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2386 5055
開飯介紹
日本風味的居酒屋,主打各款火石拉麵、炸物及燒物,配上啤酒,是一個與朋友相聚的好地方。 繼續閱讀
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食評 (141)
等級4 2017-01-20
1829 瀏覽
來九龍城不一定吃泰菜,今次朋友就帶我去吃日本菜!小店除了拉麵外,亦有多款小食,適合三五知己一邊風花雪月,一邊把酒談天!這裏有不少清酒款式  亦有日本啤酒提供當然日本當威士忌亦在列上 可隨意點選吧枱服務顥示出同其他日本餐廳不同之處 更接近客人 更有中和力炸雞:$15/件先點一些小食來佐酒,炸雞呈金黃色,外皮香脆,一啖咬下去超滿足!雞皮不會過厚,外脆內軟,秘製醃料夠入味。難得的是油份不多,不會令你滿口油!花魚燒一夜干 $78平時多數會點新鮮魚生,今天要轉一轉口味,一嚐居酒屋的傳統風味 -- 一夜干!一夜干肉質較硬但口感細緻,味道不像鹹魚般死鹹,倒有點像燒魷魚所發出的魷魚香。用來佐酒簡直一流,鹹香味與梅酒很匹配!北海道 帆立貝 $72北海道盛產帆立貝,特別是冬天,當然要試試!帶子傳來陣陣牛油香氣,外面輕輕煎熟,裡面還是生的,嫩滑無比。帶子鮮甜,牛油汁不會太濃掩蓋本身的鮮味!不錯芥末牛油果蝦 $58這個小食看來毫不起眼,但出奇地好吃人不可以貌相,原來食物都不可以!小食材料有Cream cheese ,牛油果,芥末及蝦。Cream cheese與芥末的比例調配得好,若果cream cheese太多就會太膩,太少就不夠軟滑。我們一邊吃一邊說,不消15分鐘就將幾塊餅乾連小食一起消滅!!建議可增加餅乾的數目!火炙平目魚邊 $88平木魚油脂極為豐富,佈滿魚油。用筷子輕輕夾起,肉質呈半溶化。入口柔潤即化,火灸過後油味更加香濃!宮崎生蠔 $78山蠔足足有手掌那麼長!味道沒有令人失望,蠔味超濃亦算creamy ,比法國蠔更好吃。北海道石狩鍋(鮭魚使用)-限定10份 $138追加鳥冬$20石狩鍋即時三文魚鍋,材料以雜菜為主,有冬菇、蘿蔔、豆腐、芽菜等,湯底味道清甜,吃到食物的原味。吃了太多濃味的東西,正好用它來清一清味蕾!梅酒 $58梅酒味道溫和,容易入口。果味特出,喝完後感覺開胃醒神!這裏食物款式繁多,實在不能一次過試清光。下次要試這裏的拉麵,看到隔離枱點了2款拉麵,賣相也蠻不錯! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2016-09-21
458 瀏覽
Hamataki is a Japanese restaurant located next to the infamous bakery shop in Kowloon City. With just a few high tables and bar seats, we managed to enjoy a casual dinner with their signature piping hot ramen served with a super heated stone to maintain the tempreture of the ramen soup noodle. The restaurant also offers a wide range of alcoholic drinks including their draft stout, beer, and other kinds of plum wine, as well as non-alcoholic tea or soft drinks if you are not a drinker. 紫蘇Plum Wine $108 This is a seasonal imported product and this plum wine is very suitable for any ladies to enjoy. The petite bottle of plum wine is in a cute pink colour and the portion size was quite perfect to share among two people. It was not too sweet and slightly sour, a perfect drink to increase your appetite before a meal. Miyazaki Oyster $78 Miyazaki oysters are surprisingly huge in size! The palm-size long oysters are seasoned with light savoury sauce and chives. The oyster itself is light in sea water taste and seafood taste, and the texture is quite creamy with just a light chew to it. The giant bite easily gives you satisfaction if you have seafood craving like us. Grilled Kinmedai $78 The halved Kinmedai is grilled until perfection with a crispy skin, however you are not supposed to eat the skin unless you really insist to digest some fish scales. Kinmedai gives a rather firm texture, while the fresh fish taste complimented nicely with the saltiness and citric from the lemon wedge. Grilled mentaiko $68 Mentaiko is no strange in Japanese cuisine, while the mentaiko served at Hamataki is pretty savoury with just a hint of spicy kick. The crispy seaweed, grated radish and spring onion give a complexity to the mouthful, the marriage between spicy, savoury, earthy, and grassy is just irresistible. Housemade black garlic ramen $88 Our ramen bowl is then brought to us with a piece of their signature heated stone. The super piping hot soup noodle was famous for its hot tempreture. Nothing would be worth than a bowl of just warm ramen therefore this is something I really appreciate from Hamataki and it would be great for those who are picky about food tempreture like us. Their black garlic and soup is housemade. The thick film of oil is floating on top the trap the heat of the soup. Are you into that? The ramen is the kind of egg-y curly ramen in regular thickness. Not too chewy, not too soft, just the type that can be widely accepted by most of the customers. The super hot soup is hot enough but not too hot to "cook" the soft boiled egg. The tamago remained runny which is very important in a good bowl of ramen, the creaminess from the yolk is definitely on-point, while the egg white stayed soft and moist. The pork charshu is sliced thinly and it is not topped with any classic housemade miso paste, but a small chopped piece of black garlic. The meat itself is tender and soft just with the right amount of fat attached to it. Their ramen also comes with a small piece of crispy seaweed that I prepare to enjoy the first, and a few pieces of marinated bamboo shoots. Overall, the hot ramen is a must order and I would recommend the newly launched prawn ramen which delivers a delightful rich seafood taste from the prawns. Most importantly, the soup from that prawn ramen was a lot lighter in terms of oiliness, and the soup base also tasted stronger than the black garlic one, preferably a better options for girls who want to stay fit! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
拉麵控出動 焦點食評
等級4 2016-08-01
1018 瀏覽
拉麵控老公又再出動啦, 這次來到一家很特別的日式小店, 當中最出名的就是熱石拉麵.位於九龍城的浜滝, 即使地點不算就腳, 但就因為想試一下人氣高企的熱石拉麵, 所以多遠我也來會見一下!餐廳環境不算大, 只有3-4張枱, 跟日本的居酒屋格局有點似.自家製黑蒜拉麵 HK$ 88上枱時整個拉麵熱騰騰的, 不斷冒煙. 保耐熱能力比較高.烏黑色的黑蒜湯底, 有陣陣的蒜香味撲鼻而來, 賣相不錯.喝一口湯底, 味道香淳濃郁, 有豬骨味也有濃濃的黑蒜味. 香味令我及不急待想食.整碗麵的材料簡單, 有紫菜、味荀、豚肉及一隻半流心的玉子.麵質適中, 不太硬也不太軟, 剛剛好. 而曲身拉麵掛汁能力高, 每一口都是美味的黑蒜湯拉麵.這塊就是傳說中的熱石, 放於湯底內可以一直溫熱拉麵, 可以令拉麵不會因為放涼了而影響口感.濃厚醬油拉麵 HK$78先飲一啖湯, 這個湯底相對比較清淡, 沒有黑蒜湯底的濃郁, 不過有醬油香.比較適合不喜歡味濃的朋友.秘製炸雞 HK$ 15/件即叫即炸的炸雞外皮香脆, 但內里仍然保留肉汁,十分嫩滑雞件大大件, 感覺十分抵食,散上些少檸檬汁同吃, 可以中和油膩感覺.芥末牛油果蝦 HK$58這個很有驚喜, 材料有牛油果、芝士忌廉、芥末和蝦.整個醬的口感細滑, 沒想過芝士忌廉和芥末這個配搭很不錯. 食的時候塗抹於鬆化的餅干上同食, 味道有少少攻鼻, 刺激味蕾. 推介之選~沖繩海葡萄 HK$45認識海葡萄這種食材是透過介紹日本旅遊節目得知, 一直都對它感好奇, 難得這裡有供應, 雖然有點小貴, 但都要試一下.口感爽脆, 咬下去有爆珠的感覺. 味淡只帶有一點咸味, 配上柚子醋酸酸甜甜的, 感覺很特別.餐廳整體不錯, 食材及款式也比較特別,適合試新款式的朋友. 而且下班三五知己吃飯聊天也是不錯的選擇.  繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2016-07-29
822 瀏覽
總覺得九龍城與泰菜基本上是可以劃上等號,因為每次到九龍城開餐,總是離不開泰菜,不過今晚卻是例外。這趟來九龍城的最大目的是尋找特色日本菜。幸好每次跟隨為食好友,都可以品嚐到有質素的菜色。浜滝面積不大,採用高枱高櫈,富日本居酒屋的設計。店內供應的部分食材並非常見的款式,例如沖繩海葡萄及螢光魷魚等等。來自沖繩的海葡萄,外貌似一梳梳袖珍版的青提子,味道有少少海水咸,吃落質感似蟹籽,但比蟹籽更脆口,更多汁,頗特別。聽店員介紹,螢光魷魚會在漆黑的環境才會顯出帶藍的螢光色。屬刺身類的螢光魷魚被醬油醃過,滑溜溜,味道咸香,魷魚鮮味突出,但不會腥。嚼落帶點爽口,不錯。朋友點的黑生啤,面上有厚厚而綿滑的白泡,呷一口,頗順喉,帶香濃的麥香味。光看文字,大概仍未猜到「小海老」是什麼。看看旁邊的圖片,才發現原來是炸蝦仔。蝦仔炸得非常脆口,本身沒有帶任何調味,可蘸上伴碟的海鹽及唧點檸檬。好友說這道小吃佐酒一流!用紫菜包裹明太子,再加入清淡的蘿蔔絲夾着吃,頗香口,但明太子的味道偏咸。自家製黑蒜拉麵人氣菜式之一。先呷一口烏黑的黑蒜湯底,味道香濃而不咸。拉麵掛汁,口感韌身。而豚肉肉質軟腍,不過只是薄薄一片,分量偏少。溏心蛋的溏心效果尚算滿意,蛋味香郁。湯內放有一塊熱石,能有效保持湯的熱溫,體貼! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
這晚和好友到了九龍城吃飯,泰國菜?不! 是日式居酒屋才對!位於九龍城,街頭那邊,位置很就腳,門口招牌白亮亮,加上旁邊的鋪頭早已關門,令門面更突岀,更易找。晚了放工, 來到九龍城已經是8點35分了,想不到人流依舊很多,最後等了15分鐘左右才能入座。入座後,餐廳面積不大,全部的枱櫈也是高枱高櫈來的,還有些是典型拉麵店,貼牆的bar枱設計。格局一目了然,面積雖不大,但反而令人感到更有風味,屬於下班一族relax 一下的居酒屋,不太適合一家大小來光顧。餐廳沒有供應串燒類食物,反而是著重食材,供應的款式都比較少見,像沖繩海葡萄,螢光魷魚等。生啤$45: 白泡佔2成,高身的玻璃杯,令人即時有在日本居酒屋的感覺呢。秘制炸雞$15/件: 炸雞是這兒其中一款受歡迎的菜式。雞件不會像連鎖店的大大件,而是屬於雞塊正常的size。即叫即炸的關係,外皮鬆脆,炸漿不會很厚重。 吃下,先是脆身,再來是雞肉的纖嫩,脂感油腴,口感十分討好。 沾上些檸檬油同吃,惹味中帶些緩衝醒胃,可以說,比韓式炸雞店的炸雞,質素更好。九州產活蠔$38: 大大隻的生蠔,此生蠔不是屬於重銹味的那種。一口呑下,先是一股濃郁的海水味,其後是些兒的甜味,是我愛吃的那種蠔類。 口感水嫩,蠔肚也屬飽滿,令人滿足。傳統油漬蠔$35: 另一種吃法,蠔用了傳統油漬方法,吃下口感依舊是嫩身,但不同之處在於油漬蠔少了海水鮮味,換來是油腴感,是個不錯的嘗試,不過我還是偏愛新鮮的吃法。大阪水茄子配馬糞$80: 看名字已經很吸引,在網絡上爬過文,也看不到有人介紹他,於是便點了此來試試。大阪水茄子和我們一般的茄子形狀不同,大阪水茄子圓圓矮矮的,師傅把它片成薄片,旁邊放著我最愛的馬糞海膽,面頭有略火炙過的痕跡。夾著一片水茄子,沾上些兒馬糞海膽。 吃下馬糞十分十分的creamy,味濃而回甘,令人十分討好。至於水茄子,吃下爽甜中帶些柔軟,不會有蔬果的臭腥味。 整體來說,對於茄子配搭海膽的吃法,個人覺得不太配合,而且馬糞的份量也很少,訂價略高。螢光魷魚$68: 顧名思義是會發光的,不過只在於黑暗的時候,才會會到藍光。 螢光魷魚刺生,於香港並不常見,一客有5隻,輕輕被漬過。吃下口感爽身,而且是滑滑的。味道當然不煋,而且富鮮味,再帶些微醬油咸味,加些蔥花提味,有很不錯的印像呢!沖繩海葡萄$45: 曾經看過網絡上有介紹過,一直也對它感好奇。 見這兒有供應,一於點來試試! 一串串墨綠色的小顆粒,還有另一名稱,綠色魚子醬。吃下,一粒一粒很爽脆的感覺,味道不是濃烈的食材,只略帶著些咸味,感覺很特別。 其實海葡萄本來就沒有甚麼味道,可配著濃味的魚生,如鮪魚同吃。自家製黑蒜拉麵$88: 拉麵是店家的招牌菜式,也是這兒少有供應的主菜類。拉麵也大約5款可選,重口味的我選了黑蒜拉麵。拉麵送上,墨黑色的湯底令人感到討好。上高放了紫菜,荀,豚肉及一隻半熟蛋。這兒的拉麵還有特別位,湯底中放了熱石,保持湯底的熱力,因此一路吃,拉麵不會被冷氣吹凍,影響口感。先試一口湯,湯底還算惹味,不過可以再濃一些,質地再厚一些,但本地品牌來說,已經是很不錯的了。拉麵,屬於曲麵,粗身麵,可以掛上更多黑蒜湯。 吃下,麵身具彈性,還帶拉麵少許的膠製感,加上前文說過這兒是有熱石的,因此建議拉麵煮製時間可再短一些,令麵更硬身。到半熟蛋,蛋黃有過熟的跡象,流心漿口的感覺不強烈,幸而,蛋氣算濃,而且蛋白還未到太熟的程度,因此還算不錯的。豚肉一塊的不鬆散,肥瘦分明,吃下口感不乾柴,豬羶脂感合格,不過一碗只得一塊,有點太少呢。總結,這類型的居酒屋在香港也算少見,想吃些特別食材,想下班後和朋友說是說非,不防來浜滝試試。浜滝 Hamataki九龍城福佬村道59號地下A舖 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)