櫻田日本餐廳

Sakurada Japanese Restaurant
142
18
6
Level4
 係北區想搵間有質素的日本餐廳很難,櫻田可算是頭幾位,不單止是經常轉換餐單,最重要係肯用上靚料,係家陣市道困難情況下,依然對出品有要求及有信心,實在難得。早前餐廳就推出了‘’松坂A5和牛盛宴‘’,供應期至2025年1月30日(星期二至日及公眾假期);供應時間為十二點至三點以及六點至十點;價錢是松坂A5和牛宴一人前1588(原價1988),看似偏貴,但作為日本三大和牛之一,成件事變得合理多了。和牛肉眼刺身配黑魚子薄荷芥末汁(3片)雖然只得三片,但油香滿滿,配上黑魚子及薄荷芥末汁,起了平衡的作用,完全令人滿足的刺身。煙燻大根半熟和牛西冷(3片)陣陣煙燻,令牛肉更多添一份幽香,舌尖上香氣縈繞,美味,可惜只得三片。牛清湯牛清湯用上5小時慢煮湯底,伴以炸過的炸牛脂,入口即溶的口感真好,每口湯都是牛肉精華,喝起來感覺好舒服。和風執燒牛柳蘆筍串牛柳以備長炭燒三至四成熟,中間夾雜了新鮮的蘆筍,清爽的口感,正好平衡了油膩感。和牛肉眼厚燒或薄燒同朋友各自點了厚燒及薄燒然後分享。厚燒時師傅都會問問想要幾成熟,肉質鬆軟,夾埋蒜片一齊食更正。而薄燒簡單的炙過,包裹了蔥末,吃起來更香口。金蒜和牛炒飯除了飯是現成外
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係北區想搵間有質素的日本餐廳很難,櫻田可算是頭幾位,不單止是經常轉換餐單,最重要係肯用上靚料,係家陣市道困難情況下,依然對出品有要求及有信心,實在難得。
17 views
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18 views
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25 views
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早前餐廳就推出了‘’松坂A5和牛盛宴‘’,供應期至2025年1月30日(星期二至日及公眾假期);供應時間為十二點至三點以及六點至十點;價錢是松坂A5和牛宴一人前1588(原價1988),看似偏貴,但作為日本三大和牛之一,成件事變得合理多了。
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0 views
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5 views
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和牛肉眼刺身配黑魚子薄荷芥末汁(3片)


雖然只得三片,但油香滿滿,配上黑魚子及薄荷芥末汁,起了平衡的作用,完全令人滿足的刺身
8 views
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19 views
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煙燻大根半熟和牛西冷(3片)


陣陣煙燻,令牛肉更多添一份幽香,舌尖上香氣縈繞,美味,可惜只得三片。
15 views
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9 views
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牛清湯


牛清湯用上5小時慢煮湯底,伴以炸過的炸牛脂,入口即溶的口感真好,每口湯都是牛肉精華,喝起來感覺好舒服。
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0 views
0 likes
0 comments
0 views
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和風執燒牛柳蘆筍串


牛柳以備長炭燒三至四成熟,中間夾雜了新鮮的蘆筍,清爽的口感,正好平衡了油膩感。
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0 views
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和牛肉眼厚燒或薄燒


同朋友各自點了厚燒及薄燒然後分享。
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0 views
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0 views
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6 views
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15 views
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厚燒時師傅都會問問想要幾成熟,肉質鬆軟,夾埋蒜片一齊食更正。
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0 views
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而薄燒簡單的炙過,包裹了蔥末,吃起來更香口。
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7 views
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金蒜和牛炒飯


除了飯是現成外,由炒蒜開始,每個步驟都是現場製作,誠意十足,和牛粒下得重手,但無損粒顆分明的效果及口感,炒得又乾身,滿意。
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Homemade抹茶銅鑼燒




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儀式感十足,由師傅即場炮製,由煎餅底到加入十勝紅豆,再配以一粒漬過的栗子,甜美可口,作為壓軸實在令人心花怒放。



 



 



 



 

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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