魚作 中環

魚作 評價 相片

魚作係我中環成日去嘅一間日本餐廳，覺得佢價錢合理食材十分新鮮，最喜歡他的夾羅燒同壽司~ 通常都是晚餐來的，但有一次試過午餐，也十分抵。

同同事都是食了壽司午餐，他也十分滿意！

午飯價錢100至200 ，可以加錢加海膽和刺身。

食物水準不錯，新鮮。

中環區來講性價比高。

員工友善有禮。

12:30前入座比較舒服。

一點繁忙時間開始滿座。

位置算是寬躺。

It's a small restaurant, packed for restaurant week, and it felt cramped, too (with the tables were relatively close together) obviously not here for the decor.We had an interesting start to the meal but they quickly made up for it. My fault: I had forgotten to check the RW menu beforehand. I'm allergic to shellfish so I usually give those bits to my partner. For the dinner menu here, there was a course for Crab Korayaki. I guess I could've just sat out for the course but I wanted to see if by any chance the restaurant had any other options. When I asked the server/manager if they had alternatives, say for vegetarians etc., his response was "Did you look at the menu beforehand? Or did you just blindly reserve?" Guess it wasn't a particularly good start with him... I just guiltily said "sorry... but yes...?" Luckily, he came back with the chef's solution of the grilled Angus instead, and the rest of the meal with him was great as well.AppetizersThe chawanmushi was good on its own already. The salmon roe topping was nice, although I wouldn't go out of my way to look for this combo.Steak thank you for the topup! Awesome alternative, and as typical helpless beef fans, we loved it Sushi platter Scallop was fresh and sweet, topped with truffle Snapper was nice Minced tuna was, unfortunately, slightly frozen but generous in portion as with the rest of the meal tooalthough maybe I'd say too much such that the ratio was off hereFood portions were super generous! By the time the tempura had come, I was already struggling to finish the food in front of me, let alone the Udon and the tofu pudding! haha (I had forgotten to take photos of the tempura and dessert, although both were great, too!)When the bill came, I realised they didn't charge us for the steak topup. So as I said, they made up for the interesting startOverall, I'd say service and food were both good, and with the generous portions, the RW menu is worth giving Gyotaku a shot we'll be back!

在中環吃魚生飯套餐，一啲都不便宜，尤其是想食一些有質素嘅刺身。

這間上樓的日本料理食材很新鮮，很多中環上班一族都喜歡到來吃午餐。

好久沒有去過，便約朋友一起去吃午餐。

疫情下的午餐，沒有見他們有特別的安排，跟平時一樣。

我們到達各自點了喜歡的午餐。

我試了他們的刺身定食，算是中價的價錢，魚生好新鮮，toro好肥美，不錯。

朋友還點了一客招牌菜及一些串燒。

招牌菜當然10分出位，好有gimmick. 蟹膏好香，再加上海膽，蟹子及蟹柳在火爐輕輕地煮熱，再配上燒燶的多士吃好有口感。

唯一不太欣賞的就是他們的串燒。

牛脷頗新鮮，好多鮮味。

但是雞頸及五花腩就沒有多大味道，好淡口。

最近跟朋友談起日本料理，說要帶我去試一試位於中環的高質日本餐廳，不用多想馬上去魚作 Gyotaku 一向供應高質日本料理，最近推出了春季餐目，以八道菜及三杯餐酒及清酒相伴，我們就點了它。

先付前菜有紫蘇大和芋、鱈魚南蠻漬、胡麻法蓮草：大和芋是日本頂級山藥，清爽鮮甜；鱈魚南蠻漬外脆內滑，加上醋汁及蘿蔔絲，減低油膩感變得清新；胡麻法蓮草是以胡麻醬伴著菠菜及蕃茄，是我很喜歡的前菜，再加上一杯西柚味 highball 餐酒，是很開胃的熱身先付接著有煙薰拖羅、鰝鰺、牡丹蝦刺身，當中我特別喜歡用禾稈草煙薰過的拖羅，外層薰熟變得爽脆而內裡肥美，而且香氣跟肉味的平衡做得很好，一吃難忘；燒物有雲丹甲羅燒，是近年香港人很喜歡的美食，蟹蓋內盛著蟹膏、鵪鶉蛋、蟹籽、蟹肉絲及海膽，加熱拌勻後放到法包多士上吃，味道濃郁美味十足，另外主廚更會把剛才的牡丹蝦刺身的蝦頭炸好，把蝦頭沾上蟹膏吃，獨特而且非常美味；串燒有活鰻、華味鳥手羽、花塔菜，鰻魚烤得非常香脆而且彈牙，華味鳥脂肪較薄而雞皮烤得香脆，令雞肉味道突出，另外大廚建議把花塔菜放在活鰻和華味鳥手羽之間吃，讓味蕾清新一下；煮物有牡蠣時雨煮，牡蠣採用了日本四大蠔之一的廣島蠔，”時雨煮” 的意思是像驟雨般快速煮熟食材，令廣島蠔表面彈牙的同時內裡保持滑嫩口感，再加上非常入味的蘿蔔及純米酒的配合，非常精彩的菜式；馬友醬油一夜干使用日本醬油醃好馬友魚後風乾一個夜晚，然後再先焗後燒，表皮脆而且魚肉嫩滑，再加上黑松露舞茸釜飯，香氣十足，飯焦更是香口精彩除了春季餐目，我們更吃了三款新菜式：真鯛魚湯 Shau Shabu，把真鯛魚放進魚湯內輕灼一會，鮮味加上溫暖很窩心；蟹肉海膽魚籽釜飯用料十足，加上用木魚湯烹煮的飯，大滿足；鐵板雲丹燒虎蝦肉厚彈牙，加上特製海膽醬去燒烤，色香味俱全整個晚餐感覺既全面又豐富，亦見廚師用心設計和製作，很值得去試試

魚作餐單提供日本菜, 壽司, 刺身等推介美食位於中環區，餐廳座位數未知人均消費約$401-800，結賬可以用Visa,Master,AlipayHK,支付寶,現金,AE,銀聯，Booking訂位可以電話致電 39023813 查詢。

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魚作餐廳詳細資料：

• 魚作地址:
  中環士丹利街11號12樓
  Gyotaku, 12/ F,11 Stanley Street, Central
• 魚作電話: 39023813
• 魚作價錢: $401-800
• 分類: 日本菜, 壽司, 刺身
• 座位: 未知
• 付款: Visa,Master,AlipayHK,支付寶,現金,AE,銀聯
• FB專頁: 魚作 Facebook

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