心一 · 影

心一 · 影以「不旬不食」為旨，嚴選時令食材，呈現食材真味。餐廳涵蓋三大日菜文化：炭火燒鳥、Omakase及割烹，均由料理職人匠心演繹。另設私人貴賓房，配備獨立洗手間及高質卡拉OK，隱密而愉悅，適合派對相聚。食物：🍽️ Tasting Menu ($880)🥢 先付✨香辣三文魚他他：含豐富健康魚油的三文魚蓉中躍出一絲辛香。✨熊本蕃茄、松葉蟹肉、魚子醬：清甜透潤的熊本番茄上堆砌着細緻的松葉蟹肉與奢華的魚子醬，添上一抹海洋氣息。✨慢煮雞卷配芥末醬：啖啖肉！入口軟腍舒服。🥗 沙律✨紫蘇蝦天婦羅沙律：紫蘇蝦天婦羅輕盈酥脆，蝦鮮與紫蘇香清逸交織；包裹着香甜蜜瓜、蘿蔔絲的小卷，與本地番茄、沙律菜組成一幕清新及和諧的間場，為其後的濃味菜式作鋪墊。🐟 刺身✨藍鰭吞拿魚赤身配醬油漬蘭王蛋：魚身呈深邃的赤紅色，表面泛起油光，口感緊實潤澤，輕裹甘醇的醬油漬蘭王蛋汁，引出香滑鮮味。🍶 酒肴✨磯煮鮑魚：質感爽身彈牙，有嚼頭，亦不失柔潤感。🍤 揚物✨拉絲蓮根天婦羅：溫度恰好，輕咬開蓮根，甘潤微黏，拉絲綿延不斷，輕盈素雅。✨酸甜汁椰菜花唐揚：形似咕嚕肉，實則清雅開胃，明亮的酸甜汁與蔬菜蠻搭，且不膩口。🔥 炭火燒✨鹽燒花膠釀雞翼：油香脆皮下內有乾坤，滋補花膠藏鮮。✨日本豚角燒：脂香溫和，軟而不韌。✨日本南瓜紫菜味噌燒：甘甜惹味的原型食物，老少咸宜。🔥 烤物✨海鱸雲丹忌廉汁：海鱸魚皮被烤成微脆，肉質雪白濕潤，伴上奶香與海潮鹹鮮的雲丹忌廉汁，襯出魚之本味。🍮 甘物✨抹茶蕨餅配黑蜜：軟糯的抹茶蕨餅，微微回甘，伴上甜蜜的黑蜜、黃豆粉，典雅且不膩。…查看更多

Yet another singing dinner with another group of Singers. MF booked out the entire counter seating 20 overlooking chef working at grill, and had the pianist on standby. Everyone was asked to submit their songs in advance but pianist did not need to prepare. Here’s what we had. 菠菜沙律配胡麻醬- topped with a slice of deep fried lotus- a refreshing, earthy start.磯煮鮑魚- tender yet toothsome, paired with marinated turnips.脆炸手指蓮藕配熱情果醬- 3 thick lightly battered rich slices. Would have preferred thinner slices.頂級美國牛小排- marbled, juicy, and deeply savory; rich yet balanced.鹽燒大蔥雞腿肉- juicy chicken thigh kissed with smoke.汁燒日本豚角燒- melt-in-your-mouth, rich and luscious, glazed in a glossy reduction of soy, mirin, and sake, with a whisper of ginger.白燒鰻魚- hilight of the nite. Super crispy skin; lightly seasoned, letting the smoky, fatty depth of the eel to take center stage.日本南瓜紫菜味噌燒- pumpkin was roasted until caramelized, its sweetness enhanced by a savory miso glaze with nori flakes adding a briny, umami punch.翠玉瓜- delicately grilled, with concentrated sweetness and water content. 銀鱈魚西京燒- cod was buttery and flakey, topped with sweet-savory miso marinade. Caramelized edges with soft interior.日本泡菜豆腐黑豚肉- pork was tender and fatty, paired with silky tofu and tangy Japanese pickles that cut through the heaviness.松葉蟹肉蟹膏甲羅飯- we watched server mix the pot of creamy, umami-laden gratin of crab roe with the other claypot of rice.搽茶蕨餅配黑蜜- warabi mochi was soft, jelly-like, dusted with matcha and drizzled with black sugar syrup.In summary: meal was delicious- not flashy, but deeply satisfying. Coupled with seamless service and well-practiced tunes; everything flowed like a well-composed concert.…查看更多

.灣仔·適合把酒言歡的創新居酒屋.心一 · 影📍灣仔軒尼詩道318號永倫立方1樓A號舖.➰今日到訪位於灣仔的「心一 · 影」，主打三大日菜飲食文化，包括炭火燒鳥、Omakase及割烹，以「不旬不食」為旨，嚴選時令食材，對每樣食材也嚴謹看待，以最時令新鮮食材入饌，令客人品嘗每道菜式的豐富滋味。.餐廳環境寬敞，每個區域裝修風格都不同，裝潢非常花心思。餐廳亦設有卡拉OK包廂及私人貴賓房，配備獨立洗手間及高質卡拉OK，適合不同人士需要，非常多元化。.Tasting Menu 💲880.✥ 先付   𖥕辣三文魚他他  ⭐️4.2/5⭐️  𖥕熊本蕃茄  ⭐️4.2/5⭐️  𖥕慢煮雞卷配芥末醬 ⭐️4.1/5⭐️✥ 紫蘇蝦天婦羅沙律 ⭐️4.1/5⭐️❀ 藍鰭吞拿魚赤身配醬油漬蘭王蛋⭐️4.1/5⭐️❀ 磯煮鮑魚  ⭐️4.3/5⭐️✥ 揚物   𖥕拉絲蓮根天婦羅 ⭐️4.2/5⭐️  𖥕酸甜汁椰菜花唐揚 ⭐️4.3/5⭐️✥ 炭火燒  𖥕鹽燒花膠釀雞翼 ⭐️4.2/5⭐️  𖥕日本豚角燒 ⭐️4.2/5⭐️  𖥕日本南瓜紫菜味噌燒 ⭐️4.1/5⭐️❀ 海鱸雲丹忌廉汁 ⭐️4.2/5⭐️✥ 抹茶蕨餅配黑蜜 ⭐️4.1/5⭐️.餐廳率先送上三道先付作開胃菜，辣三文魚他他配生菜很開胃，慢煮雞卷啖啖肉，再品嚐一口甜酸滋味嘅熊本蕃茄打開序幕。.再有紫蘇蝦天婦羅沙律，配搭蜜瓜入口很清新，有驚喜; 藍鰭吞拿魚赤身配醬油漬蘭王蛋非常出色，蛋漿更提昇赤身的鮮甜 ; 磯煮鮑魚爽彈有咬勁。.然後來到天婦羅部分，餐廳很有心思地將椰菜花炸成咕嚕肉的質感，加上甜酸汁，幾可亂真。.串燒中的花膠釀雞翼很有印象，坊間少見，入口花膠Q彈質感很有新鮮感，主菜的海鱸魚亦煎得很出色，最後甜品是抹茶蕨餅，很滿足的一餐。.➰總結餐廳裝潢非常有心思，非常適合與親朋好友聚餐的地點，加上食物種類豐富，可以把酒言歡，絕對是消遣好去處。…查看更多

這間隱藏於灣仔永倫立方樓上的日式餐廳，主打創意新派的日式料理，裝潢以現代和風設計為基調，環境高雅，配合昏暗的燈光，營造出舒適且私密度高的用餐環境，無論是閨蜜聚會、情侶約會，還是紀念日慶祝，也是一個用餐的好地方。十三道菜精選晚餐 $880前菜三重奏💠熊本蕃茄配松葉蟹肉選用日本熊本縣直送的蕃茄，清甜爆汁，搭配北海道松葉蟹肉，瞬間喚醒味蕾。💠魚子醬慢煮雞卷雞肉嫩滑，搭配魚子醬與芥末醬點綴，層次豐富。💠香辣三文魚他他三文魚切粒再拌入特調香辣醬汁，底下以脆米餅襯托，微辣惹味，令人一試難忘。💠紫蘇蝦天婦羅沙律鮮蝦配搭紫蘇葉，炸成輕盈酥脆的天婦羅，蝦肉彈牙，搭配清爽的沙律菜，健康與美味兼得！💠藍鰭吞拿魚赤身配醬油漬蘭王蛋選用藍鰭吞拿魚的拖羅部位，油脂豐郁，搭配醬油漬蘭王蛋，蛋黃濃滑香醇，攪拌後裹著魚生，滿咀高級感！💠磯煮鮑魚慢煮鮑魚軟嫩彈牙，完美保留鮑魚的鮮甜與海洋風味。💠拉絲蓮根天婦羅蓮根炸至脆卜卜，咬開時拉絲的口感令人驚喜，搭配酸甜百香果醬，酸香開胃。💠酸甜醬椰菜花唐揚椰菜花以唐揚方式炸製，偽裝成炸雞的口感，外脆內裡多汁，沾上鹽燒醬，鹹香惹味。💠日本豚角燒豚肉燉煮至入口即化，外層烤得微焦，帶來濃郁醬香與大理石紋理的油脂香氣。蘸點山椒鹽更能突顯肉香，超邪惡的誘惑。💠日本南瓜紫菜味噌燒南瓜香甜綿密，蘸上紫菜味噌醬，甜鹹交織，帶來濃濃的日式風情。💠鹽燒花膠釀雞翼先將雞翼去骨，再釀入花膠，煎至金黃香脆，外皮焦香，內餡彈牙，層次豐富。💠海鱸雲丹忌廉汁海鱸魚皮煎得香脆，肉質嫩滑，搭配海膽忌廉汁，濃郁卻不膩。💠抹茶蕨餅配黑蜜蕨餅煙韌Q彈，搭配抹茶與黑蜜，甜而不膩，畫上清爽滿足的句號。…查看更多

𝕎𝕒𝕟 ℂ𝕙𝕒𝕚 • 心一 · 影📍 灣仔軒尼詩道𝟛𝟙𝟠號永倫立方𝟙樓𝔸號舖::::::::::::::::::::::::::::::主打Omakase及炭火燒 ，裝潢走現代和風，配合昏暗的燈光，更設有私人包廂及卡啦OK房，是約會或聚會的好地方！Tasting Menu $880✽ 熊本蕃茄|松葉蟹 |魚子醬✽ 慢煮雞卷配芥末醬✽ 香辣三文魚他他✽ 紫蘇蝦天婦羅沙律配蜜瓜卷✽ 藍鰭吞拿魚赤身配蘭王蛋醬油漬✽ 磯煮鮑魚✽ 鹽燒花膠釀雞翼✽ 日本豚角燒✽ 日本南瓜紫菜味噌燒✽ 酸甜汁椰菜花唐揚✽ 熱情果拉絲蓮藕天婦羅✽ 海鱸雲丹忌廉汁✽ 抹茶蕨餅配黑蜜前菜擺盤精緻，三點中最推薦香辣三文魚他他，惹味開胃，讓人一口接一口；鮮嫩的赤身吞拿魚蘸著蘭王蛋汁醬油漬，口感滑溜；炭火燒物有驚喜，特別是鹽燒花膠雞翼和日本豚角燒，釀雞翼燒到色澤金黃，加入花膠口感特別；豚角燒肉質柔嫩，醬汁甜美。海鱸魚肉油脂豐富，搭配的雲丹忌廉汁散發著奶香與鮮味；最後，以抹茶蕨餅配黑蜜作為完美的收尾，煙韌香甜。…查看更多