Minato

🇭🇰Minato·Minato Teppanyaki $1488二人前佢午餐鐵板燒都幾抵食 每人$744 海鮮超級新鮮 超級大隻 好有誠意😍😍而且我地個日既廚師好彬彬有禮 燒既過程都好乾淨 好整齊👨‍🍳環境都好靚 好適合慶祝✨🥳·本地龍蝦 l 時令海鮮佢個本地龍蝦超級大隻 而且好新鮮 煮到岩岩好 好嫩 配埋個龍蝦膏 簡簡單單已經超級好食🦞之後佢個柚子味噌立鱗燒都好唔錯 佢個魚都係煮到超嫩 個皮都好夠脆 配埋個飲得既柚子味噌湯好夾🐟·美國特級牛肉 l 雜菜 l 炒飯之後肉類我哋嗌咗一個牛肉一個豬肉 我自己覺得佢個豬肉好味啲 因為佢肉質好軟嫩🐷而且佢燒到出邊金黃 配埋柚子胡椒鹽好夾😎😎之後個雜菜同埋炒飯師傅都炒得好香 兩個都好好食 尤其係加埋嗰個煎得好靚嘅太陽蛋 滿滿嘅蛋汁好正🍳·沙律 l 茶碗蒸 l 麵豉湯 l 甜品之後佢個茶碗蒸都好滑 入邊仲有啲柚子皮 所以好香🍋最後個甜品就有個卷蛋 食完好滿足🥰🥰··📍灣仔港灣道23號鷹君中心地下G4-G6號舖 继续阅读

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

估唔到灣仔呢間日式料理，有齊鐵板燒、廚師發辦同埋懷石料理！今次試咗佢哋嘅HAMA浜鐵板燒套餐，有大大隻本地龍蝦同南非三頭鮑魚😍龍蝦上枱仲係扎扎跳🦞真係超級新鮮~ 另外仲會有埋銀鱈魚，用咗洋蔥汁煮非常特別！魚肉好嫩滑㗎🤤除咗海鮮之外，仲會包埋美國特級牛肉，可以選擇厚燒或者薄燒，厚的用咗牛柳，所以特別好食😝平時食鐵板燒我都食唔落飯，但係今次比山椒銀魚薑粒炒飯吸引咗食咗大半碗，另一款魚湯脆米泡飯同樣都係好出色🥹♥️ 继续阅读

懷石料理平時比人感覺係貴夾唔飽😅😂，今次嚟到MINATO食懷石料理午餐，環境氛圍、菜式精緻度、師傅手藝、味道、性價比，都係無得輸之列🙌🏻😙🝮原隻香箱蟹🦀賣相靚靚；秋季就是食蟹季節🙌🏻😻特別甜美🝮鐵板北寄貝爽口彈牙，味道鮮甜👍🏻.🝮和牛壽喜燒和牛🥩入口即溶喜歡脂感不重，肉香滿滿嘅感覺🤭.🝮碎蔥金槍魚腩丼金槍魚腩肥美👏🏻喺鍋物後食呢個丼，恰到好處🤝🏻.➕$100就可享3-glass sake tasting 三款🍶同食物都襯，感覺精心挑選過😋.最後食個甜品滿足🫶🏻.———— ꨄ Menu ღ —————TAKE 竹｜Weekend Kaiseki Set [$888/兩位用]沙律茶碗蒸蛋原隻香箱蟹鐵板北寄貝和牛壽喜燒碎蔥金槍魚腩丼麵豉湯甜品——————————————— 继续阅读