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2014-04-01
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RŌNIN, one of my new favorite dining and drinking spot by the owners of HK’s much adored Yardbird, Matt Abergel and Lindsay Jang.坐bar枱區可欣賞超型調酒師專業獻技。店內裝修簡潔，燈光氣氛輕鬆似居酒屋。這裡的餐牌祇有一頁紙而且不定期調整，因為大廚會當海鮮來貨而稍作調整。菜式分3類：Raw，即刺身和未煮食；Smaller，指味道屬於較清淡；而Bigger，拍味道較濃的菜式。此外亦可選擇這次我們試的Market tasting menu.Our journey started with briny n creamy Shiguoku Oysters with red shiso vinegar and sudachi.刺身有Saba mackerel鯖魚, shima aji鰺魚等,新鮮度和魚肉質感讓人仿佛置身海上。Uni, Fresh Nori, Aonori Panko. The uni is fresh, rich, creamy flavor awake
RŌNIN, one of my new favorite dining and drinking spot by the owners of HK’s much adored Yardbird, Matt Abergel and Lindsay Jang.
坐bar枱區可欣賞超型調酒師專業獻技。店內裝修簡潔，燈光氣氛輕鬆似居酒屋。這裡的餐牌祇有一頁紙而且不定期調整，因為大廚會當海鮮來貨而稍作調整。菜式分3類：Raw，即刺身和未煮食；Smaller，指味道屬於較清淡；而Bigger，拍味道較濃的菜式。此外亦可選擇這次我們試的Market tasting menu.
Our journey started with briny n creamy Shiguoku Oysters with red shiso vinegar and sudachi.刺身有Saba mackerel鯖魚, shima aji鰺魚等,新鮮度和魚肉質感讓人仿佛置身海上。
Uni, Fresh Nori, Aonori Panko. The uni is fresh, rich, creamy flavor awakened my taste buds and even better with the nori and crunchy panko tempura which adding more playful layers to its texture
接下來是據說這裡的最受歡迎的花蟹肉海膽配三葉芹!花蟹拆肉,伴上切得細碎的三葉芹與海膽,置在冰鎮蟹蓋上!鮮甜花蟹肉更襯出海膽的濃郁口感，美中不足的是蟹肉略咸。
Sea bream Karaage. The freshness reminds me the fresh fish chips on a fisherman's ship nears Canada's flower pot island.The deboned fish was cut into bite size cubes, well seasoned,med fried, then put back together onto its skeleton. By then I'm so ready to give the fish a big kiss as well as a crunchy bite while tasting the tender n juicy meat inside!
Kagoshima Beef, Maitake, Egg Yolk $380. 單從菜單看到這個組合就讓人垂涎，吃之前把蛋黃和牛肉混合，滑嘟嘟，又有嚼劲，散發著黃油蒜香和蘑菇香的經典配搭最後溶化在喉嚨盡頭。推薦必點菜式！
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