Seriously the interior designs at the restaurant was very pretty. Loved their shelves as walls with fake books. But the food was really quite bad haha… Worst carabineros shrimp roes pasta I ever had. The pasta was so soggy, could see it was pretty overcooked after poked into it and tasted the texture. And the taste of the raw red prawn seems it has been placed out for a while type of flavour😫 The French hanger steak, the first piece was so dry & overcooked when we sliced into it that we had them cook another piece which came out more normal. The dessert and coffee was not bad… Matcha Raspberry Cake Matcha mousse - Raspberry jam - Raspberry cream

見佢menu 唔錯，openrice 又好似好多正評，所以情人節去食，結果中大伏 最簡單嘅嘢食都可以做到好差，鵝肝overcook 到好似食豬潤，又無配sauce, home cook 都好食過佢 M6 和牛ribeye steak食落油脂連最低級嘅和牛都及唔上，仲要其實係rib roast 唔係ribeye steak, 慳水慳力得嚟medium rare 都變medium 個海鮮湯更加係極致難飲，啲海鮮料又頹又唔新鮮，青口咬落一陣味，個湯又腥又淡，直情飲唔落 不過佢個裝修的確係幾靚，海景亦都唔錯，而且有live music, 如果純粹為咗打卡係ok 嘅，不過要有心理準備只係為咗食環境，而啲嘢食性價比係極低

Usually I don't complain if I don't particularly like a restaurant, but this one is too horrible an experience from start to finish. I want to give others a fair warning. Its Christmas time and we were imposed a pre-set Christmas menu without informing us beforehand. I ask the staff if we could also get the a la cart options as my father do not like the taste of fish. To my surprise, she jumped in with a hostile manner saying "didn't you read it on our booking website that we only serve the Christmas menu tonight?" After some liaison, the manager was called and agreed to replace the black cod with pork. Yet both the staff and the manager conveniently forgot to notice us that the first appetizer was a cured hamachi. Moreover, every dishes were cold and bland from the bread to the main course as if they were left unattended in the kitchen for some time before placing on our table. The hamachi was dry and tasteless, the red prawn was soggy and marginally stale, and the roulade had a disgusting taste. Personally I don't think the meal was worth one third of its price. If not for the reservation deposit of hkd1000 per head, I would have left the restaurant right from the moment when the staff treated us with such hostility. I was wrong bringing my loved ones here. I sincerely warn anyone who read this not to repeat my mistake. Don't let a lousy place ruin your wonderful evening.

Went for lunch. We were told at 50th minute that we cant order desert and have to return the table in 10 minutes, as there is a queue outside.  We were refused by our server and had to engage with another server to explain our position.  We ended up spending $1700+ for 3 pax. For that ticket size/ ASP spend, would have rather gone to a fine dine restaurant without 60 min return policy.  Suggest ordering all items - starts, mains and desert as soon as you take the table to finish everything in 1 hour.  The restaurant has more the enough staff, someone could have checked with us around 45th minute - we would have been happy to get through the mains and also order desert, and finish everything in an hour. Not being harsh, just an honest suggestion.  

I would say the only good thing in this place is the environment. The portion of the dishes are big, but they’re still extremely over priced. Most of the food has intense and overpowering flavors. We had onion soup, it tastes sugary sweet which mask all natural onion flavor; the Dover Sole tastes like a steam fish swimming in oily butter, which is extremely heavy; the prime rib is ok but still don’t worth $1000 a piece, you can have much better steak at the price tag. For the side dish, the asparagus is too salty, potatoes is the only food we enjoyed, it’s nice and crispy. We ordered flaming Alaska as dessert, the show is nice, but you’re paying $700 for the show, it tastes super sweet and dense, not worth it. For the service, inattentive, and a bit snobby. The service is super slow, I literally fell asleep in between the appetizers and the main dish.

Because I have plans for the evening, so I reserved lunch. I went there with great expectations, but I didn't expect Asia's 50 Best can be a nightmare from the moment I entered the door. The chef is not here at lunch service. There is nothing to say about the environment, but the kitchen seems to be a little dark, so the cooks can't see clearly and I got hair in my dishes. The tableware is very characteristic, all specially customized, very unique and eye-catching. Caviar with cachapa tastes good. The waiter suggested eating it in two bites. Too few side dishes and too much caviar made an overall taste, very salty and not very balanced. Mixed fruit and vegetable salad, Latin unique local ingredients, with lemon dressing, the sour taste cover the taste of all ingredients, nothing can be tasted. Quinoa sourdough bread, served with Spanish virgin olive oil ,only got 900ml per year, the bread is delicious, the skin is very crunchy , the bread is soft, but the sourdough bread is not sour, it is interesting. The fish is Spanish corvina with green mole sauce. The fish is very tender, but the seasoning is not enough, cannot taste the umami of the fish. The sauce is really too sour. The main course is the ‘eye of ribeye’. Why not just use tenderloin? I have been looking forward to the main course for a long time. I didn’t expect it looks like this. A piece of pale colored meat lying there. I thought it was veal at first. I asked why it was such color and service explained that it was dry aged for five to seven days, also we ordered medium, so the color is like this. What is that excuse, medium meat should be pink to red and why bullshiting in front of me. The meat of the guy by next table is very normal, very red and fresh. And got one piece of hair in my plate. There is nothing to say about desserts. The ice cream is semi-finished coconut puree frozen to paco jet to make, also we just saw the cook cutting the frozen puree in front of us. The quenelle is not even well shaped. Also got hair in my plate again, amazing. Lunch for two people is 2700+, without drinking, because of the holiday, the price is 200 per person extra than usual. Should Asia's 50 Best place put more attention on the taste of your dishes? Could it be because we had lunch so the chef doesn’t really care? As a customer, I am not here to take a history and humanities class, but to eat the food. Not recommended.

I have wanted to come to this famous sushi restaurant for a long while but could not find a way. Thanks to my friend Kevin, we are finally able to come tonight, albeit having to book eight months in advance. There are two seating for dinner, and we have chosen the later serving, starting at 8pm.The restaurant is located in Wanchai Yat Sin Street, a rather remote location, far from the busy part of Causeway Bay or Wanchai. The staff are very polite and welcoming, and soon we are seated at the spacious, beautiful hinoki counter that accommodates eight customers. Chef Chiba is already busy at work with his assistant getting ready to serve.Looking at the sake menu, I pick a bottle of sake, the rare 善知鳥 大吟醸 ($2,200). Coming from the top brewery 西田酒造店 in Aomori, this sake is made from the free-flow dripping process, without adding any pressure, so the production is very tiny. With a nice peach and melon aroma, well-balanced and smooth pure taste, it is a great sake to pair with the different food on the night.We have the Omakase Takumi Menu ($3,280), with the first course being Hirame 平目. The Olive Flounder comes from Aomori, with an elastic yet firm texture, a mild and delicate flavour. Paired with the ponzu sauce, the acidity from the sauce helps to highlight the umami of the sashimi. Wonderful.The second course is Sawara 鰆. The chef has smoked the skin of the Spanish Mackerel, coming from Mie, over hay fire, infusing the fish with a fantastic smoky aroma, and also vitalizing the fish oil to make it even more delicious. Pair with wasabi and soy sauce, it is frankly the best Sawara I have tried. The staff explained that nowadays the fish has been graded and only those reaching a certain amount of fat level can be classified as ‘toro grade’. Chef Chiba further shared that only two fish markets in Japan offer this grade and he proudly is sourcing from one of them.The third course is Chawanmushi 茶碗蒸. The Steamed Egg Custard is just off the stove, steaming hot, with a nice umami taste from the dashi mixing with the egg. The seaweed has further added some green colour to make it more appealing on both sight and taste. The magic comes from the plum puree on top. Upon mixing with the egg the dash of plum brings a memorable fragrance which is harmonious.The fourth course is Hokkigai 北寄貝. The chef has brushed it with a bit of dashi before grilling it. The sweetness from the Surf Clam, coming from Hokkaido, is intense, and the slightly crunchy texture on the bite is also very pleasant.The fifth course is Tairagai 平貝. The chef has sliced the large Hokkaido Pen Shell, then grill it with nikiri sauce, before wrapping it on a piece of nori. A firmer texture than the normal scallops, I found it has more concentrated flavours, and the umami from the nori sheet enhances the enjoyment further.The sixth course is Akami Zuke 本鮪の漬. The Lean Tuna comes from a 132kg Bluefin Tuna caught in Oma, Aomori. The chef explains that the size is quite small, but the quality is very good, with a nice fat level. Having marinated in soy sauce briefly, the lean tuna is very soft, silky smooth in texture, and the marinade just right to impart good umami but not excessively salty.The seventh course is Botan-Ebi 牡丹蝦. This Chiba Spot Prawn, as explained by Chef Chiba, is the true Botan-Ebi, while many which looks similar in the market are in fact coming from Toyama Bay, and not of the same. The prawn has been lightly grilled to bring in more sweetness. Another fantastic piece.The eighth course is Buri 鰤. The Japanese Yellowtail is caught in northern part of Hokkaido, with the fish returning in the autumn/winter season. It has nice intense flavours while not too fatty. Another great sushi on the night.The ninth course is O-Toro 大とろ. Coming from the same Tuna, the fatty belly has been carefully cut to avoid the tendon and then grilled slightly to melt the fish oil, making it even more aromatic and tasty. A luxurious and tasty piece.The tenth course is Ankimo 鮟肝. The Monkfish Liver is creamy and wonderful in taste, but the true highlight for me is the finely chopped Nara Zuke 奈良漬 on top. The pickles have been aged by the chef for five years, with still a crunchy texture and a great taste that reminds me a bit of the best Shaoxing wine. A must-try in my opinion.The eleventh course is Kuromutsu 黒鯥. The Bluefish is a relative of another prized fish Akamutsu, but being less fatty, with the flesh tastier with a stronger flavour. I like the Bluefish more because of this specific reason. Also, most other restaurants normally torch the Akamutsu making it a bit too greasy and not elegant.The twelfth course is Magaki 真牡蠣. The Oyster, coming from Miyagi, has been marinated with kombu, and seeing how the chef kneaded the sushi with the soft and fragile oyster is a testimony of his superb skills. The oyster has a rich briny taste but not in any way fishy. Another wonderful piece I would like to encore.The thirteenth course is Kobako-Gani 香箱蟹. The female Snow Crab, coming from Hyogo, is in season now, and the chef has meticulously removed the meat from the body and legs, before mixing with the abundance of crab roes and yolk to stuff it back on the shell, with each customer having a generous portion. With some yuzu shavings, every spoon is a pure joy with its poppy texture, with the taste impeccable.The fourteenth course is the rare and prized Kinki 喜之次. The line-caught Channel Rockfish comes from Hokkaido, with very high fat content, and sweet in taste. The chef has lightly seared over charcoal to energize the fish oil, with the bite coating the mouth in great fragrance of the fish oil. The very soft texture of the flesh is also superb. The fifteenth course is Bafun-Uni 馬糞雲丹. The Hokkaido Sea Urchin has a very sweet taste, and the chef has made a gunkan-maki to better hold the soft and creamy sea urchin on the shari. There is no any hint of weird note, and another of the great ingredient used on the night.Apart from the ginger, the chef also prepares some other pickles for us, including Pickled Daikon 大根 and Yama-Imo 山芋. The winter radish has a crunchy texture, pickled nicely with a slight sweetness to highlight its flavours, and the chef has added some yuzu shavings to freshen up the palate. The mountain yam has a contrasting soft mushy texture, infused with a bit of the spiciness from the wasabi. The Tamago 玉子 is soft and flavourful too.Coming to the sixteenth course, the chef serves us Anago 穴子. The Conger Eel comes from Nagasaki, with the chef grilling them without sauce (shirayaki) and then cutting in halves, serving in two ways. One is added with a bit of sea salt to season. This one is able to highlight better the original flavours of the eel, with the melting in the mouth texture extremely pleasant.The other serving is the more traditional way of brushing with a bit of the special anago sauce. The sweet and savoury taste of the sauce is highly complementary with the taste of the conger eel. It is really difficult to say which one is better, but I probably will give my vote to this style of Anago which has the long history.Wrapping up the sushi the chef prepares the Tuna Maki. The mashed tuna, together with a bit of cucumber, is then rolled to a small maki, cutting into small pieces to allow eating in one bite. The great seasoning of the velvety soft tuna, and the crunchy cucumber shreds, create a wonderful finale to the omakase dinner.But when the staff checks with us whether we want to have additional pieces, we immediately confirm. The first one is Hamaguri 蛤 ($180). The large Hard Clam is poached perfectly, with the clam meat fully cooked but not over-done to be rubbery. With a bit of special sauce to add the sweetness and umami taste, it is very delicious.The second additional piece is Tsubugai 粒貝 ($180). The large Whelk meat has been sliced, with the right thickness to ensure a good crunchy bite, with intense umami flavours. Eating the best ingredients at the right season, this is another example of how the chef live up with this motto.The third additional piece is Shiro-Ebi 白海老 ($150). The small White Shrimps from Toyama are carefully kneaded to make the sushi, with a soft mouthfeel and sweet taste that is memorable and filling the last tiny space in our stomach on this feast of flavours.The Miso Soup is prepared using fish bones, full of flavours. There is a bit of special bean paste added, with an interesting spicy note and when mixed the enhanced savoury taste is delicious, with the temperature of the soup also helps to warm the stomach to make us all feel comfortable and contented.The dessert is Home-made Warabi Mochi. The q texture of the mochi is very nice, dusting with some soy bean powder. The black sugar is not too sweet and has a rich and authentic flavour which I prefer over the white refined sugar.Service is very good, and even though Chef Chiba can only converse with us with some limited English, the staff helps to explain and translate, so we are not feeling left out, especially with the other customers able to speak Japanese. The bill on the night is $10,670 and frankly it is quite expensive, but it is worth coming to experience the quality of the ingredients and the skills of Chef Chiba.

《香港首間米芝連三星日料，質素未如預期》 適逢本人正日生日，友人預早一個月預訂了這家餐廳為我慶祝，門面光鮮亮麗，餐廳裝修據說由著名室內設計師、木材及陶瓷職人聯手設計，惟現場感覺普通。 Appetizers 😋 三文魚籽茶碗蒸 🌕🌕🌕🌕🌑 滑嫩的茶碗蒸上鋪滿三文魚籽，中間加入松茸醬，降低腥味之餘亦有提鮮效果，沒有內餡，味道中上。 😞 季節白身魚 🌕🌕🌑🌑🌑 用上味道較淡，帶點微腥的日本石斑，吃起來較韌，鋪面的柚子蘿蔔蓉味道正常但味道濃郁，把石斑的味道蓋過，但可用以辟腥。 😞 日式八爪魚 🌕🌕🌑🌑🌑 少有地沒有被切成小塊的八爪魚刺身，並非特別新鮮，味道亦非常普通。 😞 鯖魚 🌕🌕🌑🌑🌑 用鯖魚包裹着乾飄、芝麻、醬汁，做工不錯，用料不算特別新鮮，味道極為普通。 😋 白子配鰹魚啫喱 🌕🌕🌕🌕🌕 白子事先用昆布湯浸淋，吃起來軟嫩多汁，口感像肝醬，咬下去散發出昆布的甜鮮味道，沒有一點腥味，是我吃過唯一能放進口的白子！鋪面的鰹魚啫喱跟白子非常搭，使口感及味道更上一層樓。 😞 鰹魚 🌕🌑🌑🌑🌑 用備長炭煙燻過的鰹魚，香氣十足，吃起來味道淡而微腥，調味一般。 😞 日式蒸鮑魚配鮑魚肝醬 🌕🌑🌑🌑🌑 來自島根縣的鮑魚，用上日本清酒蒸長達七小時，是本店的招牌菜，咬起來卻非常韌，牙力不好的我，用了整餐的時間去咬斷，味道亦較為清淡。搭配的秘製鮑魚肝汁質感不錯，惟鐵銹味極重，難以入口。 😋 燒赤鯥魚 🌕🌕🌕🌕🌑 用海鹽及備長炭燒過的赤鯥魚，味道是正常的美味，配上的青瓜絲有陣草青臭味。 壽司： 😋 墨魚 🌕🌕🌕🌕🌑 墨魚質素非常好👍🏻黏口、滑嫩、鮮甜，是我吃過最好的墨魚刺身。壽司飯選用來自京都，經特別混合的新米，增加香味、甜度和幼滑度，配合兩種熟成四年的醋。可惜醋的份量太多，令壽司飯變得過於濕淰而黏淍，全無空氣感，而且非常之酸，把原本上乘的日本米完全破壞，所以接下來的壽司我都會走飯，以免影響味蕾。 😋 金目鯛 🌕🌕🌕🌕🌑 刺身質素非常好👍🏻非常甘甜而黏口。 😞 春子鯛 🌑🌑🌑🌑🌑 味道極淡，帶點微腥。 😞 中吞拿魚腩 🌑🌑🌑🌑🌑 並沒有用上質素好的吞拿魚，而且試圖用醬油漬去辟腥，可惜腥味無法被完全蓋過，而且口感較為乾柴。 😞 大吞拿魚腩 🌑🌑🌑🌑🌑 同上。另明明是大吞拿魚腩，卻沒有入口即化，中間的筋有三條，友人的則有兩條。 😞 小肌魚 🌑🌑🌑🌑🌑 用上質感一絲絲的淡味廉價魚作食材，廚師也沒有化腐朽為神奇。 😋 海膽（九洲赤膽+北海道青膽飯） 🌕🌕🌕🌕🌑 新鮮、沒有腥臭味，不過並非上級的海膽，份量亦較少。 😋 虎蝦 🌕🌕🌕🌕🌑 刺身質素中上，味道不錯👍🏻女廚師剝蝦的手工非常好。 😞 海鰻 🌑🌑🌑🌑🌑 本來採用海鰻而非鰻魚，已經是非常大膽的做法，可惜廚師並沒有在調味方面多加着墨，味道依然是平常那種淡味而質感一絲絲的海鰻。 😋 玉子燒 🌕🌕🌕🌕🌑 其實是玉子蛋糕，味道不錯👍🏻 😞 味噌湯 🌑🌑🌑🌑🌑 用魚骨熬製，湯卻沒有變白，魚味極淡，被蔥及柚子味蓋過。 😞 巨峰提子凍 🌑🌑🌑🌑🌑 巨峰提子果肉杯，鋪面的是以巨峰提子皮製成的啫喱。提子味道超級酸，跟平常吃的超甜巨峰提子大相逕庭，而且還有半粒是沒有完全脫皮⋯⋯ 😞可樂 🌑🌑🌑🌑🌑 有可樂！不過鐵銹味極重，像是Tall can裝的出品。也不夠凍 😞水 🌑🌑🌑🌑🌑 提供的水味道不好，像是水喉水未經過濾後煮滾的味道。所以之後叫了Acqua Panna。 味道 🌕🌑🌑🌑🌑 環境 🌕🌕🌕🌕🌑 服務 🌕🌕🌕🌕🌑 旁邊有職員為我們作翻譯。廚師兩度不慎把餐點或飲品掛在桌子的小隙縫中，幸而沒有釀成意外。 此外，友人預先在一個月前訂位時，已通知餐廳這日是本人生日，餐廳並未作出任何安排。 性價比 🌑🌑🌑🌑🌑 人均約4000元，卻用上廉價食材，壽司飯的基本功也未做好。完全被其他同等甚至較低價位的日本餐廳比下去。 回頭率 🌑🌑🌑🌑🌑

第一次黎食，估唔到咁伏😢餐牌已經冇乜野食擇，坐底都唔知食咩好，嗌咗個蕃茄湯底，一啲都冇蕃茄味，牛舌勁硬，好似食香口膠咁，咬成分鐘都未咬完，蝦滑林back back咁🤦🏻‍♀️一啲都唔彈牙，擺落口一pat嘢咁，老油條一啲都唔脆，好似食緊麵包咁，大部分野食都好普通🤦🏻‍♀️ 餐牌全部都係湯漬油漬，油淰淰咁🤢都唔知點用。 坐咗勁耐都冇人沖茶，問完過多陣先有。叫咗支野飲成半個鐘都未有，要催咗兩次先有。 冇下次🤦🏻‍♀️🤦🏻‍♀️

訂咗6:30，6:20已經打電話吹來係咪來，一而再再二三咁睇我哋9:00要還枱。打電話做booking嘅時候完全冇提過。到步第一件事重新再提我地9:00要準時還枱。坐低之後第一件事唔係問你要唔要水，而係再重新提你一次9:00要交枱，同埋問你開唔開香檳，我哋話想睇咗個Menu先。然後第二個同事再接再厲嚟問你一次使唔使開酒，我哋再重申一次話想要睇住個Menu先。 沒有set Menu只有a la carte. 之後覺得中伏重到一個點。 兩款appetizers手指尾甲咁大，唔好比啲相誤道以為好大舊。收人$500。其實呢啲類型嘅finger food係其他更高級嘅餐廳係送嘅餐前小食。 之後點了兩碟差不多$900嘅龍蝦。咁嘅價錢其實係好多高級餐廳食一個full set lunch。 慶祝生日嘅蛋糕Hea到冇朋友! 食物味道唔係太差不過唔係好多要比咁嘅價錢去食，服務亦都10分差最緊要sell你飲酒。唔介意中伏嘅朋友可以去試。