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2023-10-29
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Dinner. Came here for dinner once pre-covid and loved Japanese chef Ishiba Masaki’s handiwork. Happy to be finally back. There has since been an addition of a private dining area seating maximum 10 ppl for a HKD15K minimum.Menu has been revised a little bit with a more versatile choice of 2 to 4 courses. Counter seating 8 overlooking Chef at work. Glass of white and red wine each. No options available on menu but we liked the Sommelier's Pick.Here’s what we had.Choice of French bread, brioche or
There has since been an addition of a private dining area seating maximum 10 ppl for a HKD15K minimum.
Menu has been revised a little bit with a more versatile choice of 2 to 4 courses.
Counter seating 8 overlooking Chef at work.
Glass of white and red wine each. No options available on menu but we liked the Sommelier's Pick.
Here’s what we had.
Choice of French bread, brioche or croissant.
French Onion Soup. One of Chef’s signatures- we watched as Chef took out the foiled cocottes from the oven, unwrapped each of them. The perfectly browned cheese was still sizzling on the piece of toasted bread.
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Spanish Red Prawn Linguine- perfectly Al dente. Prawns could do with a bit more paste but still good.
(The Seasonal Pasta was linguine with Bacon, mushroom and truffle.)
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Chargrilled Hairtail (太刀) Fish. Loved its crispy skin and juicy flesh. On the side: breaded courgette stuffed with shredded crab.
(The other fish option was Black Throat stewed in broth of miso and fish bone with Radish. Black Throat is famous for its high fat content, dense flesh and melt-in-your-mouth texture. I preferred my fish grilled and crispy.)
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Dessert: Matcha Shaved Ice with all the goodness like red beans, black beans, wasabi mochi etc. definitely a crowd pleaser.
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Blancmange and IceCream with Japanese Melon. Texture of this Blancmange was light and delicate; in between panna cota and mousse.
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In summary: perfect choice for a no-frills relaxed night with good quality ingredients and reliable cooking.
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