Trattoria Kagawa by Mihara (Closed)

小妹都係第一次食意日fusion菜因為有朋友終於返嚟香港所以一齊去試新嘢非常有驚喜！！！前菜係好新鮮嘅scallop carpaccio🥹生嘢我最like日本炸雞佐意大利銀魚柳醬日本蕃茄水牛芝士沙律配自家製蕃茄雪葩個蕃茄好食到癲咗我一直都唔食生蕃茄！呢一個我完全食晒好fresh好甜！羅馬式燉牛肚配日本蕃茄蓉太陽蛋！Bagna Cauda✨✨好好味，蒜頭唔會蓋過食材嘅鮮味 恰到好處卡邦尼意大利寬條麵條配北海道海膽波士頓龍蝦意大利燴飯配番紅花牛油汁黑松露饅魚意大利燴 飯配鵝肝成餐飯實在太滿足啦！✨✨🤰🏻捧住個肚咁走，樣樣都好好食！性價比超高

// 𝙍𝙚𝙙𝙚𝙛𝙞𝙣𝙞𝙣𝙜 𝘾𝙡𝙖𝙨𝙨𝙞𝙘 𝙄𝙩𝙖𝙡𝙞𝙖𝙣 𝘿𝙞𝙣𝙞𝙣𝙜 𝙬𝙞𝙩𝙝 𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝙏𝙤𝙪𝙘𝙝 - 𝙏𝙧𝙖𝙩𝙩𝙤𝙧𝙞𝙖 𝙆𝙖𝙜𝙖𝙬𝙖 𝙗𝙮 𝙈𝙞𝙝𝙖𝙧𝙖 🍴 //-Nestled at J Senses on the bustling Ship Street, Wan Chai, 𝐓𝐫𝐚𝐭𝐭𝐨𝐫𝐢𝐚 𝐊𝐚𝐠𝐚𝐰𝐚 𝐛𝐲 𝐌𝐢𝐡𝐚𝐫𝐚 is an Italian-Japanese restaurant led by Japanese master chef Terufumi Mihara; presenting the taste of Kagawa prefecture that combined with Italy’s culinary traditions.-☞ 𝐔𝐧𝐢 𝐂𝐚𝐫𝐛𝐨𝐧𝐚𝐫𝐚 - 𝐇𝐊$𝟐𝟑𝟖Exquisite house-made pasta with Kagawa ingredients, the carbonara takes a creative twist as it is topped with freshly imported Uni

餐廳細細但感覺好warm, 天氣好凍，一入到餐廳就聞到好香嘅mulled wine。仲見到張teppanyaki bar, 可能為咗大家都見到chef 所以其他枱都係high table。Waitress recommended scallops sashimi as starter. 好fresh。仲有teppanyaki abalone 都係好好味旁邊有鮑魚肝，肉質爽口味道鮮甜。Main course ordered signature wagyu beef Rossini,beef + foie gras, 初初都驚會好heavy, 但超好食，牛好淋好juicy 鵝肝煎得好香口唔油膩，個combination 好好，都真係signature dish必食之選。我哋仲有order 另一個signature dish uni carbonara, 估計pasta 係home made, Italian restaurant pasta 冇得輸, 有少少煙韌感又掛汁，urchin 食得出好新鮮，贊。The perfect ending to your meal is tiramisu

Those smiles this resto has gathered on Openrice were not on my face during my recent visit there. It’s been sometime since I last found a joint as disappointing on Ship Street. If I must find something positive to say about this place, the dry salad, the pathetically small piece of bread and the pumpkin risotto (best by far) as starters were perhaps normal enough to take that crown. After that, the experience slid into a bottomless abyss, with an impossibly salty omelette, overcooked chicken pi

灣仔船街一向都好多餐廳，今日試吓新餐廳，鐵板燒同埋吃意日fusion嘅餐廳，weekend都有lunch set😊Focaccia🥖中規中矩，配黑醋同橄欖油Seasonal Salad🥗 蔬菜新鮮Steamed Italian Egg Custard🥚有香濃嘅菇菌味，蛋超級嫩滑，啖啖鮮甜Daily Pasta in Cream Sauce🥛份量岩岩好，大約80g，唔駛驚食到太飽，今日嘅意粉係carbonara，帶有蛋香，極掛汁Seafood Basilico with Grilled Amadai 🐟($168)呢度菜會有海鮮同埋魚類，有青口，峴，帶子，味道都算鮮甜，再加埋羅勒嘅湯底🌱，配襯橄欖🫒更加能帶起海鮮嘅清甜。主角甘雕用咗類似立鱗燒嘅方法處理，鱗片一片片豎立，如花盛放，酥香清脆，魚肉嫩清鮮美餐廳可能係新開，好明顯唔夠人手，過黎食野要比多些少耐性📍 Trattoria Kagawa by Mihara (灣仔)灣仔船街18號地下

.[🇭🇰香港- 灣仔].🔻新開嘅日意餐廳, 主打鐵板燒必食“Japanese Wagyu Beef Rossini” 和牛Tenderloin配鵝肝, 超邪惡但值得😏兩款意粉 - “Uni Carbonara” & “Risotto alla Milanese” 調味都幾好, 可惜唔夠熱梳乎厘甜品即叫師傅即燒, 蛋味超香👍🏻 整體都唔錯.🔻🍽 Trattoria Kagawa by Mihara📌 地址: 灣仔船街18號地下.#tummysreadyatwanchai #tummysreadyforwestern #tummysreadyforitalian #tummysreadyforpasta

Trattoria Kagawa by Mihara .⭐️Favourites:🫕Uni carbonara 🐟Aglio e Olio - whitebait, mizuna, peperoncino, bottarga flakes w/ Kagawa garlic & chilli 🐮Braised beef cheek 🐥Chicken karage 🦑Fritto Misto .💭Thoughts: Food was delicious! The uni was sweet and fresh🥰 The Aglio e Olio also really stood out to me, great flavours and perfect for garlic 🧄 fans😉 The braised beef cheeks were incredibly tender too!.📋Tips: Would suggest making a reservation ahead of time as they only have limited seating and was qu

Tucked away in a vibrant neighborhood of Ship Street, “Trattoria Kagawa by Mihara” features a hybrid of Italian and Japanese culinary traditions that are matched by the aesthetics of the space. The newest adventurous dining hub is named after accomplished Japanese Chef Terufumi Mihara. The refined Italian-Japanese cuisine emphasizes seasonality and simplicity, striking a harmonious balance between the best of both worlds!▶️Focaccia Whatever you decide to eat here, be sure to start with the Foca

又有新店開幕啦😍!!! 愛吃鐵板燒的朋友仔注意囉～最近在灣仔船街開設的 🍽️ 𝕋𝕣𝕒𝕥𝕥𝕠𝕣𝕚𝕒 𝕂𝕒𝕘𝕒𝕨𝕒 𝕓𝕪 𝕄𝕚𝕙𝕒𝕣𝕒，主打親民意日鐵板餐，把意大利的文化和元素融入日菜之中，既有創意，又夠特別哦🤭～原來日藉主廚三原光史先生很愛意大利菜，再選取家鄉四國香川県的優質食材，創造出「意食·日煮」的新概念這兩個國家的菜式我也好喜歡，所以馬上約朋友來試試囉💕～餐廳裝潢相當型格😎，以橄欖綠和灰色為主調，大量植物和吊燈，更配上大大幅如尋寶地圖兼充滿餐廳特色壁畫🎨，氣氛一流～ 午市光顧，餐點由$148-208不等。每份套餐都會包沙律、餐包、黑松露茶碗蒸、意粉或意大利飯 和 主食✨。 沙律新鮮，醬汁帶酸，味道清新。餐包可蘸上自製黑醋和香川県的橄欖油🍞，與別不同，好吃耶～ 卡邦尼忌廉意粉🍝，意粉彈牙有嚼勁，香氣十足，加上鹹香煙肉碎，甚得我心～ 蘑菇意大利飯🍚，飯粒吸滿湯汁精華，也不錯。 「 ᴡᴀɢʏᴜ ʙᴇᴇғ ᴄʜᴇᴇᴋ ᴄʜᴇᴇsᴇ ᴏᴍᴇʟᴇᴛᴛᴇ ᴡɪᴛʜ ʀᴇᴅ ᴡɪɴᴇ sᴀᴜᴄᴇ🍳$198 」 我超愛吃奄列的🥰～軟熟的蛋包，夾著芝士和菠菜，很合我胃口。和牛面頰肉燉煮得入味又軟腍😍，推

灣仔船街是一條甚具特色的地方，街道混合著新舊交融的建築物，集合中西滙聚的美食。最近又有一間意日料理餐廳 Trattoria Kagawa by Mihara 進駐，餐廳概念「意食、日煮」把意大利菜融滙日式料理，食材更大部份來自總廚的家鄉香川縣。午市的套餐價錢十分親民，由$148 - $208 就可以在一個舒適環境下享用一個豐富的午餐。Seasonal Salad - 一個清新怡人的時令蔬菜沙律，用料新鮮，蔬菜入口爽脆。Homemade Streamed Italian Egg Custard - 外貌和口感與日式的茶碗蒸相似，材料用日本的鹿兒島雞蛋，香川縣的香菇和意大利的黑松露醬混合而成。Focaccia - 意大利麵包配合香川縣的橄欖油和自家調製的黑醋，令麵包味道更有層次。Daily Risotto - 每天都會推出不同款式的意大利飯或意粉，今天是墨魚汁意大利飯，賣相雖然唔係好靚，但正所謂人不可以貌相，味道真的很不錯。Daily Pasta - 同樣是天天新款，今日是三文魚意大利粉，意粉口感Creamy, 同三文魚好夾。Seafood Basilico with Grilled Am

日式鐵板燒是講究「色香味形意」五種飲食元素的經典代表，灣仔最近新開了一間由日籍總廚三原光史先生主理的意日料理餐廳Trattoria Kagawa by Mihara，主打「意食，日煮」美饌，提供多款鐵板燒及創新fusion料理。室內設計以橄欖綠色及灰色為主色調，一入門口像是酒吧格局，注入型格時尚氣息，瀰漫著一片隨意悠閒的氣氛。另一邊則是以橡木打造的鐵板燒吧枱，牆上的巨型壁畫仿如幅尋寶地圖，將總廚家鄉日本香川縣的地道食材融入意大利菜中。午餐時段有三道菜set lunch menu，價錢只是由$148起，以同區來說性價比甚高，另加 $28可配上一杯餐飲。下單後店員就會奉上餐包，拌以橄欖油及黑醋。Set lunch包羅前菜沙律及茶碗蒸，沙律菜嫩口之餘水分亦充足，清新輕盈無負擔。熱騰騰的茶碗蒸蛋軟軟嫩嫩，猶如豆腐花般彷彿吹彈而破。主食可選意大利麵或燴飯，上菜時店員即時灑落巴馬臣芝士及香草碎屑。Daily Pasta 螺絲粉煮出Al dente輕微韌度的口感，每條掛上酸酸甜甜的番茄醬汁，甚為開胃。Daily Risotto 則是配上濃稠的忌廉醬汁，入口奶滑煙韌，米心帶有嚼勁且不易軟爛。近距離坐在

lunch hour搵食時經過見到新開意日fusion 餐廳 - Trattoria Kagawa by Mihara，門口好似好神秘，就決定入去試下lunch menu，今次坐係鐵板燒吧檯，望住師傅整野食時，聞到香味更加餓上加餓。午餐其實唔算多選擇，不過最平都係$148就有4-course，灣仔區黎講真係唔算貴。set lunch包左餐包、沙律同茶碗蒸。茶碗蒸在日式料理中很常見，因為和食都是一人一份餐點，所以用茶杯這樣的小容器裝更能吃得優雅。上菜時即場刨Parmesan cheese，忌廉汁非常濃郁，意大利飯軟硬適中，有咬口。和牛漢堡扒雖然係最貴既main dish，但食落就知物有所值，香煎完表面脆口，做免治扒一般都不會用上很靚的牛肉，但和牛漢堡扒保留到軟嫩既口感，牛味好濃，應該全牛無溝雜肉，配埋番茄醬酸酸甜甜，中和肉類既膩感。

八號風球期間，係灣仔搵野食，見到都非常熱鬧，就諗住同朋友walk in的一家新餐廳，餐廳環境裝修有自己的風格，打卡影相都好靚推薦日本師傅煮嘅海膽意粉，同朋友都覺得下次可以再食😍喜歡鵝肝的朋友可以試試黎間可以加入我的寶藏晚餐餐廳❤️❤️💓

Exquisite menu. cheerful and polished service. Minor second night glitches, but well handled. This place will be so popular that I recommend you come as soon as you can. Great cocktails, broad range on menu, with a number of signature dishes. Recommend the lobster risotto and uni carbonara . . . after the caprese with tomato sorbet! EXQUISITE

It is difficult to get excellent food in such a good value. Worth to try.真的沒有估到這個價錢可以有咁高品味的意大利菜！