3
招聘中
应征
$18,000-$20,000
月薪
应征
$14,000-$16,000
月薪
应征
$13,000-$15,000
月薪
12
4
1
港铁香港站 C 出口, 步行约5分钟 继续阅读
电话号码
26686488
开饭介绍
餐厅名称的法文意思为“您的人生",日文则指“旅程",提供法日混合烹煮的菜式。由天空龙吟日本料理创办总厨山本征治先生徒弟佐藤秀明主理,希望透过食物带客人进行一次味觉之旅,餐牌每一至两个月更换一次。 继续阅读
奖项殊荣
米芝莲二星餐厅 (2017-19), 米芝莲一星餐厅 (2016),, 亚洲50最佳餐厅 (2017-2019)
营业时间
今日营业
全日休息
星期一至六
18:30 - 21:30
星期日
全日休息
付款方式
Visa Master AlipayHK 支付宝 现金 美国运通 银联
座位数目
40
其他资料
Wi-Fi
酒精饮料
自带酒水 详细介绍
切蛋糕费 详细介绍
加一服务费
当面支付
食记 (19)
等级4 2019-09-23
1622 浏览
Ta Vie是二星里面唯一一家我没有吃过的餐厅了,但一直没有专门想来的意愿,问了几个朋友,印象都一般。我常说,吃饭也好,餐厅也好都讲究缘分,跟遇到一个人一样,有的时候缘分到了,水到渠成自然而然,有时候缘分未到,强求不来。其实和谁吃也是一种缘分,同一家餐厅,陪伴的人不同,感觉和回忆也大不相同。8道菜的set menu,点了wine pairing,入座後,桌子上放着自家制作的黄油的介绍小册子,很有心。 第一道caesar salad topeed with Hotaru squid with Hotaru squid Caesar dressing,萤光鱿鱼搭配凯撒萨拉,说真的我个人不是特别喜欢萤光鱿鱼,每年一到季节,各类日本餐厅都喜欢上萤光鱿鱼,总觉得腥气太重,每次看到都不免头疼。抛开对萤光鱿鱼的偏见,明目张胆的上caesar salad,我也不是很理解。不过搭配的日本啤酒很好喝。第二道是它的名菜house made pasta with Aonori seaweed sauce topped with Hokkaido Bafun uni 青海苔意面搭配海胆,这道真的非常好吃,整晚的最爱。 平时就喜欢柔软口感的意面,这道质地柔软,非常juicy,搭配的海胆又甜又鲜,酱汁味道浓郁。配日式绿茶。 第三道糯米酿鸡翅,搭配黄酒酱汁和云南羊肚菌,这道味道不错,不过中餐做的好的酿鸡翅实在太多,凸显这道没有太多特色。搭配法国白葡萄酒。第四道香煎龙虾配奶油蘑菇龙虾汤,味道不错,但是显得中规中矩。搭配的是henri billiot 的香槟。 第五道炜鲍鱼,鲍鱼柔软劲道,味道很不错。 没想到搭配的竟然是西班牙的sherry,非常有趣。第六道羊排搭配了泰国的syrah,羊排非常好吃,一块瘦肉较多,口感味觉非常棒,一道肥肉很多,香而不腻,大家都很喜欢。第七道甜品,里面有桃子和山竹果肉,果味十足,样子特别美。 搭配的是甜清酒,有点过甜了。最後一道是杏搭配羊奶冰淇淋,搭配了一小杯vodka base的cocktai整餐下来,记忆最深的就是第二道海胆pasta,时候回忆起来羊排也确实非常好吃。 其实每道菜的味道都是不错的,但是却没有特色,无法让人记住,搭配的酒却很有意思,反而留下了深刻的印象。 如此8道菜加酒,价格上有一点over price,让人不免觉得有些不值,本来确实是二星的菜品,但是还是让人觉得到不了二星的整体体验。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2019-08-07
1392 浏览
店内装修高贵典雅,带有浓厚的艺术气息。每道菜品都很用心,结合了娴熟的日料技法,打造出餐厅气质独特的法餐。很喜欢炭烤龙岗鸡腿肉,龙岗鸡是非常棒的食材,适合炭烤,玉米慕丝质地超级轻盈幻滑,味道清甜。追求精致独特的话一定要试试这家店。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级1 2019-04-15
2998 浏览
The food is good but honestly dont think the service and price is worth the 2 star level. Firstly we had the set with 'Drinks' pairing, surprisiny all kinds of alcohol with wine, beer and sake at additional 1400rmb, on top of a around 2000 per head set! The flavors were interesting but a bit too much for me personally. Then during the dinner we asked if one of the wines could be changed due to the fact we had it for pre~dinner drinks and didn't like it much, we simply wanted to try something else. The manager (I am guessing) who we asked straight away said no because that's what they decided for the menu which I can understand. However, for a high end restaurant what they should have said is 'let me check' (with a smile). Instead I was greeted back negatively. I have worked and live in Japan and shocked with the serviced provided by a Japanese Manager. I dont care if you are two star Michelin Chef but you need to get your Manager Lady align with a competitive market or no one is going to come back to this above market rate Fine Dinning place in LFK. The only thing that saved them from a negative review is the other staff's great service and a spectacular dessert and it was my birthday. Wife and I Dine every week and we are not coming back to this one.Michelin Dinning is not about the food quality but the entire experience and how it weights with service, cost, taste and the interior envirnoment. This was a truely a disappointment! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2018-12-06
6542 浏览
Helmed by Chef Hideaki Sato, Ta Vie offers an innovative fusion of Japanese cuisine, using French techniques of cooking and preparation of food.For dinner, the 9 course tasting menu is offered at $2080, which is reasonable for the quantity and quality of food you're receiving. Here's a picture of the menu on the night we went.This was the Kegani crab and avocado cocktail, which was presented on a beautiful plate surrounded by flowers. Very strong start to our meal, all the ingredients tasted very fresh and balanced.The chicken consommé served as a bit of a palate cleanser with a very light chicken broth and some mushrooms and wonton inside.We then moved on to the home made seaweed pasta with bafun uni placed on top. This was incredible, the uni was absolutely banging. Wish I could have had seconds.The jade eggplant with mackerel tartar stuffed inside and topped with Oscietra caviar showed the chef's great attention to detail. Every thing was prepared carefully, creating this amazing dish.This was the pan seared kinme-dai, which was pretty good. Not my favourite dish of the night, but I liked the generous portion of fish.This is one of Chef Sato's signature dishes, the civet braised abalone covered with abalone shell!Our final dish before the desserts was the charcoal roasted wagyu which was perfectly cooked and basically melted in our mouthes. The glazing of Arima pepper sauce on top was fire as well!The lotus seed/jasmine/banana dish which was a good end to our dinner. All the flavours were very balanced, therewasn't one that particularly overpowered the other.Ending the night with a cup of tea and some fruits.Ta Vie is a great choice to celebrate an occasion, and definitely worthy of their 2 Michelin stars! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2018-10-02
6804 浏览
Nice cozy fine dining experienceTasting menu 最啱啲每样都想试,但又唔想费神谂食乜嘢嘅人。依度每一道菜都好精致, 但系又唔会过份花巧 。really nice Japanese French fusion平时我都好少食海胆, 因为怕腥, 但系呢度嘅海胆意粉真系食到海胆嘅鲜同埋甜 。配埋自制嘅意粉仲有海藻,感觉好清新,意粉好弹牙。粟米mousse 配海胆啫喱都好清新。甜品仲有我最锺意嘅焦糖香蕉 ,同埋见到云呢拿籽嘅自制云呢拿雪糕。 雪糕有好香嘅云呢拿味,好滑, 配上少少酸o既热情果酱,中和咗啲甜味。nice! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)