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玄穂 Gensui

17/F The L Square, No.459-461 Lockhart Road, Causeway Bay, Hong Kong
852 2804 2004
Mon 12:30 ~ 14:30, 18:30 ~ 23:00
Tue 12:30 ~ 14:30, 18:30 ~ 23:00
Wed 12:30 ~ 14:30, 18:30 ~ 23:00
Thu 12:30 ~ 14:30, 18:30 ~ 23:00
Fri 12:30 ~ 14:30, 18:30 ~ 23:00
Sat 12:30 ~ 14:30, 18:30 ~ 23:00
Sun Closed
Takes Reservations
Accepts Credit Cards
Seafood Meat (Tonkatsu, Sukiyaki...)
17/F The L Square, No.459-461 Lockhart Road, Causeway Bay, Hong Kong
852 2804 2004
周一 12:30 ~ 14:30, 18:30 ~ 23:00
周二 12:30 ~ 14:30, 18:30 ~ 23:00
周三 12:30 ~ 14:30, 18:30 ~ 23:00
周四 12:30 ~ 14:30, 18:30 ~ 23:00
周五 12:30 ~ 14:30, 18:30 ~ 23:00
周六 12:30 ~ 14:30, 18:30 ~ 23:00
周日 休息日
海鮮 肉類(炸豬排、壽喜燒......)
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Overseen by Mr. Shinichi Ando, who worked previously as a chef for high-ranking officials, Gensui is a restaurant that places a special emphasis on rice. Specifically, Gensui uses koshihikari “duck rice” from Uonuma in Niigata Prefecture, which has been called the most delicious rice in all of Japan. Duck rice is named for the practice of letting ducks loose in the paddy fields of Uonuma. The ducks feed on insects and weeds, which means that the rice can be grown entirely without the use of pesticides or herbicides. It takes great-tasting water to cook great-tasting rice, and for that reason, the chefs at Gensui insist on using super-soft 16 PPM water from Uonuma, which comes from melted snow. The chefs here are even more particular about cooking methods, using earthenware pots to cook the rice. Traditional hagama pots have a round base, which results in fluffy, evenly cooked rice. The lid of this type of pot also serves to siphon off excess moisture.

Gensui opened in late 2015, serving omakase (chef’s selection) lunch and dinner only. While lunch contains five courses for $450, dinner is an eight-course affair, with appetizer, wanmono (literally “items in a bowl,” which usually means soup), sashimi, grilled dish, entrée, main course, rice dish and dessert for $1,080. The rice is served in an earthenware bowl and possible sides include seasonal offerings, such as Pacific saury or butterfish from Ehime. As the restaurant serves seasonal ingredients, the menu changes monthly with ingredients sourced from different regions. For the most part, fish, scallops and crabs are from Hokkaido; abalones from Nagasaki; beef from Kagoshima; and seasonal fruit from Okayama and Yamanashi Prefectures. You can get a sense of the seasons from the colors of the food there. On your plate, cherry blossoms bloom in the spring and the beautiful red leaves of fall shine even in Hong Kong, where the seasons are otherwise harder to distinguish.

As for the sake, Gensui generally offers upwards of 30-40 kinds, including staples from places like Kyoto and Niigata, as well as limited-time-only seasonal sake. The service here allows you to choose your favorite from among sake cups with different colors and shapes. Reservations are required, as the relaxed atmosphere here accommodates just 19 guests at a time between the counter seating and the private rooms. This restaurant is recommended to everyone who would like to treat their eyes and taste buds to seasonal cuisine in Hong Kong.




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