炙. 宴是一家日本炙燒丼飯專門店，當中的北海道十勝地區豚肉丼和宮崎和牛丼飯更是人氣之選。餐廳除了主打丼飯之外，還有十分多的選擇，例如日式拉麵、一人火鍋、一品料理等，更不時推出一些特別推介套餐，迎合不同的喜好。 日本產和牛鐵板 （$108） 這是「炙の御賞祭」三款套餐的其中一款，日本產和牛鐵板，嫩滑的和牛配合爽甜的洋蔥和秘製醬汁，加上一碗熱騰騰的日本米飯，是一個簡單得來卻令人大滿足的料理。 套餐均配上味噌湯、甜品及飲品。 角切魚生丼配冷烏冬（$138） 這是「幸せの二重丼」四款套餐的其中一款，我們選擇了角切魚生丼配冷烏冬。冷烏冬配合冰涼的烏冬汁更顯其彈性，魚生丼有三文魚、吞拿魚、帶子、三文魚子、玉子、青瓜等，這個二重丼的組合是夏天炎熱天氣的消暑之選。 套餐更附上味噌湯、沙律、沖繩豬肉煎餃兩件、甜品及飲品。 酥炸宮崎青眼魚（$48） 經過酥炸的青炸魚，外脆內軟，魚皮和魚骨也可以食埋，簡單擠少少檸檬汁已吃到魚的鮮味。 沖繩風炸豬肉芋蓉餅（$22） 如果你喜歡吃芋頭，這個芋蓉餅你一定喜歡。薄薄酥脆的餅皮包著豬肉碎和綿滑的芋蓉，樸實的材料卻不失其美味。 Interior Menu

Experience the essence of Kansai-style sukiyaki, it’s far more than just a meal, but is a celebration of tradition and culinary artistry. Secluded in 3/F CUBUS, Causeway Bay, taking pride of place in the restaurant is a sleek hinoki counter with just 15-seat curving around an open kitchen. With minimalist decor, a less-is-more interior creates simplicity, serenity, and aesthetics to the atmosphere. [幸 KOU （HK$780）] ▶️季節前菜三點 A 3-kind appetizer platter featuring the seasonal fresh produce from Japan, and the beer jelly with yogurt is a unique and interesting combination, perfect as a palate cleanser between courses. ▶️和風茶碗蒸蛋 An upgraded version of chawanmushi served with snow crab accompanied by pickled sakura. ▶️A5大分和牛/A5北海道褐毛和牛壽喜燒 The A5 Oita Wagyu beef and A5 Hokkaido Brown Wagyu Beef are already impressive on their own, with a delicate, buttery texture that melts in your mouth, and the caramelized sukiyaki sauce added a layer of sweetness & saltiness. Dip in the prized Kosawari Tomago eggs from Hyogo prefecture, which helps enhance the overall flavor without overpowering your tastebuds. ▶️和牛蛋汁蓋飯 A hearty and satisfying bowl of Japanese rice on top with a piece of tender Wagyu beef, combined with a splash of saucy egg yolk, the flavor is incredibly rich, and it’s a whole new level of eating Wagyu. ▶️味噌湯及漬物 After savoring the wagyu, followed by a bowl of miso soup and refreshing pickles to provide a welcome interlude between the richness of the meat. ▶️日本時令水果 End the meal with the seasonal Japanese fresh food. Interior Menu

No matter how busy your schedule is, taking a break and indulging in a delightful lunch at “Le Brasserie” can set you on a unique gastronomic journey exploring the traditional flavors of France. From the moment you step through the door, you’ll be enchanted by the authentic French brasserie vibe, which adds a warm and welcoming touch to the entire dining experience. Led by Chef Patron Andre L’Herminier and his culinary team, the menu showcases authentic and refined French cuisine with an emphasis on the use of fresh, seasonal ingredients. 3-course Set Lunch (HK$398/person) ▶️Complimentary Breard ▶️Tataki De Thon The searing gave a nice contrast of textures to the tuna with crunched edges and tenderness throughout. The mango cucumber salsa with Ponzu Shiso Leaf dressing also gave the dish a kind of sweet, tangy, and refreshing flavor. ▶️Carpaccio De Boeuf Freshly flattened beef, Comte cheese shavings featuring a deft interplay of flavors, the lemon Dijon Aioli did a great job cutting through the richness of the meat. ▶️Queue de Lotte The slab of Monkfish was pan-fried beautifully with a layer of crispy surface, providing a delightful contrast to the moist flaky meat on the inside. Served with wilted baby spinach, and lilliput capers beurre Blanc sauce. ▶️Poulet au Miso The chicken thigh was marinated with Japanese miso, it was tender and juicy with a hint of smokiness, perfect to go with the French fries and herbs salad. ▶️Les Dessert Choose from the selection of fresh pastries at the counter. ▶️The Pear This pear-shaped dessert is coated in a chocolate shell, with mousse and pear compote filling inside. ▶️Creme brulee Tart Simply love the perfect layer of caramelized sugar topping, and the custard was perfectly smooth and velvety. Menu Interior Storefront

Following the success of the Spanish Tapas restaurant Chueca, JUNO has emerged as the latest sister restaurant to open in Sheung Wan.  
Helmed by a culinary team led by accomplished Chef Jordi Vallés Claverol, JUNO is a celebrated Italian-Mediterranean restaurant that offers a refined and captivating menu with an emphasis on diverse Mediterranean cuisine.
The delightful and pleasing decor embodies the concept of freshness, naturalness, and simplicity, while still exuding a sense of luxury.  The relaxed and laid-back atmosphere creates a tranquil oasis for dining and socializing and almost makes you forget that you are right in the heart of a bustling city.


JUNO Tasting Menu ($490/person)
▶️Iberico Ham 

Kick off the evening with the 48-month Iberico ham served on homemade rosemary focaccia.

▶️Whipped Feta
It was an appetizer combined with multiple textures and flavors.  Whipped Feta, lemon zest, toasted seeds, pomegranate, and honey came together to provide an interesting and harmonious contrast.

▶️Caviar d’Aubergine
Charcoal oven-roasted eggplants topped with pine nuts, mint, and basil. Served with honey dressing.

▶️Beignet de Morue
Spanish salted cod fish fritter, perfect to go with the citrus mayonnaise.

▶️Padron Peppers
Deep-fried green peppers with extra virgin oil, simple yet delightful.

▶️JUNO Truffle Tagliolini
Pasta is made fresh in-house daily, and the dish is all about delicious textures and is amazingly addictive.  The addition of fresh grated truffles made it more decadent and fantastic.

▶️Lobster Acquerello Risotto (+$50)
This risotto is the ultimate comfort food with half Boston Lobster.  Creamy, cheesy, and almost velvety to the tooth, it’s just luscious and irresistibly good.

▶️Tiramisu/Raspberry Chocolate Coulant (+$20)
To end off the evening on a high note with something sweet.

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提起「陳儀興」這個名字，定必聯想到傳統正宗的潮州菜。從新蒲崗老店擴展至今，超過半個世紀，四家飯店分佈於港島、九龍及將軍澳。這家潮州菜館老字號，傳承著家鄉潮菜的老味道，時代在變，但味道依舊不變。
今次來到將軍澳分店，實而不華的裝修，加上地道實惠的潮州菜式，所以深受不少區內家庭客的歡迎。


滷水鵝件（$148） 食潮州菜，滷水鵝是必不可缺，滷水味道愈老愈香醇，這𥚃超過五十年的滷水，香氣撲鼻，馥郁醇厚，鵝件吸收陳年滷水的味道，滋味芳香卻不油膩。

老火燉湯（$68） 原盅老火燉湯，蟲草花燉雞，滋潤又美味。


椒鹽鮮魷（$128） 金黃色的椒鹽鮮魷，薄薄的脆漿包裹着彈牙的鮮魷，香脆可口，風味十足。

豉汁蒸大鱔（$150） 新鮮的大鱔簡單以豉汁蒸已能帶出其鮮味，下層的豆卜索滿了大鱔的鮮甜和惹味的豉汁，味道絕對不遜於主角大鱔。

白飯（$12）

茶芥（@ $10） Storefront Interior Menu

走進窄窄的一條長廊，天花掛著兩排和風的紙燈籠，牆身佈置了櫻花、鳥居，還有一個默默坐在長凳的「無面男」等待著，接著長廊通道就是一條樓梯直上至這家位於尖沙咀的日式居酒屋 - 和道屋。
餐廳採用深木色的設計，座位除了吧枱和一般的枱櫈，另外更設有幾枱仿榻榻米的卡座，客人就座時需要除下鞋子入座，和風感滿溢。
我們中午時間來到，午市套餐由$98 - $268，各款套餐均配有前菜、沙律及麵豉湯，如果在餐廳的社交媒體打卡，更可以贈送免費刺身、茶碗蒸和甜品。


香煎鵝肝飯配刺身三款（$188）

三款刺身包括北海道帆立貝、三文魚腩、油甘魚腩，各款都是厚切，新鮮而且甜美。兩片香煎鵝肝，外脆內軟，入口即化，油香四溢，配合日本白米飯，更可平衡鵝肝的甘膩。



吞拿魚三色丼（$268）

吞拿魚三色有三片赤身、三片中拖羅、蔥拖羅蓉，赤身脂肪須然相對較少，但魚味濃郁；中拖羅油份豐富，顏色富光澤；拖羅蓉拌入赤醋飯一起吃就更美味。




前菜/沙律/湯

各款午市套餐均配有前菜、沙律及麵豉湯。


刺身/茶碗蒸/甜品

在餐廳專頁社交平台打卡，更可贈送三文魚刺身、蟹肉茶碗蒸、和果子。


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想到要吃鮑參翅肚，一定聯想到荷包大出血，但這家位於深水埗的「大撈家」，無論是鮑魚、海參、魚翅、花膠，均以超級親民的價錢就可以享受得到。每款精選套餐價錢由$65起，還附有一碗人蔘湯，另外亦可追加油菜+$18，升級朝蔘鮑魚燉湯+$38，追加鮑汁拼盤+$38。十一月更推出限時優惠，追加紅燒鮑翅只需+$98。
餐廳的裝潢簡潔明亮，簡單的混凝土牆身配合原木枱面上的餐墊、刀叉、湯匙，與門面的金漆招牌和中式對聯相映成趣。


招牌咕嚕肉飯（$65） 稱得上為招牌菜式的咕嚕肉當然要一試，咕嚕肉的外層炸漿是脆脆的，咬下去可以聽到清脆的聲音，𥚃面的肉質有彈性，咕嚕汁亦均勻掛滿每一顆肉，酸甜的糖醋味道加上－粒酸蕎頭，開胃可口。


花菇拼鮑魚撈麵 （$68） 信不信由你，以$68就可以吃到兩隻鮑魚、一隻大花菇的撈麵。兩隻鮑魚炆至剛好，不太腍亦不會靱，超巨型的大花姑厚肉香滑，枱面上的刀叉，準備開動。


人蔘湯 每個套餐均奉送一碗人參湯，真是有「蔘」㗎！


朝蔘鲍魚燉湯（+$38） 這款朝蔘燉湯有原隻鮑魚，味道清甜有肉味，份量亦很大。


紅燒鮑翅（+$98） 原價$168，現在11月限時優惠，配套餐追加$98就有一盅，魚翅份量很多，可以一梳梳夾起，附在火爐上，就算吃到最後一口還保持熱騰騰。


鮑汁拼盤（+$38） 小吃拼盤有牛腩、牛腸、金錢肚、雞腳、雞翼各兩件，各款小食都炆得入味，與鮑汁的味道很夾。


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潮州美食從矝貴的鮑參刺肚、生醃海鮮、鹹鮮魚飯、濃香滷水、以致樸實無華的打冷小食，都是潮州別具特色的美食。
位於灣仔的正潮樓，傳承著潮州經典的飲食文化，並特地聘請國家級潮菜大師主理，為食客帶來正宗地道的潮汕味道。


滷水鵝片（$168） 潮州的滷水是最聞名的，亦是每家潮州食店珍而重之的鎮店之寶。這碟滷水鵝片，皮薄肉嫩，並散發出陣陣滷水的香料味道，蘸點蒜泥白醋，風味更佳。

鵝掌焗鮑魚（$198） 用刀叉享受的鮑魚配鵝掌，鮑魚口感彈牙並帶點煙靱，鵝掌炆得夠稔，亦很入味。



鵝紅（$78） 如絲幼滑的鵝紅，簡單地道，卻不失其獨有風味。
肉碎蠔仔粥（$68） 蠔仔肉碎粥是不少人的至愛潮州粥品，飽滿爆汁的蠔仔，鮮味十足，加上方魚片的鹹香，令味道提鮮。


茶位（@ $12） Storefront Interior Menu

大金酒場 is the sister restaurant of 板神鉄板燒, and it aims to provide customers with a relaxed Japanese Izakaya atmosphere where they can enjoy drinks and indulge in a variety of offerings such as kushiyaki, sushi, and teppanyaki.  With a range of options, whether you’re seeking the unparalleled freshness of sashimi or the interactive dining experience of teppanyaki, here is the place to satisfy every palate. We came here at lunchtime, you can choose to explore their a la carte menu or lunch set.


Deluxe Tuna in Four Kinds Donburi ($298) Donburi with Otoro, Chutoro, Akami, and Negitoro.   The well-marbled Otoro literally melt-in-your-mouth, and the Chutoro has the perfect blend of Otoro and Akami, meaty and fatty.  The Akami is rich yet carries a smooth texture.  The Negitoro was chopped up finely and mixed with green onions.


U.S. Steak with Fried Rice ($128/Lunch Set） The thick-cut US steak was tender, juicy, and packed with strong beefy flavors.  The fried rice perfectly complimented the steak, overall it was a satisfying and fulfilling lunch set.

Appetizer, Salad, Pickles & Soup (+$28) Add $28 for a full meal with an appetizer, salad, pickles, and miso soup.


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始創於1925年，至今接近一個世紀，這家來自日本名古屋的「山本屋」烏冬專門店最近在大圍的新地標「圍方」開設其首家海外分店。
山本屋以手打烏冬聞名，現在由第五代傳人青木晃佑接棒，把百年的手藝和味道傳承下去。青木師傅每天以傳統手打技法製作出新鮮的烏冬麵條，每條生烏冬尺寸約4mm, 彈牙兼有嚼勁；並採用自家醃製超過三年的岡崎「八丁味噌」配合家傳秘方調製出獨一無二的味噌湯底，最後放入一個伊賀燒窯爐特製砂鍋內烹調，從烹製至上桌都是使用同一個鍋，這樣不但能夠保持食物的溫度，並且可以吃到原汁原味的原鍋烏冬。


美國安格斯牛肉煮烏冬（$108）

湯底有三款選擇，分別是老店傅統味噌，招牌咖喱和黃金鰹魚清湯。
我選擇了美國安格斯牛肉烏冬配老店傳統味噌，當砂鍋端至我面前，揭開鍋蓋，看見熱氣騰騰的滾滾蒸氣，並聽到沸騰的湯底不斷卜卜發響。味噌湯底經過師傅反覆調配，調製至適合香港人的口味，味道醇厚馥香亦不過鹹；每一條烏冬麵條都是人手每天新鮮製造，口感既爽彈又煙靭，如果喜歡吃比較腍身的烏冬，可以蓋上鍋蓋兩分鐘，就可以吃到軟滑的口感。



吉列豬扒煮烏冬（$108）

另一款吉列豬扒烏冬配招牌咖喱（+$10），每一款烏冬鍋已配有雞蛋、蔥、油揚，另外亦可追加更多配料。吉列豬扒外面金黃香脆，𥚃面的豬扒肉質鮮嫩多汁；湯底濃厚並帶有隱隱的咖喱香氣，吃完烏冬後，還可以追加一碗日本米飯，放入湯頭拌勻，令人吃得滿足又飽足。


日式炸豆腐（+$28）

炸豆腐外脆內軟，豆腐濃濃的豆香，加上絲滑的口感，簡樸但美味。


燒地雞手羽（+$48）

三隻燒地雞翼，調味恰到好處，火喉亦掌控得宜，燒出香口的雞皮和鮮嫩的雞肉。


天婦羅拼盤（+$58)

拼盤有兩隻蝦天婦羅，蕃薯、南瓜、鮮冬菇各一。


靜崗蜜柑梳打（$36）

來自靜崗的蜜柑梳打，清新怡人。


檸檬茶味氣泡酒（$32）

含3%酒精的 Suntory 檸檬茶味氣泡酒，酒味不太濃，酸酸甜甜的味道很適合女仕們飲用。


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