光 日本料理 銅鑼灣

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呢日本來想去另一個地方食飯, 不過因為全條街既煤氣壞左, 所以就係銅鑼灣行左一個圈, 終於搵到一間唔需要等位 (都驚係唔好食), 但係原來又係一個正既地方!叫左一個SET, 係有炸物同魚生飯, 咁就可以一次過試下魚生新唔新鮮, 天婦羅師傅手勢好唔好, 可唔可以列入為我的食堂~前菜 係茶碗蒸+沙律 沙律比想像中份量好大, 所有蔬菜都好爽脆~ 茶碗蒸就算上檯之後十分鐘之後都非常之熱, 有菇, 有白果, 有我想食既料.....成個SET都等左廿分鐘, 不過等係有價值。

一上到黎, 魚既顏色非常鮮艷, 三文魚籽夠大粒, 見到都覺得興奮, 胃口大開!  蝦夠大隻, 吞拿魚一D都無筋, 帶子鮮甜度高....再講天婦羅, 雖然只係少少幾件, 不過絕對唔會胡混過去, 炸粉只係薄薄既一層, 炸得又唔油膩, 再加埋碗極整既魚生飯, 食完真係為自己加油~

It is very very rare that I go back to a restaurant a 2nd time within a short period of time after the first visit. My 12/30/2013 review of Hikari had been published already, and I figure it was time to share my 2nd night's experience on 2013 New Year's Eve.Following the first meal, I was very impressed and thought about coming back the following night...pretty much unheard of even for me. But time was short, I had no NY eve plans, so why not?On the day of the dinner, I dropped by in person around 2 pm, and asked if it was possible to get one seat at the counter, in front of Numatasan again. Of course they remembered me and happily obliged. I was given two price points for omakase, $800, and the more expensive $1200. The only explanation they had was, the $1200 had more choices and that I would be eating better. Hell I was on vacation, why the F not!I arrived promptly at the reservation time and was quickly seated. Numatasan and I exchanged greetings again and of course he was extremely pleased to have me over again.I probably should state at this point that Numatasan understood my tastes and likes completely, so what I was served may not be the same as what you get.Started off with the house draft beer (which was ironically dispensed from a small machine) but it really hit the spot. Unfortunately I don't remember the brand, but the glass was branded "Suntory, premium malts".Numatasan surprised me with an appetizer offering of a delicately arranged set of Osechi (osechiryori), normally eaten on the day of the New Year. He was originally only going to serve them the next day, but I had the pleasure of trying it out early. The head waitress/manager took some pictures first (for the facebook page) before it got to me. The set consisted of some marinated black beans (kuromame) with gold leaf, a red/orange colored yam jello block (konnyaku), a small piece of delectable herring roe (kazunoko) with a few shavings of bonito flakes (katsuobushi), an elegantly carved flower shaped carrot, to name a few. Very impressive overall, and I had no issues with any of the items. This variety was bigger and greater than the mini set I had at Sushi Mori (with Morisan at the helm) a year prior.Next up: kinmedai rolled up with shingiku inside (Chrysanthemum coronarium), with some maitake (JP mushroom) on a separate plate, and a heated mini pot of delectable delicious dashi broth for shabu shabu. On the side was a small portion of ponzu with finely chopped scallions (very high quality ponzu I may add, compared to the stuff in California...). Having had the cod shabu shabu the night before, I dare say this was a step up and more interesting of a concept, that almost reminded me of Urasawa's shabu course in Beverly Hills (although they go a bit crazier with even higher end ingredients). The kinmedai rolls only needed a brief swish in the pot, but no matter how much you cook it, it still tasted sublime. Excellent.This was followed by three pieces of saba sashimi, each decorated beautifully...but the object was to enjoy each piece that offered a different flavor profile. On the left was the standard ginger and scallion, which worked really great with the Japanese mackeral (in season and very fatty delicious, but not overpowering). The one in the middle had this dark red leaf (whose name I forgot) that provided an interesting taste, but the most fascinating one was to the right, where Numatasan shaved some Japanese bottarga (karasumi/cured mullet roe) on top. Brilliant! At this point Numatasan apologizes for a significantly smaller than usual raw fish selection, since this week the fish markets are closed, it is holiday season. But whatever he had remaining in stock, was ridiculously good quality. You people living in Hong Kong have it so good you don't realise it...Next up, two slices of hirame sashimi with yuzu juice and zest. Very delicate and just the right amount of yuzu added so not to overpower the delicate pristine flesh.The sashimi moriawase plate that came next was also very good. Amaebi (I think it was from Canada), Japanese uni, farmed Japanese bluefin and toro (though not as sexcellent as the night before) and stellar shima aji (trevally). The Japanese oyster that came afterwards was smooth, silky, and tastier than the oysters i've had from the Pacific Northwest (Washington State).Numatasan then presented me a plate of a large deep fried object....but it turns out it was the collar cut of blowfish (fugu karaage), with a sudachi (lime citrus) wedge. Holy F***K this was damn good....imagine a really good Japanese fried chicken, except blowfish, but the inside tasting fatty, juicy. I can't even describe it properly. Having had two pieces of fugu nigiri the night before, I can honestly say that this fugu (collar) karaage was so much better. :)A sizeable piece of kinki (shioyaki/salt grilled) came out that included half of the head, as well as the body. This was one of the highlights of the entire dinner. Incredibly fatty, juicy, and just perfectly grilled (regardless if the grill was on the gas range instead of charcoal). Again, HK folks who are willing to spend $ are spoilt to have access to the good stuff. Kinki will never last in this level of freshness if any attempts are made to export this to the USA.Hands down one of the best Japanese grilled fish I've had in my life (I may need to take a real trip to Japan one of these days).Next up was a very creative retake on sukiyaki. Delicious A4 Miyazaki beef slices cooked medium rare, soaking in a light sauce that was almost sukiyaki like, very lightly garnished, and a tempura style onsen tamago on top. Made a cut in the egg and let the golden yolk flow out and caressing the beef on its way down like a waterfall. For those who have eaten sukiyaki and dipped the beef in egg, this is like a nice rearrangement. Just brilliant!Then came the ama ebi shrimp head in miso soup. What can I say, something this simple they do so well. Then the nigiri course of hirame, engawa, seared saba (soooo good), toro, more uni, and a very creative "spicy" handroll with ikura, toro, and mentaiko inside.At this point I was getting pretty darn full, and Numatasan suggested that I end it with a hot soba in soup....and it turned out to be the meanginful Toshikoshi soba (年越し蕎麦) which is a custom to have it in the New Year (the crossing of the new year, rather). Just perfect.Three desserts followed....a really tasty creme brulee, house made wasabi ice cream (very interesting), and another house made dessert that was a cross between a cheesecake and a chiffon, and egg custard.The $1200 meal may be considered overpriced and expensive by local standards, but even if I were to pay this amount in the United States, I would not get this level of service, execution, and quality. 2nd meal in a row at Hikari, and I am even more impressed than the first visit. This dinner represented a good fraction of Numatasan's versatility in the kitchen. In addition to being a first rate kappo ryori chef, he is quite fun to engage in conversation, and I had a really good time there.Your experience may vary, but I definitely recommend Hikari, and hope that they are still around when I visit Hong Kong again.

說到這個店，其實早前就與妹夫來吃過午餐了，但總覺得要一試店的真功夫的話也應該品嚐晚市時的出品，加上與挑剔鬼很久没有坐下來吃飯了，座早就訂好，難得大家都不忙就相約到訪這裡好了。

在亨利中心二樓，與和牛燒肉.純座落同一座大廈。

其實從銅鑼灣站F出口走也只花三分鐘左右吧!今天作戰力不强，不過早已訂了海膽與喜知次，可不能錯過呢!今天由挑剔鬼負責點菜我就做個乖寶寶好了，前菜，壽司熟食都點一些吧，總錯不了先有一客巴馬火腿温泉蛋，旨在凡事都要一試的情况下，也吃上了幾囗，醬汁啫哩囗感不錯味道不過濃，味道不錯的。

温泉蛋也富蛋香，配搭得宜。

問題倒出在那幾片火腿上，味道略感有點喧賓奪主，切得細碎一點會更理想的另一味前菜則是海鮮沙律，這裡所供應的當然不是現成貨，因是夜我們坐在吧檯所以見著師傅在我們面前切刺身拌沙律的!新鮮度當然不賴，菜咬下相當清脆的，刺身中也有三文魚籽，以及其他刺身如三文魚，白身魚及赤身等，是頗豐富的，依個人囗味而言醬汁方面可加入一點糖把味道突出，不過當中加了點洋蔥吧，相對地令整體味道變得惹味，奇在身旁的人竟然没有投訴呢吃畢兩道前菜後就是其中一位主角出場之時。

即開活北海道海膽是也。

這個做法難度相當高，因損耗不低，所以喜歡海膽的可不能錯過呢!味道鮮甜是不用說，賣相也夠精緻得體，不用沾什麼其實也好吃。

也許比不上在日本新鮮出品，但這水準也足以令人回味!當然也不能少了壽司的份兒，點來一份時令壽司拼盤(大)，大份的就是六款每款來兩件，是日供應的分别有魷魚，鯛魚，拖羅，海膽，帶子以及三文魚籽!魷魚厚切成幼條但相當富彈性，不愛吃的鯛魚也夠爽身，海膽夠鮮甜，三文魚籽富咸香，拖羅鮮美近乎入囗即溶，不得不提還有帶子，味道鮮甜之餘吃下更帶點爽身，整個壽司盛是做得很不俗!挑剔鬼嚷著要吃的深海池魚也點來2件，吃下也是肥美非常，最重要都是挑剔鬼吃的滿意。

這樣子才是最重要吧!而另一主角也隨著上桌，就是預定了的喜知次了，鹽燒與汁煮兩者點了鹽燒喜知次，香口也可以吃到原味，皮脆之餘魚肉鮮味油香豐腴，實在是滋味之作!這味菜雖可醮酸汁同吃，但即使不沾醬汁味道依然美味，兩個人共享一條魚，很滿足其實也八分飽了，不過也來點主食就好，本來挑剔鬼意屬海膽蟹肉拌芝麻醬冷稻庭烏冬，可惜没有足夠食材，經理就提議我們一試是日師傅off menu的鮑魚麵。

醬汁是特製的，不常有出品，加上醬油凍與彈牙的鮑魚同吃，再挟一點葱絲同吃，精彩。

唯一要吹毛求疵的大概就是麵有點過了火，就只是那麼一點點吧!是夜坐在壽司吧檯,除了可與師傳交流交流，最有趣的莫過於在店中見到食友Dennis與女友在這裡用餐了!大家一同坐在壽司吧，真是相當有緣,哈哈!雖然胃口不太好，但用餐後師傳贈我們時令水蜜桃，這裡也再次謝過師傳美意了!當造的水果，那有不好吃的道理?清甜非常，再沒胃口也吃上了幾件!這裡也有供應套餐的($880/位)，不過是吃的都是散點的菜，按自己心水點喜歡的食物，最後結帳與2人各點套餐價位相約…是夜也要謝謝挑剔鬼請客，下回輪我來吧!還有好多心水店想要去呢!謝謝妳常常陪我到處吃不同的店。

有妳陪伴，比一個人找吃有趣的多了!

跟朋友來一個午餐小聚，朋友大住個肚當然會就佢想食乜啦朋友好想食日本野，當然會奉陪啦BOOK左位就唔洗等喇，雖然都冇人等HAHA早到了，先睇下食乜先我叫了一個壽司定食前菜沙律 ~~~沙律醬汁很不錯，菜菜都好新鮮茶碗蒸~~~蛋蛋蒸得好滑滑，味道不錯壽司~~~做得不錯，魚生都好肥美，壽司飯的SIZE剛好 湯烏冬~~~烏冬好煙"UN"，湯清清的，唔錯朋友就叫了SUKIYAKISUKIYAKI~~~味道麻麻地，太甜了！牛肉質素OK 甜品，我估係杏仁豆腐，味道不錯喎！其實一個LUNCH來說都唔算平架，總質素OK啦！可以一試咁囉

日本菜是筆者至愛，一直努力尋找有質素新店。

聽聞此店剛轉型，從前主打懷石料理，店名＂Kirala Kitchen"，近月將店名改成跟位於天后同一集團的店舖一樣：＂Hikari 光＂。

Menu 也換了，懷石料理外，還提供 a la cart，有更多選擇。

前菜點了自家製豆腐，滑豆腐上放上木魚碎和細蔥，伴以凍木魚湯啫哩，滑溜兼新穎的配搭出乎意料的好味道！Special menu 上有原殼生海膽，現在正值當造 season, 怎能不試!? 來自北海道的新鮮生猛海膽，即叫即開即食，質素上乘，每片海膽都豐腴肉厚，鮮甜味道令人回味！經處理的原板海膽是絶對不能媲美！Assorted sashimi 有筆者最愛的chu toro, 牡丹蝦，油金魚，全都鮮甜味美；白身魚味道較淡，但肉質爽脆。

waitress 誠意推介：芒果蟹肉棒壽司 ，完全是驚喜之作！米飯較一般的軟糯，包裹著生拆蟹肉和牛油果，頂層鋪上超甜芒果及黑魚子，再淋上醬汁，和諧嘅配搭，既飽腹又滿足！Another special menu 上的原條北海道喜之次，可鹽燒、汁煮、或酒蒸，筆者選擇鹽燒。

Kinki 體積不算大，僅二人份，但肉質嫩滑肥美，頭部近眼睛位置滿佈骨膠原，屬養顏佳品。

伴碟的蓮藕經醃製，帶微酸，剛好中和肥美 kinki 的油膩感，讚!Waitress 極力建議必試甜品，於是來個 chef's recommended dessert platter : 無花果雪糕，梅酒 sorbet, flourless chocolate cake。

甜品全屬自家製，只此一家！梅酒 sorbet 的梅酒亦是自家浸泡，不會太甜；chocolate cake 香滑綿軟，只用高純度可可粉和鷄蛋製成，單靠師傅手打混入大量空氣造成鬆軟效果，大愛！不枉此行，此店帶給筆者大量驚喜和滿足，絶對會再回來品嘗其他菜式！

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光 日本料理餐廳詳細資料：

• 光 日本料理地址:
  銅鑼灣恩平道42號亨利中心2樓
  Hikari Japanese Cuisine, 2/ F, Henry House,42 Yun Ping Road, Causeway Bay
• 光 日本料理電話:  
• 光 日本料理價錢: $401-800
• 分類: 日本菜,
• 座位: 42
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