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寿司Omakase就食得多但系最近食左间烧肉Omakase😳真系色香味俱全😍😍价钱劲抵食 食到超饱🥰而且样样新奇师傅风趣幽默 好多互动🤣又玩火又玩雪🔥❄️简直睇Show一样餐厅出面仲有个打卡位劲靓 好有Teamlab既感觉🥰记得食饭前先好影饭后食到捧住个肚就唔靓啦🤣⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀💘💘💘慢慢品，快快评💘💘💘⠀Dinner Omakase💲1280 位💭先有三款自家制渍物💭蒜头系食到停唔到，惹味得黎唔辣💭前菜系用炭火烧过既金线鲷，即是红衫鱼🐟💭包住洋葱配合鱼子同三文鱼籽，非常鲜味💭旁边系生蚝配上紫苏花，又甜又creamy💭杯仔里面既系炸左既金线鲷鱼鳞，好脆🥰💭估唔到鱼鳞都可以食🤣💭然后系好soft既澳洲和牛舌配洋葱💭点少少旁边既有马山椒💭麻麻地🔥好香，唔辣既💭和牛舌上面撒左d日本柚子皮，好fresh❤️💭师傅解释比起出面餐厅既牛舌好味系有原因💭因为价钱比起出面既用巴西牛舌系贵十倍😳💭慢煮南非鲍鱼好味到嗌出声😚💭用上日本酱油慢煮足2个钟🥺配鲍鱼肝酱💭好软淋劲入味💭连海苔都用鲍鱼肝酱煮左💭配菜萝卜都好淋好甜😭💭澳洲和牛牛板键💭用淡口酱油腌左再烧💭面头有自家制烧肉汁，好正💭酱油帆立贝配鹅肝💭中间有块酒煮苹果，好特别🍎💭酸醋海参bb好弹牙💭可以清新一下口腔，再准备迎接下一个菜式💭重头戏到鹿儿岛A5黑毛和牛三角腩位🐂💭师傅由我地入座开始已经开始烧💭因为需要慢慢烧，要至少烧一个钟💭先可以逼晒d油出黎，再比佢挥发💭食落就会无咁漏💭然后，下雪了❄️好浪漫🤣💭原来系日本淡雪盐，用盐加米浆整成💭为牛扒增添咸味💭食到咁上下，师傅会再洒上西班牙黑毛猪片碎碎💭碎碎带有烟熏味，可以减少油腻感同丰富味道💭配菜系juicy既义大利串茄同超好味既蜜糖炸芋片💭去到呢到，已经饱到喊😂💭仲有大只弹牙既香煎大虾配炸虾头💭加紫苏冷面解腻💭再有个洋葱牛肉卷配极好食既月见饭💭尾尾仲有好癫可以任添既和牛味噌汤💭最后最后就有师傅自家制甜品💭系牛奶大福🥰好幸福啊🔘呢个价钱食到咁多功夫菜真系抵到做烂市🤣🔘每次师傅都会转下d菜式🔘如果有想食既记得订位时同师傅讲声😚🔘有兴趣可以留言，会send卡片比大家◤初心◥ ⠀ ⠀🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🗺∶ 尖沙咀弥敦道176号The Nate 2楼A号舖🍟Food：🔥🔥🔥🔥🔥💯🎆Mood：🔥🔥🔥🔥🔥💯💰痛快度：🔥🔥🔥🔥🤡趣味度：🔥🔥🔥🔥🔥💯🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹
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吃烧肉也可以吃得很优雅喔💓最近到了这间位于尖沙咀的「初心」，一尝烧肉料理的厨师发板。餐厅内在座位不太多，只有大约10多个吧，全设在3面吧枱旁边，中间就是厨师尽显功架的厨房。👨🏻🍳厨师在炮制菜式之前，很贴心地问了客人有没有什么不吃的，和有没有食物敏感～然后才开始准备晚餐（＄1280/每位）▫️前菜🥢蒜头渍丶牛蒡丶话梅萝卜都各有特色。腌渍蒜头非常爽脆，牛蒡带有酱油香，而其中我最喜欢略带酸度的话梅萝卜💗很清爽开胃。▫️刺身🐟昆布渍金线鲷熟成刺身卷著北海道马粪海胆 ，入口鲜甜甘香😊还有爽口鲜味的北海道北寄贝配自调泰式生虾汁～卖相亮丽精致。▫️炭烧🔥澳洲和牛舌芯烧过后的牛舌芯，入口嫩滑有油香，以少许酱渍有马山椒来提味。▫️矶煮鲍鱼鲍鱼非常入味，口感爽弹鲜甜，可以蘸一点秘制鲍鱼汁来一超吃💗而鲍鱼底下的海带也拌了鲍鱼汁，特别有鲜味。▫️炭烧极黑和牛封门柳烧过后🔥的浓酱油渍和牛封门柳，入口嫩滑甘香，味道浓郁。喜欢更浓味的，可以再蘸一些三星渍来一起吃～配伴的沙律菜可中和烧肉的油腻感喔！▫️鹅肝带子配🍷红酒煮苹果带子好厚肥喔，烧得火喉恰好，外面刚刚熟里面好鲜嫩～配以入口即化的煎鹅肝，而带有酒香的苹果很清爽，口感丰富多重。▫️北海道白粟米🌽非常爽甜，可清一清口腔的油腻感。▫️炭烧黑毛A5和牛三角腩烧好的黑毛和牛，厨师在我面前切片然后洒上咸味较淡的淡雪盐～像下雪一样的美💗牛好嫩又juicy💗配伴低温煮焗的意大利串茄和充满蜜糖香薄脆炸芋片，超大爱！▫️松叶蟹🦀甲罗烧这一道菜我也很喜欢喔💕 甲罗烧里有满满的蟹膏和蟹肉，拌了鹌鹑蛋汁后，入口香滑鲜味浓，也可加一点点姜蓉提升鲜味。还配以甜美清爽的粉红紫苏冷面和香口惹味的白饭鱼干，🤤冷面用了煮鲍鱼的汤作汤汁，放一点甲罗烧佐面一起吃～太滋味了。▫️和牛寿喜烧+和牛汤+月见饭薄切和牛🤤在寿喜烧甜甜的汤里面，上面有串串淡紫色的紫苏花，增添了一点优雅和清香，和牛油脂丰富，入口超嫩的～面豉汤用了和牛熬煮，多了一份香浓肉味，还有充满蛋香的月见饭～让人有幸福的饱腹感。▫️冰烧菠萝配伴自家制雪米糍烧菠萝配以山楂酱汁，入口甜美多汁又消滞💗雪米糍外皮Q弹里面包著Oreo雪糕～这个配搭也很不错喔。这顿晚饭共十道菜～好像吃了两个多小时吧🥳 可以在席上一边欣赏即席准备的一道又一道菜式，一边期待和享用美食，这种充满视觉效果和互动的餐食形态👏🏻感觉好棒喔～🔶烧肉 厨师发办🔶Lunch: $688/位Dinner:$1280 /位*需订座 *另设加一
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一入门口，好似去咗Teamlab咁，感觉唔错！同层两间餐厅，烧肉呢边门口有挂住一个营业中嘅牌！入去装修比较光猛简约，同门口对比很大！ 因友人唔食鱼生，于是师傅就烧咗虎🦐，而我就食虾刺身，虾身上有虾子同海葡萄配泰式酱汁，有少少似食紧生虾嘅感觉！ 第一道烧肉系澳洲脷，配合自家制酱汁，味道唔错！ 个人觉得稍咸咗少少！鹅肝多士呢个好食！ 配合酒煮苹果，一D都唔油腻！多士好脆，鹅肝味道足，唔油腻！食咗两道烧肉，就食嘅杂菜啫喱（唔记得佢个名啦）因里面食材本人都不太喜欢，所以浅尝而已！食完解腻嘅啫喱，就食和牛配牛蒡，牛蒡好脆，和牛好有口感！友人比👍🏻👍🏻呢个烧肉！后面食物不错，没有什么惊喜！ 总括食咗3道烧肉，但系只有一道食材来自日本，有南非鲍鱼，X国虎虾，澳洲牛，荷兰番茄🍅，但系日本系淡雪盐😅同一道和牛牛肋条，感觉好奇怪！整体呢个晚餐体验都唔错，只是与预期中有少少落差！ 一试无妨呀！
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寿司Omakase已经不稀奇，烧肉版出乎意料，有惊喜。有肉有海鲜，用靓料日本和牛、澳洲牛肉，厨师即席系你面前，用备长炭炭火烧烤，睇得又食得。A5佐贺和牛肉眼心必试！肉质嫩滑，几乎入口即溶，只用左盐、胡椒简单调味，食到牛肉原味，on top加上少少烟熏猪肝粉和淡雪盐，令人唔会觉得太油腻，炸牛蒡有惊喜，意外合衬。澳洲和牛外肩胛膜肉相当罕见，油脂充足，牛肉鲜味丰富，配意大利菠菜苗。澳洲封门柳封门柳算系近期大热的部位，肉味浓，近内脏，带铁质味，用了酱油腌渍，多了份甜香。成餐都系牛，好易食到腻，Omakase中亦有海鲜。南非矶烧鲍鱼鲍鱼蒸足足2个钟，再酱油腌一整晚，软腍带爽。法国生蚝体质较细，但胜在肉质肥美，味道层次丰富，鲜甜！
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Ski buddies reunion dinner. Since we were having yakiniku in Niigata this time last year, someone suggested trying the one in this new building in TST. Stepped out the elevator into some groovy lighting, restaurant was to our right. There were 13 diners in total (including the 4 of us) on 3 sides of a square. We were seated on high bar chairs, could clearly watch the chefs at work. Chef said he used to work at the branch on HK island. We opted to start at 7:30 but in retrospect I would suggest starting at 7, as we had to hurry towards the end to leave by 10pm. We ordered sake and looked with anticipation at the 2 circular charcoal grills in the center.Codfish wafers as hors d'oeuvres went perfectly with the sake. Next came the raw fish and shrimp as appetizer. Pearl oyster was grilled to warm. Friend said he preferred his oysters completely raw, but I liked mine, especially mixed with some purple shiso flower.Then came the Australian beef shoulder. Went well with the sauce and bed of rocket leaves.Next came the crab. Unfortunately I don’t eat crab, but I did follow instructions and mixed the egg yolk, tried a bit, gave to my buddies to enjoy. the hilight of the night was my favorite- 封门柳 (hanger steak). Chef soaked the hanger steak in pots of marinade before grilling. We mentioned that we just had it for hotpot few nights ago, and chef thought it was a waste, cos to thoroughly enjoy hangar steak, it’s gotta be thickly sliced, so one could enjoy the texture of the meat.Then came the scallop wrapped in seaweed. The big juicy scallop, brown on the outside and tender inside went well with the crunchy seaweed. Chef announced the next course “snowflake beef” which was thinly sliced A5 ribeye pieces seasoned with large flakes of salt and grated smoked pate. Normally I didn’t like pate but since it as only a minimal amount, went well with the salt to bring out the flavour of the beef, which didn’t taste oily at all. Last but not least came the beef sukiyaki, came with rice with yellow yolk. Although I was really full by then, I finished all- first by mixing the weekly flavored vegetables in the egg yolk with rice followed by the beef which tasted very light- not heavy at all. Finished off with a matcha pudding.In summary: exceptional meal. Very interested to try the HK island branch, but had to be after some vigorous exercise routines first.
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