RONIN (Moved) New Location

首先魚生又乾又無味，最後要問佢攞豉油先食得落。已經覺得中伏。其他菜式同茶餐廳冇乜分別，似食中國嘢多過食日本嘢。越食越躁底，轉左新餐單之後勁差！一係勁鹹，一係就完全冇味。碟turnlip 炒西芹同西班牙腸就好似屋企冇晒嘢煮，就將雪櫃有啲咩剩低就炒埋一碟。差唔多點咗成個Menu都up唔出邊個最好味，四個人食咗3700，下次有人請都唔會去，尋晚食完今日仲有少少肚屙

在2017年被選為全亞洲50佳餐廳😋❤️正門係一扇深灰色石板門餐廳沒有任何招牌同標誌非常低調*外國藉主廚Matt 曾於曼哈頓大名鼎鼎的米芝連三星餐廳Masa工作 師承Masayoshi Takayama⭐️店內聘請的也是外國藉Waiters舖內有一大酒櫃 據說集結左日本本土90%的威士忌😍😍將Bar、居酒屋和Fine Dining三個元素融合在一起 絕對係Fusion日本菜糅合了西方和日本的色彩😋👍🏻我地點左8道菜Omakase每一道菜都有自己的格調 新鮮的食材充滿創意和驚喜 味道更係高質❤️不過舖內座位不多今次五個人一齊去傾計比較不方便下次都係兩個人黎撐枱腳算😈🙌🏻

曾经的亚洲Best 50，但现在似乎被同一team的Yardbird盖过了名气。想订隔壁的大班楼屡战屡败，一不甘心来看了下Ronin，没想到订位毫不费力。·当然，吃完也就明白了为什么这么好订，只有招牌菜寿喜烧生牛肉惊艳，其它吃完没有太多记忆点。没兴趣点别的了，出来还另找地方续摊。整体感受是好的，但就是觉得有点不值这个人均。·还觉得Ronin定位有点尴尬，如果是fusion西式日料，有性价比更高、菜品更丰富的选择，不至于近千的人均，如果是omakase，HK的顶级日料似乎从来不嫌多，夹在中间的Ronin属于吃吃无妨。·刺身可以做half portion，这点比较贴心，本着多尝一点的心态点了三款，都已经调过味，毋需芥末和酱油，直接吃就行。味蕾在入口瞬间被蛋白质的鲜味交织着脂肪的丰腴深深冲击，回味甘美细腻。·Yellowtail Salad —— 黄尾鲷包裹着鲜嫩的舞茸和清新的水菜，几种不同口感的叠加强化出食材风味的深度和广度，一口好像把舌尖带去了山和海。·Kagoshima Beef Sukiyaki —— 就是冲着寿喜烧生牛肉来朝圣Ronin，虽然是日式的调味，但有借鉴洋风Carpacc

You can blacklist this restaurant. The food is very disappointed with this price. And we kindly provide feedback to the staff and their attitudes were super bad.

今天向大家介紹一間係中環隱蔽日本料理，第一次去既時候差啲搵唔到個門口呀🤣🤣🤣🤣呢間舖頭2017同2018年連續兩年登上亞洲50最佳餐廳，主打新式現代日本料理，菜單分為6个主題：SASHIMI， RAW，FRIEDGRILLED, OTHER, RICE&NOODLE, DESSERT，推薦你每一樣嘢都是一下，唔係你嘅選擇困難症就會出現㗎啦。Unagi Chirashi第一張相當然會揀我今次嘅最愛，冇諗過呢一間日本料理嘅鰻魚飯係咁出色，鰻魚好出色好新，原來鰻魚同山椒粉係咁絕配，呢樣嘢真係令我大開眼界Kagoshima Beef Sukiyaki呢個係壽喜燒嘅鹿兒島牛肉亦都係店裏面嘅招牌菜🤣一上枱個樣已經非常之吸引加埋呢個蛋黃攪拌，牛肉分配油脂好豐富加埋呢個壽喜燒醬汁我隔籬嗰個話停唔到口。Pilsner Battered Amadai Tile Fish & Seabass用啤酒面糊炸嘅魚，楓糖蛋黃醬炸既魚做得好出色，口感亦都好酥脆雖然係揸咗囉但係魚肉仍然保持好濕潤最後係介紹佢哋嘅甜甜圈因為唔係個個都鍾意食甜，我都係食咗一啖因為最近戒緊糖🤣我隔籬嗰個話有機會佢可以食晒整個！咁我都覺得好好食

實在太耐無食好西，約朋友外賣都要揀間好既！返上一份工個陣，有同事話同客去食過好正，但呢d機會一直唔輪到我，自己book又成日好full。咁今次外賣我話要試呢間。我地點了一個home-akase, 返到屋企熱食都仲係暖既，應該係臨攞之前先整熱食，巧有心機。然後個炸魚居然又唔怕好肥好熱氣，配芥末醬配起來恰到好處。魚生亦很新鮮，不過款式就唔算太多，但整體來說不錯，海膽加蟹肉放在蟹蓋內，外賣而言實屬很精緻，非常滿足的一餐😋😋

Rōnin, a modern japanese bar hidden in Sheung Wan, Hong Kong 🎌 it was recently selected as one of the 50 best restaurants in asia!! it is a small bar with just 14 seats— two rows of bar-style seating and a whiskey bar on one side 🥃 their menu changes regularly depending on whats fresh🧾🐟🪞𝔸𝕤𝕤𝕠𝕣𝕥𝕖𝕕 𝕤𝕒𝕤𝕙𝕚𝕞𝕚 𝕡𝕝𝕒𝕥𝕥𝕖𝕣 🍱4 types of seasonal sashimi— shimaji, hamachi, bontan ebi spot prawn and hiraaji. sashimi was really fresh and well flavoured💯🔷𝕆𝕪𝕤𝕥𝕖𝕣𝕤 🦪🥒lambert oyster with pear granite and cucumber. th

Dining at home is the new normal now and restaurant food sometimes doesn’t retain it’s quality during take out. Over the weekend, Softie tried the takeout options from @ronin_hkPrice: ~$700 ppQuality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳Recommend: 💖💖💖Service: N/A(Ratings out of 5)OVERALL:Ronin definitely retains it’s food quality inside and outside the restaurant. The takeout boxes are also beautifully presented. However, if all you’re craving is sashimi and sushi night, it might be cheaper to just buy raw ingredie

「Ronin」@ronin_hk 是一家日本fusion菜餐廳，味嚐它的菜式，猶如一場後現代的明治維新，傳統與創新之間的角力，透過蜻蜓點水式的味覺點綴，取得一種溫婉的平衡。Ronin 是2018年San Pellegrino’s “50 Best Restaurants in Asia”。這間餐廳位於中環Soho安和里的小巷，沒有冠冕堂皇的店面，只有一道淡淡灰藍色無名的大門。推門而入，細小而又五幢俱全的格局，融合着傳統日本居酒屋的氛圍和現代的裝潢，十分切合這家餐廳的特色。吧枱後方，排着不同類型的日本製Whiskey，彷彿穿越地域邊界，置身於六本木的隱世餐廳。無奈疫情下，餐廳需於六時關門。因此， Menu也作出了適當的調整，減少了菜式的選擇。是次，我們點了一道「Chef’s sashimi」三色刺身作為頭盤，這道三色刺身包括了油甘魚，三文魚子，和鯛魚。有別於一般的刺身，每道刺身的Seasoning 都帶有一點Twist，例如鯛魚刺身配以鰹魚乾作為Topping，清新的魚生，帶點輕微的鹹味；而油甘魚則以少量的辣醬配搭，為味蕾帶來適當的衝擊。另外亦點了一客炸物Tempura 「Yuba Sh

============== 𝐹𝑜𝑜𝒹 𝐿𝒾𝓈𝓉·• Flower Crab $520·• KFC Sawagani Crab $160·• Kagoshima Beef Sukiyaki $480·• Smoked Barbecue Fish Collar $230·• Drinks 💸 $1,887 (10% charges)唔理解點入到亞洲50大，不過佢係吸引到一堆外國食客，可能個environment同處理食材嘅方向夠niche🤔我就唔識欣賞，上每樣dish都會講到天花龍鳳，但其實調味同配搭配都係好單調，同埋唔覺佢有幫食材提升到～而且每一樣嘅份量都好細，食完千幾二千蚊我翻屋企要食多個炒麵王醫肚😐-·• Flower Crab ✰✰Signature 蟹肉海膽蓋🦀 要食得好慢～好慢～慢慢食真啲，因為一個蓋都$520😉 我平時食大閘蟹都係咁拆哂嚟食，不過幾十蚊有找🙂 It’s quite fresh though the ingredients.-·• KFC Sawagani Crab ✰介紹翻，$160可以買到十包嘅泰國即食蟹仔手信（附圖），而我地喺RŌNIN食到6粒😬✌🏾蟹國

we are so exciting to go to ronin for one of my best friend’s birthday.the restaurant is a bit very hidden, make sure you wear non-high heels as the coming could be difficult.we went for the tasting menu and with ordering of a bottle of sake to enjoy our “pretend to be” In Japan experience.so here are the food !!!we love the presentation of food the taste is super nice as well!!!i think we will come back some other time when there is an update of the menu.

Way over valued for the food and service, and uncomfortable seating.Firstly, there was a fish bone in the sashimi, when I raised this to the waitress and she argued this was only a soft bone and would check with chef, and then never came back. Later when I asked and she said rudely she already said sorry , and very unwillingly delete that item from the bill and couldn’t see any sincerity to improve or apologise.Secondly when we see the bill, there was an item for free welcome bite. We asked what

There are indeed too many amazing restaurants in Hong Kong (and some are not so great), and this is certainly another place which one would have no hesitation in recommending and returning!The food was lovely, the dishes were authentic - it is Japanese fusion so the dishes were a mixture of Japanese ingredients with Western and Japanese style of cooking. We had a few of their signature dishes, including the flower crab and uni dish, as shown in the picture below. The dish was amazing and I cou

Finally got to try this hidden hot spot @ronin! It took me 5 minutes to find the entrance - if you plan on going here, book ahead because the limited seating makes it hard to get a reservation!We ordered the Flower crab with uni, Mitsuba, and sudachi; Kagoshima beef with negi, maitake, and sukiyaki egg yolk; Unagi chirashi with kinome, pickled cucumber, and sesame; and my favorite - Udon with clams, chorizo, and garlic scrapes. The portions were small, so I wouldn’t recommend coming here to fill

好耐之前來過，還記得當時在黑矇矇的門口走來走去，就是找不到店家呢！事隔將年還存在，是日式食物，每天的 menu 都不同，是由酒吧的日籍廚師，每天精挑食材後，於開店前才設計的是日美食，食物、廚藝鮮甜美味。今天還品了一杯日本威士忌，其實我本身並不喜歡威士忌味道，不過這裏是調成甜味的雞尾酒，並用上了正宗配威士忌的圓型大雪粒，來保持到酒的冰涼感，但因太過濃甜，最終我還是對了半杯的冰水。