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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
18:00 - 20:30
20:45 - 23:00
Mon - Sun
18:00 - 20:30
20:45 - 23:00
Payment Methods
Visa Master Cash AE
Other Info
Phone Reservation
Review (17)
Level4 2019-11-03
303 views
藝術館般的新商場,來了幾次,都是吃的。逛了food court幾次,不知道其他樓層有甚麼商店。我向下探索,老公則向上覓食,找到來自京都的米芝蓮一星懷石料理。為了讓食客吃到最新鮮的食物,餐廳只做晚市。師傅每天零晨打電話去日本採購食材,按照當天的供應而改動menu,食材每天下午大概5:30從日本到香港。要做到日本的原汁原味,連飲用的水都不能忽視。餐廳採用日本阿蘇山的水,用作沖茶,煮湯。店內只有不到十個座位。大家排排坐,看著師傅專心地為我們準備食物。餐廳分兩輸,18:00和20:45, 全部人一起開始。光付酒蒸甘鯛配上翡翠銀杏。銀杏因煮熟後變綠而得名,煙韌,細嚼下滲出銀杏的香。糯米飯做底,煙韌的口感跟銀杏映襯,沒有多餘的調味。墊在水草上面是切成薄片的黑鮑魚,有嚼勁而不韌,十分鮮甜。伴以清甜的北海道海膽和充滿骨膠原的水魚啫喱。用了大量水魚熬製再造成啫喱,放入口待它慢慢溶掉,溶成濃郁的汁,味很重,正。不過紫蘇花花都幾重味,要分開吃。椀浸著天草九繪的湯,沒有任何調味料,鹽或糖也沒有,全靠松茸、鰹魚、柚子皮、梅肉調味,稱得上是最有味的清湯,那種又清又香的味道交配,就像在告訴我們人生就是矛盾。白付鰤魚的幼魚是最淡味的一款,但帶點爽口。稍稍灼過的金目鯛,店員介紹想做出shabu shabu的效果,吃不出是灼過,反而跟刺身差不多,咬下咬下,口裡洋溢著魚香。火炙過的白蝦,先吃到少少火炙香,隨後是蝦的甜。雖然配了麵豉醬和醬汁,但我實在不想破壞刺身的鮮味。山葵也值得一試,滑滑的,少少黏,辣而不嗆。杉八寸這是懷石料理中重要的一環。杉木做的八寸木盒,有山之味和水之味。山之味,是炭燒天然舞茸,加了柑橘汁。很自然的炭香,清幽的舞茸,要吃得仔細,當我覺得吃到它的香時,卻突然殺出柑橘的酸,刺激口水分泌,有趣的體驗。水之味則是白蝦切成茸,加了栗子碎,煎成餅,上面的一點是鮑魚肝醬。夾雜少少栗子的咬口,蝦已變爽,都幾特別。壽司傳統懷石料理沒有壽司,主廚想以輕鬆的形式展現他的懷石料理,於是設計了這道海膽熱狗。師傅把四大板馬糞海膽放在桌上,在燈光照射下,海膽像黃金般閃亮,大家的眼睛卻更亮。師傅拿起一塊紫菜,放上飯,再放上一整行海膽。一臉認真、專心致致地把熱狗,臉上展開笑容,興奮地親手給我們送上海膽熱狗。他一件一件地做,來回走了八九次。入口第一個驚喜不是澎湃的海膽,而是紫菜清脆的聲音。誇張的海膽,鮮甜之餘,更令人心花怒放的是滿口濕潤,把飯浸了。即使光芒被海膽蓋過,壽司飯黙黙地襯托,軟糯的飯讓壽司有口感。蒸物除了食物,每道都用上特別的器皿,令人眼前一亮。在明朝成化年間的碗中,是北海道毛蟹真蒸、北海道三文魚籽和蛋。蟹肉清甜,壓成一堆,很少吃蟹肉會吃到咬口。三文魚籽上枱前20秒才準備,焗在碗裡變得少少熟,帶微溫,粒粒爆汁,很鮮,完全不覺得鹹。蛋很滑,但不太吃到味道,碗裡太豐富了。鍋近江牛是三大和牛之中,歷史最悠久的一款,超過600年。配上京都野菜和松茸。半熟的和牛入口超嫩。大概是我第一次用「軟滑」來形容和牛。油脂香重而不膩,牛肉味濃得突出,卻又細膩而柔長。最後把帶少少酸的湯喝光,牛肉的油香一飲而光。酢物新鮮粒貝前幾分種還在動,再上枱時已變成眼前的美食。爽脆、清甜的粒貝以橘醋啫喱,又酸又甜,是個衝擊味蕾的配搭。還有象徵長壽的菊花和京都水菜的點綴。燒物上菜時,店員給大家看這包來自丹波市的黑豆,原來亦稱紫頭巾。樣子似枝豆,原來是黑豆。炭燒太刀魚燒得一流,放入口後充斥著炭香,皮夠乾身又有少少脆,魚肉又滑又濕潤。伴碟是吃起來很像枝豆的紫頭巾、又爽又滑又黏的長芋和帶橘子甘香的兩絲柚子皮一起吃。師傅在廚房裡拿來一鍋不在餐單上的湯,以龍蝦和腐皮熬製而成。師傅送上額外的驚喜,大家吃得更盡興。御飯碗碗碟碟和盤子都有心思,這個煮飯的容器更大有來頭 - 特製的雲井窑。每人一小口飯。可以不斷再添。飯很濕而不小,仍然一粒一粒的,超黏,飯香超濃,味道像把飯味都熬出來的粥。軟糯香軟俱全。可以配山椒醃的白魚仔、福岡明太子和帶點甜的金菇。配菜好吃,但實在不想任何味道蓋過飯香,於是分開吃。甘味這埋來自京都的葉下,是清甜爽脆多汁的豐水梨、甜得自然的黑無花果。又有額外的甜品,是紅豆餅。頧傅很有心機地慢慢燒。很脆的餅包著十勝紅豆,沒有浸過糖水,有紅豆味而不太甜,超好吃。最後每人一碗抹茶。看著店員在旁邊用掃逐碗預備。茶味香濃,甘甘的,暖暖的,很窩心,讓我想起在京都一個和室內,穿著和服的日本婆婆跪在地上,為我們沖茶。從器皿、食材、擺碟、味道、服務,都看出店方的心思。那種對完美的追求,叫人讚嘆。價錢稍貴,較便宜的懷石料理有不少選擇,但要吃到正宗來自京都的滋味便要付出多一點。因為有下一輪,大概論20:30晚餐就來到尾聲。當我們站起來後,師傅第一個走出門口,揮手送別我們。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-09-29
2533 views
同意此餐廳的第一篇食評,算客觀。我個人認為Set dinner💲2500元港紙一個人, 醫酒水過萬一(3個人),食物味道卻非常普通,個人感覺水平不夠好, 偏貴,性價比不太高。 況且,以這個價位來說,有很多Michelin Star 米芝蓮2星3星的餐廳可以選擇喎。坐位客觀說不好坐,而且迫,最弊service 方面更恐佈,在坐有食客在餐廳談論了政治,卻可能因政見不同,餐廳一男一女服務員竟怒目而視.....作為醫療人員,我之後見到女職員詭秘微笑,個人很擔心食物安全喎,希望唔會因為政見不同而被下毒啦.....仲有亦唔希望信用卡資料被盜啦。(否則又要請食物及環境衛生局、銀行、警察等人士做嘢都好麻煩, 希望只係自己敏感諗多咗啦)。但無論如何,總結:用餐經驗不愉快。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-11-10
0 views
呢間米芝蓮一星既餐廳登陸香港,早在京都聞名既懷石料理餐廳,今日終於可以一嘗餐廳只做晚市,分兩個時段,$2,500 11道菜既 Omakase,餐廳不論環境,食物都好有京都特色,由於只有15個座位,所以必須訂座連接餐廳既走廊地下係濕既,起初以為係當天落雨引致,後來店員解釋呢個係京都既傳統,有歡迎客人既意思先黎食先付,即係前菜有甘鯛鹽燒、翡翠銀杏、小角蕪飯蒸食每一道菜前師傅都會用日文講解一次,當然會有翻譯啦今次食既係茶懷石料理,所以一開波就會有飯既環節,真係與別不同呢呢個係將食物放在理芋葉上,然後魚油會浸入飯粒飯粒好煙韌,同銀杏好夾鮑、青森縣鮑魚,青森縣水雲醋物、水魚啫喱及海膽椀,有九繪酒蒸,松茸,梅肉湯係唔會加入何調味,全靠食材本身既味道煮出黎向付:金木鯛炙來到刺身,金木鯛炙魚油好香連隻碟都靚過人下一味就到天然舞茸杉八寸,天然舞茸天婦羅,鰻白燒、一片醬油用特製八寸長既木造盛器就是杉八寸,上菜前會灑上水珠,以代表食物除你以外,冇其他人觸碰過配上天然舞茸天婦羅同鰻白燒,代表山之味及水之味,真有意境海膽熱狗將整行海膽放在紫菜上,狀似熱狗,馬糞海膽豐腴甘香,入口鮮甜鍋:和牛、松茸和牛係用左近江牛,非常軟棉,滑,入口即溶,牛味超濃甘味:水物、梨、黑無花果、梅酒啫喱黎到最後既甜品,配上紅葉,襯哂秋天,紅葉下就係水果梨同無花果好甜,多汁,梅酒啫喱既梅酒味好濃好清甜,幾有驚喜另一甜品還有紅豆最中餅最後以茶作結可以話係大滿足 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-11-08
0 views
富小路やま岸 (English name: Tominokoji  Yamagishi) is a name that foodies that focus on fine dining know about. From Kyoto, it opened in 2015 with a focus on kaiseki. It has one Michelin star and a 4.69 Tabelog rating along with a silver award from Tablelog. That's a lot of accolades.  And now they have opened their first location outside Kyoto at the new K11 Musea. Booking is required as they do not take reservations. The dining area fits 15 people (although there were only 9 of us that evening) and they only have two sessions per evening: 6 PM and 8:45 PM.A little background on kaiseki. While most people think omakase, kaiseki is a whole different beast. Considered the haute cuisine equivalent in Western dining, it's a multicourse dinner that showcases the chef's skill and technique while combining art and food. All the while using seasonal produce. The meal is more formal and the chef's do not engage as much compared to omakase. When boyfriend and I heard it had just opened here, we were curious as there are not a lot of restaurants here that focus only on kaiseki. It seems most places here do a little bit of everything.  Understandable as competition in Hong Kong is fierce and local diners don't really understand just eating that one item and nothing else. We made a reservations after a few attempts (apparently other foodies have heard about it's opening) and were told to be on time as the meal all at the same time.The restaurant outside looked exactly like the one in Kyoto.As we arrived a few minutes before our reserved time (we wanted to be exceptionally on time to show our respect to the chef), we were shown to a small waiting room with a pretty garden. We did see some slippers underneath our mini bench and were not sure if we were to remove our shoes and use the slippers. As we weren't told to do so, we kept our shoes on.Promptly at our reserved time, they showed us in. The hallway was exactly like the original restaurant in Kyoto. A pathway of stone lighted only with lanterns and a beautiful bonsai in front of us. The stone pathway was wet with water. At first I thought ... wow, they were so rushed to clean up they didn't dry the floor? But no! How uncultured of me! The staff explained that the path was sprayed with water as that is how Kyoto welcomes their guests. How many times have I been to Kyoto? How come I never noticed that? I learned something new.The price of this entire evening  (without alcohol) is $2500 per person. The menu is written in Japanese only. The chefs are all Japanese from the main branch and only speak Japanese. They do have a translator throughout the evening. The menu changes with what ingredients are received that day. All seafood are air flown direct from Kyoto daily by head chef Takahiro Yamagishi in Kyoto's main branch. On this day, it arrived at 5 PM and the chef here worked quickly to prepare tonight's meal. The theme changes with the season.Each person had a dining tray and chopstick. The dining area was very simple. A counter table facing the chef and his sous chef work away. There was a charcoal grill on one side with charcoal heating away.The tea cups were beautiful. And I noticed that each group of people had the same matching tea cups. Perhaps to let the chef separate the groups of diners?Once everyone arrived, the chef and his sous chef worked meticulously away. With no words  and deft fingers, they plated everything quickly and precisely. The only words the chef spoke was after each plate was presented in front of all the diners to explain what was placed in front of us. This was spoken all in Japanese with a translator that followed.First Dish: steamed seabream fish with ginko nuts, edible shisosprouts on top of rice, served on a taro leaf that was laid on a bed of sea salt which the sous chef was massaging for a good 10 minutes prior to plating.  It was beautiful and a signal to the autumn season. The fish was delicate and rich in flavor. The rice soaked up the oils from the fish very well. The rice was also mixed with diced abalone and daikon for texture. All was balanced by the peppery flavor of the shiso sprouts and nuttiness of the ginko and a zesting of the yuzu peel.Second Dish: sliced abalone, Hoikkaido sea urchin with edible shiso flowers on top of mozuku seaweed (水雲菜). All was layered with soft shell turtle (水魚) dashi jelly. The sea urchin was fresh and the abalone sweet. The seaweed was stringy and salty. But all was balanced by this wonderful soft shell turtle dashi jelly. A deeply savory jelly that was cold and refreshing while providing that umami moment.Third Dish: Soup was long tooth grouper fish (九繪魚), fresh shitake mushrooms, pickled plum paste and a slice of sudachi. The soup, we were informed was simmered since 9 AM that day.  The soup was clear but delicate with a woodsy taste. The touch of pickled plum paste and slice of sudachi gave it a bit of freshness.Then the chef brought started to flame away in preparation for our next dish. He was apparently scorching the skin of a fish called kinmedai.Fourth Dish: Sashimi three ways served with rice vinegar (on the left) and soy sauce (on the right). Seared kinmedai (炙燒金目鯛) on the bottom left, hamachi (幼鰤魚) on the top and white shrimp on the bottom right. The kinmedai was dipped in rice vinegar and the skin was so crispy from the scorching done previously.  The meat was sweet and was further enhanced by the vinegar. The hamachi and white shrimp were dipped in soy sauce.  The hamachi was so fresh. I usually find this fish a bit on the fishy side in some places but this was not the case here. The white shrimp was so sweet.Fifth Dish: charcoal grilled white eel and tempura maitake mushrooms. The mushrooms represent the mountain. The eel represent the sea. This was a shared dish between boyfriend and I so the chopsticks used for sharing looked like bamboo and it was also sprinkled with water. It was explained that it signified the chef was finished plating and would not touch the chopsticks. We also learned that dishes with lids were also sprinkled with water for the same reason. And here I wondered if it they had forgotten to wipe the plate clean. How wrong I was! The eel was out of this world. The skin was grilled so long, it crunched. We actually heard the loud crunch when the chef cut into it. The meat was hot and flaked away perfectly. The mushrooms were lightly coated with tempura that was so crisp and not heavy at all.Sixth Dish:  Considered their signature dish, this was sea urchin handroll. Uni was from Nemuro, Hoikkaido and was handed to us one by one by the chef after he swept it with a bit of sauce. The nori was so crisp. I love crunchy nori. The rice was soft but held everything together without falling apart. The uni was so sweet and rich. Much better than the one we had previously. Seventh Dish:  Another lidded dish. Opening the lid it held chawanmushi (steamed egg) with big ball of Hoikkaido hairy crab meat and topped with fresh Hoikkaido salmon roe right before serving so it still maintained the squishy juice from the little orange balls. The steamed egg was smooth and soft. Sweetened by the dashi used. The crab meat was firm as it was steamed with the egg. A wonderful series of sensations: soft, hard, squishy.Next up was a hot pot item. The ingredients were placed before the chef.A low simmering soup was used while he cooked the ingredients. The beef was run through the hot soup three times.Eighth Dish: hot pot of A5 Omi  Wagyu Beef (近江牛), mizuna lettuce (京水菜), matsutake mushrooms. Topped with sea urchin that was quickly dipped in the hot pot. The broth was a rich beef broth that was both sweet and sour. Almost like pho but after you squeeze in the lime. The beef was literally melted in my mouth. You really do not need teeth to chew at all on this. It was that soft. It had a deep beef flavor. The lettuce was still firm and soaked up the soup well. I love these mushrooms. Deeply woodsy, they reminded me of the taste of fresh porcini mushrooms.Ninth Dish:  sliced whelk with Japanese bok choy, decorated with edible chrysanthemum flowers and layered with rice vinegar jelly.  The whelk had a strong taste of the sea which was soaked into the bok choy. The rice vinegar jelly gave a good balance of acidity while giving a freshness from the texture of the jelly.Tenth Dish: Charcoal grilled cutlassfish (太刀魚), pickled  nagaimo (Japanese mountain yam) and salted black beans (紫頭巾). I don't know? They looked and tasted like edamame but the translator said they were called black beans. You eat them like edamame and they didn't look black inside? They did have a thicker shell though? And they did have black streaks on them? The fish was fantastic. Crispy skin. The meat was cooked perfectly as it separated so easily without much effort.Eleventh Dish: was plain white rice with toppings. Toppings from left to right: black pepper white bait, mentaiko, yuzu enoki mushrooms. The enoki was my favorite as it was strong with the taste of yuzu and was packed with so much flavor.The rice used was from Nagano and was prepared in a traditional kamadosan. A clay pot rice cooker. Rice was a lot more sticky and soft.The meal began to wind down with the anticipation of an upcoming dessert. Chef prepared the dessert over a hibachi grill. The black pots you see there are the kamadosan that was used to make the rice.Twelfth Dish: dessert was grilled monaka filled with azuki bean paste. Monaka is a thin wafer Japanese cookie that I think tastes like an ice cream cone without the ice cream. It was warm as it was heated up on the hibachi grill.It was stuffed with warm azuki bean paste. It was a great little combination of sweet paste and crisp light wafer.Thirteenth Dish: another dessert was fresh figs with Japanese pear and plum wine water jelly hidden under a leaf to signify the autumn season.Lifting the leaf off, you see the lovely yet simple presentation. the fig was sweet but the stand out was the pear. Crisp and refreshing. The jelly had a light boozy taste from the plum wine.  A wonderful little ending.Meal was finished with freshly whisked uji matcha tea. Rich and fragrant. Thick and strong.The beautifully presented food was meticulously crafted with high skill and craftmanship. All with a clear ode to the autumn season.  Staff was professional and fitting of a fine dining experience. The restaurant design was simple yet elegant all the while transporting you back to Kyoto. A wonderful evening that I am so grateful to have experienced.  ご馳走様でした! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-10-30
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早在尖沙咀極具藝術氣息的K11 MUSEA初落成時到訪過,當時看見這間日式食店裝修時已提起了興趣。眼見她開張,便趁紀念日享受一次由日本師傅親自主持的OMAKASE。十月是神無月,日本大廚師傅會根據每月來安排,看得出非常用心。而且店裡用的一切都非常貼合K11 MUSEA的概念,將日式藝術套用在店裡的任何角落,不論是裝潢還是煮食用的器具甚至是筷子等,都是有不同的故事與由來。只要有興趣,餐廳的員工都會很樂意分享給食客聽~超有日本的風貌感。 頭盤是鹽燒金鯛魚配上銀杏,蒸飯下邊是蕪菁用一大片的里湖葉盛著,很有秋天感覺。銀杏味清而帶點甘香。上邊灑了柚皮,增加了酸甜感。飯用大根與鮑魚蒸,清中有點鮮甜,金目鯛的魚肉很軟實,魚香味重。接著是島根鮑魚鋪了北海道海膽,下邊是清心縣水雲,另外有大廚研發的瑩煮, 含有豐富的骨膠原,推薦要一併食用。主要是飽魚肉是爽而嫩身,水雲口感很爽身香脆,一起食時味道會有很明顯的層次感。先是非常突出的清甜海膽味然後是水雲的清中帶酸開胃感,最後歸於鮑魚清甜,很別緻而新穎的一道菜。接著是湯物,裡頭有燒金目鯛魚,松茸,松葉柚子,鰹魚昆布——由日本松島屋買的3種堅木魚花煮成。湯在沒下鹽沒下醬油所但味道仍很富足相當清香,帶有淡淡的柚子甘香並有海魚的輕咸味。松茸咬感爽身,菇香味淡而不散很香口。而燒過的金目鯛則在湯中不會鬆散,魚肉結實有質感,魚肉味重夾帶著湯的清香,是另一種味。然後是三款魚生——鰤魚幼魚,石班魚筋方,昆布醃的白蝦仔。筋方肉質很綿實,咬感帶點煙韌,味清香。昆布白蝦肉質很香軟而綿,口感因昆布帶些少黏,不點醬帶點些清咸味,推薦點飽魚肝醬。鰤魚幼魚肉質很軟卻很爽口,魚香味很出味挺濃。 接著是非常有藝術氣息的天婦羅,用8寸*8寸杉八寸盛著,擺了一雙很獨特的利休箸。上邊分別是兩款天婦羅。山之味-天然舞茸天婦羅-皮很薄,味很清香,帶點輕微的油香味。水之味-白燒鰻魚,關西做法,只抹一次醬油。炸得很香脆,不會重醬油味但已很香濃。帶點炭香。鰻魚味很重,口感很煙韌綿實。 相信喜歡吃海膽的人看見會忍不住尖叫的海膽熱狗。微溫的飯上邊滿滿是海膽,因飯溫而微微溶在壽司飯上,海膽味道非常香甜,因此相當清香香味。 這間的茶碗蒸挺特別,用北海道毛蟹真蒸(打成醬再捏成球狀),並有北海道三文魚籽及銀汁。蛋很香滑,上邊滿滿三文魚籽增加咸香感及咬感。蟹肉很鮮甜一絲絲質感很香軟。 然後是鍋煮,和牛配上松茸及京都水松,大廚還加了海膽。香濃中帶點清酸的湯汁挺解飽腹感。和牛相當香軟滑身,水松新鮮清爽。松茸爽中帶酸。然後海膽微微煮過,索了湯汁香中帶點微咸,很好吃。 京都野茶是白菜配北海道粒貝上邊鋪了紫黃菊。白菜很爽身清脆,粒貝口感爽彈清甜。菊花配著吃增加了清香。 鹽燒太刀魚,配菜有須達(單波黑豆又叫紫台甘)及長芋。太刀魚燒得很香軟,肉質肉而綿實,入口卻很滑身香口。長芋很清香而帶點柚香而甜,黑豆很香甜。 金接著是由兩個釜煮的飯一款是白飯另一款是松茸飯,另配有三款不同的配菜。金菇金露煮-味屬香濃,偏重味,金菇煮得很黏濃。明太子是非常大眾口味,咬感香軟又香口。最令我驚喜是柚子山椒小煮魚帶點柚香味的小辣特別惹味。松茸飯很香的菇香味配上各種小菜完全換了味道,飯是可以添加吃的,由於是用日本米煮,那種口感跟一般的米飯是不同。 甜點其有兩款,第一道是梨及柿。都是清爽中帶點清香,非常秋天特色的水果。接著是烘紅豆餅,餅皮很香脆,裡邊的紅豆非常多而飽滿。再配上傳統的日本抹茶解甜解飽。 這間的店所有煮食用的水都是用日本亞山蘇水,所以煮出來的茶味道也是品嚐下大有不同。套餐價錢是二千五百一人,在任何食物器具甚至用水都很講究下,是帶有懷石料理感的OMAKASE,因此個人覺得是值回票價。喜歡日本懷石料理的人大可來品嚐,不會失望。 continue reading
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