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Dining at Murasaki

4.5

4.5

115 食評

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7748

銅鑼灣

$401-800

日本菜鐵板燒廚師發辦

84

7

3

spotthefood

等級4

320

0

Opened just a few months ago, Dining at Murasaki is set inside a hidden area of Sino Plaza, behind a little cafe. While the Japanese name “Murasaki” can literally be translated to “violet”, the interior is deliberately styled with a splendid purple tones beginning from the corridor, the main dining area, the teppanyaki bar to the sushi bar. I really like the nacre dining tables where we start our unusual Japanese omakase experience. We begin by having some walnut bread and French baguette served

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Opened just a few months ago, Dining at Murasaki is set inside a hidden area of Sino Plaza, behind a little cafe.

While the Japanese name “Murasaki” can literally be translated to “violet”, the interior is deliberately styled with a splendid purple tones beginning from the corridor, the main dining area, the teppanyaki bar to the sushi bar.

Butterfly Pea Lemon Soda

I really like the nacre dining tables where we start our unusual Japanese omakase experience. We begin by having some walnut bread and French baguette served with two slab of addictive homemade bacon butter and truffle butter.

Chilled Tofu, Crabmeat, Melon Sauce

Daily Jet-flown Sashimi

Follow by a non-alcoholic aperitif made with blue butterfly pea, lemon juice and soda. The amuse bouche is certainly made subtle with chilled and silky tofu, shredded crabmeat and a refreshing melon sauce.

Kimedai with Citrus

Seared Cod Fish

White Shrimp with Caviar

Daily-catched sashimi is served over a bed of purple-blue ice along with a playful smoky effect; red snapper wrapped with salmon roe, citrus jelly on a piece of daikon; white shrimp with caviar; I particularly like the melt-in-the-mouth cod fish that has been lightly seared.

Lobster Pomelo Salad

Citrus Pollen Juice

Prime Tuna Chirashi

Both the lobster salad and tuna chirashi has a creative plating, whilst the latter one is studded with a piece of fatty tuna, sushi rice that is seasoned with tuna oil, egg, spring onion and a consomme jelly for taste.

Pan-fried Hokkaido Scallop

Green Pea Puree, Sago Crisp

The Hokkaido scallop with green pea puree and crispy sago chips is perfectly pan-fried, incredibly plumpy and juicy and.

Purple Sweet Potato Puff

Simmered Abalone

We also have a traditionally simmered abalone, a homemade puff pastry with sweet potato cream and a palate cleanser tomato sorbet. Hmmm!!!!

Grilled U.S. Beef

For our mains, we ask for a medium rare U.S. beef and their signature pork pluma. The slow-cooked pork pluma seamlessly standouts with a succulent and tender texture, served with two kinds of salt and a citrus mustard, but trust me, the pork collar is already flavorful enough on its own!

Sous Vide Pork Pluma

Rock Salt, Black Sea Salt, Spicy Citrus Mustard

Last but not the least, it’s a carb-loaded Inaniwa udon with a clear, piping hot lobster broth, toasted sakura shrimp and a piece of meaty lobster claw.

Lobster Inaniwa Udon

Lobster Soup, Toasted Sakura Shrimp

Most anticipated is no doubt the desserts. Water drop cake with kinako and black sugar sorbet;

Black Sugar Sorbet, Ginger Black Sugar Syrup, Black Sesame Glutinous Rice Dumpling

milk foam with maple syrup caviar, caramelized bacon and walnut.

Maple Syrup Ice Cream with Caramelized Bacon

Maple Syrup Caviar, Chocolate, Milk Foam

(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

2017-03-15

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