30
2
0
港鐵尖沙咀/尖東站 N3 出口, 步行約2分鐘 繼續閱讀
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29811688
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星期一
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18:00 - 23:00
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18:00 - 23:00
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18:00 - 23:00
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8
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食評 (32)
等級4 2022-11-10
150 瀏覽
Ankôma•尖沙咀上樓🏛️日法Fushion菜🇯🇵🇫🇷我為雞🐥而來…#跟住肥安去增肥 🧡First bite Uni French Toast🍞甜甜的開始🥰其實好想encore多一件🤭🧡Tuna Crispy Cylinder 脆脆筒 口感ok·但味道無記憶點😅🧡蔥油昆布深🦪第一次食咁Creamy奶油質感嘅蠔·蔥油味突出但又唔搶👍🏻🧡用咗3種酒漬嘅🦐+Tempura蝦頭-太油·入口好似飲油咁☹️蝦身有酒香但唔驚艷·水雲+海葡萄都加唔到分💗Angel Hair Pasta🍝 Caviar & white truffle oil凍食真係初體驗😋松露油香氣撲鼻·以入口後有點兒失望🥲覺得在家都可以整到🙈@男朋友先🤣而且份量可再多一點點🫢💗茶碗蒸🥚水準唔錯👍🏻💗Amadai立鱗燒..唔識欣賞個汁😅皆因食過更好的·對比太大🙁希望有機會黎有新配搭💗由入座燒到最尾的三黃雞🐥🐥🐥其實食落同一般雞真係無分別🥲點解會吹捧到咁大😩只能說皮有點脆·肉是滑的⋯但個sauce同煲飯真係更更更出色🤩🤩🤩🤩🤩一煲飯我食了2/3…連埋啲汁真係不知不覺地消滅哂😆❤️‍🔥Apple tart同我印象中酸酸的味道唔一樣😱甜甜的蘋果肉+餅底 一啖接一啖💖好欣賞大廚嘅想法…都明白點解會咁難book😎希望下次黎到會有新菜式🥰 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 2022-10-31
192 瀏覽
📍Ankôma I was attracted by all the amazing photos and good reviews about Ankôma but I am afraid my experience was rather underwhelming. When we arrived on time, staff were still cleaning up from the 1st round. It’s a very tight little space with an opened kitchen. You would expect more finesse with an opened kitchen setting but the chef and his two sous chefs seemed to be lacking in coordination. To start with, the tuna tartare and the uni french toast were nice. The Japanese oyster was huge but it’s way too creamy for my liking. The next dish Kombu-jime aged drunken shrimp with sea grapes. The whole dish was overwhelmingly sour. I can’t even taste the original sweetness of the shrimp. The Tempura shrimp head was very greasy and left a bad oily taste in the mouth. The caviar white truffle oil angel hair pasta was good but then it’s not anything unique. The chawamushi was with crab meat and chicken consommé. It was a tad too salty. Then the Uroko-yaki Amadai with sake beurre blanc and dill oil. I liked the dill oil. I appreciate that their signature is their chicken but it doesn’t mean that they can mistreat the other main course option! The pigeon was so tough that we had difficulties in even having half of it. The mushroom was super salty. At that point, we really just want to leave. Finally, the dessert Apple tart tatin with homemade ice-cream. You can definitely taste that the ice cream is homemade as the amount of ice crystal is insane. The tasting menu has a number of familiar looking dishes. The whole experience was like “oh I think I had this at xxxx” or “this is from xxxx”. But if you are trying to do so, you have to execute it better than the original but unfortunately, I didn’t have that feeling throughout the whole night. With the given price point, there are a lot of other options who doesn’t have such odd two time slot restrictions. Price: HK$1700 pp (dinner) 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 2022-10-29
171 瀏覽
呢間餐廳真係期待已久,6:30pm 7pm嘅dinner time book咗足足2個月先有位,等咗好耐😍😍呢到地方唔大,座位只有8個吧枱位,好處係廚師可以更照顧到食客需要Ankôma嚴格挑選日本新鮮直送嘅時令食材,融合法式烹調手法,打造出別出心裁嘅精緻法日Fusion菜,每道賣相都好靚㗎😍🍽Tuna脆蛋卷入面放咗Tuna tartare,配紫菜碎柚子碎,口感獨特,Tuna味道好好🉐🍽Uni北海道海膽配法式多士,再加咗少少青檸汁調味,海膽夠fresh、法多又脆,完美組合🉐🦪Oyster採用日本蠔,味道冇咁鹹、較creamy,配檸檬蔥油,好大件味道新鮮🦐Shi-ma ebi 昆布漬物、醉蝦、蝦頭用咗天娜羅形式處理,可以食埋唔浪費,用咗三款酒調味,分別係法國黃酒、白酒、sake,仲有少少柚子醋,味道係帶酸嘅酒味先生唔食蝦,師傅好好咁轉咗帶子俾佢,一樣係漬物,帶子煎香,加咗海鹽辣椒粉調味,帶子啖啖肉好正🉐🍽Pasta用日本高湯煮嘅天使麵,再整凍,天使麵較彈牙,加入醬油漬昆布碎、魚子醬、紫蘇花,又靚又矜貴😍無落鹽調味,主要係用返食材本身味道,都已非常夠味、特別係魚子醬淡淡鹹微微鹹香🉐🦀Chawanushi松葉蟹肉茶碗蒸,用咗金菇野菇混合成高湯,好有菇味,廚師多個餸菜都會係面前製作、仲會有多個倒汁倒湯動作,有種service 特別好的感覺😌🐟Amandai鯛魚立鱗燒,魚皮非常香脆,肉質軟滑,醬汁方面一改傳統用白酒,改用Sake成汁,加咗少少刁草,味道新鮮🉐🐥Chicken +$340烤小三黃雞配三文魚籽飯,用風乾一晚嘅三黃雞,可以烤得更香脆,先生話三文魚籽飯係食過最好食嘅飯‼️用鑄鐵鍋烹調嘅高湯煮七星米,再加入黃酒汁乾蔥白酒調味,加埋三文魚籽、蔥粒,好有層次好豐富‼️三黃雞燒得香,皮脆肉腍滑🉐🍎Apple tart tatin with homemade ice cream餅底係用咗軟曲奇製成,蘋果饀酸酸甜甜,配埋vanilla雪糕冷熱交融好正😋🍈日本赤肉蜜瓜好甜又多汁,為呢餐畫上完美句號❤️💰$1480/1, Chicken +$340🚩Ankôma (尖沙咀) @ankoma_hk 📍尖沙咀赫德道2號金麟商業中心5樓 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 2022-09-26
566 瀏覽
@ankoma_hk 𝗺𝗶𝗴𝗵𝘁 𝗯𝗲 𝘁𝗵𝗲 𝗯𝗲𝘀𝘁 𝗳𝗿𝗲𝗻𝗰𝗵-𝗷𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁 𝘁𝗵𝗮𝘁 𝗳𝗲𝘄 𝗽𝗲𝗼𝗽𝗹𝗲 𝗸𝗻𝗼𝘄 𝗮𝗯𝗼𝘂𝘁. 𝗲𝘃𝗲𝗿𝘆 𝗱𝗶𝘀𝗵 𝘄𝗮𝘀 𝗶𝗻𝗰𝗿𝗲𝗱𝗶𝗯𝗹𝘆 𝗱𝗲𝗹𝗶𝗰𝗶𝗼𝘂𝘀 𝗮𝗻𝗱 𝗹𝗲𝗳𝘁 𝘂𝘀 𝘄𝗮𝗻𝘁𝗶𝗻𝗴 𝗺𝗼𝗿𝗲! 𝗰𝗮𝗻𝗻𝗼𝘁 𝘄𝗮𝗶𝘁 𝘁𝗼 𝗯𝗲 𝗯𝗮𝗰𝗸 𝘀𝗼𝗼𝗻😋.近期最有驚喜嘅法日fusion omakase!一直都知 @ankoma_hk 超難book位仲每次只招待八位客人,有機會食到6點半果輪感覺非常幸運😛 首先揭開序幕嘅有卷成雪茄形狀嘅tuna tartare同海膽brioche toast,兩樣都好refreshing條脷都醒埋一份,慢慢踏入重頭戲~ 之後嘅生蠔以萬能蔥熬成嘅油作調味,少咗份草青味同時更提鮮;昆布漬醉蝦以三種酒醃製而成,配上水澐同海葡萄開胃之餘更食到醉蝦嘅酒香味!.接住落有全無落鹽調味嘅松露魚子醬冷意粉,天使麵以高湯煮過後拌入白松露油同魚子醬,成口都係鮮味👅 到重頭戲燒三黃雞配三文魚籽石鍋飯,單食雞件可以嗒真啲三黃雞嘅油香同肉味,配埋以黃油煮成嘅醬汁酸酸地幾解膩,絕對要加錢upgrade!最後以upside down蘋果撻做結尾一流,每道菜都好有驚喜,食得出師傅嘅心機,超正✨ 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 2022-09-06
652 瀏覽
幾經辛苦先book到呢間餐廳,餐廳裝修以黑白灰為主🖤🤍,隱蔽型格調,小型bar 台可以容納8️⃣個人,同廚師位置好近, 成餐飯點樣煮法就一覽無遺。🔟-course $1️⃣3️⃣8️⃣0️⃣,我哋仲揀咗加$3️⃣4️⃣0️⃣升級推薦個燒雞。每款食物師父亦相當有耐性地講解每個菜式👨🏻‍🍳。第1️⃣貫- Tuna🐠前菜係吞拿魚他他卷🫔,脆筒上面有有子胡椒,另外脆筒嘅入面有吞拿魚,側邊有紫菜粉包住,柚子味🍋就可以減卻吞拿魚嘅油脂味,有好清新嘅感覺。第2️⃣貫-Uni🧈北海道海膽法式吐司, 海膽上面灑上青檸皮🍋,細細粒,一啖食落口,海膽入口即溶但有清甜嘅感覺,十分豐富☺️。第3️⃣貫-Oyster🦪有手掌咁大嘅日本廣田県生蠔🦪,雙面袋有一個特別嘅螢光錄色既汁,日本萬能蔥熬製而成的油🍯,新鮮海水味再配以檸檬汁🍋,加上份內嘅生蠔鮮味。第4️⃣貫- Shi-ma Ebi🦐用昆布包住既醉蝦🦐,而醉蝦係特定用法國黃酒、日本白酒同日本清酒🍶去醃製兩個鐘,所以醉蝦好入味。蝦頭先用天婦羅嘅方法炸,配以水雲、珍珠洋蔥、海葡萄浸住蝦身,酸酸地開胃得很😺。第5️⃣貫-Pasta🍝冷盤凍食天使麵,用木魚水去煮,煮好後用冰鎮方法來鎖住天使麵嘅質感😜,白松露汁混入天使麵,食落口口感爽滑。天使麵上面仲鋪滿滿嘅魚子醬🫕,同埋啲天使麵一齊食,鹹鹹地好好味。第6️⃣貫-Chawamushi🍮松葉蟹配茶碗蒸,配以山茶菇熬製嘅雞湯🐥,師傅較茶碗蒸時間啱啱好,蟹肉鮮甜,雞蛋嫩滑,再加埋雞湯一齊飲落去好有好香嘅茶菇味🥰👍🏻第7️⃣貫- Amadai🦞主菜就係龍蝦🦞,用海鹽同柚子皮作調味,而龍蝦煮到七成熟,保留龍蝦嘅鮮味同嫩滑,另外配以濃郁嘅龍蝦汁🤤,食落啖啖是肉。第8️⃣貫-Chicken +$340🐔終於嚟到三黃雞🐔,又坐低食飯到而家,已經見到廚師好用心地整三黃雞👨🏻‍🍳,焗之前要風乾一日,令到雞皮外脆內軟滑,三黃雞焗到金黃色🤩,連雞胸都係好滑嘟嘟。另外隻雞係配埋日本七星米飯🍚,飯上灑上蔥花及三文魚子,再配埋黃酒汁,簡直錦上添花🥳🥳。甜品- Apple tart Tatin with homemade ice cream🍎🥧到女士最愛嘅homemade cake, 蘋果果肉啖啖是肉🍎,面頭係鋪上金箔,有脆脆餅底,同埋雲呢拿雪糕一齊食🍦,簡直冰火相融🤤🤤生果- Seasonal Fruit🍈北海道日本哈密瓜🍈, 鮮甜好味, 日本直送極度新鮮可口。總括而言,每一個廚師都好用心製作每一道菜,亦都好耐心講解每一道菜怎樣形成💁🏻‍♂️,做到一絲不苟嘅效果,不妨可以帶個朋友去試吓啦!😛 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)