影片
开饭介绍
MEGU的大厨以１０００年日本传统烹调方法"Kyodo Ryori"泡制菜肴，以新鲜的材料烹调食物。
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特色
适合驾驶人士
附加资料
餐厅将于11月再开
营业时间
星期一至三
11:30 - 14:30
17:30 - 22:30
星期四至六
11:30 - 14:30
17:30 - 23:00
星期日
11:30 - 14:30
17:30 - 22:30
以上资料只供参考，请与餐厅确认详情
招牌菜
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农历年前，我到美国著名日本料理店 Megu 于香港的分店，品尝了一顿新派日本料理。 去之前，先在网上搜集此店资料，发觉食评对此开业仅四个月的高级日本料理店毁多誉少，我原本也抱不大期望，但吃过之后，发觉无论是食物或服务竟出乎意料之外的有水准，值得一书。 当日，我们一行三人，坐于主厅的圆形寿司吧。中轴红色大圆柱上端伸出的灯饰看似千手佛的手，加上天花用和服布料做装潢，连同其他多款日本传统装饰如日本竹帘、庙宇吊灯、木刻图腾、黏土陶瓷等，成功营造出一个既富时尚风格却不失日本传统特色的瑰丽环境。 好了，言归正传。东道主亦食家一名，他先点了一客牛肉薄切、两客串烧鹅肝及一碟刺身做头盘。 薄切生牛肉（$100）采用油脂分布如大理石花纹的澳洲和牛。牛肉切得薄如纸，几达入口即溶的程度，底面轻轻搽上蛋黄酱及芝麻，上面则放下十来片 basil leaf ，提升了牛肉的鲜甜美味。 串烧鹅肝每串卖 $120，可说是法菜和食，用法国鹅肝以炭炉来烧烤，烤时搽上烧鸡汁及芝麻，更是惹味。跟法式煎鹅肝相比，这种和式串烧令鹅肝入口没有那么肥腻，但仍有那份丰腴嫩滑的口感。 至于那碟刺身，内有三件赤贝（$240）、三只牡丹虾（$150）、三件针鱼（$120）及三件左口鱼海胆卷（$150）。所有鱼生均由日本筑地市场空运而来，故新鲜程度有保证，但觉件件入口均甚鲜美，尤以左口鱼海胆卷更是鲜上加鲜，结果徇我要求，再添食三件。还有，我们不忘叫厨师把牡丹虾头给油炸了来吃。 跟着是主菜出场了。主人家为我们每人各点了一个「寿司御膳」（$250）的午市定食，包括有金枪鱼腩、金枪鱼背、海鳗、海虾、醋黄鱼、三文鱼籽、油甘鱼及玉子寿司各一件，还有切开成六小件的香葱油甘鱼卷。还是那句话，鱼生新鲜，那么寿司水准也就差不到哪里。 接着来的是和牛石头烧（$280）。听该店总经理 Johnny 讲，此乃招牌菜之一，用的是 M7 级澳洲和牛，加入干邑拔兰地即席点火烧制，并放于火山石保温上枱。不过，当日的牛肉可能过熟了一点，入口并无那种应有的多汁脆嫩感觉。 这顿午饭埋单要近 2,500 元，贵是贵了一点，但不失为对来自美国的新派日本料理的新体验。若要感受一下为何美国一众大小明星们都喜吃摩登日本料理，Megu 是可以一试的。
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鬼佬jap food，都系jap food，只算味道就overpriced，但要加 埋presentation 同deco同名气，Ｄ食物出场确嫁势的是日mud都有Ｄ，salad 唔错廋中肥toro几fresh 几正吉列露荀睇好过食，无特别生蚝好食过烧蚝sushi正常冷面普通，不及楼下新开X庭好食炒反出奇地yummy猪肉火㖞好烧番薯加佢Ｄ牛油又几好谢谢妹夫请客
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after we watched the movie, i went with my friend have a late dinner & we ended up to this high-class restaurant...before we made our decision, they're quite nice as they don't look you down & let us see their menu to check it out if the food was ok for usthis is too chic for us, but it's a nice place to have some privacy~we'd ordered some sushi's as i couldn't upload it anymore~
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great for expense account lunch/dinners. the quality of fresh sushi/sashimi is very high, actually thought the fish was fresher/better than nobu and hiro (was never really impressed). some fusion japanese dishes i enjoy and dishes not found in other high end japanese restaurants in hk, but not so innovative that it has dish-specific cult following (like nobu does). i've been here around 5 times and has been consistently great, albeit expensive. actually they already revised the menu to more suited for HK diners' taste and price expectation. originally the menu was very similar to new york's megu (haven't been to the ones in japan), with too much choice. love their stone grilled skewers of foie gras and wagyu. even the friend rice is very good, just the right amount of balance between rice and condiments, dryness and suppleness of the rice.also another great thing about this restaurant is the relaxing and intimate light beige interior/atmosphere, with very private round banquettes and its usually not crowded. nobu is too loud if the restaurant is full and dark. doesn't feel stuffy like nadaman or other more old school 5-star hotel japanese restaurant. not squished at the bar or sitting up on utility tables like hiro and other smaller japanese restaurants. great date place as well.
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12/7(日) 3:30pm从电邮箱内不经意阅到MEGU的Newsletter,据悉店子增设了甜品下午茶自助餐,二话不说跟M先生卷土重来.与上回一样,店内场面俨如严冬下的街道,颇冷清呢!自助餐的花款不多,寿司吧前摆放了腐皮寿司,吉列豚肉三文治,朱古力慕丝挞,忌廉泡芙,青瓜布甸&焦糖炖蛋,枝豆蛋糕,柚子啫喱,蓝莓啫喱,云石芝士饼,苹果金宝,面包布甸,小丸子及新鲜生果. 不愧为过江猛龙,连一些平凡的甜品如焦糖炖蛋,柚子啫喱,海带奶冻及蓝莓啫喱,苹果金宝,面包布甸;创新的枝豆蛋糕,青瓜布甸及海带奶冻彻底将骨子裹的韵味散发出来,枝豆蛋糕尤甚,枝豆独特的味道能够取长补短,诚然对难以沾手的枝豆有新的体会.此外,作闲角的咸点腐皮寿司及吉列豚肉三文治食味亦无庸置疑! 配以无限添饮的咖啡及柠茶,$138一位,直教味觉再三回味的Buffet!
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