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2014-04-01
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RŌNIN, one of my new favorite dining and drinking spot by the owners of HK’s much adored Yardbird, Matt Abergel and Lindsay Jang.坐bar枱区可欣赏超型调酒师专业献技。店内装修简洁，灯光气氛轻松似居酒屋。这里的餐牌祇有一页纸而且不定期调整，因为大厨会当海鲜来货而稍作调整。菜式分3类：Raw，即刺身和未煮食；Smaller，指味道属于较清淡；而Bigger，拍味道较浓的菜式。此外亦可选择这次我们试的Market tasting menu.Our journey started with briny n creamy Shiguoku Oysters with red shiso vinegar and sudachi.刺身有Saba mackerel鲭鱼, shima aji鲹鱼等,新鲜度和鱼肉质感让人仿佛置身海上。Uni, Fresh Nori, Aonori Panko. The uni is fresh, rich, creamy flavor awake
RŌNIN, one of my new favorite dining and drinking spot by the owners of HK’s much adored Yardbird, Matt Abergel and Lindsay Jang.
坐bar枱区可欣赏超型调酒师专业献技。店内装修简洁，灯光气氛轻松似居酒屋。这里的餐牌祇有一页纸而且不定期调整，因为大厨会当海鲜来货而稍作调整。菜式分3类：Raw，即刺身和未煮食；Smaller，指味道属于较清淡；而Bigger，拍味道较浓的菜式。此外亦可选择这次我们试的Market tasting menu.
Our journey started with briny n creamy Shiguoku Oysters with red shiso vinegar and sudachi.刺身有Saba mackerel鲭鱼, shima aji鲹鱼等,新鲜度和鱼肉质感让人仿佛置身海上。
Uni, Fresh Nori, Aonori Panko. The uni is fresh, rich, creamy flavor awakened my taste buds and even better with the nori and crunchy panko tempura which adding more playful layers to its texture
接下来是据说这里的最受欢迎的花蟹肉海胆配三叶芹!花蟹拆肉,伴上切得细碎的三叶芹与海胆,置在冰镇蟹盖上!鲜甜花蟹肉更衬出海胆的浓郁口感，美中不足的是蟹肉略咸。
Sea bream Karaage. The freshness reminds me the fresh fish chips on a fisherman's ship nears Canada's flower pot island.The deboned fish was cut into bite size cubes, well seasoned,med fried, then put back together onto its skeleton. By then I'm so ready to give the fish a big kiss as well as a crunchy bite while tasting the tender n juicy meat inside!
Kagoshima Beef, Maitake, Egg Yolk $380. 单从菜单看到这个组合就让人垂涎，吃之前把蛋黄和牛肉混合，滑嘟嘟，又有嚼劲，散发著黄油蒜香和蘑菇香的经典配搭最后溶化在喉咙尽头。推荐必点菜式！
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