影片
更多
2013-12-19
128 瀏覽
Fine dining版沖繩料理； 環境優雅，服務專業； 海鮮質素很不錯。 適合約會或記念日等。 High-end Okinawan Cuisine; Classy decor; Professional service; Fresh sashimi; Worth a try. Decor: Bridges is also part of the En Group. However, its style is completely different from other restaurants of the same group. This is certainly one of the most high-end restaurants of the group, if not the highest. I understand that they might have some connections with Okinawa prefecture. It's located at CUBUS, together with other exclusive restaurant
環境優雅，服務專業；
海鮮質素很不錯。
適合約會或記念日等。
High-end Okinawan Cuisine;
Classy decor;
Professional service;
Fresh sashimi;
Worth a try.
Decor:
Bridges is also part of the En Group. However, its style is completely different from other restaurants of the same group. This is certainly one of the most high-end restaurants of the group, if not the highest. I understand that they might have some connections with Okinawa prefecture. It's located at CUBUS, together with other exclusive restaurants.
I've been here once ages ago. I ordered mainly cooked food, standard Okinawan fares such as Goya champuru and kakuni. The prices were higher compared with other Okinawan restaurants such as En or Rakuen, obviously because of the location and the "fine dining" aspect of it. What I’ve realized after this tasting is that the sashimis here were actually really good and the pricing is reasonable. Appetizer:
Cucumber with coarse grated miso, seashell fish & shrimp. The grated miso is not commonly seen in Hong Kong. It had a pretty woody, deep aroma which mixes well the fresh cucumber. The small shellfish was quite fresh and had umami. It was also quite sweet as it was probably marinated with sake. The shrimp was also not bad. It was placed on a bed of what appeared to be mashed potato.
Omakase:
Geoduck: This was my first time to try geoduck from Hokkaido. The umami aftertaste came after the rather pronounced seawater taste. The way these were cut made the texture rather hard. Bodan Ebi: There were very fresh and had lovely umami. The heads were deep fried afterwards. Both the Hamachi and Chu Toro were very good as well.
Nodokuro/Aka mutsu: A premium type of fish for sashimi and only in season between late autumn and winter. Somehow there was a hint of smokiness in it. A bit firmer than tai. I had this at En once and was very happy with it. This was definitely one of the highlights of the night.
The omakase was about $1,000. I'd say this is actually reasonable for the quality you're getting. I think it's better than many specialist Sushi Dokoro in Hong Kong. Kakuni (Braised Pork Belly): Kakuni fine dining style. Less heavy than a normal kakuni but just as tasty. The turnip had a very good katsuo taste.
豚角煮：較一般的日式東坡肉輕盈和清淡一點，符合餐廳的形象。蘿蔔吸收了鰹魚湯的味道，很鮮甜。 Sushi:
We had Shima Aji, Ikura and Hotate. All those were fresh. I thought the marinated Ikura was the best of all. The vinegar in the rice was on the light side. I believe the chef's recommended way of eating the sushi here should be with your hands.
Soup: It’s always a good idea to have a bowl of warm soup after having sushi. Miso soup is usually served. Nevertheless, this katsuo soup was very aromatic. They must have used a lot of katsuo (bonito) in making this clear broth. Very nice indeed.
I believe this was stone-grilled A4 Wagyu. I didn’t try this since I don’t eat beef. Mr. P and Ms. H seemed happy with this. Soke:
Distinctively Okinawan. The type of noodles used is unlike any in other parts of Japan. Imagine a thinner and firmer udon. The piece of pork cartilage was soft and flavourful.
Fruits: Finally, we ended the evening with a few pieces of yamagata apple and also an Okinawa pineapple. Sweet.
Mr. P was careful enough to ensure that what we had tonight was also available to other customers. Obviously, you'll need to double-check what the price and the types of fish are available for omakase. The bill came down to about $750 per head. All in all, the quality of the dishes we had that night was good. The assorted sashimi in particular was very impressive. Worth a try.
張貼
