Godenya

營業中

休息中

4

4

18 食評

味道

環境

服務

衛生

抵食

|

6987

上環

$801以上

日本菜廚師發辦

13

2

2

TszkwanChung

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這是我的生日飯，很感謝我的好閨蜜帶我到這麼地道傳統的日本飯店，我都是第一次吃一道菜會配一杯清酒，每一道菜都非常好食，最好係佢擺盤也很精緻，也經過悉心條配的醬汁也很配搭，飲的清酒都是會用溫度計用那一個溫度去飲再配合主菜會比較好師傅這樣都精心細心挑選過才會上菜給我們，我真是第一次吃到有服務及每一道菜都有溫度，而且很暖心悉心解釋！我覺得應該更加多人要認識他們，因為我真係從來未食過這樣的日本菜。認為可以推介給大家☺️

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這是我的生日飯，

很感謝我的好閨蜜帶我到這麼地道傳統的日本飯店，

我都是第一次吃一道菜會配一杯清酒，

每一道菜都非常好食，最好係佢擺盤也很精緻，

也經過悉心條配的醬汁也很配搭，

飲的清酒都是會用溫度計用那一個溫度去飲再配合主菜會比較好

師傅這樣都精心細心挑選過才會上菜給我們，我真是第一次吃到有服務及每一道菜都有溫度，

而且很暖心悉心解釋！我覺得應該更加多人要認識他們，

因為我真係從來未食過這樣的日本菜。

認為可以推介給大家☺️

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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張貼

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味道

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衛生

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用餐日期

2024-10-17

用餐途徑

堂食

人均消費

$1800 (晚餐)

慶祝紀念

生日

cream26

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117

0

This is one of the few restaurants that I would try to return on a seasonal basis for Goshima San’s latest creations and his ingenious sake pairing that elevates the dishes presented. This time around we were yet again wowed from start to finish by his innovative culinary skills in perfectly marrying the least expected ingredients.The meal began strong with botan-ebi, house made tofu and watershield garnished dashi. Botan-ebi was fresh. Tofu was silky smooth and had an alluring nutty aroma.Next

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This is one of the few restaurants that I would try to return on a seasonal basis for Goshima San’s latest creations and his ingenious sake pairing that elevates the dishes presented. This time around we were yet again wowed from start to finish by his innovative culinary skills in perfectly marrying the least expected ingredients.

The meal began strong with botan-ebi, house made tofu and watershield garnished dashi. Botan-ebi was fresh. Tofu was silky smooth and had an alluring nutty aroma.

Next up awabi and tairagai (clam) with cucumber, seaweed and okura. The awabi was diced, tossed and rolled into a ball in awabi liver sauce. Texture of the tairagai was interestingly gelatinous. Even springy to the bite. The usual chewiness of clams was absent, which I liked a lot. The mild acidity in the egg yolk emulsified sauce enhanced the freshness of the cucumber, seaweed and okura.

The uni congee and Kegani rice that followed were umami packed. Always my favourite ❤️

Ayu had the right amount of bitterness and incredibly crunchy.

Overall a sublimely refreshing summer menu. Looking forward to having the autumn/winter menu already!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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CCYSEE

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5

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事件：聽說Godenya有點特別，一道菜配一杯酒，特地找時間過來嚐嚐地點：有些難找，在wellington附近，需要走樓梯上到一條小路菜單：如omakase一樣，但是somehow 其中有多達兩道螃蟹料理。最近是香港人蟹季，但是想不到日本菜也迎合上海菜。一杯酒配一道菜的想法不錯，但是酒給的其實有點多了。飲到最後有點high。廚師：廚師非日本人，應該是請了香港廚師在後廚準備，然後日本廚師再分發給食客。conclusion：無功無過的一次打卡，菜式並無亮點，適合男女朋友初期約會，不適合朋友小聚。上座率100%，想必是因為米其林餐廳帶來的光環，訂座並無難度。不認為值這個價格，omakase同價位有更好的選擇。will not revisit

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事件：聽說Godenya有點特別，一道菜配一杯酒，特地找時間過來嚐嚐

地點：有些難找，在wellington附近，需要走樓梯上到一條小路

菜單：如omakase一樣，但是somehow 其中有多達兩道螃蟹料理。最近是香港人蟹季，但是想不到日本菜也迎合上海菜。一杯酒配一道菜的想法不錯，但是酒給的其實有點多了。飲到最後有點high。

廚師：廚師非日本人，應該是請了香港廚師在後廚準備，然後日本廚師再分發給食客。

conclusion：無功無過的一次打卡，菜式並無亮點，適合男女朋友初期約會，不適合朋友小聚。上座率100%，想必是因為米其林餐廳帶來的光環，訂座並無難度。不認為值這個價格，omakase同價位有更好的選擇。will not revisit

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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hoeyeeo

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Nestled discreetly in the heart of Kau U Fong in Central, Godenya is the epitome of a hidden gem for culinary enthusiasts. This Japanese fusion restaurant, recently awarded Michelin 1-star, boasts an intimate setting with only six coveted counter seats and a private room for 6-8 lucky diners. We were fortunate enough to secure a reservation and embark on an unforgettable gastronomic journey.The Experience(90/100)Godenya offers a singular dining experience with a prix fixe menu priced at $2300, c

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Nestled discreetly in the heart of Kau U Fong in Central, Godenya is the epitome of a hidden gem for culinary enthusiasts. This Japanese fusion restaurant, recently awarded Michelin 1-star, boasts an intimate setting with only six coveted counter seats and a private room for 6-8 lucky diners. We were fortunate enough to secure a reservation and embark on an unforgettable gastronomic journey.

The Experience(90/100)
Godenya offers a singular dining experience with a prix fixe menu priced at $2300, complemented by a meticulous sake pairing that elevates each dish to an art form. The menu on my visit, was a symphony of flavours and textures expertly curated by Goshima Shinya.

The menu on 22 Sep 2023:

新いくら無花果落花生 paired with Beau Michelle (長野）純米生活性 Alc.9% 2022-23 at 10°C

A refreshing and elegant start, featuring fresh salmon roe and figs, perfectly matched with a crisp sake.

牡丹海老机立マコモダケキャビア paired with 手取川（石川）純米大吟醸生 Alc.15% 2022-23 at 12°C

A delightful blend of flavors, with the sweetness of prawn and caviar harmonizing exquisitely with the sake's depth.

秋刀魚薬舞茸 paired with ちえびじん（大分）純米大吟醸 Alc.16% 2022-23 at 13°C

An umami-rich dish highlighting seasonal flavours, complemented by a sake with a slightly higher alcohol content.

毛蟹茄子加賀道根石川小芋（里芋） paired with 宗則（広島）純米大吟醸 Alc.16% 2022-23 at 18°C

A masterful blend of crab and eggplant, with sake offering a rich and aromatic counterpoint.

子持古鲇栗陈縻芋茗荷 paired with 独楽蔵（福岡）生純米 Alc.15% 2019-20 at 45°C

A captivating dish featuring eel and chestnut, accentuated by a sake warmed to perfection.

緊丹＞口一九新銀杏松の史昆布米 paired with ひこ孫（埼玉）純米大吟醸生 Alc.16% 2004-05 at 23°C

A sublime blend of flavors, showcasing mackerel and chestnut, with the sake providing a profound finish.

吉次 (キンキ）冬瓜万願寺唐辛子失山椒 paired with 悦凱陣（香川）純米吟醸生 Alc.18％ 2020-21 at 47°C
A dish with a spicy kick, accompanied by a bold sake choice that amplifies the culinary experience.

煮麵酢橋 - A palate-cleansing vinegar-based noodle dish.

アーモンドアイスミルクプリン巨格梨どぶろく(酒）と葡萄 A sweet conclusion with almond ice milk flan and sake-infused pear doburuko.

Godenya's meticulous attention to serving temperatures ensures that each dish reaches its pinnacle of flavor. The sake pairings are not merely accompaniments but integral components of the dining experience, enhancing the nuances of every course.

Godenya is a culinary revelation for both food connoisseurs and sake enthusiasts. Its Michelin-starred status is undoubtedly well-deserved. The combination of inventive fusion cuisine and the expertly curated sake pairings by Chef Goshima Shinya creates a harmonious and memorable dining experience. While it may be challenging to secure a reservation due to its limited seating, the extraordinary journey that awaits within Godenya's doors makes it a destination worth every effort. If you're seeking a gastronomic adventure like no other, I highly recommend this hidden gem in Kau U Fong.

🇯🇵Godenya
🈺️19:00-22:30 (Closed on Mon & Sun)
📍UG/F, 182 Wellington Street, Sheung Wan

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2023-09-22

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人均消費

$2530

PeterChoy

等級4

573

40

This small Japanese restaurant is hidden on a side alley in Kau U Fong in Central, and frankly if not checking beforehand we could easily miss the entrance, through a short corridor leading to a metal door with no signs, all the while having only a non-descript white hanging door curtain to give us a hint.Awarded Michelin 1-star recently, it continues to remain one of the most difficult to book restaurants in town, with only six counter seats and a table for two available. The raw concrete walls

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This small Japanese restaurant is hidden on a side alley in Kau U Fong in Central, and frankly if not checking beforehand we could easily miss the entrance, through a short corridor leading to a metal door with no signs, all the while having only a non-descript white hanging door curtain to give us a hint.

Awarded Michelin 1-star recently, it continues to remain one of the most difficult to book restaurants in town, with only six counter seats and a table for two available. The raw concrete walls, wooden counters and high chairs give a simplistic yet comfortable ambience.

There is only one menu ($2,300) that comes with sake pairing. Chef and sake master Goshima Shinya greeted us and after introducing the menu, began the dinner with the first sake, Beau Michelle Cotton Candy, an unfiltered raw sake from 伴野酒造 in Nagano, with a pleasant spritz, appetizing sweet and sourness, and lower alcohol. Easy to drink and a fun start.

Serving on a lotus leaf was the first course, featuring Kegani, with the delicate and tasty Hokkaido horsehair crab meat on top of some diced scallops, fresh and rich in umami. The peach vinaigrette jelly and shiso flowers on top, with some green yuzu juice to season, added a further layer of sweet and sour flavours, plus refreshing notes to this highly appetizing starter.

The next sake came from 藤平酒造 in Chiba, the seasonal 福祝夏の純吟 has a nice fragrance of melon and muscat, a refreshing summer sake which paired well with the lighter flavours of the ingredients selected for the next course.

The second course featured Shiro-ebi, with the small white shrimps coming from Toyama. The chef had prepared a cold broth using edamame, with its unique taste showing up nicely but not overpowering. Under the white shrimps was a corn polenta, while on top was caviar which added some savoury elements. Together with the interesting texture of the water shield, the combination was complex and creative.

Coming next was the sake from 中島醸造 in Gifu, 小左衛門純米大吟醸. The uniqueness of this sake was that it was made from two types of sake rice instead of one, with a richer aroma and soft palate that paired well with the stronger and more oily nature of the coming course.

The third course featured the prized Nodoguro, coming from Nagasaki. The thinly sliced fish meat had been lightly grilled, seeping with the fragrant fish oil. The kamo-eggplant was very flavourful, with the chef using the skin and mixing with the liver of the blue fish to make a seasoning, which was truly delicious. The kombu underneath had absorbed the fish oil, and was so amazing in umami taste I almost tempted to ask the chef to give me another piece.

The following sake came from 宝剣酒造 in Hiroshima. Serving slightly warmer, the 宝剣純米大吟醸 was developed aiming to be a good food-pairing sake, and the chef had adjusted the temperature to enable a fuller body in order to match with the deep-fried sweetfish coming up.

The fourth course was my personal favourite in the evening, with the whole Ayu coming from Wakayama. Its head and bones had been deep-fried so edible, while the flesh was tender and tasty, with a bit of green seaweed to complement with its umami flavours. The gingko and myoga helped to balance the richer mouthfeel and together with the sake the overall sensory experience was just harmonious and perfect. A must try in my opinion.

The next sake was certainly an interesting one. From 神亀酒造 in Saitama, the ひこ孫純米大吟醸 had been aged for twenty-years, with good development of savoury characters and to illustrate this the chef also served it a bit warmer. The balance and smoothness were phenomenal.

The fifth course featured Kuruma-ebi from Kagoshima. The tiger prawn had been prepared in tempura style, with a thin and flaky batter. Together with figs and Manganji pepper, a milder but very tasty capsicum that originated from near Kyoto, it came with a delicious shrimp miso sauce instead of the traditional dipping sauce. The combination of umami from the tiger prawn, the sweetness from the figs, and the grassy notes of the pepper was just magical.

The following sake was my favourite in the evening. Coming from 仁井田本家 in Fukushima, しぜんしゅなつゆき was a summer sake with a lesser alcohol level, and had undergone secondary fermentation in bottle, with subtle sweetness and wonderful balance. It was also served slightly colder as a result to highlight its characters.

The sixth course featured Awabi, with the Miyagi abalone perfectly cooked and not having any rubbery texture. Paired with a sauce made from the abalone liver, there were plenty of Girolle mushroom, finely chopped zucchini, and rice to prepare a risotto, which was fantastic in taste with also an equally amazing bite of different texture. Another of my favourite in the evening.

The last sake pairing came from 田中農場 in Tottori, with the farm specializing in growing their own rice to make the sake. This 精米七割酒 was warmed, with a better sharpness on the flavours that would be best consumed hot. The sake had been aged for more than 16 years but was still full of energy and vibrancy.

The seventh course featured the jewel of the sea, Kinki. The Hokkaido channel rockfish was grilled beautifully, and served on a broth prepared from the fish head and bones, with the seasonal winter melon, saltwort and sea grapes added to complement. Adding some sansho to spice up, its unique fragrance also helped to enhance the overall flavours. I finished every last drop of the broth in the end.

The eighth course was Somen Noodles with Hamaguri. The somen noodles came from Nara, and was a type of thin wheat noodle with delicate texture and mild taste. Served in a soup with one of the largest clams I had seen, the umami taste was fantastic and I also liked how the chef had timed the cooking of the clam to perfection, tender and not having any hint of rubbery texture. A rewarding and satisfying dish to the stomach.

The ninth course was Almond Ice-Cream, with pieces of melon and warabi-mochi, before the chef prepared a matcha sauce made together with しぜんしゅにごり, the cloudy sake with lots of sediments and the flavours of rice, to add a sourness to balance the sweetness of the ice-cream. Again, the complex texture with the almond flakes in the ice-cream, chewiness of the mochi, and the softness of the melon concluded a special dinner for us.

Despite we were seated on the far end of the counter, the chef had made effort to introduce each course and the accompanying sake to us. I was very impressed on how he was meticulous in the serving temperature, making sure the best experience comes out from each serving. The bill on the night was $5,060 which was reasonable. A great place to enjoy sake pairing, but you need to plan early to reserve the seats.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2023-07-29

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人均消費

$2500 (晚餐)

elaine.m.qiu

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九如坊的小巷子裡，藏着這麼一家隱秘的日料店。去年昇爲米一後，聽説訂位難度直線上昇，畢竟是特別的清酒搭配日料，提前了一個多月訂位來試試。室內裝潢樸素，有到了日本小鎮的感覺。座位也不多，給到食客足夠的鬆弛感。每道料理都搭配一款獨特的清酒，從淺到濃，從清爽到濃鬱，有辛口也有甜膩的，一次過嚐了個遍。食物本身也足夠有新意，都是海鮮和其它食材製成的融合料理。毛蟹和茄子、白蝦和粟米、海膽和米粥、海老和青椒、鮑魚和崔玉瓜… 最後那一道蛤蜊麵線湯更是鮮到掉眉毛。甜品是伯爵茶焦糖佈丁配上有點威士忌風味的熟成酒，加上蜜瓜點綴，甜蜜到暈眩。一餐吃下來，同行的小姐姐已有了幾分醉意，説爲什麼選擇一個星期一出來喝酒呢，我説這一週也將start strong了。

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九如坊的小巷子裡，藏着這麼一家隱秘的日料店。

去年昇爲米一後，聽説訂位難度直線上昇，畢竟是特別的清酒搭配日料，提前了一個多月訂位來試試。

室內裝潢樸素，有到了日本小鎮的感覺。座位也不多，給到食客足夠的鬆弛感。

每道料理都搭配一款獨特的清酒，從淺到濃，從清爽到濃鬱，有辛口也有甜膩的，一次過嚐了個遍。

食物本身也足夠有新意，都是海鮮和其它食材製成的融合料理。毛蟹和茄子、白蝦和粟米、海膽和米粥、海老和青椒、鮑魚和崔玉瓜… 最後那一道蛤蜊麵線湯更是鮮到掉眉毛。

甜品是伯爵茶焦糖佈丁配上有點威士忌風味的熟成酒，加上蜜瓜點綴，甜蜜到暈眩。

一餐吃下來，同行的小姐姐已有了幾分醉意，説爲什麼選擇一個星期一出來喝酒呢，我説這一週也將start strong了。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2023-07-03

用餐途徑

堂食

人均消費

$2500 (晚餐)

貪吃小豆丁

等級3

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隱世高質日料🇯🇵餐廳係喺中環嘅巷仔裏面，如果唔係專登搵呢間餐廳一啲都唔覺眼。但係入到黎完全有意想不到嘅感覺🥰裝橫感覺好溫暖，好有古典日本既風味💕💕佢哋嘅特色係sake wine pairing, 適合鍾意飲酒嘅人😍每一道食材都食得出廚師嘅細節同埋心思，一定要再revisit😋🐽

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隱世高質日料🇯🇵
餐廳係喺中環嘅巷仔裏面，如果唔係專登搵呢間餐廳一啲都唔覺眼。但係入到黎完全有意想不到嘅感覺🥰裝橫感覺好溫暖，好有古典日本既風味💕💕佢哋嘅特色係sake wine pairing, 適合鍾意飲酒嘅人😍每一道食材都食得出廚師嘅細節同埋心思，一定要再revisit😋🐽

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2022-09-03

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临时捡漏订到了这家预约困难店来探店，本身又是清酒爱好者，来之前可以说是预期拉满了，然而确实是整一个失望而归，已经不是性价比高不高，而是整个餐大部分都不好吃，不理解这家怎么评到的一星。是晚一共8道菜配7道清酒，最后有一个甜酒加到甜品里面。每轮清酒大约两小杯的量。菜品卖相还可以，店家还会准备清酒瓶给你拍照，打卡是没啥毛病的。每道菜都是主厨亲自上，并解释酒和菜品，服务这方面也没啥毛病。问题恰恰出在了最重要的菜的口味上，说白了，你服务再好，环境再好，那都是1后面的0，菜不好吃，那个1没有了，就啥都没有了。第一道是樱鳟配山椒，调味非常淡，淡到我觉得三文鱼都有点腻了，且樱鳟烧熟了说实话就是个三文鱼的口感，感觉有点浪费食材。配的气泡清酒倒还挺好喝的。第二道是番茄，白子豆腐和赤贝。赤贝只有迷你的两小块也就算了，整个调味就是酸酸酸，酸到我白子豆腐和赤贝是啥味都没尝出来，只记得一个酸字了。配的清酒是今天最好喝的，带菠萝香气，挺不错。第三道是海胆粥，海胆没毛病，这个粥我就有点不太能欣赏了，黏黏糊糊吃出了山药泥的口感，既不像日本海鲜粥那种爽甜也不像港式粥的绵密，总而言之不好吃。配的酒跟上一个有点像，香气略弱一

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临时捡漏订到了这家预约困难店来探店，本身又是清酒爱好者，来之前可以说是预期拉满了，然而确实是整一个失望而归，已经不是性价比高不高，而是整个餐大部分都不好吃，不理解这家怎么评到的一星。

是晚一共8道菜配7道清酒，最后有一个甜酒加到甜品里面。每轮清酒大约两小杯的量。菜品卖相还可以，店家还会准备清酒瓶给你拍照，打卡是没啥毛病的。每道菜都是主厨亲自上，并解释酒和菜品，服务这方面也没啥毛病。问题恰恰出在了最重要的菜的口味上，说白了，你服务再好，环境再好，那都是1后面的0，菜不好吃，那个1没有了，就啥都没有了。

第一道是樱鳟配山椒，调味非常淡，淡到我觉得三文鱼都有点腻了，且樱鳟烧熟了说实话就是个三文鱼的口感，感觉有点浪费食材。配的气泡清酒倒还挺好喝的。第二道是番茄，白子豆腐和赤贝。赤贝只有迷你的两小块也就算了，整个调味就是酸酸酸，酸到我白子豆腐和赤贝是啥味都没尝出来，只记得一个酸字了。配的清酒是今天最好喝的，带菠萝香气，挺不错。第三道是海胆粥，海胆没毛病，这个粥我就有点不太能欣赏了，黏黏糊糊吃出了山药泥的口感，既不像日本海鲜粥那种爽甜也不像港式粥的绵密，总而言之不好吃。配的酒跟上一个有点像，香气略弱一些，但也不差。吃到这里其实已经有点不开心了，毕竟没一道好吃的，但是抱着来都来了的心态，只能继续。

第四道是樱花虾酱牡丹虾配海草和蚕豆以及芦笋，这个不难吃，牡丹虾配樱花虾酱味道浓郁，但是配菜就没啥味道了。配的酒一般没啥记忆点。第五道是蟹肉加鱼肉的一个丸子，味道普普通通，分量倒是挺大，配的热清酒，我不是很能欣赏。第六道是唯一还不错的鲍鱼配肝酱意大利饭，饭里面有混入一些松子，这道是好吃的，配的又是个气泡清酒，这个没有第一款好喝。第七道是喜知次配了粟米须，山椒啥的，喜知次本身是好吃的，类似西京烧的做法，但是配菜非常不搭，不理解主厨的思路。配的又是个热清酒，偏辛口，我也不太喜欢。最后是个蛤蜊素面，这个价位只给半个蛤蜊我也不说啥了，但是面一点味道没有，还不如给个清汤就好。

最后的甜品正常的焦糖布丁配雪糕，是OK的。

总体来说，今天是比较失望的一餐，可能预期太高了，吃完觉得甚至不能算是好吃的一餐。失望而归。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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🅞🅥🅔🅡🅥🅘🅔🅦 Heard so many rave reviews about Godenya's Sake Pairing Dinner that I had to make a reservation 5 months in advance! We were beyond excited and had sky-high expectations for the dining experience.But when we finally went to the restaurant, we were a little let down - the kappo dishes, sake selections, serving portions, and even the service itself all seemed a bit mechanical and lacking in charm. May be we just had bad luck during the visit, but considering it's a new Michelin one-star r

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🅞🅥🅔🅡🅥🅘🅔🅦

Heard so many rave reviews about Godenya's Sake Pairing Dinner that I had to make a reservation 5 months in advance! We were beyond excited and had sky-high expectations for the dining experience.

But when we finally went to the restaurant, we were a little let down - the kappo dishes, sake selections, serving portions, and even the service itself all seemed a bit mechanical and lacking in charm. May be we just had bad luck during the visit, but considering it's a new Michelin one-star restaurant, I was hoping for a little more 🥲😔

🅜🅔🅝🅤

🅞🅤🅡 🅥🅔🅡🅓🅘🅒🅣

- 🍱𝙁𝙤𝙤𝙙: Most dishes lacked seasoning and natural freshness, making it a bit challenging to choose our favorites.

- 🍶𝙎𝙖𝙠𝙚: Was a highlight - the sakes were served at optimal temperatures and paired well in general. The only downside was the serving portion, which was a measly small sake glass per dish. We did hear from friends that the portion is more generous if you sit outside or have a referral, so keep that in mind.

- 💁🏻‍♂️𝙎𝙚𝙧𝙫𝙞𝙘𝙚: Appreciated Chef-owner Goshi-San introducing each dish when serving, the other waiters seemed a bit mechanical🙂

- 🎑𝙀𝙣𝙫𝙞𝙧𝙤𝙣𝙢𝙚𝙣𝙩: The discreet entrance and traditional Japanese interior design exuded a charming ambiance 👍

- 🤍𝙍𝙚𝙫𝙞𝙨𝙞𝙩: Only consider if there’s a very legit reason

📍: Godenya - Central, HK

💰: HK$ 2300pp (+10% | 𝘸𝘪𝘵𝘩 𝘴𝘢𝘬𝘦 𝘱𝘢𝘪𝘳𝘪𝘯𝘨)

🎖: ⭐️⭐️⭐️(3/5)

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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晚餐

wuiyung

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None of the courses wowed me or my friends during the whole dinner and the sake pairing was also mediocre. Although the owner (the chef) would come introduce every single dish, his description was too simplified. I would even say one of the waiters was quite rude. The overall service was not up to standard for this price range. Not worth it!

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None of the courses wowed me or my friends during the whole dinner and the sake pairing was also mediocre. Although the owner (the chef) would come introduce every single dish, his description was too simplified. I would even say one of the waiters was quite rude. The overall service was not up to standard for this price range. Not worth it!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$2500

hasafoodiehubby

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餐廳位於中環小巷之中一道鐵鏽大門無明眼嘅招牌一不小心就好易略過店內環境走古典日本風裝修簡樸散發著另一種美🎏🎐🌬主廚五嶋慎也先生有「燗酒魔法師」之稱🪄專門研究清酒同美食配搭不論選酒、上酒時嘅溫度、盛酒器皿以至食材選料都花上唔少心思協調得宜💗✨✨🌬今次食到我最鍾意嘅春天主題幾乎每道菜食第一啖都好食到對望一眼👀🤣🫶🏻餐單上配有不少青蔥嘅食材清純得黎又能提鮮不過好似芫荽咁未必人人鍾意要留意返💁🏻‍♀️💁🏻.🌬後記每道菜式同每款清酒都有一種獨特香氣，齒頰留香不同嘅香氣在口腔入面漸次遞增及融合，感覺幾有趣食完七八成飽兼微醺嘅狀態，令人感覺滿足👋🏻😸.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~八道菜廚師發板午餐加配清酒搭配［+$400］.櫻鱒｜赤貝｜山椒の葉｜蕨鮟鱇魚肝｜帆立貝｜花山葵｜新若芽鮑魚｜海膽｜蕗の薹｜蕎麥麵鯛魚白子｜櫻花蝦｜白蘆筍｜空豆金目鯛｜蛤蓬｜茶碗蒸螢光魷魚｜筍｜松果｜意大利飯鯛子｜新玉葱｜蕗｜菜の花｜花山椒櫻花蝦｜湯麵甜品｜Crème Brûlée ｜貴釀古酒🔖只設網上訂座。

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餐廳位於中環小巷之中
一道鐵鏽大門無明眼嘅招牌
一不小心就好易略過
店內環境走古典日本風
裝修簡樸散發著另一種美🎏🎐

🌬主廚五嶋慎也先生有「燗酒魔法師」之稱🪄
專門研究清酒同美食配搭
不論選酒、上酒時嘅溫度、盛酒器皿
以至食材選料都花上唔少心思
協調得宜💗✨✨

🌬今次食到我最鍾意嘅春天主題
幾乎每道菜食第一啖都好食到對望一眼👀🤣🫶🏻
餐單上配有不少青蔥嘅食材
清純得黎又能提鮮
不過好似芫荽咁未必人人鍾意
要留意返💁🏻‍♀️💁🏻
.

🌬後記
每道菜式同每款清酒都有一種獨特香氣，齒頰留香
不同嘅香氣在口腔入面漸次遞增及融合，感覺幾有趣
食完七八成飽兼微醺嘅狀態，令人感覺滿足👋🏻😸
.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
八道菜廚師發板午餐[每位$1,900]
加配清酒搭配［+$400］
.

櫻鱒｜赤貝｜山椒の葉｜蕨

鮟鱇魚肝｜帆立貝｜花山葵｜新若芽

鮑魚｜海膽｜蕗の薹｜蕎麥麵

鯛魚白子｜櫻花蝦｜白蘆筍｜空豆

金目鯛｜蛤蓬｜茶碗蒸

螢光魷魚｜筍｜松果｜意大利飯

鯛子｜新玉葱｜蕗｜菜の花｜花山椒

櫻花蝦｜湯麵

甜品｜Crème Brûlée ｜貴釀古酒

🔖只設網上訂座。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2022-04-23

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$2300 (午餐)

Harriet Hunter

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Upon arrival, our menu, complete with a map showing the origins of ingredients and sakes selected by chef-owner Goshi-San was on the table.We were to have 9 courses, paired with 7 different sakes of varying temperatures. Here’s what we had.Sakura trout and clam with sansho leaf and bracken.Ankimo and scallopAbalone with sobaShirako and white asparagus with sauce made with sakura shrimps. Not normally a fan of shirako, but this one was grilled to perfection and went very well with the sauce.Amada

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Upon arrival, our menu, complete with a map showing the origins of ingredients and sakes selected by chef-owner Goshi-San was on the table.

We were to have 9 courses, paired with 7 different sakes of varying temperatures. Here’s what we had.
Sakura trout and clam with sansho leaf and bracken.

Ankimo and scallop
Abalone with soba

Shirako and white asparagus with sauce made with sakura shrimps. Not normally a fan of shirako, but this one was grilled to perfection and went very well with the sauce.

Amadai and clam in egg custard

Firefly squid risotto with bamboo shoots and pine nuts

Kinki-fish (also grilled to perfection) floating on fish roe, onions and other greens in broth.

Crispy sakura prawns and thin noodles in broth.

Dessert: earl grey custard with aged sake

Everything was so well matched- from the hidden entrance, rustic interior, minimalistic decor, intimate seating, charming service, understated cooking, amazing collection of handmade (and some antique) cookware; interactions between Goshi-San and his sous chef, to, last but not least: the sensational sake pairing.

In summary : one cannot eat at Godenya without going for the sake pairing (even for people like me who don’t usually like sake). Spectacular experience. Must try.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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afoodstagramm

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Omakase is probably the only kind of restaurants that still thrive under the Omicron wave thanks to the Omakase關注組. Not a big fan of sushi, so Godenya is probably the perfect place to me to savour Japanese cuisine🇯🇵 Despite the dinner was changed to late lunch, it is still one of the best meals. I gonna feature all the dishes and then dedicate a post to their epic sake pairing🍶𝗦𝗵𝗶𝗿𝗮𝗸𝗼 // 𝗦𝗽𝗶𝗻𝗮𝗰𝗵 // 𝗬𝘂𝘇𝘂A very cute presentation and with warm shirako inside the yuzu shell. Smooth shirako with cris

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Omakase is probably the only kind of restaurants that still thrive under the Omicron wave thanks to the Omakase關注組. Not a big fan of sushi, so Godenya is probably the perfect place to me to savour Japanese cuisine🇯🇵 Despite the dinner was changed to late lunch, it is still one of the best meals. I gonna feature all the dishes and then dedicate a post to their epic sake pairing🍶

𝗦𝗵𝗶𝗿𝗮𝗸𝗼 // 𝗦𝗽𝗶𝗻𝗮𝗰𝗵 // 𝗬𝘂𝘇𝘂

A very cute presentation and with warm shirako inside the yuzu shell. Smooth shirako with crispy and earthy, almost nutty, spinach was a great pairing. The yuzu and sake inside also enhanced the sweetness of the milt. A promising and surprising start but looking back after the whole meal, it’s really just the beginning and the least amazing dish. That’s absolutely insane🤯

𝗔𝗻𝗸𝗶𝗺𝗼 // 𝗦𝗰𝗮𝗹𝗹𝗼𝗽 // 𝗦𝗺𝗼𝗸𝗲𝗱 𝗣𝗶𝗰𝗸𝗹𝗲𝘀 // 𝗦𝗲𝗿𝗶

Best ankimo ever😍 It was super sweet and super flavourful. Just not anything I have tried before. It was so tender that made me think the scallop chewy and bouncy. The pickles gave some tangy kicks and crunchy texture as a contrast. Brilliant and genius👍🏼

𝗠𝗮𝘁𝘀𝘂𝗯𝗮-𝗸𝗮𝗻𝗶 // 𝗘𝗯𝗶 𝗧𝗮𝗿𝗼 // 𝗗𝗮𝗶𝗸𝗼𝗻 // 𝗦𝘆𝘂𝗻𝗴𝗶𝗸𝘂

Look at the shred of overflowing snow crab meat! It was my first time trying obi taro and I’m in love with it☺️ It was definitely the best taro I tried. It was like a mash that it melted in your mouth. Syungiku is a vegetable that I don’t eat but putting it here, I was fine surprisingly! I just cannot stop admiring the skill and the tastebud of Chef👨🏼‍🍳

𝗦𝗼𝗯𝗮 // 𝗞𝗮𝗿𝗮𝘀𝘂𝗺𝗶 // 𝗦𝗵𝗶𝗿𝗮𝘂𝗼

Surprisingly, this is my favourite dish from the menu. The balance of each ingredient was perfectly archived like a triangle🏆The karasumi was smokey and savoury while the shirauo was mildly sweet with hints from the ocean. The humble soba supported the other two while allowing its wheat and earthy flavour emerged when the two faded. Just an impeccable combo that’s both genius and intriguing. Sipping some sake after such a complex flavour was heaven like😮‍💨

𝗦𝘆𝗼𝗴𝗼𝗶𝗻-𝗸𝗮𝗯𝘂 // 𝗦𝗮𝘄𝗮𝗿𝗮 / /𝗬𝗮𝗿𝗶-𝗶𝗸𝗮 // 𝗖𝗮𝗿𝗿𝗼𝘁

The famous turnip in the winter❄️ The “Mizore” (雪見 rain and snow mixed) was the highlight of the dish. The turnip was everywhere and the samara and ika were the sides for you to try out the different flavours of the same legendary turnip. The turnip was clean, sweet and mildly “gan” flavour. A very Japanese dish in my mind. Subtle, delicate and tribute to the nature of ingredient😉

𝗦𝗮𝗸𝗲 𝗗𝗿𝗮𝗻𝗸 𝗞𝗼𝗯𝗮𝗸𝗼 // 𝗟𝗶𝗹𝘆 𝗕𝘂𝗹𝗯 // 𝗣𝗶𝗻𝗲 𝗡𝘂𝘁 // 𝗥𝗶𝗰𝗲

This presentation was just too cute to eat🦀 Sorry crabby! And a drank crab made by the sake master? I don’t believe you could find a better version in HK, or even the world. The drunken process was like umami-fermentation. The roe and paste were not very salty or winey but umami-ly. That was insane 🤯 Mixing everything together was just the best kind of experience. I also really love the lily bulb, pint nut and rice combo for some a dynamic texture in one bite. To savour the last bit of the shell, Chef recommended us to pour the sake in and drink it. I was so in love with this. Who needs a glass when you could have the shell😍

𝗔𝗺𝗮𝗱𝗮𝗶 // 𝗙𝗶𝘀𝗵 𝗥𝗼𝗲 // 𝗟𝗼𝘁𝘂𝘀 𝗥𝗼𝗼𝘁 // 𝗕𝗿𝘂𝘀𝘀𝗲𝗹𝘀 𝗦𝗽𝗿𝗼𝘂𝘁

A hot fish broth before the carbs. As a Cantonese, I have high standard to fish broth and this one was still a hit to me. It was sweet but of course I prefer intenser flavour. The amadai worthed the applause especially when it’s too easy to overcooked for soup👍🏼 But I personally didn’t like the mustard lotus root.

𝗗𝘂𝗰𝗸 // 𝗦𝗼𝗺𝗲𝗻

The savoury finale🍜 After so many sake, you need some hot noodle to stay sober and warm your stomach. It was very homey bowl of food, especially in this cozy environment. I felt like the time was back to 2019 when travelling to Japan was still the reality🥺 This simple yet delicious noodle reminded me of what good cuisine should be. Not overcomplicated but just doing the job.

𝗘𝗮𝗿𝗹 𝗚𝗿𝗲𝘆 // 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 // 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆

A meal served by the sake master, of course you need some sake🍶 too for dessert. It’s not poured on the side but to the dessert. A very western dessert that reminded me of affogato. A very happy ending🤩

𝗦𝗮𝗸𝗲 𝗣𝗮𝗶𝗿𝗶𝗻𝗴
Chef Goshi-san is the sake mastermind behind the amazing sake programme. His extensive knowledge and unfolding passion to sake is what making the pairing splendid. His vision is to bring Japanese sake 🇯🇵 to the international stage and showcase what sake has to offer to the world. If you love sake or you want to enjoy a lavish meal, here is your place🌟

After such a tipsy experience, I don’t know I love the food more or the wine more. Goshi-san successfully elevated the entire experience by sake. The elevation was two ways that the food and the sake were both enhanced after the two encountered. The chemistry was different for different course. Some changed the profile while some amplified the characteristic🤯 How amazing and eye opening this meal could be. I truly admire the details behind 🙇🏻 I cannot wait to be back for another stunning experience.

• 𝗧𝗘𝗡𝗕𝗜 (Yamaguchi) Junmai Ginjo Nama Nigori Alc. 15% 2021-22 10℃
• 𝗖𝗛𝗜𝗘𝗕𝗜𝗝𝗜𝗡 (Oita) Junmai Daiginjo Nama Alc. 16% 2021-22 12℃
• 𝗦𝗛𝗜𝗥𝗔𝗚𝗜𝗞𝗨 (Ishikawa) Junmai Alc. 17% 2020-21 22℃
• 𝗞𝗔𝗜𝗨𝗡 (Shizuoka) Junmai Nama Alc. 17% 2021-22 14℃
• 𝗦𝗛𝗜𝗡𝗞𝗔𝗠𝗘 (Saitama) Junmai Alc.15% 2019-20 45℃
• 𝗠𝗨𝗞𝗬𝗨 𝗧𝗘𝗡𝗢𝗡 (Shimanne) Kimoto Junmai Ginjo Alc. 18% 2020-21 22℃
• 𝗡𝗜𝗗𝗔 𝗦𝗛𝗜𝗭𝗘𝗡𝗦𝗬𝗨 (Fukushima) Kimoto Junmai Nama Nigori Alc.15% 2021-22 48℃

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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I got a bit lost when going to the restaurant but it was definitely worth it. It was the first time I tried a sake pairing menu. Besides well known for its sake pairing, it is most well known for serving the sake at the most optimum temperature and the chef will measure the temperature of the sake before serving.The menu was really beautiful and the date was printed too which we can take back as our souvenir. The 2nd sheet shows the ingredients and its origin.The first dish and first sake was my

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I got a bit lost when going to the restaurant but it was definitely worth it. It was the first time I tried a sake pairing menu. Besides well known for its sake pairing, it is most well known for serving the sake at the most optimum temperature and the chef will measure the temperature of the sake before serving.

The menu was really beautiful and the date was printed too which we can take back as our souvenir. The 2nd sheet shows the ingredients and its origin.

The first dish and first sake was my favorite as it was most fruity. The mixture of the two different shrimps(botan and shiro) was stunning and the sweetness of the lychee and sake further enhanced its flavors.

The next sake was more stronger with slight tarty fruit component. The soba and the torigai were all springy and both starters were very refreshing.

The next dish was definitely a stunner. The creamy uni and kamonasu(a creamy type of eggplant) were brought together by the Konbu sauce. The third sake was more on the drier side to match this creamy dish.

The next sake was fragrant without being too strong as the fourth dish was the scallop and white asparagus which is more light in flavor.

The flavor of the next dish was definitely stronger with a warm stronger sake. The bones of the fish Ayu were all removed and it was really tender. The chef will also advise you to avoid the head and tail.

The next sake was actually a bit different from our usual ones and it was more on the acidic side. The rice was cooked like a risotto with the creamy sauce and tender abalone.

The last pairing was a lighter sake with fish soup with vegetables. I have to say the most surprising was the tomato as it was so sweet I nearly thought it was a fruit.

The dessert itself does not have a sake pairing he but the green tea sauce was made from sake giving this menu a nice conclusion.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2021-06-24

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$2000 (晚餐)

catherine.b.duan

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位于中环小路里，招牌很隐蔽，但门口精致的造景已不一般。整体风格看似原始，实际非常细致用心，充满细节。不大的店铺，用有限的面积，打造出很有禅意的极简空间。.全店吧台位6人、桌子位2人，加一个小包间最多可做8人。入座后有两张菜单，一张是正反面日语英语的菜单和配酒，还有一张是标注当天日期的日本地图，告诉食客今晚的食材都来自日本何处。.餐厅不建议擦香水、讲电话、不建议小孩来，定位非常精准，就是喝酒之地！ 9种清酒pairing分量足够，种类很多，从起泡清酒一路到清酒抹茶，各种样子和各种温度的清酒，搭配相得益彰的杯子，一瓶瓶呈上，搭配chef认为最适合的食物。.食物方面，味道非常棒，每道菜都十足用心充满细节，而且非常巧思。可以感受到chef花了很多心思在创意和制作上。比如一道云丹烧，没有像其他家一样去堆积食材，而是简单加入了糯米和昆布，加热后糯米和海胆软糯香滑的口感，在口腔里暖暖地融化，非常不一样的体验。.这里的菜都不是第一眼美女，但细细品味，回味无穷，会被背后有趣的创意和精致的细节深深吸引。总体这家店是充满了细节、细节、细节！是最近我吃过的非常非常喜欢的一家！.———食物———.北海道海老和富

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位于中环小路里，招牌很隐蔽，但门口精致的造景已不一般。整体风格看似原始，实际非常细致用心，充满细节。不大的店铺，用有限的面积，打造出很有禅意的极简空间。
.

全店吧台位6人、桌子位2人，加一个小包间最多可做8人。入座后有两张菜单，一张是正反面日语英语的菜单和配酒，还有一张是标注当天日期的日本地图，告诉食客今晚的食材都来自日本何处。
.

餐厅不建议擦香水、讲电话、不建议小孩来，定位非常精准，就是喝酒之地！ 9种清酒pairing分量足够，种类很多，从起泡清酒一路到清酒抹茶，各种样子和各种温度的清酒，搭配相得益彰的杯子，一瓶瓶呈上，搭配chef认为最适合的食物。
.
食物方面，味道非常棒，每道菜都十足用心充满细节，而且非常巧思。可以感受到chef花了很多心思在创意和制作上。比如一道云丹烧，没有像其他家一样去堆积食材，而是简单加入了糯米和昆布，加热后糯米和海胆软糯香滑的口感，在口腔里暖暖地融化，非常不一样的体验。
.
这里的菜都不是第一眼美女，但细细品味，回味无穷，会被背后有趣的创意和精致的细节深深吸引。
总体这家店是充满了细节、细节、细节！是最近我吃过的非常非常喜欢的一家！
.
———食物———
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北海道海老和富山县白海老，搭配莼菜、紫苏花和荔枝肉。荔枝肉真的是点睛之笔，甜甜的口感没想到和海老如此搭配。
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海鳗、黄鸡鱼搭配海葡萄、橘子等，鱼生烟熏的味道，搭配清爽的啫喱和海葡萄，好吃！
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青森县云丹烧，搭配糯米和昆布，加热后糯米和海胆软糯香滑的口感，在口腔里暖暖地融化，非常不一样的体验。
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真鱈白子搭配白芦笋、小玉米和樱花虾，提醒一下这道里面有白子。
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整条小香鱼搭配紫苏、笋等，chef已经帮鱼去骨，鱼骨单独炸过放在一旁，非常脆香！全鱼里面还包裹了芦笋泥，很有创意。我连汤汁都喝的一干二净。
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鲍鱼、鲍鱼肝、羊肚菌、松子烩米饭，十分美味！
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赤陆鱼搭配番茄、茄子等，又是端着碗连汤都不剩。
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海鲜乌冬，搭配明日叶和sea squirt，对喝完酒后的大家，感觉味道清淡分量不太够！
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清酒抹茶做汁，浇在冰淇淋上，搭配mochi、蜜瓜，完美收场！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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