雅‧高級日本料理 (已結業)

Since I moved to Wan Chai, I eat in the neighbourhood every day, and almost never ventured elsewhere. So, I took the opportunity of celebrating my bf's bday and finally made it "out of district" 出城!!Although I have been reading mixed review on Miyabi, it is undeniable that everyone loves the great view from the restaurant, so I specially requested window seats. Window seat is of limited supply and I wasn't going to get one. But the restaurant staff were very helpful, they were able to accomodate

It is unrealistic to think if you can have cheap and quality Japanese food in hong kong, esp for those providing Japanese kaiseki. My bf and I visited to the one shopping mall last week and he took me to miyabi for lunch. We saw the reviews of this restaurant before but this was our first visit. We sat down in front of the window with the marvelous harbor view, we were so excited to see there’s a huge patio outside the restaurant (great for smokers ). we looked at the menu, as expected, the

Went for Terpanyaki and choose the seafood set (HKD568 + selected beef from HKD 200+). The menu includes:- very decent sesonal appetizer (I love this one)- groose liver (the chef cook it just perfect)- prawn/Abalone (this just ok, no surprise)- Lobster (this one is nice)- beef (I just order the US beef in thin slice, that's my favorite terpanyahki style, there is Wugu beef for selection), a little bit dissapointed as they serve with diced onion, spring onion and garlic. I like the slice garlic

我地一行九人去食晚餐, 可能太早去到, 好似無人食咁......一早知呢間野貴, 不過見TV 好似成日介紹同好似好多明星去食, 所以諗住D野實唔差,,,,,不過食完勁後悔...又費又唔好食, , 個STAFF 勁SELL2千幾蚊一細枝既清酒...後尾CHOOSE左枝千幾蚊...我無飲...唔知好無SASIMI: OK, 都萛FRESH...不過好多地方都食到呢個水準....鐵板佐賀牛: 100G 好似過千.....原本個肉既QUALITY 幾好, 不過好似OVERCOOK 左, 叫MEDIUM RARE, 不過好似煮到八成....燒鮑魚 ---> 呢個好味燒鵝肝---> 個鵝阡叫左D SET裡面D 湯, 素NOODLE, 炒飯, 鐵板蔬菜可以用難食黎形容Dessert ---> Cake + ice cream .....好普通#P.S.....完全唔飽...好似無食過野咁....

初秋, 又係開始食蟹o既時候, 我地8個人訂咗一隻個蟹蓋大過我個頭o既鱈場蟹黎開始我地o既蟹季, 菜單如下:前菜: 烏魚籽大根 **推介**, 鮮腐皮海膽, 煮梅貝, 諸胡瓜味噌, 冲繩腐乳刺身: 鮮金鎗魚腹 **推介**, 左口魚薄切, 牡丹蝦湯: 茶壺松茸湯 天婦羅: 活蝦, 迷你海鰻 **推介**, 銀杏, 舞茸, 京都青椒 (可隨意配三色鹽食或鰹魚汁)野菜沙律原隻鱈場蟹 - 鐵板燒4食 **推介**: (1) 原味燒 - 蟹身 (真係連鹽都冇落, 原汁原味, 極鮮甜!)(2) 牛油海鹽燒 - 蟹腳(3) 蟹膏醬燒 - 蟹腳(4) 蒜蓉牛油蟹膏醬燒 - 蟹腳上菜時由淡至濃, 好有層次, 4種味道各有特色, 4種都好食~~!麵食: 三輪素麵 (冷 / 熱)甜品: 自家製杏仁布丁配鮮野莓 **推介**整體菜色都好細緻, 好有心思, 用料新鮮有特色, 環境同服務都令人舒服, 下次會黎試下 [ 津和井蟹宴 ] !!

多數食蟶子都係白酒煮, 或煮豉汁炒, 鐵板燒蟶子就第一次食, 其肉鮮甜無比, 爽口彈牙, 不得不介紹一下.走入The One 18樓, 雅Miyabi, 一睇就知係高級日本料理. 坐底餐牌都唔駛睇, 叫咗sashimi試試. Prime Tuna 十分新鮮, 入口即溶, 滿口魚油香.深海池魚一定要薄切, 配日本pon-su, 清清地唔錯.甜蝦同其他刺身都無得輸. 兩個字: 鮮甜.鐵板燒食親都係牛肉, 帶子, 鐘意有咬口.今次個waiter介紹蟶子, 又好, 試試無妨.一試愛上. 蟶子切片配蒜炒, 我估係用日本蒜. 味道濃郁而且沒有本地蒜那種辛辣味道. 配上蟶子, 有口感, 甜味剛好. 十分不錯. 唔係食lunch的話, 叫番枝酒邊食邊飲, 叫多幾碟都重得.最後食咗個牛肉飯, 高水準, 不過掛住食唔記得影相. HAHA**雅MIYABI 值得推介.**

想試Miyabi好耐，皆因知道有兩位日本料理界猛人駐場，分別是來自四季酒店稻菊總廚的今井雅一，以及香港日本總領事館料理長的鈴木猛史，由他們主理的壽司刺身、鐵板燒、天婦羅、燒物及鍋物，具一定信心。入到餐廳，發覺面積很大，枱與枱之間有充足的空間，讓我與朋友可輕鬆暢談，欣賞維港景色。我們點了特級手握壽司、日本和牛鋤燒小鍋、高菜金鎗魚腹、雜錦天婦羅及茶豆。特級手握壽司($560)是挑選八款當日最優質材料來做的，聽服務員講，總廚每天會打電話到日本訂選海產，保證食材新鮮，我嘗過海膽、帶子、牡丹蝦、三文魚子等，的確鮮甜味美。日本和牛鋤燒小鍋($560)選用鹿兒島和牛，肉嫩滑溜和味非常。高菜金鎗魚腹($180)是招牌菜，不用紫菜改用醃製過的高菜，質感像雪菜，味道較之清爽淡雅，裹山形縣女王米、吞拿魚腩和三文魚籽，口感比紫菜更融合，更美味。雜錦天婦羅($200)及茶豆($60)，後者特別值得一提，產自山形縣鶴岡的茶豆，在香港不易吃到，據聞是獨家引入，外形跟枝豆相似，豆香特濃，吃起來更有趙頭，送酒一流。講起酒，打開menu見有森伊藏的燒酎，是1996年的珍藏，售價$19,800，相當矜貴，如果有機會品嘗一

今天是我第一次來,我們2个人.大約8:30:点鐘來到,个場都好多人,聽服務員講今天是開業.真的恭喜恭喜.入正題:今天点了刺身,鐵扳和廚房食物.......and清酒刺身:点了一个800元刺身.好好吃,好新鮮,有とろ三片,牡丹蝦２隻,帶子一隻,うに少少,油甘二片,深海池魚二片,金目鯛二片和一樣不記得的白身魚.:真的好好吃,好新鮮.原本想坐壽司吧,但是太多人啦.下次我去都是訂位.好d.費是無位.鐵扳:点了牛肉,有d不記得了.又一好吃的地方,價錢都可以,平少少就好啦,但以這樣的裝修又合理.廚房:点ろ二个茶壺湯,真的好清甜,d材料又多,有蝦,有茹,有雞等等......................我們二个人,差不多都飽啦,但是我又常試一下甜品......,但真的飽了,維又下次先試啦,因為聽到人講,話這裹的甜品好好吃. 推介這裹的大露台非常吸引,可以看到整个維港,真的好令,,,,,好令,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

The only good thing about this restaurant is the view. The food was tasteless and definately not money worth.They charge you $590 for a plate of sushi and you get only 6 pcs. Yeah, about $100/pc. What you get is the regular salmon, tuna, arkshell, sweet shrimp and grilled tuna. I thought with $590 you get something more spectacular. Also this was the same combination at the sashimi we ordered.We then ordered a teppanyaki set, approx. $500. No different from the set you get at Kikuzen. Onl

鐵板燒海賀已經吃過,也出了食評,順便再講位於它低一層的雅Miyabi,之前說十九樓不代表真的十九樓,這裏也是過二十層的位置,在這裏高的餐廳,也要做定心理準備,價錢勢必不會數十元可以交易,餐廳所賣午市套餐絕不便宜,由最便宜一百八十元至最貴五百元,原澗,鮨雄,八重菊以及灘萬差不多這個價錢,這裏賣壽司,和食以及鐵板燒,想不到鐵板燒算是平價的一項,約二百多元有交易,其實這間店鋪由二名日本人主理,一個負責壽司,另一個則是以和食為主.面積十分闊,坐得夠舒服,不過論裝修,樓上的海賀稍勝一籌,是日客人不多,可以靜靜地吃飯,,鐵板燒留待下一次才食,想試下這裏的和食如何,選上緣高便當定食,勝在什麼都會有,也會略知每種水準一二,其實這個便當也等了不少時間,因為有刺身以及吸物,應該先上前二者,最後才會送便當,想不到放在一起.這個便當不像在香港吃開的松花堂便當,其實有點像,論賣相是有誠意的便當,不缺乏炸,燒,煮物,放了天婦羅蝦,燒魚,玉子,粽,螺,雜菜,豆腐等,第一件以天婦羅為開始,時間愈耐愈不好吃,早點吃弄,想不想,脆漿不厚,內部剛好一隻蝦,蝦肉夠結實,要和天婦羅店難以比較,,不像那次吃的霉蝦已經好運極了.魚

:新開THE ONE, 地點方便就腳, 經過就去睇下個商場整成點..點知原來重未開晒..不過都入咗去, 就睇下有咩食..餐廳都唔係開咗好多, 有間日本野, 叫miyabi 就上去18樓睇下.上到去一開lift就見到個view真係好正, 個場都好開揚, 感覺舒服.d侍應都幾殷勤, 一行入去就帶我地埋位, 比menu 我地. 個menu cover金色好grand, 好有fine dining既感覺. 又唔係好肚餓..所以都係叫咗d sushi, sashimi 先. 出奇地新鮮!! toro入口即溶, 個waiter同我地講miyabi日本貨日日番, 夠新鮮! 我無刺身不歡, 尼點我最buy!之後order咗少少鐵板牛肉, 都ok, 個炸蒜做得唔錯, 配埋個牛肉好香.最後叫個甜品, 清清個口. 要咗個白酒雜果jelly. 入面有strawberry, blueberry... 同個jelly既白酒味好夾, 入口好清, 唔太甜. 個jelly不太硬, 有口感. 唔錯.埋單千零蚊, 整體感覺舒服. 會再去.

從朋友口中聽說MIYABI是前稻菊的經理開的, 由門口的接待員到主廚也是IFC稻菊的, 所以聽後便即刻去吃了一餐~ (原因是IFC稻菊真的不如從前, 吃了幾次, 都覺得退步了)這晚去吃飯被那個BALCONY迷倒了, 因為實在是一個無敵大海景!!! 心裡想, 如果過時過節要看煙花, 又多一個地方可以揀了!吃的方面, 沒有想太多, 任由服務員發板~ 什麼新鮮的便拿來... 魚生方面吃了TORO, 牡丹蝦, 池魚(碎上), 鯛魚... 魚生方面都很OK, TORO是入口即溶的~~ 好IMPRESS呀~~牡丹蝦的頭拿了去做紅麵豉湯, 很濃, 好好飲~熱食吃了TEMPURA, 吃到以前稻菊的水準, 脆漿很薄, 炸得岩岩好~~~ 另外吃了幾串串燒, 很有在日本吃的風味~~還吃了燒魚骹, 好夠味, 好香口~ 推介!!最後以一個稻庭冷烏冬作結尾, 非常滿足~~甜品方面, 吃了一個咖啡味的CREME BRULEE~~ 正到呢~~ 不會太甜, 有淡淡的咖啡香, 而且不會太多份... 就算吃主食吃得太飽也吃得下~4人去吃, 3千幾蚊埋單... 有咁既環境, 咁好既食物質素~ 這樣的價錢, 話晒都算是FINE

Definitely over priced! My husband and I both ordered the sushi set but the portion turned out to be so small that we needed to eat somewhere else afterwards. The food itself is relatively good, in general. but definitely doesn't worth that money! we paid for approximately $2000 for that dinner and I think there are a lot more (and yet better) choices for this amount we paid. Also, I would like to comment about the decoration. This restaurant was supposed to be fine jap dining. However, the d

The General Manager of this restaurant used to work at Inagiku at the Four Seasons Hotel. The restaurant defines itself to be Fine Japanese Cruise to which I believe is somewhat true. They do have an amazing view of Hong Kong, but I think that's pretty much it.The food was relatively good; however, what really annoyed me with the price of the dishes. We had some simple sushi, sashimi, beef hotpot, etc.. and the bill turned out to be over $1000 per head. I'm not usually to stingy when it comes to