牛極 (樂聲大廈)

营业中

休息中

呢間新開果時都有留意到但位置真係太唔就腳好容易就唔記得佢—————————————————滋滋滋～好耐無聽過呢啲咁誘惑嘅滋滋聲啦試下第間石燒牛但牛肉好似上檯已經有兩成熟？再加上又要左影右影到我食得嘅時候個底已經well doneSad😫😫😫好彩中間仲係生嘅切開再辣兩下生熟就剛剛好（唔計個底）呢度有個針對唔知食咩好嘅選擇就係亂切牛啦即係一堆咩都有啲嘅牛肉粒選擇困難症或者貪心想試曬嘅都可以揀—————————————————⋈ 牛柳200克 $110⋈ 亂切牛扒200克 $90

我一向喜歡食牛，所以每當見到食牛嘅專賣店可以的話我都會去試吓。今日經過銅鑼灣怡和街，剛巧要吃低碳水化合物餐，牛扒係一個好選擇。呢度外賣有折，亂切牛排，$100已經有300克。美其名是亂切，其實就係切大塊牛扒剩下嘅角落。外賣買亂切其實挺適合的，用叉就已經食到。由於外賣，所以我只叫咗三成熟，我覺得剛剛好。牛扒配飯，一個相當日式嘅食法，但由於今日要吃低碳水化合物餐，所以我就索性叫佢唔好俾飯了。牛排比較瘦，冇乜油香，但牛味充足，加上蒜片，都算中規中矩。椰菜沙律加胡麻汁一向係我嘅最愛，而雜菜牛肉湯卻又幾好味。性價比不錯。

Many friends talk about "Niu Ji" Ping Liangzheng After passing through and wanting to eat Finally, the meat addiction broke out, go to the left and try it once A lot of wild foods are in the form of self-service Buy the order, put the rice, carry the salad and carry the sauce, etc. ️Convenient enough to sunIn the end, I called the two on the left and the same part Li happy Share I think he can control how mature it is by himself  and surprised over cook  If the slate is not hot enough, you can as

As for me, I ate 180g beef shoulder ribs. Because the temperature of the volcanic stone-boiled steak is so high, the fat has the chance to hit the diners. The restaurant will cover the steak with a paper towel to prevent the diners from getting caught. In addition, there are aprons for diners, which are most suitable for me who are careless and careless, haha.The beef shoulder's eyes are very full, the meat is fresh and sweet, rich in gravy, and the eyes are cut open to have a pleasing red color

今日去左銅鑼灣買野,出到黎都幾多人,行行下有D肚餓,想食D野再返屋企唔想食M記或者拉麵,見到有牛極,就入左食啦入到去唔太多人,可能因為下午時間,又過曬LUNCH叫左個牛排,依度既牛係選好之後再比錢,之後整既,佢地按重量收費,好均真嫁好快有得食,肉味香濃,燒得岩岩好,唔會過濃或唔夠熟另外仲有湯同飯,食完夠飽,湯幾好味,飯都好熱,有咬口價錢合理,唔會太貴,同類型黎講牛極算係好牛極 銅鑼灣怡和街19-31號樂聲大廈地下1C-1D號舖

Recently, I have to release NO PAY LEAVE again. I hope I can pass this level. Today I only work for half a day, so I will eat a LUNCH after work and go home.When I arrived at Niujii near the company, I ate LUNCH alone, not wanting to eat too badlyNiu Ji’s main stone-boiled beef has various options such as beef shoulder steak, rib eye, sirloin, beef tenderloin, etc., including buffet salad, soup and rice. Unlimited food! It is very convenient to use the self-service vending machine to order food,

石燒牛是另一種風氣，一座自助售票機臚列各適其適的牛肉，有牛肩排、澳洲牛、西冷、和牛，不同重量標附價錢，揀定所需，㩒制買票。一般牛價約百多一百塊，最貴是日本富油脂和牛450元360g。點了牛柳加亂切牛排，後者是牛的不同部位。侍應端出時，牛肉躺在一塊黑漆漆的石燒板上，待客人按喜好自燒。一分錢一分貨，牛柳肉質固然比亂切牛優勝。在石燒板上切開一小件慢慢燒，沒有時限，嗜牛者可到此一試，但若以450近500蚊一餐牛餐，可以有更好地方選擇。若然不夠飽肚，可享用店舖提供的免費沙律、白飯，以及蕃茄牛尾湯。

I think the grilling method is the ultimate, it is stone-fired. Of course, you can control the time and maturity on the iron plate, but the stone-fired system is particularly fragrant and incomparable. 👏🏻.Among the key points, it is the key point, and it is a gift from the common people. Have you eaten again? 😍😍.Beef tenderloinThe beef tenderloin selected by my friend is $110 for 200g, which is quite enough for a girl! The taste is really clean, the five mature is the most perfect 👍🏻👍🏻.Scapula18

近年牛極開咗好多間日式半自助扒店，點餐要係自助售票機度落單，店員會安排座位。一入去就係一個小型自助吧，白飯、湯、沙拉、醬料全部都自取，無限添加。—————💕 牛肩肉眼 180g $80出餐好快，一成熟上，想食幾成熟自己燒，食落唔會好鞋，如果覺得無咩味檯面仲有黑椒、鹽、辣椒粉可以自己加。個扒夠曬大份,一定唔會唔夠飽,配埋其他沙律同湯,好滿足,最緊要係食材真材實料,一分錢一分貨,好抵食遲D想再約多D朋友黎

在銅鑼灣偶然行過，見到面門闊落的火山石燒牛扒店，心血來潮想食牛扒了。店舖走自助形式，需要自行到售票機落單，和日本拉麵店一樣的操作模式。不計和牛，單是牛扒種類多達四款，不過我對牛肩扒是情有獨鍾的。餐廳內設有自助放題區，提供椰菜絲沙律，白飯，麵豉湯，清水。不消一會，香噴噴的牛肩扒就放在我眼前了。餐廳店員細心的在牛扒上放上一張抹手紙，除了吸油，還可阻擋肉汁飛濺。牛肩肉十分嫩滑，很有肉味，調味方面，可按個人口味放岩鹽，黑椒，像孜然粉的香料，就連生蒜蓉都有，這一餐果真性價比高呢！

喺香港近年尾好興來自日本既石燒牛，不過我自己就遲遲都未試，最近聽朋友介紹呢一間牛極平靚正於是就嚟咗銅鑼灣一間佢啲餐全部都好抵食，平均$200以下已經可以食到一個set200g牛柳平時去鋸扒我本身都鍾意食牛柳所以今次嚟到呢一度都試下個牛柳，落單唔使15分鐘牛柳已經送上，熱石上落上既牛柳係3至4成熟，仲吱吱聲咁好正，切落牛柳好淋好易切，粉粉嫩嫩咁樣肉質不錯，但係肉味普通唔夠濃郁，可以自己加入調味整體來講呢一個價錢係值得一試，另外仲有白飯沙律同埋麵豉湯等等都係任添。

由全日堂食狙殺令到晚市堂食狙殺令，我先有返些少人生樂趣， 但無論如何日頭食飯都有少少hea嘅感覺， 好耐冇正正經經咁鋸返塊扒，又減少咗週街躝…無意中發現喺ceo隔離開咗間~牛極， 當時大概下午四點幾有種世界末日就到嘅感覺，因為又開始唔準堂食~病毒又開始開工嘅時間， 所以我決定衝入去~ 入到去係無客，所以個招呼係非常之好，探好熱我自己搵位坐低擺好啲嘢先慢慢出去機到揀下食咩， 心理上解決唔到下午hea 食嘅觀念~ 又可能唔係太肚餓喇， 就揀咗180g嘅牛肩扒， 可能因為得我一個菜上得好快，廚房都比較細心~ 用餐紙冚住件石燒緊嘅牛扒~唔會周圍彈， 但係因為我好驚啲牛肉會太熟所以我都係等咗一陣就是開餐，BTW其實餐廳入面嘅嘢我都未得閒去研究， 都係試咗舊牛扒先~ 講真有驚喜首先佢舊肉幾鬆軟， 但係唔係肉鬆粉嘅味， 我由中間切開雖然有一條根 但係唔會好硬， 我唔介意食rare嘅肉所以即時試咗一嚿~ 真係幾嫩， 為咗試唔同嘅熟度出去攞隻碗將牛扒分到三份， 食到welldone佢都唔會好嚡， 咁即刻出去加少少汁， 佢有個韓式辣汁同埋有個燒肉汁， 在多少小飯， 因為我覺得呢種石燒牛扒食飯其實幾夾， 最

呢排忙於準備自己的小生意，所以少咗出街食飯和寫食評😖今次介紹近日很受歡迎的日式鐵板燒店 —— 牛極，很高性價比～——————————🔹牛肩排 180g $80由於自己一個食，都唔敢叫太多，只叫了最平的牛肩排～ 一上菜，牛肉的大小和預期差不多，色澤很鮮紅，但睇落冇乜肥肉，擔心肉質會好韌😖原來誤會了，把牛肉燒至六七成熟，肉質仍軟腍，而且有肉味，真的以為是貴價牛肉😝另外，有兩款醬可以蘸，分別是燒肉汁和辛味燒肉，個人較喜歡前者，甜甜地，又不會搶過牛肉的味道，好好食！沙律、飯和湯都是自助形式，平時不算太喜歡食沙律，但這裏就拿了兩次椰菜沙律😋因為柚子沙拉汁和胡麻沙拉汁配合新鮮爽脆的椰菜，超夾和開胃，必食🤪

經過牛極的門口很多次，每次都心癢癢想入內幫襯，無奈因為疫情關係，加上每次都是自己一個人，所以未能如願，Happy Saturday終於有機會約埋S一起lunch, 好開心呀! 店子細細，但乾淨企理，五臟俱全。自助區除了有餐具外，還有椰菜絲，湯，飯和不同的醬汁可供客人無限量添加。自助購餐機簡易方便，食物有圖有價錢，一目了然。牛的不同部位分牛肩排， 澳洲牛肉眼，西冷，牛柳，赤身切片(日本直送和牛)，180g~360g，價錢由$80~$450不等。因為是食lunch的關係，不想食得太heavy, 所以我們每人都揀左180g的牛肩排試下先。趁住牛排未到，首先食住沙律和湯先。椰菜絲新鮮爽甜，可配柚子沙律汁和芝麻紫菜粉，又fresh又開胃。日式牛肉湯配料有紅蘿蔔，白蘿蔔，洋蔥和牛肉，牛味濃郁， 酸酸甜甜好惹味，我和S每人都飲左3碗。牛肩排180g $80~牛肩排又厚又大件，放在熱辣辣的的岩石上只有一成熟度， 客人可以因應個人喜好於石板上調製牛肉的熟度，以封煎的方法把肉汁封住。牛肩排肉質脂肪比例較少，肉質軟腍嫩滑，牛味濃郁，加上乾蒜片的香味，好正!除了可以蘸燒汁和辛辣汁，放些海鹽和pepper已經可

同朋友去銅鑼灣shopping，行過呢間牛排店去醫肚。Lunchtime 菜式都算多選擇牛排放係石上面燒，由於要等燒熟，我地去拎跟餐任食既飯、湯同埋沙律，先打開張紙。有野蓋住唔怕d油煙彈到周身。我叫左最平既牛肩排（$80） 180g 食。先唔打開張紙燒一陣，個牛排既色澤都幾靚。切開一塊塊再燒黎食，個牛肩排都唔錯。想煮幾成熟就幾成熟我唔小心overcooked 左，但都好食。係朋友度夾左小塊牛柳食，七成熟既會好食好多。不過牛柳唔夠牛味，要點燒汁食配白飯就幾好。朋友俾既牛柳配沙律餐湯係蕃茄牛肉湯，有牛味，連對食物挑剔個位朋友都讚好飲，我自己飲左三碗。個沙律都幾新鮮。