旬菜富日本料理 尖沙咀

旬菜富日本料理 評價 相片

都算是旬菜富的常客,(我居然系見習食家XD)到這間餐廳, 重來到沒多餘時間影一張相,因為料理上台的時候都份外喜悅(個人感受!),都忘了影相, 其實沒有什麼好影....為了寫這個食評我影了很多相...每一次都是食一個$700的OMAKASE,從來到這間餐廳都不覺得厭倦,可怕的料理長雖然都令我和太太食得很緊張,但是每一來到餐廳, 餐牌總是不同,因為季節食材問題吧, 賣點!最最最令我欣賞是, 這間餐廳這個師傅,什麼都肯為客人造, 有一次我太太在訂位時後,要求想食虎河豚的白子, 真的能夠為我們準備,香港實在是非常難食得到, 有都未必有師傅能夠做到吧?我相信香港沒幾間餐廳可以訂什麼, 什麼都有都造到吧?貴就是貴了點....不過個人覺得一分錢 一分貨,這個味道不可能會是急凍海鮮!有的話...算你技術好...騙了我那麼久!不過真的跟在日本食懷石差不多的! 

印象中的懷石料理，著重季節感，對餐具、食物的擺放極端講求精緻配搭，注重器皿冷熱體貼客人的進食，及上菜的時間、排序。

揀便當似乎一開始是個錯誤。

上咗沙律、烏冬之後，成個便當一次過上哂所有菜式，我唯有用自己嘅理解順序食。

先付：沙律蔬菜用黑醋醬汁，酸甜清新。

薯蓉沙律口感幼滑。

向付：刺身有時令秋刀濃鮮嫩滑、赤身吞拿亦軟綿。

蓋物：烏冬幾滑、麵豉湯稍淡。

燒物：鯖魚滿有油脂的。

酢肴：啲醃漬物雖未至於起渣但稍乾。

冷鉢：磯燒鮑魚幾大隻，肉質幼嫩鮮甜。

強肴：炸廣島蠔，因一早上吃時已涼，太厚粉外皮乾硬唔脆。

御飯：都幾黏重膠質。

最後餐茶要咗咖啡燶咗啲偏苦。

其實食物質素唔差，因價錢連加一只需$220，但做懷石次序好緊要，如果就咁放响枱唔比指示，只算便當。

之後去“千里禪”食懷石料理，價錢接近$400但有懷石精髓，因其刺身肯定高質，且每道菜上碟精美，連壽司碟都冷藏過保溫。

不過一分錢一分貨…

主打懷石料理的老店。

懷石便當有形無神。

刺身切法和質素很差。

不推介。

如要吃懷石, 金鐘【灘萬】不錯。

Old shop focused on Kaiseki Ryori;Serving "high class" food at low class service.Decent kaiseki ryori fare but nothing exceptional.Both the way the sashimis were cut and the quality were bad. If you like Kaiseki, I'll recommend Nadaman at Admiralty.TOMI not recommended.Kaiseki ryori. If ramen and yakitori restaurants are at one end of the spectrum, Kaiseki Ryori is at the other end i.e. sophisticated and delicate fine dining (read small, slow and expensive.) I invariably have one or two kaiseki ryori meals whenever I'm in Japan. Not that I'm a big fan of it, but I was dragged into those restaurants by kind Japanese hosts. It's the equivalent of bringing guests from abroad to have sharks fin soup, abalone and a full seafood meal in Hong Kong.This place is apparently famous for their "kaiseki ryori", perhaps one could loosely understand it to be a "banquet" with about 8 dishes or more. Decor:A brighter version of Michi. About 4 tables for 4 persons and 34 counter seats facing the open kitchen. Placed pretty close to each other. Actually not a place you'd expect to be serving kaiseki ryori. More like a casual diner than a fine dining place.Menu:Kaiseki lunch set is available at HK$450 each (minimum for two persons). This price is similar to Nadaman.In addition they also served 78 simple set lunches such as "Bento Set", Grilled cod, a small number of cutlet sets (e.g. fried oysters), sashimi set and a few others. Yaranai:The shop was about to close at 3:00pm. We entered at about 2:20pm. We were informed that we could still order anyway and sit until we finish our meal, so we entered.We wanted to order kaiseki set lunches (which was the only reason we came) but was told that the chef "might" not make it. We asked for it anyway and heard a loud an clear reply from the open kitchen : "やらない　Yaranai!" (Not doing it!) The waitress then returned and said words to the effect, "See, I told you so."...I'd expect this from hot tempered and stressed out chefs in a Cha Chaan Teng or rude local eateries but not in a place for fine dining.We consider this rude to the extreme, especially in front of customers .(￣^￣)" Perhaps we should have left the place immediately but we didn't. The chef was willing to take our orders forKaiseki Bento set (which should have something to do with kaiseki) and a Saikyo yaki set.Kaiseki Bento set:A bowl of udon arrived on our table very unceremoniously with a bang. Without a tray or any accompanying appetizers...etc. Again, not something you'd expect from a kaiseki ryori place, in fact, not something you'd expect from any decent Japanese restaurants.To be fair, the udon was nice and chewy. The bonito broth was quite pronounced and pretty aromatic. I didn't mind the way the udon was presented to us since I'm from Hong Kong (thus used to the occasional rude service ) and I was quite hungry. On the other hand, this was rather shocking for my wife as this was served without any warning, and before the main set. This is like serving a bowl of white rice to you out of the blue before other dishes. What immediately struck us was the strangely cut tuna. We have never, ever, seen tuna being cut in large triangular chunks in any shop in Japan. I hazard to state that this is never a proper way to cut sashimi. This was again quite shocking to my wife. Other than the strange cut, which already seriously undermined our confidence in this shop, the quality of the fish was also bad. Not a bad as NOBU but getting there. The shrimp did not look very fresh either. The only thing that was acceptable was the small piece of shell fish.Kaiden sushi shops like Genki already serve better quality sashimis.To be fair, the other items in the kaiseki bento set were not too bad but nothing exciting.Two fried oysters in bread crumbs (top left) which were fairly oily. Most Japanese restaurants that serves cutlet (e.g. Kitchen J, Tonkichi, Romankan Yokohama...etc.) serve better oyster cutlets.Bamboo shoot & ors. (lower right) : Another standard dish you get in kaiseki ryori. The bamboo shoot was fairly sweet and crunchy. There is also a small piece of sweet potato which tasted fine. The two grapelike items were black beans (kuro mame). It's a popular display of skill to stick a piece pint leave through either black beans or ginkgo. You're not supposed to eat it. Fancy. But I don't see the point of that at all. We failed to understand why a slice of lemon was placed together with other items.I've never seen this in any kaiseki ryori in Japan. Oversight, or a space filler? It's a mystery. At the lower left corner you see two types of vegetables, the green one was Komatsuna and the black one was shredded Konbu. No problems with either of those. The komatsuna tasted similar to spinach. The appetizer (I'd be surprised if this was considered as part of the main meal), which came shortly after the main set, was a small bowl of cold stir fried egg with ham and a small amount of green pepper. Not easy to go wrong with this.Unfortunately, the rice was just average quality. Don Don Ya's and CaTuYa's were far better than here. Completely unacceptable for a place that purports to be specialists in highend Japanese cuisine.Miso soup had a strong miso content, resulting in a strong flavour. No complaints. I may be utterly wrong but it seems to me that the whole bento set consisted of a few kaiseki ryori surplus ingredients, plus surplus ingredients from other set meals, e.g. the fried oysters and sashimi, and the piece of lemon, all placed on the same bento box. (Note: Not leftovers obviously but ingredients prepared but not used in other meals)Saikyo yaki set: The cod was better than Roka but not as good as NOBU. Acceptable. (I forgot to take a photo possibly due to my bad mood.)Also served with udon, miso soup and the cold egg with ham.Bring out the Tommy gun:When we left, the chef finally realized that we understood Japanese, what he had said. He was visibly embarrassed. He switched to very polite Japanese immediately. Too little, too late.We've thought long and hard whether to give this place a "crying face" or "OK"....Neither my wife and I will consider returning nor would we recommend any of our friends here. So on our scale, it has to be a crying face.If I want kaiseki, I will go to Nadaman at Admiralty instead. Tomi: Not recommended.

之前本來想試同街的"道",無訂位,因為見大多食評都話假期lunch唔多人,唔訂都得.今朝再望時先發現原來星期日唔開,所以就轉plan.0係食評見到"旬菜富"好似不錯,所以諗住去睇下.去到棉登徑,好靜,基本上只有bricklane比較多人,見城有兩三個人等位外,豚王無人等,有d休息或者未開.行到去旬菜富,見到入面有少少人食,望左menu,價錢都唔平,平均都二百蚊.一半選擇係炸物/燒魚便當,另一半就係刺身,個人覺得選擇唔算多.但因時間已不早,所以大家都決定入去試下.店子不大,很日式的感覺.叫了一個懷石料理便當和吞拿魚腩定食.order後就先來了個烏冬,我覺得個烏冬都幾好食.食完都有少少飽.懷石料理便當先上,位置不夠,所以分開了上來,有好多一碟碟的,挺特別.有麵豉湯,酸瓜醃物,煮茄子,炸天婦羅餅,燒魚,酒煮鴨胸&螺,"九"菜花,刺身及飯.可能由於是便當的關係,每碟都不是太熱的.天婦羅餅有點油,有帶子粒,有粒.燒魚ok,但不至很好食.刺身的甜蝦好大隻,但整體沒太大感覺.另外叫了的吞拿魚腩上到,基本配菜都有,飯還配有酸薑和冬菇.男友話酸薑比平時的好食.冬菇好濃味,但好似咸左少少...吞拿魚腩是頗鮮的. 飯後可揀咖啡/雪糕,叫了一個雪糕和咖啡.咖啡像平時罐裝的pokka咖啡,雪糕是cookie and cream味.好食.可能野食不夠熱吧,我覺得最好食的係烏冬.是次係我第一次食二百幾蚊的lunch,而感覺又不至好食到不得了...反而有興趣有機會試試"道",比較比較...

有時候，風俗習慣、傳統這種事，當你沒有傳授予下一代，久而久之就變得愈來愈淡。

記得小時候，農曆年是一個大節日，年三十的晚上，差不多全家總動員準備過年的食物，如油角，蛋散，糕點等等，好不熱鬧！可是，近年已經鮮有聽聞有人會在家中炸油角了，會做蘿蔔糕的人也愈來愈少了。

話說遠了，其實我想記錄元旦日吃的一餐日本人的御節料理，日本人則視元旦（1月1日）為大節，還會在當天吃御節料理做早餐。

雖然我們不是日本人，但也有吃御節料理的習慣，之前吃過灘萬，なお膳，這次我們選了旬菜富，比較起來，這是我吃過最豐富的御節料理，吃完真的很飽！大致上，吃的食物都包含著健康平安、兒孫滿堂等祝福的意思。

其中最常見的有黑豆（喻健康，勤懇），栗（喻：財源滾滾、富裕的生活），魚子（喻：子孫滿堂、代代繁榮），蝦（煮熟的蝦背部彎曲。

喻：長輩健康長壽），白蘿蔔（喻乾淨純潔的生活，蘿蔔是扎根植物，喻家底豐厚家族繁榮）等等。

而且各種食品的數量都以單數為吉，在放置時盡量將顏色相反的食品放在一起。

先來前菜，鮮百合切成櫻花瓣的形狀，還在紅蘿蔔及汁煮魚，是清新的小吃。

再來是７款刺身，包括油甘魚，針魚，醋鯖魚，吞那魚，赤貝等等，每款也非常新鮮，刀工細緻！燒物是鱈魚西京燒，肥美的鱈魚燒得油香滿佈，配上甜甜的西京汁，小朋友非常喜歡，不消數分鐘已經吃完了。

湯年糕，中國人新拍春吃年糕象徵步步高陞，日本人也有類似的傳統，因此在御節料理中也是必備的食物，煙韌的年糕配上清徹的鰹魚湯，吃得叫人舒服！吃到尾聲，想不到還有這個蛋黃蝦，剛剛熟的大蝦，爽脆解甜，沾上蛋黃，增添香滑口感，實在出色。

最後當然要來個飯吧，海膽三文魚籽府飯，象徵子孫滿堂代代繁榮的魚籽，雖然我不知道我有無機會子孫滿堂，不過吃了這個美味的米飯，胃部溫暖，大滿足！

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