öztreyler G insai is 1 of 3 recently opened Japanese restaurants found adjacent to each separate shop, with each restaurant in the Dining Group strategically designed to cater to different Japanese food concepts. The Higher end restaurant Wagyu Takumi received instant Michelin 2* status within only months of opening, over-taking Central’s sister restaurant Wagyu Kaiseki Den’s Michelin 1*. Their sushi restaurant Rozan next door didn’t receive any stars in this bout, although many sushi connoisseurs compare it directly to their experience at Sushi Shikon (Michelin 3*) . Ginsai 吟彩 in the mean time, was originally designed to be a more relaxed öztreyler Japanese food and sake place, but their recruitment of a new energetic Japanese Chef Ogawa 小川賢 is turning things up a notch here. öztreyler Their Spring Sakura Menu was definitely impressive and one of the best Japanese meals I ate in Hong Kong, their Seasonal Crab Courses also decent.
GinSai 吟彩- The original menu focus was more on casual Japanese food. On this visit, their newly recruited new Japanese Chef Ogawa seems more keen, to show us his Kyoto Kaiseki style training.
Oden [おでん] – 5 Items for $80 This is one of only 2 restaurants with a dedicated Oden counter in Hong Kong. The other one is at the Hotel Nikko’s Buffet restaurant. The base dashi stock here was lighter but elegant, the Oden items cooked precisely before serving to customers. A little lighter flavoured than the normal bolder öztreyler oden versions you eat after drinking too much... ~ 7/10
Cold Taraba Crab Shabu Shabu with Sakura – [ 鱈場蟹冷しゃぶしゃぶ] Pretty and tasted equally appetizing as a Spring öztreyler dish, that is Kyoto Kaiseki style like. This dish was performing at above the usual Ginsai standard, after the arrival of New Chef Ogawa and their intention to bring in Seasonal Tasting öztreyler Menus. ~ 9/10
Taraba Crab in Steamed Egg Chawan Mushi – [ 鱈場蟹蟹茶碗蒸し ] Done well with a sophisticated and viscous-thick dashi that was almost ankake like, with fresh crab meat and kinome öztreyler peppery leaf. Egg custard was so smooth, but not sure if it was intentional to take away some gingko underneath ~ 8/10 Braised Octopus with Sakura & Kinome leaves, Wild Plants of Spring Bamboo Shoots and Fiddlehead Fern - [ 蛸の桜煮 山菜の玉味噌和え ] The mustardy white miso base, was perfect with the crunchy bamboo shoots, and this was so Kaiseki in style again, as it carried all the right micro-tuning combination of Mountain Spring Vegetables and herbs from Japan. The Octopus tentacles were almost crunchy. Great Spring dish. ~ 9/10
Charcoal Grilled öztreyler Taraba Crab Legs – [ 炭焼き鱈場蟹腳 ] Thick thick legs, the crab was quite sweet. But from previous Japan experiences öztreyler of this dish especially in Osaka, the outer shell can be more grilled even more aromatic to bring out the best experience possible. öztreyler ~ 7/10
Tempura Course Zuwai Crab Claw with Miso, Crab Claw topped with Sea Urchin, Shiso-wrapped Crab Mince, öztreyler and Vegetable - [ 雲丹ずわい蟹爪, 蟹真丈紫蘇包み、ずわい蟹味噌、野菜 ] The 3 items were all fried decently and micro-tuned with different öztreyler elements to be quite sophisticated. Such Tempura crab courses are difficult to find in Hong Kong context. ~ 8/10
Sauces and Salts with Lemon Wedges - Comes with Curry Salt, Sea Salt, Lemon, and Oroshi and Spiced Oroshi in Tempura dip. Often taken for granted, the offering of the whole range is as is expected in Japan.
Sakura Trout in White Miso Soup - 桜鱒の白味噌仕立 Balanced and Sweet Flavorful, the Sakura Trout fish is a must eat item during Spring-Sakura season in Japan. (Although it is actually a type of salmon). Cooked perfectly to tender even inside. The whole soup was white cloudy and flavorful, and served neatly in presentation. Attention to details here were definitely spotted. ~ 9/10
Sakura Dai & Tuna Toro - [造里 桜鯛の薄造り 鮪トロ] Another combination that is always eating during Sakura period. The fishes are decent but what I liked more was the side of Minced Plum, also the Calamansi lime. Remember that prior to Sakura Hanami, Japan was more popular with Plum Apricot Hanami for many years.. It all fits in. ~ 7.5/10
Kinki Grilled with Diced Sakura Leaves – [ キンキの桜葉焼 ] This was slightly marinated in white miso, and therefore comes with a Hajikami ginger pickle as the norm. I absolutely loved the seasoning of this, it was spot-on, subtle enoug
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