影片
港铁湾仔站 A3 出口, 步行约6分钟
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开饭介绍
餐厅主打高级怀石料理，由大厨Hiroyuki Saotome发办，炮制各式精致料理，如黑松露海胆饭及炭烤鹿儿岛和牛等。
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奖项殊荣
米芝莲一星餐厅 (2010-20)
附加资料
星期日晚餐及平日午餐：只限提前预订
营业时间
*最后落单时间: 21:30
星期一至六
18:30 - 22:00
星期日
全日休息
公众假期
18:30 - 22:00
以上资料只供参考，请与餐厅确认详情
招牌菜
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香港一星的日料不知道为什么有两家一直没有吃，附近位置的sushi masataka还有takumi by daisuke mori都吃过很多次了，但是kaiseke den by saotome却是第一次来，而且居然没抱什么期待。但是一餐后，十分惊喜，大获满足。无论从服务、食材、味道、摆盘都深得我意。没有失误的菜，每一道味道都让人满意，其中海胆寿司、wagyu sirloin sukiyaki style、海胆松露饭、以及最后的橙子著哩都留下了深刻的印象，味道让人流连忘返。如果说怀石是一场结合食物味道、质地、外表、颜色的艺术形式，那kaiseke den by saotome绝对是一件优秀的艺术作品。吧台位可坐六人，厨房里的架子上各色碗碟整齐摆放，怀石料理餐具是重要的部分，这家的餐具绝对精美不已。hamaguri clam, urui, fukinotou, kinome 文蛤汤搭配山菜、蜂斗菜、椒芽。鲜汤开胃。lobster, egg yolk vinegar, nanohana with julienne, caviar 龙虾肉搭配蛋黄醋，少许鱼子酱，至于橘碗中，味道清新。ice fish, dried fish roe 冰鱼、自家制的乌鱼子削、苦菜天妇罗matsuba crabmeat ball, kyoto carrot, mushroom, vegetables, yuzu，松叶蟹肉球汤搭配蔬菜，先净喝一口汤，再混入柚子皮，汤清味鲜，加上柚子皮的清爽，非常好喝。蟹肉球里的蟹肉清晰可见，肉质十分紧实，让人吃的非常舒服的一道。chef selection sashimitoro搭配wasabi和萝卜泥，鱼肉很肥，但是筋路明显，口感并不是很好烟薰张目鱼，这片很好吃sushi: hokkaido sea urchin, toro with chive, steamed sticky rice topped with bean curd sheet and abalone北海道马粪海胆寿司，海胆质量极佳，异常清甜香葱吞拿鱼茸寿司，味道极其浓郁好吃这两道寿司鱼肉和饭的比例恰到好处，味道也不输专门的鮨店蒸鲍鱼片，搭配柔软的豆皮置于糯米饭上，整体味道软糯，鲍鱼弹牙，十分有趣grilled kinki marinated with miso, mizuna, kyoto taro with grated turnip sauce, yuzu 烤味增腌过的金吉鱼，搭配水菜和芋头，置于萝卜泥汤汁里，佐柚子。烤金吉鱼还有酥嫩的质感，萝卜泥汤质密，但味道清新。柔软绵密的芋头、清脆的水菜，一场和谐的共舞。wagyu sirloin in chef saotome’s sukiyaki style，和牛西冷，用主厨独特的寿喜烧风格，上面裹著浓郁丝滑的蛋黄酱，牛肉入口即化滋味浓郁，搭配蔬菜和葱，完美！charcoal grilled wagyu beef chateaubriand，chateaubriand就是tenderloin中最厚的部分，脂肪虽少，但是肉质依然柔软，搭配的甜薯非常甜腻，有幸福的感觉。牛排上放萝卜泥，再沾酱汁，融合出多层次的口感。clay pot rice 海胆松露土锅饭，介绍说这道菜从餐厅开就有了，这么多年菜单的其它菜都随著季节变化，只有这道菜一直没变。土锅盖打开是简单的米饭，上覆海胆、松露酱和香菜。服务员先给我们盛出两小碗，每碗刨新鲜黑松露片，松露的清香加上海胆的甘甜，味道虽然不重口，但是依然饱含香气，很快一碗遍吃完。这时服务员再给每人盛上一碗，每人一颗温泉蛋，把温泉蛋放在米饭上，搅拌后，浓郁金黄的蛋心流出，覆盖住每一粒米，多了更多滑腻口感，别有一般风味。最后服务员又为每个人盛上一小碗饭焦，饭焦又香又脆，细细咀嚼，越嚼越有味道。三碗饭我都吃的精光。这道菜不愧是这么多年的经典菜系，一锅米饭三个吃法，每一种都独具特色，味道的细致让人难忘。甜品是橙子著哩，橙盖上还有新鲜橙肉，用手挤新鲜橙汁浇在著哩上，著哩软q，搭配新鲜橙汁异常清新，完美收场。
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Mr. Lam is well known for knowing his stuff in terms of food and drinks. This I believe is one of his high-end restaurants and in fact he has a few around this area, all ran by famous/talented Japanese chef and all quite hidden for some reason (I suspect rent related). However, frankly speaking I was never a fan of his restaurants as I always thought it's more pricey than it has to be given the quality of the food they are presenting. We decided to go for the premium tasting menu with all the signature dishes of the restaurant. As there were too many dishes unfortunately I can't show each and everyone in the right order. I would skip most of the appetizers as I didn't find them that impressive. Menu of the night. Prime Tuna with simmered abalone. The tuna was fabulous. Sakura shrimp ball, this was one of my favorite dishes of the night. With a yuzu peel the whole dish was elevated and it's refreshing yet rich. The grilled crab meat served in crab shell. Excellent presentation and absolutely delicious. The sushit bento box was a surprise to me. Not only were the portions very small (albeit delicious), the whole presentation was very impressive. And then before dessert there was a truffle clay pot rice which was supposed to be their signature dish. By that time because the portions were so small you will become quite hungry and will probably binge eat the rice. I didn't find it that amazing though, was rather underwhelming at this point as everyone was looking forward to this final dish. Finally the dessert, a fresh Japanese orange jelly stuffed in the original orange and an ice cream red bean cake. This was delicious. In conclusion, I think this restaurant is very good for Hong Kong standards in terms of quality, but I remain my same view that the restaurant is still quite pricey for the portions/qualities they offer. I would only come back if there are special occasions.
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