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3-min walk from Exit F1, Causeway Bay MTR Station continue reading
Telephone
28864838
52209066
Introduction
Most of the cooking ingredients are selected from Japan, mainly Japanese A5 Wagyu beef, such as Japanese A5 Wagyu sirloin rice, roasted Wagyu salad and so on. The barbecue is made fresh to order, offering a range of vegetables, meat, seafood and more. continue reading
Opening Hours
Today
12:00 - 15:00
18:00 - 22:00
Mon
Closed
Tue - Sun
12:00 - 15:00
18:00 - 22:00
Public Holiday
12:00 - 15:00
18:00 - 22:00
Public Holiday Eve
12:00 - 15:00
18:00 - 22:00
Payment Methods
Visa Master AlipayHK Alipay Cash AE UnionPay
Number of Seats
28
Other Info
Online Reservation
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting
VIP Room
Phone Reservation
Delivery
10% Service Charge
Spot payment
About Reward Scheme
Review (99)
好懷念兩星期前的日本和牛燒肉宴,今晚興之所至,再來一次。香港真正的頂級日式燒肉店實在唔多,今次就揀「佳牛美酒」,顧名思義,主打高質牛肉及佳釀。本來也擔心這個臨時決定會因為訂不了枱而被迫告吹,但餐廳經理竟然話有位,可以隨時上去。就是這樣,目標達成。餐廳位於一棟面積細小的商業大廈高層,打開𨋢門就見到一個大酒櫃,兼用作分隔電梯大堂及用餐區;由於餐廳面積偏細,沒有玄關或前台,未做到高級餐廳的標準。諗起之前光顧過的高級日式燒肉店,以「Nikushou」的裝修、烤爐設計及餐具最有心思,也最具備日本當地高級燒肉店的規格。「佳牛美酒」雖然是日式燒肉店,但走西洋風路線,裝修時尚配合銀白光射燈,全西式風格。設有兩間私人包廂,大廳則採用了全吧枱設計,目標客源係情侶,每兩位客人分享一個明火烤爐。廚師待在吧枱後(同時也是開放式廚房)全程為客人燒烤,貼近omakase 的佈局,可以比擬鮨店的廚師發辦。如果換轉在正常日子,這種級數餐廳的晚餐時段肯定一早已經訂枱滿座;疫情下,居然只有我們一組客人,另外有一組則在包廂内。唔知道因為是正月十五,仍然算農曆新年,抑或因為疫情而引致生意銳減,餐廳唔夠膽貿然入貨;竟然只有一款貴價套餐,完全冇其他選擇,甚至沒有 a-la-carte menu,想追加烤肉也不能。但經理的理由係供應商貨源唔穩定,實在很牽強;自詡「佳牛」,牛肉存貨竟然唔夠?不過,可能生意真係唔太好,加上套餐價錢又唔便宜,同時又有八折優惠,算是合理的處理手段。兩大一小叫三份套餐實在沒可能食得晒,只點了兩份廚師推薦極尚套餐 Platinum Set($1280 / 位),幸好餐廳經理也欣然接受。「佳牛美酒」諧音「佳餚美酒」,唔知點解,古往今來,無論東方抑或西方文化,「佳餚」同「美酒」總是無可分割,可能「酒」在人類歷史文化實在太源遠流長。偏偏不太喜歡飲酒,和牛燒肉油脂含量又高;欠缺紅酒的酸性去平衡,所以要了有汽礦泉水解膩。食日式燒肉一定要有醬汁,可蘸可唔蘸,但一定不能缺少。三款口味分別係岩鹽、芝麻醬及帶甜辛口燒肉醬,比較意外缺少了最常見的燒肉豉油及檸檬汁。落單後即送上一小碗用火槍略炙的枝豆。香港的日本料理普遍不會用作餐前小食,但在日本當地,差不多所有居酒屋、燒肉店、串燒店都作為強制收費的餐前小吃,情形有點似香港中式酒樓的蕎頭、漬青瓜、鹹菜甫之類的開胃小碟。去皮後的枝豆粒粒軟腍、帶少少蔬菜清甜;整體味道很淡,唔明點解日本人咁鍾意食。套餐有兩款沙律選擇,分別係芝麻水菜沙律及海藻沙律。日本菜講求賣相、亦非常好味,但沙律是例外,可説是最弱嘅一環;印象中,未試過一間日本料理有好味的沙律,今晚也沒有例外。芝麻水菜沙律多了日式芝麻醬調味,已經算稍為好味一點了。沙律菜選材的味道太寡,未有運用不同蔬菜配搭提升味道。前菜拼盤有三款:醬油浸煮花螺、汁煮熊本蠔及鹽燒蝦。選用貴價的本地花螺(並非東風螺),醬油浸煮時間夠長,螺肉盡吸醬油,提升了本來淡味的特性。入味之餘,螺肉也變得軟身、彈牙。汁煮熊本蠔配蘿蔔蓉及醬油漬紫菜蓉;雖然細細隻,但蠔身飽滿、味道濃郁,配搭清甜的蘿蔔蓉又可清清殘留在味蕾的餘韻。與另外兩款前菜比較,鹽燒蝦就比較普通了,味道中規中矩,但沒有特色;值得一讚之處就是不用自己動手剝殼,做到了日本菜的精緻細心。第一道菜時令海鮮,今晚係刺身級北海道産帆立貝,而且係最高級別、最大的3L級,直徑超過7cm,差不多一吋厚。師傅在明火燒到熱辣辣的烤網上塗抹和牛肥膏,之後放上3L 級北海道産帆立貝,並用即磨海鹽及黑胡椒調味,先慢慢烤熟一邊。實在太大粒,加上明火烤烘同直接用鐵板煎的熱力有所差距,差不多花了2分半鐘才烘好一面;之後反轉帆立貝再烘烤另一面。已經烤熟的一面呈金黃色,放上蒜蓉及蔥花,利用燙熱的帆立貝及周邊的空氣熱力灼熟配料。烤熟後的帆立貝雖然因水份收乾而收縮了,但仍然大粒肉厚。肉質爽彈結實、纖維軟滑,完全唔韌;超級鮮甜,加上適量的蒜蓉提升味道及香氣,非常好食。只是略略烤得過火,貝柱肉心差不多熟透,口感稍稍偏硬,如果做到七八成熟會更好食。「佳牛」盛宴開始,全程由廚師席前燒烤。一次過送上一盤和牛:澳洲和牛牛小排4片、日本A5和牛西冷2片及日本A5和牛牛翼板2片。澳洲和牛沒有寫明級數,收得這個價錢,應該係M9+;至於今期的日本A5和牛來自佐賀縣。日本每隔五年就會搞一次和牛大賞,獎項繁多;究竟哪一個品種 / 產地(縣産)的和牛先至最好食,真係唔識分。之前食過唔同名號嘅和牛,實在唔識分高低,只係肯定 A5一定好食過普通冇評級嘅黑毛和牛;同級别嘅和牛,肉眼好食過次選部位。澳洲和牛牛小排有一橫橫的脂肪紋,脂肪含量不下於日本產A5和牛,只是沒有呈細密雪花狀,賣相稍遜;但也有其吸引之處,肉色較深紅,視覺上已可感受到牛肉的濃郁牛味。由於油脂密度較稠,沒有即時溶化、受熱起火,視覺刺激不夠誇張;勝在肉嘅比例較高,有焦香效果,但燒烤時間也要稍為耐一點。牛小排即係牛隻前胸骨,肉質柔軟、脂肪同肉嘅比例平均;在日本燒肉店,甚至會再按前胸肋骨次序,進一步細分為不同名稱的部位。五成熟的澳洲和牛牛小排烤至表面焦香,咬落充滿明火燒烤的香氣。肉味濃郁、柔軟鬆化;滿口肉汁,亦有很多油份。牛翼板即是牛肩胛 flat iron,以西式扒房的牛肉切割方法分類,肉味及質素不遜於肉眼或西冷,但價錢就較抵食。日本A5和牛牛翼板取自相同位置,屬於和牛的霜降部位,望落去脂肪比例很高。廚師刻意沒有裁走圍在牛翼板邊緣的脂肪,軟綿的油脂隨着烤爐熱力慢慢溶化、滴出油份,引起陣陣火舌,賣相爆燈。牛翼板表面迅速被燒至金黃焦香,肉香隨着熱力散發。入口柔軟、油花四濺;由於切得略為厚身、又夠大塊,肉香及油花比例顯得更平均,好似食緊充滿油花的烤薄切肉眼扒。之後的日本A5和牛薄切西冷,只需燙一面7至8秒左右,再連同少許洋蔥捲起來即成。西冷是和牛最矜貴、最好味的部位之一,油花分布細密,佈滿整片牛肉,可説是A5和牛細緻油花的最佳代表。入口完全不用咀嚼,肉和油完全溶化在口腔內;熱力將肉汁及油香混和在一起,美味得難以形容。食了太多和牛,需要蔬菜中和一下。日式甜麵醬鹹香中帶少少甜,很配合清甜軟糯的茄子。接着的烤青瓜清甜柔軟、充滿水份。清除了滿腔油膩後,準備迎接下一道和牛菜式。炭燒日本A5 和牛西冷要用明火炭爐燒烤,需要在廚房內完成,以免黑煙籠罩用餐區。炭火燒烤的確與別不同,明火溫度較鐵板高,更能有效快速地將牛肉烤至表層香脆、兼鎖住肉汁;咬下去既有香脆口感、又有炭火香氣。三成熟(medium rare)是品嚐厚切西冷的最佳標準,從粉紅色的肉心也可隱約見到因受熱而轉成啡色的雪花脂肪。牛味濃郁,兼且非常鬆軟;肉汁及油份隨着咀嚼不斷滲出,蘸一點岩鹽是最佳調味配搭。下一道菜是炭燒西冷牛筋配新鮮蔬菜。西冷較肉眼更柔軟、油脂含量更高,但同時連着一條牛筋。牛筋要處理得好食,就要花較多時間;用炭火徹底燒走所有油脂,只剩下爽脆、有咬口、燒至接近焦燶的牛筋。柚子菓香甜麵醬可中和焦燶牛筋的少少燶澀味,再加塊清甜多水的菜葉做成蔬菜包,簡單健康又美味。食了太多油脂含量高的和牛,飽滯感十足,但始終唔飽肚,所以套餐最後一道菜是主食;不過,主食同樣配搭了日本 A5 和牛。二選一,分別是日本A5 和牛西冷稻庭烏冬或日本A5 和牛配溫泉蛋飯。稻庭烏冬用海帶昆布熬湯,配涮和牛其實味道都幾好;但同味道濃香的烤和牛比較,就有很大反差。對涮和牛的要求就變得高了,覺得沒有生雞蛋液就是欠缺了一些。有比較,就知道日本A5 和牛配溫泉蛋飯好味道很多。烤薄切和牛的質素同之前的和牛菜式比較,同樣香口,肉質同樣柔軟肥美、入口接近即溶,加上少許燒肉醬汁,味道好過稻庭烏冬的涮和牛;再加上溫泉蛋的濃郁蛋黃香,淘在白飯內,食多碗都可以!最後,以雲呢拿雪糕同淡雪士多啤梨作為晚餐的總結。A5級别佐賀牛的質素當然頂級,即使澳洲M9+和牛也不遑多讓;但兩個星期前才幫襯過另一間同樣以日本A5和牛為主題的日式燒肉店,記憶猶新。人均消費差不多,但就有更多不同部位的和牛、及更多變化的品嚐方法。雖然「佳牛美酒」已經做得很好(食材質素始終真係高),但既然兩間消費都咁貴、兩間都用優質食材;再幫襯的話,應該會揀另一間。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2021-07-21
8 views
忍唔住要寫第一個食評,好好讚下呢間餐廳!! 不但環境好,服務周到,食物質素亦十分高,今日試左兩款lunch menu set,仲另外點左d a la carte,5個人食得好飽好飽好滿足-烤雜菜田園沙律配南瓜醬(lunch set)頭盤沙律一點都唔hea, 好喜歡暗中灑上的粉紅岩鹽,不但與甜美的特調南瓜醬相輔相成,且增加了少少脆脆的口感,令烤得香熟得宜的新鮮蔬菜變得更有趣,每口味道與口感都充滿層次-北海道天使蝦刺身(lunch set)天使蝦新鮮彈牙不在話下,最欣賞醬汁的調配,甜甜清爽卻複雜的味道好順口,一口接一口-炭燒慢煮雞扒卷(lunch set)香嫩的雞腿肉包裹著得調的米飯,兩者極度融合,沾點旁邊的超正醬汁,一咬落去根本無興趣尋根究柢,只想大快朵頤-燒銀雪魚配秘製椰子汁(lunch set)魚肉滑中帶爽,質素一流,椰子醬甜蜜蜜,亞熱帶風情十足-清酒煮澳洲和牛牛臉頰(lunch set)軟嫩得黎又不失口感,牛味甚濃,搭配QQ的米飯,正-枝豆真係唔好睇小佢,烤得香口,食落竟然有牛肉汁味,連個普通送酒小食都如此驚人,可見此餐廳師傅之用心-烤乳鴿外香內嫩,乳鴿肉香配搭旁邊的黑醋cream醬,真是味蕾上的大衝擊-42days Dry Aged Steak重頭戲登場,呢個應該係我近幾年食過最好食的牛扒,外圍咁重嘅香料味都掩蓋唔到香濃嘅牛肉味,咬落完全唔會軟到無口感,但一點筋或起渣都無,好香好滑嫩,咀嚼完牛味係口腔久久流存,真係好感動一定再返黎!!下次試dinner set!!期待佢嘅牛!!! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2021-06-26
112 views
朋友介紹的高級和牛餐廳,先去試試午餐。地方比較難找,附近有差不多同名的商廈,所以遲到了,但服務員很熱情的招待。午餐包了豐富的前菜,有浸茄子菠菜,紫菜煎蛋卷,芝麻醬日本水菜沙律等,全部都很美味。主菜方面,兩個人點了一個日本A5和牛溫泉蛋飯,和炭燒美國黑和牛西冷配白飯。日本和牛溫泉蛋飯很有趣,有一隻半蛋,和牛當然很軟熟很美味很肥美,伴着蛋汁或調味汁,很快就吃光了。美國黑牛西冷燒得恰到好處,配上白飯,也是非常的美味。最後還有甜品的薑味雪糕和雲呢拿雪糕。唯一比較奇怪的,就是一開始就把麵豉湯送上。我覺得如果麵豉湯和飯一起來的話,會更加完美。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2021-05-01
549 views
Have been to the restaurant 4 times so far and it never disappoints. The food, esp the wagyu beef is exquisite, with wide selection of wine, excellent service and even the side dishes are awesome. For lunch, there are BBQ set menu or a variety of bentos to choose from. As for dinner, you can choose either the wagyu beef set or the seafood set. It’s a great place for gathering and they can accommodate special request when ask in advance. Will definitely go back again! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
It is overpriced. To this price range, I expect a much higher quality of service. It is obviously not sufficient of waiter/waitress. Only two for 10 customers.I believe one of the boss was there as the customer, however, he asked the waiter to serve his table with more attention rather than the other table, especially there are only two waiter on that night! I don’t even being serve for the menu until I asked for. No people to introduce the menu to us until I asked for. No people to introduce the plate being served but just put in front of me.With the $1500 per head, this is way overpriced.For the beef, it is quite good honestly. But again, you can get similar quality in other place with much better services and cheaper price. Some of the food is not being cooked in front of you, just being cooked in the kitchen inside.Very bad feeling and feel bored for the whole dinner. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)