影片
港鐵上環站 E1 出口, 步行約6分鐘
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電話號碼
28130380
28131699
營業時間
星期一至日
12:00 - 15:00
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
We reserved the whole restaurant for Nakano Mama’s birthdaySummary:--View from restaurant: -/10 (Ground floor, no window, no view at all)--Renovation/Design: 5/10 (Typical Japanese Izakaya)--Atmosphere:8/10 (This is a private party birthday celebration for my godmother)--Service:8/10 (This is a private event) --Food(Taste 8/10 Plating 8/10 Ingredient 9/10)Overall comments:You can feel the heart, passion and effort the chef put in the dishes. The preparationwork is highly appreciated, from getting the fresh ingredients from farm/sea toplane to table promptly. You will be moved. If you are a tourist, highlyrecommend you to go to Kanidou Noda, it worths a journey to HK just to try thisrestaurant. If you had been to quite a few Michelin 3 stars restaurants in HKand around the world like me, this is a place that you would love to come againfor fine dining and for special occasions.This restaurant deserve at least Michelin 1 or 2 stars.Details:We have a tailor made hand-written menu for each guestAppetizer--Uni+Tofu, Octopus Sashimi+ Fresh and fatty oyster --King’s crab’s leg sashimi, Tuna Otoro+ Fresh and fatty oyster (Extremely fresh ingredients. It’s no difference to that served from sea to table. Served with 3 sauce. Perfectly matchand amplify the freshness and sweetness )--Extremely fresh Katsuo Sashimi Sushi + A5 Wagyu Sushi +Shrimp Tempura(Extremely fresh ingredients. Wagyu is A5 but not greasy. Chef is skillful in handling the Tempura which is crispy and notgreasy at all)Main:--smoked A5 Wagyu +Mochi + sweet potato--Smoked Mantis Shrimp+ sweet potato(Extremely fresh ingredients. Wagyu is A5 butnot greasy. Cleverly plated with a slice of potato to supplement a littlesweetness to the plainly flavored Wagyu and Shrimp which is intended to epitomizethe original flavor) --Wagyu and Uni Friedrice (Chef is skillful, fried rice not greasy you can’t taste a bit of oil. Wagyuand Uni are fatty in nature and this may not be the best match with fried rice.Bit stomach filling)--Grilled eel withMarigold (one of the best eel I had, even in Japan. You can smell scent of charcoal,just slightly. Juicy eel, crispy skin, perfectly flavored sauce) --King’s crab’s cover (Fresh. Nothing more to comment on)Soup:- Lobster Miso shiru ( deliberately salty Shiru to add some flavor to the lobster. Miso is self-madeby the chef. Carefully flavored. Perfect touch)- Fresh Lobster Tempura/FreshAbalone Tempura (Preserve the freshness of this expensive and exclusiveingredients despite being deep fried)-Fried mochi with Marigold/Friedmochi with Uni & Caviar with sliced crab (Mochi made from flour and fry onthe spot, Marigold added to the freshness which is the highlight)Dessert:-Yubari Melon + Peach + Blueberry with Yubari Melon jelly (Fresh, Fresh and Fresh. Naturally but not too overly sweet)-Mocha Milk pudding with black bean and gold (Bitterness of Mocha is balanced by the natural flavorof Hokkaido Milk. Sweetness is carefully monitored by right amount of sugar.Black bean is the perfect touch)
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餐廳得一個Omakase menu $1650可以+$300 食鹿兒島炭燒和牛或鰻魚 （我2樣都加哂，還掂第一次黎，試哂佢！和牛就正常，但燒鰻魚出色！可一試👍🏼）一開頭師父會俾盤海產🦀🦪🐟你影相，介紹番今晚會serve 咩食材 （因為menu係完全無mention 有咩菜式😅🦀而我最鍾意佢個毛蟹腳刺身，鮮甜爽口，可惜一啖就食得哂！過吾到口癮🙈🦀鱈長蟹燒完仲好有肉汁，最重要全部開哂殼，一🥢即食得，最岩懶得拆蟹嘅人（即係我🤪)🐟汁煮喜之次冬天當造嘅深海魚，皮同肉之間充滿油分，肉質嫩滑 ，仲入口即化🤤
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食左一餐全蟹宴，間日本料理店裝修好和風，好靚啊，座位舒適，最中意就系果個蟹肉飯了，滴蟹黃撈埋滴飯，超香超惹味，滴蟹肉好有層次感，又鮮甜，哩個蟹肉飯真系正到不得了，中意食蟹肉噶朋友可以去哩間店試試哦！
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上環日式蟹料理好久沒在香港吃日本蟹了，餐廳只有一個omakase的餐牌，今次外加了餐廳推介的燒鰻魚。意想不到燒鰻魚也不錯，生蟹和生蠔很好吃，而且賣相很好，推介蟹肉海膽魚子烏冬! 蟹腳略嫌有點過咸，整體不錯。服務: 食物講解有待進步
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從來未一次過吃這麼都係第一次就來蟹道餐牌上沒有說明每一道菜色是什麼比賽前店員都仔細介紹菜式醬汁煮法等前菜的帶子很好吃令人最難忘的蟹肉刺身第一次食生蟹感覺還可以但我還是喜歡接下來的燒蟹太滋味了蟹殼不難拆 很容易就吃到回味無窮新鮮蟹肉 滿滿蟹肉汁邪惡的蟹膏蟹肉飯吃到最後已經很飽了實在吃不下！打包回家繼續吃好幸福❤️
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