1261
29
19
2-min walk from Exit C, Causeway Bay MTR Station
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Telephone
28928819
Introduction
Japan's high class Teppanyaki restaurant with grill steak and seafood. You can watch the chef's grilling performance after your ordering.
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Opening Hours
Today
12:00 - 14:30
18:00 - 23:00
Mon - Sun
12:00 - 14:30
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
我一直好想去食鉄人旨花嘅鐵板燒,今次難得去到點知鐵板燒full哂,所以決定改食Omakase 旨花 Shika $1580一開始會先奉上餐前小食鱈魚乾 - 燒魚乾🐟非常香脆,帶有魚香味😋。先付鮟鱇魚肝 - 魚肝🐟口感非常滑,味道濃郁,好豆腐咁嫩滑,入口即化🥰。甘露栗子 - 栗子🌰味道清甜甘香,口感粉糯🥰。合桃小女子 - 即係玉筋魚拌上新鮮合桃及白芝麻調製而成,甜中帶鹹唔膩口😍。生蠔配海膽選用了最當造係長崎縣華漣生蠔🦪,雖然唔算大隻,但非常鮮甜,上面放了口感幼滑,味道甘甜嘅紫海膽😋,口感豐富😍。刺身北海道象拔蚌 - 厚肉彈牙,配上梅醃車厘茄🍒和沖繩縣水雲,整體感覺非常清新又醒胃😋。針魚 - 口感軟滑,配埋魚籽、蔥花、芝麻,再蘸上酸汁一齊食🥰,味道非常融合,鮮甜可口😍。蘋果木煙燻中拖羅 - 配鬆脆的天婦羅紫蘇葉☘️,甜甜的西京柚子汁🍊及wasabi,味道及口感非常豐富😋。網燒煙燻鰤魚🐟,鰤魚魚肉肥美嫩滑,放在網上輕輕炙過🔥,逼出油份,更覺油脂豐腴,配上炸至香口的京蔥絲,淡雪鹽❄️和wasabi,入口即融,每一口都充滿煙燻及焦香味🥰,令人回味無窮。一品料理即炸鹿兒島沢蟹🦀,非常香脆,香箱蟹肉🦀混合蟹膏,味道鮮香,大根煮得十分鬆化,加入同樣鮮香的鰹魚🐟芡汁,真係鮮味加倍,味道滿分💯。壽司北寄貝 - 脆度恰到好處🥰,鮮甜的貝類味道又不會太濃,美味可口🥰。深海池魚 - 鮮嫩肥美,肉質緊實而爽口、火炙逼出油份後,入口更覺魚油甘香細膩😋。鮫鰈魚 - 肉質卻鮮甜爽彈、豐潤嫩滑🥰,上面有炙燒🔥逼出魚油嘅鮫鰈魚群邊,層次感豐富😍。大拖羅 - 將熟成一個星期嘅大拖羅再用和歌山備長炭在面上輕輕一炙🔥,這樣炭炙,比直接烤還香。紫海膽撈飯 - 上面放了無經加工,味道最接近新鮮海膽原味嘅鹽水海膽,一次過試哂2️⃣種唔同口味嘅海膽,超滿足🤤。穴子 - 肉質纖細,清甜味鮮😋。螢光魷魚 - 師傅烹調螢光魷魚🦑有別於一般,微熱🔥口感軟嫩滑溜,有陣陣魷魚香味😍。磯煮鮑魚 - 嚟自北海道蝦夷嘅鮑魚肉質緊實而鮮嫩,口感層次豐富🥰,記得蘸埋肝醬,滋味倍增😋。湯立魚湯魚味非常香濃,口感比較濃稠、黏口,熟辣辣🔥非常好飲😍。甜品甜品係抹茶🍵雪糕🍦和時令水果,今日係高知縣赤玉蜜瓜🍈,非常香甜多汁🤤。鐵人自家梅酒 90ml $98梅酒係4月尾6月頭自家製,梅香味十足😍,易入口味道香甜。總括而言,好多人話鉄人旨花嘅鐵板燒,CP值好高,我未試過,答唔倒大家。但我肯定嘅係,佢地嘅Omakase係屬於高水準,絕對可以列入我心目中前5️⃣名。後記:大家可能奇怪,明明個餐得6件壽司,點解我好似食咗咁多件嘅?係呀,因為師傅好好人咁整多幾件俾我地食。
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朋友話想食鐵板燒,我一定會推介位於銅鑼灣嘅「鉄人旨花Shika Teppan-Yaki」,已經幫襯過幾次,一直很喜歡師傅的手藝,最重要係食材質素和環境,最近仲要推出一個好優惠嘅套餐,之前要成$3000先食到,而家二人前只需要 $ 1880就可以食到,優惠期有限,快啲去訂位啦👍🏻🌟迎春接福鉄板燒 二人前原價 $3080 起優惠價 $1880 ▪️時令手作前菜龍蝦福袋、用腐皮包住龍蝦肉和蝦膠製作的餡料,腐皮吸進醬汁的鮮味,龍蝦肉蝦膠非常難飲,再加上清甜嘅蘿蔔,味蕾瞬間打開▪️野菜 ~合桃、藜麥配上新鮮蔬菜沙律和酸醋汁,清新美味又健康▪️時令刺身三點刺身不得了,大拖羅、帶子配海膽、間八,款款高質素,肥美又鮮味▪️旬の魚料理洋蔥汁煮深海白鱈魚,魚皮煎得超級香脆,充滿鹽香,像食薯片一樣,魚肉外層焦香肉質細緻,伴上日式的洋蔥汁,令魚肉更鮮甜▪️鉄板海鮮五款選兩款活龍蝦1隻 / 加拿大象拔蚌85g/ 南非鮑魚2隻/日本大扇貝2隻/蘇格蘭蟶子皇4隻🦞西澳龍蝦配海膽龍蝦汁,睇住師傅將好生猛即龍蝦即時拆肉再烹調,大開眼界,龍蝦肥大肉厚,肉質彈牙,非常新鮮,伴上味道濃郁的龍蝦膏汁,好惹味🌟牛油蘇格蘭蟶子王蟶子王好大隻,師傅非常好功架,炒至剛剛熟之後再快速用牛油爆炒,就是鮮甜和彈牙,味道充滿牛油和鹽香▪️季節時蔬牛油煮日本北海道花菇,入口超厚肉和Juicy ,牛油和香菇味道超突出,加上香蔥和脆蒜,超美味▪️日本北海道產A5和牛厚燒 +$100厚燒和牛配蒜片、柚子酸汁、羽衣甘藍、日本番薯,我們點了五成熟,濃郁肉香,有著和牛牛脂專有的甜香與風味,入口油花即化,另外再配上黑醋醬,玫瑰鹽,山葵和特大蒜片,酸醋汁,每款不同風味,難分高下▪️鉄板鵝肝炒飯蒜片鵝肝炒飯,用上日本珍珠米,配合好多唔同材料,鵝肝粒,蒜片、紅蘿蔔粒,洋蔥粒,日本雞蛋,醬油,師傅炒得非常乾身,米飯和其他材料粒粒分明,充滿鵝油油香,幾飽都覺得好好味▪️自家豆乳鮮鷄湯熱辣辣濃濃豆乳香,配合蔬菜好鮮甜,食完炒飯再飲碗湯,溫暖又飽肚▪️雪糕或水果豆腐雪糕好滑帶濃濃豆香又唔甜,配合脆脆米和提子乾,好有口感,美味日本產的蜜瓜就是清新鮮甜又多汁,作為餐後甜品最適合不過🌟另外多款套餐,依家仲做緊七折優惠🌟好久不見嘅Omakase終於都返嚟喇
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同事星期五約飯敘… 餐廳之位置確實係方便,成日都經開見到佢個招牌,而今晚真係上去試吓吖😂⋯⋯我叫左一個一人鐵板set around $8xx , 其實感覺整體上比較油(可能係我個人問題或者口味la🤪),食材就正常嘅,唔係特別出眾,個鐵板set 份量唔係太多, 就算食埋最後個黃金炒飯都未去到好飽!和牛粒正常發揮;魚都尚算唔錯;龍蝦ok 但得三粒仔;炒飯還算炒得乾身…. 其他野食就一般啦,最後食埋個雪糕作一個終結⋯⋯
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朋友講咗好多次,食鐵板燒一定要食鉄人旨花,好啦,今次一於試試佢!我哋兩個人叫咗龍蝦鐵板燒,前菜沙律就一般啦,汁煮白鱈魚,係整得幾好食嘅,佢仲特登將個魚皮燒到脆卜卜 。跟住就主角「龍蝦🦞」,啲龍蝦肉超彈牙!真係好好味,本身龍蝦有新鮮,佢配埋海膽汁更加鮮味。然後一份黑毛A5和牛,唔好睇佢得三件,其實都幾漏,所以呢個份量啱啱好 。我覺得係幾好食,但係冇講到話係鐵板燒嘅天花板咁誇張,主要係呢度食材係好新鮮,佢哋整得又有心機,所以係好食嘅,至於性價比我就覺得一般,有少少偏貴,人均$2380+10%=2618,有少少名多於實。所以總括嚟講,味道唔差,只係呢個價錢都有好多選擇 。
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Shika has been a favorite among locals for years, known for its impeccable quality and exceptional service. And guess what? They’re currently celebrating their 9th anniversary with a fantastic offer: half-price on selected set menus and complimentary lobster! Talk about perfect timing! 🥳🦞We ordered the Canadian Geoduck and Wagyu set for two, which was absolutely divine! 😍 Here’s a glimpse of our incredible feast:🔹 Handcrafted Appetizer: Lobster PouchesIndividually wrapped in delicate bean curd skin and seasoned with a delightful Japanese touch, these lobster pouches were a true culinary masterpiece. A perfect start to our meal!🔹 Garden Salad: Quinoa, Walnut, and Cucumber SaladA refreshing medley of flavors, combining the nuttiness of quinoa, the crunch of walnuts, and the freshness of cucumber in a tangy dressing.🔹 Complimentary Lobster SashimiSavoring the ultimate freshness of Lobster Sashimi, so fresh that it was still dancing on the plate!🔹 Hungarian Foie GrasDelighting in the exquisite flavors of Hungarian Foie Gras, a true culinary luxury.🔹 Deep-Sea Fish in Onion SauceThe chef skillfully prepared the cod fish, separating the crispy fish skin, which tasted like heavenly potato chips, from the tender and succulent flesh. The addition of sweet onion sauce enhanced the flavors even further.🔹 Grilled Canadian Geoduck with Wasabi Cream SauceThe geoduck was cooked to perfection, maintaining its firm yet tender texture and natural sweetness. The chef’s special wasabi cream sauce complemented the seafood beautifully.🔹 Seasonal Vegetables:🔹 A5 Wagyu Beef Steak from HokkaidoThe marbling on the wagyu beef was exquisite, and the chef expertly grilled it to perfection.🔹 Teppanyaki Fried Rice🔹 Homemade Chicken Soup🔹 Matcha Ice Cream
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