Nagamoto, owned and helmed by chef Teruhiko Nagamoto, ex-chef of now-closed 2* Kashiwaya Hong Kong(the HK outpost of 3* Kashiwaya in Kyoto)
The menu changes every month and the dishes were amazing. Everything was fantastic and fresh, which detailed explanations by the service team. The sashimi was fresh and full of variety, the autumn-themed Agemono plate was full of surprises including a deep fried chrysanthemum flower. However, the A5 Miyazaki Wagyu “Suki-shabu” really stood out, the cooking really brought out the flavor from the wagyu and poached quail egg help bring another layer of the flavour
However, the real star was the service. Everyone was super friendly and helpful, all dishes were provided with detailed explanation and showcases of the ingredients, and the chef even wrote a personal message on the back of the menu and made two origami specially for our anniversary. Many say the restaurant should get another star for its quality, and I won’t be surprised if it does
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Nagamoto, owned and helmed by chef Teruhiko Nagamoto, ex-chef of now-closed 2* Kashiwaya Hong Kong(the HK outpost of 3* Kashiwaya in Kyoto)
The menu changes every month and the dishes were amazing. Everything was fantastic and fresh, which detailed explanations by the service team. The sashimi was fresh and full of variety, the autumn-themed Agemono plate was full of surprises including a deep fried chrysanthemum flower. However, the A5 Miyazaki Wagyu “Suki-shabu” really stood out, the cooking really brought out the flavor from the wagyu and poached quail egg help bring another layer of the flavour
However, the real star was the service. Everyone was super friendly and helpful, all dishes were provided with detailed explanation and showcases of the ingredients, and the chef even wrote a personal message on the back of the menu and made two origami specially for our anniversary. Many say the restaurant should get another star for its quality, and I won’t be surprised if it does