柏屋 (已結業)

Kashiwaya

4.5

4.5

65 食評

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衛生

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7431

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$801以上

日本菜 Fine Dining 懷石料理

48

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1

Picky Couple

等級4

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18

Although we had had quite some kaiseki experience in Japan especially at onsen hotels, we had never tried any kaiseki restaurant in Hong Kong. Today we decided to give it a try at Michelin 2-starred restaurant Kashiwaya Hong Kong, which is the only overseas branch of the famous Michelin 3-starred restaurant Kashiwaya in Osaka.In order to reserve a table, we had to decide the menu and give them credit card authorisation of the full payment at least 3 days beforehand. I had asked for seats at the

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Although we had had quite some kaiseki experience in Japan especially at onsen hotels, we had never tried any kaiseki restaurant in Hong Kong. Today we decided to give it a try at Michelin 2-starred restaurant Kashiwaya Hong Kong, which is the only overseas branch of the famous Michelin 3-starred restaurant Kashiwaya in Osaka.

In order to reserve a table, we had to decide the menu and give them credit card authorisation of the full payment at least 3 days beforehand. I had asked for seats at the bar table to try to maximise our kaiseki experience. When we checked in at our seats, we were greeted by our nicely-printed lunch menus and the Head Chef Atsushi Takahashi who was slicing sashimi for our Tsukuri. The waiter who served us always wore a friendly smile on his face whenever he spoke to us. Good impression!

Very soon we were served the first dish of the meal.

Sakizuke: Fish Soft Roe Tofu, Endive, Rock Mushroom, Lily Flower, Udo Root, Wasabi, Roasted Soy Sauce

The texture of the tofu was a bit to our surprise, because it was quite chewy, maybe due to the fish roe! The sauce was slightly sour and the whole dish was quite appetizing. I couldn't really taste the roasted taste of the soy sauce though.

Nimonowan: Crab Cake, Thin Sliced Radish, Mizuna Leaf, Yuzu

As soon as I opened the lid of the bowl, I could smell yuzu! The waiter told us that the radish was thinly sliced to mimick the snowflake in wintertime. The soup was really very clear, as always, with an added taste of fresh yuzu in this bowl. The crab cake was delicious with a strong taste of crab as it was made full of crab meat.

Tsukuri: 2 Kinds of Selected Sashimi 鯛魚&鰤魚

I had to admit the presentation looked very appealing! The waiter reminded us to eat 鯛魚 on the right first followed by 鰤魚 on the left as the latter was more fatty. The sashimi tasted good but I think I had had much better sashimi elsewhere. Maybe just that I fancied thicker slices and more fatty fish haha.

Tsukuri: 2 Kinds of Selected Sashimi 鯛魚&鰤魚

The waiter recommended that we added the purple plants to the 昆布 soy sauce (which explained why it was thicker than normal soy sauce) to give a 麻 taste. We followed his recommendation but couldn't really taste it.

Again they were so nicely presented! A great comfort to the eyes before actually eating them!

Hassun: Deep Fried Spanish Mackerel Marinated with Yuzu Soy Sauce, Green Pepper

We decided to eat this first when it was still hot/warm. It was slightly disappointing because it was just some average deep fried mackerel and we couldn't really taste the yuzu soy sauce. The first thing I could smell was actually the green pepper.

Hassun: Sweet Soy Seasoned Sea Eel Sushi

This sea eel sushi tasted really delicious! I loved the sweet soy seasoning of this sushi.

Hassun: Udo Root Cooked with Plum Grilled Japanese Salmon with Grated Radish and Salmon Roe, Diced Yuzu

This one was very appetizing with strong smell and taste of yuzu and grated radish to give a perfect balance to the more salty grilled salmon and salmon roe.

Hassun: Deep Fried Squid Marinated with Soy Sauce & Stem Lettuce

This deep fried squid was very disappointing. It was so cold and harder than expected. I had expected more at this price.

Hassun: Mibuna Leaf, Fresh Soy Bean Skin Dressed with Sesame; Lotus and Lilly Root Jelly; Myoga Ginger with Egg Yolk Sushi

The myoga ginger with egg yolk sushi was quite a surprise as it was really fully stuffed by thick egg yolk to give a sour taste from the ginger and sweet taste from the egg yolk fillings.
The lotus and lilly root jelly tasted refreshing with some chewy texture added by the lotus and lilly roots.
The mibuna leaf with fresh soy bean skin was ok. Fresh ingredients indeed.

Shokuji & Ichijyu Sansai

Side Dish: fish balls, mushrooms, radish, Japanese spinach, eggs

The fish balls were quite disappointing, nothing special but really just fish balls. The sauce was very clear and healthy indeed though. The Japanese spinach was ok. The eggs were out of expectation because they were less fully cooked inside to give a really soft texture like egg paste almost flowing out. Well done to the eggs which helped drag up the overall mark to average for this side dish!

Pickles: radish, radish leaves, 昆布

Nothing special to talk about.

Nothing special to talk about.

Steamed Koshihikari Rice

The waiter told us that the rice was from 富山縣越光 which was the best rice. Unfortunately I am never a fan of rice. Still, would like to complain about the super tiny portion of the rice on behalf of my lunch partner

Mizumono: Assorted Japanese Fruits: Poached Pear & Strawberry

Mizumono: Assorted Japanese Fruits: Poached Pear & Strawberry

The poached pear was really juicy and sweet. The strawberry was only so-so.

Overall it was quite disappointing because I think not even a Michelin 2-starred overseas branch of a Michelin 3-starred restaurant can bring about Kaiseki experience similar to those in Japan. We had tried better food of a greater portion and at a cheaper cost in Kyoto. Maybe it is just unreasonable to expect the same in Hong Kong. After all, we have to take into account their import costs from Japan. Next time will spend the same amount at sashimi/sushi instead of Kaiseki in Hong Kong.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2017-12-04

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$750 (午餐)

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