Nagamoto 長本

Nagamoto 長本 Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Nagamoto 長本, Japanese Restaurant, 8/F, 18 On Lan Street, Hong Kong.

Authentic “Shun 旬の料理” dining experience from Chef Teruhiko Nagamoto, the reinterpretations of traditional Japanese cuisine with a modern twist, with a focus on seasonality and freshness of ingredients.

WE ARE HIRING ｜ 誠聘 Restaurant Captain 餐廳服務員✨我們正在尋求熱情、專業的你加入 NAGAMOTO 團隊！如果你對餐飲服務抱有熱誠，歡迎將履歷傳送給我們📍 招募職位 Position: Restaura...
04/10/2026

WE ARE HIRING ｜ 誠聘 Restaurant Captain 餐廳服務員✨

我們正在尋求熱情、專業的你加入 NAGAMOTO 團隊！如果你對餐飲服務抱有熱誠，歡迎將履歷傳送給我們

📍 招募職位 Position: Restaurant Captain (餐廳服務員)

📩 應徵方式 / How to Apply:
請將個人履歷發送至 / Please share your resume via:
📲 WhatsApp: 5500-6063
✉️ Email: [email protected] 

期待你的加入！ Join our team and grow with us!

長本祝大家中秋佳節快樂🌕團圓圓滿～和紙窗櫺下，映照出秋夜的最美剪影滿月、月兔與隨風搖曳的芒草🌕在日本傳統文化中，芒草寄宿著神明、能驅邪祈福；而躍於月下的玉兔，則寄託著對豐收與圓滿的期盼Nagamoto wishes everyone a H...
25/09/2026

長本祝大家中秋佳節快樂🌕團圓圓滿～

和紙窗櫺下，映照出秋夜的最美剪影
滿月、月兔與隨風搖曳的芒草🌕
在日本傳統文化中，芒草寄宿著神明、能驅邪祈福；而躍於月下的玉兔，則寄託著對豐收與圓滿的期盼

Nagamoto wishes everyone a Happy Mid-Autumn Festival filled with warmth and reunion!🌕

Behind the paper window lies the beautiful silhouette of the autumn night—the full moon, moon rabbits, and swaying pampas grass.

In Japanese tradition, pampas grass wards off evil, while the moon rabbit brings hopes for peace and a rich harvest.

「潭月」為賞月宴劃上圓滿句點的和菓子🌕以大和芋與蛋黃製成綿密內餡，外層裹上琥珀色的黑糖葛餅，宛如夜空平靜湖面上倒映的明月，預祝中秋團圓圓滿”Tangetsu“ is the wagashi that brings our moon-view...
22/09/2026

「潭月」為賞月宴劃上圓滿句點的和菓子🌕
以大和芋與蛋黃製成綿密內餡，外層裹上琥珀色的黑糖葛餅，宛如夜空平靜湖面上倒映的明月，預祝中秋團圓圓滿

”Tangetsu“ is the wagashi that brings our moon-viewing feast to a perfect close. 🌕

Smooth Yamato yam and egg yolk form a soft filling, wrapped in an amber-colored brown sugar kudzu mochi. Resembling the full moon reflected on a calm night lake, it carries our warm wishes for a blessed Mid-Autumn Festival.

強肴 | Shiizakana軟嫩的青森黑鮑搭配濃郁鮑魚肝醬，與清酒輕蒸的北海道帆立貝一同鋪在茗荷與青瓜上。中央宛如皎潔滿月的特製蛋黃醋凝凍，為整體增添酸甜層次食事 | Shokuji迎接萬眾矚目的松茸季！以佐賀日和米與鮮松茸、油豆腐皮在釜...
18/09/2026

強肴 | Shiizakana
軟嫩的青森黑鮑搭配濃郁鮑魚肝醬，與清酒輕蒸的北海道帆立貝一同鋪在茗荷與青瓜上。中央宛如皎潔滿月的特製蛋黃醋凝凍，為整體增添酸甜層次

食事 | Shokuji
迎接萬眾矚目的松茸季！以佐賀日和米與鮮松茸、油豆腐皮在釜鍋中慢火炊煮
延續「一汁二菜」傳統，搭配備長炭香烤秋刀魚與滿月形狀的昆布漬物，帶來最地道飽足的秋日幸福

Shiizakana
Tender Aomori black abalone with rich abalone liver sauce and sake-steamed Hokkaido scallops, served over refreshing myoga and cucumber. At the center, a bright egg yolk vinegar jelly resembles a glowing full moon, adding a delightful tangy layer.

Shokuji
Celebrating the long-awaited matsutake season! Saga Hiyori rice is slow-cooked in a claypot with fresh matsutake mushrooms and fried tofu skin. Following the traditional ”One Soup, Two Dishes“ concept, it is served with charcoal-grilled autumn saury and full-moon-shaped kombu pickles for an authentic, satisfying autumn meal.

17/09/2026

光影與意境-明月與夜空🌕

料理長將九月的夜空景象融入料理視覺
不論是強肴中宛如皎潔滿月的特製蛋黃醋凝凍，還是和菓子「潭月」中倒映於黑糖葛餅上的琥珀明月，都讓饕客在板前「將秋夜月色盡收眼底」

Light, Shadow & Artistry—The Moon & Night Sky🌕
Chef Nagamoto seamlessly brings the September night sky into the visual art of his cuisine.

From the bright egg yolk vinegar jelly that resembles a full moon in the bowl course to the wagashi ”Tangetsu,“ featuring an amber moon reflected on brown sugar kudzu mochi, guests at the counter can fully immerse themselves in the quiet beauty of the autumn night.

蒸物 | Mushimono香氣濃郁的香菇與金針菇打成細滑菇泥融入蛋液蒸製上層鋪滿甘甜肥美的新鮮海膽，再淋上由香菇、姫菇、滑子菇熬製的特製芡汁一口盡享多重菇菌與海膽入口即化的鮮甜揚物 | Agemono酥炸鱧魚與松茸，濃郁菇香，搭配特製和風...
15/09/2026

蒸物 | Mushimono
香氣濃郁的香菇與金針菇打成細滑菇泥融入蛋液蒸製
上層鋪滿甘甜肥美的新鮮海膽，再淋上由香菇、姫菇、滑子菇熬製的特製芡汁
一口盡享多重菇菌與海膽入口即化的鮮甜

揚物 | Agemono
酥炸鱧魚與松茸，濃郁菇香，搭配特製和風塔塔醬酥炸鱧魚，多重口感交織出驚艷的秋日風味

Mushimono
Blends mushrooms into a smooth paste directly folded into the egg custard. Topped with sweet, creamy sea urchin and a warm glaze made from mushrooms—a rich, melt-in-your-mouth bite.

Agemono
Crispy fried pike conger and matsutake mushrooms. The deep forest mushroom aroma and crisp fish are paired with a special homemade Japanese-style tartar sauce for an amazing blend of autumn flavors.

料理長選用熊本「和王」A5 和牛以 68 度高湯精準溫燙,完美鎖住肉汁與極致嫩度🍴極致加配 （+$250）推薦額外加配甘甜肥美的新鮮海膽鋪於溫熱柔嫩的和牛之上，海膽入口即化的鮮甜與和牛豐厚的油脂香氣交織，將整道菜式的美味層次提升至頂峰Kum...
12/09/2026

料理長選用熊本「和王」A5 和牛以 68 度高湯精準溫燙,完美鎖住肉汁與極致嫩度🍴

極致加配 （+$250）
推薦額外加配甘甜肥美的新鮮海膽鋪於溫熱柔嫩的和牛之上，海膽入口即化的鮮甜與和牛豐厚的油脂香氣交織，將整道菜式的美味層次提升至頂峰

Kumamoto A5 Waou Wagyu, gently poached in a 68°C dashi broth to perfectly lock in its rich juices and extraordinary tenderness.🍴

Luxury Upgrade (+HK$250)
Elevate your dish with fresh, sweet sea urchin placed atop the warm, tender Wagyu. The melt-in-your-mouth sweetness of the uni blends seamlessly with the rich marbled beef, taking every bite to the ultimate level of flavor.

煮物碗 | Nimonowan金黃圓潤的玉子豆腐象徵皎潔滿，周圍圍繞著如白雲般飄動的葛叩鱧魚初秋最珍貴的松茸森林清香，湯頭甘甜回甘造里 | Tsukuri 初秋正是品嚐海鮮最豐美的時節，嚴選清爽彈牙的真鯛與油脂豐富的深海池魚配上準備過冬而順...
12/09/2026

煮物碗 | Nimonowan
金黃圓潤的玉子豆腐象徵皎潔滿，周圍圍繞著如白雲般飄動的葛叩鱧魚
初秋最珍貴的松茸森林清香，湯頭甘甜回甘

造里 | Tsukuri
初秋正是品嚐海鮮最豐美的時節，嚴選清爽彈牙的真鯛與油脂豐富的深海池魚
配上準備過冬而順流南下的鰹魚，呈獻來自日本海域最純粹的鮮甜

Nimonowan
Golden egg tofu acts as the full moon, surrounded by delicate pike conger like soft clouds. Infused with the earthy aroma of fresh matsutake mushrooms in a rich, sweet dashi.

Tsukuri
Early autumn brings the richest seafood of the season. We feature firm red sea bream, rich striped jack, and fat-rich bonito migrating south for winter—delivering the purest sweetness from Japanese waters.

We warmly invite you to be our guest at this exceptional dining event.

11/09/2026

秋收與感恩🌾

月光透窗而入，投射出芒草與月兔的清雅剪影
許多人以為中秋賞月只是欣賞月亮，但在日本傳統習俗中，太陽與月亮同等重要，象徵著大自然的賜予，因此賞月的核心在於「慶祝與感謝秋收」

Autumn Harvest & Gratitude🌾

Moonlight filters through the window, casting graceful silhouettes of pampas grass and moon rabbits.

While many view mid-autumn moon watching simply as admiring the moon, Japanese traditions treat the sun and moon as equals—both representing nature‘s generous gifts. Thus, the true essence of moon viewing lies in celebrating and giving thanks for the autumn harvest.

揭開為秋日饗宴拉開清爽詩意的序幕～將秋夜月色盡收眼底先付 | Sakizuke料理長以極致刀工「桂剝」將大根與青瓜削成紙般薄片，包裹鮮美菱蟹搭配代表秋天豐收的蓮芋與山藥豆八寸 | Hassun整套菜單的季節靈魂，盤中矗立著矗立於滿月上的「月...
11/09/2026

揭開為秋日饗宴拉開清爽詩意的序幕～將秋夜月色盡收眼底

先付 | Sakizuke
料理長以極致刀工「桂剝」將大根與青瓜削成紙般薄片，包裹鮮美菱蟹
搭配代表秋天豐收的蓮芋與山藥豆

八寸 | Hassun
整套菜單的季節靈魂，盤中矗立著矗立於滿月上的「月兔」
並點綴象徵驅邪與祈求豐收的稻穗
一次品嚐金目鯛難波蒸、醬油醃吞拿魚散壽司與罕見的名殘鱧魚子腐皮卷，宛如將秋夜月色盡收眼底

A poetic, refreshing start to our autumn feast—capturing the beauty of the autumn moon.

Sakizuke
Chef uses paper-thin sliced daikon and cucumber to wrap sweet blue crab. Paired with autumn taro stems, yam bulbs.

Hassun
The centerpiece of our menu, featuring a Moon Rabbit on a full moon and crispy rice stalks. Enjoy steamed Kinmedai, soy-marinated tuna, and pike conger roe wrapped in crispy tofu skin.

We warmly invite you to be our guest at this exceptional dining event.

Address

8/F, 18 On Lan Street
Hong Kong
00000

Opening Hours

Monday 18:45 - 22:30
Tuesday 18:45 - 22:30
Wednesday 18:45 - 22:30
Thursday 18:45 - 22:30
Friday 18:45 - 22:30
Saturday 12:45 - 15:30
18:45 - 22:30

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