The Araki (已結業)

米子连一星日本餐 每日午市两场 晚市两场 全部同一个价钱并不是午餐会平啲知道8:30pm 准时要去到 朋友话迟到会锁门 唔知系咪咁夸张所以提早15分钟 但太早到原来又入唔到去因为之前嘅客人刚离开要清洁再Setting 所以准时或者早5分钟去到就最好而且系全部人同一个时间开始食同一样嘢由左至右 所以千祈唔好迟到啊～$ 4000 加埋一 $4400一位贵过志魂小妹生日 朋友请我食饭真开心可以食到Book枱𠮶阵就要full pay 了～全数俾晒好巴闭～所以要非常肯定自己嚟到先好book啊～呢度个日本主理师父 就系呢间店的名字 Araki食之前日本师傅Araki sah 会逐个问晒咁多位客人有冇食物敏感先开始 而且系好认真咁样制作每一件食材一开始见到师傅会切晒啲唔靓嘅吞拿鱼嘅位丢左留返最靓𠮶啲部位就系比客人食之前会有个助手仔用广东话讲解返食材呢度嘅寿司出品 明显每一件都比出边食嘅细件但系客人食完第一件系可以自己调节想要size 大啲定系再细啲~中间有啲菜式系需要调味酱汁日本师傅亦都会踎低 唔俾客人见到试完汁再起翻身呢啲咁认真嘅制作亦系我喺出边见唔到嘅嘢而且经常喺度抹你前面嘅枱面 感觉好干净好卫生虽然系好贵但系真系好好味有两件系要用师傅指定嘅三只手指去攞攞完之后鱼生upside down方向掂住脷方向吃呢啲细节喺出边系食唔番确实 𠮶种好尊贵嘅感觉但系呢度讲嘢要比较细声 因为得八个位真系位置比较细好似讲嘢都俾人听到 今晚呢场8:30pm食到10:30 pm两小时不知不觉就过去了1）宫成饱鱼 2元朗大堂粟🌽粟米好正配枝豆海蕊蛋似蚝屎味道3）北海道海胆配本地青斑4）赤身吞牙鱼 ✅5）中肥拖罹 背开始食先6）拖罗最肥位置 7）炭烧赤鹿✅我嘅至爱8）本地墨鱼青柠✅9）墨鱼须10）本地青斑11）酱油赤身✅三文鱼子 唔食三文鱼子嘅我居然我都会觉得好食一啲都唔腥12）北海道紫海胆 13）炭烧鳗鱼鱼油摽出嚟14）蛋 甜品 主角吞拿鱼当然好美味有三旧唔同嘅部位品尝但我记得我最钟意第一旧最后师傅亦都会问有冇嘢想再食多一次番叫咗赤鹿 同埋拖罗 （都系另外收费不过我就唔知几钱了）整体成晚嘅寿司都冇得弹系个甜品就普通啲 同埋酒水系几贵下 如果想饮过万蚊靓酒当然呢度大把选择 散叫咗一杯清酒 CARAFA 180ml $780 不过丰俭由人 ～ 叫杯啤酒饮都系100几十 继续阅读

There are rules to observe in order to fully enjoy this place. You gotta be on time, picking sushi with your hands the Araki way, try to eat them as soon as it arrives in front of you for optimal temperature. It’s definitely not cheap and not a place you can always easily go back, but would be a good life experience to try what is really top notch sushi, both the ingredients and the way the sushis were pressed. Some local ingredients you won’t expect can come onto a sushi table can appear here too, stay open and be surprised by Araki san! 继续阅读

久仰大名的厨师发板 慕名而来去得呢啲餐厅食预咗无得讲性价比因为唔会为「抵食」而嚟 但品质一定有保证可惜除咗礼貌性鞠躬动作以外其他都认为无乜特别Araki San俾人感觉较为严肃但净系个名气点都要嚟一试嘅座位不多 印象中只有8个Corkage嚟讲自己带酒唔抵索性喺度叫SakeSake选择唔多 点了RYU’S DAIGINJO($2800)类似十四代偏甜嘅味纯粹喜欢食饭要饮酒高兴先叫否则可以省却 或者忍一阵转场先饮 食物应该形容为朴实的江户寿司做法(?)主要以本地鱼嘅新鲜 同手握寿司技巧为卖点我要求咗少饭 可能寿司份量少一点但整体上脑海中真系无一样特别惊艳同埋原来无甜品记得临走时感觉都未算饱平时我去其他地方食就算叫少饭 仲要有饮酒正常一系好饱 一系食唔晒所以我就唔会Overrate啦🙈 继续阅读

This Japanese sushi restaurant has been awarded Michelin 1-star, headed by the famous Mitsuhiro Araki, the only Japanese chef who had achieved Michelin 3-star in both Tokyo and London. Located in the heritage building of FWD House 1881 in TST, fortunately it is still comparatively easy to reserve, compared with some of the other famous sushi restaurants in town. Coming on this Friday evening, we arrived sharp at 6pm. On the side wing of the heritage building, the entrance was simple but you cannot miss it because of the big Michelin award plaque, and the staff is stationed to welcome the guests. The décor is simple and familiar, with the L-shaped solid wood sushi counter hosting a total of 10 seats. It was a bit of a disappointment as we were seated at the far end, so we could only see how the chefs prepared the food from the side behind their backs.Having pre-paid for the Omakase Menu ($4,000 each), I ordered a bottle of sake to pair with the food. The Masuizumi Ryu’s Daiginjo 満寿泉 大吟醸 寿 ($2,800) is made by 桝田酒造店 in Toyama under the name of the restaurant, with a golden dragon on the label, a pretty sake with a nice sweet note that paired very well with the food. The first course was Abalone, from Miyagi Prefecture. The chef first steamed the abalone and then braised in stock, together with the same type of rice for the sushi, to make it very soft and tender. It was then brushed with some Chinese yellow wine. The chef removed the mouth of the abalone, then remove also the liver, before cutting the abalone into slices. Chef Araki then personally plated the dish. The abalone had a great texture, with its original taste seeping out from the bite. The liver had a bit of earthy note and was a good complement. It was really tasty.The second course was Steamed Parrot Fish. The rare fish was line-caught by local fisherman at South China Sea, near Poi Toi Island. After steaming with kombu, dried herbs, sake and some spring onion, the chef then poured on top some dashi sauce mixed with egg white. The fish had a great firm texture, with delicate flavours which was exemplified by the umami notes of the dashi sauce. The soft egg white added a touch of silkiness on contrast to the fish. It was so good I ended up scooping the last drop of sauce at the end. The third course was Hirame Sashimi. The olive flounder was locally caught, then aged for one day on top of kombu, to bring out the umami taste. Chef Araki first sliced out thin pieces from the hirame fillet, and then he took the skirt, or engawa, and cut into pieces as well. Plating together with a bit of the fish roes, the sashimi was really good, with the hirame having its signature mild and slight sweet taste, firm and bouncy texture. The engawa had a crunchier bite, and the roes was a first-time experience for us, cooked with dashi and some soy sauce, also very delicious. The chef also prepared a special soy sauce to dip the sashimi, and overall, another amazing dish.Coming to the sushi part of the meal. Before serving the chef told us the etiquette of eating sushi, emphasizing the importance of eating the sushi right after serving to enjoy them at the best temperature. He also shared how to eat with the fingers, using the three fingers to hold it up and then turning it upside down to put into the mouth, with the fish on the bottom touching the tongue. With the sou chef having trimmed the Hokkaido tuna fillet earlier, Chef Araki now meticulously cut out the different parts for the sushi. The first piece of sushi was Akami, the lean tuna. It was pure joy when swallowing the sushi, the texture of the tuna so soft and without any residue, with all tendon and fibrous part already removed. Heavenly delicious.Next were two pieces of Chutoro. The chef reminded us to eat the right piece first and I asked why. In fact, the second piece was slightly fattier, so there was a progression in terms of taste. The chef also checked with us whether the size of the sushi would need to be adjusted in future pieces too. Again, the tuna was so soft and with the fat seeping out the intense flavours, they were true wonders indeed.The trio could not be completed without Otoro, the fattiest part at the belly. Continuing on the journey, the two pieces were essentially melting in the mouth, with intensity of flavours truly exemplified the reason why many people regarded this as the best sushi, especially under such good hands like Chef Araki, who kept changing the rice to ensure they were about the body temperature for best enjoyment. The sixth piece was Blackthroat Seaperch, or Akamutsu. This deep-sea fish came from Japan and after slightly grilled on charcoal, the chef served it onto our hands, as the texture was very soft that it would probably disintegrate if putting on the table for us to pick up by ourselves. The fish oil had been vitalized by grilling, and the chef also specially made the sushi rice a bit looser to pair with the fluffy texture of the fish. This showed the attention to details Chef Araki had on his sushi. The seventh sushi was the local Bigfin Reef Squid, or Aori-ika, the highest quality squid regarded by the Japanese people. Very fresh, the chef had cut the squid in a great demonstration of knife skill, breaking all fibres so it was so soft, to the degree that I would say it was velvety on texture. One of the best squid sushi I had tasted for sure. The eighth piece was another local fish, seasonal White Sea Bream. Another great sushi, with the rich sweet taste of the sea bream fusing with the sushi rice to offer a harmonious and delightful experience. The quality of this fish was very good and would not be inferior to those flying in from Japan in my opinion. The sou chef secretly told us where the fish was purchased too. Then the chef brought us a plate with the Tentacles of the Bigfin Reef Squid. After grilling on charcoal, it was sprinkled with some Japanese chili powder and soy sauce. The texture was firmer than the sushi, with good bite and definitely a wonderful dish to pair with beer or sake.The ninth sushi was Mackerel, or Saba. The chef had cut the fish into small cubes, and then mixed with some sesame and ginger, before kneading it to form the sushi. It also needed to serve to the hand as a result. Added with a bit of spring onion on top, the mackerel had its intense flavours but not in any way fishy, with the fragrance of the sesame and ginger balancing perfectly. One of my favourite sushi on the night.The tenth piece was Marinated Lean Tuna, or Akami Zuke. This style was a traditional method to preserve the fish, when refrigeration was not common. The chef had put the tuna in soy sauce and rice vinegar to marinate for a short while, taking them out at the right moment. The texture was very soft, with the marinade adding another layer of flavours. The eleventh sushi was Large Clam from Cheung Chau, or Hama-guri. A common seafood found in Tokyo Bay in the Edo Period, the clam meat was first removed from the shell, then cooked with soy sauce and sake, before marinating for a few days and then made into sushi. The sweetness and umami of the clam was not lost but in fact enhanced in the process. The twelfth piece was Sea Urchin Gunkan, with the chef using Hokkaido Bafun-uni. The seaweed was very crisp, contrasting with the silky texture of the sea urchin, a perfect match. The signature taste of this type of sea urchin, bolder in flavours and slightly more bitter, was not our most preferred choice of sea urchin, but it was still a very good one. The thirteenth sushi was another piece of Otoro, but this one had been seared. With the fish oil bursting out when biting in, the flavours were so intense that it completely covered and overpowered our palate, a very rewarding and fulfilling experience. Even my wife, who was not a fan of Otoro, could not suppress her praise on how tasty it was.Nearing the end, the fourteenth piece was local White Eel, which had been kept in the tank for at least three days so the eels would be rid of the muddy taste. After steaming and grilling them, the chef carefully chopped the eels so that any small bones were all broken down, before brushing some special sauce on top before serving. Feeling like soft silk which dissolved in the mouth, it was another nice one. The last piece was Egg Roll, or Tamagoyaki. The traditional final dish in edomae sushi, the chef had used prawn, sea bream and abalone to mash into a fine paste using a mortar, then slowly adding the egg, Japanese mountain yam, sake and mirin, and some local honey. Normally they were cooked in a square pan and made to a rectangular shape, but Chef Araki had followed how his master had taught him to prepare it in a roll, showing the Japanese character ‘の’ , representing the complete and finale of the meal. The egg roll was spongy and slightly sweet, having plenty of umami too from the seafood. The chef then asked whether we were still hungry, and despite quite full, we added the signature Tuna Hand Roll ($400 each). Chef Araki took out the big piece of tuna from the fridge, and then cut out a good portion, before preparing the hand roll with the seaweed. With a generous amount of tuna, this was the best-ever hand roll I had. The price might seem a bit high, but it was definitely worth trying it out. Overall, the service was very good, with all the chefs and the staff friendly, happy to explain all the dishes in great details, sharing the ingredients throughout, and answering our questions. Even with his fame, Chef Araki had handled a lot of the preparation and made all the sushi himself, and when we were leaving, he and his whole team came to the door to see us off. Even though it was the most expensive sushi restaurant in town with the meal costing $12,857 I would recommend it to anyone who wanted an amazing sushi experience. 继续阅读

第三次光临自从来过两次之后，其他日本寿司🍣店的寿司都进不了我的口所以要吃寿司的话就只好再来了（没有夸张）🌸先来吐糟一下这次的汤头终于没有粟米了🌽！但分量少了，也偏咸，不过鱼煮得软腍，鱼的油香也非常重-前菜的本地左口鱼有点难咬，鱼味也较淡-还有酒单并没有改善，酒的选择还是比较差，单上还有根本不配所有菜式的红酒及香槟🙈🌸除此以外都没有可以吐槽的地方了其他菜式一如既往的味道好更为我加大了鱼身的分量（是鱼身！并不是饭！），只是肉眼看不出来罢了 囧🌸部分寿司的饭为了配合鱼而做得松散，所以一定要放在手马上吃🌸不得不说这家的调味做得十分到位，不仅不会夺去食材原味，反而令鱼味升华，而且调味的方法很多元，烹调手法也很多调味不仅有常见的鱼汁、豉油、Wasabi，更有虾粉、芝麻、日本酒、烧酒、七味粉等烹调手法包括江户时代的腌制法、熟成腌制法、备长炭网烧、蒸等Wasabi的分量也刚刚好，不会令人有刺鼻的感觉🌸本月是日本鲭鱼的当造季节，所以鱼身特别肥美，师傅为我们每人都准备了三片最好的部位寿司采用了江户时代嘅腌法：盐腌，再浸上与寿司饭一样的赤醋🌸最后还是点了份量大满足的拖罗海胆手卷这次又有大厨母亲👩手作的杯垫了🥰🌸人均4250hkd每人需预付4000hkd需要网上预订🌸地址：尖沙咀广东道1881号G/F, Stable Block,House 2A电话：3988 0000 继续阅读