Dining at Murasaki
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港铁铜锣湾站 C 出口, 步行约2分钟 继续阅读
电话号码
28178383
营业时间
今日营业
详细营业时间
星期一至日
详细营业时间
*酒吧: 星期一至日: 17:00-22:30
付款方式
Visa Master 美国运通 现金 银联
座位数目
100
其他资料
网上订座
Wi-Fi
酒精饮料
自带酒水 详细介绍
切蛋糕费 详细介绍
泊车 详细介绍
电话订座
赏订座积分
外卖服务
加一服务费
前往餐厅网站
http://diningatmurasaki.com.hk/
有关餐厅
征服味蕾!紫の约会
以紫色命名的「紫」(Dining @ Murasaki),擅长新派法日料理,采用日本新鲜食材与法式烹调方法,糅合日本料理的极尚风味与法式的味觉情怀,从环境开始,打造写意优雅的舒适美食空间。

全场面积约一千平方尺,容纳100位食客,分有不同间隔的区域,设计富有时尚感。倚窗边设有日式铁板烧专区,晚间用餐,可尽览香港闪烁的醉人靓景。

Tasting Menu、厨师发办、单点法日菜式以至即席炮制的铁板烧
店内主题式的Tasting Menu、由摆盘、食材配搭以至烹调方法都极尽心思,汇聚味觉、视觉及创意炮制连番惊喜之作。另提供厨师悉心挑选的厨师发办、单点法日菜式以至即席炮制的铁板烧;更有星级的至强甜品厨师团队坐镇,为大家打造多个与别不同的独家甜品。

夜晚吃饭过後,欢迎前来一尝星级甜品与美酒配,与友人来个「紫」之和风约会!
有关奖赏计划
食记 (104)
等级4 2018-09-24
570 浏览
有时偶然都要做一下上等人 =P去搵下寿司师传食下好野黎一个港女式既日式午餐再加多个法式甜品不过呢个世界真系一分钱一分货净系个装修都已经令你觉得个人入到去食已经高级左仲要特登坐系sushi bar睇住师传整(个人几锺意睇住厨师整野食)坐低要左个九件寿司set再加个白桃主题既甜品一坐低师传放低左D 渍物先 有柚子萝卜、红枣桥头、子姜、牛蒡 当中柚子萝卜、牛蒡系师传自己调整 柚子萝卜几开胃 试左少少渍物之後,就到正题 <3 个石调寿司系几好食 石调落左即磨出黎既青柚子皮 除左青柚子既清新味 轻轻咁带一带石调既味出黎 等你可以慢慢食到石调 因为食完之後佢个味更加出 再黎就系深海池鱼 深海池鱼本身肉质比较滑 师传都切得比其他鱼生既厚身 深海池鱼本身肉比较甜 唔需要加任何野食 至於金木鲷本身系海鱼,有少少鱼脂师传再火枪烧一烧过迫一迫本身既鱼油出黎入口即系可以食到个层迫出黎既鱼油,正 再黎食左个赤鯥鱼(喉黑)呢个真系本身都无听过(个人见识少呀=P)问返先知原来系同喜之次齐名鱼味相对浓郁,即使师传配埋三七粉都唔惊俾抢味师传都系轻轻烧过下入口之後系三七粉同鱼味大家慢慢渗出黎 之後师传仲有个碟鱼边其实个人几锺意食碟鱼边感觉味道几岩自己胃口比较偏重鱼油香,同食佢肉身个胃甜唔同仲加上落左少少万能葱至於牙带鱼,又叫太刀鱼师传除左会烧一烧之外仲落左山椒粉去除一除鱼本身既味鱼本身唔系多鱼油香主要食鱼肉本身既香味当然,最爱永远都系拖罗今次食既系大拖罗既鱼鲛位今次真系用火引鱼油出黎同埋轻烧过之後,鱼本身既根会散D而拖罗本身鱼油多,一烧完已经抢住出黎一入口,成个味蕾俾鱼油包围 但你又唔会觉得油腻 口入面好有鱼油既回甘 食完寿司仲有个法式甜品@@ 呢个真系食之前一定要打个卡 用左当造既白桃黎做主题 日、法式既交流 当中呢个粉红既波波最有惊喜 一咬落去原来系一个薄薄既皮 包住白桃既果汁,几甜 另外,呢个啫喱入口几清新 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2018-08-25
2095 浏览
欧游後特别想念日本美食,而铜锣湾 Dining at Murasaki 的自选8道菜 Omakase,更是个人心水推介;由於寿司吧座位有限,想一边欣赏师傅献技、一边饱嚐美食,最好就是提早订位。  说起来,到访 Dining at Murasaki 不少次,就坐 Sushi Bar 却是第一次~见到店内排列新鲜又吸引的鱼生,忍不住流了一滴口水!放心,没有掉在鱼生中的!相比别的餐厅,这里的自选 Omakase 可以按心水自选刺身及寿司组合,这晚我决定每样一半,四刺身 + 四寿司~ 首先是一点不简单的前菜环节,前方的小碗里是蟹肉啫喱,加上紫苏叶与洋葱,酸香又清鲜的滋味非常醒胃!接着品嚐鲍鱼日本茄子啫喱,鲜美弹牙的鲍鱼好吃,利用鲣鱼高汤制作的啫喱也应记一功,但最美味其实是吸尽鲜味的茄子啊!最後是穿上小竹签的东京湾的太刀鱼天妇罗,炸浆既轻又薄、乾爽不油,功架十足、自然好吃~ 充满惊喜的前菜後,接着开始刺身环节,首先上场是【石垣鲷薄切】,这款产自鹿儿岛的白身鱼,薄身透亮得来肉质细致柔韧,也有一定油分,轻拖酸汁同吃十分美味。 接着是挑战女士胃口及食相的【岩手县岩蚝】,超巨大饱满的岩蚝鲜香又爽滑不得了,衬上鲜海苔及酸汁啫喱,带来阵阵清新海洋幸福滋味,连不爱蚝的我也深深折服了~ 再来是 【北海道牡丹虾】;牡丹虾吃得多,但师傅预先起了头、取出虾膏制成酱油,加在虾身同吃却是第一次,令原已鲜甜绵滑的虾身添了一分丰腴甘香,口味非常迷人! 之後,是更加不得了的【爱媛县大拖罗】。这款大拖罗并没经过冰鲜处理,味道本来就令人期待;经烘烘烈火洗礼後,油分略减,但香气更盛,再加上炸葱丝以及清香紫苏叶,最後再卷着清胞的紫菜同吃。 下图,就是最终的制成品;那丰富的油香,复杂而曼妙的滋味,实在非笔墨可以形容;如果要我用一句话来总结,那就是「我可以要多件吗?」 过份幸福的刺身环节後,接着来到寿司部分。首先是来自东京湾的【小柴墨鱼】,卖相并不起眼,一吃却知异常软糯鲜甜,酱油又下得刚好,好一件精彩美妙的寿司! 接着是来自铫子港的【地金目鲷】,金目鲷大家都应该很熟悉,但捕捉到当天吃的「地金目鲷」就是首次品嚐了;成品除了颜色鲜艳,粉嫩的鱼肉与雪白的油脂分布均匀,鱼味份外浓郁,再一次带来幸福鲜味。 第三款是【酱油渍中拖罗】;相比油分极重的大拖罗,原来不少食友都更爱中拖罗,加上酱油渍後味道更上一层楼,的确好吃!不过我还是更倾情邪恶满满的大拖罗啊~ 来到最後一款寿司,师傅决定卖大包,为我们炮制【海胆鱼子饭】!首先舖上清纯鲜甜的马粪海胆,然後再毫不吝啬的倾倒咸鲜迷人的北海道三文鱼子,成品简直就是天使魔鬼混合体,叫人如何抗拒?只得乖乖整碗吃清光~ 完成自选刺身、寿司後,最後还有估不到超惊喜的手卷环节:当晚师傅为我们制作了【大拖罗蓉炸洋葱手卷】:加上酥香的炸洋葱、萝卜、芝麻及鳕鱼乾的大拖罗蓉本身已够邪恶,同时又以火枪烧灸拖罗,逼出油分,制成超离地的鱼油捞饭,实在是太过份了! 下图,就是用上鱼油捞饭、拖罗蓉及香脆紫菜制起的手卷,那份滋味美妙得令人沉沦,边打文时也边滴口水了啊! 最後还有十分足料的味噌汤,以及二选一甜点;非常推介喜欢这 Charcoal Crumble,相当像真的盆栽外表下,原来是混和了班兰忌廉的芒果和香蕉雪葩,古惑得来又几好味,值得推介! 另一甜点是以南瓜布甸、椰子雪沙及紫薯奶油组成的 Purple Moon,吃完相当饱足,满意满足而归! 据知恒生七折优惠会一直做到9月尾,爱吃日本菜的朋友别走宝了~~ 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2018-08-17
2398 浏览
果占苗虽喜爱各式各样的日本菜,但却甚少接触铁板烧,无他的,全因价钱问题,动辄上千元才一餐。可是,得知铜锣湾信和广场内的Dining at Murasaki推出了非常抵食的套餐优惠。 Dining at Murasaki除了铁板烧外,还会供应Omakase、Tasting Menu及Afternoon Tea等等,然而今次到来,却为铁板烧而来,只需$780一位,用料上乘,价钱合理。 未正式开始前,先送上餐前小吃的风乾蕃茄做成的脆片,夹上牛油果蓉,酸溜溜,十分开胃。 片刻不久,师父随即开坛了,端出了今晚为我们准备的食材,相当丰富。首先是帆立贝,师父以俐落的手势将帆立贝煎至半熟,外酥内嫩,再以放有紫菜汤汁的贝壳盛着。最後,更可连汤也喝下,鲜味十足。 接着的是厚切鹅肝,真的非常非常之厚,足有寸半,师父没有拍上生粉直接放在铁板上煎,凭着丰富的经验,同样能将鹅肝煎得皮脆肉嫩。师父亦为我们准备了两种吃法,先是吃沾有酱汁及生紫洋葱的,酱汁正好带点辣味与烹调时加入了砵酒的关系,中和了鹅肝的油腻,更为迷人好吃;另外一半则放在以牛油煎过的法包上,感受一下原汁原味的感觉,那油润甘香的味道,令人陶醉。 煎生蚝真的很少吃,更何况是铁板烧蚝,要将生蚝煎得香脆,难度很高,不过师父却做得清脆俐落,加入烟肉、葱花及樱花虾来翻炒,香气千里,最後更加入砵酒,滋味无穷。 初开始之时,师父曾向我们查询可否吃辣,大家也莫明奇妙。来到此时,大家终於有点眉目了。师父继续以纯熟的技艺来处理大虎虾,不消几下手脚,已将虾煎皮拆骨,并以大蒜、葱、辣椒及辣汁来调味。成品香气扑鼻,肉质依然爽口弹牙,细嚼之间,可感受到香辣惹味,回味之下还带点点辣香,估不到第一次在铁板煎枱上品嚐到美味的辣虾。 铁板烧师父快速纯熟的手法固然然在处理海鲜时已表现出来了,可是来到牛肉时,又再次看见他们的刀功了,将厚切的A4和牛煎至三成熟,再整齐地切片;同时,师父也将牛肉薄烧做好,看他简单地以牛肉卷着葱蒜,烧得香焦好吃。 有时候,为何要选择坐板前,全因可一边欣赏师父的手艺,一边可和师父交谈,从那时开始才知道炒芽菜才是难度之最,除了要炒得美味外,还要乾身,这样才是美味。另外,刚才的大虎虾还有虾头,师父将爆膏的虾头烧得甘香,美妙极了。 到最後,还有炒饭表演,下了不少配料来炒,令平凡的变得不平凡,师父更特别为我们煎上太阳蛋来点缀〝实在惊喜万分。 整个套餐的份量绝不少,大家也捧着肚皮了,幸好甜品可选白桃雪葩,这样就非常美满了。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
尚未踏进生日月,食指已经蠢蠢欲动,每年生日饭我都会选择日本菜或法国菜,爱吃前者鱼贝的鲜甜,亦喜欢後者精致的配搭,因此法日菜的创意料理,正中下怀,得知 Dining at Murasaki 紫 正与恒生信用卡做推广,中午及晚市套餐全部七折,并且推出了我看中的创新八道菜会席料理,原价每位$880,七折後$616,等不及下个月了,先嚐为快! 八道菜当中,乌冬及主菜有二拣一的选择,幸好我们有二人,各选其一然後分吃最理想。 餐前面包 新鲜自家制造,香脆松软,更配合特制的昆布牛油及迷迭香牛油,是吃过的餐前面包中数一数二的好吃! 开胃前菜-蕃茄薄片配牛油果酱 延续浪漫的紫,蕃茄薄片配牛油果酱,颜色紫得好看、绿得青亮,口感与颜色同样对比明显,香脆及幼滑的矛盾层次,成功醒胃。 墨鱼乌冬与香菇乌冬 以充满仙气的派头出场,怎会不令人眼前一亮,相机马上先吃,短片更要出台。 真系唔识唔知佢系咩!看来以为是米或麦做的两款普通乌冬,其实只是形态如乌冬,实际上,白色的墨鱼乌冬是真正墨鱼切条而成,而浅啡色的,来自鸡髀菇,真是神乎其技,咁都谂得到! 墨鱼乌冬配合自家制香蒜墨鱼汁吃,食落墨鱼味香郁,口感软韧有力非常好嚼,特别的美食,正是我的至爱,心水推荐! 鸡髀菇乌冬相比味清,口感较柔及脆,配上和麻酱,有着不同的风味,各有千秋。 两者相比,我较喜欢墨鱼乌冬。 啤酒雪茄 转眼过来,怎麽送上啤酒及雪茄,难道我冇为意今晚是 man’s nite,咁快就中场休息麽?可要我回避一下! 真盏鬼,这套啤酒雪茄,其实完全没有啤酒或雪茄成份!不只延续玩嘢创作,仿真度更是极高,若非近距离看,绝对骗到人! 以冻镇番茄清汁做的啤酒,更做到充满泡沫,真的一样,原来是分子料理的功劳。这道汤必须大淡喝,想不到,味道非常清甜,完全是无添加蕃茄汁之香,好得! 轮到雪茄,真身是水牛芝士烟肉脆卷,煎至焦香金黄,画龙点睛在於黑色的烧焦烟咀及烟灰,归功於黑芝麻及黑炭粉,入口香脆味美,吃得好玩开心。 香焗大虾 返回现实世界,依然瞩目,香焗大虾,漂亮无比。 金黄色的秘制芒果咖哩酱,浸泡着诱人的越南大虾,还要披上炸蒜面包糠的金缕衣,华丽尽显,见者垂涎。 食落辛香鲜甜,香脆肉弹的对比,十分滋味! 香煎法国珍珠鸡 选用法国珍珠走地鸡,肉质唔会腍啤啤,反之,有鸡香而有力,见到皮下黄油丰富但不过量,肉有色泽,入口鸡肉果然非常嫩滑,鸡皮香脆。 伴菜不马虎,有雨衣甘蓝脆片、藜麦、香草酱、甘荀酱的配衬,既健康亦有助饱肚。 香焗黑毛猪肩骨 材料是西班牙黑毛猪肋骨,已经冇得输! 最特别是以自家制的肉桂凤梨果酱炒香藜麦,烹调真用心,额外的凤梨果酱与芥辣汁配备在旁,如此调搭,找不出可投诉之处。 安琪梨冷素面 本来简单就是美,但这个安琪梨冷素面一点也不简单!细心如此,用冰碗载着冷素面,然後简单地配上韩国安琪梨子及紫苏花,清新脱俗的形象。 吃前倒进梨汁,食落真是清甜,素面不朴素,可以很出色! 薰衣草 薰衣草香扑鼻,头一道甜点,可能就是为了让鼻子吃进这芬芳。 面头漂亮的构图,是由蛋白糖霜、佛手柑及紫苏花造成;里面的美食,就以天然薰衣草浸成的紫色葛粉丝及自制薰衣草雪糕配白玉主场,贯彻始终,又来紫色的漂亮,亦怪不得清新香气四溢。 花生芭菲 主甜品不及之前的薰衣草娇艳,但四四方方、金色耀眼,同样夺目。 花生的咸香味道异常浓郁,配合雪糕及竹炭碎粒,亦软亦脆的对比,美味无穷! 开心的时间总是过得很快,不经不觉已经两个半钟,八道菜会席料理,"创意、美感、高质"完全做到,配合宽敞型格的环境,殷切有礼的服务,更适逢与恒生信用卡合作可享七折推广优惠,性价比实在超高!唔知就话啫,有兴趣的话值得马上行动! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2018-06-12
858 浏览
A few months ago we first came here for our anniversary celebration, which gave us a really unforgettable dining experience. We tried their Murasaki Tasting Menu and a teppanyaki set which offered food of pretty good quality in general with very nice presentation of the food and attentive service. A few months later, we had the pleasure to visit this place again for dinner at a friend's invitation. It was quite full on a Monday night surprisingly. We first had a glass of orange-juice-like drink which tasted not too sweet and was pretty appetizing. We had this Daily Jet-Flown Sashimi (5 kinds) as our appetizer. If I hadn't remembered wrongly, they were 鲷鱼 thin slices, scallops, 金目鲷 thick cut, some fatty 鱼腩 and some grilled sashimi which I had already forgotten (anti-clockwise from 6 o'clock position). The sashimi were all fresh and nice, but less outstanding compared with the cooked dishes afterwards.A French baguette and walnut bread were served to us along with Rosemary butter and Kombu butter together with our appetizer. The bread was freshly baked. I especially liked the French baguette which was still warm and soft inside but crispy outside although I had left it there for a while before eating. I think it could be one of the best French baguette I had ever tried because French baguette out there was usually too hard. However, the butter was nothing special this one, actually a bit too salty. I really missed the black truffle butter last time which smelt pretty good. Then our soup arrived - Maitake Mushroom Consomme.The soup was very clear. The lime juice went really well with the soup and helped enhance the flavour of the soup.Then we had Teppanyaki Japanese Geoduck and Japanese Whelk. Both of them had great chewy texture. I could tell that they were really fresh. It was recommended that we ate with 麻辣 powder and it went really well with the seafood! Then here you go the best dish of the night - Lobster with garlic & spring onion in mango sauce.We were told that it was their recent signature dish. It was like a fusion of the Chinese style using garlic & spring onion and the Western style using mango sauce. The lobster itself was cooked perfectly with some sticky texture to your mouth just like those fresh giant prawn sashimi. The garlic, spring onion and mango sauce were a perfect match which made the whole thing taste so good. I basically finished everything as much as possible. Yummy! We were told that this Teppanyaki French Milk-fed Baby Lamb Rack would be off menu soon because this type of lamb rack was hard to source. It was really cooked perfectly which was really tender inside but crispy outside! It was free of the typical lamb 羊膻味 and the sauce and seasoning on the side became totally unnecessary. It was good simply eaten on its own.Teppanyaki Kagoshima A4 Wagyu (thin slices) 100gA4 was recommended instead of A5 because the latter was too fatty. Indeed, this A4 was good enough. The Wagyu was cooked perfectly which left the Wagyu tender & juicy inside but crispy outside. So bad that we had chatted for a while before eating so that it could have been eaten at an even better temperature! This Wagyu Beef Inaniwa Udon Noodles surprised me when served because I had only expected a small bowl. They were so considerate that they trimmed the fat of the A4 Wagyu so that it was less fatty. The Wagyu was really super tender! The udon was so thin and smooth as well. It was so pleasant to the mouth to eat this before going for desserts. The soup was pretty clear and we were told that it was made from kombo. I drank quite a bit of the soup and didn't feel thirsty at all afterwards. I had heard that it was famous for its dessert delicacies so couldn't help not ordering more to try. Its menu really had quite a number of attractive desserts which took me quite a while to make up my mind. We were told that they had tried to control the sweetness of their desserts. Charcoal Crumble (passion fruit and banana sorbet, pandan leaf cream, coconut foam, charcoal crumbles)This one was one of their signatures. It looked so pleasant to the eyes as it looked like a cute flower pot. Taste-wise, I really liked their crispy crumbles which were not sweet at all. The passion fruit and banana sorbet was so refreshing and appetizing, while the coconut foam and pandan leaf were relatively less outstanding. Warm Sesame Chocolate Fondant with condensed milk gelatoWhen I first saw it on the menu, I knew I had to try it although it was not one of their signatures! Where else have you ever seen Warm Sesame Fondant? And it turned out that I liked this even better than the Charcoal Crumble! When it was served to us, the sesame smell was so strong! The sesame really flew out of the cake (so bad I hadn't taken a picture to show you). The condensed milk gelato didn't taste much like condensed milk though because it wasn't really sweet. Curry Rice (curry coconut gelato, fresh mango, crispy rice, mango mint sauce)I wanted to try this for fun because I had never tried curry ice-cream. The curry rice tasted really like curry and it was so smooth, yet you still felt like you were eating desserts but not mains so there was no awkward feeling. The fresh mangoes and the mango mint sauce really enhanced the flavour of the curry gelato. It was such a creative dessert. Homemade mango & ginger ice creamComparatively, this one was less outstanding and the ginger flavour was too strong to have masked the mango flavour. However, the dried mango-like toppings and the fresh mangoes really showed how committed the chef was to making just a simple ice cream scoop even better! We also tried some sake which tasted good even to me who normally don't drink alcohols. Also tried some of their self-made Umeshu which were made up of many different alcohols. It was so fruity & sweet & tasty that even I liked it. Overall, the quality of the food was so amazingly good. Presentation was so appealing such that you can tell the chefs were really dedicated to giving you a really great dining experience not only to your tongue but also to your eyes. The atmosphere was very comfortable so that you can enjoy a good chat with your dining partners because there was sufficient privacy for most tables.  Service was also pretty attentive. Would definitely recommend this place for a memorable dining experience. Thank you very much to our friend who brought us here again this time and try out so much different food. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)