22
5
1
營業時間
今日營業
11:30 - 21:30
星期一至日
11:30 - 21:30
*最後落單時間: 21:00
以上資料只供參考, 請與餐廳確認詳情
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呢間嘢我想食好耐，本身一直都想食抹茶烏冬，但係次次都賣晒，夜晚去到仲要冇位大排長龍。叫咗個醬油烏冬，入面有海帶， 蔥，冷烏冬比熱更加好味，超級彈牙。最細心嘅係會比多幾篇檸檬你識落都開胃啲！ 加咗個關東煮（蘿蔔蒟蒻蛋卷菜魚片就基本嘢）佢個湯好好味好濃郁，最緊要啲蘿蔔係冇渣！ 值得加分！
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Katsuo Udon (Eaton)Shop 8, LG/F, Eaton Food Hall , Eaton Hong Kong, 380 Nathan Road, JordanKwun Tong's udon shop, which often has long queues, has opened a branch in the food court of Eaton Hotel.The hojicha udon is only available in this branch, and it really has a strong aroma of hojicha, very surprising. Their Sanuki udon is the most chewy udon I have ever tasted in HK, served with bonito sauce which is not too salty, just tastes good.
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鰹烏冬嘅店主係香港人，曾經去過日本香川拜師，仲要喺觀塘有自己嘅製麵倉，大家可以喺香港食到專業嘅新鮮生烏冬‼️ 以前去親觀塘或者長沙灣都一定要排隊，今次去佐敦逸東酒店嘅Food Cour，比較容易搵到位。💡叉燒馬姐撈烏冬 $89平時都鍾意撈，鍾意麵索晒麵汁嘅感覺，不過呢次整體又還好。手打烏冬彈牙但個人覺得偏硬身咗少少，醬油底搭啲薑蓉冇咁膩，但感覺醬汁冇咩太大特別，似係醬油撈烏冬，好在有啲薑蓉提吓味，冇咁悶。叉燒肉質正常，但味道似水烚，調味都冇乜咁，面頭都有啲火槍燒過嘅痕跡，但因為成舊都得水味，燒完都冇咩用咁。呢個價錢，我普通食個月見烏冬可能仲開心。🥲無聊一提，諗咗好耐馬姐點解，究竟係發明烏冬嘅人定係馬姐先食嘅嘢食，諗到平時啲日本食物都好鍾意用譯音命名，一查先知日本發音同馬姐相似嘅「混ぜうどん」係解「撈」咁解呀～💡骨付雞 $36 (跟套)呢個簡直係鰹烏冬一大招牌，雞肉每次食都一定嫩滑，仲要好入味，每一啖都好濃味。面頭有啲五味粉同辣椒粉，惹味程度直線上線，仲要啖啖都有滲出肉汁。💡竹簾烏冬 $47賣相日式精緻，冷烏冬更加彈牙，配上豉油、芝麻、薑同wasabi，簡單但夠清新。本身係想試都幾出名嘅海苔竹廉烏冬，但售罄了，早去嘅朋友下次試試。作為重口味人士😳，成日都想湯底濃啲濃啲惹味啲，下次再會試唔同湯底，希望試到款啱心水🤗但我久唔久都會為骨付雞去食🤪
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[ Katsuo Udon 鰹烏冬 | 佐敦 ]I’ve been hearing about this food court for quite some time and finally decided to come and try it out. They have many vendors, most are serving Asian cuisines and a few western restaurants. I came on a Saturday around 12:30 and is was very vacant. But started filling out around 1. I recommend coming earlier for seats. The staff here is very friendly even though there is no service charge. But the staff at Katsuo Udon is horrendous. They don’t speak to you at all and only nod or shrug when you ask questions. Don’t even try to ask them to describe the dishes because they will get very annoyed and just ruin your mood. —— —— 烏冬套餐 $79 鰹魚半湯烏冬 ($47)The udon noodles are very firm and chewy but lacks bounciness which means it is slightly undercooked and has not been rinsed against cold water enough. Each noodle is also very long which is great for slurping but bad if you are like me and enjoy putting each strand on the spoon and eating it with some broth. Nice portion as it means I can eat the side dish too. But definitely not filling enough by itself I absolutely adore the cold broth they use. So rich and flavorful without being salty. The homemade bonito dashi stock takes it to another level. I drank the whole bowl! Other toppings included Naruto mail which is horrendous, is definitely not made with the typical fish cake as it’s dense and flavorless. The wakame seaweed is refreshing and chewy, great with the udon. I only really enjoyed the green onions as the acidity and pungency adds more depth to this dish. —— —— 味噌焗鯖魚 ($32)Do not recommend at all. The fish itself is flavorless with not even the faintest miso taste. The flesh is extremely fatty and oily but sill somehow manages to be dry and chewy 🥲 At least the portion is quite generous but there are quite a lot of fish bones so beware. The skin is also very chewy and has not been broiled well. A few bites (close to the belly) has a strong and rancid fish flavor which makes me wonder if they washed it properly… —— —— 推介 🙅🏻♀️💬 Overall, don’t come here for this udon, the CSW and Kwun Tong branch is much better. You also get to watch them make the udon in house. Also, there is no water provided here and I had to ask another vendor for some water. 🗓 Revisit? ✅ / ❎ ⭕️
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今日Lunch同朋友去佐敦食鰹烏冬，呢到係foodcourt形式，自己搵位，不過呢到幾舒服，人唔算多，地方又夠大，傾計都唔會太噪，冷氣仲啲凍添，不過烏冬真係好好食，口感十分煙韌，我地叫咗2個餐，我叫咗醬油烏冬配靖魚，朋友叫咗醬油烏冬配洋牛肉個醬油比我如其中好味，靖魚都得幾香口，下次可以試下其他😋
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