131
29
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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 (192)
等级5 2021-02-16
4460 浏览
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3 2021-05-26
406 浏览
今晚来到尖沙咀the one 19楼嘅日本料理海贺,都系朋友推介来,行入问口都感觉良好👍🏻👍🏻,订左窗口位,呢度倾计够清静👍🏻,今晚我地叫左一个刺身拼盘,可能选七款嗰只,餐厅都好好,可以比我地选择,本人净系食油甘鱼、Toro、牡丹虾、海胆,餐厅都可以排排到比我地💯💯🥂,刺身好新鲜😋😋,序後叫左啲铁板烧,有烧芦笋,有烧豚肉(呢个系配搭得几好,坚正),还有烧虾,只虾好爽口,好重海水味😍😍😍 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 2021-04-20
1587 浏览
之前去过这一间餐厅,已经几年无去,今次去觉得食物好食左好多! 三个人都点了铁板套餐,另外加了刺身拼盘及生蚝。餐入面海鲜为主,开头有一个味道好开胃既前菜,入面有刺身虾肉同海胆,加一D酸醋,几鲜甜开胃。之後有一个樱鲷鱼汤,汤系几甘甜,但入面的鱼我觉得可以重少少调味。铁板龙虾就好大份同香口,龙虾肉几弹口,酱汁好浓郁,师傅仲俾左几块多士俾我地点汁食。和牛不记得是澳洲定日本,不过就十分好食,最特别是配菜的洋葱丝,配合D牛肉好夹,觉得无咁油腻。这间餐厅环境几好,够乾净系好紧要的^^虽然我地对住铁板枱食,但唔觉有油烟味。师傅好好,一开始就问我地有咩食得有咩唔食得,有时又帮我地影下相,煮野时好专心,至怕有D铁板烧师傅太健谈咩都加把口,但这位师傅就唔会,欣赏!之前对这间餐厅印象不深,觉得系份量又少又扮名贵的日本菜,但今次完全唔同晒,食得出唔系求其,食物质素好好。 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 2021-03-21
2100 浏览
-《Teppanyaki kaika铁板烧海贺》食个靓午餐好吗?wif my心爱女友人☺️靓景色靓太阳🌞下午两点嚟到啱啱好。叫左个‘精选商务二人套餐A4和牛美国顶级牛柳定食·$1180一位 定食包括有👉🏻茶碗蒸/沙律/渍物/鹅肝/龙虾/牛肉/炒饭/甜品🍮鹅肝和龙虾过关✔️牛肉就有点失望🤲🏻咸到一个点😥份量不多!牛味系好浓但唔知点解咸到咁样⋯同埋九成都系肥膏🥵个鹅肝就比得高分🌛煎得外脆内软、配左季节性的柑橘酱汁😋即刻冇咁肥腻!龙虾都比8分!龙虾肉好爽弹!同juicy!配埋佢熬制嘅超浓龙虾汤!😍一流!跟住炒饭就一般货色啦!仲有个面豉汤!甜品🍮牛奶布甸配时令生果🍊都唔错😘食完呢肥腻野来讲配呢个甜品刚好!#japjapjap尖沙咀______________________________地址:尖沙咀The One 19楼 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 2021-03-10
1986 浏览
Harlan’s同层一入去会经开铁板烧位置再埋边就系靓景位是日Set Dinner原价$980/位 折左每位$728/位唔食哩个餐,有其他再高质素同价格过你拣我哋唔食Set, 决定就自己喜好点餐服务员介绍几款生蚝🦪我哋点左「令和贵物」来试黎到见到个名原来系 怪物😅$180/只 味道一般 Creamy的,海水味唔重平日自己即开款「美人鱼」仲好食极尚刺身并盆 $980哩碟野好正香浓海胆 来自北海道吞拿鱼腩一整件都系入口即溶甜虾 甜得黎肉质脆口整碟各款刺身都真系鲜甜 美味海胆手卷 $168/条唔好谂住细细条呀八卦打开黎睇一整条都系海胆架$138/碗 鸡汤乌冬味道好清,但汤系好浓的质感好似个汤汁可以挂系个乌冬到咁海贺炒饭 $98/碗炒得好香口,味道同鸡汤乌冬有好大反差我哋一边食一边睇 幻采fing啷啷舒适的环境+可欣赏美景= 俾更多$$$两人埋单加一服务费整体:其实刺身系ok生蚝唔抵食哩个价钱对比下 并没有惊喜再有什麽什麽庆祝活动,我或许会试铁板烧 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)