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2009-04-05
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系香港,'道'其实跟大多数嘅日本菜色系真系好唔一样的.通常,香港人食黎食去都只系钟意专攻同一种型色嘅日本嘢.私人而言,这当然系冇问题啦.袒白讲,呢样嘢自巳都有做－.好同唔好,应唔应该，呢啲系私人主见．你唔好理我喇.只不过，当有啲好野系大家面前但唔够朋友或者其他人识得欣赏嘅话或ｓｕｐｐｏｒｔ佢，咁好多时当佢以后唔再系到嘅话，ｓｕｆｆｅｒ嘅就只会系我地呢啲为食鬼啰. 事先讲定，当我大致上苙过吓两嘢'道'嘅中午同夜晚餐牌之后, 我已经知道晚上黎会系完全两回事来的. 呢间野嘅特点,就系师父系夜晚造嘅'迷你-会席宴'.即系Kaiseki course. $600+ Per Person.Kaiseki in Japanese actually has 2 subtly different meanings.发音系一样的.'会席''怀石' 佢地分别其实不大的,因为两种料理系同出于一辙的- 跟茶席有关. 只不过后者系京都怀石料理时’点心’嘅部份'可能会花巧啲啲,靓仔啲同用啲FORMAL少少嘅木具同八吋. 就算好像平时食的便当,呸如对面'见城'𠮶个四格松花堂便当或nobu便当,也是沿于原来的'会席料
通常,香港人食黎食去都只系钟意专攻同一种型色嘅日本嘢.
私人而言,这当然系冇问题啦.袒白讲,呢样嘢自巳都有做－[笑].
好同唔好,应唔应该，呢啲系私人主见．你唔好理我喇.
只不过，当有啲好野系大家面前但唔够朋友或者其他人识得欣赏嘅话或ｓｕｐｐｏｒｔ佢
，咁好多时当佢以后唔再系到嘅话，ｓｕｆｆｅｒ嘅就只会系我地呢啲为食鬼啰. 事先讲定，当我大致上苙过吓两嘢'道'嘅中午同夜晚餐牌之后[得日文], 我已经知道晚上黎会系完全两回事来的. 呢间野嘅特点,就系师父系夜晚造嘅'迷你-会席宴'.即系Kaiseki course. $600+ Per Person.
Kaiseki in Japanese actually has 2 subtly different meanings.发音系一样的.
'会席'
'怀石'
佢地分别其实不大的,因为两种料理系同出于一辙的- 跟茶席有关. 只不过后者系京都怀石料理时’点心’嘅部份'可能会花巧啲啲,靓仔啲同用啲FORMAL少少嘅木具同八吋. 就算好像平时食的便当,呸如对面'见城'𠮶个四格松花堂便当或nobu便当,也是沿于原来的'会席料理'的呢!
乜都有啲,前菜、炊き合わせ、焼き物、煮物、酢鱼、冷やし钵、香の物（渍物）、天ぷら、etc. 仲又嘅系,'会席宴'已经转变成可以饮酒的,不是只可以饮茶咁无奈!
系我记忆中,香港会做差不多类似嘅料理就只有几间,好像'割烹宇津木'同'滩万',就算'旬菜富'都以经有少少无咁似(新派少少). 呸如系其他日本料理店,好像'樱'度叫 Omakase Course,出黎嘅效果同 Overall Course Balance 又唔同了,因为那边似高级居酒屋多啲.
比起晚宴,'道'嘅午餐选择仅是比较简单的'和式或日替定食',像亲子饭跟乌东同竹の子餐 - 人客系食出同其他居酒屋好大嘅分别的,尤其系.'利久庵',..等等.
唯一一样有啲啲似晚宴的,就是'Omakase 定食',不过仲系同是夜餐牌有肯定的很大大大差距... 既然在这里了,就先试一试佢个午餐定食喇:
1) 亲子饭跟乌东同烧竹の子餐 -
The Chicken thigh is cooked slightly in soya based mixture of sauces first, then topped with the stirred in egg and slid over the top of the rice. My friend privately complained that the chicken was super hard and slightly dry, it was not of the normal texture expected from this dish. This was confirmed when I did a cross-tasting.
The Udon in the broth however, as supposedly very nice, with the noodled boiled to the right consistency and the broth had a balanced seafood/seaweed taste. I tried some of the 竹の子 which were slightly marinated and had bonito flakes, it was awesomely crunchy and flavoursome.
2)‘お任せ定食’-
Seems like this has been ordered by everyone a million times already, but I wanted to try it anyway as it might give me a glimpse of what to expect during dinner. I have to say I was slightly disappointed with the cooking. The 煮物 consisting of mainly vegetables, such as 莲耦,竹の子,carrots, etc, was very nicely marinated and cooked. However, the Tempura pieces did not really have a tempura batter texture, it was more like fish and chips batter, and there is no '花' like commercial tempura, nor was it thinner crisp batter like specialty Tempura shops.
The 烧鱼 of 1 small piece of white and 1 piece of salmon fish, was very tough. I understand that in Japan, especially for breakfast and lunch, this should be cooked until it absorbs all of its marination of soy based sauces - but in this meal, the fish was way firmer than the norm in Japan, it started becoming stringy - it was cooked on too high a heat.
Some of the small baits and Tsuke-mono pickles were great. The 半熟温泉卵 in its つゆ
was very nice too.
The Sashimi of 2 kinds however were once again unsatisfactory, the Red Tuna was dull
and had not much taste. The Yellow Tail was slightly better although not firmed-up anymore, you can see from the fish cells.
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其实,朋友同自巳有啲认为-呢到可以煮成更上一层楼的.. idea又惊喜,不常见的食物种类又多.
希望下次食晚饭'会席'的时候,
师傅功力会升番多嘟,
咁就掂喇.
Because the Dinner sounds very promising.
As it is - this particular lunch, around a high 3 to low 4.
张贴
