1
招聘中
$19,000-$21,000
月薪 (面議)
148
28
29
等級2
19
0
2012-10-19 45 瀏覽
終於到我生日喇哈哈, 雖然唔係正日但同事都好豪, 上次知我喜愛上鐵板, 今次到我主場!聽講呢度係食咩爐端燒, 同事請唔想太貴(我覺得會貴…)所以食鐵板算(hehe)是次生日飯都算係人生TOP TEN 豐富嘅一餐:Sashimi Platter, 嘩! 粒北海道帶子大到屈人水樽直徑咁大, 鮮甜多汁, 柔軟似肥豬肉嘅質感, 上品! 另外海膽濃濃地溶喺口中, 非常滿足。之後食松露汁煮聖子, 巨型聖子以為肉會比較鞋口, 原來都好彈牙同煙靱, 松露汁煮出嚟並無乜松露味道, 非常似沙茶醬, 嘩! 我最喜愛嘅龍蝦! , 開邊用牛油煎, 唔理喇上次已經夠肥啦橫店都肥唔爭在! 香到隔離臺都望過嚟, 上鐵板時候重係爬嚟爬去, 包新鮮! 之後師傅重表演拆龍蝦腳, 我真佩服, 呢個師傅超搞笑, 佢扮另外一個師傅, 拆肉時候隻手指May會飛出嚟, 真係娛樂性豐富, HAHAHA龍蝦腳其實味道比蝦身更多海水鮮味, 而且更滑, 口感似食糖, 師傅好功夫!佢繼續學佢同事抄飯, 睇翻相都想笑---就係咁 “女人抄飯”製成! 我都唔知咩叫女人抄飯, 呢個師傅無句真, 連佢係香港人定日本人我都唔知因為佢兩樣都識講, 飯非常
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終於到我生日喇哈哈, 雖然唔係正日但同事都好豪, 上次知我喜愛上鐵板, 今次到我主場!

聽講呢度係食咩爐端燒, 同事請唔想太貴(我覺得會貴…)所以食鐵板算(hehe)

是次生日飯都算係人生TOP TEN 豐富嘅一餐:

Sashimi Platter, 嘩! 粒北海道帶子大到屈人水樽直徑咁大, 鮮甜多汁, 柔軟似肥豬肉嘅質感, 上品! 另外海膽濃濃地溶喺口中, 非常滿足。

之後食松露汁煮聖子, 巨型聖子以為肉會比較鞋口, 原來都好彈牙同煙靱, 松露汁煮出嚟並無乜松露味道, 非常似沙茶醬,

嘩! 我最喜愛嘅龍蝦! , 開邊用牛油煎, 唔理喇上次已經夠肥啦橫店都肥唔爭在! 香到隔離臺都望過嚟, 上鐵板時候重係爬嚟爬去, 包新鮮!

之後師傅重表演拆龍蝦腳, 我真佩服, 呢個師傅超搞笑, 佢扮另外一個師傅, 拆肉時候隻手指May會飛出嚟, 真係娛樂性豐富, HAHAHA

龍蝦腳其實味道比蝦身更多海水鮮味, 而且更滑, 口感似食糖, 師傅好功夫!

佢繼續學佢同事抄飯, 睇翻相都想笑---就係咁 “女人抄飯”製成! 我都唔知咩叫女人抄飯, 呢個師傅無句真, 連佢係香港人定日本人我都唔知因為佢兩樣都識講, 飯非常煙靱, 飯裡面有薑醒神開胃, 重有蝦仔鹹鹹哋, 為呢餐生日飯劃上完美句號。

呢度個景當然無需要講, 無敵! 其實喺Ritz Carlton 又或者sky 100望, 其實分別真係唔大, 今晚有豐富海鮮晚宴, 無敵高空景, 搞笑師傅同一班好同事, 我比滿分。
粒北海道帶子大到屈人水樽直徑咁大
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搞笑師傅, 原來已經有20年鐵板經驗
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松露汁煮聖子,彈牙煙靱, 味似沙茶醬
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鐵板活龍蝦
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親手續隻拆肉, 好有心機
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比蝦身更多海水鮮味, 而且更滑
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女人抄飯, 飯煙靱, 薑開胃醒神
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比6星酒店更高級嘅室內設計
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2012-10-17
用餐途徑
堂食
慶祝紀念
生日
推介美食
粒北海道帶子大到屈人水樽直徑咁大
搞笑師傅, 原來已經有20年鐵板經驗
松露汁煮聖子,彈牙煙靱, 味似沙茶醬
鐵板活龍蝦
親手續隻拆肉, 好有心機
比蝦身更多海水鮮味, 而且更滑
女人抄飯, 飯煙靱, 薑開胃醒神
比6星酒店更高級嘅室內設計
等級4
2012-10-01 64 瀏覽
八月三十一日 (星期五)不經不覺架架妹已在這公司工作年多想不到快要離開這家公司其實我也怕轉變,但想趁自己還是年輕,想轉行試試,否則幾年後恐怕就再沒機會八月尾,剛剛過了工作的高峰期,同事就在Happy Friday的午聚到田舍家來個Long lunch上年也到過同層的龍壐,還記得它的海螳螂,至今仍令人津津樂道午餐選擇多,由刺身,壽司定食,鐵板燒以至和牛也是應有盡有索價二百至六百不等,豐儉由人我想吃鐵板燒,點了鐵板燒厨師精選午餐,HK$380一位,在這高級日式料理店,不貴了失望的前菜 ,只是菠菜加上木魚絲見到網友的是魚子醬加上豆腐,明顯這個是比下去了味道如韓國的七小碟中的其中一款,不太特別就是這個鐵板燒銀鱈魚吸引我,令我放棄喜歡吃的刺身定食先說汁,甜甜的,相當開胃可惜燒後的銀鱈魚肉不夠嫰滑,且油脂也不夠甘香始終喜歡多年前在蘭桂坊的一家 燒海蝦的蝦肉也不夠彈牙蝦本身味道頗鮮美的,可惜似乎燒過火位了,肉質有點嚡口燒牛肉可選厚燒或是薄燒兩款怕厚燒會燒不好,所以還是點薄燒較為穩陣賣相相當精緻,吃落牛肉味甚濃,味道鮮香加上蔥蒜,非常惹味炒雜菜炒菜只有椰菜以及芽菜,賣相已經要扣分了味道一般,其中椰菜更
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八月三十一日 (星期五)

不經不覺架架妹已在這公司工作年多
想不到快要離開這家公司
其實我也怕轉變,但想趁自己還是年輕,想轉行試試,否則幾年後恐怕就再沒機會

八月尾,剛剛過了工作的高峰期,同事就在Happy Friday的午聚到田舍家來個Long lunch
上年也到過同層的龍壐,還記得它的海螳螂,至今仍令人津津樂道
一百零一層的風景,一流
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食具也很精緻
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午餐選擇多,由刺身,壽司定食,鐵板燒以至和牛也是應有盡有
索價二百至六百不等,豐儉由人
我想吃鐵板燒,點了鐵板燒厨師精選午餐,HK$380一位,在這高級日式料理店,不貴了
附送的味噌湯不過不失
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以這裡的派頭,前菜未免有點馬虎
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失望的前菜 ,只是菠菜加上木魚絲
見到網友的是魚子醬加上豆腐,明顯這個是比下去了
味道如韓國的七小碟中的其中一款,不太特別
鐵板燒銀鱈魚,味道一般
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就是這個鐵板燒銀鱈魚吸引我,令我放棄喜歡吃的刺身定食
先說汁,甜甜的,相當開胃
可惜燒後的銀鱈魚肉不夠嫰滑,且油脂也不夠甘香
始終喜歡多年前在蘭桂坊的一家
燒海蝦
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燒海蝦的蝦肉也不夠彈牙
蝦本身味道頗鮮美的,可惜似乎燒過火位了,肉質有點嚡口
薄燒牛肉反而有驚喜
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燒牛肉可選厚燒或是薄燒兩款
怕厚燒會燒不好,所以還是點薄燒較為穩陣
賣相相當精緻,吃落牛肉味甚濃,味道鮮香
加上蔥蒜,非常惹味
炒雜菜 - 賣相很一般
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炒雜菜
炒菜只有椰菜以及芽菜,賣相已經要扣分了
味道一般,其中椰菜更不夠鮮甜爽嫩
炒飯
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炒飯不太香口,味道偏淡,不夠惹味
飯粒也不分明,沒有嚼勁
整餐的亮點原來是芝麻雪糕
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整個午餐,最叫人回味的只是這客芝麻雪糕
雪糕質地不俗,夾雜著打碎了的黑芝麻粒,還有完粒的白芝麻,層次感豐富

有同事選了刺身壽司定食,都覺得水準不錯
大家下次來知道點什麼嗎?

同事 | 珍重
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2012-08-31
用餐途徑
堂食
人均消費
$420 (午餐)
推介美食
薄燒牛肉反而有驚喜
整餐的亮點原來是芝麻雪糕
等級2
9
0
2012-09-22 66 瀏覽
和特別的人午餐當然要揀特別的地方,在和三昧與田舍家之間選擇了田舍家,全因未去過ICC。田舍家午餐時段主要做套餐,價錢由二百多至六百多,我預先已訂了檯並要求 window seat,店員說盡量安排。入到店內,店員問有沒有訂位?我說「有。羊小姐」店員沒有看 booking 簿就說「羊小姐,兩位的。」我覺得感覺很好,就好似知道這個時候羊小姐會到來而作好準備一樣(其實可能係因為我是今天午餐最後一張訂檯!哈哈)田舍家環境好已經不用多說,不好的是坐位與坐位之間比較密。我們點了 US steak teppanyaki set和 sashimi set. 牛要厚切、medium. 呢度出名鐵板燒,但呢個牛沒有驚喜,反而炒菜幾好味。而 sashimi 頗新鮮,海膽份量很滿足、蒸蛋也不錯。甜品綠茶雪糕很一般,柚子 sorbet 好味!整體嚟講,午餐時段似乎食環境多。夜晚人均消費比午餐高,應該要晚餐才可試出真味道。
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和特別的人午餐當然要揀特別的地方,在和三昧與田舍家之間選擇了田舍家,全因未去過ICC。
window seat
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田舍家午餐時段主要做套餐,價錢由二百多至六百多,我預先已訂了檯並要求 window seat,店員說盡量安排。入到店內,店員問有沒有訂位?我說「有。羊小姐」店員沒有看 booking 簿就說「羊小姐,兩位的。」我覺得感覺很好,就好似知道這個時候羊小姐會到來而作好準備一樣(其實可能係因為我是今天午餐最後一張訂檯!哈哈)

田舍家環境好已經不用多說,不好的是坐位與坐位之間比較密。

我們點了 US steak teppanyaki set和 sashimi set. 牛要厚切、medium. 呢度出名鐵板燒,但呢個牛沒有驚喜,反而炒菜幾好味。而 sashimi 頗新鮮,海膽份量很滿足、蒸蛋也不錯。甜品綠茶雪糕很一般,柚子 sorbet 好味!
Sashimi set
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Uni
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US steak teppanyaki
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柚子 sorbet
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整體嚟講,午餐時段似乎食環境多。夜晚人均消費比午餐高,應該要晚餐才可試出真味道。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2012-09-21
用餐途徑
堂食
人均消費
$350 (午餐)
推介美食
window seat
Sashimi set
Uni
柚子 sorbet
等級2
22
0
Absolutely amazing!This is just a great spot, best Japanese food Ive ever had, attentive service without hostess hovering around or being snobby. Everything was so perfect, even the wine list was comprehensive.Both the music, the ambience and the eye popping harbor viewmade me feel like that place was a tourist trap but it wasn’t and surprised me. Thanks honey for bringing me to such an amazing place.If youre on a tight budget then its not somewhere you should visit, the menu made my heart beat
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Absolutely amazing!
This is just a great spot, best Japanese food Ive ever had, attentive service without hostess hovering around or being snobby. Everything was so perfect, even the wine list was comprehensive.
Both the music, the ambience and the eye popping harbor viewmade me feel like that place was a tourist trap but it wasn’t and surprised me. Thanks honey for bringing me to such an amazing place.
If youre on a tight budget then its not somewhere you should visit, the menu made my heart beat fast but after the meal I didn’t consider this as splurging. (he paid, smile) We had a huge lunch there and spent a long and relaxing afternoon.
UNI SUSHI WITH CARVIER, IKURA AND SCALLOP – we had this as our 1st, I thought I would be too heavy but it was rich instead. They did not recommended that we started this as our appetizer because they told us that Japanese people go from light to heavy. But who cares? Its alive! Mr Uni.
A4 BRAISED WAGYU BEEF CHEEK WITH HOMEMADE SAUCE – the meat was so A5. it should be the chef. But too bad that I hated this taro, smelled bad.
PAN FRIED COD – it looked boring but it tasted much better than it looked.
KINKI – this one will never disappointed anyone! I thought I was eating some FUGU (puffer) dishes!!! Sorry for putting too many exclamation marks but you will see why. Anyone who don’t wanna risk their life for experiencing the legendary great taste of puffer, TRY KINKI!
JAPANESE OYSTER SASHIMI WITH LIME SAUCE – the KIKU on the oyster made this dish from fresh to traditionally fresh. Surprisingly well paired.
ABALONE WITH UNI SAUCE – the UNI sauce was just soso, but the mild scent of kunbo (seaweed) was magical. I was sure that it wouldn’t be this good if they did it with uni only. The abalone was juicy as expected.

We were so full to have dessert, not even petit one. It was simply a top dinning experience. Im saving up for my next visit, CANT WAIT =)
UNI SUSHI WITH CARVIER, IKURA AND SCALLOP
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A4 BRAISED WAGYU BEEF CHEEK WITH HOMEMADE SAUCE
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PAN FRIED COD yummy!
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NO GUTS FOR PUFFER, GO FOR KINKI
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ABALONE WITH UNI SAUCE, KUNBO =)
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JAPANESE OYSTER SASHIMI WITH LIME SAUCE
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i will bring my DSLR with me next time we visit
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what a great evening
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題外話/補充資料: they have a bar also. if its too pricey for a dinner then get a room for cocktails and shooters i will prolly bring my friends to the hive bar 101
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2012-07-14
等候時間
5 分鐘 (堂食)
人均消費
$950 (午餐)
推介美食
UNI SUSHI WITH CARVIER, IKURA AND SCALLOP
A4 BRAISED WAGYU BEEF CHEEK WITH HOMEMADE SAUCE
PAN FRIED COD yummy!
NO GUTS FOR PUFFER, GO FOR KINKI
ABALONE WITH UNI SAUCE, KUNBO =)
JAPANESE OYSTER SASHIMI WITH LIME SAUCE
i will bring my DSLR with me next time we visit
what a great evening
等級1
2
0
2012-07-15 638 瀏覽
This is my first time leaving a review on Open Rice. I was so disappointed w the restaurant , highly rate on Asia Tatler that I had to leave a feedback so others won't have to go and go through what I went through. I booked for 8pm and got there just after 7pm as I had remembered they had a nice bar and wanted to celebrate my partner's birthday with a nice bottle of champange. First signal that things were going to go wrong that night was the bar. Sadly, they've changed it and what was a chic ba
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This is my first time leaving a review on Open Rice. I was so disappointed w the restaurant , highly rate on Asia Tatler that I had to leave a feedback so others won't have to go and go through what I went through. I booked for 8pm and got there just after 7pm as I had remembered they had a nice bar and wanted to celebrate my partner's birthday with a nice bottle of champange. First signal that things were going to go wrong that night was the bar. Sadly, they've changed it and what was a chic bar lounge now has turned into a half dining area with square ottomans lined up against the glass window. Awful. Obviously they are trying to pack tables in for productivity, so taste & decor goes out of the window. We ordered a bottle of Louis Roederer Cristal $3500 to celebrate. Ten minutes later, we were asked to leave and move to our table because apparently they had a function there which they apologized they "forgot" to tell us about. Bad sign #2. We were quite shocked at this poor level of service but still agreed to move (what could we do?). Bad sign #3, our table was at the end of dining hall just near the entrance which was a disappointment . I spoke to the manager about the bar experience and the location of our table. He apologized and came back later to offer to move us to another table, we stayed where we were. Needless to say, the rest of the dinner was a bad memory. We ordered 2 appetizers, a 7-pc combo, a Robatayaki Kinki Fish, a Waygu, and a Garlic rice. It came out to be $5500 (yes excluding the Cristal champagne). The most expensive was the Kinki fish at $1200 for a fish that was overcooked and on the salty side. I also guess it means each wagyu cube of meat was $200. In the end, the manager never came back to check on us to see if we were alright. We didn't expect anything but it was sad it never occurred to him that it may have been a good idea to offer a complimentary dessert or something small "on the house" just to appease our bruised experience. A small gesture doesn't cost much. The last time I was here at 8 months ago, and it is clear they've changed their positioning and target customers since then. I noticed more dining tables had been added so the main dining hall isn't and doesn't feel as luxe as before. The overall service level is poorer than before, lots of staff scurrying around in dk grey suits equipped with walkie-talkies. I don't mind paying alot but it has to be worth it - the ambience, the level of attention and professional in service, the quality of presentation. There is a certain sophistication one expects. Inakaya was NOT worth it. Yes the view of HK cityline is amazingly great but in my mind, Inakaya is a bad memory and nothing more than yet ANOTHER restaurant in TST geared towards tourists. I will never come back again.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2012-07-14
用餐途徑
堂食
人均消費
$2500 (晚餐)
慶祝紀念
生日
等級1
2
0
2012-06-21 40 瀏覽
朋友話佢最like既日本今半和牛Sukiyaki而家係香港都可以食到,朋友請我同埋幾個best friends隌佢食lunch,我一定唔執輸啦。個waiter話只係做一排,過左就無,因為佢地特登叫左今半既廚師帶埋私家廚具飛黎香港主持,都幾認真下。一開始食左個前菜 – 野菜果凍,看似平平無奇,但個果凍食落好特別,有點酸酸地但又帶有陣陣咸鮮味,好醒胃。接著就開始食主角 - 黑毛和牛Sukiyaki喇。個waiter拎左的和牛俾我地睇下,d雪花紋好靚呀,睇見都流口水。我地揀左牛肉要5成熟,一路見個著日本和服既廚師煮牛肉,一煮好即刻由waiter拎俾我地食。味道真係超好味,因為牛味好重,但肉質出奇地又腍又滑,正! Waiter話係因為廚師用左特別方法去處理d牛肉就會有咁既效果….但就話係秘密喎。佢地連配菜都好一絲不苟,件燒豆腐上面係有「今半」兩個字架,而丁字麵就吸收晒d牛肉汁既精華,好好味。之後係玉御飯(即係蛋飯),雖然d蛋係滑,但味道偏淡,而且又無乜配料,呢度要扣d分。飯後食埋個芝麻雪糕都總算圓滿。Overall一餐lunch黎講,呢餐可以食到靚牛肉配埋個靚景都算係唔錯 ~
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朋友話佢最like既日本今半和牛Sukiyaki而家係香港都可以食到,朋友請我同埋幾個best friends隌佢食lunch,我一定唔執輸啦。個waiter話只係做一排,過左就無,因為佢地特登叫左今半既廚師帶埋私家廚具飛黎香港主持,都幾認真下。

一開始食左個前菜 – 野菜果凍,看似平平無奇,但個果凍食落好特別,有點酸酸地但又帶有陣陣咸鮮味,好醒胃。
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接著就開始食主角 - 黑毛和牛Sukiyaki喇。個waiter拎左的和牛俾我地睇下,d雪花紋好靚呀,睇見都流口水。
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我地揀左牛肉要5成熟,一路見個著日本和服既廚師煮牛肉,一煮好即刻由waiter拎俾我地食。
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味道真係超好味,因為牛味好重,但肉質出奇地又腍又滑,正! Waiter話係因為廚師用左特別方法去處理d牛肉就會有咁既效果….但就話係秘密喎。
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佢地連配菜都好一絲不苟,件燒豆腐上面係有「今半」兩個字架,而丁字麵就吸收晒d牛肉汁既精華,好好味。
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之後係玉御飯(即係蛋飯),雖然d蛋係滑,但味道偏淡,而且又無乜配料,呢度要扣d分。
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飯後食埋個芝麻雪糕都總算圓滿。Overall一餐lunch黎講,呢餐可以食到靚牛肉配埋個靚景都算係唔錯 ~
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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20
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Took my mom and sister to Inakaya to celebrate a special occasion. We settled into a table with ultra-low chairs - the table's height made it felt awkward. We started with a bottle of red wine - surprisingly I totally forgot what I ordered that night - maybe the food was so overwhelming it overshadowed everything. Since we're not seated at the sushi bar, we can't order sushi omakase. Since I wasn't able to book the robatayaki room, we can't order from the robatayaki menu either.So we settled for
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Took my mom and sister to Inakaya to celebrate a special occasion. We settled into a table with ultra-low chairs - the table's height made it felt awkward.

We started with a bottle of red wine - surprisingly I totally forgot what I ordered that night - maybe the food was so overwhelming it overshadowed everything.

Since we're not seated at the sushi bar, we can't order sushi omakase. Since I wasn't able to book the robatayaki room, we can't order from the robatayaki menu either.

So we settled for a sushi sashimi set, a teppan yaki set, some additional sushi/sashimi, tempura, grilled items. The Hokkaido uni was very nice - but that didn't require much skill. The otoro sashimi were served in chunks - it was very odd. I didn't eat any because the visual effect made me lost any appetite I had. Overall I'd say the sushi/sashimi items are okay, save the otoro. The shrimp tempura were okay nice, not very greasy and the shrimp seems fresh. When my sis eats tempura, she must eats rice. So she ordered a bowl of white rice - which turned out to be $50! Not that I wasn't expecting to spend a fortune but $50 for a bowl of rice? It's hard to justify. The tamago sushi (at $50 a pop) is more expensive than a hamachi sushi (at $40). That really makes you wonder, is the hamachi so average that it costs less than eggs (okay maybe Japanese eggs but still...)?

The bill came out to be $8000 for three people - and as you can see, I only have very sketchy memory of what we ate. How sad is that?

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
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味道
環境
服務
衛生
抵食
用餐日期
2012-03-17
用餐途徑
堂食
人均消費
$2700 (晚餐)
等級2
6
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2012-05-05 616 瀏覽
因為太座生日,所以特別豪一次同佢去左101既「田舍家」食餐好既。特登book枱食最貴既爐端燒。一開始就點左個刺身拼盤,當中最like個海膽,其他刺身都好新鮮又鮮味。之後已急不及待開始爐端燒。全部食材放係你面前俾你自己揀,個師傅燒好之後就用個木撑遞俾你,好有風味。雞肉丸個醬汁配得幾好味,ok和牛串真係超好味,燒得剛剛好,牛味勁濃,肉汁好juicy,正 ~燒蝦都好大隻,肉質好嫩又彈牙,蝦頭仲有好多蝦膏,好味燒榮螺就好爽口鮮味,精髓係佢個湯,有著淡淡既酒香,good 店長推介Kinki魚,話每日只得20條,而且見到枱枱都有叫,所以都叫埋一份。條魚個樣好似無乜特別,但燒完之後可以成條企直放係碟度,都幾特別。條魚外脆內嫩,燒得真係唔錯,難怪枱枱都叫,但係就成千蚊條,有d貴囉……太座就狂點冬菇、粟米、蕃薯黎燒,雖然都好味,但黎得當然係食正野架嘛…. Overall 呢餐都好滿意,店長服務都好好。太座食完已經問我幾時帶埋囝囝再去食過,但我諗我要草下錢先,哈哈 ~
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因為太座生日,所以特別豪一次同佢去左101既「田舍家」食餐好既。

特登book枱食最貴既爐端燒。一開始就點左個刺身拼盤,當中最like個海膽,其他刺身都好新鮮又鮮味。
刺身拼盤
129 瀏覽
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之後已急不及待開始爐端燒。全部食材放係你面前俾你自己揀,個師傅燒好之後就用個木撑遞俾你,好有風味。
師傅
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雞肉丸個醬汁配得幾好味,ok
雞肉丸
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和牛串真係超好味,燒得剛剛好,牛味勁濃,肉汁好juicy,正 ~
和牛串 (右邊)
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燒蝦都好大隻,肉質好嫩又彈牙,蝦頭仲有好多蝦膏,好味
燒蝦
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燒榮螺就好爽口鮮味,精髓係佢個湯,有著淡淡既酒香,good
燒榮螺
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店長推介Kinki魚,話每日只得20條,而且見到枱枱都有叫,所以都叫埋一份。條魚個樣好似無乜特別,但燒完之後可以成條企直放係碟度,都幾特別。條魚外脆內嫩,燒得真係唔錯,難怪枱枱都叫,但係就成千蚊條,有d貴囉……
Kinki魚
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太座就狂點冬菇、粟米、蕃薯黎燒,雖然都好味,但黎得當然係食正野架嘛….
蕃薯
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Overall 呢餐都好滿意,店長服務都好好。
太座食完已經問我幾時帶埋囝囝再去食過,但我諗我要草下錢先,哈哈 ~


(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
推介美食
刺身拼盤
師傅
雞肉丸
和牛串 (右邊)
燒蝦
燒榮螺
Kinki魚
蕃薯
等級1
1
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這餐廳我來了三次,最初是出於好奇是否在日本-六本木吃開哪間老字号。首次光顧在十一月中午跟國泰四金花ㄧ明美、Bobo、ivy前來難得四人也在香港,當然相約食飯,shopping完上到來已兩點十五分原來晚上才有串燒吃…不要緊還有鐵板燒。反正一試便坐在鐵板燒枱點了四個厨師精選餐約$380有大蝦、銀雪魚和美國薄燒牛肉都很豐富。主理的是一位戴眼鏡的師父明美問道會否阻師父們收工休息,他有禮地回道「當然不會,我們計last orther兩點半,總之客人入得來我們便要令客人食得開心滿意是厨師的職責。」真的很專業、敬業樂業啊!先來是大蝦(已去殼)師父煮好再上碟很細心擺設得很精美!未食就已經不由得讚美一句。有心思!再來銀雪魚這裡做法很特別炒好了洋蔥煎香兩面放進銅鍋加清酒同焗再上碟。一試後嘩!洋蒽柔軟香甜,魚肉滑得很最神奇肉的外層還是脆口按理用汁焗過後魚的表面被汁浸過後很難保持香口。已充份表現出師父控制時間及火喉十分(到家!比之前到The one【海賀】]吃到的銀雪魚好多賠,那裡的只是最完始齎煎,但卻煎不到表面香脆極失敗!)而且他上碟前特別在我那一份再加了點黑椒及醬油,合極我的重口味,原來師父留意到我們吃大
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這餐廳我來了三次,最初是出於好奇是否在日本-六本木吃開哪間老字号。
首次光顧在十一月中午跟國泰四金花ㄧ明美、Bobo、ivy前來難得四人也在香港,當然相約食飯,shopping完上到來已兩點十五分原來晚上才有串燒吃…不要緊還有鐵板燒。反正一試便坐在鐵板燒枱點了四個厨師精選餐約$380有大蝦、銀雪魚和美國薄燒牛肉都很豐富。主理的是一位戴眼鏡的師父明美問道會否阻師父們收工休息,他有禮地回道「當然不會,我們計last orther兩點半,總之客人入得來我們便要令客人食得開心滿意是厨師的職責。」真的很專業、敬業樂業啊!先來是大蝦(已去殼)師父煮好再上碟很細心擺設得很精美!未食就已經不由得讚美一句。有心思!再來銀雪魚這裡做法很特別炒好了洋蔥煎香兩面放進銅鍋加清酒同焗再上碟。一試後嘩!洋蒽柔軟香甜,魚肉滑得很最神奇肉的外層還是脆口按理用汁焗過後魚的表面被汁浸過後很難保持香口。已充份表現出師父控制時間及火喉十分(到家!比之前到The one【海賀】]吃到的銀雪魚好多賠,那裡的只是最完始齎煎,但卻煎不到表面香脆極失敗!)而且他上碟前特別在我那一份再加了點黑椒及醬油,合極我的重口味,原來師父留意到我們吃大蝦時唯獨見我一人有加點醬油。知道我口味不同。真細心啊!牛肉也不錯,而炒飯得到“飯痴”明美和Bobo激讚炒得粒粒分明、少油、香口得來飯面不會焦硬。比The one18樓【雅】的炒飯勝一籌。是近期所試的三間鐵板燒【海賀】、【雅】中做得最好的,師父應記一功!!
第二次在一月跟爸媽同來今次是吃爐端燒!很好笑!這區域像店中店、入了大門行到盡頭竟又有一個門口掛着田舍家的招牌,內裡裝橫很日本feel跟外面又完全不同。很接近六本目老店的格局,師父全是日本人,細看還認得有兩位師父是從日本老店調來因為那師父很有型又靚仔好易認!。水準一貫依然極高,各種食材全是同品種中最好的。來自日本不同地區產地如洋蔥仔、粟米,鮑魚不時不吃,最耍家非吃不可的當然是北海道名產燒魚之王【喜之次】在香港日本餐此魚多用作刺身,油分極高,外表看不出來,但放在爐上一燒魚油登時流個不停真的很嚇人。但又有種很獨特的誘人香味。女士們真的對牠“又愛又恨”食咗先算!八點鐘一到只見兩師父表現即制日本年糕叫諴喊着捶個不停,將熱鬥氣紛推到高峰,雖然食物價錢比在日本吃的貴三成。但又多了點餘慶節目,值得一試!!
第三次在上月我的生日及拍拖五周年早約定好跟男友二人世界來一頓豪華、放縱的盛宴。當然是我最愛的鐵板燒。美景美食就在這裡。最高慶是再遇上次那眼鏡師父!先點了海膽等多種爆燈刺身再來鐵板二人餐有和牛剌身、鵝肝、龍蝦、A5日本牛肉。多到嚇怕減肥中的女士們,先來我倆至愛“鵝肝配鮮雜果”嘩!真正外脆內軟、滑口香濃、溶化無渣連男友都眼睛放大跟我互望一眼不約而同說“再來兩客”雖知還有很多美食…但都要添食。師父立刻入內準備,但今次多了一團白色半流質物,看不出、猜不出是何物,開估原來是日本淮山磨成蓉再煎成餅配鵝肝,師父見我們欣賞喜愛特意給我們一嚐這個鵝肝升級版,一試後不得了!淮山餅、軟綿中又帶點口感、有淡淡清香又能中和肝油口感“絕配呀!!!”真的立刻要敬師父一杯!多謝師父!!再來是龍蝦又一傑作龍蝦剛好七成熟、一口咬落彈牙之餘中心是帶點透明很爽脆,控制精準,再用蝦膏調成醬汁伴在碟邊沒跟肉身撈埋,原來考慮過有客人怕膽固醇才分上,真細心!而蝦膏汁、香、滑、濃又不會盍過本身的鮮甜!讚好!!其餘的美食我都不再多講了我倆全吃清光。不是我跨張…一試便知啊!!下次我都會找他呢!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2012-02-21
用餐途徑
堂食
等級1
2
0
2012-02-14 29 瀏覽
之前食過OK但比較貴無人要2或3仟,但食材新鮮地方及環境幾好。但最近再次定位的時候要比600元定金按每位計,都算,還有在平日晚上竟分兩時段,馬上氣上心頭起有此理,消費幾仟元壹位的餐廳竟然這樣的手法。
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之前食過OK但比較貴無人要2或3仟,但食材新鮮地方及環境幾好。但最近再次定位的時候要比600元定金按每位計,都算,還有在平日晚上竟分兩時段,馬上氣上心頭起有此理,消費幾仟元壹位的餐廳竟然這樣的手法。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
用餐途徑
堂食
人均消費
$3500 (晚餐)
等級4
2012-02-05 391 瀏覽
去年位於地鐵九龍站範圍的新餐廳可謂一浪接一浪,當中包括在Sky Dining 101 主打爐端燒的田舍家。到達餐廳後,從一百零一樓往窗外看,霎時間有種騰雲駕霧的感覺。唯一有點失望的是用膳當日略為大霧,影響了眼前美景。田舍家的午市套餐選擇多不勝數,連鐵板燒和壽司刺身在內,大大話話有十五、六款,價錢由$250到$680不等,餐牌還有其他小食、燒物、炸物、煮物、鍋物等等可以散叫。能夠從此居高臨下的位置,一面欣賞維港美景,一面品嚐日式美食,餐廳的收費亦可算得上合理。 鐵板燒厨師精選午餐 ($380) 時日前菜 - 魚子醬鮮豆腐 (Grade: 3/5)侍應迅速送上時日前菜的魚子醬鮮豆腐。鮮豆腐似乎經過冷藏已久,所以冰凍得差不多連一點荳味也感覺不到,即使面層加上些少魚子醬也只能勉強提升丁點兒的鮮味,整體的味道始終不太吸引。 鐵板燒銀鱈魚、香檳汁 (Grade: 4/5)燒銀鱈魚火候的掌握實在非常重要,而這次廚師也控制得恰到好處,銀鱈魚不會過熟或過於乾身,再配搭一個香檳洋葱汁令銀鱈魚入口時口感更加豐富。 鐵板燒海蝦 (Grade: 4/5)海蝦當日剛巧沒有存貨,因此廚師主動改用了小龍蝦半隻。雖然份
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去年位於地鐵九龍站範圍的新餐廳可謂一浪接一浪,當中包括在Sky Dining 101 主打爐端燒的田舍家。到達餐廳後,從一百零一樓往窗外看,霎時間有種騰雲駕霧的感覺。唯一有點失望的是用膳當日略為大霧,影響了眼前美景。
往窗外看,霎時間有種騰雲駕霧的感覺。
149 瀏覽
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田舍家的午市套餐選擇多不勝數,連鐵板燒和壽司刺身在內,大大話話有十五、六款,價錢由$250到$680不等,餐牌還有其他小食、燒物、炸物、煮物、鍋物等等可以散叫。能夠從此居高臨下的位置,一面欣賞維港美景,一面品嚐日式美食,餐廳的收費亦可算得上合理。
餐廳環境
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鐵板燒厨師精選午餐 ($380)
時日前菜 - 魚子醬鮮豆腐 (Grade: 3/5)
侍應迅速送上時日前菜的魚子醬鮮豆腐。鮮豆腐似乎經過冷藏已久,所以冰凍得差不多連一點荳味也感覺不到,即使面層加上些少魚子醬也只能勉強提升丁點兒的鮮味,整體的味道始終不太吸引。
時日前菜 - 魚子醬鮮豆腐
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鐵板燒銀鱈魚、香檳汁 (Grade: 4/5)
燒銀鱈魚火候的掌握實在非常重要,而這次廚師也控制得恰到好處,銀鱈魚不會過熟或過於乾身,再配搭一個香檳洋葱汁令銀鱈魚入口時口感更加豐富。
鐵板燒銀鱈魚、香檳汁
66 瀏覽
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鐵板燒海蝦 (Grade: 4/5)
海蝦當日剛巧沒有存貨,因此廚師主動改用了小龍蝦半隻。雖然份量不多,但龍蝦肉的確非常鮮甜彈牙,只需加點海鹽已經滋味無窮。
燒小龍蝦
57 瀏覽
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薄燒牛肉 (Grade: 3/5)
賣相十分有趣的一道菜 - 廚師用包壽司的方法,將輕輕燒過的薄牛肉,包裹着預先切碎的牛肉和葱花,做成一件件牛肉壽司

外表看來精緻,味道卻只屬不過不失。倘若能夠加入些少洋葱、雜椒絲等在餡料之中,相信會令這款單調的菜式嚼勁更佳。
薄燒牛肉
59 瀏覽
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炒時令蔬菜、炒飯 (Grade: 2.5/5)
除魚、蝦和牛之外,套餐還有炒時令蔬菜和炒飯兩道菜式。兩者大有填飽肚的功效。可惜味道均覺普通,當中尤以炒飯最為失望。鐵板燒的炒飯一向火候十足,口感叫人回味。但可能這個炒飯經過「大量生產」後已有一段時間,入口完全沒有那種熱辣辣的飯香和口感。
炒時令蔬菜、炒飯
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刺身午餐 ($380)
刺身拼盤 (Grade: 3/5)
另一款刺身套餐亦同樣以魚子醬鮮豆腐開始,之後便到主角刺身拼盤和配菜日式蒸蛋出場。刺身拼盤包括海膽、三文魚、帶子、甜蝦等六種刺身,當中以海膽最為新鮮味美,其他都不算特別突出。
刺身拼盤
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總結
醉翁之意不在酒,我們為着景觀慕名而來,這部份的確未有令大家失望。食物方面沒有抱太大期望,當中以鐵板燒最出色,壽司刺身只屬普通,下次必定要試試晚市的爐端燒。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
等候時間
5 分鐘 (堂食)
人均消費
$380 (午餐)
推介美食
餐廳環境
往窗外看,霎時間有種騰雲駕霧的感覺。
等級1
4
0
2012-01-29 18 瀏覽
據聞此店以爐端燒聞名,可惜太遲訂位,只能訂鐵板燒,即管一試。此店位於101樓,其無敵觀景當然是吸引力所在,可惜當晚大霧濛濛,什麼都看不見。店內裝修簡潔,但無特色,除了景觀,店裏略欠高級食店的舒適環境和氣氛。當晚七時半到達,客人不算多。不像很多其他鐵板燒店,此店並無為客人配備圍巾,而掛在椅背的外套,亦無罩上套子,以這樣級數的食店,這似乎未夠周到。點了一份海鮮餐和一份和牛餐,前菜頗精緻,包括鮟鱇魚肝、魚子等等,味道還不錯,緊隨的刺身就不像話,跟一般價錢較平宜的壽司店的分別不大,並不是最新鮮頂級的食材。海鮮方面,蝦、鮑魚、帶子、喜知次、蜆等食材都不俗,和牛反而較普通,油脂分佈不算上品。鐵板師傅服務有禮,食物上碟亦細心,可惜功架稍遜,味道欠佳:和牛帶不出應有的肉汁香味;喜知次伴以洋蔥,酒味過重,失去喜知次應有的鮮味和口感,非常失望;帶子放在貝殼上,醬汁太多,亦蓋過鮮味;鮑魚內臟在鐵板上變成黑麻麻,食慾頓失;我原本最期待的炒飯最失敗,過鹹兼不夠乾身。侍應和師傅的服務大致不錯,但以這類高級食店而言,卻嫌不夠細緻周到 ,加上這樣的價錢,嚐到這樣的味道,實在不值未嚐過此店強項爐端燒,但鐵板燒就實在不行
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據聞此店以爐端燒聞名,可惜太遲訂位,只能訂鐵板燒,即管一試。

此店位於101樓,其無敵觀景當然是吸引力所在,可惜當晚大霧濛濛,什麼都看不見。店內裝修簡潔,但無特色,除了景觀,店裏略欠高級食店的舒適環境和氣氛。

當晚七時半到達,客人不算多。不像很多其他鐵板燒店,此店並無為客人配備圍巾,而掛在椅背的外套,亦無罩上套子,以這樣級數的食店,這似乎未夠周到。

點了一份海鮮餐和一份和牛餐,前菜頗精緻,包括鮟鱇魚肝、魚子等等,味道還不錯,緊隨的刺身就不像話,跟一般價錢較平宜的壽司店的分別不大,並不是最新鮮頂級的食材。海鮮方面,蝦、鮑魚、帶子、喜知次、蜆等食材都不俗,和牛反而較普通,油脂分佈不算上品。鐵板師傅服務有禮,食物上碟亦細心,可惜功架稍遜,味道欠佳:和牛帶不出應有的肉汁香味;喜知次伴以洋蔥,酒味過重,失去喜知次應有的鮮味和口感,非常失望;帶子放在貝殼上,醬汁太多,亦蓋過鮮味;鮑魚內臟在鐵板上變成黑麻麻,食慾頓失;我原本最期待的炒飯最失敗,過鹹兼不夠乾身。

侍應和師傅的服務大致不錯,但以這類高級食店而言,卻嫌不夠細緻周到 ,加上這樣的價錢,嚐到這樣的味道,實在不值


未嚐過此店強項爐端燒,但鐵板燒就實在不行。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2012-01-14
用餐途徑
堂食
人均消費
$1600 (晚餐)
等級3
33
0
2012-01-22 16 瀏覽
前菜幾精緻,但其他鐵板燒的食物偏咸,搶了食材的鮮味。最後出事的是炒飯,飯身是濕的,而且味道單一更蓋過飯香。可能Inakaya其他的師傳好得,而我今晚大時大節,遇到的只是一般的師傳。
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2011-12-25
用餐途徑
堂食
人均消費
$1200
慶祝紀念
聖誕節
等級2
5
0
2012-01-09 475 瀏覽
As big fans and frequent visitors to Inakaya Roppongi, my wife and I were initially thrilled that Inakaya will be opening in Hong Kong.  However, we were hesitant to go when we realized that Inakaya Hong Kong is just a franchise. Unlike Inakaya Roppongi, which specializes in Robatayaki, Inakaya Hong Kong also has teppanyaki and sushi counter!!We just visited the Hong Kong franchise tonight on my wife's birthday and the mismanagement by the Inakaya franchisee in Hong Kong absolutely ruined her
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As big fans and frequent visitors to Inakaya Roppongi, my wife and I were initially thrilled that Inakaya will be opening in Hong Kong.  However, we were hesitant to go when we realized that Inakaya Hong Kong is just a franchise. Unlike Inakaya Roppongi, which specializes in Robatayaki, Inakaya Hong Kong also has teppanyaki and sushi counter!!

We just visited the Hong Kong franchise tonight on my wife's birthday and the mismanagement by the Inakaya franchisee in Hong Kong absolutely ruined her birthday!  When we made the reservation over the telephone to reserve a table at 6:30pm, the receptionist did not mention that we had to return the table by a certain time.  However, when the receptionist phoned us to confirm the table on the day of our dinner, we were suddenly told that we had to return the table by 8:30pm, and we were told that the restaurant has a rule that there are two seatings and limit the dining time to two hours for each seating.  At that point in time, we were already not thrilled that this was not mentioned to us earlier, and honestly, we would have gone to another restaurant to celebrate if we knew that we would have only been able to dine at Inakaya for 2 hours since we normally eat for 3 to 4 hours at the Roppongi store.  

When we arrived at the restaurant slightly before 6:30pm, the reception told us that we had to return the table by 8pm!  We told her right away that we were told that we had to return the table by 8:30pm, and she agreed that we can return the table by 8:30pm.  However, when we were at the table, we were told by the waitress several times that we had to return the table by 8pm again!  We went there with our 3 year old daughter who is going to Inakaya for the first time, and we wanted to stay for the rice cake making and the changing of the chefs (which we know from our experience will not happen at 8pm)!  Throughout the dinner, starting from 6:40pm, we were reminded several times that if we need to order additional food, we better do it soon since we had to return the table by 8pm (even though we already told her that we were only told to return the table by 8:30pm).  After several requests, we were absolutely furious and we requested to talk to the manageress.  After our complaints, she agreed to let us return the table by 8:30pm, and afterwards, the receptionist came in to explain the situation.  However, not only did the receptionist not apologize, she did not want to admit that she was wrong and spoke to us with a horrible attitude.  We ultimately decided that we have had enough and only stayed for the rice cake making and did not stay until the changing of the chefs.  By the way, we also noted that there were customers who arrive at 7:30pm, which clearly indicate that the receptionist's explanation that the restaurant normally does two seating and limit the dining time to two hours is just an excuse to kick us out!  

Personally, we always felt that the critical success factor for Inakaya Roppongi has always been the great atmosphere which Inakaya Roppongi's website states to "release yourself from your daily tasks and enjoy the comfort of our traditional Japanese Robatayaki restaurant "INAKAYA"".  However, the franchisee does not understand that Inakaya is not just about the food, but the experience.  As a result, it completely ruined the customers' experience by hurrying the customer to finish his/her dinner!  We had no complaints about the food, Japanese chefs and staff (even though the food quality is below Inakaya Roppongi), but the franchisee's clearly has a problem running a high class robatayaki restaurant and the franchisee's mismanagement is ruining the Inakaya brand in the process.  

We had the following robatayaki items:
Wagyu beef- This is a signature Inakaya Roppongi dish. Decently cooked, but not as crispy as Inakaya Roppongi
Ginkgo- decently grilled and seasoned, can't really screw up gingko.
Shellfish (forgot the name)- Decently seasoned, not as fresh as I would have liked, but it was the day after New Year's Day, meaning that Japanese fish market is closed, so, as expected, this is stock from last year (the same reason that we didn't order Kinki).
Salmon/salmon roe rice- This was okay, but not worth the price that they charged. Again, hard to screw up steamed rice.
Prawns- Same problem as shellfish, no fresh stock due to Japanese fish market being closed on New Year's Day, so, can't blame that for that.
Sake- served in a wooden box. The aroma of the wood definitely improved the sake taste, but not worth the money ($180/box)

It appears that we are left with no choice but to save our robatayaki dinners for our visits to Tokyo (or maybe New York).  In the meantime, I will tell all my foodie friends to avoid Inakaya Hong Kong like the plague, especially if they are anticipating the same dining experience as what is expected from Inakaya in Roppongi.  I am glad that the Inakaya Roppongi website did not state that there is a branch in Hong Kong since Inakaya Hong Kong is not worthy of using the Inakaya name!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2012-01-02
用餐途徑
堂食
人均消費
$1700 (晚餐)
慶祝紀念
生日
等級4
2012-01-05 70 瀏覽
今年既慶生飯,因為食得太多野既關係,一路都懶得寫,不過這個地方真的很不錯,就寫個食評分享下。自己生日,老實不客氣既我,地方自己提議,揀左黎呢到位於101樓既爐端燒開餐。一早已經訂了枱,準時黎到,隔離左右已經坐滿,我地被安排坐靠窗果邊,個景真係無得頂,靠窗前望真係幾震撼。未開始食燒野之前,要了兩款前點,有芝士酒盜同魚乾,芝士酒盜係一口既份量,較為細份,芝士軟滑濃郁,魚腸夠幼細夠肥美夠甘香同埋夠濃郁,味道方面真係無挑剔的地方。魚乾一客有五條,燒得乾身唔過火,魚春都唔少,幾香口,適合送酒,作為前菜係一個唔錯既選擇。到是日主打爐端燒,最想食既係kinki,枱面款式大約有十多種,店員都有逐款介紹,其實好多都好吸引,第一轉就叫住幾款海鮮類試下。先黎係燒蜆,唔係講笑,都幾大隻下,因為坐係爐側,睇住師傅燒,開始都無咩特別,見師傅最後加點清酒再燒,除左有玩火既效果,原來呢下完全可以帶出個蜆味,除了鮮,仲帶點酒香,第一款就咁樣水準,確實係期待之後既款式。跟住係鮑魚,肉質同味道方面就一般,可能係出產地本身既問題,不過都有好的地方,就係切得夠厚身,多份咬口。另外旁邊個小堆內藏都真係好好食,味道濃郁,用黎送酒好
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今年既慶生飯,因為食得太多野既關係,一路都懶得寫,不過這個地方真的很不錯,就寫個食評分享下。自己生日,老實不客氣既我,地方自己提議,揀左黎呢到位於101樓既爐端燒開餐。一早已經訂了枱,準時黎到,隔離左右已經坐滿,我地被安排坐靠窗果邊,個景真係無得頂,靠窗前望真係幾震撼。

未開始食燒野之前,要了兩款前點,有芝士酒盜同魚乾,芝士酒盜係一口既份量,較為細份,芝士軟滑濃郁,魚腸夠幼細夠肥美夠甘香同埋夠濃郁,味道方面真係無挑剔的地方。魚乾一客有五條,燒得乾身唔過火,魚春都唔少,幾香口,適合送酒,作為前菜係一個唔錯既選擇。
酒盜同魚乾
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到是日主打爐端燒,最想食既係kinki,枱面款式大約有十多種,店員都有逐款介紹,其實好多都好吸引,第一轉就叫住幾款海鮮類試下。先黎係燒蜆,唔係講笑,都幾大隻下,因為坐係爐側,睇住師傅燒,開始都無咩特別,見師傅最後加點清酒再燒,除左有玩火既效果,原來呢下完全可以帶出個蜆味,除了鮮,仲帶點酒香,第一款就咁樣水準,確實係期待之後既款式。
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跟住係鮑魚,肉質同味道方面就一般,可能係出產地本身既問題,不過都有好的地方,就係切得夠厚身,多份咬口。另外旁邊個小堆內藏都真係好好食,味道濃郁,用黎送酒好唔錯。
鮑魚
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燒蝦都有叫,本身蝦已經唔錯,大隻得黎都依然肉質鮮嫩,同埋本身燒蝦只要唔係燒過龍,都冇投訴又或者挑剔既地方,這個燒蝦都係食得滿意。
大蝦
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到我最想食既kinki喜之次,時令魚,今次係第二次食呢種魚,上次食係刺身,已經好驚豔。聽聞燒的會更好,所以今次都好期待係呢到試試燒既水準。肉質肥美唔油,個皮燒得乾身,外酥內嫩,係好食的,這個應該係黎這裡must eat item,因為我見枱枱都真係有叫黎食。
Kinki
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仲有一款係後叫既燒榮螺,榮螺切粒,入面用上湯汁再燒,螺粒爽爽的,很不錯,湯汁仲有淡淡酒香,又鮮甜又有酒香,真係食到連汁都飲埋,這款做得不錯。
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食完一輪海鮮,都幾滿意。其他肉食,都試了三款,先黎係雞肉丸,雞肉丸入面有軟骨粒,肉唔係食實實,軟軟的,味道就唔算太突出,不過都可以叫做穩陣的。
雞肉丸
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另一款要了和牛串,和牛本身已經很不錯,燒得唔係太熟,火喉剛好,食落入口溶化,肉味十足,係高水準之作。我食第一舊係咩醬汁都唔要,店員介紹用果碟秘制醬汁加少少wasabi黎食,係另一個效果,個醬汁甜甜地,配埋wasabi味,效果都真係好唔錯,和牛係今餐另一個亮點。
和牛串
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到羊架,食左成晚,到師傅既燒功充滿信心,羊架既質素係高級超市幾十蚊一架既水準,羊食落羶味不俗,這個羊都食得過的。
羊架
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亦點了一些菜類,有茄子同露荀,沒有任何添加的燒法,吃到的係最原本既味道,都幾唔錯的,不過茄子就真係少左d,只得四片。
茄子/露荀
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食到尾,都係唔夠喉,點了個天婦羅試試,漿粉薄薄,炸既時候有準確,這個天婦羅蝦比燒蝦更為吸引,原來爐端燒以外水準都好唔錯。
天婦羅
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食爐端燒,酒水少不了。今餐飲了這裡的Masu Sake Box,很純的感覺,味道清香,想點酒,這個Sake Box 都值得試試。
盒盒清酒
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整體真係好滿意,食物除了kinki,燒蜆同和牛都很有水準,值得推介,服務都好唔錯,講日語店員非常熱情,可以用英文溝通,仲會教食客唔同既食法,真係好唔錯。加上鄰座有一半係外國人,不斷跟住d日本師傅狂呼,仲請飲酒,氣氛好唔錯,係好滿意的一餐,當然有人請客,要再講多次謝謝咯。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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