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港鐵堅尼地城站 B 出口, 步行約2分鐘
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開飯介紹
這日式餐廳主打糅合和洋風格的爐端燒，店名是指北海道一個地方及「山峰」的意思，門面設計成山洞造型，內裡則以日式禪學為設計靈感。
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營業時間
星期一至日
12:00 - 15:00
18:00 - 22:00
公眾假期
12:00 - 15:00
18:00 - 22:00
公眾假期前夕
12:00 - 15:00
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
相關文章
A few months past the height of COVID I had visited this place, food was great but service took an hour to deliver a set menu main dish. I held back and did not write a review - thank god because when I returned around 6 months later: the service was much more attentive and food choices were amazing.Like many Japanese places in HK they service a multitude of dishes with varying degrees of quality, but this place does very well in terms of skewers and robatayaki. Sushi / raw dishes were fine in terms of quality of the fish but did not stood out compared to its grilled dishes.🍚 succulent skewers - chicken heart, pork shiso and ox tongue were deliciously good. Mince chicken was a bit of a miss.🍚 French style oden was a pleasant suprised and great for Winter!Overall an expensive meal but well worth the price regarding atmosphere and quality of dish.
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Best Japanese fine dining experience so far in k town. Great environment, gorgeous food, professional chef and friendly staff. Highly recommended. Especially the signature yakiniku, definitely a must try item.Tried the hairy crab, straight out of Hokkaido apparently, fine taste with ease of mind. I don’t trust any food from “the north”, period.Skewer also pretty nice. Overall very satisfying. Keep it up.
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這餐廳已和朋友來過，覺得可美味，所以今晚8月30日帶同老公撑枱腳，點左壽司，鰻魚，海鮮斧飯，吃左兩樣餸時，再加一個海鲜天婦羅，但食完鳗魚和壽司，已經大概1個鐘，個飯未到，問個女侍應，佢同我講，個飯要整(個半鐘)，我話吓，當時好嬲😡😡，你落單時冇同我講窩，甘重要整幾耐，佢話去問廚房，其實佢就應該留單囉。我重想住食完飯去看戲，難得老公放假，心情幾吾好，😡😡，重想介紹比朋友，我真係吾會囉。
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昨晚第一次到這餐廳，已感覺到好有藝術氣氛，好靚，好鐘意。食物質素也很高，樣樣都好好味，我哋點咗釜飯、燒鰻魚、燒鷄翼、燒豬腳、牛蒡、串燒、日式牛雜，雖然我唔食牛，但其他樣樣食物都好好味，最後甜品是我最鍾意的北海道芝士蛋糕和mochi! 以這個價錢，有這樣高質素的食物和好有心思和舒服環境下享用晚餐，很值得。我一定會再同朋友惠顧！這裡還有一間麵包店，因為我們7點才到，好多麵包都賣晒，我買咗推介的方面和南瓜鷄肉包，好好味！
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走進淳吟.峠前，先經過類似山洞的門口，甚有探秘感。牆壁有一幅名為「序幕」的壁畫，主體是狼及熊，帶出北海道原著民在惡劣的環境下與大自然和平共存的信息，相當有意境。壁畫上更隱藏著兩隻「叮噹」，很搞笑，不妨找找看淳吟海鮮卷（四件）（$168)海鮮卷入面有拖羅，赤身，酸瓜，紫蘇等，有巴掌般大，不可優雅地享用，只好把它拆件食用。拖羅不用多說，顏色紅白雙間有光澤，肉質軟嫩，入口啖啖都是魚油香。想不到赤身的質素亦高！平時食赤身總是沒甚特別味道，但這裡的竟然是汁水豐盈，鮮味滿載，而且絲毫不腥。微香的紫蘇及微酸的酸瓜，有中和口腔味道之用。日本北海道石狩川大閘蟹（$138/ 隻）除了中國陽澄湖，原來日本北海道都有大閘蟹出產，而且當造季節不限於秋天，該地一年四季都有大閘蟹出產，最適合蟹迷解解饞。大閘蟹一周來一次貨，確保新鮮。大閘蟹放在小砵內。另外，餐盤中配備了挖子，剪刀等，好有儀式感。蟹蓋及蟹身佈滿橙黃色的蟹膏，但不算「爆膏」，蟹膏入口柔軟而味甘。蟹身及蟹爪不算多肉。鰻魚釜飯（$178)平時食的鰻魚飯都是蒲燒的，鰻魚的外層鋪滿濃厚的燒汁。這裡的鰻魚是白燒的，沒有添加任何醬汁, 更能凸顯鰻魚本身的魚油香及燒烤過的香氣。鰻魚外層焦脆，內裡肉質軟嫩，一點都不腥，而且骨頭剔得乾淨，入口不會刺刺的。以釜煮飯，令底層形成了一層飯焦，金黃焦脆，以特調醬油拌吃, 令人欲罷不能。
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