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18
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Restaurant: FUMI
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

Level4
766
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又去食日本野,其實唔靜止OMAKASE,有冇聽過一種叫Kaiseki?Kaiseki即係懐石料理,係日本中常見既高檔菜色之一!「懐石」係形容緊佛教僧人坐禪時候係腹上放上暖石以對抗飢餓感覺,呢款菜式亦講求精緻,我就揀左係呢到一嘗Kaiseki既滋味餐廳有成層咁大,而且座得舒服,亦有和式感覺佢有分6/8 Course Early Autumn Kaiseki ,當然仲有散叫既menu,我同友人就揀左6 course,不過我地兩個都唔係好飲得酒,佢6款菜已經有5款酒,真係飲唔哂,同埋對酒冇乜研究,所以以下食評內純粹講下我對每隻酒既味道6 Course Early Autumn Kaiseki  $880/person餐前酒:上善如水 氣泡酒(新潟縣)比較易入口既一隻,先帶少少甜,然後有少許酒精味,但又帶氣,令人先開胃前菜:清湯浸菊花、菊菜,新秋之銀杏 及 新子壽司——>配餐酒:大門x文 純米吟釀(兵庫縣)一個較清新既前菜,用上清湯,所以冇其他調味既味道,就係本身菊花既花香,而菊菜食落有啲似菜苗,冇渣;新子即係發光魚中既小鯽,4-6cm既幼魚就叫做「新子」,佢既口感係屬於比較紮實既一種,味道比
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又去食日本野,其實唔靜止OMAKASE,有冇聽過一種叫Kaiseki?Kaiseki即係懐石料理,係日本中常見既高檔菜色之一!「懐石」係形容緊佛教僧人坐禪時候係腹上放上暖石以對抗飢餓感覺,呢款菜式亦講求精緻,我就揀左係呢到一嘗Kaiseki既滋味


餐廳有成層咁大,而且座得舒服,亦有和式感覺
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佢有分6/8 Course Early Autumn Kaiseki ,當然仲有散叫既menu,我同友人就揀左6 course,不過我地兩個都唔係好飲得酒,佢6款菜已經有5款酒,真係飲唔哂,同埋對酒冇乜研究,所以以下食評內純粹講下我對每隻酒既味道
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6 Course Early Autumn Kaiseki  $880/person
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餐前酒:上善如水 氣泡酒(新潟縣)

餐前酒:上善如水 氣泡酒(新潟縣)
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餐前酒:上善如水 氣泡酒(新潟縣)
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比較易入口既一隻,先帶少少甜,然後有少許酒精味,但又帶氣,令人先開胃


前菜:清湯浸菊花、菊菜,新秋之銀杏 及 新子壽司
——>配餐酒:大門x文 純米吟釀(兵庫縣)
前菜:清湯浸菊花、菊菜,新秋之銀杏
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前菜:新子壽司
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大門x文 純米吟釀(兵庫縣)
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一個較清新既前菜,用上清湯,所以冇其他調味既味道,就係本身菊花既花香,而菊菜食落有啲似菜苗,冇渣;新子即係發光魚中既小鯽,4-6cm既幼魚就叫做「新子」,佢既口感係屬於比較紮實既一種,味道比較清淡但又不失魚鮮味,做前菜好適合。所配既餐酒就比餐前酒濃,唔甜,較重酒精但又唔係燒喉果種,酒味較重亦都較適合配如此清淡既前菜


刺身:吞拿魚腩、鷄魚、牛鰍魚切刺身
——>配餐酒:喜多屋 寒山水 純米大吟釀(福岡縣)
刺身:吞拿魚腩、鷄魚、牛鰍魚切刺身
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喜多屋 寒山水 純米大吟釀(福岡縣)
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依店員介紹先食牛鰍魚,然後鷄魚,最後吞拿魚腩。牛鰍魚好薄身,口感比較煙韌,較淡味,會特別配上一個甜甜酸酸既醬比你食牛鰍魚,沾醬後就會惹味啲;鷄魚自己好少食,食落去比較淡口,唔係油脂多既一種;吞拿魚腩唔洗多介紹,可見其層次分明,入口即溶!餐酒就帶微微既果香味同比較清新,岩配搭刺身


清湯:三陸名物,清湯蝦夷鮑魚配海膽
清湯:三陸名物,清湯蝦夷鮑魚配海膽
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清湯:三陸名物,清湯蝦夷鮑魚配海膽
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清湯:三陸名物,清湯蝦夷鮑魚配海膽
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同樣選擇左用清湯去烹調,因為咁樣先食到最原始最新鮮既味,海膽就算浸係清湯都唔會散開一PATPAT,味道依然清甜,而蝦夷鮑魚來自北海道,佢既貝形雖然較小,但係肉都實厚而且富彈性


燒物:照燒京蔥鴨卷
——>配餐酒:百十郎 黑面 純米大吟釀(岐阜縣)
燒物:照燒京蔥鴨卷
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你可以選擇加$100轉網燒宮崎牛西冷或者壽喜燒,我就冇轉到。我自己食日本野都比較少食鴨所以想試下,呢個相對上就比較失色少少,肉質比較實,略為有啲乾左少少,我個人中意食帶羶味既肉,所以接受到,但友人食唔到就覺得佢有少少羶,不過卷住既京蔥可以緩衝返股肉羶,另外,所配既餐酒亦起中和濃烈肉味同中和油膩感既作用(唔記得左影近照),呢款餐酒酒味強烈,帶有少少蜜瓜味,同照燒京蔥鴨卷非常夾


飯:宮崎牛肉丼(山形縣黑澤農園白雪女皇米)
飯:宮崎牛肉丼(山形縣黑澤農園白雪女皇米)
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飯:宮崎牛肉丼(山形縣黑澤農園白雪女皇米)
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飯:宮崎牛肉丼(山形縣黑澤農園白雪女皇米)
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本身餐牌上既係鯛魚茶漬飯,但店員告知今日係「宮崎牛肉丼」,我都冇咩所謂既。所用既女王米係一款新興既米種,由越光米改良而成,食落去煙煙韌韌咁,有別於我地平時食日本丼飯既普通壽司飯,而宮崎牛肉用燒汁醃製,咸咸甜甜用以配飯最好不過


甜品:緣茶蜜和果子配綠茶雪糕
——>配餐酒:白桃妃(岡山縣)
甜品:緣茶蜜和果子配綠茶雪糕
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甜品:緣茶蜜和果子配綠茶雪糕
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白桃妃(岡山縣)
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最後又點少得甜品作結尾?綠茶味濃而不澀,仲會帶點回甘,配上煙煙韌韌既和果子同埋紅豆,為今晚呢餐高質日本菜做結尾!食甜品都要配返隻甜果酒,白桃味非常出,好岩女士飲


一整枱都係酒!!!

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呢餐確係一餐昂貴餐,每人要約$1000左右,同食一餐高檔OMAKASE相約既價錢,當然兩者並不一樣,但餐廳位於中環,仲要係蘭桂芳隔離,加上亦係走高級日本料理既餐廳,其價格定位不難理解,如果你係兩位女士前來既話可能你都會食得飽,但如果兩位大食既男士就未必,不過食呢啲菜式向來都係貴精不貴多?
(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
2018-08-15
Dining Method
Dine In
Spending Per Head
$1000 (Dinner)
Recommended Dishes
刺身:吞拿魚腩、鷄魚、牛鰍魚切刺身
甜品:緣茶蜜和果子配綠茶雪糕
甜品:緣茶蜜和果子配綠茶雪糕