影片
港铁香港站 C 出口, 步行约3分钟
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电话号码
67626341
营业时间
今日营业
12:00 - 14:30
18:00 - 22:00
星期一至六
12:00 - 14:30
18:00 - 22:00
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
Lunch. Italian/Japanese chef’s table housed inside the main Yakiniku restaurant- a new 6 seater shop-in-shop concept by the same group as Saito.(We heard its predecessor yakiniku omakase Japanese chef Hanare relocated back to Japan.)2 Japanese chefs from Tokyo- main chef and pastry chef in charge of freshly made bread and dessert. Wine list not bad. Ordered a glass of burgundy red. Here’s what we had.Grilled Hokkaido Scallop enhanced by umami-rich seaweed sauce topped with spinach and Seaweed chips. Soaked up the remaining sauce with the house-made Bread. Served with olive oil and balsamic vinegar. Warm salad of around 20 kinds of assorted seasonal vegetables from 山形, served with a luscious anchovy garlic sauce. My favorite: the baby carrot. Awaji-Shima（淡路島）Onion Gratin Soupwith Red Wine Stewed Wagyu. Could be cheesier. Sweet shrimp Capaccio topped with caviar, on a bed of avocado and cucumber.Chef’s reinterpretation of Spaghetti Peperoncino (pasta with olive oil, garlic and dried red chili peppers) with Hokkaido Sanma (秋刀魚）. Spaghetti was mixed with the fish’s liver offering an unique twist; addition of Hokkaido green pepper, tomato and leek elevated the entire dish. Creative and cleverly done.A big portion of roasted Fresh Chicken (三黃雞）with Yuzu Koshō providing a zesty kick, beautifully complementing the succulent meat. On the side, Maitake mushrooms. Alternatively, Grilled Australian Angus Sirloin with Red Miso Sauce.Coconut panna cotta with ice cream, Japanese grapes and delicately shaped cookies on a bed of jelly. We were instructed to crush the biscuits and mix well. Everything went very well together. Served with a special hojicha. Coffee machine yet to be installed. In summary: marvelous culinary journey set against the backdrop of a serene atmosphere and attentive service that artfully blends traditional Japanese flavors with contemporary techniques.
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最近睇雜誌報紙見到中環有間新開Fine Dining餐廳ANIMA by Al ché-cciano，主打日意廚師發辦菜式，就同朋友去試試，分LUNCH MENU & DINNER MENU,今次先試試$1180-7道菜午餐。餐廳第一道招牌菜式，Bagna Càuda賣相十分精緻，份量十足，用咗超過20種由日本山形縣及各國直送的瓜菜入饌，廚師解釋話會就每款瓜菜的特性賦予最佳嘅烹調方法，再配上以鯷魚、大蒜、花椰菜熬製而成的特調醬汁，難怪瓜菜入口暖潤飽滿，伴上風乾帕馬ham，口感層次都好豐富。是日Pasta係秋刀魚意粉，配上大蒜與橄欖油熬煮而成，伴上微辣的青辣椒，配搭好新穎。主菜可以揀烤雞或者燒牛，與朋友各點了一份share 試吓，兩款都係用全港獨家遠紅外線烤爐烤製，特別推介宮崎縣chateaubriand，超細膩油花，肉味香濃多汁，配上濃淡適中的赤麵豉醬汁，好好食。烤雞用上新鮮三黃雞，皮脆肉嫩，充滿肉汁，真係好出色，建議大家兩樣都試！聽講日籍甜品廚師來頭都唔細，係日本三星餐廳做過餅廚，令我好期待，是日甜品係山崎威士忌Tiramisu配自家製咖啡味Gelato，我只可以話呢個甜品太好食了，微微酒香又唔會太甜，入口相當香滑，令整個用餐體驗更滿足。最後，餐廳環境私隱度好高，入門口左轉有間房，有大約8個座位，日籍廚師會席前烹調料理，環境不嘈雜，服務都好好，好適合商務招待客人，好推薦！下次想同屋企人去食晚餐！
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