新餐厅评论:在村崎用餐

新餐厅评论:在村崎用餐

A new Japanese 和 French hybrid omakase in Causeway Bay

by:  
詹波利尼  詹波利尼  on 12 Dec '16


Causeway Bay's newest offering comes in 的 form of a kaiseki/omakase medley. Located in 的 shopping 和 office hub of Sino Plaza, Dining at Murasaki is now open 和 led by experienced Canadian-Chinese chef Alfred Poon. His new venture 高度重视 the 就餐而言,这是一种体验,而不是将其作为另一家餐厅。作为一个 result, 村崎被定为饮食胜地, not simply a spot to enjoy a meal to please your appetite 和 hunger, 和 this concept is evident from 的 second you step through 的 luxurious entrance.

With an interior dominated by gilded decor 和 sumptuous purple tones (a nod to Murasaki's 名称,在日语中翻译为“紫色”或“紫色”), this is a place meant for an occasion. Mother-of-pearl inlaid tables 和 luxurious leather armchairs rule 的 roost. A sleek bar by 的 entryway, Japanese lattice screens 和 的 option of dining in a casual lounge area, intimate semi-private seating section or by 的 teppanyaki bar with 维多利亚港的壮丽景色 让客人灵活定制 their experience. We arrived with high hopes for 的 meal 和 were not disappointed.


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梅酒


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松茸蘑菇滴


From 的 digestive aperitif of 梅酒 to 的 starter of 松茸蘑菇滴, 的 effort spent in paying attention to 的 most minute details was painstakingly clear. Served on an imitation tree trunk slab, 的 suggestion was to survey 的 starter as a forested nature experience. Creative plating 和 unusual ingredients paved 的 way for our lunch tasting; from juicy soup droplets 和 mushroom jelly to bread-based soil 和 matcha moss, Chef Poon 和 his team encourage childlike wonder in 的ir patrons. We certainly didn't know what to expect with our first bite, but after 的 initial hesitation, we embraced our playful side. 


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Spanish langoustine with bonito jelly 和 honey citrus sauce


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日本蛤ha清酒汤


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鲑鱼鱼子酱泡沫烤的近畿鱼


Focusing most of 的 menu on goods from 的 sea, 的 Spanish langoustine with bonito jelly 和 honey citrus sauce, 日本蛤ha清酒汤烤近畿鱼 were 的 courses that followed. Incredibly fresh 和 succulent, 的se dishes were extremely flavourful. Traditionally 制作 with Japanese rice wine, 的 clam soup saw an update in its preparation through 的 inclusion of Korean rice wine, which provided 的 rich broth with a subtler taste. The fragrant kinki fish wowed with its perfectly grilled, crispy skin 和 soft, tender flesh, drizzled in an aptly salty sauce that made 我们的口水更多。 


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速溶伊比利亚猪肉配胡椒芥末


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日本鲍鱼石饭汤 和 eringi蘑菇面食 with moro miso


Standouts on 的 pre-opening tasting menu included 的 速溶伊比利亚猪肉, 日本鲍鱼石饭汤eringi蘑菇面食。创新的 and 好 portioned with perfectly balanced flavours 和 beautifully straightforward 演示文稿(提供 relief from 的 poised plating of 的 previous dishes), 的 East-meets-West influence was strongly prevalent here, 和 we applaud Chef Poon for challenging 的 传统观念 日本omakase风格的用餐 与它无缝融合 Western cuisine staples. The pork was succulent 和 tender, with a tangy 和 umami-rich ginger teriyaki sauce to round out 的 moreish flavours, while 的 eringi蘑菇面食 (yes, eringi mushrooms sliced to look like soba noodles, but 的 whole thing is 100% mushroom) was a light accompaniment to 的 rich, piping hot abalone broth 和 rice. Hats off to 的 main courses, for sure.


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自制野生浆果冰糕


判决?娱乐性 经验,就像潘厨师一样 本来打算,而不是定期晚上外出就餐。我们不得不惊叹于我们的食物, 一起玩,发现每道菜都像是一次新的冒险;每门课程 是一个对话开始者,而不是一个打断者。我们遇到的味道无疑是 well executed 和 tried and tested, but 的 familiarity paired 好 with 的 creative presentation. We also liked 的 thoughtfulness behind 的 omakase menus, which make a considerable effort to 在不缺乏创新的情况下迎合素食主义者的食客。这家餐厅还提供一杯美味浓烈的乔,这在我的书中总是很有价值的。 村崎的服务 was attentive 和 impeccable, 和 we noticed no discernible hiccups that often accompany an opening. Bravo: this is a place we'd consider for a special evening.


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詹波利尼

詹波利尼

我肚子里的美味。