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2013-09-02
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灣仔中高檔日本餐;前日航酒店廚師主理;燒太刀魚很不錯;燒物亦可以;環境及服務俱佳但價錢不便宜。Above average small Japanese joint in Wan Chai;Very good grilled tachiuo;Decent robotayaki;Good service;Worth a try if you're around. Mizuki:A rather new restaurant at the time of writing. The Japanese chef here had apparently worked for Hotel Nikko for more than 20 years before working here. We saw him in charge of the sushi/sashimi counter with a grill nearby.Decor:This place is located at where the HK style skewer place "Wong Fung " used to be.T
前日航酒店廚師主理;
燒太刀魚很不錯;
燒物亦可以;
環境及服務俱佳但價錢不便宜。
Above average small Japanese joint in Wan Chai;
Very good grilled tachiuo;
Decent robotayaki;
Good service;
Worth a try if you're around.
Mizuki:
A rather new restaurant at the time of writing.
The Japanese chef here had apparently worked for Hotel Nikko for more than 20 years before working here. We saw him in charge of the sushi/sashimi counter with a grill nearby.
Decor:
This place is located at where the HK style skewer place "Wong Fung " used to be.
They have a number of VIP rooms, a sushi bar/ robotayaki area and about 5-6 smaller tables for two.Menu:
The menu had 6 small pages in total: Each with about 20 items: appetizers, food to go with your drinks (heavy flavoured, usually marinated, dishes), skewers (but no tsukune), tempura, grilled food, sushi and sashimi.
I usually feel more like skewers instead of sushi after work. The skewer selection was not as comprehensive as I had hoped. Each was about HK$28. These were what we've ordered.
Butabara:
Good butabara. Very flavourful meat with a good balance of fat. The timing was good too. Good start. Chicken wings:
The chicken wings were not bad too, slightly lean but also flavourful.
Yagen nankotsu: I ordered nankotsu. The restaurant actually meant "yagen nankotsu" (chicken soft bone from the rib cage). I wasn't expecting this but it was not bad. It's an acquired taste. Some may think it taste like soil (like I do). Shishito: A stock item every time I have yakitori because of its cooling effect.
Osi Sushi (pressed sushi): This was apparenty one of their signature items. It's anago pressed sushi (you put all the ingredients in a box and then compress them together, making a square shape instead of the more commonly seen hand held nigiri sushi).
The Anago had a very strong soil aftertaste, which the heavy amount of sauce tried to cover unsucessfully.
The uni placed about it was good though. The shiso leave inside the sushi rice also enhanced the taste significantly. Negitoro maki:
This was not bad. Some may have preferred it to be slightly neater. But the level of freshness of the minced tuna was decent.Tempura:
The assorted tempura was just average. Probably the oil wasn't hot enough. As a result, the tempuras were fairly oily; the batter wasn't as crunchy as I had hoped. The prawn was quite tasty though. Tarako:
Something to go with the house red, which was pretty good.Not as spicy as the one at Kichi.
Tosa tofu:
A popular dish in most Japanese restaurants. Essentially fried tofu and then served in a soup stock. The tofu used here was silky smooth. The thick batter wrapped the tofu neatly. Good.Grilled Tachiuo:
We decided to try their "chef's recommendation" written on the blackboard. This turned out to be the best dish of the night.
The grilled tachiuo was very good. Meaty and tender. It would be even better if less salt was used. We were both happy with this.
Conclusion:About HK$550 per head including 3 glasses of house red ($55) and one beer. Not cheap.
All in all, some hits and misses. The grilled fish left a very good impression, which brought this shop from "OK" to "Good" on my scale.
Good service; comfy seating.
We might return to try their grilled fish.
Worth a try if you're around the area.
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