Reiwa ShabuShabu & Sake is a Japanese izakaya located in Mong Kok. You would feel like you are in Japan with the lanterns and the warm welcome from the staff. On the whole, the pricing is competitive and the dishes are of a wide variety.
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A4日本和牛鍋物 (200g) (A4 Wagyu Hotpot) $298 + $98 薩摩雞 (Chicken)
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A4和牛質感嫩熟，配上壽喜燒湯底微甜嘅味道，已能襯托出和牛香。另配有野菜豆腐盤，能中和和牛嘅油膩感。以依個價錢而言，極為推薦。
The A4 wagyu is attractive with its marbling and soft texture. The sweetness of the sukiyaki soup brings out the aroma of the wagyu beef. The assorted tofu and vegetables neutralize the greasiness of wagyu. This hotpot is highly recommended at this price.
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蜜柑鯛魚薄切 (Snapper Sashimi) $128
鯛魚配上檸檬以及海葡萄，味道帶微酸，感覺清新、開胃。
The snapper sashimi tastes refreshing and appetizing with a few drops of lemon juice.
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汁燒16吋日本大魷魚筒 (Squid) $98
魷魚筒份量慷慨，與醬汁味道搭配。
The squid is served in a large portion and matches well with the sweet sauce
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清酒煮蜆 (Clam with Sake) $68
蜆肉厚身，完全冇沙，清酒帶出蜆嘅鮮味。
The clams are thick and fresh. The flavour of sake enriches the taste of clams.
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日式炸雞 (Karaage) $48/ 軟殼蟹天婦羅 (Soft Shell Crab) $58
兩款炸物都好出色，即叫即炸，質感香脆，炸雞富肉汁，而軟殼蟹味道唔腥。
Both karaage and soft shell crab have a crispy texture, which is mouth-watering.
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清酒生蠔 (Oyster with Sake) $28
吃前先將生蠔浸泡在清酒中，食法新穎卻又意想唔到咁襯。
It is unexpected tasty when the oyster is soaked in sake.
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和風辣汁煮螺 (Japanese Style Chilli Hot Snail) $38
較為失望，辣汁味道唔突出，且質感較韌。
The snail is quite disappointing, as the texture is tough and the spiciness is not outstanding.
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鹽燒雞翼 (Chicken Wing) $24/ 燒和牛舌 (Ox Tongue) $38
比較推薦和牛舌，食落彈牙。
The ox tongue skewer is more recommended, as it has a chewy and springy texture.
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燒冰火菠蘿 (Pineapple) $25
外層甜而脆，菠蘿十分多汁，一份完美嘅甜品。
the pineapple tastes crispy and juicy at the same time. What a perfect ending.
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令和鍋物酒場
Reiwa ShabuShabu & Sake
📍旺角彌敦道613號飛達商業中心1樓
📍1/F, Fee Tat Commercial Centre, 613 Nathan Road, Mong Kok
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