Ore-no Kappou by Ginza Okamoto – New Fab Japanese Restaurant in Central

。俺の割烹 – 中環新晉日本餐廳。

蘭桂芳的加州大廈落成後,一直都期待著新餐廳進駐,而俺の割烹便是率先進駐的日本新勢力。攜著日本立食文化,以及米芝蓮二星主廚岡本師傅之手藝到港,已吸引到不少食客。這次和同事一行人來午飯,餐牌上的午市套餐與同區的日本餐廳比較,選擇更多,價錢絕對不相伯仲。

The new California Tower has opened in the centre of Lan Kwai Fong for more than 2 months and we have looked forward to welcome some new restaurants. Oreno Kappou by Ginza Okamoto was the first restaurant to set up in the building. With the standing dining culture and the skill from the Executive Chef, Hidetsugu Okamoto, it has attracted a group of diners. Comparing to the Japanese restaurant in Central, Ore-no Kappou offered a wide range of set lunch with a reasonable price.

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相信不少人會注視刺身定食或是刺身丼,這裡的刺身丼份量十足,差不多是平常食到的多2/3。而且刺身種類也繁多,三文魚、白身魚、油甘魚、帆立貝、海膽、三文魚子等,新鮮甜美,絕不欺場。還有凍蟹肉,也是十分鮮甜,又有咬勁,配上壽司飯,又是另一種享受。

I believe that most people would pay the attention on sashimi and Kaisen Don, so here we are. The portion of Kaisen Don was around 2/3 more than normal, and contained a wide range of sashimi, such as salmon, scallop, shiromie, uni, salmon roe, etc. All were so fresh and sweet. The sweet and chewy snow crab meat was so delicious while pairing with the sushi rice.

刺身鋪滿了飯面,是完全看不到白飯的。
刺身鋪滿了飯面,是完全看不到白飯的。

雜錦天婦羅配刺身定食,刺身突然變了主角,全因大家都在驚嘆那份量的多,還以為只是每款刺身一片,結果出來的是有海膽和又厚又甜的帶子。而天婦羅亦做得出色,脆軟得宜,粉漿很薄。個人真的很欣賞舞茸天婦羅,炸後仍是充滿那菇菌的香味,食下去一點油分也沒有,真的十分出色。

The assorted sashimi suddenly became the main course in the assorted tempura & sashimi set. We were impressed of the good quality and generous quantity of the sashimi, especially the uni and the sweet scallop. The tempura was very well managed. It was crispy outside and remained soft inside. I really appreciated the use of Maitake mushroom tempura, as it was full of fragrant and you would barely taste single drop of oil. Very impressive.

配上紫蘇花,份外美麗
配上紫蘇花,份外美麗
兩隻炸蝦有手掌那樣長,最特別的是姬松茸天婦羅,比較少在日間食到。
兩隻炸蝦有手掌那樣長,最特別的是姬松茸天婦羅,比較少在日間食到。

午市套餐中,另一款不錯的選擇便是銀鱈魚西京燒。對燒魚總是特別喜愛,而這次也不例外,銀鱈魚的油分很充足,食下去口感滑嫩。配上少許檸檬汁,口感更清新。

Another choice that I would recommendation in the set lunch menu was Gindara Misoyaki (grilled miso marinated black cod fish). I had special passion for grilled fish and this grilled miso marinated black cod was pretty up to my standard. The oil was rich which made it tasted every more tender. Just a little drops of lemon juice would make it more refreshing.

銀鱈魚的份量也不少。
銀鱈魚的份量也不少。

食物水平確是中上,份量也比較多,價錢由$140 至$480不等。想選和牛定食的,當然要付出多一點,但基本的定食已令人相當滿足。只可惜港人對立食文化仍是很陌生,希望餐廳能帶起這個文化,也許會成為中環夜晚的一個新蒲點。

The food quality is above average and portion is huge. Price range of set lunch is from $140 – $480, which is very reasonable price in Central. If you want to enjoy a premium set with wagyu, for sure you need to pay more. Standing dining culture is still not so familiar with Hongkongers. Hope the Ore-no kappou would elaborate this culture well in Hong Kong and make it a new spot for drinks in Central.

 

Ore-no Kappou by Ginza Okamoto
Address: 6/F, California Tower, 32 D’Aguilar Street, Central
Opening Hours: Mondays to Sundays 11:30-15:00, 18:00-01:00

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