17
1
0
2-min walk from Exit J, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station continue reading
All Branches (2)
Telephone
28680929
Introduction
「焼肉而今」帶來融合懷石概念及日本現代燒肉文化的全新品牌,並為米芝蓮一星的京都懷石料理餐廳–「富小路やま岸」燒肉品牌。「而今」之店名來自「富小路やま岸」山岸大將的座右銘。不受過去或未來束縛,盡力而為、全力以赴活在當下,謹遵教誨去過每一天。嚴謹選用極上的A5和牛,以「和牛的黃金比例」為客人提供各種合適大小、兼具細膩油脂香氣的最高級A5和牛燒肉。 continue reading
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Sun
12:00 - 15:00
18:00 - 23:00
Public Holiday
12:00 - 15:00
18:00 - 23:00
Public Holiday Eve
12:00 - 15:00
18:00 - 23:00
Payment Methods
Visa Master AlipayHK Alipay Cash AE
Other Info
Online Reservation
Phone Reservation
Spot payment
About Reward Scheme
Review (19)
Level4 2021-04-09
2768 views
我最鐘意食牛,早排喺屋企Yakiniku完意猶未盡,最近知道富小路やま岸開咗新品牌「焼肉而今」(Yakiniku JIKON),就立即約朋友試下!店內有3款Dinner Set,只有《而今》Set係由女將席前燒烤,好彩我有提早預約,因為我當日平日去都滿座!燒肉嚴選東京百年老店「日山畜產」嘅A5和牛,和牛質素有保證!一個套餐更有10道和牛料理,超豐富!《而今》煙燻和牛粒配魚子醬和牛薄切入口即溶,帶有濃濃煙燻香氣,配上珍貴嘅Caviar及酸甜嘅蘿蔔絲,立即令整個食感唔會太油膩,反而做到清新開胃嘅前菜效果!A5和牛他他 配和牛壽司和牛壽司分別以松露和蒜片帶出和牛的肉味,一次過食到兩種風味!享用和牛壽司嘅同時,女將會喺爐上烘一烘多士,令到多士口感更加香脆,再放上軟滑嘅和牛他他,味道豐富!而今特選鹽燒A5和牛3切每塊A5和牛都有漂亮嘅霜降雪花,油脂分佈極其平均,雪花:赤肉比例幾乎一半一半,而每道料理都食到和牛唔同嘅口感,有入口即溶嘅,有爽口彈牙嘅,有柔軟細膩嘅....唔同切法配合合適嘅燒肉技巧,令每塊燒肉都達至最佳嘅味道!呢道而今特選鹽燒A5和牛3切料理只以鹽為和牛稍作調味,最能享受到靚牛嘅原汁原味!而今特選醬燒A5和牛1切 配海膽和牛熱狗海膽和牛熱狗即燒係富小路やま岸嘅招牌海膽手卷變奏版!海膽配燒和牛意想不到地夾,加上紫蘇葉令整個熱狗增添香氣,同時減低膩感,滋味滿滿。沙律即使沙律亦毫不馬虎,日本番茄酸甜有致,伴上新鮮冰菜,開胃清新,剛好清新一下口腔去迎接接下來嘅料理!夏多布里昂1切及和牛西冷配柚子醋夏多布里昂位於菲力嘅中心,脂肪只有一般里肌肉嘅一半,係菲力最嫩嘅部分。輕輕燒一燒,已經帶出肉味,入口鬆化,正!和牛西冷肉味濃郁,配上蘿蔔蓉及柚子醋解去膩感。吸物清甜嘅湯底加咗青檸,酸酸地好醒胃!而今特選A5和牛壽喜燒 配松露全晚高潮迭起,我自己最鍾意嘅就係呢道特選A5和牛壽喜燒配松露,呢塊和牛稀少部位真係正到爆,和牛輕炙後逼出脂香,再放上特製壽喜燒醬汁並刨上黑松露片,視覺+味覺+嗅覺多重享受,簡直係極品!和牛湯麵/和牛茶漬飯/冷麵開頭以為和牛湯麵及和牛茶漬飯只係用上牛湯底而已,點知都真係有和牛片!好誇張!超飽足!而今甜品一個好簡單嘅甜品,但係非常圓滿嘅作結!當晚亦點咗兩杯Cocktails($78),比較少人介紹飲品,其實都好有水準!Lychee Martini加咗Sake,既有荔枝清甜又有酒嘅芳香,味道好balanced;朋友話杯Mojito都味道唔錯呢!作為米芝蓮一星嘅京都懷石料理餐廳「富小路やま岸」嘅燒肉品牌,「焼肉而今」每道料理亦見到懷石料理嘅元素融入其中,整體我覺得好抵食,過江龍,仲要呢個質素,呢個地段,呢個服務,呢個份量,絕對物有所值,去到最後係好滿足好滿足,然後覺得返完一日工食到餐好真係好解壓!活在當下,美食當前,把酒盡歡!當晚坐吧檯嘅好多都係日本客人,所以成晚都聽緊日文,好似返咗鄉下咁!我自己雖然不懂日語,但當晚都有嘗試以我僅餘識嘅幾個日文單字同女將野村寛美小姐傾下計,估唔到臨走嘅時候野村寛美小姐竟然同我selfie,令我受寵若驚,哈哈~ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2021-05-11
0 views
母親節食飯決定揾返啲高級享受既餐廳🍴好彩早兩星期book位,呢到經常性full booking‼️一入門口感覺非常舒適,環境光猛。職員全部都好有禮貌,一坐底都即刻倒熱茶比我地,不過因為舖頭有落地大玻璃,出面啲陽光打入嚟非常之熱,所以最後都選擇冰水🤣🤣我地分別揀左: 極上A5和牛燒肉盛合、日替A5黑毛和牛盛合、醬汁薄燒A5黑毛和牛牛小排,另外仲追加左一碟牛舌🤩🤩。三個餐都有伴碟、飯、茶碗蒸個啲配埋。驚喜既係呢啲睇落咁細微既食物都整得咁出色。蛋非常滑溜,用料上乘、湯入面既牛都好軟淋,牛味都仲keep到。唯一要彈既就係職員一上碟時無介紹邊一份係邊個盛合,亦無介紹碟上既牛係咩部位,幸好後來有位應該係經理的男職員過來逐樣簡介😋👏🏽牛肉一放入口即化,牛味出色又有,油香味既有,肉類真係非常高質,睇來由日本入口的牛肉又真係無花無假☺️而最驚喜嘅竟然係追加的牛舌!厚切4片,一啲都不孤寒!肉質厚實爽口,既不韌亦不羶😋😋😋抵讚‼️我地真係一路食,一路嘩嘩聲🤣的確水準很高,體驗一流☺️☺️💓價錢方面就真係唔平,不過想食質數保證,又想食得舒服、service既,呢到又真係幾滿意🤣🤣記住要黎既早啲book位啦!好似係無得walkin架~~ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2021-04-12
869 views
becoming a vegetarian is a huge missed steak. 🥩 “Tominokoji Yamagishi”, a kaiseki restaurant which first opened in Kyoto in 2015, adheres to the spirit of cha-kaiseki omotenashi hospitality. Their mission is to allow their customers to witness the evolution of the four seasons through the careful selection of seasonal Kyoto produce, food plating and dish curation. In less than three years since their foundation, they were awarded with a one Michelin star recommendation from the authoritative Michelin Guide to fine dining. In 2019, they opened their first overseas restaurant “Tominokoji Yamagishi Hong Kong” in K11 MUSEA mall, Hong Kong, and a sister restaurant “Nijo Yamagishi” in Kyoto. On the 16th of February 2021, “Tominokoji Yamagishi” will unveil at K11 MUSEA, a completely new brand “JIKON”, which fuses the concept of kaiseki cuisine with modern Japanese yakiniku culture to provide an unprecedented yakiniku experience. This 10 course dinner was an insane experience and I loved every second of it. Shout out to Samsen and for the amazing hospitality. My favourite dish was the “Beef Dog”. As a tribute to the iconic dish “Uni Dog” at “Tominokoji Yamagishi”, they created the “Beef Dog” which combines the spirit of kaiseki with the passion of authentic modern-day yakiniku. This is the best way to start off the year of the Ox and I highly recommend 📍 Yakiniku JIKON by Tominokoji Yamagishi (Tsim Sha Tsui)Shop 603, 6/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2021-04-10
900 views
話說,有留意餐飲界的朋友都知道近日「日式燒肉界」實在風起雲湧,各大陣營都在磨拳擦掌 ....當中,最有 noise 的必定是 "焼肉而今 Yakiniku JIKON" "焼肉而今 Yakiniku JIKON" 來頭勁揪,是「日本米芝蓮一星」的京都懷石料理餐廳 "富小路やま岸 Tominokoji Yamagishi",在香港開的副線 -"焼肉而今 Yakiniku JIKON" 融合了懷石料理概念及日本現代燒肉文化,選用東京擁有過百年歷史的和牛供應商「日山畜產」。"焼肉而今 Yakiniku JIKON" 供應多款午市及晚市套餐,其中最具代表性的是可以坐在 "VIP廂房" 裏進餐並由 "焼肉而今 Beef Master" 為客人以純熟手藝把每塊和牛燒出精髓來讓客人細味的「而今JIKON」十道菜晚市套餐($1280/位)....1 . 煙燻和牛配魚子醬2 . A5和牛他他配和牛壽司3 . 而今特選鹽燒A5和牛3切4 . 而今特選醬燒A5和牛1切配海膽和牛熱狗5 . 沙律6 . 夏多布里昂1切及和牛西冷配柚子醋7 . 吸物(湯)8 . 而今特選A5和牛壽喜燒配松露9 . 冷麵/A5和牛湯麵/A5和牛茶漬飯10. 而今甜品"焼肉而今 Yakiniku JIKON" 仔細嚴選鹿兒島的薩摩和牛,並選取極上A5的和牛肉冷藏空運直送到香港 ~所採購的A5和牛肉通通以「和牛黃金比例5:5」,即油脂較多的霜降及紅肉較多的赤身各佔一半,好能品嚐到和牛肉本身的美味,但同時能感受到細膩的油脂甘香 ~當然不同的牛肉部位,配合不同的烹調方式和食法,就是各具特色又各具其味,再加上 Beef Master 的精湛廚藝,絕對是非筆墨所能形容的味覺享受 .... 講多無謂,親身體驗最實際 ~本篇完 ~ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2021-04-08
505 views
「燒肉而今」係米芝蓮一星京都懷石料理(富小路やま岸)旗下品牌,黎到而今就係要試一試佢地要預訂的10道菜式的DINNER SET而今採用係黎自日山畜產直送的和牛,每隻和牛都有齊証書,清楚知道相關背景及飼料等定制晚餐最特別之處就係可以係10道菜式入面品嚐到和牛不同部位帶來不同的口感及肉味。晚市套餐因專人全程幫助燒肉,坐定定等食就可以。座位有限,最少預早一天預約。煙燻和牛配魚子醬低溫慢煮和牛再加上海水味濃郁魚子醬更突顯出肉味A5和牛他他配和牛壽司和牛他他口感軟滑,師傳再將蒜蓉包烤過放上一齊食,形成凍熱冰火不同口感。和牛壽司分別係松露和蒜片兩種不同口味而今特選鹽燒a5和牛3切以鹽燒方法突顯出三款不同厚薄口感和牛,有爽彈口感牛舌,亦有油脂感豐富牛西冷而今特選醬燒a5和牛1切配海膽和牛熱狗脆口紫菜包裹住甘甜海膽同軟滑的和牛,整個口感層次更為豐富。沙律蕃茄冰菜沙律清爽冰涼夏多布里昂1切及和牛西冷配柚子醋夏多布里昂可以話稀有部位,油脂感唔多但口感軟稔,肉味亦是最濃郁。和牛西冷相對油脂感較重配蘿蔔蓉及柚子醋就剛好。吸物用了昆布煮成豆腐清湯,清爽可解肉帶來膩感。而今特選a5和牛壽喜燒配松露a5和牛沾上壽喜燒汁燒好,放入濃郁蛋汁內。再待師傅在食客面前即場刨松露片,香氣持久,和牛口感軟稔壽喜燒味道而滲透整片肉。和牛煮麵有3-4片和牛,牛肉味都濃偏瘦,麵質幼幼爽滑,吸湯力不錯。和牛茶漬飯茶湯好香玄米焙茶味道,望住地湯淋上粉嫩和牛都幾治癒。甜品以套餐份量黎講都幾大碗,日本牛乳布甸奶香味濃,配上微甜紅豆蓉有加分。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)