Amber

慶祝朋友生日 試咗佢兩個人嘅set lunch 我哋揀咗平日去食 食到下午三四點已經沒有人lunch set menu 分咗唔同grade數 最高級可以入去廚房睇住個廚師 做其中一道菜 而我哋揀咗第二個 extend amber experience試咗佢魚子醬 龍蝦 seabass 和牛 比較有印象係佢嘅龍蝦 配上醃嘅 日本大蔥 感覺比較奇怪 因為個蔥真係好酸而另一道菜佢嘅魚子醬 配上用椰菜花做出嚟嘅cream 再加上 海膽 味道平衡十分之好另外佢嘅紫菜味道嘅蝦片 好想另外買返屋企 睇戲食 佢哋唔記得咗拎個蛋糕出嚟 最後掹返個friend入去食返個生日蛋糕…Read More

同朋友去慶祝生日餐廳唔接受外來蛋糕我哋做咗會員生日送蛋糕頭盤仲送咗個鵝肝醬棒棒每樣嘢都好仔精緻味道亦都係特別既食得出係好用心做出嚟魚子醬嗰個真係超級驚喜同個friend都嘩咗出聲 好好食好想為咗佢再去多次其中一道菜入廚房食成個體驗好特別每個員工都好有禮貌一入到去會一齊講聲歡迎好齊😆主菜係鹿肉第一次食淋淋地好似牛肉咁估唔到都有驚喜呢度菜嘅醬汁係用朱古力整食落鹹鹹地好得意係最尾嘅生果比較普通其他都好好冇得輸🤟🏻…Read More

<AMBER> 📍中環🔸 Signature item 簡直係西太平洋嘅海嘯 🌊🌊🔸無論由服務到到食物都冇得挑剔 🎖️最近生日就揀左bookmark以久嘅位置於置地廣場，隸屬於文華酒店嘅<Amber> ✨✨Weekend lunch full experience，轟頂！！！！！！✨✨Full experience 6-courses lunch menu ($2,318 + 10%)，包左入星級廚房體驗 + 用膳 🥰廢話唔多講，無論服務同食物質素都真係一流！！！米芝蓮 ⭐️ They are well deserved it !!! 記錄一下，最有記憶點嘅兩個菜式。季節海鮮蕃茄凍湯 — 🐠🦐🦞海鮮凍湯做底，🍅中間鋪上清甜嘅蕃茄、上面再加層泡泡 🫧🫧🫧，最頂鋪上一境濃縮蕃茄脆片。凍湯份量唔大，但係每一啖都有不同嘅層次同味道，蕃茄嘅鮮味令到海鮮味更為突出，同時又唔覺得喧賓奪主，真係大師功架，冇得彈！！！🥴💕*Signature item* 魚子醬海膽龍蝦 — 用呢三個食材為主調嘅appetizer，可以話係Amber最出名嘅一個item。一啖落去，魚子醬嘅鹹香，簡直係整個西太平洋一夜轟落嚟 🌊🌊🌊，隨後海膽嘅鮮甜令到撫平鹹鮮嘅棱角 … 最後緩緩嘅龍蝦mousse輕輕帶走一切，突然峰迴路轉，魚子醬嘅海鮮味回湧入口腔，令人欲罷不能 🩵🩵🩵🩵🩵 男朋友就覺得有啲大兜，食得多會膩 ⋯ 餐廳另附上一片天婦羅紫菜，夾住食就冇咁膩。（大大力推薦，無憾 👍🏼）本身擔心Fine Dining食完會肚餓，最後6-courses + 甜品真係飽到上心口 🥰 係難忘嘅體驗。…Read More

Finally some free time for lunch following eventual closing of prolonged project. Second on the list: chef Ekkebus. Came for lunch a long time ago; recent reviews seemed to be a mixed bag. 3 sets to choose from: -3 courses ($928 pp), -4 courses ($1,168 pp) or -6 courses ($2,318 pp).Here’s what we had.Glass of burgundy red.Sourdough served with Coconut butterOpening snacks: -Shiso sorbet -Kumbucha-Mussels and leek jelly Tsuri Aji (a type of mackerel) topped with thin translucent daikon slices, ginger root and flower, peppery tangy daikon cress; enhanced by the zesty, refreshing notes of sudachi (a Japanese citrus).Silky soy milk 'burrata' taking center stage with its comforting, creamy richness. Acting as perfect companions: heirloom tomatoes bursting with sweet acidity, and strawberries lending an unexpected depth of sweetness. Rounding up the flavors: delicate rose and zesty lemon verbena in extra virgin olive oil.Charcoal grilled Bluenose sea bass delicately cooked to preserve its tender, flaky texture. On the side: the renowned Kintoa Bacon, pointed cabbage infused with juniper and bay leaf topped with Fennel blossom flower. Sauce was made with fermented cabbage, dill and Extra Virgin Grapeseed Oil. The combination of acidic and smoky elements complemented the fish perfectly.Tender and juicy Ping Yuen Chicken with its flavors enhanced by the savory, umami-rich essence of king crab, with Chicken jus and Vin Jaune D'Arbois wine adding a subtle touch of acidity and richness. The earthy notes of morel mushrooms and French potato slices contributed layers of flavor.A playful mix of persimmon, Isesou Miyako malted koji rice (introducing an intricate fermentation note), complemented by unique sake lees and the earthy richness of Kuromai black rice. Couldn’t really taste the persimmon tho.Vao 42% chocolate, rich yet not overly heavy, paired with the tangy and a Black Fermented version of mikan (蜜柑) and smooth, creamy gianduja (a sweet, hazelnut-infused chocolate paste) topped with Marigold flower.Petition four:-A shot of oolong with pear jam-passionfuit from Columbia, Japanese grape and Australian cherry -70% chocolate tart with coconut mouse topped with caramel jam-Madeline with Raspberry jam filling CoffeeIn summary: local ingredients and global flavors were fused into something truly unique through thoughtful reflection of modern culinary techniques, eg the creative use of fermentation and masterful pairings.…Read More

🍴 Full Amber Experience 🍴—🍡 Starter🦀 Alaskan King Crab | Salt Tomato🦞 Aka Uni | Cauliflower | Lobster | Caviar❤️🐟 Kinmedai | Squid🐚 Chicken | Oyster | Red Abalone🪿 Foie Gras | Brussel Sprout❤️🍞 Homemade Sourdough Bread❤️•🦆 Pigeon | Preserved Winter Truffle | Cornmeal🐮 Wagyu | Mustard Green | Barley Miso•🫐 Blackberry | Beetroot🍮 AN Soy | Tofu Skin | Sugar Cane | Bourbon Vanilla🍊 Fruit Platter🍫 Madeline | Chocolate Tart—額外的Kitchen Experience的環節很有趣走進忙得不可開交的後台廚房 看住chef去擺盤和介紹這一道金目鯛 跟住係一大群廚師面前食野😹Overall環境和服務非常好但老實說 味道上沒有符合到我對於二星的expectation🙃招牌的海膽龍蝦當然好吃啦 鵝肝也不錯吃但其他就不過不失 沒有WOW 一個相對平淡的journey😇但呢個價錢就未必會再訪了….…Read More

Amber 餐廳真係一個唔可以錯過嘅地方✨。一入到去就覺得環境好優雅，裝修好靚，感覺好舒服💖。 我哋一行四人揀了四道菜, upgrade咗宮崎和餐酒任飲的套餐, 還加了這裏的特色菜Aka Uni。呢度嘅每一道菜都係藝術品， 味道無可置疑。特別推介Aka Uni, 北海道海膽🦪。海膽配龍蝦啫喱同魚子醬，真係鮮甜又美味😋。每一啖都充滿咗海洋嘅味道，簡直係一場味覺盛宴🌊。總結來講，Amber 餐廳真係一個食得開心又滿足嘅地方😃。推薦俾所有想追求高品質美食嘅朋友，一定唔會失望👍。🍽️✨…Read More

餐廳寫上的Amber Experience改得很貼切，可以體驗法國餐嘅長度、會帶你到廚房吃一道即時處理的菜、菜色賣相特別得令人難以猜測實際味道、服務也有一定水準，特別日子可以考慮試試這家二星餐廳🙂這道菜真的是一絕，不愧為招牌菜！如是慶祝，餐廳會送蛋糕的😜…Read More

點樣食推介✨⭐️一口價$2268 二人Lunch (包4個courses同半枝酒)⭐️⭐️米芝蓮二星⭐️Amber 地址：中環皇后大道中15號置地文華東方酒店7樓🍖Amber’s Autumn on a Plate for Two - Amber Extended Lunch $2268/2ppl (8/10)佢地最近做緊個優惠，係置地文華東方網頁預訂，一個價錢就包埋wine pairing🤘🏻，優惠期到11月30之前架咋🫣！近期要慶祝生日或者紀念日又精明嘅大家應該識得點揀啦😎🍖餐包 $0 (8/10)跟左個純素椰子牛油，超滑身，sourdough本人個皮係偏硬嘅，比較啱鍾意超有咬口嘅朋友仔，裡面當然都鬆軟嘅🍖餐前小食 $0 (8/10)食fine dine永遠都係覺得免費嘅餐前小食係最好食嘅😳，打頭陣係一粒紫蘇雪葩(我本身以為佢係杯蓋粒”的”點知原來係食得嘅lolololol)，外層脆內裡超濃紫蘇味，幫你清一清個喉嚨🤣 然後個凍湯酸酸甜甜咁都好開胃，至於最後一個小食就係青口黎，上層都係青口做嘅泡沫，最底層係鹹鹹地嘅mousse🍷half bottle Sommelier’s Old World Wine Selection-Saint-Esprit Côtes-du-Rhône 2022 係輕鬆易飲唔洗rest嘅紅酒Appetizer 🍖深海池魚 (8/10)本身已經肥美爽脆嘅池魚再配搭口感同樣脆嘅大根片、薑片、薑嘅花，令到口感更豐富，再滴上酢橘汁增添果香，係一道冇負擔好清新嘅前菜🍖原種番茄+士多啤梨+豆漿”burrata” (8.5/10)普通番茄同burrata嘅配搭就食得多，依道菜特別之處除左用冇基因改造嘅原種番茄，加左士多啤梨增加甜度之外，舊burrata其實係用豆漿整嘅，超滑身，有豆乳香仲帶點鹹味，仲有d三文魚籽做提鮮點綴，仲要擺盤又靚👍🏻Main🍖鵝肝 (8.2/10)本人唔食鵝肝🤣，男朋友嘅comment係個黑蒜汁好食(真係多謝曬。。。)，佢個底舖左塊加左醋嘅sourdough多士脆片，可以吸到鵝肝嘅油香🤤，鵝肝嘅橫切面仲係好粉嫩，熟度啱啱好🍖雞肉鮑魚 (8/10)驚青豆嘅人未必啱食，我本身覺得d青豆仔超嫩超甜🥰，雞肉煎到好香口，鮑魚本人都好嫩唔會韌，仲有d海葡萄增加鹹香味Second main🍖鴿 (8.5/10)最推薦medium rare嘅熟度，塊鴿扒超嫩超juicy，雖然話落左truffle但truffle味唔會太搶，配合甜甜地嘅粟米食好jeng，仲跟左個鴿肉碎配粟米蓉，勁似台灣肉燥陣味😂🤣🤣🤣🍖Sea Bass (8/10)熟度係medium，魚肉嫩，有椰菜同薯仔伴碟，同鴿肉比係有d失色🤣Dessert🍖豆腐.雲呢拿雪糕.火龍果 (8/10)豆奶整嘅奶凍好滑身，雲呢拿雪糕本身都係又滑又香，加埋通便神器火龍果，食完覺得自己好健康🥰🍖朱古力.牛油果 (8/10)本身以為65%嘅朱古力會好苦，食落又唔覺，淨係覺得朱古力味濃郁，外層脆皮嘅mousse裡面係包左香蕉同熱情果蓉，酸酸甜甜咁都唔錯，本身覺得配牛油果真係有d 95搭8，點知又唔錯，令到口感梗順滑😂😂🍖餐後小食 (10/10)我會話豐富到有d誇張(?)，本身其實已經有杯coffee or tea，依家仲多左杯梅酒，店員會係你面前shake埋比你😂，然後你就會獲得朱古力撻仔、Madeleine、生果盤，未試過餐後小食有咁多野😂😂Amber應該一定係最豐富個間！佢地嘅Madeleine又係超鬆軟好似要入口即融咁，擠左少少莓醬又帶點酸甜味，話說d米芝蓮餐廳係咪好鍾意鬥Madeleine😂😂，食左幾間都會送，全部都熱辣辣又好食🤤，真係好想食一打。。。果盤本身d生果都好高質，巨峰提子大大粒又甜，脆肺都甜，係熱情果我真係生啪唔到😂😂😂😂😂😂😂😂回頭指數: 🍧🍧🍧🍧 (滿分:🍧🍧🍧🍧🍧)好坐指數: 🧎🏻‍♀🧎🏻‍♀️🧎🏻‍♀️🧎🏻‍♀️ (滿分:🧎🏻‍♀️🧎🏻‍♀️🧎🏻‍♀️🧎🏻‍♀️🧎🏻‍♀️)人均：$1000up服務：(8/10)…Read More

襯放假去試下收藏咗好耐嘅餐廳。主廚團隊巧妙運用食材，每道菜式配搭都出色，能夠帶出風味層次。配搭麵包嘅唔係一般嘅牛油，而係餐廳特製嘅純素椰子油。我哋嗌嘅餐仲包咗一枝細紅酒。我最欣賞嘅係main course鴿子肉，肉質嫩滑，配上香甜粟米蓉，旁邊嘅鴿肝都好香，但稍為有啲咸。餐廳服務都好周到同專業，對每一種食材及廚師處理都能清晰講解，態度親切。環境、食物及服務水準都很好，不愧連續16年贏得米芝蓮兩星榮譽。…Read More

Bookmark咗接近1年，全因小貪心，想趁生日去食，可以獲贈蛋糕吖嘛~訂位要喺2個月前進行，雖然到訪時係平日下午，但食客唔少，幾乎滿座，所以儘早訂位係必須。另外，訂位入座時間係每15分鐘一輪，我同狗狗爸爸早到，幸好上一輪有食客已離開，餐廳先可以安排我哋喺5分鐘內入座，否則就要直接等到訂座時間。我哋點咗3道菜午餐，一肉一素。侍應話2個人要食相同數量菜式，應該係要達到上菜時的一致性。首先上檯係酸種麵包，小小原個麵包，一開四，配以椰子油製的軟身素牛油。麵包可追加。第一次送上的麵包雖然好食但唔暖，所以外層過硬。牛油的鹹味突出，食耐咗或食得多，會感覺略鹹，而優點係佢非常軟身，一搽即刻會化成半液態的油，流入酸種麵包的孔洞，令成塊包充滿油脂，好可口！我哋喺用餐期間追加咗一次，第二次送上的麵包烘得夠暖，外層冇咁硬，趁熱食就更加食到麵包外脆內軟的口感。追加麵包時，第一次用過的牛油有剩，但侍應表示要收走，再俾過一件新牛油，顯示出餐廳對食物的完整性或presentation好有要求，但咁好味的素牛油（略鹹係後期先有感既），哪怕係食剩，就咁丟咗有啲浪費。上三道菜之前會有4道開胃菜，包括紫穌葉雪芭、kambucha 湯、大豆布甸（？）以及紅菜頭棒棒糖。侍應一次過上4樣食物，不過「撻Q」，其中一枝棒棒糖喺不為意下「訓」低咗，要拎番入廚房。紫穌葉雪芭：手指公的指甲大小，紫穌葉味濃，但太細粒，食感只停留好短時間，印象唔深刻Kambucha湯：一湯匙份量，帶檸檬味，酸咪咪（都幾酸），幾開胃大豆布甸：非常好食！分3層，上面係碎蕃茄、紅甜椒，味道特別又有層次，中間好似係以由豆奶製成的布甸，豆味濃，下層唔記得係乜，呈淡黃色，估計係蔬菜湯啫喱紅菜頭棒棒糖：有少少食不出所以然，味淡，似一件由紅菜頭同其他淡味食材搓成的小波波，波波上的2件瓣，其中一件係薑味餅乾（前菜）蕃茄雜莓大豆慕絲：慕絲同開胃菜果個類似；醬汁帶蕃茄酸，配搭以黃豆製成的慕絲/布甸，唔太適合，因為一酸（頗酸）一淡，對比過大，酸味遮蓋曬豆製品的獨特味道（豆味我係鐘意既），所以我冇撈埋食，亦唔喜歡個醬汁（主菜）雜菌雅枝竹：主角係雅枝竹，醬太濃及過䶢；雅枝竹係我幾鐘意的食材，但餐廳的煮法唔係特別出色，一般水平；雜菌冇特別；由於個醬我唔識睇欣賞，所以喺食主菜的食材時冇點嚟食，到最後唔想浪費，用麵包醮啲醬嚟清碟65%可可慕絲：慕絲下面有類似青檸味的醬，狗狗爸爸唔太喜歡，覺得既然係甜品，整到咁酸，食味麻麻；我覺得都ok，或者個醬係用嚟消滯，但側邊果兩小角牛油果就唔知為乜；慕絲上的幾片薄片帶咖啡味，而呢個甜品原本配咖啡雪糕，但狗狗爸爸唔飲咖啡，所以我哋改咗大豆雪芭，而味道上就唔係好食得出黃豆味；可可慕絲的甜度合適，但佢唔係好夠可可味，冇黑朱古力的甘苦，所以整體一般；味道雖然係複雜，但所有食材唔係好夾或好食花生醬班㦸椰子雪芭（？）：唔肯定有咩食材，但記得有椰粒/椰子碎；花生醬濃，有花生碎粒，幾好食；班㦸/crepe墊底，淋曬，好難切細件嚟食，而且冇乜味；甜品的甜度合宜，食材配搭比65%可可慕絲夾；全個甜品喺表面上睇係純白色，好靚Latte：咖啡nutty但冇乜特別凍朱古力：狗狗爸爸話朱古力味同牛奶味平衡，但因為咁，可可味唔太突出，有少少過甜果盤：侍應介紹各種生果的來源地，我哋食完甜品已冇胃納，需要外帶生果同其餘甜品、蛋糕；生果的質素好好，提子有葡萄酒香；蜜瓜質感軟硬適中，仲好甜；火龍果比平日買到的好食瑪德連：狗狗爸爸話味道單調朱古力撻：有朱古力味，唔過甜，但就冇乜記憶點紅莓烏龍茶：細細杯，酸甜作結，有少少解膩用途；不過，我見侍應調配時，落咗好大pat紅莓醬，所以應該都幾甜柚子朱古力蛋糕：生日贈禮；非常好食！蛋糕輕盈，食落唔漏；佢層次分明但幾夾，鋪面的柚子醬帶酸而開胃，然後係清淡的慕絲蛋糕體，裡面夾咗朱古力脆脆，最入面係榛子/朱古力醬，最少有4個層次的味道同質感，食蛋糕時，感覺豐富，滿足又唔會食到好飽整體嚟講，素食者的選項基本上係零，只係需要表示係vegan定vegetarian，同埋侍應會特別問食唔食西芹，此外就唔需要揀任何菜式；肉食者可3揀1，其中一道主菜係和牛，加$750。以素食者肉度出發，黃豆的味道以及佢的慕絲/布甸口感可以話係貫穿全餐，挑剔啲會覺得食物變化唔大。雖然寫到佢的食物有少少單調，但事實上係幾啱胃口、輕盈同幾好食。環境方面，餐廳有少少暗，昏昏黃黃，下午時段拉上紗簾；座位坐得幾舒服，但檯與檯之間的距離同整體空間感一般（以呢個價錢嚟講），當full house時，行出行入要就住；餐廳冷氣大，一開始唔覺，但坐咗一陣就覺得幾凍，食幾個鐘會有少少頂唔順。服務方面，人手雖多，但未做到有侍應可長期mark一張檯，所以加水唔會即時發生；因為冇中文餐牌，坐低後我哋提出想由廣東話侍應講解，而餐廳只係儘量安排，就算個侍應係香港人，講廣東話，但有啲食材佢哋照樣係用英語講出嚟，其實我同狗狗爸爸都唔係百分百聽得明，而且亦唔係每道菜都由果1-2位侍應作廣東話講解，如後續的甜品，照樣係由外藉侍應英語演繹，不過雖然有少少語言不通，但侍應們都好有禮貌既。食物方面，我覺得偏鹹，呢個大部分係同個人飲食習慣有關，而坐我哋隔離檯的食客喺食海膽魚子醬時亦同侍應反映鹹得滯（檯與檯之間的距離就係我可以隱約聽到佢哋同侍應溝通的內容）。嚟呢度食嘢算係一次體驗，食完冇太舒服的感覺，始終醬料較濃同鹹，加上甜食多，都幾heavy，消化上有負擔。最後，講埋我的小貪心，就係生日可以獲贈蛋糕，不過我哋發現，幾乎檯檯客都係嚟慶祝生日架，所以餐費都差唔多係包埋個生日蛋糕架喇~~…Read More

朋友用dining city book咗食lunch set with wine pairing. 一共四道菜，但其實食咗好多free dishes 好抵。餐廳服務好，食物質素高，整體而言第一次去覺得好正 。本身無諗住咁好食，但係個signature dish - caviar lobster真係好好味 。Main dish - sea bass都煮得好好，餐廳仲會比你揀烹煮溫度，煮出嚟好滑好嫩，都幾估唔到。之後仲要serve成個lemon mousse cake，都係幾好食，唔會太甜 。…Read More

Amber 是香港中環置地文華東方酒店內的一家米芝蓮二星法國餐廳佢嘅菜式搜羅世界各地優質食材，廚師團隊運用不同配搭製作出出色佳餚，每道菜式都有不同的味道層次令食客味蕾充滿驚喜必食推介 佢嘅招牌菜 魚子醬龍蝦海膽啫喱Aka Uni Cauliflower°Lobster 豐富且層次分明 食過返尋味Ping Yuen Chicken ® Foie Gras 鵝肝平原雞 鵝肝同嫩雞肉。 超級無敵夾 入口即化。Bluenose Sea Bass 魚皮煎得脆 魚肉剛好熟 肉汁鮮嫩 冇腥味最爱的玛德琳 外脆內軟好食程度數一數…Read More

總結：前菜非常好食 主菜打後非常難食一開始送嘅一個類似湯咁既東西？少少日式咁 幾好飲的《David Hervé Royal Oyster • Potato • Horseradish • Salicornia • Menegi ° Caviar Bottarga》好好食嘅一個生蠔配薯蓉魚子醬黎都只係為了呢個招牌菜《Red Sea Urchin • Cauliflower • Lobster • Daurenki Tsar Imperial Caviar》魚子醬加海膽加龍蝦估唔到呢個配搭可以咁好食！打卡亦係滿分賣相一流的一道菜《Spanish Mackerel • Winter Melon • Mustard Leaf • Sake Leese Mustard ® Banno Negi ® Extra Virgin Rice Bran Oil •》鯖魚會入廚房整俾你睇同食埋的還不錯《Termite Mushroom • Abalone • Ping Yuen Chicken Essence & Fat ° Negi • Sudachi •》鮑魚雞湯 好飲！《Foie Gras ® Brussel Sprout • Black Garlic Aged Black Vinegar ® Malabar Black Pepper °》開始伏 你食過咁難食嘅鵝肝d汁同配菜完全唔知搞咩《Persimmon ° Rice ° Koji * Almond Milk * Lime •》唔好食《Tasmanian Cherry * Dak Lak ° Pistachio》都係唔好食最後水果、酒同朱古力等每樣都唔好食…Read More

跟着内地小红书来拔草这家餐厅，因为临时到，没有提前预约，还有位置，但是也让我等了有半小时，所有的服务都还蛮好，菜品越吃越难吃……在港打卡的米其林🀄️算是踩雷的一个…Read More

Beside St. Regis, Landmark Mandarin Oriental also have their own summer promotion, which includes lunch and dinner sets.  I tried their Exteneded lunch experience, where the E-coupon was $2056 (already including service charge). Although it is around $1000pp, given that the regular extended menu is $1200 which does not include wine, the E-coupon is definitely a good deal.The bread and butter was off to a good start. The "butter" was actually made of soymilk, cashew and coconut, giving a even more summer flavor to the menu.Despite the shisho is not in their appetizer, I am so glad they still included in the amuse bouche. My other favorite would of coure be there cherry foie gras. I would mainly be reviewing the dishes I tried. My friend stated this changed his mind that Michelin restaurants are worth the price and the taste matches the beautiful presentation(it seem he had some "traumatic" dishes in some Michelin restaurants in Europe)Despite having ginger flower/root in the dish, it did not overpower the fish and simple elevated the its flavors with the lightly flavored daikon.I was a bit surprised by the pairing of these 2 strong flavors(black garlic and foie gras) but somehow they made it work. The brussel sprout on top and sourdough beneat the foie gras also balanced out them quite well.The main star was definitely the pigeon being so tedner but the corn and cornmeal also held its own, with its sweetness reminding me of the summer themed menu.Enjoying tarty desserts, I definitely ordered the golden pineapple but I was thoroughly surprised by all its flavors besides the tartness, eg. the sweetness of the rice milk, the aroma of the sake kasu, bitterness of the matcha etc.Ended with their seasonal fruits and petit four. Totally enjoyed my lunch here and looking forward to trying their full menu later.…Read More