影片
港铁中环站 D2 出口, 步行约3分钟
继续阅读
电话号码
55661011
营业时间
今日营业
17:00 - 23:00
星期二至日
17:00 - 23:00
*(Last order 20:30)
以上资料只供参考，请与餐厅确认详情
影片
相片
+192
Kappo dinner. Helmed by Japanese Michelin chef duo from restaurant formerly known as Sara. Counter seating approx 12 with full view of chefs’ meticulous preparations.Here’s what we had. Creamy and rich 白子 from Hokkaido in steamed egg, topped with fragrant chopped Matsutake mushrooms. Sashimi, featuring:- Masaba mackerel from Nagasaki served with ginger -Sawara mackerel from Fukuoka, lightly hay-smoked (adding a delicate layer of flavor) then grilled.Deep fried chunks of the shrimp-shaped taro from Kyoto with its distinctive striped pattern and curved shape, renowned for its robust stickiness and fluffy texture. Loved the intensely concentrated, flavorful profile.Grilled kamasu (barracuda/魳鱼) from Fukuoka, in season twice a year (spring/fall) with fluffy, soft flesh and the savory skin. This was paired with crunchy deep fried lotus root from Saga, and served in a light broth freshly made with bonito flakes.White Unagi (eel) from Kumamoto, perfectly grilled and glazed that melted in the mouth. Served with wasabi; and salt- which wasn’t really necessary. As promised by server, beating the one from Nikushou.Jinenjyo yam found near the volcanic area of Saga, a delightful mass of sticky goodness, topped with Ishigakidai sea bream and garnished with shiso flower. Kobako Crab from Fukui, beautifully complemented by tender Hokkaido turnip. Beef Tenderloin from Miyazaki, served with Maitake mushroom on a bed of miso sauce. Topped with shavings of chestnut from Kumamoto adding a unique texture reminiscent of grated cheese.Rice cooked with green pepper and ayu with roe from Wakayama (grilled then cooked very slowly in its own fat).Refreshing Persimmon and Rainbow Red Kiwi both from Fukuoka paired with soybean Ice Cream with Cinnamon.Matcha WarabimochiIn summary: a truly immersive dining experience showcasing the best of seasonal ingredients and artistry of Japanese cuisine, with each dish a testament to the chefs’ passion and precision. Great team effort with impeccable service.
继续阅读
As the culinary scene sees an increasing number of crafty hands joining forces on an event basis, Chiso Tomiki 驰走富木 is one step ahead of the game in joining the hands of Tomita San and Uchiki San, 2 Michelin Chefs from Kyushu, in a permanent setting, that showcases their skills in ably elevating the individuality of each seasonal ingredient presented. Hairy crab with shreds of okra from Kagoshima and taro stem from Fukuoka to start. Refreshing and balanced. Seasonal Sashimi comprising masaba (mackerel), ishigakidai (sea bream) and katsuo (bonito).One of my favourites of the evening. Tilefish, matsutake mushroom and chrysanthemum. Tilefish was silky smooth and the chrysanthemum adds a distinctive fragrance to the dish. Ayu and ginkgo nuts. Both chargrilled to perfection.Akauni sea urchin and house-made grilled sesame tofu. Tofu was packed with nutty flavours, adding a different flavour and textural dimension to the dish.Unagi from Kumamoto Amakusa and lotus root purée My other favourite of the evening- Hamo from Oita and Kujo green onion from Kyoto. Hamo is a prized summer delicacy, preparation of which is a true art form that demonstrates the Chef’s exceptional skills and precision in carrying out a procedure known as honekiri (bone-cutting), in which tiny bones are meticulously sliced into tiny pieces without damaging the flesh. Chef Tomita did just that right before our eyes. What a treat! Loved also the delicate flavours and firm texture of the hamo. Beef tenderloin from Miyazaki, with kikuna (crown daisy) from Fukuoka and Shiitake mushroom from Oita.Madai (Sea Bream) from Fukuoka takikomigohan （炊きこみ饭 ) with grated jinenjyo yam. Incredibly fragrant and umami packed. Loved the gelatinous texture of the grated yam. Asked for refills of the rice despite being full to the brim.The meal ended with a bang with Uchiki San serving us house-made Matcha Warabimochi a la minute. Overall, a very well thought out menu featuring meticulously prepared seasonal produce. A restaurant that I would revisit on a seasonal basis.
继续阅读
想庆祝生日或特别日子? ٩(๑❛ᴗ❛๑)۶ 一定要去中环的 🇯🇵 驰走 冨木 𝐂𝐡𝐢𝐬𝐨 𝐓𝐨𝐦𝐢𝐤𝐢啦～ 由两位日藉米芝莲星级大厨主理👑，主打厨归发办割烹(⁎⁍̴̛ᴗ⁍̴̛⁎)。超水准的料理深受日本人和港人欢迎，今晚真的令人期待呀!!!𝒐𝒎𝒂𝒌𝒂𝒔𝒆🥢$𝟏𝟕𝟖𝟎/𝒑𝒑𝒍▽ 北海道毛蟹·鹿儿岛秋葵·福冈芋头毛蟹折肉，鲜甜不已💕。▽ 长崎真鲭·福冈石垣鲷·鹿儿岛鲣鱼鲭鱼结实，石垣鲷甘甜😚。鲣鱼厚切，鱼香味浓。▽ 和歌山香鱼·新银杏香鱼配搭银杏去煮，也不错。▽ 佐贺赤云丹·烧胡麻豆腐海胆非常鲜甜😍，配上炸的胡麻豆腐，口感独特。▽ 熊本鳗鱼·佐贺莲根即烧的熊本鳗鱼，超级好吃(≧▽≦)!! 皮脆肉嫩，鱼肉鲜美，高质!▽ 大分鳢鱼·京都九条葱大分鳢鱼𝐒𝐡𝐚𝐛𝐮 𝐬𝐡𝐚𝐛𝐮🍲，火喉刚刚好，鱼超滑的!▽ 宫崎和牛·大分椎茸天妇罗宫崎和牛🥩是我的最爱😍，肉汁丰富又鲜嫩，最高!!!▽ 福冈真鲷·佐贺长芋真鲷日式炊饭，把鱼鲜都煮出来了。饭粒弹牙甘甜，且有鱼的鲜美，加上长芋，更加特别。▽ 梨·无花果·生姜雪糕·即制抹茶厥饼最后的甜品，都好高质🥹～抹茶厥饼即埸制作，真的想吃多几块呀(*¯︶¯*)/料理水准真心高，大家千万不能错过啦❤️。•🇯🇵 驰走 冨木 𝐂𝐡𝐢𝐬𝐨 𝐓𝐨𝐦𝐢𝐤𝐢
继续阅读
今日黎到哩间好高质素既日本料理餐厅。餐厅装潢走日式木系路线，以浅木色作主色调，除左L型既长吧台位置，亦有2人座位。餐厅由两位日藉师傅主理，食材由日本直送🇯🇵✨厨师发办 🔸鳢素麺（大分） （鹿岛）尊菜（秋田）鳢鱼肉做嘅面有鱼香之余，质感仲好爽弹，汤底系以鲣鱼熬制既冻鲣鱼汁，配上梅干酱及秋葵蓉，加上滑溜嘅海藻莼菜，味道清新开胃。🔸造 ·関鲭（大分） ·太刀鱼（长崎） ·岩牡蛎（福冈）两款鱼刺身都配上新鲜即磨嘅山葵，太刀鱼因为表面烧过嘅关系，入口带有鱼油香。鲭鱼肉质保持弹性，配上酸汁，特别鲜甜。岩牡蛎鲜甜creamy，配上木鱼汤做嘅啫喱，再加上胡麻菜及紫苏花，配搭得恰到好处。🔸赤云丹（佐贺 唐津） 胡麻豆腐上层系鲜甜既既海胆，下层系烤过嘅自家制胡麻豆腐，豆味醇香，质感滑溜，用上木鱼调制既酱汁提鲜。🦀椀•毛蟹真丈（北海道）贺茂茄子（京都）用鸡蛋、毛蟹及鱼肉打成鱼丸，配上木鱼熬制嘅汤，上面仲放有蟹膏及山椒叶，每一啖都充满蟹肉嘅鲜味。🐟鲇（和歌山）新银杏 饭蒸烤过嘅香鱼，再配搭新鲜银杏及少许柚子皮，加埋高汤煲制嘅饭，估唔到咁夹。🐠鳗（熊本天草）茎芋（福冈）糸瓜（冈山）来自熊本嘅野生鳗鱼，师傅用上酱汁烤制，鳗鱼外脆内嫩，味道香浓，配合日本丝瓜，减低油腻感。🥣无花果（福冈）汤叶汤叶系指豆皮，入口非常嫩滑，而且有浓浓豆香，配搭炸过无花果，加上香浓嘅酱汁，相当好食。🥩和牛 牛柳（宫崎）松茸 小松菜牛柳经过慢煮，再炙烧表面，入口充满炙烧香气，内里肉质软腍，牛味突出，可以配上少许芥末或海盐。🍚炊きこみ饭・ちりめん山椒万愿寺唐辛子（京都）自然薯とろろ（佐贺）ご饭新鲜即磨嘅山药，口感黏稠，系日本既健康食物，炊饭用白饭鱼仔及山椒煮成，配搭山药一齐食，健康又美味。🍑🍇白桃（冈山）シャインマスカット（冈山）白桃经过白酒烹煮，之后再将白酒整成啫喱，配埋日本青提子，系带有少少酒香嘅夏日甜品。🍵🔥作りたて 未茶わらび饼哩个真系超正❗️系师傅即场制作嘅抹茶蕨饼，可以睇到整个制作过程，而且味道出色，入口温热，质感非常柔软，抹茶味香浓，系我食过最好味嘅抹茶蕨饼，真系好满足。
继续阅读
中环|驰走富木 ▪️▪️▪️ ▪️▪️▪️ ▪️▪️▪️
餐厅 : 驰走富木
地址 : 中环士丹利街11号Stanley 11 19楼▪️▪️▪️ ▪️▪️▪️ ▪️▪️▪️
寻找精致美食，今晚找了一家主打割烹厨师发办餐厅 「驰走富木 」来自日本九州的味道，由两位日藉主厨主理，日籍米芝连星级厨师 富田耕平TOMITA 先生及内木 雄一UCHIKI先生坐阵，店名由来也来自两位师傅 「富、木」💫店内有不少日本人光顾，进来如同走进小日本，全店以枱式设计，大约有15个位置，要来记得优先预约喔💫
店内食材大部份来先九洲，日本产地直送，晚间只提供omakase💫
Omakase 11品晚餐 $1780/位💫▪️鳢素麺
用上鳢鱼肉打制而成, 由师傅席前煮理，口感弹牙，更鲜味十足，拌上冻鲣鱼汁，再加上莼菜、秋葵蓉及梅干酱，入口清爽，夏天吃这个绝对非常适合 💫
季节刺身▪️太刀鱼（长崎）油脂最为丰富表皮上火微微的炙烧 染上微焦的香气 ，肉质细嫩柔软味道和口感最一流💫▪️関鲭（大分）肉质扎实、富有弹性，鱼味味道愈显浓郁💫
▪️岩牡蛎 （福冈）鲣鱼光加醋▪️赤云丹.烧胡麻豆腐
日本人会称海胆为「云丹」
佐贺唐津的赤海胆, 淡淡金黄色
入口鲜度高, 配上炸过的胡麻豆腐, 豆腐细嫩, 两者配搭非常完美💫
▪️椀.毛蟹真丈（北海道）贺茂茄子（京都）
以北海道毛蟹打造而成的丸子，每一口都是毛蟹的滋味，蟹肉清甜而鲜, 绝对真材实料之作💫▪️鲇.新银杏.饭蒸
以高汤烹调的粢饭, 再加入和歌山香鱼一夜干、银杏, 鲜甜美味, 非常满足💫
▪️鳗（熊本 天草）茎芋（福冈）糸瓜（福冈）
本身也很爱吃鳗鱼饭，这里的绝对称王，新鲜烧制的熊本鳗鱼, 酥脆的香气，入口有富弹性，而且鱼脂丰盈, 令人回味无穷💫
▪️无花果。汤叶
天妇罗无花果，香脆外衣包着软绵果肉，味道清新💫
▪️和牛（宫崎）松茸.小松菜
宫崎和牛极致的嫩度和丰富的脂肪, 肉质极为柔软、细嫩，配上松茸及小松菜，配搭完美💫▪️面豉汤💫
▪️炊饭。山椒。唐辛子。自然薯
最喜爱的日式炊饭, 完全满足饭桶要求,海量日式炊饭, 配上新鲜山芋蓉, 口感黏滑💫
▪️白桃。提子
冈山白桃及提子，加上甘夏酒煮的白来啫喱, 清甜美味, 作为甜品非常适合💫
▪️即制抹茶蕨饼.黑糖
过程有报, 蕨饼是席前处理
完成后立即进食, 口感比平日吃的口感烟韧软糯💫
继续阅读