Ankoma
營業時間
| 星期日 | 18:00–00:00 |
| 星期一 | 18:00–00:00 |
| 星期二 | 18:00–00:00 |
| 星期三 | 18:00–00:00 |
| 星期四 | 18:00–00:00 |
| 星期五 | 18:00–00:00 |
| 星期六 | 18:00–00:00 |
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內用
不支持外送
無障礙程度
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酒精飲料
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葡萄酒
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晚餐
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提供免費 Wi-Fi
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需要預訂
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• 尖沙咀新開既日法fusion菜?•
一睇啲相係咪都覺得有啲熟口熟面？?
有啲似batard又有啲似louise，
食落發現唔只樣似，
味道都叫拍得上架喎！
但價錢上就平一大截，
可以話係親民既價錢但有fine dining既質素?
同主廚傾完計都發現佢係好有心做既人！
有好多idea想實踐！
希望run得smooth d之後會更有進步，
有更多令人驚喜既菜式?
Dinner Menu ($1380)
▪️Tuna Tartare, Crispy Cylinder, Yuzu Kosho
▫️Hokkaido Sea Urchin, Brioche French Toast
▪️Japanese Oyster, Banno-negi Oil
▫️Kombu-jime aged Drunken Shimaebi, Tempura Shrimp Head
▪️Cold Angel Hair, Caviar & White Truffle Oil
▫️Chawanmushi, Flower Crab, Chicken Mushroom Consommé
▪️Uroko-yaki Amadai, Sake Beurre Blanc
▫️Roasted Three Yellow Chicken, Vin Jaune Sauce, Japanese Pearl Rice (+$340)
▪️Apple Tart Tatin with Homemade Ice Cream
▫️Seasonal Fruit
尖沙咀用心日法fusion菜☺️
Dinner Set(10-courses) $1380
Tuna
吞拿魚他他脆皮卷 外層脆口 加上旁邊嘅黑芝麻好特別??
Uni
食材用咗北海道海膽 放喺法式多士上面 仲加咗煉奶同青檸皮 既食到海膽嘅鮮甜 亦有味覺嘅衝擊?
我地同師傅講唔食得生蠔 所以轉咗北寄貝俾我地? 佢係熟嘅北寄貝 外層輕微燒一燒 份外香口 再加上佢個汁好creamy 好正！
Shi-ma ebi
事前已經將d蝦漬喺昆布當中 浸住法國黃酒所以特別甘香 加上柚子醋、葡萄藻同埋海草 特別清新開胃? 而蝦頭用黎整天婦羅 脆口而唔油膩 同一隻蝦2款食法 口感同味道俱備?
Pasta
主要係食食材嘅鮮味 有白松露油同埋魚子醬嘅鹹香 由於係凍食 再加埋紫蘇花喺入面 所以逾食逾開胃?
Chawamushi
好特別嘅蒸蛋 上面有一梳梳嘅花蟹肉 有埋雜菇 清清地幾開胃?
Amadai
金鯛嘅魚鱗皮超脆 配上柚子皮同刁草油 肉質好滑?
Chicken (+$340)
可以揀pigeon或者 +$340食黃油雞? 呢個雞烹調過程花盡心思 火侯同埋刀工都要好好 層皮好入面 肉質嫩滑 再配上法國黃酒汁同甘筍蓉特製嘅醬汁份外惹味? 個三文魚籽飯好出色 飯粒分明而且有飯焦?
最後以蘋果批配雪糕同埋蜜瓜作結 成個用餐體驗好好 睇得出主廚嘅用心同仔細 上菜次序嘅舖排都好有心思 絕對值得回頭再食?
Price: HK$800+pp
Quality: ????????????
Recommend: ????
Service: ??♀️??♀️??♀️??♀️??♀️
(Ratings out of 5)
星期日6時半到訪位於香港尖沙咀的日法料理Ankoma吃晚餐。雖然新開不久，但booking已經非常full，好開心終於可以到訪
餐廳環境以黑灰為主，很有格調。坐位是開放式bar枱，只容納到8-9個人，整頓晚飯我們都可以目睹廚師料理的過程，大飽眼福
原以為日法fusion菜十分貴，但這間的價錢，其實相對不少同類餐廳親民，而且食物十分高質！她的Dinner menu有10-courses $1380/位，我們同時加了$340去升級很多人推薦的main
好享受整個用餐體驗，廚師好細心講解每一道菜的做法及食材產地，每一道菜都感受到廚師好用心地烹調，全都好美味、精緻也令人滿足！順帶一提，大家記得預早booking，我們好幸運，能早一個半月book到，但有朋友提早3個月才book到6時的時段，食完都發現真係好好食，難怪新開不久都這麼full
服務
內用
餐點類型
晚餐
Koma in Japanese means the best ?
The restaurant was only opened last year and is tucked away in a commercial building in a quiet street in Tsim Sha Tsui. On offer was an omakase-style French-Japanese fusion set dinner that came in 10 courses, each was meticulously prepared and the chef would introduce every dish when they are served. The most memorable dishes were definitely the Angel hair pasta and Roast three yellow chicken ?
On the Menu
1️⃣ Tuna
Tuna tartare | Crispy cylinder | Nori powder | Yuzu kosho
2️⃣ Uni
Hokkaido sea urchin | Brioche french toast | Lime zest
The toast was super crispy, perfect combination with the uni
3️⃣ Oyster
Hokkaido Senpoushi oyster | Banno-negi oil
4️⃣ Shi-ma ebi
Kombu-jime aged drunken shrimp | Tempura shrimp head | Sea grapes | Mozuku | Ponzu
Everything is orchestrated so well, perfectly matched together including the wine used
5️⃣ Pasta
Royal Caviar Club Sturgeon | White truffle oil | Wakame | Angel hair pasta
Taste of heaven, can taste all the ingredients every bite. There are no addition of salt or artificial flavors. All natural ingredients that makes us think of the beach or under the sea ?
6️⃣ Chawamushi
Steamed egg custard | Flower crab | Chicken mushroom consommé | Yamacha Take
7️⃣ Amadai
Uroko-yaki amadai | Sake beurre blanc | Dill oil
The way it is presented is like an art piece
8️⃣ Chicken
Roast Hong Kong three yellow chicken | Vin jaune sauce | Japanese pearl rice | Ikura | Bannonegi
This dish is so so so yummy. The chicken is super tender as well crispy on the outside but soft in the inside, also love the sauce
9️⃣ Apple tart tatin with homemade ice-cream
? Seasonal fruit (Honeydew melon)
服務
內用
餐點類型
晚餐
I came here last month for a birthday dinner. I frequent Zest so had expectations for the meal knowing one of the chefs from Zest is part of this venture.
Upon first glance, the building entrance and atmosphere is less than desirable. It’s a tight space that seats 6-8guests. I was greeted by an older waitress who was kind and friendly.
The food was impeccable. Every dish was delicious and left me wanting more. The chicken was beautifully roasted to perfection and rice was extremely flavourful. (I’m not usually a rice person)
The only setback was the wine .. the waitress kept encouraging me to purchase a more expensive option. When I asked for the flavour profile she struggled and simply said “it’s just smooth and good”. The wine options weren’t great, could definitely benefit from an experienced sommelier
I’ve just booked to return in late November and looking forward to an updated menu.
服務
內用
餐點類型
晚餐
Was fortunate enough to secure a last minute reservation here, the tasting menue was extravagant and very enjoyable. The venue offers a very intimate dining experience, and is basically a “chefs table” since you’re watching the kitchen team perform.
Food tastes very delicious. But a bit overpriced and it’s too slow. L
服務
內用
餐點類型
晚餐
Nice Food and Staff!?
餐點：4
服務：4
氣氛：4
整體來說不錯 廚師每道菜都仔細介紹 食材新鮮 煮法細緻
但沒有想像中驚艷 服務中等?
服務
內用
餐點類型
晚餐
Def one of the most boujee dining experience at Ankoma ! think caviar white truffle pasta / sea urchin (uni) toast / hokkaido surf clam / M6+ Wagyu Beef Tartare?
have to say the fish dish amadai (so crispy on the outside and juicy on the inside) and the roast three yellow chicken (comes with ikura rice) have been our favourites! packed with flavours plus excellent texture?
之前見到Ig被瘋狂洗版嘅魚子醬意粉終於比我book到時間去試下!!法國菜同日本茶一直都係我最愛之一,將兩者融合嘅fusion菜充滿驚喜又精緻.
服務
內用
餐點類型
晚餐
Ankoma係一間法日嘅fine dinning，所以菜式嘅組合唔會話好單一☺️ 吞拿魚他他脆卷配柚子胡椒同北海道馬糞海膽配法式多士都好開胃☺️ 北海道北寄貝配上魚湯泡沫加咗少少清酒感覺好鮮味，紫菜白子天婦羅加埋蔬菜汁，再喺上面加咗烏魚子同七味粉調一調味，鹹香得黎而且辣辣地都幾惹味！招牌魚子醬天使麵當然唔少得，用咗白松露油同紫蘇花，味道唔會話過分濃烈同凍食都唔錯? 日式生牛肉他他用上M6和牛做成，加埋另一款魚子醬同麵包粒，不論係味道同口感上都增加咗層次！甘鯛立鱗燒加左用上清酒煮成嘅白奶油醬同刁草油，好香同魚質幾滑，都幾夾。
我地主菜揀左本地三皇雞，焗到皮脆肉滑，配埋個用左黄酒同雞汁做成嘅醬汁認真幾好味，再加埋一個用上北海道七星米、日本三文魚籽同萬能蔥，撈埋啲汁一齊食真係極度comfort food黎? 雖然食到呢度已經好飽，但甜品嘅栗子麻薯撻真係不得了?加埋雲呢拿雪糕，仲有日本熊本士多啤梨，幾飽都會食埋佢?
服務
內用
餐點類型
晚餐