harderthanhardcore的個人專頁

Yu-en is the first restaurant in Hong Kong to offer real aged sushi. Real, because we can see the fish in the dry aging fridge and they all taste so heavenly. The restaurant is big with high ceilings but only seats like 10 people. The staff described every detail of the restaurand and the aged sushi patiently.Shari is slightly warm to match the soft texture of aged fish.45 days aged maguro - never imagined to have the chance to try that in my life! Very delicious and complex, say caramel, bacon, smoked cheese. Unforgettable taste.Another reason to visit in November because our favorite Sanma is seasonal. Aged for 8 days but still nothing fishy and tastes powerful. OMG. The sauce is so strong and tasty.Sujiko, Bora shirako, Buri, horsehair crab... and a lot of other nicely made dishes.Great food. Comfy space. Excellent service. Seems it's getting harder and harder to book now. That's why we already made a booking for the next visit when we dined in.…查看更多

We came to visit Chou Chou as a yakitori fan and because of the Chouchin. Chouchin, tried that many times in Japan but never expected to have that in Hong Kong. Yummy.The liver was nicely grilled - medium, soft and juicy. Don't know why they are using the Miyuki stick though.Excellent service. Everyone served us with heart. Price was fair too. Will definitely visit again.…查看更多

We visited Catch. as a friend recommended this restaurant as the best pasta restaurant in Hong Kong. We went there around 2pm and were the only customers. We ordered spicy crab pasta - kind of expecting something regular like spaghetti or tagliatelle but it turned out to be capellini. The sauce tasted just fine but personally I was hoping to have something thicker and denser. It was not their fault though.We also ordered a steak $298 and requested medium-rare. However it was overcooked to medium-well. The meat was also too chewy with lots of tendons. The portion was kind of big but the meat was too tough and we finished like half of it only.Service was good. Seats were comfy. A lot of room for the kitchen to improve.…查看更多

鴻福好多年前已經幫襯開，隔左一年再返黎食真係 O 晒嘴1) 四寶丸以前食同店舖相中一樣係新鮮手打，今次變左急凍丸，係如假包換街市廿幾蚊磅個隻，問姐姐竟然話佢地從來都冇賣過新鮮手打丸？_？2）本地新鮮手切牛肉，面頭係紅卜卜既牛肉，食到下面係豬肉墊底扮牛肉！同完姐姐講佢都話幫我地換返，但廚房哥哥一口咬定係牛肉黎架，下... 粉紅色冇牛味仲要鞋到阿媽都唔認得架喎，最後當然冇換到啦我都知而家疫症時期邊爐舖冇晒生意，但都唔係咁樣呃消費者架嗎？…查看更多

If you're planning to eat at Bukan, do not expect a luxurious Michelin experience. Instead, it's a cosy restaurant where you can enjoy rare and delicious seafood from Japan and communicate with the chef (who's also the owner) about food, traveling and life! Our first visit at Bukan was about half a year ago at a shop twice the size of this one. Back then the atmosphere was more high-end but on the down-side, you have to be a repeat guest to be able to sit right in front of Chef Takeshi. If we got to choose, we'd pick the smaller restaurant now. It's a place where you can eat really fresh sashimi and make new friends.We highly recommend you to visit in November for Sanma. We tried Sanma at other restaurants but it was way too fishy. The Sanma at Bukan is not fishy at all and Chef Takeshi has added his own recipe of Sanma liver sauce which is unbeatable!Other seasonal seafood of fall that surprised us are Ankimo, Bora-shirako, live sea urchin and mega Hokkigai. We can't take raw oysters so Chef Takeshi has specially grilled them for us. Very heartwarming!…查看更多

We've always loved Japanese food, especially sashimi. We came across Bukan on Openrice and thought we could give it a try - because reviews say it's one of the most value for money Omakase restaurants in town. The whole course took 3 hours with around 25 or 30 dishes. We could still ate an udon at the end of the meal though. Chef introduced each dish to us as he served. A lot of fish were new to us. Everything was incredibly fresh and delicate. The whole Omakase experience was like a journey from Okinawa to Hokkaido as the ingredients were from all parts of Japan. Tastes like uni and shrimp, because these are what octopus feed on. Interesting.This is not what you think it is. It's called　ときしらず which can be translated as the trout that has no time concept lol. Really rare species that can only be found in every 10000 trouts.You can tell its from Hokkaido by the pattern on its head. Fresh, crispy and sweetRich and oily toro. Wife's favorite.It's still alive! So different from the uni we eat at other high-end restaurants. Sweet and rich.…查看更多