Japanese and French 𝐅𝐢𝐧𝐞 𝐃𝐢𝐧𝐢𝐧𝐠 | Celebration Choice

Both the environment and the service are excellent Each of the dishes has surprises There are also many ingredients from Hokkaido and abroad Everything is full of luxury and thoughtfulness 🤞🏻 The staff explains every dish carefully It is a perfect restaurant for celebrations🥂 𝟖 𝐂𝐎𝐔𝐑𝐒𝐄𝐒 $𝟏𝟔𝟖𝟎/𝐏𝐄𝐑 𝐇𝐄𝐀𝐃 -𝐁𝐑𝐄𝐀𝐃- 𝐑𝐀𝐒𝐏𝐁𝐄𝐑𝐑𝐘 𝐂𝐇𝐎𝐂𝐎𝐋𝐀𝐓𝐄 𝐅𝐑𝐄𝐍𝐂𝐇 𝐁𝐀𝐆𝐔𝐄𝐓𝐓𝐄 Both breads are very crispy, sourdough bread with crispy Brown butter, French bread with Smoke herb butter, great😆 𝐀𝐌𝐔𝐒𝐄 𝐁𝐎𝐔𝐂𝐇𝐄 There are three appetizers, Italian caviar with smoked sour cream, the tart crust is thin and crispy, with lots of precious caviar inside. Another Japanese tuna with tea and Japanese ginger, which is also mixed with sesame sauce, the tuna is full of freshness and has a sesame aroma. The last Hokkaido honeydew jelly with 24 months Italian Parma ham, this one is molecular cuisine. The egg yolk appearance is actually a jelly made with Hokkaido melon juice, served with Italian Parma ham to neutralize the saltiness. 𝐇𝐎𝐊𝐊𝐀𝐈𝐃𝐎 𝐊𝐄𝐍𝐆𝐀𝐍𝐈 | This tea bowl steamed rice consists of Hokkaido hairy crab, salmon roe, and basil flowers. The top layer is covered with lots of fresh and sweet hairy crab and salmon roe, and the lower layer of steamed egg is very smooth. 𝐁𝐄𝐄𝐓𝐑𝐎𝐎𝐓 𝐓𝐀𝐑𝐓𝐀𝐑𝐄 | This he he is rare, he he part consists of beetroot, beetroot cut into granules, bite refreshing, which more mixed with wasabi impact a taste buds. The top layer is served with lime sorbet, which has a refreshing sweet and sour taste. 𝐑𝐄𝐃 𝐀𝐌𝐀𝐃𝐀𝐈 | 𝐒𝐇𝐔𝐍𝐆𝐈𝐊𝐔 This stand-scale grilled sweet bream, the scales are grilled very crispy, served with emperor vegetables, the soup is rich kombu, more able to bring out the freshness of the fish. 𝐖𝐈𝐋𝐃 𝐒𝐀𝐁𝐀 | 𝐃𝐀𝐒𝐇𝐈 𝐉𝐄𝐋𝐋𝐘 Nowadays, Japanese mackerel is in season, this one uses balsamic vinegar marinated sashimi, and Japanese broth made into a jelly placed on the sashimi. 𝐑𝐄𝐌𝐘 𝐌𝐀𝐑𝐓𝐈𝐍 𝐋𝐎𝐁𝐒𝐓𝐄𝐑 𝐒𝐎𝐔𝐏 This lobster soup rice with rice is very thoughtful! The lobster meat is bouncy and refreshing, which makes the whole soup very fresh and sweet. Using Hokkaido Yume Beauty rice, the taste is soft and chewy, and the rich lobster soup makes the taste more sublimated. -𝐌𝐀𝐈𝐍𝐒- 𝐊𝐀𝐆𝐎𝐒𝐇𝐈𝐌𝐀 𝐖𝐀𝐆𝐘𝐔 𝐁𝐄𝐄𝐅 This is Kagoshima A4 Wagyu beef, stewed slowly with beef bone broth for 8 hours, so the beef flavor is very rich, with a melting feeling. Served with French balsamic vinegar bananas and red wine juice. 𝐒𝐎𝐕𝐄𝐑𝐄𝐈𝐆𝐍 𝐋𝐀𝐌𝐁 𝐑𝐀𝐂𝐊 The lamb is sourced from an Australian farm, marinated in rosemary, garlic, thyme, salt and pepper, and toasted under vacuum, tender, juicy and completely free of grit. 𝐑𝐄𝐅𝐑𝐄𝐒𝐇𝐌𝐄𝐍𝐓 The staff prepared it on the spot in front of the table, with coconut water, pineapple juice and ginger juice. -𝐃𝐄𝐒𝐒𝐄𝐑𝐓- 𝐃𝐄𝐒𝐒𝐄𝐑𝐓 𝐃𝐔 𝐂𝐇𝐄𝐅 There are two homemade chocolate 🍫 and Madeleine cake, the outer layer is crispy and the inner layer is fluffy and fluffy, really all excellent 🤭 love! 𝐏𝐄𝐓𝐈𝐓 𝐅𝐎𝐔𝐑 The dessert platter has desserts with Nagasaki cake, honey crisps, caramel popcorn, and grapefruit ice cream. #CABLfoodreview_cwb 📍Amis G/F, Cosmic Building, 229-230 Gloucester Road, Causeway Bay #hkfoodpic #foodstagram #foodiegram #foodiepic #foodporn #foodpic #foodphoto #foodshare #amis #foodiehk #finedining #852food #cwbfood #hkkol #cwb # Sign up for a hotel sleeper