那霸沖繩料理 (已結業)

本想同朋友和太太一起看戲,再去吃一餐豐富晚餐,但竟然因同行是女同事,事前己解釋清楚,始終竟是不快而來,令朋友其後鑑介離去,最後亦和太太起到本來目的地,大家如陌路人同抬吃飯此店味道比較清淡但來得健康,但因心情問題,只大杯品嘗其沖繩清酒,味似梅酒,但酒精甚高,正合今晚心情,須食品尚算美味但總是冇心情品嘗,只有對食品說句:對不起:

也有即興的晚餐，找了好友來試試換了風格的沖繩料理。由時改格局至今，還是首次來，較之從前，居酒屋風味更濃，幾位師傅一副認真的樣子在壽司檯前待命，看來除了煮物外，壽司質素該不會太差。說是居酒屋，卻沒有自家製的前菜，就當是家常料理去吃吧。本來打算點個墨魚麵，細問下只得墨魚汁炒烏冬，大概是現成墨汁，還不如吃招牌的豬肋骨湯麵對辦，又想挑戰好友的限界，點來個鹽辛魷魚，侍應再三叮囑是魷魚內臟攪成的，大概是怕香港人吃不慣吧，最後又埋試苦瓜釀蒲燒魚肉。湯麵，叮囑侍應拿細碗來分，也沒辦到，是太高要求？配菜不多的拉麵，用的是扁身拉麵，聽說來自沖繩，印象中用這種拉麵的舖頭不多，外滑而內韌，半透明色澤，富雞蛋的韌性，不錯。配菜方面數得出的就只有豬肋骨，醬漬後口感結實，勝在味道搭救，帶著鹹鮮味的豬骨湯底，濃道屬於中度，幾直接的味道，帶微微黏性，個人口味是覺得不夠濃，可以再濃一點更好，好友覺得油膩了一點，嗯，口味方面，也需迎合市場化的。鹽辛魷魚，是魷魚頭最腥部分加上魚絲撈成，腥味將麵豉及鹽漬味道蓋過（微甜而腥重），佐酒上品，佩服好友樂於此道，惜還有未完的工作，不能沾酒，憾也。苦瓜是凹凸感十足的沖繩產物，甘而帶清甜的

Went there to dinner last night. Food was average but service very bad. They ignored our multipe requests for a 2nd menu and tea. Several mix ups in terms of serving our food to the wrong table and giving us something we did not order. Also, place that night did not have their so called famous okinawa "sea grapes" so did not try that. Tables also very close together and whole place does not use space efficiently. Will not go there again.

上次去太古食唔到時壽司,今次又去先..啊名都改埋...naha....okinawa?那霸---今天要食鮨..其他料理唔理すし午餐有兩種100/140,有沙拉前菜...連咖啡100的八件,140的十件..得喎三文魚子豆腐,豆腐香而滑加上三文魚子的味道ok~沙拉一般啦.寿司:赤身,蝦蛄,三文魚,白身魚(不知什麼),帶子,鰻,山芋軍艦,小柱軍艦,三文魚子軍艦.魚與飯平衡得好,一百元可以食到很是滿足...再來多個蕎麦男的也一定飽.熱騰騰的咖啡做了個句號...問多一下原來改名也只是兩週的事....想做一些沖繩口味吧再一週左右傍邊會多一間燒肉店,下一次又看趕到來了沒有.

The have the famous dishes such as bitter gourd and pork, the pearl seaweed and the pork knuckle. But they don't have the plain stuff like plain peanut tofu (instead of fried), taco rice etc.They are opened at lunchtime and usually by dinner time they have runned out of some of the dishes. This is really annoying. One of the great dishes that they have is the squid ink Udon. In addition, one of their sashimi dishes with the fish in front of you and its meat mixed with spring onion and ginger is