Edo Japanese Restaurant – Crab Kaiseiki

。江戶日本料理 – 開年精彩蟹會席。

開年晚飯在飯局的安排下,來到最近甚人氣的「江戶日本料理」,以「蟹會席」賞心悅目的開年。日本星級名廚主理,手法非常嚴謹,不論手藝,食味和賣相也非常講究,絕對信心之選。單是前菜的精細已可見一斑,蟹肉芝士豆腐配上紫蘇花,不但外觀美麗,亦很清香。

So glad to have Fancook arrange Crab Kaseiki the new year dinner at the newly opened Edo Japanese Restaurant. Japanese starred chef was rigorous in regard of skill, presentation and the taste. We were pretty confident that we would have a decant and tasty new year dinner at Edo. The appetizer, the crab meat and tofu with cheese,  was an absolute beauty with the basil flowers as you may see.

第一道前菜已這麼美!
第一道菜已這麼美!

這次蟹會席中食到三款不同的日本蟹 – 松葉蟹、毛蟹和鱈場蟹。松葉蟹味噌茶碗蒸配蟹肉芡汁,材料豐富,蟹肉的鮮甜十分突出。小窩是蟹會席上或不可缺的一個菜式,而松葉蟹牡蠣小窩鮮味十足,湯底清甜,而牡蠣令之更濃郁,豆腐也是一絕,香滑得很。

3 different types of crab were served in the Crab Kaiseiki, the Snow Crab(Matsubagani), Househair Crab and King Crab (Tarabagani). The steamed eggs with snow crab meat and miso sauce was presented delicately and the sweetness of the crab meat was very prominent. Small hotpot was a course that couldn’t be missed in Kaiseiki. The snow crab and oyster hotpot  was such a delight. Freshness of the crab and oyster was well carried out in the soup. The tofu inside was so smooth and tasty.

松葉蟹味噌茶碗蒸配蟹肉芡汁
連用具也經過精挑細選
很喜歡的一道,蟹鮮甜,蠔肥美
很喜歡的一道,蟹鮮甜,蠔肥美

過往食毛蟹多是原隻食的,今次還是首次食毛蟹刺身。與毛蟹醋漬一起,食下去立見高下,刺身的鮮無法比擬,也一點紫蘇花更能突出甜味,調味也不用多加。

Most of the seafood at Edo was imported directly from Japan. We had the chance to try the sashimi of horsehair crab together with marinated crab. The texture was completely different and the freshness of the sashimi was incomparable. Just a bit of basil flowers would make the sweetness more outstanding.

刺身真的新鮮的沒話說
刺身真的新鮮的沒話說

鱈場蟹相信港人定不陌生,這次食到鱈場蟹腳天婦羅,蟹腳上的蟹膏令味道更上一層次。秋葵及南瓜天婦羅也只需上一點點海鹽進食,更原汁原味。

King crab would definitely be no strangers to Hongkongers. The king crab legs tempura was so crispy and right at the temperature. A little bit of crab roe added some saltiness to it. The okra and pumpkin tempura was very fresh and wouldn’t need much seasoning but some sea salt to enjoy the best taste of it.

配上海鹽和蟹膏,更鹹香
配上海鹽和蟹膏,更鹹香

據知江戶從日本進口「白雪皇后米」,米身較圓而口感也比較煙韌,菜單上的三文魚配魚子釜飯便更形吸引。釜飯一向都會比較帶木香和淡淡的焦香,而這次的釜飯水準甚高,調味剛好,飯粒又吸收了魚汁,味道更豐富。而且米粒保持水潤,比一般的米更煙韌,口感不錯。

Heard that Edo imported the Snow Queen Rice directly from Japan, which the rice was a bit more round and the texture was a bit chewy. The Salmon and Salmon Roe Kamameshi on our menu looked very attractive, while it tasted slightly with the wooden flavour. However the moisture was well remained and the rice absorbed the juice of the  salmon  that made it more tender.

白雪皇后米真的殊不簡單
白雪皇后米真的殊不簡單

開年飯象徵一年新開始,希望大家有個豐盛的羊年。

It was such a good start of the year of Goat. Wish you all have a prosperous year!

 

Edo Japanese Restaurant
Address: 1/F, J Plus Hotel by Yoo, 1-5 Irving Restaurant, Causeway Bay
Opening Hours: Mondays to Sundays 12.00-15.00, 18.00 – 23.30

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