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港鐵上環站 A2 出口, 步行約3分鐘
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電話號碼
21561883
獎項殊榮
米芝蓮一星餐廳 (2021-24)
營業時間
今日營業
12:00 - 14:00
18:00 - 22:30
星期一至六
12:00 - 14:00
18:00 - 22:30
星期日
全日休息
*午餐最後入座時間：12:30;
晚餐最後入座時間：20:30
以上資料只供參考, 請與餐廳確認詳情
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米芝蓮一星的日本割烹餐廳，早幾年這店鋪是另一家米芝蓮三星鮨店 - 志魂，所以內裏裝修還是比較熟悉，而同一店舖已經出了4粒星，証明這店風水應該很不錯！在香港有水準的割烹不多，但這家水平相當高！感覺香港人還是比較喜歡吃壽司，但其實割烹也是高級日本料理，無論是海鮮肉類還是蔬菜，他們每天都為客人準備來自日本最新鮮最美味的食材烹制，簡單來說就是席前欣賞師傅的刀工和烹調技巧。我個人比較喜歡魚子醬金槍魚押壽司、蕯摩和牛壽喜燒、鮑魚伴鮑魚肝醬和最後的蒲燒鰻魚炊飯。特別是招牌菜薩摩和牛壽喜燒，和牛部位雪花均勻，入口即溶，配上他們的慢煮蛋黃，一試難忘！主廚鈴木師傅每一道菜也很認真在處理，也會用心介紹每一道的特色，真的是非常棒的用餐體驗！鈴木師傅水平很高也長得帥，米芝蓮一星果然實至名歸，極力推介！Thank you Suzuki San! 🙏🏻
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📍ZuichoOne Michelin Star Restaurant 🌟Zuicho offers a refined kappo cuisine with the best ingredients from Japan. Course after course, it gets better and better. A lot of the last steps of the dishes are prepared in front of you so you get to see the chef in action as well. The abalone starter was a clean start. Seasoning was simple but you get to enjoy the taste of the well cooked abalone. Then came the fried Satsuma wagyu tenderloin. The picture speaks for itself. A thin layer of putter crisp with a melt in your mouth wagyu, so good. Enjoyed the sea urchin somen. You can really taste the sweetness of the uni. Somen texture was on point. The amberjack and kinki shashimi were fresh with the skin slightly grilled. For the caviar sushi, it’s not necessary to add on. I love their Golden-eye snapper & soymilk hotpot. Heart warming and delicious. The sprinkle of grounded sesame elevated the whole dish. You just can’t go wrong with fresh Uni and tuna handroll. The slow cooked egg yolk with a piece of satsuma wagyu is the best shabu shabu representative. Love that they gave us a small spoon of rice so that nothing goes to waste. The horsehair crab and egg roll was rather bland following such a heavy tasting meat dish. We had the salmon Takikomi rice served two ways. I m such a carbs person that rice is a must. Last but not least, the freshly made Mochi with sesame ice cream. A iconic combination but done so well. Service was so great. Definitely deserve the one star. Price: HK$3200 pp (lunch) Revisit: 10/10
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Kappo Dinner. One menu- 11 courses for HK$2,500. Counter seating 8; private room seating 6.Came here when it first opened, before their One Michelin ⭐️, and when they were doing one seating only. Now it’s either 6pm or 8:30pm.Chef Fumio Suzuki looked the same energetic self, and noted that he hadn’t been home to Japan since Covid. By the glass selection ok. Went for a glass of burgundy white. Here’s what we had.Appetizer- Horsehair crab with ginkgo and persimmon. Creative balance of flavors.Satsuma A5 Wagyu tenderloin- slow cooked then deep fried. On the side: shiso salt and wasabi. Didn’t taste fatty at all, as no excess fat was left after the slow cooking. Abalone with noodles in soy milk soup. Liver sauce at the bottom. Again, awesome balance of flavors.Soup with pike eel (hamo) and matsutake (which is now in season), with a hint of lime. Hamo was tempura-ed. We were watching the chef earlier slice the hamo- its fine bones made snapping sounds as he was cutting along. Sashimi: garoupa + snapper topped with finger lime (tasted like pomelo).Cold dish: grilled sweetfish (ayu) with roe topped with shiso leaf and plum paste. Reminded us of Kyoto so much!Tuna and French caviar on rice, with 4 pieces of crunchy seaweed on the side (additional item $350).Hotpot: 2 slices of Satsuma wagyu + brisket and Okinawa egg yolk, slow-cooked with sukiyaki sauce. Egg yolk tasted amazing, like crab paste.Sea urchin & tuna hand roll (not pictured).Grilled eel & egg roll cooked with 鰹魚 dashi. Eel was very crispy.Takikomi rice with "Black throat" sea perch (赤鯥) and ikura. First round as is, with pickles. Second round with soup. Loved the fish- very fresh and sweet. One of the best 釜飯 I have tried. Dessert: wafer sandwich with seasame ice-cream and peach. Pleasantly surprised with the layer of freshly made mochi in between- making this one stand out from all the other IceCream sandwiches we’ve tried. In summary: chef did an impressive all-rounded presentation with seasonal ingredients and different cooking methods. Well deserved ⭐️.
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