雪日本料理 北角

雪日本料理 評價 相片

食左兩次, 都覺得好食, 入到黎竟煞見剽咁多劣評, 有一點莫明其妙, 可能是過了一年的時間, 改善了吧. 我上一次幫趁了他們的燒靖魚定食, 燒得剛剛好, 又唔係細條, 價錢都係 $70 左又.今次食左個燒鰻魚定食, 鰻魚好軟熟, 汁的味道也很好定食跟配菜, 甜品, 麵豉湯, 也不錯同級價錢店中是比較釨吃的

..make sure you know the days they receive their fresh fish which by the way, in Hong Kong, a lot of Japanese restaurants do mix in local fish (just a little note).I like it because the owner/Itamae San (壽司板前) models his style to the more traditional Japanese Sushi chef/owner.I've had different assortment of fish there before seeing the same being available in other Hong Kong establishments.Not surprised at all that it is not getting decent ratings because, simply said, traditional style is just so different from what most of us are used to in Hong Kong.This reflects in their service process, i.e. sashimi, sushi ...first, then, on order of customers, the rest and usually the cooked entre, noodle...whatever.The 壽司板前 will entertain his best customers, drinking and socializing with them...etc.Services wise, I have to agree, there is the stone faced middle age SiLai waitress who is condescending most of the times.She irritates me to no end!Well, having said all that, as the title suggested, the quality is 唔穩定.I am not going to give them an excuse but bear in mind it is a small shop and perhaps the 壽司板前 tries too hard to keep up with varieties that is not economical for such a small establishment.Normally, I stick with fresh fish (sushi/sashimi) when I go to a Sushi bar.Though I might take a small entre, it would not be my primary order.Why?because in a decent sized Japanese restaurant, just like in a decent sized Chinese restaurant, they would have a Sushi Chef and another chef who handles the cooked/hot entre part of the kitchen.Separate skills, separate duties.Well...that's how think about雪日本料理.So, if you are after cheap food and the standard fishes like salmon, tuna...etc.Better stick with the 迴轉壽司.On the other hand, if you do feel a bit more adventurous, don't mind the occasional drop in quality, willing to try something other than the standard Hong Kongese Japanese food variety of salmon, toro, amaebi, hamachi..then, give this place a shot.

不知道原來這裡的劣評有這麼多..那天想要試試吃新的店不選隔壁的Tea & Herb..選了這裡..吃個日式Brunch..午餐的選擇確實多得很很難選擇**雜錦魚生飯****吉列豬扒飯**份量是足夠..也算是抵吃..但味道確真麻麻..豬扒..更令人懷念吉列..當作港式日菜..也是吃得下的..

8月24日晚我們到了此餐廳食飯，簡直覺得不知所謂，尤其是個老板加一個操不鹹不淡廣東話果個，問非所答，又唔識又要扮代表，最後我叫她搵個知我講乜的人過來同我落Order，跟著她便找了一個眼大大的女仔過來幫我落order，全場得兩個侍應女仔，操不鹹不淡廣東話的簡直不得一提，眼大大嗰個真是可直得一讚，有禮貌，有笑容，聆聽客人需要，跟進未到的食物及安撫我們叫我們耐心等待，這個侍應簡直得滿分。

另外講到個老闆簡直不得不提，切魚生，整壽司效率勁慢，只識招呼熟客，陪熟客飲酒，完全不理會周邊客人，簡直當客人無到。

我order了四五種魚生，兩種壽司，熟的食物五六種，竟然等了十多廿分鐘才到了一種魚生，再等了十多廿分鐘都沒有魚生到，跟著熟食陸陸續續到來，我忍不住氣便問侍應生，貴公司是否一向出一種魚生後便完全停頓，便出熟食呢？那侍應便回答我，因誤以為我們已吃完了生的食物，所以便陸續上熟的食物，真是很氣。

那老闆最離譜的是招呼熟客還招呼熟客，飲大兩杯連魚生、壽司也整不來，結果老闆話因有伙記放假，所以只有他一人工作，現在因飲了很多所以切不到魚生，也整不到壽司，不如轉食熟食吧﹗我聽後十分氣，為何接近個多小時才道歉，說自己做不來，答應做的食品，結果又做不來，叫我們取消，這是否一種服務態度呢？

有日經過呢間餐廳感覺ok, 又在極度肚餓的情況下於是毫不猶疑下入去食晚飯.入到去D侍應態度麻麻,坐左好耐先有人招呼(店內已不算多客), 但都已經算啦.我當日點了刺身, 壽司和燒牛舌等.刺身同元祿無乜分別(但價錢應該貴成倍), 食壽司時又竟發覺壽司醋味十足(即酸得離譜)...都算...最後食了個串燒牛舌, 講真未食過咁難食既燒牛舌..好似未熟仲有腥味咁...之後都食得6成飽都極速埋單走人.但埋單(2個人)都要成八百蚊, 價錢頗貴加埋食物質素有待改善, 故覺得好唔抵.但值得一讚是老闆態度友善.希望呢間餐廳可以改善下......

雪日本料理餐單提供日本菜, 壽司, 刺身等推介美食位於北角區，餐廳座位數35人均消費約$101-200，結賬可以用Visa,Master,現金,AE,銀聯,JCB，Booking訂位可以電話致電 25719518 查詢。

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雪日本料理餐廳詳細資料：

• 雪日本料理地址:
  北角炮台山蜆殼街6-16號地下A舖
  Yuki Japanese Restaurant, Shop A, G/ F, Powing Bldg,6-16 Shell Street,, North Point
• 雪日本料理電話: 25719518
• 雪日本料理價錢: $101-200
• 分類: 日本菜, 壽司, 刺身
• 座位: 35
• 付款: Visa,Master,現金,AE,銀聯,JCB
• FB專頁: 雪日本料理 Facebook

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