129
27
13
港铁尖沙咀/尖东站 B1/ N5 出口 继续阅读
电话号码
29722888
附加资料
获2014年米芝莲餐厅指南推介的铁板烧海贺,最近诚邀得日本经验铁板大厨安达二男出任铁板总厨。大厨上任後即将菜式革新,融入更多源自东京的创新意味,令和风味道更见完整透彻。 安达二男先生,已有25年任铁板厨师的经验,1999年曾出任香港香格里拉酒店 滩万的行政总厨,其後再回流日本的滩万,又因厨艺出众,获多间日本着名铁板烧店邀请出任总厨。 推介菜式有喜知次鱼香草橄榄烧, 香草牛油荣螺烧, 铁板日本和牛等等
营业时间
今日营业
12:00 - 14:30
18:00 - 23:00
星期一至四
12:00 - 14:30
18:00 - 22:30
星期五至六
12:00 - 14:30
18:00 - 23:00
星期日
12:00 - 14:30
18:00 - 22:30
公众假期前夕
12:00 - 14:30
18:00 - 23:00
付款方式
Visa Master 现金 美国运通 银联
座位数目
60
其他资料
网上订座
酒精饮料
电话订座
加一服务费
海景景观
有关奖赏计划
食记 (187)
This Japanese teppanyaki restaurant is located in The One in TST, and while it specializes in teppanyaki, there is also a sushi bar as well, but still the better choice would be going for its teppanyaki. After passing the sushi section which has got no window, the main teppanyaki area has a corner view with all windows, and in the middle features the teppanyaki counter in which we were seated on the day. The decor is nice, but I am sure if you are like us, the focus is on how the chef prepares the food all the time, and you might not have paid attention to other things.We ordered the New Year and Valentine's Day Set ($2780 for two). The first course is Japanese Snapper Carpaccio. The thin-sliced fresh snapper is paired with a sweet cherry tomato, with small pieces of monkfish liver too. I like the two sauces accompanying, including pesto and yuzu vinegar, which enhance the taste profiles of the snapper. Then the chef started his 'show', preparing for Pan-Fried Foie Gras. The foie gras are so nicely seared to give a caramelized surface while the interior is still soft and moist. The chef also grilled some Brussels sprouts to put it in, after decorating the plate with a brush of balsamic vinegar. The carrot puree underneath the foie gras gave some acidity to balance the fat level, and along with a natural sweetness, it is highly complementary to the foie gras.  Next is Teppanyaki Lobster with Herbs in Lobster Bisque. The live lobster is cut in half, and when put onto the grill the legs were still moving. After searing for a while, the chef put a bunch of herbs on the lobster and then adding some water before covering with lid to cook through. Then he prepared a butter sauce and scooping onto the lobster before serving, adding lobster bisque. The lobster meat is sweet and tasty, and the chef had already removed the shell from the claw to eat it easy for us. The lobster bisque is also rich and flavorful, and overall this is one of my favorites in the menu. Next we have the Sashimi 3 Types, including scallops, sweet shrimp and striped jack mackerel. The sashimi were all fresh and good in taste, and served as a good intermittent dish between the teppanyaki.Then we have another signature dish, Teppanyaki Abalone with Herb Butter Sauce. The chef first used a piece of leaf on the hot plate before putting the live abalone on top, and then adding a piece of lemon on top, before putting a piece of kombu to cover them, infusing the abalone with the flavors of the seaweed. After it is cooked, the chef then removed the shell and cut it in halves, along with the liver, serving on the plate, together with grilled mushrooms. The chef then adds the butter and herb paste on the abalone, allowing the heat of the abalone to melt the butter to form the sauce, before putting some croutons on top. The abalone is tender and not rubbery at all, and the sauce is also a good match. Another must-try in my opinion.Next is the A4 Wagyu Rib Eye. The chef asked for how well we preferred the beef to be cooked. And then seasoned it with salt and pepper. Seeing the skills of the chef in grilling the meat and then dicing it is like a show, and the caramelized skin with the juicy inside still brings saliva to my mouth when I write this. Pairing with salt, black pepper and mustard, the chef advised us to try the beef in original taste first, and there is also deep-fried garlic and some onion shreds with yuzu sauce to help balance the palate. Another great dish. The show continues with Fried Rice, Pickles, Miso Soup. The rice is cooked on the previous day so that it is sufficiently dried before cooking, and then the chef added different seasoning, before cutting the rice repeatedly to break up the chunks, making each grain distinct in the process. He then added some garlic and butter to the rice to add extra flavors. It was really good and together with the miso soup and pickles completes a wonderful and fulfilling meal for us. We have chosen Grapes with Wine Jelly as our dessert. The jelly is delicate but one can certainly feel the wine there, and there is also a yogurt and honey paste which adds the sweetness and a nice creamy note to the dessert. A good finale.  There is also coffee or tea included, and the bill was $3,058. Considering the nice ingredients and how everything is nicely put together, I would say it is good value for money. The service is decent and the chef was a bit shy and did not interact much with us. But overall it is still a good teppanyaki and I certainly would recommend it. 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4 2021-01-31
586 浏览
可以望住海景坐bar台睇住厨师整铁板烧真系一大享受可惜这些机会不是我的😂😂我系坐另一边bar台影过去,下次要预早订位。Order左厨师精选二人午餐$1180日本真鲷鱼肉结实又滑溜,配埋清甜既舞茸菇汤好顺喉,饮落好舒服日本A4和牛肉眼,铁板5至7成熟最好味,牛肉味浓又无渣,只是份量不多,配炸蒜片一齐食好好味。我平日唔食生洋葱,怕又辣又带苦,师傅话洋葱切丝後不断冲水就可以去除苦涩辣味,加上柚子汁,甜中带酸好开胃炒杂菜就有少少苦,一般,无影相。铁板炒饭落左大量饭素一齐炒,好香口唔油腻,粒粒分明。面豉汤就是普通的面豉汤甜品不是柚子雪葩或绿茶雪糕有少少失望,不过鲜果奶冻都唔错。 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 2020-12-17
1716 浏览
疫情环境底下,好多好食嘅餐厅已经执咗咗,所以咁多年来同老公遇到好食嘅都一定会分享!❤️一有时间再去回味一番💞为咗庆祝拍拖周年纪念,老公花咗好多心思,带我去尖沙咀行街shopping,夜晚带上去19楼海贺,一开𨋢门个环境已经好吸引我😍师傅已经预备好晒啲食材😋极上时令刺身三款|油甘鱼•带子•真鲷👍🏻萤光鱿鱼•明太子腐皮•冻蕃茄Juicy鹅肝配特制酱汁,酸酸甜甜,唔会太油腻👍🏻👍🏻👍🏻😋日式清酒煮蛤,清甜到不得了,最後好似饮晒佢啲汤底😂睇相就知好食💃🏻💃🏻💃🏻💃🏻啖啖肉㗎!😍卖相更加冇得顶!!!😍😍😍😍😍又真系超鲜甜🥰🥰🥰🥰🥰配埋龙虾膏汁再加上三文鱼籽🥰🥰🥰🥰🥰好正😇😇😇下次再嚟一定要encore😜和牛正👍🏻油脂超香,食之前刷刷砖盐更加好味不过已经给龙虾比下去😆😆😆最後有日式炒饭,够镬气😄抹茶甜品做结尾🍵整体上超满意呢间餐厅,服务细心,食材新鲜,特别推介铁板龙虾🦞,一定要试!!!😍 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4 2020-12-10
1376 浏览
每隔一段时间都会嚟食,通常都会订位,早两日买完野,心血来潮想食,尝试Walk in,虽然冇窗口位坐,但系唔紧要朋友话今次唔想食龙虾,所以就试食有鹅肝和鲍鱼呢个餐,牛肉就加咗$200转宫崎和牛跟用咗优惠价加埋sake,满足的一餐 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4 2020-11-21
1445 浏览
好耐冇写食评,今次再来海贺,发现出了一个叫时令精选的套餐,突然想写一下,先来的是头盘,比目鱼甜甜酸酸的,是开胃菜再来是铁板蚝,是热食,鲜甜可口鹅肝,外脆内软,配合甘笋汁不错鲍鱼有点硬,但可接受真鲷配舞松茸汤,鲜嫩滑汤清甜米国牛,一般,配料比较咸,牛有牛味炒饭同汤都偏咸,但尚可接受甜品有黑糖雪芭豆腐同白酒萄葡,不算特出,但有创意总结来说,今日中午呢餐价钱合理,服务很好,地方环境音乐,坐位舒服也有开扬海景!大部分菜色都有讲解,食晒全个餐,刚刚好够饱腹,唔错 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)