Kanesaka Hong Kong

营业中

休息中

🥰 老友 “意大利长介” 周围食好嘢, 最近试咗 Kanesaka, 我梗系叫佢带我见识见识.🤗 餐厅位于中环, 建设银行大厦五楼, 由三楼转私家䢂直达, 接待处似私人会所格局, 经过走廊到达 Kanesaka, 主厅设L型八人寿司吧枱, 装修简单, 座位背后两边落地玻璃.🥢 寿司午餐, $1,180+10%, 包十贯寿司, 玉子烧, 铁火卷, 茶碗蒸, 汤, 雪糕. 另点清酒 (360ml), $840+10%. 今日主厨 谷和师傅 招呼我哋. 餐厅师父传全部剪 “鲍鱼刷”, 哈.🦐 樱花虾茶碗蒸🍣 寿司间八金目鲷中拖罗大拖罗年幼鲔鱼小肌池鱼北海道海胆赤贝海鳗玉子烧铁火卷🥣 葱吞拿鱼汤🍨 海盐牛奶雪糕🦐 樱花虾茶碗蒸. 蒸蛋够热, 好多樱花虾, 味道平衡.🍣 间八. 鱼身相对厚切, 口感充实.🍣 金目鲷. 玩炙烧, 油香平衡, 非常美味.🍣 中拖罗. 铁锈味缓缓渗出, 一流!🍣 大拖罗. 超级肥美, 又唔会肥腾腾, 带少少酱油咁香.🍣 烟熏年幼鲔鱼. 入口鞋鞋地, 闻唔到烟煄味, 系吞落口就慢慢渗出.🍣 小肌. 醋鲭鱼味道, 麻麻哋.🍣 池鱼. 色泽明亮, 肉质实净, 葱蓉嘅调味细致, 掂!🍣 北海道海胆. 呢个价钱都系出板海胆, 份量味道普通.🍣 赤贝. 厚身, 但唔够爽㖞.🍣 海鳗. 温度啱啱好, 完美结合醋饭.🍮 玉子烧. 普普通通.🍙 铁火卷. 吞拿鱼高质肥美, 出色!🥣 葱吞拿鱼汤. 够热赢一半.🍨 海盐牛奶雪糕. 盐味突出, 超好食.🤗 总结: 餐厅定偿高档, 主㕑日本人, 可以介绍食物但冇交流, 副㕑服务员都识讲日文, 帮手翻译, 整体服务专业但冇温度, 食材优质, 但呢个价钱我唔识理解啰.😂 后记: “开饭嘞” 几编食评怪怪地, 内容大同小异, 一餐得五六张相, 食物介绍唔完整, 感觉一餐唔够十道菜, 哈. 继续阅读

When going for fine-dining restaurants in Central, the furthest I go is Mandarin Oriental, thinking there is simply nothing beyond that point until near Admiralty MTR station. While I have heard about this sushi restaurant, it is a surprise to learn that it is actually located at CCB Tower, adjacent to another famous Chinese restaurant Howard’s Gourmet under the same group.The staff leads us to the small restaurant which can accommodate only a handful of customers along the nice hinoki wooden sushi bar. There are neat handcrafted kumiko design patterns on the ceiling, showing subtle elegance and premium ambience to accompany the dining experience. Serving us on the day is Chef Omine Kento, who has joined Kanesaka in Ginza before coming to HK.The Omakase ($2,980 each) starts with Bafun-Uni. Coming from Hokkaido, the beautiful orangish Bafun sea urchin is served in its own shell, with the bottom layer is a puree made from yurine, or lily root. The sea urchin is sweet in taste, without any weird notes, and the creamy lily root is delicate and able to highlight the flavours of the sea urchin. Very good.The second course is the seasonal Seko-Gani. Coming from Hyogo, the chef has meticulously removed the meat from the claws of the female snow crab, and then put it back beautifully onto the shell. Underneath is the meat of the crab body, mixed with uchiko, the rich, orange-coloured roes inside the crab. On top of the claw meat is a ball of sotoko, the firm and crunchy roes found outside the shell. With a bit of yuzu juice and vinegar the sweet flavours are memorable. Excellent.The third course is Yaki Shirako. The cod milt has been grilled over charcoal briefly to sear the surface, but able to retain a creamy and velvety texture. With Japanese leek and a thick sauce, the delicate flavours are well-balanced with an intricate umami seeping out from every bite. Very good.The fourth course is Tako. Cutting a piece of the large octopus tentacles to serve, it has a surprisingly soft texture, apparently has gone through a lot of massaging and careful braising process. Biting into the tentacles the sweet taste from the sauce will seep out, with the chef adding some yuzu shavings on top to freshen the palate, as well as a bit of mustard on the side for additional seasoning. Excellent.The fifth course is Nodoguro, which has been steamed with sake. The prized deep-water blackthroat seaperch has delicious fattiness, with the chef using the steaming method to highlight the original flavours to the full extent, supplemented with a bit of the sweet fragrance coming from the sake. Very good.The sixth course is Grilled Sawara. The Japanese Spanish mackerel has been marinated in miso before grilling, with the deep miso flavours infused into the fish, helping to bring forth the umami even more. Paired with some seasonal Japanese vegetables including kogomi and nanohana, this is very good in taste and completes the first half of the omakase before proceeding to the sushi.The first sushi features Kanpachi. The greater amberjack has a firm texture, balanced in flavours with also a lingering sweet taste. Very good.The second sushi features Sumi-Ika. Cutting on the surface of the cuttlefish without breaking it apart shows the skill of the chef, allowing the soy sauce to seep into, instead of draining off the smooth surface, as well as breaking the fiber to make it easy to chew. Very good.The third sushi features Maguro, with the tuna caught in Oma, Aomori. The lean tuna has been marinated in soy sauce briefly to season and soften it to a nice silky-smooth texture that slides down the throat on the bite. Excellent.The fourth sushi continues to feature the Maguro, but this time it is another cut, Chu-Toro. The medium-fatty tuna has a richer taste comparatively, with a good balance so it is not feeling particularly greasy. Very good.The fifth sushi finishes the Maguro trio, featuring O-Toro, the most fatty part of the tuna. The intense flavours of the fish oil permeate on the bite, bringing a sense of luxury satisfaction. I like how the chef selects the cut as it is not feeling like eating a lump of fat. Excellent.The sixth sushi features Aji, one of my favourite fish. The silvery sheen of the skin tells how fresh they are, with the chef cutting it open in traditional style, adding a bit of scallion to season. The rich umami taste is memorable, and it will be my candidate for an encore. Excellent.The seventh sushi features Hokkigai. The chef has grilled the surf clam before making it into sushi, making the clam meat even sweeter in taste but without compromising the nice crunchy bite. Very good.The eighth sushi features Kuruma-Ebi. After briefly poaching the Japanese tiger prawn, the chef removes the shell and cut off a bit of the tail so that the whole sushi does not become too long, a thoughtful way to facilitate the customers. The tail, however, is served on the side so it is not going to waste. Very sweet in taste with a bouncy texture, it is excellent.The ninth sushi features Murasaki-Uni from Hokkaido. While it is not in the best season, the purple sea urchin is still of good quality, with a creamy soft texture and without any weird taste. The chef has prepared a gunkan to make it easier for us to pick up the sushi as well. Very good.The tenth and last piece of sushi features Anago. The conger eel has been steamed first and then grilled over charcoal, with a very tender texture, virtually melting-in-the-mouth. With a bit of sansho pepper to season, the nitsume sauce helps to bring forward the umami but not over-dominating the flavours. The Tamago on the side is also delicious in taste. Very good.My wife orders an additional Ikura sushi ($150) while I opts for two pieces that are not originally on the menu. The first one is Akagai ($150), with the ark shell quite large in size, fresh and bouncy in texture, rich in umami taste. Very good.The other piece is Kohada ($130), which is another of my favourite sushi. With each chef having his own recipe of marinade, here the sourness of the gizzard shad is not too overpowering, which would be more appealing to local palate. Excellent.There is also a Toro-Maki included, with the chef chopping up a mix of different parts of the maguro briefly, adding some leek, and then wrapping the mashed tuna in a crisp nori sheet. The balance of the amount of the different fatty tuna is an art and the chef has mastered it well. A great finale for the sushi and for tuna fans it is a satisfying treat to complete the meal.Instead of using bonito, the Soup is made from dried maguro, fragrant and with a nice taste. The dessert is a slice of Melon from Kumamoto, juicy and sweet. It helps to warm the stomach and facilitate digestion, giving a satisfying contention.Service is very good, with the staff attentive and courteous. The chef may not have a lot of interactions with us during the meal but the atmosphere throughout is relaxing. The bill on the night is $6,390 after a 10% discount. Look forward to the next visit and enjoy some sake as well. 继续阅读

今次试左午餐omakase, 整体用餐体验愉快。食物质素高，服务友善，环境舒适。有机会会试吓晚餐！食物：食材新鲜，口感佳。印象深刻是樱花虾茶碗蒸、蟹、煮八爪鱼，大拖罗寿司、海盐雪糕等。服务：服务水准高。有日本师傅负责lunch omakase, 在香港似乎比较少见。而且每一道菜之后，亦都有日本师傅的助手抹碟，跟足日本传统要求。 环境：寿司吧枱大约坐八人。不算挤迫。没有夸张的装修，但感觉舒适。管理：餐厅管理方面亦都很好。事先没有要求客户提供Deposit。有问题职员亦乐意解答。由入座到离开餐厅都有礼貌招呼。价钱：omakase 午餐$1900左右再加一。价钱唔算平，不过相比起香港其他同类餐厅，呢间餐厅亦提供咗比其他餐厅好的价值和体验。总结：整体用餐体验很好，值得推荐！ 继续阅读

今次介绍嘅就系中环嘅Kanesaka Hong Kong，喺度我地可以品尝到各式各样由大厨亲手打造嘅精致寿司，每款寿司嘅制作，都有佢有独特嘅手法，绝对会俾你一个全新嘅体验👍🏻。喉黒海胆鱼子酱手卷喉黑配上海胆同鱼子酱，三者嘅口感互相融合，滑嫩嘅海胆，软滑嘅喉黒，弹牙嘅鱼子酱，每一口都喺嘴里爆出惊喜嘅味道，既香又新鲜，令人一试惊为天人🥰🥰🥰。 🍣池鱼寿司池鱼寿司将紫苏同葱蓉融入到寿司中，将咬下去嘅瞬间，你可以感受到紫苏清香同葱蓉嘅嘅辛香，有种北海道嘅飘逸味道，彷佛你此刻正坐喺北海道一样😉😉😉。    🥚茶碗蒸蛋 (酒盗)茶碗蒸蛋绵滑嘅口感，加上鲜香嘅鲣鱼内脏盐辛，刚刚好嘅酱汁配搭，每一啖都彷佛带你走进日本嘅料理世界，令味蕾得到无比嘅享受😽😽😽。Kanesaka Hong Kong采用日本嘅风格装修，境内清雅。服务员介绍每款寿司嘅制作过程，以致饮食间嘅服务都做得恰到好处，让你完全可以专注于享受美食。 继续阅读

为庆生，今次我拣咗一间位于中环嘅名店-Kanesaka Hong Kong。听讲呢度嘅Omakase 食材好新鲜，而且仲系一间日本非常知名既姊妹店，果然名不虚传！不得不讲，烧吞拿鱼骹 我觉得系今次既第一名，油香味十足，配上紫苏叶、芜萝卜蓉一齐食必。难以形容既鲜甜香口！食完个份香浓隔左一阵都仲喺口中散发，而且口感柔软又丰富，真系由心底赞好食！！肉质紧致而且美味。其次，佢哋嘅茶碗蒸心有一种鲜香嘅味道，鱼嘅鲜味同茶碗蒸蛋嘅嫩滑完美融合，真系令人忍唔住一再夹食！特别推介Kanesaka hk原创嘅喉黑海胆鱼子酱手卷，厚厚的海胆与喉黑嘅绝妙组合，口感丰富，既有海胆嘅美味又有喉黑嘅香口，值得为左呢款而黎呢到一试。大拖罗寿司，我实在好欣赏呢度嘅握寿司工艺，每一块都好精致。而酱油渍嘅赤身寿司，保留住鱼嘅美味，再加上精致嘅米饭，回味无穷。新鲜食材配上专业嘅服务，一个美好嘅日料体验，价钱并非问题。无论系为咗自己享受，定系想找个好地方庆祝重要日子，Kanesaka Hong Kong都系一个唔错嘅选择 继续阅读