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港铁中环站 C 出口, 港铁香港站 C 出口 继续阅读
电话号码
21513887
开饭介绍
于东京有30年历史的烧和牛专门店,曾获东京Timeout杂志选为10间最佳烧肉店之一。餐厅选用日本直送A5黑毛和牛及酱汁。店铺提供和牛的不同部位,如股肉、后腿肉、腰脊肉等。亦提供各式的和牛料理。 继续阅读
营业时间
今日营业
全日休息
星期一至六
12:00 - 15:00
18:00 - 22:00
星期日
全日休息
*最後落单:22:00
付款方式
Visa Master AlipayHK 支付宝 现金 美国运通
座位数目
80
其他资料
网上订座
酒精饮料
自带酒水
切蛋糕费
电话订座
加一服务费
当面支付
有关奖赏计划
食记 (37)
等级5 2021-06-10
136 浏览
This Japanese yakiniku restaurant is in Central, on the 3/F of Man Yee Building. Part of the Global Link Group, the restaurant originates from Tokyo serving good quality wagyu beef, and they pride themselves of only serving chilled (never frozen) A5 Kuroge Wagyu here.Seated at a long booth near the window looking out to Queen’s Road Central, the restaurant has put a divider to separate into two tables. As there was no customer on the other side so we did not feel crowded. The setting is contemporary, nothing fancy and is generally comfortable.We ordered the omakase menu ($1,280 each) and was first served Pickles 3 Kinds. All of them were nice, with the appearance and taste like the Korean side dishes, but I found the cucumber and ‘kimchi’ less spicy, and an overall better appetizer compared with the traditional Korean ones. Next it was the small plates, with Tofu Skin with Wagyu Yukke, Matsuba Crab Croquette and Eggplant in Dashi Sauce. The croquette got a creamy filling with plenty of crab meat, good in taste, but my favorite is the yukke, with the raw beef tartare beautifully marinated and mixing with the tofu skin, combining great texture and flavors. The eggplant is also good, cut into slices and rolled to give a nice presentation, with the dashi sauce fully absorbed into the eggplant to bring good umami notes. The Jumbo Salad is decent, with fresh garden vegetables and some shredded mushroom and onion, sprinkled with sesame on top. A refreshing transition to clean the palate and get us ready for the wagyu feast coming up. The Grilled Wagyu Nigiri is a sushi with wagyu. The staff came to cook the Zabuton (shoulder waist) for us, grilling it at just the right level to ensure the perfect balance of softness from the meat, with the fat melting to give increased intensity on the aromas and taste before wrapping on a piece of sushi rice. A really nice piece of beef and no wonder the restaurant mentioned it was the best cut of the day.Next is my favorite in the evening, the Yakiniku Jumbo Original Noharayaki. It is a piece of A5 sirloin marinated in signature tare sauce, and then the manager came to grill the meat for us. It was then served together with beaten egg yolk and egg white foam. The sauce provides a perfect harmony and it is great in taste. The sauce was so good that I kept it for the other grills later. The restaurant thoughtfully provided a tomato, with a nice balance of sweet and sourness, to smooth and cleanse the palate afterwards. Continuing with the grill, the 6 Kinds of Grilled Wagyu Rare Cut certainly would bring a smile for wagyu lovers. The cuts include Katashin Ro-su (upper part of shoulder), Maki-Kalbi (muscle surrounding rib-eye), Rump, Ichibo (lean muscles around buttocks), Shin-Shin (middle of inside back-leg) and Kata-Sankaku (outside of fore-leg). With different texture and amount of fat, it is a good mix and personally I prefer the leaner meat which I found had richer meat flavors. Then came Misuji Consumme Nabe, a mini hotpot with a clear soup boiled for 12 hours according to the staff. Served in a super-hot clay pot, the staff put two pieces of misuji in, which are another piece of rare cuts that does not have much fat, with a crunchier texture. The consumme has wonderful intense flavors but delicate on palate. Together with the egg custard made with shrimp broth, as well as mushroom, it is another great dish.Coming to the end, the Signature Cold Noodles has minced beef added to the noodle, with also a broth added with sea urchin, the sourness was appealing and helped to remove the fatty sensation, so even with the full stomach we ended up finishing everything. The Dessert Platter comprises of a white coffee pudding and black sesame ice-cream, and the staff recommended us to sample the pudding and then poured it with the ice-cream to be eaten together. The pudding is in fact quite good though the ice-cream is more mediocre. But overall still a nice finale to the meal. The service is good, with the staff attentive and eager to explain each dish and the recommended way to enjoy them. They also helped to grill the beef on the specialties. The major issue I got was the cleanliness of the toilet which was quite bad. Even though it is a public one shared with the shopping mall and the restaurant is not directly responsible for the cleaning, they should require the landlord to manage it properly. The bill was $2,891 which was reasonable with the amount of wagyu served, the quality and the special cut offered. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级2 2021-03-05
3917 浏览
今日同3个同事去食LUNCH, BOOK左枱1:15PM, 早到佢都可以安排我地入座。员工态度餐牌烧肉种类唔多 (与298 烧肉相比), 我地一行4人叫左4个唔同0既烧牛肉LUNCH SET, 另加一客野原烧$220...经理帮我地落单0既时态度唔友善咁话: 野原烧果块好薄0乍WOR..你要一块呀? 我同事即刻讲我地叫黎试下先..好食咪再叫LOR...我地已经叫左4个SET....佢D态度好似嫌我地叫一块咁少咁...其他员工, 收碟速度都好快一见食完就会收走, 普遍都有礼貌OK..食物冇比较冇伤害...佢D肉的确系腌料太重太甜, 食唔倒牛味, 浪费左块肉。出黎全部都系同一种味..甜味肉质方面..肥而唔系入口即溶感..只食倒肥腻感...SET配菜方面: 沙律个汁唔错唔会太多太少又够开胃, 茄子卖相虽然唔好不过都唔错, 南瓜冇乜特别, 牛肉似中式牛腩味...环境因为枱与枱都比较近,所以都有D嘈...食完冇油烟味值得赞整体如果LEE个价钱, LEE个质素我地未必会再去帮衬...我宁愿去298烧肉大家价钱差唔多, 质素同服务仲好D... 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级1 2020-12-04
4414 浏览
一男侍应无野做每一分钟经过食客坐位一次,系你面前行嚟行去,我们已好客气叫佢唔好咁做,讲完仲变本加厉,仲多左一个男待应行圈,本人想向经理反应问题,又有一位女侍应在旁监视住本人不走及要偷听我和经理的对位,本想安安乐乐食一餐饭,但这间餐厅的侍应一点也不尊重客人,令我们呢餐饭食得非常之吴舒服,无下次。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2020-11-23
4039 浏览
又嚟呢间烧肉食店啦! 第三次嚟食,因为真系高质啊~ 舖门外低调设计,门口入後经过走廊,见到啲间房。同同事两个人食,获安排卡位。骤眼望约坐到50人,装潢以黑色为主,开扬坐位,唔逼夹。午巿套餐都有近10款选择,嗜牛者望到都开心, 亦有豚肉及鸡提供。点咗一客A5黑毛和牛赤身同一客九州产鸡肉。落单无耐就送咗个饭SET。碟渍物有红萝卜、荳牙、莲藕片。三碟都腌到入晒味腍身,唔重酸味、少少甜味。抵赞莲藕每厚薄一样,腍得嚟仍然仲有啲爽口! 味噌汤重味噌味道,亦有好多葱花、昆布。不过偏咸味浓,嗰碗并无豆皮、豆腐 (定本身系无?)沙律嘅拌汁系醋,整碟都好清新。生菜、菜丝都好爽口,亦唔会冻到啱啱喺雪柜拎出嚟咁。主角嚟啦! 牛肉嘅鲜红色配上白色脂肪,肥瘦适中,网状形态好靓! 片片厚薄均一之余亦都系有手只手掌咁大片,未烧已经滴口水啦! 用咗芝麻及秘制酱汁腌制,落铁板并无滋滋声,基本上两边各30秒左右已经熟。肉片因为猛火快烧逼出肉汁油份,成片牛配埋小小甜酱汁,酱汁并没呛咗肉嘅味道,放入口即溶嘅感觉,油同肉汁喺口腔入面回旋,轻咬几口再暖暖地吞落去,真系无得弹,越食越开胃 ! 碗饭系正常一碗份量,圆圆粒嘅越光米/珍珠米,煲饭水份适中,饭粒粒粒分明有咬感,无变糊或过硬,仲要保留到米香味。至於鸡肉望落去份量唔到多,但实际都有成10片架, 每片有1/3手掌相若大小。经秘制酱汁配芝麻腌过。比起牛肉,鸡肉烧嘅时间相对耐啲,两面都要一分钟左右多少少先熟。鸡肉入口鲜嫩,同样都锁到肉汁及油份,爽口的。不过相对牛肉,鸡油真系多咗少少。鸡皮系重点,烧到脆口微焦,入口"索索",酥脆! 顺带一提,鸡肉沾酱汁会偏向浓味,盖过咗鸡肉嘅味,反而沾柠檬汁,感觉清新好多,去咗油腻感! 不过唔知系咪要赶住准备,侍应哥哥好快收走啲渍物碟,当然有礼貌地问你用餐完毕未先收啦。温馨提示记得订位准时到,WALK-IN真系无乜机会。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
这间日式烧肉店.。之前一直想,而家有机会试吓啦。产返12:00开门12点前到了,已经见到有几个食客在等。餐厅环境modern,我们先看看wine menu,先点了之後说坏一支House Red Wine。这支是Pinot noir的红酒。我们每人也选了$598嘅午餐套餐。想不到份量也可以。更加估得到这支红酒跟黑毛和牛非常配合最精彩是待应会帮你烧和牛西冷部份及牛后腿内侧既部份。精彩 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)