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港鐵中環站 H 出口, 步行約2分鐘
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電話號碼
57792668
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電話訂座
加一服務費
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I had booked a reservation over a month ago to celebrate birthday at this restaurant, and just yesterday received a confirmation message from the team. However, when I reached out about menu choices today, they suddenly informed me that they would not be open. The restaurant claimed they had tried to notify me, but I never received any such communication. As I had made the reservation through social media, that should have been the channel used to reach me, but clearly that did not happen.This last-minute cancellation was a complete lack of professionalism and left me scrambling to make alternative plans for my friend’s birthday celebration.
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📍UZA By NikushouI am a fan of Nikushou, especially their grilled eel so I was excited to try their sister restaurant which is set to be specialized in grilled eel. Was a bit surprised to be seated at a deserted table outside upon arrival as we were never told that there is a difference between the tables/counter. Would recommend asking for counter table so that you can see where the action takes place. The restaurant originally just offers omakase style menu but now they have added the al carte menu. We still opted for the omakase menu to try all their specialty. We started off with four kinds of pickles and a jelly fish dish. We then had some deep fried shrimp. It sort of loses the sweetness of the shrimp but could paired well with beer. The sashimi with their special sauce was fine. I enjoyed their chawanmushi. Was a bit puzzled by the sequence of the food as we were then served with a fresh oyster. The tofu was nice but the highlight was the chilly sauce on top. The two types of uni and ikura was a safe presentation. But I actually like the next dish which is a simple daikon with a great broth. The grilled eel was served two ways. Ummm I think I’ll go back to Nikushou for their grilled eel instead. Just like many others, my favorite of the night has got to be their fried chicken with their chicken liver pate. Soo juicy, super thin layer of crispy skin. Probably the best fried chicken I had for the year. The fried shrimp was a bit overcooked.We added some grilled chicken wings which is very good for value! Just HK$40@! Overall, slightly disappointed. Will probably come back for al carte just for the fried chicken. Price: HK$1300 pp (omakase dinner) Revisit: 7/10
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Being a fan of the yakiniku and unagi (freshwater eel) at CWB Nikushou, was interested to try its new sister izakaya.10 seats at counter overlooking the 2 chefs at work. Restaurant was actually relatively big with a bar area and tables at the back; but only the counter seating was utilized that night.Chef explained that we would be served a 15-course set menu; A la carte menu would be available after 8:30pm.2 sets available, priced at either $1200 pp or $800; the difference being the sashimi dish (with general items like shrimp, scallop and buri to be served in the latter menu, as opposed to seasonal items in the former).Decided to go for the former set. Here’s what we had. -Trio of appetizers, comprising Chinese Yam (准山), Okinawa bitter melon and burdock (牛蒡).-Roasted ginkgo Meat of Kobako crab (香箱蟹, in season from Nov to Dec) and Snow crab plus roe and paste. The palm-sized Kobako crab is actually the female version of snow crab, famous for its fragrant roe and paste. Not generally a fan of crabs, but loved the mild taste here, superbly paired with the tangy sweetness of the vinegar.First unagi course: eel in a delicate steamed egg custard topped with plum sauce.Oh, even the chopstick rests were in the shape of grilled unagi.秋刀魚 (this one weighed around 160 grams); although in season, not at its fattiest.Buri in sauce made from Fukuoka Sesame.Stewed daikon topped with dried kombu shreds. Very sweet, no fibers. The person who didn’t eat daikon was awarded a grilled scallop wrapped in seaweed.Tofu supposedly topped with with spicy mapo (麻婆) sauce. Since I didn’t take spicy, I was just given sesame sauce.Second unagi course: eel from Lake Hamana, Shizuoka (靜崗濱名湖). Was too busy chatting to take notice of chef preparing the charcoal for the grill etc. Skin was crisp (not burnt) and grilled with sansho pepper. Loved it. Chicken karaage, supposedly accompanied by a signature textured mala chicken liver mayo. Since I couldn’t take spicy, could only dip the succulent meat enveloped by golden crispy skin in the Grapefruit lime sauce. The others absolutely loved the zingy numbing sauce. Deep-fried glass shrimp from Hokkaido, very sweet and springy.Final unagi course: The classic unagi-don. Already bursting full, so asked chef to give me less rice. Served with miso soup.Dessert: crème brûlée.In summary: palatable evening of skillful cooking, good quality food and excellent service.
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