Kanesaka Hong Kong

營業中

休息中

🥰 老友 “意大利長介” 周圍食好嘢, 最近試咗 Kanesaka, 我梗係叫佢帶我見識見識.🤗 餐廳位於中環, 建設銀行大廈五樓, 由三樓轉私家𨋢直達, 接待處似私人會所格局, 經過走廊到達 Kanesaka, 主廳設L型八人壽司吧枱, 裝修簡單, 座位背後兩邊落地玻璃.🥢 壽司午餐, $1,180+10%, 包十貫壽司, 玉子燒, 鐵火卷, 茶碗蒸, 湯, 雪糕. 另點清酒 (360ml), $840+10%. 今日主廚 谷和師傅 招呼我哋. 餐廳師父傳全部剪 “鮑魚刷”, 哈.🦐 櫻花蝦茶碗蒸🍣 壽司間八金目鯛中拖羅大拖羅年幼鮪魚小肌池魚北海道海膽赤貝海鰻玉子燒鐵火卷🥣 蔥吞拿魚湯🍨 海鹽牛奶雪糕🦐 櫻花蝦茶碗蒸. 蒸蛋夠熱, 好多櫻花蝦, 味道平衡.🍣 間八. 魚身相對厚切, 口感充實.🍣 金目鯛. 玩炙燒, 油香平衡, 非常美味.🍣 中拖羅. 鐵銹味緩緩滲出, 一流!🍣 大拖羅. 超級肥美, 又唔會肥騰騰, 帶少少醬油咁香.🍣 煙燻年幼鮪魚. 入口鞋鞋地, 聞唔到煙煄味, 係吞落口就慢慢滲出.🍣 小肌. 醋鯖魚味道, 麻麻哋.🍣 池魚. 色澤明亮, 肉質實淨, 蔥蓉嘅調味細緻, 掂!🍣 北海道海膽. 呢個價錢都係出板海膽, 份量味道普通.🍣 赤貝. 厚身, 但唔夠爽喎.🍣 海鰻. 溫度啱啱好, 完美結合醋飯.🍮 玉子燒. 普普通通.🍙 鐵火卷. 吞拿魚高質肥美, 出色!🥣 蔥吞拿魚湯. 夠熱贏一半.🍨 海鹽牛奶雪糕. 鹽味突出, 超好食.🤗 總結: 餐廳定償高檔, 主㕑日本人, 可以介紹食物但冇交流, 副㕑服務員都識講日文, 幫手翻譯, 整體服務專業但冇溫度, 食材優質, 但呢個價錢我唔識理解囉.😂 後記: “開飯嘞” 幾編食評怪怪地, 內容大同小異, 一餐得五六張相, 食物介紹唔完整, 感覺一餐唔夠十道菜, 哈. 繼續閱讀

When going for fine-dining restaurants in Central, the furthest I go is Mandarin Oriental, thinking there is simply nothing beyond that point until near Admiralty MTR station. While I have heard about this sushi restaurant, it is a surprise to learn that it is actually located at CCB Tower, adjacent to another famous Chinese restaurant Howard’s Gourmet under the same group.The staff leads us to the small restaurant which can accommodate only a handful of customers along the nice hinoki wooden sushi bar. There are neat handcrafted kumiko design patterns on the ceiling, showing subtle elegance and premium ambience to accompany the dining experience. Serving us on the day is Chef Omine Kento, who has joined Kanesaka in Ginza before coming to HK.The Omakase ($2,980 each) starts with Bafun-Uni. Coming from Hokkaido, the beautiful orangish Bafun sea urchin is served in its own shell, with the bottom layer is a puree made from yurine, or lily root. The sea urchin is sweet in taste, without any weird notes, and the creamy lily root is delicate and able to highlight the flavours of the sea urchin. Very good.The second course is the seasonal Seko-Gani. Coming from Hyogo, the chef has meticulously removed the meat from the claws of the female snow crab, and then put it back beautifully onto the shell. Underneath is the meat of the crab body, mixed with uchiko, the rich, orange-coloured roes inside the crab. On top of the claw meat is a ball of sotoko, the firm and crunchy roes found outside the shell. With a bit of yuzu juice and vinegar the sweet flavours are memorable. Excellent.The third course is Yaki Shirako. The cod milt has been grilled over charcoal briefly to sear the surface, but able to retain a creamy and velvety texture. With Japanese leek and a thick sauce, the delicate flavours are well-balanced with an intricate umami seeping out from every bite. Very good.The fourth course is Tako. Cutting a piece of the large octopus tentacles to serve, it has a surprisingly soft texture, apparently has gone through a lot of massaging and careful braising process. Biting into the tentacles the sweet taste from the sauce will seep out, with the chef adding some yuzu shavings on top to freshen the palate, as well as a bit of mustard on the side for additional seasoning. Excellent.The fifth course is Nodoguro, which has been steamed with sake. The prized deep-water blackthroat seaperch has delicious fattiness, with the chef using the steaming method to highlight the original flavours to the full extent, supplemented with a bit of the sweet fragrance coming from the sake. Very good.The sixth course is Grilled Sawara. The Japanese Spanish mackerel has been marinated in miso before grilling, with the deep miso flavours infused into the fish, helping to bring forth the umami even more. Paired with some seasonal Japanese vegetables including kogomi and nanohana, this is very good in taste and completes the first half of the omakase before proceeding to the sushi.The first sushi features Kanpachi. The greater amberjack has a firm texture, balanced in flavours with also a lingering sweet taste. Very good.The second sushi features Sumi-Ika. Cutting on the surface of the cuttlefish without breaking it apart shows the skill of the chef, allowing the soy sauce to seep into, instead of draining off the smooth surface, as well as breaking the fiber to make it easy to chew. Very good.The third sushi features Maguro, with the tuna caught in Oma, Aomori. The lean tuna has been marinated in soy sauce briefly to season and soften it to a nice silky-smooth texture that slides down the throat on the bite. Excellent.The fourth sushi continues to feature the Maguro, but this time it is another cut, Chu-Toro. The medium-fatty tuna has a richer taste comparatively, with a good balance so it is not feeling particularly greasy. Very good.The fifth sushi finishes the Maguro trio, featuring O-Toro, the most fatty part of the tuna. The intense flavours of the fish oil permeate on the bite, bringing a sense of luxury satisfaction. I like how the chef selects the cut as it is not feeling like eating a lump of fat. Excellent.The sixth sushi features Aji, one of my favourite fish. The silvery sheen of the skin tells how fresh they are, with the chef cutting it open in traditional style, adding a bit of scallion to season. The rich umami taste is memorable, and it will be my candidate for an encore. Excellent.The seventh sushi features Hokkigai. The chef has grilled the surf clam before making it into sushi, making the clam meat even sweeter in taste but without compromising the nice crunchy bite. Very good.The eighth sushi features Kuruma-Ebi. After briefly poaching the Japanese tiger prawn, the chef removes the shell and cut off a bit of the tail so that the whole sushi does not become too long, a thoughtful way to facilitate the customers. The tail, however, is served on the side so it is not going to waste. Very sweet in taste with a bouncy texture, it is excellent.The ninth sushi features Murasaki-Uni from Hokkaido. While it is not in the best season, the purple sea urchin is still of good quality, with a creamy soft texture and without any weird taste. The chef has prepared a gunkan to make it easier for us to pick up the sushi as well. Very good.The tenth and last piece of sushi features Anago. The conger eel has been steamed first and then grilled over charcoal, with a very tender texture, virtually melting-in-the-mouth. With a bit of sansho pepper to season, the nitsume sauce helps to bring forward the umami but not over-dominating the flavours. The Tamago on the side is also delicious in taste. Very good.My wife orders an additional Ikura sushi ($150) while I opts for two pieces that are not originally on the menu. The first one is Akagai ($150), with the ark shell quite large in size, fresh and bouncy in texture, rich in umami taste. Very good.The other piece is Kohada ($130), which is another of my favourite sushi. With each chef having his own recipe of marinade, here the sourness of the gizzard shad is not too overpowering, which would be more appealing to local palate. Excellent.There is also a Toro-Maki included, with the chef chopping up a mix of different parts of the maguro briefly, adding some leek, and then wrapping the mashed tuna in a crisp nori sheet. The balance of the amount of the different fatty tuna is an art and the chef has mastered it well. A great finale for the sushi and for tuna fans it is a satisfying treat to complete the meal.Instead of using bonito, the Soup is made from dried maguro, fragrant and with a nice taste. The dessert is a slice of Melon from Kumamoto, juicy and sweet. It helps to warm the stomach and facilitate digestion, giving a satisfying contention.Service is very good, with the staff attentive and courteous. The chef may not have a lot of interactions with us during the meal but the atmosphere throughout is relaxing. The bill on the night is $6,390 after a 10% discount. Look forward to the next visit and enjoy some sake as well. 繼續閱讀

成日覺得廚師發辦一餐二千幾三千唔便。但真心話如果你去過《Kanesaka Hong Kong》，就會知原來壽司可以有咁多豐富既變化，就覺得物超所值！今次我就係試佢地既Dinner set，有壽司、手卷、前菜、甜品以及湯😋1️⃣兵庫縣產津田宇生蠔🦪蠔肉飽滿層次分明，入口則是極鮮甜,配上檸檬，湧現出的清新鮮味，直接逼出你口中的味道。大家都知道，新鮮生蠔最難得就係飽滿口感同鮮甜滋味 呢款就擁有晒。👍2️⃣煮蛸🐙呢款係神奈川縣佐島的八爪魚係大廚以特製醬料慢煮至入味，保持住又軟又彈的口感。嚼落去，先是軟滑之餘，然後就是八爪魚自然的甜味，在你口腔中散開。😋3️⃣喉黒海膽魚子醬手卷🍣 這款Kanesaka hk的原創手卷是一種難能可貴的創新，燒長崎縣喉黑加北海道海膽配魚子醬，海膽滑潤嘅口感程度剛剛好，配伴上魚子醬帶嚟嘅鮮美提味，現實中嘅夢幻滋味！💕4️⃣白海老壽司🍣 選用左富山縣白蝦，色澤鮮豔，入口鮮爽無比。加上壽司師傅在以上面灑上的青檸汁，醒胃又消脂，清新脆口，食後回甘久久。🥰5️⃣中拖羅壽司、小肌壽司🍣 中拖羅肉質肥厚，口感綿密，飽滿多汁，一入口就立即感受到那股獨特的香醇鮮甜。仲有其他好多款不同既菜品，整體體驗非常之好，無論日式既環境、隱密既空間、優質既服務，都非常之好。 繼續閱讀

今次試左午餐omakase, 整體用餐體驗愉快。食物質素高，服務友善，環境舒適。有機會會試吓晚餐！食物：食材新鮮，口感佳。印象深刻是櫻花蝦茶碗蒸、蟹、煮八爪魚，大拖羅壽司、海鹽雪糕等。服務：服務水準高。有日本師傅負責lunch omakase, 在香港似乎比較少見。而且每一道菜之後，亦都有日本師傅的助手抹碟，跟足日本傳統要求。 環境：壽司吧枱大約坐八人。不算擠迫。沒有誇張的裝修，但感覺舒適。管理：餐廳管理方面亦都很好。事先沒有要求客戶提供Deposit。有問題職員亦樂意解答。由入座到離開餐廳都有禮貌招呼。價錢：omakase 午餐$1900左右再加一。價錢唔算平，不過相比起香港其他同類餐廳，呢間餐廳亦提供咗比其他餐廳好的價值和體驗。總結：整體用餐體驗很好，值得推薦！ 繼續閱讀

今次介紹嘅就係中環嘅Kanesaka Hong Kong，喺度我地可以品嚐到各式各樣由大廚親手打造嘅精緻壽司，每款壽司嘅製作，都有佢有獨特嘅手法，絕對會俾你一個全新嘅體驗👍🏻。喉黒海膽魚子醬手卷喉黑配上海膽同魚子醬，三者嘅口感互相融合，滑嫩嘅海膽，軟滑嘅喉黒，彈牙嘅魚子醬，每一口都喺嘴裡爆出驚喜嘅味道，既香又新鮮，令人一試驚為天人🥰🥰🥰。 🍣池魚壽司池魚壽司將紫蘇同蔥蓉融入到壽司中，將咬下去嘅瞬間，你可以感受到紫蘇清香同蔥蓉嘅嘅辛香，有種北海道嘅飄逸味道，彷彿你此刻正坐喺北海道一樣😉😉😉。    🥚茶碗蒸蛋 (酒盗)茶碗蒸蛋綿滑嘅口感，加上鮮香嘅鰹魚內臟鹽辛，剛剛好嘅醬汁配搭，每一啖都彷彿帶你走進日本嘅料理世界，令味蕾得到無比嘅享受😽😽😽。Kanesaka Hong Kong採用日本嘅風格裝修，境內清雅。服務員介紹每款壽司嘅製作過程，以致飲食間嘅服務都做得恰到好處，讓你完全可以專注於享受美食。 繼續閱讀