105
20
22
港鐵九龍站 C1/ D1 出口, 港鐵柯士甸站 B5/ D1 出口 繼續閱讀
電話號碼
29722666
開飯介紹
坐落於101樓的日式餐廳,能享受居高臨下的維港美景。推介懷石料理及爐端燒。 繼續閱讀
營業時間
今日營業
12:00 - 14:30
18:00 - 22:30
星期一至日
12:00 - 14:30
18:00 - 22:30
付款方式
Visa Master 現金 AE 銀聯
食評 (173)
尖沙咀 Sky Dining 101 入面的食肆,大概坐擁全香港最佳景觀!這天跟肉肉子來吃田舍家,它可是明星餐廳呢!她說之前吃飯遇到梁朝偉,上田舍家粉專還見到 Donald Trump 和樂基去日本分店吃飯的照片,也太厲害了!而這家明星餐廳竟然有素菜懷石料理食,吃素的朋友想找高檔餐廳約會慶祝不容錯過!由 Element  金區搭電梯上 101 樓就是 Sky Dining 101 了。這層有多間吃不同菜式的餐廳,田舍家是其中一間。在 101 樓看出去的風景實在太棒,完全零死角。 素菜懷石料理 HK$450(午餐) HK$980(晚餐)田舍家的素食懷石料理午餐和晚餐時段都有供應,內容大同小異,但晚餐會豐富一點和用再高級一點的食材。像維港帆船鴨靈號的那一盤是前菜,通常會有四小碟,最遠那一個是苦瓜油揚拌芝麻醋,之後是水雲菜,旁邊還有番茄提子配豆腐醬和手工珊瑚豆腐。這四道吃起來都帶酸,吃完會很開胃的意思。這裡面用了很多新奇又未吃過的日本食材,我覺得非常有趣。例如水雲和菜都是海藻類植物,吃起來有點滑潺潺,配著醋很可是。豆腐醬有點似沙律醬,但它又輕又軟和帶一點甜味,配鮮甜的日本水果很錦上添花的效果。珊瑚豆腐雖然叫豆腐,但其實只是一種日本菜式的做法,吃起來沒有豆腐那麼結實。素懷石料理配海景實在是最高享受。素食壽司外型都很精緻,最前面的是腐皮壽司卷,外面是鮮腐皮,入面則包了各種日式醃菜。後面黃色白色兩件「扮魚生」壽司,則分別是日本圓蘿蔔和醃蘿蔔,白蘿蔔上面還有一片薄始紙的白昆布片和柚子皮,吃起來充滿柚香,口感有趣。另外三件還有腐皮壽司、冬菇和蘆荀,每件都有獨特調味配搭,清新好吃。圖中是晚市版本的素菜懷石料理,入面包括前菜、清湯、煮物、野菜鐵板燒、野菜天娜羅、新鮮野菜、野菜壽司和冰見烏冬,另備水果及甜品。懷石料理使用的蔬菜都以當季食材為主,例如現在是夏與秋的交界,所以兩個季節的食材都吃到一些。但擺盤上就可以見到已經用了楓葉和楓葉麩作裝飾,給人初秋的印象。這天吃到的天婦羅就有銀杏、玉米筍、日本小青椒和茗荷,茗荷即是薑的芽,吃起來帶點薑香但完全沒有辣味。蔬菜爐端燒見有冬菇、南瓜和蘆荀,全都沒有複雜的調味,因為日本蔬菜本身的味道已經很香很豐富。這天跟大廚聊起來知道,日本的素食文化中接受喝木魚湯,所以這裡的湯底也用了木魚湯,如果你覺得不能接受的話,可以預先跟他們說,廚房會改用豉油湯底。煮物有日本舞茸菇、南瓜、蘆荀和日本白玉瓜。那烏冬當然是手打烏冬,而且每兩日一次從日本新鮮運過來,吃起來果然不同。我們另外加點了兩個甜點,一個是青茶雪糕配白玉子、紅豆蓉和青茶果凍,另一個是抹茶蕨餅。餐廳用京都丸久小山園的貴價抹茶粉,吃起來充滿清香,我覺得這個抹茶雪糕好好食啊!蕨餅也是餐廳自家手製,據聞磨那個葛粉要磨30分鐘,真是讓人厭世的工序啊!看完是不是很想去吃呢?快擇個吉日約朋友吧。 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 2019-04-19
6125 瀏覽
This Japanese restaurant is located on the 101st floor of ICC, essentially the tallest restaurant in town. With a gorgeous view looking out the window, there are different sections in the restaurant but probably the robatayaki area is the most famous. The staff led us through the cobblestone passageway to this inner part of the restaurant, and we were greeted by two chefs who sat on rattan mats and grilling the food in front of customers, and delivering to them using wooden paddles. After the staff told us the chef's recommendations, we ordered a number of the signature dishes, starting with the Surf Clam or Hokkigai ($320). The size of the clam was really huge, and it was served on a sizzling hot stone, which was perfectly cooked at the right moment when presented in front of us. The flesh was tender, juicy and soft, bursting of freshness and sweetness, and a truly wonderful dish. Very impressive indeed. The second dish we had was another seasonal offering, Bamboo Shoot with Firefly Squid ($380). The bamboo shoot was first prepared in the kitchen (I believe it was blanched) before grilling, and then cut into pieces, served with some bonito flakes (katsuobushi). The bamboo was tender and without any fiber chewing, emanating a slight fragrance. The firefly squids were also nice, another seasonal seafood and rich in flavours. A good match and another great dish. The third dish was Ginkgo ($110). Carefully selected, each of them was of equal size and beautifully grilled. With a squeeze of the lemon juice to add some acidity to bring out the flavours, the ginkgo was not bitter at all, of a nice bite with great texture. It may seem simple, but from how the chef skewered them one by one and checking on when they were ready to serve, all showing the skills and attention paid in making this 'simple' dish. The fourth dish was Skewered Minced Chicken ($90). Another commonly seen grill item, this one was prepared in-house, and I found the proportion of meat and chopped cartilage offered a great texture. The sauce was also nice and on the side there was the half-cooked egg, unlike in other restaurant where the egg was usually raw. Not sure whether it was meant as a dipping sauce, it was a bit puzzling and I also forgot to check it out with the staff. Although this one was another signature I found it less interesting than others. The fifth dish was Grilled Live Tiger Prawn ($350). And even though we arrived early at 7 pm when we placed order there was only one prawn remaining so we had to share. Greatly seasoned with just a little bit of salt before grilling, the flesh and head was really delicate and tasty, without having to squeeze in any lemon juice. My only suggestion was that the prawn could be cut in a different way as it affected how customer could eat it. The sixth dish was Sweet Potato ($150), one of our favorites in the evening. It was first of all very sweet, to the extent making one wonder whether they had been dipped in syrup. There was some butter cream on the side, a rather unique and creative choice, and having the effect of putting butter on the sweet potato without the greasy and heavy mouthfeel, but a light and delicate sensory enjoyment. The seventh dish was a Fish Cake ($85). Light and delicious, this was a nice surprise on how good it was. The cake was intense in flavors and to further enhance the taste, one could add a bit of the mashed turnip and ginger. And overall it was so good that I could finish the whole cake easily. This one was another of my recommendation. The eighth dish was Broad Bean ($170). You might ask what was so special. For one, it was the largest broad bean I had ever seen, maybe 8-10 times the usual size. After grilling the beans were taken out and then we had to remove the skin, before dipping in rock salt to eat. Certainly something interesting but from a flavour point of view it was not particularly special. The ninth dish was another highlight on the evening, the Kinki ($1500). This deep-water fish came from Abashiri in Hokkaido, renown for its scarcity and great taste. The fish was very well grilled, seasoned well with salt on the skin to highlight the delicate taste of the fish. The two of us devoured the whole fish and quite cleanly picked every piece of flesh. It truly deserved to be the signature of the restaurant and even though quite pricey would be a must-order item here. The last dish was Steamed Rice with Crab Meat ($480). The portion was enough for two persons, it was another of my favorite in the evening. There were plenty of crab meat, very good in taste and a natural match with the fish roes, which added some saltiness to the rice to make it even more appealing. This was yet another one I recommend and should not be missed. Near the end of our meal there was a show where the staff showed us how to make rice cake, and the customers were allowed to also try it out. While we did not do that, we were given a dessert made from the rice cake to finish, with some red beans and sugar powder to add to the sweetness and complexity. A really nice finale for the wonderful meal.Service was good but each seat was so close to each other I was hit a few times by the adjacent customer when he moved. But in terms of the decor and ambiance it was very good. The price for the meal was $4,087 which was not cheap but robatayaki is expensive by default and considering the location and quality of food for this restaurant, it is a restaurant I would like to come back again very soon. 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3 2019-09-12
336 瀏覽
這天又去了田舍家,但今次不是吃壽司,而是試它們的爐端燒。很多人都說田舍家的爐端燒很好吃,我也是慕多而來。坐在爐端燒房的正中央,前面就是兩位師傅和各種食材,依照日本爐端燒傳統,客人點選前面的食材,師傅會跪坐著燒,所以全程可以欣賞著師傅製作的過程。當天前菜點了一些海膽、拖羅等刺身,主菜就點了一條喜之次(kinki),燒洋蔥, 蝦, 青豆, 和和牛串。最深刻的便是喜之次,聽說每個客人必點。喝著清酒、欣賞著100樓的美景、品嘗著美食清酒,真是享受之極 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1 2019-08-24
592 瀏覽
懷石料理、鐵板燒、天婦羅等都超級好味!🤤🤤🤤🈚️敵180度維港海景、一流高級質素食材、優良服務態度!👍🏼👍🏼👍🏼人生難🉐️一回醉!🥰🥰🥰前菜精緻,刺身鮮甜,帆立貝又大又厚,黑毛和牛油脂分佈均勻,肉汁豐富,鵝肝厚,味道好,炒飯都好味都不🉐️鳥,日本水果和甜品絕對🈚️🉐️彈!環境舒適、座位相隔適當,不會有壓迫感,面對著醉人的夜景🌃真的值回票價!餐廳更有免費4小時的代客泊車服務,駕車到九龍站商住範圍附近,過了W Hotel後,迴旋處跟著黃色Sky Dinning 101指示牌,再找代客泊車位置。離開餐廳時,職員更會幫忙Call定代客泊車,電梯下101層後,車已經準備好在門口,真的服務週到!都係1⃣️句:「一分錢 ,一分貨!」 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2 2019-08-19
443 瀏覽
田舍家日本餐係我食左超過十次都唔會厭,係圓方 103樓高,可以望到成個香港區美麗既景色。餐廳服務質素好好,地方整潔。正宗的日本壽司同牛肉都好新鮮,尢其係海膽壽司同和牛燒肉,令人一試難忘。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)