NAGAMOTO長本

是滙豐信用卡嘅優惠套餐收費2480咁佢正常套餐係2680咁佢就會少咗三個食物，咁我都加班晒嘅揀完之後就係3180咁比原價會貴少少，但係就買一送一。服務係超好嘅所有嘢介紹得到好清楚presentation亦都做得好好。食物賣相都可以嘅，但係味道就比較普通咁鰤魚同埋三文魚都係會煮得比較熟同柴。雖然加返佢正常個名都係3180比正常Menu貴$450但以為食物會一樣啦，但都係食個三文魚飯嗰陣時原來個presentation係完全一樣地方套餐嘅會比較普通，而且個汁已經朔晒飯，味道比較差呢度扣分比較多。連埋酒水人頭$3000一位。…查看更多

今天和姐妹一起来中环，品尝这家连续多年获得米其林一星的怀石料理——长本。我们这次吃的是餐厅推出的9月“满月”主题菜单，整个菜单以中秋月见为灵感，融合了季节食材与传统文化。进入餐厅，首先注意到的是充满仪式感的细节：木棉被放置在铺满菊花的箱中，让木棉自然浸润菊花的香气，寓意祝福客人身体健康。清酒也呼应满月主题，我们可以挑选自己喜爱的筷子和清酒杯，感受浓厚的日式用餐氛围。日本称中秋之夜为“十五夜”，月见不仅为赏月，更象征丰收与感恩。此次菜单中，料理长透过料理呈现月见文化，并介绍日本中秋的传统习俗与“月见三宝”。第一道先付：菱蟹 以寓意驱邪与保佑农作物的“芒草”为装饰，蟹盖用醋浸泡两天软化，盛载象征月亮的金色小碟。蟹肉鲜甜，蟹膏浓郁，搭配三文鱼籽的爆破感和萝卜蓉的清爽，口感层次非常丰富。青芋茎和山药泥带来细腻滑顺的质地，淋上加减醋果冻后整体酸香开胃。第二道煮物碗：海鳗（鱧魚） 主厨现场刨制鲣鱼片，高汤清澈却鲜美，带着柚子的清新香气。月亮蛋口感似嫩豆腐，入口即化；鱧鱼腐细腻中带有菊花的淡雅香气，松茸则提供了山野的浓郁气息。喝一口汤，感觉整个人都被温柔包裹。刺身1 鲷肉质紧实弹牙，墨鱼软糯带嚼劲，车海老鲜甜饱满。车海老搭配鱼子酱入口，不需要任何酱油就已足够精彩。配菜中的红蓼微辣清新，恰好平衡了刺身的浓郁感。刺身2 现磨山药泥黏滑拉丝，包裹着酱油渍吞拿鱼赤身和大腹。赤身酸香柔嫩，大腹脂香丰盈，山药的清爽中和了鱼生的厚重，紫菜和山葵渍增添脆感和辛香。八寸 炸稻穗香脆像爆米花，很有趣！蒸金目鲷肉质细嫩，柚子醋芡汁清新不腻。五款小菜各有特色：枝豆咸香、味噌翠玉瓜甜软、红薯绵密、烧蛋卷香浓。最喜欢的是酿乌鱼子的小芋，亲手剥开芋皮的过程很有仪式感，芋肉滑嫩细腻，乌鱼子的咸鲜慢慢渗入，层次感十足。海胆寿司饭海胆creamy甜美。扬物 炸鱧鱼外酥内嫩，肉质依然保持湿润。搭配的柑橘汁酸甜清爽，塔塔酱中腌黄瓜和鸡蛋碎带来细腻颗粒感，银杏软糯甘香，整道菜酥脆中见轻盈，一点也不油腻。箸休 北海道带子仅仅焯至半熟，口感柔嫩甜润。清酒和盐的调味很克制，突显食材本味。蛋黄醋果冻做成月亮造型，酸爽冰凉，正好清洗味蕾，为接下来的主菜做准备。寿喜烧 宫崎和牛在68度昆布汤中轻涮后肉质粉嫩，入口即化，满是牛肉本身的奶香和甜味。蔬菜吸满汤底精华，自制菌菇芡汁鲜浓醇厚，搭配微微辛辣的生姜，吃起来暖心又满足。食事 烧秋刀鱼皮脆肉香，油脂丰富；小松菜清爽解腻。渍物咸香适中，尤其是象征满月的自制昆布，嚼感十足、回味甘甜。松茸釜饭打开煲盖香气扑鼻，松茸的浓郁芳香渗入每颗米粒，油扬增加了甜润感，忍不住吃了两碗！甘味与抹茶 无花果羹清润香甜，巨峰和麝香葡萄多汁爽口，洋梨白酒果冻带来一丝微醺的愉悦。最惊艳的是“潭月”葛饼，外层黑糖葛饼Q弹滑嫩，中心“蛋黄”香甜绵密，俯视真如湖中映月，意境太美。结尾的一碗抹茶微苦回甘，圆满收束这顿秋之盛宴。整餐下来，不仅品尝到了当季的鲜美，更深深感受到料理长对自然与传统的敬意。每道菜都是一幅画、一首诗，让人在味觉与文化的交融中，度过了一个难忘的月见之夜。…查看更多

HSBC premium B1G1 😋前身是2**的柏屋舊址重開 先奪一星三月以女兒節為主題🎎<先付> 車海老 魚子醬 山葵花⭐️食材的鮮味 山葵的辣勁搭配的Egg yolk vinaigrette帶微酸先來一點衝擊打開味蕾******************************<煮物碗> 鰹魚昆布湯 金目鯛 茗荷 山椒嫩葉⭐️頭啖湯連freshly shaved bonito 超重umami！！金目鯛已煎香 少少鞋but魚味夠爽脆的茗荷 配搭山椒嫩葉帶出獨特草青味的aftertaste是三月春日的氣息🌱******************************<刺身>鯛魚 少腥烏賊 海膽⭐️ 甜蝦⭐️ 好甜！！！！！Homemade sauce is a bit too salty and overpowering用上菱形碟係因為日本女兒節會食三色嘅菱餅日本人認為菱形就像「心臟」，除了可消災解厄之外，還有父母祈願女兒平安健康的意思******************************<八寸>- 霰餅炸蛤蜊蘸霰餅碎脆炸的千葉縣蛤脷 幾厚肉有啲炸淋左 但汁醬幾惹味。霰餅同蛤蜊都係女兒節應節食品霰餅係用砂糖炒過的米果點心，澱粉代表健康象徵，也有「一整年希望女兒能幸福度過」含意蛤蜊係象徵著兩兩成雙成對，因為貝類的兩個是成雙密合的貝殼，有期望女孩未來能夠嫁到門當戶對的好人家之意！(可以同同行友人嘅蛤蜊殼扣埋做一對！)- 炸蝦頭: ok但可以熱啲- 螢光魷魚 大葉玉簪菜⭐️- 散壽司 (炸鰻魚、三文魚子、菇、豌豆) 散壽司都係女兒節會食的🎎豌豆象徵健康並且能努力工作的意義，再加入色彩繽紛的佐料，讓散壽司充滿了繽紛祝福與帶來好運氣！附上三色菱形彩紙代表菱餅嘅三色:綠色象徵草 白色象徵雪 而粉紅色則象徵桃花分別寓意健康、純潔以及驅魔辟邪仲送埋枝鮮桃花比你等你快啲嫁得出******************************<強肴> 和牛壽喜鍋 嫩牛篣 ⭐️用上宮崎和牛 油花分佈平均輕輕煮過 肉質軟嫩 就咁食肉味都好出壽喜燒汁甜香更解膩感第二啖配埋山椒醬 更上一層樓牛蒡用左兩種煮法Sauteed同炸脆一脆一爽 配牛肉食口感更豐富******************************<鉢物> 幽庵炸鯛魚 筍 海藻 蜂斗菜幽庵=照燒+柚子醬汁不過柚香不算太突出筍爽脆無渣、鮮甜魚肉味道淡麗 炸粉不厚相對清淡但吃得舒服清爽的一道菜******************************<食事>魩仔魚海膽丼漬物 (椰菜、牛蒡、茄子)味噌汁到呢道菜時由焙茶換上煎茶 ******************************<甘味>時令水果、白酒啫喱(芒果、藍莓等)Verdict: 有B1G1可一試。食物中上不過唔算太有驚喜。食席前experience為主。服務超班！…查看更多

This Michelin 1-star is one of my favorite restaurants in town, always impressed by their amazing cuisine, quality ingredients, nice ambience, and impeccable service. Even though I have only visited a few times, they remember I like Matsuba crab, and will notify me when the special menu is offered. Today, I come to On Lan Street with high anticipation of the treats Chef Teruhiko Nagamoto has prepared for us for the Special Matsuba Menu ($3,500 each).Stepping out of the elevator we are greeted warmly by the staff, and after settled down at our seats in the L-shaped counter, I order a bottle of 冩樂 純米大吟醸 しずくどり ($2,480). This sake from Miyaizumi 宮泉銘醸 in Fukushima has a nice acidity, sharper upon opening and gradually mellows out throughout the whole dinner, with a light and harmonious taste. Good for matching with crab and most of the food on the night.The first course 先付け is 蟹茶碗蒸. The crab meat has been mixed with egg custard before putting to double-boil at 85 degrees Celsius for 20 minutes, resulting in a creamy silky soft texture. Delicate but rich in flavours. On top is a homemade dashi to add umami to the chawanmushi, with a small leaf to decorate. Delicious and a good start.The second course 替え is 蛤塩煮 キャビア. The hamaguri clam has been cooked perfectly, not a tiny bit over, to retain the umami and freshness. On the side are some mizuna, fresh and delicate like water. The two small slices of udo, with a slight bitterness to add flavours, and wolfberries made the dish elevated in medicinal properties. Finishes with a white sauce made from the clam stock and a special sesame seed oil. Wonderfully tasty.The third course 煮物椀 is 蟹真蒸 栗麩. Upon opening the lid of the bowl, the nice yuzu fragrance comes to the nose, with the delicious dashi drawing our breath away. The crab meat surimi has a delicate and elegant taste while the wheat millet gluten has a good bite. The nabana is the seasonal vegetable which adds to the touch of spring to the dish. Very delicious.The fourth course 造り is 蟹造り. The reason why the Matsuba crab is called such is how the crab leg flesh, after soaking in cold water, will look like the pine needles. Served with a wari soy sauce, with a bit of grated ginger added, the crab meat has a refined, delicate sweetness. It is good but still I prefer to eat the cooked crab meat more with its sweeter taste.The fifth course is another 造り featuring 本日のお造り. The selected sashimi comprises of tai, yari-Ika, and maguro. The sea bream has nice sweetness and firm texture. The soft and sweet spear squid is paired with a pinkish sauce, made from the innards of bonito, to provide umami and savoury delicacy. Two cuts of tuna are served, with the lean akami rich in taste while the chu-toro having nice fattiness but not excessive.The sixth course 八寸 includes 毛蟹 蟹味噌, 蟹湯葉巻揚, 蟹散らし寿司 海胆. Apart from matsuba crab, the menu also serves kegani, and the chef has mixed the crab meat with crab miso, together with some vinegar and shiso flowers, sweet and tasty. An interesting piece with the crab is mizuhiki, made from pickled vegetables, signifying a gift and also to cleanse the palate. The tofu skin roll is wrapped with matsuba crab meat and shungiku, paired with a homemade sauce. And the chirashi sushi has Bafun sea urchin, matsuba crab, komochi kombu on top of the shari, with the pickled turnip to give a bit of acidity. Pleasant in both presentation and taste.The seventh course 強肴 is 和牛すき焼き. The Miyazuki wagyu sirloin has been sliced thinly, and then we see Chef Nagamoto putting them in sukiyaki one piece at a time, to ensure each piece is cooked perfectly. Adding the soft-boiled egg in, the creamy and smooth texture of the beef, plus the mouth-watering delicious sauce, supplemented with the white leek and baby burdock, prompts me to nearly ask the chef for an encore straight away.The eighth course 箸休 is 黒鮑軟煮 うるい. Cutting the slow-cooked Shimane black abalone into bite sizes, the chef has prepared a jelly, made from the abalone liver and dashi, to further enhance the flavours of the abalone. The urui is a type of wild vegetables, with the chef using dashi to blanch them, having a crunchy texture and slight sweetness. A premium intermittent dish to transition to the other matsuba crab course.The ninth course 鉢物 is 蟹しゃぶ 蟹味噌. The crab miso is heated on the carapace over charcoal, to prepare a paste to go with the crab meat. When it is almost done, the chef starts to cook the claw of the crab in shabu shabu, with some radish and spring seasonal vegetables together. Using the crab miso as dipping sauce, it is truly amazing. This is why I like how the Japanese cuisine can highlight the authentic and original flavours to the full extent.Using the remaining crab miso, the chef prepares some 蟹味噌添えて 甲羅酒. The kora sake is made by pouring sake into the carapace, with the crab miso giving the hot sake a delicious savoury taste, though the alcohol is quite strong because of the heat. Still, I cannot help to finish three cups in a row because of how tasty they are.The tenth course 食事 is 蟹御飯 いくら, 蟹雑炊, 味噌汁 漬物. The highlight of the whole menu in my opinion, the rice is served in the pot, with the crab meat fully scattered on top with also plenty of scallions. It is simply unstoppable and I quickly finish three servings, with the addition of salmon roes. Apart from the rice, there is also porridges which are equally, if not more, delicious, and despite so full I also finish two servings also. With the homemade pickles and miso soup it is a satisfying completion of the meal.For 甘味と抹茶, the 季節の果実 includes banpeiyu, unshu mikan, and kinkan, with the fruit cut into small dices, adding some blueberries and apple jelly. Sweet and refreshing. The 和菓子 uses a special type of Okayama red beans, which are white in colour, but having the same taste as the normal red beans, with a black bean, mochi and Kumamoto strawberries. Appropriate in sweetness and very good in taste, we also finish with the traditional matcha tea.Service is impeccable, with the staff very engaging to explain the ingredients and the speciality of the food, demonstrating good understanding of the food and the culture. The bill on the night is $10,428 and while it is not cheap, it is good value for money in my opinion. If you are a big fan of matsuba crab, this one you should not miss. And we will visit again to see whether we can experience the sweet corn during the summer season.…查看更多

安蘭街18號有好多優質嘅食肆，book到信用卡買一送一優惠，初嘗這米芝蓮一星餐廳。餐廳服務貼心，預先send咗一月餐單俾我哋。由於我同朋友都唔食白子，餐廳安排咗多啲松葉蟹肉喺 「先付」。總括而言，食材新鮮，美味，presentation好靚。最愛磯部楊海膽及胡麻豆乳刷和牛。主廚長本會喺我哋面前準備菜式，亦會同我哋影相。服務員嘅態度同質素都非常好，每一道菜式都會詳細解釋。另外，我估計佢為我加茶嘅次數不下10次。佢亦會拿起杯的碟子為我們加茶，十分專業衛生。先付：松 葉 蟹 蕪 菁 蓉祝肴煮 物 碗：蛤 蜊 真 蒸 淀 蘿 蔔造 里：本 日 刺 身炸 物：磯 部 揚 海 膽 慈 姑 揚 甘 鯛 楤 木 芽 天 婦 鉢 物：胡 麻 豆 乳 涮 和 牛…查看更多

生日嚟呢度食晚飯慶祝，感覺超好！懷石料理，食指定的睦月餐。先付：松葉蟹、白子、蕪菁蓉啖啖肥美鮮美嘅松葉蟹肉，另有柚子嘅清香，很美好的開始！祝肴：黒豆子持昆布牛蒡蝦芋烏魚子市田柿干芝士金柑・芹菜豆腐裝食物的器皿都很講究，例如這菜是一個鶴型嘅碗。特別喜歡柿干配芝士，兩種味道溶埋一起很正。炸物：磯部揚海膽慈姑揚甘鯛楤木芽天婦羅魚生新鮮美味，我對炸物印象尤其深刻。因佢有侍應拿住食材來介紹食材楤木及慈姑，食落都覺得特別好味及矜貴。個海膽好正！其他食物也美味，而令我印象最深刻的係佢哋的服務超細緻貼心！才共約14個位有四個侍應生，很細心地留意及提供服務，例如不斷為我們添熱茶、主廚會出嚟同生日/慶祝的合照，甚至走時有專人陪及送埋我們出lift 的（一般最多都係送到入lift ），我去日本米芝連兩三星也没這麼體貼的服務。…查看更多

中環 @長本 意外地搵到間好好食既crab meal ，原來係米之連一星，今次食米之連終於冇失望而回！懷住美好既心情去食呢一餐！非常滿足！世一蟹宴，係我食過最好食既蟹宴😋呢間長本一年一次既蟹宴，得9日時間24/11-2/12，幸好book到有counter table 坐🥳呢個「八寸」入面既香箱蟹係今日之最！啲蟹肉蟹膏味真係不得了，齒頰留香。蟹肉魚糜又係好驚喜，魚肉加蟹肉，口感加味道有啲肉魚腐。「食事」有蟹飯+蟹粥，我覺得個蟹飯係清而美，所以到添食環節，我都係食飯，職員仲比左啖飯焦我食😜個生果啫喱我好鐘意，清清地，感覺唔heavy ，最後杯綠茶真係濃到不得了🤣 先付🥚蟹茶碗蒸白子替🐠鰤魚聖護院蕪醋漬煮物碗🦀🍄 蟹肉魚糜小蕪椎茸造里1🦀蟹肉刺身造里2🐙🐠🦐本日刺身八寸💜💚香箱蟹蟹肉高湯睹喱味噌蟹肉魚子醬蓮藕米餅蟹肉蒸壽司海膽強肴🐮🐟和牛壽喜燒 鹌鹑蛋箸休🐚帆立貝蘋果醋果凍鉢物🦀🍲蟹測鍋蟹味噌食事🍚🍲🦀蟹粥蟹肉釜飯三文魚籽味噌湯 + 漬物甜品及抹茶🍓🍇🥝🍡🍵時令水果和菓子…查看更多

🧡❤️💛不時不食 Omakase🥢今次食嘅依間日料，係提早咗成個月book🥺因為佢哋長期full booking，好彩都俾我book到！每個月都會由長本先生親自擬定菜單，不時不食，就係要食當季美食！由前菜到甜品 每一道菜都感受到當中嘅用心！😚❣️SHUN Menu❣️ $2680/ppl每道菜品都會由店員耐心講解，俾每位食客更佳嘅體驗😌菜式配搭有傳統嘅又有新穎，有啲似經典樂曲crossover流行曲咁，副歌嘅部分就係欣賞師傅嘅烹調，柔和嘅燈光 舒服嘅位置，就座後就係樂曲嘅開始！🥰🤍先付🤍 炙燒帆立 舞茸 魚子醬 指橙炙燒後嘅帆立貝，入口鮮甜，搭配魚子醬嘅鹹香，😚顆粒狀嘅指橙果肉，會帶少許酸甜口，令味道更有層次🍊🩵煮物碗🩵 鹽烤甘鯛魚 小蕪小蕪就係圓潤純白色球型根莖類植物，汁水飽滿 味道清甜😌有啲似白蘿蔔，不過依個就再清甜啲！煮物中有甘鯛魚、小蕪，整體味道又鮮又甜，依個天氣飲埋湯 真係好暖胃🥰🩷造里1🩷 本日刺身 金目鯛 真鯛 魷魚 北海道馬糞海膽 松子醬油兩款都係鯛魚，不過細嘗就會知味道各異😙 金目鯛魚油比較豐富甘甜，而真鯛肉感明顯，鮮甜！沾上少少松子醬油，又有另一番風味🥢刺身又點止魚呢？將北海道馬糞海膽搭配魷魚食，奶油嘅口感又帶點韌性，好特別🤣顏色上配搭都好誘人！🧡造里2🧡 本日刺身 赤身 中拖 蛋黃醬油漬 紫蘇花 松子醬油依款嘅刺身比較重口，但深得我心！赤身 中拖都帶有魚油香，蛋黃醬油漬令味道豐富有層次！🐟❤️八寸❤️ 長芋配紫薯肉糜 銀杏 麵筋 菊花鯖魚壽司藝術般擺盤，中間有銀杏葉嘅落入，令人感到秋意滿滿🍂長芋配紫薯肉糜，紫白交錯賣相吸引，口感軟糯好特別！菊花鯖魚壽司呈半圓柱體，結實飽滿🍣旁邊有個甜薯，食落好滋味！🍠🤎強肴🤎 壽喜燒涮和牛 鵪鶉蛋當店員向我哋展示是日和牛嘅moment，我就知道！係時候了！🤩是日和牛係A5宮崎和牛，以shabu shabu 形式煮成，再加入日式燒汁同埋紅酒汁🍷，倒上溫泉鵪鶉蛋，入口先係蛋黃液香，🥚再到和牛油脂香 食多幾啖就有日式燒汁同埋紅酒汁慢慢滲出，香甜美味！🥩💛鉢物💛 油炸胡蘿蔔魚糜 菱蟹 菊葉天婦羅油炸胡蘿蔔魚糜有啲似小南瓜🎃又有啲似小燈籠🏮，喺射燈下睇 好似發光咁！有啲似綿花糖加魚蛋嘅口感，味道就係胡蘿蔔加鮮甜嘅魚肉！菱蟹肉非常鮮甜細膩，食得岀好新鮮！🦀💜食事💜 穴子蒸壽司 菇菌稻庭烏冬壽司食得多，蒸壽司都係第一次食！依個賣相就有啲似糯米雞，用葉包住啲飯😆不過依個就係用珍珠米，份量十足又有米飯香！穴子肉質細膩，甘甜可口！倒上三文魚籽，味道更鮮！🍚菇菌稻庭烏冬更增加飽腹感 滿足感！烏冬扁幼身、麵質滑溜易入口！🍜💚甜品及抹茶💚 時令水果 和菓子 抹茶水果嘅環節就係由白酒啫喱、麝香提子、巨蜂果凍、香梨、紅莓組合而成！🍇果香滿滿，白酒啫喱又唔會掩蓋住水果味道，反而雨露均沾地令水果帶有白酒香甜微醺感！🥂每月和菓子都唔同，今次就係粟子和菓子🌰特別之處在於整粒都係細膩綿密嘅粟子蓉，工序繁複，感受到師傅嘅用心！食落口仲有微微嘅白蘭地味，帶一啲刺激感🥰一邊食和菓子再搭配抹茶，以香濃嘅抹茶作尾聲都唔錯！🍵依度嘅環境日系 燈光柔和，伴隨住店員溫柔細心嘅講解，成個Omakase 都有好好嘅體驗！😚既然每個月都唔同，唔知下個月係點呢？BTW記得save post，方便向店員查詢有關Omakase啦❣📍NAGAMOTO長本📍中環安蘭街18號8樓…查看更多

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嘩….米芝蓮一星嘅Omakase 🍣簡直太豪華啦！職員非常貼心，由入門口開始直至離開都全程照顧，送上日本帶有祝福含蓄，用菊花水泡浸一晚嘅毛巾抹手，再俾你挑選一對自己鍾意嘅筷子❤️過程中每一道菜品都會講解食材嘅產地來源，廚師嘅做法，除咗味覺享受，仲可以了解食材更多知識👍🏻上菜擺盤更加係視覺嘅享受，設計精緻吸睛👀打打一流！其中幾款菜式令人回味😋香煎鯛魚湯鮮甜味美、墨魷魚馬糞海膽最佳組合、和牛配上Sukiyaki煮法油脂香氣融化於口中！餐廳仲有根據每月當造季節調整食材，讓客人食到最好嘅美味💯…查看更多

今日實在太開心要慶祝慶祝🍾️特意揀呢度米芝蓮級別嘅日式懷石料理Omakase 🤓Omakase 主要係廚師發辦享受廚師嘅刀工、心思、視覺味覺享受及不時不食呢度嘅體驗令人非常難忘由抺手巾開始巳慢慢地進入佢地既主題，看似簡單的抹手巾都有寓意，都有佢嘅故事，菊花水浸了一既嘅抹手巾寓意身體健康，而最細微嘅筷子都係自己選擇正好入秋，每道菜都有秋意感覺，擺設及器皿都非常講究並不馬虎💯💯💯⭐️每位$2800 每月都會轉Menu，所以周邊都見好多熟客嚟慶祝周年及生日我地就第一次，感覺更新鮮💮每道菜都好似藝術品咁，必須打卡再慢慢品嘗，最深刻印象就係宮廷和牛，佢係用Sukiyaki既醬汁混合紅酒一齊烹調，入口香濃細滑👍🏻另外墨魷魚及拖羅都係我食過最好食嘅一間，墨魷魚黏度高，不是平時食開既爽脆拖羅有主廚自製嘅蛋黃醬，配埋小小鮮淮山一齊食，超級有記憶既菜式💯而佢既松前醬油都好特別，係用美林昆布醬油煮成，再嚟點刺身一齊食，證明主廚對每一樣嘢都非常有要求✨香港想食懷石料理並不多地方有，呢度確實不錯選擇❣️…查看更多

日本菜一般就係食材主導，新鮮行頭。跟住喺師傅手勢，最後就係服務。三者都有嘅，就係呢間割烹店可以成為米芝蓮一星既原因。🍖 老闆係關西人，又係廚師，全晚每一道菜，經理都悉心講解，甚至乎菜式類別，名字由來，材料選取，娓娓道來。🍖個人最推介既係菱蟹同燒鱧魚煮物。菱蟹嘅容器，喺用蟹殼處理而成，燒鱧魚煮物，湯底嘅昆布汁，鮮味到不行。期待10月嘅新菜單。✨️ 今餐係生日飯，餐廳知道，竟然係唔同嘅環節，都不斷咁出現祝壽既驚喜，餐牌，茶碗，同埋祝壽甜品嘅寓意，都非常重視，令人有賓至如歸既感覺。…查看更多

喜歡吃日本料理的朋友 一定不能夠錯過這間 無論環境食物及服務都非常之好的餐廳由門口到室內裝修，到時豪華美麗正宗地道的日本感覺 一啲都唔誇張所有食物 都是新鮮美味豪華精緻 令人置身於日本的感覺 無論魚生厚切 熟食夠鮮味 酒水夠正宗 清新美味豪華嘅日本湯 壽司飯都係一流 相信令人食指大動都只理我咁簡單 食日本料理之餘，嘆番一碗即造綠茶，幸福感覺返晒嚟日本餐廳最重要的一點就是服務態度而這間店舖的而且確做到100分咁好這就是香港好客之道 刺激消費由此起行過路過，真的不要錯過 如果你自認日本料理喜好姐，這間店舖一定要試試佢…查看更多

【NAGAMOTO長本】，一間米芝蓮級別日本料理店。餐廳大廚出身於日本米芝蓮三星名店，上年於中環創立此店，主打懷石料理🥢內在環境採用典型開放式廚房佈局，令用餐環境極具格調，可以好好享受日本菜極致體驗🥳😜餐廳位置正正位於娛樂行對上，極其方便👍懷石料理，日本菜最高級用餐體驗，重點體現主廚對於食材嘅執着，講究不時不食😋聞說餐廳菜單係每個月都會有所轉換，按食材時令去設計餐牌😎各位日本菜愛好者，book枱之前記得問清楚先啊😃…查看更多

今次已經係我第二次幫襯呢一間係中環嘅一半，主打懷石料理。喺香港做得比較正宗同埋好嘅懷石料理真係唔多 所以我想再食都揀返呢一間。而且佢仲拎埋2023年米芝蓮一星🤩🤩🤩係有原因既。今次嘅時令菜單有和牛食，看到一片片油脂同埋肉好平均嘅和牛 我就知今個既meun好岩我。除左和牛仲有汁煮豚肉 一樣咁嫩，我平時都唔太鐘意食豚 不過呢度真係做得好出色。3款刺身都好新鮮，輕輕炙過既魚迫左啲油脂出黎 更加香濃。八爪魚片凍凍地 好新鮮，配既醬汁好清新。…查看更多