日本料理 櫻 尖沙咀

日本料理 櫻 評價 相片

My boyfriend and I both like Japanese food a lot. We go to Japan once or twice every year just for their delicious food. Having said that, we have really tried a lot of good Japanese food and I have to say not many restaurants in HK can live up to the authentic Japanese standard. This one is no exception.After checking the score and the reviews of the Japanese restaurants in TST, we have settled for this one. We are mainly attracted by the "freshness of food" as it claimed to "import them directly from Hokkaido". When we first went in, we were greeted by a waitress. The place gave me the feeling of a local Japanese restaurant for people to hang around after work. After settling down in our seats, we were given some tea, hot towels and a menu. There wasn't much on the menu, as the specials are all offmenu. So we asked the waitress what was good that day and let her made the call. First came the sashimi. There were some tuna (not even the fatty one), some ark shell fish, some yellow tails, and some other white fish which I forgot the name. I can't say they are not fresh, but it was definitely disppointing if this is the exact fish they have imported from Hokkaido as they claimed, really disappointing. If I were to name a few restaurants which serve better and fresher sashimi in HK, I can probably name quite a lot, like Inagiku, 鮮魚料理, 孝勢, 壽司廣, etc, even that Japanese restaurant in IFC is better than them.Then came the oyster. It was really really huge (what a pity that I forgot to bring my camera), I have to finish it in 3gos. It was a mistake to put the soya sauce in as the oyster was already very salty. But I have to say this is probably the best thing throughout the whole night.After finishing the sashimi and the osyters, we had some 串燒. The waitress recommended us some pork cheek. And we also ordered the pork belly. The pork cheek was so so, not tender enough, nothing worth to try. The pork belly is slightly better, but still not very good. If I want to eat 串燒, I would rather go to 嵐川 or 港樂亭.The waitress then recommended us the deepfried pork chop rice with egg. The pork chop is horrible. The crispy bit outside is not crispy at all and they all came out when I use the chopstick to pick it up from the bowl. We were thoroughly disappointed at this point. We didn't even finish the pork chop rice and asked for the bill.Seriously, there is so much competition in Japanese cuisine in HK, if one wants to be outstanding, one should really put more effort in producing good food. Clearly, this restaurant does not care about the quality of food, and so I urge you not to waste your money and try other much better places in HK.

嚟 '櫻' 呢間高檔居酒屋, 就同去食日本料理差不多吧, 只不過casual番少少. 不過都幾expensive! 但'味道', '季節菜色'同'特色', 比起附近'元氣一杯' 好食多多聲. '元氣一杯'仲 expensive 過哩邊, 上次食完900蚊/2 Persons, 每碟嘢都 average or belowaverage. (Can go to Inagiku, or even Robuchon or Caprice or Pierre, etc.)係'櫻', 大部份都係 at least better than average or quite good.其實係日本, 高檔居酒屋多得很... '櫻'唔錯得嚟, 當然唔係好好好好好食. 但用心去煮嘅, 有番一定質素的. If I come to this shop, I still think the printed menu is too limited. What you eat and order here, are the offthemenu seasonal or specialty dishes not found anywhere else in Hong Kong. From my limited experiences so far, only 石山 and Sushi Hiro 鮨廣 (apart from their sushi), have very specialised Japanese dishes like here consistently. Other Japanese shops like 京笹居酒屋, 道, 旬菜富, 割烹宇津木,灘萬, etc, etc ,plus myriads of others in Hong Kong might also carry some authentic Japanese recipes too on their nonChinese menus and you need to know how to order them, but some don't carry much 'seasonal', 'individual' and lesser known dishes such as those in 石山 & 鮨廣 TST, whilst others are limiting the a la carte experience by inserting 'seasonal' and 'creative dishes' only within a larger Kaiseki course.櫻 therefore becomes a rare specialty with its constantly updated seasonal menu, even though this is the norm in Japan on every other street anyway. I would also like to point out that out of all Izakaya's, 櫻's sushi and sashimi are really great albeit expensive , even if one shouldn't eat much of these in such a shop, they become a part of a balanced meal.Shop also use wasabi stems freshly grated on the sharkskin grate, something very rare in HK and even 鮨廣 doesn't do anymore (but due to HK customers' demands for hotter wasabi only, rather than price factor alone). 元氣一杯's raw fishes, especially their pricey but soggy sushi's and out of proportion fish/shellfish neta, sometimes unfresh fish, are rubbish in comparison. I can't remember everything I ate here due to the confusing Japanese, but as an example here's some foods I have eaten in the past or recently. Some are in Japanese as I cannot translate them at all:うど天婦羅 A type of root vegetable similar to 山芋. A crunchy texture. Also could be served in a nonfried ぬた style. Comes with lime and sea salt.蚕豆さや焼き This is nothing too special in a way, as its just grilled 蠶豆. However, since this shop is known for its 枝豆 (grilled or boiled), I ended up ordering this to go with beers instead, as a change. Very good flavour. I still like 枝豆 better though.三つ葉お浸し Another vegetable. This is just like the normal Spinach Ohitashi with bonito flakes but using another salad vegetables. It wasn't great, but it was interesting. When I ordered this, I thought the wrong one came as it resembled another Japanese salad vegetable, but actually the leaves were different. Japanese vegies are so confusing to learn! 生鯖 鮨 Well, you can eat this raw mackerel sometimes when available in season, otherwise due to their strong taste they normally come in メさば (shime saba) form, which the intensity of marination varies between each shop or region, etc.Some local chain shops just use imported, 'premarinated the hell out of them' Mackerels.鮨徳 might marinate their メ鯖 a lot, 見城 somewhere in the middle and 鮨広 hardly any marination in the vinegary solution, etc.生鯖 is really only edible when its fat and super fresh, only the confident shops will use it in my opinion.Great stuff. 鮎一夜干し（or 香魚） You can buy this fish at CitySuper lately already, since its in season now. Its one of those 英年早逝 fish that dies rather quickly each year after giving birth. May be that's why its called 香魚 in Hong Kong/Taiwan sometimes haha. Here the fish is slightly marinated first before treated to the special Japanese grilling method, which needs special equipment to do. To be honest, most grilled fishes taste very similar. This one was slightly burnt on skin, but acceptable. Grilled Beef Tongue This was done pretty well. Soft, moist, thick yet had the proper charred taste. This beats 元氣一杯's chewy and undercooked mess hands down, and even better than 五味鳥 or good old一番 in CWB.If only they had 五味鳥's sauce here too...Grilled 五花腩 Again, this was done very well and certainly better than most other shops with the same or similar dish. Moist, tasty, good sauce, good pork. Perfectly balanced in all aspects. To be honest, the grilled stuff here are better than 五味鳥 cooking wise, although variety and grilled rice wise, the latter wins handsdown.So hopefully, anyone coming here would be exploratory and order some special dishes to try, although in all seriousness there aren't that many on each night.Their raw fishes and shellfishes are really great too, just expensive I do recommend them either cooked, fried or served raw as sashimi.A solid mid '4' shop, with room for improvement still as I've had some foods here that were only acceptable.And they need to fix the Asahi and Kirin Beer Cans only problem!Annoying.Highly recommended but don't expect too much!Its not Japan afterall.

三月二十八日二月份時嘗試了道以及宇津木的晚飯後.想不到今次會來櫻.快到達櫻時.看到旁邊的萬豚屋十多人正在排隊.感到驚訝.打開門就傳來日本人的聲音.店內只有一間房,數張臺以及壽司吧臺.安排壽司吧臺,也發覺店內其他全是日本客人.坐下侍應也即刻問要什麼啤酒,只有麒麟和朝日,唯有選朝日,晚餐來這裏不飲酒的話,總是欠缺少許.看著有什麼食物同時前菜小食也遞上,以鯖魚配以豆腐混合一起炸淋上味噌汁.表面鋪上少許洋葱,脆口之剩帶點酸,倒是開胃.問上侍應有什麼好選擇後,岩蠔剛返貨再看到其他客人正在進吃,索性就要一隻.師傅快手地把蠔開殼,不切開三份,直接原隻送上,來得爽快.蠔的體積不少,快速用叉拿起蠔,一口把它食下去.鮮味十足,來得爽快,九十元一隻又不算很貴,但食得過癮就值得了,接著點了枝豆,刺身拼盤(小).以及雜錦天婦羅,枝豆份量不少,枝豆熱著送來,枝豆下少許鹽,,份量也不少.用啤酒是一個不錯的配對,淨把它清光要一段時間,,電視播著日本足球隊對著外國,剛好邊吃著飲點酒再看看電視,刺身拼盤則用上,吞拿魚,鯛魚,八爪魚,魷魚,甜蝦等六款,每款二片,唯獨吞拿魚是三片.雖不是用上名貴,勝在新鮮美味,魷魚以及吞拿魚最出色索價二百元,的確不便宜.這裏有季節性的魚供應.雜錦天婦羅,三件蝦,一件冬菇,一件青椒,一件茄子以及一件金菇,這裏炸的功力不俗.下的漿不多,.蝦是原隻一起炸,脆口之剩帶蝦肉的爽,.冬菇來得甜,青椒茄子穏陣,倒是最特別金菇,還是第一次食.天婦羅這裏也可以一試的.跟手點了日本小芋頭以及山薯吞拿魚,侍應也說明最少二十分鐘煮熟,正合心意,有時間飲酒看波.看到日本人那種緊張感,雖身處在別國,心還是那裏.日本小芋頭旁邊怑著鹽以及黑椒.侍應講解放涼一點會更好,用手指力推一推,芋頭肉自然出來.小芋粉得來帶甜,有點像蕃薯.不像平時食開的芋頭.山薯也即是山芋,先把吞拿魚切粒放在底.山芋磨溶後鋪在上面.加少許紫菜以及山葵,山芋的甜與滑,配上吞拿魚粒的鮮味,口感來得特別,這款美味也,最後也要選擇飽肚之物,鉄火卷以及稻庭烏冬.師傅因經常弄小卷,所以速度手起刀落,十二件排好遞上,此終這裏不是壽司為主,飯煮得不錯,下水的功水足夠,,水準也可以接受.烏冬選了熱食,木魚的湯配上幼小的烏冬,.彈牙滑溜這款烏冬是冬天的佳品.但飽肚關係,湯飲不完.最後師傅送上日本士多啤梨作甜品,美味的結束侍應來得醒目,介紹食物詳細,適當時候就會來到,加茶,添酒,換毛巾功夫做得十足,價錢不便宜,食點特色二人也要過千,是晚一人數百元,但值得的,看電視食點東西就坐到十點多便離開,離開時也向師傅點頭.下次還會來.值得一去題外話:日本隊入球,日本人開心得歡呼,看得入神,,另一個嗜好則是食友也提過的.日本人離開時還和他們點頭.這裏是地道的,師傅懂廣東話的.

Visited on Valentine's Day with my lady.We were greeted by polite staff and were seated at the bar.Service was extremely attentive.Sashmi was very fresh and naturally tasty.Razor clam was particularly good.Both the chef and waitresses were very happy to tell us where the food we ordered had come from and how Japanese would eat them.We had a homely feeling while we ate there.In the end they gave us free Japanese strawberries!It's not cheap.But you are paying for a great experience, great food and good company.I have already recommended this place to a lot of my friends.

聽說"櫻"的老闆是正宗日本人...他對選料及烹調有一定的堅持和執著...是日心血來潮想吃些正宗日本料理...便想到這間"櫻"~~甫進店已被其日本地道小店感覺吸引...由於是晚全店只有我們一台客...故此服務員對我們招呼特別週到~~先給我們端來兩小碟小吃...再來兩杯熱麥茶...還會自動自覺給我們添飲呢~~首先上台的是五花腩串燒和雞肉丸串燒.....千萬別被"五花腩"這個詞嚇倒...這串燒一點也不膩...超好吃的~~而雞肉丸串燒則質感較稔...不太合我口味~~再來就是稻庭冷烏冬和天婦羅飯~~兩者都十分讚!!最後就是我最愛吃的炸薯餅...可能對炸薯餅有種情意結而比較挑剔吧...我覺得還可以做得更好的~~但綜合而言...這間日本料理的食物絕對是有水準的...是我們的東瀛之選~~P.S. "櫻" 所處之地不太顯眼...假如是首次光顧...可能要花點時間找找喔!

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日本料理 櫻餐廳詳細資料：

• 日本料理 櫻地址:
  尖沙咀漆咸道29-31號溫莎大廈
  Japanese Restaurant Sakura, Shopno.8, G/ F, Windsor Mansion,29-30 Chatham Rd, Tsim Sha Tsui
• 日本料理 櫻電話:  
• 日本料理 櫻價錢: $401-800
• 分類: 日本菜,壽司,刺身,
• 座位: 未知
• 付款: Visa,Master,現金,AE
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