影片
港鐵中環站 D2 出口, 步行約11分鐘
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電話號碼
21045333
營業時間
今日營業
12:00 - 15:00
18:00 - 23:00
星期一至六
12:00 - 15:00
18:00 - 23:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
最近到訪了中環新開的襌意庭園風廚師發辦餐廳NIWA，直接打入我的頭三位omakase✨ 餐廳不作浮誇之事，着重以師傅精確的手法展現食材原始風味🍣🌿 晚市廚師發辦($1880)共有20品，每道都細緻又美味✨ 先以清香【法蓮草と春菊】、香口酥脆的【富山産白海老の唐揚】、及充滿茹菇香的【茶碗蒸し】作為開胃前菜🌼 然後是刺身環節：【真鯛薄切り】、【魚籽醬雲丹毛蟹】、【煙燻鰹魚】、【あん肝最中】，最令人難忘一定是矜貴的魚籽醬雲丹毛蟹，滿滿鮮味🥹 鮟鱇魚肝加上西瓜奈良漬，綿密又不會太膩！壽司前先吃道燒物【鰻の炭焼き】，以備長炭燒的日本海鰻焦脆帶炭烤風味！壽司共有8貫：【北寄貝】、【喜知次】、【牡丹海老】、【鮪】、【拖羅】、【小肌魚】、【海膽】、【穴子】，再加上太卷及玉子燒🍣 充滿油香的喜知次、層次十足的五日熟成中拖、在豐洲拍賣回來的清甜紫海膽，真的邊吃邊讚嘆🤩 最後以【蛤味噌汁】及【季節果物】作結，整個體驗都非常完美🤎
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自從滑雪回來就一直想在香港再吃上正宗的壽司廚師發辦，趁著母親生日便試試新餐廳。晚市廚師發辦分$1580及$1880兩個價位，前者已壽司為主，後者則有更多前菜和一品料理，一番考慮後還是決定了$1880的菜單。《Dinner Omakase $1880》法蓮草配春菊先來的是一道簡單清新的開胃菜。富山灣炸白蝦富山灣白蝦一直是我最愛之一，這邊炸得香脆而不油膩，好吃，絕對是一流的佐酒小吃。茶碗蒸茶碗蒸看似簡單，但要做得正宗，用上上佳的食材又不會奪走茶碗蒸的本質，其實並不容易呢！真鯛薄切新鮮，好吃，真希望能多添幾塊！北海道毛蟹配海膽魚子醬簡單又矜貴的食材才能吃出本質的鮮味，這個絕對是我最愛之一。慢煮八爪魚入味又煮得恰好，真的很想再添幾塊！鮟鱇魚肝最中餅一口的大小剛剛好，是在香港吃過的最正宗最滑嫩的鮟鱇魚肝之一。備長炭燒日本海鰻這個絕對是整晚的MVP！海鰻燒得外脆內軟，咬進去，盡是魚香的油脂鮮味，真的很好吃！壽司壽司方面有北寄貝、喜之次、牡丹蝦、赤身、大拖羅、小肌、海膽及穴子。醋飯的舍利軟硬度剛好，好吃！最後再配上太卷、玉子燒、蜆味噌湯及果物。極度滿足的一餐，下次要再來吃新的季節Menu～
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🌟✨ We had an incredible dining experience at Niwa and we couldn’t wait to share it! ✨🌟From the moment we arrived, we were captivated by the cozy atmosphere, beautifully designed in a Japanese garden theme. Every piece of furniture and décor was thoughtfully curated, creating a serene dining environment.Now, let’s talk about the food! Each dish was nothing short of extraordinary, showcasing the chef’s creativity and attention to detail. The spinach with chrysanthemum was a delightful start, perfectly balancing textures and flavors. The deep-fried white shrimp was crispy and fresh, an absolute treat!The Japanese egg custard melted in our mouths, while the snapper sashimi presented a burst of freshness that was simply divine. We were particularly impressed by the caviar sea urchin hairy crab, which combined luxurious ingredients in a way that felt both innovative and comforting.The boiled octopus was tender and flavorful, and the monkfish liver wafer was an unexpected highlight, rich and creamy. The charcoal-grilled eel had a perfect char, and the sushi selection was a masterpiece. We savored everything from succulent clam sushi to fatty tuna belly sushi, each piece crafted to perfection.To top it off, we enjoyed a warm clam miso soup and finished our meal with seasonal fruits like sweet strawberries and tangerines.The service was impeccable, making us feel welcomed and cared for throughout the entire meal. Every course brought new surprises and delights, making this dinner truly special.If you’re looking for a unique dining experience, Niwa is definitely worth a visit! 🍣❤️
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Excited to see the 2-year renovation finally culminating into a sushiya with tasteful elegant decor.Lunch. Counter separated by a wall in the middle, seating 6 each side. Served by Chef Jac (formerly of Sase).2 Lunch Omakase menus to choose from (sushi only, 10 pieces- for $580 or 8 pieces sushi plus 6 dishes for $1,200). Went for the latter.Here’s what we had. Spinach with ChrysanthemumEgg Custard with crab etcJapan Snapper SashimiSmoked Saba from Hoikkado, topped with ginger and picklesskipjack tuna(鰹魚) served with apple puree and spring onionCharcoal Grilled Eel from Miyazaki (宮崎縣). Perfectly done with crispy skin and juicy flesh. Striped Jack (Shima-aji) SushiKinki Sushi- not really a fan of eating raw kinki with the weird fatty texture. Surf Clam SushiBotan Shrimp SushiTuna Belly SushiFatty Tuna Belly SushiSea Urchin Sushi- generousSea Eel SushiTamagoyakiWhite Miso SoupMatcha ice cream sandwich (which I requested to swap in lieu of the Seasonal Fruit plate of strawberries and tangerine).In summary: PickyEater and I both thought the rice could be a bit more acidic but chef explained that the owner didn’t like too much acidity. Notwithstanding the “short” hike from central Central, definitely worth a revisit tho, as there were items in the $580 set (which seemed to be excellent value for money) that was not available in the full set eg minced tuna belly handroll (my favorite).
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