Dining at Murasaki
78
5
2
2-min walk from Exit C, Causeway Bay MTR Station continue reading
Telephone
28178383
Opening Hours
Today
View Opening Hours
Mon - Sun
View Opening Hours
*Bar: Mon-Sun: 17:00-22:30
Payment Method
Visa Master AE Cash UnionPay
Number of Seats
100
Other Info
Online Reservation
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
Parking Details
Phone Reservation
Reward Dining Points
Delivery
10% Service Charge
Restaurant Website
http://diningatmurasaki.com.hk/
About
征服味蕾!紫の約會
以紫色命名的「紫」(Dining @ Murasaki),擅長新派法日料理,採用日本新鮮食材與法式烹調方法,糅合日本料理的極尚風味與法式的味覺情懷,從環境開始,打造寫意優雅的舒適美食空間。

全場面積約一千平方呎,容納100位食客,分有不同間隔的區域,設計富有時尚感。倚窗邊設有日式鐵板燒專區,晚間用餐,可盡覽香港閃爍的醉人靚景。

Tasting Menu、廚師發辦、單點法日菜式以至即席炮製的鐵板燒
店內主題式的Tasting Menu、由擺盤、食材配搭以至烹調方法都極盡心思,匯聚味覺、視覺及創意炮製連番驚喜之作。另提供廚師悉心挑選的廚師發辦、單點法日菜式以至即席炮製的鐵板燒;更有星級的至強甜品廚師團隊坐鎮,為大家打造多個與別不同的獨家甜品。

夜晚吃飯過後,歡迎前來一嘗星級甜品與美酒配,與友人來個「紫」之和風約會!
About Reward Scheme
Review (104)
Level4 2018-09-24
593 views
有時偶然都要做一下上等人 =P去搵下壽司師傳食下好野黎一個港女式既日式午餐再加多個法式甜品不過呢個世界真係一分錢一分貨淨係個裝修都已經令你覺得個人入到去食已經高級左仲要特登坐係sushi bar睇住師傳整(個人幾鍾意睇住廚師整野食)坐低要左個九件壽司set再加個白桃主題既甜品一坐低師傳放低左D 漬物先 有柚子蘿蔔、紅棗橋頭、子薑、牛蒡 當中柚子蘿蔔、牛蒡係師傳自己調整 柚子蘿蔔幾開胃 試左少少漬物之後,就到正題 <3 個石調壽司係幾好食 石調落左即磨出黎既青柚子皮 除左青柚子既清新味 輕輕咁帶一帶石調既味出黎 等你可以慢慢食到石調 因為食完之後佢個味更加出 再黎就係深海池魚 深海池魚本身肉質比較滑 師傳都切得比其他魚生既厚身 深海池魚本身肉比較甜 唔需要加任何野食 至於金木鯛本身係海魚,有少少魚脂師傳再火槍燒一燒過迫一迫本身既魚油出黎入口即係可以食到個層迫出黎既魚油,正 再黎食左個赤鯥魚(喉黑)呢個真係本身都無聽過(個人見識少呀=P)問返先知原來係同喜之次齊名魚味相對濃郁,即使師傳配埋三七粉都唔驚俾搶味師傳都係輕輕燒過下入口之後係三七粉同魚味大家慢慢滲出黎 之後師傳仲有個碟魚邊其實個人幾鍾意食碟魚邊感覺味道幾岩自己胃口比較偏重魚油香,同食佢肉身個胃甜唔同仲加上落左少少萬能蔥至於牙帶魚,又叫太刀魚師傳除左會燒一燒之外仲落左山椒粉去除一除魚本身既味魚本身唔係多魚油香主要食魚肉本身既香味當然,最愛永遠都係拖羅今次食既係大拖羅既魚鮫位今次真係用火引魚油出黎同埋輕燒過之後,魚本身既根會散D而拖羅本身魚油多,一燒完已經搶住出黎一入口,成個味蕾俾魚油包圍 但你又唔會覺得油膩 口入面好有魚油既回甘 食完壽司仲有個法式甜品@@ 呢個真係食之前一定要打個卡 用左當造既白桃黎做主題 日、法式既交流 當中呢個粉紅既波波最有驚喜 一咬落去原來係一個薄薄既皮 包住白桃既果汁,幾甜 另外,呢個啫喱入口幾清新 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-08-25
2117 views
歐遊後特別想念日本美食,而銅鑼灣 Dining at Murasaki 的自選8道菜 Omakase,更是個人心水推介;由於壽司吧座位有限,想一邊欣賞師傅獻技、一邊飽嚐美食,最好就是提早訂位。  說起來,到訪 Dining at Murasaki 不少次,就坐 Sushi Bar 卻是第一次~見到店內排列新鮮又吸引的魚生,忍不住流了一滴口水!放心,沒有掉在魚生中的!相比別的餐廳,這裡的自選 Omakase 可以按心水自選刺身及壽司組合,這晚我決定每樣一半,四刺身 + 四壽司~ 首先是一點不簡單的前菜環節,前方的小碗裡是蟹肉啫喱,加上紫蘇葉與洋蔥,酸香又清鮮的滋味非常醒胃!接著品嚐鮑魚日本茄子啫喱,鮮美彈牙的鮑魚好吃,利用鰹魚高湯製作的啫喱也應記一功,但最美味其實是吸盡鮮味的茄子啊!最後是穿上小竹籤的東京灣的太刀魚天婦羅,炸漿既輕又薄、乾爽不油,功架十足、自然好吃~ 充滿驚喜的前菜後,接著開始刺身環節,首先上場是【石垣鯛薄切】,這款產自鹿兒島的白身魚,薄身透亮得來肉質細緻柔韌,也有一定油分,輕拖酸汁同吃十分美味。 接著是挑戰女士胃口及食相的【岩手縣岩蠔】,超巨大飽滿的岩蠔鮮香又爽滑不得了,襯上鮮海苔及酸汁啫喱,帶來陣陣清新海洋幸福滋味,連不愛蠔的我也深深折服了~ 再來是 【北海道牡丹蝦】;牡丹蝦吃得多,但師傅預先起了頭、取出蝦膏製成醬油,加在蝦身同吃卻是第一次,令原已鮮甜綿滑的蝦身添了一分豐腴甘香,口味非常迷人! 之後,是更加不得了的【愛媛縣大拖羅】。這款大拖羅並沒經過冰鮮處理,味道本來就令人期待;經烘烘烈火洗禮後,油分略減,但香氣更盛,再加上炸蔥絲以及清香紫蘇葉,最後再捲著清胞的紫菜同吃。 下圖,就是最終的製成品;那豐富的油香,複雜而曼妙的滋味,實在非筆墨可以形容;如果要我用一句話來總結,那就是「我可以要多件嗎?」 過份幸福的刺身環節後,接著來到壽司部分。首先是來自東京灣的【小柴墨魚】,賣相並不起眼,一吃卻知異常軟糯鮮甜,醬油又下得剛好,好一件精彩美妙的壽司! 接著是來自銚子港的【地金目鯛】,金目鯛大家都應該很熟悉,但捕捉到當天吃的「地金目鯛」就是首次品嚐了;成品除了顏色鮮艷,粉嫩的魚肉與雪白的油脂分佈均勻,魚味份外濃郁,再一次帶來幸福鮮味。 第三款是【醬油漬中拖羅】;相比油分極重的大拖羅,原來不少食友都更愛中拖羅,加上醬油漬後味道更上一層樓,的確好吃!不過我還是更傾情邪惡滿滿的大拖羅啊~ 來到最後一款壽司,師傅決定賣大包,為我們炮製【海膽魚子飯】!首先舖上清純鮮甜的馬糞海膽,然後再毫不吝嗇的傾倒鹹鮮迷人的北海道三文魚子,成品簡直就是天使魔鬼混合體,叫人如何抗拒?只得乖乖整碗吃清光~ 完成自選刺身、壽司後,最後還有估不到超驚喜的手卷環節:當晚師傅為我們製作了【大拖羅蓉炸洋蔥手卷】:加上酥香的炸洋蔥、蘿蔔、芝麻及鱈魚乾的大拖羅蓉本身已夠邪惡,同時又以火槍燒灸拖羅,逼出油分,製成超離地的魚油撈飯,實在是太過份了! 下圖,就是用上魚油撈飯、拖羅蓉及香脆紫菜製起的手卷,那份滋味美妙得令人沉淪,邊打文時也邊滴口水了啊! 最後還有十分足料的味噌湯,以及二選一甜點;非常推介喜歡這 Charcoal Crumble,相當像真的盆栽外表下,原來是混和了班蘭忌廉的芒果和香蕉雪葩,古惑得來又幾好味,值得推介! 另一甜點是以南瓜布甸、椰子雪沙及紫薯奶油組成的 Purple Moon,吃完相當飽足,滿意滿足而歸! 據知恆生七折優惠會一直做到9月尾,愛吃日本菜的朋友別走寶了~~ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-08-17
2412 views
果占苗雖喜愛各式各樣的日本菜,但卻甚少接觸鐵板燒,無他的,全因價錢問題,動輒上千元才一餐。可是,得知銅鑼灣信和廣場內的Dining at Murasaki推出了非常抵食的套餐優惠。 Dining at Murasaki除了鐵板燒外,還會供應Omakase、Tasting Menu及Afternoon Tea等等,然而今次到來,卻為鐵板燒而來,只需$780一位,用料上乘,價錢合理。 未正式開始前,先送上餐前小吃的風乾蕃茄做成的脆片,夾上牛油果蓉,酸溜溜,十分開胃。 片刻不久,師父隨即開壇了,端出了今晚為我們準備的食材,相當豐富。首先是帆立貝,師父以俐落的手勢將帆立貝煎至半熟,外酥內嫩,再以放有紫菜湯汁的貝殼盛著。最後,更可連湯也喝下,鮮味十足。 接著的是厚切鵝肝,真的非常非常之厚,足有寸半,師父沒有拍上生粉直接放在鐵板上煎,憑著豐富的經驗,同樣能將鵝肝煎得皮脆肉嫩。師父亦為我們準備了兩種吃法,先是吃沾有醬汁及生紫洋蔥的,醬汁正好帶點辣味與烹調時加入了砵酒的關係,中和了鵝肝的油膩,更為迷人好吃;另外一半則放在以牛油煎過的法包上,感受一下原汁原味的感覺,那油潤甘香的味道,令人陶醉。 煎生蠔真的很少吃,更何況是鐵板燒蠔,要將生蠔煎得香脆,難度很高,不過師父卻做得清脆俐落,加入煙肉、蔥花及櫻花蝦來翻炒,香氣千里,最後更加入砵酒,滋味無窮。 初開始之時,師父曾向我們查詢可否吃辣,大家也莫明奇妙。來到此時,大家終於有點眉目了。師父繼續以純熟的技藝來處理大虎蝦,不消幾下手腳,已將蝦煎皮拆骨,並以大蒜、蔥、辣椒及辣汁來調味。成品香氣撲鼻,肉質依然爽口彈牙,細嚼之間,可感受到香辣惹味,回味之下還帶點點辣香,估不到第一次在鐵板煎枱上品嚐到美味的辣蝦。 鐵板燒師父快速純熟的手法固然然在處理海鮮時已表現出來了,可是來到牛肉時,又再次看見他們的刀功了,將厚切的A4和牛煎至三成熟,再整齊地切片;同時,師父也將牛肉薄燒做好,看他簡單地以牛肉捲著蔥蒜,燒得香焦好吃。 有時候,為何要選擇坐板前,全因可一邊欣賞師父的手藝,一邊可和師父交談,從那時開始才知道炒芽菜才是難度之最,除了要炒得美味外,還要乾身,這樣才是美味。另外,剛才的大虎蝦還有蝦頭,師父將爆膏的蝦頭燒得甘香,美妙極了。 到最後,還有炒飯表演,下了不少配料來炒,令平凡的變得不平凡,師父更特別為我們煎上太陽蛋來點綴〝實在驚喜萬分。 整個套餐的份量絕不少,大家也捧著肚皮了,幸好甜品可選白桃雪葩,這樣就非常美滿了。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
尚未踏進生日月,食指已經蠢蠢欲動,每年生日飯我都會選擇日本菜或法國菜,愛吃前者魚貝的鮮甜,亦喜歡後者精緻的配搭,因此法日菜的創意料理,正中下懷,得知 Dining at Murasaki 紫 正與恒生信用卡做推廣,中午及晚市套餐全部七折,並且推出了我看中的創新八道菜會席料理,原價每位$880,七折後$616,等不及下個月了,先嚐為快! 八道菜當中,烏冬及主菜有二揀一的選擇,幸好我們有二人,各選其一然後分吃最理想。 餐前麵包 新鮮自家製造,香脆鬆軟,更配合特製的昆布牛油及迷迭香牛油,是吃過的餐前麵包中數一數二的好吃! 開胃前菜-蕃茄薄片配牛油果醬 延續浪漫的紫,蕃茄薄片配牛油果醬,顏色紫得好看、綠得青亮,口感與顏色同樣對比明顯,香脆及幼滑的矛盾層次,成功醒胃。 墨魚烏冬與香菇烏冬 以充滿仙氣的派頭出場,怎會不令人眼前一亮,相機馬上先吃,短片更要出台。 真係唔識唔知佢係咩!看來以為是米或麥做的兩款普通烏冬,其實只是形態如烏冬,實際上,白色的墨魚烏冬是真正墨魚切條而成,而淺啡色的,來自雞髀菇,真是神乎其技,咁都諗得到! 墨魚烏冬配合自家製香蒜墨魚汁吃,食落墨魚味香郁,口感軟韌有力非常好嚼,特別的美食,正是我的至愛,心水推薦! 雞髀菇烏冬相比味清,口感較柔及脆,配上和麻醬,有着不同的風味,各有千秋。 兩者相比,我較喜歡墨魚烏冬。 啤酒雪茄 轉眼過來,怎麼送上啤酒及雪茄,難道我冇為意今晚是 man’s nite,咁快就中場休息麽?可要我迴避一下! 真盞鬼,這套啤酒雪茄,其實完全沒有啤酒或雪茄成份!不只延續玩嘢創作,仿真度更是極高,若非近距離看,絕對騙到人! 以凍鎮番茄清汁做的啤酒,更做到充滿泡沫,真的一樣,原來是分子料理的功勞。這道湯必須大淡喝,想不到,味道非常清甜,完全是無添加蕃茄汁之香,好得! 輪到雪茄,真身是水牛芝士煙肉脆卷,煎至焦香金黃,畫龍點睛在於黑色的燒焦煙咀及煙灰,歸功於黑芝麻及黑炭粉,入口香脆味美,吃得好玩開心。 香焗大蝦 返回現實世界,依然矚目,香焗大蝦,漂亮無比。 金黃色的祕製芒果咖哩醬,浸泡著誘人的越南大蝦,還要披上炸蒜麵包糠的金縷衣,華麗盡顯,見者垂涎。 食落辛香鮮甜,香脆肉彈的對比,十分滋味! 香煎法國珍珠雞 選用法國珍珠走地雞,肉質唔會腍啤啤,反之,有雞香而有力,見到皮下黃油豐富但不過量,肉有色澤,入口雞肉果然非常嫩滑,雞皮香脆。 伴菜不馬虎,有雨衣甘藍脆片、藜麥、香草醬、甘荀醬的配襯,既健康亦有助飽肚。 香焗黑毛豬肩骨 材料是西班牙黑毛豬肋骨,已經冇得輸! 最特別是以自家製的肉桂鳳梨果醬炒香藜麥,烹調真用心,額外的鳳梨果醬與芥辣汁配備在旁,如此調搭,找不出可投訴之處。 安琪梨冷素麵 本來簡單就是美,但這個安琪梨冷素麵一點也不簡單!細心如此,用冰碗載著冷素麵,然後簡單地配上韓國安琪梨子及紫蘇花,清新脫俗的形象。 吃前倒進梨汁,食落真是清甜,素麵不樸素,可以很出色! 薰衣草 薰衣草香撲鼻,頭一道甜點,可能就是為了讓鼻子吃進這芬芳。 面頭漂亮的構圖,是由蛋白糖霜、佛手柑及紫蘇花造成;裏面的美食,就以天然薰衣草浸成的紫色葛粉絲及自製薰衣草雪糕配白玉主場,貫徹始終,又來紫色的漂亮,亦怪不得清新香氣四溢。 花生芭菲 主甜品不及之前的薰衣草嬌艷,但四四方方、金色耀眼,同樣奪目。 花生的鹹香味道異常濃郁,配合雪糕及竹炭碎粒,亦軟亦脆的對比,美味無窮! 開心的時間總是過得很快,不經不覺已經兩個半鐘,八道菜會席料理,"創意、美感、高質"完全做到,配合寬敞型格的環境,殷切有禮的服務,更適逢與恒生信用卡合作可享七折推廣優惠,性價比實在超高!唔知就話啫,有興趣的話值得馬上行動! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-06-12
864 views
A few months ago we first came here for our anniversary celebration, which gave us a really unforgettable dining experience. We tried their Murasaki Tasting Menu and a teppanyaki set which offered food of pretty good quality in general with very nice presentation of the food and attentive service. A few months later, we had the pleasure to visit this place again for dinner at a friend's invitation. It was quite full on a Monday night surprisingly. We first had a glass of orange-juice-like drink which tasted not too sweet and was pretty appetizing. We had this Daily Jet-Flown Sashimi (5 kinds) as our appetizer. If I hadn't remembered wrongly, they were 鯛魚 thin slices, scallops, 金目鯛 thick cut, some fatty 魚腩 and some grilled sashimi which I had already forgotten (anti-clockwise from 6 o'clock position). The sashimi were all fresh and nice, but less outstanding compared with the cooked dishes afterwards.A French baguette and walnut bread were served to us along with Rosemary butter and Kombu butter together with our appetizer. The bread was freshly baked. I especially liked the French baguette which was still warm and soft inside but crispy outside although I had left it there for a while before eating. I think it could be one of the best French baguette I had ever tried because French baguette out there was usually too hard. However, the butter was nothing special this one, actually a bit too salty. I really missed the black truffle butter last time which smelt pretty good. Then our soup arrived - Maitake Mushroom Consomme.The soup was very clear. The lime juice went really well with the soup and helped enhance the flavour of the soup.Then we had Teppanyaki Japanese Geoduck and Japanese Whelk. Both of them had great chewy texture. I could tell that they were really fresh. It was recommended that we ate with 麻辣 powder and it went really well with the seafood! Then here you go the best dish of the night - Lobster with garlic & spring onion in mango sauce.We were told that it was their recent signature dish. It was like a fusion of the Chinese style using garlic & spring onion and the Western style using mango sauce. The lobster itself was cooked perfectly with some sticky texture to your mouth just like those fresh giant prawn sashimi. The garlic, spring onion and mango sauce were a perfect match which made the whole thing taste so good. I basically finished everything as much as possible. Yummy! We were told that this Teppanyaki French Milk-fed Baby Lamb Rack would be off menu soon because this type of lamb rack was hard to source. It was really cooked perfectly which was really tender inside but crispy outside! It was free of the typical lamb 羊膻味 and the sauce and seasoning on the side became totally unnecessary. It was good simply eaten on its own.Teppanyaki Kagoshima A4 Wagyu (thin slices) 100gA4 was recommended instead of A5 because the latter was too fatty. Indeed, this A4 was good enough. The Wagyu was cooked perfectly which left the Wagyu tender & juicy inside but crispy outside. So bad that we had chatted for a while before eating so that it could have been eaten at an even better temperature! This Wagyu Beef Inaniwa Udon Noodles surprised me when served because I had only expected a small bowl. They were so considerate that they trimmed the fat of the A4 Wagyu so that it was less fatty. The Wagyu was really super tender! The udon was so thin and smooth as well. It was so pleasant to the mouth to eat this before going for desserts. The soup was pretty clear and we were told that it was made from kombo. I drank quite a bit of the soup and didn't feel thirsty at all afterwards. I had heard that it was famous for its dessert delicacies so couldn't help not ordering more to try. Its menu really had quite a number of attractive desserts which took me quite a while to make up my mind. We were told that they had tried to control the sweetness of their desserts. Charcoal Crumble (passion fruit and banana sorbet, pandan leaf cream, coconut foam, charcoal crumbles)This one was one of their signatures. It looked so pleasant to the eyes as it looked like a cute flower pot. Taste-wise, I really liked their crispy crumbles which were not sweet at all. The passion fruit and banana sorbet was so refreshing and appetizing, while the coconut foam and pandan leaf were relatively less outstanding. Warm Sesame Chocolate Fondant with condensed milk gelatoWhen I first saw it on the menu, I knew I had to try it although it was not one of their signatures! Where else have you ever seen Warm Sesame Fondant? And it turned out that I liked this even better than the Charcoal Crumble! When it was served to us, the sesame smell was so strong! The sesame really flew out of the cake (so bad I hadn't taken a picture to show you). The condensed milk gelato didn't taste much like condensed milk though because it wasn't really sweet. Curry Rice (curry coconut gelato, fresh mango, crispy rice, mango mint sauce)I wanted to try this for fun because I had never tried curry ice-cream. The curry rice tasted really like curry and it was so smooth, yet you still felt like you were eating desserts but not mains so there was no awkward feeling. The fresh mangoes and the mango mint sauce really enhanced the flavour of the curry gelato. It was such a creative dessert. Homemade mango & ginger ice creamComparatively, this one was less outstanding and the ginger flavour was too strong to have masked the mango flavour. However, the dried mango-like toppings and the fresh mangoes really showed how committed the chef was to making just a simple ice cream scoop even better! We also tried some sake which tasted good even to me who normally don't drink alcohols. Also tried some of their self-made Umeshu which were made up of many different alcohols. It was so fruity & sweet & tasty that even I liked it. Overall, the quality of the food was so amazingly good. Presentation was so appealing such that you can tell the chefs were really dedicated to giving you a really great dining experience not only to your tongue but also to your eyes. The atmosphere was very comfortable so that you can enjoy a good chat with your dining partners because there was sufficient privacy for most tables.  Service was also pretty attentive. Would definitely recommend this place for a memorable dining experience. Thank you very much to our friend who brought us here again this time and try out so much different food. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)