銀座炎蔵燒肉

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Item: Ginza Enzo Yakiniku
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Author: kitmangor

Ginza Enzo Yakiniku

4.5

407 Reviews

Taste

Decor

Service

Hygiene

Value

8660

Lai Chi Kok

$201-400

Japanese Roast Meat Salt & Sugar Reduction Restaurant

375

Info:
Restaurant:	Ginza Enzo Yakiniku

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

kitmangor

Level4

258

炎蔵和牛「極致」6點拼盤 1. 和牛龜之甲：後腿外側肉，瘦肉為主帶筋，炭烤後肉香濃郁有嚼勁 2. 和牛友三角：稀有後腰三角位，油花細密如網，入口即化無渣 3. 和牛芯芯：膝蓋肉筋膜明顯，建議剪小塊烤透，膠質感突出 4. 和牛內腿肉：運動部位肉質緊實，沾燒肉醬提味更佳 5. 和牛貝身（腹牛柳）：腹脅雪花紋路美，油脂滴火引發烈焰，焦香誘人 6. 上等牛肋肉：經典鹽蔥卷吃法，油花與肉感平衡，穩妥之選和牛里肌芯里脊最嫩部位！淡粉肉色撒岩鹽，肉汁鎖滿，原味才能吃出牛奶香氣。厚度切得剛好，啖啖肉。 🍚 月見紫菜飯（配蘭王蛋）現烤紫菜脆度滿分，戳破蘭王蛋黃裹飯粒，蛋香濃無腥味。白飯煮得偏軟易拌開，建議留半碗配燒肉油脂，自製迷你丼飯。

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炎蔵和牛「極致」6點拼盤
1. 和牛龜之甲：後腿外側肉，瘦肉為主帶筋，炭烤後肉香濃郁有嚼勁
2. 和牛友三角：稀有後腰三角位，油花細密如網，入口即化無渣
3. 和牛芯芯：膝蓋肉筋膜明顯，建議剪小塊烤透，膠質感突出
4. 和牛內腿肉：運動部位肉質緊實，沾燒肉醬提味更佳
5. 和牛貝身（腹牛柳）：腹脅雪花紋路美，油脂滴火引發烈焰，焦香誘人
6. 上等牛肋肉：經典鹽蔥卷吃法，油花與肉感平衡，穩妥之選

和牛里肌芯
里脊最嫩部位！淡粉肉色撒岩鹽，肉汁鎖滿，原味才能吃出牛奶香氣。厚度切得剛好，啖啖肉。

🍚 月見紫菜飯（配蘭王蛋）
現烤紫菜脆度滿分，戳破蘭王蛋黃裹飯粒，蛋香濃無腥味。白飯煮得偏軟易拌開，建議留半碗配燒肉油脂，自製迷你丼飯。