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3-min walk from Exit D1, Central MTR Station
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Telephone
26281899
Introduction
It serves Japanese kaiseki with a modern twist. The chef handles ingredients with great care, ensuring high quality in food, environment, and service, making it perfect for celebrating birthdays or anniversaries.
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Awards and Titles
Michelin 1 Starred Restaurant (2020-25)
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Sat
12:00 - 15:00
18:00 - 23:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
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割烹料理源於大阪，歷史逾百年，與懷石料理同屬日式高級餐飲。這種風格強調開放式廚房設計，食客圍坐吧檯，近距離觀賞廚師備菜過程，增添互動樂趣。相較於懷石料理繁複的規矩，割烹更顯輕鬆，卻不失精緻。餐廳多年保持米芝蓮一星的肯定，讓人對其食材挑選與烹調手法充滿信心。
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餐廳位於中環安蘭街，環境以冷色調為主，石材與金屬元素貫穿空間。開放式廚房與吧檯設計是焦點，旁邊的落地玻璃引入自然光，視野開闊。室內擺設簡約，搭配精心挑選的陶瓷餐具，營造舒適而現代的用餐氛圍，增添其作為高質日式料理地標的魅力。
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ᴋᴇɴᴢᴀɴ ᴘʀᴇᴍɪᴜᴍ ᴛᴀꜱᴛɪɴɢ 9 ᴄᴏᴜʀꜱᴇ ᴍᴇɴᴜ
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✿ 彩 - 白海老素麺 唐墨掛け
✿ 椀 - 焼き甘鯛と衣笠茸 潮仕立て
✿ 鮮 - 本日のお造り三種
✿ 鮨 - 和牛と雲丹 手巻き寿司
✿ 蒸 - 富山螢烏賊 北寄貝の玉地蒸し
✿ 燒 - 近江和牛サーロイン 春野菜 黒大蒜ソース
✿ 冷 - 熊本熟成トマト 黒酢ソルベ
✿ 飯 - 桜鯛のお茶漬け
✿ 水 - 苺ゼリー寄せ 酒粕アイス
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開場以白海老製成的素麺登場，細膩麵條搭配唐墨的鹹香，色彩繽紛的白海老素麵宛如藝術品，帶來清新開胃的第一印象。第二道菜是燒烤甘鯛搭配衣笠茸，融入清淡高湯。甘鯛經輕鹽燒烤後外皮微脆，內裡細嫩。接著是清爽的刺身米紙卷，包含九州拖羅和赤身，搭配柚子大根，酸香開胃。之後是燒日本鯖魚，加入泰國金柚及南高梅調味，風味獨特。第三款是吉列蝦夷鮑魚，佐以鮑魚肝醬，鮑魚特意切成波浪紋理，更易吸附醬汁，口感豐富。
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第四道菜是重頭戲——吸睛的生和牛他他，搭配魚子醬與海膽，結合成壽司飯，奢華又美味。富山螢烏賊與北寄貝的茶碗蒸也頗具特色，帶有淡淡的海鮮與高湯香氣。
近江和牛西冷搭配春季蔬菜，淋上黑蒜醬汁，肉質柔嫩多汁。熊本熟成番茄搭配中國老醋製成的雪葩，番茄甜味濃郁，雪葩酸涼清爽，為味蕾帶來間場休息。
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最後是櫻鯛茶漬飯，先品嚐以芝麻醬調味的原片鯛魚，再將熱湯澆於飯上，加入少許泡米，化身溫暖的魚湯飯。
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甜品是士多啤梨果凍，搭配自家製清酒雪糕作結，精緻如藝術品，為晚餐畫下完美句點。
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A special nite in the private room with a fishless menu specially crafted for Fishless- who does not eat fish.Here’s what we had. Welcome snack- crisp and airy Lobster and Sweet Potato Crackers.Boston Lobster enhanced by bright, tangy Orange Jelly adding a refreshing citrus note. The dish felt light yet indulgent, highlighting the natural sweetness of the lobster with an unexpected twist. Hokkaido Ankimo (monkfish liver)- creamy and rich, with a delicate umami flavor; often referred to as the "foie gras of the sea".Shark Fin Tempura- an impressive display of technique. The tempura batter was perfectly crisp, encasing the tender shark fin without overpowering its delicate flavor. Served with just the right hint of salt, it was a dish that blended luxury with a comforting, familiar texture. Matsuba Crab and creamy Tofu Skin in umami-rich White miso broth, topped with earthy White Truffle shavings.Sashimi- Oyster with foam, Squid topped with caviar and Queen Crab with jelly. Dried Bottarga sandwiched between crisp, slightly sweet Karasumi Daikon. Tender and juicy Scallop encased in a perfectly crisp breadcrumb coating; paired with a dollop of Yellow Mustard adding a tangy kick that cut through the richness. DIY Sushi of Wagyu, Uni and Caviar to be wrapped by ourselves with seaweed. Perfectly Grilled French Pigeon, with its gamey richness balanced by the tangy heat of Kumquat Wasabi Sauce- an unexpected combination that worked beautifully, showcasing Chef’s ability to push boundaries without losing balance. Tomato Martini, a refreshing palate cleanser. Pot Rice with tender and flavorful Hokkaido Abalone- a comforting and deeply satisfying dish. Served with miso soup and pickled vegetables.Fluffy Dorayaki pancake with Strawberry, Black Truffle, and silky Yuzu Custard.In summary: Chef had once again managed to dazzle us with his ability to push boundaries in exciting ways, combining luxurious ingredients with inventive techniques and impeccable execution, in presenting us with an elevated yet approachable fishless menu. Consistency across dishes was remarkable; service attentive and polished.
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主廚Ryota Kanesawa 開的米其林一星餐廳，食材是當季的新鮮材料，菜單會隨季節更新以展現不同季節的食材風味，餐廳裝潢簡約大氣，連裝飾用的秋葉都是從日本運過來的，儀式感滿滿。鮑魚斧飯和甜品🍮銅鑼燒太好吃了😋整個套餐從食材到烹飪水準都很高，沒有一點踩雷
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迟来的好评！圣诞节🎅🎄感谢朋友安排了zheq顿丰盛的圣诞大餐～很有创意的Modern料理，这么用心做食物的餐厅必须被看到。开头的开心果鹅肝塔，超惊艳～为了它也会再来，丝滑的鹅肝和开心果酱简直是天生一对😋接着那个龙虾白味增汤，不爱喝汤的我都干了，冬天来上一碗真的很暖心🥰这个金枪鱼意外好吃，一口下去 哇juicy～其他都稳定发挥，让我到今天还记忆深刻的就是这个红豆糯米春卷啦！脆脆的外皮，糯叽叽的团子加上香甜的红豆，口感很丰富。美食老饕别错过，算是最近为数不多让我吃出惊喜的一家了。
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之前曾經光顧過一次覺得不錯，符合一星的預期。但今次的體驗令我非常失望。主菜我點了和牛Sukiyaki，正宗的做法應該是煮好一片肉即上菜即食，但這餐廳卻一鍋將所有牛肉煮好上菜，鍋內的汁仍然熱繼續煮窩中的牛肉，結果所有牛肉都煮得過熟，當我向侍應提出他們將好的食材糟蹋了，他冷淡的回應他會向廚師反應便走開了。出品及服務完全不能匹配一星的水平，也不符合一般日本廚師對食材的尊重，服務亦非常表面並不專業，我相信沒有下次了。
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