影片
港鐵天后站 B 出口, 步行約8分鐘
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電話號碼
28771772
營業時間
今日營業
12:00 - 14:30
18:00 - 23:00
星期一至六
12:00 - 14:30
18:00 - 23:00
星期日
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
🥰 同事 “范閑” 推介 廚師發板 “清淹”, 今日相約老友 “意大利長介” 初訪.🥢 餐廳位於 “大坑” 商住大廈地舖, 由天后地鐵站行十分鐘左右, 室內裝修簡樸, 其實有點殘舊, 設一張L型八人壽司吧枱, 座椅比較細小, 今晚全場爆滿, 坐得相當逼夾. 聽講大㕑兼老闆 “楊師傅” 從業三十餘年, 經營 “清淹” 十餘年, 今晚一打十. 冇餐牌冇價錢, 埋單位位 $1,400+10%, 另外清酒亂飲, 合共 $1,100+10%.🍀 前菜: 靜岡蕃茄, 白梅貝, 明太子玉子燒🤗 刺身鮟鱇魚肝鮑魚象拔蚌深海池魚蠔牡丹蝦海螺手釣池魚北寄貝九州福岡鯖魚鰹魚大拖羅海膽花咲蟹蟹膏🍳 熟食串燒拖羅筋鱧魚天婦羅清酒煮沙白燒帶子麵豉湯🍣 壽司小肌大拖羅吞拿魚醬油漬吞拿魚蓉手卷🍨 甜品: 芝麻雪糕 🍀 前菜: 靜岡蕃茄, 白梅貝, 明太子玉子燒. 菜唔夠新鮮, 扣分.🤗 鮟鱇魚肝. 入口即溶, 出色.🐚 鮑魚. 師傅話唔好點豉油, 果然食出鮑魚味.🐚 象拔蚌. 鮮甜.🐟 池魚. 腩位, 夠哂肥美.🦪 蠔. 滑溜.🦐 牡丹蝦. 口感充實, 蝦味濃郁, 今晚驚喜之一.🐚 海螺. 爽口.🐟 手釣池魚. 冇薑蓉爭少少.🐚 北寄貝. 又係鮮甜.🐟 九州福岡鯖魚. 味道太單薄.🐟 鰹魚. 一般般.🐟 大拖羅. 師傳建議加多少少芥末, 果然平衡到肥膩感.🐚 海膽. 我都係食到怪味.🦀 花咲蟹, 配海膽, 三文魚籽. 海水味湧出, 十個讚!🤗 串燒拖羅筋. 師傅話要賣好多大拖羅先有條根, 只會安排俾貴賓食客, 驚喜之一.🍣 小肌壽司. 我確定我唔鍾意食小肌.🐟 鱧魚天婦羅. 炸粉攪唔掂, 一件半件還好.🍣 大拖羅壽司. 同刺身果件差唔多, 壽司飯果然名不虛傳, 哈. 🦪 清酒煮沙白. 味淡.🐚 燒帶子, 配紫菜. 帶子過熟了, 紫菜又唔夠脆, 扣分.🍣 吞拿魚醬油漬壽司. 食唔到期望嘅甘香.🦀 蟹膏, 配青瓜. 味道不俗, 但青瓜太大.🦐 麵豉湯. 用牡丹蝦頭出味, 誠意十足.🍙 吞拿魚蓉手卷. 唔夠味喎, 扣分.🍨 芝麻雪糕. 完美結束.🤗 總結: 論食物, 以刺身爲主, 簡單調味, 壽司飯搞唔掂, 哈. 驚喜位包括 鮟鱇魚肝, 鮑魚, 象拔蚌, 深海池魚, 蠔, 牡丹蝦, 海螺, 非常鮮甜出色, 串燒拖羅筋 真係一絕, 麵豉湯 用牡丹蝦頭出味, 誠意十足. 師傅有講有笑, 鍾意食嘅嗌 encore, 師傅送多件俾你, 用餐體驗愉快.
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位於大坑施弼街這一間日本居酒屋真係超正😍😍😍食物非常新鮮，海鮮都係提供野生捕捉而唔係養殖嘅海鮮，食落去好鮮甜彈牙，師父有30幾年經驗，徒弟仔服務一流，最緊要係性價比高，師傅宏哥仲好好客，又食又傾又飲，過咗個非常愉快嘅一晚。餐廳沒有什麼裝修，反而有一種日本貼地居酒屋嘅感覺，吧枱可以坐八個人，自己一班朋友包場就最正👍🏻👍🏻👍🏻我哋去嗰晚咁啱得八九度，非常之凍，師傅提議飲熱sake ，加燒過嘅雞泡魚鳍，慢慢滲出魚香真係正😋😋😋
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A small and cosy Japanese omakase restaurant nestled in Tai Hang. Chef Wang who is also the owner has been running this restaurant for more than 30 years . Seasonal freshness is key for every dish. Thumbs up to Chef Wang 👍🏻 👍🏻 👍🏻 . Good food with reasonable pricing !
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日本通 friend suggested omakase dinner at this place. It’s called 清滝 (pronounced 清”龍”). Counter seating of 9 plus table for 4. Private room seating 8 upstairs. Must call ahead.Chef 宏師傳has been in the sushi business for 3X years. First apprentice of 見城San. Here’s what we had:- Salad with 北海道白梅貝，苦瓜，秋葵，蕃茄: very fresh.- Hyogo 兵庫縣一歲大蠔: Strong mineral taste. - 北海道牡丹蝦- Shima aji 深海池魚: very 彈口- 富山灣螢光魷魚: sweet and didn’t have the fishy taste at all- 九州象拔蚌- 系撚鯛- 紅衫魚 (everyone kept repeating the name very loudly for several times)- 北寄貝- 清酒煮鮑魚- 日本榨菜: a bit too spicy for me but tasted very refreshing, not salty at all like the Chinese ones.- 真鯛 matai : I commented I liked the texture and chef explained that this type of fish was always swimming against the current, thereby developing strong muscles- reflected in the springy meatiness. - 九州海螺: very 爽甜- 和歌山劍魚- Toro- 福岡Saba: flamed ever so lightly. Went very well with the sour sauce. - 手鈎池魚- scallop wrapped in seaweed - a bowl of 北海道蟹+海膽+三文魚子: even tho I’m not a fan of crab, I finished all cos everything were very fresh and sweet- 2 pieces of grilled 沖繩島三原豬 on a skewer- Grilled Toro 筋 on a skewer: chef said some restaurants would throw these away cos they didn’t go down well if eaten raw. Since the part came in limited amounts, he didn’t get to serve this very often. It was my favorite dish of the nite- very chewy and strong flavored.- Miso soup was one of the best ive had. Perfectly balanced with the sweetness of the prawn head.- 鰹魚 sushi.- Green tea IceCream as dessert.In summary: what makes a good sushi restaurant is the freshness, variety and choice of ingredients, and we certainly got to have some uncommon pieces tonight. Recommended, rem to book in advance.
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Me and 5 friends sat at the sushi bar and enjoyed a wonderful omakase experience from Chef Weng. The man has 33 years of experience with two restaurants previously in Soho and Central. Now he has relocated to this little joint in Tai Hang for the past 3 years. We started with an Alaskan King Crab + Conch salad, followed by a slew of other fresh seafood and sashimi i.e. abalone, sea urchin, o-toro, scallop, prawn... etc. Near the end he served us miso soup like no other I have tasted before. It was rich and full of flavor - absolutely mind blowing-ly amazing. All the seafood is sourced from Japan and is wild caught and not farmed. You can really taste the freshness / sweetness of the quality seafood used. Overall a great experience especially with Chef Weng being so hospitable and friendly. You can tell he is really passionate about hisjob, working 7 days every night and completely closing shop if he were to take aholiday with his family. I highly recommend the omakase experience here.
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