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2015-01-18
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銀座いわ旗下的餐廳。不定時以日本不同縣的特色食材為主題。刺身和熟食質素均很高。物有所價。值得一試。Very good quality Tochigi cuisine;Fresh sashimi and quality cooked food.Classy decor, good service;Recommended. This rather oddly named restaurant is actually part of the Ginza Iwa group. In fact, it has replaced the Ginza Iwa grill and is located right below Ginza Iwa sushi. The place was fairly comfortable and classy, with 4-5 tables widely spaced out and with good use of partitions and pillars - a very private "club" indeed. There is also a t
不定時以日本不同縣的特色食材為主題。
刺身和熟食質素均很高。
物有所價。值得一試。
Very good quality Tochigi cuisine;
Fresh sashimi and quality cooked food.
Classy decor, good service;
Recommended.
This rather oddly named restaurant is actually part of the Ginza Iwa group. In fact, it has replaced the Ginza Iwa grill and is located right below Ginza Iwa sushi.
The place was fairly comfortable and classy, with 4-5 tables widely spaced out and with good use of partitions and pillars - a very private "club" indeed. There is also a teppanyaki area and a sushi counter area.
There are some fixed a la carte items such as sushi, sashimi, tempura, different types of grilled meat, various types of okonomiyaki...etc.
The price range is quite extreme. One the one hand, there is Okonomiyaki at about $70 and 5 pieces of Kyoto ball shaped sushi at $88. On the other hand, they serve grilled Kobe beef at $880 and 16 pieces of assorted sushi at $880 as well.
What's special about this club is that they have specialist menus that rotate between different Japanese prefectures. For the time being, they are doing a Tochigi prefecture menu which appears to include a number of regional signature cuisines. That's what we've ordered. We've also ordered a number of items a la carte.
Appetizers (Set):
套餐的前菜。
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Lotus root: Crunchy yet not oily at all. The grated tomato powder sprinkled on the lotus roots was an interesting idea.
White kuraage with persimmon: Couldn't really taste much of either ingredients. It's interesting to see persimmon being used in cuisines though.
Assorted vegetable in fish stock: My wife snapped it out rather quickly so I didn't get to try this.
Ayu: The ayu was probably simmered in a mixture of sweet soy sauce and dashi. The meat was firm and the taste was on the sweet side. An interesting start for the meal.
Oysters (a la carte $98 each):
蠔刺身
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燒蠔
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The taste of the grilled oyster was far more intense. I find it slightly salty though. The timing was good as it was still juicy but I still prefer the sashimi version.
Sashimi (set):
套餐的鰤及中拖羅
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Two different types of shoyu were served. The one depicted in the photo above was made by monks in an ancient temple. The temple itself is a world heritage and the shoyu was used as offerings to emperors in the old days. This was rather sweet and was bursting with umami - the taste was remotely similar to a type of premium double fermented soy sauce. The other one is sashimi shoyu. The taste of the latter soy sauce is much deeper and saltier than the former.
Kyoto style round sushi ($88):
This is a regional specialty of Kyoto. It resembled normal Edomae sushis other than the shape and condiments (uni, ikura, lime and herbs) placed above the piece of fish. The netas were scallop with lime, salmon with ikura, hamachi with herbs, one white bodies fish with uni and akami with herbs. Worth a try.Soup (set):
腐皮湯
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Crab miso ($98):
蟹甲羅
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Seiro Tochigi beef with vegetables (set):
篜籠栃木牛肉配酸汁及蔬菜。
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Kyoto negiyaki ($78):
京都大葱燒餅
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Hanami-dori Tatsudaage ($88):
Ususally Hanami-dori (a branded chicken from Fukuoka) has a mild but noticable chicken aroma and the texture is usually good. However, this tatsudaage was fairly normal stuff. The batter wasn't too crunchy and the meat wasn't that juicy as well. The oba in the salad was a nice touch though.Paper nabe with fish (set):
紙火鍋
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Grilled Hikkin pork ($180):
炭燒金星豚肉
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Tochigi beef and Kobe beef (set +$280):
套餐的栃木牛和神戶牛
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I don't eat beef nowadays so what I'm telling you now is just hearsay. The Tochiki beef was fattier when compared to the Kobe beef. There is no suji (tendon) so it will melt in your mouth.
The Kobe beef was also soft but with some tendon in it which gives a different texture. It was even fresher than the Tochigi one. My wife prefers Kobe beef.
A small stove was provided so you could heat up the beef to your desired level, which I think is a very nice touch.
A number of condiments were provided, namely, ponzu, sesame sauce, red wine salt, shoyu and wasabi.
Hokkaido rice with "Gyoza Sauce" and Yuzu ramen:
柚子拉麵
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Japanese rice : above average. Not as good as hyped. With gobo, gyoza sauce.
Gyoza sauce: similar to Yu Heung ke zi.
芝士蛋糕和雪糕
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Conclusion:
The bill came down to about HK$1,300 per person, which I think is exceptional value for money.
Great food quality, private setting and dedicated service.
Definitely a thumbs up.
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