98
6
1
3-min walk from Exit A2, Sheung Wan MTR Station continue reading
All Branches (2)
Telephone
35656129
Opening Hours
Today
18:00 - 22:00
Mon
Closed
Tue - Fri
18:00 - 22:00
Sat - Sun
18:00 - 22:00
12:00 - 15:00
Public Holiday
18:00 - 22:00
12:00 - 15:00
Public Holiday Eve
18:00 - 22:00
12:00 - 15:00
*Last Order Mon-Thu: 15:00 Fri-Sun: 16:00
Payment Methods
Visa Master AlipayHK Alipay Cash AE JCB
Other Info
10% Service Charge
Spot payment
Review (112)
Level4 2022-04-26
553 views
Omakase 松 Matsu / 650pp提供7個上等黑毛和牛嘅不同位置包括稀有嘅Misuji同Kimura yaki每一碟肉都有一張卡寫咗肉嘅名同燒嘅時間更會有專員教點燒 非常貼心Misuji 前腿位置 肉味濃厚 而且雪花分部得好平均 咬落爽口係小編同媽媽都覺得口感同味道最正嘅部位Kimura yaki 係霜降薄切西冷 非常肥美入口即融而且好罕有 每隻牛得10 kg特點係每邊燒3秒就ok 然後放上白飯加埋日本蛋黃同蔥花嚟食介紹唔晒所有部位 總捨嚟講係好正另外仲有和牛丼同散叫燒肉 非常值得試——————————————————推介度: 9.5/10——————————————————上環皇后大道中 225號 Manhattan Avenue 1/F—————————————————— continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2022-04-04
1334 views
Yakiniku Great相信大家都不陌生🤗是一眾foodie口中全港數一數二的日式燒肉🥰幾年前到訪已深深被驚艷到!最近因應晚市禁堂食,午市分不同時間段,同樣可享用和牛Omakase🤤⁡👉🏻食物: 4.9/5我們點了共7款肉品的套餐🤤每一款都有標註建議的秒數,店員會先示範🤗 整體而言,牛肉肉質比其他餐廳嫩滑軟腍🤤而且集齊各款厚薄、油花輕重的種類,非常滿足🥰以下是我特別喜愛的菜式:⁡▪️Misuji🤩🤩🤩🤩🤩一入口嘩嘩聲!油香、牛香兼備,極軟腍,而且入口完全無筋無渣,有一刻感覺不在吃牛肉😂不愧是招牌菜!⁡▪️Tougarashi非常特別,牛肉燒完會放入湯,雖然會較其他款少了焦香及油香,個牛肉入口帶有淡淡的香味😍🤩最值得一讚是湯💯💯💯💯💯十分美味!🤤我倆都想一喝再喝!⁡▪️Uni Briand DON海膽牛肉飯,再淋上醬油、牛油及蒜片煮成的汁,亦是必試之選!👍🏻雖然味道方面,我覺得不算非常有驚喜,但作為最尾一道菜,的確令人感到非常滿足🥰😋⁡店員服務有禮又周到!絕對值得一試!❤️ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2022-03-27
847 views
🔖☺️星期六即日打去竟然有位,雖然食15:30,照殺。餐廳有吧枱位或卡位,餐廳安排了我坐吧枱位,座位都較寬闊,唔會覺得擠迫。🔖Set黎講有兩款選擇。兩者都會有7款和牛既稀有部位,而唔同之處係$850set最後一款係由海膽+牛柳中間個舊肉做(稀有稀有😂)左個丼。如果對海膽唔係特別喜好,可以叫$620set,$230用黎再散叫牛食😂🔖第一款和最後一款牛由職員幫你燒,中間既就自己黎,不過唔洗驚自己處理得唔好浪費左,因為其實每款牛都係燒幾廿秒或者幾秒就食得😂,而且每款和牛,店員都會教你點燒,每款點咩汁或加d咩上去一齊食,會更加突出牛既味道。所以輕鬆😆記得每次燒牛前都用牛脂刷一下鐵板(如果唔係都會有少少黏)🍽前菜會有沙律菜+和牛壽司沙律菜新鮮就梗,我鐘意佢醬既份量唔多,唔會蓋哂沙律菜既味。而我一直覺得和牛壽司🍣食落口係無咩牛味😅或者我唔係好識食hahahaha其實7款牛都非常好味,講下最深刻或者覺得最好味既款啦。🍽1️⃣Yakisashi 第一舊食入口一定係最深刻,只需要燒7秒,雖然塊牛好薄,但都好有口感,然後就即溶!🍽5️⃣Kurisankaku 係牛既頸部呢塊只需要燒2秒就得,特別之處係燒完再放落鰹魚湯先,然後先再食。咁樣食法可以輕輕咁減低左和牛嘅油膩感,同時又增加返魚湯鮮味。 🍽7️⃣Uni Chateau Briand Doh職員先將醬汁+牛油係鐵板加熱,然後牛燒好就放入醬汁,再燒多幾秒上碟,加埋海膽,最後小小葱花作點綴。牛既肉質嫩滑而牛脂不多,牛和汁既味道相對較濃,食海膽時變左味道唔出。💡美中不足之處係個set無甜品,真係好想食就+$10會有雪糕。💡整體感覺都非常好,職員有禮,詳盡講解每件牛。環境舒服,座位寬躺。洗手間更設有牙線及一次裝漱口水可使用。最後職員更會送到出門口再次多謝你光臨。😋食物:️9.5/10🤵🏽‍♂️服務:9.5/10🍴環境:9/10💰人均消費:$800🤩性價比:8.5/10 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
@yakinikugreat.hk is no doubt the top restaurant serving rare Wagyu cuts from Japan. This Japanese BBQ serves their food omakase style. The Soho branch wasn’t open for lunch due to the pandemic so I went to the Sheung Wan branch. The only downside is that you have to grill some of the cuts by yourself but it was surprisingly easy with the help of staff and the ventilation fan was very strong so I didn’t smell bad after it. Yakiniku Great 係香港食和牛數一數二既地方,以omakase形式上菜。蘇豪果間唔做午市,唯有book上環果間。唯一唔好處就係有幾塊肉要自己落手落腳去燒,但係staff既指導下一D都唔難,抽氣都好強,唔會成陣油煙味🥰Kiwami $820 Lunch (7 cuts)⭐⭐⭐⭐⭐1️⃣ Yaki Sashi The deltoids part of the cow三角筋位2️⃣ Ultimate SirloinBack part of the cow背脊位3️⃣ Maru ShinKnuckle main muscle牛蹄主要肌肉4️⃣ Misuji with TareBehind the shoulder blades牛肩後面既bye bye肉5️⃣ Daisankaku with Tare‘Big triangle’, front legs chest area前蹄胸口位置,切出黎形狀好似三角形6️⃣ Kurisankaku 7️⃣ Uni Chateau Briand DonRare tenderloin, beneath the ribs next to the backbone. Extremely tender and juicy, along with the creamines of uni and freshness of spring onions, it's basically ORGASMIC 肋骨後面尾龍骨隔離既稀有肉,嫩滑多汁,加上海膽既creaminess同蔥花既鮮味,真係頂級享受🥰 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2022-03-07
831 views
呢間餐廳係燒肉界本身都有啲名氣,所以book位都唔係一件易事🥲當日order咗OMAKASE 松,會有七款和牛稀少部位😛碟上亦會有一張卡仔列出,仲會有食用次序同埋燒肉嘅時間~♡ OMAKASE 松 (MATSU) $620/person• YAKSASHI⭐️油花脂肪比較多嘅一塊,輕輕燒7秒,medium rare嘅和牛超滑,入口即溶🤤脂香同肉香都好濃郁,勁幸福啊~🥰• CHATEAU BRIAND with garlic soy sauce比起前一片無咁重油份,但配埋蒜味醬油食,口感柔軟,食落都比較有層次~• UMA MISUJI牛肩胛骨內側位置,油脂分佈十分平均,入口超嫩口🥰• MISUJI wit TARE呢塊嘅油脂分佈好似雪花咁靚😍每邊燒3秒,牛脂油香,但唔會好重油膩感,食落非常嫩滑☺️• DAISANKAKO with TARE 店員一樣燒幾秒至鎖住肉汁,令外層香口同時肉味變得更濃,食落嫩滑帶少少咬口😋• TOUGARASHI 呢個肩胛里肌,配上一碗味噌湯店員每邊燒三秒,再將肉浸落湯度先食牛,再飲埋個湯,個湯充滿住牛肉嘅精華,牛肉同湯好夾,超好飲~😋• KOMURA YAKI with egg sauce⭐️店員有節奏咁燒塊和牛幾秒至medium rare,再捲起放喺日本生雞蛋上面和牛食落更加嫩滑,入口即溶,食落超幸福~ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)