Kona (Closed)

我們”旅行四傻”的名字由來，是在數年前一起去日本旅行而開始的，因為大家都喜歡日本，無論文化，地方，風景，食物，我們都有講不完的話題。今天我們四傻裡的一傻’牛一’，因疫情關係，為了替她慶生，我們絞盡腦汁，終於另一傻提議到Kona晚餐，除了慶祝生辰外，也可暫解我們對日本的「思鄉」之苦😂Kona 位於大坑蓮花宮對面的一間隱世的日本料理，裡面座位不多，需要預先訂位。我們四人都是選擇困難症的病患者🤣每人都決定點了set course。侍應哥哥既有禮貌又細心，每端一道菜來的時候，都說明材料，食用次序和方法。💛水菜沙律柚子蕃茄醋和冷製日本桃太郎蕃茄 這個蕃茄製法一啲都不簡單，廚師一日前用鏗魚湯、雞湯和日本魚乾湯將蕃茄浸透，再配上用乳酪的成的特別醬汁，入口清新非常，帶有酸酸甜甜之味道。海膽配龍蝦湯啫喱 及 刺身這道菜侍應哥哥說食法從右至左，首先嘗一嘗海膽配龍蝦湯啫喱，廚師用上日本海膽，味道清甜，入口溶化，而凝固成啫喱狀的龍蝦湯，感覺很清新，刺身也很美味新鮮。鵝肝蒸蛋 ．特製濃汁· 夏松露在嫩滑的蒸蛋上鋪滿了香濃的鵝肝粒、炒香又脆口的米通，加上香味復郁的松露片，味道一絕，每一啖都層次分明。😋澳洲和牛腹膜

日本既餐廳出名精雕細琢，終於有機會去大坑既@kona_hk 品嘗，侍應好精心介紹每一道菜☺️如果覺得菜式花多眼亂，可以選擇Kona Course*，會包含大部分店主推介，又或者可以跟住以下精選推介搵食😋👇🏻🍅冷制日本桃太郎蕃茄 $78- 桃太郎蕃茄係四國岡山既名物，岡山既香印提子同桃都好出名☺️🦞海胆伴龍蝦湯啫喱 $168- 望落好似分子料理，啖啖鹹鮮嘅海洋味，一定要試試🥠鵝肝芝士最中餅$108- 中間仲有柚子漬中和一下鵝肝同芝士，食多塊都唔膩，推介😋🦪帆立貝塩粷風味 海葡萄 $158- 好耐冇係香港食到甜既帆立貝，新鮮程度認真要讚下💨𣊬間薰製日本雞頸肉 $58- 雞頸肉嫩滑，有陣細膩既smoky aftertaste，打卡仲一流添😏🍢日本雞腿肉配胡麻味噌 $52- 個醬比雞更出色，估唔到咁滋味🐂澳洲和牛腹肉 配 芝士蛋黃醋 $98- 和牛都食得多，加埋呢個醬另外一番滋味🌽日本粟米磯邊辺揚 $98- 採用宮崎既粟米，粒粒鮮甜，記得睇熱呀😛🍄特製壽喜燒風A4和牛丼 黑松露 $168- 係黑松露呀😍😍加埋生蛋攪拌一齊食唔會搶走米香同牛既味，值得叫！🐓胡麻照燒雞扒丼 $118- 意想不到既好味，

This Japanese kappo style restaurant is located in Tai Hang, just outside of Lin Fa Temple. Coming sharp at 6pm, we were seated at the counter and able to see the chefs in action. The decor has a Japanese ambience with a cozy, using plenty of wood and stone to highlight the traditional elements while creating a hip and cool atmosphere.I ordered a bottle of Hiwada Yamahai Junmai Daiginjo ($868) to start. And recommended by the staff, also the Raw Oyster from Nagasaki Konagai ($88). Very creamy an

［大坑日本割烹式餐廳］KONA店入面以簡約線條現代禪風做裝修 而嘢食方便主打係創意嘅日式料理而唔係傳統日式料理 例如佢會用啲新奇嘅烹調方法去煮 幾值得一去 而店員都好細心同我去講解食物嘅來源 煮法同特色 服務好好 如果下次有機會一定要去試吓佢個瞬間薰製日本雞頸肉壽喜燒風夏松露牛丼 HKD178 🐂 依個飯係用上A4 和牛肩肉 再以壽喜燒方法去煮 以上層鋪滿黑松露 兩個夾埋好match 壽喜燒嘅甜同黑松露嘅香 再mix 埋日本生雞蛋 成個飯都係比較濕潤同結實嘅感覺 而依個飯係包沙律 茶碗蒸 同 miso soup佢依度嘅miso soup 係比出面飲到嘅有少少唔同 味道偏濃 對比坊間度度一樣味 係意外嘅Rating5👍🏻為滿）味道：👍🏻👍🏻👍🏻 👍🏻環境：👍🏻👍🏻 👍🏻 👍🏻 抵食：👍🏻👍🏻 👍🏻 👍🏻📍: Kona (大坑)大坑蓮花宮西街16號地舖

大坑有超級多隱世的高質小店☺️ 這次去了位於蓮花宮對面的Kona一嚐日本料理。整體而言食物超級美味，質素很高，值得一去❤️主食我們點了店裏的皇牌 特製壽喜燒風黑松露A4和牛丼，真的超級好吃！！個人覺得黑松露的點綴令整個丼生色不少，味道更有層次😍😍😍 和牛滑嫩，飯也超級入味，壽喜燒配黑松露的味道表露無遺，超讚！🥰🥰🥰 lunch set 會附送沙拉，茶碗蒸跟味噌湯💖我們點的其他小吃也超級美味❤️ 首先是燒牛舌😍 牛舌一咬下去會噴汁！！超誇張😋😋😋 而旁邊的香蔥芥末醬直接令牛舌與眾不同，超好吃🥺🥺🥺🥺 然後我們還點了松葉蟹肉奶油薯餅跟手羽先，也是超高質的食物❤️❤️❤️ 超滿意的啦！

這家餐廳之前有看到到10大日本菜推介，因為限晚市令結果有午市可吃。今天是最後一天做午市了，明天開始又只會做晚市。事實證明，能吃到午市是十分值的。我和朋友是第一組客人，在和門口角落位，雖然一開始我有點介意是門口位，但最後真的自成一角，因為雖然餐廳的午市好像訂滿了，店家還要拒絕對3-4組walk-in 客，但到我們吃完時餐廳也只有不到一半的人，而我們的隔壁一直沒有其他食客，所以感覺還滿舒服的。午市有三個套餐，也有串燒～ 我們選了兩個午市套戲外加三種串燒，最後還再加單了第四種串燒午市套餐：先上沙律和茶碗蒸朋友超級喜愛那茶碗蒸，的確是好吃特製壽喜燒風A4和牛丼黑松露黑松露很香，壽喜燒是廚師先把牛肉燒到半熟，再放上白飯，淋上一點醬汁，最後加上蛋黃。牛肉是嫩的，好吃的，雖然我其實說不出它是否是A4的質素，但是好吃的法國鴨胸南蠻冷綠茶蕎麥面鴨胸很香鴨油脂味，有驚喜！蕎麥麵是真的是冰的，雖然吃不出綠茶味但整體還是好吃的。瞬間薰製日本雞頸肉最有驚喜的一道菜！廚師把煙打進玻璃樽中煙薰10秒，之後就要進食，否則肉質會過熟。雖然我們因為拍照弄超過10秒，但肉質還是非常嫩，而且多汁，真的好吃👍 不愧為signa

是日男朋友揀佐黎大坑食生日飯👫主打日式串燒🍢豐儉由人，鋪頭叫Kona皆因佢真係係corner位😗門面已經好日式同高雅!男朋友訂佐可以睇師傅燒串燒既位置，食下野又望下啲串燒慢慢變熟😂每樣食物店員都好有禮貌同耐心講解用料同點樣食，好細心💕加上每樣都好有賣相重質亦重視覺效果😍海膽伴龍蝦湯啫喱($168) 🌟🌟🌟我完全不好海膽的，覺得好腥，不過見佢signature就試試～一食係相當有趣既口感同味覺既刺激！睇佢細細碗，但入面係超級多份量既海膽，食得岀同平時我覺得腥既海膽新鮮好多👍🏻海膽加上用龍蝦湯整成既啫喱入口咸咸地，岀奇地好match!加埋紫色既花花又帶小小花香味，十分岀色同好特別👍🏻👍🏻👍🏻白蝦唐揚($88)🌟🌟🌟呢樣一定要襯熱食!!一定係即叫即炸🦐白蝦size比平時既蝦細，平時成隻炸既蝦頭都會苦苦地，通常都唔會食，但呢種蝦可以全隻色，炸粉又岩岩好唔太多，脆卜卜又唔油膩😍鴨肝芝士最中餅($108) 🌟🌟🌟🌟呢個又係挑戰食物配搭同味覺既食物😂岀面既芝士餅係乾身既，一邊係芝士一邊係鴨肝，加佐啲白蘭地，一啲都唔膩同好夾！有好多種口感係個口度😂唔識形容總之一定要試！😍😍😍松葉蟹肉忌廉餅($98)啖

Tucked in a cosy pocket inside Tai Hang - with friendly staff, nice dining experience and good food. Make sure to book beforehand as tables are few. Staff was friendly and helpful, quality of food was definitely up there - bonus was being able to watch the chefs prepare the yakitori. Refreshing and unique marinading of vegetables, combination of food ingredients which was pleasantly surprising. Must try items were the black truffle and fois gras steamed egg custard and the sea urchin with lobste

I was in Tai Hang to meet my friend. We choose to have dinner in Kona. They have arranged the comfortable seats to us. The cosy atmosphere and relaxing environment would be essential to any joyful moment. The food are delicious too. Beef tongue is extraordinary. The meat is fully of sauces and heated technically to retain the tastings. It is perfectly controlled so that meats are elastic and juicy. Once we ordered, we keep ordering it since it is so delicious. I would definitely recommend it to

Chef Yip and his colleagues Cherry and Tony choreographed an absolutely delightful evening complete with amazing dishes and superb service. My friend and I shared many dishes including (1) Kona Wings (2) Yagen (chicken soft bone) (3) Chicken Neck Meat 煙薰雞頸肉串(4) Zuwai croquette (5) Japanese corn deep fried (6) Black Edamame (7) Harami Australian Wagyu with cheese yolk (8) Hokkaido oyster北海道昆布森生蠔 (9) Sashimi 伊佐木刺身配紫蘇海苔 (10) Eel roll 鰻魚卷配有馬山椒(11) Deep fried abalone (12) Deep fried shrimps (13) jel

🇭🇰Hong KongHappy Monday! Today the name of the restaurant is called KONA. For those who wanna try delicate Japanese cuisines, this restaurant definitely worth a visit!Score: 9/10Average expense per person: $500+You can either try their full course or their significant dish!For me, i love their A4 Wagyu Beef Bowl sukiyaki sauce, summer truffle($168)The thin slice of A4 Wagyu with the truffle is not the highlight of the bowl, BUT THE EGG IS SO AWESOME!!! Strongly recommend to mix every grain of ri

Monaka Wafer Foie Gras，小時候阿波羅雪糕的Monaka概念異曲同工，鵝肝加餅乾，減低油膩感覺。Japanese Corn，炸日本粟米，紫菜盛載，香口脆卜卜，甜甜地，估唔到好味有驚喜。Neck Meat，造型表達夠心思，煙薰味十足，一開即食。Shima-aji縞鯵，印度洋潛水見得多的Jack Fish，口感結實有嚼勁，淡魚味。2人光顧，點餐如下：Suntory BeerMonaka Wafer Foie GrasHotaru IkaStriped Jack - ShimaajiJapanese CornNeck Meat x2Yagen Soft Bone x2Pork BellyTamadeizumi Umeshu (Glass)Japanese Oyster x2Kaku Highball加一後，合共HK$1,320。

一間寧靜又舒服的日本割烹料理，多款新穎配搭獨家菜式，師傅在烹調食物出色，亦重視視覺效果，店內員工十分有耐性介紹每一款菜式、用料、進食方法。可以享受美食時亦能學習，獲益良多👏🏽👏🏽👏🏽.1）海膽伴龍蝦湯啫喱2）烏魚籽十割蕎麥麵3）鯖魚青蘋果4）瞬間薰制日本雞頸肉5）鴨肝芝士最中餅6）芝士雪糕黑松露脆米必食推介😋😋😋.1）完美的結合，從視覺上已是一件藝術品，加上龍蝦湯整成啫喱，可以有龍蝦湯的咸，配上海膽，再加上紫蘇葉，令層次感更加豐富5）看似平平無奇，但入口第一啖就可以令你瞳孔放大、呼吸停止！日本威化餅裏面，半是鵝肝、半是芝士，中間夾住柚柿子，完全係甜咸之間的化學作用，唔膩滯，總中和左鵝肝的咸。6）甜品是高貴的黑松露配上芝士雪糕，松露入口散發出淡淡的香味，加上芝士雪糕。可以為晚餐加上完美和滿足的句號。

朋友約飯想食好D，但又唔想食西餐，就帶我去食日本料理。位於大坑的Kona，日文意思係街角，名字感覺浪漫。後街可以泊車，裝潢屬於深色調，食物質素高質多元化，場內客人聲浪屬於可接受範圍，唔駛句句壓低聲線，所以可以暢所欲言。值得一讚係店員非常有禮貌，時不時會同客人交流，獲得反饋後推薦更多美物，期待摘星後仍能保持水準。先來海膽伴龍蝦啫喱（$168）細細杯，海膽非常鮮甜，入口即化，仲有小花點綴。鵝肝芝士小餅（$108）專門咬開一半比大家睇下。呢個小treat口感好有層次，上層係cheese，下層係鵝肝，仲有一粒小柚子乾果，中和飽膩感。海膽海苔天（$480）鮮甜海膽同紫蘇葉tempura酥脆味道好夾，同海苔食又得，加鹽食又得，得左！👍🏻不過個人都係喜歡醬油，海鹽略嫌粗粒影響口感。烤牛舌配想香蔥芥末味噌（$52）烤過既牛舌表面略帶脆身，但整體不過不失。煙燻日本雞頸肉（$48/串）一打開蓋煙燻縷縷絲煙緩緩升起，先喚醒嗅覺，後品嚐嫩滑雞肉，讓味蕾充分與之融合。時令生蠔🦪（$88/隻）但呢款屬於爽身。最後係炸蝦天婦羅。經過多款美食，這沒有太大驚艷。

I made a reservation for 8pm, was told I was TOP of waiting list for second round seating n that there were tables starting at 6:30pm n should be ready no later than 8:30. We arrived there, noticing many empty tables yet the receptionist insisted we wait for one table that was still being occupied, even tho she admitted that she had let others not even on waitlist to slip in !! At the end, we just decided to go to another place, didn’t want to deal with her anymore .