Robata Zawazawa (已結業)

終於來到是晚試菜活動的尾聲,一行BLOGGERS在Goccia及La Parouse吃過五度菜之後,,終於來到最後一家日本菜餐館Robata Zawazawa,嚐嚐今晚的第六度,也是最後一度菜--甜品了!餐廳在雲咸街的街角.一進門,巳被那個漫天日本傘的美麗裝飾所吸引,各位BLOGGER拿著相機,拍過不停.我們被領上了二樓的BAR AREA,雖然酒吧不大,但感覺得COZY.這裏算不上是個很浪漫的地方,但個人覺得,男士與女士在這種地方把酒談心,感覺不會過於刻意,另有一番情調呢!一盤盤的甜品,巳經排列整齊地等著我們了.今次我們要吃的甜品是Houji-cha Pudding.翻查一下資料,HOUJI CHA是焙茶的意思,是綠茶的一種,但別其他緣茶不同之處,便是它不是用蒸,而是炭火煎培,令茶葉呈磚紅色.這個程序的目的是去除水份,並破壞了單寧酸,有抑制苦澀味的作用,因此口感比起其他茶種較為清爽。咖啡因含量較少，對胃臟的負擔也輕，不論是小孩、老年人、病人都可以放心飲用。主理人Kenji Sato 教我們,吃的時候可以先嚐一啖原味的HOUJI CHA 布丁,然後再按照自己的口味,去加黑糖醬(kuro

Robata Zawazawa is in the same group as g.e., a 'progressive dining' restaurant at The Luxe Manor; a foodie friend of mine had also been at Zawazawa. Zawazawa means 'noisy' in Japanese and i guess that precisely depicts how the small bar would be like when packed; there are around 20 seats in the 2-storey place. It's also 'noisy' in terms of its decor; the wall at the back was bright red in color with Japanese patterns on it, and with the red lanterns hanging from the celling and Japanese acoust

若論日式居酒屋, 還是喜歡較小型的, 一張長長L字型吧檯, 客人圍著開放式廚房喝酒進食, 既可以欣賞廚師功架, 又可以和知己談天說地, 熱情喧鬧的環境, 正正是居酒屋的風味; 位於蘭桂芳和雲咸街地段的"ZawaZawa"完全符合這樣的條件, 而在這之上, 更有型格特色的室內設計, 喜歡時尚的朋友, 同樣能感覺滿足.是夜有幸獲O.R.邀請來這裡參加《開飯搶鮮試》活動, 不單認識了志同道合的食友meganchen, 亦和不分晝夜為我們批刻食評的O.R.編輯Maggie初次碰面, 更要多謝餐廳公關馬小姐的親切招待, 對話間感受到大家對飲食的熱誠, 一個獲益良多的晚上.剛踏進餐廳, 已經被門口的型格設計迷到, 天花上倒吊著一把把日本油紙傘, 配合貼滿和風綢緞圖案的天花底部, 有點像進入了捲川實花執導之"惡女花魁"的光影世界裡面, 其鮮艷, 絢麗的用色, 目光不期然被緊緊鎖住了; 之後平伏過心情, 再慢慢拾級走往上層用餐區, 不算寬敞的空間佔了一半是開放式廚房, 客人可以選擇圍著廚師的L字型吧檯位, 又或靠牆的高身二人檯座椅; 我們是夜坐進了吧檯位置, 能夠近距離欣賞廚師的手藝.言談間馬小姐向我

Zawazawa (defn): noisy. And noisy is an apt description of whenever a diner sets foot in the restaurant. Someone hollers something in Japanese which probably amounts to something like 'Hello' or 'Welcome'. Location:It's actually very convenient, just a bit secluded. It's at LKF hotel, wedged between Balalika and Hollywood road. Take the stairs from Hollywood road. Might need clearer directions. But please search diligently - it's worth the trip.Environment:A rather small space. It's divided into

(a continuation of the earlier post)Food (cont'd):SkewersOx tongueI don't eat tongue normally, but upon R's eager prompting I dislodged a small piece and gave it a go. Didn't like it - rubbery texture, difficult to chew through.MushroomSimple, juicy and fresh. The average mushroom skewer, nothing wrong. Bukkake soba cold noodleServed with a hot spring egg again. Cold enough. Nothing too special. UDON fukonChewy texture, served with tempura har mi (dried shrimp) - very yummy. The dried shrimp tem

I visited this place yesterday evening, after reading quite a lot of good reviews about it. I did my homework for this, I knew what I am going to order once got a very warm welcome from the friendly staff. I was excited to try the tsukune which was described something as 'close to sublime' and the udon that was almost like sent from heaven.Defintely accolades on most of the items, I had no argument the restaurant got 4-5 stars from so many food critics. I will give them at least 4 too.Welcoming

之前型友帶為食貓到此drink一drink. 除裝修別緻，出自日本著名設計師外，此處的cocktails極之出色。 但是晚未有試食物，於是周末一到，立即與兔兔再訪。一到埗，二話不說立即請cocktail達人KK調教cocktails給我們，然後再慢慢點串串。用餐前先有數款小吃免費任君選，頗貼心。食物方面，若然喜歡一般味濃如Ｘ亭的，此處不是你杯茶。因為此店著重食材鮮味，不會串串也是同一味道。當中推介炸牛蒡（佐酒良伴），牛舌，秀一和牛（入口溶），釀日本冬菇（菇勁厚身），免治雞肉棒（軟綿綿又有雞軟骨及馬蹄粒）及日限２５碗的手打烏冬。招呼方面，每位都用心殷勤，抵讚。邊吃邊喝，最後貓兔倆大概飲了５﹣６杯cocktails，加一枝有汽sake，飲飽食醉，盡興而歸。如此好地方，為食貓會繼續與各好友分享。

倘若沒有聽過日本權八的大名，愛吃之人也應該聽過《Kill Bill》餐廳。對了，《Kill Bill》餐廳就是當年拍攝過荷李活製作《Kill Bill》，位於東京西麻布區的權八，餐廳主打爐端燒料理，在本地和海外都可算是享負盛名。現在想起它一串串的燒雞軟骨和燒鵝肝伴士多啤梨汁，口水又開始流。西麻布的權八是由設計師佐籐茂一手創作，權八令他聲名大噪。而近期蘭桂坊新開的Robata Zawazawa正好亦出自他手筆， 餐廳同樣是主打串燒和燒物，地方雖然淺窄，只有十多個吧位，但勝在可與廚師近距離接觸，進膳過程非常互動，有如致身於東京小店。一到餐廳入口已經有種很順眼的感覺，紅色帶花紋的牆紙如一條條絲帶般從牆身伸展到天花，加上新潮的燈籠，形狀似雨傘般的設計，不規則地懸掛於天花。小小地方，但盡顯佐籐茂功駕。吃爐端燒向來需時，餐廳亦想得週到，在等候食物期間，刻意為食客安排幾款不同的免費餐前小吃，譬如薯仔煮肥牛、醬燒茄子、蓮藕芋頭煮雞等通通一律任食。 燒椎茸 ($25/pc) (Grade: 4/5)串燒款式不多，先點幾款心水的來試試。細心等候了一會，首先上枱的是燒椎茸(日本鮮冬菇)，日本鮮冬菇很厚身，燒