旬月。
炭火煙嵐，當季旨味。
隱身中環威靈頓街的當代和食割烹。每日清晨競投日本豐洲市場當季野生漁獲，以紀州白備長炭高溫炙燒，將大自然四時風土化為舌尖上的極致純粹。An intimate contemporary Kappo restaurant on Wellington Street, Central. Toyosu daily wild seafood, Kishu binchotan grilled A5 Wagyu, and Hokkaido Uni claypot rice.
ORIGIN
日本豐洲直送
每日野生時令漁獲Wild-Caught Daily
HEARTH
紀州白備長炭
1000°C 炭火鎖汁1000°C Charcoal Sear
BEEF
A5 近江黑毛和牛
滋賀縣特選霜降Shiga Prefecture A5
DONABE
伊賀燒土鍋飯
北海道馬糞海膽Hokkaido Bafun Uni
招牌名物 · Signature Donabe北海道馬糞海膽 和牛土鍋飯Hokkaido Uni & Wagyu Donabe
HK$480古陶土鍋現點現炊，鋪滿金黃濃郁的北海道馬糞海膽、三文魚籽與炙燒近江牛。掀蓋瞬間香氣四溢，拌勻鍋巴脆感十足。Freshly steamed in an artisanal Iga claypot with lavish layers of sea urchin, cured salmon roe, and charred Wagyu over crispy crust.
板前沉浸體驗 · Chef's Counter檜木板前席位與清酒氛圍Hinoki Counter & Sake Bar
僅設 12 席直面料理長的備長炭火烤台，近距離欣賞俐落刀工與炙火技藝。柔和溫暖光線與輕語交談，締造無可比擬的夜晚時光。An intimate 12-seat counter overlooking the live binchotan grill. Warm low lighting and bespoke service for an unforgettable night.
主廚當季八道賞味菜單Chef's 8-Course Seasonal Tasting Menu
每位 HK$1,280 · 另收 10% 服務費HK$1,280 per person · 10% service charge
磯煮野生黑鮑 配 濃郁鮑魚肝醬Simmered Wild Kuro Awabi with Liver Sauce
千葉縣天然黑鮑慢火磯煮 6 小時，軟嫩彈牙，伴以炭烤鮑魚肝醬與赤醋壽司飯飯糰。Chiba wild abalone slow-braised for 6 hours, served with rich liver emulsion and akazu sushi rice.
豐洲直送當季旬魚三品盛合Toyosu Wild Seasonal Sashimi Trio
熟成青森大間黑鮪中腹、野生島鰺、北海道牡丹蝦配生磨靜岡白茶生芥末。Dry-aged Oma wild Chutoro, striped jack, and sweet Botan Ebi with fresh Shizuoka wasabi.
野生松茸 車海老真丈 清湯Wild Matsutake & Kuruma Ebi Shinjo Dashi
枕崎產特級鰹節與利尻昆布熬製澄澈一番出汁，松茸清幽香氣撲鼻。Clarified Ichiban Dashi brewed with Rishiri kelp and Makurazaki katsuobushi with autumn matsutake.
備長炭炙烤 A5 近江牛小排 配 炭烤赤蔥Binchotan Grilled A5 Omi Wagyu Beef
滋賀縣頂級 A5 近江黑毛和牛，於備長炭上反覆翻烤鎖緊肉汁，配淡雪鹽與本枯節醬汁。Premium A5 Wagyu from Shiga Prefecture, seared over white binchotan embers with snow salt.
若狹甘鯛立鱗燒 配 蕪菁菊花白玉湯Crispy Scale Wakasa Tilefish
高溫熱油淋激魚鱗成酥脆針狀，魚肉鮮嫩多汁，搭配京都聖護院蕪菁高湯。Crispy scale-standing Amadai over Shogoin turnip reduction and chrysanthemum dashi.
北海道特選馬糞海膽 三文魚籽 土鍋釜飯Hokkaido Bafun Uni & Ikura Donabe Rice
伊賀燒古陶土鍋原鍋煮炊新潟越光米，鋪滿鮮甜頂級馬糞海膽、醬油漬三文魚籽與本和牛碎，拌入脆焦鍋巴。Niigata Koshihikari cooked in an Iga claypot, blanketed with golden Bafun Uni, marinated Ikura, and crispy okoge.
京都八丁赤味噌 滑菇滑豆腐湯Kyoto Hatcho Red Miso Soup
濃郁發酵香氣，溫潤暖胃，圓滿銜接主食結尾。Aged red miso soup with nameko mushrooms and silky tofu.
靜岡縣產皇冠蜜瓜 配 自家製宇治焙茶雪糕Shizuoka Crown Melon & Hojicha Gelato
一木一果溫室頂級木瓜，清甜汁多，佐以炭焙香氣悠長的手作焙茶冰淇淋。Single-vine greenhouse melon paired with intensely roasted Uji hojicha ice cream.
加配：侍酒師 5 款清酒或自然酒配餐Add-on: Sommelier 5-Glass Sake or Wine Pairing
嚴選十四代、黑龍等銘柄地酒與布根地產區佳釀Featuring rare Juyondai sakes and Burgundy natural wines
單點名物料理Chef's A La Carte Specialties
除套餐外，亦歡迎晚間前來單點小酌。炭烤和牛、現炊土鍋與下酒酒肴自由搭配。Available alongside our tasting menu for guests wishing to curate their own meal.
備長炭燒宮崎 A5 和牛厚切 (120g)Charcoal Grilled A5 Miyazaki Wagyu (120g)
油花分布如大理石霜降，炭香逼人，入口即化。配山葵漬與玫瑰鹽。Prime marbled cut seared over oak embers, served with pickled wasabi.
北海道海膽魚子醬土鍋釜飯 (2人前)Hokkaido Uni & Caviar Donabe Rice (Serves 2)
現點現煮 30 分鐘，鍋底帶微焦脆飯焦，海膽鮮甜與法式鱘魚子醬鹹鮮碰撞。Freshly cooked to order with crisp crust, fresh sea urchin and sturgeon caviar.
靜岡產活鰻備長炭蒲燒Charcoal Grilled Fresh Shizuoka Eel
自家三十年秘傳醬汁三度沾烤，皮脆肉嫩，充滿油脂甘香。Glazed in 30-year house tare sauce with crisp skin and tender meat.
黑松露帆立貝磯邊揚Black Truffle Scallop Isobeyaki
刺身級北海道大帆立貝包裹有明海苔輕炸，點綴意大利新鮮黑松露碎。Sashimi-grade scallop wrapped in Ariake nori, finished with shaved black truffle.
炭火明太子釀手羽先 (2本)Charcoal Mentaiko Stuffed Chicken Wings (2pcs)
福岡特選辛口明太子塞滿去骨雞翼，烤至金黃微焦，下酒必點首選。Deboned wings stuffed with Fukuoka spicy mentaiko, crisp and juicy.
旬月三道料理哲學Three Pillars of Craftsmanship
「旬」為當季之巔峰，「月」為陰晴圓缺之自然規律。順應風土時令，方得食材極致鮮味。Honoring the peak moments of the seasons with ancient fire, pristine dashi, and uncompromising sourcing.
日本豐洲每日直送Daily Toyosu Airfreight
主廚與東京豐洲市場資深買手直連，嚴選當季野生海產。從青森大間黑鮪、北海道利尻島海膽到若狹甘鯛，於 24 小時內直達中環廚房。Direct line with Toyosu market buyers for wild seasonal catches, from Oma bluefin tuna to Rishiri Uni flown daily to Central.
紀州特級備長炭直火Kishu White Binchotan
燃燒溫度高達 1000°C 且無煙無味。強大遠紅外線高溫瞬間鎖緊肉汁，令 A5 近江牛與靜岡活鰻外皮焦脆酥香，內層豐腴多汁。Pure odorless 1000°C white oak charcoal emitting intense far-infrared heat that caramelizes the exterior while keeping Wagyu meltingly tender.
伊賀燒古陶土鍋炊飯Iga Claypot Donabe
採用四百年歷史伊賀燒粗陶土鍋，利用多孔陶質儲熱均勻循環，現煮新潟魚沼產越光米，飯粒晶瑩油潤，底層帶有迷人焦香飯焦。Ancient porous Iga earthenware retains intense gentle heat to steam Koshihikari grains to glossy perfection with crisp golden okoge.
即時預約席位Book Your Table
請選擇用餐日期、時段與人數。發送後將有專人於 15 分鐘內透過 WhatsApp 回覆確認席位。Select your preferred date, time, and guests. Our concierge will confirm via WhatsApp within 15 minutes.
預約旬月席位與即時費用預估Reserve Your Table & Live Bill Estimate
午市 Lunch
晚市第一席 Dinner (1st)
晚市第二席 Dinner (2nd)
預約：今日 (Today) · 18:30 · 2 位 · 板前主廚吧台Summary: 今日 (Today) · 18:30 · 2 Guests · Chef's Counter
送出預約後，旬月禮賓專員將於 15 分鐘內透過 WhatsApp 確認席位Our concierge will confirm table availability on WhatsApp within 15 mins
無須線上付款Zero Online Charge
預約全免線上扣款，專員將於 15 分鐘內於 WhatsApp 親切確認席位。No pre-payment required. Our team confirms on WhatsApp within 15 minutes.
24 小時前免費取消Flexible Cancellation
行程有變？如需改期或取消席位，只需提前 24 小時 WhatsApp 通知我們。Plans changed? Notify us 24 hours in advance to reschedule or cancel freely.
開瓶費與切餅費Corkage & Cake Policy
自攜 720ml 葡萄酒/清酒每支開瓶費 HK$300；自帶生日蛋糕免收切餅費。Corkage HK$300 per 720ml bottle. Birthday cake fee is completely waived.
Smart Casual & 飲食禁忌Dress & Allergies
著裝為優雅休閒；若有牛肉、甲殼類過敏或素食偏好，請預約時提前告知。Smart Casual dress code. Please advise in advance for dietary restrictions.
中環威靈頓街 · 靜謐用餐體驗Central Wellington Street
座落於威靈頓街二樓，鬧中取靜。店內設有獨立貴賓包房（可容納 6 至 12 位），備有獨立洗手間與專屬服務員，適合商務宴請及重要紀念日。Located on 2/F Wellington Street in the heart of Central. Our VIP Private Room seats 6 to 12 guests with dedicated staff and complete privacy.
餐廳地址Address
中環威靈頓街 33 號 2 樓
2/F, 33 Wellington Street, Central
營業時間Hours
午市 12:00 - 15:00 · 晚市 18:00 - 23:00（逢星期日休息）Lunch 12:00 - 15:00 · Dinner 18:00 - 23:00 (Closed Sundays)
訂座專線：+852 2815 8830
私人包房或特製菜單查詢VIP Room & Special Menus
如有食物過敏禁忌、自攜名酒開瓶、或包場宴席需求，歡迎隨時透過 WhatsApp 專線聯絡我們。For dietary allergies, corkage policy, or exclusive restaurant buyouts, contact our concierge directly.
以 WhatsApp 聯絡禮賓部Contact Concierge on WhatsApp中環地鐵站 D2 出口步行 3 分鐘3 mins walk from Central MTR Exit D2