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2008-05-18
1040 瀏覽
..make sure you know the days they receive their fresh fish which by the way, in Hong Kong, a lot of Japanese restaurants do mix in local fish (just a little note).I like it because the owner/Itamae San (壽司板前) models his style to the more traditional Japanese Sushi chef/owner. I've had different assortment of fish there before seeing the same being available in other Hong Kong establishments.Not surprised at all that it is not getting decent ratings because, simply said, traditional style is ju
I like it because the owner/Itamae San (壽司板前) models his style to the more traditional Japanese Sushi chef/owner. I've had different assortment of fish there before seeing the same being available in other Hong Kong establishments.
Not surprised at all that it is not getting decent ratings because, simply said, traditional style is just so different from what most of us are used to in Hong Kong. This reflects in their service process, i.e. sashimi, sushi ...first, then, on order of customers, the rest and usually the cooked entre, noodle...whatever. The 壽司板前 will entertain his best customers, drinking and socializing with them...etc.
Services wise, I have to agree, there is the stone faced middle age Si-Lai waitress who is condescending most of the times. She irritates me to no end!
Well, having said all that, as the title suggested, the quality is 唔穩定. I am not going to give them an excuse but bear in mind it is a small shop and perhaps the 壽司板前 tries too hard to keep up with varieties that is not economical for such a small establishment.
Normally, I stick with fresh fish (sushi/sashimi) when I go to a Sushi bar. Though I might take a small entre, it would not be my primary order. Why? because in a decent sized Japanese restaurant, just like in a decent sized Chinese restaurant, they would have a Sushi Chef and another chef who handles the cooked/hot entre part of the kitchen. Separate skills, separate duties.
Well...that's how think about 雪日本料理. So, if you are after cheap food and the standard fishes like salmon, tuna...etc. Better stick with the 迴轉壽司. On the other hand, if you do feel a bit more adventurous, don't mind the occasional drop in quality, willing to try something other than the standard Hong Kongese Japanese food variety of salmon, toro, amaebi, hamachi..then, give this place a shot.
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