YAKINIKU KAKURA (Tower 535)

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Item: YAKINIKU KAKURA (Tower 535)
Rating: 0
Author: foodie_cravings_hk

4.5

605 Reviews

Taste

Decor

Service

Hygiene

Value

26612

Causeway Bay

$201-400

Japanese Roast Meat

571

Terms & Details:
Restaurant:	YAKINIKU KAKURA (Tower 535)
Offer:	Cathay members can earn up to HKD4 = 2 miles with the Asia Miles by Cathay app. T&C apply.
Join the Cathay membership programme and start earning miles today!
Cathay members must present a membership QR code in the Asia Miles by Cathay app to earn Asia Miles. Asia Miles can be earned on eligible transactions of up to HKD10,000. Cathay members can earn HKD 4 = 1 mile when dining at Cathay partner restaurants. Standard Chartered Cathay Mastercard® holders can earn an additional HKD 4 = 1 dining rewards when they pay with their card, for a total of HKD 4 = 2 miles. Asia Miles earned are based on the total amount spent including service charges, taxes and tips. Asia Miles may not be earned on certain promotional menus. Please check with individual partner restaurants prior to dining. Asia Miles will be credited to members’ accounts 10 working days after each eligible dining transaction.

Other Cathay Terms & Conditions apply.

foodie_cravings_hk

Level4

221

一間位於銅鑼灣嘅燒肉餐廳Yakiniku Kakura, 聽講喺呢度可以食到啲好好味又高質嘅牛肉，今晚一於嚟呢度試吓！首先我哋叫咗鹿兒島和牛他他來做前菜，生嘅牛肉真係特別鮮甜！呢個真係必試，再加上蛋黃同埋香蔥，令到佢嘅香味更加提升。另外佢仲有少少洋蔥增加咗佢嘅爽脆度，呢個他他真係好開胃。然後就到重頭戲！首先係鹽味上牛舌，呢個牛舌比一般嘅牛舌更加厚身，佢嘅口感更加爽脆彈滑。然後呢間餐廳必食嘅係大判燒黑毛和牛西冷！見到佢嘅油脂分布好平均，會有職員幫手燒，真係燒得好靚！佢哋首先會問吓想食生啲定係熟啲，佢哋會按着客人嘅需要作出調整。大判燒真係睇得又食得，可以睇住職員嘅表演，然後又有味蕾嘅享受！燒完嘅牛肉會配月見汁，本身已經好重牛味，再加上蛋香令到成個味道更加提升。另外黑毛和牛裏腹牛柳都好好食㗎！佢嘅份量好多有成120 gram，首先要燒到表面好焦脆，然後再將佢切開再煎，佢嘅肉味好重，但係同時保持口感嫩。最後一定要叫嘅係黑毛和牛腹前小排！佢嘅油脂分布得好平均，全牛肉都係粉紅色，只需加上鹽同埋黑椒就可以食得出佢本身嘅味道，燒完之後一放入口，佢嘅油脂溢晒出嚟每！每次燒完嘅牛肉都會放上佐賀紫菜飯一齊

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一間位於銅鑼灣嘅燒肉餐廳Yakiniku Kakura, 聽講喺呢度可以食到啲好好味又高質嘅牛肉，今晚一於嚟呢度試吓！

首先我哋叫咗鹿兒島和牛他他來做前菜，生嘅牛肉真係特別鮮甜！呢個真係必試，再加上蛋黃同埋香蔥，令到佢嘅香味更加提升。另外佢仲有少少洋蔥增加咗佢嘅爽脆度，呢個他他真係好開胃。

然後就到重頭戲！首先係鹽味上牛舌，呢個牛舌比一般嘅牛舌更加厚身，佢嘅口感更加爽脆彈滑。然後呢間餐廳必食嘅係大判燒黑毛和牛西冷！見到佢嘅油脂分布好平均，會有職員幫手燒，真係燒得好靚！佢哋首先會問吓想食生啲定係熟啲，佢哋會按着客人嘅需要作出調整。大判燒真係睇得又食得，可以睇住職員嘅表演，然後又有味蕾嘅享受！燒完嘅牛肉會配月見汁，本身已經好重牛味，再加上蛋香令到成個味道更加提升。

另外黑毛和牛裏腹牛柳都好好食㗎！佢嘅份量好多有成120 gram，首先要燒到表面好焦脆，然後再將佢切開再煎，佢嘅肉味好重，但係同時保持口感嫩。最後一定要叫嘅係黑毛和牛腹前小排！佢嘅油脂分布得好平均，全牛肉都係粉紅色，只需加上鹽同埋黑椒就可以食得出佢本身嘅味道，燒完之後一放入口，佢嘅油脂溢晒出嚟每！

每次燒完嘅牛肉都會放上佐賀紫菜飯一齊食，紫菜飯入面都有包埋雞蛋，牛同埋蛋黃嘅配搭真係好好match啊。而家仲做緊Suntory啤酒買一送一，唔好錯過！