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11
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港铁坚尼地城站 C 出口, 步行约6分钟 继续阅读
电话号码
28720522
营业时间
今日营业
12:00 - 15:00
18:00 - 23:00
星期一至日
12:00 - 15:00
18:00 - 23:00
*截单时间:14:30; 22:00
付款方式
Visa Master AlipayHK 支付宝 现金 美国运通
座位数目
30
其他资料
网上订座
酒精饮料
自带酒水
电话订座
赏订座积分
外卖服务
加一服务费
当面支付
有关奖赏计划
食记 (223)
等级4 2019-06-01
801 浏览
This Japanese restaurant is located in Kennedy Town, near the harbour front with a nice sea view. Arriving early we were the first group of customers and as requested we were seated at the counter, with the staff warmly introducing the menu and recommending the sake for us, which was very reasonably priced. I decided to have a bottle of Masumi Jinmai Daiginjo Sanka to accompany my meal tonight.The interior setting of the restaurant is rather nondescript, with the counter only accommodating six customers and there are several tables as well. Very soon the whole restaurant is fully occupied, with many customers apparently long-term patron, showing how popular the restaurant is. And I strongly recommend to make a booking in advance.We ordered the omakase menu ($988) and first came the Fresh Oyster, with some vinegar added to enhance the flavors, as well as having some mashed radish and chives on top. Very fresh and creamy, the oyster is bursting of a light brine taste. While it was not as crunchy as some of the best I had tasted, it is a good start for our meal for sure.The second course was two appetizers, one being the Braised Eggplant, with the eggplant cooked to such softness, fully absorbing the stock to infuse with nice flavors, with a good complement of the Bonito flakes on top. The other one was Toasted Cashew Nuts which had sprinkled with some fine sugar during the process to give a nice sweet note. Quite a nice combination. The third course was a thin-sliced sashimi, featuring Madai and Kinmedai. The fish is so finely cut that you can see through the flesh, and the chef had prepared mashed radish, chives and shredded ginger flower to pair with the delicate taste of the fish with yuzu vinegar. The Madai has a nice texture with a more refined taste while the Kinmedai has a comparatively fuller body and richer flavors. The plating is also very beautiful.The fourth course was another sashimi, including Botan Ebi and Mirugai. The prawn is really sweet and fresh, with every bite a real treat of the wonderful taste, and the soft texture also offered a good contrast to the geoduck, which is even sweeter in taste, but offering the crunchy mouthfeel which is another great offering.The fifth course was yet another sashimi, offering four different types of delicacies: Kuro Mutsu, Isaki, Chu-Toro and O-Toro. The Kuro Mutsu is lightly torched on the skin to liven up the fish oil to give an intense taste, while the Isaki is truly one of my favorite fish with its amazing taste. The two tuna were chosen to be less fatty, as requested by my wife, still rich and having no compromise on the enjoyment.The sixth course was my favorite in the evening. It was a Awabi Marinated with Crab Yolk. The abalone is tender, and on the bite the rich flavors seeped out to the mouth. But the real amazing part is the crab yolk which added an intense, complex note to this truly great experience. If you come here I strongly recommend you have to order this one and try it out.The seventh course was the Seafood Soup. After squeezing some lime juice into the teapot to bring out a refreshing fragrance and a bit of acidity to balance the rich broth, the soup offered a good comforting sensation, helping to get us ready for the other food to be served. Just a tiny criticism is that the soup might not be as 'clear' as some of the best ones I had tasted.The eighth course was Crab Claw with Turnip Ball. Despite I had sampled this frequently in Japan, I did not recall eating it here in HK. The crab claw is nice though not particularly special, and in fact the feature of the dish would be the turnip ball, which was made from mashed turnip and adding some sort of sweet potato flour (?) in, before steaming it and then put in the bowl with the thick sauce. Interesting in taste.The ninth course was Grilled Dried Karei. The technique of drying the fish was Ichi-yabosi, essentially meaning the fish was dried by the sea breeze overnight, so the flesh would be a bit firmer but retaining the freshness of the taste. This flounder was beautifully grilled, and would be a great dish to pair with beer or sake.The tenth course was Japanese Wagyu Beef in Teppanyaki Style. However I switched mine to the pork. My wife said the beef was really amazing in taste, and while I did not sample it, the pork was also nice. With a salad on the side, there are plenty of bean sprout and onion added to the pork, and I can taste how the chef had stir-fried them in high heat to keep the crunchy mouthfeel. The sauce added further to the flavors in good harmony. The eleventh course was the sushi, comprising of five different pieces: Uni, Hamachi, Akamutsu, Karei Engawa and Toro. Already very full at this point, fortunately the sushi pieces are not big so we could still finish them. The white sea urchin is not the type I like but because of the season this is what the best is available currently, while the rest of the sushi are nice and a good wrap up for the meal in my opinion.Before going to dessert the chef gave us each several pieces of Grilled Awabi, which is directly heated on shell to maintain the best freshness and original flavors. Again, the flesh was tender and unlike the earlier dish this abalone has just its own taste, which is already intense and each bite made me feel like immersing myself in the sea. Thanks to the chef for the nice treat.Last was the dessert, which is Homemade Apply Jelly with Peach. A delicate dessert, I like the way it showed the care and pride the restaurant in its own offerings, choosing to provide the homemade dessert instead of the typical ice-cream or fruit.The service was very good, with the staff coming frequently to check with us on the food and explained to us the different dishes. And even though the chef was very busy with all the works, he also made an effort to have some conversations with us.With the two sets and a bottle of sake, the bill was $2922. It was really great value for money and no wonder this restaurant was so popular despite being in not a prime location. I strongly recommend this restaurant. 继续阅读
等级4 2019-07-11
212 浏览
位於坚尼地城高逸华轩和泓都旁,邻近小巴站、的士站、巴士站和港铁站,交通方便,最好是街边车位多,自驾来也方便。面对海风把树木轻轻摇晃,动感非常。餐厅面积不算大,平桌约有28坐,吧桌有6位,要来最好先订位。开始饿了,先点餐。黑板有今日推介,新鲜料理,多人可选择。真鲷薄切。晶凝通透的真鲷,配上萝卜蓉、茗荷丝(即姜葱头丝)、柚子醋、份外清甜。炸海胆,师傅月紫菜包好海胆,加上天妇罗酱油炸至金黄色,再用利刃分开,洒盐提升味道。寿司八件:赤身、深海池鱼、地金目鲷、油甘鱼、真鲷、帆立贝、甜虾和烧左口鱼边。赤身,吞拿鱼的背脊部份,油份不算多,但味浓。深海池,加上茗荷丝,口感一流。地金目鲷,鱼身淋甜,劲有鲜甜味。油甘鱼,鱼味浓,油份高。真鲷,鱼身淋甜、有淡淡清香。帆立贝,鲜甜、嫩滑,有质感。甜虾,爽甜有虾胶质感,比平常的甜虾厚实,鲜甜!烧左口鱼边,劲多油份,滑溜,口感佳。牛肉乌冬,牛肉劲嫩劲滑,又香牛味,乌冬都系超滑,食完就好饱满!优质食材,丰盛的晚餐,正!一定要再来。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2019-06-30
1002 浏览
上一次去arabica饮咖啡,已经旁边留意到呢一间日本料理。今日同朋友一试,餐厅就系海旁,望住日落,再入去餐厅食晚饭,真系几写意。。餐厅其实不是太大,装修略带日本嘅风格,餐厅嘅右边就系吧枱,座位座位之间空间感唔算太多,不过服务几殷勤,而且餐厅上菜嘅速度非常快。。信州纸锅二人晚餐 $800。精选刺身五品。深海池鱼。帆立贝。甜虾。吞拿鱼。三文鱼。刺身嘅质素系唔错,而且非常新鲜,侍应仲会提醒我哋吃刺身嘅次序呢,由淡至浓品嚐刺身的鲜味。最深得我心的是厚切,口感一流。刺身最紧要真系新鲜,呢一间绝对合格有余。。。蟹膏鲍鱼。这个卖相也非常精致,鲍鱼一片一片整齐地呈上,师傅首先用酱汁煮鲍鱼,等待软稔之後,再切成薄片,然後伴上蟹膏,味道浓郁。。米纸薄烧。两块薄切的牛肉内包裹着葱粒与炸蒜片,牛肉大概烧得六成熟,牛肉入边的葱粒和炸蒜,增加不少口感呢。。最重要系牛肉无筋,牛肉味都浓呢炸豆腐海鲜纸锅当我地等候纸火锅嘅时候,侍应就递上豆腐。等左一阵,就可以开始品嚐火锅了,侍应都好细心提醒我地可以先食带子,松业蟹脚同虾,之後食菜,最特别一边有豆腐糯米做成的生麸,吸收左汤底嘅精华,咬落去口感似咸汤圆。碎葱吞拿鱼腩饭碗饭嘅份量都几多,而且吞拿鱼嘅份量几慷慨,铺满差不多整个碗,上面仲有鲜甜嘅海胆,可惜份量唔算太多呢。。食完呢碗饭,真系觉得好饱肚,呢个餐如果以两个女仔来讲,真系几丰富呢。食材系新鲜,只系环境可能会有少许逼,而且大部份嘅侍应服务态度都好好。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2019-10-08
31 浏览
西环其实都有好多高质素餐厅,尤其是坚尼地城,我系呢度嘅地头虫,呢一日就同家姐去咗坚尼地城海旁食日本野!餐厅员工好友善,同客人有讲有笑,又给我们介绍菜式!我地点左几款寿司,我最中意食中拖罗,软滑无筋!寿司饭粒软硬适中!真鲷寿司都唔错,加咗柠檬皮,好清新,鱼肉清爽!仲有鰤鱼腩,鱼肉肥美带油花,带浓郁鲜甜嘅鱼味!灸烧左口鱼裙边都好香,鱼油好丰富!我哋点左两款刺,油甘鱼同深海池鱼,用烧汁调味,两款都爽口新鲜!黑板有每日推介,我地点咗两样,第一样系牛舌杉板烧,牛舌煮得好淋好入味,食得出杉板嘅香,仲有各种配菜好似秋葵日本番薯等等!另外配上西京面豉酱,甜甜地用嚟点牛舌好好味!令一样今日推介就系汁烧鱿鱼串,烧鱿鱼真系好香,鱿鱼非常新鲜,而且大大件,涂上酱油之後再烧,好惹味!点品有师傅自制棉花糖,比一般棉花糖冇咁甜,质感更绵密,第一次食咁特别嘅饭後甜品! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)