天御

營業中

休息中

表哥表嫂新春上黎拜年，同大肥爸爸講開食經，提到最近發現咗間好有水準嘅天婦羅專門店「天御」，眼見大家聽到流哂口水，仲立即夾日子請肥肥家族一試，堅有誠意！樓上餐廳厚實嘅木門應該好隔音。地上綑邊嘅小石仔散發著和式禪意嘅同時，著哂燈嘅招牌及旁邊嘅玻璃擺設又不失時尚。小店佔用面積全層，室內光線充裕，用餐大堂一眼睇哂，共有十五個吧位圍繞住師傅個大舞台，食物煮好即可享用，夠哂熱辣辣！細問下，得知包場最低消費為午市$6,000、晚市$12,000，絕對合理，唔怪得知成日俾人包啦！陳列架上可見意頭好好嘅招財貓同鯉魚。中間大大隻招財虎先最搞笑！話哂老虎真係貓科喎，設計者果然有心思！櫃頂及雪櫃內擺放著不少酒酒，似乎客人都好杯中物。酒牌中大多為日本酒，開瓶費設為$300/枝1.8L以下及$500/枝1.8L或以上嘅酒品。表嫂早已為各人點好包有前菜、天婦羅八件、冷物一品、天丼/天茶漬飯/天バラ（塩味）、赤味噌湯、咖啡或雪糕嘅午市套餐（$458/位）。另從散點餐牌加咗款驚喜菜式，而家先賣個關子，順序寫到落去先揭曉係乜。天婦羅大餐嘅海鮮及蔬菜食材主要源自日本。全權由年輕嘅榮師傅負責炸煮及介紹。師傅手勢熟練，仲好有幽

榮師傅的極穩定輸出已經變成基本，Gavin一季都至少來訪一次，但每次都有驚喜，有進步，和覺得更加好食！帶朋友或宴客極好之選！套餐亦富有彈性，適合大食和細食的朋友同座。食物：師傅自家製豆腐、白飯魚 （前菜）沖繩花竹蝦頭沖繩花竹蝦福岡鰆魚鹿兒島蠶豆 山形縣行者蒜富山灣小白蝦（紫蘇葉、黑魚子醬）河豚白子丼（柚子皮）沖繩水雲（淮山）兵庫縣螢光魷魚青森 刺參蝦膠長崎縣 小長井蠔粟米鬚天丼魚翅麵追加：魷魚蝦蛄帆立貝白蘆筍鮑魚烏魚子山形縣漉油（春野菜）地蛤🧑🏻‍🍳: 榮師傅 💲: $1400 dinner ($880 dinner set + 追加）🗓️: March 2025🌟: 10/10天御 Tempura Tenon 📍11/F, 駱克駅487-489 Lockhart Rd, Causeway Bay

Tempura Tenon, atmosphere was cozy and inviting, perfect setting for our gathering! The batter is exceptionally light and crispy, which showcased the freshness of the ingredients. We had flower bamboo shrimp, the fried shrimp heads are very crispy and full of shrimp aroma. The shrimp meat is firm and bouncy, the squid is very good, and the scallops from Hokkaido are sweet and have a tender texture, along with ginkgo nuts. Memorable items for me were the red bell pepper and the bamboo shrimp

初嚐天婦羅Omakase😍 價錢同坊間Omakase差唔多，只需午市$458/位!! 師傅對天婦羅脆漿好有講究🍤 薄而鬆化😍 入口唔會油膩👍🏼 特別難忘 有花竹蝦、北海道帆立貝、鮑魚及筋子😋⭐️花竹蝦: 炸蝦頭好脆 充滿蝦嘅香氣，蝦肉夠爽彈!墨魚紅甜椒 銀杏⭐️北海道帆立貝: 帆立貝好甜，而且質感好嫩粟米凍湯石川縣芋頭: 中心淋到好似芋蓉秋刀魚: 秋刀魚包裹住梅醬及紫蘇葉 各種味道好突出~舞茸菇: 保留菇原有嘅水份 ⭐️鮑魚: 先煮後炸 鮑魚味非常濃厚 口感好爽👍🏼天丼/天丼茶漬飯: 炸蝦餅配上茶漬飯食落好舒服，中和油膩感; 而天丼有一隻炸蛋，原來入面係流心蛋 超吸引!開心果雪糕: 估唔到日本餐廳又開心果口味🍨 仲食到粒粒開心果添💚—————另加💫烏魚子: 口感比較扎實 味道充滿咸香 味道唔腥⭐️筋子: 用紫菜包住炸 筋子醃漬過更突出 加入紫蘇葉令味道提升層次感!! 栗子: 口感好粉糯，外脆內軟好特別✨

Chef Wing has amassed quite a following over the years since his RockWaves days. So when his new venture soft-opened back in June, PickyEater was eager to book out the whole Counter for 12 for dinner. Here’s what we had.Tomato as appetizer 沖繩•花竹蝦 大分縣•魷魚 海膽- not as fresh as I would have liked 白粟米愛知縣•無花果+豆腐 - very refreshing.赤金鯛鹿兒島·蜆- tried both versions (as requested by the ever so picky PickyEater); fried with shells and without 粟米芯鰻魚 topped with 山椒 fried in-house Tempura rice bowl with egg Orte

—🥗 小蕃茄青瓜配芝麻醬•🍤 花足蝦 及 蝦頭🍤 北海道 帆立貝🍤 佐賀 露筍🍤 目光魚❤️🥣 北海道 粟米凍湯🍤 蝦蛄🍤 白 x 黃粟米❤️🍤 南非 鮑魚🍤 粟米芯❤️🍤 鱚❤️🍤 無花果 配芝麻豆腐醬❤️🍚 天丼🍚 天茶•🍲 味噌汁🍨 開心果雪糕—師傅是岩浪出身 新店食物水準是一如既往的好炸漿亦是有調較過 比起以前再薄左脆左雖說天御Lunch Set比起以前平左 同小左固定件數 但更有空間比客人自己選擇想追加的食材 師父會捧出當天的時令食材介紹 好開心啊! 果斷追加 鱚 和 無花果 😆最估吾到最有驚喜的是香魚天婦羅🤩鬆化香脆! 我香魚敏感都覺得好好食😻開心滿足的一餐 期待再訪🫶

Throwback visit in June at Iwanami alumni Chef Kai Wing’s new venture Tempura Tenon on the second day of the shop opening. Easy cosy vibe. The shortened menu curated by 榮師傅 only comprised of 8 fixed types of tempuras (as opposed to 12 at his training grounds) which allows greater flexibility to diners to pick and choose their add-ons at reasonable price points. Particularly memorable items for me were the hairtail (太刀魚), greeneye (目光魚) and 牛鰍. All very fresh and skilfully fried in sheer coated b