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6-min walk from Exit B, Tin Hau MTR Station continue reading
Telephone
2570 7088
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
Mon-Sun: 12:00-14:30; 18:00-22:30
Payment Method
Visa Master Cash
Other Info
10% Service Charge
Review (19)
Level4 2017-01-24
3709 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.)
Level1 2017-04-23
27 views
今次嘅午飯 除了味道好 對我而言更是視覺享受這家店不是第一次來光顧每次前來,我都會預先訂位店員服務細心,會留意你的需要廚師會主動了解你對食物的喜好沙律:每一片菜葉都很完整車厘茄很甜 配上陳醋鵝肝頭盆:鵝肝配上冰葉 很美還有新鮮無花果,紅桑子等等慢慢的放入口,要好好記住所有美味主菜:帶子 廚師先在鐵板上烹調然後將帶子分為4份 並把它放回帶子蓋上帶子蓋下是個小火爐,使帶子保持一定溫度主菜:大蝦 那裡來的蝦已經忘記了但偏偏記起蝦的香 蝦身的結實主菜:好味的魚 廚師先在鐵板上煎香面層的兩鱗被熱油處理後十分香脆可口主菜:牛肉 配上炸蒜片每吃一口牛 也得配上這片蒜接下來的食物全都很美味,使我忘了拍下照片炒飯,雪糕 ... 通通沒有可以彈劾的地方。大滿足! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
話說十二月小弟生日,老細特登訂枱慶祝,去大坑食鐵板燒,聽講餐廳剛拿了米之蓮一星。今次有福了!一行七人坐VIP房,地方少少但別具風味。如果冇預訂可能吃不到。仲有餐廳老闆親自招待呢餐,lunch抵到爆。感覺興奮如睇演唱會頭一行!我哋叫咗不同嘅set lunch但share吃,頭盤清清地食沙律先之後就有大蝦,鮑魚,香蔥干蔥和牛等。之後最期待的畫面出現了,就是傳說中老闆秘製的靚女炒飯。有姿勢有實際相當駕勢!有三大必吃: 和牛,炒飯,有鱗的魚本人有密集恐懼症,加上自年幼被海邊死魚親咀受驚。有點怕見魚身。但師傅炸到魚鱗捲起一塊塊脆卜卜再配埋南瓜汁實在又幾好味幾有特色。作為和三昧的粉絲,龍蝦鮑魚常吃。但此店的心思誠意,其他地方確實找不到。最好吃的始終是人情味。🙃 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
I havent been to many teppanyaki restaurants in hk but recently IM being rewarded to michelin 1 star restaurant certainly draw our strong attention to try. Restaurant is quite small with only around 20 seats but with proper lightening certainly draw customer attention towards the chef and the actual cooking. They offer 3 kinds of lunch, beef, seafood and premium mixed. We ordered the beef and seafood for sharing. Each set comes with salard appetitiser, fried rice, stirred fried vegetables, miso soup, coffee or ice-cream. Food quality is really outstanding as the seafood includes tiger prawn, south africa abalone, and amadai fish. For beef set, you can have a choice of US fillet or thin slice roll. The abalone with seaweed is really tendered and tasty. The amadai fish being boiled and steam in hot oil with absolutely crispy skin and prefectly mixed with plumkin sauce is really an eye opener for us. The tiger prawn and beef fillet is also perfectly cooked, which we enjoyed sa lot. Fried rice and vegetable is surprisingly matches well with the japanese pickles. We might have initially thought the portion is on small side but eventually it is perfect and fill us up nicely! Staff and head chef is very friendly and he openly explains how he runs the business and how the food are being prepared. Service is very good with absolutely no complaint. The head chef also explain the difference between lunch and dinner set which is 3 times the cost of the lunch. Of course, the ingredients are more luxurious for dinner, such as japanese waygu steak, Hokkaido sea urchin and ablanone.Price for lunch set is very reasonable at HKD 700 for 2. Considering the food quality, service, it is a very good deal. I heard the chef is looking for a new location, but in my opinion, the place is perfect and I really hope they can maintain the service and quality. Michelin star can lift the restaurant to new height but can also burry them due to extra expectations. If you are looking for good quality teppanyaki meal, this is the place to go! Highly recommended. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2016-11-17
2416 views
朋友告知呢間餐廳很不錯, 決定兩位去試下。一早訂了檯, 當然星期一晚上不滿座也不出奇, 因為天后嘛。去到先知原來呢間餐廳主打係牛肉,對於不吃牛的我當然好失望。我唯有吃海鮮了, 看圖可見帶子同魚(連魚鱗一起煎到脆)好好食呀!宜家好似好多餐廳也喜歡這個做法呢。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)