影片
港鐵上環站 A2 出口, 步行約5分鐘
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獎項殊榮
米芝蓮一星餐廳 (2023-25)
營業時間
今日營業
19:00 - 22:30
星期一
全日休息
星期二至六
19:00 - 22:30
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
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店舖隱閉，在九如坊巷仔內，如果不細心留意，根本看不到店舖門口，因為好似沒有看到招牌店內有一個房間，可以坐到約十人，店內吧頭位約八個位。餐單是廚師發板，會因應不同情況和季節更改，而且大部分食物都是熟食上每道菜式，廚師都會向我們講解食材和所配搭的清酒。配搭的清酒溫度也很講究。當中印象最深刻的是將海膽海苔粥放在大蜆內，味道清甜，超好味食到最後，甜品亦配搭了士多啤梨清酒，估唔到牛奶布甸加上士多啤梨味清酒係咁夾，有生果的清香又不會太甜
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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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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!
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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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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°CA 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°CA 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°CAn 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°CA 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°CA 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°CA 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°CA 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
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