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食評 (29)
等級4 2018-09-02
3904 瀏覽
久別haku半年之多,適逢信用咭做推廣買一送一晚餐優惠,一於試試他們的晚餐Tasting menu $1480。這tasting menu有八道菜,看看晚餐menu 頗有心思,餐點的名字寫在日本地圖上,食材源自日本各地。Welcome snack 有四款咁多,每一款都十分滋味。先來一客三文魚子卷,小卷透薄香脆, 一咬下去,三文籽爆汁,加上creamy 的旦王醬,真好吃。迷你大板燒很可愛,味道濃香,口感豐富。而生蠔是入自法國,配上passion fruit 同olive oil ,雖然唔係好肥美,但口感清爽;粟米凍湯是用上九洲粟米,質地creamy 幼滑,粟米味濃厚。Sashimi moriawase。這刺身拼盤真的有意思,造型特別。打開蓋子就像開䛧題一様的配對,感覺有趣。每人各有四款刺身,而每一款的配搭也頗有心思。赤鯥油份充足,加上火炙過後,要為甘香油潤,配上清新的柚子醬汁,是巧妙嘅平衡。平政魚口感清爽,加上紫蘇葉的香和一點辣汁,感覺幾輕盈。北海道帶子味道鮮甜,加上酸酸的檸檬汁,好refreshing!長濱市的魷魚配上自家製的份子醬汁,口感爽夾滑,味道鮮美。Hokkaido uni/brioche/ hanaho這海膽壽司是其中一道signature 菜色,真好吃!令人有飄飄然的感覺,叫人回味無窮。香軟酥脆brioche 上放了一層特色醬汁,而表面更鋪滿了來自北海道的白海膽!白海膽沒有紫海膽咁甜,但相對地味道更加細膩,口感更為creamy, 配上脆香帶一點厚度的brioche, 真是海膽壽司的變奏版。味道更豐沃,更有層次,實在可口,正!Maguro/polmard Beef / kristal caviar 這道菜也是另一signature菜式。Maguro 是選用來自青森縣的大間吞拿魚。這個tartar用是Chu toro ,經過dry age ,令魚肉更為軟腍,魚味更濃郁。再混合age 左五日的Polmard beef,與特製的法國cavior ,味道十分豐盈。中拖羅的魚脂加上牛肉的肉香,實在融為一體,鮮美豐厚,再配上法國魚子醬同薯仔薄片,真是甘香豐盈,令人再三回味。Suzuki / leeks / konbu/ Japanese ham日本鱸魚烤得表面焦香,帶有炭火的香味,魚肉纖維比較結實,肉質嫩滑,加上餐廳自家釀製的味噌, 味道比較淡囗,只能嚐到魚肉的味道。而配菜的小薯仔薯味突出,加上age 左1000日的火腿,味道甘香,好吃!Nozaki Beef / tongue/ corn humita這道菜不是用一般的和牛,選用了比較特別的鹿兒島野崎牛。一般和牛只是以產地命名,而野崎牛是以農場主人名稱為名的,應該非同凡響。這和牛是以關西的串揚煮法,外層脆香,內𥚃仍然保持軟嫩,既香口,肉汁豐富,肉味濃厚又帶脂香。由於是A4級別的關係,口感唔會過於肥膩。再沾上甜香的栗米濃汁和牛肉汁精華,和牛的味道變得更為油潤而豐富,既有脂香又帶點粟米的甜味,仲有濃香肉味同肉汁,真是美味三重奏一樣。旁邊還有壓軸好戲,就是慢煮七十二小時的牛脷。這牛脷炆得軟腍入味,只要輕輕一𠝹,便輕易把牛脷切開。牛脷濃香惹味,牛味突出,帶一點野性的味道,和剛才的脂香細嫩的和牛,有一種節然不同的感覺。Kurokashiwa chicken / rice caldoso 這個湯飯,用了長門黑柏雞,是日本最古老的雞品種。這種雞口感結實有雞味。而這湯飯沿用西班牙煮法,飯粒濕潤可口,加上惹味湯汁,充滿了雞的鮮味和牛骨的精粹,味道濃郁,細味之中,隱約帶一點辛口味道。湯飯當中除了日本飯粒外,還有脆香嫩雞肉和茹菌,口感層次豐富。吃罷感覺到一陣暖意,叫人滿足。Melon 這蜜瓜甜品是選用了熊本縣的麝香蜜瓜,蜜瓜粒粒一如珍珠,雖然沒有像夕張蜜瓜的香甜,但這蜜瓜味道清甜,口感爽脆,加上翠綠的Brazil oil和醬汁,配搭起來,酸酸甜甜的,是幾清新又有助消化的甜品。Peach / yogurt foam / granita 這個甜品是由山梨縣白桃、乳酪泡沫、白桃碎冰所造成。白桃味道香甜,桃味濃香,伴以乳酪泡沫,酸酸地,又多一層奶滑口感,夾埋白桃碎冰的清脆口感,味道清新甜香,感覺輕盈,真是桃味交響曲,桃迷大愛。Sweet是士多啤梨山椒糖和芒果jelly. 士多啤梨糖的士多埤梨味好濃;而芒果jelly的芒味也強烈,味道ok, 但兩款糖果也偏甜,有點兒時吃糖果的味道,感覺幾特別。多次到訪,都是吃午餐。而今晚我同hubby都十分enjoy 這個法日晚餐,每一道菜都採用日本優質食材,味道和造型也稱心滿意。即使有些菜式在早前已經嚐過,但仍然覺得十分不錯,果然值得一訪。 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 2018-06-09
6586 瀏覽
I am back at HAKU to check on their “normal” set lunch menu on my own this afternoon. The omakase menu was excellent when we tried it two weeks ago but I wanted to see how they fare without the premium ingredients.Between the two set menu offered at lunch, I had a choice between lobster ($380) and Iberico pork ($450) as my main course. Pretty tough choice but I never say no to lobster especially after my recent run of meat.Amuse bouche again provided me with a flying start to this meal.On top of the bite-sized okonomiyaki and beetroot cone which I had last time, I was presented with a crispy kibinago fish skewer and a gazpacho made with white garlic, celery and olive oil. Good thing I left the gazpacho last coz that was seriously refreshing.The first course of the set menu was Nagahama white fish served with sea lettuce (seaweed?). This was pretty refreshing thanks to the nice acidity from the yuzu dressing. And there’s a bit of kombu flavor in there somewhere which provided a nice complement to the sea lettuce.Next up was my nicely plated main dish with the lobster topped by slices of pickled cauliflower and served with dashes of miso purée. Before I got the chance to sneak in a photo, the chef already started pouring in the finishing touch with a light lobster sauce made with its bones.The lobster meat was really nice with lovely bouncy texture. I was surprised how light the sauce was but if the idea was to let the natural flavors shine (in this case, the lobster), then I’m all for it. It was a pretty enjoyable dish. The only thing I didn’t like about it was the acidity from the pickled cauliflower. I thought the lobster was already delicious enough on its own so really didn’t see the point of introducing additional acidity into the mix.There was a second part to this lobster dish, which came with a bowl of Koshihikari rice covered with sakura ebi and a deep-fried lobster claw.The lobster claw was seriously tasty and the thin batter just perfect. Now, this decision to take lobster over pork is really making me look like a genius.As much as I wanted food to keep coming, it’s time for dessert (no palate cleanser?).Dessert today was homemade ice cream sandwich with black sesame custard cream filling. There was some matcha cream around the edge of the sandwich to give it some vegetal and grassy notes.Some black and white sesame sugar was provided as a dip but I thought the ice-cream sandwich was already sweet enough on its own.A small canapé of yuzu bon bon and it's about time for me to get some shopping done in the mall.  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3 2018-11-04
114 瀏覽
呢間餐廳主要食多國菜,好昂貴嘅材料,好靚嘅佈置,今次家姐出bonus,請咗一家人喺度食飯,但因為有老人家嘅關係,佢哋就唔係好欣賞啦,菜式用咗好多日本嘅材料,包括海膽鮑魚昆布等,一個好靚嘅方式去呈現出嚟,但係有啲菜式嘅味道幾特別,老一輩就唔係好鍾意。好似魚子醬咁,佢哋會覺得好腥同埋最緊要嘅係唔夠飽。當係體驗下都OK嘅,不過真係唔會有下次。 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 2018-10-13
678 瀏覽
適逢好友生日,又有信用卡的買一送一特價,當然要試試心儀已久的HAKU。7點準時入席,型男server迎接我們入座,暗讚身上紋身又幾靚首先奉上amuse bouche ,最欣賞的是以花形米菓及魚子,好看之餘,亦感受到咸鮮味,令人胃口大開。Dinner omakase共有八道,以刺身正式開始今晚的盛宴。4款刺身經chef預先熟成調味,其中左上的豉油珠珠配上墨魚最為特別。haku version 的壽司:海膽配上南瓜puree在brioche 之上,chef的巧思令白海膽的甜味更為特出,加上鬆軟的麵包,食完會想再食,一舊真的不夠Maguro 牛肉他他:一上桌立即引來我們連環拍照,以生牛肉和呑拿刺身混合的他他,加上caviar 本身已經是「無得輸」的組合,不過稍嫌入口無甚驚喜。鱸魚:食了幾道冷盤,終於有熱食!即烤鮮魚配上美味薯仔(薯仔配上配菜及火腿真的很驚喜),不過都係未夠熱,有點失望。A4和牛:已經去到中段,chef奉上炸串式和牛和慢煮牛舌;和牛煮得洽到好處,顯出大師功架,處理手法都十分特別,是非常出色的一道菜。雞湯飯:主菜以飯食作結,鮮美的湯底為全個晚飯作一個很温柔的wrap up,很不錯。Sorbet: melon加上青瓜十分refreshing,粒粒瓜茸清新,chef比到驚喜的位是本以為蜜瓜會甜到漏糖,想不到都做到很清新的效果。桃: 食到已經捧住個肚,最後還有一道甜品,冰沙的質地特別,配上yogurt和蜜桃真的很完滿。朋友生日仲送了一個很好吃的coffee cake (我覺得仲好食過melon同peach)生日快樂呀!Haku一行,有信用卡優惠真係好抵,餐廳亦無因為買一送一而偷工減料,請食飯一流!不過正價就有d貴了,希望佢轉menu後再去試下! 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3 2018-10-08
606 瀏覽
見聽日係國慶假期,所以我同老婆同埋爹哋去咗Haku食晚飯。其實我之前都嚟過三次。有嚟過食晏,又有嚟過食晚飯。有坐過喺吧枱,亦都有坐過係餐枱。坐吧枱同坐餐枱個感覺好唔同。坐吧枱其實比較cosy,因為凳同凳之間其實唔係有好多吉位。不過個好處就係可以一邊食飯,一邊睇住大廚「表演」做菜,同埋可以同大廚溝通、互動。餐廳整體嘅佈置都比較和式,用咗好多木。今次我哋因為比較遲先訂位,所以坐咗係餐枱。坐餐枱嘅感覺又非常之唔同。因為餐枱用咗黑色嘅枱布,成件事formal左好多,空間感亦多咗。首先介紹下個餐牌,個餐牌係一個日本嘅地圖,上便有講到今日我哋食嘅菜係產於日本邊一個地方。頭盤第1-4道菜係同一時間上嘅:包括有湯、三文魚子夾餅、迷你大阪燒同埋生蠔。個湯都係呢一度嘅signature。印象中上一次嚟都係飲呢個湯,佢係一個茉莉花茶嘅菇湯。飲落有少少甘甘地嘅味,不過唔使擔心你唔會覺得係飲緊茶。三文魚子夾餅 - 我將上邊嗰個夾餅嘅「蓋」蓋上咗之後就一口食晒成個夾餅,個夾餅脆脆地,我覺得幾好好食。迷你大阪燒 - 呢個亦都係其中一個 signature dish ,味道好 complex。大阪燒我係香港都好少機會見到餐廳有serve,更何況呢個係一個迷你版,就更加少見。生蠔冇用到一般常用嘅檸檬汁或醋。佢用咗熱情果汁去做汁,味道好新穎,因為我之前都冇試過食生蠔用熱情果汁陪,但係味道都幾夾,感覺好refreshing。魚生tic tac toe - 係九個格仔裏便放咗三種唔同嘅魚生,而三種魚生冇一個固定嘅排列方式,令到食客係開蓋來之前都唔會知道裏邊係乜,增加趣味性。三種魚生分別有帶子配左橄欖油同埋reddish、𩶘魚配紫蘇葉同埋魷魚配魚子。我老婆就話佢最鍾意食𩶘魚配紫蘇葉,因為紫蘇葉係佢嘅最愛。我就三種魚生都鍾意,三種魚生其實都唔係好鹹,反而食到唔同配料同埋魚嘅味道。白海膽配紫蘇花 - 呢個睇落去好震撼,因為海膽層層碟搭到幾高,底部唔係一般嘅壽司飯,而係查咗幾多牛油焗過嘅麵包,面頭仲加咗一啲可以食嘅紫蘇花。食落去甜甜地,先發現原來海膽同埋麵包中間加咗一啲南瓜蓉,我個人就唔係太鍾意加入南瓜蓉,因為南瓜蓉嘅甜味加上麵包上嘅好重嘅牛油味,我覺得有少少蓋過咗海膽嘅味道,有喧賓奪主嘅感覺。之後侍應就拎咗好大塊吞拿魚出嚟,不過唔係俾我哋食,只係一個道具,用嚟介紹吞拿魚唔同嘅部份。中拖羅牛肉tartare 加魚子醬 - 拎完塊咁大塊嘅吞拿魚出嚟之後,當然就係上 signature之中嘅signature - 中拖羅牛肉tartare加魚子醬。中拖羅就係用咗青森縣嘅吞拿魚。一講到青森,我哋就即刻可以指到俾爹哋睇青森嘅位置。點解我哋會咁了解青森縣嘅位置?因為我同老婆嗰啲追櫻pre-wedding 相有喺青森嗰度影。春天嘅青森真係非常之靚。言歸正傳,個菜裏邊牛肉係用咗法國風乾牛肉,仲要係唔係你話想買就買到,牧場只會供應呢啲優質嘅牛肉比某啲廚師,而Haku 嘅大廚就係牧場嘅名單之內。魚子醬用咗 Kristal 品牌嘅魚子醬。他他加咗紫蘇葉,整體味道都好好。如果要雞蛋裏面挑骨頭,我就會覺得可以落少啲牛肉,因為啲牛肉咁味好濃,搶咗拖羅嘅味道。個他他放咗喺一個cut crystal 嘅碟上邊,而切割嘅花紋,睇起上嚟更加可以令個他他成為焦點。就好似太陽放寫一啲光芒出嚟咁樣。主菜經過咁多味精采嘅前菜,跟住落嚟就到第一樣主菜 - 鱸魚。可能你會覺得,煎魚可以有幾好食呀?啱,越簡單嘅菜就越難做得好好,越難做得特出。哩度嘅煎鱸魚用咗備長炭來煮,所以有啲有啲煙燻味,肉質一啲都唔會鞋。仲有一啲餐室自家製嘅面史醬用嚟陪個煎鱸魚,面史醬帶少少甜味,幾特別。西冷扒配牛脷 - 牛扒用咗A4和牛,外邊有一層皮,煎到好脆,裏面嘅肉好林,做到外脆內軟嘅口感。但係塊牛扒嘅味同其他和牛一樣冇乜肉味,加上我食咗牛脷先,牛脷肉味就好濃,所以真係唔係好食到肉味。所以我建議如果大家食哩一道菜時,要先食牛扒,食完先好食牛脷。牛脷用咗72小時慢煮,肉質非常之林,肉味非常之濃,非常之好食。拍埋塊西冷扒比較,有過於而無不及。雞湯飯落咗一啲西班牙辣肉腸,有少少辣。雖然都幾好食,不過我都係鍾意食上一次我哋食嗰個蟹湯飯多啲。甜品最後就嚟到甜品,第一個甜品係蜜瓜。以我認識嘅日本蜜瓜都係好林,好甜。呢度準備嘅蜜瓜唔似傳統嘅日本蜜瓜,因為佢用咗冇咁熟嘅蜜瓜來做,所以唔係好甜,亦都有少少口感。個蜜瓜加咗啲薑汁,同埋青檸檬嘅sorbet,我之前都從來冇試過咁樣嘅組合。之後嗰個甜品我覺得好好食,成個甜品都係桃味,不過就有唔同嘅桃味嘅嘢來做,包括桃味嘅沙冰、yogurt form、sorbet、purée 同桃肉。之前嗰個甜品用咗味道嘅對比,呢個甜品就用咗唔同形態、溫度同埋質感嘅對比。哩個一定要試吓。棉花糖係燒過嘅,所以裏邊比較林,幾好食,亦都即時諗起細個嗰陣時BBQ 好鍾意自己燒棉花糖食。不過如果食過燒棉花糖都應該知道,燒完粒棉花糖係會甜一啲。所以一味就未必啱怕甜嘅朋友。爆炸糖朱古力 - 一聽到個名又即刻諗翻起細個嗰陣時食爆炸糖。最初咬落去唔係好爆炸,要食到最後啲爆炸感覺先至出到黎。我覺得燒棉花糖同爆炸糖朱古力,大廚都係專登用來勾起食客嘅童年回憶。我聽過人哋講就算啲食物未必係最好食,如果能夠令到食客諗起以前嘅回憶(尤其是係童年美好嘅回憶),好多時就會可以加到好多分。最後講下服務質素,哩度服務質素非常之好,無論係選酒、解釋餐牌、上菜嗰陣時解釋每一道菜,侍應都係非常之體貼,亦都解釋得好詳細,如果唔係我又點會可以寫得咁詳細啊!總結:- 同老婆同埋爹哋去咗Haku食晚飯- 坐吧枱比較cosy,不過可以一邊食飯,一邊睇住大廚「表演」做菜,同大廚溝通、互動- 坐餐枱成件事formal左好多,空間感亦多咗- 餐牌係一個日本嘅地圖- 其實樣樣都好食- 重點推介:魚生 tic tac toe、中拖羅牛肉tartare 加魚子醬、西冷扒配牛脷、桃甜品- 推介:湯、三文魚子夾餅、迷你大阪燒、生蠔、白海膽配紫蘇花、鱸魚、燒棉花糖、爆炸糖朱古力- 蜜瓜甜品用咗味道嘅對比,桃甜品就用咗唔同形態、溫度同埋質感嘅對比- 燒棉花糖同爆炸糖朱古力用來勾起食客嘅童年回憶?- 服務質素非常之好,侍應都係非常之體貼,亦都解釋得好詳細 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)