet. I was very excited when I received the tasting invitation from Ku-Suya Rakuen, a Japanese Izakaya offering Okinawa cuisine. I invited Shogun Van Gogh and Gastronomerr to join my tasting tonight.

    Rakuen's ambiance is pretty causal in dim lighting. The decorations are awesome with racks of sakes and other Japanese elements. There is also an alfresco area where Japanese Red Lanterns are hanging along the edge to create an intimate but laid back scene. You can also choose to sit inside or sit side-by-side at the bar stools to enjoy a cup of sake and Okinawa delicacies. Just a note that the music playing at the background is an international mix and can go real weird. (e.g. Justin Bieber's Baby were player LOL) I personally reckon Rakuen should change their music selection completely.

    Sea Grapes (Green Caviar)
    The sea grapes is an Okinawa specialty dish and an must order item here at Rakuen! The sea grapes shocked me as I somehow presume it tastes like typical seaweed. It was very light and bubbly. It does has a texture like craviar where it pops with fluid.
    Sea Grapes (Green Caviar)
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     Hamachi Carpaccio
    The carpaccio taste pretty much like sashimi to me. The hamachi was very tender and smooth with a sweet taste.
    Hamachi Carpaccio
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     Home Made Peanut Flavoured Tofu
    This tofu was very smooth and quite bouncy with a texture between panna cotta and pudding. It was full of tofu taste with a very subtle peanut taste. The tofu was delicious with the sweet soy sauce!
    Home Made Peanut Flavoured Tofu
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     Jewel Leaf
    The Jewel Leaf is another Okinawa specialty dish. It looks very ordinary but it has the most interesting texture you ever find on any vegetables! The Jewel leaf was very icy and extremly crisp. You will feel your palate filled with water after some chewing. The Jewel Leaf was truly fun and refreshing to savour!
    Jewel Leaf
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     Okinawa Chicken and Tofu with Potherb Mustard Salad
    The dressing tasted quite spicy with the taste of wasabi in it. The Okinawa chicken was shredded so it fitted in the salad pretty well. Yhe shredded Okinawa chicken was very tender but was a bit mushy. I didn't like it too much.
    Okinawa Chicken and Tofu with Potherb Mustard Salad
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     Stir Fried Bitter Gourd with Pork
    Bitter Gourd is another specialty dish from Okinawa. I am never a big fan of bitter gourd, as the song from Eason suggests, you have to be at certain age to appreciate bitter gourd. (Yes I was hinting I am still young
    ) Okinawa's bitter gourd is less bitter and gooey than the Chinese's bitter gourd. A great tip from Shogun Van Gogh is to savour the bitter gourd with Japanese Soy Sauce. For some reason, the bitter gourd tasted very sweet and refreshing all of a sudden with the Japanese Soy Sauce! The bitterness was somehow gone! This little trick can totally makes me like bitter gourd man!
    Stir Fried Bitter Gourd with Pork
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     Smoked Pork Knuckles
    I first thought this dish was chicken drumb judging from its look, so I was confused for several seconds when I was chewing it as I tasted pork knuckles! The knuckles was super succulent and tender. Yum! Must order item!
    Smoked Pork Knuckles
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     Grilled Okinawa Chicken Wings with Pepper and Salt
    The chicken wings were nicely grilled and savoury. It was not a wow dish though, order this if you like wings.

    Deep Fried Okinawa Chicken with Okinawa Tofu Tartare Sauce
    The highlight of this dish lied on the Okinawa tofu tartare sauce. The tartare sauce was creamy with a strong tofu taste and a mild cheese taste in it. The deep fried chicken was yummy, deep fried with crispy skin but without grease. Delicious!
    Deep Fried Okinawa Chicken with Okinawa Tofu Tartare Sauce
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     Deep Fried Okinawa Chicken Drumb with Powered Salt
    This deep fried chicken Drumb tasted pretty much the same as the previous dish but was seasoned with powered salt instead.
    Deep Fried Okinawa Chicken Drumb with Powered Salt
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     Fried Rice with Squid Ink
    The squid ink fried rice was topped with a soft boiled egg. The rice portion was too much for the egg to give an impact to the rice. The rice was too soft but the taste was good.
    Fried Rice with Squid Ink
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     Deep Fried lotus Root
    This deep fried lotus root is a good beer snack. It was extremely crispy and lightly salted. It tasted much like crisps and was not too special.
    Deep Fried lotus Root
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     Deluxe Assorted Sashimi Platter
    The sashimi was pretty standard. I love the Ebi and Uni here. The huge Ebi tasted very fresh and was extremely smooth and fatty. The Uni was very fresh and sweet too. Shogun said restaurants usually serve Uni from Hokkaido or California, sometimes South Korea. This orangy Uni is probably from Cali, Since Uni from Hokkaido is usually in yellow colour. Hotate (scallop) was pretty nice but was not the smoothest or sweetest that I have tried. The Buri was a mature version of the Hamachi carpaccio that we had earlier and had a totally different texture. The Buri was a chewy piece. The Ikura (Salmon Roe) was pretty fresh and sweet. I didn't like salmon, so I didn't try. Lastly the Maguro (Tuna) was not very nice when compare to others on the plate.
    Deluxe Assorted Sashimi Platter
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     Highball & Ukon Tea
    Both Highball & Ukon Tea are Okinawa drinks. Highball is basically water down Japanese whisky. I did not like it too much, it reminds me of cheap whisky mix at pubs.

    Ukon Tea is a kind of ginger tea which is said to smooth the alcohol effects. The ginger taste was pretty strong but was only mildly spicy. I like this.

    Many of the items we had tonight were awesome, especially the Okinawa specials! In between dinners, we were told all (or almost all) Okinawa restaurants are under the same group EN Group. Restaurant like BRIDGES, which is on my to try list for long, is a higher end restaurant offering Okinawa cuisines in Causeway bay, also under the same group. Oh, also if you like Rakuen facebook page, you can can a draft beer of soft drink for free (Friday exclusive though). I truly like Okinawa cuisine and I do recommend whoever that have not tried Okinawa cuisine yet, GO!
     
    題外話/補充資料： ♥ ♥ MUST GET ♥ ♥ Sea Grapes (Green Caviar) Home Made Peanut Flavoured Tofu Jewel Leaf Stir Fried Bitter Gourd with Pork Smoked Pork Knuckle Deep Fried Okinawa Chicken with Okinawa Tofu Tartare Sauce Ukon Tea The Bill Sea Grapes (Green Caviar) - HKD65 Hamachi Carpaccio - HKD110 Home Made Peanut Flavoured Tofu - HKD55 Jewel Leaf - HKD55 Okinawa Chicken and Tofu with Potherb Mustard Salad - HKD98 Stir Fried Bitter Gourd with Pork - HKD79 Smoked Pork Knuckles - HKD68 Grilled Okinawa Chicken Wings with Pepper and Salt - HKD85 Deep Fried Okinawa Chicken with Okinawa Tofu Tartare Sauce - HKD90 Deep Fried Okinawa Chicken Drumb with Powered Salt - HKD88 Fried Rice with Squid Ink - HKD78 Deep Fried lotus Root - HKD60 Ukon Tea - HKD40 Duluxe Assorted Sashimi Platter - HKD480
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      張貼
      評分
      味道
      環境
      服務
      衛生
      抵食
      用餐日期
      2013-09-11
      用餐途徑
      堂食
      人均消費
      $300 (晚餐)
      用餐優惠
      試食活動
      推介美食
      Sea Grapes (Green Caviar)
      Home Made Peanut Flavoured Tofu
      Jewel Leaf
      Stir Fried Bitter Gourd with Pork
      Smoked Pork Knuckles
      Deep Fried Okinawa Chicken with Okinawa Tofu Tartare Sauce
      Deluxe Assorted Sashimi Platter
      等級4
      192
      27
      Izakaya with reliable, delicious drinks & food
      2013-09-27 36 瀏覽
      A couple weeks ago I was invited to a tasting at Rakuen in Lan Kwai fong. Now the Causeway Bay branch has been around for a while with quite a good following but this branch, in a somewhat nondescript building of LKF is much quieter (and comfier!) Anyhow, rather than giving us a set menu of selected dishes we were given a budget which we thought was much better as this allows for room for people with picky palates or allergies (*myself included)... Since they have a recent Okinawan chicken speci
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      A couple weeks ago I was invited to a tasting
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      Peanut tofu
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      Green Caviar / Sea grapes
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      Redder Fish with Salmon Roe
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      Okinawa chicken tofu with potherb mustard salad
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      Jewel Leaf
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      Stir-fried bittergourd with pork
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      Pork Knuckles
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      Grilled Chicken Wings
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      Deep Fried Okinawa Chicken with Okinawa Tofu Tartar Sauce
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      Lotus Root Chips
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      Squid ink fried rice
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       at Rakuen in Lan Kwai fong. Now the Causeway Bay branch has been around for a while with quite a good following but this branch, in a somewhat nondescript building of LKF is much quieter (and comfier!) Anyhow, rather than giving us a set menu of selected dishes we were given a budget which we thought was much better as this allows for room for people with picky palates or allergies (*myself included)... Since they have a recent Okinawan chicken specials menu, we went ahead and ordered several dishes from there as well as Rakuen's signatures and staples.
      Home Made Peanut Flavoured Tofu ($55): This dish is one of their signatures and it's not hard to see why - incredible flavour of peanut fills each bite of jelly-like creamy tofu. "Rich" would be one word for the texture - yum!
      Umi Budo (Sea Grapes) aka Green Caviar ($65): This strips of green pearls, believe it or not, are actually a type of seaweed from Okinawa. It has a rather addictive texture - like caviar with a little more firmness to it or even popping boba for those who have tried. Taste wise, it's very light but definitely has a briny, taste of the sea; and was served with a light soy sauce.
      Chu-Hi Okinawa Lime ($60): The manager at Rakuen very kindly treated us to (multiple) rounds of drinks. As we had work the next day I was a little hesitant but decided to go with this lovely and refreshing sour lime cocktail. If you like vodka-lime or mojitos, you're going to dig this!
      Rudderfish with Salmon Roe ($110): This rudderfish is, I believe, in the same family as amberjack (kanpachi). This had a very light flavour and the flesh was quite soft with less oil compared to it's cousins, which meant the salmon roe (ikura) was a good match to give it a lovely salty and briny taste when eaten together.
      Okinawa Chicken and Tofu with Potherb Mustard Salad ($98): One of our favourite dishes tonight was this simple-looking salad. Underneath the greens there's a layer of fluffy, mayonnaise and tofu dressed shredded Okinawan chicken... I don't think I have had anything like it. Think mayonnaise chicken sandwich fillings but elevated. mmhmm.
      Jewel Leaf ($55): These are the greens of the cacti plant that have a slightly crunchier texture to salad greens and was very fun to eat. Served with mayonnaise and light soy - mix both together for a creamy salty dip!
      Stir Fried Bitter Gourd with Pork ($78): I'm not a fan of bitter gourd but dipped in soy the bacon and bitter gourd combo was quite enjoyable. On it's own, we all agreed it lacked a little seasoning.
      Smoked Pork Knuckles ($68): One of the least impressive dishes for me - the knuckles lacked crispy crackling and was all fat underneath...
      Grilled Okinawa Chicken Wings with Pepper & Salt ($85): A little pricy for four pieces of wings if you ask me - these were well-seasoned but nothing memorable to write home about. Perhaps a longer time on the grill would have given it a crispy skin that I was looking for...
      Deep Fried Okinawa Chicken with Okinawa Tofu Tartar Sauce ($90): Due to my allergies I was unable to try the battered fried chicken but from what I heard it was delicious! The glaze on the chicken is a sweet, sticky one and the tofu tartar sauce underneath with the greens underneath is a combination of mashed tofu, mayo and tofu pieces.
      Deep Fried Okinawa Chicken Drums with Okinawa Powder Salt ($88): Given my allergy I was unfortunately unable to try this either... but this was demolished by the end of the night. Who doesn't like fried chicken anyway?!
      Deep Fried Lotus Root ($60): Like crisps but better, made to order and fried to perfection with a spicy-sweet tomato sauce.
      Fried Rice with Squid Ink ($78): This was another delicious creation of Rakuen. Save for the very undercooked egg (the picture shows you a full sunny-side-up!) and the rice being too soft, the flavour was outstanding as it had a smokiness from the frying process "wok hei" that one seldom finds in many of the Chinese restaurants around town when you order fried rice. The squid ink is not too apparent, more for colour... my only recommendation would be to add more squid to it for a varied texture within this dish. All in all, a dish I definitely recommend others to order!
      Sashimi Platter ($480): The selection here was quite a good one, my favourites being the sweet and very fresh sea urchin, the snapper, the sweet scallops, and the greater amberjack which had a more chewy texture than the rudderfish above. Less-so was the tuna which was quite oxidised and not very fresh...
      Turmeric tea ($40): Upon F's recommendation, Nini and myself ordered this Okinawan specialty to help the alcohol pass from our bodies more quickly... It was definitely interesting as although I often find turmeric in foods I've never had it as a drink. It was quite mild so it wasn't bad but I definitely would prefer matcha over this!
      All in all an incredibly delicious Okinawan meal with only a few misses... I am definitely going to be back very soon to try out the other items on their regular menu!
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        張貼
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        用餐日期
        2013-09-11
        用餐途徑
        堂食
        用餐優惠
        試食活動
        推介美食
        • Deep fried lotus root
        • Peanut tofu
        • Squid ink fried rice
        • Okinawa Chicken and Tofu with Potherb Mustard Salad
        等級4
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        Okinawa at LKF 蘭桂坊內的沖繩
        2013-09-27 42 瀏覽
        正宗沖繩食品;有嶄新的沖繩雞菜式;比CWB分店大一點, 亦有戶外位;如在LFK可以一試。Okinawa Cuisine with LKF twist; Good place for drinks/snacks or dinner; Friendly service;Al fresco dining available; Worth a try. I’ve always been a big fan of Rakuen at Causeway Bay and En at TST. So I was very happy to join this tasting event. Décor: The central branch was almost double the size of the CWB branch. The CWB branch had a rustic, cozy feel to it but the central branch felt slightly more modern. (Instead of Okinawan music, we hear New D
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        正宗沖繩食品;
        有嶄新的沖繩雞菜式;
        比CWB分店大一點, 亦有戶外位;
        如在LFK可以一試。

        Okinawa Cuisine with LKF twist;
        Good place for drinks/snacks or dinner;
        Friendly service;
        Al fresco dining available;
        Worth a try.



        I’ve always been a big fan of Rakuen at Causeway Bay and En at TST. So I was very happy to join this tasting event.

        Décor:

        The central branch was almost double the size of the CWB branch. The CWB branch had a rustic, cozy feel to it but the central branch felt slightly more modern. (Instead of Okinawan music, we hear New Direction.)

        Importantly, there was an al fresco bar area - excellent news for smokers. Menu: As you might already know, Rakuen, En and Bridge all do Okinawan food, such as many bitter gourd based cuisines, Taco rice, Okinawa soba…etc.



        Our main purpose during this tasting was to try out their new “Okinawa Chicken” menu, which included tsukune, fried drum sticks, chicken wings, gizzards and chicken salad.



        Chicken drumsticks with powdered Okinawan salt: ($88): This was very good. Succulent, tender & flavourful. I believe the Okinawan salt was the key to enhancing the taste of this whole dish. Recommended.
        沖繩鹽炸雞搥
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        Okinawa chicken salad: Gastronomerr really liked it. We weren't able to find the chicken in the salad at first. We later discovered that the minced chicken meat was mixed with mayo and perhaps a bit of egg white. This went very well with the fresh veggies.
        沖繩雞肉沙律
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        Fried Chicken chunks with tofu tartar sauce: Essentially a Chicken Karaage with a sweet and sour sauce. The chicken chunks were placed on a bed of “tofu tar tar sauce”. It was my first time trying this tofu tar tar sauce, it felt like mashed tofu mixed with a bit of cream cheese. Very interesting. Worth a try.
        炸沖繩雞件配豆腐他他醬
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        Chicken wings ($85): This smelled very good when it first arrived on our table. We had this after a while so it wasn’t as aromatic as I thought it would be. The wings were tender but could have more impact. The taste was on the light side.
        炸雞翼
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        Okinawa Jewel leaf (or Ice leaf): A very distinctive Okinawan dish. It’s almost like eating a very fresh piece of leave with morning dew on it. Very refreshing.

        Sea Grapes (Umi Budou): In fact a type of coral picked straight from the sea. Our host David actually cultivates his own coral for eating. Amazing! Remember to dip it in the vinegar/ponzu mixture otherwise the seawater taste might be quite overwhelming for some.
        沖繩冰葉及海葡萄
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        Pork knuckle: Two small pieces. It was gone in a flash (before I had the chance to try it). Looks good.
        豬手
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        Peanuts tofu: Another famous Okinawan dish. It’s chewier than normal Japanese tofu with a slight peanutsaftertaste. Definitely worth a try.
        花生豆腐
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        Goya Champuru: Okinawan bitter gourd is famous. It’s less bitter than the Chinese version. It’s fried with Okinawa firm tofu and pork slices. Remember to add a bit of shoyu when you eat it.
        沖繩炒苦瓜
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        Sashimi: (Medium Platter - $450) It consisted of Salmon, Hamachi, Tai, Maguro, fresh scallops, some Salmon roes served with grated wasabi. No complaints about the freshness. I thought the scallops were pretty good but I didn’t touch the tuna.
        刺身拼盤(中)
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         Hamachi with salmon roes: Both were decent. However, I have to say the chemistry between these two wasn’t that obvious.
        Hamachi 拼三文魚子
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        Fried rice with squid ink: The rice dishes at Rakuen and En are usually good. I usually have the konbu fried rice. This was pretty good too.
        墨魚汁炒飯
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        Lotus Root Chips: Lotus Roots thinly sliced and then fried. Excellent with beer.
        炸蓮藕片
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        The great thing about this tasting was that there wasn't a set menu. We could order whatever we wanted to as long as it's within a certain budget. What this means is that the restaurant didn’t know what we would order in advance and may thus be a better reflection of their default standard.

        During my first visit here, I found that some of the dishes were smaller than the CWB branch (such as the fried calamari and the konbu fried rice). However, the portions this time was pretty generous. (We checked the size of the same dishes on other tables and they were the same.)

        All in all, a good place to go to if you’re at LKF. The bill came down to about $400 per head (excluding drinks). Finally, I have to thank David for organizing this tasting and Food Craver for inviting me along.



        題外話/補充資料： 其實一向都有去CWB的【樂宴】 和 TST的【宴】。所以有食友邀請試吃便欣然答應。 CWB的Rakuen面積較小但很Cozy。中環的則較似LFK的酒吧。每間的感覺都截然不同。
        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
        • 推介
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        • 檢舉
        5 已推介
          張貼
          評分
          用餐途徑
          堂食
          人均消費
          $450 (晚餐)
          用餐優惠
          試食活動
          推介美食
          沖繩鹽炸雞搥
          炸沖繩雞件配豆腐他他醬
          沖繩炒苦瓜
          花生豆腐
          炸蓮藕片
          沖繩冰葉及海葡萄
          等級4
          811
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          再次品嚐特色沖繩菜
          2013-08-01 85 瀏覽
          沖繩全年氣溫都很溫暖，除適合渡假之餘；食物以蒸、燉及炆的烹調為主，飲食習慣十分健康，難怪沖繩縣係日本著名的長壽地區。這次先謝謝公關們及SSG的邀請及安排，能夠再次來到中環分店的樂宴再次品嚐沖繩菜，還記得上次在銅鑼灣分店未能品嚐到馳名的「沖繩苦瓜」確有點遺憾，這次終能如願了。中環樂宴就在蘭桂芳的一座商業大廈內，如不熟悉還真會過門不入呢! 餐廳設計主要以啡色木紋為主，室內燈光較暗，座位不多，整體感覺舒適得來也挺浪漫。在餐廳最前方，更有一個落地玻璃門位置，內裡的環境是另一番味道，很適合坐在那裡把酒暢談一番!坐下後，我們每人先點了一杯餐前飲品，其實這裡有很多酒類的飲品選擇，如適合女士們的梅酒，我們當中有三位都不好酒類，所以便各點了一杯果汁特飲；另一位食友便點了一杯酒精較少的Awamori (詳情可看她介紹嚕)，石榴汁 $40，夏日炎炎飲返杯清涼的石柚汁十分解渴。啤酒苦瓜漬 $45終於有幸試到這著名的沖繩苦瓜，苦瓜味道甘甜，沒有一般苦瓜的苦澀味，質地挺爽口，唯啤酒味欠奉。水雲醋物 $50同樣是水中海藻物的一種，質感十分柔軟及黏滑。水雲和醋伴著吃十分開胃，不說不知原來水雲對人體十分有益，可降低膽固
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          沖繩全年氣溫都很溫暖，除適合渡假之餘；食物以蒸、燉及炆的烹調為主，飲食習慣十分健康，難怪沖繩縣係日本著名的長壽地區。這次先謝謝公關們及SSG的邀請及安排，能夠再次來到中環分店的樂宴再次品嚐沖繩菜，還記得上次在銅鑼灣分店未能品嚐到馳名的「沖繩苦瓜」確有點遺憾，這次終能如願了。
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           中環樂宴就在蘭桂芳的一座商業大廈內，如不熟悉還真會過門不入呢! 餐廳設計主要以啡色木紋為主，室內燈光較暗，座位不多，整體感覺舒適得來也挺浪漫。在餐廳最前方，更有一個落地玻璃門位置，內裡的環境是另一番味道，很適合坐在那裡把酒暢談一番!
          石榴汁
          42 瀏覽
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           坐下後，我們每人先點了一杯餐前飲品，其實這裡有很多酒類的飲品選擇，如適合女士們的梅酒，我們當中有三位都不好酒類，所以便各點了一杯果汁特飲；另一位食友便點了一杯酒精較少的Awamori (詳情可看她介紹嚕)，石榴汁 $40，夏日炎炎飲返杯清涼的石柚汁十分解渴。
          啤酒苦瓜漬及水雲醋物
          107 瀏覽
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           啤酒苦瓜漬 $45
          終於有幸試到這著名的沖繩苦瓜，苦瓜味道甘甜，沒有一般苦瓜的苦澀味，質地挺爽口，唯啤酒味欠奉。

          水雲醋物 $50
          同樣是水中海藻物的一種，質感十分柔軟及黏滑。水雲和醋伴著吃十分開胃，不說不知原來水雲對人體十分有益，可降低膽固醇及調理腸胃等，認真厲害。
          特上刺身盛合拼盤
          50 瀏覽
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           特上刺身盛合拼盤 (3-4人前) $480
          這賣相已令人驚艷的刺身盛合拼盤，包括了三文魚、牡丹蝦、海膽、帶子及吞拿魚等等，每件都切得很厚，色澤鮮艷，小妹淺嚐了一口帶子，鮮甜肥美!
          蒜汁燒和牛柳粒、芝士辣茄汁雜肉飯
          40 瀏覽
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           蒜汁燒和牛柳粒 $180
          牛柳粒肉質鬆化，帶著濃郁的牛肉味，伴上的蒜汁味道很惹味，很好吃! 小妹都不知食了幾多粒。

          芝士辣茄汁雜肉飯 $78
          原來此飯和Wired Cafe的塔可飯如出一轍，感覺這裡的雜肉飯做得更加惹味，不會過辣，愈食愈開胃。
          唐揚炸軟殼蟹、海老天婦羅
          54 瀏覽
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           唐揚炸軟殼蟹 $90
          一客兩隻大大的炸至金黃色的軟殼蟹，每口食落啖啖肉，對於我這軟殼蟹迷來說，真的是覺得很不錯，而且價錢不貴。

          海老天婦羅 $128
          包括了兩隻天婦羅蝦、冬菇、青椒及茄子等，勝在熱辣辣即炸，而且炸得挺脆身，不覺油膩。
          炸芝士
          29 瀏覽
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           炸芝士 $64
          就像芝士波般，中間是Camembert，咬落中間的芝士十分creamy及濃郁! 十分適合芝士迷!
          炸蓮藕片及炸薯條伴味噌醬
          39 瀏覽
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           炸蓮藕片 $55
          蓮藕片切得十分薄及脆身，沾上辣醬後一塊接一塊十分香口。

          炸薯條伴味噌醬 $50
          醬汁名字立即令我3想起麥叔叔的味增麻醬，當然這個味增醬不能與"麥"相提並論，這裡的味增醬鹹香感味道較突出，伴上熱辣辣的薯條吃，真滋味。
          長蔥雞串 $42、沖繩黑豬肉串燒 $48、豬頸肉串燒 $32及和牛串燒 $72。和牛串燒 $72
          59 瀏覽
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           另外我們亦點了數款串燒試試，包括長蔥雞串 $42、沖繩黑豬肉串燒 $48、豬頸肉串燒 $32及和牛串燒 $72。和牛串燒 $72，燒得剛剛好，鎖著了肉汁，每口都十分juicy，但可能調味粉落得較重手，有點過鹹，但整體是好味的。豬頸肉串燒 $32，半肥瘦的豬頸肉帶著陣陣的脂肪香，大愛!
          炸免治雞肉球串
          33 瀏覽
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           炸免治雞肉球串 $70
          賣相十分有趣又特別的雞肉球，像八爪魚丸般的大小。咬落內裡仍保持著肉汁，沾上隨上的醬汁食更加好味。
          沖繩雪糕伴黑糖年輪蛋糕
          81 瀏覽
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           沖繩雪糕伴黑糖年輪蛋糕 $68
          黑糖年輪蛋糕牛油味很重，但質感過實，有點失望；黑糖沖繩雪糕味道很香，味道十分討好，質感幼滑，很喜歡。

          這裡真的是一間有特色的沖繩餐廳，試了不少菜式都十分美味，再一次謝謝老闆的熱情招待! 今晚太滿足了。
          (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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            蒜汁燒和牛柳粒、芝士辣茄汁雜肉飯
            炸芝士
            長蔥雞串 $42、沖繩黑豬肉串燒 $48、豬頸肉串燒 $32及和牛串燒 $72。和牛串燒 $72
            沖繩雪糕伴黑糖年輪蛋糕
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            琉球料理都可以食得更美麗、養生、長壽
            2013-07-30 32 瀏覽
            沖繩縣是日本著名的長壽地區，當然一定會有飲食習慣的影響有關，島上有自家的新鮮食材，用簡單的烹調便可以保留食材的真味，沖繩的菜餚佼佼者包括一些地豆豆腐例如(花生豆腐)、炒苦瓜、黑糖、沖繩喬麥麵…...真是有益又健康，而且沖繩更是一個慢食的飲食文化，食一餐飯大約都會用兩至三個鐘，真是悠閒及寫意的生活，難怪沖繩的原居民都是比較長壽及又健康。今天好高興得到En Group旗下的餐廳<樂宴>及食家朋友的邀請可以品嚐及體驗沖繩料理。沖繩是日本的最南及最西的縣，地方都是接近中國及台灣，料理方面都有很多類似之處，沖繩料理都會帶有東南亞的特色及獨有的飲食歷史與文化，更會同傳統的日本料理都大有不同，沖原本是獨立的一個小國，更稱為<琉球王國>沖繩很早就與中國明朝、朝鮮、日本及亞洲各國都展開貿易來往，曾經是中國的屬國，到19世紀後期日本強行吞併。沖繩的文化、飲食、建築…..也傳承下來各國混合，之後1945年美軍登陸沖繩，美軍更是直接管轄沖繩，直到1972年美軍交還沖繩予日本，所以沖繩更混入了美國的飲食文化，墨西哥肉醬飯、漢堡、吐司都是常見的食物之一，也造成東西方食材互相交錯的搭
            更多
            沖繩縣是日本著名的長壽地區，當然一定會有飲食習慣的影響有關，島上有自家的新鮮食材，用簡單的烹調便可以保留食材的真味，沖繩的菜餚佼佼者包括一些地豆豆腐例如(花生豆腐)、炒苦瓜、黑糖、沖繩喬麥麵…...真是有益又健康，而且沖繩更是一個慢食的飲食文化，食一餐飯大約都會用兩至三個鐘，真是悠閒及寫意的生活，難怪沖繩的原居民都是比較長壽及又健康。今天好高興得到En Group旗下的餐廳<樂宴>及食家朋友的邀請可以品嚐及體驗沖繩料理。

            沖繩是日本的最南及最西的縣，地方都是接近中國及台灣，料理方面都有很多類似之處，沖繩料理都會帶有東南亞的特色及獨有的飲食歷史與文化，更會同傳統的日本料理都大有不同，沖原本是獨立的一個小國，更稱為<琉球王國>沖繩很早就與中國明朝、朝鮮、日本及亞洲各國都展開貿易來往，曾經是中國的屬國，到19世紀後期日本強行吞併。沖繩的文化、飲食、建築…..也傳承下來各國混合，之後1945年美軍登陸沖繩，美軍更是直接管轄沖繩，直到1972年美軍交還沖繩予日本，所以沖繩更混入了美國的飲食文化，墨西哥肉醬飯、漢堡、吐司都是常見的食物之一，也造成東西方食材互相交錯的搭配。
            44 瀏覽
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             喜歡喝酒的人可以品嚐看看沖繩的蒸餾酒「泡盛」。沖繩料理的泡盛(あわもりAWAMORI)酒精都會40度以上，都屬於烈酒。但此店更創意地用了一些低酒精濃度的泡盛去調較出多款的Awamori Cocktail 的飲品，平時不是太好飲酒的我今天都忍晤住要飲番杯，更得好友善有禮的bartender 熱誠的推介而且Awamori Cocktail所用的泡盛都只是25度酒精，所以我今天點了杯Red Peach 作我餐前的飲品。用了くらKuRa Standard的泡盛加上香甜Peach及Cranberry juice ，味道清甜微酸，入口冰涼同時果味香甜而且容易入口。 此外友人點了Shiqusa Juice、grava juice 及awamori cocktail 的chura-san ，shiqusa juice其實是一杯青檸特飲，而grava juice是一杯石榴汁而chura-san 是一杯KuRa Standard+orange juice +mango juice及grenadine，友人說杯chura-san都好fruity 及好清甜，而且酒精度晤高好易入口。
            20 瀏覽
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             這所店的裝修更有地道日本居酒屋的特色，四周掛上日式的燈籠，擺設了不少的泡盛酒樽及掛上了一些沖繩料理食物的繪畫，仿如置身日本的沖繩般。此地方又不會好吵鬧，也是把酒言歡的好地方,再點幾碟佐酒的小食便是不錯。
            59 瀏覽
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             沖繩四面環海，當然漁產更會豐富，各種海鮮及海藻類，都會成為沖繩料理佳餚之一，今天我們點了刺身、水雲醋物、花生豆腐、啤酒苦瓜漬……作為我們今天的前菜……

            花生豆腐帶有香淡淡的花生味，質地較結實的豆腐入口鮮嫩彈口的島豆腐更是香滑美味，同時浸在豉油味道鮮又香。

            水雲醋物的味道都好清新，也醋香四溢，口感獨特而且入口順滑，食起來酸溜溜令人開胃。
            22 瀏覽
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             啤酒苦瓜漬的青翠苦瓜條的口感都好爽脆帶軟身而且都食落又不會苦，在這炎熱的夏天中夾了幾件苦瓜更是消暑的最佳食品。

            沖繩冰葉也是沖繩特色蔬菜之一，身子也是細細棵，葉子上面結了一粒粒的小冰珠般，晶瑩剔透，看似朝露般，入口非常爽脆鮮甜。
            26 瀏覽
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             特上的刺身拚盤(3-4人用)刺身款式方面有三文魚、海膽、吞拿魚、帶子及牡丹蝦……牡丹蝦入口爽口彈牙又鮮甜，三文魚刺身色澤鮮明，油脂分佈都平均，脂香四溢,魚味都好濃郁。整體賣相壯觀美麗而且用的刺身非常新鮮又冇雪味。吞拿魚色澤油潤，入口都柔韌有彈性而且入口即溶的感覺。帶子及海膽都好鮮甜。
            21 瀏覽
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             唐揚炸軟殼蟹的size 都幾大隻，都好有肉又香口，口感酥鬆，脆卜卜又不會有過多的油份滲出。 配食一些沙律菜更可以減少油膩感。

            海老天婦羅舖面的粉漿厚薄適中，用的食材都好新鮮，有又不會多餘的油份，食落更不會有油膩感。
            炸芝士用了Camembert 芝士製作，芝士的味道濃郁滑膩，內裡柔軟外脆，蘸上藍莓果醬佯食味道甜甜酸酸，便可減低油膩感，配搭都好match。
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             串燒方面，我們分別點了長蔥雞串、沖繩黑豬肉串燒、豬頸肉串燒 及和牛串燒 ，而我就試了豬頸肉串燒，皮脆肉嫩肉厚汁多，另外我也試了長蔥雞串，雞肉的肉汁都好juicy ，帶有清新香蔥的味道，而且廚師灑上一些鹽去燒烤，鹹味適中份外滋味。同時我們點了一份炸免治雞肉球串一共四粒，用了竹簽串起，肉味香濃彈牙，蘸上酸辣汁香惹美味，讓您別有一番風味。

            炸薯條配味噌醬用的鋸齒形的粗薯條，剛炸起真是好脆口，配上香濃的味噌醬食起來香惹滋味。
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             沖繩"Agu"豬餃子的餃皮都好夠薄，而且肉汁豐盈又有肉香，鮮嫩肉鮮，骨膠原豐富。日本豚中最肥美的。Agu 豬有指定的農場生產，而且更有嚴格的品質管理。在沖繩陽光大地孕出的Agu 豬沖繩獨有的品種及王族御用。

            炸蓮藕片食落的口感好像食薯片般，卜卜脆又香口，炸得金黃，作為佐酒小食真是一流。