72
24
9
餐廳: 稻菊日本餐廳
資訊:
出街都想食得健康啲? 梗係揀「有營食肆」啦!
認住「有營食肆」標誌,點選餐牌上貼有 標誌的「有營菜式」。現更可憑優惠券專享折扣優惠!
港鐵尖沙咀/尖東站 P2 出口 繼續閱讀
所有分店 (2)
電話號碼
27332933
開飯介紹
馳名日本的百年天婦羅專門店在香港的第一間分店。招牌即炸天婦羅,皮薄不膩,百吃不厭;鐵板燒、刺身及壽司亦同樣出色。以新鮮材料見稱,並配合日本地道的精細廚藝,供應套餐及自選菜譜,並設免費泊車服務。另設獨立貴賓廳,可容納三十二人之商務或私人宴會。為本地及海外客人必選之日本食府。 繼續閱讀
特色
同客食飯
營業時間
今日營業
12:00-15:00
18:00-23:00
星期一至日
12:00-15:00
18:00-23:00
付款方式
Visa Master AE 現金 銀聯 JCB
其他資料
酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
泊車 詳細介紹
電話訂座
加一服務費
招牌菜
沙追白蝦三文魚籽天婦羅壽司 海膽伴三文魚籽吞拿魚碎壽司 海膽牡丹蝦天婦羅壽司 粟米芯天婦羅壽司 燒魷魚海膽三文魚籽壽司
食評 (112)
等級4 2017-03-28
2756 瀏覽
 Inagiku Japanese Restaurant has two outlets in Hong Kong, and originally Inagiku in Japan is most famous for their Tempura Courses and especially for their frying techniques and the artisanal blended oil they make in-house for this specific purpose. Although the two Inagiku restaurants in Hong Kong serve Japanese food ranging from Sushi to Teppanyaki and general hot food, nowadays the Royal Garden Hotel Inagiku branch has welcomed back again Chef Eric to head their Tempura counter. It was a nice rendezvous with Chef Eric, who is a highly respected Tempura Chef in town.Chef Eric at Tempura Station -He is a veteran Tempura Chef at Inagiku,  recently returning back with new experiences and own creations to look after the Tempura section of the restaurant,  which originally made Inagiku in Japan famousOur Tempura Omakase Course today with 2 Alcoholic Drinks - HKD $1,380It includes a Sparkling Wine for pairing, and also a Coffee Awamori for a food pairing course.  Here's the  '8' Sparkling White Wine from Australia - 1 Glass is included officially,  although the Restaurant will actually come fill up your glass intermittently to keep you well lubricated..Seafood 'Omakase' Tempura being Prepared at Counter -Starter Appetizer Course - included in the $1,380 PriceRoast Duck with Broad Bean,Hotaru 'glowing' Ika,Yuba Soy Bean Sheet with Sea UrchinKuruma Ebi Tempura - Freshly plucked from the tank,  they are fried as two partsShira-Ebi White Shrimps,  Gingko Nuts -Interesting to see two types of prawns fried side by side as comparison.Mantis Shrimp,  Ika Squid -The Mantis shrimp was not mealy at all and quite sweet,  my fav piece at the beginning of the Tempura Course,  before the dishes became more complex...Mehikari Fish -The fishes used are seasonal.  This is always good for frying,  so is Kisu Whiting.  They are also currently frying up some baby Ayu fish and also Wakasagi.Baby Sardine Whitebait Tempura -These are fried together as one presentable piece,  which takes some expert skills for shaping..Itoyori Fish with Mushrooms and Sea Urchin Sauce -The Red Mullet used is from Japan, which tend to taste a little more sweeter than in Hong Kong and is a slightly different DNA fish...  The Sea Urchin sauce is also sweet but not too minerally Abalone Awabi Tempura - South African Fresh Abalone is deep fried,  then halved.  It is actually quite a big piece..Anago Sea Eel Tempura with Bannou Spring Onion Sauce -Anago is always a Tempura Chef's Litmus test.  This was crunchy on the batter but not hard,  nor too flaky broken inside.  In Japan the famous Tempura shops cut the anago into half with Chopsticks to indicate how well it is fried...  The grassy sauce is dished underneath,  so that Diners can freely refrain from or dip the eel into more sauceCrab Meat Tempura with Sea Urchin -Always a lovely combo.  I personally find Seafood pairs better with Urchin, whereas nowadays most restaurants are serving Urchin with Wagyu beef..Hokkaido Oysters in Pimientos Peppers - One of Chef Eric's creations.  It is meant to coat the oyster so that the inside is still relatively rare and creamy,  and the slight peppery-ness and sweetness of the green will pair with the oysters.  You know instantly Chef Eric is in the kitchen when you see this dish..Hokkaido Bafun Sea Urchin Tempura in Seaweed - (Extra Course)The urchin is plump and fresh today,  and after frying was still runny creamy inside,  and the seaweed is not crackly.  A good frying job as expected at InagikuJapanese Onsen Egg Tempura, paired with Coffee & Rice Awamori from Okinawa -This was runny inside,  and surprisingly was paired with a nutty & sweetish coffee wine,  since Eggs can usually be served nearer the end of the meal to bridge the gap to a Dessert courseJapanese Cheese Tempura, paired with same Coffee Awamori -A bit runny inside,  its steaming hot.  Becareful..Maitake Mushroom,  and Okinawa Bittermelon -Some vegetables.  I noticed that some Seasonal items are slightly different from the printed menu version,  but this could be expected as Omakase Course items are determined by the chef dailyAnnai Sweet Potato - Dipped in Brandy & White SugarAnother Signature Tempura item here,  the sweet potato is fried near 40 minutes from raw.  The skin layers and the thin tempura batter is very crispy,  and the brandy always works so well with the sweet potato from Japanese.  Many regular customers follower Chef Eric just to eat this item!Zaru Cold Soba Noodles - This was nicely chilled and still chewy,  and included in the Omakase Course.Dessert is a Japanese Muskmelon -Super sweet as expected, we all agree unanimously Japan has the best melons in the world! ______________________________It was pretty full by the middle of Lunch Time and the seats were packed.  This Tempura Omakase Course is served during both Lunch or Dinner on request,  and at $1,380 with 2 Drinks included and many Creative or Traditional Courses,  including fresh flown in Japanese delicacies is a good deal in town nowadays.  Some other famous Tempura Shops in town now charge around $1,500 without any Drinks, just as a comparison. 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 2017-03-26
2105 瀏覽
稻菊是老牌的日本料理。之前去過他們在IFC的店。今天選擇這家餐廳因為有名的高级日本料理基本上星期日都休息。餐廳八成滿。環境裝修不錯但嘈。可能是隔音做不好。服務很好。但是食品非常失望。料理長套餐包括沙律。前菜。魚生。天婦羅。湯。茶漬飯。水果。魚生品種普通很冰也不新觧(經理說他們的三文魚來自挪威所以與外面的不一様)。天婦羅品種有鮑魚龍蝦及海膽但質量很一般很干。蜜瓜很好吃。沒有甜品及咖啡茶。覺得餐廳cut cost。晚餐有3小時免費泊車。如果點平宜的餐可能比較好。要求不高便沒有失望。 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 2017-01-23
2651 瀏覽
非常非常失望的一次用餐經驗,從以前吃到現在7年了,一直都很讚賞稻菊的食材和烹調技術。但是經過昨天的用餐之後,不但烹調技術退步,連食材的新鮮度都有失水準⋯⋯太令人失望了,鉄板燒蝦子不新鮮,青菜都炒的非常難吃,前菜的部分,更是沒法接受,天婦羅油溫控制的不好,吃下去不見酥脆還有含油的口感⋯⋯建議好好改善,如果不改善,會流失忠實顧客 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 2016-11-26
3443 瀏覽
首賞稻菊,餐廳裡面沒有嘈吵聲座位寬敞,環境感覺舒服,可以好好享受晚餐。聽說天婦羅是很出名的,鐵板燒也很想試,所以貪心的點了天婦羅鐵板餐,前菜精緻、沙律新鮮。公魚天婦羅的賣相簡直無敵,脆而不膩,沒有厚厚的炸醬蓋過食材的原味。 鐵板燒元貝,火喉處理剛好,緊緊熟沒過火,鮮味完全保留鐵板燒日本和牛,入口即溶,唔夠食啊😁最後海鮮炒飯正常好味結束 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 2016-11-10
3138 瀏覽
蛋好滑,味道十分好😍😍十分推介此食品天婦羅海膽,有趣的口感,但海膽熟了沒有原來的鮮甜味針魚,有淡淡的檸檬味魚餃,咸一點點會比較好蟹膏生牛肉口感像 toro,入口即溶烏冬的面條不夠q 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)