Update Restaurant Info Business Zone

Naked Gurume Gyarari (Moved) New Location

4

4

99 Reviews

Taste

Decor

Service

Hygiene

Value

|

3267

Central

$201-400

Japanese Yoshoku

78

6

4

Megan素素

Level4

1K

151

在蘇豪街道上，途經一道平凡的樓梯，緩步而上，是一間低調卻不平凡的畫廊與餐廳，這裡的宗旨就是要把藝術與食物交融，所以一室暗黑裝修配上spot light，而另一面畫廊就相對光猛而且可供包場作event之用~~店名 Naked Gurume Gyarari 完全令人摸不著頭腦，實為日文的拼音，意思為"Naked Gourmet Gallery" ，將藝術與美食結果，正是這裡的宗旨~Gallery 的一邊地方相當簡潔，一室北歐木傢俱，帶出簡約味道~而另一邊主用餐區就用上截然不同的風格，是三兩知己聊天的好地方以一個Black Truffle Lotus Root Chips [$78] 為是晚的聚餐打開序幕，蓮藕片薄而脆，沒有丁點油膩度，而亮點放在自製作柚子蒜蓉忌廉和黑松露醬，有Black Truffle的香與柚子的清新交融Hotate with Crystalline Ice Leaves [$168] - 是沖繩的特產冰葉，數月前試沖繩菜時也曾遇上，水珠般的表面有著爽脆的質感，是個很討好又很多女人尖叫可愛的蔬菜，配搭起鮮帶子刺身與Tofu Cheese Sauce，意想不到的匹配Lobst

Read full review

在蘇豪街道上，途經一道平凡的樓梯，緩步而上，是一間低調卻不平凡的畫廊與餐廳，這裡的宗旨就是要把藝術與食物交融，所以一室暗黑裝修配上spot light，而另一面畫廊就相對光猛而且可供包場作event之用~~店名 Naked Gurume Gyarari 完全令人摸不著頭腦，實為日文的拼音，意思為"Naked Gourmet Gallery" ，將藝術與美食結果，正是這裡的宗旨~Gallery 的一邊地方相當簡潔，一室北歐木傢俱，帶出簡約味道~而另一邊主用餐區就用上截然不同的風格，是三兩知己聊天的好地方
以一個Black Truffle Lotus Root Chips [$78] 為是晚的聚餐打開序幕，蓮藕片薄而脆，沒有丁點油膩度，而亮點放在自製作柚子蒜蓉忌廉和黑松露醬，有Black Truffle的香與柚子的清新交融
Hotate with Crystalline Ice Leaves [$168] - 是沖繩的特產冰葉，數月前試沖繩菜時也曾遇上，水珠般的表面有著爽脆的質感，是個很討好又很多女人尖叫可愛的蔬菜，配搭起鮮帶子刺身與Tofu Cheese Sauce，意想不到的匹配

Lobster Risotto Bisque [$168] - 當經理謂面前的是Risotto的時候，大家都呆了，但一切細節盡在壺中的Lobster Bisque，加上碟邊後就完成；過程中的賣相一流，因抱著chewy al dente口感而進食的risotto卻像普通的紅米飯，這裡有點失真

Tuna Tarte [$138/4pc] - 以炸雲吞皮作底，加上赤身與調味，再放上焦點所在的Poached Quail Egg，現在不多機會吃到鵪鶉蛋了，但這個小小的蛋也做到溏心，要一讚廚師們在溫度時間方面的控制，做得相當好

Toro y 48m Iberico Ham Wrap [$168/3pcs] - 味意濃郁的食材放在一起，有時未必是好事，互相搶味的情況必會發生，但端上來的這個就有吞拿魚腩再搭上48個月風乾的Iberico 黑毛豬火腿，然後又有沖繩特產的海葡萄，食材的味道與質感都有著明顯的分別，卻在這裡捲起來同吃，會有意想不到的正面作用，特別特別

每年只有兩個月供應期的Fiddle Head Fern，大家都或者在郊外看過蕨類植物，都是捲曲而生長，而這裡的正正是入口的Fern，簡簡單單與本菇同煮，就成了這個清淡的菜式，物以罕為貴，大家吃到這個fiddle head fern都相當興奮，也是第一次嚐到這蔬菜，有機會必會再嚐!

以兩道意粉為是晚作出主食結尾，分別為Uni & Quinoa Pasta [$188] 及 Braised Tako & Bone Marrow Pasta [$198]，在色澤上沒有太大差別，但以海膽與三文魚子作意粉配料就另有一番風味，加上如此奉客，新鮮度必定最重要，這裡也做得到，意粉的質感都處理得細膩
而牛骨髓配合八爪魚，是否又是一個新鮮的組合? 但在香草帶出香味的同時又嚐到綿軟的食材，兩者之間，個人較喜歡這個，特別且花功夫
以壽司作句號~!? 而且還是鮮有機會嚐到的青瓜卷，內裡以芝士蛋糕代替飯，加上藍莓，同時間豉油與wasabi 的角色就由朱古力醬與抹茶醬代替，整個組合看似怪怪的，但入口後又是清甜得很，相信總廚Justin在構思過程中也有考慮過多款生果配搭，最後以藍莓最為適合，不得不同意，有機會來naked gurume gyarari的大家都可一試

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

Share
Recommend

Recommended
Report

Post

DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Dining Method

Dine In

Dining Offer

Tasting Event

wanttoeat

Level4

1.4K

77

美的東西令人難以忘記、美的東西令人愛不擇手、美的東西令人陶醉。食物與藝術根本應是合一, 將食物化身為藝術品, 先視覺享受, 大大提升了客人對食物的欣賞; 繼而味覺享受, 讓客人對食物更愛惜。今次有幸得到公關邀請前來中環一間新開的日本餐廳試菜, 正正這裏就是視食物為藝術品一般, 追求食物的美, 今晚在視覺和味覺都給我驚喜, 在此感謝店主和公關的安排。環境黑色背景配白色餐廳名字, 搶眼奪目, 清晰可見。沿着窄窄的樓梯上至一樓, 左右兩邊各有一個門口。左邊為餐廳的畫廊, 內裏掛了不同的藝術畫, 中間放設一張長木枱, 供客人一邊進餐一邊欣賞作品。右邊是用餐區, 內裏以深啡木色為主調, 有木椅位, 亦有沙發連木椅位, 牆上放了一張長長的楓葉壁畫, 滿有和風色彩。餐店內還掛有不同款式的吊燈, 亦帶有時尚感。服務店主一早已為我們悉心安排了一系列的試食菜式, 每道菜上枱時都為我們詳細介紹, 讓我們可更清晰了解有關用料和製作方法, 部份菜式更由主廚親自介紹, 真的很感謝他們的款待!食物1) Black Truffle Lotus Root Chips ($78)先來一客小食前菜, 蓮藕片烚後再以低温炸香

Read full review

美的東西令人難以忘記、美的東西令人愛不擇手、美的東西令人陶醉。食物與藝術根本應是合一, 將食物化身為藝術品, 先視覺享受, 大大提升了客人對食物的欣賞; 繼而味覺享受, 讓客人對食物更愛惜。
今次有幸得到公關邀請前來中環一間新開的日本餐廳試菜, 正正這裏就是視食物為藝術品一般, 追求食物的美, 今晚在視覺和味覺都給我驚喜, 在此感謝店主和公關的安排。

環境
黑色背景配白色餐廳名字, 搶眼奪目, 清晰可見。沿着窄窄的樓梯上至一樓, 左右兩邊各有一個門口。左邊為餐廳的畫廊, 內裏掛了不同的藝術畫, 中間放設一張長木枱, 供客人一邊進餐一邊欣賞作品。

右邊是用餐區, 內裏以深啡木色為主調, 有木椅位, 亦有沙發連木椅位, 牆上放了一張長長的楓葉壁畫, 滿有和風色彩。餐店內還掛有不同款式的吊燈, 亦帶有時尚感。

服務
店主一早已為我們悉心安排了一系列的試食菜式, 每道菜上枱時都為我們詳細介紹, 讓我們可更清晰了解有關用料和製作方法, 部份菜式更由主廚親自介紹, 真的很感謝他們的款待!

食物
1) Black Truffle Lotus Root Chips ($78)

Black Truffle Lotus Root Chips

先來一客小食前菜, 蓮藕片烚後再以低温炸香, 以保存其原有味道和營養。薄薄的蓮藕片炸至金黃色, 香脆無比, 入口卜卜聲, 而且不感油膩。最特別是所配的醬汁, 酸咪咪柚子醬混合幽香的黑松露醬, 清新之餘, 亦帶點鹹香, 用來蘸蓮藕片相當滋味, 令人吃不停口。

2) Hotate with Crystalline Ice Leaves ($168)

Hotate with Crystalline Ice Leaves

怪本人見識少, 冰菜都是第一次見。它來自沖繩, 面層小顆小顆水珠, 入口冰凍爽脆, 清新怡人。大大隻帆立貝刺身, 肉質嫩滑, 鮮甜肥美, 細嚼時帶點黏口, 正! 而清爽的沙律菜拌上特色的豆腐芝士醬汁及香脆乾煙肉碎, 既清新亦健康。

3) Lobster Risotto Bisque ($168)

Lobster Risotto Bisque

碟中先放了圓柱形以香茜和青檸烹調的意大利飯, 口感不如正宗的意大利飯硬實。飯面上放了鮮甜彈牙的龍蝦肉片及金黃香脆的多士粒。當然並非 "乾憎憎”入口, 而是由店員將以煙火雞干邑醬汁製的龍蝦湯慢慢注入飯內, 頓然變成一碟泡飯。鮮味濃郁的龍蝦湯與清淡的意大利飯一起拌食, 味道剛好, 配搭恰當。

4) Tuna Tartar ($138)

0 likes

0 likes

0 likes

Tuna Tartar

90 views

0 likes

0 comments

賣相精緻吸引, 放上細細的温泉鵪鶉蛋, 可愛極了! 雲吞皮炸得金香脆口, 與肉質柔軟伴以松露油、蔥花、麻油等配料的吞拿魚粒一起進食, 一脆一軟, 雙重口感, 滋味無窮!

5) Toro y 48 Months Iberico Ham Wrap ($168)

0 likes

0 likes

0 likes

Toro y 48 Months Iberico Ham Wrap

95 views

0 likes

0 comments

這道菜式真的精彩美味! 紙上先放一片厚厚且肥美的拖羅, 中間夾着肉質幼嫩且鹹鹹香香的48個月大的西班牙黑毛豬火腿, 再來一件肥美而滿帶魚油拌上藜麥的拖羅件, 還有兩旁爽口海葡萄和頂層一小瓣黃菊花和紫蘇作點綴, 優雅精緻, 先讓視覺得到滿足。
它有一種指定的食法, 客人利用底層的紙張把整件拖羅提起並捲成一卷, 再整件放入口中細細品嚐, 當然我是不成功, 因為口子實在太小…… 肥美的拖羅哦! 你令我滿口充滿魚油, 極之美味, 教人回味!

6) Fiddlehead Ferns (未推出)

Fiddlehead Ferns

這道菜的主角很特別, 我同樣從未見過, 它的名字Fiddlehead Ferns (蕨菜), 只是4-5月才有出產的蔬菜, 的確很矜貴。容我自創一個名字給它為旋渦菜, 因為它菜葉部份貎似一個旋渦, 滿有清新菜味, 略帶微苦, 口感有點黏黏地, 用了爽口的日本本菇、脆口的煙肉碎、微辣黑椒粒及鹹香的芝士拌炒, 大大提升其味道, 非常匹配。

7) Foie Gras Pairs with Guava Gelato ($138)

Foie Gras Pairs with Guava Gelato

果然食物就是藝術品, 這道菜擺設成一幅畫。跳動的小黃菊花瓣和香葉片將藍莓鵝肝和石榴意大利雪糕牽成一起, 清淡優雅。
鵝肝煎得合時, 外層甘香, 內裏柔軟, 油甘肥美, 用了少許黑糊椒作提味, 吃時配上面層自家製的粒粒藍莓醬, 酸咪咪有助中和鵝肝的油膩, 配合得非常恰當, 還有拌上冰凍而酸酸甜甜的石榴意大利雪糕, 冷暖交融, 萬分滋味!

8) Uni & Quinoa Pasta ($188)

0 likes

0 likes

0 likes

Uni & Quinoa Pasta

77 views

0 likes

0 comments

用料充足, 味道濃郁, 正! 意粉弄得恰到好處, 口感煙韌, 很有嚼勁, 用上清新的車厘茄、晶瑩剔透的三文魚籽、脆卜卜的藜麥、甘香的煙肉碎以及微鹹的巴馬臣芝士, 還有最美味是用了甘香鮮味的海膽製作濃郁而creamy的醬汁, 以及啖啖海膽, 美味得叫人一啖接一啖, 停不了口, 誠意推介!

9) Braised Tako & Bone Marrow Pasta ($198)

Braised Tako & Bone Marrow Pasta

單憑外表猜猜內裏的配料真的有點困難。淡白色帶點通透的牛骨髓入口滑嘟嘟, 滿有鮮味; 橢圓形白色的八爪魚外表似雞肉, 口感柔軟, 同樣鮮味十足。意粉彈牙, 用上鮮蕃茄、昆布、牛骨髓茸及黑楜椒碎等材料製作醬汁, 酸咪咪中帶點微辣, 令人胃口大開!

10) Blueberries & Japanese Cheesecake Wrapped in Cucumber ($128)

Blueberries & Japanese Cheesecake Wrapped in Cucumber

一款非常創新獨特的甜品, 外表簡簡單單, 但實際上用料非凡。青瓜包着芝士蛋糕, 上面放了大大粒酸咪咪的鮮藍莓, 合拼成一件件壽司的外貎。它用了花椒、八角、肉桂和黑砂糖製作, 可惜味道不明顯, 只有青瓜味較突出, 整體清淡, 並無驚喜, 吃時沾一些朱古力醬和開心果醬, 能有助添加味道。

______________________________

總括而言, 環境寬敞, 令客人坐得舒適, 還可一邊用餐一邊欣賞美畫; 服務細心, 招呼周到; 食物賣相吸引, 創新美味, 令人一試難忘, 回味無窮, 最欣賞店主視食物為藝術品, 講求美感, 將食物最美的一面展現給客人。

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

Share
Recommend

Recommended
Report

Post

DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2014-04-17

Dining Method

Dine In

Dining Offer

Tasting Event

Recommended Dishes

eatwithjess

Level4

178

11

No....not! Get your mind out of the gutter! ;) Naked food = Clean food? Oh yes, it does. Naked Gurume Gyarari (Gourmet Gallery) is a new Japanese, Italian fusion hybrid featuring fresh sashimi, a whole lot of wholesome quinoa (I love that stuff) and hearty pastas! Naked is the brainchild of Locofama's (post) executive chef, Justin Chan. And if you have ever been to Locofama- you can expect quality, wholesome and organic food. Naked offers the same healthy alternative except with a Japanese fusio

Read full review

No....not! Get your mind out of the gutter! ;) Naked food = Clean food? Oh yes, it does. Naked Gurume Gyarari (Gourmet Gallery) is a new Japanese, Italian fusion hybrid featuring fresh sashimi, a whole lot of wholesome quinoa (I love that stuff) and hearty pastas! Naked is the brainchild of Locofama's (post) executive chef, Justin Chan. And if you have ever been to Locofama- you can expect quality, wholesome and organic food. Naked offers the same healthy alternative except with a Japanese fusion twist. Just a floor up from a small white hallway entrance on 28 Elgin Street in SOHO lies Naked, there's a private room AND gigantic gallery space on the left, and the dining space/restaurant/bar and open kitchen on the right. Naked is dark, moody and sexy- with dark wood, low lighting and minimal decor...its a great place for dining with friends, family or a date

OK. Enough about the restaurant space...lets get to the NAKED food. ;) We also had 3 gin and tonics EACH... ;)

Nom nom nom nom nom!! Get ready for a sexy Naked feast!

Black Truffle Lotus Root Chips | Yuzu Garlic Cream, Black Truffle Pate $78|

Black Truffle Lotus Root Chips | Yuzu Garlic Cream, Black Truffle Pate $78| These lotus root chips were the perfect starter. They were so addictive though. Lightly fried, these crunchy crisps dipped in the fresh yuzu garlic cream sauce was perfect!!

Goji Sesame Quinoa | Mixed Quino, Cherry Tomato, Mesculin, Red Radish, Cucumber, buttery Croutons &

Goji Sesame Quinoa | Mixed Quino, Cherry Tomato, Mesculin, Red Radish, Cucumber, buttery Croutons & Sesame Vinaigrette dressing $88 | This serving size is quite large... the salad was delicious! I loved the sweet goji taste, light sesame vinaigrette dressing and the nice blend of quinoa. I loved everything about this salad. We easily scooped up every last refreshing bite.

Lobster Risotto Bisque |Smoked Turkey Cognac Reduction, Parsley Lime Risotto, Crouton $168 |

Lobster Risotto Bisque |Smoked Turkey Cognac Reduction, Parsley Lime Risotto, Crouton $168 |

Toro, Y 48 Months Iberico Ham Wrap (3 Wraps) | Tuna Belly, Sea Grapes, Negi, Mixed Quinoa, Shisho Cr

Toro, Y 48 Months Iberico Ham Wrap (3 Wraps) | Tuna Belly, Sea Grapes, Negi, Mixed Quinoa, Shisho Cress $168 | These wraps are a must get! They are a bit pricey though. 3 comes to $168...but they are very very gooooooood. The tuna belly is incased in a thin slice of flavourful iberico ham, topped off with fresh negi, sea grapes and some added quinoa (QUINOA is their secret ingredient...it pretty much showed up in all the dishes! Which I definitely had no problem with...loved them!)...delicious.

close up of the toro wrap!

A closeup of this lovely toro wrap!

So far...so good, Naked!

We waited quite a while for our main to come....we went during their soft opening phase!

Grilled Garlic Steak | Black Angus Rib Eye, Shimeji Mushroom, Garlic Chips, Crisp Purple Potato, Lem

Grilled Garlic Steak | Black Angus Rib Eye, Shimeji Mushroom, Garlic Chips, Crisp Purple Potato, Lemon, Orange Ginger Sauce $188 | When the grilled garlic steak did come...my, my, my...was I excited! The fragrant smell was terrific. The steak was very nice, juicy and tender- I really liked the garlic chips, and crisp purple potato. The orange ginger sauce is very flavourful...so I didn't use too much of it...but overall. YUM.

Uni & Quinoa Pasta | Sea Urchin, Mixed Quinoa, Bacon Loin, Cherry Tomato, Garlic Cream, Parmesan, Li

Uni & Quinoa Pasta | Sea Urchin, Mixed Quinoa, Bacon Loin, Cherry Tomato, Garlic Cream, Parmesan, Linguini | $188| Ooooh la la...WE gobbled this up, quickly! The uni and quinoa (secret ingredient) pasta was perfect! It wasn't too heavy or saucy but had the perfect amount of light garlic cream and parmesan. The sea urchin and quinoa mix was seriously the perfect combo! WHO KNEW?!
We thought we were done...but Chef JC came out to give us these specials....

Fig Headed Ferns, Shimeji Mushroom

On the house! Fig Headed Ferns, Shimeji Mushroom Dish! Mmm.... The fig headed ferns were so fresh, refreshing and fragrant. I loved how the mushrooms and bacon add a different texture and flavour to the ferns. Nice!

Cucumber Blueberry & Sponge Cake Sushi, Chocolate sauce

On the house! Delightful Dessert. Cucumber Blueberry & Sponge Cake Sushi. Doesn't it look like sushi rolls? Wasabi and soy sauce? Green tea jelly and dark chocolate sauce!! Haha, love how this is a dessert made to look like sushi rolls! I personally thought this dessert was just alright...but it was very light, refreshing, and simple. I loved how light I felt after popping one of these in my mouths...the best part was definitely the green tea jelly and dark chocolate sauce!!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

Share
Recommend

Recommended
Report

Post

DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2014-04-16

Dining Method

Dine In

Spending Per Head

$500 (Dinner)

Celebration

Anniversary

Recommended Dishes

supertaster mel

Level4

587

74

The name of the restaurant may be a mouthful to say at first while intriguing at the same time as Naked Gurume Gyarari literally means "Gourmet Gallery". Focused on Japanese-inspired fusion tapas, it's a restaurant as well as a gallery with the philosophy of injecting art into food and appreciating food from a fresh perspective. The chef is Justin Chan from Locofama in Sai Ying Pun. Thanks to the restaurant and PR company for the inviting me to this tasting event!Located on the 1/F, the main din

Read full review

The name of the restaurant may be a mouthful to say at first while intriguing at the same time as Naked Gurume Gyarari literally means "Gourmet Gallery". Focused on Japanese-inspired fusion tapas, it's a restaurant as well as a gallery with the philosophy of injecting art into food and appreciating food from a fresh perspective. The chef is Justin Chan from Locofama in Sai Ying Pun. Thanks to the restaurant and PR company for the inviting me to this tasting event!
Located on the 1/F, the main dining room located on the right had modern wooden furnishings and dark lighting. The decor was simple with Japanese maple paintings canvassing one side of the restaurant. The half-open kitchen allowed us a glimpse into the actions of the kitchen such as the use of hanging heat lamps to keep the food warm while the dishes are being decorated.

The gallery on the left served as a private dining room as well. The decor here is a stark contrast with the main dining room with white walls and bright lighting. I wasn't sure if the gallery is completed yet as I only saw a few paintings on the wall.

We started off with the Black Truffle Lotus Root Chips ($78) on the small bites menu. The lotus root chips had been deep-fried and sprinkled with sugar, which also came with a yuzu garlic cream and black truffle pate. The chips were thin and crispy to eat while the sauce was deliciously tart and spicy at the same time. [4/5]

Next up was a salad course with the Hotate with Crystalline Ice Leaves ($168) which comprised of raw scallops, mixed mesculin, and bacon bits. The crystalline ice leaves are an Okinawa specialty which looked ordinary at first but had an amazing texture which was snappy and crunchy! The scallops were fresh and sweet while the tofu and cheese vinaigrette enhanced the flavors in a subtle way. [4.5/5]

Our soup course was the Lobster Risotto Bisque ($168) with smoked turkey cognac reduction, parsley lime risotto, and lobster bisque which was poured on the spot. While the lobster was flavorful, the bisque was a tad salty and the risotto which wasn't cooked with the sauce was rather dry so it just tasted like regular rice. [3.5/5]

The Tuna Tartar ($138) was a delight to look at with the colorful pairing of poached quail egg and tuna on crispy wonton wrap. The flavors were as expected while the wonton wrap could have been crunchier. [3/5]

The Toro y 48 Months Iberico Ham Wrap ($168) was arguably the most impressive dish of the night! Sea grapes and mixed quinoa laid on top on a piece of tuna belly with the 48 months Iberico ham on the most bottom layer. We were instructed to roll the wrap together before using a chopstick to pluck out the roll. The flavors melded surprisingly well together as the saltiness of the ham was subtle while the toro was rich and fatty. [5/5]

We were then treated with an off-menu vegetable dish of Fiddlehead Ferns as it is seasonal and only available in April-May. I was just in Japan last week which was the first time I tried fiddlehead fern. I love the way it curls and we had a bit of fun posing it before eating. Tossed with mushrooms and cheese, the flavors were refreshingly light and simple. [4/5]

The Foie Gras Pairs with Guava Gelato ($138) was another surprisingly delectable combination with a blueberry sauce atop goose liver and paired with guava gelato. The refreshing flavors of the guava gelato was able to balance the richness of the foie gras in a thrilling way. [4.5/5]

The Uni & Quinoa Pasta ($188) was one of the two pastas we tried that night. Fresh salmon roe and sea urchin were placed on top of linguine mixed with quinoa, bacon loin, cherry tomato, garlic cream, and Parmesan. Quinoa is a super healthy food that is gaining popularity recently - it was the first time I've heard of the food and you can find it included in many dishes here at Naked. The pasta was cooked perfectly but I wasn't sure if the uni worked well with the pasta. [3.5/5]

The Braised Tako & Bone Marrow Pasta ($198) was more impressive especially with the slow-cooked octopus which converted the usually chewy texture of the tako into a soft and buttery state. We thought it was a piece of meat at first when we bit into it. We were also treated with pieces of beef bone marrow which adorned the top of the pasta. Tossed with tomato, quinoa, kombu, and bonito, the pasta was splendid with rich and terrific flavors. [4.5/5]

Lastly, we rounded off our night with a unique dessert - Blueberries & Japanese Cheesecake Wrapped in Cucumber. The chef came out personally to explain his concept to us. It also came with a thick chocolate sauce and matcha mochi-like paste. I have to admit while the dish was visually appealing, the ingredients and flavors didn't really seem to come together as envisioned. It wasn't bad but not something I would crave and want more of. [3.5/5]

Overall, the food here was delicious with creative combinations of ingredients while managing to retain each ingredients' natural flavor. The prices were also pretty reasonable for the quality of the dishes. If I have to choose between Naked and Tabibito (another Japanese tapas restaurant I visited recently), I'd probably prefer Naked as the execution on seafood was much better.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

Share
Recommend

Recommended
Report

Post

DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Dining Method

Dine In

Dining Offer

Tasting Event

supersupergirl

Level4

7.9K

78

Naked Gurume Gyarari sounded like a taboo at first!!When I heard the name I thought it was going to be wildly exotic with topless sexy male models serving food!However, when I got there, the entrance leading to the restaurant was quite mysterious because it was plain black and white.Naked Gurume Gyarari combines art with gourmet food and they have an exhibition room next door.Here was what we tried.★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Black truffle lotus roots chipselicious crispy lotus root slices that came wit

Read full review

Naked Gurume Gyarari sounded like a taboo at first!!

When I heard the name I thought it was going to be wildly exotic with topless sexy male models serving food!
However, when I got there, the entrance leading to the restaurant was quite mysterious because it was plain black and white.
Naked Gurume Gyarari combines art with gourmet food and they have an exhibition room next door.

Here was what we tried.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Black truffle lotus roots chips:

0 likes

0 likes

0 likes

15 views

0 likes

0 comments

Delicious crispy lotus root slices that came with a lovely dip with Yuzu garlic cream and black truffle paste.
I couldn't quite taste the Yuzu but the truffle was nice and strong.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Hotate with jewel leaves:

0 likes

0 likes

0 likes

20 views

0 likes

0 comments

Diver scallops, mixed mesclan, crispy bacon bits, tofu cheese vinaigrette.
I loved this dish because it had my favourite jewel leaves which are crisp and sweet paired with the fresh tasting scallops.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Lobster risotto bisque:

0 likes

0 likes

0 likes

16 views

0 likes

0 comments

Smoked turkey cognac reduction, parsley lime risotto, croutons, lobster bisque.
The soup was nice and filling with a substantial amount of risotto, however the saltiness could have been toned down.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tuna tartar:

0 likes

0 likes

0 likes

12 views

0 likes

0 comments

Poached quail egg, big eye tuna, cucumber, ginger cilantro truffle oil served on a Crispy wonton wrap.
Delicious minced tartar packed with flavours from the ginger and truffle topped with a perfectly runny quail egg.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Toro y 48 months Iberico ham wrap:

0 likes

0 likes

0 likes

9 views

0 likes

0 comments

Tuna belly, 48 months Iberico cured ham, seagrapes, negi, mixed quinoa and Shiso cress.
The tuna belly was quite similar to the tuna tartar above but it was refreshed by the juicy seagrapes and flavoured by the Iberico ham while the crunch of the Quinoa balanced out the oiliness.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Fiddlehead fern and shimeji mushrooms (to be launched):

Again another one of my favourites because fiddlehead fern is crisp and sweet, similar to spinach.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Foie gras with guava sorbet:

The foie gras was paired well with blueberries which took away the greasy feeling and the guava sorbet helped to refresh the palette for the main course.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Uni and quinoa pasta:

sea urchin, mixed quinoa, bacon loin, cherry tomato, garlic cream, parmesan and linguine.
The pasta was quite creamy and heavy but the crunchy quinoa helped to balance it out.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Braised tako and bone marrow pasta:

Octopus, bone marrow, tomato, cilantro, quinoa, kombu, bonito and linguine.
The linguine was really tasty in tomato and herb sauce with slices of braised octopus.
On top of the linguine there were two slices of bone marrow which added to the silkiness of the linguine.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Blueberry sushi:

Star anise, Japanese black sugar, muscovaso and pistachio.
The blueberry sushi was fun and creative, it was sponge cake wrapped with thin slices of cucumber which replaces the seaweed.
The taste was surprisingly nice because the cucumber slices and cake were refreshing.
The sauce had some agar in it which made it interestingly viscous
★☆★☆★☆★☆★☆★☆★☆★☆★☆★

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

Share
Recommend

Recommended
Report

Post

DETAILED RATING

Dining Method

Dine In

Dining Offer

Tasting Event

饞餵人

Level4

1.8K

18

繪畫與字畫的藝術，都帶給人一種視覺的效果；舞蹈與音樂的藝術，都能帶給人一種視察與聽的效果。藝術也可以用舌尖和內心去感受，這又是另一的感覺。從來食物也可以與藝術結合起來，帶來新的嚐試。Naked Gurume Gyarari 將食物和藝術結合，是一個很好概念。從街道上走入長長的走廊，再經拾級而上，Naked Gurume Gyarari 帶給在下一種黑色而浪漫的感覺，店內又有酒吧和開放式的廚房，又掛上了楓木壁畫。頓時又感覺和風細膩的和風味道。其實在下也不知道餐廳名字的意思，後來店主告知「Naked Gourmet Gallery」，才恍然大悟。Black Truffle Lotus Root Chips (七十八個大洋)廚師先把蓮藕切片，再經油炸，蓮藕被炸至金黃，但是入口卻不至於油膩，加上有少許糖份作和黑白醋作調味，吃下頗為爽口，蘸上蒜茸忌廉和黑松露，尤其那濃郁的黑松露，使蓮藕片更為芳稪香濃，可是當中的柚子卻又微弱得很，並未能吃到其味道。Hotate with Crystalline Ice Leaves (一百六十八個大洋)沙律以沖繩冰葉和北海道北寄貝入饌，其中冰葉為沖繩矜貴食材，而且

Read full review

繪畫與字畫的藝術，都帶給人一種視覺的效果；舞蹈與音樂的藝術，都能帶給人一種視察與聽的效果。藝術也可以用舌尖和內心去感受，這又是另一的感覺。

從來食物也可以與藝術結合起來，帶來新的嚐試。Naked Gurume Gyarari 將食物和藝術結合，是一個很好概念。從街道上走入長長的走廊，再經拾級而上，Naked Gurume Gyarari 帶給在下一種黑色而浪漫的感覺，店內又有酒吧和開放式的廚房，又掛上了楓木壁畫。頓時又感覺和風細膩的和風味道。其實在下也不知道餐廳名字的意思，後來店主告知「Naked Gourmet Gallery」，才恍然大悟。

Black Truffle Lotus Root Chips (七十八個大洋)
廚師先把蓮藕切片，再經油炸，蓮藕被炸至金黃，但是入口卻不至於油膩，加上有少許糖份作和黑白醋作調味，吃下頗為爽口，蘸上蒜茸忌廉和黑松露，尤其那濃郁的黑松露，使蓮藕片更為芳稪香濃，可是當中的柚子卻又微弱得很，並未能吃到其味道。

Hotate with Crystalline Ice Leaves (一百六十八個大洋)
沙律以沖繩冰葉和北海道北寄貝入饌，其中冰葉為沖繩矜貴食材，而且香港亦少見。冰葉細細棵，外表結了細小冰珠，口感冰涼特別，配以鮮甜而厚肉的北寄貝和煙肉豆腐沙律，吃起來份外清新惹味。

Lobster Risotto Bisque (一百六十八個水洋)
在不少人都會喝過龍蝦湯，包括在下，但是以青檸意大利飯配龍蝦湯，其實都幾新鮮和具有創意的。龍蝦肉放在意大利飯上，再注入充滿了煙雞肉干邑汁的龍蝦湯，便可成品。喝一口龍蝦湯確實是濃郁芬芳，加上結實的龍蝦，再加上意大利飯，口感實在豐富。

Tuna Tartar (一百三十八個大洋)
吞拿魚他他鋪在炸雲吞皮上面，再配以麻油、蔥花、芫荽及松露油的吞拿魚肉粒，和似上海煄蛋的流心鵪鶉蛋。成品其實都很有層次感，無論味道和口感，都是令人一試難忘。

Toro y 48 Months Iberico Ham Wrap (一百六十八個大洋)
火腿選用了四十八個月西班牙風乾火腿，以配吞拿魚。前者脂肪佈滿均勻細膩，亦充滿果香；後者拖羅嫰滑無筋，再配上海葡萄，藜麥及紫蘇，使成品更具鹹香鮮味。吃的時候，把承托的紙先捲起，然後把筷子從底部夾起，並且要同一時間把成品放入口中吃掉。

Fiddlehead Ferns
此為現未曾推出的涼伴蕨菜，以芝士、煙肉碎、日本本菇等伴吃。配以煙肉碎和香濃的芝士，清新得來也有鹹香的感覺。

Foie Gras Pairs with Guava Gelato (一百三十八個大洋)
這款菜式連餐牌也未有的，是新出菜式。鵝肝總是帶給人一種豐腴甘香、吃得人滿嘴油潤的，但配以藍霉和石榴雪糕，卻又帶來一種中適中的羶香和柔滑的感覺，石榴雪糕既是柔滑清新。

Uni & Quinoa Pasta (一百八十八個大洋)
海膽藜麥意粉。意粉烹調時間控製得宜，軟腍得來又彈牙，海膽香甜甘濃，又具軟腍。再加上外表晶塋的三文魚籽，鮮甜美味。

Braised Tako & Bone Marrow Pasta (一百九十八個大洋)
意粉以牛骨髓入饌，配以不靭的慢煮八爪魚，加上蕃茄，蕎麥和昆布，其實都幾開胃和好吃的。

Japanese Cheesecake Wrapped in Cucumber
日式芝士蛋糕選用了玉桂、八角和砂糖等調製，再以薄青瓜捆捲。成品確實是創新的，吃過後卻有點怪怪的，未能嚐到芝士的香濃，也沒有吃到青瓜的清爽感覺。

吃過幾款菜式，亦能知道廚師的用心，也得知廚師的大膽創新呢！

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

Share
Recommend

Recommended
Report

Post

DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2014-04-17

Dining Method

Dine In

Dining Offer

Tasting Event

蒙奇奇

Level4

2K

108

初次見到「Naked Gurume Gyarari」店名時，頗有「丈八金剛，摸不著頭腦」，不知其意。後來，得到店家負責人的解釋，始知店名夾雜了日文，英文應為「Naked Gourmet Gallery」，即「赤條條的美食藝廊」也﹗原來，餐廳的創店理念是要把飲食和藝術給合為一。留有羊咩鬚、帶帽子下廚的大廚 Justin甚有藝術家的風範。Justin喜歡選用時令而健康食材，如藜麥、冰葉、海葡萄等，並能熟練地把中西日菜式加以變化創新。其主理的新派日本料理除了提供幾款沙律、湯和主菜之外，還有十多款別具創意的 small bites菜式，適合一大班朋友歡聚時共享，帶有西班牙式tapas的感覺。近年，較高級而具性格的日本料理偏好藏身於隱蔽一角，裝潢多以黑色為主調，錫池和蟹膳如此，Naked Gurume Gyarari亦然。位處伊利近街的Naked Gurume Gyarari無疑也頗為神秘，要穿過一條長長而的黑色走廊，再沿樓梯上一樓，才可到達餐廳範圍。上到一樓，始發現可乘搭升降機到來，但要從隔壁住客大廈按門鐘才可進入，較為麻煩。左手邊是一間可供包場的獨立房間，牆上掛著四幅抽象畫作，地方非常寬敞，

Read full review

初次見到「Naked Gurume Gyarari」店名時，頗有「丈八金剛，摸不著頭腦」，不知其意。後來，得到店家負責人的解釋，始知店名夾雜了日文，英文應為「Naked Gourmet Gallery」，即「赤條條的美食藝廊」也﹗原來，餐廳的創店理念是要把飲食和藝術給合為一。

留有羊咩鬚、帶帽子下廚的大廚 Justin甚有藝術家的風範。Justin喜歡選用時令而健康食材，如藜麥、冰葉、海葡萄等，並能熟練地把中西日菜式加以變化創新。其主理的新派日本料理除了提供幾款沙律、湯和主菜之外，還有十多款別具創意的 small bites菜式，適合一大班朋友歡聚時共享，帶有西班牙式tapas的感覺。

近年，較高級而具性格的日本料理偏好藏身於隱蔽一角，裝潢多以黑色為主調，錫池和蟹膳如此，Naked Gurume Gyarari亦然。位處伊利近街的Naked Gurume Gyarari無疑也頗為神秘，要穿過一條長長而的黑色走廊，再沿樓梯上一樓，才可到達餐廳範圍。

上到一樓，始發現可乘搭升降機到來，但要從隔壁住客大廈按門鐘才可進入，較為麻煩。左手邊是一間可供包場的獨立房間，牆上掛著四幅抽象畫作，地方非常寬敞，足見餐廳欲把藝術融入食物的創店理念。

右手邊就是是晚用餐地方，燈光較為昏暗，裝潢陳設均以黑色為主，實木的桌椅地板和梳他椅，落落大方中見陽剛型格的氣息。

牆的一側，以三幅紅紅綠綠的紅楓葉玻璃壁畫作點綴，既增添點點的日式和風韻味，又為呆板黑調的餐廳添上絲絲的色彩和動感。

開放式的廚房，把烹調過程赤裸裸地呈現食客眼人，看得開心，吃得也放心滿意了。

好了，就讓我們開始與食物進行親密的接觸，坦蕩蕩地吃個夠，赤條條地看個飽，讓味蕾和眼睛跟著莫奈去旅行。當嘴饞鬼遇上藝術時，會是怎樣呢？去片……

蓮藕脆片配黑松露醬Black Truffle Lotus Root Chips $78
大廚為了保留蓮藕片的營養，故採用低溫油炸。因此，金黃色的脆片雖則香口夠薄身且不油膩，然鬆脆度稍有不足也。醬汁，則是這道小吃的靈魂所在。野蠻霸道的黑松露醬無疑有先香奪蕾之感，再混入大廚調製的柚子蒜蓉忌廉醬，黑白配的獨突松露濃香和酸香結合，伴以香脆蓮藕片同吃，似吃薯片一樣停不了口。惜柚子味淡，要細意品嚐，始感其零星的存在。

帶子與沖繩冰葉豆腐芝士醬沙律Hotate with Crystalline Ice Leaves $168
義大利紫菊苣為主的沙律菜夠爽甜多汁，撒上脆口鹹香的煙肉碎，再拌入半熟透且夠晒鮮嫩甘甜的帶子，色澤鮮艷奪目，口感也豐富多變。大廚又以沖繩名物冰葉入饌，冰葉葉面結了冰珠，入口冰涼爽脆，最適宜用以製作沙律，口感煞是過癮﹗最後，淋上蠻特別、味道淡淡的豆腐芝士醬同吃，清新輕盈之作也。

帶子與沖繩冰葉豆腐芝士醬沙律Hotate with Crystalline Ice Leaves $168

龍蝦濃湯配大利飯Lobster Risotto Bisque $168
端上來時，只見矮矮圓柱體一少撮以香茜青檸橄欖油炮製的意大利飯上，鋪有龍蝦肉的切片，並以炸麵包粒和香葉點綴，仿如汪洋中的一隻船，孤伶伶的。繼而，部長拿出一個銀壺，緩緩地把加上煙火雞干邑醬汁的濃黃龍蝦湯倒入盛載risotto的白瓷碗中。頃刻，risotto被龍蝦湯重重地圍困了，濃郁的海鮮香也逐漸地滲入意大利飯中。此道菜頗有日式泡飯的影子，充滿創意和新鮮感，是大廚創造力的表現。不過，也因如此，飯粒質感與正宗意大利飯截然不同，只可以說是浸了龍蝦湯的泡飯而矣﹗

龍蝦肉少，且要五人同分。然而，那一小啖鮮甜細緻具彈性的龍蝦肉質感，至今仍教小妹魂牽夢縈，念念不忘。

吞拿魚他他(4件)Tuna Tartar $138
小巧迷你的吞拿魚他他又是一件賞心悅目的藝術品。在一塊香脆炸雲吞皮上，放上一少撮以亞洲香料如薑絲、豉油、青瓜、芫荽等調味、並加入適量松露油提香的切粒吞拿魚他他，再放上半隻頗有上海薰蛋感覺的流心鵪鶉蛋，最後以嫩綠胡荽裝飾。咬下，多重口感集於口中，吞拿魚的油脂甘香更叫人動容不已。幸福，就是好味道，只能意會，不可言傳。

吞拿魚他他(4件)Tuna Tartar $138

拖羅與西班牙伊比利亞48個月黑毛豬火腿卷(3件)Toro y 48 Months Iberico Ham Wrap $168
倘若吞拿魚他他是一件藝術品，那麼，拖羅黑毛豬火腿卷就是一件國寶級的稀世寶物了﹗沖繩海葡萄營養價值極高，外貌仿如一串串晶瑩剔透的綠色寶石，光彩奪目，增添視覺效果的斑斕色彩。咬下，爽脆爆汁，在嘴裏散發出海味的芳香。海葡萄與油潤甘鮮的吞拿魚和拖羅同吃，實為最佳搭配。48個月西班牙黑毛豬火腿乃此小吃的靈魂所在，擔當了主角的角色。

據部長所言，此小吃乃餐廳招牌菜，吃時務必一口咬下，才可品嚐每一款新鮮食材的美妙化學作用。誠然，豐腴鹹鮮具嚼勁的黑毛豬火腿，配上拖羅刺身和海水味濃的沖繩海葡萄，再混入健康具咬口的藜麥，巧妙地把西日食材結合。捲起來，一啖放入口，油潤鹹鮮無比，味蕾感到前所未有的感動，誠意推介﹗

是日特別呈獻：日本漩渦型捲狀嫩葉Fiddle head Ferns
是晚，大廚特意選取來自日本、每年四及五月先有的漩渦型捲狀嫩葉Fiddle head Ferns，為食友炮製此道佳餚。漩渦型捲狀嫩葉蠻有趣的，外貌有如一枝墨綠色的玉如意，或也可說是一個逗號。咬下，口感爽脆之餘又帶點黏黏之感，配以本菇、煙肉和芝士等同炒，惹味無窮。

香煎鵝肝配番石榴雪糕Foie Gras Pairs with Guava Gelato $138
鵝肝香嫩非常，外脆內嫩，入口即化，伴以藍梅醬同吃，既可減去油膩感，也可稍添一份的果甜，較為清新可口。白瓷碟的另一端，則是以鮮番石榴製造的雪糕，入口冰凍非常，且果味十足，上佳之作也。風牛馬不相及的一熱一冷兩款食材，僅靠片片淡黃菊花瓣和嫩綠香葉片連繫，關係若有若無，讓人廢煞思量﹗藝術家匠心獨到的巧設，絕非凡夫俗子可以輕易理解也。不過，好味，就是王道了。

香煎鵝肝配番石榴雪糕Foie Gras Pairs with Guava Gelato $138

海膽與藜麥炒意粉Uni & Quinoa Pasta $188
柔和的淡黃色蒜蓉忌廉汁帕爾馬芝士炒意粉入口較為輕盈味淡，相對其他濃味重醬的意粉而言，多吃幾口也不會感到溜滯感。部長表示，餐廳的飯、意粉和沙律中均混入近年大hit的健康有營藜麥，提升口感層次。意粉除了藜麥，還有鮮味無窮的海膽、鹹香脆口煙肉碎、鮮甜車厘茄、鮮嫩香葉，以及鮮味十足的三文魚籽，配料甚足，鮮味無窮，教人欲罷不能。

海膽與藜麥炒意粉Uni & Quinoa Pasta $188

慢煮八爪魚與牛骨髓炒意粉Braised Tako & Bone Marrow Pasta $198
這道意粉賣相較上一道意粉失色不少，但卻驚奇連連。甫上枱時，小妹已嗅到牛的香味兒了。大家見到意粉上兩小塊白色物體，有人表示是帶子，有人則表示是馬蹄。吃時，始發覺是軟腍滑溜的牛骨髓。原來，大廚特意留下兩小塊的牛骨髓讓我們一睹其芳容。正常情形下，早已混入意粉中，是不會看到其貌的。部長表示意粉中加入了八爪魚同炒，經大家地氈式的搜尋後，仍一無所得，馬上向部長請教，方知剛才咬下如雞肉般的物體就是八爪魚也﹗

藍莓青瓜片捲日式芝士蛋糕Japanese Cheesecake Wrapped in Cucumber
第十道菜就是甜品了，大廚以嬌小可人的日式芝士蛋糕作結。據大廚的講解，芝士蛋糕以八角、玉桂和黑糖調味，再以薄片青瓜上包裹，頂上放了五粒藍莓。濃稠的朱古力醬也加入了一小團帶抹茶味的啫喱狀物體，據知是用了份子料理的處理手法。然小妹聽得一頭霧水，想進一步了解，還是親身去請教Justin吧﹗

甜品的用料確是創意無限，賣相也蠻為吸引。不過，芝士蛋糕與朱古力醬汁恰如兩個互不相干的人，誰缺了誰，影響也不大。芝士蛋糕中的八角和玉桂味兒也頗淡，不甚突出。芝士味也黯然失色，不外是一淡味而清新的海綿蛋糕而矣。

小結：
大廚的大膽創新精神確是值得我們欣賞的，餐廳環境入型入格，食物定價也算合理，數款小吃也蠻具特別。據聞開業僅一個月左右，只要不斷創新，加以創造，必能闖出名堂﹗

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

Share
Recommend

Recommended
Report

Post

DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2014-04-17

Dining Method

Dine In

Type of Meal

Dinner

Dining Offer

Tasting Event

Recommended Dishes

mjqueen7e

Level4

3.2K

244

西班牙菜近年備受熱捧，尤其是它的 tapas，細細碟、選擇又多，味道更是千變萬化，非常適合一班朋友 happy hour 吹水送啤酒。原來近日中環蘇豪區都有一間新開的日本餐廳「Naked Gurume Gyarari」，將 tapas style 注入新派日本料理，以供應西日風味的 fusion tapas 為主打，菜式創新，用料更是多元化。筆者早前就有幸獲得公關和餐廳的邀請，來到這間將美食與畫廊互相結合的餐廳，品嚐了多道極富和洋風味的 tapas，在此先要說聲多謝。座落於伊利近街的樓上餐廳「Naked」，原來店舖分為左右兩邊，右面以藝廊為主，客人可在此寫意地欣賞店子所展出的藝術作品，而左面則是主用餐區，內裡更設有酒吧及開放式廚房，煮食過程一目了然。至於餐廳的裝潢，以深色木材傢具為主調，配上牆身掛著的幾幅日本紅楓葉壁畫，令人有種彷如置身於日式庭園的幽徑中。據餐廳負責人講，店中 gallery 這邊，其實十人起便已經可以包場，來這裡一面用餐，一面賞畫，既可品嚐到廚師的精心手藝，亦可以陶冶性情，提高自己的生活品味。先來一款 small bites，Black Truffle Lotus R

Read full review

西班牙菜近年備受熱捧，尤其是它的 tapas，細細碟、選擇又多，味道更是千變萬化，非常適合一班朋友 happy hour 吹水送啤酒。原來近日中環蘇豪區都有一間新開的日本餐廳「Naked Gurume Gyarari」，將 tapas style 注入新派日本料理，以供應西日風味的 fusion tapas 為主打，菜式創新，用料更是多元化。筆者早前就有幸獲得公關和餐廳的邀請，來到這間將美食與畫廊互相結合的餐廳，品嚐了多道極富和洋風味的 tapas，在此先要說聲多謝。

座落於伊利近街的樓上餐廳「Naked」，原來店舖分為左右兩邊，右面以藝廊為主，客人可在此寫意地欣賞店子所展出的藝術作品，而左面則是主用餐區，內裡更設有酒吧及開放式廚房，煮食過程一目了然。

至於餐廳的裝潢，以深色木材傢具為主調，配上牆身掛著的幾幅日本紅楓葉壁畫，令人有種彷如置身於日式庭園的幽徑中。

據餐廳負責人講，店中 gallery 這邊，其實十人起便已經可以包場，來這裡一面用餐，一面賞畫，既可品嚐到廚師的精心手藝，亦可以陶冶性情，提高自己的生活品味。

先來一款 small bites，Black Truffle Lotus Root Chips ($78)，蓮藕切成薄片，先烚，後以低溫油炸至色澤金黃，好味又沒多餘油分，保留營養，再以幽香的黑松露、香滑的蒜蓉忌廉及酸甜醒胃的柚子醬伴吃，香脆可口。

接著登場的沙律，Hotate with Crystalline Ice Leaves ($168)，成品以沖繩冰葉伴北海道帆立貝製作，其實冰葉是沖繩新興的矜貴美食，香港比較少見到，其外形細細棵，葉面結了水晶般的冰珠，入口冰涼爽脆，口感特別，以此葉來配厚肉鮮甜的帆立貝，再伴上豆腐芝士沙律，並以香脆的煙肉碎作點綴，吃起來清新又惹味。

0 likes

0 likes

0 likes

15 views

0 likes

0 comments

0 likes

0 likes

0 likes

18 views

0 likes

0 comments

0 likes

0 likes

0 likes

15 views

0 likes

0 comments

Lobster Risotto Bisque ($168)，龍蝦湯相信大家一定有飲過，但以的青檸意大利飯來配搭，又確實幾有創意和新鮮感。店員先把鋪了龍蝦肉的意大利飯端上，再傾入混和了煙火雞干邑醬汁的龍蝦湯。呷一口湯，香濃又帶點回甘，充滿濃郁的海鮮香，加上結實爽脆的龍蝦肉，清香醒胃的青檸意大利飯，口感豐富。

0 likes

0 likes

0 likes

15 views

0 likes

0 comments

0 likes

0 likes

0 likes

11 views

0 likes

0 comments

Tuna Tartar ($138)，吞拿魚他他以炸雲吞皮墊底，鋪上伴以麻油、蔥花、芫荽及松露油的吞拿魚肉粒，內裡更加入了少許薑粒和青瓜粒，以去掉吞拿魚的膩滯，面頭再放上貌似上海熏蛋的香滑流心鵪鶉蛋，無論味道和層次都豐富得簡直令人難以抗拒。

0 likes

0 likes

0 likes

16 views

0 likes

0 comments

0 likes

0 likes

0 likes

14 views

0 likes

0 comments

Toro y 48 Months Iberico Ham Wrap ($168)，成品選用了 48 個月的西班牙風乾火腿伴以吞拿魚，前者脂肪如木紋般均勻分佈，吃起來充滿橡果香，而後者拖羅則嫩滑無筋，再配上爽脆又帶點鹹味的海葡萄，香脆的藜麥及紫蘇，鹹香鮮味滿載，好吃得差點想再 encore。

另一款暫時尚未推出，連餐牌都未有這道菜式的 Fiddlehead Ferns 涼伴蕨菜，以芝士、煙肉碎、日本本菇等伴吃。蕨菜其實是傳統野菜，被譽為長壽菜，吃起來清涼爽口，配以香脆的煙肉碎和香濃的芝士，為菜式平添一絲鹹香。

0 likes

0 likes

0 likes

14 views

0 likes

0 comments

0 likes

0 likes

0 likes

12 views

0 likes

0 comments

0 likes

0 likes

0 likes

14 views

0 likes

0 comments

Foie Gras Pairs with Guava Gelato ($138) 成品用上豐腴甘香、吃得人滿嘴油潤的鵝肝伴以氣味芬芳的石榴雪糕。件鵝肝入口帶適中的羶香，而頂頭的藍莓醬，則有化膩提鮮之效，用來伴柔滑、味道酸甜清新的石榴雪糕，一熱一冷，口感過癮，滋味無窮。

海膽藜麥意粉，Uni & Quinoa Pasta ($188)，扁意粉的質感唔錯，烹調時間控制得恰到好處，加上色澤橙黃、口感軟腍、味道甘甜濃郁的海膽；大大粒、外表晶瑩剔透的三文魚籽；健康有營的藜麥、鹹香的煙肉碎粒、車厘茄和巴馬臣芝士等，鮮甜味美。

至於另一款 Braised Tako & Bone Marrow Pasta ($198)，成品以質感綿細的牛骨髓入饌，加上吃起來既軟腍又易入口、一點也不韌的慢煮八爪魚，再伴上番茄、小粒彈牙的藜麥、帶鮮味的昆布等，開胃又好吃。

壓軸的 Blueberries & Japanese Cheesecake Wrapped in Cucumber，成品以加入了玉桂、八角和砂糖等調製而成的日式芝士蛋糕為主軸，再以切成薄片的青瓜包裹，頂層以幾顆鮮甜大粒的藍莓作裝飾；而伴吃的醬料則以朱古力加上抺茶來調製。講真，整道甜品由賣相、配搭、用料以至口味，都非常之創新，不過細嚐過後，覺得吃起來怪怪的，沒怎麼令人留下深刻印象的味道，未能突顯芝士蛋糕的膩，與青瓜片的清爽。不過無論如何，能於一個晚上吃到多款極具創意的 fusion tapas，的確是一個唔錯的體驗。

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

Share
Recommend

Recommended
Report

Post

DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2014-04-17

Dining Method

Dine In

Type of Meal

Dinner

Dining Offer

Tasting Event

恩子

Level4

841

61

一件震撼人心的藝術品，除了能以眼睛觀看、用雙手觸摸、用耳朵聆聽，更可用舌頭品嚐、用內心去感受。Naked Gurume Gyarari將食物與藝術結合，從店名"Gourmet Gallery"的意思可窺見當中概念。店內以黑色為主調陳設摩登，最曯目乃幾幅日式楓木壁畫，頓時讓餐廳刮起一陣和風。燈光的昏暗營造了浪漫的氣氛，開放式廚房讓食客能觀察製作食物的情況。原來餐廳另一面還有間私人房，內裏擺放了數幅抽象畫作，並有張約能容納十多人的餐桌，空間感非常寬敞。客人大可在這兒一邊觀賞藝術，一邊悠間地品味美食。然而店家最重要的理念乃把藝術融入食物之中，因此無論在選用食材和裝飾方面都花盡心思。現在，就讓舌尖遊走一次藝術之旅，你準備好未？Black Truffle Lotus Root Chips ($78)廚師把蓮藕切成薄片油炸，然後在面頭撒少許糖粒調味，金黃色的脆片香口不油膩。精要之處是配上的黑白醬料，黑松露那份獨特的馥郁突出，頃刻之間佔據口腔全部位置，蒜蓉忌廉帶著點點酸香，絕對是炸物的好拍檔。雖然這款小食拌入了柚子，可惜味道微弱得不易被察覺。Hotate with Crystalline Ice L

Read full review

一件震撼人心的藝術品，除了能以眼睛觀看、用雙手觸摸、用耳朵聆聽，更可用舌頭品嚐、用內心去感受。Naked Gurume Gyarari將食物與藝術結合，從店名"Gourmet Gallery"的意思可窺見當中概念。店內以黑色為主調陳設摩登，最曯目乃幾幅日式楓木壁畫，頓時讓餐廳刮起一陣和風。燈光的昏暗營造了浪漫的氣氛，開放式廚房讓食客能觀察製作食物的情況。

原來餐廳另一面還有間私人房，內裏擺放了數幅抽象畫作，並有張約能容納十多人的餐桌，空間感非常寬敞。客人大可在這兒一邊觀賞藝術，一邊悠間地品味美食。然而店家最重要的理念乃把藝術融入食物之中，因此無論在選用食材和裝飾方面都花盡心思。

現在，就讓舌尖遊走一次藝術之旅，你準備好未？

Black Truffle Lotus Root Chips ($78)
廚師把蓮藕切成薄片油炸，然後在面頭撒少許糖粒調味，金黃色的脆片香口不油膩。精要之處是配上的黑白醬料，黑松露那份獨特的馥郁突出，頃刻之間佔據口腔全部位置，蒜蓉忌廉帶著點點酸香，絕對是炸物的好拍檔。雖然這款小食拌入了柚子，可惜味道微弱得不易被察覺。

Hotate with Crystalline Ice Leaves ($168)
冰葉乃日本沖繩的地道名產，驟眼看綠葉上還凝結著露珠，彷彿剛剛採下便奉到面前，視覺上已成功引起大家的討論。之前曾有機會品嚐過這種蔬菜，製法卻是包裹著海膽油炸，質感與今次吃到的堅挺爽脆大相逕庭，個人認為以冰葉製作沙律，有特色之餘口感俱佳。

匿藏在蔬菜底下原來是帆立貝，害羞的小妮子容貌潔白通透，身段柔軟並帶有海水氣息，毫無掩飾地反映其新鮮程度。豆腐芝士沙律難得味道不重，除能喚起帆立貝的鮮甜美外，亦沒有奪去蔬菜那份清新感。

Lobster Risotto Bisque ($168)
店員先端來一碟素顏意大利飯，色彩單調賣相平庸讓人失望，心裏正咕嚕著並不脗合店方風格，才知道眼前放著的只是半製成品，需要即席注入龍蝦湯方能完成。

灌進龍蝦湯後的確截然不同，雖然只吃到少量龍蝦肉，但仍嚐到那份緊緻的彈性。龍蝦湯十分濃郁鹹度稍稍過重，由於並非在煮製時慢火燴入飯粒，結果就獨立地成為一種調味醬，沒有正宗意大利飯那種豐富的口感。

Tuna Tartar ($138)
鮮艷奪目的吞拿魚他他把我逗得樂透了！最引人注意莫過於頂端的鵪鶉蛋，還有旁邊那一小撮嫩綠胡荽，青青黃黃的顏色配搭暗紅吞拿刺身，好一幅完美無完暇的藝術構圖。吞拿魚切成小塊小塊狀，混入青瓜及薑粒，既能提升食物的層次感，亦可辟去魚生本身的腥味。置在最底部乃一層雲吞皮，如能炸得脆身些相信更加無懈可擊。

Toro y 48 Months Iberico Ham Wrap ($168)
又是另一道美得讓人發呆的菜式！閃耀著透明綠光的海葡萄，把我的思緒帶到沖繩海邊，配合肥美的吞拿魚腩及墊在底層的火腿，把最新鮮最滋味的都凝聚於一起。店方教路要把所有食材卷曲起來，然後利用筷子一併放進嘴巴，緊記切勿逐件逐件分開來吃，否則便失去食物間產生的化學作用。

48個月西班牙黑毛豬火腿乃此菜精髓，必須先讓舌頭接觸到它的鹹鮮，感覺會很不一樣。火腿豐腴的油花讓大家靜默了好一會，它與吞拿魚腩的脂香擦出了火花，那份滋味至今仍縈迴於腦海中。

Off-menu special dish: Fiddlehead Ferns
店家採用時令食材炮製了這款餐牌以外的菜式。Fiddlehead Ferns乃日本本土蔬菜，每年四至五月是盛產的季節，它的外型非常獨特，頂部捲曲著成旋渦狀，質感爽爽脆脆又帶點黏性，但沒有強烈的草青味。廚師將之配上本菇、煙肉、芝士等，清新輕怡之作也。

Foie Gras Pairs with Guava Gelato ($138)
鵝肝實在是令人又愛又恨的食材，處理不佳會出現油淋淋的劣況，又可能有朕膻腥的厭惡味。今晚品嚐到的不但沒有以上情景，廚師更特別配上少許藍莓醬，除能夠增加甜美的果香外，更能消減鵝肝的溜膩感。個人特別欣賞放在碟子末端的石榴雪糕，那份自然的甜味絕不人工化，入口讓人精神為之一振。凍冷的溫度與火燙的鵝肝，就形成冰火交融的有趣對比。

Uni & Quinoa Pasta ($188)
孤陋寡聞的小妹還是首見藜麥，原來這是一種健康的穀物，於南美地區十分流行。餐廳非常善用這種食物，喜歡將之混入沙律、意粉及飯類之中。眼前的海膽意粉亦加進這種材料，小妹挺喜歡這菜式的輕盈質感，相對於西式意粉重殿殿的醬汁，此款不會膩滯多吃兩口也無妨。

海膽屬於重量級珍寶體型，還帶著海水獨有的味道，新鮮程度毋庸置疑。配合晶瑩剔透的三文魚籽、巴馬臣芝士、車厘茄等等，簡單又美味。

Braised Tako & Bone Marrow Pasta ($198)
從沒想過骨髓可用來煮意粉，看來又是一道大膽創新的菜式。乍見意粉頂頭的白色物體，有人猜想是馬蹄，後來發現它的質地柔軟，小妹還以為是帆立貝等海鮮，直至放入口中驚覺其滑溜無比，但卻不是熟悉的味道，方知道這就是牛骨髓了。

另一配料八爪魚採用慢煮的方式炮製，與平日吃到煙韌的質感截然不同，帶點柔軟竟與雞肉極為相似！連續兩個意料之外顛覆了我對食材的認識，還是要將勤補拙好好進修一下。

Japanese Cheesecake Wrapped in Cucumber
最後一款甜品邀請了主廚講解製法，這是以八角、玉桂和糖調味的芝士蛋糕，上層放著幾夥新西蘭藍莓，外面則以薄青瓜片包裹著。除了甜品主體用料新奇以外，配上的醬料亦是意想不到，它是一碟濃稠的朱古力醬，再添加抺茶味道的啫喱物，據知是採用了份子料理的做法。這道甜品的配搭確是非常有趣，可是各種食料似乎未能融合一起，還需要再作調節呢。

試過餐廳幾款出品之後，確能感受到廚師的用心。特別欣賞店方把食物視為藝術的態度，每種食材的配搭、食物的擺放、出菜的次序，都可做到精緻創新的效果。觀乎餐廳位處蘇豪地段，價錢算不上特別昂貴，惟始終開設於樓上舖，可能還需要多點時間讓大家認識。

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

Share
Recommend

Recommended
Report

Post

DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Dining Method

Dine In

Type of Meal

Dinner

Dining Offer

Tasting Event