Eng | 繁
Located at the popular nightlife district of Knutsford Terrace in Tsim Sha Tsui is Hanabi – a high-end Japanese restaurant that serves up value-for-money Omakase menus. ‘Hanabi’ is the Japanese word for fireworks, which symbolises the melding of traditional and modern Japanese-style cooking. With sashimi that is shipped daily, the lunch sets are guaranteed to cater to all types of palates.
We had the privilege of trying the Chef’s Special Lunch Omakase, and Chef Chan didn’t disappoint. We were treated to the day’s best produce with high-quality sashimi, grilled fish, and sushi, alongside the seasonal Koubakogani crab – which was both flavourful and fresh. Another of our favourites was the Sake Boiled Fukuoka Black Abalone with Sauce, that comes served with the dark green abalone liver paste.
Other highlights to try include the Tuna Don, which comes served with different cuts of Tuna, including Otoro, Chu-Toro, and Maguro – a perfect mix of texture and taste, all in one bowl. It goes especially well with their specially selected Japanese rice that’s topped with burdock powder, sesame, and seaweed.
Alternatively, try the sushi set, which features 12 pieces of sushi and handrolls. Apart from the variety of items served, it even comes with an appetiser, salad, Chawanmushi, miso soup, and dessert!
Find it at 4/F, 6 Knutsford Terrace, Tsim Sha Tsui, Hong Kong
【Limited Time Offer】Before 22nd January 2019, enter the promo code HANABI10 to enjoy 10% off the food bill during lunch/dinner when you book at Hanabi via the Chope app!
【尖沙咀日本菜推介】午餐晚餐嘆高級Omakase
Eng | 繁
尖沙咀諾士佛臺向來是著名的酒吧街，這次想介紹的不是酒吧，而是隱身於這裏的高級日本餐廳——Hanabi。Hanabi在日文中解作煙火，象徵菜式揉合了日式和和現代廚藝，為味蕾帶給驚喜的寓意。餐廳主打廚師發辦（Omakase），刺身每日空運到港，確保新鮮，近日更推出多款午市套餐，假如午間有空，來這裏好好享受日本美食，不失爲一個好去處。
新推出的吞拿魚丼（鮪丼）賣相誘人，飽滿的吞拿魚鋪滿飯上，包括大拖羅、中拖羅和赤身，再加上每天新鮮製作的吞拿魚蓉，分量十足。厚切的大拖羅肥美，中拖羅魚味濃郁，赤身色澤紅亮，可見餐廳對挑選食材的嚴謹。筆者最欣賞餐廳選用日本魚沼產的米再配搭赤醋製作醋飯，飯粒飽滿帶黏性，配搭牛蒡漬、芝麻和紫菜等配料，味道上佳。
至於壽司套餐亦頗受食客歡迎，白身魚吃起來清新不油膩，把一貫握壽司放入口，令人想起日本的風味。每個套餐附送前菜、茶碗蒸和時令小菜，茶碗蒸加入貝類、銀杏和三葉，並使用日本雞蛋製作，滑溜有餘，可惜的是欠了些鰹魚香。
這裏最特別的是午市和晚餐都供應廚師發辦，想一嘗主廚手藝，並不用等到晚上。近月為日本蟹當造的季節，故此廚師選用時令的香箱蟹炮製佳餚，先仔細把蟹脚拆肉，擺盤時再放上楓葉，賣相精緻。這道菜建議由上往下吃，先品嘗完條蟹肉的滋味，之後品味蟹膏的香和内子的鮮，令人回味無窮。另一款印象深刻的菜式是清酒煮鮑魚配鮑魚肝醬，福岡黑鮑煮得軟腍，深綠色的鮑魚肝醬，第一口甘香，之後慢慢滲出甜味，值得一試。
地址：尖沙咀諾士佛臺6號4樓
【獨家優惠】在2019年1月22日前透過Chope 網站或App在Hanabi訂座，使用優惠代碼：HANABI10，即享午市及晚市套餐9折！
