蟹道野田 (已搬遷) 新店位置

Item: 蟹道 野田
Rating: 5
Author: zia zia~~

Kanidou Noda

4.5

46 食評

味道

環境

服務

衛生

抵食

4520

上環

$801以上

日本菜壽司/刺身懷石料理廚師發辦蟹店

zia zia~~

等級4

225

My birthday is in August, and I've started to adopt godbro XO's habit of feasting during the month of my birthday. This year the feasting was kicked off by chance. Last Monday, XO messaged me in the morning saying that his manager is sending him to Central to make a delivery, and he's going to have lunch in the vicinity. So, I told him that I've been wanting to try this crab restaurant in Central for lunch because they only offer omakase during dinner and have a few more options for lunch. X

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Kanidou Noda isn't hard to find on Kau U Fong as you can easily see the big crab on the front of the restaurant.

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Kanidou Noda is a small cozy restaurant with simple Japanese style wooden furnishing and crab-themed place settings.

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I've never had kaiseki before, so XO treated me to the Mini Kaiseki Set. Since XO had to return to the office after lunch, he decided to order the bento set, which we thought would be a quicker option. Turned out that it took just under an hour for both of our lunches, and XO made it back to the office on time! (I'm a slow eater, so the average person can probably finish the kaiseki set in under 45 minutes!)

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As we were seated at the bar area, XO used his limited Japanese to chit chat with the chef. Chef Mori was very friendly, and even showed us the fresh crabs as he was grabbing them from the tank!

If you're really in a rush, the bento might be a better option as all the items are served at once for the bento set, and for the Mini Kaiseki Set, the courses are served separately. The sashimi, appetizer, and warm dish courses were served first on a beautiful platter decorated with hydrangeas. I knew I was in for a treat as my eyes feasted on the artful plating technique!

The sashimi course included two types of fish and all the garnishes were edible! The shima aji had a fatty, yet firm texture and a mild delightful flavor. The hon maguro had a strong tuna flavor, and the grated Japanese yam really brought out the freshness of the fish and added a crunchy texture to the sashimi!

The appetizer course included both warm and cold items. In the bottle gourd-shaped dish, there was the cold yam tofu, which was topped with flying fish roe, and the cold spinach that was garnished with dried squid. The yam tofu had a wonderful texture combination which consisted of the silkiness of the tofu, the slight crunchiness of the yam, along with the flying fish roe that gave a crunchy popping sensation. The cold spinach had a soft tender texture, and the dried squid strands added an umami element--a simple yet superb flavor enhancement! The third cold appetizer looked like a minuscule watermelon slice, but it's actually a wedge of mentaiko encased in lime rind. The mentaiko was surprisingly not salty and a slight lime aroma seeped through as I bit into it!

The warm appetizers included a fried kuruma ebi and a dried sardines tatami. The fried kuruma ebi had a crunchy seasoned coating on the outside, and inside was a bouncy firm prawn! The dried sardines tatami was so crispy, and it tasted like a potato chip made out of teeny tiny fish!

The Warm Dish was a chawan mushi.

When I lifted the lid of the chawan mushi, I thought I was looking at a beautiful scenery!

The chawan mushi was topped with a tender kegani crab leg and plump vibrant ikura! The egg in the chawan mushi was silky smooth and had an almost soup-like consistency, and as the ikura popped, they delivered an umami burst to the velvety egg!

The courses that came after the appetizers were served one by one, and the first one served was the boiled dish.

The Kyoto Style Monk Fish had a lightly-battered coating, and the flesh was tender yet firm and retained a nice bite to it. The Kyoto style sweet and sour sauce is not as acid-forward as Chinese style sweet and sour sauce, so it packs less of a sour punch and is more subtle which complemented the monk fish splendidly!

The Deep Fried Dish consisted of tempura vegetables and a tempura taraba crab leg.

The tempura batter was flawless! It had a light airy crunchiness and clung on to the vegetables and crab leg without being overly stiff. The taraba crab leg was incredibly tender and not greasy at all even though it was deep fried! The shiso leaf was so crispy that it just snapped off once I bit into it! The eggplant was sliced thinly on one side, so even the center was soft and tender and the edges weren't mushy. The kabocha pumpkin was at the ideal ripeness, where it didn't have a powdery texture and had just a touch of natural sweetness.

The Grilled Dish was Black Cod Misoyaki. I've loved black cod misoyaki ever since I was a child and have even started making it at home!

The flesh of the Black Cod Misoyaki was silky and oily which was complemented by the sweet savory miso flavor! I'm sure the chef didn't add soak the sweet potato in honey, but that's precisely how good it tasted!

Prior to the rice dish, I had a warm bowl of miso soup which had tasty mushroom pieces in it!

The final savory course of my mini kaiseki was this exquisite kani gohan (crab rice)!

Chef Mori was extremely courteous and interacted with us throughout the process of making the kani gohan. First, he showed us how much crab meat goes into the rice, then he let us smell the incredible aroma of the rice pot. After he served the rice, he even created a picture moment for us by placing the crab shell on the rice pot!

Although I was pretty full at this point, the beautiful aroma of the rice and the crunchy pickles kicked my appetite into over-drive!

The crab, scallions, and soy sauce seasoning in the kani gohan combined together and created this subliminal umami bomb! The ratio of crab to rice is about one to one, where I could taste crab meat in every bite! This kani gohan was definitely the highlight of the mini kaiseki set!

Last but not least was this perfect conclusion to my mini kaiseki set! Although the dessert looked simple, as much care and emphasis was given to the implementation of this dessert! It was an impeccable combination of seasonal raspberries, Japanese peach, Japanese melon, kuromame (sweet black beans), and light clear jello, and it was accented by tiny explosions of popping candy!

Kanidou Noda was the perfect start for my birthday month celebration! Although the Mini Kaiseki Set is not a complete kaiseki experience, it was everything I had hoped for-- exquisite flavor combinations, impeccable plating, and flawless execution from appetizer to dessert! To top it off, our lunch took less than an hour, which was excellent timing for those who only have an hour allotment for lunch! Godbro XO, thanks again for my memorable first (hopefully, not last) kaiseki experience!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2017-08-14

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$750 (午餐)

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蟹道 野田 (已搬遷) 新店位置

蟹道野田 (已搬遷) 新店位置