Dining at Murasaki
82
6
2
港鐵銅鑼灣站 C 出口, 步行約2分鐘 繼續閱讀
電話號碼
28178383
營業時間
今日營業
詳細營業時間
星期一至日
詳細營業時間
*酒吧: 星期一至日: 17:00-22:30
付款方式
Visa Master AE 現金 銀聯
座位數目
100
其他資料
網上訂座
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
泊車 詳細介紹
電話訂座
賞訂座積分
外賣服務
加一服務費
前往餐廳網站
http://diningatmurasaki.com.hk/
有關餐廳
征服味蕾!紫の約會
以紫色命名的「紫」(Dining @ Murasaki),擅長新派法日料理,採用日本新鮮食材與法式烹調方法,糅合日本料理的極尚風味與法式的味覺情懷,從環境開始,打造寫意優雅的舒適美食空間。

全場面積約一千平方呎,容納100位食客,分有不同間隔的區域,設計富有時尚感。倚窗邊設有日式鐵板燒專區,晚間用餐,可盡覽香港閃爍的醉人靚景。

Tasting Menu、廚師發辦、單點法日菜式以至即席炮製的鐵板燒
店內主題式的Tasting Menu、由擺盤、食材配搭以至烹調方法都極盡心思,匯聚味覺、視覺及創意炮製連番驚喜之作。另提供廚師悉心挑選的廚師發辦、單點法日菜式以至即席炮製的鐵板燒;更有星級的至強甜品廚師團隊坐鎮,為大家打造多個與別不同的獨家甜品。

夜晚吃飯過後,歡迎前來一嘗星級甜品與美酒配,與友人來個「紫」之和風約會!
餐廳告示
紫醉金迷浪漫聖誕夜 Early Bird送紫色汽酒
2018-11-28
8-course套餐 變色汽酒揭開美味序幕 套餐有8道矜貴又精緻的菜式,先來一杯優雅的紫色汽酒揭開美味序幕。一倒進杯內漸變紫色,由蝶豆花汽酒調成,細密的氣泡緩媛上升,感覺浪漫。 以精湛份子料理手法用甘筍汁製成「蛋黃」,一咬即破,口感相當特別。混合蜜糖及乳酪同吃,可為後面的美味菜式清清味蕾。 仙氣瀰漫 魚子醬配温泉蛋 名貴的魚子醬突顯氣派,粒粒飽滿的海中黑鑽魚子醬,與軟滑富蛋香的日本温泉蛋絕對是perfect match ,甫上桌仙氣瀰漫,充滿日式禪意。 刺身採用來自日本的新鮮拖羅、海膽以及牡丹蝦,更以獨特方式提升鮮味。中拖羅包著炙燒過的大拖羅,魚油甘香四溢;北海道牡丹蝦配上木魚湯啫喱,突出鮮香,配上甘甜的日本海膽,伴碟青瓜蜜瓜醬汁及紅桑子醬,香甜創新。(需預訂及另加$300) 充滿節日氣氛 雪花下的花圈沙律 另一道很Christmassy的沙律,靈感來自聖誕花圈。翠綠的沙律菜伴以迷你蕃茄,中央的紫蘇青醬富果仁香,再加糖霜點綴,猶如雪花下的花圈,充滿節日意境。 龍蝦湯以傳統法式做法,以新鮮龍蝦肉及龍蝦殼炒香打碎,加入蔬菜、香料及白蘭地等煮成,更有一整片龍蝦肉,濃郁鮮甜。 A4鹿兒島和牛西冷夠juicy A4鹿兒島和牛西冷以54度慢煮再煎香,肉質柔軟嫩滑,亦保持到juicy肉汁,伴以抹茶粉同吃,味道帶有和風氣息,伴碟的意大利青瓜及竹炭薯蓉亦是心機之作。另亦有鵝肝焦糖燉蛋,賣相做法如法式crème burlee,配上紅莓及朱古力醬,入口甘香軟滑。 最後以一道鮑魚泡飯,南非鮑魚磯煮後放上飯面,蜆肉高湯巧手製成一片薄得透光的啫喱,倒入熱騰騰的昆布清湯,集合鮮、香、味於一身。 Merry X’mas朱古力雪花甜品 兩道甜品由經驗甜品師操刀,其中一道更是換上全新設計!酸車厘子雪葩配上啤梨啫喱、柚子忌廉及香檳泡沫,朱古力雪花,打入蘋果木煙燻,香氣層次豐富。 另一道甜品同樣充滿聖誕色彩,可愛聖誕樹造型甜品為開心果芭菲,樹下的白色「石頭」用麻油及麥芽製作,配上自家製焦糖脆、士多啤梨雪人,充滿歡樂的聖誕feel,又適合手機食先。 8 道菜聖誕套餐只限於12月24及25日晚上供應,原價$1,180,於12月9日前預訂可享早鳥價$980,加$300更可享新鮮刺身,另送每位Murasaki Royale一杯,更設免費代客泊車服務。 詳情
有關獎賞計劃
食評 (110)
等級4 2018-10-11
2333 瀏覽
友人有份做老闆的這間日本餐廳,已開業了一段時間,這一晚,終於到訪,為的是這兒推出,正做特價,七折後只需 $780便可享用的鐵板燒餐。 一向最愛吃日本菜,從刺身到壽司,從鐵板燒到爐端燒,從拉麵到鰻魚飯,從精進料理到懷石料理,我全部都喜歡。如果能在近距離欣賞到師傅製作刺身、壽司或鐵板燒,就更加好了。而這一晚,我就正好可以在經驗老到的大廚面前近距離目睹他即時製作各款鐵板燒中的菜式。 餐前小吃是面層塗上了一抹牛油果蓉,薄而脆的「風乾蕃茄脆片」,特別,也開胃。「帆立貝」率先登場。輕煎過的帆立貝外層微脆,內裡軟嫩,上面撒上少許蔥花,貝殼上還有鮮味紫菜湯汁,可以讓人在吃過帆立貝後一飲而盡,為這頓晚餐打響頭炮。 足有一寸多厚的「厚切鵝肝」吸引極了。看著師傅只消三兩下手勢便把鵝肝煎得香氣撲鼻,不禁令人食指大動。下了砵酒調味,更添酒香的豐腴鵝肝伴以紫洋蔥與秋葵,帶點微辣的醬汁刺激開胃。另一半的鵝肝伴以厚身法包,油潤香滑,同樣好味。 完全使人意料不到的「煎生蠔」,生蠔既非炸,亦非灼,而是輕煎,煎得外面香脆微焦,裡面仍不失柔滑的生蠔,配以櫻花蝦、煙肉與青蔥,惹味可喜。 以辣汁、辣椒、蔥、蒜等材料調味的「大虎蝦」加入了多個刺激味蕾的元素,效果甚佳。經師傅以純熟的工夫去除蝦殼之後的大虎蝦,爽口彈牙,香辣的味道教人胃口大開。 「厚切A4和牛」又是另一亮點。油脂豐厚的 A4和牛,輕煎至五成熟後,厚切的部分肉味濃郁,肉汁澎湃,切成薄片的部分捲起之後再夾以蔥蒜,惹味可口,則是另一番的美味。 接下來的一道菜式,繼鵝肝、生蠔、虎蝦與和牛之後,竟是反璞歸真的「炒芽菜」,實在令人感到意外。根據師傅所言,原來鐵板燒中的「炒芽菜」,就如同中菜裡的「乾炒牛河」或「蛋炒飯」一樣,最考廚師工夫。因為芽菜水份豐富,一炒便會出水,所以拿捏時間一定要非常準確,否則一個不留神,便很容易炒燶。而且要把芽菜炒得乾身,廚師功力少一點也可能做得不夠好。而這夜的「炒芽菜」就炒得剛剛恰到好處,再配以剛才吃的「大虎蝦」的蝦頭,蝦頭裡藏有不少蝦膏和少許蝦肉, 著實不錯。來到這頓鐵板燒的尾聲,師傅為我送上香噴噴的「炒飯」,並在炒飯上添上錦上添花的太陽蛋,讓肚子得到更大的滿足。而在最後送上的「白桃雪芭」 ,比一般常見的雪芭口味來到特別,清新味美的「白桃雪芭」,不但為這晚餐帶來圓滿的結束,也讓我的心飛到日本去,回味在東瀛吃過粉嫩多汁,香甜好吃的日本白桃。 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 2018-09-24
2288 瀏覽
有時偶然都要做一下上等人 =P去搵下壽司師傳食下好野黎一個港女式既日式午餐再加多個法式甜品不過呢個世界真係一分錢一分貨淨係個裝修都已經令你覺得個人入到去食已經高級左仲要特登坐係sushi bar睇住師傳整(個人幾鍾意睇住廚師整野食)坐低要左個九件壽司set再加個白桃主題既甜品一坐低師傳放低左D 漬物先 有柚子蘿蔔、紅棗橋頭、子薑、牛蒡 當中柚子蘿蔔、牛蒡係師傳自己調整 柚子蘿蔔幾開胃 試左少少漬物之後,就到正題 <3 個石調壽司係幾好食 石調落左即磨出黎既青柚子皮 除左青柚子既清新味 輕輕咁帶一帶石調既味出黎 等你可以慢慢食到石調 因為食完之後佢個味更加出 再黎就係深海池魚 深海池魚本身肉質比較滑 師傳都切得比其他魚生既厚身 深海池魚本身肉比較甜 唔需要加任何野食 至於金木鯛本身係海魚,有少少魚脂師傳再火槍燒一燒過迫一迫本身既魚油出黎入口即係可以食到個層迫出黎既魚油,正 再黎食左個赤鯥魚(喉黑)呢個真係本身都無聽過(個人見識少呀=P)問返先知原來係同喜之次齊名魚味相對濃郁,即使師傳配埋三七粉都唔驚俾搶味師傳都係輕輕燒過下入口之後係三七粉同魚味大家慢慢滲出黎 之後師傳仲有個碟魚邊其實個人幾鍾意食碟魚邊感覺味道幾岩自己胃口比較偏重魚油香,同食佢肉身個胃甜唔同仲加上落左少少萬能蔥至於牙帶魚,又叫太刀魚師傳除左會燒一燒之外仲落左山椒粉去除一除魚本身既味魚本身唔係多魚油香主要食魚肉本身既香味當然,最愛永遠都係拖羅今次食既係大拖羅既魚鮫位今次真係用火引魚油出黎同埋輕燒過之後,魚本身既根會散D而拖羅本身魚油多,一燒完已經搶住出黎一入口,成個味蕾俾魚油包圍 但你又唔會覺得油膩 口入面好有魚油既回甘 食完壽司仲有個法式甜品@@ 呢個真係食之前一定要打個卡 用左當造既白桃黎做主題 日、法式既交流 當中呢個粉紅既波波最有驚喜 一咬落去原來係一個薄薄既皮 包住白桃既果汁,幾甜 另外,呢個啫喱入口幾清新 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 2018-08-17
3651 瀏覽
果占苗雖喜愛各式各樣的日本菜,但卻甚少接觸鐵板燒,無他的,全因價錢問題,動輒上千元才一餐。可是,得知銅鑼灣信和廣場內的Dining at Murasaki推出了非常抵食的套餐優惠。 Dining at Murasaki除了鐵板燒外,還會供應Omakase、Tasting Menu及Afternoon Tea等等,然而今次到來,卻為鐵板燒而來,只需$780一位,用料上乘,價錢合理。 未正式開始前,先送上餐前小吃的風乾蕃茄做成的脆片,夾上牛油果蓉,酸溜溜,十分開胃。 片刻不久,師父隨即開壇了,端出了今晚為我們準備的食材,相當豐富。首先是帆立貝,師父以俐落的手勢將帆立貝煎至半熟,外酥內嫩,再以放有紫菜湯汁的貝殼盛著。最後,更可連湯也喝下,鮮味十足。 接著的是厚切鵝肝,真的非常非常之厚,足有寸半,師父沒有拍上生粉直接放在鐵板上煎,憑著豐富的經驗,同樣能將鵝肝煎得皮脆肉嫩。師父亦為我們準備了兩種吃法,先是吃沾有醬汁及生紫洋蔥的,醬汁正好帶點辣味與烹調時加入了砵酒的關係,中和了鵝肝的油膩,更為迷人好吃;另外一半則放在以牛油煎過的法包上,感受一下原汁原味的感覺,那油潤甘香的味道,令人陶醉。 煎生蠔真的很少吃,更何況是鐵板燒蠔,要將生蠔煎得香脆,難度很高,不過師父卻做得清脆俐落,加入煙肉、蔥花及櫻花蝦來翻炒,香氣千里,最後更加入砵酒,滋味無窮。 初開始之時,師父曾向我們查詢可否吃辣,大家也莫明奇妙。來到此時,大家終於有點眉目了。師父繼續以純熟的技藝來處理大虎蝦,不消幾下手腳,已將蝦煎皮拆骨,並以大蒜、蔥、辣椒及辣汁來調味。成品香氣撲鼻,肉質依然爽口彈牙,細嚼之間,可感受到香辣惹味,回味之下還帶點點辣香,估不到第一次在鐵板煎枱上品嚐到美味的辣蝦。 鐵板燒師父快速純熟的手法固然然在處理海鮮時已表現出來了,可是來到牛肉時,又再次看見他們的刀功了,將厚切的A4和牛煎至三成熟,再整齊地切片;同時,師父也將牛肉薄燒做好,看他簡單地以牛肉捲著蔥蒜,燒得香焦好吃。 有時候,為何要選擇坐板前,全因可一邊欣賞師父的手藝,一邊可和師父交談,從那時開始才知道炒芽菜才是難度之最,除了要炒得美味外,還要乾身,這樣才是美味。另外,剛才的大虎蝦還有蝦頭,師父將爆膏的蝦頭燒得甘香,美妙極了。 到最後,還有炒飯表演,下了不少配料來炒,令平凡的變得不平凡,師父更特別為我們煎上太陽蛋來點綴〝實在驚喜萬分。 整個套餐的份量絕不少,大家也捧著肚皮了,幸好甜品可選白桃雪葩,這樣就非常美滿了。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
尚未踏進生日月,食指已經蠢蠢欲動,每年生日飯我都會選擇日本菜或法國菜,愛吃前者魚貝的鮮甜,亦喜歡後者精緻的配搭,因此法日菜的創意料理,正中下懷,得知 Dining at Murasaki 紫 正與恒生信用卡做推廣,中午及晚市套餐全部七折,並且推出了我看中的創新八道菜會席料理,原價每位$880,七折後$616,等不及下個月了,先嚐為快! 八道菜當中,烏冬及主菜有二揀一的選擇,幸好我們有二人,各選其一然後分吃最理想。 餐前麵包 新鮮自家製造,香脆鬆軟,更配合特製的昆布牛油及迷迭香牛油,是吃過的餐前麵包中數一數二的好吃! 開胃前菜-蕃茄薄片配牛油果醬 延續浪漫的紫,蕃茄薄片配牛油果醬,顏色紫得好看、綠得青亮,口感與顏色同樣對比明顯,香脆及幼滑的矛盾層次,成功醒胃。 墨魚烏冬與香菇烏冬 以充滿仙氣的派頭出場,怎會不令人眼前一亮,相機馬上先吃,短片更要出台。 真係唔識唔知佢係咩!看來以為是米或麥做的兩款普通烏冬,其實只是形態如烏冬,實際上,白色的墨魚烏冬是真正墨魚切條而成,而淺啡色的,來自雞髀菇,真是神乎其技,咁都諗得到! 墨魚烏冬配合自家製香蒜墨魚汁吃,食落墨魚味香郁,口感軟韌有力非常好嚼,特別的美食,正是我的至愛,心水推薦! 雞髀菇烏冬相比味清,口感較柔及脆,配上和麻醬,有着不同的風味,各有千秋。 兩者相比,我較喜歡墨魚烏冬。 啤酒雪茄 轉眼過來,怎麼送上啤酒及雪茄,難道我冇為意今晚是 man’s nite,咁快就中場休息麽?可要我迴避一下! 真盞鬼,這套啤酒雪茄,其實完全沒有啤酒或雪茄成份!不只延續玩嘢創作,仿真度更是極高,若非近距離看,絕對騙到人! 以凍鎮番茄清汁做的啤酒,更做到充滿泡沫,真的一樣,原來是分子料理的功勞。這道湯必須大淡喝,想不到,味道非常清甜,完全是無添加蕃茄汁之香,好得! 輪到雪茄,真身是水牛芝士煙肉脆卷,煎至焦香金黃,畫龍點睛在於黑色的燒焦煙咀及煙灰,歸功於黑芝麻及黑炭粉,入口香脆味美,吃得好玩開心。 香焗大蝦 返回現實世界,依然矚目,香焗大蝦,漂亮無比。 金黃色的祕製芒果咖哩醬,浸泡著誘人的越南大蝦,還要披上炸蒜麵包糠的金縷衣,華麗盡顯,見者垂涎。 食落辛香鮮甜,香脆肉彈的對比,十分滋味! 香煎法國珍珠雞 選用法國珍珠走地雞,肉質唔會腍啤啤,反之,有雞香而有力,見到皮下黃油豐富但不過量,肉有色澤,入口雞肉果然非常嫩滑,雞皮香脆。 伴菜不馬虎,有雨衣甘藍脆片、藜麥、香草醬、甘荀醬的配襯,既健康亦有助飽肚。 香焗黑毛豬肩骨 材料是西班牙黑毛豬肋骨,已經冇得輸! 最特別是以自家製的肉桂鳳梨果醬炒香藜麥,烹調真用心,額外的鳳梨果醬與芥辣汁配備在旁,如此調搭,找不出可投訴之處。 安琪梨冷素麵 本來簡單就是美,但這個安琪梨冷素麵一點也不簡單!細心如此,用冰碗載著冷素麵,然後簡單地配上韓國安琪梨子及紫蘇花,清新脫俗的形象。 吃前倒進梨汁,食落真是清甜,素麵不樸素,可以很出色! 薰衣草 薰衣草香撲鼻,頭一道甜點,可能就是為了讓鼻子吃進這芬芳。 面頭漂亮的構圖,是由蛋白糖霜、佛手柑及紫蘇花造成;裏面的美食,就以天然薰衣草浸成的紫色葛粉絲及自製薰衣草雪糕配白玉主場,貫徹始終,又來紫色的漂亮,亦怪不得清新香氣四溢。 花生芭菲 主甜品不及之前的薰衣草嬌艷,但四四方方、金色耀眼,同樣奪目。 花生的鹹香味道異常濃郁,配合雪糕及竹炭碎粒,亦軟亦脆的對比,美味無窮! 開心的時間總是過得很快,不經不覺已經兩個半鐘,八道菜會席料理,"創意、美感、高質"完全做到,配合寬敞型格的環境,殷切有禮的服務,更適逢與恒生信用卡合作可享七折推廣優惠,性價比實在超高!唔知就話啫,有興趣的話值得馬上行動! 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 2018-06-12
1267 瀏覽
A few months ago we first came here for our anniversary celebration, which gave us a really unforgettable dining experience. We tried their Murasaki Tasting Menu and a teppanyaki set which offered food of pretty good quality in general with very nice presentation of the food and attentive service. A few months later, we had the pleasure to visit this place again for dinner at a friend's invitation. It was quite full on a Monday night surprisingly. We first had a glass of orange-juice-like drink which tasted not too sweet and was pretty appetizing. We had this Daily Jet-Flown Sashimi (5 kinds) as our appetizer. If I hadn't remembered wrongly, they were 鯛魚 thin slices, scallops, 金目鯛 thick cut, some fatty 魚腩 and some grilled sashimi which I had already forgotten (anti-clockwise from 6 o'clock position). The sashimi were all fresh and nice, but less outstanding compared with the cooked dishes afterwards.A French baguette and walnut bread were served to us along with Rosemary butter and Kombu butter together with our appetizer. The bread was freshly baked. I especially liked the French baguette which was still warm and soft inside but crispy outside although I had left it there for a while before eating. I think it could be one of the best French baguette I had ever tried because French baguette out there was usually too hard. However, the butter was nothing special this one, actually a bit too salty. I really missed the black truffle butter last time which smelt pretty good. Then our soup arrived - Maitake Mushroom Consomme.The soup was very clear. The lime juice went really well with the soup and helped enhance the flavour of the soup.Then we had Teppanyaki Japanese Geoduck and Japanese Whelk. Both of them had great chewy texture. I could tell that they were really fresh. It was recommended that we ate with 麻辣 powder and it went really well with the seafood! Then here you go the best dish of the night - Lobster with garlic & spring onion in mango sauce.We were told that it was their recent signature dish. It was like a fusion of the Chinese style using garlic & spring onion and the Western style using mango sauce. The lobster itself was cooked perfectly with some sticky texture to your mouth just like those fresh giant prawn sashimi. The garlic, spring onion and mango sauce were a perfect match which made the whole thing taste so good. I basically finished everything as much as possible. Yummy! We were told that this Teppanyaki French Milk-fed Baby Lamb Rack would be off menu soon because this type of lamb rack was hard to source. It was really cooked perfectly which was really tender inside but crispy outside! It was free of the typical lamb 羊膻味 and the sauce and seasoning on the side became totally unnecessary. It was good simply eaten on its own.Teppanyaki Kagoshima A4 Wagyu (thin slices) 100gA4 was recommended instead of A5 because the latter was too fatty. Indeed, this A4 was good enough. The Wagyu was cooked perfectly which left the Wagyu tender & juicy inside but crispy outside. So bad that we had chatted for a while before eating so that it could have been eaten at an even better temperature! This Wagyu Beef Inaniwa Udon Noodles surprised me when served because I had only expected a small bowl. They were so considerate that they trimmed the fat of the A4 Wagyu so that it was less fatty. The Wagyu was really super tender! The udon was so thin and smooth as well. It was so pleasant to the mouth to eat this before going for desserts. The soup was pretty clear and we were told that it was made from kombo. I drank quite a bit of the soup and didn't feel thirsty at all afterwards. I had heard that it was famous for its dessert delicacies so couldn't help not ordering more to try. Its menu really had quite a number of attractive desserts which took me quite a while to make up my mind. We were told that they had tried to control the sweetness of their desserts. Charcoal Crumble (passion fruit and banana sorbet, pandan leaf cream, coconut foam, charcoal crumbles)This one was one of their signatures. It looked so pleasant to the eyes as it looked like a cute flower pot. Taste-wise, I really liked their crispy crumbles which were not sweet at all. The passion fruit and banana sorbet was so refreshing and appetizing, while the coconut foam and pandan leaf were relatively less outstanding. Warm Sesame Chocolate Fondant with condensed milk gelatoWhen I first saw it on the menu, I knew I had to try it although it was not one of their signatures! Where else have you ever seen Warm Sesame Fondant? And it turned out that I liked this even better than the Charcoal Crumble! When it was served to us, the sesame smell was so strong! The sesame really flew out of the cake (so bad I hadn't taken a picture to show you). The condensed milk gelato didn't taste much like condensed milk though because it wasn't really sweet. Curry Rice (curry coconut gelato, fresh mango, crispy rice, mango mint sauce)I wanted to try this for fun because I had never tried curry ice-cream. The curry rice tasted really like curry and it was so smooth, yet you still felt like you were eating desserts but not mains so there was no awkward feeling. The fresh mangoes and the mango mint sauce really enhanced the flavour of the curry gelato. It was such a creative dessert. Homemade mango & ginger ice creamComparatively, this one was less outstanding and the ginger flavour was too strong to have masked the mango flavour. However, the dried mango-like toppings and the fresh mangoes really showed how committed the chef was to making just a simple ice cream scoop even better! We also tried some sake which tasted good even to me who normally don't drink alcohols. Also tried some of their self-made Umeshu which were made up of many different alcohols. It was so fruity & sweet & tasty that even I liked it. Overall, the quality of the food was so amazingly good. Presentation was so appealing such that you can tell the chefs were really dedicated to giving you a really great dining experience not only to your tongue but also to your eyes. The atmosphere was very comfortable so that you can enjoy a good chat with your dining partners because there was sufficient privacy for most tables.  Service was also pretty attentive. Would definitely recommend this place for a memorable dining experience. Thank you very much to our friend who brought us here again this time and try out so much different food. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)