Minato

🇭🇰Minato·Minato Teppanyaki $1488二人前佢午餐鐵板燒都幾抵食 每人$744 海鮮超級新鮮 超級大隻 好有誠意😍😍而且我地個日既廚師好彬彬有禮 燒既過程都好乾淨 好整齊👨‍🍳環境都好靚 好適合慶祝✨🥳·本地龍蝦 l 時令海鮮佢個本地龍蝦超級大隻 而且好新鮮 煮到岩岩好 好嫩 配埋個龍蝦膏 簡簡單單已經超級好食🦞之後佢個柚子味噌立鱗燒都好唔錯 佢個魚都係煮到超嫩 個皮都好夠脆 配埋個飲得既柚子味噌湯好夾🐟·美國特級牛肉 l 雜菜 l 炒飯之後肉類我哋嗌咗一個牛肉一個豬肉 我自己覺得佢個豬肉好味啲 因為佢肉質好軟嫩🐷而且佢燒到出邊金黃 配埋柚子胡椒鹽好夾😎😎之後個雜菜同埋炒飯師傅都炒得好香 兩個都好好食 尤其係加埋嗰個煎得好靚嘅太陽蛋 滿滿嘅蛋汁好正🍳·沙律 l 茶碗蒸 l 麵豉湯 l 甜品之後佢個茶碗蒸都好滑 入邊仲有啲柚子皮 所以好香🍋最後個甜品就有個卷蛋 食完好滿足🥰🥰··📍灣仔港灣道23號鷹君中心地下G4-G6號舖 繼續閱讀

This recently opened Japanese restaurant is located at Great Eagle Centre in Wanchai, offering customers a range of sushi, teppanyaki, and kaiseki cuisine. We come here on a Tuesday evening, with the shoji designs at the door and exterior walls, as well as the art on display, getting me to wonder whether this is another of those restaurants prioritizing environment over food. With some trepidation, we go up the few steps, open the door, and enter into the reception area.  Here the staff welcomes us warmly and after checking our reservation, shows us through a side door into a room with a L-shaped hinoki sushi counter. The room is not very big and provides a cozy and intimate dining experience, with a familiar light wooden tone often adopted in sushi restaurants. There are two menus, and we have chosen Chef Premium Omakase ($1,588) which has more courses. We are served by Chef Kit on the day.To pair with the food, I have ordered a bottle of Noguchi Naohiko Sake Institute Yamahai Aiyama 農口尚彦研究所 山廃 愛山 無濾過生原酒 ($1,280). This sake from Ishikawa 石川県 has nice fruity notes, rich and also exhibiting nice acidity, making it vibrant and fresh, and suitable to pair with most of the food in the menu. I also applaud this restaurant for its reasonable markup so customers will feel more comfortable enjoying better quality sakes.The menu starts with some appetizers. In the cup is Mozuku 水雲 with a nice texture and good acidity from the vinegar marinade, highly appetizing. On the spoon the Goma-Dofu ごま豆腐 has rich sesame flavours, with the salmon roes adding a bit of savoury taste. The Satsuma-Imo さつま芋 is very sweet and soft, while the Shirako 白子 has creamy texture, seasoned with a bit of momiji oroshi and shredded shiso leaf. A nice assortment of small bites with good flavours.Following the appetizers are the sashimi. Chef Kit first takes out the Tai 鯛 which has been wrapped and marinated inside Sakura leaf, then rolling the thinly sliced seabream, one with menegi 芽葱, the other with Bafun-Uni 馬糞雲丹. The seabream is tender and with a delicate taste, with the flavours enhanced by the two additional ingredients in the roll. The other sashimi is Akagai 赤貝, with the ark shell very sweet and bouncy in texture.The next course features Chu-Toro 中とろ, with the chef cutting a slice of the medium fatty tuna and then season with a bit of sea salt and wasabi, plus a shiso leaf, before wrapped inside a nori sheet. The tuna has rich flavours, with the fish oil seeping out on bite but not excessive. The shiso leaf helps to reduce the overall fattiness as well.Then comes Tako 章魚, with the chef cutting sections of the tentacles of the octopus, which has been slow-cooked, resulting in great tenderness and easy to chew. The octopus has also been fully infused with the sauce. Good in taste. While the chef has provided a bit of yuzu sansho as condiment, I do not think it is necessary as the spiciness will over-dominate the whole dish.The fourth serving is Sawara 鰆. The chef first torches the skin to vitalize the fish oil and also give a bit of smoky flavours to the taste, with some deep-fried garlic, scallion, and myoga 茗荷 to season. The stronger taste condiments might be a bit more tailored towards the local palate, but it is not excessive. Delicious.The fifth course is the seasonal Sanma 秋刀, with the chef assembling the fillet into a flower shape, then adding shiso flowers, ginger, and scallion to complement. One of my favourite fish, the rich taste of the Pacific saury is memorable, and there are also a generous portion allowing me to enjoy to the full extent. This makes my day.The hot dish of the day is Grilled Unagi 鰻. Served steaming hot straight from the kitchen, the eel has a crispy skin, with the meat thick but did not dry out. Brushed with a unagi sauce which enhances the umami flavours, it is quite nice. And to offset the heavy body and stronger tastes, the chef has put a pickled myoga on the side to cleanse the palate.Coming to the part on sushi, there are 6 pieces overall, with the first being Shima-Aji 縞鯵. After kneading a sushi with the striped jack mackerel, the chef puts some finely chopped shallot marinated in yuzu vinegar on top to season. The more delicate taste is stimulated by the citrusy and acidity of the vinegar to wake up the palate again.The second piece of sushi is Buri 鰤, with the chef adding a bit of 三星漬 as condiment to the matured Japanese yellowtail. The fish is getting fatty so there is a good richness, and the slight spiciness of the pickles, plus the umami, offers robust and all-rounded flavours in this sushi.The third one is the prized Kuromutsu 黒鯥. The bluefish is a deep-water fish with good fattiness and rich flavours. The chef has torched the surface to vitalize the fish oil to enhance the fragrance further, and then add some grated karasumi 唐墨 on top, providing umami and a bit of saltiness as seasoning. Very good.The fourth piece is Botan-Ebi 牡丹蝦. After cleaning up the spot prawn the chef has prepared a paste from the prawn head to put that back on the sushi as condiment, combining the sweetness and softness of the prawn meat with the umami and intense flavours of the prawn tomalley.The fifth piece is O-Toro 大とろ, where the fatty tuna is tender and soft on the bite, having a good richness of fish oil. The chef shared that they do not put the tuna under a prolonged ageing process, and at most will only age for 3-4 days, to enrich the flavours but not to take the risk and also compromise the appearance.Next comes a sushi roll, with the chef scooping up a generous amount of Bafun-Uni 馬糞雲丹 and together with some shari, wrapped inside a nori sheet, presenting like an ice-cream cone. The sea urchin is sweet and without any weird taste, and while some people might not want the seaweed to mask the flavours, I have no issue at all.Before going to teppanyaki, I ask the chef for an additional Iwashi 鰯 sushi. Very rich in taste, the sardines take a lot of effort to remove the bones and might not be able to fetch a high price, so it is becoming less and less popular for restaurants to offer nowadays. This one certainly makes me satisfied and fulfilled.The Teppanyaki is Wagyu Beef from Miyazaki, nicely grilled with a caramelized surface while pinkish on the inside, tender and juicy. The beef is paired with a bit of rock salt along with some deep-fried garlic pieces on the side as condiment. We like this one as the beef is not too fatty, yet flavourful. The Tamagoyaki 玉子焼 is a fluffy egg omelette, made from mixing eggs with shrimp and other seafood. Not too sweet and quite nice.Instead of the usual miso soup, we are offered the soup in teapot. The clear dashi broth has an elegant fragrance, double-boiled together with maitake mushroom and some seafood. By adding a few drops of lime juice, the flavours are enhanced even further.Finally for dessert, it features the seasonal Japanese fruit of melon and persimmon. The melon is sweet and juicy, while the persimmon offers a nice crunchy bite.The overall experience is very casual and enjoyable, with the chef and staff interacting with us throughout the meal, and the food quality is also quite good. The bill on the night is a very reasonable $4,233 after a 15% discount as member of Brilliant by Langham. A nice place to enjoy Japanese cuisine, and next time will try out its teppanyaki. 繼續閱讀

灣仔時尚精緻日本料理食府Minato近期推出了一份超級吸晴的週末早午餐「謎の三重奏便當」，每天只有限量20份。餐廳專誠訂購了日本手工陶瓷工藝人手打造的三層球形瓷器作便當器皿，夢幻得來又夠吸睛，非常適合打卡。「謎の三重奏便當」分成三層，頂層是四款每日新鮮空運抵港的時令刺身，肥美又鮮甜。中層是來自宮崎的A5頂級和牛丼配日本太陽蛋，和牛肉顏色粉嫩，口感軟嫩，油花均勻，滿滿的牛脂香在口中溶化，配上香濃的蛋黃汁及燒肉汁非常美味。下層為爽滑彈牙的稻庭烏冬，另有一片甜豆皮，湯頭清爽，剛好可以解一解膩。便當set還包了一份前菜及甜品，每次都不同，包有驚喜。「謎の三重奏便當」- $438/位 (星期六、日及公眾假期提供） 繼續閱讀

食材差、無服務人頭688+1午巿 松懷石料理沙律似食緊吉野家筍係白烚冇味嘅天婦羅好油甜品似便利店買嘅得前菜有介紹食材同埋食法，之後完全冇介紹。壽司都唔知係咩壽司，第一碟菜味食完已經上第二碟。主食係牛，未上牛已經上埋麵豉湯好似趕我哋走咁訂位1330，如果趕住走唔應該接我哋呢枱 繼續閱讀

週末限定謎の三重奏便當每日限量二十份，便當以日本手工陶瓷工藝人手打造嘅三層球形瓷器盛裝，賣相精緻吸引，非常適合打卡。打開上層係四款時令刺身，選用時令食材刺身都係每日空運到港，每個便當嘅刺身款式都有少少唔同，每一款都係鮮味十足。中間有頂級A5宮崎和牛丼，牛肉粉嫩油脂十足，口感亦都相當軟滑，加埋蛋汁同燒肉汁拌飯味道更加豐富。下層就係油揚稻庭烏冬，烏冬食落清爽彈牙，簡簡單單為依個精緻嘅brunch作結。 繼續閱讀