2
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$15,000-$18,000
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$15,000-$18,000
Monthly (Negotiable)
69
5
1
3-min walk from Exit A2, Sheung Wan MTR Station continue reading
Telephone
35656129
Opening Hours
Today
12:00 - 15:00
18:00 - 22:00
Mon - Sat
12:00 - 15:00
18:00 - 22:00
Sun
Closed
Public Holiday
12:00 - 15:00
18:00 - 22:00
Public Holiday Eve
12:00 - 15:00
18:00 - 22:00
*Last Order Lunch: 14:30 Dinner: 21:00 / 22:30
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10% Service Charge
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Review (79)
Omakase就聽得多,但第一次食和牛燒肉嘅omakase,依間香港分店係yakiniku great首間海外分店🐮餐廳賣點係食和牛嘅稀少部位,餐牌上每一款和牛都好珍貴嫁🤤**********<Omakase 松(MATSU)> $620 per personToday’s Premium Omakase Special Rare Cuts - 7 cuts 依一set omakase 會有七款和牛稀少部位,餐廳會安排每日推薦嘅部位比客人享用,枱面會有一張卡仔列出左七款部位食用嘅次序同埋燒肉嘅時間,第一塊同最後一塊都會有店員示範專業燒肉嘅方式嫁👨🏻‍🍳1️⃣Yakisashi2️⃣Chateau🌟3️⃣Fillet4️⃣Misuji with tare🌟5️⃣Tougarashi with tare6️⃣Kurisankaku7️⃣Kimura Kari with egg sauce 🌟七款部位最好食嘅係2️⃣Chateaubirand 係由fillet最中心嘅位置取出嘅極上部位,有”夢幻部位”之稱嫁🧐未燒之前望落啲雪花已經好均勻,每邊燒七秒就可以嫁啦,食落肉質係超級柔軟,真係好有驚喜😍另外值得推介嘅係4️⃣Misuji,係日本本店最受歡迎嘅一個稀少部位,屬於牛肩胛骨內側肉,脂肪分佈都好平均,入口同樣地係好柔嫩嫁🤩而其他部位食落感覺大部分都差唔多,除左厚切嘅3️⃣Fillet會比較有口感,另外7️⃣ Kimura Kari with egg sauce係餐廳推薦,味道都好食嘅,但個人覺得相對下就唔算特別出色🙈 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
咁高質嘅和牛燒肉真係第一次試!開頭諗住冇需要比咁貴食嗰幾片牛肉,但原來真係一分錢一分貨,食過返唔到轉頭。每一片牛係邊個部位,點樣燒,燒幾耐,都會有店員專業指導! ➡️ ”Omasake松” ($1240 兩人份) ⭐️⭐️⭐️⭐️⭐️ 每人有7個部位嘅日本和牛!雖然好似得好少,但食食下都食得飽,因為都幾大片。店員都好有心,先示範一次點樣燒,首先用一舊牛脂肪塗喺爐上,確保燒嘅時候唔會黐住個爐!每款食法嘅牛都會分開上,每上一款牛都會先解釋係咩部位,再講點燒同埋用咩醬汁!每件牛油脂分布非常平均,又柔軟滑嫩,更加係入口即溶,牛味好重。大力推介! ➡️ 和牛壽司 ($60) ⭐️⭐️⭐️⭐️💫 和牛切到好薄,面頭仲有少少燒過,wasabi同豉油份量已經調節好,做到入口即溶! ➡️ Wagyu Negitoro Rice with Salmon Roe ($148) ⭐️⭐️⭐️⭐️ 三文魚籽同生和牛碎鋪喺飯面,非常之足料!好新鮮,撈埋一齊食好正! .............................. Yakiniku Great 地址📍: 上環皇后大道中255號Manhattan Avenue地下1號舖 總評分: 9/10 .............................. 味道😋: ⭐️⭐️⭐️⭐️⭐️ 環境👀: ⭐️⭐️⭐️⭐️💫 服務👨🏻‍🍳: ⭐️⭐️⭐️⭐️💫 抵食💰: ⭐️⭐️⭐️⭐️ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
上環呢間和牛燒肉以住只係做晚市~因為疫情嘅關係開埋午市,可以平少少食到高級和牛燒肉。原來品牌源自日本神奈川縣川崎市,香港係首間海外分店,係度提供嘅都係日本A5和牛,食到嘅和牛部位其他餐廳比較少有,連牛嘅拜拜肉都有😂。午市Omakase分3款,小妹叫咗「Omasake松」:包燉得好淋同入味嘅牛腩作為前菜同7款和牛。🐄 Shakushi ~~ 牛肩三角肉嘅油花脂肪比較多嘅一塊,輕輕燒7秒,半生熟嘅和牛好滑,入口即溶,有令人😳😳嘅感覺,為呢餐開咗個靚頭。🐃 Chateaubriand  ~~ 腰內肉菲力部份嘅中心位,因為係比較少運動到嘅瘦肉,所以特別柔軟。比起前一片無咁重油份,再加埋蒜味醬油,只有好味2個字😋!🐄Special Loin ~ 腰脊肉質會有口感少少,未到入口即溶但依然軟滑。燒至medium rare 鎖住肉汁,令外層香口同時肉味變得更濃。🐃 Misuji ~肩胛骨內側肉,牛牛嘅拜拜肉。店員話每隻牛只可以拎到約3~5公斤呢個部位嘅肉,雪花好似霜降咁靚😍每邊燒3秒,咩都唔點都已經好好食,牛肉非常嫩,牛脂油香但唔會好重油膩感。估唔到拜拜肉咁好味,小妹最愛呢款😋🐄 Daisankaku ~以為大腿肌肉會好實,但完全冇呢個感覺😮,口感有少少似牛舌,嫩滑帶咬口。🐃Tougarashi ~肩胛里肌,膊頭至上手臂嘅位置。呢款肉配上🥣湯一齊食,感覺好似日本版嘅牛河,食法特別亦令呢款牛肉昇華咗~~ 牛肉同湯好夾,湯吸收咗肉嘅精華,肉味濃但同時清澈,唔會成口油,好好飲😗! 🐄Chef Kimura Yaki ~ 黎到重頭戲啦🥳!和牛以自家製甜醬汁醃製,店員快速烤和牛幾秒至半生熟再捲起放喺白飯上,加入日本🥚生雞蛋同蔥花,睇到都🤩😋。配上蛋汁嘅和牛更加嫩滑順口,每粒日本米都被牛脂油香、甜醬汁同蛋汁包住,好味道😊~~雖然呢碗飯係有點膩,食咗半碗之後已經迅速飽飽,不過都係會忍唔住清光!呢餐雖然貴,但俾到喺日本食和牛燒肉嘅體驗。和牛質素高,食每一片和牛,小妹同同行朋友都會有😲「唔~好味👍🏻」嘅滿足感,食完亦會飽到捧住肚子走。服務亦唔錯,每一次店員都會詳細講解和牛嘅部位同最佳食法 (不過最好可以全程幫客人燒,每次燒數秒又怕太熟又怕黏底嘅小妹表示有壓力😅),所以這餐貴也是貴得甘願。因為自從無得去日本,真係好耐無食過呢種和牛燒肉啦~,間中豪一次亦不為過啦🤭 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2021-02-26
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One of my favorite yakiniku restaurants in HK 🤤 @yakinikugreat.soho offers a beautiful selection of meat to fit your exact preference (fatty, lean, somewhere inbetween)! We had the Omakase (take) which featured 7 special “rare” cuts. We also ordered the spicy kalbi soup and the negitoro rice - they did not disappoint 😋Definitely recommend the omakase since you get to try a lot of their specialties. The service was great and the staff were very accomodating! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
係香港非常高質嘅日式燒肉店🤤早前係香港好受歡迎成日都好難訂位,是次終於儲夠錢去感受下同係日本食燒肉一樣咁高質嘅體驗🤤.今次試左佢地嘅($620每位)你無聽錯,燒肉都有omakase,每個和牛嘅珍貴部位都會食到,是次出呢個post都令我了解多左和牛唔同部位名稱🤣(雖然每次嚟到店員都會講解下但點記到咁多🤪).上菜前會有份餐前小吃慢煮和牛俾你熱熱身(唔記得影)之後就係一上嚟三款唔同部位(由左至右)紙仔上面其實都有寫哂部位名稱同所需烤嘅秒數:位於肋骨前方,分布住美麗嘅油花,只須燒7秒,入口即溶,第一份肉就已經非常驚喜已經知道今餐所安排嘅部位同質量殊不簡單🥰見到chateau飲開酒嘅朋友會覺得好熟🤣查實係因為呢個名係源自一位法國作家(Francoise-Rene de Chateaubriand)係屬於腰內肉嘅菲力部位嘅中心位置,被喻為牛排之王也不為過,每邊快燒7秒,配以garlic soy sauce 點嚟食,個種柔軟嘅口感令人一試難忘.呢個大家都熟嘅部位名稱唔多講了,非常厚切全日燒最耐嘅肉🤣按個人喜好燒至medium rare左右即可👌🏻.乃日本最受歡迎嘅部位,見上面嘅油脂分布像藝術一般,配埋沾肉汁滲透肉裡面,基本上食時唔使點任何其他醬汁,每邊燒三秒即可😋極上大腿嘅位置,亦係薄燒幾秒就得,去到呢度你會發現好似款款除左菲力,樣樣都係薄切可能會覺得冇咩料到,但其實每款部位都係非常珍貴,加上油花嘅分布完美所以每款都係入口即溶,顛覆左我一直以嚟以為牛肉愈厚切大大舊先好食😳.接近尾聲開始唔係單單燒肉咁簡單:即係由膊頭至手臂嘅肉,食時會配上一碗味噌湯,每邊燒三秒然後將肉浸落湯度食,幾新奇嘅食法🥰食完再飲埋部吸收左牛肉精華嘅味噌湯正呀🥰.🎊最後,亦係高潮所在嘅係呢道-(唔記得左咩部位)配以自家製醬汁,為左最後呢道帶俾你完美嘅體驗店員會幫你燒(當然其實其他部位你搞唔掂佢地都會幫你🤣)見住店員專業地數住秒數有節奏地燒,然後再放上一碗白飯上面,加上生雞蛋🥚同蔥花,一道完美嘅燒肉蛋飯完成係你眼前😍😍,燒肉配上蛋汁,伴著蔥花嘅香,夾住日本珍珠米...無可挑剔...💯要挑剔嘅地方可能就係太快食完呢道精彩令人難以忘懷嘅燒肉omakase🥺.總括嚟講確實係非常高質嘅日式燒肉,質素亦對得住人均差不多$700嘅價錢,好食到食下食下就已經食完回味無窮😋 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)