影片
港铁西营盘站 A1 出口, 步行约7分钟
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开饭介绍
高级日本餐厅Wagyu Kaiseki Den，提供新鲜日本菜。餐厅没有餐牌，由大厨Hiroyuki Saotome先生为您决定。餐厅内共有30个座位包括两间贵宾房，只供应晚餐。
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奖项殊荣
米芝莲一星餐厅 (2010-2017)
营业时间
星期一至六
19:00 - 00:00
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
食家推介
招牌菜
相关文章
Wagyu Kaiseki Den is an exclusive high end Japanese Kaiseki restaurant in Sheung Wan. Its the first Japanese restaurant in Hong Kong to earn a Michelin star and has since consecutively kept its Michelin star for the past 6 years! They're the masterminds behind Rozan and Wagyu Takumi. Its just as pricey too. It set us back HKD$1888 a person fot the omakase tasting menu which is a mix between the finest sushi, sashimi and hot foods. So...is it worth the price?I didn't include all the pictures due to shaky hands, hungry stomach...but I'll let you know what they were.We started the evening with a sea bream marinated in Kelp flavoured sea urchin, red taro stem and slatered in a sweet and nutty sesame sauce. Look at how pretty it is.Next came a Hot Egg Custard (not pictured) topped with Abalone tea beans in a seaweed sauce.Next up was the plump and juicy Hairy Crab 'wakame' seaweed, vinegar and julienne. I gobbled up this refreshing appetizer.The 'Sudachi' clear soup came next. But its not your typical "teapot soup."It was loaded with Conger-pike eel, sweet corn with shrimp dumplings, Matsutake mushrooms, gingko nuts and a Sudachi clear soup. I personally love 'teapot soup' and I absolutely loved the flavourful soup and devoured all its delicious seafood and veggies.The Chef selection of sashimi and their selection of sushi (not pictured) came next! 8 pieces of the freshest sashimis and sushis.We also had the Kinki Fish, lobster, white gourd, maitake, lotus root mochi and red maganji pepper, eggplant with Japanese ginger sauce. (Not pictured)Can't forget about the sake we drank! Oh...but back to the food...MY FAVOURITE!! Why I really wanted to come try this place....The Sea Urchin with Black Truffle Rice. Nothing else to say...but....Look at those plump pieces of sweet sea urchin, loaded with lots of fragrant black truffle rice. You mix it into the clay pot rice...and I can NOT explain HOWWWWWWWWW AH-MAZING this smelled and tasted. I loved every little single bite of it. Amaze-balls!Then the most mouth watering charcoal grilled wagyu tenderloin, sirloin and vegetables were served! I loved how juicy and plump the tenderloin sirloin was. There was a subtle smokey hint and it was perfectly heavenly.Last was the dessert: a coffee pudding with vanilla ice cream, warabi mochi cake and chestnut.It was an amazing feast!! It definitely is expensive, but my gosh...this place is GOOD.
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这阵子都经常在上环这区用餐无论是午餐还是晚饭都已尝过不少餐厅了每次午饭后我通常都会再去享受一下咖啡时间然而每次都会经过这日本餐厅再经Openrice一找就见到这日本餐厅只开间上所以只好今晚一试吧餐厅内我看到的大约只有2-3个房间左右而Sushibar位置亦不多大概8个座位左右今晚看来我们是座Sushi Bar最先到的客人当然今晚又是Omakase的时间一座下经理亦很贴心先帮我把外套挂起师傅们看来全都是日本人海胆卖相不错..可惜味道略为通..没有惊喜亦不太觉鲜味鲍鱼再配上肝作为酱这类我都在其他餐厅试过但这里做法用了汁煮味道亦不太吸引和牛牛的口感不错樱花龙虾粟米汤味道只觉似罐头汤刺身无论味道..鲜味都实属一般而且拖罗口感不够肥美有点失望寿司方面这里跟其他餐厅不一样这碟已是全部我看到的饭亦只有两小件吞拿鱼细卷是我另外点的这也是不可少的我叫他们要加紫苏叶可惜他们加得不够所以不是我心目中的味道又是一个和牛味道还可以吧海胆锅饭另外再加白松露个人感觉加了白松露后反而更吃不到本身饭跟海胆的味道餐厅服务和环境我是满意的可惜食物方面未有我预期的好
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为什么说是全香港的number one。老实说我食到依家，呢间日本怀石料理真的是无话可说了。手工精细不在话下，食材也是挑选也是按照当时的季节而定。笔者其实也不是第一次帮亲了。大大话话起码十几次以上，对于其采用的烹饪方法以及味道相当之有信心。每次用餐后大厨都会记得我地喜欢那一道菜，当下次再来用餐时就会留下该道菜式，非常细心。另外，大厨也曾向我透露在想菜式之创新时，有时都会花尽脑汁用尽心思，这个就是所谓的‘精’，是精益求精。因此笔者会给予这么高的评价，在这里用餐基本上都是Omakase,过黎食野的很多也是番头客，也有很多是城中名人富豪。菜式方面，基本上有3至4款是不变的。刺身，烧和牛，海胆黑松露饭，其他会因应当时食材那些当做。总言之是无懈可击啦，相片因为超出upload上限，不能尽录。有机会真的要试，不过book位有可能要等上一个星期。
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终于有机会品尝城中闻问以久的怀石料理，食品精细及看箸厨师用心的制作，已经不用多说，专心食饭烧饭团配海胆及黑松露Sakura ebi, Gobon, Mitsuba RiceWagyu TenderloinGyutan, Crab Hotate Shinjo, Madara, Yomena Takenoko, Kujonegi, Yuzu, Wakame-anChef Selection SashimiAiname, Ebi Shinjo, Nanohana takenoko, KinomeAwabi, Shirauo, Uni, Taranome, Hawasabi JiureTakenoko & Omaru Ebi, udo, Soramame, kinome Miso
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incredibly, we spent over $10,000 and all 5 of us walked out still HUNGRY! and we're not big westerners who need huge portions.the kaiseki was not artful, nothing special at all. i've had many much better kaiseki meals in japan in good non-michelin starred restaurants that's better than this place. there was only 1 set menu but the food and selection was like ordering a mid-tier kaiseki dinner at sugiyama. i was expecting omakase level and quality.maybe there's a even more expensive omakase that the waiters didn't tell us about. but for $2Kpp for mid-tier set was utterly insulting.also the place is cramped, seats uncomfortable.what a waste of time and calories and occasion!
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