Juyon Omakase

恭喜發財 🐇
拾肆祝大家 身體健康 萬事如意 大吉大利

初五啟市

情人節不喜歡吃西餐也沒有關係，想和另一半來一餐高級日本料理？今個情人節，Juyon精心打造情人節限定Omakase Menu，讓你同另一半細味多款深受歡迎的壽司及刺身，包括日本真蠔、稻草煙薰地金目鯛 、備長炭燒熟成拖羅及其他時令刺身。其他美饌還包括法式清湯甘鯛立鱗燒、沙錐雲丹天婦羅、慢煮鮑魚、日本走地雞伴松露薯蓉。不單讓味覺得到無限滿足，連視覺都能享受烹調的美學。

日本真蠔
以時令日本真蠔配上自家製的梅酒啫喱，整個口腔仿如置身大海中。

稻草煙薰地金目鯛
用日本稻草煙薰日本靜岡縣地金目鯛魚皮令其魚油流出，入口煙薰味重，肉質鮮味，令人一試回味。

備長炭燒熟成拖羅
採用青森大間野生拖羅，先熟成多日再用備長炭燒香表面令魚油滲入魚身，加入芥末根漬醬，用上等紫菜包住，滿足感不斷上升。

法式清湯甘鯛立鱗燒
先將甘鯛魚皮表面用熱油淋至香脆，配上甘鯛魚骨加上百里香及其他香草以慢火熬製的法式清湯，魚香鮮味一湧而發。

沙錐雲丹天婦羅
用沙錐魚卷入海膽及紫蘇葉，浸上天婦羅薄漿以熱油炸至香脆。

慢煮鮑魚
用昆布及大根製成的高湯慢煮鮮鮑魚，將其鮮味迫出，但保持肉質嫩滑。

日本走地雞伴松露薯蓉
採用日本愛知縣錦爽走地雞，用烤焗方法，配上柚子胡椒醬，外脆內軟，底部伴上松露薯蓉，入口濃濃松露味，但其後帶出淡淡胡椒香，驚喜十足。

推出日期: 11-18 Feb 2023

Address: 14/F, Circle Plaza, 499 Hennessy Rd, Causeway Bay
Whatsapp Booking: 67569309

🦀

It’s about the flavours, details, knowing the ingredients. Every parts of the crab is extracted to create this bowl of congee.

Available exclusively this November. Only add $500 to our Chill Eats menu to enjoy the exquisite crab feast.

Join us to experience our feast of Hokkaido Hairy crab, Kobako Crab and Hokkaido crab in one menu.

Juyon x Chill Eats special lunch and dinner menu 🍶

Counting down to our special November Menu 🍶

［Restaurant Week 訂唔到枱嘅朋友唔洗驚！］

拾肆榮幸收到The Hong Kong Wine & Dine Festival - Chill Eats 邀請，十一月將接力以優惠價錢推出廚師發辦午市同晚市套餐。本月更推出特別為蟹季而設嘅廚師發辦時令蟹宴。

詳情請密切留意我哋嘅Facebook同IG 🍶

[Don’t panic if you missed our restaurant week menu!]

Juyon is honoured to be part of The Hong Kong Wine & Dine Festival - Chill Eats this November. We are extending our Restaurant Week lunch and dinner menu with a elevated touch. Oh and the seasonal crab dinner menu is not to be missed!

Stay tune for more details 🍶

https://chilleats.diningcity.hk/lang/en

Autumn means crabs in Juyon’s dictionary 🍂

Thank you all for your love and support since Juyon opened last December.

A humbling journey for all us behind the scene, yet so rewarding. We get to meet all these new faces over food and sake (chatters and bad jokes too!). Our November menu is almost ready, can’t wait to bring you the best of Autumn.

See you again soon in Juyon! 🍶

Thanks for coming too 🫶🏻

Two more weeks of restaurant week, don’t miss out the special offer!

Book now:
https://www.diningcity.hk/en/Hong%20Kong/juyon_omakase

📍食在銅鑼灣​​ - 新派的日式+法式「廚師發辦」 ——————————————————— 一次過喺DiningCity預訂咗兩間餐廳，一間係剛剛出咗Post 既 The Aubrey，而另一間就係今日介紹的「拾肆」廚師發辦，有別於江戶前風，呢度加入了割烹元素，以及法日融合，打造新派廚師發辦～ · ❤️‍🔥/溫馨提示/ 香港餐廳週贏家版(HK Restaurant Week Winners’ Edition 2022) 已經開始咗喇！由即日起至 2022年10月30日，透過網站即可揀選多達60間入圍餐廳的【超值Menu】，可以以低至7折食好西，當中「拾肆」就係其中一間喇🥰～ - 同類型搜尋: 🔎✨ #hkfs銅鑼灣 #hkfsomakase - ✍🏻/食評/ ღ 濤 Set Menu ღ < 前菜 > ∞ 黑梅貝｜鱈魚白子柚子醋啫喱｜清酒煮文蛤 汁煮黑梅貝好彈牙有嚼感；鱈魚白子Creamy黏稠，配醋汁更清爽開胃；清酒湯汁鮮甜，蛤肉新鮮。 < 刺身6品 > ∞ 熟成3日真鯛配柚子啫喱 ｜熟成4日石垣鯛配海苔醬｜熟成7日鮫鰈卷魚邊 3款熟成，由真鯛食起、然後石垣鯛，最後食鮫鰈魚，味道由淡身至濃香，當中鮫鰈魚油脂最豐富。 ∞ 北海道活帶子 活帶子對半切開，灑上柚子和岩鹽，爽口鮮甜～ ∞ 稻草燒地金目鯛 師傅席前用稻草燒地金目鯛，有點像BBQ 一樣，將肉油油脂逼出，煙燻味重，口感細緻鮮嫩，魚味香濃～ ∞ 昆布漬牡丹蝦伴蝦頭羔蝦殼粉 一蝦三用！先係牡丹蝦刺身，面頭放上蝦膏，以及 蝦殼磨成的粉，整體蝦味濃郁，口感爽嫩甘甜～ ∞ 秋刀魚磯邊卷 近期最時令的一定 非秋刀魚莫屬‼️ 非常肥美，魚肉香濃有質感；簡單配上酸蘿蔔，芽蔥，和紫菜，食落爽口有層次！ ∞ 備長炭燒大拖羅伴赤身 野生拖羅 魚味份外濃郁，魚肉亦較結實；用上備長炭於魚嘅表面輕輕灸燒過，逼出魚油香，入口即溶。 ∞ 柚子雪葩 < 料理 > ∞ 天婦羅沙𩺬魚伴無花果 沙鎚魚鹹香得宜；而無花果很香甜多汁，估唔到整成天婦羅都幾好食😋 ∞ 鐵板活北寄貝 甘甜爽滑 ∞ 甘鯛立鱗燒甘鯛清湯 立鱗很香脆，魚肉香嫩，配上清湯更顯魚肉鮮味 ∞ 燒秋刀 先前吃了磯邊卷，呢種係第二種食法，輕輕燒過後，魚油甘香充分發揮出來，仲增添多一種香烤的味道。 < 壽司 > ∞ 石垣貝壽司 • 清甜且口感爽脆 ∞ 黑鯥壽司 • 肉質彈口 ∞ 白昆布海膽壽司 • 滿滿海膽，富昆布香～ ∞ 醋漬鯖魚棒 • 魚香味重，鹹香得宜 < 湯 > ∞ 白身魚濃湯 < 甜品 > ∞ 和歌山富有柿 伴 蕉糖榛子朱古力蛋糕 - ➡️ 透過DiningCity訂座 HK$1380/位 (原價$1580/位） - 🔆/整體黎講/ 幾中意餐廳加入少許割烹元素，令整個體驗不會沉悶，特別喜歡稻草燒地金目鯛，創意滿滿，師傳親切👍🏼 - 👅味道: 8.2/10 🍽賣相: 8.2/10 🏰環境: 7.5/10 🙇🏻‍♂服務: 8/10 ⚖價位: 高價位 🔺服務費: ⭕️ 🍽用餐時段: 晚餐(星期四) ↩回頭值: 85% ——————————————————— 📍拾肆 @juyon.omakase 銅鑼灣軒尼詩道499號永光商業大廈14樓 🚇 港鐵銅鑼灣站 C 出口, 步行約1分鐘 🕓 星期一至日 12:00 - 15:00; 19:00 - 23:00 📞 6756 9309

Thanks for coming!

https://www.diningcity.hk/en/Hong%20Kong/juyon_omakase
#廚師發辦

Check out our Restaurant Week 2022 winner edition menu.

Book now: https://www.diningcity.hk/en/Hong%20Kong/juyon_omakase

JUYON OMAKASE 嘅Restaurant Week Menu係我食過最精彩同埋最有心機嘅omakase，menu包括左前菜，6款刺身，4款料理，3款壽司，魚湯同埋甜品，menu嘅價錢都只係$1380，性價比非常高。重要嘅係每一道料理師傅都花足心思同時間，係你面前悉心咁樣預備同埋講解，絕對係視覺同味覺嘅雙重享受，食完之後仲增長咗唔少關於日本海鮮同料理嘅知識！ ⚪️前菜 - 黑梅貝，蓴菜海參漬，清酒煮文蛤 汁煮黑梅貝鮮甜爽口，海參漬食落酸酸甜甜，好開胃。清酒煮文蛤好有驚喜，文蛤好肥美，食落鮮甜，湯汁吸收晒海鮮嘅精華，忍唔住成碗都飲晒。 ⚪️刺身 - ▫️熟成3日真鯛配柚子啫喱，熟成4日石垣鯛配海苔醬，熟成7日鮫鰈卷魚邊 熟成過之後嘅魚油脂分布更加均勻，食落魚味更顯濃郁，魚肉亦更加肥美，入口融化。三款刺身嘅配料都恰到好處，更能帶出魚嘅鮮味同層次。 ▫️北海道活帶子 活帶子非常肥美厚肉，師傅對半切開，然後係面頭加上日本直送嘅柚子同埋岩鹽，呢個黃金組合一定唔會出錯，帶子食落爽口鮮甜，好食！ ▫️稻草燒地金目鯛 呢個刺身絕對係成餐飯嘅MVP，師傅喺我哋面前煙燻金目鯛，魚肉依然保持到鮮嫩同埋刺身嘅口感，但就加添左一份特別嘅煙熏味，食完絕對想encore！ ▫️昆布漬牡丹蝦伴蝦頭羔蝦殼粉 呢個刺身亦係另一道精彩之作，師傅將牡丹蝦嘅蝦膏用白蘭地火炙過，蝦膏味道好濃郁鮮甜，配上爽彈嘅牡丹蝦刺身，絕對係一流。師傅更加將蝦殼磨成咗粉，再加係面garnish，充分利用咗蝦嘅每一部分！ ▫️秋刀魚磯邊卷 Omakase 梗係唔少得當造嘅秋刀魚，秋刀魚非常肥美，魚肉爽彈鮮甜。師傅好有心機咁將秋刀魚製作成磯邊卷，入面加上左酸蘿蔔，蔥等材料，各種材料配搭恰當，食落口感同味道都好有層次！ ▫️備長炭燒大拖羅 佢哋嘅拖羅係野生嘅，所以識落會較一般嘅拖羅魚味濃郁，而且魚肉會比較結實。師傅用備長炭將魚嘅表面輕輕燒過，帶出魚油香，入口鮮味爆發。 （下個post會再講埋料理同埋壽司，stay tuned☺️) 💰$1380 📍Juyon Omakase 14/F, Circle Plaza, 499 Hennessy Road Causeway Bay #hkig #hkfood #hkfoodblogger #hkfoodblog #hkfoodstagram #instafood #hongkongfoodie #foodblog #foodgasm #nom #香港美食 #香港美食指南 #吃貨 #相機食先 #hkfoodie #hongkongfood #hkfotd #topcitybiteshk #hongkongfoodblog #foodlover #foodiehk #finedininghk #nomnom #foodphotography #foodnetwork #instafoodie #foodblogger #尖沙咀美食#foodieshk

Check out our lunch special offer only for Restaurant Week 2022 winner edition. 🍶

Celebrate our most popular menu at a special rate with HK Restaurant Week Winners’ Edition! 🍶

For Reservation:
https://www.diningcity.hk/en/Hong%20Kong/juyon_omakase

「🏆香港餐廳周贏家版聽日5號就登場啦🏆」
60間最受食家青睞，顧客評價最好嘅餐廳由香港餐廳周200間餐廳中脫穎而出！Set定鬧鐘⏰把握機會，繼續以午市低至$148及晚市低至$298嘅優惠價錢，享受物超所值嘅美味體驗！

聽日就點擊連結🔗揀選你心水餐廳🍴

https://bit.ly/3y8B5kP

*客戶須以滙豐信用卡簽賬*

🏆 WINNERS’ EDITION 🏆 is back on 5 Oct!!! ⏰
Don’t miss out on the opportunity to dine at the 60 popular restaurants out of 200 restaurants from Hong Kong Restaurant Week, which have been selected by their outstanding booking numbers and excellent reviews by the diners. 🥳Menus starting from $148 for lunch and $298 for dinner!!

BOOK TOMORROW 🔗 🤩🤩
https://bit.ly/3e1M3Sl
*Diners are required to settle payment using HSBC Credit Cards*


#香港 #香港美食 #吃貨 #吃貨生活 #吃貨們 #香港好吃的 #餐廳 #香港餐廳 #優惠 #吃 #食物拍攝 #香港餐廳周贏家版

Hong Kong Restaurant Week Omakase Special
香港餐廳周 X 廚師發板

5 Oct - 30 Oct 2022

今年拾肆榮幸收到主辦單位嘅邀請，參加廚師發板為主嘅Restaurant Week 2022活動。
到時大家可以以優惠嘅價錢，品嚐到我哋最受歡迎嘅晚市套餐，當然唔少得我哋唎酒師精心為你地配搭嘅清酒。
到時見！

Juyon is excited to be part of Restaurant Week 2022 Omakase edition.
We will be offering our popular dinner menu at a special price, only at restaurant week 2022. Don’t forget to ask us about sake pairing.
See you soon!

請提前預約 ｜ By Reservations Only
https://www.diningcity.hk/en/Hong%20Kong/juyon_omakase

📍14/f, Circle Plaza, No. 499 Hennessy Road, Causeway Bay, Hong Kong, Hong Kong

石垣貝 • 旬の時期

Also known as エゾイシガキ ，白鳥貝，Ishigaki-gai

However you like to call it, this little gem is found in the northern part of Japan, such as Hokkaido. Only in season from August to October every year. Don’t panic just yet, you have one more month to enjoy this gem from the ocean.

Sweet, full of umami and a clap from Chef Jack to give you that extra crunchiness.

秋刀魚の味

Touch down my favourite fish for sashimi of all time. I particularly like it when Chef Jack‘s does his magic and turn it into a beautiful work of art - Iwashi Roll also known as 磯邊卷.

Longing for the autumn breeze every year because it means it’s Sanma’s season (also known as さんま / サンマ / 秋刀魚/ Pacific Saury). Chef Jack recommends October and November’s Sanma, it is when it’s most flavourful. Its fatty, rich and smooth taste ticking all boxes. Some say it resembles saba (mackerel), but with a smooth, light flavor that even those who aren't fans of strong hikarimono fish will appreciate.

Making it very obvious that I am die heart fan of Hikarimono fish, Sanma in particular. Check out our autumn menu, you won’t be disappointed.

🫶🏻

Juyon Omakase on Instagram: "Today’s fresh finds from Juyon 🍶 #juyonomakase #omakasehk #omakase" Juyon Omakase shared a post on Instagram: "Today’s fresh finds from Juyon 🍶 ". Follow their account to see 41 posts.

Always having fun with interesting ingredients.

🍶

Thanks for coming! ❤️

Thanks for coming 🫶🏻

🇭🇰 Juyon Omakase is one of the latest Japanese concept to open in Causeway Bay with it kitchen helmed by Jack Cheung, a French-trained graduate of the infamous Escoffier school. Here, we began with the likes of the hamaguri clam which was plump with mild sweetness in a sake-based broth; while the oversized Hokkaido oyster was ultra-fresh and refreshingly topped by yuzu jelly. The second act followed with our love residing in the Hokkaido scallop tempura in a thinly-battered crisp, while the amadai was well-executed in dashi, contrasting its signature crispy top. Nigiris then followed, deploying akazu vinegar in a bolder shari; with premium neta including the Murasaki uni in a bolder serving, along with the saba roll slightly aburi'ed on the outer and wrapped in kombu. Housed in a large counter space with views of a pair of professionals at work, Juyon is an exquisite feast with heart and soul behind each dish; along with attentive service to match, this charming home deviates from the usual sushiya - in an experience of Japanese ingredients sprinkled in French culinary finesse. Juyon Omakase URL: https://s.openrice.com/QrKS0WauB00~uolUFA Add.: 14/F, Circle Plaza, 499 Hennessy Road, Causeway Bay Tel.: +852 6756 9309 @juyon.omakase #juyonomakasehk#海膽 #fusion #omakase #japanesefood #hongkongfood #hongkongfoodie #hkfoodie #foodblog #hkig #hkiger #foodie #852 #hkfood #hkfoodblog #foodieinitiative #globaleats #theloserfam #hkfoodblogger #hkrestaurant #美食 #食評 #相機食先 #全力食 #吃貨 #香港公園 #銅鑼灣美食 #銅鑼灣餐廳 #食好西 #美食推薦

The Juyon Fish Broth.

Chef Jack often ends the meal with a nice milky fish broth before he brings the dessert.

Made with nothing but the best ocean ingredients. Delicate and nourishing.

How do you like your aged toro?

Charred or no char? Why not both 🍶

If I get to pick a name for this dish, what would it be?

“Not your ordinary scallop tempura”

I think you get the picture, remember to ask us for a choice of sake to pair with this.

🍶