6
0
0
Level4
579
1
同大文豪食生日飯,豈能求其,想試呢度好耐㗎喇,就今晚嚟食啦!呢度前身係東京米芝蓮級嘅銀座岩炭火肉料理,而家改咗名叫美食俱樂部吉田。吉田即係大廚吉田篤史,坐喺29樓望出去,美麗嘅中環夜景,乜嘢靈感都彈晒出嚟啦!精選刺身盛($450)有豪華刺身(8款)及精選刺身盛(5款),揀咗個精選嘅。掛住傾計,食咗乜都唔係好記得,又唔記得問返店員關於刺身嘅種類,唉... 好耐冇食過三文魚腩,慢慢咀嚼魚腩中嘅每一條筋,會爆發出一股又甘又香嘅魚脂,味道甘香... 其他款式都非常新鮮,好好味京都波子壽司($88)捏成乒乓球咁大嘅波子壽司,將外形平平無奇嘅壽司嚟個華麗轉身,有幾粒壽司上都加咗其他材料例如三文魚子、魚子及海膽等,用料新鮮,不過太細舊,一啖食咗,而且如果要share的話會有啲難度,睇嚟都要一人一碟先OK和牛筋烏冬($108)烏冬口感煙韌、粉質嫩滑、彈牙唔易斷,真係同一般烏冬冇得比;大概有5、6件和牛筋,大大件食落香口有韌勁,抵食!時令季節燒魚($98)今晚係鯖魚,上菜時啲油花仲喺魚皮度爆爆吓,燒得唔乾,仲非常juicy!天然清澈嘅魚油經過燒熟後慢慢滲出,配合細嫩嘅魚肉及脆到卜卜聲嘅魚皮,再點啲新鮮又
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同大文豪食生日飯,豈能求其,想試呢度好耐㗎喇,就今晚嚟食啦!呢度前身係東京米芝蓮級嘅銀座岩炭火肉料理,而家改咗名叫美食俱樂部吉田。吉田即係大廚吉田篤史,坐喺29樓望出去,美麗嘅中環夜景,乜嘢靈感都彈晒出嚟啦!
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18 views
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精選刺身盛($450)
有豪華刺身(8款)及精選刺身盛(5款),揀咗個精選嘅。掛住傾計,食咗乜都唔係好記得,又唔記得問返店員關於刺身嘅種類,唉... 好耐冇食過三文魚腩,慢慢咀嚼魚腩中嘅每一條筋,會爆發出一股又甘又香嘅魚脂,味道甘香... 其他款式都非常新鮮,好好味
精選刺身盛
$450
18 views
0 likes
0 comments
京都波子壽司($88)
捏成乒乓球咁大嘅波子壽司,將外形平平無奇嘅壽司嚟個華麗轉身,有幾粒壽司上都加咗其他材料例如三文魚子、魚子及海膽等,用料新鮮,不過太細舊,一啖食咗,而且如果要share的話會有啲難度,睇嚟都要一人一碟先OK
京都波子壽司
$88
13 views
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0 comments
京都波子壽司
$88
17 views
0 likes
0 comments
和牛筋烏冬($108)
烏冬口感煙韌、粉質嫩滑、彈牙唔易斷,真係同一般烏冬冇得比;大概有5、6件和牛筋,大大件食落香口有韌勁,抵食!
和牛筋烏冬
$108
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和牛筋烏冬
$108
10 views
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0 comments
和牛筋烏冬
$108
8 views
0 likes
0 comments
時令季節燒魚($98)
今晚係鯖魚,上菜時啲油花仲喺魚皮度爆爆吓,燒得唔乾,仲非常juicy!天然清澈嘅魚油經過燒熟後慢慢滲出,配合細嫩嘅魚肉及脆到卜卜聲嘅魚皮,再點啲新鮮又清甜嘅蘿蔔茸,真係既冇腥味又好味!而且啱啱好係兩條,我同大文豪唔洗爭,一人一條幾好!未試過食鯖魚要每夾一片肉都要落一大堆蘿蔔茸,卒之蘿蔔茸係唔夠食,要叫店員俾多啲我地.....
時令季節燒魚
$98
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時令季節燒魚
$98
10 views
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時令季節燒魚
$98
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海鮮大阪燒餅($80)
食完晒唔係好夠飽喎,如是叫個海鮮燒餅啦!嘩點知原來係咁大份,兩個人係一定食唔晒㗎喎!勁厚身勁足料不得止,仲要唔係hea,旁邊有兩粒帆立貝加兩隻蝦,燒餅中間仲要夾住大大舊三文魚肉、魷魚、椰菜、勁多木魚花及燒餅醬,大約有8件,大文豪食咗2、3件已經投降,最後我清晒,真係好好味好飽肚!
海鮮大阪燒餅
$80
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海鮮大阪燒餅
$80
12 views
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海鮮大阪燒餅
$80
7 views
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28 views
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有禮貌,唯一嘅問題係冇主動介紹刺身壽司嘅款式。整體滿意,就算我哋坐好耐喺度傾計,佢哋都會不斷為我哋加茶
地理位置好、環境舒服夠晒靜、夜景夠靚、食物服務好,以佢嘅地段冇諗過可以一個人$450落到樓,值得一試!
 
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$450 (Dinner)
Celebration
Birthday
Recommended Dishes
精選刺身盛
$ 450
京都波子壽司
$ 88
京都波子壽司
$ 88
和牛筋烏冬
$ 108
和牛筋烏冬
$ 108
和牛筋烏冬
$ 108
時令季節燒魚
$ 98
時令季節燒魚
$ 98
時令季節燒魚
$ 98
海鮮大阪燒餅
$ 80
海鮮大阪燒餅
$ 80
海鮮大阪燒餅
$ 80
Level3
63
2
2016-01-31 839 views
人愈大,便愈獨立。以前十八廿二的少女時代,我們總會連羣結隊一起柴娃娃吃一頓飯。進入職場後,經常有臨時的OT,要放友人飛機。我也慢慢習慣一個人獨處的時間,即使沒有人相伴,也很能自娛。最近,吉田成為了我的獨處新寵兒,我幾乎每晚OT也到這兒吃晚飯。原因很簡單,位置方便、景觀屈機、安靜無人、用料上品。人人都說中環日本菜價錢偏高,午市沒有二百元也埋不了單,晚市則要起碼三百以上,當中較為抵食的位於Landmark的Kikusan。Kikusan自然方便(可參考我另一篇食評),但吉田也沒有想像中昂貴。不想「Out Budget」,自然有其叫法。乘搭電梯到達二十九樓,梯門一打開盡入眼簾的便是大大的吉田招牌。旁邊有一道樓梯直上米芝蓮一星的銀座いわ 。以前二十九樓還有著名Whiskey Bar Butler,不過那已結業。聽聞吉田的主廚吉田篤史大有來頭,曾在倫敦Mayfair的米芝蓮懷石料理食府UMU和京都米芝蓮二星「祇園丸山」工作。很是期待。門面旁邊是一個展覽櫃,裡面各種美酒、儀器等等。其中,我發現了這個來自神戶一組織有關神戶牛的指定証,真是神氣!餐廳內分了Bar枱和座位,若要體現「孤獨的美食家」,坐在
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人愈大,便愈獨立。以前十八廿二的少女時代,我們總會連羣結隊一起柴娃娃吃一頓飯。進入職場後,經常有臨時的OT,要放友人飛機。我也慢慢習慣一個人獨處的時間,即使沒有人相伴,也很能自娛。最近,吉田成為了我的獨處新寵兒,我幾乎每晚OT也到這兒吃晚飯。原因很簡單,位置方便、景觀屈機、安靜無人、用料上品。人人都說中環日本菜價錢偏高,午市沒有二百元也埋不了單,晚市則要起碼三百以上,當中較為抵食的位於Landmark的Kikusan。Kikusan自然方便(可參考我另一篇食評),但吉田也沒有想像中昂貴。不想「Out Budget」,自然有其叫法。
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乘搭電梯到達二十九樓,梯門一打開盡入眼簾的便是大大的吉田招牌。旁邊有一道樓梯直上米芝蓮一星的銀座いわ 。以前二十九樓還有著名Whiskey Bar Butler,不過那已結業。聽聞吉田的主廚吉田篤史大有來頭,曾在倫敦Mayfair的米芝蓮懷石料理食府UMU和京都米芝蓮二星「祇園丸山」工作。很是期待。
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門面旁邊是一個展覽櫃,裡面各種美酒、儀器等等。
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其中,我發現了這個來自神戶一組織有關神戶牛的指定証,真是神氣!
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餐廳內分了Bar枱和座位,若要體現「孤獨的美食家」,坐在Bar枱則最適合不過。
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打開餐牌第一頁,看到的不是壽司或和牛照片,而是吉田清晰有力的理念。
海鮮大阪燒餅
$80
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吉田最飽肚抵食的一定是海鮮大阪燒餅 (HKD80)。雖然香港日本餐廳琳瑯滿目,有售賣堂食燒餅的地方卻不多見。這燒餅屬三至四人份量,如果一個人吃的話,一定吃不完。這價錢也真的很有誠意了,一百元也不超過還可以打包,夫復何求?
海鮮大阪燒餅
$80
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吉田的燒餅用料甚足,大大件的三文魚夾在燒餅中間,還有魷魚和椰菜,配合燒餅醬汁一起吃,滋味無窮,性價比爆燈。
和牛筋烏冬
$108
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我另一至愛是和牛筋烏冬(HKD108)。與其付九十大元吃水準一般的一蘭拉麵,我寧願多花十元吃這碗高質烏冬。烏冬爽口彈牙(我並不是在形容魚蛋),在香港算為罕見。再談和牛,碗內大約有五件和牛筋,肥美不已。師傅又用了中國豉油糖調味,吃起過有點像東坡肉。
燉煮和牛筋
$68
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其實,和牛筋也可以散點,燉煮和牛筋也不過是HKD68,可以額外多點一碗三十元的白飯,一個人份量則剛剛好,一百元有找吃和牛筋,這不是比九記牛腩更划算嗎?
魚生飯
$128
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之前一直覺得Kikusan的魚生飯又足夠又好吃(HKD138),現在回想起來,我覺得也許吉田的魚生飯(HKD128)稍勝一籌呢。吉田的魚生飯都包含了海膽和三文魚子,兩者都比Kikusan更新鮮甜美,三文魚子咬下去卜卜脆,水準之作。
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吉田另一難忘之作為這個以火爐坐陣的鍋,大家能猜到這是什麽嗎?
自家製豆腐鍋
$95
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這其實是自家製豆腐鍋(HKD95)。表明自家製,師傅親手打,也絕不是行貨。豆腐本身滑溜非常,豆味濃烈。師傅又在豆腐中加了柚子,為無糖豆腐稍加點綴。火爐為豆腐微微加熱,保持豆腐的溫度。𣊬那間,我還以為自己在進食補品。九十五元的豆腐絕不便宜,但一分錢,一分貨。
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吃了一半的豆腐,這看起來有點像焦糖布丁。
鰻魚壽司
$88
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另一較為特別的菜式是六件裝鰻魚壽司 (HKD88)。鰻魚燒汁香濃,但又夾雜著輕微的香草味道。這香草很特別,不是平時吃到的薄荷味道,聽職員說,這香草是從老闆家鄉帶回港的,其他地方絕不找到。我是香草控,對所有香草來者不拒,但也明白香草並非人人受落,這個好吃與否也真的見人見至了。
京都波子壽司
$98
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餐牌另一個很可愛的菜式為京都波子壽司(HKD98),菂式的壽司在銀碟上閃閃發光,很是吸引。魚生的新鮮程度,跟魚生飯一樣,我也不用再額外形容了。
京都波子壽司
$98
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再來一張近照,海膽互相交纏,真想一口便把壽司放進肚中。但確實這壽司的份量太小,即使你擁有的是櫻桃小嘴,要把波子壽司一啖放進口中,一點也不困難,算是不抵食的菜式。
蒸龍蒸時令野菜
$88
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另一不太抵食的是蒸龍蒸時令野菜(HKD88)。這蒸龍看似底很深,其實一切也是幻覺。蔬果本身味道不錯,香茹、南瓜、青豆等等的味道都很清新,沒有一點味精,若覺得太清的話,也可配以豉油。
是日甜品﹣Mochi
$45
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是日甜品為Mochi (HKD45)。Mochi的味道跟平時的黑糖Mochi很不一樣,又是加了這兒師傅獨有的薄荷香草,但我還是偏好傳統黑糖Mochi。

值得一提的是,晚市飲品要另外付錢,綠茶HKD38一杯。我晚上也盡量減少可刺激性飲品,一杯溫水也已可以了。
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99 views
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99 views
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我與友人也曾在午市時間到訪吉田。單看餐牌,便發現選擇不是很多,魚生類都以二百元開始起跳,似乎晚市的餐牌比較吸引呢。
咖哩飯
$180
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友人則點了是日推介- 咖哩飯(HKD180)。咖哩味其實也很香濃,但要二百大洋的咖哩飯真的不太值。
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我則點了岩手縣白金豚生姜燒(HKD180),豚肉肥美,有家常便飯的感覺。午市套餐也送上兩小件帶有香草味的Mochi,完美收場。

吉田美食俱樂部,我還是喜愛孤獨一人於晚上探班。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-01-14
Dining Method
Dine In
Spending Per Head
$200 (Dinner)
Recommended Dishes
海鮮大阪燒餅
$ 80
海鮮大阪燒餅
$ 80
和牛筋烏冬
$ 108
燉煮和牛筋
$ 68
魚生飯
$ 128
自家製豆腐鍋
$ 95
鰻魚壽司
$ 88
Level4
2015-09-21 531 views
It was an honor attending a luncheon at Bishoku Club Yoshida because the governor of Tottori was there.I had the set menu which has dishes made with ingredients from Tottori.Tottori is famous for pears, Pink Curry and Manga.Before the food came, the governor Shinji Hirai showcased products and mascots from Tottori.He showed us three pears: 二十世紀梨 20th Century Pear , 夏姬梨 Natsuhime and 新甘泉 Shinkansen with a cute mascot.Manga is a big thing in Tottori because many cartoonists grew up there so there
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It was an honor attending a luncheon at Bishoku Club Yoshida because the governor of Tottori was there.

I had the set menu which has dishes made with ingredients from Tottori.
[Since my visit, there have been changes to the menu]

Tottori is famous for pears, Pink Curry and Manga.
Before the food came, the governor Shinji Hirai showcased products and mascots from Tottori.
He showed us three pears: 二十世紀梨 20th Century Pear , 夏姬梨 Natsuhime and 新甘泉 Shinkansen with a cute mascot.

Manga is a big thing in Tottori because many cartoonists grew up there so there are lots of museums and bronze manga statues.

The Pink Soy sauce and Pink curry were interesting. The pink curry was on the internet a while ago so I was really lucky it was on the menu.
As well as the curry, they also had the 20th Century Pear on the menu.

★☆★☆★☆★☆★☆★☆★☆★☆
Pear and vegetables salad:
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The vegetables came with sauce but they didn't need it because they were just crisp and sweet.
It was my first time trying raw aubergine and it is surprisingly sweet, not to mention the star of the show which are the crisp and sweet pear chunks.
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★☆★☆★☆★☆★☆★☆★☆★☆
Marinated sliced squid with diced bean-curd:
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The marinated squids were salty and springy, great with beer.
★☆★☆★☆★☆★☆★☆★☆★☆
3 Kinds of Yam (Jelly style, Yam steak and marinated by Lemon vinegar):
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My favourite was the Yam in jelly because is was crisp and had a viscous texture.
★☆★☆★☆★☆★☆★☆★☆★☆
Dried firely squid charcoal grill:
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The squids were really nice because they become aromatic and tasty after they were grilled.
★☆★☆★☆★☆★☆★☆★☆★☆
dried rosy seabass with pink soy sauce and cooked vegetables:
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The delicate and silky rosy seabass was paired with this stunning pink soy sauce from Tottori.
華貴婦人のピンク醤油, or Hanakifujin no Pink Shoyu, means “Flower Lady’s Pink Soy Sauce”.
★☆★☆★☆★☆★☆★☆★☆★☆
"zuwai" crab leg and crab miso charcoal grill:
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The crab roe was rich and delicious with the rice.
★☆★☆★☆★☆★☆★☆★☆★☆
2 kinds of curry (pink and traditional flavour) with rice:
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I was so glad they had this because it was on the news last year, see link below.
Basically it is vegetarian and tastes like Japanese curry with a good degree of spiciness.
ブリリアントアソシエイツ株式会社
★☆★☆★☆★☆★☆★☆★☆★☆
Pear compote:
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Finished with this crisp and sweet fruit compote!
★☆★☆★☆★☆★☆★☆★☆★☆
Nashi liquer:
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For drinks we had Nashi liquer which is sweet and addictive because it is almost like drinking pure pear juice with an alcoholic kick to it.
★☆★☆★☆★☆★☆★☆★☆★☆
Here are photos of the governor Shinji Hirai showcasing highlights from Tottori.
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Tottori mascot:
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For Tottori fans, EGL are doing tours to tottori and you can also learn to make French style pear tarts and pear jam using the 20th Century pear by attending classes at ABC cooking studio, but if you just want to indulge on a sweet and crisp pear which is great for sharing during moon festival you can get them at TASTE, GREAT and AEON supermarkets.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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今年的生日,小妹過得很開心呢,真的很感謝所有與我慶祝生日的朋友呢,而這夜,繼續快樂;首先,當然要感謝W小姐的安排,還要感謝Y小姐呢,這夜真的是很棒的一夜,另外還要感謝出席的朋友呢,當然還感謝大家帶來的酒呢 時令日本野菜沙律 $102先來一份沙律,沙律爽脆又新鮮,非常清新呢,還有那冰菜;來一份沙律醒醒神很好吧。岩手縣白金豚沙律 $98另一份沙律則加入了白金豚,白金豚的肉質很軟呢,吃時像在吃火腿似的,味道不會太濃郁,白金豚的邊位是很肥的脂肪,但幸好入口不會很膩呢。金華醋鯖魚沙律拌九條蔥汁 $128接下來便到鯖魚沙律,鯖魚很新鮮,當中加入了醋汁,醋汁除了酸酸特別醒胃外,還能令魚的味道更突出,不錯呢。牛舌炭火燒 $128這可是我最近吃過最棒的牛舌呢,平日不算特別喜歡這種薄牛舌,但這裡的做得很美味呢,牛味濃郁,入口十分彈牙,肉質亦很嫩,而且帶著炭香,這可是必吃的! (Must Try)燒雞皮看上去像薯片一樣,其實這是燒雞皮呢,真的超級邪惡,入口香脆,一點也不油膩,還帶著雞皮香,我還是很怕肥,所以一片起兩片止就好了。當夜,認識了一位新朋友,感謝S小姐和我們分享這支Bâtard-Montrache
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今年的生日,小妹過得很開心呢,真的很感謝所有與我慶祝生日的朋友呢,而這夜,繼續快樂;首先,當然要感謝W小姐的安排,還要感謝Y小姐呢,這夜真的是很棒的一夜,另外還要感謝出席的朋友呢,當然還感謝大家帶來的酒呢
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時令日本野菜沙律 $102

先來一份沙律,沙律爽脆又新鮮,非常清新呢,還有那冰菜;來一份沙律醒醒神很好吧。
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岩手縣白金豚沙律 $98

另一份沙律則加入了白金豚,白金豚的肉質很軟呢,吃時像在吃火腿似的,味道不會太濃郁,白金豚的邊位是很肥的脂肪,但幸好入口不會很膩呢。
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金華醋鯖魚沙律拌九條蔥汁 $128

接下來便到鯖魚沙律,鯖魚很新鮮,當中加入了醋汁,醋汁除了酸酸特別醒胃外,還能令魚的味道更突出,不錯呢。
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牛舌炭火燒 $128

這可是我最近吃過最棒的牛舌呢,平日不算特別喜歡這種薄牛舌,但這裡的做得很美味呢,牛味濃郁,入口十分彈牙,肉質亦很嫩,而且帶著炭香,這可是必吃的! (Must Try)
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燒雞皮

看上去像薯片一樣,其實這是燒雞皮呢,真的超級邪惡,入口香脆,一點也不油膩,還帶著雞皮香,我還是很怕肥,所以一片起兩片止就好了。
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當夜,認識了一位新朋友,感謝S小姐和我們分享這支Bâtard-Montrachet,真的是很棒的一支酒!
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自家製豆腐鍋 $95

我很喜歡吃豆腐的,特別是這種自家製的,味道份外濃郁,而且非常滑,感覺很滋潤喔。
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這份鮑魚煮得很彈牙,最棒的是旁邊的鮑魚汁,味道是超濃郁,超級鮮,而且湯亦厚身,精華全在湯中,怎能不喝呢。
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接下來,還有很棒的龍蝦,龍蝦的熟度剛好,肉質很嫩很彈牙,入口亦很juicy,味道是鮮得很,而且肉已經拆下了,方便享用之下,啖啖肉的感覺真的很好。
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鐵板神戶牛

最後,還來了一份和牛,這份A5的神戶牛脂肪分佈得很平均,熟度剛好,粉紅色的牛牛真的很漂亮呢;外層很香,入日即化,教人怎抗拒這美牛呢,雖然已經很飽,但不得不吃多幾件呢;旁邊那粒粒則是牛脆脆,沒有脂肪,只是脆口,吃得很滋味呢。

再次謝謝大家,真的很完美的一晚


餐廳: 美食俱樂部吉田 Bishoku Club Yoshida

地址: 中環雲咸街8號亞洲太平洋中心29樓

電話: 2619 0229/2619 0968

請支持一下小妹,給我一個like


(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Dine In
Level4
2015-04-11 1789 views
工作忙碌, 生活更繁忙, 難得在週中跟取了一天假期, 當然要帶小吉出外走走, 聚聚天倫. 第一站, 先到美食俱樂部吉田吃午餐. 店子位處亞洲太平洋中心, 是中環的黃金地段, 這天不用上班, 但在人來人往的中環穿插, 蠻有趣味.這裡的環境簡潔, 我們坐在吧檯面前, 能看著廚師團隊在工作, 實在是最好的安排. 看看餐牌, 午市來到, 價位比起晚市便宜一大截, 或許不是用上最靚的材料, 但作為對吉田的初次認識, 先以較經濟的午餐來開始, 也無不可.澳洲和牛薄燒, 厚燒午市套餐 $298: 9分, 首先揀選的是鐵板燒, 這客澳洲和牛薄燒, 厚燒午市套餐, 一個餐包括兩種烹調方法, 真好. 除了主菜之外, 還包括有沙律, 小缽, 茶碗蒸, 味噌湯以及甜品, 很豐富.先拍一下未燒的澳洲和牛, 無論薄切跟厚切的賣相也幾對辦呢.大廚接下來就在我們面前大顯身手, 這個部份, 小吉也很有興趣看呢.轉眼間, 一客澳洲和牛薄燒加厚燒已經預備好了, 愛吃鐵板燒的我, 口水也流下來了.先試試澳洲和牛薄燒, 火候控制得剛剛好, 加上了蔥粒及蒜片在中間, 相當惹味, 其實不用點上醬汁同吃, 已經是人間美物了.至於澳洲
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工作忙碌, 生活更繁忙, 難得在週中跟取了一天假期, 當然要帶小吉出外走走, 聚聚天倫. 第一站, 先到美食俱樂部吉田吃午餐. 店子位處亞洲太平洋中心, 是中環的黃金地段, 這天不用上班, 但在人來人往的中環穿插, 蠻有趣味.
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這裡的環境簡潔, 我們坐在吧檯面前, 能看著廚師團隊在工作, 實在是最好的安排. 看看餐牌, 午市來到, 價位比起晚市便宜一大截, 或許不是用上最靚的材料, 但作為對吉田的初次認識, 先以較經濟的午餐來開始, 也無不可.
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澳洲和牛薄燒, 厚燒午市套餐 $298: 9分, 首先揀選的是鐵板燒, 這客澳洲和牛薄燒, 厚燒午市套餐, 一個餐包括兩種烹調方法, 真好. 除了主菜之外, 還包括有沙律, 小缽, 茶碗蒸, 味噌湯以及甜品, 很豐富.
澳洲和牛薄燒, 厚燒午市套餐
$298
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先拍一下未燒的澳洲和牛, 無論薄切跟厚切的賣相也幾對辦呢.
澳洲和牛: 厚切
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澳洲和牛: 薄切
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大廚接下來就在我們面前大顯身手, 這個部份, 小吉也很有興趣看呢.
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轉眼間, 一客澳洲和牛薄燒加厚燒已經預備好了, 愛吃鐵板燒的我, 口水也流下來了.
澳洲和牛薄燒加厚燒
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澳洲和牛薄燒加厚燒
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先試試澳洲和牛薄燒, 火候控制得剛剛好, 加上了蔥粒及蒜片在中間, 相當惹味, 其實不用點上醬汁同吃, 已經是人間美物了.
澳洲和牛薄燒
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澳洲和牛薄燒
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澳洲和牛薄燒
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至於澳洲和牛厚燒, 和牛切成丁方形狀, 大廚的功力相當不錯, 中間帶點點粉紅色, 肉質相當嫩滑, 而肉味會是香濃一點, 這時候, 最適合就是跟那碗白米飯同吃, 大滿足!
澳洲和牛厚燒
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澳洲和牛厚燒
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其他配角也沒有半點偷工減料, 沙律菜很新鮮, 加上了煙肉在面, 很有特色的一個配搭.
沙律菜
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茶碗蒸熱辣辣, 用料十足, 而蛋就蒸得很滑溜.
茶碗蒸
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味噌湯味道不會太鹹, 吃完飯, 再喝一碗味噌湯, 真好.
味噌湯
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澳洲和牛炭火燒定食 $358: 9分, 另外一客定食就選來澳洲和牛炭火燒定食. 其實炭火燒是店子其中一個皇牌項目, 一場來到, 那有不試的道理. 廚師會先為我們去把澳洲和牛用炭火去燒, 目測這裡用上的炭是靚炭來的, 炭火相當均勻.
澳洲和牛炭火燒定食
$358
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當和牛燒至大約四成, 廚師便會把和牛上碟, 如果愛吃生一點的朋友, 這時候已經能夠進食了.
澳洲和牛炭火燒
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澳洲和牛炭火燒
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澳洲和牛炭火燒
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和牛的表面帶點焦香, 而中間的位置就差不多是呈全紅色. 這個狀態, 對我們來講, 還是太生了. 店方就細心的奉上烤爐, 讓我們自行繼續去逐件和牛去燒, 火候由我們去決定.
澳洲和牛炭火燒
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燒好之後的和牛, 點上小小海鹽就能夠享用了. 跟鐵板燒去相比, 炭火燒的和牛帶炭香, 很有風味. 而且澳洲和牛的肉質相當不錯, 很適合用炭火去燒, 實是來到這裡必吃之選.
澳洲和牛炭火燒
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餐後的甜品是桂花mochi, 質感煙韌, 帶桂花香, 吃完豐富的鐵板燒以及炭火燒, 這客mochi正好有中和的作用.
桂花mochi
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整體來講, 美食俱樂部吉田的菜式是很有水準, 無論鐵板燒以及炭火燒皆是令人很滿意的. 特別推介澳洲和牛炭火燒, 用上優質的木炭, 炭火相當均勻, 燒出來的效果自是更加理想, 不能錯過呢. 或許下次再來, 就要試試晚市的真章了.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
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Dining Method
Dine In
Spending Per Head
$361 (Lunch)
Recommended Dishes
澳洲和牛薄燒
澳洲和牛厚燒
澳洲和牛炭火燒
Level4
This new addition to the Central Dining Scene has a name which might suggest it’s a Japanese Club of sort, however it’s actually the downstairs space of Michelin 1* Sushi Ginza Iwa. The owner wanted to separate the two levels of dining restaurants, in order not for this more affordable dining space to affect their Michelin status of the Sushi Restaurant.... Currently on offer is the Aichi-Nagoya Menu for $880 - Aperif of sparkling Mikawa Plum Wine with Finger Lime, included in the Set Menu... Is
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This new addition to the Central Dining Scene has a name which might suggest it’s a Japanese Club of sort, however it’s actually the downstairs space of Michelin 1* Sushi Ginza Iwa. The owner wanted to separate the two levels of dining restaurants, in order not for this more affordable dining space to affect their Michelin status of the Sushi Restaurant.

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Currently on offer is the Aichi-Nagoya Menu for $880 -
Aperif of sparkling Mikawa Plum Wine with Finger Lime, included in the Set Menu.

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Ishikawa-Kobo Silk Tofu, with 7 Herbs Congee -
A very Japanese New Years dish, although we also eat this in China side.

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Simmered Sardine marinated in Olive Oil and with Japanese Mustard Spinach,
Smoked Kinuhime Trout,
Black Moss Seaweed in Ginger Vinegar -
All imported from Aichi Prefecture and then cooked or smoked here. Would love to try their other Prefecture items soon, and Gonpachi in Hong Kong also does a similar rotating concept ~ 8/10

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Iwate Hakkin Pork Shabu Salad – *$98
Not included in the set but for extra $98.
This was quite nice with the amount of different colorful veggies and someone commented on my Instagram, the shiso flowers look a bit like ants. A poor man’s NOMA meal haha! ~ 7.5/10

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Sashimi Set – Additional $280
Two cuts of Tai Sea Bream, Chu-toro Tuna, Botan Ebi, Kan-buri Yellowtail, Ikura and Sea Urchin. Actually this is a good price totally worth upgrading the meal. I liked the prawns and ikura the best. The Tai’s two parts do taste vastly different. Actually we ordered only 1 sashimi plate to share between a few of us but surprisingly most people here don’t eat raw fish so I got a fair bit! ~ 7.5/10

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Cup of Sea Urchin included -
Some one on the table made a mini Chirashi Don from this!

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Kichimen Flat noodles with Kyoto Kujyo-leek -
One of my favourite noodles. They eat them in Aichi/Nagoya/Gifu area with different recipes, this one was in a clearer dashi and with the aromatic and less pungent leek from Kyoto ~ 8/10

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Charcoal Grilled Chicken Wings – *Additional $68 from memory
Pretty Crispy and aromatic from the grilling, although I seldom see Chicken Wings go really wrong anywhere. Compared to say Beef Tongue or Tsukune at least.. ~ 8/10

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Fried Mehikari Greeneyes, Angel Prawn coated in Rice Cracker, Arrowroot Chips -
The cheapest way to eat an Angel Prawn is always via Japanese restaurants, because in Japan it couldn’t get hyped up at all, but if you eat it in Michelin Starred restaurants globally it’s sold under the ‘Obsiblue’ label and the price instantly goes up by 15 times, when they are both the same thing from New Caledonia The Arrowroot Chips are eaten in Japan for New Years too, same as us Chinese do during CNY. ~ 8.5/10

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Charcoal Grilled Kani-miso and Meat in Carapace, lined with some Tofu at the bottom – *$98
Saw this and it’s surprisingly cheap here. The restaurant is also thoughtful enough to give out a tiny bowl of rice to eat with it. Got to come back for this ! ~ 9/10

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Sushi Platter – Additional $680
For some reason we ordered this. I personally prefer the Sashimi Platter above as that only costs $280 more and I liked those seafood a little better. Although this is a good price by itself in Central context for dinner as it has 16 pieces, versus the usual 9 pieces which would cost more elsewhere. ~ 6.9/10

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Another Charcoal Grilled Iwate Pork Dish we Ordered – Additional $180
Actually I also like the Pork salad above more. Although this has a good flavour, it was a little dry for me and the ones I tried in Gonpachi and Sho-En were actually grilled much better. ~ 6/10

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Charcoal Grilled Kobe Beef Wagyu Platter – with A5 Sirloin, Zabuton and Momo Leg $680
My favourite is always the Zabuton as it has really great meat and melty fat flavour yet it is also soft, hence the name of the cut called ‘Zabuton’ aka pillow. The Rump was a thin cut and I would have preferred it cooked then sliced the other way around. The Sirloin after re-grilling is eaten with red wine salt which works a treat. Fun way to eat some good Wagyu. ~ 7.5/10

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Nagoya Style Oden with Napa Cabbage, Chicken Wing, Octopus, Yuba, etc -

Back to the Aichi-Nagoya tasting menu, this is dipped into a famous red miso paste for eating. The highlight of this dish? The broth underneath mostly as it was sweet! ~ 7/10

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Unagi Hitsumabushi -
The Aichi way of eating Unagi on rice using 2-3 ways. Originally on rice and then poured in with green tea broth, wasabi and seaweed. The version here remember was Charcoal Grilled so it has a more crispy skin and aroma. Not sure how big the normal portion is, but this tasting portion was good by this stage of the meal as not everyone ordered this Tasting Menu. ~ 7.5/10

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Fruits Tomato Jelly ‘Amae-gimi’, with Yellow Fruits Tomato Compote and Sorbet -
The finishing dessert course was very refreshing… It was actually quite green to me but surprisingly the people who don’t normally eat tomatoes tried it and liked it. For me I like the concept but it’s pretty intensely tomato ! ~ 9/10

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By the End of the Aichi Tasting Meal, all Customers who ordered the Course are given a gift from that prefecture. The key-ring is a little Fireman who is famous in that region. Overall I found many dishes here surprisingly affordable, just like their other sister restaurants Sushi Shoukun. In fact the prices of many dishes here are below OOTOYA and Shirokiya Hong Kong level, although one minor complaint is that there isn’t a large selection in the general menu, so perhaps concentrating on the Tasting Menu’s will get you more fun.

Price: From $300 - $880 + 10% Per Person
Food: ♕♕♕♕ - ♕♕♕♕ 1/2

Address: 29/F, Asia Pacific Centre, 8 Wyndham Street, Central (Opposite Magnum Night Club)
中環雲咸街8號亞洲太平洋中心29樓
Ph: 2619 0229


(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$880
Level4
銀座いわ旗下的餐廳。不定時以日本不同縣的特色食材為主題。刺身和熟食質素均很高。物有所價。值得一試。Very good quality Tochigi cuisine;Fresh sashimi and quality cooked food.Classy decor, good service;Recommended. This rather oddly named restaurant is actually part of the Ginza Iwa group. In fact, it has replaced the Ginza Iwa grill and is located right below Ginza Iwa sushi. The place was fairly comfortable and classy, with 4-5 tables widely spaced out and with good use of partitions and pillars - a very private "club" indeed. There is also a t
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銀座いわ旗下的餐廳。
不定時以日本不同縣的特色食材為主題。
刺身和熟食質素均很高。
物有所價。值得一試。

Very good quality Tochigi cuisine;
Fresh sashimi and quality cooked food.
Classy decor, good service;
Recommended.



This rather oddly named restaurant is actually part of the Ginza Iwa group. In fact, it has replaced the Ginza Iwa grill and is located right below Ginza Iwa sushi. 

The place was fairly comfortable and classy, with 4-5 tables widely spaced out and with good use of partitions and pillars - a very private "club" indeed. There is also a teppanyaki area and a sushi counter area.
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There are some fixed a la carte items such as sushi, sashimi, tempura, different types of grilled meat, various types of okonomiyaki...etc.

The price range is quite extreme. One the one hand, there is Okonomiyaki at about $70 and 5 pieces of Kyoto ball shaped sushi at $88. On the other hand, they serve grilled Kobe beef at $880 and 16 pieces of assorted sushi at $880 as well.

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What's special about this club is that they have specialist menus that rotate between different Japanese prefectures. For the time being, they are doing a Tochigi prefecture menu which appears to include a number of regional signature cuisines. That's what we've ordered. We've also ordered a number of items a la carte.
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Appetizers (Set):
套餐的前菜。
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From left to right:

Lotus root: Crunchy yet not oily at all. The grated tomato powder sprinkled on the lotus roots was an interesting idea.

White kuraage with persimmon: Couldn't really taste much of either ingredients. It's interesting to see persimmon being used in cuisines though.

Assorted vegetable in fish stock: My wife snapped it out rather quickly so I didn't get to try this.

Ayu: The ayu was probably simmered in a mixture of sweet soy sauce and dashi. The meat was firm and the taste was on the sweet side. An interesting start for the meal.



Oysters (a la carte $98 each):
蠔刺身
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燒蠔
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We ordered one oyster sashimi and one grilled oyster. The oyster was big and fresh. It's on the creamy side. The seawater taste was light. Mixed well with ponzu. Fans of Kumamoto oysters might like this.

The taste of the grilled oyster was far more intense. I find it slightly salty though. The timing was good as it was still juicy but I still prefer the sashimi version. 



Sashimi (set):
套餐的鰤及中拖羅
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Buri and Chu Toro: Both of those were excellent.  The buri was fresh and the texture of the meat was very firm. The chu toro was had excellent umami which lasted for a long while. The quality of the sushi was even better than Ginza Iwa and Sushi Sase. 
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Two different types of shoyu were served. The one depicted in the photo above was made by monks in an ancient temple. The temple itself is a world heritage and the shoyu was used as offerings to emperors in the old days. 

This was rather sweet and was bursting with umami - the taste was remotely similar to a type of premium double fermented soy sauce. The other one is sashimi shoyu. The taste of the latter soy sauce is much deeper and saltier than the former.



Kyoto style round sushi ($88):
京都波子壽司
$88
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This is a regional specialty of Kyoto. It resembled normal Edomae sushis other than the shape and condiments (uni, ikura, lime and herbs) placed above the piece of fish. The netas were scallop with lime, salmon with ikura, hamachi with herbs, one white bodies fish with uni and akami with herbs. Worth a try.



Soup (set): 
腐皮湯
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The clear broth, dashi, was excellent. The clean aftertaste was exceptional. The white item in the middle was yuba, i.e tofu skin. I didn't try it but my wife seemed happy with it.

Crab miso ($98):
蟹甲羅
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Grilled essence of crab with crab meat and sesame tofu. The essence of crab was rich and the crab meat was sweet. There was also a thick slice of chewy sesame tofu beneath the crab miso. Recommended.

Seiro Tochigi beef with vegetables (set):
篜籠栃木牛肉配酸汁及蔬菜。
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Seiro means steamed basket. This came in a stone pot intead. Anyway, it meant that the Tochigi beef and the vegetables were steamed. The flavour of the rich dashi entered the smooth silk tofu and assorted vegetables nicely. Simply dip the beef into the ponzu sour sauce or the red wine salt provided.

Kyoto negiyaki ($78):
京都大葱燒餅
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This is a Kyoto style pancake. The texture was similar to a Chinese "Bok Chaan" - i.e. Chinese Pan Cake.  There was some egg and plenty of chopped spring onions inside the pancake. I find this a simple and wholesome food. Worth a try.

Hanami-dori Tatsudaage ($88):
竜田揚げ
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Ususally Hanami-dori (a branded chicken from Fukuoka) has a mild but noticable chicken aroma and the texture is usually good. However, this tatsudaage was fairly normal stuff. The batter wasn't too crunchy and the meat wasn't that juicy as well.  The oba in the salad was a nice touch though.

Paper nabe with fish (set):
紙火鍋
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A very authentic type of hotpot - only that the pot is a piece of paper. Assorted vegetables with two large pieces of fish similar to Buri with fragrant citrus aftertaste (because of the dashi with yuzu). The carrot is also worth a mention. It's called "Kin toki Ninjin". The carrot was bursting with natural sweetness. I've never had anything like that. Definitely worth a try.  

Grilled Hikkin pork ($180):
炭燒金星豚肉
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The balance between lean meat and fat was great. The flavour was on the rich side with a lot of umami. Some may find it slightly salty though. I enjoyed it. Worth a try.

Tochigi beef and Kobe beef (set +$280):
套餐的栃木牛和神戶牛
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I don't eat beef nowadays so what I'm telling you now is just hearsay.

The Tochiki beef was fattier when compared to the Kobe beef. There is no suji (tendon) so it will melt in your mouth.
The Kobe beef was also soft but with some tendon in it which gives a different texture. It was even fresher than the Tochigi one. My wife prefers Kobe beef.

A small stove was provided so you could heat up the beef to your desired level, which I think is a very nice touch.

A number of condiments were provided, namely, ponzu, sesame sauce, red wine salt, shoyu and wasabi.
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Hokkaido rice with "Gyoza Sauce" and Yuzu ramen:
柚子拉麵
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Yuzu ramen : chewy ramen. Dashi, yuzu , shoyu broth .
Japanese rice : above average. Not as good as hyped. With gobo, gyoza sauce.
Gyoza sauce: similar to Yu Heung ke zi.
芝士蛋糕和雪糕
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Dessert: famous tachigi strawberry cheesecake. I'm not a big fan of it so I can't give you an objective opinion. The strawberry Ice cream was very good according to my wife.

Conclusion:

The bill came down to about HK$1,300 per person, which I think is exceptional value for money.

Great food quality, private setting and dedicated service. 

Definitely a thumbs up. 




(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-12-19
Dining Method
Dine In
Spending Per Head
$1300 (Dinner)
Recommended Dishes
蠔刺身
腐皮湯
套餐的鰤及中拖羅
蟹甲羅
篜籠栃木牛肉配酸汁及蔬菜。
紙火鍋
套餐的栃木牛和神戶牛
芝士蛋糕和雪糕
柚子拉麵