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2021-02-28 1154 views
Sushi omakase 就成日食,但係wagyu omakase 真係第一次試🤫餐廳賣點仲要係A5和牛既稀有部位🤤今次坐既係bar枱位,而每2個客人面前都有一個細細既爐。所有和牛都係由店員親自燒,店員每次燒之前都會用張show左牛部位既圖簡單介紹一下。Omakase 極 (Kiwami) ($820pp) Ultimate Special Rare 7 Cuts 個人覺得下面幾款和牛比較特別:甜蝦Steak Tartare 壽司🍣作為前菜開始,好fresh好特別,我好滿意🥰Shakushi 🥩 配泡沫鼔油同即磨wasabiMisuji 牛既拜拜肉🥩脂肪分佈平均,好軟腍,入口即溶🤤Kuri 配木魚湯🥩和牛略略燒過就放落湯,但係湯都仲係清清地。Uni Chateau Briand 🥩係我最期待既菜式,用上Chateaubriand 腰內部位, 師傅會將燒過既和牛用錫紙焗3分鐘,連同北海道海膽放上飯面,再淋上醬汁。整體上和牛肉質都幾juicy,而油花脂肪比較多,個人希望牛味可以再重小小🥲
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Sushi omakase 就成日食,但係wagyu omakase 真係第一次試🤫餐廳賣點仲要係A5和牛既稀有部位🤤


今次坐既係bar枱位,而每2個客人面前都有一個細細既爐。所有和牛都係由店員親自燒,店員每次燒之前都會用張show左牛部位既圖簡單介紹一下。


Omakase 極 (Kiwami) ($820pp)
Ultimate Special Rare 7 Cuts


個人覺得下面幾款和牛比較特別:

甜蝦Steak Tartare 壽司🍣作為前菜開始,好fresh好特別,我好滿意🥰
25 views
3 likes
0 comments

Shakushi 🥩 配泡沫鼔油同即磨wasabi
3 views
0 likes
0 comments

Misuji 牛既拜拜肉🥩脂肪分佈平均,好軟腍,入口即溶🤤
22 views
0 likes
0 comments
15 views
0 likes
0 comments

Kuri 配木魚湯🥩和牛略略燒過就放落湯,但係湯都仲係清清地。
9 views
0 likes
0 comments
13 views
0 likes
0 comments

Uni Chateau Briand 🥩係我最期待既菜式,用上Chateaubriand 腰內部位, 師傅會將燒過既和牛用錫紙焗3分鐘,連同北海道海膽放上飯面,再淋上醬汁。
15 views
0 likes
0 comments
整體上和牛肉質都幾juicy,而油花脂肪比較多,個人希望牛味可以再重小小🥲
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2021-02-16
Dining Method
Dine In
Spending Per Head
$900
Recommended Dishes
  • Chateaubriand
  • Misuji