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2023-05-06
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This 14-seater chef’s table dining experience led by Sato Kiyoshi, presents an intricate degustation menu with premium ingredients freshly flown in from Japan that focuses on seasonality. 🥢🇯🇵 ✨We opted for their Executive Business Lunch Experience, a 4-course menu with additional small bites priced at $488 hkd per person. Pic 1️⃣: 𝗡𝗮𝗺𝗲𝗿𝗼𝘂 - 𝗴𝗼𝗺𝗮 - 𝗸𝗮𝗹𝘂𝗴𝗮 𝗵𝘆𝗯𝗿𝗶𝗱 𝗰𝗮𝘃𝗶𝗮𝗿— How beautiful and delicate is this! This small bite was exquisite and the texture was so crunchy. The tuna was fresh very well sea
✨We opted for their Executive Business Lunch Experience, a 4-course menu with additional small bites priced at $488 hkd per person.
Pic 1️⃣: 𝗡𝗮𝗺𝗲𝗿𝗼𝘂 - 𝗴𝗼𝗺𝗮 - 𝗸𝗮𝗹𝘂𝗴𝗮 𝗵𝘆𝗯𝗿𝗶𝗱 𝗰𝗮𝘃𝗶𝗮𝗿
— How beautiful and delicate is this! This small bite was exquisite and the texture was so crunchy. The tuna was fresh very well seasoned. The caviar had a deep umami note and firmer texture.
Pic 2️⃣: 𝗠𝗶𝘀𝗼 - 𝗰𝗼𝗺𝘁𝗲 - 𝗯𝗮𝗲𝗿𝗶𝗶
— My favourite amongst the amuse bouche. A bite that was bursting with rich flavours and a strong umami element. The comte cheese added a good fruity and nutty flavour to the bite. The baerii caviar had a much milder profile as all of the other elements were already quite strong.
Pic 3️⃣: 𝗣𝗼𝗹𝗺𝗮𝗿𝗱 𝗕𝗲𝗲𝗳 - 𝘆𝘂𝘇𝘂 - 𝗽𝗼𝘁𝗮𝘁𝗼
— Flavours of the beef were so rich and the meat was so tender. The addition of yuzu really elevated the dish, as it added an undeniable aroma and fruity element to the dish. The potato chips on the outside were so crispy and light, and added the perfect crunch.
Pic 4️⃣: 𝗞𝘂𝗺𝗮𝗺𝗼𝘁𝗼 𝗪𝗮𝗴𝘆𝘂 𝗕𝗲𝗲𝗳 - 𝗮𝘀𝗽𝗮𝗿𝗮𝗴𝘂𝘀 - 𝘀𝗵𝗼𝘆𝘂 (additional $188 hkd)
— The wagyu was seared to perfection, leaving it juicy and tender. I loved the black garlic and shoyu sauce on the side which was so unique and had an earthy-savour.
Pic 5️⃣: 𝗠𝗮𝗶𝗻 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗣𝗼𝗿𝗸 - 𝗰𝗮𝗿𝗿𝗼𝘁 - 𝗴𝗼𝗺𝗮
— The pork had the perfect ratio of meat to fat and was cooked to perfection. The sweet carrot purée worked really well with the savoury marinade on the pork.
Pic 6️⃣: 𝗞𝗼𝘀𝗵𝗶𝗵𝗶𝗸𝗮𝗿𝗶 𝗥𝗶𝗰𝗲 - 𝘁𝗮𝗺𝗮𝗴𝗼 - 𝗶𝗸𝘂𝗿𝗮 𝗰𝗮𝘃𝗶𝗮𝗿
— Yes it’s just egg rice but man this was good. The egg yolk had a deep orange yolk, and was extremely rich. I loved the sticky texture of the koshihikari rice, and the ikura added a good savoury element to the dish. It’s served with a special shoyu that further emphasised the flavours of the yolk.
Pic 7️⃣: 𝗬𝗼𝗴𝗵𝘂𝗿𝘁 - 𝘆𝘂𝘇𝘂 - 𝗸𝗶𝗸𝘂
— A very citrus-heavy and acidic dessert to end. Very creamy and smooth.
Pic 8️⃣: 𝗙𝗿𝗶𝗲𝗱 𝘀𝗼𝗳𝘁-𝘀𝗵𝗲𝗹𝗹 𝗰𝗿𝗮𝗯
— Cute bite, but the soft shell crab was a bit hard and could’ve been more crunchy.
Pic 9️⃣&🔟: 𝗕𝗿𝗲𝗮𝗱 - 𝗸𝗼𝗺𝗯𝘂 - 𝘆𝘂𝗸𝗮𝗿𝗶
— Their homemade brioche was so buttery and soft. I loved the two kinds of butter on the side.
📍Ambiance: Fun, interactive experience. It’s so interesting to see the team put their craft to work to create such beautiful dishes!
⭐️Would visit again?: Yes! Their menu changes every 2 weeks so there’s always going to be something new to try out!
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