影片
港铁上环站 E1 出口, 步行约6分钟
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电话号码
28130380
28131699
营业时间
星期一至日
12:00 - 15:00
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
We reserved the whole restaurant for Nakano Mama’s birthdaySummary:--View from restaurant: -/10 (Ground floor, no window, no view at all)--Renovation/Design: 5/10 (Typical Japanese Izakaya)--Atmosphere:8/10 (This is a private party birthday celebration for my godmother)--Service:8/10 (This is a private event) --Food(Taste 8/10 Plating 8/10 Ingredient 9/10)Overall comments:You can feel the heart, passion and effort the chef put in the dishes. The preparationwork is highly appreciated, from getting the fresh ingredients from farm/sea toplane to table promptly. You will be moved. If you are a tourist, highlyrecommend you to go to Kanidou Noda, it worths a journey to HK just to try thisrestaurant. If you had been to quite a few Michelin 3 stars restaurants in HKand around the world like me, this is a place that you would love to come againfor fine dining and for special occasions.This restaurant deserve at least Michelin 1 or 2 stars.Details:We have a tailor made hand-written menu for each guestAppetizer--Uni+Tofu, Octopus Sashimi+ Fresh and fatty oyster --King’s crab’s leg sashimi, Tuna Otoro+ Fresh and fatty oyster (Extremely fresh ingredients. It’s no difference to that served from sea to table. Served with 3 sauce. Perfectly matchand amplify the freshness and sweetness )--Extremely fresh Katsuo Sashimi Sushi + A5 Wagyu Sushi +Shrimp Tempura(Extremely fresh ingredients. Wagyu is A5 but not greasy. Chef is skillful in handling the Tempura which is crispy and notgreasy at all)Main:--smoked A5 Wagyu +Mochi + sweet potato--Smoked Mantis Shrimp+ sweet potato(Extremely fresh ingredients. Wagyu is A5 butnot greasy. Cleverly plated with a slice of potato to supplement a littlesweetness to the plainly flavored Wagyu and Shrimp which is intended to epitomizethe original flavor) --Wagyu and Uni Friedrice (Chef is skillful, fried rice not greasy you can’t taste a bit of oil. Wagyuand Uni are fatty in nature and this may not be the best match with fried rice.Bit stomach filling)--Grilled eel withMarigold (one of the best eel I had, even in Japan. You can smell scent of charcoal,just slightly. Juicy eel, crispy skin, perfectly flavored sauce) --King’s crab’s cover (Fresh. Nothing more to comment on)Soup:- Lobster Miso shiru ( deliberately salty Shiru to add some flavor to the lobster. Miso is self-madeby the chef. Carefully flavored. Perfect touch)- Fresh Lobster Tempura/FreshAbalone Tempura (Preserve the freshness of this expensive and exclusiveingredients despite being deep fried)-Fried mochi with Marigold/Friedmochi with Uni & Caviar with sliced crab (Mochi made from flour and fry onthe spot, Marigold added to the freshness which is the highlight)Dessert:-Yubari Melon + Peach + Blueberry with Yubari Melon jelly (Fresh, Fresh and Fresh. Naturally but not too overly sweet)-Mocha Milk pudding with black bean and gold (Bitterness of Mocha is balanced by the natural flavorof Hokkaido Milk. Sweetness is carefully monitored by right amount of sugar.Black bean is the perfect touch)
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餐厅得一个Omakase menu $1650可以+$300 食鹿儿岛炭烧和牛或鳗鱼 （我2样都加哂，还掂第一次黎，试哂佢！和牛就正常，但烧鳗鱼出色！可一试👍🏼）一开头师父会俾盘海产🦀🦪🐟你影相，介绍番今晚会serve 咩食材 （因为menu系完全无mention 有咩菜式😅🦀而我最钟意佢个毛蟹脚刺身，鲜甜爽口，可惜一啖就食得哂！过吾到口瘾🙈🦀鳕长蟹烧完仲好有肉汁，最重要全部开哂壳，一🥢即食得，最岩懒得拆蟹嘅人（即系我🤪)🐟汁煮喜之次冬天当造嘅深海鱼，皮同肉之间充满油分，肉质嫩滑 ，仲入口即化🤤
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食左一餐全蟹宴，间日本料理店装修好和风，好靓啊，座位舒适，最中意就系果个蟹肉饭了，滴蟹黄捞埋滴饭，超香超惹味，滴蟹肉好有层次感，又鲜甜，哩个蟹肉饭真系正到不得了，中意食蟹肉噶朋友可以去哩间店试试哦！
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上环日式蟹料理好久没在香港吃日本蟹了，餐厅只有一个omakase的餐牌，今次外加了餐厅推介的烧鳗鱼。意想不到烧鳗鱼也不错，生蟹和生蚝很好吃，而且卖相很好，推介蟹肉海胆鱼子乌冬! 蟹脚略嫌有点过咸，整体不错。服务: 食物讲解有待进步
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从来未一次过吃这么都系第一次就来蟹道餐牌上没有说明每一道菜色是什么比赛前店员都仔细介绍菜式酱汁煮法等前菜的带子很好吃令人最难忘的蟹肉刺身第一次食生蟹感觉还可以但我还是喜欢接下来的烧蟹太滋味了蟹壳不难拆 很容易就吃到回味无穷新鲜蟹肉 满满蟹肉汁邪恶的蟹膏蟹肉饭吃到最后已经很饱了实在吃不下！打包回家继续吃好幸福❤️
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