107
25
5
Telephone
61860889
Introduction
This French-Japanese restaurant is located in a Grade II historic building in Wan Chai. The red brick walls are similar to the Meiji era in Yokohama, and the vintage tatami seats design which are very IG-able.
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Opening Hours
Today
12:00 - 22:00
Mon
Closed
Tue - Sun
12:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Signature Dishes
Recommended Dishes
呢間餐廳係歷史建築既重建項目入面,環境裝修得幾靚,有幾種feel,門口位係日式榻榻米,仲有啲Bar枱位望住師傅沖咖啡整甜品,入小小就係餐廳座位,行古典風,夜晚仲會變身成酒吧🙈《和牛牛肉漢堡扒蛋包飯 $228》等左成個鐘既蛋包飯🙄唔明點解要等咁耐…好失望…咖喱牛肉係幾淋既,漢堡扒就正正常常,雞蛋煮得幾滑身,個飯唔似炒飯底,加左啲洋蔥係入面,撈埋啲咖喱係ok既,咖喱既份量都俾得幾多,調味都唔錯,唔會太濃味,不過都係唔知點解要等咁耐🥲《Japanese Strawberry Parfait $128》士多啤梨芭菲有好多士多啤梨,仲有雪糕同蛋糕係入面,Cream比較多,食完都幾漏😂《Matcha Monc Blanc $128》好打卡既甜品,店員會問你想唔想影佢既製作過程,咁我梗係要啦😂睇住一條條既抹茶蓉岀黎真係好療愈🤣味道方面粒粟子都幾甜下,抹茶蓉就幾香抹茶味,蛋糕既份量唔算好大舊,入面仲加左紅豆,但始終蒙布朗都幾漏,share黎食都好飽下🙈《Matcha Palmier $40》抹茶蝴蝶酥好酥脆,抹茶味好香濃幾突岀,呢個值得推介👍🏻《Matcha Parfait $98》賣相唔同左🥹粟子好甜😋抹茶雪糕幾香抹茶味,蒴餅好軟糯,紅豆蓉就偏甜,但配抹茶中和返少少,但係面頭塊餅唔脆淋左🥹整體份量都幾大杯,又有好多雪糕同忌廉,所以食完好飽肚!《Jasmine Drip Coffee $69》食咁多甜品配返杯咖啡就最好,呢隻咖啡幾香茉莉花味,冰冰涼涼好好飲!整體覺得呢間餐廳最值得推薦嘅係佢哋嘅抹茶蝴蝶酥同埋咖啡,蛋包飯真係等得太耐等到有啲嬲嬲地,仲要催左好多次先上,個漢堡扒仲要分開上賣相真係唔係幾吸引,甜品方面係好食嘅不過唔係太有驚喜,主要都係打卡用😂Maison Meiji灣仔茂蘿街7號1樓A室[⭐️5分為滿分]味道⭐️⭐️⭐️環境⭐️⭐️⭐️⭐️⭐️服務⭐️⭐️價錢⭐️⭐️⭐️⭐️推薦⭐️⭐️⭐️
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今次嚟到灣仔呢個有日本昭和懷舊裝修風格嘅Cafe。Cafe座位非常闊落,有種休閒舒適享受食物嘅感覺。今次試咗三樣嘢 - 和牛牛肉漢堡扒蛋包飯,抹茶醬蝴蝶酥,抹茶蒙布朗個蛋包飯係有一種好特別嘅牛肉燒汁鋪上面,啲飯亦都同其他普通蛋包飯唔同,係有特別烹調過,有啲香濃肉汁味。個漢堡扒煎得好香,但係比起我想像中冇咁juicy, 同埋個size真係有啲細🫣反而係個蛋包飯汁係比較驚喜,唔係普通一間店舖搵到嘅味,同埋裏面都有啲牛肉,嗰啲牛肉就有濃郁嘅肉香。不過整體嚟講呢一個飯我覺得係有少少overpriced另外我哋就試咗兩個甜品,兩個甜品都非常出色。試左佢其中一個王牌抹茶醬蝴蝶酥,蝴蝶酥非常鬆脆,個抹茶醬亦都有我鍾意嘅少少抹茶苦澀味。不過個人就覺得個蝴蝶酥可以唔使咁甜,咁個抹茶味會更加出。牛油嘅酥香都可以再出啲。試咗佢三樣野裏面最鍾意就係食佢嘅抹茶蒙布朗,超級多抹茶cream , 非常濃味,唔會太甜,口感綿密。佢有濃郁嘅綠茶香味之餘,又有奶香同埋順滑嘅口感。同埋上面嗰粒栗子係超級好食!食完佢個主菜本身都對呢個甜品嘅大小唔會有好大嘅期望,但係估唔到佢個份量都好充足,所以食完呢個甜品之後就好滿足!Overall, 啲嘢食嘅擺盤都非常精緻,好有日本咖啡館嘅感覺,好襯佢個咖啡館裝修。Remarks: 佢隔離仲有個壽喜燒區,我哋見到真係有個日本師傅喺個吧枱前面啲客人煮,個餐廳經理仲好好咁樣問我哋去唔去睇吓😆我哋坐喺另一邊都聞到有啲香味,下次都可以去試吓
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完全唔知灣仔原來有棟咁嘅活化建築🏛️外面睇係幾靚,餐廳裏面環境都好舒服。平日晏晝冇訂位,被安排坐居酒屋位。呢邊叫侍應比較困難,所以即使平日都建議訂位好啲。原本想食蛋包飯,但竟然話售罄。改咗食明太子意粉,lunch set跟咗個湯、沙律同 麥茶或咖啡。個南瓜湯好rich同creamy😋幾好飲!明太子意粉比較乾身,明太子份量都夠嘅,唔會太䶢。當日人流唔多,所以坐低傾偈都無話限時,趕人走,環境嚟講係唔錯!
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Was recommended by my friend seeing their dessert signatures in the social media, we spent our happy Friday here this week. Walking in was first being surrounded by their traditional Izakaya design. Smart design that the bar area was next to the Izakaya area which make the drink orders accessible. Further into the restaurant, it kept its own vintage maison design with private rooms. Dim but comfortable.Staff was friendly. Always kept checking us and explaining the dishes. Helpful and enthusiastic.First came first were two appetisers, tempura platter and yuzu kosho clams. Tempura platter consisted of prawns, carrots, mushrooms, aubergine and Chinese yam. Tempura prawns were cooked in two ways, one wrapped with seaweed and urchin and one with shiso. Love the seaweed adding extra piscine taste. In addition with the sea urchin's creaminess, each bite consisted of creamy crispy and firm texture. However, my friend had the one wrapped with shiso didn't enjoy much as she found the shiso was too strong and overpowered the tempura flavour. Aubergine was soggy unfortunately that it absorbed so much oil. Mushrooms were in fan shape. Crispy and savoury, but not much mushroom taste. Carrots were shredded. Moist with a hint of sweetness. Chinese yam was crunchy with a sharp overtone. A hint of after taste. Overall, tempura batter was light and non-greasy. Not bad.Yuzu kosho clams were a bit frustrating. No yuzu flavour. No kosho taste. One of my friend's clam was sandy. It was served warm. Even staff introduced the broth could also be consumed, none of us even had a sip because of it room temperature warmth. Such a shame. Moving on to the main, we ordered their sea urchin pasta and tomato omurice with grilled prawn. Pasta was cooked in perfection. Al dante and coated well with their sauce. Sauce on garlic side and pretty cream. A dollop of urchin topped. A slice of garlic bread was served on a side. We were let down by the bread's chewiness and again didn't warm it up. Nothing special. Tomato omurice with grilled prawn was another of disappointment. Didn't expect it only came with one prawn with such price. If knowing only one prawn was served, will definitely order lobster instead as similar price. Furthermore, prawn was overcooked. Chewy and hard. Smooth runny egg was well wrapping the rice which was satiating. Tomato lobster sauce was alright. Just a sauce with tomato and lobster flavour. Didn't seem to elevate the dish because eating separately of either the omurice or the sauce was okay, but serving together, we all three didn't enjoy much. Here it came to the biggest moment of tonight, matcha mont blanc. Staff invited to capture the moment of pumping out the matcha purée. Definitely a big wow and 'instagramable'. Matcha purée was in sweet potato base which gave a hint of sweetness. Well balanced with matcha's bitterness. Purée was incredibly delicious that I could even just ask for a plate of that. Sadly, the sponge cake being covered was nothing special or smaller than I expected. Its size was smaller than a ramekin while stuffed with whipped cream. Red bean was topped. As the cake itself was pretty small, the amount of red bean was disappointingly little. In comparison, cream was heavily given. Cake itself was a typical vanilla sponge. Felt like a gimmick dish. Matcha parfait was again 'instagramable' and beautifully garnished. Another thought in mind was heavily piped with whipped cream. They used matcha cream, matcha ice cream, red bean and whipped cream to create layers while whipped cream part was on a majority side. Even scooped out loads, there were more hidden near the bottom. Kind of frustrating when eating. Should have asked for omitting the cream next time. Biscuit topped was soggy and uneatable despite elevated as a garnish. Appreciated their matcha used which really kept matcha own bitterness and earthiness, not as sweet as a dessert should be. Appreciated filled the bottom with red bean, which gave so much flavour and added some extra sweetness and silky biteful texture. Apart from the amount of whipped cream, it was a pretty indulgent dessert. Jasmin drip coffee I had was nutty and light. Not as strong as I thought but definitely aromatic. Overall, felt a bit overrated and pricey considering the food I enjoyed but appreciate their food varieties and ideas.
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早排網上見到呢間餐廳超多人推介,我地黎到朝聖😂。依間餐廳係位於活化建築1樓,白日時間餐廳會係cafe,夜晚會係居酒屋形式。最重要係餐廳由日藉總廚春田達雄先生主理,佢係香港札根超過30年並引入和洋料理,例如蛋包飯。所以蛋包飯、芭菲同抹茶蒙布朗去到必定要叫黎打卡。溫馨提醒抹茶蒙布朗係每日限定,記得盡早預訂😆。因為果日冇預約係食唔到🥲。💸$ 706 💁🏼♀️人均$250-350不等整體食物評價:★ ★ ★ ★ ★每樣食物都好出色,特別芭菲好足料😝。服務態度:★ ★ ★ ★ ☆服務員既態度都好有禮貌。環境氣氛:★ ★ ★ ★ ☆環境裝修好靚,以日系洋宅同小屋風格為主調。打卡位置必定係和風塌塌米座位😝,記得打電話預約。三文魚他他 $148他他外觀設計好靚,份量偏細,味道方面會比較清新淡口,配沙律醬會更好。吉列蝦蛋包飯 $228 (海鮮忌廉汁)吉列蝦超脆,蛋包飯汁仲提供有番茄龍蝦汁,蛋包飯超滑。海鮮忌廉汁都超足料有蝦、三文魚、帶子,真心幾正🤤抹茶芭菲芭菲係抹茶雪糕配忌廉紅豆,紅豆量都好多可以一啖食,超有滿足感😝。草莓芭莓芭菲係朱古力雪糕,配草莓微酸唔會咁膩😍。Jasmine drip $40依個係餐廳signature 既冰滴咖啡,咖啡香味仲會有淡淡茉莉香味,食左咁多甜品,飲一啖清口腔味道🤩。
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