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Level8
2014-05-01 42 views
咩叫「歷久常新」?意思喺啲嘢隔遠咗,但都仲喺有種新簇簇嘅感受。最近,就有機會去到中環蘇豪一間樓上隱秘小店「Naked Gurume Gyarari」,品嚐其西日混和菜,日本食材配合西式煮法,西式食材添加日本味道,雖然小弟唔喺經常食日本菜,但今晚仍有種歷久常新嘅感覺。狹小嘅門口已夠晒隱蔽,仲要經過長長黑白樓梯長廊先可上到達餐廳,有種既隱敝,又神秘嘅感覺。上到一樓,原來一邊喺可容納約30人嘅主餐廳,另一邊喺畫廊兼可包場搞活動嘅VIP房,餐廳 + 畫廊?咪就喺店名嘅意思囉,經店主解釋,原文「Gurume Gyarari」為日本拼音,意思就喺「Gourmet Gallery」,OK!明白晒。始終帶著藝術之意,所以晌裝修上都花咗唔少心思,主餐廳環境以深啡襯及黑,配以不同聚焦點嘅射燈,令人感覺型格而不冷酷。入門口有個迷你吧枱,轉而進入用餐區,牆邊嘅日式楓葉壁畫最吸晴,此外,餐廳盡頭就喺開放式廚房,一賭廚師做菜嘅風采;最鍾意喺枱櫈嘅編排,唔壓迫,空間感大,令人覺得唔會有種一味向錢看做生意嘅俗氣。另一邊廂畫廊則以白色為主系,掛有多幅油畫,正中間放有一張多用途大長枱,簡約平實。翻一翻餐牌,菜式主要分為生
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咩叫「歷久常新」?意思喺啲嘢隔遠咗,但都仲喺有種新簇簇嘅感受。最近,就有機會去到中環蘇豪一間樓上隱秘小店「Naked Gurume Gyarari」,品嚐其西日混和菜,日本食材配合西式煮法,西式食材添加日本味道,雖然小弟唔喺經常食日本菜,但今晚仍有種歷久常新嘅感覺
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狹小嘅門口已夠晒隱蔽,仲要經過長長黑白樓梯長廊先可上到達餐廳,有種既隱敝,又神秘嘅感覺。上到一樓,原來一邊喺可容納約30人嘅主餐廳,另一邊喺畫廊兼可包場搞活動嘅VIP房,餐廳 + 畫廊?咪就喺店名嘅意思囉,經店主解釋,原文「Gurume Gyarari」為日本拼音,意思就喺「Gourmet Gallery」,OK!明白晒
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始終帶著藝術之意,所以晌裝修上都花咗唔少心思,主餐廳環境以深啡襯及黑,配以不同聚焦點嘅射燈,令人感覺型格而不冷酷。入門口有個迷你吧枱,轉而進入用餐區,牆邊嘅日式楓葉壁畫最吸晴,此外,餐廳盡頭就喺開放式廚房,一賭廚師做菜嘅風采;最鍾意喺枱櫈嘅編排,唔壓迫,空間感大,令人覺得唔會有種一味向錢看做生意嘅俗氣
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另一邊廂畫廊則以白色為主系,掛有多幅油畫,正中間放有一張多用途大長枱,簡約平實。
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翻一翻餐牌,菜式主要分為生蠔、沙律、湯品、招牌壽司卷、一口小食、主菜等,款式唔算多,都以貴精不貴多為原則,希望將每道菜都做得如藝術品般精緻嚟呈獻給客人。
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Hotate with Crystalline Ice Leaves $168

餐牌中嘅3款沙律,以依個用上沖繩冰葉最為特別,較少進口嘅冰葉,口感冰涼清脆,加上外表好似有一層露珠,獨特有趣;而大大粒嘅北海道帶子,肉厚質柔,鮮味一流
,再以少少煙肉碎襯托,拌上芝士油醋汁,令味道變化有層次
,配搭創新而不紊亂,不愧喺店中主打沙律。
Hotate with Crystalline Ice Leaves
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Hotate with Crystalline Ice Leaves
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Lobster Risotto Bisque $168

依道菜喺飯定湯,起初都有啲疑惑。雖然菜名定性為意大利飯,但有別一貫以意大利米加入湯汁慢燴方式,而且,若你以食意大利飯個感覺去品嚐依道菜,恐怕若有所失。既然店方以西日混和菜為賣點,更加唔喺一間意大利餐廳,所以,其實「意大利飯」喺用上混和蕃茜及青檸嘅珍珠米,配菜喺爽彈嘅龍蝦肉,再注入滾熱辣嘅龍蝦湯,先至成為依道龍蝦「湯飯」,飯粒黏糯帶青香,而龍蝦湯非常濃郁,入口啖啖精華
Lobster Risotto Bisque
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Lobster Risotto Bisque
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Black Truffle Lotus Root Chips $78

餐牌中佔最多就喺「一口小食」(Small Bites),有超過成10款之多,蓮藕通常點煮多?炆啦!炸又如何?其中一道脆炸蓮藕片伴黑松露,估唔到蓮藕都咁有可塑性
。蓮藕片切得薄薄,炸後酥脆非常,香口不膩,而伴醬喺沙律醬拌入柚子汁,再加上黑松露醬,沾點醬汁,酸甜中又散發一份幽香
,大可作為餐前送啤酒小食。
Black Truffle Lotus Root Chips
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Toro y 48 Months Iberico Ham Wrap (3 wraps) $168

拖羅擺向日廚手上,非做刺身莫屬,但晌度,咩都創意先行,又點會單單用嚟做刺身。將一大片48個月熟成嘅西班牙黑毛豬火腿,加上用拖羅、藜麥所做嘅「魚蓉」,配以沖繩名物海葡萄,店主仲教路將所有食材捲起一啖口,最能食出味道。入口細味,火腿油潤甘香,拖羅嫩滑無渣,由於加咗藜麥及海葡萄,多添一份咬口感及海水鹹鮮,實在有火花
Toro y 48 Months Iberico Ham Wrap
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Tuna Tartar (4pcs) $138

可以用美食藝術品嚟形容依道菜,唔止食材配搭,就連賣相、色彩都甚有心思。以炸雲吞皮墊底,放上色澤紅潤又混有青瓜粒、薑粒、藜麥及松露油嘅吞拿魚他他,最後放上流心嘅鵪鶉蛋,畫龍點晴嘅小嫩葉作點綴,構圖立體,色彩對比鮮明,真喺未食都已令人開心
。整體食味複雜,口感多變,又成為一道西日小魔法。
Tuna Tartar
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Tuna Tartar
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Foie Gras Pairs with Guava Gelato $138

雖然構圖擺位依然很有「藝術」氣息,但這道煎鵝肝俾人感覺就無咁顛覆。用咗少少沖繩黑糖煎過嘅鵝肝,味道油潤又帶點清純甜味,而鵝肝面上嘅自製藍莓醬,又可以稍稍中和鵝肝帶嚟嘅油膩。不過,講到解膩力強非嗰一球自家制石榴意大利雪糕莫屬,酸甜細緻,冰涼清爽
Foie Gras Pairs with Guava Gelato
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試咗幾款一口小食,再落嚟輪到上主菜,其實,主菜選擇唔太多,3款意粉加1款牛肋骨。

Uni & Quinoa Pasta $188

扁意粉煮得入口煙韌有咬口,已經喺一道意粉成功嘅起點,而意粉中加咗煙肉碎、車厘茄、巴馬臣芝士,配蒜蓉忌廉汁,令整個意粉味道豐富咗,加埋藜麥?無錯,又喺藜麥,又多分健康。此外,主題亮點「海膽」,一大撮放晌意粉面,加埋圓潤晶瑩嘅三文魚籽,有睇頭,海膽味道綿柔甘甜,唔錯嘅組合
Uni & Quinoa Pasta
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Braised Tako & Bone Marrow Pasta $198

另一道意粉主菜,喺章魚(即喺八爪魚)同牛骨髓嘅配搭,絕對讓人體驗西日食材混和嘅味道。扁意粉當中同樣加咗唔少配料,如蕃茄、藜麥、乾芫荽,不過,由於牛骨髓唔多,而且,好易錯過咗都唔知。另外,在意粉面之上嘅章魚,以慢煮處理,出奇地口感好柔軟滑溜,食落估佢唔到喺章魚嚟添,極之得意
Braised Tako & Bone Marrow Pasta
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Blueberry Sushi $128
又話喺甜品,點解嚟客壽司?原來又喺大廚嘅大膽搞鬼創作,以超薄嘅青瓜片捲住海綿蛋糕,再加新鮮藍莓所做成軍艦形壽司甜品,伴以朱古力醬跟抹茶啫喱。一啖一件,輕怡清爽,之但喺仍有種唔喺食緊甜品嘅錯覺。
Blueberry Sushi
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Blueberry Sushi
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好開心「嚐新」咗咁多款創新嘅特色菜,除咗品嚐美食,亦有機會跟店主及廚師交流,Naked唔單止菜式不拘一格,佢哋仲強調希望以最好質素嘅食材,卻以最少調味嘅烹煮,務求突顯食材中嘅真味,所以,煮餸做菜都喺一門藝術
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Recommended Dishes
Hotate with Crystalline Ice Leaves
Black Truffle Lotus Root Chips
Toro y 48 Months Iberico Ham Wrap
Tuna Tartar