Godenya

營業中

休息中

店舖隱閉，在九如坊巷仔內，如果不細心留意，根本看不到店舖門口，因為好似沒有看到招牌店內有一個房間，可以坐到約十人，店內吧頭位約八個位。餐單是廚師發板，會因應不同情況和季節更改，而且大部分食物都是熟食上每道菜式，廚師都會向我們講解食材和所配搭的清酒。配搭的清酒溫度也很講究。當中印象最深刻的是將海膽海苔粥放在大蜆內，味道清甜，超好味食到最後，甜品亦配搭了士多啤梨清酒，估唔到牛奶布甸加上士多啤梨味清酒係咁夾，有生果的清香又不會太甜

這是我的生日飯，很感謝我的好閨蜜帶我到這麼地道傳統的日本飯店，我都是第一次吃一道菜會配一杯清酒 ，每一道菜都非常好食，最好係佢擺盤也很精緻，也經過悉心條配的醬汁也很配搭，飲的清酒都是會用溫度計用那一個溫度去飲再配合主菜會比較好師傅這樣都精心細心挑選過才會上菜給我們，我真是第一次吃到有服務及每一道菜都有溫度，而且很暖心悉心解釋！我覺得應該更加多人要認識他們，因為我真係從來未食過這樣的日本菜。認為可以推介給大家☺️

This is one of the few restaurants that I would try to return on a seasonal basis for Goshima San’s latest creations and his ingenious sake pairing that elevates the dishes presented. This time around we were yet again wowed from start to finish by his innovative culinary skills in perfectly marrying the least expected ingredients.The meal began strong with botan-ebi, house made tofu and watershield garnished dashi. Botan-ebi was fresh. Tofu was silky smooth and had an alluring nutty aroma.Next

事件：聽說Godenya有點特別，一道菜配一杯酒，特地找時間過來嚐嚐地點：有些難找，在wellington附近，需要走樓梯上到一條小路菜單：如omakase一樣，但是somehow 其中有多達兩道螃蟹料理。最近是香港人蟹季，但是想不到日本菜也迎合上海菜。一杯酒配一道菜的想法不錯，但是酒給的其實有點多了。飲到最後有點high。廚師：廚師非日本人，應該是請了香港廚師在後廚準備，然後日本廚師再分發給食客。conclusion：無功無過的一次打卡，菜式並無亮點，適合男女朋友初期約會，不適合朋友小聚。上座率100%，想必是因為米其林餐廳帶來的光環，訂座並無難度。不認為值這個價格，omakase同價位有更好的選擇。will not revisit

Nestled discreetly in the heart of Kau U Fong in Central, Godenya is the epitome of a hidden gem for culinary enthusiasts. This Japanese fusion restaurant, recently awarded Michelin 1-star, boasts an intimate setting with only six coveted counter seats and a private room for 6-8 lucky diners. We were fortunate enough to secure a reservation and embark on an unforgettable gastronomic journey.The Experience(90/100)Godenya offers a singular dining experience with a prix fixe menu priced at $2300, c

This small Japanese restaurant is hidden on a side alley in Kau U Fong in Central, and frankly if not checking beforehand we could easily miss the entrance, through a short corridor leading to a metal door with no signs, all the while having only a non-descript white hanging door curtain to give us a hint.Awarded Michelin 1-star recently, it continues to remain one of the most difficult to book restaurants in town, with only six counter seats and a table for two available. The raw concrete walls

九如坊的小巷子裡，藏着這麼一家隱秘的日料店。去年昇爲米一後，聽説訂位難度直線上昇，畢竟是特別的清酒搭配日料，提前了一個多月訂位來試試。室內裝潢樸素，有到了日本小鎮的感覺。座位也不多，給到食客足夠的鬆弛感。每道料理都搭配一款獨特的清酒，從淺到濃，從清爽到濃鬱，有辛口也有甜膩的，一次過嚐了個遍。食物本身也足夠有新意，都是海鮮和其它食材製成的融合料理。毛蟹和茄子、白蝦和粟米、海膽和米粥、海老和青椒、鮑魚和崔玉瓜… 最後那一道蛤蜊麵線湯更是鮮到掉眉毛。甜品是伯爵茶焦糖佈丁配上有點威士忌風味的熟成酒，加上蜜瓜點綴，甜蜜到暈眩。一餐吃下來，同行的小姐姐已有了幾分醉意，説爲什麼選擇一個星期一出來喝酒呢，我説這一週也將start strong了。

隱世高質日料🇯🇵餐廳係喺中環嘅巷仔裏面，如果唔係專登搵呢間餐廳一啲都唔覺眼。但係入到黎完全有意想不到嘅感覺🥰裝橫感覺好溫暖，好有古典日本既風味💕💕佢哋嘅特色係sake wine pairing, 適合鍾意飲酒嘅人😍每一道食材都食得出廚師嘅細節同埋心思，一定要再revisit😋🐽

临时捡漏订到了这家预约困难店来探店，本身又是清酒爱好者，来之前可以说是预期拉满了，然而确实是整一个失望而归，已经不是性价比高不高，而是整个餐大部分都不好吃，不理解这家怎么评到的一星。是晚一共8道菜配7道清酒，最后有一个甜酒加到甜品里面。每轮清酒大约两小杯的量。菜品卖相还可以，店家还会准备清酒瓶给你拍照，打卡是没啥毛病的。每道菜都是主厨亲自上，并解释酒和菜品，服务这方面也没啥毛病。问题恰恰出在了最重要的菜的口味上，说白了，你服务再好，环境再好，那都是1后面的0，菜不好吃，那个1没有了，就啥都没有了。第一道是樱鳟配山椒，调味非常淡，淡到我觉得三文鱼都有点腻了，且樱鳟烧熟了说实话就是个三文鱼的口感，感觉有点浪费食材。配的气泡清酒倒还挺好喝的。第二道是番茄，白子豆腐和赤贝。赤贝只有迷你的两小块也就算了，整个调味就是酸酸酸，酸到我白子豆腐和赤贝是啥味都没尝出来，只记得一个酸字了。配的清酒是今天最好喝的，带菠萝香气，挺不错。第三道是海胆粥，海胆没毛病，这个粥我就有点不太能欣赏了，黏黏糊糊吃出了山药泥的口感，既不像日本海鲜粥那种爽甜也不像港式粥的绵密，总而言之不好吃。配的酒跟上一个有点像，香气略弱一

🅞🅥🅔🅡🅥🅘🅔🅦 Heard so many rave reviews about Godenya's Sake Pairing Dinner that I had to make a reservation 5 months in advance! We were beyond excited and had sky-high expectations for the dining experience.But when we finally went to the restaurant, we were a little let down - the kappo dishes, sake selections, serving portions, and even the service itself all seemed a bit mechanical and lacking in charm. May be we just had bad luck during the visit, but considering it's a new Michelin one-star r

None of the courses wowed me or my friends during the whole dinner and the sake pairing was also mediocre. Although the owner (the chef) would come introduce every single dish, his description was too simplified. I would even say one of the waiters was quite rude. The overall service was not up to standard for this price range. Not worth it!

餐廳位於中環小巷之中一道鐵鏽大門無明眼嘅招牌一不小心就好易略過店內環境走古典日本風裝修簡樸散發著另一種美🎏🎐🌬主廚五嶋慎也先生有「燗酒魔法師」之稱🪄專門研究清酒同美食配搭不論選酒、上酒時嘅溫度、盛酒器皿以至食材選料都花上唔少心思協調得宜💗✨✨🌬今次食到我最鍾意嘅春天主題幾乎每道菜食第一啖都好食到對望一眼👀🤣🫶🏻餐單上配有不少青蔥嘅食材清純得黎又能提鮮不過好似芫荽咁未必人人鍾意要留意返💁🏻‍♀️💁🏻.🌬後記每道菜式同每款清酒都有一種獨特香氣，齒頰留香不同嘅香氣在口腔入面漸次遞增及融合，感覺幾有趣食完七八成飽兼微醺嘅狀態，令人感覺滿足👋🏻😸.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~八道菜廚師發板午餐 加配清酒搭配［+$400］.櫻鱒｜赤貝｜山椒の葉｜蕨鮟鱇魚肝｜帆立貝｜花山葵｜新若芽鮑魚｜海膽｜蕗の薹｜蕎麥麵鯛魚白子｜櫻花蝦｜白蘆筍｜空豆金目鯛｜蛤蓬｜茶碗蒸螢光魷魚｜筍｜松果｜意大利飯鯛子｜新玉葱｜蕗｜菜の花｜花山椒櫻花蝦｜湯麵甜品｜Crème Brûlée ｜貴釀古酒🔖只設網上訂座。

Upon arrival, our menu, complete with a map showing the origins of ingredients and sakes selected by chef-owner Goshi-San was on the table.We were to have 9 courses, paired with 7 different sakes of varying temperatures. Here’s what we had.Sakura trout and clam with sansho leaf and bracken.Ankimo and scallopAbalone with sobaShirako and white asparagus with sauce made with sakura shrimps. Not normally a fan of shirako, but this one was grilled to perfection and went very well with the sauce.Amada

Omakase is probably the only kind of restaurants that still thrive under the Omicron wave thanks to the Omakase關注組. Not a big fan of sushi, so Godenya is probably the perfect place to me to savour Japanese cuisine🇯🇵 Despite the dinner was changed to late lunch, it is still one of the best meals. I gonna feature all the dishes and then dedicate a post to their epic sake pairing🍶𝗦𝗵𝗶𝗿𝗮𝗸𝗼 // 𝗦𝗽𝗶𝗻𝗮𝗰𝗵 // 𝗬𝘂𝘇𝘂A very cute presentation and with warm shirako inside the yuzu shell. Smooth shirako with cris

I got a bit lost when going to the restaurant but it was definitely worth it. It was the first time I tried a sake pairing menu. Besides well known for its sake pairing, it is most well known for serving the sake at the most optimum temperature and the chef will measure the temperature of the sake before serving.The menu was really beautiful and the date was printed too which we can take back as our souvenir. The 2nd sheet shows the ingredients and its origin.The first dish and first sake was my