Minato

𝙈𝙄𝙉𝘼𝙏𝙊全新推出週末限定早午餐「謎の三重奏便當」，以三層球形瓷器盛載住唔同日式料理，每層蘊藏着驚喜，品嘗到三重和食滋味，創意又有特色❤️✨ 謎の三重奏便當 ($438/ person)(供應於星期六、日及公眾假期，每日限量20份‼️)❀ 前菜 — 田園沙律 🥗❀ 謎の刺身 🐟第一層係擺盤精緻嘅時令刺身😍 由日本魚產市場每日新鮮空運到港，每個便當所供應嘅刺身款式均有所不同，好似平時開盲盒咁充滿神秘感😚 當日有海膽、赤身、鰆魚及立魚，新鮮肥美，海膽勁鮮甜🥰❀ 和牛丼 🐮第二層係A5宮崎和牛丼✨ 嚴選頂級和牛三角肉部位，油香滿溢，入口即溶😍 慢煮和牛薄片配搭日本七星米、太陽卵及特製醬油，香濃惹味，食得好滿足👍🏻❀ 油揚稻庭鳥冬 🍜最底層係經由新鮮木魚高湯熬成嘅油揚烏冬，烏冬口感彈牙，油揚吸收湯頭鮮味，味道清新解膩☺️❀ 甜品 🍰當日甜品係蘋果肉桂卷配芝麻紅豆大福，蛋糕香甜鬆軟，散發陣陣清香✨ 紅豆大福沾滿芝麻粒，非常香口呢🥰 continue reading

🇭🇰Minato·Minato Teppanyaki $1488二人前佢午餐鐵板燒都幾抵食 每人$744 海鮮超級新鮮 超級大隻 好有誠意😍😍而且我地個日既廚師好彬彬有禮 燒既過程都好乾淨 好整齊👨‍🍳環境都好靚 好適合慶祝✨🥳·本地龍蝦 l 時令海鮮佢個本地龍蝦超級大隻 而且好新鮮 煮到岩岩好 好嫩 配埋個龍蝦膏 簡簡單單已經超級好食🦞之後佢個柚子味噌立鱗燒都好唔錯 佢個魚都係煮到超嫩 個皮都好夠脆 配埋個飲得既柚子味噌湯好夾🐟·美國特級牛肉 l 雜菜 l 炒飯之後肉類我哋嗌咗一個牛肉一個豬肉 我自己覺得佢個豬肉好味啲 因為佢肉質好軟嫩🐷而且佢燒到出邊金黃 配埋柚子胡椒鹽好夾😎😎之後個雜菜同埋炒飯師傅都炒得好香 兩個都好好食 尤其係加埋嗰個煎得好靚嘅太陽蛋 滿滿嘅蛋汁好正🍳·沙律 l 茶碗蒸 l 麵豉湯 l 甜品之後佢個茶碗蒸都好滑 入邊仲有啲柚子皮 所以好香🍋最後個甜品就有個卷蛋 食完好滿足🥰🥰··📍灣仔港灣道23號鷹君中心地下G4-G6號舖 continue reading

This recently opened Japanese restaurant is located at Great Eagle Centre in Wanchai, offering customers a range of sushi, teppanyaki, and kaiseki cuisine. We come here on a Tuesday evening, with the shoji designs at the door and exterior walls, as well as the art on display, getting me to wonder whether this is another of those restaurants prioritizing environment over food. With some trepidation, we go up the few steps, open the door, and enter into the reception area.  Here the staff welcomes us warmly and after checking our reservation, shows us through a side door into a room with a L-shaped hinoki sushi counter. The room is not very big and provides a cozy and intimate dining experience, with a familiar light wooden tone often adopted in sushi restaurants. There are two menus, and we have chosen Chef Premium Omakase ($1,588) which has more courses. We are served by Chef Kit on the day.To pair with the food, I have ordered a bottle of Noguchi Naohiko Sake Institute Yamahai Aiyama 農口尚彦研究所 山廃 愛山 無濾過生原酒 ($1,280). This sake from Ishikawa 石川県 has nice fruity notes, rich and also exhibiting nice acidity, making it vibrant and fresh, and suitable to pair with most of the food in the menu. I also applaud this restaurant for its reasonable markup so customers will feel more comfortable enjoying better quality sakes.The menu starts with some appetizers. In the cup is Mozuku 水雲 with a nice texture and good acidity from the vinegar marinade, highly appetizing. On the spoon the Goma-Dofu ごま豆腐 has rich sesame flavours, with the salmon roes adding a bit of savoury taste. The Satsuma-Imo さつま芋 is very sweet and soft, while the Shirako 白子 has creamy texture, seasoned with a bit of momiji oroshi and shredded shiso leaf. A nice assortment of small bites with good flavours.Following the appetizers are the sashimi. Chef Kit first takes out the Tai 鯛 which has been wrapped and marinated inside Sakura leaf, then rolling the thinly sliced seabream, one with menegi 芽葱, the other with Bafun-Uni 馬糞雲丹. The seabream is tender and with a delicate taste, with the flavours enhanced by the two additional ingredients in the roll. The other sashimi is Akagai 赤貝, with the ark shell very sweet and bouncy in texture.The next course features Chu-Toro 中とろ, with the chef cutting a slice of the medium fatty tuna and then season with a bit of sea salt and wasabi, plus a shiso leaf, before wrapped inside a nori sheet. The tuna has rich flavours, with the fish oil seeping out on bite but not excessive. The shiso leaf helps to reduce the overall fattiness as well.Then comes Tako 章魚, with the chef cutting sections of the tentacles of the octopus, which has been slow-cooked, resulting in great tenderness and easy to chew. The octopus has also been fully infused with the sauce. Good in taste. While the chef has provided a bit of yuzu sansho as condiment, I do not think it is necessary as the spiciness will over-dominate the whole dish.The fourth serving is Sawara 鰆. The chef first torches the skin to vitalize the fish oil and also give a bit of smoky flavours to the taste, with some deep-fried garlic, scallion, and myoga 茗荷 to season. The stronger taste condiments might be a bit more tailored towards the local palate, but it is not excessive. Delicious.The fifth course is the seasonal Sanma 秋刀, with the chef assembling the fillet into a flower shape, then adding shiso flowers, ginger, and scallion to complement. One of my favourite fish, the rich taste of the Pacific saury is memorable, and there are also a generous portion allowing me to enjoy to the full extent. This makes my day.The hot dish of the day is Grilled Unagi 鰻. Served steaming hot straight from the kitchen, the eel has a crispy skin, with the meat thick but did not dry out. Brushed with a unagi sauce which enhances the umami flavours, it is quite nice. And to offset the heavy body and stronger tastes, the chef has put a pickled myoga on the side to cleanse the palate.Coming to the part on sushi, there are 6 pieces overall, with the first being Shima-Aji 縞鯵. After kneading a sushi with the striped jack mackerel, the chef puts some finely chopped shallot marinated in yuzu vinegar on top to season. The more delicate taste is stimulated by the citrusy and acidity of the vinegar to wake up the palate again.The second piece of sushi is Buri 鰤, with the chef adding a bit of 三星漬 as condiment to the matured Japanese yellowtail. The fish is getting fatty so there is a good richness, and the slight spiciness of the pickles, plus the umami, offers robust and all-rounded flavours in this sushi.The third one is the prized Kuromutsu 黒鯥. The bluefish is a deep-water fish with good fattiness and rich flavours. The chef has torched the surface to vitalize the fish oil to enhance the fragrance further, and then add some grated karasumi 唐墨 on top, providing umami and a bit of saltiness as seasoning. Very good.The fourth piece is Botan-Ebi 牡丹蝦. After cleaning up the spot prawn the chef has prepared a paste from the prawn head to put that back on the sushi as condiment, combining the sweetness and softness of the prawn meat with the umami and intense flavours of the prawn tomalley.The fifth piece is O-Toro 大とろ, where the fatty tuna is tender and soft on the bite, having a good richness of fish oil. The chef shared that they do not put the tuna under a prolonged ageing process, and at most will only age for 3-4 days, to enrich the flavours but not to take the risk and also compromise the appearance.Next comes a sushi roll, with the chef scooping up a generous amount of Bafun-Uni 馬糞雲丹 and together with some shari, wrapped inside a nori sheet, presenting like an ice-cream cone. The sea urchin is sweet and without any weird taste, and while some people might not want the seaweed to mask the flavours, I have no issue at all.Before going to teppanyaki, I ask the chef for an additional Iwashi 鰯 sushi. Very rich in taste, the sardines take a lot of effort to remove the bones and might not be able to fetch a high price, so it is becoming less and less popular for restaurants to offer nowadays. This one certainly makes me satisfied and fulfilled.The Teppanyaki is Wagyu Beef from Miyazaki, nicely grilled with a caramelized surface while pinkish on the inside, tender and juicy. The beef is paired with a bit of rock salt along with some deep-fried garlic pieces on the side as condiment. We like this one as the beef is not too fatty, yet flavourful. The Tamagoyaki 玉子焼 is a fluffy egg omelette, made from mixing eggs with shrimp and other seafood. Not too sweet and quite nice.Instead of the usual miso soup, we are offered the soup in teapot. The clear dashi broth has an elegant fragrance, double-boiled together with maitake mushroom and some seafood. By adding a few drops of lime juice, the flavours are enhanced even further.Finally for dessert, it features the seasonal Japanese fruit of melon and persimmon. The melon is sweet and juicy, while the persimmon offers a nice crunchy bite.The overall experience is very casual and enjoyable, with the chef and staff interacting with us throughout the meal, and the food quality is also quite good. The bill on the night is a very reasonable $4,233 after a 15% discount as member of Brilliant by Langham. A nice place to enjoy Japanese cuisine, and next time will try out its teppanyaki. continue reading

MINATO 週末限定「謎の三重奏便當」開箱！球形食器超吸睛！簡直是視覺與味覺的雙重盛宴😚💓三層設計像開盲盒一樣充滿驚喜✨ 第一層：時令刺身盲盒每天新鮮空運的刺身都不一樣！我今天抽到海膽、金槍魚赤身、油甘魚和帶子，鮮甜到不行～師傅說每個便當的組合都不同，超有期待感！ 第二層：A5宮崎和牛丼粉嫩的和牛鋪滿整碗，搭配日本太陽卵，戳破蛋黃的瞬間太治癒了，肉質嫩到入口即化，油脂香氣在嘴裡爆開💫第三層：油揚稻庭烏冬湯頭清澈鮮甜，烏冬超級Q彈！吃完前兩層後來碗熱乎乎的烏冬超滿足～ 🍮 甜品驚喜 隨餐附贈的黑芝麻麻糬和白桃忌廉卷，甜度剛好不會膩，完美ending！ 這家無論環境還是食物都超有水準，那個球形便當真的可愛到捨不得吃🫶🏻 continue reading

This Torio Bento was super delicious! The sashimi was incredibly fresh, and the wagyu donburi was a highlight! Unlike some others I’ve tried, this wagyu actually melted in my mouth, with perfect thickness and a well-balanced sauce 🔥 I was also so happy to have the tofu udon as the final layer - it’s my favourite way to end a japanese meal. continue reading