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2023-06-21
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完全明白是放縱…你唔怪得我，對住採用日本鹿兒島小田和牛，10道席前懷石料理，仲要係全港獨家供應，以omakase形式呈現出最珍貴，最高質既烹調手法呈現出來。但是只得這刻可相信，可以話係你叫我最快樂，你叫我最渴望，我知道我再講落去，都係廢話，開餐啦好嗎？👇🏻📌Dinner Omakase - $1,800/Head▪️ Wagyu Consomme Espresso -▫️ 頭盤「法式和牛濃清湯」打頭陣，chef用鰹魚高湯、新鮮蔬菜、日本鹿兒島A4和牛，熬製而成，拎返佢最更始自帶味道，無額外鹽無豉油，已經做到最鮮味。▪️ Smoked Wagyu & Sea Urchin -▫️ 第二道「煙燻A4海膽和牛卷」，chef用鹿兒島A4和牛包住北海道根室海膽，夾雜住紫菜、Wasabi，再用荷葉煙燻過，一次過食，口腔滿滿都係和牛既油香，海膽既鮮甜，加埋Smoky香味，成個配搭好夾。▪️ Seasonal Appetizer - ▫️ 今日「季節性前菜」包括沖繩醋水雲，面頭落左d櫻花蝦，酸酸甜甜好開胃；北海道BB薯仔，面頭灑上左巴馬臣芝士，旁邊露荀面頭加左d麵豉汁、山椒麵豉，鹹香十足，另一碟就係間八刺身，底部
10道席前懷石料理，仲要係全港獨家供應，以omakase形式
呈現出最珍貴，最高質既烹調手法呈現出來。
但是只得這刻可相信，可以話係你叫我最快樂，你叫我最渴望，
我知道我再講落去，都係廢話，開餐啦好嗎？👇🏻
📌Dinner Omakase - $1,800/Head
▪️ Wagyu Consomme Espresso -
▫️ 頭盤「法式和牛濃清湯」打頭陣，chef用鰹魚高湯、新鮮蔬菜、
日本鹿兒島A4和牛，熬製而成，拎返佢最更始自帶味道，
無額外鹽無豉油，已經做到最鮮味。
Wagyu Consomme Espresso
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▪️ Smoked Wagyu & Sea Urchin -
Smoked Wagyu & Sea Urchin
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▫️ 第二道「煙燻A4海膽和牛卷」，chef用鹿兒島A4和牛包住
北海道根室海膽，夾雜住紫菜、Wasabi，再用荷葉煙燻過，一次過食，
口腔滿滿都係和牛既油香，海膽既鮮甜，加埋Smoky香味，成個配搭好夾。
Smoked Wagyu & Sea Urchin
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▪️ Seasonal Appetizer -
Seasonal Appetizer
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▫️ 今日「季節性前菜」包括沖繩醋水雲，面頭落左d櫻花蝦，
酸酸甜甜好開胃；北海道BB薯仔，面頭灑上左巴馬臣芝士，
Seasonal Appetizer
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旁邊露荀面頭加左d麵豉汁、山椒麵豉，鹹香十足，另一碟就係間八刺身，
底部落左d西洋菜苗，仲有福崗魷魚加上芝麻柚子醋汁，整體清爽鮮甜。
Seasonal Appetizer
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▪️ Wagyu Grilled Tartar Sukiyaki Style -
▫️ 再黎到主菜「壽喜燒和牛他他」出場，亮點之一既日本太陽蛋
用左壽喜燒風味，特別濃香，旁邊既洋蔥炒過，而和牛用上西冷位置，
Wagyu Grilled Tartar Sukiyaki Style
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撈埋一齊食，夠哂風味。
Wagyu Grilled Tartar Sukiyaki Style
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▪️ Today's Seasonal Dish -
▫️ 今日特色菜「慢煮廣島蠔」幾有驚喜，廣島蠔平時煮熟左口感食偏硬，
但呢個慢煮至全熟，但口感都偏向刺身級，相當軟腍，好正，
Today's Seasonal Dish
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底部配搭水茄子、青椒、燈籠椒、意大利黃瓜、柚子醋啫喱、
栗米粒、紫蘇花係面，層次相當豐富。
Today's Seasonal Dish
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▪️ Wagyu Sirloin, Seasonal Vegetables Dashi Shabu -
Wagyu Sirloin, Seasonal Vegetables Dashi-shabu
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▫️ 再黎就係主菜「和牛西冷Dashi Shabu」用鰹魚高湯熬成，
湯底入口相當鮮甜清香，主角同樣鹿兒島A4和牛，入口即化，
配搭京都水菜、舞菇、柚子胡椒，認真高質！
Wagyu Sirloin, Seasonal Vegetables Dashi-shabu
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▪️ Refresher -
▫️ 食左咁多和牛，一定要整個「蕎麥冷麵」間一間場，
呢隻用上100% 蕎麥麵粉，口感比平時食既更加彈牙，
Refresher
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面頭放上法國Kaviari魚子醬、風乾紫菜、再刨左D新鮮烏魚子，
成件事多左份鮮味，好食。
Refresher
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▪️ Charcoal Grilled Kagoshima Oda Wagyu Tenderloin & Aging Beef Tongue Steak -
▫️ 再接再厲就係「炭燒和牛拼盤」，主角分別用上A4和牛既菲力
部位同埋澳洲和牛既熟成牛舌，前者肉質比較結實，牛味濃郁；
Charcoal Grilled Kagoshima Oda Wagyu Tenderloin & Aging Beef Tongue Steak
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而後者食落相當爽彈，外層帶少少焦脆，再配搭昆布葉、
黃芥末籽、Wasabi亦可，都可以帶出更濃郁牛香味。
Charcoal Grilled Kagoshima Oda Wagyu Tenderloin & Aging Beef Tongue Steak
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▪️ Wagyu Truffle Rice with Sea Urhin and Salmon Roe - (+$100)
Wagyu Truffle Rice with Sea Urhin and Salmon Roe
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▫️ 最後一道主菜「和牛松露煲仔飯」，用北海道七星米整成既日式炊飯，
飯香係份外突出，面頭分別放上海膽、三文魚籽、和牛粒、靈芝菇、
Wagyu Truffle Rice with Sea Urhin and Salmon Roe
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黑松露、青蔥，成個飯係充滿住一個字，鮮！On side仲有柚子蘿蔔、
紫蘇昆布，比你清一清味蕾，呢個絕對夠2-3人份量，相當飽肚。
Wagyu Truffle Rice with Sea Urhin and Salmon Roe
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▪️ Today's Dessert & Seasonal Fruit -
Today's Dessert & Seasonal Fruit
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▫️ 一定要試埋「是日甜品」先至完滿咖麻，今日係北海道豆腐牛乳布丁，
chef再係面頭倒上黑楓糖漿，入口滑溜得黎甜而不膩；
Today's Dessert & Seasonal Fruit
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而旁邊水果就係日本車厘子同埋香檳製成既啫喱，
成個set真係好滿足，性價比之高。
Today's Dessert & Seasonal Fruit
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📌Wine Pairing -
▪️ New Saint - Peray ‘Les Bulles d’ Alain’ 2016, Domaine Alain Voge -
▪️ Domaine du ROC DES BOUTIRES Pouilly Fuisse 2020 -
▫️ 佢地都有一系列既wine pairing配搭返野食，今次試左一枝sparkling
New Saint - Peray ‘Les Bulles d’ Alain’ 2016, Domaine Alain Voge
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同埋Chardonnay，前者配搭開胃菜，後者襯返海鮮會更加適合。
Domaine du ROC DES BOUTIRES Pouilly Fuisse 2020
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