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在中环这个繁忙的地段，ᴄɪᴛʀɪɴᴏ ᴅᴀ ʏᴏꜱʜɪɴᴀɢᴀ ᴊɪɴʙᴏ无疑是近期餐饮界的一颗新星。这间由米芝莲一星ʀʏᴏᴛᴀ ᴋᴀᴘᴘᴏᴜ ᴍᴏᴅᴇʀɴ的主脑及班底与日本大厨神保佳永联手打造的餐厅，以其创新的日式意大利菜而闻名。神保佳永以其对食材的深刻理解和精湛的烹饪技巧，将传统意大利菜与日本料理的精髓巧妙结合，创造出独特的风味体验。.走进ᴄɪᴛʀɪɴᴏ，首先感受到的是友好的氛围和周到的服务。餐厅的设计重新诠释了20世纪50年代意大利风格，毛绒天鹅绒、复古纹理、ꜰᴏʀɴᴀꜱᴇᴛᴛɪ壁纸、华丽大理石、复古吊灯、壁灯和壁炉的完美融合，在捕捉时代奢华精神的同时，也为经典的意大利美学注入了现代气息。整个环境既现代又优雅，让人一进门就有一种轻松却不失高级的感觉。.✿ ɪʟ ꜰᴀɢɪᴏʟᴏ ꜱꜰᴏʀᴍᴀᴛᴏ ᴡɪᴛʜ ꜱᴇᴀ ᴜʀᴄʜɪɴ 💲368这道菜精致得像艺术品一样，原来是以豆类做的沙津为基底慕丝以及忌廉、搭配时令新鲜海胆和帕玛尔火腿片。海胆的鲜甜与豆类的清新相得益彰，帕玛尔火腿的咸香则为整道菜增添了层次感。. ✿ ʙᴀɢɴᴀ ᴄᴀᴜᴅᴀ 💲338这道菜是ᴊɪɴʙᴏ厨师在ᴄɪᴛʀɪɴᴏ的招牌菜，基本上每台必点的开胃清新前菜。用了数十款色彩缤纷及精的蔬菜，经过精巧的处理，再以传统的意大利蘸酱为基础，并加入了日式的细腻调味。温热的酱汁搭配新鲜蔬菜，既保留了蔬菜的清脆口感，又带出了酱汁的浓郁风味。个人大力推介之作。.✿ ᴄᴏʟᴅ ᴘᴀꜱᴛᴀ 💲480这道外貌相当吸睛的新品冷面，同属笔者的是日心水推介！冷面配料以海胆和Cavier，以蕃茄酱为主调的面条冷却后更加爽口。海胆的鲜甜、虾与鱼子酱，弹牙口感为整道菜增添了独特的风味。.✿ ᴛʜᴇ ʟᴀꜱᴀɢɴᴀ 💲468意大利千层面选用了和牛脸颊肉、牛肝菌和巴马臣芝士酱，加上席前即刨原粒黑松露，相当矜贵！和牛的柔嫩与牛肝菌的香气完美融合，黑松露薄片的浓郁则让整道菜更加丰富。.✿ ᴄᴏꜱᴛᴏʟᴇᴛᴛᴀ ᴀʟʟᴀ ᴍɪʟᴀɴᴇꜱᴇ ᴡɪᴛʜ ᴘʀᴇɢᴜɢɢɪᴜɴ ꜱᴀʟᴀᴅ 💲580米兰式小牛排选用荷兰小牛肉，搭配有机时令沙拉和15年传统香醋。米兰色的炸法讲求超薄的那层炸衣，完全不带腻感。牛排外酥内嫩，沙拉的清新与香醋的酸甜平衡了牛排的油腻感。.✿ ɪᴛᴀʟɪᴀɴ ᴄᴀʙʙᴀɢᴇ 💲168配菜配搭意大利椰菜，带香浓蟹味再带点微辣。高丽菜的清脆与ꜱᴄᴀᴍᴘɪ ᴇᴍᴜʟꜱɪᴏɴ的鲜美相得益彰，简单却不失风味。.ᴅᴇꜱꜱᴇʀᴛ✿ ᴄʜᴇꜱᴛɴᴜᴛ ꜰᴏɴᴅᴀɴᴛ 💲168结尾的甜点有这款85%黑朱古力酱和咖啡雪糕，栗子的香甜与巧克力的浓郁完美结合，咖啡冰淇淋则为整道甜点增添了一丝清新的苦味。.✿ ᴄɪᴛʀɪɴᴏ ʙʀᴇᴀᴅ ᴘᴜᴅᴅɪɴɢ 💲238另一道面包布丁配雪糕，布丁柔软与雪糕，甜而不腻，为整餐画上了完美的句点。 继续阅读

马上就要过春节  第一次尝试Luxury Comfort Dining🍽🍮餐厅装修风格很漂亮 挺适合约会和姐妹聚餐菜系是日式和意大利菜的fusion 挺有特色 餐厅分量比常规法餐的份量要大 好爱油甘鱼刺身和西西里红虾扁意粉🍝 Banoffee Pie有被惊艳到！ 继续阅读

This restaurant integrates Italian cooking with a Japanese touch, with owner chef Yoshinaga Jinbo aiming to highlight the flavours of the ingredients through impeccable execution of his cooking. On this Saturday after the Christmas holiday, we come to On Lan Street in Central, to see how the chef weaves his magic on the ingredients.The décor of the restaurant has a chic and artistic vibe, with the wallpaper having a nice diamond pattern decorated with some art pieces that has apparently paid tribute to the signature Yayoi Kusama dotted pumpkins. Even the fabric of the sofa and chairs have intricate designs sewn, and the overall ambience is relaxing, with a touch of subtle luxury premium.We order a bottle of Moss Wood Ribbon Vale Chardonnay 2022 ($1,380). This wine comes from Margaret River in Western Australia, with a nice citrus note supplemented with plenty of peach and apricot, good vanilla and toasty oak, and finishing with some almond. The fresh acidity makes it a nice match with most of the seafood and also can go with the pork loin well.We decide to order two starters, one pasta, and two main courses to share. Starting with Citrino Sea Salad ($368), and although it is called salad, there is no vegetable, instead featuring a range of seasonal fresh seafood, which I can identify a few, including deep-fried tilefish, marinated tuna, squid, applewood-smoked scallop, slow-cooked abalone, prawn, clam-jelly caviar. Paired with an appetizing and refreshing citrus dressing, it is very delicious and umami in taste. Excellent.The next starter is Seasonal Organic Vegetable Smoke Baona Cauda ($338). This is Chef Jinbo’s signature dish, featuring 35 different types of vegetables, drawing a big wow and smile from both of us when the staff presents those colourful and beautiful assorted ingredients to us. Seeing these we already know the dish will not be disappointing.The warm salad highlights the different texture and flavours of the vegetables using different cooking methods, but without excessive seasoning or any other protein. With a flavourful Baona Cauda sauce made with potato, garlic, and anchovy, the salad is truly amazing and a must-try. No wonder I see almost all the tables have ordered this one.For the pasta, we order the Crab Pasta ($788) which is not on the menu. The capellini has a wonderful al dente, cooked with a lobster stock, together with king crab and snow crab meat, with a bit of Japanese green chili added so there is a hint of stimulating spiciness. Very delicious, the pasta has absorbed the flavours of the lobster stock, harmonized nicely with the crab meat. The chili is the touch of genius to add extra layer of flavours and make the whole pasta lively. Excellent.On the main course we have Toothfish ($498) which is also not on menu. The fish is slightly seared and then cooked ‘En Papillote’, wrapped inside a parchment paper with fresh clams and tomato. The fish has a firm texture, rich in fish flavours, testimony to the quality of the ingredient. The essence of the clams and fish, along with the tomatoes, are showing up in the stock, which are so delicious I scooped up every last drop from the plate. Excellent.The other main course is Succulent Iberico Pork-Loin ($480). The pork loin is seared beautifully on the surface to caramelize, with the interior still showing pink, very juicy and full of flavours, and the chef has thoughtfully added a bit of fresh peppers on the side for us to season as needed. Paired with a nice veal porcini marsala wine sauce, on the side there is a broccoli puree, with two pieces of deep-fried samosa which contains Napa cabbage. Excellent.Coming to dessert, I have chosen Citrino Tiramisu ($148). Served in a large coffee cup, the tiramisu is authentic in taste, with the ladyfinger dipped in coffee at the bottom, with a rich middle layer of mascarpone cream, and cocoa powder on top. A nice twist is the addition of coffee jelly to increase the texture. On the side there is coffee gelato as well. Very good.My wife has Seasonal Gelato ($128), which includes two flavours of Pistachio and Chocolate. Both the gelato are homemade, soft and creamy in texture, and appropriate on sweetness, with a wafer and honey cake to go together. Very good.Wrapping up with a cup of coffee, it is a highly satisfying dinner. Service is very nice, with the staff attentive and courteous. The overall dining experience is joyful, and the food is truly exceptional. The bill on the night is $4,783. Reasonable for such high-quality ingredients. Excellent Italian cuisine with a touch of Japanese finesse. 继续阅读

好看又好吃，有被小小惊艳到。头盘Hamachi，肥美的鱼肉搭配丝滑的牛油果，再加上风味独特的酱汁，个人很喜欢。番茄奶酪慕斯沙拉，清新开胃，以为中间是扎实的布拉塔，没想到居然是很轻盈的慕斯质感，番茄也是经过发酵的，每道食材都是时间和慢功夫，细节拉满。无花果蜜瓜火腿淋上特调的意大利黑醋，颜值实力都在线。蟹肉意粉全场最佳，蟹肉鲜甜细嫩，每根意粉上都裹满了酱汁，搭配酸甜的小番茄吃到停不下来😋已经安利给身边不少朋友，希望保持住水准。 继续阅读

餐应装修欧陆风，优雅舒适。😞面包：普普通通，冇咩特别。🥰🤩Seasonal Organic Vegetable Smoke Baona Cauda ($338)餐厅招牌菜。卖相超靓，满分。 食之前，餐应会展示一个色彩缤纷嘅生果盘你睇，介绍日本主厨系将呢个生果盘上咁多唔同类型嘅蔬菜，用唔同嘅方式呈现咗喺呢碟沙律度。就咁睇有啲不可思议，真系有咁多类型嘅蔬菜咩？食落确系有唔同蔬菜带嚟唔同嘅口感，酱汁味道偏淡，就系cream嘅味道，淋上绿色嘅罗勒油，就令到个沙律有少少罗勒香味。卖相一流，个idea都好好，不过食落味道又未算好惊喜好难忘，同埋觉得个份量比较细。❌洋葱挞：问餐厅有咩好介绍，佢话呢个都多人钟意，就听佢介绍嗌咗。但系食落就冇咩特别。洋葱系有少少酸酸甜甜嘅味道。唔推介。😋Mariated Yellow Tail Carpoccio ： 油甘鱼混和Wasabi & 牛油果 & 柚子胡椒嘅味道。个人口味如果少啲Wasabi味，多番啲牛油果同柚子胡椒味道会更好。OK，但又未算好难忘。👌🏼海胆冻意粉：都系餐厅介绍。意粉捞埋蕃茄酱，海胆 & 鱼子酱。就咁听介绍好吸引。但系食落又冇特别好食得出海胆同鱼子酱嘅味道。味道OK，但又唔算好突出。😋Red Prawns Linquine ($760)红虾意粉弹牙爽口，红虾意粉味道符合预期。虾都爽脆。 💯😍Grilled Wagyu and Arugula ($598)餐厅介绍Tenderloin 牛扒系off menu，全晚我最钟意呢一碟。佢系dry age 的味道，有带少少好似风干火腿𠮶种咸香味道，又整得非常嫩滑，但又唔系和牛果种肥同油甘香，而系质地偏瘦得来又软滑。个人非常满意佢嘅味道。上枱时佢介绍话连埋啲火箭菜一齐食，但系我夹埋一齐食，反而觉得会掩盖咗牛扒𠮶浸淡淡的咸香味道。分开食会更好。 甜品：👌🏼Lemon tart:  正常味道，再加一个薄荷味嘅雪糕🥰Chestnut Fondant  :  食落有粒粒口感，质感唔错总结：摆盘满分，味道唔错，除左牛扒觉得好完美，其他未到惊艳，但绝对系视觉享受。价钱偏贵。环境： ★★★★★ 食物： ★★★★☆ 性价比： ★★★☆☆ 推介度： ★★★☆☆ 继续阅读