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2022-09-17
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踏入秋天 我想食個秋天的懷石料理 所以我又去咗位於置地文華酒店7樓嘅一間日本餐廳食好嘢先嚟一個北海道產嘅松茸配銀行山椒葉嘅糊仔 做頭盤 清甜的米糊仔 夾雜著清香嘅松茸 仲有山椒葉帶一點刺激 這個素食的頭盤真的能夠令到胃口大增醬油漬長崎縣鰹魚 兵庫縣鯛魚 同埋 對馬島魷魚配鹽花 揭開了秋天的故事 值一提就是佢嘅魷魚 同一般魷魚唔同因為好有軟糯嘅口感 越咬越有魷魚味好特別下一味嘅主角係毛蟹 清甜的鰹魚湯配好香嘅菊花已經刺激到味覺 再加上極度鮮甜嘅毛蟹肉 真係有好幸福嘅感覺愛知縣燒鱔 超脆的皮夾雜著鮮嫩嘅鱔肉再加山椒嘅香味 回味無窮 食完之後更有黃瓜做配菜 令到完全不感覺到油膩 一絕油炸無花果豆腐皮 海膽 蔥 配七味粉 熱辣辣嘅蘿蔔蓉配上 剛剛炸起嘅 鮮腐皮 同埋無花果非常特別 配上冰凍的海膽 有冰火嘅感覺 同埋青蔥配搭好新鮮吞拿魚 醃蘿蔔加海膽同埋紫蘇葉及芝麻嘅壽司 醃蘿蔔令到吞拿魚完全唔油膩 清香嘅紫蘇葉 配搭著鮮甜嘅海膽入口即溶好味三瀬雞 紫蘇花 米通 配魚仔山葵油湯底 彈口嘅素面配紫蘇葉絲清香撲鼻 配上山葵油魚仔湯清甜可口 最後加上酸味味的梅子肉 層次複雜但配搭一流半生熟嘅宮崎和牛
北海道松茸
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先嚟一個北海道產嘅松茸配銀行山椒葉嘅糊仔 做頭盤 清甜的米糊仔 夾雜著清香嘅松茸 仲有山椒葉帶一點刺激 這個素食的頭盤真的能夠令到胃口大增
北海道松茸 銀杏 海鼠子 山椒葉
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醬油漬長崎縣鰹魚 兵庫縣鯛魚 同埋 對馬島魷魚配鹽花 揭開了秋天的故事 值一提就是佢嘅魷魚 同一般魷魚唔同因為好有軟糯嘅口感 越咬越有魷魚味好特別
季節刺身
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下一味嘅主角係毛蟹 清甜的鰹魚湯配好香嘅菊花已經刺激到味覺 再加上極度鮮甜嘅毛蟹肉 真係有好幸福嘅感覺
毛蟹肉真丈 菊花 炸橘 鰹出汁
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愛知縣燒鱔 超脆的皮夾雜著鮮嫩嘅鱔肉再加山椒嘅香味 回味無窮 食完之後更有黃瓜做配菜 令到完全不感覺到油膩 一絕
日本鰻地燒 山椒
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日本鰻地燒 山椒
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油炸無花果豆腐皮 海膽 蔥 配七味粉 熱辣辣嘅蘿蔔蓉配上 剛剛炸起嘅 鮮腐皮 同埋無花果非常特別 配上冰凍的海膽 有冰火嘅感覺 同埋青蔥配搭好新鮮
無花果 湯葉揚物 雲丹
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吞拿魚 醃蘿蔔加海膽同埋紫蘇葉及芝麻嘅壽司 醃蘿蔔令到吞拿魚完全唔油膩 清香嘅紫蘇葉 配搭著鮮甜嘅海膽入口即溶好味
季節壽司
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三瀬雞 紫蘇花 米通 配魚仔山葵油湯底 彈口嘅素面配紫蘇葉絲清香撲鼻 配上山葵油魚仔湯清甜可口 最後加上酸味味的梅子肉 層次複雜但配搭一流
三瀨雞 紫蘇 梅肉 茗荷 山葵油 素麵
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半生熟嘅宮崎和牛配西洋菜沙律及蛋黃汁 燒宮崎和牛配搭著微酸的粒辛子 同埋蛋黃汁 鮮嫩可口 再加新鮮嘅西洋菜做沙律 令到和牛一點也不油膩
宮崎和牛 西洋菜 粒辛子
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重中之重就係佢嘅甜品 用山梨縣嘅天然冰 做嘅刨冰 配 甘酒 黃豆粉 栗子蓉同埋黑松露 底下更有朱古力脆脆 味道層次非常複雜 但係非常美味同好夾 利用非常合時的栗子做栗子容 甜味出眾 再加上黑松露氣味甘醇 實在太美味啦
黑松露 栗子 刨冰
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每次去這個餐廳都有特別嘅感覺期待下次再去嘗試 佢冬天嘅菜式
Stepping into autumn, I want to eat kaiseki in autumn, so I went to a Japanese restaurant on the 7th floor of the Landmark Mandarin Hotel to eat.
Hokkaido matsutake mushroom ginko congee. The rice mixed with fragrant matsutake mushrooms and sansho leaves is amazing.
Bonito from Nagasaki in soy sauce, Sea bream from Hyogo, and Squid from Tsushima with salt flowers opened the story of autumn.
Hairy crab soup. The sweet bonito soup with the fragrant chrysanthemum have stimulated the taste buds. Coupled with the extremely sweet hairy crab meat, its wonderful.
Japanese Grilled Eel. The super crispy skin is mixed with the tender eel meat and the fragrance of sansho peppers. After eating, there is cucumber as a side dish, so that you don't feel greasy at all.
Deep fried Beancurd skin with figs, sea urchin, green onion with shichimi powder. Hot radish condiment with freshly fried bean curd skin, and figs tempura are very special. Served with frozen sea urchin, it has a feeling of ice and fire. Yummy.
Sanse chicken, basil flower, rice tong, with fish and wasabi oil soup base
Miyazaki wagyu beef with watercress salad and egg yolk sauce. The fresh watercress made the wagyu beef not greasy at all.
The most important thing is their desserts. Made with natural ice from Yamanashi. Shaved ice with amazake, soy flour, chestnut puree and black truffles. There is chocolate underneath. Its GORGEOUS.
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