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玻璃之情
2013-04-01 26 瀏覽
專程到奧海城為了看張國榮的展覽,看到場內各種熟識的展覽品,那一刻彷彿回到我的80年代,回憶絕對絕對是美好的!!看過想看的展覽後,肚子開始咕嚕咕嚕地響,滿足了精神也是時間滿足一下胃胃。奧海城裡的餐飲不太感興趣,反而鄰近幾家大角咀餐廳更有興趣,又以這家日本烏冬店像是坐得較舒服,不用多想今天就吃日本烏冬吧。記得這個半圓舖位以前是台式食店,環境有著落地大玻璃窗比場內其他餐廳更有空間感,外面雖是交通要道車來車往,幸而仍有不少綠意樹木及植物在附近,透著午後陽光的日本餐廳感覺開揚,靜靜的看著玻璃窗外面青翠景緻也很舒服,在那刻已想借用哥哥最後一首歌曲"玻璃之情"為今次的標題。侍應有禮的先送來一杯熱綠茶,夠熱之餘透著淡淡綠茶清香,令本來乾乾的喉頭滋潤不少,印刷精美的餐牌裡面,基本上每款都包括了烏冬冬,貪心的我就選了同樣有烏冬的滑蛋豬柳飯定食($65),一次滿足兩個願望,多好。不消一會,豬柳飯套餐大大一盤的送來,前菜、主食及餐具也放置得整齊美觀,令人食指大動。前菜是四件小小酸青瓜,青瓜爽脆,醋酸中還有一點點辣,吃兩粒先醒醒胃,另外兩粒則用作清清口腔!每次吃這種酸酸漬物總想到愛吃酸的街坊食友唷。小碗烏冬沒有
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 專程到奧海城為了看張國榮的展覽,看到場內各種熟識的展覽品,那一刻彷彿回到我的80年代,回憶絕對絕對是美好的!!看過想看的展覽後,肚子開始咕嚕咕嚕地響,滿足了精神也是時間滿足一下胃胃。
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 奧海城裡的餐飲不太感興趣,反而鄰近幾家大角咀餐廳更有興趣,又以這家日本烏冬店像是坐得較舒服,不用多想今天就吃日本烏冬吧。
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 記得這個半圓舖位以前是台式食店,環境有著落地大玻璃窗比場內其他餐廳更有空間感,外面雖是交通要道車來車往,幸而仍有不少綠意樹木及植物在附近,透著午後陽光的日本餐廳感覺開揚,靜靜的看著玻璃窗外面青翠景緻也很舒服,在那刻已想借用哥哥最後一首歌曲"玻璃之情"為今次的標題。
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 侍應有禮的先送來一杯熱綠茶,夠熱之餘透著淡淡綠茶清香,令本來乾乾的喉頭滋潤不少,印刷精美的餐牌裡面,基本上每款都包括了烏冬冬,貪心的我就選了同樣有烏冬的滑蛋豬柳飯定食($65),一次滿足兩個願望,多好。
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 不消一會,豬柳飯套餐大大一盤的送來,前菜、主食及餐具也放置得整齊美觀,令人食指大動。
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 前菜是四件小小酸青瓜,青瓜爽脆,醋酸中還有一點點辣,吃兩粒先醒醒胃,另外兩粒則用作清清口腔!每次吃這種酸酸漬物總想到愛吃酸的街坊食友唷。
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 小碗烏冬沒有什麼配料, 只有少許海苔及大量像炸米通,浸湯後變為很像魚麵包的粒粒,兩者味道雖如沒有,卻能為烏冬帶多一點絲滑食感及香香味道;相信是木魚湯的湯底清清甜甜的蠻好喝,連烏冬也變得美味很多,有著麵粉香的烏冬彈牙滑溜的有水準,看似單調的烏冬原來也很好吃唷!!
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 滑蛋豬柳飯送來時的雞蛋其實還未完全熟透,白飯熱力慢慢將其弄成更熟一點,仍帶流質的雞蛋讓本已煙韌的珍珠飯粒更加滑溜, 半生雞蛋蛋香不足,用來伴飯卻很對題;炸豬柳三件厚厚圓圓的,全件豬肉沒帶脂肪也不還韌,緊貼豬肉的吉列外層浸了蛋汁後仍保持丁點香脆,跟還有點肉汁的豬柳的效果本應絕佳,只是自己先吃烏冬冬才令香酥豬柳變成軟軟的,食味當會減低;以洋蔥同煮得醬汁調得微甜的伴飯很好,大大一碗飯也轉眼吃清光,超滿足!

人客不多的餐廳沒有趕客之意,侍應也自動的為客人添加熱茶,自己慵懶地坐至太陽幾乎西下才離開,一眾侍應同以日語歡送客人,相當有禮。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    推介美食
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    Sanuki udon and cheap tempura
    2013-03-31 46 瀏覽
    To be honest I do not like Sanuki udon but I only came here because Hyatti was closed.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Udon with sakura shrimp:There were quite a lot of choices for udon, I wish I chose the one with mountain yam but ended up choosing this one.The udon here is homemade because it is not quite uniform.There is nothing wrong with their udon but I have never liked the Sanuki type because it is chewy and tasteless.The one I ordered was quite tasteless too because there is no sauce on it and the
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    To be honest I do not like Sanuki udon but I only came here because Hyatti was closed.

    ★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
    Udon with sakura shrimp:
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     There were quite a lot of choices for udon, I wish I chose the one with mountain yam but ended up choosing this one.
    The udon here is homemade because it is not quite uniform.
    There is nothing wrong with their udon but I have never liked the Sanuki type because it is chewy and tasteless.
    The one I ordered was quite tasteless too because there is no sauce on it and the waitress said the soy kelp sauce was for the tempura.
    ★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
    Seaweed prawn tempura:
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     The batter was quite thick and the oil was slightly rancid.
    ★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
    Mochi tempura:
    The mochi tempura was tasteless.
    ★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
    The tempuras were quite cheap, they were around $10 per portion.
    題外話/補充資料： ◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎ [b]Price:[/b] $7X [b]Service:[/b] OK [b]Service charge:[/b] 10% [b]Yummy factor:[/b] Could be better [b]Napkins provided:[/b] Yes [b]Glass of water provided:[/b] Yes [b]English Menu:[/b] Yes ◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    性價比高的自家製烏冬
    2013-03-30 61 瀏覽
    在香港要吃好的日本拉麵不難，但要吃有質素的讃岐烏冬，絕對不容易，而在大角咀新九龍廣場內的うどん処今助，正是近期吃到值得推介的烏冬。聽友人說這裡的天婦羅質素不錯，決定先試這個海老天婦羅炸年糕撈烏冬壽司拼盤定食($86)，烏冬是自家製品，每條粗幼度也略有不同，看來不會是大批引入的量產貨色。鳥冬軟硬度剛好，彈牙有嚼勁，伴上的甘味照燒汁微甜帶點香，件紫菜絲吃很不錯。海老天婦羅及炸年糕份量不多不少，炸漿粉不厚不油膩，咬落香脆鬆化，加點海鹽更美味。整體來說，炸功及味道來計，以這個價錢吃到如此水準，合格有餘。跟餐的壽司看似是一般貨色，但蟹肉及吞拿魚卷物有點驚喜，三文魚及帆立貝還算鮮味，尤其愛那壽司飯的醋酸香，頗喜歡的。這裡環境不算豪華，但勝在光猛整潔，價錢大眾化，愛吃烏冬的朋友不妨到來試試。
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    在香港要吃好的日本拉麵不難，但要吃有質素的讃岐烏冬，絕對不容易，而在大角咀新九龍廣場內的うどん処今助，正是近期吃到值得推介的烏冬。
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     聽友人說這裡的天婦羅質素不錯，決定先試這個海老天婦羅炸年糕撈烏冬壽司拼盤定食($86)，烏冬是自家製品，每條粗幼度也略有不同，看來不會是大批引入的量產貨色。
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     鳥冬軟硬度剛好，彈牙有嚼勁，伴上的甘味照燒汁微甜帶點香，件紫菜絲吃很不錯。海老天婦羅及炸年糕份量不多不少，炸漿粉不厚不油膩，咬落香脆鬆化，加點海鹽更美味。整體來說，炸功及味道來計，以這個價錢吃到如此水準，合格有餘。
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     跟餐的壽司看似是一般貨色，但蟹肉及吞拿魚卷物有點驚喜，三文魚及帆立貝還算鮮味，尤其愛那壽司飯的醋酸香，頗喜歡的。這裡環境不算豪華，但勝在光猛整潔，價錢大眾化，愛吃烏冬的朋友不妨到來試試。
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      但願明天會更好
      2013-03-21 63 瀏覽
      在大角咀工作多年，眼看這區的食店遂漸多元化，有近年大熱的拉麵店，也有名師自立門戶開設的餅店，想來感受也不是不深..好像這裡，烏冬處，自然是吃烏冬的地方，中午定食由$60-$90多款選擇，看餐牌是蠻吸引的，就小試牛刀要了日式明太子撈烏冬及數款揚物..賣相算是可以，但明顯地明太子，旦，紫菜以至冬本身均不是好貨色，心頭已然涼了下來，稍稍拌勻後入口，烏冬硬身而略韌，掛不到汁及明太子，吃至最後幾口時，已覺咸至不能下嚥，放棄！北海道炸牛肉餅（$16）炸大蝦紫蘇天婦羅($12)兩款揚物的味道均印象模糊，牛肉餅香口，但也是略咸，炸大蝦紫蘇天婦羅紫蘇葉味重但稍放一會便告軟腍..嗯，店子處公司附近，是不排除再光顧的可能，但願明天會更好，店子如是，人生如是..
      更多
      在大角咀工作多年，
      眼看這區的食店遂漸多元化，
      有近年大熱的拉麵店，
      也有名師自立門戶開設的餅店，
      想來感受也不是不深..
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       好像這裡，
      烏冬處，自然是吃烏冬的地方，
      中午定食由$60-$90多款選擇，
      看餐牌是蠻吸引的，
      就小試牛刀要了日式明太子撈烏冬及數款揚物..
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       賣相算是可以，
      但明顯地明太子，旦，紫菜以至冬本身均不是好貨色，
      心頭已然涼了下來，
      稍稍拌勻後入口，
      烏冬硬身而略韌，掛不到汁及明太子，
      吃至最後幾口時，已覺咸至不能下嚥，放棄！

      北海道炸牛肉餅（$16）
      炸大蝦紫蘇天婦羅($12)

      兩款揚物的味道均印象模糊，
      牛肉餅香口，但也是略咸，
      炸大蝦紫蘇天婦羅紫蘇葉味重但稍放一會便告軟腍..

      嗯，店子處公司附近，
      是不排除再光顧的可能，但願明天會更好，
      店子如是，人生如是..
      題外話/補充資料： 服務也算有禮，但煩忙時間有點手忙腳亂..
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      2013-03-18
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      読売新聞賣的讃岐烏冬 Authentic Sanuki Udon@Olympian City
      2013-03-18 167 瀏覽
      應入香港三甲之列的正宗自家製讃岐烏冬。天婦羅很不錯,十分抵食!環境舒適,服務週到.性價比極高!誠意推介!Possibly the most authentic Japanese cuisine in the areaChewy, Homemade Sanuki udonGood tempura!Great value, Good service.Highly recommended ! Yomiuri Shinbun:In our search for good Japanese restaurants around the area, we saw this udon shop many times. Strange enough, it is not on Open Rice. However, they placed adverts in an old school Japanese newspaper, "yomiuri shinbun" 読売新聞! The equivalent of Ming Pao in HK and the Times in the UK, i.e. "
      更多
      應入香港三甲之列的
      正宗自家製讃岐烏冬。
      天婦羅很不錯,十分抵食!
      環境舒適,服務週到.
      性價比極高!
      誠意推介!

      Possibly the most authentic Japanese cuisine in the area
      Chewy, Homemade Sanuki udon
      Good tempura!
      Great value, Good service.
      Highly recommended !



      Yomiuri Shinbun:

      In our search for good Japanese restaurants around the area, we saw this udon shop many times. Strange enough, it is not on Open Rice.


      However, they placed adverts in an old school Japanese newspaper, "yomiuri shinbun" 読売新聞! The equivalent of Ming Pao in HK and the Times in the UK, i.e. "serious" newspapers ！(◎_◎;)

      So we decide to investigate...

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       Decor:

      At 12:10 p.m., we were the only other table of customers in the shop. The staff and the chefs seemed quite excited to see us there! ψ(｀∇´)ψ

      Now that's what I call motivation!

      We were shown our tables by the friendly and smiling waitress. We sat next to the large panel windows.

      It's really quite bright, clean and spacious with plenty of seats. The way the tables were arranged was good.
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       All staff members were motivated, polite and friendly. Tea added frequently. Good marks for service.


      Menu:

      Udon specialist indeed:
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       Many different types of udon sets, tempura (per piece), sashimi and sushi.

      The menu is in Chinese, English and Japanese - accurate, formal Japanese *An important indicator ！(◎_◎;)

      We ordered a number of tempura, a Mountain Yam Wasabi Udon (Tororo udon ) and a Onsen Tamago Udon.



      Tempura:

      HK$9 for one Tempura Chikuwa (a.k.a. Lion Dog Roll in Hong Kong). Σ（ﾟдﾟlll） Cut into half and dipped into nori and batter. Excellent quality! Similar to the very good one at Kichi. You can't beat the price!

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       Tempura Chicken Breast: Good! Wrapped in a tangy piece of Shiso leave, the chicken meat was succulent and tender. Again, value for money!
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       The Shrimp Tempura was also good. HK$10 each. The shrimp had good shrimp taste. Good timing. Batter was the hard crunchy type but not too oily. Very good considering that it’s not a tempura specialist like Ana Gura or Inagiku.


      Again, better than Marukame Seimen. My wife was very happy with her tempura sweet potato too. (((o(*ﾟ▽ﾟ*)o)))

      One of the authentic ways of eating tempura, and indeed, which I suggest is the best way, is to dip it into salt. That's what was suggested in Imasuke's menu as well.



      Talking about salt:
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       Imported from Japan. Proudly made of just seawater from the Okayama area.

      Flavourable. Very good with tempura indeed. Try dipping your tempura into salt instead of the tempura sauce.




      Udons:

      Our udons arrived shortly afterwards. Looks very authentic:

      ！(◎_◎;)

      The tororo (yam) udon and onsen tamago udon:
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       Generous amount of Tororo which tasted really authentic. Good quality nori. Even the grated wasabi was good quality stuff.



      My Onsen Tamago Udon looked similarly authentic. A lot of Tenkasu (shreds of left over tempura batter). Not extremely crispy but acceptable. The onsen tamago was flavourful but unfortunately the yoke was almost fully cooked. The sauce used was a sweet teriyaki sauce.
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       Udon:

      Very chewy (not to be confused with hard). Great quality udon even without mixing anything else.

      Irregular shape - which tends to show that those were homemade. I peered into the kitchen and seemed to see a udon making machine.
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       Indeed, that's what they mentioned on the wall. Homemade Shikoku Saniki udon with Japanese water with Japanese sea salt.

      Definitely one of the top three udon shops in Hong Kong. ！(◎_◎;)



      Bill:

      Sanuki Onsentamago Udon: $50
      Tororo Wasabi Udon: $52
      Ebi tempura: $10
      Chikuwa tempura: $9
      Sweet potato tempura: $9
      Shiso chicken fillet tempura: $10
      Plus service: $154!

      Conclusion:

      Excellent value for quality udon and tempura.
      Good service. Comfy.

      Highly recommended! (((o(*ﾟ▽ﾟ*)o)))

      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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