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6-min walk from Exit B, Tin Hau MTR Station continue reading
Telephone
25707088
Introduction
Teppanyaki chef Lawrence Mok & his team make dining in Teppanyaki both a memorable and a unique experience, with special cooking techniques and fresh ingredients. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2017)
Opening Hours
Today
12:00-14:30
18:00-22:30
Mon-Sun
12:00-14:30
18:00-22:30
Payment Method
Visa Master Cash
Other Info
10% Service Charge
Review (23)
Simple yet elegant cooking Featured Review
Level4 2017-05-01
3813 views
There is nothing complicated about the cooking style here. No overly complicated plating or smoke coming out of jars in gastronomic fashion. Here, it is just simply great ingredients cooked by skilled chefs.Look for this at the entrance. There is no board sign sticking out so we actually walked past it.Lunch set and a la carte menu. We chose seafood and chef's special set lunch. The great thing is we asked to share EVERYTHING so the chefs had to serve everything in half portion. There was no problem at all though, and the plating still looked pretty.Mandatory salad - tangy and crispy quite enjoyable.Where the rest of the magic happens. As the chefs can see you eat, they will cook at a pace comfortable to you.Half-portion abalone - from the seafood set. Yum!Very simple looking prawn.Amadai fish - the most special dish of the meal. The fish was cooked to perfection. We still have not figured out what is the rise crispy thing on top of the skin. Finish the meat course with beef.Fried rice and soup on top.There was a choice of coffee or ice cream for dessert but I did not take any pictures. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-01-24
6902 views
放假天,因已預算了今天乏力,假期的時候還是很喜歡來到大坑,不久之前來過這裡,有一間店舖的門面令筆者留下深刻印象,於是老早就訂了今天吃一餐好的。相信這天的星期一有不少人跟筆者一樣,已預料到體力不夠上班用,也許是接近新年的時間,所以吃一餐好像是變得理所當然。這一間門面很神秘的店舖是一間鐵板燒店,再深入調查,其實他就是2017年米芝蓮一星鐵板燒店 - 鐵板燒 · 鑄。門面簡約得是令人覺得可怕,但翻看餐牌價錢卻來得相當合理及大眾化,要注意的事項是訂位時要交訂金,每一位收一百元,到結賬時會自動扣除,你可以說是麻煩,但當你進入店內也許知道這事是來得合情合理,由其這般坐位不多的店舖也是要一點保障的。很喜歡這裡的內在環境,雖稱不上是華麗,但那個摩登時尚設計,未吃已感到一份專業感覺。無論方法還是後方也放了不同的日本清酒或法國紅酒,內裡還有一間更隱蔽的房間,私隱度更高。看一看餐廳,除了餐廳發給筆者短訊的套餐外還有不少的單點物,款式雖不多但已能吸引筆者眼球,可惜沒辦法打聽到餐廳晚市的餐單。首次來到先點了兩個廚師發辦套餐,套餐包括海鮮,炒飯及薄燒牛肉,一次能滿足吃海鮮和肉的願望。首先來的不是鐵板燒,而是一份蟹肉沙律,賣相仿佛走進了高級法國餐廳一模一樣,蟹肉沙律當然有蟹肉,還用上了黑魚子配上黑醋伴碟,清新得來不乏層次感,喜歡蟹肉粒,沒帶半點的雪味,黑魚子名貴得來也跟整個沙律非常配搭,沒半點突兀。進入主角鐵板燒,合共四款燒物,先來的是鐵板燒大蝦,平常比較不吃的就是燒大蝦,因為一過火肉就容易換得很老,但在鐵板燒層面因為廚師是面對面即燒,火喉時間會控制得好或許是理所當然。喜歡看廚師極致細心地烹調,這也是鐵板燒的好處,相比在外地看過九流廚師班門弄斧般表現刀叉互耍的雜技,筆者非常喜歡這兒廚師簡單又專業的烹調手法。這道燒大蝦火喉一絕,入口爽口,鮮嫩而且非常彈牙,看到廚師在把蝦頭用鐵鏟壓下,原來是供食客品嚐大蝦的蝦膏,膏雖沒有很多,但味道也是不錯。第二道菜是甘鯛,因不是常吃鐵板燒,本以為只是一款普通的燒魚,只是把它放到鐵板上,原來是大錯特錯!這款甘鯛令筆者大開眼戒,廚師先把弄好的甘鯛放在鐵板上的煎鍋裹煎焗,另一面開始準備伴碟,把黃色的汁料均勻的放在碗上,然後加一點調料,最後把甘鯛放在上方,做法看似簡單而賣相也是跟法國菜無誤。起初只以為是魚伴醬料而已,誰知入口外皮竟是帶脆,內裹肉卻很腍很滑嫩,原來外邊看似花芯一樣的是魚鱗,怎麼可以又炸又煎筆者實在想不明白,但事實上這道燒甘目鯛再配上特製的醬料,賣相佳,甘香味道十分出眾且富有層次感,完全沒有可以挑剔的地方,可以的話筆者想多來一碗!第三道是炒飯,鐵板燒中炒飯一向是常客,筆者認為炒飯跟炒蛋一樣,易學難精,由其在鐵板上炒飯難道更大,一來在高溫三百度下炒得又夠火喉又不燶,十分不簡單。有些餐廳會表演畫畫或砌圖,同樣地筆者是喜歡實而不華的作風。這碗炒飯用上了蛋絲蝦米炒製面成,飯炒得粒粒分明,吃的時候無論口感還是乾濕度都很要好,而這一碗炒飯毫不油膩,半點黏在飯上的油也看不到,健康非常!緊接職員送來的是味噌湯,吃日本菜又怎能沒有味噌湯呢?這個味噌湯送來時還是熱噴噴,湯不會過鹹,清中帶甜,再翻看食材還有一些菇類及一顆蜆肉,菇有口感,吃起來清爽,蜆肉則未必是當做,吃起來有一點苦澀的味道,但整體湯還是味道要好!最後來的是薄燒牛肉,廚師先把肉在鐵板上燒,然後把一些調配料放進牛肉裹卷著一起燒,燒的過程再在外邊調味,然後把肉切開上碟,與此同時亦把一些鹽倒在碟邊,並叮囑筆者說如不夠味道可以伴一些鹽吃,但不要整塊放進鹽上否則會過鹹。薄燒牛肉來的神奇,雖眼看廚師放進一上調料在肉裹但卻完全沒吃得到,牛肉入口即溶,牛味從舌頭開始傳送直達喉嚨,味道雖帶一點鹹,卻不減這個薄燒牛肉的美味度。以為就此結束,原來還會炒一些雜菜和芽菜給食客伴著吃,平常很怕吃厚身的雜菜,這裡可以說厚度恰好,爽口惹味而且重點是不算太油膩,吃了這麼多肉還是吃一點菜比較健康!隨餐有咖啡或雪糕,由於點了兩個餐所以有咖啡也有雪糕。咖啡雖不是甚麼的高級貨,但味道比很多日本餐廳喝到的香濃得多,吃了鐵板燒來一杯也不失減去一點飽滯和罪疚感。至於雪糕也不是甚麼品牌的,但有三款供食客選擇,包括黑芝麻,綠茶及柚子,都是很傳統日本最常吃到的三款雪糕。曾經有人說香港除了某鐵板燒餐廳外並沒有其他好選擇,這一次筆者來到這裡光顧則有一翻看法,雖然米芝蓮並不能作準,但反觀整體不論食物質素,環境以至服務,猶如置身在酒店光顧一樣,而且價錢沒有設定得太高昂,還是可以負擔得到,整體來說筆者會把他放到一個頗高的位置,就像當初在澳門吃到The Tasting Room御膳房一樣,確實沒甚麼可以挑剔。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
星級鐵板燒 Featured Review
Level4 2016-11-13
6175 views
今天同hubby繼續米芝蓮美食之旅。這小店位於大坑的馬路旁。眼見店內座位吾多,只有10個,訂座還要訂金,怪不得這麼難訂座。午餐分三款,牛肉(280),海鮮(360)及chef special:海鮮加牛(380),包味噌湯,炒飯炒菜,甜品或咖啡。我們點了牛肉set 同海鮮set各一share 嚟食。頭盤:蟹柳意大利黑醋沙律用的是真蟹肉,而黑醋醬酸酸甜甜的,好light 好refresh.鮑魚這南非鮑魚煮的時候還是會動的!見師傅輕輕𠝹幾刀,加上蓋焗一陣便大功告成。這鮑魚食落爽口彈牙,用上碎紫菜調味,是好完全的海洋味道:鮑魚味,加少少鹽味,百分百紫菜味,鮮味十足,又多汁,好正呀!正過去飲食個D鮑魚多多聲!大蝦用上牛油煎,火候十足而無過火。大蝦剛剛熟有焦香,蝦肉弾牙爽口,而蝦頭的蝦膏十分香!唔錯!Amadai fish with pumpkin sauce (甘鯛魚)這魚用慢火熟油浸煮,魚肉超級滑,而魚鱗卜卜脆。既有炸魚的脆,又有蒸魚肉質的滑同juicy。配上忌廉香草南瓜汁甜甜地,既香滑又好味!好食過上次响Petrus 食三星廚Frederic Anton的魚!牛柳我們都要medium rare, 牛柳煎到剛剛好,外焦內軟, 切面透著鮮嫩的紅色。牛柳有牛味,充滿肉汁,不錯!炒菜和炒飯都保持一貫水準,沒有一般鐵板燒的太油或太鹹的問題。炒飯配料十足,粒粒分明,食落幾香口。熱咖啡咖啡即磨的,用的忌廉奶也十分香滑。咖啡甘醇,味道濃厚而唔單薄,味道甘香之中又有一點奶滑,完全無苦或澀味。雪糕綠茶味十足,有回甘味之餘又有粒粒紅豆,正!推介!以這價錢食到星級鐵板燒,物有所值!最估吾到海鮮套餐比我這牛魔王更多驚喜,下次一定會同朋友一再訪! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-10-14
57 views
I don't think many teppanyaki restaurants in Hong Kong can make it into the Michelin Star list, IM is one of them, and what's even better about this is that it's not a Japanese chef. Friend of mine is a personal friend of the chef Mok San so needless to say we need to try their best stuff here thus we went for the omakase. It really is a pleasure seeing the chef preparing the raw material. Yes it does look very fresh and appetizing. Like other teppanyaki restaurant, we start with sashimi. The Uni was very nice and their fresh wasabi is amazing. First dish was scallops and they were huge. Believe it was cooked with sake. I thought this was probably the least special dish I had here. Second dish was the abalone, a kind of buttery sauce with some seaweed in it. The abalone was soft and cooked just right. Third dish was a cooked oyster, again with Sake and some yuzu peel as garnish. I think the yuzu peel was such a great idea because the oyster became so refreshing. Fourth dish was a fish (forgot what type) cooked with uni cream sauce. Personally not a big fish fan but even so I liked it. The sauce was absolutely amazing. Fifth dish was the sea eel. I personally think this is the best dish of the night, so crispy, juicy and aromatic. It's very easy to make eel very dry, certainly the chef avoided such situation. I think the most amazing thing about this dish is the fact that the chef suggested us to try putting a bit of wasabi on the eel and it was magical. Sixth dish was a new dish they plan to include in the menu, a teppanyaki cooked red prawn linguine. Yes, Italian food. Chef cooks the sauce with head of the red prawn. Although not exactly a teppanyaki dish but certainly the taste was very good. However I do think that linguine plus fried rice is a little too heavy on carbs so I'm not sure if having such dish is a good idea or not. Seventh dish was the wagyu beef from Kagoshima. Back to basics for the chef, I guess beef perhaps it's the easiest and also most difficult task in culinary, everyone can make good steak, but it takes a master to make amazing steak. Chef choose tenderloin for us and it was just right, not too rich and has the right amount of juiciness. And then the miso soup, fried rice and Japanese honey melon. Personally didn't like the fried rice too much. Soup was fine. This makes the dinner a 10 course menu including the miso, fruit and sashimi. Without a doubt this is very good quality food and the chef is very experienced in handling different types of food and knows exactly what ingredients and condiments to use to bring out the key taste of each dish. $2000 I personally think is a little overpriced even given the Michelin status but understandable as there were a lot of food and ingredients were pretty good. nevertheless I don't think the portion here is too generous. Will definitely come back here if I want some fancy teppanyaki. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-09-03
408 views
今天聽友人介紹來試這間鐵板燒,這裡的金鯛魚真是有水準!!外脆內軟好juicy,連魚鱗都可以脆卜卜,雖然它是炸的而不是用鐵板燒的😁沙律賣相非常靚~牛油蒜蝦好味彈牙鮑魚都係牛油,好味個魚最正,外脆內軟juicy又夠滑,配南瓜sauce 既香甜好好味,真係個汁都食晒😋牛肉捲蔥ok,薄牛肉質感剛好~炒飯就一般,個人唔鍾意佢加薑因爲薑味大濃。Surprisingly 牙菜好好味,又甜又新鮮咁最後可以選咖啡或雪糕,2樣都好唔錯,柚子雪葩好消濟,咖啡好香冇酸味😄 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)