Trattoria Kagawa by Mihara (已結業)

這家意日餐廳是我最近去過的一家非常不錯的餐廳。菜品方面，海膽意粉是我最喜歡的菜品。homemade意粉煮得恰到好處，口感彈牙，海膽的鮮味濃郁，與意粉完美融合，讓人回味無窮。除了海膽意粉之外，餐廳的海鮮也非常不錯。他們的生蠔都非常新鮮，鮮味十足，讓人感受到食材的原始風味。但是，他們的服務態度稍微遜色，服務員雖然笑容滿面，但對菜品未夠熟悉，不能推薦或介紹菜式。忙碌時候亦未能照顧所有顧客需要，對此稍微感到失望。

Lunch time經過Kagawa，比佢地門面吸引咗入去，入到去整體裝修偏綠色，亦用左黃燈同埋好多植物🍀🌿🌱，令人感覺好chill但又不失格調，特別啱假日帶埋寵物🐶🐱去放鬆一下。當日點咗Seafood Basilico with Grilled Amadai Scales🐟配Cream Sauce Daily Pasta🍝 。lunch menu仲會附送餐湯、餐包及沙律，好豐富。Amadai完全冇令人失望，魚鱗煎得香脆，搭配上新鮮既青口、蜆同羅勒葉，湯底超鮮甜😛😋，每一口都散發出濃郁既義式風味。當日既cream sauce daily pasta係白汁蘑菇意粉，醬汁非常濃郁，搭配手打義大行麵，份量啱啱好。👍🏻以中環區的消費水平嚟講，Kagawa lunch set性價比極高，而且餐點份量都好足夠。

今日夜晚去左去灣仔食野, 見到個外圍幾靚就決定試試啦，一入到去比我既感覺係個場氣氛幾好，今次我就坐正係鐵板燒Ｂａｒ頭。整個用餐體驗好惀快， 靚仔經理哥哥周不時都會走埋黎同我傾下計,問我D野食好唔好食,感覺上幾體貼。野食方面，呢個海膽手打意粉真係誠意推介，海膽＋ＣＲＥＡＭ味夠重，意粉唔係一般出面食既感覺，彈牙好味。一試難忘....有機會都一定會再番黎食呢個意粉。食完呢個海膽意粉同經理哥哥傾落，先知道原來呢間餐廳係由一個日本人廚師出品。野食味道追求到極致，唔怪得我淨係食呢一個海膽意粉都感受到呢種感覺

本來約朋友嚟呢間係想食意日fusion菜因為佢嘅日籍廚師好出名 仲有鐵板燒都好吸引 點知嚟到見佢做緊mussels free flow又幾抵心大心細都係轉軚食青口先😂每位388可以任食2個鐘佢地用澳洲藍青口 細細隻但好飽滿 肉質好嫩滑有三隻味 白酒忌廉 蕃茄 芝士白汁我自己就最鍾意白酒忌廉 加左好多洋蔥食落好香相對另外兩隻冇咁濃 可以食到青口嘅鮮甜朋友就同我相反 覺得蕃茄夠惹味 芝士好creamy仲有薯條都係任食 所以食食下都幾飽職員仲介紹左有288 wine free flow不過我地飲得唔多 所以淨係開左一枝白酒同青口都幾夾 價錢又唔貴Strawberry and Caramel Mousse兩層mousse都好幼滑 一層甜一層酸咁幾balanceTiramisu咖啡味好突出好香 口感幾濕潤

上個月生日朋友帶咗我去位於船街新開呢間鐵板燒😚Trippa alla Kagawa意式蕃茄燴🍅牛肚非常之冧，蕃茄醬酸酸甜甜，加隻邪惡流心蛋，配上香脆烤麵包，非常開胃🤤Uni Carbonara海膽卡邦尼意粉🍝(⁎⁍̴̛ᴗ⁍̴̛⁎)海膽鮮甜濃郁，醬汁creamy，加埋每日鮮製嘅意大利手工意粉，好食好食！Macadamia Souffle夏威夷果仁梳乎厘🥞 呢個口味第一次見，雖然梳乎厘無其他pancake店咁挺身 (都可能係我放耐咗) 但質地實在唔似食空氣，配上夏威夷果仁真係好香，而且有粒粒果仁增加口感，好好食！🤤Tiramisu自家製意大利食餅🍰中規中矩，忌廉飲滑，咖啡味好香之後放lunch同同事二訪Kagawa，非常抵食！Wagyu Beef Cheek Cheese Omelette with Red Wine SauceSpanish Iberico Pork ChooHomemade Chicken Roll餐聽由日本資深師傅三原先生主理，之前喺將軍澳三原餐廳食過佢手勢，估唔到喺呢度撞返佢😆餐廳裝修走歐陸風格，入到去好似去咗意大利街巷小店咁，晚上去飲返杯都很有feel🍻🍷

Surprised to see Chef Mihara in Wanchai after previously dining at his table in TKO (Teppanyaki Mihara) that we understand is currently being relocated to CWB later this year.The shop's ambience is great, but the location is even better since we live much closer than Wanchai than TKO. Seems to be quite different as it's not common to have Italian food cooked on the teppan grill. I think there's a bit of misunderstanding with some of the prior reviews because in some cases the dishes are ITALIAN

今年母親大人生日，帶咗佢去食一間新開嘅意日Fusion菜。因為睇咗篇報道，發現日本主廚大有來頭，曾經做過領事館主廚，其鐵板燒同醬汁又非常出色，所以我哋決定一試，果然D食物冇令到母親大人失望，仲發現原來D意粉係手打意粉，尤其彈牙，雖然份量唔多，但適中，所以我哋四個人加一個小朋友可以叫多幾款唔同嘅食物試，母親大人本身唔食牛，跟住嗌咗款豚肉俾佢試，佢話嗰個口感同埋外觀，差啲以為自己食緊牛，要叫經理Double confirm😂。佢食完之後仲話決定遲啲自己搵朋友返嚟Encore。

日期： 4月8號時間：訂枱時間8:30餐廳： Trattoria Kagawa by Mihara這次晚飯經驗非常令人失望， 8:15已經到達餐廳，成個餐廳已經被人包了場，餐廳說我們未有訂枱，直至我出示電郵的QR code。最後把我們放在室外的枱面，隔離係垃圾房。然之後首先出示$600的set dinner套餐 menu, 我告訴經理我訂枱時是$480的，他說公眾假期，趕唔切更改資料通知，公眾假期係只得$600套餐，嗰一刻我覺得被呃了。我向經理出示網上set dinner480 ，最後經理表示可以特別為我地製造$480套餐，我表示同意，點完餐之後大約5分鐘，另外一位經理過嚟同我來表示由於今日已經包場，所以等待晚飯時間會非常非常之耐，我問咁究竟要等幾耐啊？佢話唔知，總之係好耐好耐好耐，係改刻我覺得由一踏入這餐廳開始，佢哋根本都唔想做我生意，所以我通知經理，明白到你哋今晚好忙好忙，咁我哋離開先啦，唔阻你哋啦。

之前嚟食過set lunch,貪佢有蒸蛋食。點知今日改咗得蘑菇湯，冇蒸蛋食。仲要個湯唔夠熱。不過其他都可以，沙律多咗蛋沙律，意粉今次要咗白汁係牛面肉，味道可以，肉都算多。之後主菜要焗雞，味道唔錯。之後加$28要咗個甜薯雪糕，都可以。

We went there for Restaurant Week's Winner Edition menu for dinner - and it was a 5 course set with 2 starters, 2 main, and a dessert. There's no choices which is great for the boyfriend since he can never choose.First starter - the sashimi was fresh and great, love the dressing on the side.starter 2 - an interesting mix of japanese with pasta.Main 1 - very crispy skin on the fish. The mussel is slightly old though.The 'main' main - wagyu beef roll. Not as substantial as one would like but the c

❀ Trattoria Kagawa by Mihara #灣仔 ❀❗️ 灣仔船街新開話題性高嘅意日crossover餐廳 ❗️——————————————————最近灣仔船街開咗間話題性幾高嘅意日fusion餐廳🔥以西式食物為主，但加入日式元素。餐廳裝修簡約，仲有席前鐵板燒、室外位置。.✷𝑀𝑒𝓃𝓊✷☞ Trippa Tomato Stew $88 (4/5)同北非蛋shasuka有異曲同工之妙，特別之處係加入腍身牛肚🤤蕃茄醬上加流心蛋，雖然材料簡單，但味道酸酸甜甜，係幾唔錯嘅開胃菜👌🏻.☞ Hokkaido Sea Urchin Carbonara Fettuccine $258 (3.8/4)招牌意粉，幾乎每台都有點~海膽份量慷慨，而且味道鮮甜。鍾意麵條係闊身嘅Fettuccine，掛汁能力一流👍🏻唯獨醬汁味道欠缺海膽味，主要係忌廉味，如果可以鮮甜啲就Perfect🙈.☞ Japanese Waygu Beef Rossini $378 (4.1/5)係鵝肝加日本和牛🤩名貴邪惡嘅組合和牛揀咗三成熟，內裏粉嫩，近乎入口即溶，但又唔會過於肥膩。配埋鵝肝嘅油脂一齊食，香氣喺口中爆發！最底仲有

Trattoria Kagawa by Mihara is a delightful Italian and Japanese fusion restaurant located in the heart of Wanchai. I had the pleasure of dining at this establishment and was thoroughly impressed by the quality of the food and the impeccable service.To start the meal, I had the Bagna Cauda that featured a warm garlic and anchovy dip, served with fresh vegetables. The dip was rich and savoury, and the vegetables added a nice crunch to the dish.The Trippa alla Kagawa, a traditional Italian dish mad

HK restaurant week 第三彈，是位於灣仔船街的意日fusion 菜。網上資料是錯的，實際地址是船街4號，但OpenRice 寫船街18號，但船街只到17號，害我找了半天，最後在門面照片看到是4號，才發現自己已經走過了。這家餐廳是日本菜fusion意大利菜的，裝修是小酒吧風情。大廚在面前鐵板燒，是很cool的女廚師。前菜我點了三文魚，共送上三道：麵包、三文魚及茶碗蒸。麵包香脆鬆化但十年很乾，和前菜的三文魚及茶碗蒸不夾，有點不倫不類。Salmon carpaccio 三件三文魚，底層鋪了三洋蔥，上面應該是醃製過的的洋蔥，配上三文魚子，還有應該給的是昆布鹽吧，調味感覺上用了檸檬、鹽、橄欖油，三文魚柔軟，加上橄欖油後十分油潤。可惜的是在這道菜式中看不到廚師的功夫，只是堆砌及擺盤漂亮而己。評分：7/10茶碗蒸沒有任何配料，只吃到一件冬菇，黑色的碎片應該是海苔之類吧。蒸蛋非常柔滑，比一般的餐廳更creamy, 雖然沒有配料但仍然好吃。評分：8.5/10前菜的兩款各自都可以，但日式及意式不是fusion, 只是各自精彩。Creamy seafood bread bowl主菜我點了海鮮

餐廳係由日式總廚Terufumi Mihara 三原光史先生主理，主打西日意式fusion菜，除咗有吧枱另外亦都有鐵板燒嘅位置，今次🖤黑白配⚪️就試咗佢哋嘅 à la cart menu ，價錢真係幾抵食，不過略嫌份量真係比較少，同埋上菜比較慢，但勝在質素搭夠👅Trippa alla Kagawa $68羅馬式燉牛肚配咗自家製嘅蕃茄醬🥫撈埋巴馬臣芝士🧀 同埋太陽蛋，配埋個多士俾你撈埋一齊食酸酸甜甜❣️Uni Carbonara $238🍝 自家製嘅雪條麵條配咗海膽卡邦尼呢個配搭一聽就知冇得輸，creamy得黎有海膽嘅鮮甜味👀日本和牛肉排配香煎鵝肝 $358日本A4和牛肉質柔軟，食落去好嫩😳配埋香煎鵝肝嘅油脂香味錦上添花，底層仲有個薯蓉配搭埋一齊食prefect match 😙明太子意粉🍝 $198粒粒嘅明太子增加咗個口感令到個意粉好香，而且忌廉味都幾重👍🏻👍🏻👍🏻

It was a very unexpectedly poor dinning experience I have ever had. Owing to the promotion of restaurant week, I have tried their promotion lunch set menu yesterday. I could not believe I needed to wait for half an hour just for the starter to be served, notwithstanding we had tried to chase the staff for more than 3 times and explained to them we were in a hurry due to our limited lunch hour. They did not even take any initiative to explain / take any possible remedial actions to settle this un