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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

依間日式料理超有誠意，前菜到主食全部都好有心思🫶🏻🍽️前菜開波就係海膽魷魚＋青瓜絲，鮮味十足又清新😍 仲有蟹肉茶碗蒸，滑到不得了，入面有百合、木耳絲同枝豆，層次感好豐富❤️🐟刺身方面有石雕魚，油香重但爽口，可以揀配酸汁或者豉油＋Wasabi＋紫蘇葉花，兩種食法都好正👍🏻 仲有北海道秋刀魚，秋天就係佢最靚嘅時候，配埋薑蔥豉油，香到飛起🫶🏻 赤貝都係北海道出品，面頭加咗柚子皮，清香提味🥰🍲熱食方面有十勝和牛煮物，牛肉超嫩，配埋牛蒡同蘿蔔，好入味😋🍤天婦羅有沖繩炸蝦，蝦頭已經加鹽，香脆又唔油；仲有佐賀縣蘆筍天婦羅，爽口又清甜😍🍚最後嚟個鵝肝飯，香濃邪惡🥰 再飲返碗麵豉湯，完美收尾❤️…查看更多

再一次來到這個商場，這次我品嚐了一頓宛如味蕾的饗宴！這天我品嚐了非常多美味的食物，包括池魚、雪場蟹腳、北海道生蠔、蝦多士、春子鯛天婦羅、空豆天婦羅（蠶豆）、魷魚洞庭烏冬…全部都很美味，但這天最難忘的菜餚是以下四道菜：新鮮的貝類前菜 - 口感爽脆，簡單鮮美，完美喚醒食慾！貝柱茶碗蒸 - 蒸蛋質地細膩柔滑，貝柱鮮甜多汁，湯汁清澈甘美，餘韻悠長。靜岡縣白鮭魚配酸汁與wasabi豉油 - 魚肉細嫩滑順，酸汁巧妙中和油潤，wasabi微辣輕點，提鮮效果一流。燒拖羅 - 肥潤多汁，頂上點綴京蔥，香氣撲鼻。總體而言，這頓晚餐食材選料上乘新鮮，擺盤雅致精美，讓我非常滿意！…查看更多

同朋友慶祝生日，揀咗呢間喺尖沙咀嘅Omakase，環境舒服，食材新鮮，揀咗$108 8 lunch set，有8道菜😋先付🦑海膽魷魚魷魚爽彈，醬汁好Creamy👍🏻🦀蟹肉茶碗蒸蛋身嫩滑，加埋啲鮮甜蟹肉，令到成個味道更加豐富，層次感出晒嚟🤩🐠刺身三點（石鯛+ 北海道赤貝+ 北海道秋刀魚）石鯛魚油比較重，入口爽滑，可配酸汁或豉油😋秋刀魚當造季節，超肥美，配埋薑蔥醬油，鮮甜味十足🫶🏻赤貝好爽口，加少少檸檬汁好鮮甜😊煮物🐮A4十勝和牛煮物有和牛，牛蒡同蘿蔔，味道甘甜🤩天婦羅2品🍤沖繩海老天婦羅天婦羅衣好薄，好香脆但唔油膩，海老爽口又彈牙🥰🥬佐賀縣蘆筍天婦羅保持到蘆筍本身嘅清甜爽脆，清新得嚟又唔油膩😋🍚鵝肝飯真係大滿足！鵝肝油脂豐腴，入口即溶，嗰種甘香甜味同飯撈埋一齊，香濃得嚟又好有層次🥰麵豉湯味道濃郁又帶點甘甜，為成餐飯劃上一個溫暖嘅句號😍🍦咖啡雪糕咖啡味濃郁，帶點果仁碎，口感豐富👍🏻…查看更多

同朋友慶祝升職去了尖沙咀的精緻日式料理炑 ，幸運地坐在在吧枱的中間位置感受到師傅時刻精心手藝👏，這裡用最時令的食材製作每道菜式，真係視覺味覺兼具享受。同Omakase 唔同，呢度更多熟食，而且全部菜式都好精緻，超適合慶祝！✨ 北海道水白爪白爪鮮嫩帶海水香，柚子胡椒汁微辣清新，開胃又有層次感🍋。 ✨ 柱貝茶碗蒸 茶碗蒸滑嫩細緻，搭配鮮甜的柱貝，整體溫潤柔和，暖胃感十足🍲。 ✨ 深海池魚深海魚肉質彈牙，柚子酸汁增添清爽果香，完美中和魚肉的油潤感🐟。 ✨ 秋刀魚淨係睇個presentation 都感受到滿滿秋意～ 秋刀魚入口香濃，薑蔥豉油賦予淡淡鹹鮮，滋味馥郁，吃後滿足感爆棚🍶。 ✨ 赤貝赤貝脆口彈牙，柚子碎帶來一絲酸甜，充滿層次與海洋鮮味🦪。 ✨ 大蜆 大粒蜆肉飽滿鮮甜，輕輕咬下散發自然的海洋鹹香🐚。 ✨ 吉列真命鰹魚炸得金黃酥脆的鰹魚，配上濃郁的蛋黃醬和魚子醬，鹹香中帶魚子口感的爆裂🍤。 ✨ 蔥拖羅手卷 拖羅爽滑豐潤，包裹著新鮮海苔，一口咬下滿足感滿溢🍣。 ✨銀鱈魚御飯暖心的銀鱈魚再加暖熱軟糯的飯，絕對是舒心的家常味道🍚。 ✨ 柿子 甜蜜多汁的柿子作為完美收尾，清新香甜🍂。 🎶🎶🎶 This dining experience was a refined culinary journey through seasonal Japanese flavors. Each dish was a delicate balance of texture and taste, wrapped in a cozy atmosphere that made the moment unforgettable. …查看更多

餐廳位於尖沙咀，鄰近地鐵站，方便又快捷。餐廳位於商場之內，環境絕對優雅，這間餐廳主打的就是日式料理，這天和朋友一同前來品嚐了1880的套餐。日式料理店最重要的就是食物新鮮美味，這裏的烹調方法也是令我10分喜愛，日式料理，除了生食，還有炸物等。沒想到在這一餐可以品嚐到各種不同的料理方法。加上餐廳挑選了時令的海鮮，當中生蠔絕對是令我喜出望外，肥美可口，帶有海水的香味。每到了你小小的一個份量，但加起來卻是滿足感十足。…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