影片
開飯介紹
Zenku 是一間混合傳統概念和現代日本菜單的日式西餐廳;其裝修以黑白主調為主,造成強烈質感對比。
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營業時間
星期一至四
11:30 - 23:00
星期五至六
11:30 - 00:00
星期日
11:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
Given that there were a good number of dishes that sound intriguing and appetising enough, we decided to go for the tasting menu, afterall, it was a birthday celebration! Little did we know that we would be rewarded with one of the best meals in a long while.The typical strategy with these dinners was for each person to order different things to maximise the tasting opportunities and that was what we did.Between the 3 of us, we had more of less all the signature dishes on offer. The cold soba noodles with frozen foie gras was very tasty. The soba noodles and the vegetables were a refreshing foil against the rich foie gras. Presentation-wise, the shaved frozen foie gras was a sight to behold but such a mess and such a waste when you eat it! If they could shave it on the noodles instead of on the side of the plate, I would be a lot happier.The tartare of toro with salmon roe was yummy but ordinary (you see, when expectations are high, people start to become unreasonable!) . We waited with anticipation for the 2 tempura dishes as they sounded so interesting. Tempura short rib was so tender and flavourful that the agreed sharing almost didn't happen, at least not in an equitable way! The tempura vegetables paired with miso ice-cream was "interesting" in a good way but the novelty wore off after a few pieces, so sharing was the way to go.The biggest disappointment was the sushi selection. Stick to the more creative dishes is what I suggest and leave sushi to the likes of Kenjo.For main course (finally), we had pork tonkatsu mille feuille, grilled rib eye with a yuzu sauce and pork braised in Asahi. Pork mille feuille was ok, as I was expecting greater things. The different flavours did go harmoniously together but the tonkatsu wasn't as tender and juicy as I had hoped for. On the other hand, the rib eye was fantastic - to start with, it tasted like beef. It was tender but not in a character-less way like Wagyu beef. The yuzu sauce added the right hint of lightness and freshness to the beef. The pork in Asahi was very well-executed. One could taste the pork as well as the beer, neither flavour overwhelmed the other, great dish!I must say the highlight was the desserts. While I do enjoy my sweet dishes, nothing had managed to excite me as much as the desserts here. The sake gelee with strawberries, lychee snow, yakult ice and pop rocks (yes, a bit of a mouthful) simply floored me. All these unlikely bedfellows came together in a visual and gourmet spectacle that left me speechless... coz I was busy eating and making sure I didn't miss a single piece of pop rock. Ah... POP ROCKS... brought back such fond childhood memories. Perhaps it's just me, but that dessert added a fun element to a lovely dinner and turned it into something memorable. It was a fitting finale to a great meal, or so I thought, until I had the chocolate lolly with freeze-dried raspberries and pop rocks. Oh boy! I want one now! Looking back, if I were to use one word to explain why every dish turned out so well, I would say "balance". Balance between creativity and taste, balance between flavours, balance between taking one's dishes seriously and injecting humour. Love it!!
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My cousin was visiting from the States, and she had heard from her other cousin, a food-writer for a local magazine, that Zenku was a fun and good restaurant. We shortened our list so it was either Mirror or Zenku, but because she became unavailable on the evening I had made reservations at Mirror for, I happily joined her for lunch at Zenku...lunch menuother than this, they have another lunch set menu in which the main is a seafood noodle dish, available at around $150 for two courses.appetizer - sashimi octopus, salmon, tuna, sweet shrimp, hamachiwe both went with the lighter sashimi option, though we probably should've tried the gyoza which i've heard good things about. the sashimi weren't the freshest, but acceptable.soup - miso with imitation crab meat - no surprises here. main 1 - daily selection of roast chicken stuffed with mushrooms ($198)our waiter recommended this over the pricier negitoro bowl, and for his seemingly honest opinion, we took his advice. The chicken turned out to be a spring chicken, served with stir-fried soba and some market vegetables. The chicken, save for the breast part being really dry, was really tasty. The skin was crisp, and the fat had rendered out. The sauce was a teriyaki-like sauce - oldie but goodie - but I wish there was more than just a small drizzle because it gave the chicken that Japanese flavour profile.The soba was plainly stir-fried with seasonings like dark soy and pickles (its not as dark as it looks in the photo), which tastes much better than it appears. The buckwheat noodles' texture was excellent, and weren't broken in the cooking process. My cousin said she'd give this a go in order to use up the soba noodles sitting in her kitchen.main 2 - Pork Tonkatsu Millefeuille ($218)served with a little Japanese rice and shredded cabbage in citrus dressing we thought this was truly a genius dish, and all the media attention it received was certainly worth it... inside the thin panko crust were alternate layers of spinach, pork and cheese, and each layer quite distinct. The cheese was unexpected....but good and not over-powering. The pork was sliced very thin, which contributed to its tenderness but flavour-wise it got a little lost. The citrusy cabbage slaw on the side helped to cut through the richness of the tonkatsu as well.Dessert 1 - opera cake with tofu ice cream (+$60)This was not your average opera cake, but rather a Japanese twist. The layers were pistachio cream, sponge, black sesame cream, jam and chocolate ganache on top. On the side was a tiny scoop of tofu ice cream on an amaretti cookie, and some salty crumble... Whilst we enjoyed the opera very much because of its discernable flavours within the multiple layers, the ice cream's texture was way too icy... they should and can definitely improve on it. The crumble turned out to be the same as the soba crumble in dessert #2, and this dessert could do without it. Dessert 2 - Roasted Banana with Soy Caramel, Soba crumble and Miso Ice creamConceptually, this should've been fantastic. The soy flavour was there, the miso flavour in the ice cream was there. However, the 'caramel' was like a soup, in which the warm bananas swam. The soba in the 'soba crumble' was not detected, it was just like your regular crushed cookie. The ice cream was again, too icy like frozen milk.... Hmmm they could definitely re-think this to do a better execution.we had a fun experience at Zenku - something which we value most about dining out. I like surprises and love the unexpected. and what was even better was the level of service.... the waiters were attentive but not pushy, honest and very helpful. zenku, i'll be back! For original post: http://gastronomerr.blogspot.com/2011/02/zenku.html
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The menu here is fun and creative, without being fixated on foam, and portions are good-sized so you won't go hungry. My favorites were the foie-gras "amuse bouche" (and usually I think such things are overly fussy), the sushi-style beef cheek (it's cooked, and luscious), the soba noodles with foie gras snow (the jellied noodles melt in your mouth), and Hokkaido rice pudding and caramelized bananas. Yum!But must say that the oysters, sea bass and cordon-bleu tonkatsu and some other desserts were all very good too. Try some of the sake cocktails - very smooth, and delicious colors.The decor is pleasant, and lighting and music levels were just right. And the views of the tram can't be beat.Our group had a fun time, and we'll be going back.Check out the Chinese reviews for pictures of the gorgeous presentation!!
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Time of Visit:Weekday lunch. It was a Friday but about half of the tables were empty..... probably because its price is slightly steep for its location (a bit off Central).....Food:Lunch set is offered in the menu, depending on the main course, the price ranges from HK$198 to around HK$298. The soup and appetizer are good, but not exceptional. For the main course, I ordered a baked fish while my friends ordered sushi. My fish is very good I would say. The chef is thoughtful and cooks with "heart" I feel, as cheese+gaclic+maybe honey sauce is added to the fish skin before baking. It is crispy and goes along very well with the fish. I stole a piece of sushi from my friend and it was not impressive - both the raw fish and the rice. The coffee is good, a pleasant surprise.Services:Very good and attentive services! Since I am on pretty strict diet, there are two items in the menu that I cannot eat. The wait staff was very helpful and made the change for me which I appreciate. Environment:Very nice environment. The tables are not closely packed and it was not noisy at all so it is a very decent place for chatting and have a pretty good level of privacy (consider having lunch in Central). Overall, it is a pleasant experience to me. I think its positioning is a bit awkward for lunch as it is not up to the level of top notch venues like Caprice and Amber but its price (around $220 - 330 per head without dessert) is slightly higher than the normal range in its area (especially it is a bit off the Landmark and IFC area). More efforts should be made on marketing and promotion to build its brand in order to keep its current price range. I hope its business will pick up soon.
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平日鮮見牛為主天婦羅，因何解請留意稍後報導，牛肋肉先焗後炸，巧妙地以紫菜將肉天婦羅漿隔開，油脂沒直接碰觸脆漿，肉質鬆嫩，又脆又有牛油脂香，實在是奇妙的味覺之旅。更多分享@http://foodxfile.blogspot.com/2010/09/zenku.html
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