143
65
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港鐵上環站 E1 出口, 步行約6分鐘 繼續閱讀
所有分店 (3)
電話號碼
28506009
開飯介紹
來自日本愛媛縣的拉麵店,主打沾麵,拉麵每天自家製作,湯頭則以特別調製的醬油、沙丁魚、鯖花魚、海帶等,長時間慢火烹煮而成。 繼續閱讀
營業時間
今日營業
11:30 - 21:00
星期一至六
11:30 - 21:00
星期日
12:00 - 19:00
公眾假期
11:30 - 21:00
付款方式
Visa Master AE 現金 八達通
座位數目
22
其他資料
酒精飲品
加一服務費
食評 (268)
等級4 2018-01-25
6322 瀏覽
Much as I love ramen, I still have yet to try Shugetsu (Chinese name: 麵鮮醬油房周月).  Originally from Japan, their first branch in Hong Kong is located in Sheung Wan on Gought Street. They became so popular they opened another branch in Quarry Bay.  Garnering a Michelin Bib for four years now, they are a must for many ramen fans.So, why haven't I tried it yet?Mainly for their soup base. A fish based broth that people have reported to have a very vinegar like taste. I wasn't sure. Would I like it? It always made me pause.As I was at PMQ to view the Mlle Prive exhibition, I decided to pop here for lunch.Inside was the design was all in wood. Just like the front of the restaurant. It gave it a very retro ramen feel.They have one room where you can see where they make the noodles.Even the design of the menu was very nice and was wood.Menu is in English and Chinese.  You order off the menu.As they are famous for tsukemen, boyfriend and I both ordered a bowl. For price, you can choose how much noodles (100g, 200g and 300g) at no additional charge. You can also choose how rich you want your broth and if you want hot or cold noodles. I chose the Shugetsu tsukemen in a light broth for $89. It included half an egg and no char siu. Just noodles. This is the 200g portion. It looked big but actually, it was placed on top of a bamboo mat. The noodles were the thick kind and were ok. The egg was super salty.The soup was really sour. I expected it to be sour but wow ... was it ever sour. It was like drinking a bottle of vinegar. It was also lukewarm. As I ordered cold noodles, I expected the soup to be piping hot so it would balance out as that is how a good tsukemen is served. But as it was lukewarm, dunking my cold noodles into it just further made the soup cold. I wasn't too pleased and I guess here you have to break with tradition and order hot noodles instead. But oddly while dipping my noodles, the acidity lessened somewhat. Or maybe I was getting used to it? I also found the soup to be far too oily. There was a thick  layer of oil on top. After I was done eating my noodles, I asked for soup. But instead of how most places just give you a thermos kettle of clear broth, this place has the staff pour it for you. And did they really dilute it! They pretty much diluted it to the top of my bowl. it was so much, I couldn't finish it. But after the addition of clear broth, the acidity lessened even more. It  actually tasted better.Boyfriend wanted meat so he ordered the one with grilled Kurobuta pork belly ($112) in 300 g size. This, too, was placed on top of a bamboo mat to make it appear like it was falling over. But in actuality, it wasn't  lot of noodle. The pork belly was ok. I felt it didn't melt in my mouth and it was super oily. Boyfriend liked it more than me.His broth was more stronger as he wanted a rich broth. Somehow, ordering the richer broth the vinegar taste wasn't as strong. It was there, but not as strong. It was more balanced with the taste of the fish. I didn't like it as much as boyfriend. He loved it. So, I guess if you would like to try it, I would suggest the richer broth. They do have regular ramen along with an abura version (where you just get noodles without soup and it's rolled in oil). Would I be back? Perhaps to try the abura. I wasn't a big fan of the acidity of the broth. But people tell me that this place you either hate it or you love it. For me? Not a fan. 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 2017-12-17
6370 瀏覽
「麵鮮醬油房周月」連續多年榮獲車軚人的推介美譽。名氣大了,慕名而來的食客也越來越多。正值午飯時間,周月門外已企滿輪候的食客,小編也是其中之一。在輪候期間,可透過窗櫥望見製麵的過程。周月的拉麵受歡迎,其中一個因素就是自家製麵這份堅持,亦因麵條在店中製作,出品更新鮮! 等了約 30 分鐘始能入座。雖然店內面積比預期大,但也難免有少許擠擁的感覺。 首次到訪,當然要試試招牌「周月沾麵」。沾麵的神髓,一半落在湯汁身上。周月的醬油湯,醬油由日本老字號「梶田商店」直送到港。醬油全人手製造,選料優質天然,再配合由多款魚類精製而成的魚介粉,最終煮成這碗招牌醬油湯。 沾麵的食法是把麵條輕蘸湯汁上味才吃。小編並不追求過於濃烈的味道,「淡汁」安排剛好,鹹鮮煙韌就是這客周月沾麵的評價。為了豐富麵食的味道,醬油湯亦加入了角切鹿兒島燒黑豚肉、脆筍、香蔥及味玉等佐料。在小編眼中這些都只是錦上添花。 吃畢麵食,可免費要求店方在醬油湯中另加入熬製了六小時的清雞湯拌勻品味,味道會變得更隨和,但也只宜淺嚐! 「帆立貝油 • 麵」是周月另一名作,以新鮮帆立貝製油為麵食上味,成本既高,功夫亦多。在等價交易的前提下,換來每口麵食也留有穏實的帆立貝味道都算值得。隨麵食伴上一只日本生蛋,與麵食拌勻能添滑感,但同時減弱了帆立貝油的發揮,雖作取捨。 「燒黑豚丼」是為細周生及魚仔而設的主食,小編未有親嚐,不知好不好食呢?! 「周月餃子」亦是細周生的指定項目,餃子皮薄肉嫩是優點,但用油略多則需留意一下。 同屬小食,相比之下,「炸雞」的評分明顯稍勝一籌。雞件外皮酥脆,內𥚃白滑肉嫩,再配合惹味的蔥油提味,美味可口。 整體而言,周月的招牌沾麵確實做得不俗,製作亦見認真用心,難怪長年獲得車軚人推介及食客的支持。 [16/12/2017; Sat] 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 2017-10-15
7189 瀏覽
上一次去了鰂魚涌的《周月》,立即引起了 "周月KOL"的注意。他一看了,搖搖頭說不行,說要食《周月》,就一定要去中環總店。說中環店,一食返唔好到轉頭喎。既然呀 "周月KOL" 咁強調中環店的好,我一定要抽一日去試一下。這一天,終於心血來潮,走到來中環,為的就是《麵鮮醬油房周月》,我又《周月》了。 在門口等位時,不會像鰂魚涌店得一個悶字,因為中環店的製麵工場就在店的門口,可以目測師父用製麵機製作拉麵的全過程。在排隊的食客可以拍拍照,連街外路過的不少遊人,看見有師父在造拉麵,也會來,拍拍照,打個卡。 店內的環境,日本的感覺非常之濃厚。我本以為中環店要排好耐的隊,但一人來的話,好快就可以安排到入座。排排座食拉麵,幾時都咁好 feel 的。 沾麵食左,湯麵又不感興趣,當然,辣的沾麵也不是我喜歡的種類。所以,我要了鮮帆立貝油.麵。 這是一個撈麵,沒有湯,不用沾。麵內有鮮帆立貝油來做味,店方再派一隻生雞蛋,供食客撈麵食用。 打了隻生雞蛋落去,就開始要撈撈撈。把碗底的油撈上來。記住,是撈碗底,唔係反碗底。要反碗底的話,事先就要食清晒碗麵先。 撈好了,整個麵立即散發出香味。油很香,令到麵也散發出香味道,吃到帆立貝的鮮味,而且在撈過之後,帆立貝的鮮味完全地沾到麵條上,再加上撈了生雞蛋而增加的滑感覺,入口的油感覺亦完全不膩,是一個很精彩的拉麵。 肚子餓啊,我多叫了一份五隻的餃子。皮薄而香脆,餡料鮮味。雖稱不上是絕等級數的煎餃,但肉香皮香,都算是不錯的出品。 中環的《周月》,一切都很好。麵食同餃子,一切都美好。食過中環的《周月》,雖未至於返唔好轉頭,但立即感覺到同分店的差距。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
再來沾麵 焦點食評
等級4 2017-08-17
7244 瀏覽
早前吃過鰂魚涌分店,但身邊朋友總是說中環店更好吃,更加心絲絲想吃一次。中午時間來到,幸運地不用等位,但轉頭已經有人龍出現。中環分店感覺比鰂魚涌分店舊一點,但就更有地道的感覺。這裡同樣提供味道獨特的凍麥茶,在天時暑熱的時間,的確消暑又解渴。餐牌上除左招牌沾麵和湯麵,還有中環店限定的安格斯牛肩肉冷湯麵。沾麵 $89專一的我還是選擇沾麵,習慣要 300g的凍麵,份量夠多,又不用加錢,不過我一樣全部食晒。喜歡凍麵的彈牙感覺,而且麵的掛湯能力高。沾麵湯感覺上比鰂魚涌分店更出色,湯底其實一樣的濃郁,但就更有鮮味。這裡的沾麵的確有吸引力,獨特的沾麵湯令我即使吃過鰂魚涌及中環分店,仍會想再吃。 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5 2017-08-05
6154 瀏覽
中環「歌賦街」的食店美食系列,繼「九X牛腩」和「勝X園」之後,我準備要講第三間食店,是米芝蓮「車胎人美食推介」,以沾麵為代表菜的日本拉麵店「麵鮮醬油房周月」。星期日下午去到「歌賦街」,看到中環兩大老店,都適逢星期日而關上大門休息。我坐兩店附近的長櫈上等待,準備差不多六點鐘左右,就進入「麵鮮醬油房周月」,和試食他們有名的「沾麵」。期間還有大量慕名而來,但不清楚「九X牛腩」和「勝X園」營業時間的遊客,他們遇上兩間名店關門休息,但不知道實際情況,百思不得其解下詢問我,我唯有向他們清楚解釋,兩店逢星期日都會關門休息一天。他們知道「九X牛腩」和「勝X園」逢星期日休息時,先是為此錯愕,後是嗟嘆自己來得不是時候,埋怨自己運氣差勁,最後惟有失望離開「歌賦街」。其實他們也可以選擇光顧,試食「麵鮮醬油房周月」的招牌沾麵。可惜我的英語水平還未完全到家,單是要向他們講出「麵鮮醬油房周月」的英文店名,或者「米芝蓮」,我已經不知道從何說起。「麵鮮醬油房周月」的「沾麵」跟很多拉麵店的沾麵一樣,食法大概都是先把麵條放入沾汁內,吃過吸收濃郁沾汁的沾麵條後,最後讓店員(或自行)斟入雞湯後,再吃光剩餘的麵條和湯汁。儘管「麵鮮醬油房周月」還有其他招牌拉麵供食客選擇。但是對我來說,只要我不是神智不清,可以冷靜作出抉擇(事實上我偏偏經常選擇錯誤),又是第一次光顧的話,我肯定首選那食店的招牌食品。但是真正的問題在於,原來「麵鮮醬油房周月」的招牌沾麵,也有分開兩種味道供食客選擇,一種是傳統招牌口味,另一種是香辣口味,兩款沾麵價錢相若,如果換着由你挑選,你會選哪一款口味的沾麵來享用呢?常言道,不同口味喜好,代表不同的性格。就算是重口味,也分為了偏鹹和偏辣,或其他更異於常人的口味,如偏酸、偏苦等等。當然,都有人喜歡選擇偏酸,偏苦這等味道,不過我自問對酸味和苦味食物還是不能接受。我就簡單得多,直接選擇了「麵鮮醬油房周月」一般口味的招牌沾麵就行了,「麵鮮醬油房周月」的沾麵價錢也不便宜,每一客沾麵未計算加一服務費,都要收費港幣八十九元的。跟很多以「沾麵」為招牌菜的日本拉麵店一樣,「麵鮮醬油房周月」都會讓食客可以選擇為沾麵「加底」,分別可以選擇加一百克、二百克,還有三百克,都是不用另外加錢,加底是免費的。我就選擇了一個比較中庸的份量,先加二百克就可以了,至於加三百克沾麵條,都是留待將來有機會的話我再試吧。不過,今次我在「麵鮮醬油房周月」遇上最粗心大意的事,不是沒有選擇最大的三百克麵底,而是忘記了在點餐紙上,揀選剔除我要戒食的「鮮筍條」。其實我都是吃了沾麵,吃到一半才發現「麵鮮醬油房周月」,原來配菜裡面放了鮮筍條的。幸好對於鮮筍條我能保持清醒,一眼就發現自己幾乎不慎誤食鮮筍條,立刻吐出鮮筍條,有意食「麵鮮醬油房周月」的人不得不留意。還有,我發現原來「麵鮮醬油房周月」的沾麵,加底區區的二百克麵條,都好像不夠我即場享用,可能沾麵的麵條很粗,吸收湯汁的能力太強的關係吧,相對之下「沾麵」的豬肉叉燒條顯得很渺小,份量不多,近乎微不足道。或者下次,如果我還有機會再來中環「麵鮮醬油房周月」食沾麵的話,應該還有機會,考慮選擇追加三百克麵條的。無疑是我有點低估「麵鮮醬油房周月」的沾麵麵條,但同時沾麵的沾汁底,它的醬油味道太濃太鹹,要等到後來,店員為我注入雞湯後,醬油湯底味道才開始順暢和易入口。另一方面,可能「麵鮮醬油房周月」主打招牌沾麵,旨在讓客人吃到濃味沾汁湯底,和吸湯力強的沾麵麵條,所以「麵鮮醬油房周月」沾麵的配料不算很多,就只有半隻溏心蛋,和少許的叉燒絲而已。在未加入雞湯之前,你或許會覺得,「麵鮮醬油房周月」的沾麵湯底醬油味道太濃烈,令湯底味道變得太鹹。加上「麵鮮醬油房周月」整個沾麵除了麵條外,就沒有太多配料,好像有點讓人失望。不過單純評論,「麵鮮醬油房周月」沾麵麵條掛湯的能力,已經可以把沾汁味道太濃的缺點暫時掩蓋,因為沾麵麵條吸收了沾汁湯底後,沾麵麵條味道多了醬油的濃郁鹹味。豬肉叉燒絲雖然不多,但是被醬油鹹味浸過,叉燒絲的味道也突然因為充滿了湯底的鹹鮮味,讓我渾然忘記了沾麵叉燒絲的豬肉味道。說到這裡,其實我現在是有點點的後悔,不過不是指我後悔光顧了「麵鮮醬油房周月」,而是我後悔沒有選擇追加三百克沾麵麵條,現在沾麵麵條不夠多,不夠我盡情享受「麵鮮醬油房周月」的沾麵滋味。吃到最後,我開始示意店員,為了我剩餘的沾麵注入雞湯,讓我吃完剩下的沾麵和湯汁。店員加入雞湯汁後,「麵鮮醬油房周月」的招牌沾麵,在這一刻就突然變成了雞湯拉麵。多了雞湯後,沾麵原先醬油鹹味較重的湯底,現在一下子變成了濃郁,而又鹹味適中的鮮味雞湯湯底。濃郁而且有鮮味的雞湯湯底,就像我光顧「霸X拉麵」,吃雞叉燒雞白湯拉麵時一樣。我現在可以把整碗,濃味沾麵湯底一飲而盡,先前沾汁的鹹味一下子消失得無影無蹤。再吃完剩下的麵條後,我總算是吃過,「麵鮮醬油房周月」的濃郁湯底沾麵。雖然價錢無疑是昂貴一點,但是沾麵味道「先鹹後鮮」的非一般體驗,令我對「沾麵」的食法,又多了一層體驗。但是,吃完「麵鮮醬油房周月」的沾麵後,「歌賦街」有名的食店,我已經差不多快要吃遍了,下次再來中環,還有什麼食店可以見識呢?或者我要再努力探索中環,和上環的食店了。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)