Ryota Kappou Modern

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安兰街尽头这座低调的大厦是不少米其林餐厅的诞生地，Ryota是我拜访的第二家，主打现代割烹料理，开业4年多，这两年都得到了一星的肯定。·四道式午市套餐只能选择主菜，两款前菜和甜点已经被安排得明明白白，想尝试一些Signature菜品可以加钱升级。因此一口气能出品很多份，既提高了上菜效率，也降低了不少难度。·份量挺足，口味不错，但并没有达到预期。实质就是精致的Business Lunch，食材重复出现率很高，割烹元素没有多少体现。·理解餐厅重心在晚市（看到中午就在为晚餐作准备了），但我感觉午市诚意不太足（为了提升利润存在的吗，反正周边客群消费能力够高）。如果拿这份套餐试探encore晚市的意愿，我应该不会考虑。·坐吧台体验并没有想象中那么舒适，一天要应对两个时段，难免导致厨房超负荷运转（来之前还期待是否能交流两句是我想多了）。Chef在关键时刻会出来救一下场，整体有点手忙脚乱。·服务也只是及格水准，不少细节没顾到。BGM小声到约等于无，氛围不太满意，加上每两道菜之间基本不歇气，这上菜节奏吃得人心慌慌。·【Lobster Warm Salad】一道由龙虾和多款温热蔬菜组成的暖沙拉，开场呈现

今天有朋友請食飯，去了一間位於中環商廈內一間米芝連一星Omakase餐廳，一入到餐廳，就覺得店內的設計挺美，用到木材及大理石那種日式及西式風格融合的設計，感覺比較高雅。由於今次有6人一起進餐，所以坐的是私人房間，房間窗戶是用到落地玻璃，可以清楚看到附近中環的景色，之後就是品嘗7道菜的午餐。前菜：炸魷魚這個我喜歡，因為炸粉很薄，魷魚好軟熟。北海道海膽櫻花蝦素麵海膽好鮮甜，不過個人不喜好櫻花蝦就沒有吃，素麵是很幼細的，混合海膽及湯汁好滑溜。魚配蔬菜湯這個湯是好清新的，味道喝起來很順口，而魚肉很飽滿，沒有腥味挺好吃的。吞拿魚刺生、明太子魷魚、薑味帶子、魚肉吞拿魚刺生包括赤身及我最喜愛的中、大拖羅，其中的中拖羅最好食，油脂感及冰涼感十足，但大拖羅不知為何的有點韌，而赤身就正常發揮。另外薑味帶子及魚肉都是好吃的。燒和牛用到A4和牛，表面看不到肥膏，但咬下的肉質好嫩滑，牛的size也算大塊，可以享受大口吃肉的感覺，有滿足感。鮑魚飯、漬物及味噌湯燒過的鮑魚又香又軟熟，底下的珍珠米配醬汁都好惹味，但食到這道菜已經好飽。漬物及味噌湯則正常發揮。甜品：櫻花味雪糕好特別的味道，而且外貌好適合女士打卡。抹茶紅

Congratulations on keeping the Michelin⭐️ fame this year, here’s a record of my recent visit two weeks before the Michelin result was released.We were seated at the stage kitchen counter and was first welcomed by some rice crackers and sweet potato chips.🥂Hokkaido Uni, Sakura Shrimp SomenFirst course was a cold appetizer with sweet uni on top. Combining perilla flowers and veggies to the noodles made it very refreshing.🥂Nagasaki Grouper, Spring Vegetable SoupThe chef showed us the veggies he used

朋友好客氣咁預祝我生日，知我鐘意日本料理，就揀咗呢間餐廳慶祝我生日話曬米芝蓮餐廳，非常期待~叫咗枝新派嘅清酒，甜甜的~一開始黎個素麵，又海膽又蝦，非常鮮味然後黎個湯，裡面有塊石斑；鐘意清湯嘅人士應該會好開心（味道清甜），湯裡面仲有d脆卜卜嘅嘢，口感幾有趣豪華版茶碗蒸：裡面有北寄貝 同 熒光魷魚，個蛋亦都好滑刺身：有魷魚with 烏魚子，帆立貝with姜， 唔記得乜嘢+tuna with 芝麻醬油，其實款款都好味，但tuna最有驚喜~起先以為芝麻醬油會好濃味 但又唔會搶味wor Bowl of wonders, 又和牛 又海膽  又魚子醬 ，當然正啦，難怪係皇牌餐品燒金目鯛，皮脆肉嫩，仲帶d香口~和牛煮得剛剛好，有肉味得黎又唔老，要珍惜每一口咁食上starch 前 上個靜岡產嘅高甜度番茄做嘅jelly, 清清味蕾個starch 係 北海道鮑魚大根飯 配 miso soup, 雖然個miso soup 對我來說太濃味，但個鮑魚飯還是很好食的甜品係生日“蛋糕”：有招牌嘅馬卡龍，又有櫻花雪糕（裡面有mochi, 對於我呢d mochi 控來說當然好啦）---旁邊仲有個小音樂盒播生日歌；開心得黎

中環米芝蓮日式割烹料理最近來了這裏吃晚餐，廚師用料地道，製作用心，好像去了日本吃割烹一樣。套餐包括了：平目、鮟肝、柚子醋啫喱頭盤有酸酸的柚子醋啫喱增加食慾。平目和鮟肝鮮甜。香箱蟹湯羹福井県出產嘅香箱蟹，一年只有兩個月能夠捕捉，非常矜貴。蟹肉和蟹膏的湯羹味道非常鮮甜。鼈、鱈魚白子小鍋味道有少少像中式湯。另外加入雞蛋豆腐，很特別。刺身有墨烏賊、数の子、吞拿魚鯖魚壽司味道調教得很好，壽司飯嘅酸味跟鯖魚味很配合。和牛、海膽、caviar 丼鮑魚、石斑、香柚湯第一次吃日式煮法的石斑，味道淡雅、香甜。薰香燒鰻魚鰻魚肉質結實，燒得非常香。和牛素面牛是京都姫牛，肉質細緻軟腍。素面是兩年熟成的，每一條面都面質幼滑，又有哽口。最後甜品有炸士多啤梨春卷、蜜瓜、黑松露布甸。非常推薦的餐廳。

星期六中午，和好姊妹到中環吃日式割烹料理，聊聊天過一個悠閑的中午，順道慶祝她的生日Ryota Kappou Modern 摘得米芝蓮一星，割烹是日本傳統傳理方式，將食材透過刀工處理再烹調。餐廳選用時令新鮮的食材，食欲之秋，今次吃到了不少秋天的美味RKM signature lunch $780 Lobster Warm Salad波士頓龍蝦，時令蔬菜，配home made鰹魚汁。清澈濃郁的鰹魚汁帶出食材的鮮味，龍蝦以慢煮方式烹調，保留了鮮嫩彈牙的口感Bowl of wonders (+$200)海膽、和牛他他、魷魚、魚子醬餐廳建議先把食材撈匀，食用時每一口都帶有海膽的鮮甜，再配上紫蘇草的香味，加上爽口彈牙的魷魚，味道和口感都很豐富Kobachi Royale五道時令的秋天小食順時針由刺身開始品嘗，最後是中間的炸物。深海池魚和拖羅十分肥美，入口即溶。慢煮飽魚軟嫩有彈性，帶點酒香。牛油果醬鮮蝦可樂餅的蝦味濃郁。特別喜歡配菜中的蕃薯，秋天的蕃薯特別香甜Super tendon (+$100)以和牛、時令海鮮和新鮮瓜菜製成的天婦羅丼。香脆的外皮保留了食材的原味，最驚喜就是和牛天婦羅，炸和牛鎖住

今次泥到位於中環安蘭街嘅日本餐廳🍴係中環好幾年居然吾知依到有好野食😂多謝朋友搵左依間米芝蓮日本餐廳同我慶祝生日🎂😚RKM SIGNATURE LUNCH $780🦞LOBSTER WARM SALAD第一道上嘅依個沙律不得了🤩波士頓龍蝦鮮嫩彈牙 連埋新鮮蔬菜再配上濃郁嘅鰹魚汁 口感同味道一流☝🏻🐟KOBACHI ROYALE擺盤好精緻嘅五道小食💞待應介紹完食物後提我地要順時針由刺身開始食 刺身係深海池魚同拖羅肥美而且入口即溶 慢煮飽魚入味而有彈性 牛油果醬鮮蝦可樂餅蝦味濃郁 令視感同味感都好滿足👀⭐️BOWL OF WONDERS +$200雖然要另外加錢但食完真心覺得好wonder🤣好推薦🙆🏻‍♀️飯上面有 海膽 和牛他他 魷魚 魚子醬 待應特別提我地食前要將食材撈匀 食落嘅每一啖都係好鮮嘅味道 口感亦超豐富 係wonder嘅感覺呀👼🏻終於到主菜🐮OMI WAGYU SIRLOIN +$100厚切和牛煮得岩岩好 外面煎得香同時入而肉質嫩滑非常juicy 入口即溶👍🏼 加上菇類作為配菜完全冇heavy嘅感覺🍄SEASONAL DESSERT有兩款🍧 柚子蘋果配雪糕雪糕比較普通但上面嘅蘋果係

It was for birthday celebration so I decided to order all the good stuff on the menu! Lobster 🦞 warm salad was a fresh start to the meal, especially with a chilled glass of champagne!Kobachi Royale - abalone, sashimi and mini sushi ! Cannot go wrong with fresh fish!Bowl of wonders - this is the dish that brought me back to this restaurant - uni, caviar, wagyu and uma to the perfect proportion to bring out the maximum umami ! 🥂I ordered the super ten don for main course. What a spread - abalone,

/ 𝐑𝐲𝐨𝐭𝐚 𝐊𝐚𝐩𝐩𝐨𝐮 𝐌𝐨𝐝𝐞𝐫𝐧中環米芝連一星日式割烹料理🇯🇵日式割烹料理用上新鮮時令食材烹調出美味又精緻嘅菜式, 混合左fusion元素, 因此台面上會擺放刀叉及筷子🥢餐廳環境高級, 座位唔多, 由於想欣賞主廚Ryota San主理菜式, 所以選擇坐面對廚房位置Bar枱👨🏻‍🍳RMK Signature Lunch $980 +10% per head (5 Courses)🦞Warm Lobster Salad龍蝦肉爽嫩彈牙有肉汁, 時令蔬菜亦好新鮮🥦🥣Bowl of Wonders壽司飯上分別放滿了海膽, 和牛他他及魷魚, 中間加上魚子醬作點綴👍🏻食嘅時候先將所有食材撈勻, 食落口首先有濃濃紫蘇香味, 其後便感受到海膽及魷魚鮮甜, 再慢慢到魚子醬味🥰 食完好想再添碗🤪🍱Kobachi Royale一盤五道小食, 先從時令刺身開始食, 順時針至中間最後一道👍🏻刺身新鮮, 鮑魚烹煮得軟腍入味, 天婦羅雖然食嘅過程攤涼咗少少, 但炸粉仍然乾身唔油, 最後係蟹肉絲配上酸甜清新醬汁🥩Omi Wagyu Sirloin主菜係滋賀A4近江和牛配上黑蒜調味🧄廚師控制熟度剛剛好, A4和

Y’all know I’m a sucker for aesthetics, so I made use of my birthday month quote to head down to Ryota to try their signature lunch ($980). We started with a lobster warm salad with seasonal vegetables, then it was the ‘Bowl of Wonders’ which meant an exaggerated mix of uni, wagyu, ikura and caviar. Next was the Kabochi Royale, a platter that we saw the chef assembling in front of us at the bar counter. There’s abalone, seasonal sashimi, fish tempura, and somehow mini sushi with ham? Not too su

🦁 環境原來舖面唔係好大, 我早book所以揀左最闊落既綠色長梳化位, 岩打卡！ 另外仲有對住open kitchen既吧台同窗邊單人梳化. 就可以近距離睇到大廚既英姿 🤣//🦁 服務一讚處理我booking既staff, 我問勁多問題都好細心解答我！ 都有逐一介紹每款菜式用既材料同煮法🦁 RKM SIGNATURE LUNCH ($980/head)1️⃣ LOBSTER WARM SALAD2️⃣ BOWL OF WONDERS有Uni • Wagyu • Ika • Caviar 勁好食！每樣野唔會搶對方風頭 又食到佢既鮮味！3️⃣ KOBACHI ROYALE好精緻！Abalone 夠腍入味, Seasonal Sashimi 同 Mini Sushi都好新鮮！仲有個粟米做既炸物4️⃣ OMI WAGYU SIRLOIN滋賀A4近江和牛！黑蒜調味好出色, 大廚都控制個熟度控制得好好！5️⃣ SEASONAL DESSERT有音樂盒播生日歌+ 碟上寫HB同名！依個位好impressive呢 😚

This Japanese restaurant is led by Chef Ryota Kanesawa, striving to offer Japanese cuisine in kappou style, using seasonal ingredients, and integrating culinary techniques from his wide experience traveling around the world. Located in On Lan Street, it has been awarded Michelin 1-star status.Having reserved our seats at the counter, we were fortunate to sit right in front of the stage kitchen, to enjoy the great theatre of Chef Ryota and his team preparing the dishes while savouring the meal. T

中環日本割烹料理日式割烹料理用時令的食材烹調出美味、精緻的菜式有日式料理，亦有fusion 菜式難以想像，所以特別期待頭盤是Foie gras monaka 上面的柿、柚子、無花果新鮮美味中間的鵝肝軟滑，入口溶化加上精緻的外觀，簡直藝術品一樣時令刺身有甜蝦、鯛魚、吞拿魚、鮟肝非常新鮮，調味得宜魚翅鮑魚小鍋北海道鮑魚非常軟腍味道似港式菜式，不過加入了山椒，辛辣味有畫龍點睛的效果，突然變成日式料理的味道燒鰻魚韭菜牛蒡卷鰻魚肥美，肉質紮實燒過後，外脆內軟近江和牛filet煮飯和牛肉質軟腍，牛味濃郁牛脂滲入飯中，香味無比最後甜品係桃sorbet 跟黄豆粉蕨餅秋天在日本是食欲の秋，對他們的秋天menu 很期待一定會再來的餐廳。

Went with the Chef Specialties Lunch. 1) warm lobster salad Lobster meat was succulent and tender. Potato foam went well with the lobster because taste was mild. 2) 3 course appetizersThe sashimi was fresh and the vinaigrette sauce was refreshingThe tamago roll and the fish paste roll got the right texture - moist and softCorn tempura - batter was very light; outside was corn and inside was shrimp paste.3) Miyazaki Wagyu sukiyaki The beef was of top quality. Very tender and silky. But unfortuna

Birthday dinner. As hors d'oeuvre, we were given shrimp and awabi with consommé jelly (not on the menu).First course on the menu was 4 pieces abalone with a shrimp hidden inside. Good combination with fresh vegetables and sour jelly.Next was the clam steamed egg custard. One of my favorite dishes of the nite- perfect balanced with sweetness of clams.Forgot to take picture of crab dumpling, since not a fan of crab. Then came 2 sashimi dishes, comprising :Toro, and unagi (海鰻) sashimi fresh from Ja