影片
港铁上环站 A2 出口, 步行约2分钟
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电话号码
2799 2818
营业时间
星期一至五
12:00 - 15:00
18:00 - 23:00
星期六
18:00 - 23:00
星期日
全日休息
公众假期
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
招牌菜
Went to the Central branch and promised myself to go to the Sheung Wan branch for their relatively cheaper lunch set!Were here a month ago in June and had the Three Kinds BBQ Set with salt and had an awesome experience. My coworker had the BBQ with sauce and I felt I had the right choice coz the flavour of the meat is much overwhelmed by the sauce, while mine with salt still subtly taste the difference between the 3 meat - chicken/pork/beef. I literally finished the whole set, even the rice!Today, I came because the other Korean place in Sheung Wan was quite full before 12:30 so I tried my luck here. To my surprise, it has seats for the 3 of us!This time, not feeling for do-it-myself BBQ, I had Set J - Beef Tendon Miso Stew Set. Mine took the longest to arrive but once I tried my first bite, I did not regret getting this! The flavours were well managed - a bit sour and spicy and the right amount of saltiness. The beef which was half fat and half meat, was tender and melted in my mouth. Tofu was also very good to be at the bottom and can blend well with the white rice. The dish was just perfect to go with the rice. In fact, rice was not enough this time. The rest of the side dishes were a small salad in yuzu sauce which was average, and a tiny dish with marinated bean sprout, spinach, and kimchi. The bean sprout was eye-rolling good and different because of the black pepper added. All in all, satisfying and full meal which made me wanna go back and try the rest of the lunch sets!
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Happy Hour 完毕，我跟「教练W」走到上环去，目标地点是「298」。「教练W」忽然问道「298」何解？心里只记得香港某些上海菜馆以 369 来命名，可是对两者的由来也不明所以，无法解答！或者问我689 会更为合适！想不到平日的「298」也甚为甚为热闹，吧座及桌子也满了，幸好还余下最前的一张四人桌子。第一时间看看黑板上的 Today's Special，每每是精华所在。两款精选都是 A5级的和牛，分别是牛小排和后腿肉厚切的两个位置。经过一轮筛选，我俩选好了四款肉类，只待送来的一刻，便可开动了。由于厨师会让客人有足够时间品尝烧肉，除非特别说明一次性上菜，否则烧肉都会是逐一送上。每一款烧肉都放上几块，好处是一次性品尝得到不同的滋味，不过烧烤过程就会变得繁忙，因不同肉类或部位所需烧烤时间各有不同。必食的盐酱牛舌，咸度恰好、带有浓郁的蒜香。我喜欢约七成的熟度，具嚼感之余、牛味十足，兼且非常惹味！平日不太爱米饭的我，也要来了白饭，方不会浪费美味的肉汁。鹿儿岛黑豚色泽粉嫩。大抵是因为全瘦的肉质，口感不够软滑，点菜时也在猪腩肉和黑豚中挣扎，这回选择错误了！「教练W」本想选择日本带子，可惜都给卖光了，唯有退而求其次，选择了侍应推介的特选厚切牛崩沙腩。鲜红美艳的牛崩沙腩非常入味，不蘸酱油已十分美味。而肉质方面，软腍与充沛的肉汁是其一大特点，入口即化的感觉更令人爱上。这块鲜红的厚肉，正是 Today's Special 的 A5 和牛腿肉厚切。整块的 A5 和牛腿肉厚切霸气十足，其他烧肉一下子变成了小粉薯。A5 和牛腿肉厚切备有两款酱汁配搭，先来试一下青芥末的效果。辛辣的味儿令和牛牛味鲜味更形突出，单纯展现出均匀油脂带来的香气和肉质具层次的优点！另一款酱汁是酸甜酱油。酸甜的口味较易受落，并且能去除油脂的腻意，相信两款酱汁也能带出不同的风格，看您是那一款的爱好者，而我个人则较喜爱青芥末的效果！吧台的客人陆逐离开了，不过后排日籍客人的欢欣笑声依然不绝，为宁静的上环添上点点生气。于编写此食评前，在网上搜查日式烧肉的资料，岂料搜到日式烧肉的起源时，竟有意外的发现。原来日式烧肉的文化并不算深远，有说是受蒙古烤肉和韩式烧肉所影响。在明治维新前日本人只以鱼为主要肉食，其后为要增强国人的体质，才鼓励进食禽畜，此后日人采用炭火烧肉，硬件与韩式烤肉有著极为近似的地方，可见「298」也被称为韩式烤肉的原因。一直根深柢固的日本烤肉，原来源自其他国家。不管怎样，前人的取长补短，致令今天的我们口福不浅！
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昨晚喝完苦茶已经好多了，谢谢朋友们的关心～ 我会赶快好起来的啦不然吃什么都不感兴趣噜！而且馋嘴的我很难不碰零食嘛，连汽水都不能喝 ><"这天拉著行李箱赶过来跟朋友吃午餐，地点被我锁定在这～ 因为我要吃烤肉平日的中午要在附近找个位置都很难吧，看大家的选择都偏爱「生记」喔早前有看过这边的午市套餐 价格都还蛮亲民的啦，没想到的是都客满了啦我们被安排坐在高椅子的烤肉区，嗯...我不爱 坐得很累人嘛午市套餐的价格落在 HKD$75-150左右，我则选了最贵的那个太想吃烤肉了，什么都不管啦～ 不过看它的餐牌在部位上的名字都颇特别就像在菜市场买肉的感觉，烤肉餐会附有 前菜 沙律 豆腐 汤品 白饭！～奇怪的友人说 点两个套餐担心会吃不完白饭跟前菜的部份最后只点了一份，另外再加点肉品～ 其实心里默默的想吃多点饭因为最能吸引到我吃饭的就是在烤肉时啦，会比平常多吃点我选的 和牛三宝套餐﹝HKD$150﹞如果不尝牛的话，这里也有鸡肉 黑豚肉选择唷服务生忘了跟我介绍这是什么部位的，但看得出来油花分布都不同！简单的淋上酱油来调味真的！每烤一片肉品都能让我吃上半碗饭，这次吃不过瘾啦～套餐可加 HKD$50 要一份牛舌，它的卖相不怎么样肉品的色泽怪怪的，喜欢烤至金黄酥脆才吃，薄薄的但肉味浓郁居然比和牛三宝的肉味更突出最受欢迎的当然是 盐烧厚切A5和牛西冷﹝HKD$140﹞噜带著漂亮的油花 就这样简单的洒上盐花来烤，肉味浓香 油脂香甜在咀里慢慢化开最折磨的是此刻回想到它，就口水直流啦！！可点一份或只点一件的 塩酱厚切牛舌﹝HKD$35/件﹞ 初次烤那么厚的牛舌有点不知所措的感觉，担心烤不好的话会破坏了。把它的外表烤至转色后就剪开分成小件这样就可以吃到不同的口感了，先来的是腍软香浓的 接著就烤至酥脆噜在香港吃好的烤肉不便宜，但偶尔一次就无所谓啦想念台湾的烤肉趣 下回要去找朋友推荐的～
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香港也有好多家日式韩式的烧肉店, 不过要不是价钱贵, 要不就是质素不大好。爱吃肉如我, 为了痛惜荷包, 也甚少去吃。后知后觉的我, 要待298Nikuya中环店开业了才知道它的存在。肉的质素的确是一绝啊! 不过要留意, 中环店价钱比上环店要贵一截。不过环境就要精致贵气得多。是晚和T先生来到298 Nikuya上环店, 就贪它cozy一点的环境, 和稍稍便宜的价钱, 嘿嘿!298 Nikuya 上环店真的很小, 只有三张4人枱, 一张八人大枱, 和6个吧枱。所以, 想来吃饭的话紧记要订枱啊! 如果两人来吃的话如无意外都要坐吧枱位置了。对脚长的人来说可能会有一点点的「顶脚」, 不过整体来说我觉得是有空间感的。冬季时节大家都会穿大衣走动, 来吃烧肉时应该也会很在意抽风这问题。那你大可以放心, 店内可是一点烤肉味道都没有呢。而且你一脱下大衣, 店定也会立即offer帮你把大衣揩好放入衣柜里, 很细心。本来看名字Nikuya我还以为是日式的烧肉店, 不过打开menu, 见到非烧肉类的如小菜、主餐都是韩式的! 肉类呢, 名字却是用上了日英中三种文字。嗯, 究竟这家店是日是韩? 不过也没打紧, 肉还是肉嘛, 只要肉质好, 酱料不抢过肉味就好吃。好吃的话, 是韩是日又有甚么打紧呢?牛舌是我最爱吃的烤肉类number 1。就爱它的肉质纤维多, 入口有咬劲, 不论厚切还是薄切, 烤起来的风味都十足。不过, 既然是自己烧的话当然是薄切的比较容易控制。轻轻烤至变色转个身再烤一烤就可以。牛舌本就不肥腻, 多吃也不妨。用简单的腌料也比较容易吃得出牛舌独特的香味, 非常好吃。当然少不了吃猪腩肉啰。肚子上的肉的确是特别肥美。因此烤的时候也要小心火候, 小心猪油一滴下就抢火, 把肉给烤焦了。虽然说烧烤时已经把大部分的肥油榨走, 若果似我还是觉得肥肉太腻一点, 可以像我一般把柠檬汁挤到肉上, 静置个五分十分钟才烧, 那肉片就会带一点点的清香气息。也很不错的。当然, 吃多一两片烤肉就自自然然渴求一碗甘香的白饭作配送。一碗HK$20绝不便宜, 但份量绝不欺场之余质素也是上好。粒粒分明饱满, 带香甜之味, 配肉来吃真的是一流啊! 就算食量不大, 我也很建议大家点一碗分著吃。真的, 除了白饭本来已经好吃之外, 我总是觉得和白饭一同入口的肉, 比直接吃要来得更香。牛猪之后就是鸡肉。它不是我最喜爱的烧烤食材, 因为一定要全熟, 烹调时间就长。对呀我的耐性真的不太多...(笑)。不过, 我也真的很中意这个柚子胡椒腌料, 柚子味很香很突出, 不止闻得出, 更吃得到呢! 鸡肉也是嫩滑可口。只有有耐性, 一定烧得好。最后就是千呼万唤始出来的宫崎牛肉眼! 我相信店家是有意无意错开上肉的时间。每次都是差不多吃完一半碟上的肉, 才会拿出另一款 (当然也可能是巧合啦), 相当的贴心。牛肉眼的牛肉味浓, 放到后头是很正确的做法。油脂分布平均, 入口柔软近乎化开, 是当晚最好吃的肉类呢。烧一片少一片, 真是每一烧都是又期待又不舍!吃烤肉的良配除了白饭, 其实还有啤酒。留意噢, 上环店7:30pm 之前都是happy hour的时段. 杯装酒精都是买一送一的。不过选择就不是太多。看看你有没有找到你的心头好呢?本来以为光是吃肉不会太饱的我和T先生还点了一个泡菜饼(这不是韩式是甚么?), 不过吃到后来, 哎呀, 才知道光是吃肉也是会饱腻呵。不过, 我也很中意这个煎饼呢! 外边非常非常的脆口, 极是香, 内馅则是既热又多, 超好吃。伴碟其实有一点微酸带甜的酱料可以沾著吃, 不过被我拿开了... 沾著吃可以降低腻感, 不可错过噢。虽然是饱, 不过因为太好吃, 还是清碟了。不得不说一说的是, 一开始给我们的泡菜饼是煎㶶了一点的, 入口带点苦味。向店员查询之后被告知这种泡菜饼是很容易煎㶶的! 不过她们马上提议帮我们换一碟, 非常的贴心呢。总的是说是次用餐很愉快啊, 食物好之余服服也很不错, 多多少少有点在日本用餐的影子呢。我觉得很值得, 一定会回头啦。
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Compared to its newer and swankier branch in Central, 298 Nikuya Kitchen in Sheung Wan maintains a rustic and low key decor with wooden furnishings so it looks more like a traditional BBQ joint. The Japanese/Korean yakiniku restaurant wasn't big but ventilation was decent so we never felt that we were smothered in smoke. Besides yakiniku, the menu also boasts a variety of Korean staples like kimchi, bibimbap, pancakes, etc. We mainly focused on the barbecue but also ordered some cooked dishes to share with friends. Thick Cut Ox Tongue ($100) - the menu wasn't kidding when it said thick cut. I've never had ox tongue this thick before and it was actually very bouncy and delicious to eat! JP Onion Style Prime Kalbi ($160) - the kalbi arrived already covered in chopped onion bits. We were told to fold the beef in half and only grill the side without the onions. By grilling this way, it locked in another layer of moisture and texture for the beef which turned out awesome! Thick Cut Sirloin ($140) - this cut of beef was so thick we were told to grill the meat halfway before cutting it into parts in order to cook more thoroughly. The beef was quite juicy and succulent! Pork Neck ($60) - used to the Thai style pork neck, the meat here wasn't quite as bouncy as I'd expect. Yuzu Pepper Marinated Chicken Thigh ($65) - the yuzu flavor was quite faint so it was hard to detect while the chicken thigh was decent. Harami ($100) - the skirt meat around the diaphragm was very tender while parts of it can be a bit chewy. Zabuton ($280) - the premium marbled Wagyu was pricey but definitely worth every penny. The marbling was gorgeous and it was my favorite cut of beef of the night! Verdict - while may be a bit pricey, the quality of the meat was definitely worth it. The Korean cooked food was just okay though as the bibimbap was too wet while I've had better cold noodles elsewhere. The kimchi was awesome though as it was very spicy - much spicier than those commonly served in Hong Kong and we all loved it!Follow me on Facebook: www.facebook.com/supertastermelFollow me on Instagram @supertastermel
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