影片
开饭介绍
以怀石料理作招牌的日本餐厅，食材多由大厨从日本搜罗而来。店内摆放多件古董，文化气息浓厚。
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奖项殊荣
米芝莲一星餐厅 (2015-2016)
营业时间
星期一
全日休息
星期二至五
18:00 - 23:00
星期六至日
12:00 - 15:00
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
食家推介
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上完training终于有个机会犒劳下自己.这家米之林餐厅虽然在家旁边但一直没机会来.怀石料理先附是赤贝乌贝配上柠檬jelly，口感非常清新. 八寸盘很精致每一道菜都是日本当地食材非常新鲜.满口留香. 汤是seabass的非常清甜.味道较淡衬托出海鲜的鲜美. 今天的刺身是鱿鱼 toro和海胆.toro没的说我的绝对最爱.鱿鱼绵软发糯.蘸上醋都是不错的体验 金目鲷鱼配上薯蓉和腌制竹笋，鲷鱼的口感非常有韧劲加上和配料一起在口中炸开.吃完配上腌洋葱.清口. 田螺肉和蕃茄酸汁的搭配也很完美. 花椒牛肉春笋.牛肉口感厚重.配上花椒的点缀并不显得油腻.
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男朋友谙悉日本饮食及文化。从他那里得知冈田和生是一位以角子机起家的人。日本大部分角子机由该公司生产，有「弹珠机大王」之名。倒想试试冈田和生的集团到底怎样做出如外界所说好评的和食。服务员事先询问坐位的喜好: 坐中央开放式厨房 / 卡座 / 窗边位置。令我想起澳门大仓酒店的«山里»，同样在开放式的厨房做怀石料理。我发现坐中央开放式厨房前台好玩多，而且有特别灯光效果，用膳气氛非常不错。当晚我穿短裙，坐高台还可以秀一下腿，给男朋友一点福利嘛 (嘻嘻)当晚品尝了海鲜、时菜头盘、汤、烧烤、烧鱼、素菜，饭及甜品。比较印象深刻:海胆是整晚怀石料理中最好的，融化在嘴里鱼和肉的焖煮，简简单单，绝不死咸另外点选了omakase 寿司 set 试试其厨艺与功架:眼看只是3件正常不过的寿司，外表谦虚，但那份优雅及酱汁的调味有致。介绍完一遍后，我问师傅鱼哪个最浓，哪个最淡。师傅答：「先淡后浓或相反也行，无一准则。总之你要怎么吃是个人的选择，不用听别人的意见而影响自己。」Toro: TORO虽然太油太腻，但非常甜美，口内已充满油，之后吃较淡的却很好玩。生及炙烧金目鲷: 是日本人认为最高级的鱼，当然，生鱼片都是新鲜的。但最令我回味的是用火枪略烧的金目鲷，美味。总结:餐厅的怀石料理，初初怕好看不好吃，但他们敢大胆创新，因为有很好的班底，没有做出不三不四的食物，基本上是好吃的。令我对怀石有耳目一新的感觉。
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老公升职，开心得佢，话请我食餐好的。初头话食四季酒店的Caprice或者置地文华东方的Amber，法国菜几乎是我每年生日老公都带我食的（没有新意的老公）。我话不如食日本嘢。老公话食怀石料理啦，去ICC的天空龙吟。在我搜寻本地的怀石料理餐厅，竟然发现屋企附近就有间冈田和生食怀石料理的，真系大乡里。于是老公就订位去。一入去就知道系高级餐厅，装潢和气氛都好高级。我们被安排坐著对住海的座位，二人并肩而坐，不是面对面的，因为经理和主厨会在对面跟我们介绍食物。点菜前，经理拿出新鲜的一盘蔬菜，告诉我们这就是本日所用的食材，来自日本的某地某地。餐牌只有$1288和$1888两款，我们就每款点一个。每道菜经理都会出来介绍。日本人这方面真的无得输，总是那么有礼，那么客气。十年前因为工作原因经常去日本，每间餐厅的侍应的态度都是那么好，那么有礼，跟他们对话自己也变得有礼客气起来。怀石料理嘛，我第一次食是在台湾食的，我已忘了要多少钱了。当时刚出来社会工作，薪金不多，记忆中是贵贵地，因为家姐建议去食，我都打咗个突，觉得都几贵㖞，但结果都仲食得起，所以应该贵极有限。吃完后惊为天人，之后多次去台湾也未有机会再试。今次在香港食，要$2000一位，虽然唔系我俾但都肉赤。味道方面，食材新鲜，拖罗好好味，仲有个番茄都令人回味无穷。每一道菜都看得出是下了不少心机，怀石料理就是艺术品一样，但每道菜都只一两口吃完，总未能尽情大吃。不过尽情大吃就不是怀石料理（高级餐厅）了。海名轩除了冈田和生，仲有玉蕾和Messina，都是相同集团的米芝莲推介餐厅，仲有，都系贵嘢。结账后有抽奖，抽到四张$100 vochers，不过每次只能用一张，连加一服务费都唔够俾啦。
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在香港要找一间既像样又价钱合理的怀石料理，谈何容易？我在朋友的推荐下选了这家餐厅作尝试，同时亦为父亲提早庆生。因为我爸爸有痛风症，我预先至电查询大厨能否为他另设菜单。他们起初一口便答应，但细听要求后都说要再回覆；哈哈，我跟他们说：「牛肉、贝壳类、没有鳞的鱼都不要，就连鱼生也是浅尝吧了。。。（后删数百字）」三天后，他们回覆已经拟定菜单，我OK他们便安排食材。他们的迁就和弹性让我感动，当然，要另类菜单得赏金先付，我要把父亲那份料理全数付清作订金。坦白说，到达餐厅后，我有点错愕。那里的布置很西化，丁点儿日本菜的感觉也没有。。。我是有点失望呢。食物方面，表现大致平均，味道很好，但就是没有那种会让你WOW的反应。如果大家去过日本必定会对那些大厨的用心而鼓掌，就算平平无奇的小店都能做出令人赞叹的菜式，而且价格合理。在这家餐厅，你会品尝到高级优雅的格调和5星级酒店的服务，但独欠特色和亲和感。这个黑松露饭有点过了火，味道顶呱呱，但略嫌太洋化了。我特意把我刚刚三月份在名古屋一家名为「蓬左茶寮」怀石料理餐厅的食物跟这里作陈述。他们对简单的一份甜品都很花心思，这个手功制作的微甜日本红荳布丁像红荳沙般滑溜，入口即溶，跟荔枝啫喱和草莓配合得天意无蓬！反看「冈田和生」的甜点，我贵实觉得有点不足！另一张图片是一份烧Shitake菇 ＋鲈鱼，单是卖相已经攞满分，侍应把这道菜从开放式厨房端出来，那股强烈有如松露菇的香气无休止地徘徊，现在回想起依然难以忘怀！在「蓬左茶寮」，一份丰富的怀石套餐收 $800，但「冈田和生」却要 $1,880；在没有太多竞争对手下，也没有办法了。。。
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Kazuo Okada was a restaurant I had wanted to try so when I saw that they were participating in Restaurant Week, I made a reservation for dinner. Located near the Hung Hom promenade, it was a bit hard to get to from HK Island since it was not near the MTR, so we ended up taking the First Ferry from North Point to Hung Hom which disembarked closeby. The restaurant was located on the 5/F of the Harbourfront Landmark which housed an Italian and Chinese restaurant as well. The decor was grand and much nicer than what I'd expected while the open kitchen concept was interesting for a kaiseki restaurant. The Restaurant Week dinner menu cost $438 per person which consisted of 5 courses along with a dessert buffet. It was slightly cheaper than their regular dinner course which starts at $6xx. Appetizer with 4 dishes (4/5) :Trio Skewers and Simmered Bamboo "Tosa" Style - the manager explained to us that they made this appetizer with the seasons in mind. The trio skewers consisted of 3 items with the colors pink (shrimp), white (quail egg), and green (cucumber) which stands for sakura in spring, snow in winter, and grass in summer. The flavors were simple but I appreciate the thought process behind it. Simmered Shirauo Fish with Sakura Leaf - along with the spring theme, the shirauo fish had a sakura leaf on top which was really a pickle in pink color. The flavors were a bit weak here. Scallop and Tomato with Kimi Vinaigrette Sauce - the scallops were cooked and pickled which was an interesting way to eat it but I'd still prefer my scallops to be more raw. The vinarigrette sauce was a delight as it was sweet and tart which was appetizing to eat. Deep Fried Snapper Clear Soup (3.5/5) - the broth was very light while the fish was overcooked and tough to eat. I'm just not sure if deep frying the snapper was the best way to eat with the soup. Seared Salmon with Sansho Pepper Gelee (3.5/5) - the seared salmon was pretty bland and tasteless while the sansho pepper gelee was much more interesting to eat. It was slightly sweet which contrasted very nicely with the salty salmon roe.Grilled White Fish Nanbu Style (3.5/5) - the texture of the fish was a bit dry and hard while the flavors were average. US Beef with Kinoko Thick Sauce (3.5/5) - the beef was really lean and tough while the sauce was too thick and not exciting at all in terms of flavor. It just tasted like soy sauce, sugar and corn starch. Lotus Roots & Dried Shrimp Rice (5/5) - the rice was the most impressive dish of the night. It was very tasty with lots of chopped lotus roots and dried shrimps which enhanced the rice with different flavors and textures. The texture of the rice itself was just right as I could taste each grain of rice separately.Dessert Buffet (3/5) - the dessert buffet took place at a lounge on the same floor as it was a collaboration with the other 2 restaurants for Restaurant Week. The desserts were pretty average and common with your typical tiramisu and mango mousse cakes. It was a bit disappointing not to be able to taste the desserts made by Kazuo Okada. I'd rather have one good dessert than a buffet of mediocre desserts. Overall, the meal we had at Kazuo Okada was pretty unimpressive as the ingredients chosen for this menu was average and mediocre at best. I can't tell if it was the fault of the ingredients or the skills of the kitchen. Perhaps it's just a simple case of you get what you pay for, but based on this experience, I'm not sure if a return visit is warranted either.
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