灘萬日本料理 (港島香港里拉) (太古廣場)

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朋友生日, 佢一直都好想食懷石料理,於是我上網 check, 見到灘萬有得食於是打來book.懷石料理係要食時令的, 其中有d set, 每個月都會換.我訂位時, 佢地知我食懷石料理, 個Staff send 埋個menu 比我, 好細心呀!由於灘萬無切餅費, 我買左個細蛋糕上去, 準備比個surprise我朋友.我地座左window旁,唔算多人, 可以靜靜咁下計.是日Menu 桐懐石Dinner Kaiseki HK$780AppetisersWormwood egg bean curd with sea urchinBoiled spring vegetable with seaweedFirefly squid, seaweed and scallion withmustard vinegar soya bean pasteSashimiSeared rock trout,cherry trout and yellowjackSimmered DishLily bulb dumpling with shrimpserved with sakura and vegetable sa

鐵板燒好似有四五種SET，應該由480 至 1280左右最貴都係材料靚O的~日本和牛、特大帆立貝等~本人對和牛麻麻，其實油脂豐腴再加幾條筋就會令和牛變成香口膠頭一兩咬真係香口，再咬兩下係feel到比強勁油脂蓋住既少少牛味，最後體積減少八成既香口膠～吐......都係鐘意有咬勁有牛味既牛@@ 越咬越有牛味，o的筋唔會加埋o的油軟到咬唔開，可以照吞～肉味油香加咬感真係feel到有隻威猛無比強而有力既鬥牛係口入面撞緊！正！前菜：賣相擺碟雖然對比壽司就平平無奇，但優雅涼拌菠菜、豆腐－清爽、調味一流濃淡適中汁煮飽魚－軟熟有咬勁，慢慢滲出飽魚味（有個好開始）壽司：左右鵝肝－溫身，鵝油未凝，香口，好和牛－薄切，燒過入口即溶，有油香有肉味，第一次食和牛壽司！正！刺身三點：分咩魚我比較弱，之後有問過鐵板燒師傅，但佢無睇到我食，所以話唔到我知@@應該係獅魚、池魚同唔知咩魚都新鮮爽口，唔會驚為天人煮物：洋蔥牛油銀鱈魚UM....咁樣煮都係唔滑, 未見出色但都係好洋蔥焗過，但時間適中，爽口入味香甜師傅話個汁可以煮一O的其他餸都好食～淡味，但爽口新鮮，技術好，無煮過火，嫩滑！落海鹽＋ 胡椒更勾出個鮮味就無人知，

Although most restaurants used the kanji "懷石料理" to indicate the now well known banquet style of Japanese food, the correct form is actually 会席料理. The former is basically part of the Japanese tea ceremony "茶道". I don't think you'll get the tea ceremony type in a restaurant anyway, so for practical purposes, you could ignore the differences and just treat it as another piece of general knowledge in the information age. The set menu of a kaiseki ryori is pretty much standardized and depends on wha

專程來嚐懷石料理的。二月懷石料理1. 先付 (Appetizers ) ： 3 dishes: Blossom and scallop, seaweed vegetable, sushi ---細緻的餐具使人食指大動2. 吸物 ( Soup ) ：soya bean soup with bean curd and fish --- 其自家製的豆腐真的太好味了3. 造り ( Sashimi ) ：Seared spanish mackerel & tuna --- 當季的燒池魚很香很鮮甜，內部的肉嫩滑有魚味，吞拿魚刺身夠新鲜，沾上研磨的芥末使簡直是完美。4. 煮物　( Simmered Dish ) ：Chicken ball and pumpkin --- 仔細擺放著，很美 5. 燒物 ( Grilled Dish ) ：Flounder in citrus and turnip ---超水準的燒比目魚算大件，燒得剛好肉質軟滑，肉汁完全保留，輕輕的燒汁很美味。6. 合肴 ( Steamed Dish ) ：steamed soya milk and crab meat --- 蟹肉鮮甜

其實講到飲食的實時性，沒有比全城最hit的「微播」更快了，我也會將最新的資訊放在那邊，不過，舊文也有重溫的價值，已經是Happy Friday了，辛苦工作一星期後，也應該在收工後好好地去享受人生，而我喜歡吃精緻原味的日本料理，在香港室內能用炭燒的長腳蟹和龍蝦等海鮮類菜不常見，香格里拉酒店的灘萬日本料理，做得不錯，無下多餘汁醬，吃得出龍蝦真鮮味！

承蒙香格里拉40週年,享用了生日優惠。「豪一豪」佢。首選Lobster Bar,但要排waiting2,最後都安排不到,唯有轉戰「灘萬」。訂位時,會被問道選壽司那邊,還是鐵板燒。老公喜歡吃燒物,便訂「燒」啦!在吃餐前,額外叫點壽司,作前菜。誰知.....三文魚壽司$35/1pc、三文魚籽壽司$50/1pc。論size/賣相/質素,好過夾夾壽司少少,還說道是「在日本本土之外開設的第一家海外餐廳引進香港」。絕對是大失所望!說回鐵板燒,叫了舞$680 & 琴$780各一份。極”欣”勤的女侍應們,先把不同的醬汁端出來,介紹每款汁料,點什麼食物。之後再來白露筍薯仔湯,白露筍和薯仔味道混為一體,沒分彼此,幼滑非常!看著「廚師」如在表演似的,純熟地燒每一樣食物,次序/手法,都是精心鋪排。讚!燒帶子非常鮮味!燒龍蝦,一般一般,要靠點”專用”醬汁,才帶出這好的味道。燒銀鱈魚是最出色,最難忘的。「廚師」用銅鍋,加入清酒、洋蔥,看著火候,又煲又焗的煮出來。銀鱈魚,雖肉質不是很滑,但這才覺得是真正銀鱈魚。(因為現在在外邊吃,多是滑得過份,疑似「油魚」)魚以外的熱清酒,更是好飲得,不捨喝下啊!燒牛肉,reque

今年太座牛一, 她想食鐵板燒多時了, 大日子就順水推舟到”灘万”一嚐她心願,雖然在遠古以前我們也曾於九龍”灘万”吃過鐵板燒的晚餐, 但印象己經是相當模糊了, 今次我們叫了兩個套餐: "琴"KOTO SET (SEAFOOD) & "鼓" TSUZUMI SET (SPECIAL) ,其實兩個餐相差只係100個大洋, 一個食半隻龍蝦+鱈魚個則食牛柳+肥鵝肝, 我們倆當然係撈亂食啦, 套餐的前菜兩點: 這裡的例牌-芝麻豆腐 & 日式高湯菠菜, 其實上次來吃”懷石”時亦已經嚐過, 但這兩味又真係幾令人回味嘅, 太座嘅套餐還有刺身三味, 刺身依然是無得彈, 隨着廚師就位及擺好要用的食材, 隨隨開始了我們的鐵板之旅,先來帶子- SIZE夠大隻,可以一開三,肉質爽身結實酒味重鱈魚柳則是先稍為煎一下,再將洋蔥輕炒一會,將兩種材料放入黃銅小煲內加清酒用小火慢慢將魚肉煀熟, 鱈魚肉的質地是前所未有的滑,跟平時吃到的燒鱈魚肉又是另一種感覺, 但個汁嘅酒味亦係前所未有的濃,還以為自己在飲緊熱SAKE添, 半隻龍蝦稍為煎一下後起肉,蝦頭拿去做湯, 蝦肉再厚切幾片, 炒幾下灑些調味就上碟, 附設的海鮮用白汁好啱

生日前夕去了九龍香格里拉吃中菜，正日就來了港島香格里拉。隔了一個海，港島店無論環境還是氣派都贏了幾條街，由華麗電梯大堂搭至七樓，還未抵達餐廳門外，華麗中已開始感受絲絲和風；沒錯，生日午餐地點就是灘萬日本料理，雖然兩邊香格里拉都有灘萬，但港島店的好評比例，以及綜合評分都比尖咀店高很多，要如何取捨輕而易見。 當日在接待處，由穿著和服的侍者帶領下，穿過素白的走廊，就來到餐廳的用餐位。店內地方不算大，裝修以簡約清雅見稱，是日我與老公被安排就坐盡頭的窗口位，與VIP房毗鄰；感恩是當日天氣極好，窗外藍天白雲，風光極其明媚動人! 可惜是樓下平台花園正在裝修，否則更加完美。　和服侍者為我們奉上很好飲的綠茶，又送來餐單；來到灘萬，當然少不了試試其著名懷石料理，又稱迷你懷石料理的午餐版素價$450，當日二人點了一份，另加一客鰻魚飯定食($280)。這裡先介紹內容較簡單的鰻魚飯定食。　鰻魚飯定食---前菜---由菠菜、香菇加上芝麻碎而成，內容高纖高鐵，極適合大肚媽媽；除了營養有益健康，這前菜調味也實在恰到好處，經冷凍後更是冰涼沁口，吃來非常清新醒胃，很得我心! 也要一讚盛載前菜的容器極端精緻，宛如一件藝術

Went here on a late Sunday evening, so there was no wait time at all. We were seated immediately upon arrival. The manager noticed that I was cold due to the strong air conditioning and kindly provided a shawl for me. After seeing how appealing the teppanyaki menu was, we wanted to change seats, and the staff did so for us with no problems. We decided on the set teppanyaki courses that were 680 HKD and 780 HKD (the 780 one had one more course of sole meuniere and lobster, but no beef). Here

Nadaman has been one of my favorite Japanese restaurants in Hong Kong for several years now. it consistently provides delicious and fresh food and great service.The atomosphere of the restaurant is peaceful, and if you are seated at a window seat in the corner, it feels like you are dining in the treetops. The manager has been most helpful and so friendly, always ready and willing to give suggestions and recommendations. The service staff is also so friendly and always smiling, they will reme

因為這天太太不用上課, 特意來食個hea lunch... 坐在window seat 好舒服..... 沒有吃懷石, 只order 了兩個set lunch 同一客玉子壽司..... order 一客玉子sushi 係我地既習慣, 因為一食便知龍鳳.... 如果tamago 都唔好, 間店都好極有限..... 當然, 灘萬的tamago 係水準之作.... 我要了剌身 set.... 很豐富的.... side dish 同茶碗蒸都好好..... 剌身新鮮, 雖不是什麼特別食才, 但presentation 好.... 服務當然不是問題..... ... 最後 order 了兩客 綠茶雪糕.... 沒有以前利休的好, 但都ok....happy 的一天...

上年去唔到依到食， 今年再黎過。雖然日本地震，無損我地再去晚意慾。星期一晚，唔知係咪因為驚日本食材受輻射影響，餐廳不是太多人。我地都八卦問佢地D食材由邊到黎。佢地話大部份由韓國，澳洲等等。其實係日本餐廳緊係想食得正宗D， 但係環境關係，無所謂LA。我地試2個懷石料理餐，一個牛肉餐，一個壽司餐。其實另一個意外的是，侍應生全都是香港人， 這點都是有點失望， 一直都以為這裡是很正宗的。每個餐都有5﹣6 道菜， 每一道菜都很精緻，但食物都沒有特別， 沒有那種 Wa或者是令人回味的感覺， 得確令人失望。沒有等待吃完一道菜已經上第二道，食物都涼了，在酒店吃飯出現這個情況其實不合格。所有食物都沒有特別，反而在棉登徑等的日本人主理餐廳好像比這裡還要好。中間唯有最欣賞都係D 碗碗碟碟， 真係好靚好精緻。

Nadaman has always been my favourite japanese fine dining place in HK. The first time I had dinner here was a year ago on my birthday as a treat by my boyfriend. I was so impresed by the food and have been missing the 'clay pot boiled rice' that I had last time since then. This time I and my boyfriend decided to go back for dinner to celebrate my promotion.The highlights of Nadaman should be:- their menu changes from time to time to make sure only food that is of the season is featured in the

Not too many places serve a Eating-In 御節 料理 Course in Hong Kong, or Japan for that matter. Afterall this is a meal which should be eating as a Take-Away dish during big family gatherings. Its the Japan's luxurious version of our Chinese 盤菜. In HK however, you might see a couple of restaurants which supplies an eat-in version when its away from home....After finding out that the HONG KONG branch of NADAMAN serves a crossover of a 御節 x 懐石料理, I quickly secured a table around 11 months ago, to

其實想來這裡很久了, 不過因為家住在九龍, 一直都沒有訂位, 終於在十一月選了7號星期日來一試港島這邊的”灘万”, 店內外都擺設了好些枯木的藝術品, 製造出一點氣氛, 本來訂位時待應跟我說因為小枱滿座, 問我是否願意座壽司吧枱或者鐵板燒枱, 我揀了壽司吧枱, 但當日她們來電跟我講, 話有客取消了預約,多了小枱出來, 可以安排給我們, 問我們OK否?當然唔介意啦, 當待應帶我們埋位時, 當然待者拉櫈時先是給太座坐先啦, 但當我座下我位置時, 太座跟我說坐在我們小枱的斜旁邊的那張枱的是張天王一家四口, 當時店內客人還不多, 即使有亦有一半是洋人, 真人跟在電視上見到的都是一樣平易近人, 是日我們叫了兩個套餐, 我的是”迷你懷石” 太座的則是”花”套餐,花之套餐- 是比較簡單的套餐, 有前菜(包括冷盤的菠菜和刺身), 這刺身肉質當然是沒有筋膜那種, 主菜則有炸雜錦天婦羅, 燒銀雪,蒸蛋和味噌湯, 天婦羅的蝦質地不錯, 惜炸粉漿未有想像般的完美, 有好些香港的日式餐廳做得比這個出色, 但也不能說這個不合格, 反而這裏的白飯則太座頗欣賞, 蒸蛋雖說是平平無奇但也是講究手藝及反映餐廳廚師基本功的一