S2 Kitchen

261
10
17
港鐵香港站 C 出口, 步行約6分鐘 繼續閱讀
電話號碼
2885 8803
開飯介紹
以每日限量的海膽杯聞名,一杯用上三分一至半底海膽,其餘製作材料有拖羅蓉及三文魚籽等,另外其海膽燒岩蠔、半生熟安格斯牛肉、清酒鮑魚雞翼、三文魚夾餅創作壽司和紫芋年糕都非常值得一試。 繼續閱讀
營業時間
今日營業
11:00-16:30
18:00-22:30
星期一至五
11:00-16:30
18:00-22:30
星期六
13:00-23:00
星期日
全日休息
公眾假期
13:00-23:00
*星期日休息
付款方式
Visa Master AE 現金 銀聯
座位數目
28
其他資料
網上訂座
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
賞訂座積分
外賣服務
加一服務費
有關餐廳
人氣爆燈: 激烈的海膽盛宴
小店位於中環石板街,街拍的熱選之地,不經意可能會錯過S2的店面。甫進店內店子雖小,跟在日本看到居酒屋一樣,卻散發著濃烈的海膽味,小型聚會三五知己把酒談心,正!

必試海膽杯!
除了必試海膽杯,也不要錯過牛油果帆立貝洋風海膽沙律、粟米刺身、酸汁水母、特色火焰卷、清酒鮑魚雞翼、 三文魚夾餅創作壽司等多款招牌菜。特別注意,請預早訂座 / 網上訂座。
有關積分
食評 (300)
等級4 2017-06-20
78 瀏覽
I went to this Japanese restaurant with my friend tonight. It is located in the middle of a busy street, it was a bit hard to find as it was hidden behind the booth. Anyway, luckily we got there early otherwise we weren't be allow in because all tables were booked. We sat at the bar table with another lady. It was quite good as we get to see the chef's cooking. My friend is a big fan of sea urchin so most of tonight's dishes contained sea urchin. After we ordered, the salmon tartar came. It was presented in a cold pot to keep the salad nice and cool. The salad looked very yummy and it tasted very good as well. I found it very special as the chef used pear, it was new and refreshing. The sea urchin was smooth and sweet. Another must order item is the seafood glass, it contains ten layers of different seafood. It is freshly made and all the ingredients were fresh and delicious. Remember to dig to the bottom. The snow crab meat with the urchins are very yummy. One of the restaurant special item was the "Taiji". We both ordered one each since it looks so tempting. Why was it called "taiji"? I found out that half of the "taiji" is hot and the other half is cold. The cold side contained tuna minced with sea urchin on the top. The tuna minced was soft and delicious. The hot side contained sweet potato mash with pan fried milk on the top, this was very special and tasty. The sweet potato mash was sweet and tasted so good with the milk. After awhile, our skewered items came. Japanese skewered minced chicken:This rectangular minced chicken skewer was yummy, it was peppery and full of flavour. It was meaty, I was quite full after eating it. Grilled eggplant: The eggplant was in thick slice and tasted so yummy with the cheese on top. Grilled beef tongue:I love the beef tongue very much! It was seasoned beautifully! The texture was soft and tender. It was easy to chew and juicy. Grilled ladyfinger:I also love the ladyfinger, it tasted so good with salt and pepper. It was crunchy and crispy. Cheese fish cake:I found this fish cake quite big, it was very filling as there was cheese inside. The texture was soft and chewy. Grilled scallop with urchin and snow crab meat:The chef used sake to cook the scallop therefore the flavour was very strong. The scallop was soft, the urchin was smooth and the crab meat was tasty. Baked oyster with sea urchin:The oyster was juicy and yummy with the cheese and sea urchin. I like the fish roe as well. Abalone and chicken wing:This was very new to me, the chef wrapped the abalone with the chicken wing. There were two different types of texture; the chicken wing was soft and tender whereas the abalone was a bit chewy. The flavour was quite different as I could taste chicken flavour while eating the abalone. Japanese pork with lychee roll:I love this skewer very much! The lychee was sweet and felt so refreshing while eating it with the pork. It really lift up the flavour. Mango sago pomelo urchin sushi:This was also very new to me, it reminds me of the Thai mango sticky rice. The sushi tasted like dessert to me. The mango sago pomelo was sweet and matched so well with the sea urchin. It actually worth trying for. Selected assorted sashimi:I love sashimi very much so I always ordered some when I am in a Japanese restaurant. This time I ordered a small one because we ordered too much. There were Japanese botan prawn which was big and slimy. The striped jack and alfonsino were fresh and in thick cut. They were easy to chew and sweet in flavour. Urchin ice cream: After eating so many urchin, my friend still hadn't had enough. She even ordered sea urchin ice cream for dessert. The ice cream was smooth and had bits of urchin crumbs within. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
新派創意壽司 焦點食評
等級6 2017-05-26
1060 瀏覽
週末晚上在石板街發現了一家創意壽司小店,位置有些隱蔽,就在售賣派對打扮用品檔口後面。店子細細,以二人小桌為主,開放式廚房在當眼的中央,佔了機乎一半店舖位置。黑板彩筆寫上招牌美食,果然創意無限。特級 S2 海膽杯 十層海膽杯,無盡的配搭,真想得到!相機食先,不用多說。由頂層開始尋寶,燒白飯魚脆片、黑魚子、北海道紫海膽、沖繩海葡萄、吞拿魚腩、三文魚子、白蝦、松葉蟹肉、鮮紫菜碎,如此豐富,沒有可能不好吃,而且無需再調味。太極 一冷一熱,太極配塔!白色的一方是暖的,口感滑溜,原來是炒鮮奶,配三文魚子,味道甜中帶鹹香,下層是拖羅蓉。黃色是人見人愛的海膽,配黑魚子,下層是紫薯,鹹甜有對比。真想得到的組合,有趣富變化的味道。芝士魚餅 煎得香,質感軟中有柔韌,內心芝士半溶,口感非常好。清酒鮑魚雞翼 原只鮮鮑藏在雞翼內,感覺奢華,雞翼煎至焦香,鮑魚富清酒香。紐西蘭羊扒 煎功不俗,外脆內軟。藍鰭吞拿魚腦天海膽爆丼 四款配料,皆是最受歡迎的品種。最特別是腦天海,上星期才認識了吞拿魚額,今天又有新見識,肥美軟熟,質感與拖羅不同,口感同樣好。大膽的嘗試,小小店子,創意無限! 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 2017-05-26
621 瀏覽
記得上次光臨S2 Kitchen已經是在大半年前,朋友說他又開始懷念他的海膽杯了,因為餐廳座位不多,所以叫我快快訂位!先點了一份青蘋果蟹子沙律,很有趣呢,用一個有蓋名牌盤子盛載著,拌勻蟹子和酸酸甜甜的青蘋果絲,很爽口,每一口都給我十分清新的感覺!然後我們點了楊枝甘露海膽卷,怎麼看這道菜都是像一道甜品呢!這個我建議不用沾醬油芥末,因為有芒果汁!想不到酸酸甜甜的壽司味道也可以好夾,反而減輕了膩口,很清新!芒果肉很香甜!我自己點了一杯柚子酒,酒味不會太濃,很適合女生!再來就是我們夢寐以求的海膽杯!十層分別是海帶碎、北海道紫海膽、松葉蟹肉、北海道紫海膽、白蝦、三文魚子、藍鰭吞拿拖羅、沖繩海葡萄、北海道紫海膽、魚子醬和燒白飯魚脆片。師傅教可以分開一層一層吃,也可以混合到底,可以同時品嘗多種味道,覺得好幸福!海葡萄質感爽脆,卜卜聲。松葉蟹肉和白蝦味道鮮甜,三層的海膽令所有材料更鮮味!當然還有很鮮甜的海膽!再點了一份海膽松葉蟹肉燒帆立貝,裡面有松葉蟹肉、三文魚子和海膽,這個清酒味很濃,沒有多加調味都覺得好鮮味!蟹肉一絲絲的,好方便!見到隔離枱有人點了清酒鮑魚雞翼串燒,覺得很特別,起了骨的雞翼啖啖肉,裡面包著一隻鮑魚,彈牙惹味,這個配搭也不錯!竟想不到最近還有海膽雪糕,餐廳的概念真的很創新!肚子滿載而歸,好吧!繼續努力工作! 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 2017-05-22
70 瀏覽
考完試後決定和朋友來中環吃個豐盛的lunch慰勞一下自己。無意中看到S2 kitchen有lunch set提供,而且價錢在中環區來説不貴,於是便決定内進。店内座位不多,所以我們被安排到bar臺。lunch set款式多不勝數,大部分看起來都很吸引,尤其是爆丼系列,看到圖片已經很吸引味蕾。下單後,服務員便端來了一份前菜沙律和湯。我挑選了藍鰭吞拿魚腦天海膽爆丼。看到實物之後不禁大吃一驚,因爲真的很澎湃,分量也很多,presentation也很吸引。吞拿魚腦天很肥美,入口即溶,魚鮮很突出。 海膽也很新鮮,鮮甜無比,不會有腥臭味道。 另外還有吞拿魚蓉和溏心蛋,不怕味道單寡,確實是非常豐富呢。朋友點了原條鰻魚滑蛋雜菌爆丼。鰻魚鋪滿了整個飯,可見分量絕無欺人,真的是原條鰻魚呢。鰻魚比一般吃到的還要厚身,而且很肥美,肉質很嫩。下面還有滑蛋和雜菌,味道很豐富,整個配搭十分好吃。分量這麽多的鰻魚飯也不用$200, 中環區來説可謂十分難得。除此之外,我們還點了一些小食分享。燒芝士年糕燒得軟綿綿的年糕,一咬開便是半流心的芝士餡,非常好吃。不過一粒就剛剛好,要不然便會飽濟。另一款很出色的食物- S2特色海膽火焰卷。上桌時,服務員會噴火,讓它慢慢燃燒殆盡。整個畫面真的非常壯觀,很是好看。燒完後,便可以開始吃了。這份卷物材料豐富,加州卷上放著海膽,還有蟹子等材料,層次很豐富。 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 2017-05-16
954 瀏覽
日本菜式,在香港地中必定是很多人最愛之一;各家餐廳食肆扭盡六壬,為的是博得食客的青睞,去肯定餐廳全體人員所作的努力;特別是廚師的技藝,有的堅持秉承傳統手法,有的全然新派融和,亦有的將傳統和新派結合,達至新舊兼備!而這次朋友約局在中環的S2 Kitchen,正正是後者的上佳表現!而在這次四人的約局中,各位皆對日菜都有一定程度的喜愛;所以發起飯局的好友,就說要挑一間菜式與口味都有要些特別的餐廳,可讓大家有全新的體驗:就是--S2 Kitchen!好友訂位後約定大家七時半入座,各人也先後到達;於其中一條石板街--威靈頓街較密集的檔攤後面,有點隱密的況味;憑其充滿日式小店風情的門面,燈籠發出的幽光,照射顯出了店家名字--S2!裡面整個環境的佈置與門面同出一致,都是以暗色調為主;唯獨是壽司吧檯後面的廚房,光線充足明亮,坐在吧檯前很容易就聚焦於裡面,看著師傅們的技藝動作,弄出了一道又一道精緻可口味美的菜式,煞是件賞心樂事!由入座一刻開始,只見壽司吧內工作很忙碌,其中一位主力的師傅向我們介紹了其名叫樂師傅,以及我們有哪些食物不能吃/不吃之後,就開始了有些此店特色的廚師發辦(Omakase)之旅了!以這次較有創意的廚師發辦的菜式來說,除了有一人前或二人分享,更有些是四人一起來分享的,有別於其他很多的日式料理店!一人前的食物中,大多在傳統的框框以外,添注了樂師傅與徒弟們自身的廚藝歷練及對食物的獨特見解,創製了令我及好友們味蕾上的連番悸動!芝士魚餅,表面脆口,肉質爽彈又鮮甜的魚肉,內裡藏著熱暖綿滑的芝士,兩種質感及味道的融和,層次感十足!原隻飽滿碩大的生蠔,上面點綴了一些蟹子粒及日本細蔥末,底味用上了酸汁祛腥提鮮;將生蠔在口中細嚼,質感豐潤又細膩;蠔味,蟹子鮮味,海水鹹味,酸汁的清爽,共同譜成的大合奏是那麼美妙而調和!清酒鮑魚雞翼,將去骨雞翼包裹著酒煮鮑魚來燒;雞油的香氣輕滲到鮑魚當中,加上之前吸收清酒的清香,嚐到了鮑魚與雞翼一體化的鮮與濃,口感上又有油滑細嫩與彈牙,隱隱在呼吸中也透著這種香味!日本雞腎,食材的重要性,本味濃郁,一爽到底,輕輕的調味也能令人激讚!和牛舌,與雞腎一樣,撒上點胡椒碎粒與海鹽,輕易地就可燒出一道美食出來!至於二人分享之物,S2特級海鮮杯,當屬其中最華麗奪目之菜式;一層又一層的海鮮食材,用料充足;三文魚子的鮮味與煙花綻放之感,襯托了海膽的綿滑鮮甜,以拖羅做成的肉絲,提供了豐富的魚油氣息,咀嚼起來更是綿潤;黑魚子的鹹香,更是鮮上加鮮,整個海膽杯的層次變化出眾,鮮甜得十分美妙!三點雜錦刺身,我嚐了甜蝦與帆立貝刺身;在口中細嚼,甜蝦肉的膠質感綿中帶爽,吞入喉嚨後,鮮甜甘腴慢慢透出!帆立貝的鮮與爽,蘸上了點點檸汁,更加突出其鮮甜味!黑魚子的鹹鮮味也令其多了海洋氣息,又是和諧之作!構圖美觀的太極壽司,蛋白與三文魚子的交織,海膽與黑魚子的纏綿,都是帶點玩世不恭,不跟傳統框框,儼然跳脫成了一格!日本水母,也即是我們常說的海蜇,新鮮的食材只以海葡萄及淡淡的醬汁來調味;每咀嚼幾下,又鮮又爽脆的美妙口感,自然地產生了那種輕柔海風迎面拂來的感覺!牛油果帆立貝洋風沙律,想不到海鮮配上牛油果的效果是那麼好,柔中帶脆,沙律醬汁的酸味更帶來了協同之味,平衡得很好!半生熟安格斯牛柳,樂師傅的徒弟花了不少時間去處理;用鐵網架著,在表層用火槍來回翻滾熗燒;在上碟前還要切去一些過焦的部份;完成品擺盤造型相當美觀,自是相機鏡頭的寵物!口感上完全沒有輸的餘地;肉質細緻滑溜,雖未至入口即溶,但有幾分的咀嚼感反而令安格斯牛的肉香本味在口中綻放!青蘋果蟹子沙律,作為間場之物,青蘋果的酸爽確有些去油膩之用!楊枝甘露海膽卷,原以為甜味令海鮮很易有腥味;但這個楊枝甘露的清甜,配上海膽及三文魚,卻又是有點詭異--帶出了食材的鮮甜味!櫻花蝦玉子燒,櫻花蝦的輕輕點綴,已令玉子燒的味道顯得不再平淡!S2特色火焰卷,有畫面又有美味;鰻魚的香滑,有火焰的加持,為其多添一抹煙燻香氣,色香味皆備,也令人大加讚賞!壓軸的,楊枝甘露炸雞,造型也是美觀精緻;味道與口感皆為濃厚,更加可蘸甜酸醬來吃;雞皮炸得很脆,但頗為甜美;雞肉也頗細嫩,整體口感也相當不俗!總結此餐,在中環區內的一間較隱密的小店內,雖然在座位上的空間感上略嫌不足,但隨著注意力集中在美食方面,又一次擴闊了眼界,感動了味蕾,實在欣賞師傅們的誠意與創意!飯後水杯指數(食店食物調味濃淡度,5杯為最濃),本人給予2.5杯,以此類精緻日式食物來說值得很高程度的推薦! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)