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2021-02-22
1889 瀏覽
We reserved the whole restaurant for Nakano Mama’s birthdaySummary:--View from restaurant: -/10 (Ground floor, no window, no view at all)--Renovation/Design: 5/10 (Typical Japanese Izakaya)--Atmosphere:8/10 (This is a private party birthday celebration for my godmother)--Service:8/10 (This is a private event) --Food(Taste 8/10 Plating 8/10 Ingredient 9/10)Overall comments:You can feel the heart, passion and effort the chef put in the dishes. The preparationwork is highly appreciated, from gettin
Summary:
--View from restaurant: -/10 (Ground floor, no window, no view at all)
--Renovation/Design: 5/10 (Typical Japanese Izakaya)
--Atmosphere:8/10 (This is a private party birthday celebration for my godmother)
--Service:8/10 (This is a private event)
--Food(Taste 8/10 Plating 8/10 Ingredient 9/10)
Overall comments:
You can feel the heart, passion and effort the chef put in the dishes. The preparation
work is highly appreciated, from getting the fresh ingredients from farm/sea to
plane to table promptly. You will be moved. If you are a tourist, highly
recommend you to go to Kanidou Noda, it worths a journey to HK just to try this
restaurant. If you had been to quite a few Michelin 3 stars restaurants in HK
and around the world like me, this is a place that you would love to come again
for fine dining and for special occasions.
This restaurant deserve at least Michelin 1 or 2 stars.
Details:
We have a tailor made hand-written menu for each guest
Appetizer
--Uni+Tofu, Octopus Sashimi+ Fresh and fatty oyster
--King’s crab’s leg sashimi, Tuna Otoro+ Fresh and fatty oyster
(Extremely fresh ingredients. It’s no difference to that served from sea to table. Served with 3 sauce. Perfectly match
and amplify the freshness and sweetness )
--Extremely fresh Katsuo Sashimi Sushi + A5 Wagyu Sushi +Shrimp Tempura
(Extremely fresh ingredients. Wagyu is A5 but not greasy. Chef is skillful in handling the Tempura which is crispy and not
greasy at all)
Main:
--smoked A5 Wagyu +Mochi + sweet potato
--Smoked Mantis Shrimp+ sweet potato
(Extremely fresh ingredients. Wagyu is A5 but
not greasy. Cleverly plated with a slice of potato to supplement a little
sweetness to the plainly flavored Wagyu and Shrimp which is intended to epitomize
the original flavor)
--Wagyu and Uni Fried
rice (Chef is skillful, fried rice not greasy you can’t taste a bit of oil. Wagyu
and Uni are fatty in nature and this may not be the best match with fried rice.
Bit stomach filling)
--Grilled eel with
Marigold (one of the best eel I had, even in Japan. You can smell scent of charcoal,
just slightly. Juicy eel, crispy skin, perfectly flavored sauce)
--King’s crab’s cover (Fresh. Nothing more to comment on)
Soup:
- Lobster Miso shiru ( deliberately salty Shiru to add some flavor to the lobster. Miso is self-made
by the chef. Carefully flavored. Perfect touch)
- Fresh Lobster Tempura/Fresh
Abalone Tempura (Preserve the freshness of this expensive and exclusive
ingredients despite being deep fried)
-Fried mochi with Marigold/Fried
mochi with Uni & Caviar with sliced crab (Mochi made from flour and fry on
the spot, Marigold added to the freshness which is the highlight)
Dessert:
-Yubari Melon + Peach + Blueberry with Yubari Melon jelly (Fresh, Fresh and Fresh. Naturally but not too overly sweet)
-Mocha Milk pudding with black bean and gold (Bitterness of Mocha is balanced by the natural flavor
of Hokkaido Milk. Sweetness is carefully monitored by right amount of sugar.
Black bean is the perfect touch)
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