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玄穂 Gensui

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繁体中文
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
Sunday
HK$500~1500
Takes Reservations
Yes
Accepts Credit Cards
Yes
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
Sunday
HK$500~1500
預約
接受信用卡
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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.

「玄穗」是一家相當重視米飯的餐廳,由原大使館主廚安東伸一先生所開設。店內所使用的白米「新潟縣魚沼產越光真鴨米」被認為是日本最美味的白米。所謂的真鴨米,是在魚沼的水田裡放養綠頭鴨,由鴨子們負責吃掉害蟲及雜草,因此完全不需使用農藥。好喝的水是煮出美味白飯的必要條件,玄穗所使用的魚沼雪融水為硬度僅有16的超軟水。除了重視原料的品質外,我們對烹飪方式也相當講究,特別採用土鍋進行烹煮。早期所使用的羽釜底部呈圓形,煮飯時能讓米粒均勻地膨脹;而土鍋的鍋蓋也具有去除多餘水份的功能。

本店於2015年底開幕,目前的營業時間分為午餐及晚餐時段。菜色部分均由主廚負責安排。午餐480元,共有5道菜;晚餐1,080元,包含:前菜、湯品、生魚片、烤物、主菜、主餐、飯類、點心,共8道菜。飯類有用產自愛媛的翎鯧製成的土鍋飯,或秋刀魚土鍋飯等,可依照季節從數種土鍋料理中做出選擇。由於採用當季食材,故菜單每月皆會更換。食材雖然會因季節變換而有不同產地,魚類、帆立貝、螃蟹等海鮮大部分來自北海道,鮑魚產自長崎、牛肉產自鹿兒島,當季水果則多來自岡山縣或山梨縣。透過能讓人感受到季節變化的多樣化料理,即使身處四季變化不大的香港,也能感覺得到櫻花綻放的春天與楓葉深紅的秋日。

本店除了提供京都、新潟等地常見的日本酒外,也有供應季節限定的日本酒,常備酒類有30至40種。我們會以各式不同顏色與形狀的酒杯,盛裝您所喜愛的美酒,以求提供最真摯的服務。分有吧檯區及包廂區的店內所提供的座位共可容納19人,加上整體令人放鬆的氛圍,堪稱是香港少見可同時體驗視覺與味覺雙重享受的日本餐廳。用餐前需事先預約。

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Information listed here was acquired at the time of collecting. Menus, contact details, addresses, business hours, location, etc. may be changed without notice due to circumstances of each restaurant/store. Please contact them directly for the latest information.