影片
港铁香港站 C 出口, 步行约3分钟
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电话号码
67626341
开饭介绍
由日籍厨师主理的高级日义料理，主打厨师发办，严选日本新鲜食材，配合精心调味，为一众饕客带来一场非一般的特色飨宴。
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营业时间
今日营业
12:00 - 14:30
18:00 - 22:00
星期一至六
12:00 - 14:30
18:00 - 22:00
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
有关奖赏计划
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Lunch. Italian/Japanese chef’s table housed inside the main Yakiniku restaurant- a new 6 seater shop-in-shop concept by the same group as Saito.(We heard its predecessor yakiniku omakase Japanese chef Hanare relocated back to Japan.)2 Japanese chefs from Tokyo- main chef and pastry chef in charge of freshly made bread and dessert. Wine list not bad. Ordered a glass of burgundy red. Here’s what we had.Grilled Hokkaido Scallop enhanced by umami-rich seaweed sauce topped with spinach and Seaweed chips. Soaked up the remaining sauce with the house-made Bread. Served with olive oil and balsamic vinegar. Warm salad of around 20 kinds of assorted seasonal vegetables from 山形, served with a luscious anchovy garlic sauce. My favorite: the baby carrot. Awaji-Shima（淡路岛）Onion Gratin Soupwith Red Wine Stewed Wagyu. Could be cheesier. Sweet shrimp Capaccio topped with caviar, on a bed of avocado and cucumber.Chef’s reinterpretation of Spaghetti Peperoncino (pasta with olive oil, garlic and dried red chili peppers) with Hokkaido Sanma (秋刀鱼）. Spaghetti was mixed with the fish’s liver offering an unique twist; addition of Hokkaido green pepper, tomato and leek elevated the entire dish. Creative and cleverly done.A big portion of roasted Fresh Chicken (三黄鸡）with Yuzu Koshō providing a zesty kick, beautifully complementing the succulent meat. On the side, Maitake mushrooms. Alternatively, Grilled Australian Angus Sirloin with Red Miso Sauce.Coconut panna cotta with ice cream, Japanese grapes and delicately shaped cookies on a bed of jelly. We were instructed to crush the biscuits and mix well. Everything went very well together. Served with a special hojicha. Coffee machine yet to be installed. In summary: marvelous culinary journey set against the backdrop of a serene atmosphere and attentive service that artfully blends traditional Japanese flavors with contemporary techniques.
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最近睇杂志报纸见到中环有间新开Fine Dining餐厅ANIMA by Al ché-cciano，主打日意厨师发办菜式，就同朋友去试试，分LUNCH MENU & DINNER MENU,今次先试试$1180-7道菜午餐。餐厅第一道招牌菜式，Bagna Càuda卖相十分精致，份量十足，用咗超过20种由日本山形县及各国直送的瓜菜入馔，厨师解释话会就每款瓜菜的特性赋予最佳嘅烹调方法，再配上以鳀鱼、大蒜、花椰菜熬制而成的特调酱汁，难怪瓜菜入口暖润饱满，伴上风干帕马ham，口感层次都好丰富。是日Pasta系秋刀鱼意粉，配上大蒜与橄榄油熬煮而成，伴上微辣的青辣椒，配搭好新颖。主菜可以拣烤鸡或者烧牛，与朋友各点了一份share 试吓，两款都系用全港独家远红外线烤炉烤制，特别推介宫崎县chateaubriand，超细腻油花，肉味香浓多汁，配上浓淡适中的赤面豉酱汁，好好食。烤鸡用上新鲜三黄鸡，皮脆肉嫩，充满肉汁，真系好出色，建议大家两样都试！听讲日籍甜品厨师来头都唔细，系日本三星餐厅做过饼厨，令我好期待，是日甜品系山崎威士忌Tiramisu配自家制咖啡味Gelato，我只可以话呢个甜品太好食了，微微酒香又唔会太甜，入口相当香滑，令整个用餐体验更满足。最后，餐厅环境私隐度好高，入门口左转有间房，有大约8个座位，日籍厨师会席前烹调料理，环境不嘈杂，服务都好好，好适合商务招待客人，好推荐！下次想同屋企人去食晚餐！
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