Taku (已結業)

3.5

36 食評

味道

環境

服務

衛生

抵食

430

中環

$401-800

日本菜壽司/刺身居酒屋

KCF

等級3

i've been quite skeptical of restaurants in soho as most of them have a good concept/theme but not a lot of substance.

but since there's a new japanese restaurant opened, must give it a try anyway. the food was actually not bad. but the night we went, they RAN OUT OF RICE. how can u run out of rice????? i guess the restaurant is still quite new and don't know how to stock or someone should really be fired. luckily the manager did try to make up for it with a few bonus skewers.

anyway so we ordered their signature tofu, 2 dishes, a plain, one w/ tuna. i liked both and in particular the one w/ raw tuna on it. the sashimi were pretty fresh and the skewers were well seasoned and grilled. worth noting was their grilled beef tenderlion (main dish). we got 2 orders of it. usually these grilled beef at japanese restaurants can be hit or miss, sometimes too dry/over cooked, or bland. no such problems here. the beef tongue skewers were also quite good.

overall a pretty well rounded japanese restaurant but nothing too stand out amazing. would go back again choosing it over most of the restaurants in the soho area. upstairs is v dark so great for dates.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$400 (晚餐)

推介美食

baby ice

(非會員)

Special tofu dish - very delicate flavor. Some people think is lack of taste, but I think it just right. Just clean and fresh taste. highly recommended to all health conscious people. Try out all the tofu dish, steam, chilled, deep fried or grilled. yummy.the rest of the dishes are good. sashimi is fresh and food presentation is excellent. However, the choice of music need some improvement.

Special tofu dish - very delicate flavor. Some people think is lack of taste, but I think it just right. Just clean and fresh taste. highly recommended to all health conscious people. Try out all the tofu dish, steam, chilled, deep fried or grilled. yummy.

the rest of the dishes are good. sashimi is fresh and food presentation is excellent. However, the choice of music need some improvement.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2009-09-06

人均消費

$500 (晚餐)

推介美食

siumingpable

(非會員)

Contrary to the previous reviews, I actually quite like the tofu in Taku.

I went there on a Tuesday night and it was kind of busy compared to other restaurants in the area. My friend and I both liked the “old Japan” decoration – they even put an old bike at the entrance to create that homey feeling.

Back to the food. It’s great that they made the tofu here themselves. It would be a nice change from the tasteless, packaged ones you find in the supermarkets which seems to be the norm in most restaurants these days.

We ordered the Chilled Silken Tofu with diced maguro and the Steamed Silken Tofu with crab meat, ginger shoots and yuzu.

My friend preferred the chilled one – nicely chilled to start off the meal in this hot weather. The texture is just right – silky smooth and soft (but not too soft to the point that you can’t pick it up with your chopsticks). Goes really well with the maguro on top.

I liked the steamed one more. It has the real tofu taste that I missed for so many years. It reminded me of the fresh tofu that mom bought many many years ago in the Tsuen Wan wet market. The market was long gone and I never tasted better tofu since. But I digressed… The crab meat was a nice touch but I would say just the tofu alone would be good enough.

We also ordered some yakitori and Rainbow Roll (maki roll with assorted fish), which were all good but we still preferred the tofu. So we ordered Agedashi Tofu (deep fried, with grated daikon radish) and the manager recommended the Glazed Tofu from the grill. Both were nice but no surprises there.

I would definitely go back for the steamed tofu. And maybe give the Farm House tofu a try too.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2009-08-25

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$300 (晚餐)

推介美食

Peech

等級4

163

I had heard about the homemade tofu here so I wanted to give it a try. Unfortunately they were nothing special...

Fresh "farm-house" tofu, served "au natural" with 3 condiments - hmmm.... not a big fan of this. It's cute that the tofu was left to air dry and "settle" inside a basket, creating a pattern from the shape of the mold. While I love the taste of shavings of yuzu skin encased inside, I didn't really like the texture. The "au natural" style meant the consistency was compacted and dense, but the grainy texture was what bothered me. I honestly thought I was eating sandpaper as the grains scraped against my tongue... I brushed it with the "vintage" soy sauce on the table, and added the three toppings of finely chopped spring onions, ginger shoots and spicy grated radish.

Chilled silken tofu, with ikura, nori, soy and spring onions - I liked the silken tofu much better, although in all honesty this wasn't really special. The ikura (いくら) and nori (海苔) provided the taste for the dish.

Steamed silken tofu, with lump crab meat, ginger shoots and yuzu - looks cute as it is served in a wooden box. The crab meat was full of the taste of the sea, but in the process of steaming it imparted a light fermented smell to the dish, making me wince a little. Didn't quite smell or taste the yuzu, the fragrance of which would have balanced out that fermented smell. Oh well...

original blogpost: http://chi-he-wan-le.blogspot.com/2009/08/od-ing-on-some-powdery-white-stuff.html

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2009-08-27

人均消費

$150 (午餐)

jason.bonvivant

等級4

180

After reading KC's review on this place, I had the urge to try it out myself. My friend and I were in a bit of a rush because we booked tickets to watch Sunshine Cleaning at IFC. The entrance of the restaurant has a very Japanese village feel to it with a 1920s style bike placed next to the door. When we entered the premises, we were led to the second floor via a wooden staircase.

The first thing I realized after scanning through the menu was that there aren't many choices in the menu, main sections include Tofu (which they specializes in apparently), sushi, noodles and robatayaki. One thing that shocked me right off the bet was the item under the drinks section: Premium Japanese Green Tea. Yes you are 100% correct, the loose leaf green tea that I was drinking while reading the menu was not included, HKD 22 each thank you very much! I rarely mention prices in my review but there is always a first and you got me this time Taku! (No wonder we had to ASK the staff to bring us some tea after sitting there for 10 minutes without anything being served.)

(1) Kawahagi (Grilled Dry Blowfish)
The flavor was fair indeed but it was rather too moist to my liking. I like it dry and relatively tough like beef jerky but that was not how it was done here apparently. Overall a fair dish to start the meal with. (well, I guess I started my meal with the Premium Japanese Green Tea instead.)

O yes, if you are planning to visit this restaurant in the near future and are having some kind of expectation in terms of food quality, STOP ! STOP READING NOW because I am afraid the rest of this review will truly disappoint you because I was very disappointed ! Continue reading at your own risk ....

(2) Chilled Silken Tofu (with diced maguaro tuna tartar, light soy and yuzu)
This place specializes in homemade tofu. I am not an expert in tofu nor am I a big fan of tofu but I think I can distinguish a good one from a not-so-good one. The portion being served had little traces, or lack of in my opinion, any tofu or soybean taste at all. The tuna tartar on top has more taste than the tofu itself for some very, very odd reasons.

(3) Sushi Platter
The first thing I noticed when I entered the restaurant was the rather long sushi / sashimi bar with the sushi chef busy slicing behind the counter. I told myself the raw stuff should be alright here. Well you know, I can be wrong sometimes. A few pieces were actually quite warm and my friend who ate the the tuna belly sushi I think, had difficulty chewing the fish because there were excessive amount of FISH TENDON (or gristle) in her piece! Another highlight of this restaurant is the use of the brush to "paint" the sushi with soy sauce as described on the paper dining mat. However, the brush reminds in the soy sauce container WITH the sauce inside and you use the SAME brush to apply the sauce on all different sushi? I was not very comfortable with it even if it is a regional classic or traditional way of doing it. Also, the writing on the dining mat stated that "chefs apply a small amount of wasabi on all of the sushimi which we think makes perfect sense - and creates perfect flavor," please help me define "small amount" and what perfect flavor does it create with such multiple small amount of wasabi being applied? Perhaps the flavor of strong wasabi that goes right up to my nose? Not happy at all!

(4) Obinmushi (tea pot soup)
Flavor wise it was comparable with other restaurant. It was rich in chicken, shrimp and mushroom flavors. However, the soup was in ROOM temperature!!!! That was a BIG NO NO for me!!! At that particular moment, all I can think of was the 1920s style bike at the entrance because I really wanted to jump onto it and ride my way home!

(5) Grilled Genko nuts and Quail Eggs
I love quail eggs in any ways being prepared. However, I never expect such simple grill item to result in such "unique" way. The outer skin of the egg was actually hard and chewy; chewy as in difficult to chew or in lack of a better word, tough to chew. I told my friend to try the other skewer to see if it was just an isolated / independent issue but it was the same for hers. It you ask me to describe it more vividly, imagine the egg was wrapped by a very thin layer of plastic and you will get the picture.

(6) Grilled Eel
First of all, the sauce was excellent in my opinion and the portion was rather generous as well. However, as for the eel itself, I have some major reservations. Based on my humble knowledge, a good eel (or grilled eel for that matter) should have meat that is tender in general and with the skin being relatively chewy. For the grilled eel we had, I had several tough rounds of tug-o-war with the eel's skin because it was overly chewy and "stretch-y." It was like trying to chew off a rubber band! The meat itself was nice and tender, but the chewy skin really took me something effort to eat.

Sigh, what an experience indeed. At the end of the meal, I was looking forward to the popcorn in the movies.

Likes:

* Decor / Atmosphere - very cozy and authentic Japanese village feel

Dislikes:

* Sushi Platter - sushi with fish gristle / fish tendon???
* Obinmushi (tea pot soup) - Room Temperature Soup??
* Quail Eggs - plastic wrapped grilled quail eggs??

Budget: HKD 300 - 500 per person

Original Blog: http://jason-bonvivant.blogspot.com/2009/08/taku.html

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Premium Japanese Green Tea

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(1) Kawahagi (Grilled Dry Blowfish)

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(2) Chilled Silken Tofu

(5) Grilled Genko nuts and Quail Eggs

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2009-08-27

Gourmet KC

等級4

7.5K

183

六月廿九‧太晴朗的一天談起吃燒鯖魚，忽然我的燒魚癮又來了，知道這裡開了新店子，就來看看有沒有這一味供應。從外觀看來似農家裝置，在異國菜又或是酒吧包圍著的伊利近街，幾特別的。推開暖簾，這裡內裡裝修也是一貫的農家，掛在牆上的華衣，以木及暖燈為主調的，氣氛環境其實很不錯，是日式又地道的。一個人沒有訂檯，坐在壽司檯就最適合，雖然我沒有打算吃刺身或壽司。侍者遞來餐牌，午餐定食有6款選擇，價錢不是88就是98，貴的就是刺身或壽司的定食，而便宜的，就是親子飯、鰻魚又或是吉列豬扒。沒有了燒鯖魚，在炎炎夏日，最時令的當然是吃鰻魚，就要了個鰻魚飯定食。在等我的定食之時，也要了一客三味冷豆腐。「三味」就是另上的三款不同形態及味道的佐料，，看起來也很清新的一道菜色。可惜豆腐口感粗鞋，豆味不算明顯，沒有日式豆腐的濃香豆味。當然自家製豆腐，誠意可加，但似乎在味道上還可以有所進步，至少我吃剩了一半有多，吃不下去了；鰻魚飯定食也拿來了，鰻魚肉質豐腴，燒汁調得不錯，將鰻魚蓋著飯，人間美味。其他配套卻有好有不好。前菜的八爪魚鹽辛鹹鮮美味，茶碗蛋不香，跟味噌湯同樣的很一般。吃至尾段真的滴得出汗的，不知是否與中門大開

六月廿九‧太晴朗的一天

談起吃燒鯖魚，忽然我的燒魚癮又來了，知道這裡開了新店子，就來看看有沒有這一味供應。從外觀看來似農家裝置，在異國菜又或是酒吧包圍著的伊利近街，幾特別的。推開暖簾，這裡內裡裝修也是一貫的農家，掛在牆上的華衣，以木及暖燈為主調的，氣氛環境其實很不錯，是日式又地道的。

一個人沒有訂檯，坐在壽司檯就最適合，雖然我沒有打算吃刺身或壽司。侍者遞來餐牌，午餐定食有6款選擇，價錢不是88就是98，貴的就是刺身或壽司的定食，而便宜的，就是親子飯、鰻魚又或是吉列豬扒。沒有了燒鯖魚，在炎炎夏日，最時令的當然是吃鰻魚，就要了個鰻魚飯定食。

在等我的定食之時，也要了一客三味冷豆腐。「三味」就是另上的三款不同形態及味道的佐料，，看起來也很清新的一道菜色。可惜豆腐口感粗鞋，豆味不算明顯，沒有日式豆腐的濃香豆味。當然自家製豆腐，誠意可加，但似乎在味道上還可以有所進步，至少我吃剩了一半有多，吃不下去了；

鰻魚飯定食也拿來了，鰻魚肉質豐腴，燒汁調得不錯，將鰻魚蓋著飯，人間美味。其他配套卻有好有不好。前菜的八爪魚鹽辛鹹鮮美味，茶碗蛋不香，跟味噌湯同樣的很一般。

吃至尾段真的滴得出汗的，不知是否與中門大開有關，還是趕快結賬離去為妙。侍應服務很不錯的，人手足夠之餘，對食物也有相當的認識，值得一讚。

埋單百六，也難將這間店子定位，如果想找好一點的地方坐坐喝點日本酒，這裡也是選擇。

想看食物相片及足本食評的，請來我的網誌：

http://gourmetkc.blogspot.com/2009/08/taku.html