割烹凜

营业中

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他对所有客人似乎都没什么好感，板前只有6席而已。每次客人跟他说话，他几乎都不会直视客人，偶尔会用一种冷漠又鄙视的异样眼神斜视著他们，好像在冷冷端详冷库深处放了很久的鱼干还能不能吃？这样的眼神总是让我有种说不明白的歉罪，彷佛来这花了5K/2位 用餐是打扰了他。这间米其林一星「割烹凛」与隔壁的米三「Sushi Shikon」共享后厨，似乎也共享服务经理，至少有50%的时间没服务生在场，长时间无人往空空如也的啤酒杯里加酒。板前的调味缸如破损的文物，缺口很刺眼。如果不是最后干掉三碗御饭，一定吃不饱。不管我再怎么准时到达用餐，应热呼呼的菜式永远是冷的———烤「赤鯥」竟然被凉凉的酱汁覆盖降温了，香气全无；天妇罗蜂斗菜也被并不鲜美的酱料浸润而失去了脆弹感…最新的2024东京米其林指南将连续多年米其林三星“寿司吉武”降为二星。而由吉武与Shikon合营的香港割烹店Kappo-Rin却拿下了一个第一名————主厨是我见过的最粗鲁无礼的日本厨师。 继续阅读

今晚嘅食空，真系让我开左眼界🤩！先讲讲𠮶个热辣辣上枱的雪场蟹，呢道菜枱面见到就已经心思思。高汤鲜甜得黎，加入个青柠吊味，清新得嚟带点微辣，唔止平平无奇，真系木有得顶！不过蟹肉稍嫌太咸，要小心分配下口感。再黎讲讲𠮶个烧香鱼，外皮微微焦脆，入口后那香叶嘅清新香气间中弹出，同烧香味嘅组合，真系得意！食落点点骨感又唔碍事，烧香鱼原来除咗蒸之外，咁样食都正！最后讲吓𠮶个和牛饭，呢个先至系我最心水！和牛嘅嫩滑令人难以忘怀，而且卖相一流👀！酱汁搞到我全程大赞，即系甜𠮶啲，都系好入味。十三少都赞不绝口，咁嘅好菜，唔食多啲饭，真系对唔住自己！食落之后，𠮶份满足，真系言语难以形容😌。和牛、香鱼同蟹肉，我喺度美食之旅飞一趟日本，感觉正！要形容今次嘅体验，只有“廿四味”可以用，就系由眼到心，由心到口，无一不精彩！🍣🦀🍚 继续阅读

Initially we planned to go on 8/9 but due to the black rain signal, we delayed our meal to 14/9. Luckily, it was available. There are 2 dinner time slots but due to work, we chose 8:30pm session.The menu changes every season depending on the ingredients.The first dish was already quite surprising. Seldom would there be mustard in a japanese dish but this worked perfectly. The mustard was so deliciately presented they warned us not to mistaken it was a food item and put it in our mouth in one go.The marinated tuna was perfect  already but the shiso flowers made the aroma of the dish more special and gave it a nice aesthetic touch.The dashi stock was next and I was curious why they sprayed water on top of the bowl when served. Later I did some research and found out this was a method to ensure it was not reopened and poisoned by others in the old days. Although I am sure I won't be poisoned, it was really a nice touch to add this tradition when preparing this menu.The aroma of the yuzu definitely elevated the whole dashi.The dried sheets of seaweeds were further heat up to give an extra crisp. They told us to have it as quickly as possible as the crunchiness can be lost quite soon.The Matsusuka Wagyu was basically melting in my mouth when I had it.The crab dish was presented a unique way which was really fun to have.  Despite the dish was covered with the mist, after the mist is gone, you can see how all the ingredients are still arranged meticiously.The dish was another surprise. I never imagined figs in a Japanese savory dish let alone being paired with the uni but their sweetness actually complemented each other splendidly. There was so much chestnuts in the rice that I almost wanted seconds.Time for dessert. The ice for our shaved ice was actually a natural ice formed in Yamagata which the chef made with his machine(not available at market anymore). As it was formed in nature, the air content is really low and the shaved ice could be very soft, almost like cotton.This description was definitely correct. After adding the matcha and red beans, it was so soft I nearly thought I was having ice cream.The final dish was the amazake. Ginger was added as it was to balance the shaved ice that we had previously.The dinner though pricey, given its quality and and seeing the chef in action and meticulousness, was totally worth every penny. 继续阅读

This Japanese restaurant is located in The Landmark Mandarin Oriental, just adjacent to Sushi Shikon. Led by Chef Masaru Furukawa, it has been awarded Michelin one-star status in 2023. The word ‘kappo’ means ‘cut and cook’, highlighting this style of Japanese cuisine with the chef cooking in front of customers and interact.Dinner service has two periods, one starting at 6pm and the other 8:30pm. We had reserved the earlier slot and were seated at the end of the beautiful hinoki counter, which could accommodate 8 customers. The décor was nice, having an elegant and traditional ambience as if one was in Japan.The Dinner Menu cost $2,500 each and I also ordered a bottle of sake: 东洋美人 纯米大吟醸 プリンセスミチコ ($1,700). The yeast used in this sake came from a rose variety known as ‘Princess Michiko’, which was presented from England when the current Empress was the crown princess. It had an elegant nose with a nice sweetness, good pairing with the food on the night.The first course already drew a gasp of wonder when it was presented. On a fresh green lotus leaf was an orange lantern flower, or Alkekengi. Opening inside was a piece of nicely grilled Eel, with crispy skin and great umami flavours of the unagi sauce, and with a bit of wasabi and sancho leaves to add a hint of spicy notes. Underneath was some shredded Cucumber with a crunchy texture to contrast, and also helped to freshen the palate. A wonderful appetizer.The second course featured Straw Smoked Bonito, with the chef marinated the skipjack tuna in soy sauce briefly, giving it an extra layer of savoury flavour, which also brought forward the umami taste, in addition to the fragrant straw smoky note. Everything was so balanced and harmonized. Instead of having wasabi, it was paired with seaweed paste which got radish mixed in. Truly delicious sashimi.The third course showcased how the chef paid attention to all details. While the chef prepared the dashi in front of us, the sous chef poured hot water to heat up the serving bowl. When everything was ready, the Hairy Crab Dumpling was taken out from the steamer to the bowl, together with Abalone and Green Yuzu. Pouring the dashi in and then covered with lid, the sous chef sprayed some clean water on the bowl, as a tradition to show that the bowl had not been opened or tampered. The hot clear soup was amazing in taste, with the crab meat dumpling sweet and delicate. The abalone offered a good bite, but I did not think it was truly necessary to add that given the dish was so good already. Amazing soup.Originally in the menu the fourth course featured Taichio, but since there were some incredible Kinmedai available the chef decided to use them instead. He also perfectly grilled the Matsutake Mushroom on hibachi, cooking through but not drying. These prized matsutake was called ‘early matsu’ as they were harvested before the normal season. Paired with Sudachi Lime to give some refreshing acidity, the radish and yam paste together with yuzu shavings helped to complement the flavours. A wonderful grilled dish.The fifth course was Seasonal Sushi. The chef toasted the nori sheet on hibachi to make them crisp, and then put the shari, abundance of minced maguro with takuan, and Bafun-uni in to make the sushi. The rich and fantastic flavours from the fish oil of the tuna, the umami taste of the sea urchin, the creamy and soft texture of both contrasting with the crunchy bite of takuan, all wrapping up in the crisp nori, created a symphony of taste and texture. I had to resist the temptation to immediately ask for an encore of this sushi.The sixth course showcased the tempura technique, with the chef cutting the Swordtip Squid in thin strips and put inside the bowl, on top was deep-fried Aoyagi Clam in a seaweed batter, with also Ginger and Okra. The batter was very thin and virtually non-existent. Mixing everything together was a feast, allowing us to enjoy different texture and flavours at the same time. Very good fried dish.The seventh course again brought a wow to all of us, a cocktail glass with a bubble containing white fumes inside. Using the spoon to poke the bubble, the tomato water got Sea Urchin, Whelk, Mozuku Sea Moss, Water Shield, Spaghetti Squash, and Japanese Cantaloupe Melon. Refreshing and serving as a palate cleanser, the different ingredients offered contrasts in texture to make this dish interesting, with the delicate taste harmonized and not over-shadowing each other in flavours. Thoughtful and a creative refreshment deviating from traditional Japanese cuisine.The eighth course featured Matsusaka Wagyu Beef Sukiyaki, with Onion and Crown Daisy. The beef was flavourful and great in taste, and again the attention in steaming the plate beforehand to keep it warm on serving, the half-poached egg with runny yolk to add to the sukiyaki sauce, and the careful timing of blanching the crown daisy to avoid over-cooking the delicate vegetable, were all meticulous. I also liked the onion which added a sweetness to the dish. Very delicious seasonal course.The ninth course was kamameshi, with the rice cooked in clay pot, then added a large amount of spring onion, and then grilled Tile Fish on top. Together with Pickles and Miso Soup, the rice was really fantastic, not too soft nor too hard, fragrant with the spring onion, and the seasoning of tile fish was also spot on. Both of us ended up having three servings as it was so good. While the other diners might feel we were too hungry, we were not shy to ask for more of this really delicious rice.I was puzzled earlier when seeing the ice shaving equipment at the counter, but then the chef brought out a slab of natural ice and then laboriously turning the wheel to shave off the ice, making our tenth course of Summer Limited Shaved Ice. The texture was very powdery, ethereal, and dissolving in the mouth in no time which reminded me of soft snow. There were layers of red beans, matcha, milk, sake foam and a sour plum to add colours and flavours to the shaved ice. It totally revolutionized my perception of this type of dessert. Must try if you got the chance!The eleventh and last course was Amazake with Grilled Mochi. The amazake was a traditional sweet low-alcohol beverage made from fermented rice. Serving it hot, with a piece of grilled mochi having chewy bite, this in my opinion was a much better dessert than the typical slice of melon, grapes or strawberries. The effort and how the chef was able to balance the earlier shaved ice using this wagashi to warm our stomach was thoughtful.Service was very good, with the staff friendly and attentive, able to introduce the cuisine to us in details. The bill on the night was $7,370 and while it was not cheap, I would certainly like to come back again, especially knowing that the chef would regularly change the menu to match with the season and highlight the best ingredients at the time. 继续阅读

Lunch. 2023 June Omakase Menu. Counter seating 8. Ordered glass of burgundy red. Too chilled.Here’s what we had. Appetizer: Thin White Noodles in Grated Yam and Grilled Eggplant Sauce with Water Shield (莼菜), topped with Caviar, Shiso Flower and Lime zest. Special decoration marked the end of the first half of the year. Mixed everything well before eating. Very refreshing.Chu toro belly slightly grilled to body temperature to achieve the maximum melt-in-mouth texture. Topped with seaweed+ wasabi sauce. Slice of Miyazaki Wagyu Beef, Fish maw and bonito dashi, prepared separately in 3 different pots; all put together to form a mouthwatering soup. Topped with Sansho leaf (which is in season). We were told to first inhale all the goodness upon opening the lid. Indeed the distinct aroma from the sansho leaf was enticing. Particularly noteworthy was the taro stem, not widely available as it is difficult to grow and process. Tasted a bit like turnip, but more tender.Hand roll of toro tail and uni; rice flavored with minced pickles and sesame etc.Grilled Black Throat seasoned with Soy Sauce and special non spicy shichimi (七味粉 ) and chopped spring onions. To add tweak of lime ourselves but forewarned not to be over-zealous. Steamed Egg topped with Shaved black Truffle; with a layer of Cheese in the middle and Potato Mousse at the bottom. Freshly ground Black Pepper as seasoning (too spicy for me).Steamed Abalone; Winter Melon cooked perfectly to show off its green color. Liver sauce at the bottom. Green Yuzu shavings. Loved the sesame Tofu in particular with its mochi-like texture. Chef explained that the tofu was not made with beans, but some kind of starchy mixture. Claypot Rice with Golden Eye Snapper, Peas, Shiso leaf, dried Plum etc. Chef grilled the sheet of seaweed roll ultra crispy and scattered the pieces into the rice. Lovely juxtaposition of flavors (especially the tint of acidity from the plum) and textures. Miso soup and pickles.Dessert: lime flavored crushed ice and non-alcoholic plum wine jelly. Topped with Melon and peach pieces. In summary: stellar performance- very well executed meal; thanks to manager’s superb translation skills and seamless interaction amongst the team. Particularly appreciated chef’s utilization of local ingredients (eg fish maw) within the refined traditions of Japanese cooking. Well deserved ⭐️. 继续阅读