關於 hkejapan ，我們在網路上蒐集到這些相關的討論、資訊與評價

Zuwai Gani Crab 🦀 & Japanese Onions Carbonara Pasta ズワイガニのカルボナーラ, 漢方未来卵, 白美人ねぎ, Tomato Fresh Cream, Cheese & Black Pepper. 【Uogashi Tomien 魚河岸 トミーナ, Tsukiji Market, Tokyo】 The Signature Pasta dish here, where the old po po works. Best freaking pasta in the world with seafood directly from Tsukiji Market.... it used to taste even better in the past and full of Crab essence but I think lately it’s just 80% of that sublime taste, but memories are memories. I will make do with this one in Tokyo in 2018 even though the Team is prob slightly tired out! I asked them finally and they said they will also move to Toyosu Market, but let’s see if I come back next 1-2 months to check that out again... 😋😋😋😋😋 #HKETsukiji #HKETokyo #HKEJapan #HKEKyushu #Pasta #Tsukiji #築地

One more morning Visit to Tsukiji 築地市場, both inner & outer markets. Basically I have been coming a lot lately, but didn’t eat any sushi obviously coz the best food is probably Washoku or Italian 😂. Didn’t watch the Tuna Auctions either but if u r interested, the final day for that is next week 15th Sept 2018. After that it will move to Toyosu 豊洲新市場 another 2-3 weeks afterwards... Sayonara. Yoshinoya 吉野家 Tsukiji Shop will also close soon permanently this month 😥 Have fond memories of eating there as a kid, albeit recent years I don’t go back anymore... think the taste has changed to be more aligned with every chain shop actually seems less Shoyu/Sukiyaki style these years, and I am not a Kitsune-ya きつねや fan for a replacement. #HKETokyo #HKEJapan #HKETsukiji #築地 #築地市場 #Tsukiji #Tokyo #Japan #東京 #Seafood #Fish #Fishmarket #Food #Foodies #Yoshinoya #吉野家 #Memories #2018

【Michelin 2* Cuisines Michel Troisgros, Hyatt Regency, Tokyo】 There’s a few interesting Vegetables based dishes or sauces happening. If anything the current gen of Chefs in Cuisine(s) Michel Troisgros seemed to enjoy playing between Sour, Sweet & Savory senses this visit, despite the original Troisgros protege having moved to equally 2* Esquisse Tokyo. I am actually glad I didn’t ordered more Wine for pairing as the flavors jumped around quite a bit.. 🤔

Meal:
Amuse Bouche 1
• Radish with Passionfruit jelly & Nori Seaweed
Powder
• Fried Brown Rice with Curry
• Prawns Cream Tartlet with Chilli Powder
• Wine: Jerome Chezeaux Nuits-Saint-Georges 2013
• House made Pain de Campagne, Brioche roll with Hokkaido Butter & French Sea Salt

Amuse Bouche 2
•Caramelised Slow Roasted Melon
•Iwashi Sardine smoked with Cherry Blossom, Japanese Cucumber, Yoghurt & White Almond

•Salt Baked Pineapples, Semi-Dried San Marzano Tomatoes, Hokkaido fresh Cream Cheese, Herbs salad & Olive Powder

•Smoked かつお Bonito, Fennel & leaves, Olives, Paprika Pumpkin & Honey Lemon sauce with Sicilian Flavors. Both these to me were more on the Southern-East France accent side, if not even Italian summery side! Unfortunately there wasn’t much Bonito taste with this treatment ..

•Poached Game Fowl breast, with two types of Zucchini, Vinegar, Vegetables & Beef Bouillon, Tomato & Hazelnut. Sweet & Sour taste.

•Pre-Desserts of Cherry Jus, Vanilla & Tonka beans Ice cream & White Chocolate lollipop Bon Bon.
•Roasted Corn Tea which was quite salty 🌽 , more like a Savory palate cleanser acting instead of MugiCha today!
•Peach & Ume Macaron, and a Chestnut Tart with Framboise (Non-Pictured)

Cheese Platter with European & local Japanese cheeses, pretty enjoyable:
•Piacentinu Ennese DOP Sicily, Sheep’s Cheese with Saffron & Pepper
•Sakagura Sake Ferment Washed Cheese from Hokkaido Tokachi
•Brebis du Lavort Sheep’s Milk Cheese, a Troigros family related revived cheese in French Auvergne region
•Unpasteurized French Cow’s milk Epoisse Cendré with Charcoal Powder & White Pepper
•Italian Occelli Sheep’s & Cow’s Cheese with Malted Barley & Whisky
With a Peach, Jam & Fig condiments

•Sour Milk & Ice Shavings, Eggplant Purée, Kurumi Walnut Miso, Almond Gelee, etc.

•Dessert Salad of Peach Mousse & Peach Jelly, いんげん豆 Green String Beans, Corn Flour crisp & Lemon Balm ice cream. Espresso with Wasabon. I think this last dessert summed up this visit of Cuisines Michel Troisgros Tokyo - there’s always some elements of savouriness, sourness & possibly sweetness elements during any part of the meal. For me this dish was interesting but didn’t feel like a finishing dish to me. I mean if they had at least Dehydrated or Caramelized the Ingen beans to lift up the sweetness then perhaps... don’t forget perfumed Lemon Balm when concentrated already feels like walking past an Aesop or Neal’s Yard shop, and then you still add a grassy element on top. The Peach component should have stood out much much in my opinion. Full Lunch Tasting Menu ¥16,632 or ¥20,700 Yen with 1 Glass Wine.

#HKETokyo #HKEJapan #Tokyo #東京 #Michelin #Michelin2Stars #ミシュラン #ミシュラン2つ星 #FrenchFood #MichelTroigros #Troigros #Desserts #PastryChef #Patissiere #Pastry #Sweet