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)…查看更多
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
