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港鐵灣仔站 A3 出口, 步行約8分鐘
電話號碼
2574 1299
開飯介紹
Chef Konishi曾於法國多間獲獎名店如Paris Taillevent、Paris Michel Rostang及L’Hotel de Carantec,以及東京的米芝蓮二星餐廳L’ATELIER de Joel Robuchon工作,擅長將主要來自日本和法國的新鮮名貴食材如龍蝦、魚子醬、海膽、鮑魚、和牛等入饌,烹調法、日式美食。 繼續閱讀
獎項殊榮
米芝蓮二星餐廳 (2014-2016)
營業時間
星期一: 18:00-23:00 星期二至六: 12:00-14:30; 18:00-23:00 星期日:休息 (必須預先訂座)
付款方式
Visa Master AE 現金 銀聯
座位數目
14
其他資料
酒精飲品
電話訂座
加一服務費
招牌菜
慢烤炭燒和牛 鐵板鮑魚四万十青海苔薏米飯
食評 (6)
卓越食家 2016-01-16
6269 瀏覽
新一年剛開始,要食下大餐慶祝一下新年為自己打氣。餐廳位於頗寧靜的小巷,門面也十分簡約低調,一貫曰本餐廳作風。有聞廚師曾分別在東京,法國等不同的米芝蓮餐廳做過,故此不多不少有D期望。 3 kind of amuse Bouche: 海膽蒸旦:滑得出神入化,並非一般曰式蒸旦,而是法式蒸旦泡沬。超濃郁的海膽鮮味一啖便化作空氣在口中爆發;酥炸墨魚球,十分酥脆,墨丸質地彈牙,而一小撮的沙律醬有畫龍點睛之妙!牡丹蝦牛油果tartre ,蝦肉的爽甜和creamy嘅牛油果蓉好夾,加埋脆脆撻皮,口感豐富。 Signature dish:abalone and shimanto seaweeds with barley risotto 鮮鮑魚非常出色,有口感之餘,非常軟和入味!簡單的黑椒和olive oil已經把鮑魚的鮮味引出來。湯汁非常濃郁!而泡沬充滿鮮味,加上每一囗risotto 都完全充滿鮑魚醬汁的味道,好好味呀!由於是法國薏米同意大利米混合一起的關係,非常煙靭有咬口,叫人欲罷不能,食極都唔夠。Signature dish: charcoal grilled Miyazaki wagyu tenderloin and wagyu beef tartar with monaka biscuits. 廚師由上第一道菜的時候已經開始用炭爐慢烤牛扒。上枱的時間非常準確,在我們完成第二道菜休息一陣子後便上枱。牛扒呈半生熟狀態,配以和牛tartar. 及三款醬汁。一如廚師所recommend, 牛扒配wasabi 同岩鹽能充分把和牛的原汁原味升華到另一層次。牛肉的肉味非常濃郁,富肉汁,一點和牛肥膩的感覺也沒有,吃的是百份百純牛質感和濃濃的牛肉滋味。雖然和牛tartar 亦是精華所在,但置於如詩美味的炭燒和牛扒旁邊也顯而失色。而爽囗的伴菜也有清清味蕾的作用,令我可以更透澈的品嚐和牛滋味。這塊和牛算是我在香港所食過最好的牛扒了!真是感動!甜品:French chestnut montblanc with mocha ice cream. 栗子蓉非常香甜香滑,而中問夾有鮮忌廉和脆餅,加埋甘醇的mocha 雪糕同綠茶脆脆,簡直是栗子交響曲!香濃的栗子味加咖啡雪糕的香甜同綠茶脆脆的質感,讚!咖啡:是曰式即磨咖啡配熱鮮奶,味道香濃,有掛杯的濃郁,正! Petite four: wasabi cream puff, 非常特別和新奇!wasabi cream微辣中帶香甜,加上脆皮泡芙,好好味!估唔到wasabi 可以做甜點!lemon tart: 撻皮很薄很脆,一口醒神刺激的清新青檸味!味覺立即醒過來。綠茶馬卡龍:綠茶cream 甘甜香滑夾在馬卡龍中間,而馬卡龍也十分煙靱,為這精緻午餐畫上完美句號。食後感:果然無失望!二星餐廳食物水準有三星!食材用料也十分高級講究,份量恰宜,上菜時間精確。菜式法式主理帶點和式風味很別緻!這午餐絶對是性價比高!一定要再來Echo 一下。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
卓越食家 2015-06-28
8546 瀏覽
Some of the best meals I've had have been eaten sitting at a bar. Now, that might sound a bit strange, but the type of bar I'm referring to are 'bar style seats' that wrap around a kitchen, taking the drama and theatre that happens in a kitchen and bringing it to the diner. The fact that there are more and more restaurants that either have 'chef's tables' or have open kitchens is testament to the fact that diners want to have more than just a meal. They want the whole experience and that includes interacting with a chef.I had a suspicion that I was going to have a memorable meal, I mean the very fact that I was heading to a Two Michelin Starred restaurant was enough to almost guarantee a great meal. The fact that a couple of my favourite cuisines were combined surely had something to do with my high expectations as well. We were heading to Wan Chai and Chef Mitsuru Konishi's Wagyu Takumi and my expectations were skyrocketing!Chef Konishi is no stranger to Michelin Starred restaurants, apart from running one of the few Two Starred restaurants in HK, he spent time at fellow Two Star restaurant, L'Atelier de Joel Robuchon in Tokyo, as well as a numerous Michelin restaurants in France, including Taillevent, Michael Rostand and L'Hotel De Carantec. It's that type of pedigree that gets my heart aflutter!In an amazing twist of good fortune, we were able to secure a table for two at Wagyu Takumi on the morning of our Saturday night reservation. The food gods were indeed smiling down on us. It was more remarkable when you consider the size of the restaurant, which seats a cozy twelve diners at a time. As we arrived for our 7:30pm reservation, we almost got lost in the back streets of Wan Chai, but Google Maps had us at the slightly hidden front door just in time. As we announced ourselves, the door slid open 'Star Trek' style and we made our way to one of those few precious seats.My first impression of the space was that it was tiny, very much dominated by the kitchen, which was also dominated by the presence of Chef Konishi. Our seats were in an excellent position, right in front of the preparation area and the spot where Chef Konishi marshalled his kitchen troups throughout the night. My excitement level went through the roof when I realised I'd again get to watch a master at work.There is only an eight course tasting menu at Wagyu Takumi, which suited me just fine, I love tasting menus and degustations, which are the best way for a chef to demonstrate his skill and really get a sense of their style. There was no mucking about, we were asked which main option we wanted, there were three, and which cheese course of which there were two. We also had to choose our type of water, Evian still and for SC, it was time to select her wine of the evening.We started our Japanese French fusion tasting menu with a '3 kinds of Amuse Bouche', three beautifully presented small bites sitting on a bed of poppy seeds. With instructions to eat from the left to the right, we started with a small glass of Japanese sea urchin covered with a soft and luscious lobster jelly. Next to the sea urchin was a little sour green apple with goose liver macaron (but not a macaron) which had just a little sharpness from the apple. We finished our amuse bouche with a caviar, a decent quenelle of top notch caviar with was lovely and salty.We were amazed by the French white asparagus salad with honey vinaigrette and asparagus snow, which looked pretty far removed from your average salad. The incredibly finely sliced asparagus was wrapped around a lettuce salad that had been drizzled in the sweet honey vinaigrette. It was dainty and supremely balanced on it's own, then the addition of some molecular tomfoolery in the asparagus snow helped elevate the salad to mystical levels. The flavours danced around on your tongue for a while and the sweet snow added temperature to the dish.Sitting so close to Chef Konishi was not only mesmerising, he and his team were running a well drilled kitchen, but it allowed us to watch the individual dishes being composed. The morel mushroom etuvee with foie gras royal and parsley foam was was perhaps the most surprising of the Wagyu Takumi courses. There was a beautiful, deep flavour from the sautéed morel mushrooms etuvee (French for stew) that was balanced by the sweetness of the foie gras. There was some texture from what tasted like a parmesan crisp and after mixing the stew together, blended the perfect combination of textures and flavours.After a couple of courses, we were already comparing Wagyu Takumi to the very best meals we'd enjoyed in HK, but at the next course our comparisons were to the best meals we'd had globally! The abalone shimanto seaweed with barley risotto was an absolute triumph. The abalone had been seared on the grill slowly and then added to a risotto that was quite outstanding. Intense barley flavour with a sweet undertone and slight bitterness from the seaweed became a surprising reward after devouring the slightly chewy but oh-so-delicious abalone. It's interesting really, there have been plenty of times when I've had a piece of fish and thought that it was perfectly cooked. It wasn't until I tried the pan-fried Japanese sea perch with basil flavour vegetable bouillon, that I knew what I'd been mission, it was the most exquisitely cooked fish I remember having the pleasure to eat. The fillet was so moist, it fell apart under knife and had to be scooped up with the wonderfully punchy vegetable bouillon. The vegetables were also supremely cooked, firm and super tasty, but the sea perch was from another world. Yum!Incredibly, we were up to our main course, where we'd had the choice of three different options. There was no way I'd head to a restaurant with Wagyu in it's name and not order the beef, so unsurprisingly I went for the charcoal grilled Kagoshima wagyu tenderloin and wagyu beef tartare with 'MONAKA' biscuit. We'd been watching the preparation of the wagyu all night, and I loved the care and attention to detail in the dish. The Kagoshima tenderloin had been cooking at a low temperature for a long time, which helped retain it's moisture while cooking to a perfect medium rare. The wagyu tartare was an interesting little morsel, prepared like a brûlée with the traditional egg sitting atop and then heated to a golden colour. My tartare went down in one mouthful before I set my sights on the tenderloin, which cut like melted butter and then almost dissolved in my mouth, it was so tender. Hands down the best steak I've had in Hong Kong and a worthy namesake for the restaurant.SC had chosen the French blue lobster with green asparagus, lobster jus and cherry vinegar, which looked very busy on the plate. The generous serving of expertly butter poached lobster was surrounded by artichoke and asparagus, then placed on a slightly tart cherry sauce. Initially chosen as a lighter option than the wagyu, the sheer size of the lobster dish meant that I got to sample quite a large size. It was simply superb and while I definitely enjoyed my wagyu, I could easily imagine ordering the lobster on my next visit.I normally hate the cheese course on most of the tasting menus I've had, thinking the course as a bit of a cop out, but with a couple of choices on the menu, I was able to enjoy a course I often leave alone. Sure, there was a cheese plate, which SC ordered, but there was also a fruit option which included Macedonia fruit with cream cheese and rosemary espuma. The light cream cheese was very much like a sweet dessert, a feeling which was added to by the inclusion of summer fruits, stewed to perfection. It was a cheese course that I loved!Our culinary journey was drawing to an unfortunate close, we'd very much enjoyed watching a master at work, but the end was near. Our dessert was perhaps the prettiest of all the courses, which was saying a lot given the presentation of the meal to date. The hazelnut creme brûlée with lemon sauce and ice cream milk was like a beautiful piece of art, worthy of any wall. The symmetry of the dish was extraordinary, connected by a perfect circle of lemon curd that helped bring the components together. Each component delicious in it's own right, especially that silky smooth milk ice cream, but together they were stunning. It was simply a great full stop to a perfect meal.Of course, it wasn't the full stop, with some wonderful looking petite four heading our way (along with the rather pricy bill). A little raspberry tartlet, a passionfruit (I think) macaroon and a little custard cake were almost too much, in fact, they were for SC and I had to help her finish off the tasty little treats!We've had some pretty decent meals in our time, many two and three Michelin starred restaurants included, but the Wagyu Takumi meal went right to the tippy top of the list. The meal was so good in fact, that we found it hard to differentiate from all of our previous experiences. Quite simply put, food just doesn't get any better.It helped that we were able to watch our food composition and it also helped that the service was spot on, but our time at Wagyu Takumi was immensely satisfying. Look, it's not cheap, but it's not the most expensive meal we've had in Hong Kong. In fact, even though it's on the pricier side of a meal, it was probably worth spending the money. The meal took almost three hours and we were able to enjoy a show as well as a meal.It's definitely a restaurant that I'll recommend my friends visit, and there is little doubt I'll be back. Yeah, it's pretty good!@FoodMeUpScottySuch concentration from Chef Konishi - no wonder the meal was perfectBeautifully flavoured soft butter - hand churnedPerfect for the crusty breadThe chopsticks were there for one course onlyThe fine details make the differenceWhat's that green leafy substance?Such precision and accuracy with each of the dishesThe generous lobster dishThe cheese courseBeautiful symmetry with the dessertStoically standing in his kitchen - awards in the background 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
入門食家 2015-06-21
6339 瀏覽
吟彩和Sushi Rozan的姐妹店 只有14個吧台座位 餐廳裝修很像鐵板燒 晚餐只供應$1980+的菜單不好意思有點懶得寫中文啦 所以就直接粘貼了我個人美食博客missneverfull.com的點評接下來都是英文了 先來個簡單的總結:很滿意的一餐 食材非常棒 對得起米芝蓮二星和這個價格 下次還會去Wagyu Takimi is awarded 2 stars in Michelin Guide Hong Kong and Macau 2014-15, thehidden gems housed immediately to its sibling restaurant Gin Sai and Sushi Rozan. Wagyu Takumi is the only michelin-starred restaurant that serves authentic French food with a Japanese twist. The food here blends the finest French culinary traditions with Japanese ingredients and sensibility to create a unique cuisine that is rarely found elsewhere in Hong Kong.The dinner starts with a basket of warm breads, consists of traditional baguette and sourdough. The skin was pretty crust while the center was soft and fluffy. The smoked sea salt butter was very special, high in flavor and makes the simple bread flavorful. The manager recommended some traditional sake to paried with our meal.We began with a trio beautifully presented snacks. The fronter one was an olddie but goodie, the lobster jelly with fresh sea urchin and mustard cream. Scoop down from the top to bottom, the mustard cream works wonderfully with the refreshing but umami lobster jelly on the bottom, the natural sweetness of the sea urchin lifted the overall texture and flavor.First course was soon beautifully presented in front of us. The salted baked beet root has a very deep flavor, underneath the thin beet root layers was marinated bonito fish. The fish was minced into a fish ball shape, the meat was moist and has a very clean taste.Next came the Gazpacho, which is a Spanish cold soup usually made with a tomato base. The soup tends more appealing after the finishing tomato soup. It was hard to see the crab meat pysically but when i scooped down, the generous portion of fresh Brittany Crab made me mouthwatering, its juicy and sweetness made the soup really delicious. The entire dish was very refreshing.Move on to the warm dishes. The signature abalone dish, which is also the dish i came for - abalone and shimanto seaweed with barley risotto. The abalone was pan-fried in a very low temperature from the very beginning of the meal, until the dish was served. The buttery and umami fragrance was another sense of the dish besides its presentation. The abalone has a lovely pan-seared skin and incredibly tender center. Risotto was cooked al dante with rich broth, the seaweed made it even more umami. On the top was celery foam, which brought a very clean and refreshing hint. The entire dish was very enjoyable and impressive, definitely worth coming for/back.The first main course was pan-fried Japanese sea perch. It smells very fishy when it was preparing. Under its golden-brown crispy skin was juicy fish meat, but there were some mini fishbone which was edible. We don't know if the chef did this for a purpose but we both were a little bit disappointing with this. The vegetable bouillon was very flavorful, the diced vegetable was pan-fried and cooked in the rich fish broth, it balanced well with the fish.There were three options for the main dish: roasted duck, French blue lobster and charcoal wagyu. The top pic is no doubt the wagyu, it is like you never eat at Wagyu Takumi if you didn't try the wagyu. Besides the wagyu, we also tried the blue lobster. The whole lobster was peeled in front of us, although not huge in size, the fresh and juicy meat made it very impressive. The sauce was very simple and kept the orginial flavor of the ingredients, which is the essence of Japanese culinary.The beef was too cooked from the very beginning of the meal, at the slow-cooked charcoal griller on inside the open kitchen. Start from the raw beef tartar, which was flavorful and juicy. The most impressive part was no doubt the wagyu tenderloin from Kagoshima. It was cooked medium and was so succulent. The outlayer has a very lovely grilled fragrance while inside was incredibly juicy. The sauce was very simple which didn't overwhelm the flavor of the wagyu. On the side was deep-fried garlic and baby romaine to clean the taste. It was the best wagyu so far, it is hard to find words to descrive the sensation, so please try it by yourself.We had a more refreshing dessert instead of the cheese platter as a transition to the main dessert. The cream cheese was airy and the rosemary espuma with mixed berries was not over-sweeted. Quite refreshing one but not very impressive.The dessert consists of three parts. The hazelnut creme brulee was silky and high in hazelnut flavor, the caramelized surface was neither too sweet. The milk ice cream was not very strong in flavor has too milky for my liking (it was too 'fresh'=positive), on the back was some crushed nuts. The sourness from the lemon sauce brought a excellent balance.It was a very enjoyable meal, the most beautiful part is no doubt the main courses as well as the abalone risotto. The end part of the meal was not very impressive but in general, it really worth a try. The wagyu and abalone risotto are seriously worth coming for.There is only one Omakase menu priced at $1980+ per head, quite pricey for 8 dishes, but consider its amazing wagyu steak and quality of other ingredients, as well as its 2-michelin starred standard, the price is among reasonable range. (a price of a steak at any western restaurant easily go up to HKD$500+). We were satisfied with all the dishes and worth a re-visit as well.Ratings 0-5 Rating Scale)Food 4.50Service 4.25Ambiance 4.50 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)