影片
港鐵上環站 A2 出口, 步行約3分鐘
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電話號碼
21561883
獎項殊榮
米芝蓮一星餐廳 (2021-24)
營業時間
今日營業
12:00 - 14:00
18:00 - 22:30
星期一
全日休息
星期二至日
12:00 - 14:00
18:00 - 22:30
*午餐最後入座時間：12:30
晚餐最後入座時間：20:30
以上資料只供參考, 請與餐廳確認詳情
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📍ZuichoOne Michelin Star Restaurant 🌟Zuicho offers a refined kappo cuisine with the best ingredients from Japan. Course after course, it gets better and better. A lot of the last steps of the dishes are prepared in front of you so you get to see the chef in action as well. The abalone starter was a clean start. Seasoning was simple but you get to enjoy the taste of the well cooked abalone. Then came the fried Satsuma wagyu tenderloin. The picture speaks for itself. A thin layer of putter crisp with a melt in your mouth wagyu, so good. Enjoyed the sea urchin somen. You can really taste the sweetness of the uni. Somen texture was on point. The amberjack and kinki shashimi were fresh with the skin slightly grilled. For the caviar sushi, it’s not necessary to add on. I love their Golden-eye snapper & soymilk hotpot. Heart warming and delicious. The sprinkle of grounded sesame elevated the whole dish. You just can’t go wrong with fresh Uni and tuna handroll. The slow cooked egg yolk with a piece of satsuma wagyu is the best shabu shabu representative. Love that they gave us a small spoon of rice so that nothing goes to waste. The horsehair crab and egg roll was rather bland following such a heavy tasting meat dish. We had the salmon Takikomi rice served two ways. I m such a carbs person that rice is a must. Last but not least, the freshly made Mochi with sesame ice cream. A iconic combination but done so well. Service was so great. Definitely deserve the one star. Price: HK$3200 pp (lunch) Revisit: 10/10
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Kappo Dinner. One menu- 11 courses for HK$2,500. Counter seating 8; private room seating 6.Came here when it first opened, before their One Michelin ⭐️, and when they were doing one seating only. Now it’s either 6pm or 8:30pm.Chef Fumio Suzuki looked the same energetic self, and noted that he hadn’t been home to Japan since Covid. By the glass selection ok. Went for a glass of burgundy white. Here’s what we had.Appetizer- Horsehair crab with ginkgo and persimmon. Creative balance of flavors.Satsuma A5 Wagyu tenderloin- slow cooked then deep fried. On the side: shiso salt and wasabi. Didn’t taste fatty at all, as no excess fat was left after the slow cooking. Abalone with noodles in soy milk soup. Liver sauce at the bottom. Again, awesome balance of flavors.Soup with pike eel (hamo) and matsutake (which is now in season), with a hint of lime. Hamo was tempura-ed. We were watching the chef earlier slice the hamo- its fine bones made snapping sounds as he was cutting along. Sashimi: garoupa + snapper topped with finger lime (tasted like pomelo).Cold dish: grilled sweetfish (ayu) with roe topped with shiso leaf and plum paste. Reminded us of Kyoto so much!Tuna and French caviar on rice, with 4 pieces of crunchy seaweed on the side (additional item $350).Hotpot: 2 slices of Satsuma wagyu + brisket and Okinawa egg yolk, slow-cooked with sukiyaki sauce. Egg yolk tasted amazing, like crab paste.Sea urchin & tuna hand roll (not pictured).Grilled eel & egg roll cooked with 鰹魚 dashi. Eel was very crispy.Takikomi rice with "Black throat" sea perch (赤鯥) and ikura. First round as is, with pickles. Second round with soup. Loved the fish- very fresh and sweet. One of the best 釜飯 I have tried. Dessert: wafer sandwich with seasame ice-cream and peach. Pleasantly surprised with the layer of freshly made mochi in between- making this one stand out from all the other IceCream sandwiches we’ve tried. In summary: chef did an impressive all-rounded presentation with seasonal ingredients and different cooking methods. Well deserved ⭐️.
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