Thomas & T's

營業中

休息中

Chef Ecy’s Dining Experience:🥰 Food | Ambience | Service | Price | Easy Access | Restroom Cleanliness | Cake Cutting Fee🙂 Corkage Fee | Easy Parking😠 Pet Friendly | WheelchairThis cozy restaurant looks like a contemporary Japanese restaurant serving Omakase but in fact it is a fusion type of restaurant mixed with Japanese / French & other Asian cuisine. They don‘t have a detailed menu and you will be surprised with what they are serving. Each time when you go there you will be impressive by the beautiful dishes presented to you. It is recommended you have to tell the chef upfront anything you don’t like or cannot eat or have allergy so the chef can prepare in advance for the special requirement. Omakase has 2 kinds to choose for lunch. They include appetizers, sushi, tamagoyaki & roll, soup & dessert. The price ranges from $680-880 per head. For dinner, it‘s $1680 per head. Of course, the dishes & ingredients are more special with different varieties at night. This restaurant opens every day for lunch & dinner. There is corkage fee being charged but if reservation is for a private party, corkage fee is negotiable. This restaurant is located in a Ginza style commercial building in the SOHO area, the core of Central district, adjacent to the Central-Mid Levels Escalators and right next to Hollywood Road. It is easy to access. It‘s close to Tai Kwun too. You can take bus, minibus, taxi or even MTR to go there. It‘s 8-min walk from Exit C - Hong Kong MTR station. If you drive, there is hourly parking nearby like Universal Trade Centre on Arbuthnot Road but need to walk a distance. This restaurant is located on 22/F but there are lifts going up and down in the building. In front of the building, there are a few steps connected to the side road, so wheelchair may not be so convenient. Once you get into this restaurant, the ambience is very cozy & warm. Everywhere is clean & tidy. Simple decoration with a very long sushi bar counter table. The venue can take no more than 15 customers at a time. Big windows are on one side overlooking the open city view of Central. Bright daylight available for lunch and colorful night view for dinner. There is restroom inside the restaurant. It‘s big, tidy & clean. Their service is excellent with sufficient staff serving all the customers even if it‘s full house. The executive chef is very sincere, polite and positive in character. He is there all the time, cooking, serving and introducing customers every dishes he made. What ingredients he used and how it was cooked. Some dishes even have stories behind. There are sushi with wet-aged fish (鯛魚, …) or dry-aged fish (toro 吞拿魚魚腩…). It’s a relatively modern technique compared to traditional sushi methods. Dry-aging concentrates flavors, tenderizes the fish, and reduces moisture, leading to a firmer texture and more intense umami. One of my favorite dishes is aged 馬友, the skin is panfried with the scale on & it‘s served with a sauce that is made from the salted fish馬友. It‘s nicely presented & tasty. We are so impressed! Another dish is the shelless prawn but I was told the specialty of this dish is the prawn shell. But I can‘t really see the shell? Well, surprisingly the shell was grilled and the shell powder is already sprinkled on top of the prawn meat. Many more amazing dishes to come…. the BBQ pork rice! It‘s so good. This is not the real pork but taste like pork with a mini fried egg (quail egg) on the side. The imitated pork is made from a kind of fish (劍魚腩) grilled with a special bbq sauce with chinese wine. The texture is similar to the fatty pork! There is soup too! It‘s a fish stock with many vegetables blended together. It‘s served nice & hot! Many other dishes like oysters, uni sashimi…. wow they are all lovely! Especially the uni sashimi, the quantity is very generous! For the dessert, it‘s an ice-cream with flavor made by the white rabbit creamy candy (大白兔奶糖). This is a classic treat, especially in Chinese communities, it’s a popular Chinese confection, known for its creamy, milky flavor and the unique edible rice paper wrapper. The rice paper wrapper is also presented as the rabbit‘s ears on the ice-cream ball! Well, I can’t write any more in details how I enjoyed so much in this meal. My overall dining experience in this restaurant is full of surprise, impressive, satisfaction and very delicious! The flavor of all dishes are just right, not too salty, not too sweet! It’s really a great deal…. Excellent! 繼續閱讀

Dinner. Have always been a fan of Chef Thomas and his selection of fine Hermes tableware since his Decree by T days. Same deco as before. Counter seating approximately 10. One omakase menu of 17 courses.Here’s what we had. Diced Pickled Ginger and turnip.-Tuna topped with smoked French caviar and tangy notes of Japanese mustard-亦貝 from 山口縣 (Yamaguchi) with squeeze of lime-花竹蝦 covered with jelly sheet sprayed with moutai -German white asparagus topped with shreds of Parma ham and shavings of aged salted egg yolk. Sauce was also made with asparagus. Couldn’t really taste the yolk- could be saltier.-Scrambled egg with crab meat mixed with caviar. Served with crispy crackers made of sushi rice and squid ink slow cooked at 80 degrees for 8 hours. Umami was uncanny- gratefully accepted the extra ones that chef offered.-Tempura Morel mushroom stuffed with squid (big one weighing 2kg). Sauce made from Maitake mushrooms.Shredded steamed Hoikkado crab topped with liver on a bed of rice + salmon roeKinki cooked atop Stone heated to 400 degrees. Chef kept a tub of ice on the skin to keep it crispy ensuring fish would not overcook. Served with rice in seaweed with Sakura Shrimp. Loved the fish oil oozing out.-Chicken liver puree served on toast topped with white truffle oil powder.-Steamed egg with abalone, sake, diced lychee and Uni. -Toro aged for 2 weeks; fatty bits lightly singed on coal, giving off a smoky aroma.Served with Toro “ham” made with meat from the tuna’s back, air dried for 4 months. Rice was mixed with a bit of Italian balsamic vinegar. Chef gave us an extra serving of toro ham- which was really salty; but no salt was added during the aging process. -福袋 containing Japanese sharks fin in Abalone sauce served in Chicken broth.-Hoikkado Rishiri Island (利尻岛) white uni -Fish maw steamed for 20 mins, then soaked in ice water overnight then steamed for 20 more mins; then stir fried with bean sprouts, 九菜, sakura shrimp, Scallion etc. Extremely tasty- PickyEater was impressed, especially after the addition of Chili oil. -Tamago with 准山-Crab soup which tasted way too fishy for me. Lychee sherbet. In summary: oceanic paradise reimagined with Chef’s innovative Japanese/French fusion touch. Each and every dish was an exquisite showcase of chef's creativity, blending delicate flavors with artistic presentation. 繼續閱讀

上星期五 Happy Friday，放工後同team mate黎中環Thomas & T’s，試下傳說中嘅新派Omakase～重點係……我人生第一次食 Omakase 呀！！真係超期待！❤️一入門就見到長長嘅壽司枱，師傅 Thomas 同幾位員工已經準備好招呼我地～一坐低即刻奉茶，仲準備埋醃蘿蔔同薑片，清酒我地自備，店員都幫我地即時處理好，服務超貼心🍶💰$1680/位 +加一，共16道菜色最深刻嘅一定係——👉🏼以醉蝦汁醃製嘅魚膠壽司，上面仲要即席噴上茅台酒！嗰陣香味真係震撼，一啖落去，醉香濃郁，回味無窮～仲有 🧡04海膽，每瓣分明，鮮甜滑溜，完全係新鮮嘅代表！環境舒服，師傅每上一道壽司都會介紹來源、做法、建議食法，店員又不停斟茶斟酒，招呼周到 👍🏼最後我地請佢哋幫我地影張大合照，結果師傅 Thomas 企中間影📸兩邊店員幫手打燈，影出黎張相靚到不得了～超級專業！希望唔使等太耐就可以再黎回味一次～🥰 繼續閱讀

同老公第一次來今日叫左是日2款set lunch當中有料理及壽司壽司較多熟成魚料理花竹蝦很不錯 海膽飯卷很足料 食得好滿足最特別是那道咸魚料理 當中有脆魚皮及新鮮嫩的魚肉 之後加入飯溝埋個汁食呢個配搭有驚喜。另外最後的江戶前蛋卷同魚湯配搭得很好魚湯是非常濃郁明顯係好有心機去做。餐廳俾我地的感覺舒服成個team都好有heart去做有心機去研發新的菜色係有別於平日的omakase 老闆會親自分享菜色及設計的諗法Service十分好 繼續閱讀

Once again we were blown away by Thomas and teams latest menu. My wife and I are definitely picky eaters and we are always pleasantly surprised by Thomas. The excellent service by his team is the frosting on the top. Keep it up Thomas and Team! Tonight's menu was exquisite with a unique steamed egg pudding abalone, shark fin tempura, and fish mall char kuay teow, amongst other fine dishes. 繼續閱讀