影片
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2010-08-08
66 瀏覽
吞拿魚扒 $85 -Not bad. A strongish sauce over-powered the slightly seared tuna just a tad. 3.8/5炸牛蒡條$25 -A little oily and not exactly crispy, I think this was slighly undercooked and too crunchy. 2.5/5特大火炙魚背 $15 -This is a favourite fish fin of mine, which is usually sold at low prices in sushi shops but somehows holds an appeal everytime I visit cheaper sushi shops. The flavour was good, but missing the aroma and oily factor, also by the time it arrived to the table was a bit too cold alr
Not bad. A strongish sauce over-powered the slightly seared tuna just a tad. 3.8/5
炸牛蒡條$25 -
A little oily and not exactly crispy, I think this was slighly undercooked and too crunchy. 2.5/5
特大火炙魚背 $15 -
This is a favourite fish fin of mine, which is usually sold at low prices in sushi shops but somehows holds an appeal everytime I visit cheaper sushi shops. The flavour was good, but missing the aroma and oily factor, also by the time it arrived to the table was a bit too cold already. 3/5
吞拿魚中拖羅 $18 -
The slicing of the fish is a bit zig-zagged, however the quality of this was quite good and tasty, with a bit of red tuna meat taste and oily marbling. 4/5
吞拿魚拉麵 $58 -
The signature noodle here ~ this is a dish I have previously tried in Kyushu at 鬼太郎まぐろラーメン. Compared to that shop, the soup here which is made from boiling the tuna head and bonito was quite bland, in fact one could hardly recognise the base ingredients for making this broth. Tuna Akami quality isn't of very high quality either and they sat too low in the soup, so by the time it'd arrived it was more cooked than we had wanted. Not a very successful signature dish! 2.5/5
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QUALITY IS ABOVE THE NORMAL HONG KONG JAPANESE RESTAURANTS NO DOUBT, BUT IF THEY CANNOT MAKE THEIR SIGNATURE DISH RIGHT ~ WHAT IS THE POINT OF RETURNING !
張貼
