Trattoria Kagawa by Mihara (已結業)

船街依間新張嘅意X日餐廳以湖水綠為主調，成個環境亦加入不少植物，除咗室外位置可以小酹，室內又有高枱及席前鐵板燒嘅位置可以欣賞師傅手藝~This newly-opened Italian-Japanese restaurant is located in Ship Street, Wan Chai. Mainly decorated in emerald colours, there are plenty of plantations scattered across the interiors of the restaurants, giving off a fresh and cozy vibe. In addition to an outdoor area for drinks, there is a bar table and a teppanyaki table in front of the chef for a close view of the chef’s work.- - - - - - - - - - - - - - - - - - - - - ๑ Chicken

Went with a friend last week to this Japanese x Italian eatery located on ship street. Helmed by Chef Mihara. It offers you the combination of fresh produce from his hometown Kagawa and homely Italian dishes.It’s got a teppanyaki bar, semi-private room, small al fresco area and outdoor seating.Tried a few dishes that night. The food were pretty good. I noticed the portion of the starters were pretty generous while the mains were a bit smaller than we expected.The service was outstanding. Anna wa

Italian & Japanese are both of my favourite cuisines. In Ship Street, @trattoria.kagawa blends ingredients and techniques of the two & create their own dishes! The star dish has to be “Uni Carbonara”. Fettuccine with cream sauce topped with Hokkaido Sea Urchin - tastes just as good as it looks. To start, “Trippa alla Kagawa” is a twist of the classic Italian beef tripe, using homemade tomato sauce, Kagoshima egg & parmesan. Followed by “Fritto Misto”, a very loveable bar snack just like calamari

Trattoria Kagawa by Mihara combines the art of Japanese teppanyaki and Italy’s culinary tradition to offer a well-crafted menu, including seafood teppanyaki, pasta and risotto, meat mains and desserts. Reserve your seats at the teppanyaki counter to see how the culinary team work its magic🌟
A range of moreish mains include Japanese Olive Chicken and Kawaga’s legendary wagyu, which takes centre stage in the Wagyu Beef Cheek Cheese Omelette with Red Wine Sauce and the Japanese Wagyu Beef Milanese

-Trippa alla KagawaDefinitely a must haveExtremely generous portionWith beef tripe inside to give you a sense of fusion and chewy texture The Kagoshima Egg is definitely the hero in this potComplementing the Homemade Tomato Sauce and Parmesan-Uni CarbonaraAnother decent portion of fettuccineCooked just right with the wide, thick ribbon-shaped pasta characterized by a springy, subtly chewy textureHokkaido Sea-Urchin paired well with the Cream SauceOverall rich but not heavy-Japanese Wagyu Beef Ta

一直都知道船家好多唔同國家嘅美食餐廳🤩知道，近期新開左一間意日fusion菜，大廚更是擁有30年廚藝經驗的日本師傅－三原光史先生。當我進入餐廳，經理就熱情的帶我去吧枱。令我可以目睹三原先生喺我面前烹飪。今日我哋揀咗tasting menu with sake pairing 日本配上生蠔配上salsa yuzu .令生蠔嘅鮮味更加突出生蠔爽身，非常合適，配上也是爽身的sake no 1 純米吟釀第二道菜係salmon carpaccio.醬汁佢用咗perilla sauce ，將三文魚嘅鮮甜突出No 2 純米酒比Number one更加有米香Linguine & Risotto 意粉係Handmade，煙靭。cream sauce 都唔會好漏，配上日式嘅和風醬汁。這個配搭很好，好食。銀鱈魚 cod fish & caponata caper 酸酸甜甜嘅醬汁，加上嘅嫩滑嘅鱈魚。天衣無縫嘅配搭最後主菜係Wagyu Tenderloin ，入口鬆化。牛味好重。醒最濃味嗰支No 4，Saké嘅清香中和左牛嘅油膩感呢支係最果甜到。四支sake都係唔同酒造，有著不同嘅特色甜品係抹茶Tiramis

情人節當然要去間有氣氛得來又好吃的餐廳，我跟車爸爸在情人節當天沒法一起興祝！就在還能收早的前天走到灣仔撐檯腳去，預早慶祝我們第26個的情人節。率性的車爸爸不喜歡太拘束的用餐環境但又愛吃精緻美味的食物，好友便介紹了我們到這間Trattoria Kagawa by Mihara品嚐意、日Fusion菜。餐廳坐落於灣仔船街之中跟大街有一段距離，在繁忙中帶著寧靜的小街內更有室內、外座位供應，來Happy Hour或晚餐感覺也非常不錯。餐廳裝潢以日、西式的園林作主調，時尚得來不失優雅的味道。餐廳設有鐵板燒檯約供應十個座位，所以有不少日本意大利菜式亦會用上鐵板燒方式來烹調，那究竟這夜我們又會得到什麼驚喜呢！餐廳的主理人正是擁有30年廚藝經驗，並於意大利餐廳鑽研了六年的三原光史師傅，早已品嚐過三原師傅正宗的日式鐵板燒料理，這次加入了*意*味更令我們期待啊。我們這夜來品嚐Chef Mihara's Special Sake Pairing Tasting Menu，總共有六道菜式之多美酒佳餚好豐富喔！這三枝分別是Miyagi Style清酒我倆也絕不陌生，因為早已在上一趟吃鐵板燒時已經試過了，所以對它

As Valentine's Day was fast approaching and I had to be at work, we decided to celebrate it a bit early by having dinner at Trattoria Kagawa by Mihara. A casual  Italian restaurant run by a Japanese chef who uses ingredients from his hometown of Kagawa. We made a reservation and it was a good thing we did. It was busy and mostly full house.The space isn't very big but there is outdoor seating and a private room. They have a row of seats facing the large teppanyaki station where you can see the c

Beautiful decor and attentive staff. Fushion teppanyaki is quite new so we decided to give it a go. We had:🍽️ Trippa: Japanese egg with tomato sauce and beef tripe. Taste alright but taste of ketchup was quite strong. 🍽️ Uni carbonara: Uni was good, pasta was creamy but pasta was very bland with no seafood/briny flavors. Texture of pasta was chewy and al dante. 🍽️ Eel and foie gras risotto: Eel was quite thin, foie gras was very yummy, risotto was bland and tasteless.

年初二上長輩家中拜年後，為咗唔同人迫，十人就一返傳統地棄選中餐，揀咗間好評於潮嘅和系意大利餐廳「Trattoria Kagawa by Mihara」晚膳。位於灣仔船街嘅地舖門面光亮時尚。外牆有個光盒展出餐牌供途人參閱。店子左側為室外座。室內用餐大堂後方最右排出一列高櫈吧位，圍繞著嘅開放式廚房相信就係主廚嘅舞台。或許因十人一早訂位後即繳付訂金，派對被安排入座私隱度較高而且又冇咁嘈嘅廂房內，牆上係咩圖案細佬就唔係好睇得出啦。飲品餐牌共有六頁之多，當中似乎日本清酒最抵飲。如客人欲自攜佳釀，開瓶費為$300/枝標準裝紅白、汽、清酒。適逢農曆新年，西餐廳都設計咗一份$480/位嘅五道菜新年套餐應吓節。長輩們個個雀仔肚，但又想試多幾款，所以就從三頁散點餐牌點菜。友善兼有耐性嘅外籍服務生不單樂於介紹招牌菜，食到咁上吓仲會自動為各人換上潔淨嘅餐具，唔係淨換碟喎，係連刀叉都換埋，衛生非常！Kagawa Olive（$38）：XO仔平時唔多食橄欖，故只能複述席上嘅鬼妹仔所言：「個玻璃瓶就好靚，不過真係食唔出香川產嘅橄欖有咩特別囉！」。Kagawa Style Garlic Toast（$38）：暖手嘅蒜

Set lunch - from $158-$238Including salad and egg custard,Pasta/risotto - tuna cream sauce pasta - beef tomatoe sauce pasta - corn soup base seafood risotto Then choose one main from the set menu We chose as below : Seafood Basilico with Grilled Amadai ScalesWagyu Beef Cheek Cheese Omelette with Red Wine SauceJapanese Wagyu Beef Milanese Cutlet withHomemade Japanese Tomato SauceFirst of all, the focaccia bread was really dry, not soft at all.. the worst focaccia I have ever tried, normally I wou

今天到日意鐵板燒餐廳品嚐「宮城清酒品味盛宴」。先介紹一下。意大利各地由南至北所使用的材料及烹調的菜式會因其地理位置及天然資源而有所不同，例如意大利南部因擁有較長的海岸線而使其海產資源特別豐富 ，而當地人亦因而喜愛以海鮮入饌。餐廳日籍總廚三原光史先生，便透過融合當地和日本時令食材，設計了6道菜賞味菜單-「宮城清酒品味之盛宴」，再由專業國際唎酒師精心為每道菜式搭配珍釀，展現日式意大利菜餚優雅深邃的內涵，為意大利美食愛好者提供一個新鮮的意菜選擇。其實日本東北部宮城縣有大米之鄉見稱，宮城縣各個酒造聚首一堂，為宮城縣政府釀製別具特色的清酒。透過最好的原料和各酒造的卓技術，將高品質的宮城地酒帶到海外。國際唎酒師特此挑選了其中四款清酒，以其果香醇味點缀食材的天然鮮香，作為菜式的配搭。先來冷盤「Oyster salsa yuzu pepper flavor 生牡蠣のサルサソース柚子胡椒風味」超肥美的宮城石卷蠔，配上自家製柚子胡椒醬汁：蠔是超鮮甜，飽滿多汁，濃郁浸透著海水味：我尤其愛它配上柚子胡椒汁，更能吊起生蠔的美味：配蠔的是 Miyagi Style No. 1山和酒造店- 純米吟釀 (Yamawa

The food was just not good. Those with the happy faces, were they friends with the owner of the restaurant?I had high hopes with the promise of Japanese / Italian fusion cuisine. It was neither, it was just plain old bland / tasteless food, can't really tell what cuisine it is really. The Uni Carbonara was especially bad, it tasted like home cooked canned cream sauce pasta with a few pieces of uni on it. Wait staff was also not too great. We asked the waitress for recommendations, she barely kne

Dinner. At the new restaurant taking over the long and narrow Gunpowder space. Mostly high bar tables, with a semi-private room and outdoor seating. Seated at counter overlooking the high teppanyaki plate, seating approx 8. Cuisine is Japanese-Italian fusion with a teppanyaki element. Apparently chef Mihara has quite a following in Tseung Kwan O for his teppanyaki skills.Unfortunately, Chef Mihara was not around that night.Asked server if they could hang my coat (it was very cold that evening);