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港鐵銅鑼灣站 C 出口, 步行約1分鐘 繼續閱讀
電話號碼
28042004
營業時間
今日營業
12:30 - 14:30
18:30 - 23:00
星期一至六
12:30 - 14:30
18:30 - 23:00
星期日
全日休息
付款方式
Visa Master AE 現金
座位數目
19
其他資料
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
電話訂座 詳細介紹
外賣服務
加一服務費
食評 (11)
等級2 2018-04-27
1022 瀏覽
我真係好失望 以為omakase點差都有賣相 咁先俾錢俾得有意思架麻 但唔好食之餘仲要擺碟唔靚😔佢d魚生都夠新鮮 不過我覺得食高檔日本野食日本空運到港既食材係好基本同必需 最好食反而係個甜品 唉 這一餐好泵心 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2018-04-17
770 瀏覽
We booked this place on sat night for a birthday dinner celebration. Overall a superb experience, loved the food, sake and service! 4 of us arrived early and had the luxury of taking some good photos without any other guests. There are about 14-15 seats, 6 on the bar and 2 * 4 people tables separated by a Japanese style bamboo screen between 2 tables and a sliding door between the bar area and the tables. Smart design to make the tiny space felt bright spacious and cozy.Dinner menu comes in chef “omakase” style with 9 courses from appetiser to dessert, as shown in the photo - make sure you are hungry enough to book dinner here Sake is another highlight of the store. The chief chef and owner of the store hand picked a wide range of home style sake and ranked them differently in a one page overview with 2 axises (body and fragrance) of for you to choose. We chose a bottle of medium body and medium aromatic for only 720HK$, which turned out to be really nice and liked by everyone at our table Now starts the omakase 9-courses dinner!! 1- appetisers: 2 small dishes including fresh squid and tomato sherbet, totally forgot to take photos of these 2 2- soup: clam with carrots in Sakura shape and bamboo clear soup. Sakura sets the tone / theme of this omakase dinner “spring Sakura”, I suspect 3- Sashimi: 2 different types of tuna (superb!) and a uniquely designed tempura of octopus head (stuffed with octopus eggs), colourful presentation, fresh and delicious! 4- fish dish: salt baked abalone with sea urchin and seaweed. A big abalone (maybe?) shell served as plate, little holes on the bottom allow food inside the shell “breath”, quite genius and naturally matches the food, isn’t it? More importantly, it is super yummy!!! 5- noodles: choice A, sea urchin and snow crab meat cold noodles, a beautiful little bowl with light orange colour soup and a roll of cold noodles topped with snow crab meat and sea urchin and some flowers (Sakura?). How good was it? I even finished the soup without a drop left! 6- main course: Kagoshima A4 wagyu beef, extraordinary! Forgot to take photos again ;p7 - Rice! The key role tonight! The highlight of the restaurant!! (Oops but all 4 of us are already almost full ... ) we ordered choice A fish and green peas and E sea urchin and abalone. The rice is indeed epic, not to mention the outstanding fresh seafood and vege materials!!! The selling point is that they not only import rice and water from japan for this rice, but also only prepare ready rice for use of the day to make it extremely fresh and full of fresh rice flavour. 8- dessert 9- green tea No strong impression on 8 and 9 but recall everything was great. Btw the service is as good as the food! Very authentic and warm Japanese style service. This is a place definitely worthy trying! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2017-07-17
3226 瀏覽
Recommended by a friend to this place at L Square, a building I hate (the lift is terrible and takes forever). Anyways, it's very difficult categorize this restaurant as this is not exactly a sushi restaurant and it's more like a kaiseki. The food was pretty good. You only get to pick the omakase menu and the food was prepared by a Japanese chef so I believe its relatively authentic comparing to many other Japanese restaurants in Hong Kong. I especially liked the beef, the scallop and crab rice as well as their desert which is a gin tonic ice cream. I think I'll come here again. Portions were pretty generous! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2017-04-11
2335 瀏覽
There are about 10 dishes in the omakase (no option) and all the dishes were delicate, meticulously prepared, and very tasty.  The sashimi was fresh, and the rice was the highlight - the flavouring was very, very good.Came with some friends and they also enjoyed the experience too.  The best dishes besides the rice were the beef, the sashimi plate and the vegetable dish.We were very happy with the service too.  The price is on the high side, but for the variety of food and the cozy space, I think it was well deserved. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2017-01-23
5495 瀏覽
東南亞國家皆以米飯為主要食糧,泰國香米家傳戶曉,但論精雕細琢,始終不及日本米,除了水土有別之外,皆因他們特別把精米程序搬到前線,讓客人可以吃到最新鮮的米糠剛被磨走之米飯。從糙米把表面的米糠磨走,再打磨成白米的工序,就是精米過程。這個時候,我想起電影中古代的人,家中用石磨機磨米的辛苦情景,回報可不是能吃到最新鮮的米飯麼! 我們在香港買到的日本米,其實九成以上已經在日本製成精米,兩三個月後方才在市面發售,因此,自煮的日本米飯,始終不及在日本吃到的香。 香港人有要求,日籍廚子亦明白,我這晚光顧的玄穗,老闆及主廚安東伸一師傅,已經來港多年,曾在日本人協會及高檔料理店任職,了解客人需要及市場的缺失,自立門戶的店,就以米為賣點。選用新瀉魚沼產最高級的真鴨米,絕對無農藥種植,自設精米機,只用當天的精米做飯,因此保證客人能吃到最新鮮、最健康及最有米香的飯。不止於此,煮飯不能無水,玄穗特別用雪溶化而成的"魚沼之水"做飯,再加上古式"羽釜",慕求米飯圓渾飽滿。 看到詳述的派頭,已經萬分期待稍後的土鍋飯!既來之,又豈止吃飯,安東伸一師傅的廚師發辦怎能錯過,何況這店晚上只做Omakase,散點就要等到夜宵時份,中午不營業。安東師傅工作時非常專注,說話不多,就是日籍客人在前亦不交談多句,直至工作完成,閒話方會開始,這就是日本人的執著,值得專重之處。踏入正題之前,尚要論一會兒酒,因為安東師傅亦是一位唎酒師,店內的清酒皆由他挑選,別樹一幟之處地刻意選擇名不經典但質素高的平民清酒,而且細心的附上日本酒表記,如下:位置在左方的酒愈濃、在上方的愈香、號碼愈低的愈甜、而百分比愈低精製愈高。理論歸理論,實踐最重要,我們還是找經理介紹,先試飲兩款再作最後決定。我們可真有眼光,選了左方的松之司,因為我喜歡香濃及甜度適中的酒,原來這機乎就是最貴的一款,一碗二人分享,價值$220,我真眼光獨到!淺嚐一口,米酒的香醇之味,濃度甜度平衡,我非專家,評論就止於止。 八道菜的菜單,包括前菜、椀替、造里、合肴、強肴、進肴、食事及水物,單看這些日本漢字,若非有英文翻譯,靠估亦未能完全理解!以未能理解的日文刻項,反增神秘感,使我更有期待!這晚的菜式全是精緻佳餚,西曰混合而取其精髓,選材、造型、擺盤及次序皆富心思,服務員用心介紹,吃一頓晚餐,五官同時享受。前菜-洋梨。蟹。鴨。柿一開始已經觸目,前菜三款,擺設如份定食。這一道的主角是蟹肉,本身就是個夢幻組合,色彩及食品豐富,上層主要是北海道鱈場蟹拆出來的新鮮蟹肉,鋪上黑色魚子及梨造的啫喱,下層白色的意大利乳酪,是混合了菊花及西蘭花造成的,所以味道是鹹,再添上一些食用花及綠葉點綴,更加賞心悅目。第一口先嚐到的是鮮甜的蟹肉,繼而是黑魚子的鹹香及啫喱透出的果甜,幼滑的乳酪口感不錯,但未能察覺任何特別味道,整體口感在鮮與甜之間變化,並不驚為天人但是美味的。小匙上放著兩片鴨胸肉,中央色澤粉紅,似乎是慢煮的似生非生狀態,配上一小球法式芥末,入口鬆軟香嫩中富辛香,亦有少許嚼勁的滿足。向來放漬物的小碗上放了一個米黃色的蛋布甸,面層放了一片柿及一粒果子,味道微甜微酸,有開啟味蕾之效用。椀替-舞茸菇魚湯餐單上椀替的英文是soup,真實並非水汪汪的湯,是有湯汁的煮物才對。成分有赤睦魚、穴子、舞茸菇,及加了檸檬的醬汁煮成,啖啖魚肉,香甜滑溜;柔韌舞茸菇吸汁力強,湯汁黏稠,十分滋味,作為調味之用為主。造里-刺身五款造里是個刺身的拼盤,擺放雅緻,新鮮味美,師傅的選材皆以時令為主,亦細意地令口感有些變化。程序上,最左方的煙燻鰹魚先吃,肉質非常軟熟,淡淡煙燻香,給予我的感覺是北歐風格,因為挪威煙燻三文魚這個味道,實在熟悉。令這道菜返回日本的是靈魂是其醬汁,加了蒜及蔥的酸汁是日式吃法,和諧的配搭。然後吃牡丹蝦,沒有加添任何調味料,乾乾淨淨的淨吃,真正的新鮮香甜,而且頗大只,富啖啖肉的滿足感。繼續日本料理之旅程,少不了時令而又熱賣的金目鯛及赤目,金目鯛魚皮肉皆見光澤,看得出的魚油脂豐富,金色魚片配上一些花葉令賣相更加漂亮,肉質細膩,味道鮮美,正值時令,肥美得很。赤睦魚魚脂豐富,魚味亦濃,但論肥美程度,大家皆失色於放在小碟上拖羅,整片肉呈粉紅顏色,脂肪已經完全入侵肌肉,入口即溶,滿嘴油潤,無比滿足。合肴呈上的合肴是道有趣的煮物。用玻璃紙袋煮著材料,放在熱石上保持沸騰,看到湯汁翻騰,極富動感,除了保溫外,亦是視覺上的享受。 玻璃紙袋內全是海鮮材料,有蝦、蠔、魚、舞茸菇、大蔥及銀杏等,鮮香甜美,海鮮湯更是精華,滋味無窮。 配菜亦別出心裁,白子近年流行,已經吃過數次,但以墨汁煮之令其外層變成黑色又幾有趣,黑白色澤對比明顯,口感肥美軟滑依然,多了少許墨魚汁之味。 還有一棵焗栗子,熟透了,栗子之香糯,有助清洗味蕾,讓其小休一會。強肴 -雲丹稻庭麵另一道吸睛的佳餚,橙黃色的雲丹本身已經奪目,加上金粉、食用花葉及松子仁更增身價。材料方面,尚有帶子及日本菇。 雲丹及稻庭麵皆滑溜無比,混合一起,口感極度舒適。北海道馬冀海膽甘香上乘,稻庭麵柔韌有力,部分雲丹及其水份,已與湯頭混為一體,質感少許黏稠,掛在稻庭麵上吃,口感豐膄香甜至極,我非常欣賞。進肴 -鹿兒島和牛和牛馳名中外,每一片身上的雪花皆不一樣,但總能令人歎為觀止。面前的三片,已經煮至半熟,雪花已經熔化,見脂肪已經入侵肌肉,肥瘦相間,外貌亦美,入口香嫩無筋,脂肪澎湃,滿嘴幸福的感覺。伴菜值得一提,因為它們是來自法國的西蘭花及日本的本菇,非一般的食材,吃得份外有奢華感。食事-土鍋御飯終於等到主角出場,三款御飯中我選擇了秋刀魚@土鍋御飯,因為新鮮秋刀正是時令,出場有氣勢,經理在我們面前打開飯蓋,隋即飯香撲鼻,賣相亦吸引,見者垂涎欲滴!肥美的秋刀魚煎香了,皮脆肉嫩,厚切啖啖肉,三文魚子脆爆添鹹香匹配。精米煮出來的飯,粒粒圓渾飽滿有米香,口感潤澤含水份,而且並非白飯,混合了飯面同煮的雞蛋絲、野菜粒及秋刀魚之鮮美,味道異常豐富,真的美味無窮,好吃至停不了口,不愧為招牌。飯後如常配上一碗麵鼓湯,湯內有魚肉,因此非常鮮甜。甜點飯後甜點有栗子慕絲、咖啡布甸及黑芝麻米餅,可能我吃得太高興,忘記了拍照,而且可能更被抺茶分心了。抹茶記得在京林屋嚐過天下之昔,盛惠$200大元,是以店子最靚的抹茶做,確實甘香但價錢令人卻步。今晚夜,師傅問我們要不要抹茶,見到他的準備就如天下之昔一樣,自然無執輸,沒有不要之原因。同樣嚴選抹茶粉,即時用掃子加工磨滑,然後沖上甘濃之抹茶湯,口感幼滑,抹茶味香,日本帝皇級的珍稀平民化了。佳餚美酒,服務殷勤,環境雅緻,性價比超高,我們二人盡興而歸。請留意,10月份惠顧的 Omakase 已經漲了價,從前$980,現在每位$1080,依然性價比高,有興趣的要早些來,以免價錢再會提昇。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)