39
9
2
| 餐廳: | 族ZOKU |
|---|---|
| 優惠: |
於此國泰夥伴餐廳用餐賺里 ! 國泰會員於夥伴餐廳消費可賺高達HKD4 = 2里數。受有關條款約束。 |
|
條款及細則:
|
|
|
|
影片
港鐵銅鑼灣站 C 出口, 步行約7分鐘
繼續閱讀
電話號碼
95021395 (WhatsApp)
開飯介紹
此酒店餐廳的裝潢集西日風格，如天花的設計以日式摺紙藝術為靈感，以及度假風的露天座位。主打富創意的日式菜餚，配搭清酒、注入日式元素的雞尾酒等飲品可倍添滋味。
繼續閱讀
營業時間
今日營業
12:00 - 14:00
15:00 - 23:00
星期一至五
12:00 - 14:00
15:00 - 23:00
星期六至日
12:00 - 23:00
公眾假期
12:00 - 23:00
*Brunch(Sat, Sun & PHs) 12:00-15:00
Drinks(Daily 12:00-00:00)
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
優惠
| 餐廳: | 族ZOKU |
|---|---|
| 優惠: | 國泰會員於夥伴餐廳消費可賺高達HKD4 = 2里數。受有關條款約束。 |
|
條款及細則:
|
|
|
|
相關文章
Five years ago, when I was working in Wanchai this location was still in construction, and today it has become a chic hotel called The Hari. Today we come to its contemporary Japanese restaurant, to see what sort of different dining experience it has in store for us. By the way, the name means ‘clan’ in Japanese.Stepping out the elevator the staff shows us to our table, a comfortable khaki velvet booth facing the terrace, where we can also sit outside but probably not in such cold weather. The design is hip, with an asymmetrical origami ceiling. The dim lightings and overall ambience remind me more of a Western diner though.We order the Discovering Zoku 6 Course Tasting Menu ($888 each) and also a serving of Nabeshima Honjozo 鍋島特別本醸造 ($228). The Otoshi, which are small bites, include a Tartlet with Crab meat, Inka Potato puree at the bottom, and Ikura on top. The other is an interesting Crispy Rice burger with Wagyu tartar in between, and a Quail Egg on top. Both delicious.Next comes the Pork Broth which contains Gobou Root as well as Leek. The hot soup helps to warm the stomach. I like it being not too salty, with the burdock providing some texture in the soup.Then it is Kaishi, or starters. We have chosen Shima Aji, with the Striped Jack cut to thin slices and then added with Umeboshi, the common pickled ume, as well as Pickled Plum, to provide the acidity to freshen the palate. There are also some crunchy sea moss at the bottom. The other starter is Wagyu Tataki. The A4 Miyazaki Wagyu is torched and then sliced thinly, with a bit of Sudachi juice added, together with Ponzu, to add flavours to the beef. Among the two starters I like the beef more.Next is the Sushi, and we have chosen Zoku Roll, with Asparagus and Avocado inside the rice roll, and melting Cream Cheese on top, finishing with some caviar. The asparagus is tender and we don’t need to spit out any tough fibres.The other sushi roll is Crab Roll, with the soft-shelled crab deep-fried before mixing with some Tobiko, Avocado, and Cucumber to wrap into the roll. The crunchy texture of the crab is pleasant, and not greasy from the deep-frying. Then comes to Otsumami, which means small plates. The first we choose is Tori Niku Gyoza, with the dumpling pan-fried nicely to golden-brown on both sides, having minced Chicken Thigh filling which is delicious and the Ringo Soy Sauce helping to add umami flavours.The other one is Kinu Tofu, which means silk bean curd, with a very soft texture, served on a delicious Yuzu Tentsuyu, the dipping sauce commonly used for tempura. There is also a Seaweed Rice Cracker on top, crispy and adding umami flavours to the tofu.Coming to the Mains, the Hamachi Kama is the grilled Yellowtail collar. The fish collar has been marinated with miso, good in taste, with the skin nicely charred. On the side are some Shishito, small Japanese peppers, with also Daikon Oroshi, or meshed radish to help balance the fish oil.The other one is Kohitsuji Yaki or Chargrilled Lamb Chop. Tender and juicy, the chef has added a bit of sesame and spring onion to add further fragrance, as well as a Black Garlic Sauce for additional flavours. There are also some grilled broccolini on the side too.For Desserts, we have Matcha Cake which is like a cheese cake mixed with matcha powder. Baked to a nice brown surface, on the side is White Chocolate Ice Cream. Appropriate in sweetness and gives a satisfying contentment.The other one is Mochi Cake, with a nice ‘q’ texture and on top drizzled with some Miso Caramel to provide salty sweet flavours. On the side is Coconut Feuille, with the coconut ice-cream mixed with a crunchy biscuit crust together.Also included in the menu is Coffee or Tea. The service is decent, with the staff friendly but not engaging enough. The bill on the night is $2,279 which is reasonable considering the amount of food we got and the quality is also good. A nice contemporary Japanese restaurant.
繼續閱讀
// 𝙎𝙪𝙠𝙞𝙮𝙖𝙠𝙞 𝘾𝙝𝙚𝙚𝙨𝙚 𝙁𝙤𝙣𝙙𝙪𝙚 𝙬𝙞𝙩𝙝 𝙎𝙖𝙠𝙚 𝙋𝙖𝙞𝙧𝙞𝙣𝙜 - 𝙕𝙊𝙆𝙐 𝙍𝙚𝙨𝙩𝙖𝙪𝙧𝙖𝙣𝙩 🍶 //-Well-located in The Hari Hong Kong at the bustling heart of Wan Chai, 𝐙𝐎𝐊𝐔 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 is a tasteful tribute to the culinary culture of Japan; serving Japanese-inspired fusion cuisine and spectacular cocktails under its aesthetically modern interior and a cozy al fresco terrace spot.-☞ 𝐒𝐮𝐤𝐢𝐲𝐚𝐤𝐢 𝐂𝐡𝐞𝐞𝐬𝐞 𝐅𝐨𝐧𝐝𝐮𝐞 - 𝐇𝐊$𝟕𝟖𝟖 𝐟𝐨𝐫 𝐓𝐰𝐨Serving every Thursday to Sunday from 6pm and available until 28 Feb 2025, this seasonal menu features 𝐓𝐎𝐊𝐄𝐑𝐔 𝐇𝐀𝐍𝐁𝐔𝐍-𝐇𝐀𝐍𝐁𝐔𝐍, a vegan cheese fondue that consists of Emmental and Tokachi Cheese, extruding a rich and savory cheesy flavor with hints of delicate sake notes; served with homemade toast bread, shitake mushroom, broccolini, asparagus, broiled cherry tomatoes, Japanese sweet potatoes, taro, kino tofu & shishito pepper.-Other drool-worthy dishes include 𝐎𝐓𝐎𝐒𝐇𝐈 (The Izakaya Way), the sort of welcome bites; 𝐊𝐔𝐒𝐇𝐈𝐘𝐀𝐊𝐈 (Grilled Skewers) like U.S. Prime Beef, Kyushu Chicken Thigh, Wild Octopus, and Hokkaido Scallop; as well as 𝐓𝐄𝐌𝐏𝐔𝐑𝐀 that highlights Soft Shell Crab, Tiger Prawn, and Wagyu Gyoza.-The menu can also be enhanced with a 𝐖𝐀𝐑𝐌 𝐒𝐀𝐊𝐄 𝐏𝐀𝐈𝐑𝐈𝐍𝐆, featuring Gassan Houjun Karakuchi (Shimena) 180ml that highlights an elegant richness with full umami (Additional $168), or Yamagata Masamune Junmai (Yamagata) 180ml for a mild spiciness and a very crisp aftertaste (Additional $198)-Topped off the experience with an irresistible 𝐃𝐄𝐒𝐒𝐄𝐑𝐓, Matcha Burnt Cake served with White Chocolate Ice Cream, perfectly done with a golden “burnt” surface that tastes like caramel, and with light-as-air creamy matcha cheesecake on the inside.-ʙs-ᴛᴀᴅ-ǫᴘᴡɪ-ᴡᴛs-sᴄɴ
繼續閱讀
Feeling blessed with every harvest season. 🍂⠀⠀⠀⠀⠀⠀⠀⠀⠀Celebrating of the start of the al fresco season at The Terrace - Zoku at The Hari Hong Kong, enjoying their wines and cocktails; music and DJ performance.Love the caviar with a dollop of crème fraîche on a blini. And the oysters is very plump and taste so umami.Cheers to my favourite season！🥂
繼續閱讀
❀ 族ZOKU #灣仔 ❀❗五星級酒店推出芝士火鍋 任食配料❗——————————————————天氣開始轉冷，食芝士火鍋就啱晒💕位於灣仔嘅新酒店The Hari推出全新芝士火鍋🫕配料仲可以無限添加😍The Hari裝修風格一向簡約時尚，餐廳族ZOKU仲有室外庭園位置，非常舒適😚另外有串燒、天婦羅等美食，喺度同朋友慢慢食芝士火鍋再飲番杯真係一流😁.✷𝑀𝑒𝓃𝓊✷☞ SUKIYAKI CHEESE FONDUE $328/1 $688/2♥ OTOSHI / WELCOME BITES先有兩款一口小食，分別為流心蛋牛肉他他撻、三文魚子薯仔撻。特別喜歡牛肉他他撻，做咗脆卜卜嘅外層特別香口😚.♥ TOKERU HANBUN- HANBUN (v)芝士火鍋用咗Emmentol及Tokachi 兩款芝士🧀加上清酒🍶濃郁嘅奶香當中帶有少少酒味，食多少少都唔會太膩👌🏻配上無限添加嘅自家製配料‼️分別有香脆又索汁嘅麵包、各款烤製過嘅蘑菇、蘆筍，西蘭花、車厘茄、日本番薯、炸豆腐等。特別喜歡用麵包點芝士火鍋，沾滿濃郁嘅芝士真係非常惹味。其他配料就咁食都唔錯㗎🤣.♥ KUSHIYAKI / SKEWERS FROM THE GRILL $368可以試埋串燒😋超大粒嘅北海道帶子很滿足，八爪魚亦都好彈牙。仲有U.S. Prime牛肉、日本雞腿肉串燒呢😆全部都烤至香口，但唔會過分油膩，調味亦平衡都唔錯。.♥ TEMPURA / GOLDEN FRIED $228炸粉輕盈薄脆，包括咗軟殼蟹、虎蝦、和牛餃子各兩件。軟殼蟹咬開仲有蟹膏，非常出色🥰.♥ DESSERT最後有會唔會拆巴斯克芝士蛋糕配白朱古力雪糕.♥ Coffee or Tea Included——————————————————✨整體味道: 4.2/5 ✨環境裝修: 4/5✨服務態度: 4/5✨性價比: 3.8/5✨再訪興趣: 3.9/5.💞整體來講香港能夠食到芝士火鍋嘅地方絕對唔多，呢間環境一流，仲可以無限添加配料，係唔錯嘅選擇😆
繼續閱讀
天氣開始轉涼又到咗一年一度食cheese fondue嘅季節🧀逢星期四至六晚 @zoku.hk 都有芝士火鍋提供🤭用上瑞士艾曼達（Emmental）芝士同日本櫻花芝士蘸起上嚟拉絲又有彈性 打卡一流😼特別喜歡餐廳戶外嘅平台位置 環境閑適寫意🌿
繼續閱讀