Wagyumafia

营业中

休息中

牛魔王必食,超級好食日本過江龍店,之前一直都好想食但好難book位,估唔到佢地宜家有得take away,我即刻提早訂.Sukiyaki set 有6塊大大日本和牛400g仲有一包sauce $1200 入口即溶,果然名不虛傳,好滿足Katsusando $1000 和牛三文治,係我食過最好食嘅,好juicy配埋d黑松露簡直一流,非常出色.外賣都咁好食😋等疫情完左一定要去店食

Wagyumafia is the total package. This place has the food, service and entertainment. The wagyu chateaubriand cutlet sandwich is well worth the hype. The sandwich touches all your senses including getting lighter in your wallet. The servers are full of enthusiasm and energy when serving the food. I don’t think I’ve visited a restaurant that is as well rounded as this one. The atmosphere was amazing and I honestly believe people might go back even if the food is not top notched. The gyoza i

Taaaadaaa finally made it to the one and only - Wagyumafia🥳been craving to go after visiting mashi no mashi! Wagyumafia has built a cult following in Tokyo, which was founded by chef Hisato Hamada. Overall speaking, food quality is unquestionable, it definitely lives up the hype. But most importantly, all of the staff were passionate, which enhanced our dining experience🤩It’s really hard to pick a specific one to recommend, cuz all the dishes were too good for me😭but I have to say the wagyu sand

I had the privilege to join the dinner with the founder, Chef Hisato Hamada for wagyumafiahk ‘s birthday. The 3rd anniversary special menu included popular items from the regular menu like the katsu sando and wagyu dumplings and special items like sashimi wagyu rice. The highlight of the meal was the BEST BEEF SKEWER EVERRRRRRRRRRRR!Speechless after a taste of this juicy and flavourful x1000000 wagyu skewer!文字無法形容我的感動😭Katsu sando, a house-made panko crust and a house-made sauce of aged soy sauce

Finally made it to the one and only WAGYUMAFIA!The place is best known for its wagyu chateaubriand cutlet sandwich and the dish surely didn’t disappoint!Melt-in-your-mouth panko-fried chateaubrand filets sandwiched between Josper-grilled milk bread with a touch of their delicate yet sophisticated home-made sauce... def the most decadent sandwich ever🤤🤤🤤_And it’s not just about the katsu sando, other dishes were just as good (or even managed to impress us more)!_👉🏼The chateaubriand steak had the

If you're a meat-lover, great news for you but it comes at a price.Their large counter-style seating facing oven and chefs was beautifully done.We had the WAGYUMAFIA Signature Tasting with Extra Gyoza.It all started with a spicy green peppers salad that was refreshing followed  by the Gyozas. They were oh so juicy!  Even paired with their Wagyusco sauce , those gyozas were delicious.Then came the quarter sando and sorry but i wasn't that impressed. I thought the sweet sauce overpowered the beefy

很久沒有吃過一餐這麼開心的晚餐！無論你心情如何，和子女邊吃日本宮崎和牛，邊欣賞廚師們的創意和態度，的確可以渡過盡興的一個晚上。日本燒酒和風乾和牛作為welcome dish，所有客人都圍著廚師們而坐，先說明這裡和牛的優勢和特別之處，然後開始一場大show. 對我而言牛肉的菜色都很有水準，牛肉入口即溶，由於我帶了小朋友他們更很細心幫小朋友的份量加工。但廚師們的表現更深深感動了我。大家對這裏的熱情和歸屬感，和客人們的溝通互動，令全場的所有人也非常愉悅、放鬆。是一場人生必須經驗的一邊吃一邊玩的大騷！份量也超級多，絕對可以飽到第二天早上價錢的確貴，但好有heart 💕Salute!

員工熱情，味道還挺好的， 特別是湯與麵，真的讓人印象深刻。整天晚上氣氛熱情高漲，價錢就有啲偏貴，值不值得見仁見智。牛肉就覺得沒有特別非常出色，但又不是很差， 不過他的湯與面就肯定非常出色，值得米芝蓮二星級甚或以上。

哩間日本過江龍有幾巴閉我諗都唔使多講 別號咸爺飯堂除咗東京嗰間 碧咸較早前來港都專誠登門造訪 可見所言非虛上年開業以來更係只受會員預訂我等凡夫俗子都係等到今年終於對外開放 先至可以book到雖然試完之後荷包大傷但食過方 體會到乜嘢叫做食完返唔到轉頭吸引嘅並唔係大廚上菜個刻嘅浮誇鏡頭背後大廚倒是有正經嘅一面跟你認真講解點煮啲牛又係點養愧為Wagyu Sando開山師祖 即使外間點學 都只係徒具其形位置喺灣仔嚟講相對有點隔涉最近佢哋開咗一間麵店原來都係同一個入口門口大部分人都係喺度排緊麵店所以初頭去到有啲confuse諗緊係咪去啱地方 原來係同麵店同一個門口負責帶位的 帶我哋去到一個門口非常神秘原來入去先要經過佢哋凍櫃 會畀先畀杯清酒作為welcome drink頭盤先上一個沙律之後再上咗個餃子陸陸續續咁終於上咗幾個非常精彩嘅菜式終於到咗壓軸登場亦係我期待已久嘅和牛三文治果然係我食過咁多間和牛治以來最對版嘅一間無論係麵包嘅烘焙色澤和牛三文治嘅精粹就係嗰塊肉冇話住得過熟定係太生亦唔會被大量醬汁浸到塊包都林曬塊肉係真係一啲筋都冇同上次係fukuro食個個爭得遠好似我食呢個最基本嘅入門套餐都要

今次試香港Wagyumafia主打和牛懷石料理, 試過日本的, 當然心入面一定有比較, 差不多$3000人均, 除了看整體感觀享受, 牛的品質, 最重要是看每一道菜師傅也能發揮得和日本元祖一樣水準。最令我surprise的是每位在場的師傅很投入對每位食客傳情, 介紹每一款和牛,每位食客也邊吃邊看著大廚料理的實況。全和牛Omakase由刺身吃到吉列和牛三文治再吃到和牛烏冬。第一道菜是和牛刺身, 肉質好鮮嫩:第二道和牛餃子和春卷, 有自家製的Wagyusco，改良自TABASCO, 都幾夾, 但整件事沒有太大驚喜。到主打吉列牛三文治, 日本麵包夾著厚切和牛, 再加上特製甜甜酸酸的醬汁, 油花豐腴。除了三文治, 其他牛的料理也陸續送上, 這道牛用炭烤方式炮製和牛扒，烤後再分成薄切, 但我覺得有點焦, 但牛的水準實在是太好, 每一口都入口即溶。已經吃到八成飽, 個人覺得驚喜的竟然是最不起眼的這個烏冬, 湯底用牛骨煮成, 再加上和牛粒, 飽到嘔也再加碼。最後, 連雪糕也是和牛脂肪做的，配上黑醋和鹽有點奇怪,不過不失吧!價錢的確是有點貴，坦白說談食物整體悿不上日本總店, 但吃的不止食物, 還有整體

入去睇見門口冷清清以為無人，一位外籍人士在門外等候你，首先帶你去一間密室去品嚐風乾牛肉配清酒，跟住進入真正的和牛黑手黨世界，設計有一種占士邦X Kingsmen 的感覺（讚）一入去，師傅以為你10分詳盡地解釋Ozaki Beef 的養殖方法、稀有程度、矜貴程度，佢解釋人的喉嚨溶解點位於27度，而Ozaki Beef 溶解點為26 度、一般和牛精彩的地方是入口即溶、但Ozaki Beef 能夠做到肥而不膩，充滿肉味確實大師級之作。小弟本身不是一位攝影師，但入到去師傅每一道菜都會好主動地Chok 住等你影佢倩影，感覺就好似一班麻甩佬夾錢做龍友請𡃁模一樣，所以今次夾錢請「Chef 模」， 擺pose絕不比靚模專美，真係受過嚴格訓練，小朋友係唔可以亂學每道菜可謂充滿驚喜，我會喺呢度詳盡報道因為會有失驚喜，可能小弟本身有鄭則士的身形，所以我覺得一啲都唔飽，轉頭仲出咗去對雲吞麵添價錢十分貴（2800 per head ) 但CP值也十分高，我認為這是一個初體驗絕佳的好地方，充滿高潮迭起的地方，但一次就夠最後因為小弟新手問題，不能上傳每一道菜，請見諒留意1. 佢有會員制度，如果你肯比$1000就可以

聽說wagyu mafia很久了，身邊幾位愛吃的朋友都贊不絕口，所以來之前期待很高。朋友幫忙預約了晚餐，進門入座之前先給每人一杯清酒welcome drink，好感倍增。正式上菜前，兩位chef先拿著一大塊上好和牛走到每個人面前擺出經典pose，大家紛紛拿出相機一頓拍照。首先上了涼拌的小菜和蘿蔔泥，特地強調如果不夠辣可以自己加tabasco，涼拌的菜單吃也很好吃，不過有一些嗆嗆的辣。第一道是四片不同部位的生牛肉，逆時針從左吃到右。不太喜歡吃生牛肉的我，用牛肉包裹涼拌菜，再點汁，油膩感立馬消失，四片迅速吃完，居然吃出了魚生sashimi的感覺。之後是和牛餡的餃子，皮薄餡大，一口咬下去滿滿肉汁，搭配wagyusco，太好吃了。接著是和牛春捲，很喜歡第四道和牛海膽魚子醬sushi，造型粉色加黃色特別美和牛的掛包，接過來之後和牛的油汁滴了下來，非常香。第六道是經典的和牛三明治，日本牛奶麵包加炸過的厚切牛柳（chateaubriand）上菜的時候就可以清晰的看到和牛完美的顏色漸變，肉質口感都很棒，我雖然不是特別喜歡醬汁的味道，但還是迅速吃完。 第七道是香菇，還可以看到油汁在香菇上，非常好吃。這道

從朋友得知，來自東京全球最昂貴嘅牛肉三文治🥪來港開分店。所以專程去試吓😆餐廳無論服務、食物質素都一流。師父話，其實想喺香港開分店好耐，今日，終於有呢個機會！更透露下一站於馬來西亞開分店👍🏼👍🏼首先,餐廳會用青椒同白蘿蔔製作小食，釐清上一道菜係口既味道再介紹唔同部分既分別每一塊柔韌度各有不同但脂肪比例都好平均，唔會油膩下一道比較欣賞既菜係，用北京扁皮鴨嘅做法運用落和牛身上，感覺好得意，都感受到餐廳既用心呀！！相信人人都熱愛壽司，用料方面每一樣都十分新鮮，同時間感受鹹+鮮甜滿足感爆燈BTW製作過程已經遠遠聞到truffle 既味道！終於到和牛三文治！極度juicy麵包夠薄，但份量太少，完全係一口三文治。anyway,it is the best sandwich I ever had!!!!!!!!左邊4款山椒嘅製作手法配搭和牛都各有特色，更可以平衡牛肉中間滲出妮既油，但個人認為咩都唔加最好食面嘅份量比較多食到最後都接近偏飽。面夠咬口，湯夠濃唔夠湯仲可以同師父講，可以添！整體而言餐廳服務夠細心主動，環境企理，食品質素愛和牛人士必試。當日仲見到JW,見佢網上都大贊呢間餐廳。

來自東京的Wagyumafia餐廳以售賣號稱全球最昂貴和牛三文治而聞名🔥(價值JPY¥20000)，是現時日本和牛界的當紅新星⭐️，連碧咸兩父子都專程拜訪，簡直是一位難求！最近開設分店於香港灣仔，現時只招待會員，於一月正式公開接受預訂。香港分店與日本總店一樣從日本牧場入手排名位於最前的百分之一最頂級及矜貴的牛肉品種🐮，提供獨有的和牛料理體驗。介紹一下omakase裏其中幾款我很喜愛的食物1️⃣燒和牛配海膽魚子醬壽司賣相十分吸睛👀，奢華度滿分💯，是無得輸的組合配搭！魚子醬的鹹香、海膽的鮮甜、和牛的滑嫩令整體口感層次豐富👍🏻！2️⃣炭烤厚切尾崎牛厚切尾崎牛sirloin部位以炭烤方法炮製厚切的和牛扒，做到緊緊鎖實肉汁及肉香😍。烤好的牛扒薄切再配上昆布鹽或日本山椒同吃，那種細緻肉香及陣陣炭火香，入口滑似牛油🤤，簡直是天堂級享受👼🏻！3️⃣吉列和牛三文治吉列和牛三文治以烘香的日本牛奶麵包夾著以麵包糠炸得金黃又juicy的厚切Chateaubriand(Chateaubriand是和牛稀有牛柳部位，口感最好，油花最美。)。麵包的香脆，和牛與別不同的柔軟嫩滑🤩，再配上惹味的特製醬汁，那種幸福感簡直讓我感動流涕😭

Wagyumafia deserves my first review on OpenRice HK. An immersive experience where the food quality is amazing for every single dish - a mixture of freshness, creativity, interaction and showmanship. Right from the entrance, the chefs and staff painstakingly explained the process and the thoughts behind the dishes as they are served, the type of meat, ingredients and sauces used, including some special hk only dishes.An absolute delight to dine there!