Tempura Jiro

營業中

休息中

我個bff又約我食好嘢，今次佢揀咗呢間天婦羅Omakase，餐廳要一早book定枱，因為裏面只有10個座位，晚餐只有一個Dinner Set👇🏻OMAKASE Dinner Course $1880食咗呢度呢啲👇🏻-螢光魷魚、玉子、水雲藻-熊本縣天草市花竹蝦 蝦頭 點海藻鹽 蝦身 中高溫油炸 青檸汁/海藻鹽-熊本縣天草市花竹蝦 蘿蔔蓉 天婦羅汁 厚漿，海藻鹽-日本野菜筍露荀上面點鹽 下面點天婦羅汁-日本沙錐魚 魚身沾天婦羅汁 魚骨點鹽-吞拿魚赤身刺身-北海道白海膽 香脆紫菜 魚子醬-蟹肉冬瓜煮物-馬糞海膽 海藻鹽/松露鹽-三文魚籽海苔 已經調味 可以直接食-海鰻 魚骨同魚尾點鹽 魚身點天婦羅汁-九洲紅遙蕃薯-天婦羅茶漬飯-白桃雪芭 日本蜜瓜 綠茶佢地嘅調味鹽粉有松露鹽、綠茶鹽、海藻鹽、梅子鹽同青檸。我最鍾意點松露鹽同海藻鹽第一次食天婦羅Omakase ，比預期中更高質，日籍師傅會即席製作，由上粉、掃粉、落漿….每個步驟都一絲不苟。無論係薄漿，厚漿都炸得非常鬆脆。另外火候控制得好好，炸到統一都係金黃色，而且食物水份都保留到，口感令人念念不忘，每一樣都好好味，其中有幾樣特別鍾意！用脆薄外層

係香港主打天婦羅既餐廳真係無乜幾間，前幾年同朋友係中環食過一間好出名既，但食完都係覺得不外如是，所以我一直以黎對天婦羅既興趣都唔太大。✨✨✨直至我上星期試左《天婦羅次郎》之後，先發現原來天婦羅係可以整到好好食架！每一嚿都炸得好脆好乾身完全唔會覺得油膩😋✨✨✨唔好以為炸天婦羅好似好簡單，沾完粉就落鍋炸。除左炸漿份量要掌握得好，油溫同烹煮時間都好緊要 ，一唔覺意炸耐左就會影響味道同賣相，所以要做得出色真係好考功力。✨✨✨餐廳使用木系裝修，環境好舒適。有大約9個bar枱位，抽氣超好，就算個炸爐係正我地面前，都完全係零油煙味👍🏻佢地lunch同dinner都係得1個set，就係廚師發板。食材方面都係按季節調整，用最新鮮既食材烹調。當晚同朋友食Omakase Dinner Course $1880Serve我地既係村上師傅同另一位日本師傅。《Omakase Dinner Course $1880 》一坐低見到面前擺放左4款鹽。由左至右：松露鹽、綠茶鹽、海藻鹽、梅鹽、青檸。邊樣野食配邊個鹽都會有專人講解。✨螢光魷魚、玉子、水雲藻魷魚口感爽脆味道鮮甜、玉子鬆軟有蛋香味、水雲藻酸酸甜甜好滑捊捊。✨熊本

第一次留言,真係要俾其他人知道等人哋唔好中伏,$880 lunch set 加埋10%,要成千位,錢唔係問題如果好食同有好experience個lunch time有兩個時段,好似食快餐咁樣,唔可以慢慢享受食物,服務員表面好似好有禮貌,其實不斷咁催你快啲食同埋走.感覺非常之差.例子:最後一個飯到咗都未開始食第一啖就已經將個溶緊嘅雪糕擺喺側邊,真心冇禮貌! 就算你去出邊食啲平嘅餐廳絕對唔會將甜品咁樣逼你撈埋一齊. 每道菜之前介紹嗰幾句,好似念急口令咁樣,完全唔係用個心serve見到嗰啲服務員眼神都唔又善,尤其有一個長頭髮更差明白做生意困難,趕時間又唔有禮貌同客人講聲先,呢種服務態度好趕客.食過好多比較貴嘅餐廳,呢間最差. 食物可以,但係唔係好食到值呢一個服務態度同埋價錢.仲要之前book定如果想食性價比高lunch ,寧願去天秀.如果肯比多啲錢又可以預早book定嘅話,咁不如去四季入邊嗰間Uchitsu ,服務同態度同食物一流，好過呢間好多倍.

同月除了吃広尾內津，還和友人預約了同區另一間新開的高檔天婦羅店，新到連酒牌都未攞到，所以開酒免corkage。広尾內津雖食到一肚氣，但overall食物上我是頗滿意的，所以對這此天婦羅直接對決期望甚高。食材選擇上無広尾內津般名貴，但功架同樣十足。兩件車海老，一隻薄漿，另一隻用厚漿，風格迥異但我認為炸漿火候同樣掌握得不錯，惟友人認為有點過熟。吃飯中途，經理問我們要選擇紫海膽還是黑鮑作其中一道菜，雖則我認為廚師發辦應由餐廳作主，但因早排才吃了黑鮑，所以我還是乖乖選擇了紫海膽，在海膽上再鋪上一勺魚子醬，味道很合襯，成了全晚我最愛的一道。這晚的三文魚子也出奇地好，粒粒都漲卜卜，口感比起不少鮨店的更好。沙𩺬和天丼也為這個完美的晚上作結。食物質素沒比広尾內津差但價錢就平了一截，而且碰上餐廳免開瓶費，只能說當晚極度盡興，整餐飯氣氛很好。不過之後也沒再去過次郎了，一來是這裡很快成了  ，二來是我得罪了同集團的另一餐廳，自己也不好意思再光顧，希望未來有機會去日本旅行再試其他高級天婦羅店吧。如果想睇多D食記，可以Follow小弟IG！ @mostly.sushi

訂了兩三個月，終於試到這香港天婦羅新貴。這裏是以廚師發板方式上菜，食到最時令嘅蔬菜和海鮮。我一向不太愛吃香港的天婦羅，因很考廚師功夫，要做到皮薄內仍保留到食物香脆及汁，香港較少有，暫我只數到中環的一寶。Jiro 食物質素高，配搭新穎，服務細緻。尤其喜歡海苔魚子，海苔炸得剛剛好，超香脆，咬落去滿滿的魚子在口中爆開，口感及味道超正及豐富！另加錢叫了個北海道馬糞海膽，味道不錯，但始終覺海膽就甘食更原汁原味。總括來說，這餐有很好視覺及味覺的享受，有趟去了日本的感覺，以後係香港食天婦羅有多一個好選擇了。

今次到訪天婦羅預約困難店 - Tempura Jiro 天婦羅次郎，早三個月才能預訂到位置，所以都帶住滿滿期待去等待進食這一餐。🤭🤭/呢度係以廚師發板方式上菜，每次嚟到都會有少少唔同，食到最時令嘅蔬菜和海鮮。👍🏻/有人話天婦羅除咗係炸物之外，其實當中原理亦都十分博大精深。/🍤天婦羅放入200度高溫嘅炸鍋入面是一種脫水作用，蒸煮和炸的程序在同一時間發生，食物在上炸漿後，炸漿會有水份，放入油鍋鐘炸漿的水份會蒸煮食物，同時油的高溫會將炸漿的水分減退，成為了乾脆而不油膩的天婦羅。/所以能夠成功做出皮薄以內裏食物依然爽脆多汁非常考師傅的功力。🤭👍🏻

無意中執雞book 到Tempura Jiro 同老公食個lunch. 其實我係好中意食Tempura 不過無奈香港真係冇乜邊間好食。一係個粉漿太厚一係溫度唔啱。Jiro 個粉漿夠晒薄亦好鬆脆，$880 嘅omakase 都算中規中矩，本人最中意帶魚，同埋蕃薯超驚喜，外皮脆入口即溶，帶魚條骨勁香完全食完再想再encore😂 最後個飯加埋d 蛋汁&松露食到停唔到，反而老公嗌嘅天丼就無乜驚喜。有機會再試埋dinner。

📍Tempura JiroWas lucky enough to be back at Tempura Jiro on New Year’s Day as they suddenly decided to open up for dinner with Jiro San. The dinner menu is basically double the food of the lunch menu, with the two must have items: the abalone and uni shiso wrap. The abalone was quite a pleasant surprise in terms of both texture and the liver sauce. Indeed a must have item. The uni shiso wrap is good too, a super condensed uni flavor packed in a little parcel.The other items were also fried to pe

4-6 疫情下的天婦羅食過Lunch覺得CP值十分之高, 轉戰Dinner , 可惜疫情關係要早啲食但收Dinner價錢, 當然理解啦，最緊要好食一如以往的穩陣 ， 由於Dinner收$1980 一位 ， 如果同廣津相比，雖然廣津略勝一籌，但佢Dinner接近$4000 1 位 ，即係話你喺呢度Dinner可以食佢兩次, 喺呢個概念下我覺得呢間相對上CP值較高話分兩頭，如果同佢嘅lunch同dinner 比較, 我就覺得佢嘅lunch抵食好多， 我冇記錯好似修理800至1100 一位，食嘅嘢差唔多，少咗兩三款，咁我就覺得分別唔大啦，所以食lunch會係最抵食😊

🍽 Lunch Omakase Course💰 HK$880 (Lunch, 10% service charge)Finally we are here!! We have been waiting for 6 months and we are so excited to try this famous tempura restaurant!!😝😝We were so impressed! The atmosphere was very nice and felt like we were dining in Japan. Service was very good too! All the dishes were depending on seasons and stocking so it will be surprised for the next time we come! Highly recommend! The best one that we ate was the sea urchin tempura (add-on). The sea urchin was sw

📍Tempura JiroTempura Jiro is the latest tempura specialty restaurant in town. The restaurant only serves a limited number of seats for each time slot so it is understandable as to why it’s so difficult to book a table. In terms of the food, each piece is fried to perfection with a very thin crispy batter. A variety of salt is provided to match the suitable piece. My favorites have to go with the two fish items. So fluffy and crispy at the same time. Just by looking at the Chef’s motion of flicki

繼一宝後，香港另一間超水準天婦羅👍🏻 lunch 大概$1200位，份量對女仔黎講應該岩岩好，不會太飽，但男士應該不夠。每件都好好味蒸蛋好出色👍🏻海膽係另加 一定要食天don不會太大份 非常好味👍🏻連頭盤嘅刺身都做得好好

Came here after a recent exceptional meal at Uchitsu as some friends recommended Jiro. They have 10 seats at the restaurant. 4 wait staff plus 4 behind counter chefs. Main chef was not there when I visited. I was the only guest for the first hour and food came quickly and efficiently. Came with high expectations as this place is fully booked for dinner until next year. Service and food were just ok. Dinner ended up costing $2728, I’d rather pay a little more and go back to Uchitsu which h

呢間野應該係香港其中一間三甲嘅Tempura 餐廳廚師發板不用選擇，淨係需要話俾佢知有咩食物敏感裝修乾淨，食物質素高。唯一冇辦法嘅因為座位有限所以一定要提前book枱鍾唔鍾意呢個方式見仁見智師傅嘅燒功簡直厲害佢用筷子將多餘嘅油揈頭返出嚟呢下無返幾年功力手腕都斷全部野都係啱啱好佢哋有啲季節限定嘅東西都幾好海鰻魚魚骨油炸到卜卜脆魚肉又唔腥如果冇去香港食過呢類型嘅野我建議可以試一試海膽係做得幾出色嘅好過好幾間高檔次嘅餐廳

8月4日經過問佢想留個booking 9月食，同我講話booking 去到11月，咁好啦⋯我話過兩日再去book。8 月7日再去問佢我想book 11月食，樓面個女人同我講9月1日先可以book 11月，跟著我問返8月4日同我講可以book 11月個樓面男仔，同我講11月full 唒⋯⋯想點吖??