影片
港铁上环站 A2 出口, 步行约5分钟
继续阅读
奖项殊荣
米芝莲一星餐厅 (2023-25)
营业时间
今日营业
19:00 - 22:30
星期一
全日休息
星期二至六
19:00 - 22:30
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
相关文章
店舖隐闭，在九如坊巷仔内，如果不细心留意，根本看不到店舖门口，因为好似没有看到招牌店内有一个房间，可以坐到约十人，店内吧头位约八个位。餐单是厨师发板，会因应不同情况和季节更改，而且大部分食物都是熟食上每道菜式，厨师都会向我们讲解食材和所配搭的清酒。配搭的清酒温度也很讲究。当中印象最深刻的是将海胆海苔粥放在大蚬内，味道清甜，超好味食到最后，甜品亦配搭了士多啤梨清酒，估唔到牛奶布甸加上士多啤梨味清酒系咁夹，有生果的清香又不会太甜
继续阅读
这是我的生日饭，很感谢我的好闺蜜带我到这么地道传统的日本饭店，我都是第一次吃一道菜会配一杯清酒 ，每一道菜都非常好食，最好系佢摆盘也很精致，也经过悉心条配的酱汁也很配搭，饮的清酒都是会用温度计用那一个温度去饮再配合主菜会比较好师傅这样都精心细心挑选过才会上菜给我们，我真是第一次吃到有服务及每一道菜都有温度，而且很暖心悉心解释！我觉得应该更加多人要认识他们，因为我真系从来未食过这样的日本菜。认为可以推介给大家☺️
继续阅读
This is one of the few restaurants that I would try to return on a seasonal basis for Goshima San’s latest creations and his ingenious sake pairing that elevates the dishes presented. This time around we were yet again wowed from start to finish by his innovative culinary skills in perfectly marrying the least expected ingredients.The meal began strong with botan-ebi, house made tofu and watershield garnished dashi. Botan-ebi was fresh. Tofu was silky smooth and had an alluring nutty aroma.Next up awabi and tairagai (clam) with cucumber, seaweed and okura. The awabi was diced, tossed and rolled into a ball in awabi liver sauce. Texture of the tairagai was interestingly gelatinous. Even springy to the bite. The usual chewiness of clams was absent, which I liked a lot. The mild acidity in the egg yolk emulsified sauce enhanced the freshness of the cucumber, seaweed and okura. The uni congee and Kegani rice that followed were umami packed. Always my favourite ❤️ Ayu had the right amount of bitterness and incredibly crunchy.Overall a sublimely refreshing summer menu. Looking forward to having the autumn/winter menu already!
继续阅读
事件：听说Godenya有点特别，一道菜配一杯酒，特地找时间过来尝尝地点：有些难找，在wellington附近，需要走楼梯上到一条小路菜单：如omakase一样，但是somehow 其中有多达两道螃蟹料理。最近是香港人蟹季，但是想不到日本菜也迎合上海菜。一杯酒配一道菜的想法不错，但是酒给的其实有点多了。饮到最后有点high。厨师：厨师非日本人，应该是请了香港厨师在后厨准备，然后日本厨师再分发给食客。conclusion：无功无过的一次打卡，菜式并无亮点，适合男女朋友初期约会，不适合朋友小聚。上座率100%，想必是因为米其林餐厅带来的光环，订座并无难度。不认为值这个价格，omakase同价位有更好的选择。will not revisit
继续阅读
Nestled discreetly in the heart of Kau U Fong in Central, Godenya is the epitome of a hidden gem for culinary enthusiasts. This Japanese fusion restaurant, recently awarded Michelin 1-star, boasts an intimate setting with only six coveted counter seats and a private room for 6-8 lucky diners. We were fortunate enough to secure a reservation and embark on an unforgettable gastronomic journey.The Experience(90/100)Godenya offers a singular dining experience with a prix fixe menu priced at $2300, complemented by a meticulous sake pairing that elevates each dish to an art form. The menu on my visit, was a symphony of flavours and textures expertly curated by Goshima Shinya.The menu on 22 Sep 2023:新いくら无花果 落花生 paired with Beau Michelle (长野）纯米生活性 Alc.9% 2022-23 at 10°CA refreshing and elegant start, featuring fresh salmon roe and figs, perfectly matched with a crisp sake.牡丹海老 机立 マコモダケ キャビア paired with 手取川（石川）纯米大吟醸生 Alc.15% 2022-23 at 12°CA delightful blend of flavors, with the sweetness of prawn and caviar harmonizing exquisitely with the sake's depth.秋刀鱼薬 舞茸 paired with ちえびじん（大分） 纯米大吟醸 Alc.16% 2022-23 at 13°CAn umami-rich dish highlighting seasonal flavours, complemented by a sake with a slightly higher alcohol content.毛蟹茄子 加贺道根 石川小芋（里芋） paired with 宗则（広岛） 纯米大吟醸 Alc.16% 2022-23 at 18°CA masterful blend of crab and eggplant, with sake offering a rich and aromatic counterpoint.子持古鲇 栗陈縻芋 茗荷 paired with 独楽蔵（福冈）生纯米 Alc.15% 2019-20 at 45°CA captivating dish featuring eel and chestnut, accentuated by a sake warmed to perfection.紧丹 ＞口一九 新银杏 松の史昆布米 paired with ひこ孙（埼玉） 纯米大吟醸生 Alc.16% 2004-05 at 23°CA sublime blend of flavors, showcasing mackerel and chestnut, with the sake providing a profound finish.吉次 (キンキ）冬瓜 万愿寺唐辛子 失山椒 paired with 悦凯阵（香川） 纯米吟醸生 Alc.18％ 2020-21 at 47°CA dish with a spicy kick, accompanied by a bold sake choice that amplifies the culinary experience.煮面酢桥 - A palate-cleansing vinegar-based noodle dish.アーモンドアイスミルクプリン 巨格 梨どぶろく(酒）と葡萄 A sweet conclusion with almond ice milk flan and sake-infused pear doburuko.Godenya's meticulous attention to serving temperatures ensures that each dish reaches its pinnacle of flavor. The sake pairings are not merely accompaniments but integral components of the dining experience, enhancing the nuances of every course.Godenya is a culinary revelation for both food connoisseurs and sake enthusiasts. Its Michelin-starred status is undoubtedly well-deserved. The combination of inventive fusion cuisine and the expertly curated sake pairings by Chef Goshima Shinya creates a harmonious and memorable dining experience. While it may be challenging to secure a reservation due to its limited seating, the extraordinary journey that awaits within Godenya's doors makes it a destination worth every effort. If you're seeking a gastronomic adventure like no other, I highly recommend this hidden gem in Kau U Fong.🇯🇵Godenya🈺️19:00-22:30 (Closed on Mon & Sun)📍UG/F, 182 Wellington Street, Sheung Wan
继续阅读