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2023-05-02
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As a French-Japanese restaurant that originated from Tokyo which was once a Michelin⭐️ restaurant, we came to try their signature dinner menu at this HK branch at $1388/person. Located close to the harbour at K11 Musea, the view is stunning throughout the day and the restaurant is super spacious that allowed us to enjoy some quality time. As for food quality, it was up to standard and some was quite surprising in terms of combinations on different ingredients.🥂Amuse BoucheStarted with a small cup
🥂Amuse Bouche
Started with a small cup of tomato soup with a hint of ground cherry taste, it’s very refreshing.
🥂Finger Lime, Ricotta Cheese
🥂Crab, Hyugantsu
🥂Fresh Black Pepper, Fennel
Next comes with some one-bite appetizers, all added some seasonal fruits and veggies into it which were nice and appetising.
🥂Oyster, Caviar, Snap Pea
I never appreciate adding other ingredients to oyster itself and no exception to this time. Added caviar and snap pea simply covered the taste of oyster, just not bad in taste and the oyster was very fresh.
🥂Lobster, Spelt, Lime
Very bouncy and tasty lobster that was super rich in taste, but the spelt beneath was a little hard to chew.
🥂Seabass, Geoduck, Asparagus
Loved the little geoduck on the side and the sauce was lovely that enhanced the taste of the seabass really well.
🥂Lamb, Turnip, Parsley
Cooked to medium and was very juicy. Nice sauce on top and the turnip helped ease the greasiness.
🥂Carrot, Cacao Nibs, Sherry Vinegar
It’s rare to see carrot to be used in dessert but it was indeed very tasty. Loved this combination a lot!
🥂Beetroot, Dark Chocolate, Black Berry
I actually hate beetroot but it was contrary to my expectation. Very nice match again and was indeed very delicious.
🥂Petit Fours
Lastly we ended the meal with cheesecake, almond brown cake and hojicha macaron.
It was a nice meal after all and not to mention that their French bread and butter were amazing as well. Portion was not as big as other places so I didn’t find it too full.
Overall rating: 8/10
jsv_foodie
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