影片
更多
2023-01-12
621 瀏覽
If you have been to Uoharu at Central, and loved their food and vibes, you certainly should not miss out on its sister restaurant Nakame No Teppen at Kowloon Hotel, Tsim Sha Tsui. The robatayaki izakaya originated from Meguro, Tokyo is prized for its solid, simple grilled fare and lively ambience. Similar to typical izakayas, the restaurant was anchored with an open kitchen surrounded by wooden bar counters, while at the other end are tatami-inspired zashiki cubicles separated with bamboo blinds
Sake Clams
Cooked at your table over a gas stove, you could hear the clams pop open as the sweet fragrance of sake permeates through the air. The clams were one of the plumpest and juiciest I have ever eaten, bursting with the pure and clean fragrance of the heady fermented rice wine.
Mentaiko in Olive Oil
Another dish that impressed is the mentaiko in olive oil that came in a sizzling iron skillet. The brininess and saltiness of mentaiko were perfect with the baguette, while caramelized onions added pops of sweetness.
Robatayaki Selection
Grilled to perfection with deft hands, robatayaki were lightly seasoned with simple yet on point condiments. Crunchy lotus roots were paired with an addicting truffle salt, while green peppers were gilded with bonito flakes for a smoky after taste. Stealing the show was the kinki, a fish that is considered premium and precious in Japan. Dipped in a yuzu soy sauce with a refreshing citrus note, the flesh was unctuously smooth and milky, and could easily be forked off from the bone. The euphoria continued with thickly-sliced grilled ox tongue which was silky smooth yet slightly chewy. It was seasoned lightly with black pepper which gave way to the rich meaty flavors to take the limelight.
Kani Miso
Japan is well-known for crabs caught in the Northern coasts. The freshly harvested crab innards lends depth, complexity, and sweetness along with a smooth, luxurious and creamy texture bring to this rendition of kani miso.
張貼
