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今日提前預訂的是十二月的菜單(師走の献立)。「師走」,日文 「しわす」(shiwasu),是十二月的別名(以前更是指農曆十二月)。十二月是一年最後的月份,快到過年之時,需要為節日的儀式忙碌地奔走,才有“師走”的別名。不過究竟「師」代表和尚、老師,還是寺廟的接待員,大家只能猜測,不得而知了。確實,二十一世紀的十二月,依然是格外忙碌的月份,這個月聚會特別多,也要為家人朋友奔波節日的禮物。適逢疫情,人多時不方便在外面用餐,更經常需要在家絞盡腦汁準備別出心裁的菜式。今日可以在柏屋一間遠離鬧市的和食餐廳裡安靜地品嚐師傅根據季節精心設計的每一道菜,實在難得。小時候挑食,不懂得欣賞懷石料理。在京都,正宗的懷石料理雖然價格不菲,但氣氛凝重,感覺比较拘束,加上食材種類及烹飪方式太多,獨沽一味的我實在不怎麼喜歡,每次到關西都只會勉強吃一頓。後來因大腸激躁症久病成醫,開始關注不同食物的特性和營養學,逐漸懂得欣賞食物的多樣化,更從中醫學中了解到食物之間的相生相剋和食用當季食材的重要性,現在再品嚐一次懷石料理,感受已然完全不一樣。其實日本料理的根源在京都,關西的板前割烹料理(在餐台前為客人烹調)在二十年代初首次
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今日提前預訂的是十二月的菜單(師走の献立)。「師走」,日文 「しわす」(shiwasu),是十二月的別名(以前更是指農曆十二月)。十二月是一年最後的月份,快到過年之時,需要為節日的儀式忙碌地奔走,才有“師走”的別名。不過究竟「師」代表和尚、老師,還是寺廟的接待員,大家只能猜測,不得而知了。確實,二十一世紀的十二月,依然是格外忙碌的月份,這個月聚會特別多,也要為家人朋友奔波節日的禮物。適逢疫情,人多時不方便在外面用餐,更經常需要在家絞盡腦汁準備別出心裁的菜式。今日可以在柏屋一間遠離鬧市的和食餐廳裡安靜地品嚐師傅根據季節精心設計的每一道菜,實在難得。

小時候挑食,不懂得欣賞懷石料理。在京都,正宗的懷石料理雖然價格不菲,但氣氛凝重,感覺比较拘束,加上食材種類及烹飪方式太多,獨沽一味的我實在不怎麼喜歡,每次到關西都只會勉強吃一頓。後來因大腸激躁症久病成醫,開始關注不同食物的特性和營養學,逐漸懂得欣賞食物的多樣化,更從中醫學中了解到食物之間的相生相剋和食用當季食材的重要性,現在再品嚐一次懷石料理,感受已然完全不一樣。

其實日本料理的根源在京都,關西的板前割烹料理(在餐台前為客人烹調)在二十年代初首次在銀座亮相,引起熱潮,二戰後再次有不少有名的割烹料理人進駐東京,而當時日本茶道的資深老師傅也紛紛往東京開店,兩者相互交融,形成了東京獨有的割烹文化和日本料理。

一頓完整的日本料理會特別注重視覺、嗅覺、味覺三方面的因素,不但需要食物及擺盤外表美觀,更要使用時令食材,做到平衡及風味獨特。

先付:干なまこ、子持昆布、 白菜、京人参、加減酢あん
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今日廚師為我們準備的料理有八道。首先是先付(前菜),有日本海參、鯡魚卵夾昆布、白菜、京都紅蘿蔔及加減酢。前菜較為淡雅,微酸,溫柔地打開味蕾。

煮物:雲子、厚揚げ、蕪吹雪仕立て、芹みじん、すり柚子
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第二道是煮物,以清酒煮雲子為主,湯裡有炸豆腐、蕪菁、芹粒及柚子蓉。深海鱈魚的白子是初冬的寶物,味道較濃郁,口感細滑豐腴,入口即溶。以日本酒蒸煮,確實去腥增香,很鮮味。湯裡飄雪般的柚子蓉和蕪菁,更為湯物帶來意外清甜的香氣。

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造り:赤身、カレイ、馬糞ウニ、イカ
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腸胃熱身後,廚師亮出漂亮的魚生刀,為我們準備第三道菜餚:生魚片(造り),有赤身、右口魚、馬糞海膽及魷魚。日文會用「刺身」或「造り」來表達生魚片,我最近了解到,原來刺身代表所有的生魚片,但師傅只會稱上乘的、擺盤精美的生魚片為「造り」。難怪這個詞語一般只出現在較高級的料理餐廳,以前我還以為只是一個更傳統的表達方式。今日的「造り」所呈現出的口感皆是無法挑剔,廚師每下落刀果斷快速,讓魚肉本身組織的傷害減到最低,留住其水份與鮮美。刺身入口後仿佛在口中跳動,所配上的兩款醬料也別出心裁,有甜有酸,建議每種魚生可以先不沾醬料吃一口,品嚐魚自身的味道、黏度及彈性,再與醬料品嚐。我認為馬糞海膽不需要醬料。

八寸:あん肝、紅卸し、淺蔥、ポン酢、雪輪長芋、法蓮草浸し、のし梅酒粕衣揚げ、玉子真蒸、蟹キャビア、削りすだち、大根霰揚カナッペ
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八寸原本指的是餐具的長度,內裡的食物一般都是一口大小,是廚師展示季節食材和多種烹調方式的一道菜,更特別著重視覺上的刺激。我們今晚的「八寸」也像藝術品一般,有鮟鱇魚肝(配辣蘿蔔蓉、淺蔥、柚子酢及雪輪長芋)、高湯浸日本菠菜、油揚酒粕梅肉凍膠、玉子真蒸,以及蟹肉魚子醬配酢橘皮及炸大根霰餅。 除了鮟鱇魚肝入口的濃香細膩,尤其驚喜的是襯托著蟹肉的炸大根霰餅—薄薄一片,酥脆香口,與鮮香的蟹肉和魚子醬一起,異常特別。油揚酒粕梅肉凍膠也非常美味,口感軟韌,越嚼越有梅酸和酒粕的甘香味。蒸玉子和日本菠菜也是一流。

焼物:和牛、焼蕪、九条蔥、胡麻酢、すり胡麻
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第五道菜是焼物。簡單的一道和牛與焼蕪菁,配九条蔥、胡麻酢及胡麻(和牛、焼蕪、九条蔥、胡麻酢、すり胡麻)。這塊和牛片有完美的雪花,紋路均勻,肉質柔嫩,香氣十足的胡麻酢更為牛肉注入了靈魂,一口的份量剛好。

鉢物:鰤大根、菊菜、針柚子
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在飽肚的主食之前最後還有一道鉢物(即燉菜)。廚師為我們準備了鰤魚和大根蘿蔔,配菊菜及針柚子(鰤大根、菊菜、針柚子)。燉菜一般以兩種或以上味道互相幫襯的食材而成。先說碗裡的蘿蔔,煮過後引出了蘿蔔本身的味道,並且絲毫沒有任何根渣,這麼簡單的食材也只呈上最上乘的,足見廚師極致的追求。鰤魚肉煮過後本味濃縮了,鮮味更甚,口感細緻,刀功和火候掌握得非常好。

食事:蟹雑炊、イクラ、三っ葉、海苔、すり生姜、玉子
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最後一道熱菜是日式蟹肉粥配三文魚子、三葉草、海苔、生姜及玉子(蟹雑炊、イクラ、三っ葉、海苔、すり生姜、玉子)。掀開碗蓋時感受到的香氣及色彩實在令人感動。蟹肉粥非常鮮甜,讓已經足夠飽的我又胃口大開。

菓子:和菓子、アンポ柿、生麩、粒餡
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抹茶
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和菓子有羊羹粟粉餅、直接蒸煮的紅豆蓉和柿餅蓉,很甜很回味,也很有季節感。最重要的是與手打的抹茶一同享用,一甘一苦,相得益彰。

水物:季節の水果
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最後是季節的水果。

我認為正式的日本料理套餐(懷石料理)吃的是新鮮的食材和平衡的藝術,但吃的更是歷史、心思和執著。就像古典音樂,有比較,有了解,有經歷,會更加有欣賞的基礎。期待下次的回訪。

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-12-04
Dining Method
Dine In
Spending Per Head
$2500 (Dinner)
Dining Offer
Credit Card Offers
Level4
生日飯系列,這餐多謝柏希,到米芝蓮二星的「柏屋」吃壞石料理。懷石料理是日本常見的高檔菜,每項環節極端講求精緻,無論餐具或是食物的擺放都要求很高。加上是不時不食,而吃的時候剛好是一月,(日本過年是一月的),所以今次體驗就很有春天新年的感覺。「Kashiwaya 柏屋」主打吃懷石料理,再介紹一下。此餐廳在2009年先拿得《米芝蓮指南京都大阪2010》二星,接著2010年在《米芝蓮指南京都大阪神戶2011》獲得首個三星榮譽,之後連續數年直至現在都是三星。至於在香港亦剛剛蟬聯二星的殊榮,恭喜恭喜。在香港店的主廚,由之前的高橋純先生轉了做長本輝彥先生,在日本總店的統領下,仍務求做出跟大阪本店相約的味道,相當認真。餐廳環境幽靜,服務彬彬有禮,食物味道好,這幾個環節都仍舊無懈可擊。人客可以選擇坐在吧枱,看着師傅弄料理: 先付け:北寄貝 (車海老旨煮).鯡魚卵昆布.櫻桃蘿蔔.花椒樹芽餐具用上鶴的造型,是日本新年傳統的象徵:一打開,漂亮得像藝術品,是個很好的視覺享受:燒過的北寄貝,鮮甜度非常高:炸過的鯡魚卵,喻意兒孫滿堂:配搭一小撮花椒樹芽,用來點碟底的蜆汁泡沫,象徵新年新開始:煮物椀:蛤肉真煮.小蕪.
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生日飯系列,這餐多謝柏希,到米芝蓮二星的「柏屋」吃壞石料理。



懷石料理是日本常見的高檔菜,每項環節極端講求精緻,無論餐具或是食物的擺放都要求很高。加上是不時不食,而吃的時候剛好是一月,(日本過年是一月的),所以今次體驗就很有春天新年的感覺。





Kashiwaya 柏屋」主打吃懷石料理,再介紹一下。此餐廳在2009年先拿得《米芝蓮指南京都大阪2010》二星,接著2010年在《米芝蓮指南京都大阪神戶2011》獲得首個三星榮譽,之後連續數年直至現在都是三星。至於在香港亦剛剛蟬聯二星的殊榮,恭喜恭喜。
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在香港店的主廚,由之前的高橋純先生轉了做長本輝彥先生,在日本總店的統領下,仍務求做出跟大阪本店相約的味道,相當認真。



餐廳環境幽靜,服務彬彬有禮,食物味道好,這幾個環節都仍舊無懈可擊。
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人客可以選擇坐在吧枱,看着師傅弄料理: 
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先付け:北寄貝 (車海老旨煮).鯡魚卵昆布.櫻桃蘿蔔.花椒樹芽

餐具用上鶴的造型,是日本新年傳統的象徵:
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一打開,漂亮得像藝術品,是個很好的視覺享受:
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燒過的北寄貝,鮮甜度非常高:
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炸過的鯡魚卵,喻意兒孫滿堂:
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配搭一小撮花椒樹芽,用來點碟底的蜆汁泡沫,象徵新年新開始:
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煮物椀:蛤肉真煮.小蕪.紅蘿蔔白蘿蔔短册.京都鶑菜.柚子

九州木魚做的湯底清甜,是加松茸、法國礦泉水水製成:
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主角是蜆肉加魚肉混合蒸成的肉塊,外型像豆腐,質感像魚蛋,相當彈牙,上面放上幾絲柚子皮帶來清香感:
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不要錯過入味的蘿蔔:
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造里:本日刺身
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用季節性盛產的海產,會有不同的組合,全部不時不食,均配上昆布豉油和白肉梅醬。



今天是 (由左自由) 金䱽魚:
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大拖羅:
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中拖羅:
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金目鯛:
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魚絕對是鮮極,大拖羅味鮮脂厚,入口溶化,我最喜歡。昆布豉油比較甜,沒那麼鹹,用它來代替一般的豉油,魚的鮮味不會被鹹味蓋過。

此時有個 off menu 的驚喜菜式,是大廚特別為我炮製的生日刺身拼盤,還親手寫上祝福字句:
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拼盤有火炙吞拿、北海道馬糞海膽、劍先魷魚、法國魚子醬,還有一小撮金箔:
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每一款都非常鮮美,無得輸的組合,擺盤精緻,也比吃甜品或生日蛋糕更有新意。我很欣賞大廚的書法手筆,這張祝福字句現在放在我家書枱的壁報板上呢!



八寸:日本正月飾物餅花・油菜花餅 (木).金時蘿蔔丸釀鵝肝 (火)・煙燻鮭魚雪輪丸 (金).日本鯖魚配酢蕪青卷壽司 蝴蝶結昆布.黑豆 (土) · 金桔茶巾 (水)
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五合一的拼盤,以金、木、水、火、土五行作主題,很有天地人合一的想像:
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另外大家在不同的菜式中都會見到蝴蝶結昆布,原來它是代表「無限♾️」及長壽的吉祥喻意。這菜不論食材配搭和喻念都叫人驚嘆!

揚物:油揚翎鯧魚及慈菇.天婦羅楤木芽
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精緻的炸物,翎鯧魚肉炸到外皮酥脆,灑點青檸汁已夠好吃:
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楤木芽是花椒樹果的芽,象徵新年新開始,口感爽脆,與炸魚肉相映成趣,做成口感對比:
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鉢物:和牛配豆乳白味噌.掘川牛蒡.蓮根.梅花形紅蘿蔔.水菜
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日本和牛軟嫩非常,白味噌輕吊出肉香:
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蓮藕浸在豆乳中,半爽半粉,令整個餸菜沒有那麼膩:
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食事:三文魚子配蜂斗菜御飯 • 花椒樹芽 · 海苔汁 · 三葉草 · 柚子 · 漬物
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最後以御飯為主食,伴菜有自家製漬物。月光珍珠米香軟,配三文魚子象徵活力,當然還有蹤影處處的花椒樹芽襯托。紫菜湯一小碗也也很熱燙窩心,香透。另外漬物會不時轉換,可為味蕾帶來不同的衝擊。

菓子:和菓子 · 花弁餅

用年糕皮做成的甜點,另附上「宇治小山圓」抹茶一杯,幼滑回甘,正好中和菓子的甜:
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水物:季節水果

 除了宮崎桃,今天還有日本士多啤梨及去皮柑肉,天然甜,亦合初春吃:
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(以上食材會視乎供應而轉換)

懷石料理由人均 HK$1,800 至 HK$4,000 左右都有,我吃的這個 $2,580 ,現在 12noon - 3pm 時段光顧有八折,3pm - 6pm 時段則有六折,另亦有清酒餐牌可搭配選擇。



偶爾來一頓花費得來的豪氣,善待一下自己,也可為生活帶來一點甜。再次多謝做東請客,大家新一年萬事勝意!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2021-01-09
Dining Method
Dine In
Spending Per Head
$2580 (Lunch)
Celebration
Birthday
Recommended Dishes
  • 煮物椀:蛤肉真煮.小蕪.紅蘿蔔白蘿蔔短册.京都鶑菜.柚子
  • 造里:本日刺身
  • 八寸:日本正月飾物餅花・油菜花餅 (木).金時蘿蔔丸釀鵝肝 (火)・煙燻鮭魚雪輪丸 (金).日本鯖魚配酢蕪青卷壽司 蝴蝶結昆布.黑豆 (土) · 金桔茶巾 (水)
  • 揚物:油揚翎鯧魚及慈菇.天婦羅楤木芽
  • 食事:三文魚子配蜂斗菜御飯 • 花椒樹芽 · 海苔汁 · 三葉草 · 柚子 · 漬物
Level4
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2021-04-13 0 views
[🇭🇰香港- 中環].🔻好難得食到一間道道菜都滿意嘅懷石料理👍🏻用料高質,3月嘅menu以🇯🇵日本女兒節為主題,菜式同造型都同個節日有關,睇得出大廚好有心機!9道菜最有驚喜係”八寸”裏面嘅”霞餅炸蛤蜊”,好肥美😋當日仲試左一支好特別嘅清酒,係用法國嘅米同水釀造🍶.🔻🍽 柏屋📌 地址: 中環安蘭街18號8樓.#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatcentral #tummysreadyformichelin #tummysreadyforjapanese
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[🇭🇰香港- 中環]
.
🔻
好難得食到一間道道菜都滿意嘅懷石料理👍🏻用料高質,3月嘅menu以🇯🇵日本女兒節為主題,菜式同造型都同個節日有關,睇得出大廚好有心機!9道菜最有驚喜係”八寸”裏面嘅”霞餅炸蛤蜊”,好肥美😋當日仲試左一支好特別嘅清酒,係用法國嘅米同水釀造🍶
.
🔻
🍽 柏屋
📌 地址: 中環安蘭街18號8樓
.
#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatcentral #tummysreadyformichelin #tummysreadyforjapanese
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DETAILED RATING
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終於有堂食晚餐了!趕快去讓自己吃一頓好的。信用卡有優惠,趕緊訂座!網上付了訂金,那就是表示我們很有誠意!按時抵達,用紙筆法留下我們的聯絡資料,然後入座,吃期待的晚餐。餐廳不大,第一次來,桌子跟桌子有個屏風。我們吃的是厨師發版,九道菜。每一道菜都很有驚喜!我沒有喝酒,因爲我要開車。朋友選擇了wine pairing,她盛讚👍!我們來得及在10點前完成晚餐,帶著滿意離開。餐廳裏的所有工作人員和主厨送我們進升降機。他們會按時令更換菜單,我們打算兩三個月後,再來享受人生。
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終於有堂食晚餐了!趕快去讓自己吃一頓好的。
信用卡有優惠,趕緊訂座!
網上付了訂金,那就是表示我們很有誠意!
按時抵達,用紙筆法留下我們的聯絡資料,然後入座,吃期待的晚餐。
餐廳不大,第一次來,桌子跟桌子有個屏風。
我們吃的是厨師發版,九道菜。每一道菜都很有驚喜!
我沒有喝酒,因爲我要開車。朋友選擇了wine pairing,她盛讚👍!
我們來得及在10點前完成晚餐,帶著滿意離開。
餐廳裏的所有工作人員和主厨送我們進升降機。
他們會按時令更換菜單,我們打算兩三個月後,再來享受人生。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2021-02-22
Dining Method
Dine In
Spending Per Head
$2500 (Dinner)
Dining Offer
Credit Card Offers
Recommended Dishes
  • 信用卡買一送一套餐
Level3
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2021-03-05 1006 views
Thanks to travel restrictions, finally get a chance to scope out some Michelin-starred Japanese restaurants in #HomeKong so you can get a taste of Japan. By the way, vaccine pass/passport is heating up. Will you?  #Kashiwaya Hong Kong - the first overseas outlet of the Michelin three-star restaurant in Osaka. Each premium piece meticulously presented in a very small amount that whets our appetite. Super impressive. The chef’s sashimi 🐟 selection, beautifully presented on a clear plate and garnis
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Thanks to travel restrictions, finally get a chance to scope out some Michelin-starred Japanese restaurants in #HomeKong so you can get a taste of Japan. By the way, vaccine pass/passport is heating up. Will you?
 
#Kashiwaya Hong Kong - the first overseas outlet of the Michelin three-star restaurant in Osaka. Each premium piece meticulously presented in a very small amount that whets our appetite. Super impressive. The chef’s sashimi 🐟 selection, beautifully presented on a clear plate and garnished with spiralised radish and purple shiso flowers, held some delights such as wonderfully textured toro sashimi and uni. Such an unmistakable deep savoury umami and a fresh salty taste form the sea. The 2nd most impressive dish was the wagyu beef for sure, when it first arrived, the aroma of the beef hitting you as soon as the lid was lifted, just another kind of prime meats melted in your mouth.😜
 
#Kaiseki is ritual Japanese meal characterized by small portions, subtle flavours, amazing food art, and an emphasis on seasonal ingredients, as time goes by, it becomes the pinnacle of Japanese haute cuisine. Only fresh seasonal ingredients are used and prepared in ways that aim to enhance their flavours.😋
 
正宗的 #懷石料理
望梅止渴,當去左次日本,新鮮的季節性生魚片或海鮮🐟,會切成適口大小,再自行加上調味料享用 ,就連到最後水果🍓都比平常的清甜,每款食材都是從日本空運過來,盛載食材的器皿是日本名師的藝術品,加上日本名師和無微不至的服務,貴($2680pp) 是合理的。✌
 
小知識
據說古時修行中的禪僧必須遵行戒律,只用早餐和午餐,午後不得進食。僧人們為了對抗飢寒,將加熱的石頭用碎布包起,抱在懷中,稱為「懷石」。演變至今, 懷石料理已成為高級日本料理,講究食器、坐席、軸畫、花瓶等塑造的空間美,保有惜物、悟道的精神,貴精不貴多;懷石料理皆以小碟盛盤上菜,每道料理的份量都很少,可以品嚐到各式各樣當季新鮮的美味😋 hkfoodiejo

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DETAILED RATING
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Level2
20
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2021-02-01 1855 views
半個月前訂咗柏屋,米之蓮二星的懷石料理。期待!店內裝修簡單,氣氛恬靜,感覺優雅。沒有像一般餐廳用膠板格住在枱與枱之間,只是枱與枱之間保持法定距離,消除侷促感。一行五人只能分三張枱而坐,空間濶落。點左一月的Tasting Menu (七品)-「睦月の献立」,即是一月的菜單料理。每位$1680。適逢一月係日本人的新年,所以有多道菜式都有日本新年嘅氣色。先付(前菜)福壽鶴做器皿,寓意健康、長壽,年年有今日嘅意思。北寄貝、櫻桃、蘿蔔都係紅白兩色,有福壽的意思。主角係煙燻北寄貝,食落又鮮又軟,煙燻味濃郁。可惜在品嘗最後一塊的時候咬落去原來沒有煮熟,滿口瞬間充斥著鯹哼哼的味道。店員見狀立刻送回廚房並詢問想吃什麼代替,但我只想要回一塊煙燻北寄貝!店員後來回覆說廚師認真地在有問題的海鮮上聞清楚。基於廚房已經在準備下一道菜,所以廚師在稍後時間會送上另一道菜作補償。北寄貝實在做得不錯,只是處理時漏咗一隻。可惜!煮物碗店員請大家先聞下個湯嘅香味,然後才開始進食。松葉蟹腐皮卷鮮甜還可以。其餘配菜用上新年樂用的紅白色。造里左手邊是比目魚,中間係拖羅,右前方係鮮墨魚,黃色的係馬糞海膽,用淨化過嘅鹽水浸過。醬汁有昆
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半個月前訂咗柏屋,米之蓮二星的懷石料理。期待!

店內裝修簡單,氣氛恬靜,感覺優雅。沒有像一般餐廳用膠板格住在枱與枱之間,只是枱與枱之間保持法定距離,消除侷促感。一行五人只能分三張枱而坐,空間濶落。
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點左一月的Tasting Menu (七品)-「睦月の献立」,即是一月的菜單料理。每位$1680。

適逢一月係日本人的新年,所以有多道菜式都有日本新年嘅氣色。
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先付(前菜)
福壽鶴做器皿,寓意健康、長壽,年年有今日嘅意思。北寄貝、櫻桃、蘿蔔都係紅白兩色,有福壽的意思。
先付
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主角係煙燻北寄貝,食落又鮮又軟,煙燻味濃郁。可惜在品嘗最後一塊的時候咬落去原來沒有煮熟,滿口瞬間充斥著鯹哼哼的味道
。店員見狀立刻送回廚房並詢問想吃什麼代替,但我只想要回一塊煙燻北寄貝!
店員後來回覆說廚師認真地在有問題的海鮮上聞清楚。基於廚房已經在準備下一道菜,所以廚師在稍後時間會送上另一道菜作補償。
北寄貝實在做得不錯,只是處理時漏咗一隻。可惜!

先付
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煮物碗
店員請大家先聞下個湯嘅香味,然後才開始進食。松葉蟹腐皮卷鮮甜還可以。其餘配菜用上新年樂用的紅白色。
煮物碗
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造里
左手邊是比目魚,中間係拖羅,右前方係鮮墨魚,黃色的係馬糞海膽,用淨化過嘅鹽水浸過。醬汁有昆布醬油同梅子醬。在享用比目魚同墨魚比較濃味嘅海鮮時,建議配比較淡味的梅子醬。
這份刺身用料上乘

造里
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八寸
八寸
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上方有鯖魚壽司用昆布打蝴蝶結,寓意人有著無限嘅未來!

前方係燒過嘅鰤魚( menu寫的是翎鯧魚),不過餐廳在menu上己印有「食材可能隨時更改」嘅字樣,所以冇嘢好講。
魚燒嘅時候加咗啲清酒。伴有蘿蔔蓉。可惜魚燒過久,魚肉有點硬,十分「鞋」口,亦聞不到酒香。

八寸
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竹枝穿着黑豆同柚子,黑豆嘅日文有着勤奮努力嘅象徵。

右下方就有一個酥炸(天婦羅)楤木芽,配蘿蔔蓉嚟食。

左下方有金桔茶巾,即係金桔做的啫喱,裏面包裹着真正嘅金桔蓉。

清香嘅金桔🍊啫喱為八寸劃上句號。


鉢物
和牛用豆乳白味噌浸過,牛蒡中間有個洞,寓意見到光明嘅未來。

和牛肉質鮮嫩,只是個人覺得用豆乳白味噌浸的和牛無咗牛味。
鉢物
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白子(廚師贈送)
店員先查詢我哋食唔食白子,大家都冇問題。最後在茶漬飯之前廚師送上每位一份(共五份)白子。還親自出來向筆者鞠躬道歉,因為先付的北寄貝失咗手。
白子望落簡單,食落口感一流,材料新鮮。
白子
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食事
不敢恭維的一道菜,水撈飯是也

食事
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水物
日式水果:士多啤梨、蜜瓜、橘子同藍莓。

底部嘅啫喱主要係用白酒同蜜糖來做,增加酒香同甜度。如果覺得啫喱太甜,可以加少少牛奶沖淡。
水物
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多謝你的耐性🙏終於完成晒這個七品懷石料理。


傳統懷石料理必須嚴選時令食材及帶出其鮮味。進食時相當講究,食物種類繁多,給人高檔及隆重的感覺。


這次不算高檔,因為沒有高檔食材;不算食物種類繁多,因為只有七品。所以我認為這個Testing Menu係懷石料理「入門版」。


適逢一月,好有日本新年套餐feel, 意頭多於一切。希望食過這餐,人人添福添壽,有着光明的未來💥


最後,餐廳按某某會的會員折扣,八折收費。就當買個見識吧☹️
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2021-01-09
Dining Method
Dine In
Spending Per Head
$1512 (Lunch)
Recommended Dishes
先付
造里
八寸
鉢物
白子
水物
Level4
744
1
第一次嚐米芝蓮二星餐廳嘅懷石料理,樸實食材跟出衆味道令我讚嘆,而服務也非常貼心,每道料理都會同客人講解清楚明白,米芝蓮餐廳果然名不虛傳,三小時日本之旅簡直物超所值。 🥢先付日本海參 鯡魚卵夾昆布 白菜 京都紅蘿蔔 加減酢🥢煮物碗清酒煮雲子 厚揚豆腐 蕪菁飄雪 芹粒 柚子蓉🥢造里右口魚 吞拿魚 墨魚刺身🥢主廚驚喜*結婚週年紀念吞拿魚 海膽 鮮腐皮🥢八寸鮟鱇魚肝 辣蘿蔔蓉 淺葱 柚子酢 雪輪長芋 高湯浸日本菠菜 油揚酒粕梅肉凍膠 玉子真蒸 蟹肉魚子醬 酢橘子 炸大根霰餅🥢燒物和牛 燒蕪菁 九條葱 胡麻酢 胡麻🥢鉢物鰤魚大根蘿蔔 菊菜 針柚子🥢食事日式蟹肉粥 三文魚子 三葉草 海苔 生姜 玉子🥢菓子栗粉餅和菓子🥢水物二人共消費:$2616 (HSBC Premier Master Card)
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第一次嚐米芝蓮二星餐廳嘅懷石料理,樸實食材跟出衆味道令我讚嘆,而服務也非常貼心,每道料理都會同客人講解清楚明白,米芝蓮餐廳果然名不虛傳,三小時日本之旅簡直物超所值。
 

🥢先付
日本海參 鯡魚卵夾昆布 白菜 京都紅蘿蔔 加減酢
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🥢煮物碗
清酒煮雲子 厚揚豆腐 蕪菁飄雪 芹粒 柚子蓉
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🥢造里
右口魚 吞拿魚 墨魚刺身
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🥢主廚驚喜*結婚週年紀念
吞拿魚 海膽 鮮腐皮
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🥢八寸
鮟鱇魚肝 辣蘿蔔蓉 淺葱 柚子酢 雪輪長芋 高湯浸日本菠菜 油揚酒粕梅肉凍膠 玉子真蒸 蟹肉魚子醬 酢橘子 炸大根霰餅
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🥢燒物
和牛 燒蕪菁 九條葱 胡麻酢 胡麻
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🥢鉢物
鰤魚大根蘿蔔 菊菜 針柚子
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🥢食事
日式蟹肉粥 三文魚子 三葉草 海苔 生姜 玉子
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🥢菓子
栗粉餅和菓子
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🥢水物
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二人共消費:$2616 (HSBC Premier Master Card)
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-12-03
Dining Method
Dine In
Spending Per Head
$1308 (Dinner)
Celebration
Anniversary
Dining Offer
Credit Card Offers
Level2
5
0
2020-11-21 1529 views
This is my second visit to Kashiwaya after one year’s time and it has improved a lot since my first visit. Honestly, kaiseki is not really my thing. In the world of kaiseki, people are looking for tradtional japanese cuisines and beautiful tablewares. Food is usually served in small portion and placed delicately, decent tablewares are used and the serving sequence are strictly standardized.They change the menu in a monthly basis. By the time I went for dinner in October, they were serving the me
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This is my second visit to Kashiwaya after one year’s time and it has improved a lot since my first visit. Honestly, kaiseki is not really my thing. In the world of kaiseki, people are looking for tradtional japanese cuisines and beautiful tablewares. Food is usually served in small portion and placed delicately, decent tablewares are used and the serving sequence are strictly standardized.

They change the menu in a monthly basis. By the time I went for dinner in October, they were serving the menu of ”神無月”. In Japan, October is the month that all the gods are leaving their shrines and congregated annually in Izumo Taisha (出雲大社) in Shimane ken (島根縣). As such, October is also called “神在月” in Izumo shi (出雲市) as all the gods were gathered there during the month.

The plating of food in Kashiwaya is very delicate. They used a lot of red leaves to decorate the dish and to show an autumn vibe. In terms of food, they put a lot of seasonal ingredients into the menu. Overall, it is an enjoyable dinner, and plus, the menu is on a buy-one-get-one free promotion if you got the right credit card. It makes this 2-starred michelin restaurant even more approachable.

先付: 車海老 魚子醬 指橘 水菜 黃菊 紅菊
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🥢先付: 車海老 魚子醬 指橘 水菜 黃菊 紅菊

Sakizuke (先付) represents appetizer in kaiseki cuisines. It is usually the first dish to serve in the sequence.

The saltiness and umami of caviar perfectly balanced with the sour taste of the finger lime. Kuruma ebi (車海老), on the other hand, is being a rather silence carrier and let caviar and finger lime shine in this dish.

煮物椀: 清酒鹽燒竹簽魚, 松茸, 小蕪菁, 胡蘿蔔, 青菜軸, 柚子, 菊花
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煮物椀: 清酒鹽燒竹簽魚, 松茸, 小蕪菁, 胡蘿蔔, 青菜軸, 柚子, 菊花
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🍲 煮物椀: 清酒鹽燒竹簽魚, 松茸, 小蕪菁, 胡蘿蔔, 青菜軸, 柚子, 菊花

Right after the appetizer, the soup, “Nimonowan” (煮物椀), would then be served. In kaiseki, nimonowan might also be called “御椀” or “椀物”.

In high end kaiseki restaurants, you could find the bowls that used for nimonowan are usually wooden and are coated by a layer of urushi (漆), which you can also refer them as shikki (漆器) or lacquerware. They were traditional japanese crafts that have thousand years of history.

Other than bowls, people would also use this technique on other delicate items such as chopsticks, fountain pens and boxes.

Other than the ingredients mentioned above, the soup is made with kombu (昆布) and most importantly, katsuobushi (鰹節).

There are several kinds of katsuobushi you can find in the market, which are 荒節, 枯れ節 and 本枯れ節. In which, the most expensive one would be 本枯れ節, as it got the most procedures throughout it's production.

It took around 6 months to produce a piece of 本枯れ節. After the katsuo is killed, fillets are cut and bones are removed, the fillet would then be cooked, dried and smoked. At this stage, we could get 荒節 from it.

Then on top of it, the workers would dry-aged it with mould, and put it under sunshine. 枯れ節 would be ready after these two procedures.

本枯れ節 is simply a product from 枯れ節 after repeating these two steps with several months. Meanwhile, umami would increase from time to time. The longer the dry-aging process, say one year or two, the better 本枯れ節 you get.

造身: 劍先烏賊, 中拖羅, 石鯛, 白玉梅醬, 昆布煮醬油
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🐟 造身: 劍先烏賊, 中拖羅, 石鯛, 白玉梅醬, 昆布煮醬油

Tsukuri (造身) consists of sashimi style raw fish, thinly sliced. Sashimi selected for the night were fresh enough, yet not surprising.

八寸: 市松真蒸, 油揚菊花, 炸銀杏, 鹽揚甘鯛海老, 日本菠菜配白玉菇, 紅葉麩, 鯖魚棒壽司, 糖煮蕯摩芋
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✨🥢 八寸: 市松真蒸, 油揚菊花, 炸銀杏, 鹽揚甘鯛海老, 日本菠菜配白玉菇, 紅葉麩, 鯖魚棒壽司, 糖煮蕯摩芋 (Highlight dish)

Hassun (八寸), also known as the seasonal platter, usually has the most stunning outlook among all dishes. Typically, there would be one kind of sushi, which is saba (鯖) today, served together with several side dishes. Saba was marinated with kombu, and the sushi was surprisingly good and full of umami. Saba sushi from high-end restaurants seldom disappoints me.

Amadai (甘鯛) fried with fish scales, is another highlight of this dish. Amadai is a fish that doesn’t get a lot of character and flavor, hence, you can cook it any way you wanted.

Usually, you don’t expect to see any scale on the fish you gonna eat. However, this way to fry amadai, is actually a common way to cook it. This piece of fried amadai with scales is crispy and seasoned to the right point.

燒物: 灸燒和牛, 燒茄子, 酢橘, 唐辛子, 零余子, 花穗紫蘇
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✨🥢 燒物: 灸燒和牛, 燒茄子, 酢橘, 唐辛子, 零余子, 花穗紫蘇 (Highlight dish)

Yakimono (燒物), here comes the meat dish. We got grilled wagyu served with daikon oroshi (蘿蔔泥).

The sourness of sauce and freshness of daikon perfectly balanced with wagyu and minimised the greasiness of this dish.

The only problem with this dish was the portion. I wish I can get more slices of wagyu!

鉢物: 菱蟹蟹肉羹, 甘荀魚腐, 炸菊葉
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鉢物: 菱蟹蟹肉羹, 甘荀魚腐, 炸菊葉
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🌟🍲 鉢物: 菱蟹蟹肉羹, 甘荀魚腐, 炸菊葉 (Dish of the night)

For no reason I just like this dish a lot. A warm thick soup with fish curds to remind you that it is almost the end of the meal.

You got crab meat with every sip of thick soup. Fish curd, on the other hand, brought this dish with some texture, very satisfying.

食事: 松茸蛋花三葉草雜炊
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🍲 食事: 松茸蛋花三葉草雜炊

和菓子配抹茶
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🥢 和菓子配抹茶

This piece of wagashi made with two chestnuts. One on the outside while the other in the inside, soaked with brandy in low temperature.

The way the made it let the alcohol evaporates and make sure only the brandy taste left.

木屋正酒造 而今 八反錦火入 純米吟釀
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🍶 木屋正酒造 而今 八反錦火入 純米吟釀

Jikon is one of the very famous sake brands both in Japan and Hong Kong. They got a series of sakes made with different brewery rice. This yellow bottle tonight we had was made with Hattennishiki (八反錦) and pasteurized with heat.

It tastes better in cold rather than room temperature. Tasted like soda water at the first sip. Not much alcoholic taste and a rather refreshing one. Its fruitiness served well with kaiseki cuisine.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-10-24
Dining Method
Dine In
Spending Per Head
$1500 (Dinner)
Celebration
Birthday
Recommended Dishes
八寸: 市松真蒸, 油揚菊花, 炸銀杏, 鹽揚甘鯛海老, 日本菠菜配白玉菇, 紅葉麩, 鯖魚棒壽司, 糖煮蕯摩芋
燒物: 灸燒和牛, 燒茄子, 酢橘, 唐辛子, 零余子, 花穗紫蘇
鉢物: 菱蟹蟹肉羹, 甘荀魚腐, 炸菊葉
鉢物: 菱蟹蟹肉羹, 甘荀魚腐, 炸菊葉
木屋正酒造 而今 八反錦火入 純米吟釀
  • 燒物: 灸燒和牛
  • 鉢物: 菱蟹蟹肉羹
Level4
429
0
2020-10-03 2470 views
📍 柏屋 KashiwayaAddress: 中環安蘭街18號8樓8/F, 18 On Lan Street, CentralMichelin: 2 stars 懷石料理嘅歷史可追溯至400幾年前,係當時茶會時宴客嘅飯菜。一開始只有三菜一湯,但隨著我地嘅物質生活越黎越豐富,懷石料理亦越黎越多樣化。而家嘅懷石料理係最高級嘅日本料理之一,極其講究用料同擺盤,所以到訪米芝連兩星嘅柏屋前可算係萬分期待我地揀左$1680/位嘅套餐,由先付、煮物椀、向付 (sashimi)、八寸、鉢物、食事同水物組成。當中令我最深刻嘅係八寸中嘅燒麵豉翠肉瓜同食事入面嘅煮冬菇。適逢中秋佳節,佢地八寸嘅擺盤亦加入秋天嘅元素,用左紅葉🍁同稻草點綴,頗有心思整體味道較為清淡,未見多樣化;擺盤精美但不至於細緻入微。套餐價錢係一般米芝連兩星餐廳嘅水平,可趁 diningcity 嘅restaurant week或hsbc信用卡做promotion期間一試👌🏻
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📍 柏屋 Kashiwaya
Address: 中環安蘭街18號8樓
8/F, 18 On Lan Street, Central

Michelin: 2 stars

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懷石料理嘅歷史可追溯至400幾年前,係當時茶會時宴客嘅飯菜。一開始只有三菜一湯,但隨著我地嘅物質生活越黎越豐富,懷石料理亦越黎越多樣化。而家嘅懷石料理係最高級嘅日本料理之一,極其講究用料同擺盤,所以到訪米芝連兩星嘅柏屋前可算係萬分期待
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我地揀左$1680/位嘅套餐,由先付、煮物椀、向付 (sashimi)、八寸、鉢物、食事同水物組成。當中令我最深刻嘅係八寸中嘅燒麵豉翠肉瓜同食事入面嘅煮冬菇。
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適逢中秋佳節,佢地八寸嘅擺盤亦加入秋天嘅元素,用左紅葉🍁同稻草點綴,頗有心思
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整體味道較為清淡,未見多樣化;擺盤精美但不至於細緻入微。套餐價錢係一般米芝連兩星餐廳嘅水平,可趁 diningcity 嘅restaurant week或hsbc信用卡做promotion期間一試👌🏻
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Dining Method
Dine In
Level5
This Michelin 2-star Japanese restaurant specializes in kaiseki cuisine, and is the branch of the restaurant of the same name in Osaka, which got Michelin 3-star status. Located in On Lan Street, Central, because of the restriction of dine-in for dinner, we came during lunch hours on the day but the restaurant offers the same dinner menu for customers.Once seated comfortably at our table, taking a look at the interior design reminds me of visiting a high-end Japanese restaurant in Japan. On the
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This Michelin 2-star Japanese restaurant specializes in kaiseki cuisine, and is the branch of the restaurant of the same name in Osaka, which got Michelin 3-star status. Located in On Lan Street, Central, because of the restriction of dine-in for dinner, we came during lunch hours on the day but the restaurant offers the same dinner menu for customers.

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Once seated comfortably at our table, taking a look at the interior design reminds me of visiting a high-end Japanese restaurant in Japan. On the wall there are some nice weaving and dyeing arts. Lots of wood providing a warm and cozy atmosphere to the diners, and I paid a lot of attention to the ceiling which has a slight incline reminiscent of the roof of a house, making one feel you are at a traditional house instead of a commercial building in Central.

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We ordered the Aotake Menu ($3,980 each), with the chef having a different in each month, to pick the best in-season ingredients for the dishes. The first course is Sakizuke (先付), an appetizer similar to the French amuse-bouche. Beautifully served under a leaf, it contains Hairy Crab, with some Caviar on top, together with Spaghetti Squash and Snap Peas. To add to the complexity there are also Red Knotwood and Myoga Ginger to bring refreshing taste, with everything mixed with in a Jelly made with Perilla Flower and Citrus Sudachi. A feast of flavors, there are both sweet, sour, spicy, savory and hints of bitterness, making the appetizer highly intricate and set us up for an amazing feast to come.

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Next is Kae (替), which are Soft-Cooked Abalone with Zucchini and Pickled Myoga, with Abalone Liver and Yellow Egg Yolk Vinegar. The abalone has been cooked to perfection, the flesh tender and one can bite open without the use of knife. Infused with the essences of the broth, when added with the liver paste the richness in flavors came bombarding to the palate. The zucchini is a nice addition and the myoga adding acidity to balance the dish. A very nice one.

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The third course is Nimonowan (煮物椀). Before serving the staff showed us how the chef had made his broth, by using high-quality kelp and shaving his own bonito flakes. When the bowl is opened the amazing aromas came up. The soup has a big piece of Soft-Cooked Isa Lobster, with Wax Gourd, Wax Gourd Peel and Green Yuzu. The broth is full of umami, and I found the wax gourd the best in taste with the flavors seeped in to the delicate taste making it extremely tasty. The lobster has been slow-cooked to give a very tender texture while still retaining the taste of the lobster perfectly. Another great dish.

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The fourth course is Tsukuri (造り). There are five different types of sashimi, including Ishidai, Hirame, Tako, Akami and Chu-Toro. All of the sashimi are very fresh, with the staff sharing with us the sequence to enjoy. The Ishidai has a great texture, with a mild delicate note. The Hirame got more fat content so richer and more intense on taste. The octopus has been marinated and cooked so it was tender and also having a nice umami note. The tuna are also great, with the akami leaner while the chu-toro where the chef had cut beautifully, not only giving a nice visual look but also breaking the fiber to give a creamy and soft texture. Very good!

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Continuing on the Tsukuri there are another three types of sashimi. There is the very sweet, creamy and flavorful Uni from Hokkaido with the home-made soy sauce added. Then there is the Tairogai, which has a much firmer, crunchy texture than the more commonly used Hotategai. Adding a tiny bit of lime brings out even more refreshing note from the shellfish. The last piece is the seared Toro with a great mashed condiment (I forgot to ask what those are). It is seldom we saw such variety of sashimi in a kaiseki course. 

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The fifth course is Shinogi (凌ぎ), with a Fried Brewed Sweet Fish, paired with Steamed Sticky Rice, adding with some Cooked Pine Nuts, Japanese Green Beans, Arima Pepper and Yoshino Arrowroot Sauces. The perfect deep-fry technique made the fish completely edible from head to tail including the bones, and all the other ingredients complementing with everything in harmony. Very good.

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The sixth course is Hassun (八寸). Starting with the Grilled Pike Conger with Teriyaki Sauces, along with some Cucumber and Pickled Myoga to give a nice refreshing acidity and the conger had a firm texture of the meat too. Moving on to the Fried Corn Tempura, Edamame, Grilled Pike Conger Roe with Egg. The corn is very sweet, and the batter of the tempura so thin and crisp it was one of the best tempura I had eaten. The conger roe with egg is something new to me as well. Continuing to the last set there are Dried Sea Cucumber with Sea Cucumber Eggs, Lotus Root with Smoked Salmon Roll and Fried Ginkgo Nuts. It was another first time I had sea cucumber in Japanese restaurant, and the texture is crunchy with the eggs providing the seasoning to the sea cucumber. The razor-thin lotus root wrapping the smoked salmon is a piece of art by itself on both visual and taste. And even the ginkgo nuts taste better. A colorful and nicely rendered dish.

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The seventh course is Yakimono (焼物), with Grilled Japanese Wagyu Beef and Grilled Eggplant, added with Assorted Japanese Vegetables and Sesame Sauces. I like the thinly sliced beef just lightly grilled to retain a medium rare level while making it less greasy. The eggplant had absorbed some of the juices from the beef and got a good flavor. I originally took the interesting tiny tomatoes as cranberries but in fact these small ones offer a nice balance of sour to make it even more tasty. Another great dish.

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The eighth course is Hachimono (鉢物), with Cooked Herring Fish, Baby Taro, Pumpkin, Okra and Needle Ginger. The marinated herring got an intense taste and matched well with the vegetables, cooked with the broth to infuse with good flavors on top of their original taste. The needle ginger also helps to add a light sweet spicy note and freshen up the overall palate. A nice dish. 

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The ninth course is Shokuji (食事), which is a fantastic Abalone with Clay Pot Rice, mixed with Mitsuba Leaf, Sea Urchin and Abalone Arrowroot Sauces. Personally the Japanese rice is always one of my favorites and on every kaiseki I took this dish very seriously. It did not disappoint, with the rice fragrant, of the perfect texture, and with the abalone and mitsuba leaf adding extra elements. The sea urchin is a nice addition but I do not think necessary. The arrowroot sauce provided enables us to have a different style of more soggy texture with additional concentration of abalone flavors but still the original taste was the best in my opinion. Each of us had three large bowls and finish the whole clay pot despite all the food we already had, a good testimony of how great the rice was.

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Coming to the end, the tenth course is Okashi (菓子), with the Homemade Japanese Sweet from Black Sugar good in sweetness, and the chef thoughtfully provided also a matcha to pair, and the bitter taste of the green tea building a great harmony with the sweetness of the dessert to satisfy even the most critical diner. 

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The last course is Mizumono (水物), with Assorted Japanese Fruits including Strawberry, Kiwi Fruit, Orange, Pineapple, all served on top of a layer of white wine jelly and milk pudding. The fruit is sweet and seasonal, and the white wine jelly giving a light touch of bitterness from the wine to complement the fruit, making a perfect conclusion to a wonderful meal.

Throughout the meal the services are good, with the staff very attentive and continuously checking on our tea and water to refill, and taking time to explain on each of the dish upon serving. While the attention is good, I found the frequency of pouring tea a bit too much, with me finishing a seep and they would come pouring again. Is this the right way to do in Japan? I am not sure.

The bill was $5,572 and there is a great 40% discount on the original price. I was not aware of this and upon the bill was presented I was originally thinking they made a mistake. Obviously a great deal and next time I should come without driving to enjoy some nice sake too. If you miss the kaiseki during your holiday in Japan, I think this place is a good spot to satisfy your desire.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-08-15
Dining Method
Dine In
Spending Per Head
$2786 (Lunch)
Level2
28
0
2020-08-03 3523 views
晚餐 • 2人比較少喺香港食傳統嘅日本料理,因為總覺得比唔上日本,所以今次可以喺香港食到有日本風味嘅傳統料理係幾驚喜嘅店舖環境好舒服,整齊乾淨,而且侍應服務態度好好一開頭梗係有menu 睇下有咩食啦~總共有9道菜,不過每碟細細份,所以未至於話非常飽。第一道前菜已經覺得好靚,亦都係我最鍾意嘅菜式之一。之後有個清新嘅豆腐湯。 第三道菜係刺身,好新鮮,最鍾意海膽好有心思嘅擺盤,尤其是朵花。最後一道係好新鮮嘅水果甜品總括嚟講,係有誠意嘅日本料理,可以一試
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晚餐 • 2人

比較少喺香港食傳統嘅日本料理,因為總覺得比唔上日本,所以今次可以喺香港食到有日本風味嘅傳統料理係幾驚喜嘅


店舖環境好舒服,整齊乾淨,而且侍應服務態度好好


一開頭梗係有menu 睇下有咩食啦~

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總共有9道菜,不過每碟細細份,所以未至於話非常飽。

第一道前菜已經覺得好靚,亦都係我最鍾意嘅菜式之一。
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之後有個清新嘅豆腐湯。


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第三道菜係刺身,好新鮮,最鍾意海膽

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好有心思嘅擺盤,尤其是朵花。

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最後一道係好新鮮嘅水果甜品
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總括嚟講,係有誠意嘅日本料理,可以一試

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2020-06-17 3532 views
今日同幾個朋友去餐廳食飯因為大家都好餓所以每道餸來都好期待部分菜式我無影到最好味我覺得是和牛和海膽刺身都是非常新鮮鮑魚味道和口感都非常好!龍蝦就淡了一點甜品味道很好很特別每度菜份量不多但最後會有一個鰻魚飯(個人覺得鰻魚飯需要改善,鰻魚味道和質感差了一點)另外上菜速度如果可以快一點就更好啦!因為對肚餓的人來說實在會有點慢😅不過要讚一下服務態度非常不錯!
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今日同幾個朋友去餐廳食飯
因為大家都好餓
所以每道餸來都好期待
部分菜式我無影到
最好味我覺得是和牛和海膽
刺身都是非常新鮮
鮑魚味道和口感都非常好!
龍蝦就淡了一點
甜品味道很好很特別
每度菜份量不多
但最後會有一個鰻魚飯(個人覺得鰻魚飯需要改善,鰻魚味道和質感差了一點)
另外上菜速度如果可以快一點就更好啦!
因為對肚餓的人來說實在會有點慢😅

不過要讚一下服務態度
非常不錯!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)