39
11
2
| 餐厅: | 族ZOKU |
|---|---|
| 优惠: |
于此国泰伙伴餐厅用餐赚里 ! 国泰会员于伙伴餐厅消费可赚高达HKD4 = 2里数。受有关条款约束。 |
|
条款及细则:
|
|
|
|
影片
港铁铜锣湾站 C 出口, 步行约7分钟
继续阅读
电话号码
95021395 (WhatsApp)
开饭介绍
此酒店餐厅的装潢集西日风格，如天花的设计以日式折纸艺术为灵感，以及度假风的露天座位。主打富创意的日式菜肴，配搭清酒、注入日式元素的鸡尾酒等饮品可倍添滋味。
继续阅读
营业时间
今日营业
12:00 - 23:00
星期一至五
12:00 - 14:00
15:00 - 23:00
星期六至日
12:00 - 23:00
公众假期
12:00 - 23:00
*Brunch(Sat, Sun & PHs) 12:00-15:00
Drinks(Daily 12:00-00:00)
以上资料只供参考，请与餐厅确认详情
有关奖赏计划
优惠
| 餐厅: | 族ZOKU |
|---|---|
| 优惠: | 国泰会员于伙伴餐厅消费可赚高达HKD4 = 2里数。受有关条款约束。 |
|
条款及细则:
|
|
|
|
相关文章
Five years ago, when I was working in Wanchai this location was still in construction, and today it has become a chic hotel called The Hari. Today we come to its contemporary Japanese restaurant, to see what sort of different dining experience it has in store for us. By the way, the name means ‘clan’ in Japanese.Stepping out the elevator the staff shows us to our table, a comfortable khaki velvet booth facing the terrace, where we can also sit outside but probably not in such cold weather. The design is hip, with an asymmetrical origami ceiling. The dim lightings and overall ambience remind me more of a Western diner though.We order the Discovering Zoku 6 Course Tasting Menu ($888 each) and also a serving of Nabeshima Honjozo 锅岛特别本醸造 ($228). The Otoshi, which are small bites, include a Tartlet with Crab meat, Inka Potato puree at the bottom, and Ikura on top. The other is an interesting Crispy Rice burger with Wagyu tartar in between, and a Quail Egg on top. Both delicious.Next comes the Pork Broth which contains Gobou Root as well as Leek. The hot soup helps to warm the stomach. I like it being not too salty, with the burdock providing some texture in the soup.Then it is Kaishi, or starters. We have chosen Shima Aji, with the Striped Jack cut to thin slices and then added with Umeboshi, the common pickled ume, as well as Pickled Plum, to provide the acidity to freshen the palate. There are also some crunchy sea moss at the bottom. The other starter is Wagyu Tataki. The A4 Miyazaki Wagyu is torched and then sliced thinly, with a bit of Sudachi juice added, together with Ponzu, to add flavours to the beef. Among the two starters I like the beef more.Next is the Sushi, and we have chosen Zoku Roll, with Asparagus and Avocado inside the rice roll, and melting Cream Cheese on top, finishing with some caviar. The asparagus is tender and we don’t need to spit out any tough fibres.The other sushi roll is Crab Roll, with the soft-shelled crab deep-fried before mixing with some Tobiko, Avocado, and Cucumber to wrap into the roll. The crunchy texture of the crab is pleasant, and not greasy from the deep-frying. Then comes to Otsumami, which means small plates. The first we choose is Tori Niku Gyoza, with the dumpling pan-fried nicely to golden-brown on both sides, having minced Chicken Thigh filling which is delicious and the Ringo Soy Sauce helping to add umami flavours.The other one is Kinu Tofu, which means silk bean curd, with a very soft texture, served on a delicious Yuzu Tentsuyu, the dipping sauce commonly used for tempura. There is also a Seaweed Rice Cracker on top, crispy and adding umami flavours to the tofu.Coming to the Mains, the Hamachi Kama is the grilled Yellowtail collar. The fish collar has been marinated with miso, good in taste, with the skin nicely charred. On the side are some Shishito, small Japanese peppers, with also Daikon Oroshi, or meshed radish to help balance the fish oil.The other one is Kohitsuji Yaki or Chargrilled Lamb Chop. Tender and juicy, the chef has added a bit of sesame and spring onion to add further fragrance, as well as a Black Garlic Sauce for additional flavours. There are also some grilled broccolini on the side too.For Desserts, we have Matcha Cake which is like a cheese cake mixed with matcha powder. Baked to a nice brown surface, on the side is White Chocolate Ice Cream. Appropriate in sweetness and gives a satisfying contentment.The other one is Mochi Cake, with a nice ‘q’ texture and on top drizzled with some Miso Caramel to provide salty sweet flavours. On the side is Coconut Feuille, with the coconut ice-cream mixed with a crunchy biscuit crust together.Also included in the menu is Coffee or Tea. The service is decent, with the staff friendly but not engaging enough. The bill on the night is $2,279 which is reasonable considering the amount of food we got and the quality is also good. A nice contemporary Japanese restaurant.
继续阅读
// 𝙎𝙪𝙠𝙞𝙮𝙖𝙠𝙞 𝘾𝙝𝙚𝙚𝙨𝙚 𝙁𝙤𝙣𝙙𝙪𝙚 𝙬𝙞𝙩𝙝 𝙎𝙖𝙠𝙚 𝙋𝙖𝙞𝙧𝙞𝙣𝙜 - 𝙕𝙊𝙆𝙐 𝙍𝙚𝙨𝙩𝙖𝙪𝙧𝙖𝙣𝙩 🍶 //-Well-located in The Hari Hong Kong at the bustling heart of Wan Chai, 𝐙𝐎𝐊𝐔 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 is a tasteful tribute to the culinary culture of Japan; serving Japanese-inspired fusion cuisine and spectacular cocktails under its aesthetically modern interior and a cozy al fresco terrace spot.-☞ 𝐒𝐮𝐤𝐢𝐲𝐚𝐤𝐢 𝐂𝐡𝐞𝐞𝐬𝐞 𝐅𝐨𝐧𝐝𝐮𝐞 - 𝐇𝐊$𝟕𝟖𝟖 𝐟𝐨𝐫 𝐓𝐰𝐨Serving every Thursday to Sunday from 6pm and available until 28 Feb 2025, this seasonal menu features 𝐓𝐎𝐊𝐄𝐑𝐔 𝐇𝐀𝐍𝐁𝐔𝐍-𝐇𝐀𝐍𝐁𝐔𝐍, a vegan cheese fondue that consists of Emmental and Tokachi Cheese, extruding a rich and savory cheesy flavor with hints of delicate sake notes; served with homemade toast bread, shitake mushroom, broccolini, asparagus, broiled cherry tomatoes, Japanese sweet potatoes, taro, kino tofu & shishito pepper.-Other drool-worthy dishes include 𝐎𝐓𝐎𝐒𝐇𝐈 (The Izakaya Way), the sort of welcome bites; 𝐊𝐔𝐒𝐇𝐈𝐘𝐀𝐊𝐈 (Grilled Skewers) like U.S. Prime Beef, Kyushu Chicken Thigh, Wild Octopus, and Hokkaido Scallop; as well as 𝐓𝐄𝐌𝐏𝐔𝐑𝐀 that highlights Soft Shell Crab, Tiger Prawn, and Wagyu Gyoza.-The menu can also be enhanced with a 𝐖𝐀𝐑𝐌 𝐒𝐀𝐊𝐄 𝐏𝐀𝐈𝐑𝐈𝐍𝐆, featuring Gassan Houjun Karakuchi (Shimena) 180ml that highlights an elegant richness with full umami (Additional $168), or Yamagata Masamune Junmai (Yamagata) 180ml for a mild spiciness and a very crisp aftertaste (Additional $198)-Topped off the experience with an irresistible 𝐃𝐄𝐒𝐒𝐄𝐑𝐓, Matcha Burnt Cake served with White Chocolate Ice Cream, perfectly done with a golden “burnt” surface that tastes like caramel, and with light-as-air creamy matcha cheesecake on the inside.-ʙs-ᴛᴀᴅ-ǫᴘᴡɪ-ᴡᴛs-sᴄɴ
继续阅读
这间餐厅的环境非常有格调，特别是户外区域，周围有植物点缀，吹著微风，让人感到舒适放松。无论是用餐还是喝返杯，都是不错的选择。点了芝士火锅套餐，让我惊喜的是，店员十分细心，会在适当的时候帮你更换芝士锅。虽然芝士的味道略偏咸，且带有一点甘咸味，但配菜可以无限添加。前菜非常出色，串烧份量足料，但稍显油腻。整体来说，餐厅的环境和服务都非常出色，让人感到宾至如归。食物的质素一般，这里的氛围和优质的服务，仍然值得试试。如果你喜欢轻松的用餐环境，这里无疑是一个理想的选择，让你在享受美食的同时，也能感受到愉悦的用餐体验。
继续阅读
没感受到菜品鲜明个性的日西fusion，出品没有惊喜且性价比一般，外籍客人居多，个人觉得餐厅定位有点尴尬·优点是环境很靓，符合对中高端酒店餐厅的预期，尤其绿植掩映的露天区域，最近不干不湿微风习习的好天气坐在室外极为惬意·【Wagyu tartar】和牛挞挞配脆米饼，顶着鹌鹑蛋可可爱爱·【Hamachi roll】【Wasabi prawn】一个反卷一个牛油果虾天妇罗，这俩都平平无奇·【Beef brisket】半肥半瘦的牛胸肉外层煎出薄薄的脆皮，慢煮的烹调方式保证口感韧劲多汁，入味也好，混合着脂肪爽感的浓郁肉香随着咸香的酱汁充盈在口腔·土豆筛成柔滑的foam，比一般黄油土豆泥更加轻盈，整道菜像是炖牛脸颊的变奏·【Mochi cake】匆忙中用手机拍的甜点，没想到是当日最佳，好难得吃到这么让人眼前一亮的椰子甜品！·椰香小方带着QQ弹弹的糯性，顶部是味增焦糖酱，甜度正好让人满足却又不腻，咸味椰子gelato更是想让人惊呼神奇
继续阅读
Feeling blessed with every harvest season. 🍂⠀⠀⠀⠀⠀⠀⠀⠀⠀Celebrating of the start of the al fresco season at The Terrace - Zoku at The Hari Hong Kong, enjoying their wines and cocktails; music and DJ performance.Love the caviar with a dollop of crème fraîche on a blini. And the oysters is very plump and taste so umami.Cheers to my favourite season！🥂
继续阅读