Hong Kong | Ginza Iwa 銀座いわ

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Ginza Iwa is a 1 Star Michelin sushi restaurant in Tokyo. Last year, a new branch was opened in Hong Kong. The location is quite fancy, which is opposite to the Landmark. It divided into two parts, which are Teppanyaki on 29F and sushi on 30F. [Congradualations to Ginza Iwa Hong Kong branch being awarded Michelin 1 star in Michelin Guide Hong Kong 2015!]

Ginza Iwa 是東京米芝蓮一星壽司店在香港的分店。[香港米志蓮2015年一星餐廳]該店去年新開的,坐落在置地廣場後面的大樓裡,位置非常好找。餐廳分成鐵板燒和壽司兩部份,鐵板燒位於29樓,我們光顧的壽司位於30樓。Ginza Iwa才開業一年不到就拿到了米志蓮一星真的是很讓人期待。

 

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Inside the restaurant is very bright, and the traditional decor makes me feel like in Japan. Unlike the Japan Iwa branch, this one has far more seats.The Japanese servers were really friendly.

不同於其他傳統壽司店,Ginza Iwa餐廳內十分明亮,給人很舒服的感覺,同時一點也不缺乏日本壽司店的味道。相比銀座本店,香港分店有更多的座位。午餐時段人不多,除了我們之外還有另外一席客人在用餐,可能是我們取得比較晚的緣故 (2pm)。 當時只有Chef鈴木師傅一個人在做壽司了。

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There are not too many choices for lunch, but who cares as it opens for lunch and you can steal quite nice sushi at an affordable price. It’s already 2pm when i arrived there and i have to leave room for dinner, so I chose Hana ($800+).

午餐有三種可供選擇,因為我們感覺早飯還沒有消化,於是放棄了omakase選擇了中檔的 花 Hana (HKD $800).套餐內含有沙拉、茶碗蒸、10件壽司,一個手卷,味增湯與甜品。

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Firstly comes with Seaweed Salad. Nice refreshment but a bit too salty for me.

前菜是海帶沙拉。可惜味道偏咸了。

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魚的質量非常高,是當日早晨從東京手提上飛機來的。Chef都已配上自製的醬汁,味道不錯。壽司飯的力道、溫度與味道都恰到好處。

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2.Yellowtail

鈴木師傅雖然年紀輕輕只有27歲,但是手握的速度還是非常不錯的。壽司飯成型也不錯,不散也不過粘。相比前者我更喜歡這款。

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3.Tuna

雖然沒有toro那麼入口即化,但是鮮美程度也不遜色。

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4.Yellow Check 鳡

相比tuna來的出色,可能是調味比較出色。

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5.Sardine

銀身魚是最難把握的壽司,因為銀身魚一旦打撈出海后就非常快容易變色變質,所以只要看魚色就嫩惡搞看出新鮮度。這一貫沙丁無語是非常新鮮的。相比之前幾貫,這次配料的蔥與姜更加刺激了味蕾,也沒有蓋過魚本身的鮮味。喜歡。

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6.Saba (Mackerel)

很少吃到saba的刺身,平時吃sashimi也比較喜歡點紅魚。非常不錯的一款。

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Chawanmushi 茶碗蒸

料很足,有雞腿肉、蝦、香菇、白果等。簡單鮮美。

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7.Ark Shell

接下來便是幾款扇貝。這一款個人很喜歡,鮮嫩卻不失嚼勁,還帶一點脆脆的感覺。

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8.Torigai

This piece is quite interesting. It belongs to the clam, after chef Suzuki place the clam on top of the rice, it lies on the rice just like other fish. While once chef clapped on the calm, it turned into this shape. So cute.

這款扇貝真的是太可愛了。原先是和其他刺身一樣乖乖的躺在飯上,然後鈴木師傅’pa’地一掌下去,它就卷起了身體。簡單地芥末與醬油的調味,入口脆脆的又很嫩。

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Miso Soup 味增湯

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9.Scallop

帶子,非常鮮嫩。

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10.Ikura

北海道的三文魚籽,也是盛產時節的最後一批。每一顆魚子都在嘴裡PO PO地,感覺心都融化了。魚子本身非常新鮮,也不過咸。

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11.Uni

My favorite piece of the day. Very fresh and melting in my mouth!

接下來就是我最喜歡的一款,海膽。海膽是北海道的紫海膽,入口鮮甜即化。可惜下面的飯有一點點散,可能是海膽的緣故不怎麼好握。但是總體來說,是非常滿意的一款。

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Dessert: Vanilla Ice-cream

香草冰淇淋,簡單的結尾。

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Handsome chef Suzuki, who used to work in Ginza Iwa in Tokyo and that’s his 2nd year in Hong Kong. From his appearance you can tell that he’s quite young compare to other famous sushi chefs, yes, he is only 27.

Anyway, you should try out Ginza Iwa if you are looking for a high-quality sushi place in Hong Kong.The piece(s) i love most are the  last two, ikura and uni, especially uni. Sadly there’s no unagi or anago in the set, nor tamago neither. The Shari is great, one of the best in Hong Kong. Chef Suzuki can speak nice English and it was fun to talk to him. He is very homors and general and even recommend Sushi Shikon and Rozan to us. Overall, very nice experience at Ginza Iwa. Worth the star and we will be back!

 

年僅27歲的鈴木師傅能做到這樣已經是非常不錯了。雖然不能和之前在東京吃到的米志蓮三星的水谷Mizutani比,但是在香港已經是最好的壽司之一。鈴木師傅本來是在銀座本店的,非常幽默,英文也不錯。享用他的壽司的同時還可以和他聊天,感覺氣氛非常放鬆。 餐廳氛圍不錯,服務很好,不過香港服務生稍比日本來的服務生遜色一點。

 

論價位,菜單的定位相比Sushi sase等價位比較高,但是因為sushi sase發揮水平很不穩定,所以也不能下定論。總的來說Ginza Iwa還是勝出sase不少, 無論是味道還是服務。而且師傅還這麼年輕,可以做到這樣真的很不錯。鈴木師傅還千尋地說城中比較好的壽司像Shikon還有Rozan都是更不錯的選擇。非常滿意的一次用餐經歷,一星當之無愧。

 

Ginza Iwa 銀座いわ

Address: 30/F, Asia Pacific Centre,8 Wyndam street, Central

中環雲咸街8號亞洲太平洋中心30樓

Tel:(+852) 2619 0199
Hours: Mon-Sun: 12:00-14:30; 18:30-22:30

 

 

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