Wagyu Takumi (已結業)

原來好期待跟朋友食間米芝連餐廳， 因為已食過好多間， 見有新嘢就馬上去試。。。。首先， no sevice, 裝修一般， 無high class 的感覺。 然後睇餐牌， hkd780/4 course 和 hkd980/6 course 唔貴。 點知， 原來玩取巧， 食材一般到不得了，高檔收費， 重要玩on top 加錢。。。。跟本係不值，食過其他米芝連都未遇過呢啲餐牌。 結果， 馬上起身走人， 改去另一間好好食的米芝連3星， Latelier Joel Robuchon, 超得。

Wagyu Takumi was one of our favorite restaurants that my honey decided to arrange for an encore for my birthday! What an exceptional gourmet experience! I have been to almost all michelin star restaurants in HK, and I can firmly say that this tiny 13 seats restaurant still sits on top of my food journey restaurant list as #1. Lunch comes with 4 or 6 courses. I would strongly suggest the 6 courses as it includes my flavour ablanone risotto, which is absolutely delicious. The texture and flav

Love it. Great authentic Japanese experience. The meat is one of the freshest I've in in Hong Kong. Melt in mouth kind of meat experience. Totally love it and I would recommend anyone who is into beef t visit this restaurant.

今日hubby生日，我們決定再訪心儀的法曰西餐廳慶祝生曰。相隔9個月，不知道性價比有沒有從前的高呢？食物味道未知但餐牌已經轉了！午餐分四course 680/ 六course 980. 之前食四個course 有佢地signature risottos, 現在要點六個course 的tasting menu才可以一嚐。Amuse broche:1.和牛tartar：好美味！鹹鹹地，口感幼滑配上薄薄威化，食到和牛的脂味，不用調味也牛味十足。2.北海道蟹肉凍湯：好intense 的蟹肉鮮味，雖然只有兩三啖，但加上杯底的蟹肉，鮮甜無比！3.炸蝦球：細細粒，外皮炸得十分鬆脆，入口脆脆，內部蝦肉嫩滑鮮美，蝦味一口爆發，正！Appetiser: taco, Japanese octopus cooked with red wine, pumpkin espuma and truffle foam:Taco (日本八爪魚)用紅酒煮得非常入味，配合南瓜茸同松露泡沬，味道的變化豐富！而那半顆的巨峰提子的一點果甜，令這道濃味的菜加了點睛作用，估唔到吾仲意食八爪魚的我也對這道菜讚不絕口。Risotto:Fr

今日首次試一間細細的，米芝蓮兩星餐廳。沒太多的人，令我拿手機拍照有點怪怪的。首先由Konishi San出的前菜，我不食牛肉，所以特別做了魚子醬cream roll代替。一出來，很香，之後再加入湯，嘩， 櫻花蝦的香味很突出，個湯即刻變得好特別這道 Risotto 很出色，用了芋頭粒及薏米煮，跳出了我平時食Risotto的框框這個魚，用淋油的方式炸， 令到魚脆得來沒有炸過頭，魚面頭的粒粒是橄欖油，是怎麼做到的？之後主菜是龍蝦，很很很好味，個汁濃厚得來沒有蓋過龍蝦本身的味道我不愛甜，但愛這個甜點，我很飽，但也要吃一口這甜點這個是很細心的傑作，很好味，但對我來說太甜了，只吃了一顆便可以好滿足了。最後，米芝蓮兩星是太少了，可能因為地方問題，沒有靚的景觀，成為拿不到三星的原因吧～

Located in Wanchai and near where my secondary school is, this Michelin 2-star Japanese French restaurant may take you a while to find. Fortunately(?) we saw some mainland tourists taking photos with the restaurant sign so could readily tell where it is.Once inside, you would find it is only a small restaurant with seating around the open kitchen, maybe around 14 in total. Immediately we were greeted by Chef Mori and his team and seated at one end of the counter, which was more private. Honest s

新一年剛開始，要食下大餐慶祝一下新年為自己打氣。餐廳位於頗寧靜的小巷，門面也十分簡約低調，一貫曰本餐廳作風。有聞廚師曾分別在東京，法國等不同的米芝蓮餐廳做過，故此不多不少有D期望。 3 kind of amuse Bouche: 海膽蒸旦：滑得出神入化，並非一般曰式蒸旦，而是法式蒸旦泡沬。超濃郁的海膽鮮味一啖便化作空氣在口中爆發；酥炸墨魚球，十分酥脆，墨丸質地彈牙，而一小撮的沙律醬有畫龍點睛之妙！牡丹蝦牛油果tartre ，蝦肉的爽甜和creamy嘅牛油果蓉好夾，加埋脆脆撻皮，口感豐富。 Signature dish:abalone and shimanto seaweeds with barley risotto 鮮鮑魚非常出色，有口感之餘，非常軟和入味！簡單的黑椒和olive oil已經把鮑魚的鮮味引出來。湯汁非常濃郁！而泡沬充滿鮮味，加上每一囗risotto 都完全充滿鮑魚醬汁的味道，好好味呀！由於是法國薏米同意大利米混合一起的關係，非常煙靭有咬口，叫人欲罷不能，食極都唔夠。Signature dish: charcoal grilled Miyazaki w

Some of the best meals I've had have been eaten sitting at a bar. Now, that might sound a bit strange, but the type of bar I'm referring to are 'bar style seats' that wrap around a kitchen, taking the drama and theatre that happens in a kitchen and bringing it to the diner. The fact that there are more and more restaurants that either have 'chef's tables' or have open kitchens is testament to the fact that diners want to have more than just a meal. They want the whole experience and that include

吟彩和Sushi Rozan的姐妹店 只有14個吧台座位 餐廳裝修很像鐵板燒 晚餐只供應$1980＋的菜單不好意思有點懶得寫中文啦 所以就直接粘貼了我個人美食博客missneverfull.com的點評接下來都是英文了 先來個簡單的總結：很滿意的一餐 食材非常棒 對得起米芝蓮二星和這個價格 下次還會去Wagyu Takimi is awarded 2 stars in Michelin Guide Hong Kong and Macau 2014-15, thehidden gems housed immediately to its sibling restaurant Gin Sai and Sushi Rozan. Wagyu Takumi is the only michelin-starred restaurant that serves authentic French food with a Japanese twist. The food here blends the finest French culinary traditions with Japanese in

Wagyu Takumi 是一家2013年頭開設的high-end法日fusion菜餐廳, 並於2014年米芝蓮新上榜便摘下了二星. 第一次拜訪Wagyu Takumi時, 因為它與吟彩和鮨魯山舖位雙連, 而它大門又緊閉上需要按制開啟, 店舖並不算十分好找.  餐廳內裝潢簡約, 只有一張吧枱, 每位食客都能與廚師們零距離接觸, 觀看食物的製作過程.其實豆腐上次拜訪此店而有拍照已是2014年尾的事了, 但看見它網上找到的資訊頗為有限, 於是還是決定動手記下當時吃了什麼, 希望能給予大家多一點點參考.是日週末午飯時間, 菜式是大廚設計的tasting menu, 共有七道菜. 顧客可以從兩款starter和三款主菜中選擇各一款, 其餘五道菜為既定菜式, 大都是時令的冬天菜式.第一道菜豆腐選擇了吉拉多蠔配韭葱汁, 皮蛋選擇的則是松葉蟹配北海道海膽.吉拉多蠔配韭葱汁廚師用上了稀有的生蠔勞斯萊斯-新鮮法國吉拉多蠔作食材, 蠔味道獨特而濃郁, 蠔肉肥美軟滑, 結實有彈性, 加上”蠔啫喱”作陪襯和廚師調配的厚身之餘又平滑的韭葱汁, 令蠔的味道更鮮甜, 入口後淡淡的海水鹹味和灑上蠔面上的蔥花和脆脆令口

每年米芝蓮指南在各地公佈成績表之後，總會為當地飲食界帶來極大的回響，此起彼落的成績，當中自有不少令人意外的賽果。但今年香港區的餐廳名單當中，卻首次未見太出人意表的結果。一如所料，Caprice 隨著總廚 Vincent Thierry 轉戰泰國下，從三星跌至兩星之列，但廚魔的 Bo Innovation 和日本過江龍 Sushi Shikon 順利填補空缺，兩者亦是實至名歸。個人唯一感覺有少許意外的，反而是一摘兩星的摩登法日融和菜餐廳 Wagyu Takumi。好奇心作祟下，決定到網上查證一下有關這間新晉兩星餐廳的消息。資料顯示，原來餐廳的總廚 Chef Konishi 對烹調法國菜甚有心得，之前曾效力 Joel Robuchon 和 Taillevent 等高級的食府，累積到不少寶貴的經驗，技巧十分穩紮，尤其善於加入日本菜元素來炮製時尚矜貴的法國菜。 雜菌配薏米「意大利飯」, 5/5Chef Konishi 採用傳統意大利飯的造法，但材料卻巧妙地換上薏米，出來的效果果然有意外的驚喜。薏米的質感軟綿而充滿嚼勁，吸收了濃郁的上湯精華後，立刻變成人間極品。不同種類的雜菌配上薏米為菜式帶來

Wagyu Takumi is the first and only restaurant in Hong Kong to provide French-Japanese fusion a top a charcoal grill. The team behind this amazing restaurant is also the group behind Wagyu Kaiseki Den, in Sheung Wan. As you walk into the private, hidden, small alley way in Wan Chai, through the practically hidden sliding doors…you see a gigantic open kitchen, grilling, charcoal station. I was fortunate enough to go during their soft opening period, and was 1 of the only 6 diners…the place is priv