2025年5月29日 星期四

Wineshark Japan Trip - Mie 2025 Day 1

Day 1   

HK to Nagoya / Dinner at Unagi Yondaime Kikukawa / Stay at Prince Hotel Nagoya Sky Tower

Finished moving to my temporary home and getting my apartment's renovation underway, we can finally find time to relax and decide to go to our ‘home’ country Japan for a vacation, picking Mie as our destination this time.


On this Sunday morning, we come to the HKIA and after a speedy check-in decide to go to the newly re-opened CX lounge The Bridge neat Gate 35. The lounge is divided into two halves, and we decide to go to the left section, The Nook.


The classic Noodle Bar is busy. Not only all the booth banquettes are occupied, even at the communal tables there are not that many empty seats available. Fortunately, we manage to find ours and I order my favourite Dan Dan Noodles.


Apart from the noodles, there are some dim sums on self-service, including Siu Mai, Veggie Dumplings, and Rice Rolls. These familiar Chinese foods always give me a sense of comfort and joy before traveling.


Finishing breakfast, we decide to go further into the lounge to take a rest before boarding and discover that beyond the sofa area there is another space, with more dining tables and chairs, serving some regional Chinese small plates, as well as dim sums.


I cannot resist the temptation and order two items. The Lamb Roujiamo is very good, with appetizing, spiced shredded lamb stuffed in the toasted flatbread. The Sesame Balls are also nice, with glutinous skin and rich sesame fillings that are not too sweet.  


With the windows looking out at the apron, this space is also quieter than the Noodle Bar, allowing us to spend the time to enjoy the food and chill before proceeding to the gate to board our flight, CX536, heading to Nagoya. One thing happened beforehand though which I want to share.


Flying Business Class, I originally booked our seats on the window side in the 1-2-1 setting. However, a week prior to departure, I found the aircraft had changed to the 2-3-2 model. While the seat numbers remain the same, we were both sitting with another passenger!

Fortunately, the flight was not that full, and I changed to the vacant seats in the middle section. Checking on the return flight, it has the same issue, and I made the changes as well.  

I called CX customer service to understand why we were assigned to sit separately. The staff did apologize, but mentioned he could do nothing to move us to sit back together, citing that they cannot change seats for other passengers.

Feeling ridiculous, I filed a complaint to CX afterwards, but the feedback was not satisfactorily. Although Cathay has provided me 4,000 mileages as compensation, there were no specific actions mentioned to avoid similar from happening again.

The flight was smooth and uneventful, landing at Chubu Centrair Airport earlier than schedule. The airport is relatively quiet and efficient, and in no time, we have completed the immigration and customs, to proceed to collect the rental car.

Toyota Rent-A-Car’s office and pickup spot is conveniently located right inside the terminal. I have booked a car of C3 Class, which turns out to be a brand-new Corolla. With full insurance coverage and ETC, it costs 83,990 yen for 7 days of rental.

The car is comfortable and easy to navigate, as well as very fuel-efficient. The only challenge for me is that the trunk could not hold our two luggage. Unlike Prius where we usually pull down the rear seats to make room it is not possible for this vehicle.

As a result, one of our luggage must be put on the rear seats, making it difficult to load and unload. It is particularly annoying as we are changing hotel daily. Something to bear in mind when selecting the vehicle within the C3 Class.


On the first day we decide to take it easy and not drive for long hours, so staying at Prince Hotel Nagoya Sky Tower, located adjacent to Sasashima-Raibu Station. Opened since 2017, it has maintained a new and premium vibe.


The hotel is on 31-36th floor of Global Gate, with parking on the basement floors of the complex. There is a lift at the basement which can go straight to the reception lobby on the 31st floor. Parking fee per day is 2,500 yen.


Room 3415 is the Premium Corner Twin Room. It is very spacious, almost 80 sqm in size, largest in the hotel. In the middle there is a long sofa, with also a chaise longue in front of the L-shaped full-length windows looking out to Nagoya Station.


On the left are the twin beds which individually can easily serve as a double-bed in budget hotels. The windowsill provides the area to work, while at the same time able to enjoy the view of Nagoya skylines.


On the right side of the room is the minibar with the usual supplies of water, coffee and tea. An interesting provision is the mini wine fridge, keeping several bottles of red and white wine in store for those who want to enjoy a few glasses.


Further in is the spacious bathroom. In the middle is the double basins with its large mirror, while on the left the windowsill serves as a make-up table too. On the right is the shower room with also a bathtub.


After a quick freshen up, we go back down to the lobby, as our room entitles access to Club Lounge. Available only to a limited number of guests, it is a comfortable space with high ceiling, offering complimentary beverages and snacks.


Having enjoyed a short break and couple of bottles of beer, some smoked salmon and cold cuts, we decide to walk around the neighborhood before dinner. In the Global Gate, there are a few home décor shops selling beautiful furniture and window blinds.


Apart from two cafes with many young customers, the shopping mall is generally very quiet. Going out from Global Gate and opposite is another complex with 109 Cinemas, together with some restaurants and an entertainment centre. Again, mostly young people here.


We then return to the hotel and discover its interesting cruise ship design theme at the entrance, having a strip of blue carpet which looks like the ocean, with a few wooden bench seats like boats floating on top, plus also a luggage sculpture.


Taking a brief rest, we go to Unagi Yondaime Kikukawa. This restaurant is well known for unagi, or eel, with the family in the eel wholesale business since 1932. The current owner, Kikukawa Yuhei, is the fourth generation of this family business.


With the success the restaurant has now expanded to 35 outlets, in Japan and abroad, with one in HK as well. This outlet in Global Gate was also recognized by the Michelin Guide in 2019. While they entertain walk-in, I have made reservation online beforehand.


We are seated at the counter, looking through the window into the kitchen where the chef is busy handling the eels. It might not be for the faith-hearted, but we can witness the live eels, which is one of the keys why they are so delicious, and the cooking techniques.


Besides the counter, there are also tables and private seating in the restaurant to cater for different needs. The use of brighter colours in the design, the cleanliness and comfortable spaces, strive to be different from other traditional specialty restaurants.


We order the Banquet Menu Ohgiku at 13,000 yen per person, and soon are served the first course, including five appetizers: Grilled Eel Liver, Uzaku, Fried Bone Cracker, Kabayaki Eel Liver, and Eel Intestines. Good in taste, the livers are my favourites.


The staff then tells us we are going to eat Eel Heart. I thought I misunderstood it originally, but when seeing the chef cutting the eels and removing a tiny piece from its body and put that carefully in a bowl, I know this is a special treat only available in this menu.

While it is scary and not for everyone, the eel heart is just a small piece of raw meat but still popping. To avoid the bitter taste, the staff advises us not to bite it but to swallow whole. Frankly I do not feel much taste. But it is a unique experience not many will get.


The next course features Grilled Eel Skin and Blanched Eel with Ponzu. The chef has used essentially all the eel in this menu, with the skin crispy with smoky taste, and to enjoy eel with ponzu for its delicate flavours.


The Grilled Eel Omelette features a fluffy, thick omelette in Japanese style, with pieces of grilled eel inside. The slight sweetness from the omelette combines well with the savoury flavours of the eel for a delicious treat.


The White Grilled Eel is another signature. The eel is prepared without the traditional sweet sauce glazing to highlight the inherent umami flavours. On the side the chef has provided salt, wasabi, and grated ginger as condiments. Really fantastic.


Following are grills of different parts of the eel, including Head, Fins, and Tail. The chef has cut up the different parts and then put them on skewers to grill. I like the fins most as there is a nice crispness, while the heads and tails have more small bones.


Next comes the Deep-Fried Eel Spring Roll. Wrapped inside the crispy spring roll skin are the eel, with plenty of mushroom, some carrots, and a thick sauce which are delicious. Very nicely done on the frying, it does not feel greasy at all.


Coming to the main dish it is the signature Hitsumabushi, the pride of Nagoya. The nicely grilled and glazed eel is cut into pieces and put on top of the bowl of rice, together with condiments of nori, wasabi, and scallions.

There is a certain way to eat this. First dividing it into four portions, it is enjoyed first with the original flavours as is. The second portion is then added with the condiments for extra flavours, followed by the third portion in pouring in hot dashi as ochazuke.

The remaining portion is then enjoyed according to the individual preference. The eel skin is very nicely done with crispy and great fragrance. The meat is soft, thick, and fatty, which did not shrink after grilling. I like the original style most and so finish the rest in that manner.


Together with the Liver Soup and Pickles, Hitsumabushi offers a complete meal on its own, with many customers just ordering that. The meal concludes with a simple dessert of Strawberry Ice-Cream. It is a bit too simple though in the context of the menu.

Along with some beverages, the bill on the night is 29,920 yen. The eels are truly wonderful, as all of them are only processed and grilled upon order. The freshly cut eels are fluffy and odourless, bringing out the natural flavours to the fullest.

Before processing, the eels are also put in a storage tank to rest, with the water coming from a well 200m underground. The mud on the eels are removed which also avoid the distinctive odour in the eels.

And because the family is a long-established wholesaler, they can select the best eels, including size and thickness, picking those a bit larger than commonly used to ensure the meat is sufficiently thick and does not shrink after grilling.

The chef can grill the eels over charcoal in a short amount of time to crisp up the skin and lock in the flavours, while keeping the meat soft and thick. Together with the secret sauce that has been preserved since it first opened, the delicious fat of the eels is exceptional.


With a full stomach we go back to the hotel, to enjoy the spectacular view of Nagoya skylines before retiring for the night, to look forward to the visit to our destination prefecture for this trip: Mie.


2025年5月26日 星期一

Wineshark Mystery Restaurant - Skye Roofbar & Brasserie


On this Friday evening, we came to the rooftop of The Park Lane Hong Kong, to have dinner at Skye Roofbar & Brasserie. It brought back some memories as I used to come here often during childhood to enjoy the buffet. Its huge, slanted windows looking out to the gorgeous Victoria Harbour and Victoria Park has not changed.


After the reception we were led through the central walkway, to our table on the window side. It was early evening, with still plenty of daylight. Further down the walkway was the open-air bar, directly facing Victoria Harbour. While the restaurant was quite quiet, there were many customers at the bar.


I started with a glass of Granbazan Albarino Etiqueta Verde ($160). This white wine is from Rias Baixas in Spain, with nice fragrance of apple and white peach, lemon zest and fresh herbs. On the palate there is a touch of saline minerality with good acidity. An easy-drinking wine to pair with different seafood.


We ordered two starters to share. The first was Norwegian Smoked Salmon ($220), with the thinly sliced salmon having a nice touch of smokiness but not excessive, paired with some homemade shallot cream, with buckwheat crepes served on the side to complement. A good appetizer.


The other starter we had was Grilled Spanish Octopus Tentacles ($280). The large tentacle was delicious, tender and could be cut easily. Paired with smoked bell pepper sauce and some flamed local cherry tomatoes, the acidity helped to freshen up the palate. Personally, I preferred this one more than the smoked salmon.


Next was soup, with my wife going for French Onion Soup ($120). The onion was sufficiently stir-fried to bring forward the sweetness while not burning to make them bitter, with the soup tasty and rich. Originally there was also Comte cheese in the soup, but my wife had requested to skip that. On the side was sourdough toast too.


I had Lobster Bisque ($140) instead. The soup was creamy and full of flavours from the crustaceans, with a touch of cognac for fragrance. Drizzled with a few drops of Piqual olive oil, some crispy toasts were provided on the side too. Very rich and bursting with flavours, I would suggest adding some lobster meat to the soup to make it more premium.


Then I had another glass of wine, this time going for Black Stallion Cabernet Sauvignon from Napa Valley ($240), to match the wagyu beef. Having concentrated flavours of blackberry and cassis, plenty of cocoa, vanilla oak and spices, the rich tannin combines with the fat of the beef for a nice mellow and soft texture.


For the main course, we had Australian Stockyard Beef Wagyu M6 Ribeye Cube Roll ($940) to share. It was a sizable portion, weighing 400g. The surface was caramelized nicely, while the flesh was medium per our preference. With simple seasoning it was already very delicious. The side dish of sauteed local mixed mushroom ($80) was equally wonderful.


As we were full, we just had one dessert to share, and decided to pick Colonel Lime Sorbet ($120), with some yuzu peels on the sorbet, it was refreshing and not too sweet, having good acidity to balance. A light, crispy tuile in the shape of a roll was placed on top to give contrast in texture.


Service was good, with the staff helpful in explaining the menu and recommended us not to over-order. The bill on the night is $2,607. The view was simply amazing, and the whole ambience made it a good place to enjoy a cozy dinner. Perhaps next time we could enjoy a drink at the bar beforehand as well?

2025年5月15日 星期四

Wineshark Home Cooking - Carbonara 卡波納拉義大利麵


Ingredients (for 2):

  • Spaghetti - 160g
  • Bacon - 100g
  • Egg - 2
  • Parmesan cheese - 4 tbsp
  • Black pepper finely - dashes
  • White dashi - 2 tbsp
  • Olive oil - 4 tbsp
  • Milk - 200ml
Procedures:

1. Boil a pot of water to boiling.

2. Add in the spaghetti and boil for 2 minutes less than the recommended time on the package.

3. Remove the spaghetti to the frying pan.

4. Add in bacon, milk, white dashi and olive oil. 

5. Turn up the heat and continue to stir. When the sauce boils, keep cooking for another 2-3 minutes.

6. Turn off the heat and let it cool for one minute.

7. Add in the eggs and Parmesan cheese, stir the yolk thoroughly. 

8. Serve with sprinkling some black pepper finely on top.

2025年5月14日 星期三

Wineshark Mystery Restaurant - Chiu Ka Banquet 潮家宴


Chiu Ka Banquet has recently been awarded Michelin Bib Gourmand 2025, offering traditional Chiu Chow cuisine at its club-house style space in Sheung Wan. Originally the private kitchen of a merchant association, it is now open to the public. Today, I brought my family here to celebrate Mother’s Day.


Located on 8/F of Champion Building, although the address indicates they are on Des Voeux Road Central, the entrance of the building is in fact on Cleverly Street. Normally the restaurant is closed on Sunday but will open on special occasions like today. It is not a big space, with simple decor.


While we have pre-ordered the Set Menu for 6 ($4,980), to start we have an additional Pu Ning Tofu 普寧豆腐 ($45). The tofu has a crispy surface while the inside remains soft. Paired with a saline chive sauce to give fragrance and taste, it is a simple but very nice starter.


The menu includes two large Chiu Chow Style Cold Crab 潮式凍紅蟹. The crab is good in quality, with firm, sweet tasting meat. The delicate flavours are very pleasant, and even without adding any sauce it is already delicious.


Next is Signature Chiu Chow Style Shark’s Fin Soup 紅燒潮州翅. Served on a bowl with tealight heating underneath, the shark’s fin soup are thick and of good portion. Depending on individual preference, one can add coriander and vinegar for more fragrance and taste.


Then it is the Marinated Goose 鹵水鵝拼盤. Using the famous African goose, the marinated goose meat is unstoppable, with complex flavours of the marinade infused into the meat. The pork belly, tofu, and eggs are equally good as well.


The fish we have is Chiu Chow Style Cold Threadfin 潮式凍馬友. The staff offers to remove the main bone of the fish, while the rich fish oil has added amazing flavours to the meat. The soya bean sauce is also wonderful, not too salty but intense in taste.


Continuing we have Chiu Chow Deep-Fried Shrimp Ball 潮式炸蝦棗. The minced shrimp meat has been added with some water chestnut to give additional texture to the bouncy bite. The deep-fried small shrimps on the side are also very good.


The vegetable dish is Radish and Mustard Greens Pot 蘿蔔春菜. A simple dish which shows solid cooking, the mustard greens are not soggy in the soup, while the radish is cooked sufficient to softness, with delicious, sweet taste.


The Pan-Fried Noodles 黃金糖醋麵 is also very nicely done, showing golden brown surface while the noodles do not feel dry or hard. Adding the right amount of sugar and vinegar, it is another dish that might look simple but takes experience and skills to perfect.


Dessert is Eight Treasure Dumplings 八寶甜湯圓. Instead of boiling, it is double-boiled, concentrating the flavours of the ingredients into the sweet soup. It is not too sweet, with the small dumplings having good chewiness.


Service is very good, with the staff very friendly, joyful, and checking with us throughout the meal. The bill on the night is $5,872 which is very reasonable. The food is authentic, good quality, and everything is no frill and solid. Will definitely return again.