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This Japanese restaurant first started in the now demolished New World Harbour Centre, after 30 years of providing authentic and wonderful Japanese cuisine to customers. Chef Okura Masataka decided to re-open the restaurant at Chatham Road South, calling it Ginza (the original name) Okura. We came here on the Sat evening, and reserved the sushi bar to enjoy a close proximity to the actions and allowing the interactions with the chef. The setting is rather simple, with the sushi counter at the c
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This Japanese restaurant first started in the now demolished New World Harbour Centre, after 30 years of providing authentic and wonderful Japanese cuisine to customers. Chef Okura Masataka decided to re-open the restaurant at Chatham Road South, calling it Ginza (the original name) Okura. We came here on the Sat evening, and reserved the sushi bar to enjoy a close proximity to the actions and allowing the interactions with the chef.

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The setting is rather simple, with the sushi counter at the corner, a number of tables in the main dining area, as well as a number of private rooms. The restaurant was very quiet in the evening, probably affected by the recent issues in town. Seated in front of where Chef Okura prepares the dishes, we were surprised by how fluent his Cantonese was, and we also were charmed by his warm smile and friendly attitude.

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Decided to go for the Omakase ($1800), with the first course being Mozuku, a type of edible seaweed naturally found in Okinawa. Chef Okura first put the marinated mozuku into a large shot-glass, and then adding the mashed yam in. The seaweed has a great texture and the vinegar sauce is also very appetizing. The yam provided a nice contrast with the slimy note. A very nice start for the meal.

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The second course is a Ripe Tomato Salad. The tomato is very sweet and the chef had already removed the skin so there is not fibrous residue when eating it. Underneath is some yuzu jelly providing a refreshing acidity which is highly complementary with the flavors of the tomato. Although it looks simple, the essence is the quality of the ingredients and how the chef is able to highlight the original flavors to the extreme. Another wonderful dish.

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The third course is Fresh Oyster. I forgot to ask the chef where the oyster came from, and it is certainly fat and juicy, with the first bite bursting with a briny note from the sea. The bit of chives and radish offered a slight condiment to the taste and is a standard way found in Japanese cuisine. Personally I would prefer a more crunchy texture for the oyster so this might not be my favorite. However, it is definitely very fresh and tasty.

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The fourth course is Hirame with Uni. The flounder is first cut thinly and then the chef carefully put some sea urchin on top, before rolling it up. There is a generous portion of two pieces given to me, and the flounder has a great chewy texture, soft and delicate in taste, while the sea urchin is wonderful, creamy and sweet. This is another great dish which testified the attention to the quality of the ingredients.

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The fifth course is Hirame no Engawa, or the frilled border of the flounder. The chef first cut out the two strips of tail fin muscle, then torched it to burn the fish oil to give a really nice smell and vibrancy. Biting into it the texture is very crunchy, and the rich fish oil is so intense and flavorful that the taste retains in the mouth for quite a while. I always found it amazing how the Japanese chef could use these sort of 'leftover' to recreate some of the most tasty dishes.

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The sixth course is Isaki and Shima-aji Sashimi. The former is also known as Chicken Grunt, lean with a crisp and chewy texture, and honestly is one of my favorite white-meat fish, having concentrated flavors. Shima-aji is another premium fish also known as striped-jack. The meat is lighter in taste compared with Isaki, but got an even more crunchy texture. Both of the fish are really great in freshness and nice.

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The seventh course is Hokkigai, or Surf Clam. The chef picked one large clam from the sushi counter and sent over to the kitchen to cut it open and clean. Returning, he then went on to cut the clam into several big pieces. Again it shows how generous the chef is on the portion, and the clam is so wonderful on the taste, crunchy in texture. I could feel like eating in the ocean with the saline sensation fully engulfing my mouth.

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The eighth course is Botan Ebi, or large prawn that is renown for the sweet taste. After cutting the head off, the chef sent it to the kitchen for preparing the miso soup which was served later. The prawn was then cleaned and served on a piece of lemon. True to its fame, the meat was super sweet and got a firm texture that even without checking one would know the freshness. Another great sashimi on the night.

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The ninth course is Horagai, or giant conch sashimi. The size of the conch is really enormous, and the chef cutting a number of pieces from the big body of the cooked conch, putting on a plate with some sea salt for seasoning. Extremely crunchy on texture and tasty, the conch is not rubbery at all, showing how meticulous the chef is on the cooking time and temperature, and although it looks simple, this is another testament to the skills of the chef.

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The tenth course is another of my all-time favorite, Sanma or Pacific Saury, best in the fall season and starting to get fat. While some people may think they are very fishy and might not like it, having tried some of the best I know they could be a feast of intense flavors, and pairing with the right sauce also helped to subdue that too. The silvery skin shows how fresh the fish was and while it might not be at the best fatty stage they are very good already.

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The eleventh course is the last of the sashimi before the sushi. The huge piece of Scallop, after torching to give a nice char on the surface, is wrapped in a piece of crispy seaweed. Served still hot, the sweetness of the scallop permeated into every sense and again there is just a pure enjoyment in palate. Even now when I am writing the review my mouth was still watering recalling the experience.

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There are a total of nine sushi served. The first piece is Kohada, or Gizzard Shad. There is a saying that this fish is the king of all silver-skinned fish, and the chef had prepared a nice strip of meat with the silvery sheen and dark spots signature to it, cut in the middle and cured in salt and vinegar. A classic Edomae sushi, it is not too commonly seen in sushi restaurants in HK however, probably because of the steps needed to take all the small bones out. But the taste is certainly memorable.

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The second sushi is Nodoguro, or Black Throat Sea Perch. Many regarded this fish as one of the most premium white-meat fish in Japan, and certainly the price also indicates that. The fish is really tender, with also a nice balance of fat which intensifies the flavors. Only available in the high-end restaurants, I felt so lucky with the big portion served, and it was one of my favorites in the evening as well.

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The third sushi is probably my favorite shellfish, Ishigakigai. Although the name Ishigaki is the same as an island in Okinawa, the clam has nothing to do with the area, coming from the northern part of Japan instead. Normally the chef would hit the clam so the muscle retracts before serving, with the crunchiness, sweetness, and freshness of the shellfish really are above and beyond other types. My strong recommendation if one has not tried it before.

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The fourth sushi is Uni, or sea urchin. The chef used the gunkan style to prepare, so it is easier to hold the sea urchin on top of the rice. The uni is very good in taste, sweet and not having any weird note that I often found in local Japanese restaurants.

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The fifth sushi is Katsuo, or Bonito. As the fish can spoil easily, it is not often found outside Japan. The meaty red flesh of the fish is intense in taste, and the chef had added some ginger and chives on top to reduce the bloody note and overall is another nice choice if you want something less commonly seen.

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The sixth sushi is Kinmedai, or golden eye snapper, most famous from the area of Shizuoka. The fish is aged for a couple of days beforehand to breakdown the meat to a softer level, and then the chef slightly torched it to bring alive the fish oil, providing a rich and tender enjoyment.

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The seventh sushi is Mashed Toro, wrapped in a piece of crispy seaweed. The tuna is very soft and tender in texture when prepared in this manner, with the flavors very intense too.

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The eighth sushi is one of the most flavorful fish regarded by many, Otoro or Tuna Belly. Unlike some where there are simply too much fat and taste like eating a fatty layer, this one has in my opinion the perfect balance, with the fat level increasing the flavors but not overall greasy.

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The chef then presented the Miso Soup, made with the Botan Ebi Prawn head earlier. Tasty indeed, and a warmth finish to the wonderful meal.

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But before the dessert is served, we were surprised by the chef, who brought us another piece of sushi. But this one I have never tried (or even seen!) before. A chives sushi! Honestly the taste is, well, chives. However it is a great cleanser of the palate.

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The fruit served is the seasonal peach, very sweet and juicy. Again I could not believe how many pieces we are provided. Typically in many restaurants there maybe only one or two pieces but here there are a total of five and basically the whole peach. And the quality of the peach is also phenomenal.

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Last is the Sorbet and I picked the Yuzu flavor. Refreshing and of appropriate sweetness, this is the finale of the meal and with everything it was the a truly wonderful omakase dinner I have for a long while.

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As my wife was still recovering from her surgery and not eating the raw fish, she had ordered a Grilled Kinki instead. It was very nice too, with the fish meat very tender and smooth.

The bill on the night was $4,268 as I also ordered a bottle of sake. The price is very reasonable considering the quality of the food and the generous portion. Seeing that tonight they only have so little customers make me sad but I am sure Chef Okura has seen all the ups and downs in HK and will weather it through. And I will also want to be a regular customer too.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$2140 (晚餐)
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2019-12-04 1 瀏覽
I have been to this restaurant for more than 8 years! Their sushi set lunch and Omakase at night are outstanding! If you want to control the budget, it is highly suggested to try their sushi set or other dishes for lunch. It is very worthy. If you want to experience the Omakase with your families and friends on some special festivals, you can come here for dinner. But the price will be higher as it is a total different experience. Very happy and proud HK has this restaurant. The chief is using h
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I have been to this restaurant for more than 8 years! Their sushi set lunch and Omakase at night are outstanding!

If you want to control the budget, it is highly suggested to try their sushi set or other dishes for lunch. It is very worthy. If you want to experience the Omakase with your families and friends on some special festivals, you can come here for dinner. But the price will be higher as it is a total different experience.

Very happy and proud HK has this restaurant. The chief is using his heart to make good food for customers.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-11-28 32 瀏覽
我同老公真系好中意嚟呢到lunch暫時每一次我哋都係點距呢一個自選壽司套餐 8件自選 不能重複人均$250 沙律蒸蛋麵豉湯八件壽司最後仲有得揀雪糕🍦芝麻/綠茶/紅豆味或者咖啡基本上海膽Toro左口魚系必點仲會跟四款卷是但揀一款 我每次都揀沙律卷類似加州卷 (蟹子青瓜蟹柳卷)6件呢個價錢你一定畀得起🤣🤣🤣🤣我見到佢仲有鐵板燒房 同埋有做omakase
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我同老公真系好中意嚟呢到lunch
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暫時每一次我哋都係點距呢一個自選壽司套餐 8件自選 不能重複
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人均$250 沙律蒸蛋麵豉湯
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八件壽司
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最後仲有得揀雪糕🍦芝麻/綠茶/紅豆味或者咖啡
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基本上海膽Toro左口魚系必點
仲會跟四款卷是但揀一款 我每次都揀沙律卷類似加州卷 (蟹子青瓜蟹柳卷)6件
呢個價錢你一定畀得起🤣🤣🤣🤣
我見到佢仲有鐵板燒房 同埋有做omakase
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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我哋為咗歡樂組長farewell 揀咗呢間日本料理開餐好彩有老細包底,如果唔係呢餐都幾熔🙈雖然地點喺尖沙咀有啲隱蔽不過感覺佢真係好似日本正宗嘅餐廳裝修都感覺似去咗日本咁而講返啲食物其實睇到餐牌都嚇親我咁大個人應該冇乜幾可食咁貴嘅一餐同老公唔計啦同同事真係好似冇Anyway歡樂組長喎貴啲都抵嘅而且啲食物質素真係冇得頂每一樣刺身都係好新鮮天婦羅又炸到啱啱好啲魚生好似入口即溶咁仲有我想推介嘅海膽同蕃茄真係好好食👍🏻👍🏻
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我哋為咗歡樂組長farewell
揀咗呢間日本料理開餐
好彩有老細包底,如果唔係呢餐都幾熔🙈
雖然地點喺尖沙咀有啲隱蔽
不過感覺佢真係好似日本正宗嘅餐廳
裝修都感覺似去咗日本咁
而講返啲食物
其實睇到餐牌都嚇親
我咁大個人應該冇乜幾可食咁貴嘅一餐
同老公唔計啦
同同事真係好似冇
Anyway歡樂組長喎貴啲都抵嘅
而且啲食物質素真係冇得頂
每一樣刺身都係好新鮮
天婦羅又炸到啱啱好
啲魚生好似入口即溶咁
仲有我想推介嘅海膽同蕃茄真係好好食👍🏻👍🏻


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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-04-20 752 瀏覽
白色情人節不一定只可以同伴侶慶祝的,同閨蜜也可以慶祝一番。哈哈!這間店已經開業好久仍有很多捧場客, 證明師傅是用心製作食物。午市定食、壽司、火鍋任君選擇。午餐包括有沙律、蒸蛋同飲品或甜品鰻魚丼定食 $140我點了鰻魚丼定食,鰻魚好厚肉鮮嫰,師傅手勢好好燒得外脆內嫩,醬汁惹味珍珠米脹卜卜軟綿綿配埋麵豉湯真的豐富呀!腐皮壽司一客天婦羅蕎麥麵定食 $140閨蜜點了天婦羅蕎麥麵定食,兩隻炸蝦夠大隻新鮮彈牙,粉漿薄薄炸得夠鬆脆。
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白色情人節不一定只可以同伴侶慶祝的,同閨蜜也可以慶祝一番。哈哈!
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這間店已經開業好久仍有很多捧場客, 證明師傅是用心製作食物。
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午市定食、壽司火鍋任君選擇。
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午餐包括有沙律、蒸蛋同飲品或甜品

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鰻魚丼定食 $140
我點了鰻魚丼定食,鰻魚好厚肉鮮嫰,師傅手勢好好燒得外脆內嫩,醬汁惹味珍珠米脹卜卜軟綿綿配埋麵豉湯真的豐富呀!
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腐皮壽司一客
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天婦羅蕎麥麵定食 $140
閨蜜點了天婦羅蕎麥麵定食,兩隻炸蝦夠大隻新鮮彈牙,粉漿薄薄炸得夠鬆脆。

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-01-28 732 瀏覽
新一年相約朋友仔一起食飯相聚下,知道她在尖沙咀返工就約附近食啦!這間已經開業好多年是老牌日本菜,中午未食過就一於嚟食下啦!中午定食有沙律、蒸蛋同主菜。送上前菜時店員先遞上一條熱辣辣既毛巾給我們,這些服務已經沒有幾間仲會咁做喇。沙律清新蒸蛋好滑香甜。“汁燒雞扒定食”雞扒份量都好多,雞皮煎得香脆雞肉嫰滑醬汁野味。“牛肉豆腐鍋定食”牛肉鍋份量仲多,有一隻太陽蛋有好多塊牛肉好嫰滑,粉絲滑嘟嘟而鍋裡有幾舊大豆腐,豆腐好香豆味又幼滑。正之後仲可以揀餐飲或甜品今餐真的好滿足。
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新一年相約朋友仔一起食飯相聚下,知道她在尖沙咀返工就約附近食啦!這間已經開業好多年是老牌日本菜,中午未食過就一於嚟食下啦!


中午定食有沙律、蒸蛋同主菜。
送上前菜時店員先遞上一條熱辣辣既毛巾給我們,這些服務已經沒有幾間仲會咁做喇。沙律清新蒸蛋好滑香甜。
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“汁燒雞扒定食”
雞扒份量都好多,雞皮煎得香脆雞肉嫰滑醬汁野味。
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“牛肉豆腐鍋定食”
牛肉鍋份量仲多,有一隻太陽蛋有好多塊牛肉好嫰滑,粉絲滑嘟嘟而鍋裡有幾舊大豆腐,豆腐好香豆味又幼滑。正
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之後仲可以揀餐飲或甜品

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今餐真的好滿足。
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2017-11-10 3976 瀏覽
Wonderful omakase experience! Food is top notch, service is attentive! Friend reckons it's one of her best omakase experince too. really top grade of fish. Iwashi, sanwa, saba tartare, seared kinmedai, uni, kohada, toro sushi.....OMG!! It's like a sushi gourmet heaven here.Oh yeah.. it's exey tho'.
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Wonderful omakase experience! Food is top notch, service is attentive! Friend reckons it's one of her best omakase experince too. really top grade of fish. Iwashi, sanwa, saba tartare, seared kinmedai, uni, kohada, toro sushi.....

OMG!! It's like a sushi gourmet heaven here.

Oh yeah.. it's exey tho'.
Omakase
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銀座大倉的日本大厨是以前洲際酒店(前身麗晶酒店)内的銀座日本料理。新世界中心改建時銀座也隨着關閉了。大倉師傅當時自立問戶,在漆咸道開了間銀座大倉。大倉師傅選料要求非常高,所以剌身的質素相當好。因為食客也有很多日本人,所以很多一般香港人開的寿司店没有放的食材,列如 醋醃小黄魚,数之子,穴子等日本才有的寿司食才材,大倉都俱備。
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銀座大倉的日本大厨是以前洲際酒店(前身麗晶酒店)内的銀座日本料理。新世界中心改建時銀座也隨着關閉了。大倉師傅當時自立問戶,在漆咸道開了間銀座大倉。
大倉師傅選料要求非常高,所以剌身的質素相當好。因為食客也有很多日本人,所以很多一般香港人開的寿司店没有放的食材,列如 醋醃小黄魚,数之子,穴子等日本才有的寿司食才材,大倉都俱備。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2017-09-20
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推介美食
  • 日式醬煮凍蕃茄
  • 前菜
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2017-09-16 2888 瀏覽
到了周末,又是食好嘢的時候,今次吃的是魚生飯。一般餐廳的魚生都是在壽司飯上鋪上各種海鮮,但這家餐廳與眾不同,四方形的漆盒上只看到金黃色的雞蛋絲、紅白雙間的熟蝦、三文魚子、蟹子和幾片青瓜,刺身卻不見蹤影,看起來有點像錦系丼,但撥開雞蛋絲就會見到下面用七款時令海鮮,包括海鰻、白身魚、赤身、吞拿魚腩、魷魚和其他配料,叠成七層的已切細並塗上醬油的刺身。壽司飯裡還有干瓢、椎茸、酸薑切碎和白芝麻,令味道層次更豐富。這家餐廳位於歷史博物館對面,飯後逛博物館,也是周末消磨時光的好活動。
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到了周末,又是食好嘢的時候,今次吃的是魚生飯。一般餐廳的魚生都是在壽司飯上鋪上各種海鮮,但這家餐廳與眾不同,四方形的漆盒上只看到金黃色的雞蛋絲、紅白雙間的熟蝦、三文魚子、蟹子和幾片青瓜,刺身卻不見蹤影,看起來有點像錦系丼,但撥開雞蛋絲就會見到下面用七款時令海鮮,包括海鰻、白身魚、赤身、吞拿魚腩、魷魚和其他配料,叠成七層的已切細並塗上醬油的刺身壽司飯裡還有干瓢、椎茸、酸薑切碎和白芝麻,令味道層次更豐富。這家餐廳位於歷史博物館對面,飯後逛博物館,也是周末消磨時光的好活動。
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2017-09-16
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2017-06-13 2394 瀏覽
平日午餐時間,無訂位,入到去,侍應離遠黑面講無位,個樣表示根本唔想做你生意。她講完就轉轉身,無看我一眼,叫我等一下都費事。就算好好味,都唔會試。香港日式餐廳服務咁樣,真係少見。
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平日午餐時間,無訂位,入到去,侍應離遠黑面講無位,個樣表示根本唔想做你生意。她講完就轉轉身,無看我一眼,叫我等一下都費事。

就算好好味,都唔會試。香港日式餐廳服務咁樣,真係少見。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2017-05-16 2279 瀏覽
白色情人節,無諗住要特別慶祝所以邊行邊搵食。藏喺舊式商業大廈,其實門面都幾唔吸引。入到店內別有洞天,雖然裝修有D舊,但有置身日本小店的感覺。天婦羅合格,重點在壽司!壽司其實價錢值唔值,除左材料外,個人認為絕大部分係貴在師父功力上!師父由選材、握飯至上碟每個步驟都係經驗同功力。尼度既壽司上既食材新鮮,一夾起件壽司放埋入囗就會知道尼度既師父有返甘上下!尼餐人均$600 ,服務可接受,其他食物中規中矩,值回票價既係佢既壽司同刺身!
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白色情人節,無諗住要特別慶祝所以邊行邊搵食。藏喺舊式商業大廈,其實門面都幾唔吸引。入到店內別有洞天,雖然裝修有D舊,但有置身日本小店的感覺。天婦羅合格,重點在壽司壽司其實價錢值唔值,除左材料外,個人認為絕大部分係貴在師父功力上!師父由選材、握飯至上碟每個步驟都係經驗同功力。尼度既壽司上既食材新鮮,一夾起件壽司放埋入囗就會知道尼度既師父有返甘上下!尼餐人均$600 ,服務可接受,其他食物中規中矩,值回票價既係佢既壽司刺身
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2017-04-18 4148 瀏覽
一個晴朗炎熱的日子,與老婆仔在尖沙咀漆咸道南覓食,路經昔日潮人勝地「百利商場」附近,見街上有一個寫著各款午餐定食的燈箱,各款定食價錢不貴,再看真點,原來是「銀座大倉日本料理」,依稀記得這是間日本料理老店,在新世界中心還未拆卸重建前已在那裡開業,料理水準應該不俗,便去一試。餐廳在大廈一樓,地方雖小都頗雅致,餐廳一邊的吧檯,日籍大廚大倉先生與助手正在處理食材,招呼那邊的客人,我與老婆仔用膳的另一邊,則是多張二人檯、四人檯和六人檯,兩邊的相同之處,則是可以看到靠近漆咸道的玻璃窗外學館附近的綠蔭和耀眼亮麗的陽光。 這兒的自選八件壽司定食($200)挺吸引的,但這天我倆既不是坐吧檯,不能近距離看到大廚大倉師傅握壽司的手勢,就不叫了,兩夫妻都改為吃大家都喜愛的「鰻魚飯定食」($110)做午餐。這「鰻魚飯定食」蠻抵食的,除了主角的「鰻魚飯」外,還有沙律、茶碗蒸、味噌湯、胡麻豆腐、漬物和甜品或咖啡,在尖沙咀區,一間老牌日本料理店,吃這麼豐富的一頓午餐,才一百元多點的價錢,還有食物水準不差,還不是挺抵食嗎? 這兒的沙律,用料都是平常日式沙律的生菜絲、粟米、車厘茄等物,本來無甚特別,但特別之處在於醬汁,
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一個晴朗炎熱的日子,與老婆仔在尖沙咀漆咸道南覓食,路經昔日潮人勝地「百利商場」附近,見街上有一個寫著各款午餐定食的燈箱,各款定食價錢不貴,再看真點,原來是「銀座大倉日本料理」,依稀記得這是間日本料理老店,在新世界中心還未拆卸重建前已在那裡開業,料理水準應該不俗,便去一試。
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餐廳在大廈一樓,地方雖小都頗雅致,餐廳一邊的吧檯,日籍大廚大倉先生與助手正在處理食材,招呼那邊的客人,我與老婆仔用膳的另一邊,則是多張二人檯、四人檯和六人檯,兩邊的相同之處,則是可以看到靠近漆咸道的玻璃窗外學館附近的綠蔭和耀眼亮麗的陽光。
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這兒的自選八件壽司定食($200)挺吸引的,但這天我倆既不是坐吧檯,不能近距離看到大廚大倉師傅握壽司的手勢,就不叫了,兩夫妻都改為吃大家都喜愛的「鰻魚飯定食」($110)做午餐。

這「鰻魚飯定食」蠻抵食的,除了主角的「鰻魚飯」外,還有沙律茶碗蒸味噌湯胡麻豆腐漬物甜品或咖啡,在尖沙咀區,一間老牌日本料理店,吃這麼豐富的一頓午餐,才一百元多點的價錢,還有食物水準不差,還不是挺抵食嗎?
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這兒的沙律,用料都是平常日式沙律的生菜絲、粟米、車厘茄等物,本來無甚特別,但特別之處在於醬汁,那一抹橘橙色的東西,原來是醋漬蘿蔔和甘筍蓉,酸滋滋的味道,即使只是配以配以簡單的沙律,仍然甚為開胃。
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味噌湯也不錯,喝來不會一味死鹹,相反地,能喝出一點甜味來,是一碗並不行貨的味噌湯。
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材料不算太多,只得魚片、蟹柳和菇的茶碗蒸的香滑度雖然沒有十分,不過仍值七至八分,趁熱吃,仍好味。
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胡麻豆腐漬蘿蔔正正常常,普普通通,就不多提了。
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主角的「鰻魚飯」,兩大片的鰻魚分為八份,肉雖不太厚,未能帶來最佳的口感,吃來鬆軟味甜,仍然可口,鰻魚汁滲進米飯之中,不多不少,正好為米飯帶來適中的甜美味道。
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餐飲只得咖啡,沒有其他選擇,既然甜品有紅豆、綠茶和芝麻雪糕可揀,當然是吃雪糕。點了較為喜歡的「芝麻雪糕」,芝麻味過得去,又香又甜。吃過雪糕,原來九成飽的肚子都變成十成飽了。
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原來這間「銀座大倉日本料理」曾得到開飯網中兩位日本菜達人香港武滕鶴榮梵高將軍的品評,都對這兒大廚大倉師傅的手握壽司技術大為讚賞,看來,如果下次再來的話,我一定要坐在吧檯上用餐和吃壽司,一嚐大倉師傅的高超手勢了。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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  • 鰻魚飯定食
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2016-12-14 4123 瀏覽
第一次到訪銀座大倉師傅親切有善又細心員工非常樂意介紹餐牌上的每一樣菜色坐在師傅面前看住大倉師傅認真又細心地處理食材 又可以一邊同師傅閒聊 一邊品嚐高質素又新鮮的食物 強烈推薦
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第一次到訪銀座大倉

師傅親切有善又細心
員工非常樂意介紹餐牌上的每一樣菜色

坐在師傅面前看住大倉師傅認真又細心地處理食材 又可以一邊同師傅閒聊 一邊品嚐高質素又新鮮的食物

強烈推薦
自選8款壽司
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2016-12-14 2927 瀏覽
A client of us took us to this restaurant and recommended us to have the sushi set. i was amazed by the skill of the chef and how he also chats with us. loved this place and will definitely go again
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A client of us took us to this restaurant and recommended us to have the sushi set. i was amazed by the skill of the chef and how he also chats with us. loved this place and will definitely go again
$200
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2016-09-04 3976 瀏覽
那裡還有日本的味道?答案是銀座大倉由尋找到踏進這餐廳,心中有數以十絲的期待和興奮,當探頭看見餐廳的裝潢,著了傳統和服的侍應向我們禮貌地示好,再加上輕快的日文歌,對吧,這是充滿日本的味道啊。等一等,還未品嚐師傅的手藝和新鮮的食材。想也不想就試下omakase,種類繁多,今次的食評未能盡錄,還望各位見諒,特意推介三款食物第一款是左口魚刺身,又名平目,以為是冬季的魚類,年青的師傅輕輕說了一句“這是一連四季都有的” 。初試了薄切,第一感覺是非常甜美,可媲美甜蝦,之後,點了少許酸汁(似青檸和檸檬為基礎),發覺十分開胃,而最後一塊點了少許豉油,有說不出的爽脆。左口魚翅膀是最後的一口,魚油於口內江河缺堤般爆發出來,像剛剛釣上來,那麼新鮮,完全感受左口魚的生命力。第二款是鰹魚,我個人十分喜歡的魚類之一,但此魚類不容分保鮮,故此一般師傅會放了一些薑葱以減低魚腥味。首次看見一塊薄薄的蒜片放在鰹魚上面,心想這是有趣的配搭,當放入口中,薄薄的蒜片散發出的辣味,恰恰配合鰹魚的濃厚魚味,再加上特制的豉油,真的是絕配。第三款推介是鮪魚 (中腹),形狀成扇形,教科書上的握法,清晰的雪花紋理。當緩緩地放入口中,中腹的魚
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那裡還有日本的味道?
答案是銀座大倉
由尋找到踏進這餐廳,心中有數以十絲的期待和興奮,當探頭看見餐廳的裝潢,著了傳統和服的侍應向我們禮貌地示好,再加上輕快的日文歌,對吧,這是充滿日本的味道啊。
等一等,還未品嚐師傅的手藝和新鮮的食材。
想也不想就試下omakase,種類繁多,今次的食評未能盡錄,還望各位見諒,特意推介三款食物
第一款是左口魚刺身,又名平目,以為是冬季的魚類,年青的師傅輕輕說了一句“這是一連四季都有的” 。初試了薄切,第一感覺是非常甜美,可媲美甜蝦,之後,點了少許酸汁(似青檸和檸檬為基礎),發覺十分開胃,而最後一塊點了少許豉油,有說不出的爽脆。左口魚翅膀是最後的一口,魚油於口內江河缺堤般爆發出來,像剛剛釣上來,那麼新鮮,完全感受左口魚的生命力。
第二款是鰹魚,我個人十分喜歡的魚類之一,但此魚類不容分保鮮,故此一般師傅會放了一些薑葱以減低魚腥味。首次看見一塊薄薄的蒜片放在鰹魚上面,心想這是有趣的配搭,當放入口中,薄薄的蒜片散發出的辣味,恰恰配合鰹魚的濃厚魚味,再加上特制的豉油,真的是絕配。
第三款推介是鮪魚 (中腹),形狀成扇形,教科書上的握法,清晰的雪花紋理。當緩緩地放入口中,中腹的魚油突然併發出來,甘香的味道逐漸跟隨,完成咀嚼後,剩下來居然是天然且豐富的海水味,差點想大叫一聲oishi, 幸好忍下來,否則成為眾人的焦點。

最後,師傅十分年青,握法正宗,調味上乘,不過,當天没有至愛的鯛魚,實在遺憾
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2016-09-03
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$1500