影片
港鐵灣仔站 A3 出口, 步行約6分鐘
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開飯介紹
餐廳主打高級懷石料理，由大廚Hiroyuki Saotome發辦，炮製各式精緻料理，如黑松露海膽飯及炭烤鹿兒島和牛等。
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獎項殊榮
米芝蓮一星餐廳 (2010-20)
附加資料
星期日晚餐及平日午餐：只限提前預訂
營業時間
*最後落單時間: 21:30
星期一至六
18:30 - 22:00
星期日
全日休息
公眾假期
18:30 - 22:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
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香港一星的日料不知道為什麼有兩家一直沒有吃，附近位置的sushi masataka還有takumi by daisuke mori都吃過很多次了，但是kaiseke den by saotome卻是第一次來，而且居然沒抱什麼期待。但是一餐後，十分驚喜，大獲滿足。無論從服務、食材、味道、擺盤都深得我意。沒有失誤的菜，每一道味道都讓人滿意，其中海膽壽司、wagyu sirloin sukiyaki style、海膽松露飯、以及最後的橙子著哩都留下了深刻的印象，味道讓人流連忘返。如果說懷石是一場結合食物味道、質地、外表、顏色的藝術形式，那kaiseke den by saotome絕對是一件優秀的藝術作品。吧台位可坐六人，廚房裡的架子上各色碗碟整齊擺放，懷石料理餐具是重要的部分，這家的餐具絕對精美不已。hamaguri clam, urui, fukinotou, kinome 文蛤湯搭配山菜、蜂鬥菜、椒芽。鮮湯開胃。lobster, egg yolk vinegar, nanohana with julienne, caviar 龍蝦肉搭配蛋黃醋，少許魚子醬，至於橘碗中，味道清新。ice fish, dried fish roe 冰魚、自家制的烏魚子削、苦菜天婦羅matsuba crabmeat ball, kyoto carrot, mushroom, vegetables, yuzu，松葉蟹肉球湯搭配蔬菜，先淨喝一口湯，再混入柚子皮，湯清味鮮，加上柚子皮的清爽，非常好喝。蟹肉球里的蟹肉清晰可見，肉質十分緊實，讓人吃的非常舒服的一道。chef selection sashimitoro搭配wasabi和蘿蔔泥，魚肉很肥，但是筋路明顯，口感並不是很好煙薰張目魚，這片很好吃sushi: hokkaido sea urchin, toro with chive, steamed sticky rice topped with bean curd sheet and abalone北海道馬糞海膽壽司，海膽質量極佳，異常清甜香蔥吞拿魚茸壽司，味道極其濃郁好吃這兩道壽司魚肉和飯的比例恰到好處，味道也不輸專門的鮨店蒸鮑魚片，搭配柔軟的豆皮置於糯米飯上，整體味道軟糯，鮑魚彈牙，十分有趣grilled kinki marinated with miso, mizuna, kyoto taro with grated turnip sauce, yuzu 烤味增醃過的金吉魚，搭配水菜和芋頭，置於蘿蔔泥湯汁里，佐柚子。烤金吉魚還有酥嫩的質感，蘿蔔泥湯質密，但味道清新。柔軟綿密的芋頭、清脆的水菜，一場和諧的共舞。wagyu sirloin in chef saotome’s sukiyaki style，和牛西冷，用主廚獨特的壽喜燒風格，上面裹著濃郁絲滑的蛋黃醬，牛肉入口即化滋味濃郁，搭配蔬菜和蔥，完美！charcoal grilled wagyu beef chateaubriand，chateaubriand就是tenderloin中最厚的部分，脂肪雖少，但是肉質依然柔軟，搭配的甜薯非常甜膩，有幸福的感覺。牛排上放蘿蔔泥，再沾醬汁，融合出多層次的口感。clay pot rice 海膽松露土鍋飯，介紹說這道菜從餐廳開就有了，這麼多年菜單的其它菜都隨著季節變化，只有這道菜一直沒變。土鍋蓋打開是簡單的米飯，上覆海膽、松露醬和香菜。服務員先給我們盛出兩小碗，每碗刨新鮮黑松露片，松露的清香加上海膽的甘甜，味道雖然不重口，但是依然飽含香氣，很快一碗遍吃完。這時服務員再給每人盛上一碗，每人一顆溫泉蛋，把溫泉蛋放在米飯上，攪拌後，濃郁金黃的蛋心流出，覆蓋住每一粒米，多了更多滑膩口感，別有一般風味。最後服務員又為每個人盛上一小碗飯焦，飯焦又香又脆，細細咀嚼，越嚼越有味道。三碗飯我都吃的精光。這道菜不愧是這麼多年的經典菜系，一鍋米飯三個吃法，每一種都獨具特色，味道的細緻讓人難忘。甜品是橙子著哩，橙蓋上還有新鮮橙肉，用手擠新鮮橙汁澆在著哩上，著哩軟q，搭配新鮮橙汁異常清新，完美收場。
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