影片
港鐵尖沙咀/尖東站 B1 出口, 步行約4分鐘
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營業時間
星期一至六
12:00 - 15:00
18:00 - 23:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
幾年前在日本京都祗園品嚐過家庭式經營的"関西" 風鰻魚料理，味道回味至今曾經的美味終於可以再在香港尋回了！此店雖然做鰻魚高級料理，但門口非常隱閉，常常經過加拿芬道的我，卻一直沒有留意到這道又高又窄的門口上到店内，是很和式的木製裝潢 ... 是了 ... 那種在日本用餐的肅靜和溫暖！急不及待的點了套餐，很快見到穿上和服的侍者送上餐前沙律 ～ 頗鮮嫩的這店的午餐是以迷你懷石形式奉客，所以先有這盤美食，很精緻吧！雜錦刺身中的鱆紅、帆立貝、鰺魚等都頗新鮮，還有酒盗和漬物，前菜真的有夠豐富啊主角不久也奉上來了，同樣豐盛得讓人興奮！先來喝一口湯，清澈見底，可不是普通麵豉湯，是 "肝吸"！那件看上去不太可口的鰻魚肝，香港甚少見卻是爽口帶甘潤的滋味，鮮甜的湯令人喝得清新舒服附上的茶碗蒸，蛋香滑又充滿高湯的甜，碗底有雞肉、白果、椎茸等，碗面嫩綠的葉上，加放了些乾製柚子皮 為原本較清淡的蒸蛋增添了一份獨特回甘！當然最重要的，是快快打開那紅色盒子 ... 鮮活屠宰的日本鰻重，就呈現眼前足足整條份量，太吸引了這裡的鰻魚飯和別店的分別，在於用上由靜岡運送過來的鮮活河鰻，開腹活宰而非用上冰鮮貨，而製作時更採用 "関西" 式的直接烤烘方式 ～可口的鰻魚，皮燒得香脆，肉烤得嫩滑加上那自家製的鰻魚醬汁，甜香濃郁，真的與別不同！！套餐還附上蕎麥麵，彈牙滑溜的澱粉質，實在令我吃得撐著肚子你在 facebook 或 IG 等平台，會見到不少人 post 上不同店子的鰻魚飯圖片文字可想而知，這種美食是很多香港人至愛可惜的是，本地吃到的，水準大多不太令人滿意更不要說甚麼 "関東" 或 "関西" 煮法根本大多只是港式製法我鍾愛只烤不蒸的 "関西" 式鰻魚，一直以來未曾見於香港這天盼望多年的偶遇，當然吃得超滿足！但與我在京都吃過的相比，這間香港專門店可說有八成相似剩下兩成，就是較清淡的烤鰻醬油，未能因炭烤的化學作用下，而製作出那種焦香濃甜的味道層次另外，那天吃的鰻魚本身，未算肥美，少了那份魚脂的香炭烤火喉亦不算太強，少了焦炭香，卻令魚肉質保持軟嫩，不會太乾，這可能是廚師特意遷就香港人的口味吧不過，這道鰻重已超越本港吃過的所有同類出品想象一下一邊看著魚缸裡的日本產鰻魚一邊嚐著美味的傳統鰻重喜歡吃這道菜的你會不興奮嗎？條件是只要你肯付出四百多港元** 不幸的，店主剛剛公佈，因牌照問題，這隱世專門店要另覓地方重開所以我常說當你擁有的時候不要考慮盡情的好好去享受吧
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在本地要食好的鰻魚飯，從前有"湖舟"，現在則有這一間"TENKUNI"....店位置隱身於從前龍蛇混雜的香檳大廈中。走進去四圍團團轉，拐了幾個彎才找到了入口....怎知後來才知，原來還有另一個店門口是對著大街斜路加邊的....但那道門，睇起來更是不起眼....來得這裡，一定是為了鰻魚。而單叫一客鰻魚飯，在這裡動輒就要花費數百大洋。故此橫豎也是要"豪"了，點一個內包有鰻魚飯的SET，除了有我想吃的UNAGI DON之外還有小鉢前菜、刺身、沙律、茶碗蒸、魚肝清湯、烏冬及咖啡，叫這套餐，當是化算得多了....太太相對上不是太熱衷於鰻魚此道，所以就只點了個天婦羅SET....侍者先上麥茶及毛巾，待甫用熱燙的毛巾抹過手，小鉢前菜、刺身、沙律便端了上來....沙律菜蠻翠綠鮮爽的，不過個人稍嫌沙律醋汁下得太多出現了喧賓奪主的狀況；切成幼條的魷魚非常夠糯甜軟熟，完全沒有在吃擦膠的可怕口感；牛蒡十分爽甜；銀杏帶微甘而沒見苦瀝、醃高菜味亦不見死鹹....刺身兩味，個人較愛油花重一點，質感滑嫩的SHIMA AJI；至於色紅潤的鯖花，個人一向認為它肉質太削太嚡，所以就只淺嚐了一點而已.... 好了，令人引首以待的鰻魚飯卒之登場了....但在品嚐之前，先來吃點茶碗蒸及喝一口麵豉湯再算....蛋很滑，而且蛋中還蠻特別的添上了不少的果皮絲，吃起來香氣就更盛更突出....麵豉湯味很溫和，沒死鹹喝至人咯喉；而且湯中還放有若干數量的魚骨以及鰻魚肝，入口鮮甜中帶微甘苦，很特別....滿心期待打開蓋，美妙的鰻魚飯就擺在眼前....魚肉滑溜，皮脆，蒲燒汁甜而不膩；肉中細骨全被清掉不怕啃喉....說這兒的蒲燒鰻魚為城中其一最好，實不誇張也....吃蒲燒鰻魚，一定要有下山椒粉才能嚐出風味來的....這兒的名物是燒鰻，其他的相對來講就普通了，好像這個tempura don便是 ---- 炸漿偏濕淰不是我那杯茶 (儘管食材是夠新鮮的)....埋尾的冷烏冬，湯汁色澤清澈而濃郁，配合Q而彈牙的烏冬，乃天仙配也....吃至此，肚已飽到極。和侍者說，可以免不用上咖啡了....
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今天約了朋友吃飯聊天，朋友是識食之人，我所選的餐廳自然不能令老友失望。這家餐廳所出售的鰻魚飯都以產自日本靜岡縣的活鰻燒製，皮脆肉嫩，水準不俗。鰻魚分為海鰻和河鰻，一般而言，我們在香港餐廳吃的都是海鰻，日本人稱為穴子（あなご anago），肉質軟腍，主要用來製作壽司和穴子飯。至於日本人所稱的鰻魚，是指河鰻（うなぎ unagi），油脂較多，豐腴可口。河鰻的價格高於海鰻，在香港要吃到日本所產的活河鰻並不容易。我數年前在袖山先生主理的湖舟吃過以濱名湖鰻魚燒製的鰻魚飯，認為質素冠於全港，後來袖山先生離港，湖舟歇業，便再沒吃過鰻魚飯。這家餐廳的裝潢典雅，座位之間有紙屏風相隔，饒有日本風格。我所點的套餐包括前菜、蒸蛋、沙律、刺身、鰻肝湯、鰻重、烏冬和咖啡，份量豐足，非常飽肚。鰻魚燒得微帶焦香，肉質纖細而富彈性，新鮮鰻魚確非雪藏貨可比，只可惜不夠肥美，缺乏脂香，也許是因爲香港租金高昂，餐廳將貨就價所致，但整體而言，我還是覺得質素甚佳。與朋友一面享受美食，一面分享喜樂，傾訴煩憂，令人身心放鬆，可說是短期「充電」，而「充電」就是為了讓自己有力面對排山倒海的工作！
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Tenkuni 天くに is opened by a Japanese owner who frequently travels to Nagoya, one of the most famous areas for serving Fresh water Unagi Eel as a hitsumabushi dish. In his Hong Kong based Restaurant, they source live eels from the equally famed Lake Hamanako in Shizuoka. In Hong Kong this is also the only dedicated restaurant which serves live Japanese eels in a Kaiseki style, along with their Tempura items. I have previously covered this for Japanese Magazine "Concierge" to introduce this unique eel restaurant. Live Eels from Japan, Shizuoka - They are prepared fresh daily in the kitchen, and is the only restaurant to import these expensive and rare ingredients to sell in Hong Kong. Per Japanese eel starts at only HKD $420, which is actually reasonable. Sashimi & Appetizer Course - This is part of the Kaiseki style Set Lunch or Dinner meal, and they import jet set fresh Seafood from Japan for their Sashimi and Tempura courses. Live Kuruma King Prawn Tempura - These are actually prepared live from a tank too, and fried in a thin batter, in a Kansai style. Tempura Abalone - This was prepared quite well and tender. There is also a bit of the abalone liver attached, which is a preparation rarer to find. (For Sushi or Tsumami Sashimi, the Abalone Liver is often made into a sauce..) Double Sea Urchin & Shiso Tempura - A Signature item here, this uses top quality Hokkaido Bafun uni in two ways. 1 Urchin layer is sandwiched between the shiso herbs and fried, and then it is topped with more tongues of raw urchins. The Chef said he wanted customers to taste the urchin in both it's cooked and fresh sweet form. Ingenious.. Live Kabayaki Grilled Eel, from Lake Hamanako, Shizuoka (Whole Eel HKD $420) - The Eel is slaughtered and cleaned from belly up, the only restaurant in Hong Kong to prepare this way properly in Western Japan Kansai style. The eel itself is also not steamed in any of it's preparation, meaning it's grilled directly over heat source until Crispy. This style of true Kansai preparation is unique in Hong Kong, and apparently some customers are used to the more softer steamed then grilled Kantou version. So take note because only true Kansai style Unagi aficionado will truly enjoy this! Kabayaki Kansai style Grilled Live Unagi... The eel meat during early summer is not too fatty nor gelatinous yet, so it has some crisp edges. To those used to eating Unagi the Kantou or Tokyo way, which is steamed at least once, this could be more of the drier mouth feel side but for a reason. Eel Liver Kimosui Soup - Each eel only has 1 liver, and within the HKD $420 price this delicacy in soup is included. If you prefer the Eel to be served on a bed of rice Unaju style, the price increases to HKD $480 simply because both the Chef and Owner said they use the best quality Japanese rice without compromise. Overall, Tenkuni restaurant is one of a kind in Hong Kong. I secretly wished that their Unagi eel can have an option of also being prepared Eastern Kantou style with a steaming process involved, not because I prefer that, but the restaurant might need to be mindful of some customers not being used to this crispier unique version not popularly served outside of Kansai region!Price: HKD $420 to $1200 for Full Kaiseki Dinner Meal + 10% Per PersonFood: ♕♕♕♕ - ♕♕♕♕ 1/2 Address: 尖沙咀加拿分道44號香檳大廈地舖 G/F, Champagne Court, 44 Carnarvon Road, Tsim Sha Tsui Ph: +852 23688842
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現殺現燒鰻魚飯，我好懷疑香港有幾多家，不得不試。要試就試清楚的，晚飯叫了最貴的廚師發版。所有用料是合格的，對得起千二蚊位呢個價錢，各前菜，煮物，魚生，牛肉等，味道，㕑功亦無問題，好食，穩穩陣陣但欠缺驚喜。主打嘅鰻魚飯，燒功真的不錯，表皮香脆，可惜用嘅鰻魚不夠肥美，肉質有點乾身，油脂亦不足。醬汁味道有層次但亦不會過濃甜。配上那碗鰻肝清湯，在香港水平來說，記憶中已經是我吃過最好的。和經理討論鰻魚的問題，他們也知道是不夠肥美，但基於成本問題，現在中午一客鰻魚飯套餐已經要價四百多，再用更好的，價錢客戶會完全接受不到！真可惜，就是差那一點點，令水平依然和日本有差距！又要怪香港租金吧！但如果鰻魚飯癮超又去唔到日本，還是可以值得試試，頂到一時三刻的
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