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港鐵香港站 C 出口, 步行約5分鐘 繼續閱讀
電話號碼
27808666
營業時間
今日營業
12:00 - 15:00
18:00 - 22:00
星期一至日
12:00 - 15:00
18:00 - 22:00
付款方式
現金
食評 (2)
等級7 2021-04-20
1090 瀏覽
多得大肥爸爸行路眼望望,俾佢發現中環新開咗間天婦羅專門店「天ぷら次郎」(天婦羅次郎)。仲即場入埋去探個究竟,知悉新店於牛年開張,午市分十二點及一點半兩個時段,晚市則只做一輪,最誘人嘅就係於未領取酒牌下全面免收開瓶費!由於晚市訂座要等到成六月,碰巧XO仔週三中午約咗喺附近睇醫生,兩父子就決定大膽一試。嘩,真係唔知士丹利街五十號個地下會有咁多個舖位,幸好餐店和風味濃嘅門面夠顯眼,不難找到。門外展出嘅餐牌清楚道出午市只提供一款廚師發辦午餐「お昼のおまかせコース」($880/位),晚餐則有晚市天婦羅套餐「晩の天ぷらコース」($1,380/位)及廚師發辦晚餐「晩のおまかせコース」($1,880/位)兩款,食材會因應季節及供貨狀況而定,故未能預先告知。請留意,如果貴客有意於午餐時間享用晚市套餐的話,訂座時一定要講明,因為用餐時間會較長,店員不能安排有第二輪食客接駁。地舖面積雖小,但勝在樓底極高,抽氣強,光線充裕,小屋形嘅設計配上木造嘅間隔成功營造出溫暖柔和嘅格調。店內合共有十個吧位圍繞著師傅個開放式大舞台,睇返幅相都覺得環境闊落舒適得黎好有線條美。不用花巧之裝潢,雲石牆上簡單掛出花花裝飾及碗碗擺設,足以添上高雅嘅氣質。入座後迅即有暖手嘅熱茶及熱毛巾。桌上有齊備嘅口罩套、自用餐具及調味料。彩色調味拼盤中有半隻青檸及四款鹽粉,相中左起分別為松露鹽、綠茶鹽、海藻鹽、梅子鹽、青檸。黑色壺中為天婦羅汁,側旁嘅小木盒並非清酒杯或豉油盒,而係用作裝起食剩嘅蝦殼、魚骨、尾等嘅骨殼棄置盒。配天婦羅汁有白雪雪嘅蘿蔔蓉,每人一份唔洗爭,夠哂衛生。之前提到大肥訂座時店子仍未有酒牌,不過到用餐當日其實剛剛取得,幸好不知者不用付,經理哥哥禮待之情盡在不言中。高級餐廳設下嘅開瓶費為$600一樽720ml及$900一樽1.8L,配上名牌「能作」嘅金箔、純錫酒器果然有份量過人!可惜服務生斟酒速度尚有進步空間,兩頁飲品牌嘅款式亦不甚廣泛。由於午餐並無他選,人一到齊,高大黑實、身穿黑袍嘅次郎師傅即動手烹調美食。天婦羅菜式由大師傅續件擺放於面前白色嘅厚碟上,並交由溫婉有耐性嘅服務生作出簡介。為午餐揭開序幕嘅「長崎吞拿魚刺身」鮮紅亮澤,猶如舖上紅地毯般隆重地歡迎舌尖細嚐佳餚,妙哉!醬油漬吞拿魚片鮮香軟潤,捲入生磨山葵食落口,微微嘅辣勁醒神又醒胃。天婦羅環節傳統地以蝦蝦打頭陣。「花竹蝦」源自沖繩,先上嘅蝦頭香脆冇渣,輕輕點一點海藻鹽已夠惹味。據悉,蝦身係採取「高溫薄漿快炸法」製出,以達至三、四成熟,建議黏上海藻鹽後再唧幾滴青檸汁喺面。外表雖看似無煙,但大家真係要小心睇熱。炸至金黃嘅花竹蝦背露出橙艷嘅蝦肉,証明天婦羅炸皮當真巧薄,咬落更覺鬆化輕盈,蝦隻爽彈香脆,堅掂!好似食壽司咁,等待新鮮熱辣嘅天婦羅時可以食住啲開胃漬物作間場。如相所示,接著嘅「日本蘆筍」一分三折,中間連筍尖位最長嘅一折用上薄漿煮至半生熟,左右兩條短短嘅根部則用上厚漿慢炸至全熟,建議塗上蘿蔔蓉及天婦羅汁食,效果清爽脆巧,清甜而不膩。XO仔一向怕骨,天婦羅魚品好自然地孝敬哂俾老豆,不過都不忘拍照供大家參考。第一款「沙錐魚二重奏」建議前方嘅魚骨點鹽,後方嘅魚身點蘿蔔蓉天婦羅汁。呈「9」字形嘅蕨菜屬本地出品,外層香脆,菜身黏潤中帶點嚼勁,清香甜美,都幾得意。食到中途,哥哥仔突然放下紅碗,細佬就以為已到咗熱湯一環啦。。。點知碗中係暖暖嘅「溫野菜黑豚豚角煮」。黑豚五花腩方磚肥瘦層次分明,厚潤軟腍,肉汁豐腴,甜美不溜滯。伴配嘅溫野菜色彩鮮亮吸睛,清脆健美。整頓午餐嘅高潮亮點必選乜都唔洗點嘅「天婦羅紫菜三文魚籽卷」!薄薄嘅天婦羅紫菜好比薯片般脆卜卜,連同晶瑩閃爍嘅三文魚籽一齊咬落去,三文魚籽嘅鮮濃濕潤溶化於紫菜嘅惹味中,吃畢令人飄飄欲仙,餘韻猶存!第二道有骨嘅魚魚為「三式海鰻」,建議魚肚配蘿蔔蓉天婦羅汁、魚尾加青檸同鹽、魚骨則可淨食或點鹽粉。最後件「蕃薯」因本身已夠香甜,故不必多添調味就最能食得出其原汁原味。單尾共有三款可選,分別為「黑松露飯」、「天丼」、「天茶」。唔洗諗,松露迷XO仔當然係揀黑松露飯啦!原來飯品有隻流心天婦羅蛋,都係由次郎師傅親自煮架,喔耶!望住師傅炸蛋時先有咸香暖胃嘅紅麵豉蜆仔湯飲。壓軸嘅黑松露飯絕無欺場,上枱時已傳出芬芳撲鼻嘅松露香,睇埋相就知真係新鮮刨出嘅黑松露薄片所發出,而非松露油哦!一刀切下來。。。隻炸蛋即流出鮮艷橙美嘅蛋黃,日本靚貨冇得輸呀!撈勻哂黎食,黑松露炸蛋飯集香滑、柔軟、潤甜於一身,正到暈咗幾暈,個人誠意推介再推介!甜品可選開心果雪糕或芝士雪糕,對果仁敏感嘅小肥只可揀後者。意外地,芝士雪糕味道唔會太強烈,細佬唔多好芝士都接受到,輕巧易入口。最後黎杯熱熱嘅綠茶可一解油膩,莫非杯中個「壽」字包含為快將生日嘅XO仔祝賀之意?!中環新店「天ぷら次郎」以日藉主廚兼老闆「福田次郎」起名,環境雅致,時尚大方,服務生誠懇好客。午市廚師發辦套餐用材高質,天婦羅料理美味可口,唯獨於餐飲業低迷時高企之價格或許會令食客有所猶豫,但得知晚市訂座最少要排上兩、三個月,明顯早已成為區內新貴,睇黎係小弟過份憂慮吧。 繼續閱讀
等級4 2021-05-05
0 瀏覽
Dinner with Picky Eater when the restaurant first opened. Counter seating of 10, no private rooms. Free corkage since restaurant still hadn’t got its liquor license. We were each given a platter of 4 types of salt plus a piece of lime.Japanese chef (previously at renowned tempura shop Tenichi 天一, Japan) said hi and gave us a some appetizers.First to come was the shrimp plus its head.Shrimp head was crunchy; meat tasted sweet and springy. Next was the white fish with its bone - fresh and crunchy.Tuna sashimiBowl of seasonal vegetables First time I’ve encountered the green curly eagle fern (蕨菜). Texture was a bit like thin okra. Interesting.Eel with its long curly bone. Normally not a fan of eel but this was super yummy, none of those annoying little soft bones.Next 3 dishes were the highlight of the nite: 1. Seaweed with ikura- so crunchy like eating crisps- perfectly balanced with the softness of the salmon roe.2. Seaweed with uni- Picky Eater noted that uni was one of the most difficult ingredient for making tempura- chef had to have a skilled handling of oil temperature- cdnt be too hot cos the uni would be cooked. This one was just perfect - juicy and soft. 3. Abalone with its liver (dashi) sauce. Cooked, then sliced and put back in the shell. Perfectly balanced, especially with the pickled ginger afterwards.Sweet potato- very sweet.Last but not least, Tempura on rice. By then I was SO full I gave mine to Picky Eater. In summary: the batter was very light and not oily at all (even when the tempura lost temperature)- which is what makes a good tempura chef. Highly recommended. One of the best I’ve tried. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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