影片
港铁中环站 D2 出口, 步行约10分钟
继续阅读
电话号码
97673088
营业时间
今日营业
12:00 - 15:00
18:00 - 23:00
星期一至六
12:00 - 15:00
18:00 - 23:00
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
有关奖赏计划
最近到访了中环新开的襌意庭园风厨师发办餐厅NIWA，直接打入我的头三位omakase✨ 餐厅不作浮夸之事，着重以师傅精确的手法展现食材原始风味🍣🌿 晚市厨师发办($1880)共有20品，每道都细致又美味✨ 先以清香【法莲草と春菊】、香口酥脆的【富山产白海老の唐扬】、及充满茹菇香的【茶碗蒸し】作为开胃前菜🌼 然后是刺身环节：【真鲷薄切り】、【鱼籽酱云丹毛蟹】、【烟熏鲣鱼】、【あん肝最中】，最令人难忘一定是矜贵的鱼籽酱云丹毛蟹，满满鲜味🥹 𩽾𩾌鱼肝加上西瓜奈良渍，绵密又不会太腻！寿司前先吃道烧物【鳗の炭焼き】，以备长炭烧的日本海鳗焦脆带炭烤风味！寿司共有8贯：【北寄贝】、【喜知次】、【牡丹海老】、【鲔】、【拖罗】、【小肌鱼】、【海胆】、【穴子】，再加上太卷及玉子烧🍣 充满油香的喜知次、层次十足的五日熟成中拖、在丰洲拍卖回来的清甜紫海胆，真的边吃边赞叹🤩 最后以【蛤味噌汁】及【季节果物】作结，整个体验都非常完美🤎
继续阅读
自从滑雪回来就一直想在香港再吃上正宗的寿司厨师发办，趁著母亲生日便试试新餐厅。晚市厨师发办分$1580及$1880两个价位，前者已寿司为主，后者则有更多前菜和一品料理，一番考虑后还是决定了$1880的菜单。《Dinner Omakase $1880》法莲草配春菊先来的是一道简单清新的开胃菜。富山湾炸白虾富山湾白虾一直是我最爱之一，这边炸得香脆而不油腻，好吃，绝对是一流的佐酒小吃。茶碗蒸茶碗蒸看似简单，但要做得正宗，用上上佳的食材又不会夺走茶碗蒸的本质，其实并不容易呢！真鲷薄切新鲜，好吃，真希望能多添几块！北海道毛蟹配海胆鱼子酱简单又矜贵的食材才能吃出本质的鲜味，这个绝对是我最爱之一。慢煮八爪鱼入味又煮得恰好，真的很想再添几块！𩽾𩾌鱼肝最中饼一口的大小刚刚好，是在香港吃过的最正宗最滑嫩的𩽾𩾌鱼肝之一。备长炭烧日本海鳗这个绝对是整晚的MVP！海鳗烧得外脆内软，咬进去，尽是鱼香的油脂鲜味，真的很好吃！寿司寿司方面有北寄贝、喜之次、牡丹虾、赤身、大拖罗、小肌、海胆及穴子。醋饭的舍利软硬度刚好，好吃！最后再配上太卷、玉子烧、蚬味噌汤及果物。极度满足的一餐，下次要再来吃新的季节Menu～
继续阅读
🌟✨ We had an incredible dining experience at Niwa and we couldn’t wait to share it! ✨🌟From the moment we arrived, we were captivated by the cozy atmosphere, beautifully designed in a Japanese garden theme. Every piece of furniture and décor was thoughtfully curated, creating a serene dining environment.Now, let’s talk about the food! Each dish was nothing short of extraordinary, showcasing the chef’s creativity and attention to detail. The spinach with chrysanthemum was a delightful start, perfectly balancing textures and flavors. The deep-fried white shrimp was crispy and fresh, an absolute treat!The Japanese egg custard melted in our mouths, while the snapper sashimi presented a burst of freshness that was simply divine. We were particularly impressed by the caviar sea urchin hairy crab, which combined luxurious ingredients in a way that felt both innovative and comforting.The boiled octopus was tender and flavorful, and the monkfish liver wafer was an unexpected highlight, rich and creamy. The charcoal-grilled eel had a perfect char, and the sushi selection was a masterpiece. We savored everything from succulent clam sushi to fatty tuna belly sushi, each piece crafted to perfection.To top it off, we enjoyed a warm clam miso soup and finished our meal with seasonal fruits like sweet strawberries and tangerines.The service was impeccable, making us feel welcomed and cared for throughout the entire meal. Every course brought new surprises and delights, making this dinner truly special.If you’re looking for a unique dining experience, Niwa is definitely worth a visit! 🍣❤️
继续阅读
Excited to see the 2-year renovation finally culminating into a sushiya with tasteful elegant decor.Lunch. Counter separated by a wall in the middle, seating 6 each side. Served by Chef Jac (formerly of Sase).2 Lunch Omakase menus to choose from (sushi only, 10 pieces- for $580 or 8 pieces sushi plus 6 dishes for $1,200). Went for the latter.Here’s what we had. Spinach with ChrysanthemumEgg Custard with crab etcJapan Snapper SashimiSmoked Saba from Hoikkado, topped with ginger and picklesskipjack tuna(鲣鱼) served with apple puree and spring onionCharcoal Grilled Eel from Miyazaki (宫崎县). Perfectly done with crispy skin and juicy flesh. Striped Jack (Shima-aji) SushiKinki Sushi- not really a fan of eating raw kinki with the weird fatty texture. Surf Clam SushiBotan Shrimp SushiTuna Belly SushiFatty Tuna Belly SushiSea Urchin Sushi- generousSea Eel SushiTamagoyakiWhite Miso SoupMatcha ice cream sandwich (which I requested to swap in lieu of the Seasonal Fruit plate of strawberries and tangerine).In summary: PickyEater and I both thought the rice could be a bit more acidic but chef explained that the owner didn’t like too much acidity. Notwithstanding the “short” hike from central Central, definitely worth a revisit tho, as there were items in the $580 set (which seemed to be excellent value for money) that was not available in the full set eg minced tuna belly handroll (my favorite).
继续阅读