影片
开饭介绍
新鲜食材会空运到港，特别食材需要提早预订，如法国大鸡、日本毛蟹。
其他推介包括鲜美寿司及刺身, 采用日本新鲜鱼类及海鲜。
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营业时间
星期一至日
12:00 - 15:00
18:00 - 22:30
以上资料只供参考，请与餐厅确认详情
招牌菜
食记 (14)
呢度以前个景观望住维港无遮无挡, 直望尖沙咀海旁, 宜家就填海填到…叫左鸭胸soba lunch set ($130), 连 salad (可选和风或caesar, 拣左和风 salad)、餐茶、雪糕 (可选芝麻、柚子、抺茶或云呢拿味, 拣左芝麻味)。 天气热, 个 soba 本身涷, 面身好滑, 唔会淋 ‘bat bat’, 鸭胸同汤都好够味, 个汤有好多大葱, 好香。夏天食, 感觉清爽。由于舖租加, 晚市又静, 听闲呢度做到九月底就唔再做 lu, 真可惜。
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有一位从事饮食业既朋友极力推荐呢间餐厅,话佢9月尾就会结业,于是就同屋企人黎试试啦~我地叫左好多个dish架~ 但系有d唔记得啦介绍几个印象深刻d架啦~-Toro: 入口即溶, 超鲜呀~ 系香港真系好难食到呢个质数既Toro呀~ 令人怀念日本既Toro呢~ 不过注意啊~ 这个菜系$450 6片架~ 贵系贵, 但值呢-海胆寿司: 完全无平时个d苦味&腥味, 新鲜新鲜!~ 紫菜脆脆的, 绝对比一般寿司店好食-苏格兰生蚝: 很creamy呢~ 因为我唔太喜欢海水味重的生蚝, 所以是又新鲜又合我胃口呢-snapper carpaccio in truffle oil & Amaebi: 配上truffle oil, 很得意, 味道夹得出奇, 可以和伴碟的菜放进咀巴一起吃, 很fresh的感觉呀-鹅肝寿司: 这个麻麻地呢...太油了, 油穿过d饭, 全漏到碟上-白烧鳗鱼: 平时多是蒲烧的鳗鱼, 可能有d人觉得很腻, 但系呢个较干身, 一点都唔腻, 又唔会遮盖左鳗鱼既鲜味, 几好几好-天妇罗: 其实这个没甚么特别, 因为好的天妇罗, 有很多更好的选择经理很好礼貌~厨师亦有出黎打招呼,呢餐饭大家都很满意呢, 决定结业前再来~!
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前菜: 沙律 (有醋/ 斯撒 任君选择) 炸牛肉白饭+紫菜豆腐味噌汤 soba +3小件tuna roll 网烧牛肉白饭清汤+紫菜豆腐味噌汤不停加水及换毛巾, 服务一流!但系好少人㖞...点解既?
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Came here for dinner today - was so impressed! Our meal began with some dried fugu which made perfect otsumami for beer. Then we were served some snapper carpaccio in truffle oil (super aromatic) accompanied by chopped up amaebi mixed with tobiko. The whole of this dish tasted extremely refined and paired well with wine. Then we had south african rock oysters in 2 forms - deep fried and raw. The deep fried oyster was served in typical japanese-katsu style complete with katsu dip, and the raw one came with a tarty ponzu sauce with oroshi and spring onions. I loved how refreshing it was Next up were our aburi toro and foie gras sushis. The smiley Japanese chef & his attentive assistant rolled a table over and pan-seared the sushis right by our table, so that they could be eaten freshly straight out of the pan. The chef patiently waited for us to finish our foie gras sushis before proceeding to sear our toro. I was extremely satisfied by the velvety, melt-in-mouth texture of the aburi toro sushi - it seemed even better than my previous HK favourite at Inagiku! I was also pleased with the perfect neta-nigiri proportions of the sushi here. Then we had some ox tongue, which were also grilled one by one at our table as we finished each piece. The taste of this was simply like what you would get at a Japanese yakiniku restaurant, albeit a GOOD one with a careful chef doing the grilling for you. We also had a lush lobster bisque which was made to the perfect degree of creaminess together with a suitably strong hint of cognac. While we were waiting for the spring chicken we were served some grilled kagoshima sausages - again these made great otsumami for beer. The spring chicken was tender and flavourful, with extremely fragrant crispy skin. I was happy Then we tried some somen in truffle sauce - this to me was paradigmatic of "good fusion" , the al dente texture of somen went so nicely with the subtle aroma of the creamy truffle sauce. It was served extremely hot as well. The inaniwa udon was less special but good nonetheless and its clear soupiness rounded the meal up in a very comforting way. For dessert I had a mango cheesecake parfait, this was nice & light and I finished it while watching the buildings on the other side of the harbour light up. Was well pleased with tonight's dinner - great food and terrific service. Staff poured hot tea in our cups at good intervals, re-folded our handkerchiefs when we left our seats, answered questions sincerely, done everything correctly without seeming OVERLY attentive (which could be disturbing at times). Shall return again soon
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想帮this restaurant 平反一下~! very nice seaview with落地glasses. 精致+好食既食物~!环境也很好又静~除左件鹅肝sushi系贵d之外, 其他食物都唔系好贵~ 特别且好食~服务也好~ 会再来~~~
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