32
6
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港鐵尖沙咀/尖東站 P2 出口 繼續閱讀
電話號碼
27238660
開飯介紹
富豪九龍酒店內的日式居酒屋,改名後主打日本串燒,如燒鰻魚串和免治雞肉串,開放式廚房設計讓食客邊看邊吃,增加視覺享受。 繼續閱讀
特色
適合大夥人
慶祝紀念日
附加資料
開瓶費最多收取$250,切餅費視符人數而定。
營業時間
今日營業
12:00 - 22:30
星期一至日
12:00 - 22:30
付款方式
Visa Master AE 現金 JCB
座位數目
100
其他資料
酒精飲品
自帶酒水 詳細介紹
泊車 詳細介紹
電話訂座
加一服務費
招牌菜
三文魚腸加忌廉芝士 納豆雞肉卷
食評 (43)
等級1 2018-10-06
320 瀏覽
聽聞此店主打日式串燒,價錢合理,便跟太太二人前往午膳。我們點了串燒套餐,另散叫了串燒數條,燒魚,鍋物和茶泡飯。用餐時有兩名女侍應當值,客人連我們有四枱,理應綽綽有餘,現實卻事與緣遺。1. 入座時侍應A放下只有一頁的定食Menu。我們未見有任何串燒,逐問侍應A,她才補上Full Menu。本人認為,既然此店主理的是日式串燒,侍應理應主動提供串燒MENU,再好一點是入座時向客人提及可單點串燒,也可選擇較為經濟的午餐定食。2. 點菜時點了牛舌和燒鯖魚,侍應B告知是日皆沒有貨同樣,以酒店日本餐廳而言,可做得更好,例如提前在餐牌上刪去沒有貨的食物,或點菜前主動告知。3. 等待上菜時,侍應B突問我們「個茶泡飯你想幾時食」,我答待燒物上完後。侍應B隨即大聲向師傅說「個飯跟日本人食法呀」首先,侍應B的這問題十分突兀。我理解她想跟客人溝通的原意,但...是否可以表達得更好 - 如確認式的問客人「茶泡飯是否想串燒後上?」。再者,在客人面前高聲向廚房傳話,是否應有的服務表現?最後,飯最後上並不是什麼「日本人食法」。飯一般安排最後上是常識吧!4. 結帳時我碌咭,簽帳後侍應A即向我表示打漏了小數點後的數目($0.1),要重新碌過。埋單總數七百多元,數目只是差了一角,處理是否可較為彈性?發現有錯後隨即拿走本人信用咭再簽帳,一句「唔好意思」也沒有,服務水平和態度實大有改善空間。總括而言, 此店食物質素果真不錯,物有所值,唯服務強差人意,對不起桌上佳餚,直接便此店降格,甚是可惜。 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 2018-07-30
697 瀏覽
宜家,每逢想食燒烤,就只會想去“錦”!一個月,最少會光顧兩次!不論食物質素同員工質素都係非常好!其實燒烤應該唔算乜嘢高難度, 但係哩度食到嘅, 外面同樣食材,往往係有所不及。簡單如燒蒜頭,燒飯糰, 都係絕對美味! 魚生嘅鮮美, 亦係非常難得!仲有有善嘅兩名大廚亦係我常光顧嘅原因之一! 一邊飲飲食食,一邊欣賞大廚們料理, 有空又會談天說地,碰杯一下, 實為一大樂事!而大廚安排非常“特別嘅甜品”, 我可以話只此一家, 有興趣嘅食友, 可以去探討一下! P.S. “特別嘅甜品” 唔係人人有得食, 更加唔係人人鍾意食! 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 2018-03-28
1014 瀏覽
位於酒店內的老牌串燒店,價錢當然不會太便宜,但食物質素絕對是有保證的。今晚4人吃飯閑聊,飲飲食食中3小時便飛逝了。前菜是洋蔥炆鴨,有點像牛肉丼的做法,味道不錯。雖然這裡主打串燒,但也有刺身、鍋物等供應,但質素不及串燒好。留意這兒是港人廚師主理,但手法純熟,所以每每有一半以上是日本客人。今夜推介如下:田樂茄子燒:用上正宗日本肥茄子加上赤味噌,茄子本身肉厚而味道不會過鹹,非常好芝士煙肉金菇卷:本人不太吃芝士,但同行友人一致讚好,淡芝士中和了煙肉的鹹味,金菇又給回些鮮甜的水份唐揚雞軟骨:即叫即炸,灑上少許鹽巴及鮮檸檬汁,佐酒佳品燒飯團:最考功夫的一道菜,需時15分鐘,不能錯過不知名燒魚仔:主食後還剩下一點清酒,店員推薦這款魚乾,烤得微焦,魚身結實帶點鹹香,驚喜非常! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
It's been a while since I last visited Nishiki Yakitori (錦), a yakitori shop that used to be one of my favorites in town. Located on the first floor of Regal Hotel in Tsim Sha Tsui East, Nishiki is one of the most low-key eateries one will ever find especially in a hotel and their yaktori were simply awesome. But in recent years, they've undergone some major changes. Most noticeably, Master Kei (基師傅) is no longer helming the kitchen as he left for greener pastures in late 2015 (He can be found in Yuen Long 三品 these days.). Coincidentally, I have never been back since his sudden departure.I must admit, the open kitchen does look a little strange without Master Kei there calling the shots. During his days, I love to sit around the bar table and chit chat with him. The place used to be so lively back then. I would actually be fine sitting away from the bar table today as long as the food is equally as good as the good old days.Sweet fried bean curd udon noodle with soup - I started the meal the same way I always did when I came to Nishiki with a bowl of udon soup to get my tummy warm. This is the perfect way to get myself ready for the skewers and it was nice to find that the same old flavors (from the broth and sweet bean curd) were still there (Grade: 3.5/5). Minced chicken meat sausage - Master Kei's signature dish and although it was a little burnt, it was almost equally tasty. As usual, it came with a bit of chicken soft bones in the middle for some extra bite (Grade: 3/5).Minced chicken meat with shiso - Pretty flavorful thanks to the wrapping with shiso. Not bad (Grade: 3.5/5). Chicken wings - Their chicken wings were always a little underrated. Very nice and love the minimal seasoning to preserve the natural flavors (Grade: 4/5).Grilled rice ball - Despite my claim as a loyal customer here, I have never tried their rice ball before. This was decent with a pretty crunchy crust (Grade: 3/5).Beef tongue - Texture is often key to a successful beef tongue skewer but despite being slightly chewy, I thought it was pretty delicious.And the seasoning was spot on (Grade: 4/5).Oyster bacon roll - As usual, the oyster bacon rolls were the last ones to arrive. This was a dish that really reminded me that Master Kei is no longer here because I could tell the flavors were a little different (off)  (Grade: 3.5/5). Nishiki still remains a serviceable yakitori shop in the heart of the city although it's not the same without Master Kei around. I guess it's inevitable that I make this special trip to Yuen Long.  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 2017-11-08
1778 瀏覽
今晚同我日本老公去呢度食飯,已不是第一次來,以前是和日本客人傾公事,所以冇特別留意樓面。但今晚俾我感覺極不受尊重,雖然那裡日本老闆已道歉但我已經決定不會再來及不會和我所有日本客人再來。今晚樓面只有兩個,我沒有訂位,所以被安排在長枱。其實沒有所謂,但因為抽氣機有故障而勁嘈(燒物爐在長枱前)所以隨意問吓可否轉位,第一位樓面小姐說沒可能,因為所有枱已被訂。但我見到還有空位在其他位置。隨即有位美女客人進來,本來坐在我隔離,但不知是否太嘈,自己轉去其他空位置。可能她是熟客,第二位樓面阿姐沒有反對。隨即,這位阿姐黑面地叫我不要把手袋放在旁邊的櫈。但鋪𥚃各客人都是這樣,但只有黑面及語氣極不友善對我。不知道是否誤會我是不正經女人(因日本男人如跟其他國籍女姓晚飯,一般都可能給人誤會。)但不管怎樣,我雖不是熟客,但是也要付錢的。酒店𥚃日本餐廳服務,如此水平,實在不能接受。我平常香港同日本兩邊走,嚐過很多日本料理餐廳,但這間,不用我付錢也不會再來。😡😡😡😡😡😡😡😡😡😡😡😡😡😡😡 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)