光 日本料理 (已結業)

呢日本来想去另一个地方食饭, 不过因为全条街既煤气坏左, 所以就系铜锣湾行左一个圈, 终于揾到一间唔需要等位 (都惊系唔好食), 但系原来又系一个正既地方!叫左一个SET, 系有炸物同鱼生饭, 咁就可以一次过试下鱼生新唔新鲜, 天妇罗师傅手势好唔好, 可唔可以列入为我的食堂~前菜 - 系茶碗蒸+沙律 - 沙律比想像中份量好大, 所有蔬菜都好爽脆~ 茶碗蒸就算上台之后十分钟之后都非常之热, 有菇, 有白果, 有我想食既料.....成个SET都等左廿分钟, 不过等系有价值。一上到黎, 鱼既颜色非常鲜艳, 三文鱼籽够大粒, 见到都觉得兴奋, 胃口大开!  虾够大只, 吞拿鱼一D都无筋, 带子鲜甜度高....再讲天妇罗, 虽然只系少少几件, 不过绝对唔会胡混过去, 炸粉只系薄薄既一层, 炸得又唔油腻, 再加埋碗极整既鱼生饭, 食完真系为自己加油~ 继续阅读

It is very very rare that I go back to a restaurant a 2nd time within a short period of time after the first visit. My 12/30/2013 review of Hikari had been published already, and I figure it was time to share my 2nd night's experience on 2013 New Year's Eve.Following the first meal, I was very impressed and thought about coming back the following night...pretty much unheard of even for me. But time was short, I had no NY eve plans, so why not?On the day of the dinner, I dropped by in person around 2 pm, and asked if it was possible to get one seat at the counter, in front of Numata-san again. Of course they remembered me and happily obliged. I was given two price points for omakase, $800, and the more expensive $1200. The only explanation they had was, the $1200 had more choices and that I would be eating better. Hell I was on vacation, why the F not!I arrived promptly at the reservation time and was quickly seated. Numata-san and I exchanged greetings again and of course he was extremely pleased to have me over again.I probably should state at this point that Numata-san understood my tastes and likes completely, so what I was served may not be the same as what you get.Started off with the house draft beer (which was ironically dispensed from a small machine) but it really hit the spot. Unfortunately I don't remember the brand, but the glass was branded "Suntory, premium malts".Numata-san surprised me with an appetizer offering of a delicately arranged set of Osechi (osechi-ryori), normally eaten on the day of the New Year. He was originally only going to serve them the next day, but I had the pleasure of trying it out early. The head waitress/manager took some pictures first (for the facebook page) before it got to me. The set consisted of some marinated black beans (kuromame) with gold leaf, a red/orange colored yam jello block (konnyaku), a small piece of delectable herring roe (kazunoko) with a few shavings of bonito flakes (katsuobushi), an elegantly carved flower shaped carrot, to name a few. Very impressive overall, and I had no issues with any of the items. This variety was bigger and greater than the mini set I had at Sushi Mori (with Mori-san at the helm) a year prior.Next up: kinmedai rolled up with shingiku inside (Chrysanthemum coronarium), with some maitake (JP mushroom) on a separate plate, and a heated mini pot of delectable delicious dashi broth for shabu shabu. On the side was a small portion of ponzu with finely chopped scallions (very high quality ponzu I may add, compared to the stuff in California...). Having had the cod shabu shabu the night before, I dare say this was a step up and more interesting of a concept, that almost reminded me of Urasawa's shabu course in Beverly Hills (although they go a bit crazier with even higher end ingredients). The kinmedai rolls only needed a brief swish in the pot, but no matter how much you cook it, it still tasted sublime. Excellent.This was followed by three pieces of saba sashimi, each decorated beautifully...but the object was to enjoy each piece that offered a different flavor profile. On the left was the standard ginger and scallion, which worked really great with the Japanese mackeral (in season and very fatty delicious, but not overpowering). The one in the middle had this dark red leaf (whose name I forgot) that provided an interesting taste, but the most fascinating one was to the right, where Numata-san shaved some Japanese bottarga (karasumi/cured mullet roe) on top. Brilliant! At this point Numata-san apologizes for a significantly smaller than usual raw fish selection, since this week the fish markets are closed, it is holiday season. But whatever he had remaining in stock, was ridiculously good quality. You people living in Hong Kong have it so good you don't realise it...Next up, two slices of hirame sashimi with yuzu juice and zest. Very delicate and just the right amount of yuzu added so not to overpower the delicate pristine flesh.The sashimi moriawase plate that came next was also very good. Ama-ebi (I think it was from Canada), Japanese uni, farmed Japanese bluefin and toro (though not as sexcellent as the night before) and stellar shima aji (trevally). The Japanese oyster that came afterwards was smooth, silky, and tastier than the oysters i've had from the Pacific Northwest (Washington State).Numata-san then presented me a plate of a large deep fried object....but it turns out it was the collar cut of blowfish (fugu karaage), with a sudachi (lime citrus) wedge. Holy F***K this was damn good....imagine a really good Japanese fried chicken, except blowfish, but the inside tasting fatty, juicy. I can't even describe it properly. Having had two pieces of fugu nigiri the night before, I can honestly say that this fugu (collar) karaage was so much better. :-)A sizeable piece of kinki (shioyaki/salt grilled) came out that included half of the head, as well as the body. This was one of the highlights of the entire dinner. Incredibly fatty, juicy, and just perfectly grilled (regardless if the grill was on the gas range instead of charcoal). Again, HK folks who are willing to spend $ are spoilt to have access to the good stuff. Kinki will never last in this level of freshness if any attempts are made to export this to the USA.Hands down one of the best Japanese grilled fish I've had in my life (I may need to take a real trip to Japan one of these days).Next up was a very creative re-take on sukiyaki. Delicious A4 Miyazaki beef slices cooked medium rare, soaking in a light sauce that was almost sukiyaki like, very lightly garnished, and a tempura style onsen tamago on top. Made a cut in the egg and let the golden yolk flow out and caressing the beef on its way down like a waterfall. For those who have eaten sukiyaki and dipped the beef in egg, this is like a nice re-arrangement. Just brilliant!Then came the ama ebi shrimp head in miso soup. What can I say, something this simple they do so well. Then the nigiri course of hirame, engawa, seared saba (soooo good), toro, more uni, and a very creative "spicy" handroll with ikura, toro, and mentaiko inside.At this point I was getting pretty darn full, and Numata-san suggested that I end it with a hot soba in soup....and it turned out to be the meanginful Toshikoshi soba (年越し荞麦) which is a custom to have it in the New Year (the crossing of the new year, rather). Just perfect.Three desserts followed....a really tasty creme brulee, house made wasabi ice cream (very interesting), and another house made dessert that was a cross between a cheesecake and a chiffon, and egg custard.The $1200 meal may be considered overpriced and expensive by local standards, but even if I were to pay this amount in the United States, I would not get this level of service, execution, and quality. 2nd meal in a row at Hikari, and I am even more impressed than the first visit. This dinner represented a good fraction of Numata-san's versatility in the kitchen. In addition to being a first rate kappo ryori chef, he is quite fun to engage in conversation, and I had a really good time there.Your experience may vary, but I definitely recommend Hikari, and hope that they are still around when I visit Hong Kong again. 继续阅读

跟朋友来一个午餐小聚，朋友大住个肚当然会就佢想食乜啦朋友好想食日本野，当然会奉陪啦BOOK左位就唔洗等喇，虽然都冇人等HAHA早到了，先睇下食乜先我叫了一个寿司定食前菜沙律 ~~~沙律酱汁很不错，菜菜都好新鲜茶碗蒸~~~蛋蛋蒸得好滑滑，味道不错寿司~~~做得不错，鱼生都好肥美，寿司饭的SIZE刚好 汤乌冬~~~乌冬好烟"UN"，汤清清的，唔错朋友就叫了SUKIYAKISUKIYAKI~~~味道麻麻地，太甜了！牛肉质素OK 甜品，我估系杏仁豆腐，味道不错㖞！其实一个LUNCH来说都唔算平架，总质素OK啦！可以一试咁啰 继续阅读

说到这个店，其实早前就与妹夫来吃过午餐了，但总觉得要一试店的真功夫的话也应该品尝晚市时的出品，加上与挑剔鬼很久没有坐下来吃饭了，座早就订好，难得大家都不忙就相约到访这里好了。在亨利中心二楼，与和牛烧肉.纯座落同一座大厦。其实从铜锣湾站F出口走也只花三分钟左右吧!今天作战力不强，不过早已订了海胆与喜知次，可不能错过呢!今天由挑剔鬼负责点菜我就做个乖宝宝好了，前菜，寿司熟食都点一些吧，总错不了先有一客巴马火腿温泉蛋，旨在凡事都要一试的情况下，也吃上了几囗，酱汁啫哩囗感不错味道不过浓，味道不错的。温泉蛋也富蛋香，配搭得宜。问题倒出在那几片火腿上，味道略感有点喧宾夺主，切得细碎一点会更理想的另一味前菜则是海鲜沙律，这里所供应的当然不是现成货，因是夜我们坐在吧台所以见著师傅在我们面前切刺身拌沙律的!新鲜度当然不赖，菜咬下相当清脆的，刺身中也有三文鱼籽，以及其他刺身如三文鱼，白身鱼及赤身等，是颇丰富的，依个人囗味而言酱汁方面可加入一点糖把味道突出，不过当中加了点洋葱吧，相对地令整体味道变得惹味，奇在身旁的人竟然没有投诉呢吃毕两道前菜后就是其中一位主角出场之时。即开活北海道海胆是也。这个做法难度相当高，因损耗不低，所以喜欢海胆的可不能错过呢!味道鲜甜是不用说，卖相也够精致得体，不用沾什么其实也好吃。也许比不上在日本新鲜出品，但这水准也足以令人回味!当然也不能少了寿司的份儿，点来一份时令寿司拼盘(大)，大份的就是六款每款来两件，是日供应的分别有鱿鱼，鲷鱼，拖罗，海胆，带子以及三文鱼籽!鱿鱼厚切成幼条但相当富弹性，不爱吃的鲷鱼也够爽身，海胆够鲜甜，三文鱼籽富咸香，拖罗鲜美近乎入囗即溶，不得不提还有带子，味道鲜甜之余吃下更带点爽身，整个寿司盛是做得很不俗!挑剔鬼嚷著要吃的深海池鱼也点来2件，吃下也是肥美非常，最重要都是挑剔鬼吃的满意。这样子才是最重要吧!而另一主角也随著上桌，就是预定了的喜知次了，盐烧与汁煮两者点了盐烧喜知次，香口也可以吃到原味，皮脆之余鱼肉鲜味油香丰腴，实在是滋味之作!这味菜虽可醮酸汁同吃，但即使不沾酱汁味道依然美味，两个人共享一条鱼，很满足其实也八分饱了，不过也来点主食就好，本来挑剔鬼意属海胆蟹肉拌芝麻酱冷稻庭乌冬，可惜没有足够食材，经理就提议我们一试是日师傅off menu的鲍鱼面。酱汁是特制的，不常有出品，加上酱油冻与弹牙的鲍鱼同吃，再挟一点葱丝同吃，精彩。唯一要吹毛求疵的大概就是面有点过了火，就只是那么一点点吧!是夜坐在寿司吧台,除了可与师传交流交流，最有趣的莫过于在店中见到食友Dennis与女友在这里用餐了!大家一同坐在寿司吧，真是相当有缘,哈哈!虽然胃口不太好，但用餐后师传赠我们时令水蜜桃，这里也再次谢过师传美意了!当造的水果，那有不好吃的道理?清甜非常，再没胃口也吃上了几件!这里也有供应套餐的($880/位)，不过是吃的都是散点的菜，按自己心水点喜欢的食物，最后结帐与2人各点套餐价位相约…是夜也要谢谢挑剔鬼请客，下回轮我来吧!还有好多心水店想要去呢!谢谢妳常常陪我到处吃不同的店。有妳陪伴，比一个人找吃有趣的多了! 继续阅读

日本菜是笔者至爱，一直努力寻找有质素新店。听闻此店刚转型，从前主打怀石料理，店名＂Kirala Kitchen"，近月将店名改成跟位于天后同一集团的店舖一样：＂Hikari 光＂。Menu 也换了，怀石料理外，还提供 a la cart，有更多选择。前菜点了自家制豆腐，滑豆腐上放上木鱼碎和细葱，伴以冻木鱼汤啫哩，滑溜兼新颖的配搭出乎意料的好味道！ Special menu 上有原壳生海胆，现在正值当造 season, 怎能不试!? 来自北海道的新鲜生猛海胆，即叫即开即食，质素上乘，每片海胆都丰腴肉厚，鲜甜味道令人回味！经处理的原板海胆是绝对不能媲美！ Assorted sashimi 有笔者最爱的chu toro, 牡丹虾，油金鱼，全都鲜甜味美；白身鱼味道较淡，但肉质爽脆。waitress 诚意推介：芒果蟹肉棒寿司 ，完全是惊喜之作！米饭较一般的软糯，包裹著生拆蟹肉和牛油果，顶层铺上超甜芒果及黑鱼子，再淋上酱汁，和谐嘅配搭，既饱腹又满足！ Another special menu 上的原条北海道喜之次，可盐烧、汁煮、或酒蒸，笔者选择盐烧。Kinki 体积不算大，仅二人份，但肉质嫩滑肥美，头部近眼睛位置满布骨胶原，属养颜佳品。伴碟的莲藕经腌制，带微酸，刚好中和肥美 kinki 的油腻感，赞! Waitress 极力建议必试甜品，于是来个 chef's recommended dessert platter : 无花果雪糕，梅酒 sorbet, flour-less chocolate cake。甜品全属自家制，只此一家！梅酒 sorbet 的梅酒亦是自家浸泡，不会太甜；chocolate cake 香滑绵软，只用高纯度可可粉和鸡蛋制成，单靠师傅手打混入大量空气造成松软效果，大爱！ 不枉此行，此店带给笔者大量惊喜和满足，绝对会再回来品尝其他菜式！ 继续阅读