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2-min walk from Exit J, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station continue reading
Telephone
26861866
Introduction
It was recognized as Michelin 1 star restaurant in Kyoto, mainly recommend Kaiseki cuisine. The most famous is the sea urchin hand-rolled sushi which is covered in a thin seaweed slices. continue reading
Opening Hours
Today
12:00 - 14:00
18:00 - 23:00
Mon - Sun
12:00 - 14:00
18:00 - 23:00
Public Holiday
12:00 - 14:00
18:00 - 23:00
Public Holiday Eve
12:00 - 14:00
18:00 - 23:00
*Lunch Last seating: 13:30 18:00 - 20:30 (1st period) 20:45 - 23:00 (2nd period)
Payment Methods
Visa Master AlipayHK Alipay Cash AE
Other Info
Online Reservation
Phone Reservation
Spot payment
About Reward Scheme
Review (22)
Level2 2020-06-28
2323 views
Yamagishi serves innovative Kaiseki cuisine from Japan. The quality of the food was amazing and the chef does a great job of explaining each amazing dish.The restaurant is quite small consisting of just a counter room with maybe 8-10 seats and then two private rooms in a separate area. These created and intimate atmosphere.I think we had 13 fantastic dishes in total, though frankly I don’t remember clearly. Some highlights include:A dashi soup with okra “crystal ball”. The dashi is made from a few types of bonito/tuna. This is “first dashi” and the chef spared no expense - making 8 small soup bowls of dashi required two HUGE mixer bowls of bonito shavings. These shavings were just briefly immersed in water then discarded - unlike other restaurants Yamagishi doesn’t reuse their bonito shavings.Beef Shabu Shabu with toasted sesame. The chef used Miyazaki beef. Before serving, sesame seeds were fried brown and dumped into the soup, creating a rich flavor. Uní hand roll - this was a simple dish of Uní on sushi rice and seaweed. However the chef used a healthy scoop of premium fresh Ogawa (小川) uni for each hand roll. Dessert consisted of a “sugar tomato” and fresh youkan (羊羹).I’m told they change their menu daily. I’ll definitely be coming back! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2020-03-28
4884 views
This is a little evil place. At their fairly high price point (~HKD 3,000 per person), they still want to do 2 rounds of dinner forcing guests to start either at 6:30pm or 8:30pm. That is just appalling and profit seeking above all. Especially at this critical time of protests + corona virus in HK, this is certainly one place I still will not support. This type of business practice should be condemned. Seriously. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2020-03-11
4699 views
二月嘅時候見有特別crossover, 又夠咁啱book到位,三千蚊都就決定試試有幾頂級。食完餐飯之後覺得。。。其實環境都唔錯,對住師傅全部坐滿都係十個人,少人少D機會傳染武肺 XD 負責招呼同介紹位哥仔都好盡力同每位客傾偈講吓笑搞下氣氛。開頭嘅菜式都正常:開胃菜,清湯,拖羅,一路去到高潮位嘅Signature 海膽熱狗都另人期待。但係由雪蟹開始就有D黑人問號嘅感覺。。明明Show 俾我地睇既係三隻巨蟹好似好震撼,但係上碟嘅時候得返一節蟹腳(見圖),其他部份呢??之後個飯仲同我地講要唔要加牛肉(當然要再加錢),如果唔系就得白飯魚撈飯...!?(有圖)最後上個生果。。竟然係一片蘋果同橙。。。咁樣就跌咗3000。。(其實係x2。。因為要請朋友)只可以講呢個價位可以有好多穩陣嘅選擇 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2020-01-02
4310 views
呢間野要3日前預訂(預訂每位$500)聲稱按人頭去訂貨 保證新鮮我見間野咁新鮮?咪試吓囉佢有十一二道菜式?唔太記得數量(有兩款冇影到)一開始就好似幼稚園小朋友派點心咁等食!好期待..每一樣日本師傅都會介紹一下再一個男同事翻譯逐個逐個派 食完一樣又一樣其實食完哂所有野我都唔覺食左咩野係值2500😂不過服務係好好嘅!佢哋會同客人溝通簡單d黎講唔值呢個價兩個人賣單6000(加左杯清酒)6000蚊我覺得可以有好多日本料理選擇試一次夠了 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-11-26
4037 views
今次黎到呢間京都米芝蓮一星嘅餐廳,一入去就已經好有日本嘅氣氛☺️ 只有少量座位然後師傅就喺前邊製作食物~ 一人前 ($2500)首先第一樣係甘酒蒸鯛魚,加咗翡翠銀杏,小小日本嘅糯米飯。糯米飯食落去煙煙韌韌,而鯛魚都好鮮好滑。之後有呢個鮑魚,超級新鮮鮮甜,配上呢個北海道直送海膽,但鮮味係纏繞住整個口腔,好似去咗日本咁。仲有呢個煮咗好多個鐘既骨膠原,食落好似啫喱咁樣。口感好特別,整體都好清新。之後呢一個魚都好出色。用咗松露屋獨有既昆布,長時間煮既dashi湯,個湯冇加任何調味都已經超級濃,加埋個魚係好食到升天,完全吸收晒湯嘅精華。刺身有鯣魚,係油甘魚既幼年版本,食落更加嫩滑,魚味好鮮。另外有灼過一下既金目鯛,食落去冇原本金目鯛咁韌,味道一樣,但口感提昇咗好多。最後仲有微燒一下既龍蝦,好甜好鮮,超級正!懷石料理最重要嘅元素,燒天然舞茸菇,係一樣十分珍貴嘅食材。另一樣係白蝦同栗子做咗既餅,面頭仲有少少鮑魚醬,口感好特別,食到蝦既彈牙同時都食到少少粟子粒。到我最期待既一道菜,海膽壽司,係師傅創作既海膽熱狗,紫菜包住少少飯,面頭鋪滿晒大量嘅北海道海膽,咁鮮甜嘅海膽係香港真係好少機會可以食到,超級滿足🥰滿滿三文魚子茶碗蒸,有好多北海道既魚子,好鮮甜,逐粒係口入面爆開,蒸蛋都做得好滑。之後有呢一客好高級數既和牛,用咗上等松板牛切片再煮,煮完之後仍然係入口即溶,牛味好濃郁好重,成個口都充滿着牛既油份,但係又唔會覺得油膩。之後有粒貝,即係超級大既螺肉,夠晒爽口彈牙。橘子啫喱,加咗少少醋去煮,超級鍾意呢一個啫喱,味道好有驚喜。太刀魚,慢煎到好香,個皮加入咗少少調味,增加個鮮味,而且魚肉食落係好嫩滑,滑到唔似食緊魚☺️加入青檸食,更加鮮味。御飯,係煮七成熟既日本米,食落係特別有米香同煙韌。加上可以自己落明太子等等嘅配料,就咁食飯都超級滿足。之後有時令水果盤,有日本梨同埋無花果。最後仲有京都最有代表性既monaka配抹茶 🍵為呢一餐豐富嘅晚餐畫上一個完美嘅句號。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)