NAGAMOTO長本

營業中

休息中

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. 繼續閱讀

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！ 繼續閱讀

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 繼續閱讀

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。 繼續閱讀

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 繼續閱讀