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在中環這個繁忙的地段，ᴄɪᴛʀɪɴᴏ ᴅᴀ ʏᴏꜱʜɪɴᴀɢᴀ ᴊɪɴʙᴏ無疑是近期餐飲界的一顆新星。這間由米芝蓮一星ʀʏᴏᴛᴀ ᴋᴀᴘᴘᴏᴜ ᴍᴏᴅᴇʀɴ的主腦及班底與日本大廚神保佳永聯手打造的餐廳，以其創新的日式意大利菜而聞名。神保佳永以其對食材的深刻理解和精湛的烹飪技巧，將傳統意大利菜與日本料理的精髓巧妙結合，創造出獨特的風味體驗。.走進ᴄɪᴛʀɪɴᴏ，首先感受到的是友好的氛圍和周到的服務。餐廳的設計重新詮釋了20世紀50年代意大利風格，毛絨天鵝絨、復古紋理、ꜰᴏʀɴᴀꜱᴇᴛᴛɪ壁紙、華麗大理石、復古吊燈、壁燈和壁爐的完美融合，在捕捉時代奢華精神的同時，也為經典的意大利美學注入了現代氣息。整個環境既現代又優雅，讓人一進門就有一種輕鬆卻不失高級的感覺。.✿ ɪʟ ꜰᴀɢɪᴏʟᴏ ꜱꜰᴏʀᴍᴀᴛᴏ ᴡɪᴛʜ ꜱᴇᴀ ᴜʀᴄʜɪɴ 💲368這道菜精緻得像藝術品一樣，原來是以豆類做的沙津為基底慕絲以及忌廉、搭配時令新鮮海膽和帕瑪爾火腿片。海膽的鮮甜與豆類的清新相得益彰，帕瑪爾火腿的鹹香則為整道菜增添了層次感。. ✿ ʙᴀɢɴᴀ ᴄᴀᴜᴅᴀ 💲338這道菜是ᴊɪɴʙᴏ廚師在ᴄɪᴛʀɪɴᴏ的招牌菜，基本上每台必點的開胃清新前菜。用了數十款色彩繽紛及精的蔬菜，經過精巧的處理，再以傳統的意大利蘸醬為基礎，並加入了日式的細膩調味。溫熱的醬汁搭配新鮮蔬菜，既保留了蔬菜的清脆口感，又帶出了醬汁的濃郁風味。個人大力推介之作。.✿ ᴄᴏʟᴅ ᴘᴀꜱᴛᴀ 💲480這道外貌相當吸睛的新品冷麵，同屬筆者的是日心水推介！冷麵配料以海膽和Cavier，以蕃茄醬為主調的麵條冷卻後更加爽口。海膽的鮮甜、蝦與魚子醬，彈牙口感為整道菜增添了獨特的風味。.✿ ᴛʜᴇ ʟᴀꜱᴀɢɴᴀ 💲468意大利千層麵選用了和牛臉頰肉、牛肝菌和巴馬臣芝士醬，加上席前即刨原粒黑松露，相當矜貴！和牛的柔嫩與牛肝菌的香氣完美融合，黑松露薄片的濃郁則讓整道菜更加豐富。.✿ ᴄᴏꜱᴛᴏʟᴇᴛᴛᴀ ᴀʟʟᴀ ᴍɪʟᴀɴᴇꜱᴇ ᴡɪᴛʜ ᴘʀᴇɢᴜɢɢɪᴜɴ ꜱᴀʟᴀᴅ 💲580米蘭式小牛排選用荷蘭小牛肉，搭配有機時令沙拉和15年傳統香醋。米蘭色的炸法講求超薄的那層炸衣，完全不帶膩感。牛排外酥內嫩，沙拉的清新與香醋的酸甜平衡了牛排的油膩感。.✿ ɪᴛᴀʟɪᴀɴ ᴄᴀʙʙᴀɢᴇ 💲168配菜配搭意大利椰菜，帶香濃蟹味再帶點微辣。高麗菜的清脆與ꜱᴄᴀᴍᴘɪ ᴇᴍᴜʟꜱɪᴏɴ的鮮美相得益彰，簡單卻不失風味。.ᴅᴇꜱꜱᴇʀᴛ✿ ᴄʜᴇꜱᴛɴᴜᴛ ꜰᴏɴᴅᴀɴᴛ 💲168結尾的甜點有這款85%黑朱古力醬和咖啡雪糕，栗子的香甜與巧克力的濃郁完美結合，咖啡冰淇淋則為整道甜點增添了一絲清新的苦味。.✿ ᴄɪᴛʀɪɴᴏ ʙʀᴇᴀᴅ ᴘᴜᴅᴅɪɴɢ 💲238另一道麵包布丁配雪糕，布丁柔軟與雪糕，甜而不膩，為整餐畫上了完美的句點。 繼續閱讀

馬上就要過春節  第一次嘗試Luxury Comfort Dining🍽🍮餐廳裝修風格很漂亮 挺適合約會和姐妹聚餐菜系是日式和意大利菜的fusion 挺有特色 餐廳分量比常規法餐的份量要大 好愛油甘魚刺身和西西裏紅蝦扁意粉🍝 Banoffee Pie有被驚艷到！ 繼續閱讀

This restaurant integrates Italian cooking with a Japanese touch, with owner chef Yoshinaga Jinbo aiming to highlight the flavours of the ingredients through impeccable execution of his cooking. On this Saturday after the Christmas holiday, we come to On Lan Street in Central, to see how the chef weaves his magic on the ingredients.The décor of the restaurant has a chic and artistic vibe, with the wallpaper having a nice diamond pattern decorated with some art pieces that has apparently paid tribute to the signature Yayoi Kusama dotted pumpkins. Even the fabric of the sofa and chairs have intricate designs sewn, and the overall ambience is relaxing, with a touch of subtle luxury premium.We order a bottle of Moss Wood Ribbon Vale Chardonnay 2022 ($1,380). This wine comes from Margaret River in Western Australia, with a nice citrus note supplemented with plenty of peach and apricot, good vanilla and toasty oak, and finishing with some almond. The fresh acidity makes it a nice match with most of the seafood and also can go with the pork loin well.We decide to order two starters, one pasta, and two main courses to share. Starting with Citrino Sea Salad ($368), and although it is called salad, there is no vegetable, instead featuring a range of seasonal fresh seafood, which I can identify a few, including deep-fried tilefish, marinated tuna, squid, applewood-smoked scallop, slow-cooked abalone, prawn, clam-jelly caviar. Paired with an appetizing and refreshing citrus dressing, it is very delicious and umami in taste. Excellent.The next starter is Seasonal Organic Vegetable Smoke Baona Cauda ($338). This is Chef Jinbo’s signature dish, featuring 35 different types of vegetables, drawing a big wow and smile from both of us when the staff presents those colourful and beautiful assorted ingredients to us. Seeing these we already know the dish will not be disappointing.The warm salad highlights the different texture and flavours of the vegetables using different cooking methods, but without excessive seasoning or any other protein. With a flavourful Baona Cauda sauce made with potato, garlic, and anchovy, the salad is truly amazing and a must-try. No wonder I see almost all the tables have ordered this one.For the pasta, we order the Crab Pasta ($788) which is not on the menu. The capellini has a wonderful al dente, cooked with a lobster stock, together with king crab and snow crab meat, with a bit of Japanese green chili added so there is a hint of stimulating spiciness. Very delicious, the pasta has absorbed the flavours of the lobster stock, harmonized nicely with the crab meat. The chili is the touch of genius to add extra layer of flavours and make the whole pasta lively. Excellent.On the main course we have Toothfish ($498) which is also not on menu. The fish is slightly seared and then cooked ‘En Papillote’, wrapped inside a parchment paper with fresh clams and tomato. The fish has a firm texture, rich in fish flavours, testimony to the quality of the ingredient. The essence of the clams and fish, along with the tomatoes, are showing up in the stock, which are so delicious I scooped up every last drop from the plate. Excellent.The other main course is Succulent Iberico Pork-Loin ($480). The pork loin is seared beautifully on the surface to caramelize, with the interior still showing pink, very juicy and full of flavours, and the chef has thoughtfully added a bit of fresh peppers on the side for us to season as needed. Paired with a nice veal porcini marsala wine sauce, on the side there is a broccoli puree, with two pieces of deep-fried samosa which contains Napa cabbage. Excellent.Coming to dessert, I have chosen Citrino Tiramisu ($148). Served in a large coffee cup, the tiramisu is authentic in taste, with the ladyfinger dipped in coffee at the bottom, with a rich middle layer of mascarpone cream, and cocoa powder on top. A nice twist is the addition of coffee jelly to increase the texture. On the side there is coffee gelato as well. Very good.My wife has Seasonal Gelato ($128), which includes two flavours of Pistachio and Chocolate. Both the gelato are homemade, soft and creamy in texture, and appropriate on sweetness, with a wafer and honey cake to go together. Very good.Wrapping up with a cup of coffee, it is a highly satisfying dinner. Service is very nice, with the staff attentive and courteous. The overall dining experience is joyful, and the food is truly exceptional. The bill on the night is $4,783. Reasonable for such high-quality ingredients. Excellent Italian cuisine with a touch of Japanese finesse. 繼續閱讀

好看又好吃，有被小小惊艳到。头盘Hamachi，肥美的鱼肉搭配丝滑的牛油果，再加上风味独特的酱汁，个人很喜欢。番茄奶酪慕斯沙拉，清新开胃，以为中间是扎实的布拉塔，没想到居然是很轻盈的慕斯质感，番茄也是经过发酵的，每道食材都是时间和慢功夫，细节拉满。无花果蜜瓜火腿淋上特调的意大利黑醋，颜值实力都在线。蟹肉意粉全场最佳，蟹肉鲜甜细嫩，每根意粉上都裹满了酱汁，搭配酸甜的小番茄吃到停不下来😋已经安利给身边不少朋友，希望保持住水准。 繼續閱讀

餐應裝修歐陸風，優雅舒適。😞麵包：普普通通，冇咩特別。🥰🤩Seasonal Organic Vegetable Smoke Baona Cauda ($338)餐廳招牌菜。賣相超靚，滿分。 食之前，餐應會展示一個色彩繽紛嘅生果盤你睇，介紹日本主廚係將呢個生果盤上咁多唔同類型嘅蔬菜，用唔同嘅方式呈現咗喺呢碟沙律度。就咁睇有啲不可思議，真係有咁多類型嘅蔬菜咩？食落確係有唔同蔬菜帶嚟唔同嘅口感，醬汁味道偏淡，就係cream嘅味道，淋上綠色嘅羅勒油，就令到個沙律有少少羅勒香味。賣相一流，個idea都好好，不過食落味道又未算好驚喜好難忘，同埋覺得個份量比較細。❌洋蔥撻：問餐廳有咩好介紹，佢話呢個都多人鐘意，就聽佢介紹嗌咗。但係食落就冇咩特別。洋蔥係有少少酸酸甜甜嘅味道。唔推介。😋Mariated Yellow Tail Carpoccio ： 油甘魚混和Wasabi & 牛油果 & 柚子胡椒嘅味道。個人口味如果少啲Wasabi味，多番啲牛油果同柚子胡椒味道會更好。OK，但又未算好難忘。👌🏼海膽凍意粉：都係餐廳介紹。意粉撈埋蕃茄醬，海膽 & 魚子醬。就咁聽介紹好吸引。但係食落又冇特別好食得出海膽同魚子醬嘅味道。味道OK，但又唔算好突出。😋Red Prawns Linquine ($760)紅蝦意粉彈牙爽口，紅蝦意粉味道符合預期。蝦都爽脆。 💯😍Grilled Wagyu and Arugula ($598)餐廳介紹Tenderloin 牛扒係off menu，全晚我最鐘意呢一碟。佢係dry age 的味道，有帶少少好似風乾火腿嗰種鹹香味道，又整得非常嫩滑，但又唔係和牛果種肥同油甘香，而係質地偏瘦得來又軟滑。個人非常滿意佢嘅味道。上枱時佢介紹話連埋啲火箭菜一齊食，但係我夾埋一齊食，反而覺得會掩蓋咗牛扒嗰浸淡淡的鹹香味道。分開食會更好。 甜品：👌🏼Lemon tart:  正常味道，再加一個薄荷味嘅雪糕🥰Chestnut Fondant  :  食落有粒粒口感，質感唔錯總結：擺盤滿分，味道唔錯，除左牛扒覺得好完美，其他未到驚豔，但絕對係視覺享受。價錢偏貴。環境： ★★★★★ 食物： ★★★★☆ 性價比： ★★★☆☆ 推介度： ★★★☆☆ 繼續閱讀