三和敘

營業中

休息中

香港寸金尺土，樓高三層的餐廳可謂百年一遇，而九龍城卻正正冒出了這間絕無僅有的日本料理餐廳——三和叙，每層分別供應壽司、鐵板燒及爐端燒。除了用上日本直送的新鮮食材之外，爐端燒更標榜與別不同地用上紀州炭、壓縮炭及原炭三款日本備長炭燒製食物，據稱會令食物再添一份炭香。步入店內隨即能透過玻璃窗看到師傅以備長炭爐炮製食物。與不少日本料理餐廳一樣劃分為一般座位及吧桌座位，獲安排就座於吧桌位置能夠目賭師傅處理食材及製作食物的過程。除了沙律、前菜、爐端燒等食物之外亦有提供各款酒類，尤其適合與三五知己享用宵夜或開心時光。冷日本番茄 ($80)原個番茄已經去皮切片，沾上少量鹽巴更加香甜清爽。芝士酒盜 ($90)酒盜由鰹魚肝醃製而成，配上厚切芝士口感豐潤渾厚，鹹鮮味濃適合當作下酒菜。慢煮牛肉沙律 ($180)牛肉色澤粉嫩但明顯煮得過熟，肉質比較乾韌鬆散，與慢煮牛肉應有的軟嫩多汁可謂是天壤之別，令人大失所望。佐賀和牛串 ($220)雖然慢煮牛肉沙律強差人意，但以招牌爐端燒炮製的和牛串相反卻是驚為天人，肉質鮮嫩多汁並富彈性，油香豐腴之餘難能可貴的是肉味與脂香並重，並非如平常品嚐和牛一樣大多單以油香主宰，尤其是每

I visited Sanwa Jo during the soft opening and was pleasantly surprised with the ambiance and flavours. There was still work to be done, but I left excited to return. Ambiance and First ImpressionI sat at the teppanyaki table, which had a clean and uniquely styled Japanese table setting. My score for the ambiance, cleanliness and decor is a solid 5/5. With teppanyaki, the chefs prepare and cook the food fresh and right in front of you. As an upscale restaurant, the chefs were friendly but intera

本身喜愛到處找新餐廳食, 尤愛日料, 見到依間開張無幾耐但朋友試過都話好, 特登山長水遠過海走過來試.依家餐廳一棟分3間餐廳, 我地今次去食omakase, 揀左中間價位.總括而言, 新店裝修自然是好的, 環境舒適材料絕對高級新鮮, 而且竟然有白子(雖然我D frd超抗拒), 仲要有特別的白子(忘了什麼魚), 簡單燒後口感非常濃厚刀功也是好的, 魚生厚度同筋位都處理得很好分量也剛好食得飽, 流程ok食omakase 離不開飲sake, 果到有個經理對sake 也有非常深入ge了解, 一路吹水一路試不同的sake, 體驗感不俗, 值得推薦該餐廳仲要鉄板燒, 下次可以試下 

Went there with my boyfriend last week after hearing my friends raving about this restaurant. We decided to go on Valentine’s Day to spend the evening there. I was very impressed with the interior design and everyone were very friendly. We went on the 2/F for Omakase dinner set and we sat by the bar. We were told that we could try different menus from different floors and that’s what we did. The chef was super friendly and he was very passionate about the sashimi he was going to serve, his love

The restaurant is really fascinating. It consists of a few floors, each serving a different style of Japanese cuisine. Only had the chance to try robatayaki (G/F) this time, though I popped round to the other floors to have a look. The decoration is very authentic yet modernistic, each floor is different in style. It gives a very cozy feel and the chefs were very welcoming. Most importantly, the food is absolutely exquisite, all of the dishes were far above expectations. Definitely would come ba

1) No choice of menuWe went for Teppanyaki floor last nite and once we sat down the manager gave us only chef menu which set for $1600/head and I had to ask him to pass me their A la Carte menu and he only gave me one .. obviously he just want us to order their chef menu.. 2) shochu over price .. they are charging $500 more on top of a city super selling price of a bottle of Shochu .. say City Super already selling $120 at the restaurant it is $650 so it is super over over price 3) bad O toro (f

上週六是結婚11週年，之前見九龍城這棟三層的日本餐廳剛開業，門面裝潢都幾高級別緻，就決定去試一試裡面的鐵板燒。這裡雖然沒有浪漫的昏暗燭光，但是環境都幾優雅簡潔，很適合我地兩公婆慢慢嘆番餐勁。鐵板燒在一樓，我們坐在廚師和鐵板前，可以看到廚師的功架。慶祝結婚週年梗係要豪一些，我們點了Chef’s Special Teppanyaki Course龍蝦鮑魚和牛餐。負責的廚師也很熱心介紹食材和如何配搭醬料來吃。前菜有季節魚，之後是活鮑魚和龍蝦，份量比想像中的大些。鐵板炒龍蝦的賣相不錯，龍蝦肉很爽口，醬汁加入了牛油和龍蝦膏, 上面也有些魚子醬點綴一下，非常鮮味。這個要極力推薦!   盛載鐵板炒鮑魚的碟子上有自家製的青海苔醬，鮑魚和昆布絲醮上醬汁一起吃，口感和味道都很清新。 鐵板和牛用的是A4佐賀牛，我們要了一份厚燒一份薄燒share來吃，想一次過試試兩種味道。薄燒牛肉的肉很滑，加上蔥和蒜片，昆布鹽，味道很香濃。厚燒牛肉煎得外脆內軟，可以品嘗到和牛的油香和肉質，這個也要極力推薦!  炒雜菜有香甜的日本南瓜，番薯和舞茸菇，口味配搭不錯。味噌湯內有剛才的龍蝦頭和龍蝦膏，香而不膩，而且都幾大碗。吃到炒飯

このお店を設計したものです。先日のグランドオープンの時にお邪魔利用させていただきました。敷地は大きくはないですが、天井が高いお陰で広々した空間になっており、居心地が良いお店になったと思っております。料理はお寿司を食べましたが、とても美味しかったです。ネタが大きく、シャリが小さめで私好みでした。スタッフの方々もとても気が利き、フレンドリーで、総合的に大満足でした！