140
5
2
Restaurant: Gyujin HANARE Platinum Label
Offer: Cathay members can link a card to earn up to HKD4 = 2 miles via Card Linked Earn. T&C apply.
Terms & Details:
  • Members wishing to use Card Linked Earn must link eligible Visa and MasterCard credit and debit cards to their membership account.
  • Asia Miles can be earned on eligible transactions of up to HKD10,000.
  • Cathay members may earn Asia Miles with Card Linked Earn by paying for eligible purchases with Linked Payment Cards through Apple Pay, Google Pay and Samsung Pay. However, Cathay members will not be able to earn Asia Miles with Card Linked Earn with third party platforms such as Alipay, Wechat Pay and Paypal.
  • 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 = 1mile 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.
Level4
131
0
於2024年5月20日和朋友慶生。一入到見到日式簡約舒服裝修,大氣,光線明亮,令人感覺很乾淨舒服。餐廳替我們一行7人安排了包廂,對於第一次光臨,感覺很討好。套餐有分3個價錢,我們則點了中價位的629,來自鹿兒島的野崎牛仼食套餐。這價錢的套餐比低一級的,除了肉高質一點外,更有啤酒仼飲。所有套餐都包括了前菜、刺身、天婦羅、蔬菜、甜品等仼食。先說前菜的刺身、天婦羅都絕不失禮,食材新鮮,且味道高階過放題級數。至於肉食,我則認為野崎牛片較薄,且油花比例較高,食一兩件已很膩。反而低一級的牛赤身肉,牛味更重,肉嫩口感也什高。我也沒想到豚肉和雞肉,這些配角也這麼耀眼,肉味香濃。餐廳更安排了蘭王雞蛋供食客拌肉食。餐廳更有教學,怎燒味道會更佳,先用油脂重的肉煎香,再下洋蔥炒,再下牛,肉也吸入了洋蔥的甜味,再加入燒肉汁,平時高級餐廳一百多元一塊,這是仼吃。燒了肉後,可叫侍應轉壽喜燒。蔬菜的種類選擇很多,有菌類、粟米、豆腐等,其中我最喜歡的是心內美,是紫心蘿蔔,不但外型高雅,更比白蘿蔔甜,且有硬度。壽喜燒的煮法,可以一肉兩吃,也不會像燒一樣油膩,蔬菜的甜度又可以中和肉類帶來的飽腹感。吃後我的建議是早點入座,反
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於2024年5月20日和朋友慶生。

一入到見到日式簡約舒服裝修,大氣,光線明亮,令人感覺很乾淨舒服。餐廳替我們一行7人安排了包廂,對於第一次光臨,感覺很討好。

套餐有分3個價錢,我們則點了中價位的629,來自鹿兒島的野崎牛仼食套餐。

這價錢的套餐比低一級的,除了肉高質一點外,更有啤酒仼飲。

所有套餐都包括了前菜、刺身、天婦羅、蔬菜、甜品等仼食。

先說前菜的刺身、天婦羅都絕不失禮,食材新鮮,且味道高階過放題級數。

至於肉食,我則認為野崎牛片較薄,且油花比例較高,食一兩件已很膩。反而低一級的牛赤身肉,牛味更重,肉嫩口感也什高。我也沒想到豚肉和雞肉,這些配角也這麼耀眼,肉味香濃。餐廳更安排了蘭王雞蛋供食客拌肉食。餐廳更有教學,怎燒味道會更佳,先用油脂重的肉煎香,再下洋蔥炒,再下牛,肉也吸入了洋蔥的甜味,再加入燒肉汁,平時高級餐廳一百多元一塊,這是仼吃。

燒了肉後,可叫侍應轉壽喜燒。蔬菜的種類選擇很多,有菌類、粟米、豆腐等,其中我最喜歡的是心內美,是紫心蘿蔔,不但外型高雅,更比白蘿蔔甜,且有硬度。

壽喜燒的煮法,可以一肉兩吃,也不會像燒一樣油膩,蔬菜的甜度又可以中和肉類帶來的飽腹感。

吃後我的建議是早點入座,反正價錢一樣,早點入座可以進食多一點,又不用太趕。餐廳的最後下單時間是晚上9時。另外,我會覺得最便宜的肉食選擇已經足夠,我認為野崎牛帶點油膩,肉味也不及便宜的選擇出。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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