吟彩

由於吟彩好近公司，每次午飯時間想起吃日本料理，必會想起吟彩。吟彩的午餐set非常精緻。首先，會先上蒸蛋，夠滑。再來美味的關東煮，湯很清甜，還會付上一點芥辣。主菜出場。我們最喜歡叫天婦羅餐，不是一碗上那個而是一碟天婦羅上那個餐。除了有沙律之外，還有剌身、miso湯同飯。沙律的車厘茄弄法很貼心，全部皮都剝掉。飯很好吃，比起我們平時一般吃的米更圓同大粒。天婦羅有很多不同種類，包括有蝦、沙鎚魚等等。實在太好味！另外，我們也叫了銀鳕魚餐，很滑及美味。除了，天婦羅，這個也是不錯的選擇。最後，餐廳送了甜品給我們，菠蘿雪葩，也是很美味。…查看更多

從學會唎酒到現在， 同學們很少聚會， 要不是各有各忙， 時間難配合， 就是找不到一間合適的料理店可免開瓶費。  試想想， 我們出來就是一群人， 如果每人帶一瓶酒的話， 光是開瓶費就要數千塊， 真的不划算。  幸好， 有同學跟這家店唸熟， 而且從該同學口中得知， 這裡的老闆娘對酒也很内行， 所以可以幫忙處理開瓶費一事。  有這等好消息， 當然要拿自己現存最好的一瓶酒出來分享了。 約好晚膳於 19:00， 我較早到達， 就在門口拍了些照片。  這家店的正門處於兩街的夾角， 位置極佳， 而且靜中帶旺。  門口兩邊各有一片落地大玻璃， 極像櫥窗。  我走近右邊的 " 櫥窗 " 一看， 發現裡面擺放了很多名貴的紅酒， 有些好像還沒有打開。  心想， 這些酒大白天被太陽就這樣一直照射， 可以已經變質了。  再走近左邊的櫥窗， 這邊放的全是日本清酒， 十四代 龍泉、 龍月、 石田屋、 二左衛門、 殘響…等， 全部是高級酒， 而且不只一瓶， 是很多很多瓶， 像積木般層層疊， 有夠誇張。 18:50 我站在這裡的正門口: 吟彩 推開了門， 走過數級階梯， 一個穿著西裝的男侍應前來迎接。  在報上名字後， 我被帶到一張長長的桌子前。  因為是第一個來到的關係， 當我靜坐下來的時候， 四下無事， 就順便看看餐房的佈局。  餐房是個正長方形， 最搶眼的， 是在長方形深處的一個開放式廚房和一個可坐十多人的吧檯。  除了吧檯以外， 餐房還有四、 五張桌子。  餐房佈置高級， 坐位寬闊， 樓頂很高， 空間感十足。 「喂! 人呢！」我回頭一看， 第一位朋友到了。 「現時只得我」: 我回答道。我看她手上托著一瓶1.8 L 的酒， 説道: 「這麼大瓶?! 怎喝得完?」 「我怎知道?  主人家説一人一瓶。」朋友道。「但妳帶了兩瓶的量呢！」我說。 「Hello?」我們回頭一看， 第二位朋友來了。 就這樣， 朋友們陸續抵達， 大家都取出自己帶來的佳釀。 「這瓶香港沒有， 我在日本旅行時買來的!」「嘩! 你這瓶裡面飄浮著金箔， 很特別!」 就這樣， 你一言、 我一語…「來來來!  把今晚的酒一字排開!  先拍張全家福吧！」                                                                    ....酒餚いろいろ今晚的菜單是特別為這次酒宴準備的， 吃什麼我也不太清楚。  大家在寒暄之際， 侍應先取了些下酒小吃給我們。  兩款都是大家常吃的， 味道也正常不過。  反而，7 瓶酒之中， 我們先喝那瓶才是重點。 大家又知道嗎?   原來和吃壽司的原理一樣， 味道清爽的先喝 ( 像純米吟醸、 大吟醸等級別 )， 最後才是口感強烈， 或是味道特別的 (如山廢、 濁酒、 古酒等)。  像今晚這幾瓶， 最先被喝的， 是 十四代 的 龍の落とし子。  不是因為他很出名想先喝， 而是因為它的味道是今晚一眾酒中屬清純派。                                                               ....酒餚: 牡丹海老 . 海胆今晚的第一道菜， 用海栗殼盛著， 侍應端來同時介紹說， 裡面有牡丹海老、 海胆、 魚子， 上面的是用昆布鰹魚汁做成的果凍。  我看其色彩鮮豔， 擺放也蠻好看， 就吃了一口。  如果單單只是品嚐果凍的話， Dashi 的味道蠻清香的， 但混合海胆以後， Dashi 果凍立即變得沒味道。  最可惜的是， 海胆的味道也隨之減弱， 兩個加起來， 味道互相抵消。  牡丹海老口感黏糯， 味甘。  魚子只是點綴， 沒有味道。  整個頭盤好看是好看， 但味道只是一般。                                                                    ....高木酒造 . 十四代 .  純米吟醸 . 【龍の落とし子】 . 生詰今晚第一支品嚐的酒是 「高木酒造」十四代 系列的 【龍の落とし子】。  十四代系列有很多不同種類的酒， 酒造本身也嚐試用很多不同種類的米來釀酒。  除了大家熟悉的 山田錦、 愛山 以外， 他們也自家培植獨有的酒米， 今晚的【龍の落とし子】就是 高木酒造 其中一款。  精米步合為 50％， 酒精度17.5％， 這酒色澤如水般潔淨， 放近鼻子， 有白菊、 桃、 白梨等這種花果系列的吟醸香味， 香氣中等。  喝了一口， 果物的味道最為特出， 厲害的是這酒的酒精度 17.5％， 算是酒精度偏高的清酒了， 但酒在口腔中， 酒精感卻十分低。  酒的酸味不高， 酒體和餘韻均屬中等。  這種酒精感低、 含微甜的酒最容易讓人接受， 且會越喝越多。  這酒雖標示 純米吟醸， 但個人認為其味道可達 純米大吟醸 級別。                                                                    ...酒餚: 蛍いか今晚的第二度菜， 和第一道差不多， 也是一個七彩繽紛， 融合了不同蔬菜和海鮮的小前菜。  椎茸、 鮮蘆筍、 白露筍、 白魚、 蛍いか， 被堆得像一個小山丘似的， 再似 Dashi 果凍圍邊， 蛋黃醬蓋頂。  整個菜的重點， 應該是當造的 蛍いか， 但如果沒有記錯的話， 蛍いか 好像只有一隻。  好吃嗎?  普普通通。  吃完後唯一留在印象中的， 是蛋黃醬。  其味道微甜不膩， 要調配得宜， 亦非易事。                                                                       .... 大七酒造 . 【妙曲蘭花】. 生酛純米大吟醸 . 雫原酒 今晚， 我就是帶了這瓶由 有超過 250年釀酒經驗的 福島縣 「大七酒造」釀製的【妙花蘭曲】赴會。 在未品評之前， 先讓我們了解一下， 這支酒有什麼特別。 在我之前的食評有提及過， 從前的古人們抵著嚴寒， 用一種天然的方法令酒發酵， 此法稱之為「山卸」， 後來 山卸 被廢， 以「山廢」取代之 ( 詳述於我的食評: 彼の創造性に感銘を受け)。  用此法釀出來的酒， 稱為 山廢酒 或 生酛酒。 (「酛」有酵母 的意思; 「生酛」， 即天然酵母也) 「原酒」表示沒有經過 「割水」 程序 ( 割水 的介紹可參與我以前寫過的食評: 榮枯盛衰を感じる)。 那剩下的「雫」又是什麼意思呢?  光看字面， 雫 字上「雨」下「下」， 有下雨之意。  原來是告訴我們這瓶酒， 酒蔵是用什麼方法壓榨的。 在酒釀好後， 蔵人們會把 醪， もろみ ( 發酵好的酒和米的混合液 ) 取出， 轉注入多個用布造的大濾袋中， 再把它們放在壓榨機中壓榨出酒。  但壓榨的力度卻和酒的品質有直接關係 - 壓榨之力越大， 壓出的酒亦會越多， 但酒的雜質側相對提高， 因為細小的沉澱物會因過大壓力而穿過濾袋。「雫」 就是不用壓榨機， 直接把濾袋吊起來， 使酒在沒有其他壓力下自然滴出。  這個方法十分費時， 而且往往無法估計實質產量， 但卻可以提取到清澈度最高的酒， 可謂重質不重量。  若不是最高級的酒， 酒蔵不會採用這個方法。  今晚這瓶酒， 實際釀造年份是2012年， 但入瓶日期是2016 年 1 月， 表示這瓶酒最起碼熟成長達三年之久， 採用「雫」的情況下， 今年的 【妙花蘭曲】， 產量僅有 2175瓶， 算是頗珍貴的酒了。用 兵庫縣 產 山田錦 為酒米， 以獨家研發的「超扁平精米術」精米至50％， 這酒倒入酒中， 觀其色澤清澈如水， 有著荔枝、 蘋果般的吟釀香， 但香氣不太明顯。  喝了一口， 才發現他和 【龍の落とし子】的明顯分別。  雖然大家都是花果系味道的清酒， 而且甜度和酸度亦十分相似， 酒體亦屬中等， 但 【妙花蘭曲】明顯米味濃郁， 用天然酵母釀酒， 應該酒精感會很強， 但這酒卻沒有這個問題， 喝後如春風拂面， 餘韻短 ，是一支讓人喝不厭的佳釀。有人問我，【妙曲蘭花】 這個名字很特別， 是什麼典故嗎?  根據附在酒盒裏的說明書所述，【妙花蘭曲】一詞， 是從日本古時， 室町時代 的 猿樂作家「世阿彌」 寫的最高峰的曲目的名稱， 意思大概是: 超越了自在的境界。                                                               ...刺身いろいろ今晚的第三道菜是刺身， 侍應呈上一隻長方形透明的玻璃碟， 碟子分成左右兩格， 左邊放有一只小皿， 裏面是皮剝和它的肝， 右邊側放上了不同種類的魚和貝刺身。先將皮剝魚處理好後切成細絲， 同時， 把其肝臟弄成醬， 混合好後放一陣子等待魚肉入味， 是一道既簡單又好吃的刺身。  今晚這個皮剝刺身味道有點太為清淡， 肝醬除了調味有點不足之外， 醬汁本身亦濃稠不夠， 掛不著在魚肉身上。右邊的刺身盛有: 中卜口、 鶏魚、 金目鯛、 螺貝、 水松貝各一片。  味道不太特出， 魚肉表面較乾， 顯然是切好後放了一段時間才端出來的。整體來說， 第三度的各項刺身， 沒什麼特色， 是為做而做之作。                                                                        ....黑松白鹿 . 純米大吟醸 . 純金箔入這瓶一公升的清酒， 是由 兵庫縣 西宮市 辰馬本家酒造 所釀的。 辰馬本家酒造 創於1662年， 已經有三百多年的歷史了。  酒蔵於 兵庫縣 無人不認， 本身除了酒蔵外， 還有自家的 記念博物館 和 餐廳。  今晚的這瓶酒， 酒莊本身並沒有出售， 是一支特別紀念版， 只在日本機場的免稅店才買得到。  精米步合為: 50％， 酒精度:15％， 這瓶酒色澤清澈， 舉杯時中間還有金箔飄浮著， 煞是好看。  這瓶酒的香氣中等， 鼻子不用湊得很近， 已能嗅出稻米、 白飯 和 酒精 的氣味。  喝之入口， 有強烈的酒精感， 米和白飯的味道也十分強烈。  雖然說是純米大吟釀， 但因為酒本身以 宮水 (硬水) 釀造， 所以發酵力強。 酒體厚， 餘韻中等， 屬男人酒。 ( 男酒和女酒的分別， 可參考我以前的食評: 灘の男酒、 伏見の女酒)                                                                      ...酒餚: 鵝肝 . 無花果 . 白味噌侍應繼續呈上小菜， 今次是 鵝肝 和 無花果。  兩者都切成丁方， 堆放在白味噌上面， 還有數粒烤過的松子 和 一片 山椒葉 點綴。  我先把 鵝肝丁、 無花果丁 和 白味噌混合， 一粒粒地放入口中。  白味噌咸中帶甜， 和無花果十分匹配。  鵝肝側沒什麼鮮味， 可能之前沒有特別處理過， 也沒有把它輕輕煎一下以活化油脂， 所以口感好像吃午餐肉。                                                                    ...丹山酒造 . 【完熟】 . 純米大吟釀丹山酒造 位於 京都縣 龟岡市， 酒莊本身位於 京都 嵐山 的上游位置。 如果大家有去過京都 嵐山吉兆 的話， 遠望到的那座山， 就是 丹山酒造 的所在地。 創立於 明治15年 (1882年)， 酒藏本身位於極好的地理位置。  以山上的流水 ( 軟水) 釀酒， 釀出來的酒十分順喉。  此外， 酒蔵的第五代杜氏是位女性， 所以釀出來的酒， 在風格上應該沒有男性杜氏那樣剛烈。  酒米是 山田錦， 精米步合為: 50％， 酒精度:17％， 這瓶純米大吟釀， 色澤如水， 在嗅覺上沒有花果派的香味， 反之， 有一點像竹葉的香味， 這應該和水質有關係。  這酒入口的第一個感覺是圓滑細膩， 甜味和酸味有很好的平衡。  酒精感、 酒體均是中等， 味道除了應該有的白米飯味外， 還隱約有點青竹的青澀味， 餘韻中等， 是一瓶歸於平淡的好酒。                                                                    ...床伏再來的是小鮑魚。  薄薄的兩片， 上面有赤味噌做的醬汁， 還有幾朵紫蘇穗。  赤味噌濃郁， 把鮑魚的味道蓋過了， 但幸好鮑魚的質感還算不錯。  而且， 喝了那麼多美酒， 吃一點味道濃郁的東西， 也可趁機重新整理一下味覺。                                                                ...福光屋 . 【初心】 . 山廃 . 純米大吟釀 . 原酒建於1625 年， 位於 石川縣 金沢市 的 福光屋， 是一間歷史悠久的古老酒蔵， 他們釀的清酒， 有很多非常有名， 像 「風よ水よ人よ」，「瑞秀」等， 在香港也不難找。 但今天這一瓶， 在香港側比較少見。 以 100％ 山田錦為酒米， 精米步合為: 40％， 酒精度:16％， 這瓶 【初心】 是一瓶用傳統 山廃技術 ，低温熟成三年的酒， 所以酒的完整度很高。  除了這瓶三年陳以外， 她們還有一年陳、 七年陳 和 十年陳的， 如果把四瓶全買， 就可以嘗試到同一瓶酒， 隨著時間流逝， 使其味道的轉變過程， 像人生一樣， 很有意思呢！ 今晚這瓶三年陳， 色澤微黄， 好像有點要步入古酒的狀態， 酒的氣味中等， 除了白米飯香味外， 還有一點肉桂、 蜜蠟的氣味。  味道方面， 酒精感中等， 把酒含在口中， 口腔的熱力使香氣和味道進一步加強， 強烈的米飯味佈滿口腔， 酒體中厚， 餘韻中等， 是一瓶年青力壯的男酒。                                                                       ...金目鯛吃到這裡， 終於有熱的東西吃了。侍應放下一個長長的白色碟子， 和一個小圓碟。 「這是金目鯛的頭， 旁邊這個是它的肝。」 我禮貌地説了聲謝謝， 然後立刻舉箸。  這個金目鯛的頭十分細小 ( 是我見過的尺寸中最細的了 )， 旁邊還放有一塊煎過的絹豆腐和一件椎茸。  整個菜色， 顏色和佈局都不錯， 但最吸引我的， 不是魚頭， 而是那一塊豆腐。  我一口把豆腐放進嘴裡， 豆腐很滑， 而且很有豆味， 香軟軟滑滑的， 刹是好受。  那塊小小的椎茸， 吸飽了甜美的魚湯汁， 邊咬汁邊噴， 好吃。  魚頭反而有一點點煮得太過， 肉質雖不能稱老， 但魚肉是沒有味道的， 鮮味全跑進湯汁裡了。  最後， 我一口把剩餘的湯汁也喝掉...用小型魚的關係， 其魚肝像核桃一般細小。 放之入口， 味道甘苦， 我想師父把魚肝用 醬油、 酒、 味霖 輕輕煮了一下， 所以苦中有點 佃煮 的風味， 送酒一流。  但就只有這小小一口， 沒什麼滿足感。                                                                     ...北村酒造 . 【鬼虎】 . 純米 . 生原酒今晚除了我自己那瓶 【妙花蘭曲】 外， 最吸引我注意的， 就是這一瓶 名為【鬼虎】的酒了。 創立於1788年， 這間在 奈良縣 吉野郡 的 北村酒造， 是一間小型的地酒蔵， 因產量不多， 所以很多出品， 都沒有在香港出售。  酒蔵最有名氣的， 是一瓶叫做【猩猩】的清酒。  本人十分喜歡奈良， 所以有留意這間地酒蔵。  而且， 他們有一個特色， 除了用酒米釀酒外， 還會用食用米來釀酒， 今晚的【鬼虎 】， 就是以 關西產 的食用米「きぬひかり」釀做的。 精米步合為: 68％， 酒精度:17％， 【鬼虎】雖然不是什麼大吟釀， 但以食用米釀酒， 會比用酒米釀的酒， 味道更加粗獷， 更加豪邁， 所以我們把這酒留到最後才喝。 【鬼虎】用了 協會9號 酵母 和 硬水做仕込水， 亦跳過「割水」的步驟， 以「原酒」示人。  此酒顏色清澈如水， 有強烈的稻穗芳香， 香氣中等。  入口酒精感亦非常强， 米味濃郁， 配 蕎麥麵、 焼き鳥、串揚げ 等味道濃郁的食物， 尤其突出。 辛口， 酒體中等， 餘韻卻短， 勁度十足!                                                             ...櫻海老土鍋御飯今晚最好吃的， 就是這個土鍋御飯了。  雖然我們是一直在吃， 但大部份的都是冷的， 就算那個煮金目鯛頭，也只是溫呑呑的， 看到熱騰騰的飯， 怎教人不喜歡?另外， 鋪在飯面的是炸得酥酥的櫻海老， 先不論好吃與否， 光看賣相， 已經教人垂涎了。 「師父還準備了很多炸好的櫻花蝦， 如果不夠的話， 大家可以隨便添。」侍應一邊説，一邊捧出兩碗已炸好， 横陳在隔油紙上的櫻海老。不一會， 侍應已把櫻海老御飯分乘在飯碗裡， 我也不客氣， 端起來大口大口的往嘴裡送。  今天這些櫻海老應該是冷藏的， 所以解凍時裏面很可能還有大量水份， 但為求酥脆， 師父應該炸了很久， 把原本的粉紅色也炸到變成咖啡色了。  還有， 在吃到第二碗時， 我加入了很多炸好櫻花蝦， 但那些櫻花蝦都已經變得油膩， 已經失去應有的口感。                                                             ....最後， 日籍大廚 Ogawa (小川?) 先生也出來向我們道謝， 大家也是拍手大讚， 拍照留念。  但評心而論， 撇開酒不談， 總結今晚全部的食物， 個人認為沒甚麼特色， 處理手法也不突出， 味道只屬一般。 可能今晚不是吃他們餐牌的既定食事， 所以比較難控制。  唯有留待下次再來吃吃看食評裡那麼多人稱讚的 天ぷら 和 蟹吧！…查看更多

What's with the obsession with Japanese food in Hong Kong?With a plethora of amazing Japanese restaurants opening across Hong Kong, you could be forgiven for thinking that it was the predominant Asian cuisine.One of my all time favourite meals in Hong Kong comes from Wagyu Takumi, the two Michelin Starred restaurant located on the fringes of Wan Chai. So when the girl suggested we do a double date with some mates at Gin Sai, it was easy to say yes. After all Gin Sai is the sister restaurant to Wagyu Takumi and is located right next door.A late bout of food poisoning (not related) to one of our dining companions meant that instead of a double date, it was just the two of us for our Gin Sai experience. Which was amusing since we'd been booked into a private dining room by the girl's mate, whom just happened to be cousins with one of the head chefs, Chef Eric!So we arrived for our dinner and were taken to an amazing looking private dining area that could easily have taken twelve. It was one of the more spacious table settings we'd had!It was weird, sectioned off in a cocoon like environment while the thriving Gin Sai restaurant was just on the other side of the traditional Japanese sliding doors. When the door was opened, we had glimpses of the open kitchen area with chefs busily preparing the restaurant's specialty of tempura and oden. However, when the doors closed, the contemporary and modern dining area just faded away and we could have been anywhere.We didn't even open the Gin Sai menus, instead opting to allow Chef Eric to surprise us with a selection of his favourite items. It seemed as if we were in for a voyage of discovery, and I was excited!Our first course was presented on a clear glass plate with three distinct sections, each with a delicious looking yet almost unidentifiable small bite. With instructions to eat from left to right, the first section contained an incredibly lightly cooked slice of beef, served with sautéed onions and a ponzu jelly covered in seaweed. Explosions of flavour from the beef and ponzu, always a perfect combination, confirmed that we were in for a special meal. It was followed by lightly smoked scallop with asparagus and uni, finished with a sweet jelly. Impossibly, it was even tastier than the beef. The last of our trio of starters was the best of all three, crab meat in a sweet sauce that lingered on the palate long after the dish had been consumed.A stunning looking plate of sashimi followed, made all the more striking by the large orange prawn head sitting in a cobalt blue ramekin. With an unusual list of fish, the sashimi plate included Barracuda, Goldband Snapper as well as the more usual species of Yellowtail, Salmon and fatty tuna. Oh, of course there was the fresh prawn too. While I loved the strong flavours of the Barracuda and the clean flavours of the Yellowtail, it was the fatty tuna that took my breath away. The creamy texture and taste of the fatty tuna was almost too much for me to bear, it was sensational and I'd have died a happy man if that was my last meal on this earth.Even though our friends had bailed on the night, I think we were still treated like family by BY's cousin chef Eric, and we really felt the love in our next round of courses. Chef Eric was in charge of the tempura section, our next rounds of courses.I say rounds, as we were served each of the tempura bites as individual courses, a far cry from every other tempura restaurant I'd been to where all all were delivered at once.It was a bit disconcerting to begin with, but we quickly fell into the rhythm of the kitchen.First out was a solitary prawn and it's disconnected head sitting aside. Both had been cooked in the light tempura and looked great on the plate. I'd normally not eat a prawn head, but once I put aside my natural aversion to prawn heads, I was pleasantly surprised by the strong flavour and crunchy texture. There was no doubting the tempura prawn though, it was sweet and delicious, with the tempura holding its crunch well.No sooner had we finished our prawns before the sliding doors to the private dining room opened and the tempura white fish was deposited on our plates. It was immediately clear to me the benefit of eating tempura this way, each dish coming on its own ensured the maximum level of freshness and guaranteed that the tempura would hold its texture and consistency. The white fish was gone in two quick bites, the sweetness of the flesh lingering on the palate.We were convinced there was a camera in the room observing us, simply due to the fact that again the sliding doors opened and our next tempura of abalone was presented. Abalone is a funny ingredient, luxurious and expensive but at the same time, very easy to ruin if not prepared well. Thankfully, the Gin Sai version was expertly cooked, with a slight chewiness that allowed us to bite into the flesh quite easily.Perhaps the best of the tempura bites we experienced was the next round of crab meat with fresh uni sitting atop. Presented in a large and stylish looking spoon, we put aside our chopsticks for a moment and slid the sweet crab meat into our mouths in one bite. The saltiness from the uni combined in complete harmony with the sweet crab meat, that was held together by the light batter.Chef Eric started to get a little cocky with his next round, which was a large flat green leaf (sorry, not sure what it was) that was topped with a scoop of prawn flavoured granita. I particularly loved the presentation, with the tempura coming out on a bright red plate that contrasted against the green of the leaf and orange of the granita. It was incredibly light but packed a powerful punch thanks to the ingenuity of the prawn granita.My camera failed me for the next round, which was an interesting combination of the largest oyster you could imagine wrapped in a tempura capsicum. I've never been a fan of capsicum, but gave the dish a try anyway, and was thankful I did. The harsh bite of the capsicum had been cooked out and the lightly poached oyster ensured there was a good texture contrast between the creamy oyster and the crunchy capsicum. I really liked the combo and would gladly have had another round!I'd never have thought it possible, but Chef Eric again proved his skills in the kitchen by sending us a tempura fig! This was quite the flavour sensation, the texture and flavours of the fig were wonderful, enhanced by the light batter that was only covering the back of the fig, allowing that spectacular view of the fig itself. A bit genius really!Our culinary tour of Japan continued when our next course demonstrated Gin Sai's yakitori options, firstly with some chicken thigh presented on thick skewers, followed by thin slices of wagyu beef served with a light mustard. It was quite the departure from the tempura and totally unexpected. My favourite was the beef, which had a strong meaty flavour and a lovely texture that gave my jaws a workout after the softer tempura that has proceeded.We were definitely beginning to fill up and thought that the meal was coming to a close, but we were wrong! It was time for sukiyaki and what was better, it was being prepared in our room that had secret compartments with wok burners. We watched in fascination as the chef cooked the onion first, then added a heap of stock and tomato before lightly stewing thin strips of pork and beef. We were given bowls with poached egg as a sauce to dip our fatty meat into, which added a richness to combine with the fat to provide a taste explosion in our mouths.Served with the sukiyaki was a large bowl of noodles, which unfortunately proved too much for me, I was left defeated and only ate half of my bowl.We weren't done yet though, Chef Eric said that we needed to finish the meal with something sweet, and we worried that we were in for a heavy Japanese dessert that we may have wasted. Perhaps sensing that we needed something light, our dessert consisted of a simple slice of rock melon on ice. I have to tell you, a piece of melon never tasted so sweet - it was the perfect way to finish off our monster of a meal.From start to finish, our meal at Gin Sai was quite spectacular. Not in the way a fancy French fine dining restaurant is spectacular, but in a much more simpler and precise way. There was a synergy to the meal that told a story from beginning to end. I was particularly impressed with the delivery of our tempura, and in hindsight it's a wonder why all Japanese restaurants don't serve their tempura one at a time!In fact, that's probably what makes an amazing Japanese restaurant such as Gin Sai and Wagyu Takumi so special. Its the zen like obsession to providing something special, and obsession that is totally and uniquely Japanese.Yeah, I can understand why Hong Kong has an obsession with Japanese food. It's an obsession borne out of understanding you're in for an unforgettable meal.@FoodMeUpScottyOur private dining room had warm tea to greet usBeautiful presentation of the sashimiPreparation of our sukiyakiOh that fatty, fatty meat!A glimpse outside our private dining room! Hi Chef Eric :) Open kitchen - a must in my mind in a Japanese restaurantI just liked this imagery Get into Gin Sai…查看更多

一年兩次舉辦香港餐廳周, 一直不知道何時舉行! 直至最近申請了建行信用卡, 收到月結單, 連宣傳單張; 原來建行信用卡專享香港春季餐廳周-優先訂座! 終於可以參與了餐廳周只舉辦十天時間; 參與餐廳超過九十多間!先與J先生夾了時間; 而我也花了不少時間去挑選餐廳及餐單! 最後挑選了三間餐廳!因我倆較少吃日本菜, 是次挑選了"吟彩"為首場:)先付蒸蛋 - 每一啖品嚐香滑! 前菜 薯仔沙律 - 薯仔軟腍,煙肉粒咸香! 雞腎 - 爽口的雞腎!雞粒筍粒 - 嫩嫩雞粒; 軟軟筍粒!主菜和牛漢堡扒 - 配上飯,味噌湯,醃漬物! 沙律菜 - 清爽飯 - 香軟珍珠米味噌湯 - 濃郁的味噌湯醃漬物 - 一般, 沒特別和牛漢堡扒放於鍋內, 熱熱的!牛肉香噴噴, 和牛肉質嫩又軟身上枱時, 還用上小火保持溫度 主菜蝦, 鱔魚, 蔬菜天婦羅 - 配上飯,海盬,味噌湯,醃漬物! 天婦羅炸醬脆薄... J先生覺得天婦羅只可當小食, 不太夾配上飯!甘味綠茶紅豆卷 鬆軟綠茶卷, 香滑忌廉, 軟腍紅豆J先生評分: 75分吟彩 總結: 值得一試! …查看更多

門口女職員只懂玩手機，完全沒有招呼客人，唔死都無用。食物非常一般，刺身無乜味，甜蝦又無咗條尾。所有嘢都好求其。雖然我只係食set lunch，過門都係客，一樣deserve最好的。所以⋯⋯沒有任何理由再來。…查看更多

Gin Sai is from the people who brought you Rozan, Wagyu Takumi and Wagyu Kaseiki Den. Gin Sai doesn’t just specialize in one thing but rather everything. I went for lunch last week and was surprised how big yet hidden the space was. In a small back corner across the street from The Vine Church stands Gin Sai. The space is dark, spacious and sleek serving fine Japanese dining.I ordered the sukiyaki set for $198. The price is reasonable but once you add other items- the price instantly starts racking up. This was an added item (the usual one is without uni.) The steamed egg dish with a big dollop of sweet uni atop the creamy and hot cup.This was also an added dish. The Kobako crab (female snow crab) was extremely decadent!! So much meat, roe and sweetness. It was sweet, savory with a hint of a kick from the tangy jelly sauce. I loveeeeeed this.I really loved this so much…you all get another look at this beauty.This oden also came with each of our sets. The radish was sweet and I loved the soft and chewy rice cake. The little dab of yellow mustard is incredibly dangerous (spica-y). It sure adds a strong kick to these more mellow tasting food.This was a massive lunch. I definitely didn’t need to add anything to my lunch and would’ve still been very full. Look how much food there is! <3 Not complaining one bit though hehe.This is from the special executive lunch set. Gin Sai’s special Seiro, a huge bamboo box containing layers of A5 Wagyu beef and veggies that is first steamed to a specific time and then served. It’s one of their signature dishes.MINEEEEEE!!! Lovely sukiyaki <3 So filling, delicious and yummy. #MyFAVESmall, fine deep fried tempura pieces. I had a bit of the deep fried sardine tempura. Extremely fresh, hot and flavorful.This was also an additional order: deep fried uni wrapped in shiso leaf.AH-MAZING!! The deep fried uni wrapped in a shiso leaf was hot, creamy and sweet. But of course uni is best enjoyed served cold- but I’m definitely not complaining one bit.…查看更多

坊間蟹宴，大多只會提供一兩款蟹種；位於灣仔的《吟彩》日式料理則供應松葉蟹、毛蟹、香箱蟹、銀杏蟹等... 還有價位較親民的串燒、關東煮等選擇，無窮滋味，注入KsMeow味蕾。「香箱蟹土佐酢啫喱」香箱蟹膏蟹卵幼滑甘甜，入口即化，與鰹魚及酸汁熬成的啫喱緊密配合，誰也不搶對方風頭。「銀杏蟹配日本柿」微甜多汁的日本柿，跟絲絲蟹肉幻化成鮮甜組合；面層的鹹鮮黑魚子讓賣相矜貴外，亦豐富整體層次。「油蟹酒蒸燒」師傅先以酒蒸氣蒸煮蟹蟹，待酒香滲透後，再以燒煮方式讓蟹肉帶有濃郁焦香，雙重感受，既惹味亦不太嗆。「鮮菇蟹餅天婦羅」金黃炸衣緊緊包著絲絲爽彈蟹肉與軟嫩鮮菇，每口也吃到蟹鮮與菌香。蟹鉗上的炸衣薄如絲的「蟹鉗蟹膏」可見師傅功力深厚，豐腴的蟹膏把層次變得更生動。「蟹腳」拆肉再炸，啖啖肉的感覺令人暢快！！！面層鹹鮮海膽與炸物熱力一拍即合，入口即溶，美味！生炸達45分鐘之久的「日本甜蕃」外皮酥脆內里粉糯，蘸上白蘭地及綿密日本砂糖同吃，甜膩幻化成清甜，印象良好。鮮甜的「蒸毛蟹」跟甘香的蟹膏同吃，百般鮮味在心中，淺嚐半份，份量剛好。以清湯輕輕灼熟「津和井蟹蟹腳」，其肉質軟嫩鮮甜，再放入烏冬及野菜盡吸精華，讓滿足度更高。感謝欣賞 KsMeow 小分享！ :)…查看更多

As mentioned before, Ginsai 吟彩 is the sister restaurant to Michelin 2* Wagyu Takumi next door and also Rozan Sushi. It is also related to 1* Wagyu Takumi and also the likes of Island Tang, Kowloon Tang and 3* 8 1/2 Otto e Mezzo. As always, I think Ginsai is the more under-rated restaurant within the Restaurant Group. Chef Ogawa 小川賢 is clearly very capable with his food and seasonality sense, and hence why Ginsai is one of my favourite Japanese Restaurants in town deserving much more accolades and recognition. At the below, we had the $1880 Crab Course for 2 persons, a bargain for the rarity of Crab offerings and execution. . 香箱蟹 Koubako Seiko Crab with 土佐酢 Tosazu Jelly - Such a rare item per year, this is the much smaller sized female ズワイガニ Zuwai Crab which can only be caught during November of the year. It came with roes, tomalley, and crab meat. So lovely and with a vinegary jelly. ~ 9/10. 銀杏蟹 イチョウガニ - Cancer Japonicus. Similar to a Bread Crab in France or Scotland Served with Seasonal Japanese Persimmon fruit. I liked the fruit but prefer more Crab Meat and the Caviar as proportion. The base Tofu Sesame Dressing was a nice touch.. ~ 7/10.Abura Gani 油蟹酒蒸焼き 稲穂 - Abura King Crab with a blue tinge and is a distant relative of Taraba Red King Crab is rare to source. Here it is steamed with Sake then Grilled afterwards, served with Fried Rice Puffs. Very rare to find not only in Hong Kong, but even in Japan itself. Although taste very similar to the normal Taraba King Crab despite a different physical look. ~ 8/10.Tempura Dip with Oroshi, Lime, Curry Salt and Sea Salt - Tempura is coming next...The 4 Items - Part of the Overall Crab Course. Minced Prawns in Shiitake Mushroom, Grilled Baby Corn, Crab Claw with Kani Miso, also Crab Meat with Sea Urchin. ~ 9/10. Baby Corn Tempura - You least expect it when it does appear, but this was fried well... Fried Crab Meat with Sea Urchin - Lovely as expected, almost cliched but excellently executed… ~ 9/10.Fried Sweet Potato with Brandy and Sugar Dip - Had this before and it takes 40 minutes to make. Encapsulating as always with the sweetness and sugary crunch, balanced by the brandy alcoholic input. A must order here. ~ 9/10.蒸し毛蟹 Steamed Kegani Hairy Crab with Kani Miso Tomalley on the Side -Even as a foodie I was not used to having so many different Crab types per night - but you can see how serious the restaurant is with regards to Crab varieties, even if they are very rare to source. ~ 8/10. Gyu Tan 牛たん Beef Tongues - Just to deviate from the pure Crabs course a little bit, we decided to order some grilled items. To me, it was always either about Kaiseki, Oden, Seiro Ryori or Tempura. But this time around we are not missing out on the Grilled items as a Litmus Test. Quite decent but could be cut thicker or else grilled more, 1 way or the other for me. ~ 7/10.  Bit Salty. Sunagimo Chicken Gizzard - This is crunchy. I expected more burnt edges but perhaps this is the healthier way to go. ~ 7/10.The Minced Chicken Meatball Tsukune 月見 つくね with Chicken Cartilage was grilled well here - The surface char looked accurate and the cartilage and meat crunch inside was as good as it could get. The Sauce was also spot-on in taste and viscous but not too salty. Will give Keyaki/Shiba or Torimen a run for its money ~ 8.5/10. Crab Shabu-Shabu Nabe being Readied -Truth be told, looking at how this was prepared I already knew this wouldn’t be Crustacean in flavor enough. You really have to boil down the Crustacean shells and claws for 1-2 hours minimum. Here it looked a little too clean in execution….A pile of Zuwai ズワイガニ or 津和井 Crab ready to be cooked into a Hotpot - The rarer female version 香箱蟹 Koubako Gani we already ate above with the Tozasu Jelly cold, served with Roes and Tomalley. Here it was more about the legs. ~ 7/10. Finished Zuwai Crab legs - Sweet. Neatly trimmed. Just wished the soup had more Crab flavor..Vegetables and Udon, with a Ponzu sauce -Quite healthy but accurate in Japanese spirit. . Baked Cheese Cake - Soft and Moist. Made by their young talented Japanese pastry chef.______________________________Price: $940 + 10% Per Person Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕Address: 灣仔交加里32-38號32-38 Cross Lane, Wan Chai, HKPh: 2574 1118______________________________…查看更多

最近提起蟹，大家都會指著大閘蟹來講，可是除了大閘蟹外，日本的蟹都是當造的，特別是毛蟹、鱈場蟹及松葉蟹的季節，不過總是被人忽略了，現在小弟要向大家說，這些蟹都是很優質，很好味的。會供應蟹宴的日本餐廳其實不少，不過質素參差，真的要好好挑選一間來吃，心目中這間是有很重的份量的。由先付開始，以松葉蟹肉、海膽及wasabi木魚啫喱來做，層次十足。入口先是甘甜幼滑的海膽，接著是入口即溶的啫喱，最後是鮮甜細緻的蟹肉，中間擔任橋樑的就是那隱隱若現的wasabi清香。接著是一道由毛蟹肉、黑魚子及水菜，再由蟹膏來調味的前菜，有著海洋的氣息，鮮甜又富咸香，清爽開胃。這道鱈場蟹燒物本是十分吸引的，可是好像有點燒過火，肉質有點乾身，不過勝在肉質厚身，味道鮮甜，經燒過後，又多了一份蟹香。再來的就是隨機的天婦羅了，有夾著海膽的紫蘇葉天婦羅，入口外脆內綿，清香帶甘甜；炸蟹鉗伴蟹膏令蟹味更為濃縮；及最鮮甜味美的蟹捧配海膽，款款其實都是不錯的，可是蔬菜卻只有一件炸蕃薯就好像少了一點。等到一整隻蟹登場的時刻來，清蒸毛蟹實在是將其原始的鮮味表露無遺的做法。肉質細緻配合肥美甘香的蟹膏的食法，根本令人難以忘懷，而且一梳梳肉拆出來，證明是十分新鮮的。蟹宴的精彩之處，就是無時無刻的每一道菜式都是用上蟹來做。主菜當然是鱈場蟹火鍋了，以昆布湯來煮蟹及蔬菜，既鮮甜又清爽，不會令人感到又肥又膩，因為還有最後一道雜炊未吃。來到尾二的雜炊了，就是將之前食火鍋的湯底煮成，湯底吸收了蟹及蔬菜的精華，待將湯煮至適當份量後，加入雞蛋等的材料，煮得又稠又杰下，鮮味一發不可收拾。最後，簡簡單單地以一件日式蒸芝士蛋糕來作結，鬆軟得來又富芝香，是我喜歡的種類。吟彩一向也是我心目中質素有保證，價錢又相宜的日本餐廳，加上鄰近公司附近，想吃只要走幾步就到了。吟彩灣仔交加里32-38號******************************更多有趣的分享，請到Blog (www.jamelchui.com)Facebook Page (facebook.com/jamel.food)instagram (instagram.com/jamel_zysk)Email 聯絡 (zysk@ymail.com)…查看更多

本來打算媽生日帶她食海鮮大餐，不過得兩個人媽怕唔食得好多，於是我就上網睇下邊度有海鮮2人餐，無意中見到網上介紹「吟彩」的蟹宴，兩位都係約1800，有8道菜，都幾吸引，媽又話想試，咁就book左枱試啦﹗當晚的頭盤是 香箱蟹配土佐酢啫喱，師傅把蟹肉墊底，再放入蟹膏蟹子，最面層配少少酸的土佐醋啫喱，放在蟹殼上，見到都覺得好吸引。另一個前菜係柿子銀杏蟹伴黑魚子芝麻豆腐醬，係用日本的富有柿載著撕好既蟹肉，再伴帶少少豆香的芝麻醬汁，鮮味幾濃郁，連柿肉一起食感覺令人開胃好清新﹗第3道菜是炭燒稻穗日本油蟹腳，侍應介紹時話係用備長碳燒的，蟹肉帶炭火味，伴一束稻穗，粒粒稻穗經烘熱爆開後，增添淡淡的稻香，食個時可加少少檸檬汁，鮮味立刻提升不少﹗之後有天婦羅，吟彩有個獨立的天婦羅區，我地張枱正正對住，可以睇住天婦羅新鮮出爐。跟餐的天婦羅有蟹爪雲丹、蟹味噌、蟹真丈椎茸、野菜。這裡的天婦羅炸漿做得好好，薄薄一層包住蟹肉，外皮香脆，又食到入面材料的鮮味，讚﹗自己覺得最正的是海膽蟹爪，海膽的鮮味永遠都無法抗拒﹗再跟住就係蒸原隻毛蟹，我最喜歡食清蒸蟹，因為鮮味會更突出。毛蟹亦十分大隻，完全足夠2人分享，我同媽食得好滿足。最後，仲有一個松葉蟹蟹鍋，蟹肉連跟鍋的什菜都吸收了湯的精華，十分美味。蟹鍋可以選配飯或烏冬，媽媽喜歡食麵食，所以選左烏冬，雖然我同媽媽都好飽，不過個鍋實在太鮮味，我地都忍不住食晒。個Set最後會有日本芝士蛋糕做甜品，雖然外貌平平無奇，不過個芝士蛋糕真係好好味﹗蛋糕質地好鬆軟，又充滿香味，加少少紅桑子同藍莓，酸酸甜甜，減低了我們的飽肚感，為晚餐畫上完美的句號。…查看更多

秋風起，三蛇肥，這一句說話已經成為廣東的成語。不過，時間是秋天，除了蛇之外，也有一種食物於秋天食是最正的，那就是蟹。是日，我同朋友來到灣仔的一間帶點隱蔽而又帶點高檔味的日式料理《吟彩》，品味一個精彩的日式蟹宴。這一個是他們的蟹宴套餐，是日個全日都會供應的套餐，喜歡食蟹的朋友，這一個全蟹的套餐，絕對可以令你食出一個大滿足。由先付開始到食事，都是蟹及同蟹有關的菜式。先付，是一個有津和井蟹、海膽及山葵的一個 Jelly 凍糕。有蟹肉已經是非常之鮮味，再有海膽令此東西出現了極邪惡的鮮味。大家也許會說，山葵呢? 食品中有一個 Jelly，這一個 Jelly 就是混入了山葵去做的，入口有絲絲刺激，很特別。前菜，是一個以毛蟹蟹肉為主的小食，加了蟹黃醬，加了魚子醬，是一個絕頂香口而且濃郁的食品，吃後，口中充滿了鮮味同香味。燒物，是燒鱈埸蟹腳，再配上蕃薯。餐廳很細心地把蟹殼預先拆開，好讓我這一些怕麻煩拆蛋的人，輕易地品嗜到蟹的鮮味。而這樣直接燒，是最香的，另外作為配搭的燒日本小芋頭，非常之甜，令人非常之開心。之後，是一系列的天婦羅食品，首先，有紫蘇葉包蟹真丈。紫蘇葉的味道重，配在蟹肉上，炸過後一起吃，其濃烈的味道會令蟹肉的鮮味更強烈地爆發，鮮味可以說是20足。蟹鉗天婦羅，上面多出的醬不是 wasabi，總之是一個增強蟹味道的醬。這一個炸原隻蟹鉗，有好厚的蟹肉，有好香的蟹味道，令人感到滿足。之後是一個非常邪惡的天婦羅，叫蟹爪雲丹。對不起，我一見到海膽就會稱其為邪惡，因為這東西實在太邪惡地吸引，而且膽固醇是甚高的，不過，好多時，美食當前，總是要向邪惡勢力低頭。海膽加厚肉的去殼蟹鉗，也是一個會令鮮味長時間停留上口腔的一樣美食。之後是一份冬菇的天婦羅，好讓口腔的興奮感暫時冷靜一下。蒸物是這個蟹套餐的其中一個主角，是原隻的蒸毛蟹。這也是怕拆蟹朋友們的福音。除豐富的蟹肉外，充滿蟹膏的蟹殼也是極吸引之處，這一個套餐是二人的份量，兩個人共享這肉厚膏多的蟹，感覺剛剛好。主菜，是一個鱈場蟹火鍋，是這一道蟹宴的另一主角，正確來說，這是最精彩之處，不過，我把我的最佳主角獎，留了給原隻蒸毛蟹。鱈場蟹，簡單地以商湯煮熟，令我們吃到的味道，是完完全全的蟹肉鮮味道。雜菜同豆腐，因為煲煮的時候已吸收了魚味高湯同蟹肉的精華味道，所以，味道也是超過十足的。餐牌上說有飯食，原來就是把湯變成一個粥，這是按我們要求可以變更的，可以要飯、要烏東、要拉麵或粥。粥是加了雞蛋再煮的，所以整個湯水頓時變得濃稠稠。粥、充滿了蟹、魚同蛋的香味，很飽也要食晒一碗。同場加點了一個海膽湯底火鍋，是另外在單點菜單上點的。湯底已經是海膽，再有一板海膽.....另有一份鮮魚肉及蔬菜，會怎樣去配合海膽呢....原來，店員會細心用魚肉製成一個卷，內包菜同海膽，感覺很有心思。包好後，就放湯煮，呈金黃色的湯底，有海膽的香味，煮出來的東西，也是份外的香口。煮好，店員的建議就是加海膽汁食，魚肉香滑，其本身已經沾有海膽的汁，再加上內裡再藏一份海膽，再加上一個海膽醬給大家點食，我可以說，這一個鍋，好膽。湯底同蟹鍋一樣用來煮飯、粥、烏東或麵。我們就選擇了煮飯。而煮出來的，感覺上其實有點點似意大利的 Risotto。海膽湯飯，也可以說是一個海膽 Risotto。飯本身已經充滿了海膽，再把板上剩下的海膽放埋上去，感覺很美妙，而味道亦很鮮甜。到最後是甜品，兩件日式蛋糕，三隻 berry，為這一餐寫上了圓滿的句號。價錢雖要$900多一人，但食物質素同飲食空間的環境因素我配合，我可以說是完全值得的，秋天為了蟹，為了高尚地品味一頓日式全蟹宴，$1880 for two，雖貴，但值得。…查看更多

Gin Sai is one of a small but growing handful of Japanese restaurants in Hong Kong that serve Kyoto-style kaiseki cuisine, which is the Japanese equivalent for haute cuisine, where traditionally a multi-course dinner features almost a dozen cooking styles and spans two to three hours or more. Housed in a modern establishment that stands out in an old neighborhood in Wanchai, the restaurant looks upscale and modern and the entry way tries hard to impress. Deep in the rear, the open kitchen showcases unusual cookware, a handful of chefs in white uniform waiting to receive orders, and several bright blue aquariums with live seafood. Despite the spaciousness and designer-class fittings, the overall décor looks rather tawdry to say the least. But ultimately that comes down to personal preference and tasty fare was what we were after.The visit here was for their taster menu that runs for ten days. We were able to sample four appetizers, sashimi, grilled skewers, braised wagyu beef cheek, grilled eel on rice, prawn tempura, miso soup, pickles and their homemade castella cake. Our unanimous verdict for the taster menu: do not waste your money and time. Food quality was underwhelming and service was highly inconsistent depending on the wait staff. Unfortunate as well that they were unable to include any highlights from their seiromushi repertoire.I love kaiseki for its art and subtlety. But the ambition to serve kaiseki with a modern and occasional western twist seemed miscarried. If the meal tonight was served in a humbly furnished ryokan or ryotei, with honest service au Japonais and price tags that reflected costs and quality, it could well have been an enjoyable one, even if not a memorable one. Otherwise, for this price category, your money would easily have yielded a far better experience.Food RundownChilled Sweet Corn SoupIntense and refreshing. The ground black pepper highlights the sweet summer corn.Marinated CodBite-size codfish pieces – a little bit sweet. Very tender, bordering on mushy. Not spectacular.Steamed Pork MeatballAn unusual item for a Japanese meal, but this was unexpectedly good.Potato SaladAn ordinary potato salad.SashimiNot remarkable, but sashimi has never been impressive when served as part of a multi-course kaiseki meal anywhere in Japan.YakitoriOne of them was chicken cartilage, the other was ordinary white chicken meat. Sadly this was not particularly different from grilled chicken skewers anywhere else and there was nothing special about the teriyaki sauce either.Braised Wagyu Beef Cheek with Beef ConsomméThe beef cheeks were well-braised and the consommé was rich and clear.Chopped Prawn Trefoil Tempura on RiceThe highlight of the taster menu. The crisp batter was crunchy, a little bit sweet and not too heavy. The small bits of chopped prawns were fresh, juicy and crispy.Grilled Eel on RiceA most unremarkable bowl of grilled eel on rice.Castella Sponge CakeSorbet would have made a better dessert. I love sponge cake, but this was truly disappointing.…查看更多

5600元三位消費65，試菜點了set dinner和自選菜式。酒水選擇多，但價錢頗昂貴。前菜清淡，玩啫哩汁水但淡而無味，而且主客不清，海膽出水，帶子乾身無味。魚生刀章溫度完全唔合格，甜蝦壞了變味要換。牛肉嫩但未入味，汁水則可以。串燒油多而膩是1敗筆，主打天婦羅油老則成扣分主因。埋單3位共5600元，是非常失望的一餐。…查看更多

最近約朋友係灣仔想食個好d的lunch，佢就話去吟彩，上網見佢地價錢適中，亦有幾多午餐款式選擇。朋友book了位，唔港等，坐甜品櫃對面張枱，望倒d甜品都幾別緻。餐牌有講每個餐有咩食，好似有蒸蛋、關東煮、刺身、主菜、飯等。每個菜名都好吸引，好想試，最後我同朋友就揀牛燒肉飯同蔥拖羅魚蓉三文魚子飯兩款一齊食。牛燒肉飯成個飯面都係牛肉，好足料！鋪滿的牛肉切成件狀，比一般其他餐廳食到的片狀質感更充實，口感一流。面頭加白芝麻好香，另外飯入面加的汁，微微甜味令牛肉食落冇咁油，廚師調個汁真係唔錯呀！最後我成碗都食晒！而我朋友夏天唔中意食熱野，就叫了蔥拖羅魚蓉三文魚子飯，顏色鮮艷的大大碗飯一上枱令人心情都更好幾開心。拖羅魚蓉同三文魚子好新鮮，成個set加埋其他5、6樣沙律、關東煮、麵豉湯等，價錢真係抵，加90蚊可以追加日本海膽，的確海膽真係令人抗拒唔倒，大大啖海膽放入口，味道濃郁又鮮甜，太滿足啦！仲有天婦羅餐、鰻魚飯同埋西京燒都好吸引，如果多幾個朋友一齊黎就可以試多d款式，可惜今次得兩個人！另外坐得都舒服又唔會限住食幾耐，味就都幾好，對佢地印象都唔錯，會再光顧！…查看更多

We were invited by the adorable Veuve Clicquot Champagne team to try out Ginsai’s Japanese food pairing with their French Champagnes, which the head French Sommelier tonight actually lives in Japan himself and is promoting the Champagne x Japanese Food pairing movement. I was estatic no doubt by the invitation this time as I am a big fan of VC, especially considering their Taste versus Value for money. Perrier Jouet and Moet Chandon somehow seems to get the limelight in HK clubs and restaurants these days, or say a Cristal by LR, but when it comes to the Non-Vintage bottles taste, I think Veuve Clicquot really hits all the right spots for me.. This is the Semi-Dry Version - Which is approaching sweet and very likeable, released only in limited numbers.  A Huge untapped market in Asia if you ask me.. Murasaki Purple/White Sea Urchin, Watershield, Botan Ebi Prawn,  Caviar and Dashi Stock Jelly - Part of the Summer Kaiseki tasting tonight. Off to a wonderful start. Paired with the Veuve Cliquot Yellow label Champagne beautifully. *The recent version adapted to a Vinegar Jelly ~ 9/10. Scallop & Firefly Squid with Egg Yolk sauce, Kinome leaf, Vinegar Jelly and Bamboo Shoots -An amazing concoction, the semi-seared scallops served in it’s shiny shell (Hiragai, not Hotate DNA ones) were so supple yet sweet, the egg yolk sauce was custardy and slightly acidic, the kinome added that final peppery floral fragrance yet not over powering it. ~ 10/10. Wagyu Beef Shabu Salad - This looked really pretty in real life, with colourful Japanese Kabu radishes. The lighting conditions in the room made it a bit hard to capture that moment. Great sesame based dressing but still lightly refreshing. Wagyu beef had an adequate amount of wagyu’s unique fat/beef taste… Could eat this every day. ~ 8/10. Abura Bouzu, Tuna Toro, Shima-Aji, Geoduck Mirugai - All were presented well, but the highlights were definitely the highly seasonal Abura Bouzu fish, also the ultra sweet crunchy Mirugai. On the other hand, honestly Maguro Tuna toro in HK for some reason is losing flavours compared to Japan for some reason. Last time I had really great toro in HK was at Sushi Take so it’s not impossible, much like Truffles in HK in general are shockingly deprived of fragrance (Le Bistro Winebeast and now defunct Uno Duo Trio were the only exceptions with truffles in HK for me). This was pretty good overall ~ 8/10. Abura Bouzu - A quite fatty marbled fish that is lightly seared. It’s buttery silky and highly treasured and related to Cod fish but not the same. This was simply too good.. Putting some Kasui Shiso flowers 花穂 into my Soy sauce- I am used to eating like this when living in Japan before… It’s a nice subtle touch . Kegani Hairy Crab Carapace ‘torched’ -This was mixed in with the Kanimiso, the tomalley and crab roes. It is pretty ‘crabby’ needless to say, we weren’t joking either when we said this needed some rice!! It was just needing that extra element due to the freshness umami taste ~ 8.5/10. Wagyu Beef Cubes with Lotus Chips - This was actually quite unexpected, how to say? The beef cubes are expectedly tender soft with marbled oil but not much charred. However it was the underlying clear broth which impressed me, it was so balanced ~ 8/10. Sakura Prawns Rice - Their Signature dish here and not my 1st time eating it, this was as good as any other time and so fragrant. You really can’t come to Ginsai and not order this dish. Other places also do it but not with this impact on your palate ! ~ 9.5/10.Some Miso Soup to Finish -Again very nice, using Aka Miso. But you can taste the seafood base in the broth, which no matter which type of miso you use it’s to me always what’s beneath the base . A Sakura and Raspberry based Dessert in the Glass - This was Summery and paired perfectly with the demi-sec Veuve Cliquot.  Quite often people treat me as a Food Blogger – but in reality, I just love food and I tend to predict trends… If you ask me as I said above, this Veuve Cliquot Demi-Sec Champagne is going to fly off the shelves but hey, it depends how you market them.*************************** Price: $880 + 10% (Meal by Invitation to promote New Champagne and Food Menu)Food: ♕♕♕♕♕Address: 灣仔交加里32-38號32-38 Cross Lane, Wanchai, Hong KongPh: 2574 1118…查看更多