NAGAMOTO長本

营业中

休息中

This Michelin 1-star is one of my favorite restaurants in town, always impressed by their amazing cuisine, quality ingredients, nice ambience, and impeccable service. Even though I have only visited a few times, they remember I like Matsuba crab, and will notify me when the special menu is offered. Today, I come to On Lan Street with high anticipation of the treats Chef Teruhiko Nagamoto has prepared for us for the Special Matsuba Menu ($3,500 each).Stepping out of the elevator we are greeted warmly by the staff, and after settled down at our seats in the L-shaped counter, I order a bottle of 冩乐 纯米大吟醸 しずくどり ($2,480). This sake from Miyaizumi 宫泉铭醸 in Fukushima has a nice acidity, sharper upon opening and gradually mellows out throughout the whole dinner, with a light and harmonious taste. Good for matching with crab and most of the food on the night.The first course 先付け is 蟹茶碗蒸. The crab meat has been mixed with egg custard before putting to double-boil at 85 degrees Celsius for 20 minutes, resulting in a creamy silky soft texture. Delicate but rich in flavours. On top is a homemade dashi to add umami to the chawanmushi, with a small leaf to decorate. Delicious and a good start.The second course 替え is 蛤塩煮 キャビア. The hamaguri clam has been cooked perfectly, not a tiny bit over, to retain the umami and freshness. On the side are some mizuna, fresh and delicate like water. The two small slices of udo, with a slight bitterness to add flavours, and wolfberries made the dish elevated in medicinal properties. Finishes with a white sauce made from the clam stock and a special sesame seed oil. Wonderfully tasty.The third course 煮物椀 is 蟹真蒸 栗麸. Upon opening the lid of the bowl, the nice yuzu fragrance comes to the nose, with the delicious dashi drawing our breath away. The crab meat surimi has a delicate and elegant taste while the wheat millet gluten has a good bite. The nabana is the seasonal vegetable which adds to the touch of spring to the dish. Very delicious.The fourth course 造り is 蟹造り. The reason why the Matsuba crab is called such is how the crab leg flesh, after soaking in cold water, will look like the pine needles. Served with a wari soy sauce, with a bit of grated ginger added, the crab meat has a refined, delicate sweetness. It is good but still I prefer to eat the cooked crab meat more with its sweeter taste.The fifth course is another 造り featuring 本日のお造り. The selected sashimi comprises of tai, yari-Ika, and maguro. The sea bream has nice sweetness and firm texture. The soft and sweet spear squid is paired with a pinkish sauce, made from the innards of bonito, to provide umami and savoury delicacy. Two cuts of tuna are served, with the lean akami rich in taste while the chu-toro having nice fattiness but not excessive.The sixth course 八寸 includes 毛蟹 蟹味噌, 蟹汤叶巻扬, 蟹散らし寿司 海胆. Apart from matsuba crab, the menu also serves kegani, and the chef has mixed the crab meat with crab miso, together with some vinegar and shiso flowers, sweet and tasty. An interesting piece with the crab is mizuhiki, made from pickled vegetables, signifying a gift and also to cleanse the palate. The tofu skin roll is wrapped with matsuba crab meat and shungiku, paired with a homemade sauce. And the chirashi sushi has Bafun sea urchin, matsuba crab, komochi kombu on top of the shari, with the pickled turnip to give a bit of acidity. Pleasant in both presentation and taste.The seventh course 强肴 is 和牛すき焼き. The Miyazuki wagyu sirloin has been sliced thinly, and then we see Chef Nagamoto putting them in sukiyaki one piece at a time, to ensure each piece is cooked perfectly. Adding the soft-boiled egg in, the creamy and smooth texture of the beef, plus the mouth-watering delicious sauce, supplemented with the white leek and baby burdock, prompts me to nearly ask the chef for an encore straight away.The eighth course 箸休 is 黒鲍软煮 うるい. Cutting the slow-cooked Shimane black abalone into bite sizes, the chef has prepared a jelly, made from the abalone liver and dashi, to further enhance the flavours of the abalone. The urui is a type of wild vegetables, with the chef using dashi to blanch them, having a crunchy texture and slight sweetness. A premium intermittent dish to transition to the other matsuba crab course.The ninth course 钵物 is 蟹しゃぶ 蟹味噌. The crab miso is heated on the carapace over charcoal, to prepare a paste to go with the crab meat. When it is almost done, the chef starts to cook the claw of the crab in shabu shabu, with some radish and spring seasonal vegetables together. Using the crab miso as dipping sauce, it is truly amazing. This is why I like how the Japanese cuisine can highlight the authentic and original flavours to the full extent.Using the remaining crab miso, the chef prepares some 蟹味噌添えて 甲罗酒. The kora sake is made by pouring sake into the carapace, with the crab miso giving the hot sake a delicious savoury taste, though the alcohol is quite strong because of the heat. Still, I cannot help to finish three cups in a row because of how tasty they are.The tenth course 食事 is 蟹御饭 いくら, 蟹雑炊, 味噌汁 渍物. The highlight of the whole menu in my opinion, the rice is served in the pot, with the crab meat fully scattered on top with also plenty of scallions. It is simply unstoppable and I quickly finish three servings, with the addition of salmon roes. Apart from the rice, there is also porridges which are equally, if not more, delicious, and despite so full I also finish two servings also. With the homemade pickles and miso soup it is a satisfying completion of the meal.For 甘味と抹茶, the 季节の果実 includes banpeiyu, unshu mikan, and kinkan, with the fruit cut into small dices, adding some blueberries and apple jelly. Sweet and refreshing. The 和菓子 uses a special type of Okayama red beans, which are white in colour, but having the same taste as the normal red beans, with a black bean, mochi and Kumamoto strawberries. Appropriate in sweetness and very good in taste, we also finish with the traditional matcha tea.Service is impeccable, with the staff very engaging to explain the ingredients and the speciality of the food, demonstrating good understanding of the food and the culture. The bill on the night is $10,428 and while it is not cheap, it is good value for money in my opinion. If you are a big fan of matsuba crab, this one you should not miss. And we will visit again to see whether we can experience the sweet corn during the summer season. 继续阅读

HSBC premium B1G1 😋前身是2**的柏屋旧址重开 先夺一星三月以女儿节为主题🎎<先付> 车海老 鱼子酱 山葵花⭐️食材的鲜味 山葵的辣劲搭配的Egg yolk vinaigrette带微酸先来一点冲击打开味蕾******************************<煮物碗> 鲣鱼昆布汤 金目鲷 茗荷 山椒嫩叶⭐️头啖汤连freshly shaved bonito 超重umami！！金目鲷已煎香 少少鞋but鱼味够爽脆的茗荷 配搭山椒嫩叶带出独特草青味的aftertaste是三月春日的气息🌱******************************<刺身>鲷鱼 少腥乌贼 海胆⭐️ 甜虾⭐️ 好甜！！！！！Homemade sauce is a bit too salty and overpowering用上菱形碟系因为日本女儿节会食三色嘅菱饼日本人认为菱形就像「心脏」，除了可消灾解厄之外，还有父母祈愿女儿平安健康的意思******************************<八寸>- 霰饼炸蛤蜊蘸霰饼碎脆炸的千叶县蛤脷 几厚肉有啲炸淋左 但汁酱几惹味。霰饼同蛤蜊都系女儿节应节食品霰饼系用砂糖炒过的米果点心，淀粉代表健康象征，也有「一整年希望女儿能幸福度过」含意蛤蜊系象征著两两成双成对，因为贝类的两个是成双密合的贝壳，有期望女孩未来能够嫁到门当户对的好人家之意！(可以同同行友人嘅蛤蜊壳扣埋做一对！)- 炸虾头: ok但可以热啲- 萤光鱿鱼 大叶玉簪菜⭐️- 散寿司 (炸鳗鱼、三文鱼子、菇、豌豆) 散寿司都系女儿节会食的🎎豌豆象征健康并且能努力工作的意义，再加入色彩缤纷的佐料，让散寿司充满了缤纷祝福与带来好运气！附上三色菱形彩纸代表菱饼嘅三色:绿色象征草 白色象征雪 而粉红色则象征桃花分别寓意健康、纯洁以及驱魔辟邪仲送埋枝鲜桃花比你等你快啲嫁得出******************************<强肴> 和牛寿喜锅 嫩牛篣 ⭐️用上宫崎和牛 油花分布平均轻轻煮过 肉质软嫩 就咁食肉味都好出寿喜烧汁甜香更解腻感第二啖配埋山椒酱 更上一层楼牛蒡用左两种煮法Sauteed同炸脆一脆一爽 配牛肉食口感更丰富******************************<钵物> 幽庵炸鲷鱼 笋 海藻 蜂斗菜幽庵=照烧+柚子酱汁不过柚香不算太突出笋爽脆无渣、鲜甜鱼肉味道淡丽 炸粉不厚相对清淡但吃得舒服清爽的一道菜******************************<食事>魩仔鱼海胆丼渍物 (椰菜、牛蒡、茄子)味噌汁到呢道菜时由焙茶换上煎茶 ******************************<甘味>时令水果、白酒啫喱(芒果、蓝莓等)Verdict: 有B1G1可一试。食物中上不过唔算太有惊喜。食席前experience为主。服务超班！ 继续阅读

安兰街18号有好多优质嘅食肆，book到信用卡买一送一优惠，初尝这米芝莲一星餐厅。餐厅服务贴心，预先send咗一月餐单俾我哋。由于我同朋友都唔食白子，餐厅安排咗多啲松叶蟹肉喺 「先付」。总括而言，食材新鲜，美味，presentation好靓。最爱矶部杨海胆及胡麻豆乳刷和牛。主厨长本会喺我哋面前准备菜式，亦会同我哋影相。服务员嘅态度同质素都非常好，每一道菜式都会详细解释。另外，我估计佢为我加茶嘅次数不下10次。佢亦会拿起杯的碟子为我们加茶，十分专业卫生。先付：松 叶 蟹 芜 菁 蓉祝肴煮 物 碗：蛤 蜊 真 蒸 淀 萝 卜造 里：本 日 刺 身炸 物：矶 部 扬 海 胆 慈 姑 扬 甘 鲷 楤 木 芽 天 妇 钵 物：胡 麻 豆 乳 涮 和 牛 继续阅读

生日嚟呢度食晚饭庆祝，感觉超好！怀石料理，食指定的睦月餐。先付：松叶蟹、白子、芜菁蓉啖啖肥美鲜美嘅松叶蟹肉，另有柚子嘅清香，很美好的开始！祝肴：黒豆子持昆布牛蒡虾芋乌鱼子市田柿干芝士金柑・芹菜豆腐装食物的器皿都很讲究，例如这菜是一个鹤型嘅碗。特别喜欢柿干配芝士，两种味道溶埋一起很正。炸物：矶部扬海胆慈姑扬甘鲷楤木芽天妇罗鱼生新鲜美味，我对炸物印象尤其深刻。因佢有侍应拿住食材来介绍食材楤木及慈姑，食落都觉得特别好味及矜贵。个海胆好正！其他食物也美味，而令我印象最深刻的系佢哋的服务超细致贴心！才共约14个位有四个侍应生，很细心地留意及提供服务，例如不断为我们添热茶、主厨会出嚟同生日/庆祝的合照，甚至走时有专人陪及送埋我们出lift 的（一般最多都系送到入lift ），我去日本米芝连两三星也没这么体贴的服务。 继续阅读

中环 @长本 意外地揾到间好好食既crab meal ，原来系米之连一星，今次食米之连终于冇失望而回！怀住美好既心情去食呢一餐！非常满足！世一蟹宴，系我食过最好食既蟹宴😋呢间长本一年一次既蟹宴，得9日时间24/11-2/12，幸好book到有counter table 坐🥳呢个「八寸」入面既香箱蟹系今日之最！啲蟹肉蟹膏味真系不得了，齿颊留香。蟹肉鱼糜又系好惊喜，鱼肉加蟹肉，口感加味道有啲肉鱼腐。「食事」有蟹饭+蟹粥，我觉得个蟹饭系清而美，所以到添食环节，我都系食饭，职员仲比左啖饭焦我食😜个生果啫喱我好钟意，清清地，感觉唔heavy ，最后杯绿茶真系浓到不得了🤣 先付🥚蟹茶碗蒸白子替🐠𫚕鱼圣护院芜醋渍煮物碗🦀🍄 蟹肉鱼糜小芜椎茸造里1🦀蟹肉刺身造里2🐙🐠🦐本日刺身八寸💜💚香箱蟹蟹肉高汤睹喱味噌蟹肉鱼子酱莲藕米饼蟹肉蒸寿司海胆强肴🐮🐟和牛寿喜烧 鹌鹑蛋箸休🐚帆立贝苹果醋果冻钵物🦀🍲蟹测锅蟹味噌食事🍚🍲🦀蟹粥蟹肉釜饭三文鱼籽味噌汤 + 渍物甜品及抹茶🍓🍇🥝🍡🍵时令水果和菓子 继续阅读