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達 銅鑼灣

地址: 銅鑼灣告士打道255-257號信和廣場地下4號舖

日本菜,

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達推介

Tatsu擁有傳統和式格調的環境設計,以日式傳統佳餚,別有一番風味。

銅鑼灣達


餐廳分店
地區銅鑼灣
電話訂位 沒有電話號提供
餐單 Menu日本菜,
人氣指數 357
價錢幾錢$401-800

達訂位

達位於銅鑼灣區,詳細地址是銅鑼灣告士打道255-257號信和廣場地下4號舖,餐廳寬敞座位數目共有未知幾多個。達幾錢?價錢優惠後人均消費大約$401-800埋單,早餐午餐晚餐達餐單包括有日本菜等美食,付款方式有Visa,Master,現金付款。


達優惠


達 評價 相片

今天約了4 位朋友到這間日本餐廳食晚飯.點知好令我失望.一入到這餐廳所以侍應都是生面口. 所以我熟識的侍應已經一個都沒有了. 星期日全餐廳只見三個侍應.個個都是生手.我們等了半個鐘才有人service我們. 真是很奇怪. 每次叫加茶同order 都是要等15到20分鐘. 仲要得兩個侍應做野. 我們見到有一位日本侍應很休閒的行來行去. 十叫九不應. 沒有表情.黑口黑面.真係冇諗到一間正宗日本餐廳請返來的日本人是這樣的. 我心目中的日本人是很有禮貌的.但.... .... 沒想到是這樣. 到了埋單這日本人都是沒有笑容. 我相信請一個日本人返來不是要這樣的服務態度. 真的很令人失望. 服務態度同食品都不及以前. 我和朋友都不會再來這餐廳.

Decided to give this place a try for dinner.Had to take off shoes in order to eat, that was awkward since no one had told us until we walked in half way...Food:Menu for sushi/sashimi is insanely overpriced, more expensive than Sushi Hiro!So i'm assuming it had to be very tasty...however:Sushi deluxe set ($400 for 10 pieces):From what I can remember, it came with scallop; 2pcs toro; sea urchin, squid, clam, fish roe...Anyways, honestly it wasn't anything very spectacular, and the pieces were quite small.I liked the sea urchin and toro.The scallop was too hard to chew.I wished there was a big botan shrimp or something, but no.I'm not sure why this set costed $400?Soft shell crab hand roll ($70): SO ridiculously overpriced for such a mini version and it just came with rice+small piece of crab+some mayo, i literally finished the crab with my first bite.I would've preferred Sen Ryo's version 100000x more and that costs $18....Fried potatoe and meat croquettes ($60):Came with 4 small pieces and a small cabbage salad.The croquettes were fried well and the filling was very yummy, paired well with tonkatsu sauce. Service:For such a high end restaurant, you would think they would be familiar with the menu or at least offer half decent service but NO.I asked the waitress to tell me the difference between the sashimi and sushi sets, and she they had different things.....i asked her to specify, and she didn't....Also, I asked her to recommend some really special dishes, and she recommended a sliced tomatoe and a potatoe salad.... I didn't know if she was joking, but her attitude and tone of voice was very rude.Also, we asked for a tea refill 3x from three different waitresses....and finally at the end of the meal, after the bill came, they filled our tea!Sizing it up:I was utterly disappointed at the quality of food and service here at this supposedly high end Japanese restaurant.From the hot croquette I had, which was fairly priced, it seemed like their hot food is better priced and better tasting than their sushi... Anyways, usually you get what you pay, but this was definitely the opposite here.I will never come here again nor will I recommend anyone to.

First of all, I liked the atmosphere, quite traditional Japanese style service was decent, but not spectacular for its price.Now for the food, a lot of the items tasted really nice, such as:beef udon (high quality noodle and soup stock)pork cutlet (it wasn't exactly your typical pork cutlet, but it tasted similar)tempura (tasted fresh and fried to perfect color)However, what stood out the most was their sashimi but not for the right reasons.They had a $150 sashimi set (which we ordered three sets), fish was fresh but the slices were so thin and there was so few!! When it first came in the platter, we thought that was ONE set, but the waitress told us that was three sets combined. We were honestly pretty stunned that it costed $450 for that amount. I guess you could say the chef had pretty good cutting skills haha.All in all, its not a bad place, but the sashimi memory just sticks out. Do yourself a favor and call the other things except for the sashimi. Save that money to treat yourself somewhere else if you want raw fish.

Good discipline never imagined seeing a cold face and hearing cold words like from your school discipline master in a Japanese restaurant in Hong Kong.There was no sign telling the customers that no shoes are allowed, though there was a shoe rack.Fine.No one told entering customers that the slippers were for people going out of the restaurant (e.g. to the washroom, customers or staff).I asked if slippers were required and was told no, so I went in with my socks on.My friend then arrived the table in slippers, preceded by a waitress helping her with her bags why didn't the waitress told my friend that the slippers were not for inside the restaurant?My friend left the slippers at the table, only to be followed by a waitress saying, with a pair of slippers in her hand (in a relatively cold voice which is not too common in Hong Kong, as far as I am concerned) "下次唔好著拖鞋, 我哋個地下乾淨架"Cutting the story short, my friend told this lady that the slippers were there and no one told her about the noshoe policy inside the restaurant and said that her attitude was not good, the lady responded, "你話咋".She looked as cold as her words, couldn't care less too.Well, very interesting for the two ignorant firsttimers.Sorry, there will be no "下次" for us.The set lunch was pretty value for money, other waitresses appeared to be fine, but this particular encounter is more than enough in putting us off.Thank you for the etiquette lesson.

十月廿二‧晴 是朋友的提醒,補回一個幾個月以前的食評。

幫襯了這裡很多年,一向也是信心保證。

年多沒來,是晚再臨,卻吃得令人一頭是煙,差得令人難以置信。

約了朋友吃餐「家常便飯」,開了題想吃刺身,打一點穩陣波,來了這裡。

誰不知以為最安全的地方,才最危險。

自携了一支清酒,是千福的「藏」,甜味為主。

來幾款下酒小吃,芝士酒盜是走不得雞。

三文魚腩邊鮮美,可惜芝士卻完全沒有香味,莫名其妙;是晚有海膽鹽辛,味道是鹹鹹腥腥的,下酒良品;也來一味穴子照燒,海鰻吃得多,如斯硬身的卻少吃到,朋友笑言,像吃魚乾,水準以下;就過這裡的蛋卷好吃,也來一客,軟滑,但卻沒有蛋味,也欠甜味,搞什麼? 就想吃刺身,也來幾味,先是池魚、立魚及赤貝的三併。

難得的是,三款應該味道有別的刺身,也不若而同的完全沒有味道,白身魚的肉積竟然是腍腍的,吃得令人嘆息;要了榮螺一隻,吃起來螺肉是硬得可以,牙力欠缺的也休息去咬;還好要了兩件海膽壽司,叫做正正常常,輸少已經當嬴。

押尾來了一客茶蒸蛋及明太子飯糰。

是晚的蛋卷不行,蒸蛋也不行,吃至一半會發覺碗底水汪汪的,已不想再吃;飯糰就仍然靠得住,握得緊致之餘,吃起來也鬆軟。

加上內裡的明太子鮮香美味,算是交足功課; 吃得一頭煙,為挽回聲譽,急急轉場。

埋單千二蚊,若是現在問我,是還未完全對這裡失去信心的,始終也吃了這麼多年,期待來這裡再平反。

達餐單提供日本菜等推介美食位於銅鑼灣區,餐廳座位數未知人均消費約$401-800,結賬可以用Visa,Master,現金。





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香港餐廳2023推介03月


為減低冠狀病毒病在85度C內有任何傳播的風險,85度C在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳85度C除了遵守預防及控制疾病的相關規例,85度C同時建議採取以下措施*85度C 黃, 85度C 藍, (85度C 黃藍 等意思黃店或藍店簡稱

常見問題 FAQ:

達在餐廳內應如何確保環境衞生?

  • 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所(包括水龍頭與廁所把手)和食肆座位間的清潔,定時及在有需要時應用1:99(即把1份漂白水與99 份水混和)的稀釋家用漂白水消毒,以經常保持清潔和適當維護。
  • 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方,應使用 1:49(即把 1 份漂白水與 49 份水混和)的稀釋家用漂白水。
  • 經常清潔消毒食物接觸面及設備,例如餐具。
  • 經常清潔消毒員工或顧客的頻密接觸點,例如門柄、桌面、餐盤。
  • 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣,可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。

餐廳廚房內達應如何確保食物衞生?

  • 採用「食物安全五要點」,以正確處理食物:
    1. 精明選擇:選擇安全的原材料
    2. 保持清潔:保持雙手及用具清潔
    3. 生熟分開:分開生熟食物
    4. 煮熟食物:徹底煮熟食物
    5. 安全溫度:把食物存放於安全溫度
    6. 有需要時,提供公筷公羹。
  • 避免公開展示沒有包裝的即食食物(例如烘焙食品)。
  • 如使用即棄手套處理即食食物,要注意手套不能代替清洗雙手,並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下,便應把手套丟掉;要經常更換手套,更換時和除手套後都要清洗雙手。

對於工的個人衞生餐廳達建議是什麼?

  1. 工作人員須謹記:定期檢查體溫
  2. 工作期間,戴上口罩
  3. 咳嗽或打噴嚏時,要用紙巾掩蓋口鼻,並立即將已弄髒的紙巾丟入垃圾桶。然後,以梘液和清水清潔雙手
  4. 保持良好的個人衞生習慣(例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手)
  5. 如患有或懷疑受到傳染病感染或出現病徵,例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛,應停止處理食物。如出現呼吸道感染病徵時,應戴上外科口罩及盡早求醫
  6. 洗手時應以梘液和清水清潔雙手,搓手最少 20 秒,用水過清並用抹手紙弄乾。雙手洗乾淨後,不要再直接觸摸水龍頭
  7. (例如先用抹手紙包裹著水龍頭,才把水龍頭關上)

達餐廳內大家應如何減少社交接觸?

  1. 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離:
  2. 為顧客提供外賣選擇
  3. 避免搭枱或改動座位安排以減少直接面對面接觸
  4. 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
  5. 在服務櫃枱加設屏障,減少顧客與員工直接面對面接觸
  6. 鼓勵顧客使用非觸式的付款方法(例如:信用卡、手機應用程式等)
  7. 安排員工分批工作、休息及用膳

我可不可以評論一下這間餐廳達的好與壞?

你可以這餐廳發表達意見及討論,可以用上面的facebook留這功能與其他食家交流。

為什麼達不能電話訂位?

個別餐廳假日及繁忙時間會可能需於餐廳到現場排隊攞位,建議早一兩星期期打電話詢問達訂位方法。

我可以刪除達在feehk.com香港餐廳推介嗎?

我們絕少會刪除已刊登的餐廳,惟當我們證實已刊出的餐廳達違規時,將可能會刪除餐廳。

為什麼要確認達餐廳內容全為屬實?

作為一個讓公眾自由發表言論的平台,有責任及義務向用戶提醒一些有可能被忽略的事宜,以保障各方面的利益。如會員提交的餐廳因當中內容含有嚴重指控,在審批的過程中被評估為有潛在法律風險*,故我們會要求會員確認有關餐廳的內容完全屬實。

如果我懷疑餐廳達是虛假陳述的可以怎樣做?

如果你想發表對達的意見,可以Email檢舉,我們收到檢討會跟進調查。請詳細列明檢舉理由,如有相關證據亦可一併提交,以加快調查進度。檢舉制度採用匿名方式進行,檢舉者的身份將會完全保密。

為甚麼之前已刊登了的餐廳會被突然被刪除?

有時候,一些虛假或有問題的餐廳偶爾會經過編輯的審批後刊登,但我們設有餐廳檢舉制度,訪客有權向我們檢舉有問題的餐廳,如經跟進後證實餐廳犯規,管理員將會刪除餐廳。我們絕少會刪除已刊登的餐廳,不過在一些特別情況下可能會刪除餐廳。

為什麼看不到達黃藍立場,達黃定藍是黃店還是藍店呢?

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