割烹凜

他對所有客人似乎都沒什麼好感，板前只有6席而已。每次客人跟他說話，他幾乎都不會直視客人，偶爾會用一種冷漠又鄙視的異樣眼神斜視著他們，好像在冷冷端詳冷庫深處放了很久的魚幹還能不能吃？這樣的眼神總是讓我有種說不明白的歉罪，彷彿來這花了5K/2位 用餐是打擾了他。這間米其林一星「割烹凛」與隔壁的米三「Sushi Shikon」共享後廚，似乎也共享服務經理，至少有50%的時間沒服務生在場，長時間無人往空空如也的啤酒杯裡加酒。板前的調味缸如破損的文物，缺口很刺眼。如果不是最後乾掉三碗禦飯，一定吃不飽。不管我再怎麼準時到達用餐，應熱呼呼的菜式永遠是冷的———烤「赤鯥」竟然被涼涼的醬汁覆蓋降溫了，香氣全無；天婦羅蜂斗菜也被並不鮮美的醬料浸潤而失去了脆彈感…最新的2024東京米其林指南將連續多年米其林三星“壽司吉武”降為二星。而由吉武與Shikon合營的香港割烹店Kappo-Rin卻拿下了一個第一名————主廚是我見過的最粗魯無禮的日本廚師。…查看更多

今晚嘅食空，真系讓我開左眼界🤩！先講講嗰個熱辣辣上枱的雪場蟹，呢道菜枱面見到就已經心思思。高湯鮮甜得黎，加入個青檸吊味，清新得嚟帶點微辣，唔止平平無奇，真系木有得頂！不過蟹肉稍嫌太鹹，要小心分配下口感。再黎講講嗰個燒香魚，外皮微微焦脆，入口後那香葉嘅清新香氣間中彈出，同燒香味嘅組合，真系得意！食落點點骨感又唔礙事，燒香魚原來除咗蒸之外，咁樣食都正！最後講吓嗰個和牛飯，呢個先至系我最心水！和牛嘅嫩滑令人難以忘懷，而且賣相一流👀！醬汁搞到我全程大讚，即係甜嗰啲，都系好入味。十三少都讚不絕口，咁嘅好菜，唔食多啲飯，真系對唔住自己！食落之後，嗰份滿足，真系言語難以形容😌。和牛、香魚同蟹肉，我喺度美食之旅飛一趟日本，感覺正！要形容今次嘅體驗，只有“廿四味”可以用，就系由眼到心，由心到口，無一不精彩！🍣🦀🍚…查看更多

Initially we planned to go on 8/9 but due to the black rain signal, we delayed our meal to 14/9. Luckily, it was available. There are 2 dinner time slots but due to work, we chose 8:30pm session.The menu changes every season depending on the ingredients.The first dish was already quite surprising. Seldom would there be mustard in a japanese dish but this worked perfectly. The mustard was so deliciately presented they warned us not to mistaken it was a food item and put it in our mouth in one go.The marinated tuna was perfect  already but the shiso flowers made the aroma of the dish more special and gave it a nice aesthetic touch.The dashi stock was next and I was curious why they sprayed water on top of the bowl when served. Later I did some research and found out this was a method to ensure it was not reopened and poisoned by others in the old days. Although I am sure I won't be poisoned, it was really a nice touch to add this tradition when preparing this menu.The aroma of the yuzu definitely elevated the whole dashi.The dried sheets of seaweeds were further heat up to give an extra crisp. They told us to have it as quickly as possible as the crunchiness can be lost quite soon.The Matsusuka Wagyu was basically melting in my mouth when I had it.The crab dish was presented a unique way which was really fun to have.  Despite the dish was covered with the mist, after the mist is gone, you can see how all the ingredients are still arranged meticiously.The dish was another surprise. I never imagined figs in a Japanese savory dish let alone being paired with the uni but their sweetness actually complemented each other splendidly. There was so much chestnuts in the rice that I almost wanted seconds.Time for dessert. The ice for our shaved ice was actually a natural ice formed in Yamagata which the chef made with his machine(not available at market anymore). As it was formed in nature, the air content is really low and the shaved ice could be very soft, almost like cotton.This description was definitely correct. After adding the matcha and red beans, it was so soft I nearly thought I was having ice cream.The final dish was the amazake. Ginger was added as it was to balance the shaved ice that we had previously.The dinner though pricey, given its quality and and seeing the chef in action and meticulousness, was totally worth every penny.…查看更多

This Japanese restaurant is located in The Landmark Mandarin Oriental, just adjacent to Sushi Shikon. Led by Chef Masaru Furukawa, it has been awarded Michelin one-star status in 2023. The word ‘kappo’ means ‘cut and cook’, highlighting this style of Japanese cuisine with the chef cooking in front of customers and interact.Dinner service has two periods, one starting at 6pm and the other 8:30pm. We had reserved the earlier slot and were seated at the end of the beautiful hinoki counter, which could accommodate 8 customers. The décor was nice, having an elegant and traditional ambience as if one was in Japan.The Dinner Menu cost $2,500 each and I also ordered a bottle of sake: 東洋美人 純米大吟醸 プリンセスミチコ ($1,700). The yeast used in this sake came from a rose variety known as ‘Princess Michiko’, which was presented from England when the current Empress was the crown princess. It had an elegant nose with a nice sweetness, good pairing with the food on the night.The first course already drew a gasp of wonder when it was presented. On a fresh green lotus leaf was an orange lantern flower, or Alkekengi. Opening inside was a piece of nicely grilled Eel, with crispy skin and great umami flavours of the unagi sauce, and with a bit of wasabi and sancho leaves to add a hint of spicy notes. Underneath was some shredded Cucumber with a crunchy texture to contrast, and also helped to freshen the palate. A wonderful appetizer.The second course featured Straw Smoked Bonito, with the chef marinated the skipjack tuna in soy sauce briefly, giving it an extra layer of savoury flavour, which also brought forward the umami taste, in addition to the fragrant straw smoky note. Everything was so balanced and harmonized. Instead of having wasabi, it was paired with seaweed paste which got radish mixed in. Truly delicious sashimi.The third course showcased how the chef paid attention to all details. While the chef prepared the dashi in front of us, the sous chef poured hot water to heat up the serving bowl. When everything was ready, the Hairy Crab Dumpling was taken out from the steamer to the bowl, together with Abalone and Green Yuzu. Pouring the dashi in and then covered with lid, the sous chef sprayed some clean water on the bowl, as a tradition to show that the bowl had not been opened or tampered. The hot clear soup was amazing in taste, with the crab meat dumpling sweet and delicate. The abalone offered a good bite, but I did not think it was truly necessary to add that given the dish was so good already. Amazing soup.Originally in the menu the fourth course featured Taichio, but since there were some incredible Kinmedai available the chef decided to use them instead. He also perfectly grilled the Matsutake Mushroom on hibachi, cooking through but not drying. These prized matsutake was called ‘early matsu’ as they were harvested before the normal season. Paired with Sudachi Lime to give some refreshing acidity, the radish and yam paste together with yuzu shavings helped to complement the flavours. A wonderful grilled dish.The fifth course was Seasonal Sushi. The chef toasted the nori sheet on hibachi to make them crisp, and then put the shari, abundance of minced maguro with takuan, and Bafun-uni in to make the sushi. The rich and fantastic flavours from the fish oil of the tuna, the umami taste of the sea urchin, the creamy and soft texture of both contrasting with the crunchy bite of takuan, all wrapping up in the crisp nori, created a symphony of taste and texture. I had to resist the temptation to immediately ask for an encore of this sushi.The sixth course showcased the tempura technique, with the chef cutting the Swordtip Squid in thin strips and put inside the bowl, on top was deep-fried Aoyagi Clam in a seaweed batter, with also Ginger and Okra. The batter was very thin and virtually non-existent. Mixing everything together was a feast, allowing us to enjoy different texture and flavours at the same time. Very good fried dish.The seventh course again brought a wow to all of us, a cocktail glass with a bubble containing white fumes inside. Using the spoon to poke the bubble, the tomato water got Sea Urchin, Whelk, Mozuku Sea Moss, Water Shield, Spaghetti Squash, and Japanese Cantaloupe Melon. Refreshing and serving as a palate cleanser, the different ingredients offered contrasts in texture to make this dish interesting, with the delicate taste harmonized and not over-shadowing each other in flavours. Thoughtful and a creative refreshment deviating from traditional Japanese cuisine.The eighth course featured Matsusaka Wagyu Beef Sukiyaki, with Onion and Crown Daisy. The beef was flavourful and great in taste, and again the attention in steaming the plate beforehand to keep it warm on serving, the half-poached egg with runny yolk to add to the sukiyaki sauce, and the careful timing of blanching the crown daisy to avoid over-cooking the delicate vegetable, were all meticulous. I also liked the onion which added a sweetness to the dish. Very delicious seasonal course.The ninth course was kamameshi, with the rice cooked in clay pot, then added a large amount of spring onion, and then grilled Tile Fish on top. Together with Pickles and Miso Soup, the rice was really fantastic, not too soft nor too hard, fragrant with the spring onion, and the seasoning of tile fish was also spot on. Both of us ended up having three servings as it was so good. While the other diners might feel we were too hungry, we were not shy to ask for more of this really delicious rice.I was puzzled earlier when seeing the ice shaving equipment at the counter, but then the chef brought out a slab of natural ice and then laboriously turning the wheel to shave off the ice, making our tenth course of Summer Limited Shaved Ice. The texture was very powdery, ethereal, and dissolving in the mouth in no time which reminded me of soft snow. There were layers of red beans, matcha, milk, sake foam and a sour plum to add colours and flavours to the shaved ice. It totally revolutionized my perception of this type of dessert. Must try if you got the chance!The eleventh and last course was Amazake with Grilled Mochi. The amazake was a traditional sweet low-alcohol beverage made from fermented rice. Serving it hot, with a piece of grilled mochi having chewy bite, this in my opinion was a much better dessert than the typical slice of melon, grapes or strawberries. The effort and how the chef was able to balance the earlier shaved ice using this wagashi to warm our stomach was thoughtful.Service was very good, with the staff friendly and attentive, able to introduce the cuisine to us in details. The bill on the night was $7,370 and while it was not cheap, I would certainly like to come back again, especially knowing that the chef would regularly change the menu to match with the season and highlight the best ingredients at the time.…查看更多

Lunch. 2023 June Omakase Menu. Counter seating 8. Ordered glass of burgundy red. Too chilled.Here’s what we had. Appetizer: Thin White Noodles in Grated Yam and Grilled Eggplant Sauce with Water Shield (莼菜), topped with Caviar, Shiso Flower and Lime zest. Special decoration marked the end of the first half of the year. Mixed everything well before eating. Very refreshing.Chu toro belly slightly grilled to body temperature to achieve the maximum melt-in-mouth texture. Topped with seaweed+ wasabi sauce. Slice of Miyazaki Wagyu Beef, Fish maw and bonito dashi, prepared separately in 3 different pots; all put together to form a mouthwatering soup. Topped with Sansho leaf (which is in season). We were told to first inhale all the goodness upon opening the lid. Indeed the distinct aroma from the sansho leaf was enticing. Particularly noteworthy was the taro stem, not widely available as it is difficult to grow and process. Tasted a bit like turnip, but more tender.Hand roll of toro tail and uni; rice flavored with minced pickles and sesame etc.Grilled Black Throat seasoned with Soy Sauce and special non spicy shichimi (七味粉 ) and chopped spring onions. To add tweak of lime ourselves but forewarned not to be over-zealous. Steamed Egg topped with Shaved black Truffle; with a layer of Cheese in the middle and Potato Mousse at the bottom. Freshly ground Black Pepper as seasoning (too spicy for me).Steamed Abalone; Winter Melon cooked perfectly to show off its green color. Liver sauce at the bottom. Green Yuzu shavings. Loved the sesame Tofu in particular with its mochi-like texture. Chef explained that the tofu was not made with beans, but some kind of starchy mixture. Claypot Rice with Golden Eye Snapper, Peas, Shiso leaf, dried Plum etc. Chef grilled the sheet of seaweed roll ultra crispy and scattered the pieces into the rice. Lovely juxtaposition of flavors (especially the tint of acidity from the plum) and textures. Miso soup and pickles.Dessert: lime flavored crushed ice and non-alcoholic plum wine jelly. Topped with Melon and peach pieces. In summary: stellar performance- very well executed meal; thanks to manager’s superb translation skills and seamless interaction amongst the team. Particularly appreciated chef’s utilization of local ingredients (eg fish maw) within the refined traditions of Japanese cooking. Well deserved ⭐️.…查看更多

我今次同朋友去食凛割烹，聽講係一間好高級嘅日本餐廳，全店只有8個位，要預早訂位先有機會食到。我哋坐低之後，就由主廚古川先生親自介紹菜單，話係10道菜嘅廚師發辦，全部都係用最新鮮嘅日本食材整。我最鍾意食壽司，所以對佢哋嘅壽司好有興趣。除咗海膽壽司之外，佢哋仲有其他幾款特別嘅壽司，例如鮑魚、鰻魚、帶子等等。我覺得佢哋嘅壽司都好有水準，米飯好香甜，飯粒分明，唔會太軟或太硬。海鮮都好新鮮多汁，切得好薄，配上啱啱好嘅醬油同芥末，每一啖都係享受。其中一款最出色嘅壽司係用炭燒過嘅鰻魚做嘅。炭燒過嘅鰻魚好香口，表面有啲焦香，肉質好滑腍，帶有甜甜嘅汁液。同米飯一齊食，真係好滿足。另外一款我都好鍾意嘅係用帶子同柚子皮做嘅壽司。帶子好新鮮彈牙，柚子皮就帶出一陣清新嘅香氣同微微嘅酸甜，令整個壽司變得好清爽唔膩。我覺得凛割烹係一間值得一試嘅日本餐廳，雖然價錢唔平，但係食物質素同服務態度都一流。主廚古川先生好親切好專業，會同客人溝通同分享佢對食物嘅見解。我覺得佢哋嘅壽司都好有特色同創意，唔止靠新鮮度贏，仲會用唔同嘅配搭同手法令人驚喜。…查看更多

环境：地理位置在东方文画，那层一进去有somm，然后拐弯就是志魂，再就是到这家啦，容纳8个人，两个时间段，所以其实时间有点紧张，还挺赶的，会被催离开，担心的朋友慎入，没有view，座位些许拥挤，但是日料吧，也都这样的座位。🍭食物：可圈可点了啊，食材新鲜，而且很精美，那个蟹肉和菊花瓣好好看啊，有种食物届的满城尽带黄金甲的既视感，其次，那道无花果海胆，根本没想到海胆放在汤汁里不腥，无花果还能保有本身的鲜甜，「金目雕三文鱼籽饭」非常鲜嫩，皮外焦里嫩，最后就是经典的小丸子刨冰啦，只能说刨冰是咸口的做甜品，也是打扰了，就算是黑松露+金箔+栗子的组合，我也是一言难尽。服务：不要迟到，会被店员夺命催，哈哈，其次就是赶人走，因为8点半那波客人要来了，而且6点开始太不适合上班族了啊，委屈。…查看更多

踏入秋天 我想食個秋天的懷石料理 所以我又去咗位於置地文華酒店7樓嘅一間日本餐廳食好嘢先嚟一個北海道產嘅松茸配銀行山椒葉嘅糊仔 做頭盤 清甜的米糊仔 夾雜著清香嘅松茸 仲有山椒葉帶一點刺激 這個素食的頭盤真的能夠令到胃口大增醬油漬長崎縣鰹魚 兵庫縣鯛魚 同埋 對馬島魷魚配鹽花 揭開了秋天的故事 值一提就是佢嘅魷魚 同一般魷魚唔同因為好有軟糯嘅口感 越咬越有魷魚味好特別下一味嘅主角係毛蟹 清甜的鰹魚湯配好香嘅菊花已經刺激到味覺 再加上極度鮮甜嘅毛蟹肉 真係有好幸福嘅感覺愛知縣燒鱔 超脆的皮夾雜著鮮嫩嘅鱔肉再加山椒嘅香味 回味無窮 食完之後更有黃瓜做配菜 令到完全不感覺到油膩 一絕油炸無花果豆腐皮 海膽 蔥 配七味粉 熱辣辣嘅蘿蔔蓉配上 剛剛炸起嘅 鮮腐皮 同埋無花果非常特別 配上冰凍的海膽 有冰火嘅感覺 同埋青蔥配搭好新鮮吞拿魚 醃蘿蔔加海膽同埋紫蘇葉及芝麻嘅壽司 醃蘿蔔令到吞拿魚完全唔油膩 清香嘅紫蘇葉 配搭著鮮甜嘅海膽入口即溶好味三瀬雞 紫蘇花 米通 配魚仔山葵油湯底 彈口嘅素面配紫蘇葉絲清香撲鼻 配上山葵油魚仔湯清甜可口 最後加上酸味味的梅子肉 層次複雜但配搭一流半生熟嘅宮崎和牛配西洋菜沙律及蛋黃汁 燒宮崎和牛配搭著微酸的粒辛子 同埋蛋黃汁 鮮嫩可口 再加新鮮嘅西洋菜做沙律 令到和牛一點也不油膩重中之重就係佢嘅甜品 用山梨縣嘅天然冰 做嘅刨冰 配 甘酒 黃豆粉 栗子蓉同埋黑松露 底下更有朱古力脆脆 味道層次非常複雜 但係非常美味同好夾 利用非常合時的栗子做栗子容 甜味出眾 再加上黑松露氣味甘醇 實在太美味啦每次去這個餐廳都有特別嘅感覺期待下次再去嘗試 佢冬天嘅菜式Stepping into autumn, I want to eat kaiseki in autumn, so I went to a Japanese restaurant on the 7th floor of the Landmark Mandarin Hotel to eat.Hokkaido matsutake mushroom ginko congee. The rice mixed with fragrant matsutake mushrooms and sansho leaves is amazing. Bonito from Nagasaki in soy sauce, Sea bream from Hyogo, and Squid from Tsushima with salt flowers opened the story of autumn. Hairy crab soup. The sweet bonito soup with the fragrant chrysanthemum have stimulated the taste buds. Coupled with the extremely sweet hairy crab meat, its wonderful.Japanese Grilled Eel. The super crispy skin is mixed with the tender eel meat and the fragrance of sansho peppers. After eating, there is cucumber as a side dish, so that you don't feel greasy at all.Deep fried Beancurd skin with figs, sea urchin, green onion with shichimi powder. Hot radish condiment with freshly fried bean curd skin, and figs tempura are very special. Served with frozen sea urchin, it has a feeling of ice and fire. Yummy.Sanse chicken, basil flower, rice tong, with fish and wasabi oil soup baseMiyazaki wagyu beef with watercress salad and egg yolk sauce. The fresh watercress made the wagyu beef not greasy at all.The most important thing is their desserts. Made with natural ice from Yamanashi. Shaved ice with amazake, soy flour, chestnut puree and black truffles. There is chocolate underneath. Its GORGEOUS.…查看更多

今日介紹嘅係喺中環 東方文華置地七樓的一間日本餐廳 食omakase嘅位置好少 所以book枱都比較難book頭盤係一個 甜粟米蓉配胡麻豆腐 再加支豆 海膽 同紫蘇葉花 好清新的頭盤呀 濃郁的粟米蓉 再加清新的豆腐 配上爽脆的支豆同埋鮮甜的海膽 好特別燒鰻魚 配山椒葉 皮脆肉嫩 不需多講 好味甘鯛魚湯 這碗湯配上早松茸 同埋燒茄子 清新 清甜 可口 要留意佢嘅碗 就算個蓋 個設計都係別有心思玉米春捲配鮑魚肝汁 食鮑魚配鮑魚肝汁就好正常 估唔到食春捲 仲要係超級鮮甜嘅粟米春捲配上濃沃嘅鮑魚肝汁 真係非常好食 我要特別再order多一份 下次嚟一定要嗌至少三份三瀨雞肉丸配冬瓜煮 雞肉嘅鮮甜再配冬瓜嘅清甜 將剛剛食完油膩嘅感覺全去 廚師真係好有心思跟住就係食個素面 這個素面一啲都唔素 因為佢入面有鮑魚 大蝦 雞蛋絲 仲有椎茸 鮮甜 彈口 清新 實在有幸福嘅感覺宮崎和牛 配西洋菜 和 粒辛子 肉質不是太油膩 煮得剛剛好御飯 這個飯真是不得了 除了有好香口的銀魚仔 海苔 胡瓜 芝麻之外 還配上梅肉 酸酸味味 好開胃最後就係重中之重刨冰 估唔到佢用咗日本空運過嚟嘅水做冰塊 再做刨冰 因為佢用傳統刨冰機去刨 每片冰塊都是好鬆軟 當淋上濃郁嘅 綠茶 的時候 刨冰開始慢慢融化 加上大大粒的日本紅豆 同埋入面有些牛奶醬汁 口感一流實在太好味 廚師好好 佢特別再做多一碗畀我 食完再食 好有我上次在大阪一個神社旁邊的小食店 食過的感覺 好傳統 好好味一定要再嚟Today’s introduction is a Japanese restaurant on the 7th floor of Landmark Oriental Mandarin in Central. The first dish is a sweet corn puree with flax tofu, spiced beans, sea urchin and purple perilla leaves. Its a wonderful starterGrilled eel with sansho leaves, crispy skin and tender meat, deliciousSweet snapper soup This bowl of soup is served with early harvest matsutake mushrooms and roasted eggplant. LovelyCorn spring rolls with abalone liver sauce. Super Super good. I had 2 servingsSanze chicken meatballs cooked with winter melon. The fresh and sweet chicken is combined with the sweetness of winter melon. Perfect Match.This plain noodles are not vegetarian at all, because the noodles have abalone, prawns, shredded eggs, and shiitake mushrooms. It is sweet, chewy, and fresh. Miyazaki Wagyu beef with watercress and singko, the meat is not too greasy and cooked just rightThe rice is really amazing. In addition to the delicious whitebait, seaweed, courgette and sesame, it is also served with Plum Meat.The desert is absolutely wonderful. Ice using water from Japan, shaved in traditional shaver. Plus Japanese Red Bean, Milk sauce and Condensed Green Tea sauce. It's heavenly feeling. I have to come back again...…查看更多

Great chance to try Kappo Rin, a collaborative concept by Sushi Yoshitake in Tokyo and Sushi Shikon. Love the whole dining experience, but I guess I expect much more when I heard of the name. Bet the dinner menu is more attractive. 1) Only 8 seats in this small restaurant in Landmark Mandarin Oriental hotel. 2) Lunch menu3) Mullet roe, Rice cake, Scallop Porridge Loce the texture of the rice cake. The porridge make me feel like congee made by my mum. 4) Seasonal Sashimi5) Matsuba crab dumpling in beancurd skinThe dish i like the most. Fresh crab meat inside the delicate beancurd. Light, fresh, warm. 6) Deep Fried MonkfishFreshly deep fried Monkfish serve right in front you. Juicy inside and crispy outside. Always love the taste of the monkfish, not their look. They just look like alien to me 7) Deep Fried Toro8) Sea Cucumber, Yuzu - My least favourite dishes. The sea cucumber is very tough and the yuzu didn’t give any flavour to it. 9) Kagoshima A4 Wagyu, Lily Bulb, Black TruffleWagyu is cooked perfectly. Never go wrong with truffle with steak. 10) Octopus Kamameshu, served with Miso SoupThey cut the octopus and placed them on top of the rice in a big pot. Show it to all the guest before serving to every one. The octopus is super tender! Another dish make me feel like home. Lunch Omakase menu $1800 + 10%. We have 1 bottle of sake each. It’s definitely one of my most expensive lunch ever! …查看更多

我和十三少都比較愛吃生的食物，對和食興趣不大，不過今晚還是試了它，最後很安慰，滿意埋單！ 先order我們喜愛的黑龍sake，米香又純 頭盤鮑魚 -- 腐竹魚湯墊底， 鮑魚又甜又滑，腐竹好有豆味 雪場蟹 -- 上枱超熱，正! 鏗魚高湯極甜，加了青檸好fresh，但蟹肉就偏鹹 魚生 -- 池魚，鏗魚，魷魚-- 除了魷魚之外，其他都唔係好得 ，同平日食開的sashimi omakase 差好多班燒香魚 -- 燒魚來說，算好滑算好好味(我本身只愛吃蒸魚)，好有燒魚風味，配香葉食，魚骨數量係可接受的程度，頭和肚味甘苦，有點難頂 愛女魚 -- 旁邊的是加茂茄子，魚肉又滑又實，表面有一層滑嘟嘟的感覺，好特別，個湯汁非常濃厚，應該用來餸飯 蔬菜盤 - 紫色的花是蔥的花，唔知蔥的花咁靚，還有洋蔥仔 refreshment -- 鳢魚（即門鱔）造的素麵，蝦，海膽，海發菜墊底，湯汁含醋，好refreshing 鱧魚 -- 旁邊的是黑色七味粉，用來配鳢魚，特別辣，煮咗8個鐘的洋蔥仔入口粉碎毫無口感有點失望，師傅現場示範切魚片然後落煲住的火鍋灼魚片，湯超甜，魚雖然含小骨但靠師傅刀功無礙進食，但口感有粒粒骨我就麻麻，湯中加了點菜花，叫津/純菜，佢表面有層啫喱狀包裹住，好似食爆珠啫喱咁，好得意 和牛飯 -- 實在有幸福的感覺，牛肉又滑又濃，但沒有油膩的感覺，醬汁雖然偏甜，但仍是非常可口，連十三少平日最憎食這類甜醬汁都讚啲牛好好味，我後悔要少飯，咁好的肉汁，餸飯最美好! 水果盤 -- 四色水果用青檸味沙冰墊底，實在太優質，又甜又新鮮太滿足，青檸沙冰亦見其心思 黑豆粉決餅 -- 甜得來不是死甜，係清甜，非常impressed 綠茶 -- 師傅現場即磨餐後綠茶，起晒泡，茶濃而苦澀，好正!…查看更多

Kappo Rin specialises in multi-course omakase menus with both cooked and raw dishes designed to bring out the natural flavours of the fresh, seasonal Japanese ingredients. For me, this is the most relaxing fine dinning experience. It’s always fun to learn new ingredients knowledge from the friendly chefs! My favourite dishes is the wagyu sukiyaki, packed with mushrooms, vegetables, semi cooked egg and folds of creamy Wagyu beef, simmered in a sweet soy and mirin broth. The wagyu beef is so soft that it could melt in your mouth.The menu is varies from season to season as it is determined by the freshest produce available from Japan~ Here comes the 2021 spring collection~…查看更多

第一次試這間由銀座三星米芝蓮Sushi Yoshitake的主廚吉武師傅和香港三星米芝蓮Sushi Shikon志魂壽司所合作的餐廳。割烹是解釋以切割和烹飪所融合的菜式，及完全交托於廚師發板的多道菜餐單，香港其實比較小這種日本餐廳。今次我試午餐的廚師餐牌，$1800一位。午餐的餐牌有八道菜。第一道菜是白海老，魚子醬，蠑螺，毛蟹茶碗蒸。白海老十分鮮味，配以魚子醬，蠑螺和毛蟹茶碗蒸，十分特別，只是賣相已十分吸引，直落更是十分鮮味。第二道是季節刺身，是我最喜歡的菜式。顏色色彩鮮艷，吞拿魚十分新鮮，其他的魚生亦是上等的貨色。第三道菜是大蜆，海帶，竹筍，像一碗湯一樣，十分鮮甜，竹筍是季節限定。第四道菜是鮑魚，雲丹炸海苔，十分香脆。第五道菜是螢光魷魚，蕨，獨活，菜之花。魷魚好鮮味，配以時令菜，好夾。第六道菜是和牛，竹筍，新洋蒽。和牛十分新鮮，廚師更給我們看看即曰飛到的牛，有5kg大。和牛的脂肪分佈得十分均勻，見到都流晒口水。這裏煮法是用竹筍和生洋蔥以湯浸型式煮，想生些或熟啲由自己安排，廚師會問你要不要他幫你煮，十分窩心。其實食到這道菜已經飽飽地。第七道菜是焗飯，用櫻海老，魷魚及山菜焗飯。好多海鮮的一個飯，配以味噌湯同埋漬物。廚師會問要不要添多一點飯或漬物。最後是季節甜品，以日本士多啤梨加上士多啤梨雪粑和雪糕，好清新，飽晒。總括來說，食材全用高級日本的，賣相十分吸引，價錢略貴，可能因為八道菜，頗多的菜式。…查看更多

Kappo Rin做的是板前割烹，由日本三星Sushi Yoshitake 的大厨吉武, 和香港三星志魂合作开设。一共8个位置，晚餐有6pm和8:15pm两场。.算是最近比较喜欢的一家割烹/怀石日料店。餐厅服务好的没话说，整套菜单以鱼为主，深得我意，chef制作手法细腻，味道好吃，吃完有一瞬间觉得这应该有一星，但细究下，味道仍有可提升的空间，另外菜单略微单一，鱼肉重复多次（有5道都是鱼肉），可以改善。.整晚一道喉黑小火锅让人印象深刻，总之Kappo Rin还是值得一试的。.———二月菜单，共十道———先付：毛蟹、云丹、茶碗蒸，用料大方，满满都是鱼籽、海胆、毛蟹肉，不过蒸蛋里面温度过烫。.御椀：甘鲷、赤芜菁、椎茸做成的汤，鲜美。.御造身：鲷鱼、平鱼、针鱼刺身。浅黄色粉末是海胆和鸡蛋混合；深黄色粉末是鲣鱼肠和蛋黄混合；酱汁是酱油加鱼汤。 这道味道不错，口感很丰富，不过太多调味，有点失去鱼生本真的味道。不过我还挺喜欢的。.烧物：和牛味增渍、行者蒜、辛味大根。炭烤和牛，和牛预先用味增腌制，和牛质感和口味都恰到好处。.蒸物：菊花蒸、牡蛎时雨煮、搭配车海老。.扬物：安康鱼、安康鱼肝配奈良渍。第一件是安康鱼天妇罗，外裹米饼，因此外皮异常酥脆。第二件是安康鱼肝天妇罗，感觉安康鱼肝这么腻的东西不太适合深炸，另外面衣过厚，海苔炸过后口感变软。这道创意十足，但成品难经推敲。.酢物：鲍鱼、水云、海参、海鼠子，非常清新解腻，是一道用料大方，让人印象深刻的refreshment。.小锅：喉黑、壬生菜、九条葱、薄年糕、海苔。喉黑鱼小火锅，正赶上新鲜海苔的季节，海苔汤底鲜掉了眉毛，喉黑下锅涮8-10秒，鱼肉刚刚变色，嫩嫩的，沾一点调味粉加海苔汤汁，太美味了。搭配年糕和菜，这道锅里的汤被我喝的一滴都不剩。.御饭：金木雕、斧饭、面豉汤、渍物。饭里的牛蒡都已经煮的软糯，搭配金木雕，香气十足。我直接来了两大碗饭。没吃完的饭chef会问你是否需要打包，如果打包的话chef会现场做成饭团让你拎回家。.甘味：冰沙是现场加入herbs和豆子混合制作，口感味道复杂且有趣；搭配的粉皮也是chef现场制作，可见整份甜品之用心。.最后以红豆mochi搭配现磨抹茶收场，完美的一餐。…查看更多

[🇭🇰香港- 中環].🔻餐廳簡潔嘅日式設計,感覺好舒適,好似去咗日本咁;道道菜賣相精緻,燒子持鮎魚仲有曬造型;印象最深嘅三道菜,分別係水魚湯配雪花紋分布平均嘅和牛薄片,金目鯛釜飯同埋最後一道刨冰配當造嘅日本桃;總括黎講食材新鮮,菜式好精緻,當然價錢都唔平.🔻🍽 凜割烹📌 地址: 中環皇后大道中15號置地文華東方酒店7樓.…查看更多