炑

今次同朋友去咗尖沙咀食精緻日式「旬·料理」，餐廳用最時令嘅食材，以各種烹調方式呈現高級精緻嘅日式料理。坐喺吧枱位置，可以近距離欣賞師傅手藝，絕對係一場視覺同味覺嘅享受！😋🔶先付｜海膽魷魚海膽鮮甜又creamy，魷魚彈牙，開胃感十足！🔶茶碗蒸｜蒸蛋滑溜溜，入面藏住鮮甜瑤柱同海鮮。🔶季節時令刺身三品｜◾️深海池魚王：肉質清爽鮮甜，配搭酸汁更提鮮◾️北海道北寄貝：北寄貝鮮甜，加入青柚子皮嘅清香，吃起來好清新～ ◾️時令秋刀魚：入口油香豐富，配搭薑蔥醬汁很喜歡。🔶十勝A4和牛牛板腱、大根和牛油脂分布均勻，肉質軟嫩，配上清甜大根來平衡油膩感。🔶天婦羅二品：◾️愛知縣目光魚：外脆內嫩，配咖喱鹽更帶出魚嘅鮮味！ ◾️鮮蘆筍：清新爽口🔶烤鵝肝御飯鵝肝油脂豐富，撈飯一齊食真係香到不得了！😍🔶赤味噌湯味噌湯濃郁得嚟唔會過鹹，飲完好暖胃舒服～🔶甜品｜雪糕最後以雪糕作結，完美Ending !…查看更多

最近試咗尖沙咀一間好正嘅Omakase——炑佢嘅lunch omakase唔係以刺身壽司為主反而有一半係熟食即刻叫左我唔太食刺身嘅fd一齊去試🥢 前菜｜赤水母 x 秋葵芝麻醬一開始已經好清新～赤水母爽口得嚟帶少少海水味配埋秋葵同芝麻醬有種天然嘅滑溜感唔止醒胃食落去好清爽🥢茶碗蒸滑溜溜又鮮甜🐟 刺身｜深海池魚王刺身絕對係呢餐嘅重點之一～池魚王魚味突出入口即溶師傅仲貼心咁俾埋酸汁同紫蘇花豉油可以試到兩種風味點少少已經將鮮味再推上去一層🐟 西京燒銀鱈魚銀鱈魚燒到外脆內嫩啲味噌醬調得啱啱好又滑又嫩每啖都油潤入味但唔覺膩係嗰種會令你唔捨得吞落去嘅質感🍤 天婦羅｜沖繩虎蝦 & 蘆筍天婦羅炸得好乾身冇半點油淋淋嘅感覺虎蝦好彈牙鮮味十足連蝦頭都香脆到可以食埋～蘆筍炸完仲保留到清甜🍜 主食｜蟹肉拌烏冬預期之外嘅驚喜位～蟹肉俾得大方夠鮮甜簡簡單單但超有層次🍲 湯 & 甜品｜赤味噌湯 + 咖啡雪糕赤味噌湯夠濃郁又唔會死鹹好暖胃最後咖啡雪糕作結微甘中帶啲奶香唔會太甜啱晒我朋友唔太食甜嘅人～炑嘅午市Omakase Set份量啱啱好食完唔會太飽但又夠滿足食材夠新鮮最緊要價錢唔會嚇親～…查看更多

🍁🍂【 炑 】 🍃🪾⋄ —————⧫♟⧫————— ⋄今日喺「炑」食到好精緻出色嘅「旬料理」，必須分享🥹「旬」意即「當令」🍁 以當季最新鮮食材製作日本料理，將美味發揮到極致🥢食嘅時候彷彿感受到四時變化，亦見主廚嘅手藝創意，太絕🏅💯⋄ ┄ ┄ ┄ ┄ ❖ ┄ ┄ ┄ ┄ ⋄❖ 炑 • LUNCH MENU ❖ ($998/位)⧫ 先付 : 新鮮水母海蜇醋物海蜇新鮮爽口，醋酸味醒胃，係開胃嘅前菜。⧫ 茶碗蒸(配元貝)蒸蛋滑溜，元貝成粒坐鎮，加上鮮甜高湯底，好食！⧫ 刺身：深海池魚|牡丹蝦|赤貝|細切池魚|拖羅|燒銀鱈魚師傅介紹由淡味食到濃味，可點柚子汁或豉油。個人最鍾意赤貝，新鮮爽口，加入柚子皮更見清新 。拖羅都係一絕，入口即融，好正😊⧫ 天婦羅：蝦|愛媛縣春子鯛|北海道瀨尿蝦|北海道仙鳳趾生蠔|愛知縣無花果|南瓜天婦羅嘅種類相當特別，瀨尿蝦、無花果都有，真係好少見！將蘿蔔蓉加入天婦羅汁攪勻，就可以用嚟點炸物啦🤗師傅即場製作，每件天婦羅都新鮮熱辣。可點店家秘製咖喱鹽，香口好味。⧫ 凍稻庭烏冬冰凍嘅烏冬爽口彈牙，份量都唔少，食完真係好飽。⧫ 甜品：曲奇軟雪糕最後仲有曲奇雪糕，為呢餐畫上完美嘅句號。⋄ ┄ ┄ ┄ ┄ ❖ ┄ ┄ ┄ ┄ ⋄⋄📍地址：炑 (尖沙咀)尖沙咀中間道15號H Zentre UG樓1-3號舖⋄⋄⋄ …查看更多

終於有機會係香港食到「旬料理」，理念與 Omakase 相似，但料理更精緻高級，每道菜都好有創意。配上簡約典雅的室內設計，木質的桌椅和柔柔嘅燈光，整個氛圍讓人放鬆又期待。Lunch Menu 先付🪼新鮮水母 （海哲）海哲爽脆彈口，口感清脆，搭配調和嘅醋汁，食完開胃。🥚茶碗蒸蒸蛋口感滑嘟嘟，加入左元貝醬料，充滿濃郁嘅海鮮香氣。季節刺身六品🔸北海道仙鳳子生蠔：蠔肉豐滿細嫩，入口感受到海水嘅鹹鮮味。🔹深海池魚王：鮮嫩肥美、肉質爽脆，口感細膩且富有層次感。🔸黑目鯛：肉質較為緊實，脂肪含量適中。🔹赤貝：鮮甜彈牙，好爽口。🔸薑蔥池魚：將池魚切成細細粒，用薑蔥調味後提升池魚既鮮甜味。🔹中拖羅：中拖羅油脂豐，入口滑如奶油般順滑。天婦羅六品🔸北海道瀨尿蝦：瀨尿蝦炸得金黃，外層入口酥脆，蝦肉保持鮮甜，沾少少咖喱鹽帶出蝦肉自然甜味。🔹北海道春子鯛：鯛魚天婦羅外皮輕薄酥脆，魚肉軟嫩。🔸北海道松葉蟹腳：蟹肉纖細而滑嫩，口感鮮甜。🔹兵庫縣室津蠔：蠔肉濃郁甘甜，口感滑潤。🔸白栗米：栗米粒鮮甜，口感爽脆，沾少少天婦羅汁，吃完大滿足。🔹愛知縣無花果：無花果入口鮮甜，炸過嘅無花果好特別，上面加左豆腐醬，質地細膩，好有創意。🍜凍稻庭烏冬稻庭烏冬細緻彈牙，帶著涼透的清爽感。🍨咖啡味雪糕雪糕柔滑中帶着咖啡的苦香，完美作結。…查看更多

老細叫我訂枱跟客戶晚餐，對方是韓國人，喜歡吃精緻的日本料理，我第一時間想起 炑。在尖沙咀的中間道上，隱藏著「炑」的日式餐廳，這裡的季節料理以其精緻、高級而受到食客的喜愛。走進「炑」，簡約而典雅的室內設計，木質的桌椅和柔和的燈光，溫暖的用餐氛圍，讓人感受到日本料理的雅致。這裡的菜單以「旬料理」為主題，強調時令食材的運用，與傳統的omakase類似，但更具高級感。近期推出的晚市「尊享指定套餐」吸引了我，我選擇了套餐享有65折優惠，旬料理心動。白梅貝首先上桌的是 白梅貝，白梅貝肉質滑嫩，鮮甜清新。搭配濃郁的肝臟，每一口都充滿層次感，口感極致。簡單的調味完美突顯其原汁原味。元貝茶碗蒸鮮美滑嫩，百合增添清香，口感絕佳，令人回味無窮。刺身靜岡縣白鮭魚，九州香蔥酸汁白鮭魚魚肉鮮嫩，搭配九州香蔥酸汁，平衡鮮美與酸爽。深海池魚接下來的 深海池魚，輕輕炙燒後的魚肉，帶著微微的煙燻香氣，配上紫蘇葉花，口感層次豐富。赤貝赤貝鮮美多汁，肉質彈牙，肉上面灑上柚子皮，香氣恰到好處，為整道菜增添了清新感。裙邊漬物酸甜可口，平衡了貝肉的鮮美。搭配小青瓜，更是清爽解膩。熟食名古屋燒鰻魚另一道令人印象深刻的料理是名古屋燒鰻魚，外皮酥脆，如薯片般的口感令人驚喜。搭配紫菜包裹，讓人一口接一口。蝦多士用上新鮮的北海道車海老，肉質鮮甜且彈牙，搭配酥脆的多士，完美的口感對比。蝦肝汁的濃郁香氣，增添了層次感，提升了鮮美，回味無窮。香蔥吞拿魚蓉手卷親手接過師傅遞過來的手卷，鮮嫩的吞拿魚與香蔥結合，帶來清新的味道。炸蝦碎為手卷增添了酥脆的口感，美妙充滿驚喜，讓人不禁想再來一份。銀鱈魚香菜壽司飯最後，肥美銀鱈魚肉，口感滑嫩，魚腩油的香氣更是撲鼻而來，增添了風味。搭配清新的香菜，口感更為清爽，支豆的脆感也恰到好處。黑糖味蕨餅餐後的黑糖味蕨餅是自家製的甜品，口感滑順，帶著淡淡的黑糖香氣，完美結束了一餐的饗宴。…查看更多

尖沙咀日本菜式｜一場極致滿足饗宴，驚艷之旅程繁忙中令人靜心品味之日本餐廳，將人心境慢慢沉澱前菜三點先付三點，精緻得像藝術品海膽魷魚新鮮魷魚口感軟糯，鮮甜滋味瞬間打開味蕾，海洋精華在口中擴散。蟹肉茶碗蒸滑溜滿滿的蟹肉，鮮味滲透旦香，溫潤愛媛縣蜜柑鯛以蜜柑飼養鯛魚，肉質爽甜，淡淡果香清香，非常清新，完美之鋪墊。刺身三品主廚嚴選新鮮魚獲赤貝貝肉厚實，口感爽脆，鮮甜味突出。九洲赤魚魚味濃郁，肉質緊實，滿風味。和牛の溫柔與天婦羅の輕盈十勝A4和牛慢煮，肉質軟嫩，入口即化。搭配大根，清甜不膩，葱花椒粒，微微辛香，令人回味無窮。天婦羅盛合仙鳳趾蠔外層粉漿薄，蠔肉飽滿多汁，完美溼潤度。點些柚子鹽，蠔甘香風味。炸北海道粟米非常特別！師傅將粟米，粟米炸成金黃色，香脆，粟米細細粒清甜口感，創意味道滿分！ 烤鵝肝御飯今晚高潮！厚切鵝肝，外層烤至金黃焦香，極致酥脆，內裡保持細膩柔滑，入口即化之質感。赤出し味道醇厚濃郁，暖胃解膩，為豐富之菜式作緩衝デザート雪糕咖啡味道，為美妙味覺旅程添上完美輕盈句號。炑用餐文化優雅，美食之饗宴，慶祝之選擇…查看更多

✨尖沙咀✨日式廚師發辦繁忙生活，令人靜心品味之沉浸式文化與美食饗宴。踏入餐廳，簡約而雅致和風空間令人輕鬆前菜三點· 海膽魷魚口感軟糯，濃郁海膽醬鮮甜滋味，海洋精華· 蟹肉茶碗蒸滑溜，彷彿在吃著雲朵，舀一勺蟹肉，鮮味滲透，滿滿的香味· 愛媛縣蜜柑鯛，肉質爽甜帶果香清香，非常清新刺身三品當日新鮮魚獲，今次品嘗：· 赤貝貝肉厚實，口感爽脆，鮮甜· 九洲赤魚魚味濃郁，肉質緊實，蘸上少許醬油帶出其深層次的風味，刺身對季節致敬，食材質素很棒主菜精選· 十勝A4和牛燉煮，和牛慢煮，肉質軟嫩· 天婦羅盛合，天婦羅之驚喜。仙鳳趾蠔粉漿薄，內裡蠔肉飽滿多汁炸北海道粟米非常特別！粟米炸成金黃色，香脆可口，粟米粒，清甜多汁口感，創意味道滿滿！炸到脆卜卜，外層輕盈，內裡鮮味，炸到酥香可口，清甜多汁，展現出師傅對油溫精準控制。冷烏冬感動彈牙冷烏冬，為夏日添上美味，大滿足！完美句號：醇厚與清甜の終章· 赤味噌湯味道醇厚濃郁，暖胃解膩· 咖啡雪糕，香濃咖啡味雪糕，味覺享受，盛宴完結。時令新鮮之食材，簡約精緻的手法，用心欣賞…查看更多

最近我去咗尖沙咀一間專做壽喜燒同天婦羅嘅割烹，「旬」料理意思是四季料理，𥚃面環境好舒適，有14個吧檯座位，可以睇住師傅處理同介紹❤️海膽魷魚：海膽味濃郁濃郁，魷魚好鮮嫩有咬口，yumm! 茶碗蒸：滑得無得輸，瑤柱同雞蛋嘅香氣完美融合。刺身白桂魚刺身：時令海鮮，鮮甜！簡單又好味。北海道秋刀魚：又係時令，肉質肥美，魚香👍北海道赤貝：鮮甜脆口，以特製醬汁配搭更上一層！🥩十勝牛板肉：烹製令牛肉好入味，非常軟淋！入口即溶。穴子天婦羅： Tempura 真係MVP ! 好有驚喜！外面酥脆，入面穴子保持肉質鮮嫩鮮美，好味到爆！岩手縣舞䇯菇：舞䇯菇獨突嘅香味四溢，口感一流！鵝肝飯- 另一最愛！ 厚切鵝肝，煎到外脆內軟，鵝油嘅香氣配上醬汁好飽都食晒成碗！ 最後甜品🍧作完美結束！而家仲做緊優惠！Lunch menu 7 折晚市 指定套餐 65 折…查看更多

前排同朋友去咗尖沙咀H Centre呢間「炑」食Omakase，環境唔算大，但坐喺吧枱可以近距離欣賞師傅嘅手藝，真係好享受😋而餐廳用上新鮮食材配上各種烹調方式呈現出精緻嘅日式料理，前菜海膽魷魚🦑，魷魚爽口彈牙，海膽好Creamy，然後係瑤柱茶碗蒸，蒸蛋滑溜之後係季節時令刺身三品🙆🏻‍♀️分別有北海道北寄貝，北寄貝鮮甜，再配上青柚子皮一齊食好清新🥰北海道秋刀魚，秋刀魚加上薑蔥醬汁口感豐富🙆🏻‍♀️間八魚肉質清爽鮮甜，加埋柚子蔥同紫蘇花一齊食好好食十勝A4和牛，牛板腱、大根和牛肉質細嫩，油脂分布均匀，清甜大根來平衡油膩感。天婦羅係北海道瀨尿蝦，外脆內嫩，配咖喱鹽，鮮味升級，仲有山形縣舞茸菇烤鵝肝御飯鵝肝油脂豐富，撈飯食真係好食到不得了仲有赤味噌湯同甜品，甜品係咖啡雪糕作為Ending…查看更多

Many people believe I only like to eat sushi, but in fact I am a bigger fan of kappo. Today, we came to Mu, a Japanese kappo restaurant located at H Zentre in TST. Pushing open the turquoise noren, there is also a bar on the side for those who want a drink before or after the meal.The dining room is spacious, with a large C-shaped counter that can accommodate 14 customers. Seated at the middle facing the chef, we like the warm dim lighting, the use of bamboo and wooden in the decoration, the wavy ceiling, and the plenty of Japanese elements which provide a cozy and relaxing ambience.We order the Dinner Omakase Menu ($2,180 each), as well as a bottle of 醸し人九平次 別誂 2024 ($1,380). It is good sake to pair with most of the food tonight, having nice and sharp clarity, with also good acidity. Delicious.The first course features Mizudako 水蛸. The giant octopus tentacles are cut into small pieces to make it easy to eat, with a crunchy texture while not excessively chewy. The watershield has its unique texture, matching well with the sourness of the yuzu vinegar.The second course is Chawanmushi 茶碗蒸, with sea urchin, salmon roe, sweet peas to add flavours and texture to the silky-smooth egg custard. Together with shiitake and lily bulb, there is nice umami in the egg which matches well with the ingredients.The third course begins with a range of three sashimi. Starting with Shima-Aji 縞鯵. The striped jack mackerel is very fresh, with a shining silvery skin the is so pleasant on appearance. The meat is firm yet tender, with good sweetness.The fourth course features Sanma 秋刀魚. The chef prepares the Pacific saury right in front of us, then assembles the pieces in a neat tree-like presentation. Paired with scallion and ginger soy sauce, the fattiness and intense flavours are mind-blowingly good.The fifth course and last of the sashimi is Murasaki Uni 紫雲丹. The purple sea urchin is served in its shell, paired with salmon roes and small white shrimps. The original taste is sweet and umami and adding the other further enhances the enjoyment.The sixth course is Grilled Kinki 喜知次. The channel rockfish is beautifully grilled, with a crisp skin while the flesh remains moist, highly fragrant from the rich fish oil. Drizzled with a bit of lemon juice helps to balance and is truly wonderful in flavours.The seventh course continues with sashimi. Wrapped in a crisp nori sheet is a thick slice of Toro とろ, coming from Oma in Aomori, seasoned with some finely chopped onion to freshen the palate. The tuna is delicious, with the portion also generous.The eighth course features Zuwai-gani 松葉蟹. The meat from the snow crab has been meticulously removed and the chef has added the crab miso on top. On its own the crab meat is delicately sweet, while the miso bombarded tastebuds with intense flavours.The ninth course begins with a series of three sushi. Starting with Akagai 赤貝 Sushi, the ark shell has a crunchy bite, very large in size that I could barely eat in one go. The ensuing sweetness and umami are very enjoyable. Fantastic quality.Another serving of sea urchin, the tenth course features the prized Hokkaido Bafun Uni 馬糞雲丹 from Nemuro, with bright orange colour and wonderful sweetness, as well as great creaminess. It is phenomenal.The eleventh course and the last of the three pieces is Hirame 平目 Engawa 縁側. The skirt of the olive flounder is meaty, demonstrating its size, with the chef brushing with a homemade sauce before grilling it two times. Fragrant and enticing.The twelfth course is A4 Wagyu 和牛 Soup. The beef comes from Omi, one of the three famous brands of Japanese wagyu. The beef is very tender, with nice taste but not feeling greasy. The soup has intense flavours but also is delicate. Very good indeed.From the thirteenth course onwards is a series of tempura, starting with Nagasaki Anago 穴子. Again, of generous portion, the conger eel is very soft, virtually melting in the mouth. To pair with the eel the chef has prepared some curry salt to enhance the flavours.The fourteenth course is Senposhi Kaki 牡蠣 Tempura. This Hokkaido oyster is soft, sweet and plump, deep-fried perfectly for a slight crisp batter while the oyster remains juicy. It is a testimony to the skill of Chef Cheung busy doing the tempura at the back.The fifteenth course is Wakayama Fig Tempura. On top of the fig is the homemade tofu paste, adding a bit of sweetness to the deep-fried fruit, with some sesames to enhance the fragrance. A nice transition to the final part of the menu and palate cleanser.The sixteenth course is the Awabi Kamameshi 鮑釜飯. Using traditional Japanese pot to cook the rice, the abalone is grilled separately, before mixing with abalone liver sauce and plenty of chives to serve. It can see a bit less butter in the sauce but overall, it is still very good.The Fish Soup is made using lots of Tai 鯛 fish bones, to brew a concentrated and intensely flavoured delicacy. It helps to warm and comfort the stomach after the nice meal, bringing a good sense of satisfaction.Dessert is Warabimochi 蕨餅, using the warabi powder to make this gelatinous and chewy delicacy, and dusted with kinako and some kuro mitsu sauce. Not too sweet, it is a wonderful finale to a happy and rewarding experience overall.Service is good, and I am amazed by how the chef can command the flow of the omakase, addressing different menus by various customers, the different time in arriving, and their pace. The bill on the night is $6,314. It is a good spot to have nice Japanese kappo cuisine, with good quality ingredients, and I highly recommend this one.…查看更多

做緊日市7折 / 晚市指定套餐65折，抵食呀，即刻約埋朋友試試佢 Lunch 嘅「旬·料理」。呢種四季料理同omakase相似，大家都係坐吧枱欣賞師傅手藝，師傅會以各種烹調方式呈現高級日料，食法比較全面。星星ITEM我最喜愛：► 先付 ⭐頭炮海膽魷魚有驚喜，海膽醬勁鮮甜creamy，入口有海洋感► 茶碗蒸大大碗，滑溜，瑤柱多到舖面► 刺身三品深海池魚王：肉質鮮甜、口感清爽，夾埋紫蘇花點酸汁食比較開胃北海道秋刀魚：甘香細膩，秋季當造夠肥，同薑蔥鼓油好夾兵庫縣生蠔：爽口！辣椒蘿蔔同柚子皮調味加添清新►十勝A4和牛牛板腱、大根肉質有彈性，特別鍾意牛筋部分嘅膠原口感，清甜大根索哂湯汁好味►天婦羅二品⭐◾️北海道瀨尿蝦：勁嫩，第一次咁食瀨尿蝦，點咖喱鹽仲正◾️山形縣舞茸菇：大！愛！好香菌味，鍾意食菇嘅人一定鍾意 ►烤鵝肝御飯鵝肝撈飯不得了香噴噴，為咗食少carbs，我只係食左兩啖飯►赤味噌湯味噌湯加咗好多丁字麩，喜歡►甜品咖啡雪糕偏多冰，清清味蕾如果卡路厘係每個星期拉average，我願意為左呢一餐，平日再食清啲，阿門。…查看更多

尖沙咀高質廚師發辦｜時令食材與烹飪藝術｜頂級の旬·料理今日同朋友去咗尖沙咀吃精緻的廚師發辦～日式「旬·料理」～把時令食材與烹飪藝術結合，呈現仿如藝術品的高級精緻日式料理。餐廳環境簡潔高雅寧靜，我地坐喺席前位置，靜靜地近距離欣賞師傅巧手製作。先付Selection Of Appetizer紫蘇花海膽魷魚魷魚上撒有細碎的紫蘇花，海膽濃郁甘甜，口感層次豐富。茶碗蒸Steamed Egg海鮮瑤柱茶碗蒸口感極致細滑柔嫩，海鮮濃郁鮮甜風味。季節お造り三品 Three Seasonal Sashimi時令秋刀魚擺盤極具藝術感與季節詩意，主廚以楓葉、大片鮮綠葉為底，襯托出秋刀魚刺身的鮮活色澤；口感鮮潤細膩彈嫩油脂豐腴，主廚建議可以蘸取特製醬油更有風味。青柚子北寄貝北寄貝刺身爽脆彈牙味道清甜，青柚子的清新酸香為海鮮提味深海池魚刺身呈現淡雅的粉紅色澤，肉質爽脆鮮甜、濃郁細膩，搭配酸汁口感層次豐富十勝A4和牛すじ、大根Tokachi Wagyu Beef Tendon With Radish十勝A4和牛牛板腱、大根：和牛肉質軟嫩中帶有適度嚼勁，大根吸收湯汁清淡甜味，牛肉的豐潤與大根的清甜融為一體天ぷら二品Two Kinds Of Tempura 愛知縣目光魚：金黃薄脆、外酥內嫩，肉質細緻鮮嫩，味道清雅，配上咖喱鹽帶出魚的鮮味鮮蘆筍：清新爽口フォアグラ御飯Roasted Foie Gras With Rice烤鵝肝御飯：鵝肝外層色澤金黃焦香酥脆，內裡細膩柔滑、入口即化，溫熱米飯飽滿地吸收了鵝肝流下的豐美油脂，超大滿足赤出しRed Miso Soup赤味噌湯：醇厚濃郁，暖胃解膩デザートDessert最後以雪糕完結這美妙嘅旅程一邊沉浸於享受美食時見到主廚把當季最佳食材以簡約而精緻的烹飪手法呈現，看到的不單是眼前的美食，也是尊重自然的烹飪藝術。…查看更多

一向鍾意食廚師發辦，今次試下更講究啲嘅「旬」料理，以時令食材為主軸，唔同季節有唔同驚喜。每一道菜都由師傅即場處理，睇住佢慢慢切魚、擺盤，視覺味覺雙重享受。餐廳裝潢走日式簡約風，木系設計配柔和燈光，氣氛寧靜舒服。全店只有十幾個吧枱位，可以近距離欣賞師傅手藝。🔸先付 - 海膽魷魚🦑：口感爽滑，配上海膽清香鮮甜，非常開胃。🔸茶碗蒸🥚：蛋身滑溜，加埋元貝、香菇等，味道清淡中帶鮮，口感幾有層次  🔸季節刺身三品🍣：刺身賣相非常精緻，視覺同味覺雙重享受。  白鮭魚肉質細緻幼滑，味道清甜，平日比較少機會食到。北海道秋刀魚，脂香滲出，配薑醋豉油突出到濃郁嘅魚味。北海道赤貝加柚子皮點綴，食落鮮甜清香。  🔸蟹＋蝦肉蒸醬豆腐🦀：我唔食牛，餐廳特別安排左呢款料理比我，蟹蝦鮮甜之餘，師傅刀工了得，豆腐被切成條狀，賣相非常出眾。  🔸天婦羅二品🍤：穴子🐟炸得外脆內嫩，配咖哩鹽味道突出；來自岩手縣嘅舞茸菇🍄香脆且菇香濃厚。 🔸鵝肝飯🍚：鵝肝香滑濃郁，飯粒吸收油香，味道豐富。  🔸麵豉湯🍲：味噌唔會過咸，清而不淡，味道岩岩好。  🔸甜品 - Cookies & Cream 雪糕🍨：雪糕質地柔滑，甜度適中，作為尾聲非常合適。…查看更多

今次喺尖沙咀炑食咗個精緻四季料理午餐，每位$1088，OpenRice訂位有7折優惠，2位共$1741（包10%服務費），性價比唔錯。食物方面： - 前菜海膽魷魚帶有濃郁鹹香，開胃十足；元貝蒸蛋用料足，元貝和菇份量十足，蛋滑嫩。 - 刺身非常新鮮，間八切得厚實大塊，北海道秋刀魚光澤靚，配薑蔥豉油清爽提味。赤背更甚，配柚子鹽特別鮮甜。 - 十勝A4和牛牛板腱連同大根煮到軟腍，肉香與蘿蔔的清甜互相襯托。 - 天婦羅方面，北海道瀨尿蝦香脆有彈性，配椒鹽或天婦羅汁兩種吃法都有特色；無花果天婦羅別具一格，配豆腐胡麻醬帶甜味與濃郁芝麻香。 - 鵝肝炒飯表面普通，但將鵝肝剁碎與飯拌勻，每口都充滿香煎鵝肝的濃厚滋味。 - 味噌湯溫暖中帶清香，配合最後的咖啡味雪糕，令人感覺完美收官。整體環境舒適，服務貼心，餐點每款都呈現出主廚對新鮮食材和味道層次的用心，絕對值得一試。 …查看更多

週末去食”旬”料理，”旬”嘅意思係”季節性”、”當令”。而喺尖沙咀嘅餐廳”炑”，”旬”係解作與Omakase相似嘅四季料理，不過係更精緻高級嘅版本。其中一個lunch set $1088/位，但OpenRice訂位做七折優惠。呢個set包括前菜、蒸蛋、三道刺身、A4十勝牛煮物、兩道天婦羅、鵝肝炒飯、湯和甜品，以lunch嚟講算非常豐富。前菜、蒸蛋前菜海膽魷魚有鹹香，相當夠味。元貝蒸蛋用了多，元貝同菇嘅份量唔少。三道刺身刺身係呢度相當重要嘅一環，原因係刺身係最符合時令嘅需求。深海池魚切得大塊又新鮮，北海道秋刀魚切得靚到不得了，當然係而家最時令嘅魚類，連同薑蔥豉油非常之襯。不過以上都唔及今日嘅北寄貝，鮮甜之餘加上柚子鹽，更顯得新鮮。十勝和牛牛板腱配大根呢個用上A4和牛做嘅煮物，連同蘿蔔，食落去嘅口感全部都係好腍，好適合做煮物。兩道天婦羅其中一個MVP就係兩度天婦羅中嘅北海道瀨尿蝦天婦羅。瀨尿蝦天婦羅已經少見，再配椒鹽同天婦羅汁，係會令人記得嘅菜式。相對之下無花果天婦羅亦好特別，個人覺得佢嘅亮點係用豆腐造成胡麻醬。炒飯、湯、甜品鵝肝飯表面普通，其實係要將鵝肝剁碎同啲飯撈埋食，食落去每啖飯都有香煎過嘅鵝肝味！另外仲有麵豉湯同咖啡味雪糕，加埋就係一個非常圓滿嘅lunch了。…查看更多