717
13
10
2-min walk from Exit C, Causeway Bay MTR Station continue reading
All Branches (2)
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. continue reading
Opening Hours
Today
12:00 - 14:30
18:00 - 00:00
Mon - Sun
12:00 - 14:30
18:00 - 00:00
Payment Method
Visa Master AE Cash UnionPay
Number of Seats
80
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
10% Service Charge
Review (754)
Level4 2018-12-06
239 views
朋友看見我上次力推和閨蜜慶祝生日的這間餐廳,不停嚷著要來一試~反正都十二月今個月尾就有bonus~辛苦一整年當然要好好打賞一下自己~咁就不如就豪一豪佢,嚟試一下佢嘅omakase師傅發辦啦!一入門口就見到魚生檯,食Omakase就坐係刺身台前面~可以望住師傅即場處理新鮮刺身~好期待啊~Omakase分二個價位,顧名思義都係無菜單料理,由師傅決定當晚新鮮的材料~既然一場來到,當然要揀選豪氣一點的Shika Omakase ($1580/位)師傅很快就開始整前菜啦~見到師傅用純熟的刀功去斬斬切切~好像看表演一樣~首先來的前菜有三款(左上)水母刺身加柚子汁爽口鮮甜的水母刺身配以酸酸甜甜的柚子汁~打開了味蕾(右上)海苔蟹肉啫喱很有心思的一個啫喱,平時我哋印象中嘅啫喱係甜,佢呢個啫喱係酸酸地,加了一點醋和海苔去調味,包滿著手撕的新鮮蟹肉去增加口感鮮美(下)櫻煮八爪魚新鮮切的八爪魚腳,以慢煮方法去處理~八爪魚柔軟入味但又不失彈牙口感,師傅解釋櫻煮即是以紅豆加高湯去慢煮的一個醬料,甜味中帶有一點甘味,作為開胃小菜是十分不錯的開胃小菜之後就到刺身~師傅手起刀落即場係我哋面前劏龍蝦~新鮮嘅龍蝦比師傅純熟嘅手勢起肉變成刺身之後,上碟的時候龍蝦頭仍然在活動呢~刺身最特別係有一塊岩鹽板,將透明的龍蝦刺身輕輕地係岩鹽板上面掃幾下,立即令鮮味加倍~再來就是刺身拼盤~師傅嚴選當日最新鮮的海鮮來做刺身,加上不同的香料去提升口感~而且師傅排碟也很有心思,加以不同的日本植物去點綴~真正色香味享受~視覺也很有享受!刺身有 真鯛,鰹魚,拖羅和赤貝真鯛刺身刺身上面配以海藻醬和海膽,意想不到的配搭。 真鯛本身味道比較淡口,師傅建議先吃真鯛~刺身比較薄身,每一口都可以拌以海藻海膽醬~很鮮味呢鰹魚刺身平時食大阪燒上面的鰹魚片就食得多,鰹魚刺身真係第一次食~口感比較硬身,魚肉也比較厚切,吃得到絕對的鮮味!很特別拖羅刺身嚴選吞拿魚比較少筋的部份,入口即溶~上面配以一些芥末籽,不會有辣味但又同時令到口感爽爽的很特別赤貝刺身很考師傅的刀功的刺身~師傅純熟的界了很多下,令到赤貝口感更加爽口!吞拿魚拖羅手卷以拖羅最肥美的部位用火輕輕燒一下再包上新鮮香脆的紫菜~超級鮮味又不肥膩!食落口非常順滑~唔駛咬到充滿魚油的香味!鹽燒白鱈魚白鱈魚魚肉呈現有透明感的白色,外皮燒至鬆脆~魚肉比較多油脂所以口感很滑~不知不覺很快食完還想再添加呢~柚子醋浸蘿蔔食完燒物之後師傅拿了一些自家製柚子醋浸蘿蔔給我們清一清味蕾~蘿蔔以日本柚子皮和醋浸二天,浸得十分入味~絕對令人胃口繼續大開的一度涼菜紅酒浸鮟鱇魚肝呢度食物非常特別,偏甜的紅酒浸鮟鱇魚肝,放入預先整好的最終皮內~鮟鱇魚肝口感比較似鵝肝,可是不會肥膩~以紅酒調味可以辟走魚本身的腥味~又比食鵝肝健康~不會擔心膽固醇!然後到師傅嚴選壽司~師傅會逐件壽司係你面前新鮮整和逐款介紹~好正!庫山縣白蝦壽司原來白蝦只有日本的庫山縣才有,蝦身比較小~一舊壽司上面原來已經有幾十隻白蝦~蝦味道比平時的甜蝦或者大蝦香濃一點~上面配以日本馬糞海膽加三色芝麻~三色芝麻帶有一些海苔味道,令到整個壽司更添鮮味深海池魚壽司深海池魚肉質比較嫩和爽口帶一點油份~有少少似魷魚的口感~以厚切形式去整壽司~爽滑滋味平政魚壽司有一點似油甘魚~可是比油甘魚少一啲油份,比較嫩口~魚肉味道比較濃~魚肉顏色帶有透明感,鮮味無窮喉黑壽司顧名思義,這種魚是因為喉嚨有一點黑色而命名~師傅介紹說是深海夜行魚~平時不多機會食到呢!師傅說是冬季比較當做的魚類~魚肉厚身,比較鮮甜~師傅把魚肉以格仔形式界開,魚肉更加爽滑~金目鯛壽司金目鯛比較是常見的一種魚類,可是價錢也不便宜~金目鯛連皮刺身,皮比較有嚼勁,色澤比較鮮艷同有一點閃閃發光~味道最濃和鮮味~師傅特意安排放在比較後一點的位置才品嚐不會和前面其他魚類壽司搶了味道拖羅壽司這個拖撈壽司簡直充滿驚喜~師傅突然拿出一舊圓形的物體叫我們估一下是什麼~原來是吞拿魚眼!師傅慢慢的把吞拿魚眼邊的肉切下然後慢慢一刀一刀的剁碎~放在色澤鮮美的拖羅肉上~師傅特意選一個部位比較無咁肥美~用意突出眼邊肉的滑滑質感!很特別呢!海膽拌飯師傅先拿一些壽司飯,再用吞拿魚比較肥美的拖羅,用拖羅的油脂去拌飯,加一些三色芝麻,上面再豪爽地加上一層層的日本馬糞海膽~主菜以這個海膽拌飯作結實在是神來之筆!每一啖飯都充滿著吞拿魚的鮮味,加上新鮮肥美滑不溜口的海膽~實在是令人回味無窮,想再多添一杯呢!龍蝦湯剛才食的龍蝦刺身也沒有浪費~龍蝦頭拿了去煲湯~湯頭鮮美十足,可以暖一暖胃!湯中也看見很多龍蝦膏~令整個湯頭更加鮮甜!一讚~柚子雪糕Omakase 以柚子雪糕作總結~清新的柚子雪糕為全晚錦上添花!整個omakase我們都和師傅有傾有講,氣氛輕鬆愉快!每人一千五百元絕對是性價比高~今餐我和朋友也吃得超爽,辛苦搵來志在食嘛!好好打賞之後下年再繼續努力賺多點錢又可以再來品嚐鮮味了! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-12-03
832 views
感謝女友帶我食高級日式菜, 真係令我大開眼界。 (雖然我埋單, 但都好值得) 無論餐廳既環境, 食物質素, 廚師手藝師同服務態度, 都令我對日本菜有別有一番體驗。 鱈場蟹鐵板燒套餐餐廳安排左專長不同料理既廚師為客人烹煮食物, 我地order左食物之後, 廚師就走係我地面前煮食。 原來睇住廚師用心地處理食物, 會大大提升左食物既層次。 來自北海道嘅雪場蟹腳肉質厚嫩, 加上芥末, 會有種溶化喺你口腔嘅感覺, 食得多都唔會覺得滯。西班牙鱈魚加咗洋蔥同埋檸檬汁, 咬落去呢個雪魚係特別有層次。 放置左乾花喺碟度, 令個菜成為一件藝術品。A5日本和牛師傅煮到外面微燶, 中間啡色, 最入面係紅色。 係我食過最正既和牛。除咗肉質要靚仔, 師傅廚藝都要十分了得, 先可以凌駕到呢個靚牛肉。 加上高質大啡菇加茄子南瓜。 呢個和牛很完美。白露筍忌廉湯白露筍湯湯汁十分之美味。 白露荀甘香鮮甜。回味無窮。帶子清酒煮雞湯去加咗酒落去煮, 帶子鮮嫩美味, 好正。日式抄飯對於男士嚟講食埋呢個啱啱好, 一個平平無奇嘅炒飯呢都可以煮到啖啖精華, 真係犀利呀。甜品雪巴 好滑我強烈建議未食過呢間餐廳嘅人嚟試下, 因為呢度嘅日本菜十分出色, 會令到你對餐飲有另一番嘅體驗。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-12-02
644 views
撞左公事無法出席best friend 既婚禮, 決定食餐豪黎慶祝人生大事。環境: 鐵人旨花係銅鑼灣鬧市內, 餐廳播輕音樂, 環境好寬敞舒適, 同樓下鬧市成好大對比。 好似置身世外桃源一樣舒適。選擇: 餐廳內可以選擇鐵板燒或者壽司。 我哋揀左鐵板燒。 師傅叫做🐱貓師傅, 佢好細心烹煮鱈場蟹套餐。 食物: 沙律: 酸酸咪咪好開胃。 鱈場蟹: 好巨型嘅鱈場蟹, 好粗身同肉好肥美。 睇住師傅喺我哋面前好細心咁落油同水, 再用酒調味。 師傅亦好細心咁整到好似藝術品咁樣立體嘅。雪場蟹已經一開二啦, 只要用手輕輕撕開就有一大堆肉。 加上芥末醬非常之好食。 汁煮白鱈魚魚肉係非常厚。 加咗洋蔥同埋檸檬汁, 好好飲好濃味。 熊本縣產A5和牛我哋要咗五成熟啱啱好. 出面已經變咗深啡色, 中間仲係軟綿綿嘅紅肉. 再加上呢一啲蒜片, 更加可以帶出牛肉嘅味道. 白蘆筍湯白蘆筍非常營養, 亦係一個好貴嘅食材加咗忌廉去煮, 白蘆筍好爽口. 清酒雞湯好清甜, 再加埋少少芹菜同帶子片。 潤喉鮮甜蟹肉抄飯炒飯加咗紅蘿蔔粒, 同埋蔬菜粒 。 粒粒分明。甜品芝麻雪糕總結: 無論喺師傅嘅質素, 服務態度, 店內裝修, 食材 都係一流。我好開心同朋友可以喺香港品嘗到咁高質嘅日本料理。 廁所都好靚 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
With our nice dining experience a few months ago, we decided to travel all the way to this place for an impromptu sushi lunch as it was so late to find somewhere good at the very last minute. We called about 15 min earlier to secure a table for two at the sushi bar.The lunch menu looked almost the same as the one a few months ago. We ordered their 特上壽司盛 and 海寶石丼 again, which we tried last time. We were so hungry that we ordered 3 lunch sets to share . All lunch sets came with a salad, steamed egg custard, miso soup and dessert. This salad was exactly the same as that a few months ago. Again it was ok.The steamed egg custard had improved! It was so hard and too salty last time but this time it was smooth and tasted good. The crab meat in the egg custard offered a rich crab meat flavour too, although the portion was so tiny.The 海寶石丼 was first served to us. Again, it was quite a big bowl with generous portion of diced sashimi. The diced sashimi were of good quality. However, unlike last time, there seemed to be lesser variety of sashimi, mainly salmon, red tuna, 油甘魚(?), salmon roe, cucumber and some scallops (not so meaty/fresh). I recalled that there were more variety of diced sashimi which were more expensive ones. The rice tasted good and the wasabi was of high quality. Sliced pickled ginger was just so-so. Although less pleasing than last time, it still offered quite a good value for money overall, at a cost of $98+10%.We wanted our sushi to be served piece by piece and I was quite surprised the chef still agreed to do so for us despite their many customers. It was really highly appreciated. So here you go our 特上壽司盛.深海池魚 was a bit too thin and not as fresh as those you managed to get from better sushi bars.三文魚腩 again was too thin.Scallop was much more meaty, although I was a bit surprised that the chef didn't trim it in the middle to make it a longer and thinner slice.You could tell that the chef wasn't so experienced in serving sushi piece by piece as he presented the other side of the sushi to me so that I had to move it by 180 degrees to take this picture. After being grilled, this 火炙金目鯛 tasted quite good.甜蝦 had my favourite sticky texture and was fresh indeed! It was my first time to see them being laid out on the rice like this though, with the 2 shrimps in opposite directions.火炙魷魚 was exceptionally good although I normally didn't like squid. It had my favourite sticky texture and yet so fresh and meaty!火炙右口魚邊 melted in my mouth without chewing.The miso soup was served in the middle of our course. It was very hot. It was just a normal miso soup.I normally didn't like 鯖魚 much but this one was quite good. 赤身 was ok. It was just too thin.Toro was ok too and again it was too thin.The egg was ok. There was nothing special. The chef gave me a bigger egg and left the smaller one to my lunch partner, maybe because he had noticed that I kept taking photos of the food .Last time there was no uni and finally here we go! The uni was very fresh and the seaweed was crispy. The server was so good to offer us choices of desserts which normally required topping up like ice-cream. We ordered 3 different ones to try. The almond pudding was just so-so. It was not too sweet but was a bit hard. The black sesame and red bean ice-cream scoops were dense enough and tasted quite good. A perfect end to the meal !They were quite busy over lunch and so there were some careless areas like missing the sides of the extra set we had ordered. Yet I think their service was pretty good overall, with the chef's kind serving of the sushi set to us each by each despite the busy hours; the chef's attention to us in serving the sushi at the right time, giving us extra sliced pickled ginger; the manager's kind offer of desserts to us etc. They really gave me a great dining experience continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-11-11
2326 views
懶人自有懶人福,想食得好又懶唸,Omakase 最啱你,由廚師發板因應當日時令嘅食材,即日策劃,沒有預設餐單,客人帶著期待、望著廚師為你精心炮製,一道一道美食,陸續呈獻,味覺、視覺、心情全享受,絕對係食的至高境界。今天嘅omakase 選了銅鑼灣的「鉄人旨花」,策略地訂了六點非繁忙時間,一到餐廳兩位型男廚師已經作好準備,坐在吧台近距離跟廚師互動,感覺特別尊貴,廚師徵詢我們有什麼食物🐡🦀🐙🦈是不吃的,往後就是👨‍🍳show time .🎬前菜盛係水母配柚子汁 、蟹肉酸啫喱,以及安康魚肝,一set 前菜,三款味道,細緻美味,廚師逐一講解,特別是安康魚肝幼滑如絲,入口即溶,妙極👍一望而知,活龍蝦原隻刺身,鮮甜爽脆,盡在不言中,龍蝦頭將會物盡其用,熱湯稍後登場👏👏👏薄切錭魚晶瑩剔透,卷著是爆鮮海膽和海苔漬,三重滋味完美配搭,凡立貝 、金目錭新鮮厚切,口感非凡。肥美吞拿魚配芥末籽,微辣震盪味蕾,提鮮又醒腦,超正。Omakase 全程由廚師主導,貼身又貼心💕,食物由冷至熱,味道由淡至濃,由冷盆至剌身、中段來個柚子蘿白、清清口腔,一道火炙吞拿魚手卷正是為燒物揭開序幕🎊🎉鱈魚名字叫南極犬牙,輕輕煎烤撒上黑椒海鹽,焦香薄薄的脆口感,連接著嫰滑的肉質,味道完美展現,高質食材實在毋須花巧💯看見廚師👩‍🍳放上一隻晶瑩的牒子,接着是子薑、即磨芥末,是為製作壽司🍣作出準備。一件壽司🍣嘅誕生,由搓飯、處理刺身、擺件都極為嚴謹,廚師全神貫注,我們也看得着迷。小白蝦鮮嫩爽脆、一件壽司集合了十多隻蝦肉,配合甜美海膽,鮮味指數爆燈💡紅肉深海池魚,魚油甘香,針魚呈長條狀,晶瑩剔透極為罕見,鯖魚上面嘅醋油蟹子,解膩提鮮,各有特色,件件都是精品🍣。秋刀魚時令新鮮,吞拿魚上彩色的芝麻特別耀目,點綴的是吞拿魚眼蓉,廚師一邊做,一邊跟我們解構,成個過程多溝通多了解,食得更有樂趣😘壓軸是爆鮮爆甜海膽杯,極上滋味,大大滿足😍😍😍一輪刺身、燒物、壽司過後,熱騰騰的龍蝦湯隆重登場,原始清湯淆煮,盡是龍蝦精華,既暖胃又可口Omakase嘅精彩令我全晚只顧看著廚師和吧枱, 此時此刻,吃著口中的紅豆雪糕,我才發現鐵板燒也座無虛席,廚師發辦之外又多一個選擇。Omakase 在日文的意思是信任、拜託之意,[鉄人旨花]選用時令食材,不時不食,由巧手廚師為你細心安排,絕對值得信賴。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)