Godenya

营业中

休息中

這是我的生日飯，很感謝我的好閨蜜帶我到這麼地道傳統的日本飯店，我都是第一次吃一道菜會配一杯清酒 ，每一道菜都非常好食，最好係佢擺盤也很精緻，也經過悉心條配的醬汁也很配搭，飲的清酒都是會用溫度計用那一個溫度去飲再配合主菜會比較好師傅這樣都精心細心挑選過才會上菜給我們，我真是第一次吃到有服務及每一道菜都有溫度，而且很暖心悉心解釋！我覺得應該更加多人要認識他們，因為我真係從來未食過這樣的日本菜。認為可以推介給大家☺️ 继续阅读

This is one of the few restaurants that I would try to return on a seasonal basis for Goshima San’s latest creations and his ingenious sake pairing that elevates the dishes presented. This time around we were yet again wowed from start to finish by his innovative culinary skills in perfectly marrying the least expected ingredients.The meal began strong with botan-ebi, house made tofu and watershield garnished dashi. Botan-ebi was fresh. Tofu was silky smooth and had an alluring nutty aroma.Next up awabi and tairagai (clam) with cucumber, seaweed and okura. The awabi was diced, tossed and rolled into a ball in awabi liver sauce. Texture of the tairagai was interestingly gelatinous. Even springy to the bite. The usual chewiness of clams was absent, which I liked a lot. The mild acidity in the egg yolk emulsified sauce enhanced the freshness of the cucumber, seaweed and okura. The uni congee and Kegani rice that followed were umami packed. Always my favourite ❤️ Ayu had the right amount of bitterness and incredibly crunchy.Overall a sublimely refreshing summer menu. Looking forward to having the autumn/winter menu already! 继续阅读

事件：聽說Godenya有點特別，一道菜配一杯酒，特地找時間過來嚐嚐地點：有些難找，在wellington附近，需要走樓梯上到一條小路菜單：如omakase一樣，但是somehow 其中有多達兩道螃蟹料理。最近是香港人蟹季，但是想不到日本菜也迎合上海菜。一杯酒配一道菜的想法不錯，但是酒給的其實有點多了。飲到最後有點high。廚師：廚師非日本人，應該是請了香港廚師在後廚準備，然後日本廚師再分發給食客。conclusion：無功無過的一次打卡，菜式並無亮點，適合男女朋友初期約會，不適合朋友小聚。上座率100%，想必是因為米其林餐廳帶來的光環，訂座並無難度。不認為值這個價格，omakase同價位有更好的選擇。will not revisit 继续阅读

Nestled discreetly in the heart of Kau U Fong in Central, Godenya is the epitome of a hidden gem for culinary enthusiasts. This Japanese fusion restaurant, recently awarded Michelin 1-star, boasts an intimate setting with only six coveted counter seats and a private room for 6-8 lucky diners. We were fortunate enough to secure a reservation and embark on an unforgettable gastronomic journey.The Experience(90/100)Godenya offers a singular dining experience with a prix fixe menu priced at $2300, complemented by a meticulous sake pairing that elevates each dish to an art form. The menu on my visit, was a symphony of flavours and textures expertly curated by Goshima Shinya.The menu on 22 Sep 2023:新いくら無花果 落花生 paired with Beau Michelle (長野）純米生活性 Alc.9% 2022-23 at 10°CA refreshing and elegant start, featuring fresh salmon roe and figs, perfectly matched with a crisp sake.牡丹海老 机立 マコモダケ キャビア paired with 手取川（石川）純米大吟醸生 Alc.15% 2022-23 at 12°CA delightful blend of flavors, with the sweetness of prawn and caviar harmonizing exquisitely with the sake's depth.秋刀魚薬 舞茸 paired with ちえびじん（大分） 純米大吟醸 Alc.16% 2022-23 at 13°CAn umami-rich dish highlighting seasonal flavours, complemented by a sake with a slightly higher alcohol content.毛蟹茄子 加賀道根 石川小芋（里芋） paired with 宗則（広島） 純米大吟醸 Alc.16% 2022-23 at 18°CA masterful blend of crab and eggplant, with sake offering a rich and aromatic counterpoint.子持古鲇 栗陈縻芋 茗荷 paired with 独楽蔵（福岡）生純米 Alc.15% 2019-20 at 45°CA captivating dish featuring eel and chestnut, accentuated by a sake warmed to perfection.緊丹 ＞口一九 新銀杏 松の史昆布米 paired with ひこ孫（埼玉） 純米大吟醸生 Alc.16% 2004-05 at 23°CA sublime blend of flavors, showcasing mackerel and chestnut, with the sake providing a profound finish.吉次 (キンキ）冬瓜 万願寺唐辛子 失山椒 paired with 悦凱陣（香川） 純米吟醸生 Alc.18％ 2020-21 at 47°CA dish with a spicy kick, accompanied by a bold sake choice that amplifies the culinary experience.煮麵酢橋 - A palate-cleansing vinegar-based noodle dish.アーモンドアイスミルクプリン 巨格 梨どぶろく(酒）と葡萄 A sweet conclusion with almond ice milk flan and sake-infused pear doburuko.Godenya's meticulous attention to serving temperatures ensures that each dish reaches its pinnacle of flavor. The sake pairings are not merely accompaniments but integral components of the dining experience, enhancing the nuances of every course.Godenya is a culinary revelation for both food connoisseurs and sake enthusiasts. Its Michelin-starred status is undoubtedly well-deserved. The combination of inventive fusion cuisine and the expertly curated sake pairings by Chef Goshima Shinya creates a harmonious and memorable dining experience. While it may be challenging to secure a reservation due to its limited seating, the extraordinary journey that awaits within Godenya's doors makes it a destination worth every effort. If you're seeking a gastronomic adventure like no other, I highly recommend this hidden gem in Kau U Fong.🇯🇵Godenya🈺️19:00-22:30 (Closed on Mon & Sun)📍UG/F, 182 Wellington Street, Sheung Wan 继续阅读

This small Japanese restaurant is hidden on a side alley in Kau U Fong in Central, and frankly if not checking beforehand we could easily miss the entrance, through a short corridor leading to a metal door with no signs, all the while having only a non-descript white hanging door curtain to give us a hint.Awarded Michelin 1-star recently, it continues to remain one of the most difficult to book restaurants in town, with only six counter seats and a table for two available. The raw concrete walls, wooden counters and high chairs give a simplistic yet comfortable ambience. There is only one menu ($2,300) that comes with sake pairing. Chef and sake master Goshima Shinya greeted us and after introducing the menu, began the dinner with the first sake, Beau Michelle Cotton Candy, an unfiltered raw sake from 伴野酒造 in Nagano, with a pleasant spritz, appetizing sweet and sourness, and lower alcohol. Easy to drink and a fun start.  Serving on a lotus leaf was the first course, featuring Kegani, with the delicate and tasty Hokkaido horsehair crab meat on top of some diced scallops, fresh and rich in umami. The peach vinaigrette jelly and shiso flowers on top, with some green yuzu juice to season, added a further layer of sweet and sour flavours, plus refreshing notes to this highly appetizing starter.The next sake came from 藤平酒造 in Chiba, the seasonal 福祝 夏の純吟 has a nice fragrance of melon and muscat, a refreshing summer sake which paired well with the lighter flavours of the ingredients selected for the next course.The second course featured Shiro-ebi, with the small white shrimps coming from Toyama. The chef had prepared a cold broth using edamame, with its unique taste showing up nicely but not overpowering. Under the white shrimps was a corn polenta, while on top was caviar which added some savoury elements. Together with the interesting texture of the water shield, the combination was complex and creative.Coming next was the sake from 中島醸造 in Gifu, 小左衛門 純米大吟醸. The uniqueness of this sake was that it was made from two types of sake rice instead of one, with a richer aroma and soft palate that paired well with the stronger and more oily nature of the coming course.The third course featured the prized Nodoguro, coming from Nagasaki. The thinly sliced fish meat had been lightly grilled, seeping with the fragrant fish oil. The kamo-eggplant was very flavourful, with the chef using the skin and mixing with the liver of the blue fish to make a seasoning, which was truly delicious. The kombu underneath had absorbed the fish oil, and was so amazing in umami taste I almost tempted to ask the chef to give me another piece. The following sake came from 宝剣酒造 in Hiroshima. Serving slightly warmer, the 宝剣 純米大吟醸 was developed aiming to be a good food-pairing sake, and the chef had adjusted the temperature to enable a fuller body in order to match with the deep-fried sweetfish coming up.The fourth course was my personal favourite in the evening, with the whole Ayu coming from Wakayama. Its head and bones had been deep-fried so edible, while the flesh was tender and tasty, with a bit of green seaweed to complement with its umami flavours. The gingko and myoga helped to balance the richer mouthfeel and together with the sake the overall sensory experience was just harmonious and perfect. A must try in my opinion.The next sake was certainly an interesting one. From 神亀酒造 in Saitama, the ひこ孫 純米大吟醸 had been aged for twenty-years, with good development of savoury characters and to illustrate this the chef also served it a bit warmer. The balance and smoothness were phenomenal. The fifth course featured Kuruma-ebi from Kagoshima. The tiger prawn had been prepared in tempura style, with a thin and flaky batter. Together with figs and Manganji pepper, a milder but very tasty capsicum that originated from near Kyoto, it came with a delicious shrimp miso sauce instead of the traditional dipping sauce. The combination of umami from the tiger prawn, the sweetness from the figs, and the grassy notes of the pepper was just magical. The following sake was my favourite in the evening. Coming from 仁井田本家 in Fukushima, しぜんしゅ なつゆき was a summer sake with a lesser alcohol level, and had undergone secondary fermentation in bottle, with subtle sweetness and wonderful balance. It was also served slightly colder as a result to highlight its characters.The sixth course featured Awabi, with the Miyagi abalone perfectly cooked and not having any rubbery texture. Paired with a sauce made from the abalone liver, there were plenty of Girolle mushroom, finely chopped zucchini, and rice to prepare a risotto, which was fantastic in taste with also an equally amazing bite of different texture. Another of my favourite in the evening. The last sake pairing came from 田中農場 in Tottori, with the farm specializing in growing their own rice to make the sake. This 精米七割酒 was warmed, with a better sharpness on the flavours that would be best consumed hot. The sake had been aged for more than 16 years but was still full of energy and vibrancy. The seventh course featured the jewel of the sea, Kinki. The Hokkaido channel rockfish was grilled beautifully, and served on a broth prepared from the fish head and bones, with the seasonal winter melon, saltwort and sea grapes added to complement. Adding some sansho to spice up, its unique fragrance also helped to enhance the overall flavours. I finished every last drop of the broth in the end.The eighth course was Somen Noodles with Hamaguri. The somen noodles came from Nara, and was a type of thin wheat noodle with delicate texture and mild taste. Served in a soup with one of the largest clams I had seen, the umami taste was fantastic and I also liked how the chef had timed the cooking of the clam to perfection, tender and not having any hint of rubbery texture. A rewarding and satisfying dish to the stomach. The ninth course was Almond Ice-Cream, with pieces of melon and warabi-mochi, before the chef prepared a matcha sauce made together with しぜんしゅ にごり, the cloudy sake with lots of sediments and the flavours of rice, to add a sourness to balance the sweetness of the ice-cream. Again, the complex texture with the almond flakes in the ice-cream, chewiness of the mochi, and the softness of the melon concluded a special dinner for us.Despite we were seated on the far end of the counter, the chef had made effort to introduce each course and the accompanying sake to us. I was very impressed on how he was meticulous in the serving temperature, making sure the best experience comes out from each serving. The bill on the night was $5,060 which was reasonable. A great place to enjoy sake pairing, but you need to plan early to reserve the seats. 继续阅读