中川

營業中

休息中

最近新開了不少壽喜燒店，其中有位於銅鑼灣 CUBUS 的這間關西風壽喜燒，由日藉料理長即席代燒，主打日本三大和牛——松阪牛、大分和牛、北海道褐毛和牛，急不及待都要來見識。.午餐好抵食，$480就有五道菜，可以品嚐到兩款和牛，好值得一試。時令前菜有爽脆的螢光魷魚配上蝦米，整體清爽醒胃；和風茶碗蒸有松葉蟹及櫻花鹽漬，都幾特別～.主角有大分縣及北海道的褐毛和牛，兩款均為A5 級別。有別於一般人對和牛的既定印象，這兩款油脂比例較低，但會較重肉味，肉質柔滑。.此外，更可沾上有日本第一蛋之稱的「夢王」，色澤雖然沒有太深，但蛋味香濃，而且質感容易掛在牛肉上，吃起來更滑溜。.米飯都嚴選了北海道最上等米種「夢美人」，粒粒圓潤飽滿，米飯香氣濃郁，吃起來甜甜的。.中川選用的用料都精心挑選，細緻到連蔬菜都用上不同地區的名產，有種以本傷人的感覺🫢 單單若論此價錢能一嚐兩款高質和牛，實在不錯！

While sukiyaki might be available everywhere, quality sukiyakis are hard to come by, especially ones that are as sophisticated as Sukiyaki Nakagawa.Taking over the space of Sushi Houzan, Sukiyaki Nakagawa is now opened adjacent to Teppanyaki Mihara Goten at Cubus, serving authentic Kansai-style sukiyaki. Having been a Kaiseki chef for over 25 years (6 of which spent at The Okura’s outpost in Amsterdam), the menu curated by Chef Kazuyuki Itagaki San is refined and meticulous. I particularly lik

Excited to share a brand new concept (still in VIP only soft opening stage - so some dishes/sets are subject to change) in Causeway Bay's CUBUS!We enjoyed their deluxe set ($1,380) and added Matsuzaka beef. The set was delicious and the team explained what makes this new shop special! Homemade sukiyaki sauce using boutique soy sauce, Hokkaido claypot rice, exclusive japanese eggs and more! We will definitely be keeping tabs on this shop as it continues to develop and they refine their menus befo