Minato

This recently opened Japanese restaurant is located at Great Eagle Centre in Wanchai, offering customers a range of sushi, teppanyaki, and kaiseki cuisine. We come here on a Tuesday evening, with the shoji designs at the door and exterior walls, as well as the art on display, getting me to wonder whether this is another of those restaurants prioritizing environment over food. With some trepidation, we go up the few steps, open the door, and enter into the reception area.  Here the staff welcomes us warmly and after checking our reservation, shows us through a side door into a room with a L-shaped hinoki sushi counter. The room is not very big and provides a cozy and intimate dining experience, with a familiar light wooden tone often adopted in sushi restaurants. There are two menus, and we have chosen Chef Premium Omakase ($1,588) which has more courses. We are served by Chef Kit on the day.To pair with the food, I have ordered a bottle of Noguchi Naohiko Sake Institute Yamahai Aiyama 農口尚彦研究所 山廃 愛山 無濾過生原酒 ($1,280). This sake from Ishikawa 石川県 has nice fruity notes, rich and also exhibiting nice acidity, making it vibrant and fresh, and suitable to pair with most of the food in the menu. I also applaud this restaurant for its reasonable markup so customers will feel more comfortable enjoying better quality sakes.The menu starts with some appetizers. In the cup is Mozuku 水雲 with a nice texture and good acidity from the vinegar marinade, highly appetizing. On the spoon the Goma-Dofu ごま豆腐 has rich sesame flavours, with the salmon roes adding a bit of savoury taste. The Satsuma-Imo さつま芋 is very sweet and soft, while the Shirako 白子 has creamy texture, seasoned with a bit of momiji oroshi and shredded shiso leaf. A nice assortment of small bites with good flavours.Following the appetizers are the sashimi. Chef Kit first takes out the Tai 鯛 which has been wrapped and marinated inside Sakura leaf, then rolling the thinly sliced seabream, one with menegi 芽葱, the other with Bafun-Uni 馬糞雲丹. The seabream is tender and with a delicate taste, with the flavours enhanced by the two additional ingredients in the roll. The other sashimi is Akagai 赤貝, with the ark shell very sweet and bouncy in texture.The next course features Chu-Toro 中とろ, with the chef cutting a slice of the medium fatty tuna and then season with a bit of sea salt and wasabi, plus a shiso leaf, before wrapped inside a nori sheet. The tuna has rich flavours, with the fish oil seeping out on bite but not excessive. The shiso leaf helps to reduce the overall fattiness as well.Then comes Tako 章魚, with the chef cutting sections of the tentacles of the octopus, which has been slow-cooked, resulting in great tenderness and easy to chew. The octopus has also been fully infused with the sauce. Good in taste. While the chef has provided a bit of yuzu sansho as condiment, I do not think it is necessary as the spiciness will over-dominate the whole dish.The fourth serving is Sawara 鰆. The chef first torches the skin to vitalize the fish oil and also give a bit of smoky flavours to the taste, with some deep-fried garlic, scallion, and myoga 茗荷 to season. The stronger taste condiments might be a bit more tailored towards the local palate, but it is not excessive. Delicious.The fifth course is the seasonal Sanma 秋刀, with the chef assembling the fillet into a flower shape, then adding shiso flowers, ginger, and scallion to complement. One of my favourite fish, the rich taste of the Pacific saury is memorable, and there are also a generous portion allowing me to enjoy to the full extent. This makes my day.The hot dish of the day is Grilled Unagi 鰻. Served steaming hot straight from the kitchen, the eel has a crispy skin, with the meat thick but did not dry out. Brushed with a unagi sauce which enhances the umami flavours, it is quite nice. And to offset the heavy body and stronger tastes, the chef has put a pickled myoga on the side to cleanse the palate.Coming to the part on sushi, there are 6 pieces overall, with the first being Shima-Aji 縞鯵. After kneading a sushi with the striped jack mackerel, the chef puts some finely chopped shallot marinated in yuzu vinegar on top to season. The more delicate taste is stimulated by the citrusy and acidity of the vinegar to wake up the palate again.The second piece of sushi is Buri 鰤, with the chef adding a bit of 三星漬 as condiment to the matured Japanese yellowtail. The fish is getting fatty so there is a good richness, and the slight spiciness of the pickles, plus the umami, offers robust and all-rounded flavours in this sushi.The third one is the prized Kuromutsu 黒鯥. The bluefish is a deep-water fish with good fattiness and rich flavours. The chef has torched the surface to vitalize the fish oil to enhance the fragrance further, and then add some grated karasumi 唐墨 on top, providing umami and a bit of saltiness as seasoning. Very good.The fourth piece is Botan-Ebi 牡丹蝦. After cleaning up the spot prawn the chef has prepared a paste from the prawn head to put that back on the sushi as condiment, combining the sweetness and softness of the prawn meat with the umami and intense flavours of the prawn tomalley.The fifth piece is O-Toro 大とろ, where the fatty tuna is tender and soft on the bite, having a good richness of fish oil. The chef shared that they do not put the tuna under a prolonged ageing process, and at most will only age for 3-4 days, to enrich the flavours but not to take the risk and also compromise the appearance.Next comes a sushi roll, with the chef scooping up a generous amount of Bafun-Uni 馬糞雲丹 and together with some shari, wrapped inside a nori sheet, presenting like an ice-cream cone. The sea urchin is sweet and without any weird taste, and while some people might not want the seaweed to mask the flavours, I have no issue at all.Before going to teppanyaki, I ask the chef for an additional Iwashi 鰯 sushi. Very rich in taste, the sardines take a lot of effort to remove the bones and might not be able to fetch a high price, so it is becoming less and less popular for restaurants to offer nowadays. This one certainly makes me satisfied and fulfilled.The Teppanyaki is Wagyu Beef from Miyazaki, nicely grilled with a caramelized surface while pinkish on the inside, tender and juicy. The beef is paired with a bit of rock salt along with some deep-fried garlic pieces on the side as condiment. We like this one as the beef is not too fatty, yet flavourful. The Tamagoyaki 玉子焼 is a fluffy egg omelette, made from mixing eggs with shrimp and other seafood. Not too sweet and quite nice.Instead of the usual miso soup, we are offered the soup in teapot. The clear dashi broth has an elegant fragrance, double-boiled together with maitake mushroom and some seafood. By adding a few drops of lime juice, the flavours are enhanced even further.Finally for dessert, it features the seasonal Japanese fruit of melon and persimmon. The melon is sweet and juicy, while the persimmon offers a nice crunchy bite.The overall experience is very casual and enjoyable, with the chef and staff interacting with us throughout the meal, and the food quality is also quite good. The bill on the night is a very reasonable $4,233 after a 15% discount as member of Brilliant by Langham. A nice place to enjoy Japanese cuisine, and next time will try out its teppanyaki. 继续阅读

.灣仔·港灣海陸風味薈萃詮釋嶄新用餐體驗.Minato📍灣仔港灣道23號鷹君中心地下G4-G6號舖.➰香港一向是美食天堂匯萃全球美食，相信不少朋友對餐廳美食都會出現選擇困難症，近日朗廷集團旗下的「Minato」新張開幕，以接壤海與陸的「港」為意象，主打融匯三大日式奢華料理體驗，一間餐廳囊括廚師發辦，鐵板燒及懷石料理，全面滿足食客的需求。.餐廳以石木系裝潢為主調，佔地寬廣，分為不同用餐主題區域，走高雅簡約風格，餐桌之間的裝飾充滿藝術氛圍，令人寫意投入美食氛圍，事不宜遲，今日與好友到訪體驗了鐵板燒的部分。.✥ 前菜 ⭐️4.1/5⭐️✥ 刺身 ⭐️4.2/5⭐️✥ 燒金槍魚鮫 ⭐️4.2/5⭐️❀ 甘鯛魚 ⭐️4.2/5⭐️❀ A5 宮崎和牛西冷厚燒 ⭐️4.3/5⭐️𖥕山椒銀魚薑粒炒飯  ⭐️4.1/5⭐️𖥕 時令湯及漬物 ⭐️4.1/5⭐️𖥕 日本時令水果 ⭐️4.1/5⭐️.侍應率先奉上前菜，包括有溫室蕃茄、芝麻豆腐、厚燒玉子以及鱈魚芝士。刺身則分別有拖羅、帆立貝以及章紅魚刺身。各款亦擺盤精緻，刺身非常新鮮。.接著再奉上燒金槍魚鮫，魚油油脂豐裕，令人大快朵頤。同時間，師傅亦開始準備甘鯛魚立鱗燒，花費功夫繁複，今晚師傅亦非常風趣幽默，令會席氣氛生色不少，最後在加上秘製的柚子白麵豉汁後，一道澎湃奪目的甘鯛立鱗燒終於完工，魚鱗肉眼可見的爽脆，魚肉細膩滑嫩，師傅功力十足，非常出色。.再到主菜部分的A5宮崎和牛西冷，師傅率先讓我們相機食先大飽眼福，A5和牛油花分佈令人垂涎，急不及待等師傅將西冷厚燒上枱，果然入口充斥和牛油脂感，非常滿足，最後再以山椒銀魚薑粒炒飯及日本產的美味密瓜完美作結。.➰總結餐廳的簡約高雅裝潢率先令人眼前一亮，侍應大方有禮恰如其分，師傅幽默風趣炒熱用餐氛圍，令整晚客人都滿載而歸，加上餐廳主打日式三大料理用餐區，令人不其然有興趣嘗試其他用餐體驗，喜歡新鮮用餐體驗的朋友務必到訪一試。. 继续阅读

一家集鐵板燒、壽司、懷石料理的日料，環境幽靜素雅🎌 前菜有沙律和茶碗蒸，沙律菜新鮮不錯🥗茶碗蒸滑溜今次試了主打和牛的鐵板燒套餐，和牛質素高，師傅控制火候不錯☺️和牛和厚燒軟嫩得來爽口😋 點少許柚子醬油可以消除油膩感～A5宮崎和牛雪花平均，師傅推薦6-7成熟就不會感到太重的油脂感，的確口感好柔軟，有油香之餘又不會感到肥膩，配上炸蒜片吃份外惹味🤤 鐵板燒必吃的炒飯也好吃，特別加入了少許薑粒，有助提味😚 继续阅读

這次在Minato享用了「Chef Premium Omakase」，整體體驗非常滿意。前菜的三道選擇很有特色，汁煮八爪魚軟嫩入味，鮮甜可口，鮟鱇魚乾風味濃郁，吃起來特別有層次感。接著的五款刺身，每一片都展示了食材的新鮮和刀工的細緻。鐵板燒的牛肉更是不得不提，肉質鮮嫩多汁，火候掌握得恰到好處，香氣撲鼻，絕對是全晚的亮點！最後以日本赤肉蜜瓜作為甜點，香甜多汁，為整餐畫下完美句點。除此之外，服務也相當細心貼心，每道菜上菜時都有詳細介紹，隨時留意客人的需求，讓人感到非常受重視。這是一場完美的用餐體驗，從菜式到服務都無可挑剔，讓人回味無窮。 继续阅读

.🔻應該係今年食到最伏嘅一餐😵‍💫😡首先, 嗰位鐵板燒師傅根本就冇經驗, 明顯唔係做呢行嘅🙄 處理龍蝦時竟然將佢跌到平時處理廚餘嗰個位; 而且龍蝦肉入面居然有碎殼…再講火候, 簡直係亂七八糟! 有啲食物燶得好過份, 件件都唔平均, 睇下個魚同鵝肝就知我冇呃你; 就連炒飯都整到又乾又硬, 真係懷疑佢根本冇煮熟透, 完全冇再食第二啖🫠食物唔好食已經係一個大問題, 但服務更加係冇得頂! 師傅完全冇介紹過任何一道餸, 開頭時仲冇人幫手收碟或者幫我哋加酒😓 全餐飯完全冇人問過我哋覺得啲食物點, 最後埋單經理就話會將我哋嘅意見反映返同請飲sake就完啦當日我哋點咗個 “浜” 套餐, 價錢同酒店差唔多, 但用料又唔係特別好, 真係可一不可再🥴.🔻🍽 Minato 📌 地址: 灣仔港灣道23號鷹君中心地下G4-G6號舖.#tummysreadyatwanchai #tummysreadyforjapanese #tummysreadyforteppanyaki 继续阅读