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壽司Omakase就食得多但係最近食左間燒肉Omakase😳真係色香味俱全😍😍價錢勁抵食 食到超飽🥰而且樣樣新奇師傅風趣幽默 好多互動🤣又玩火又玩雪🔥❄️簡直睇Show一樣餐廳出面仲有個打卡位勁靚 好有Teamlab既感覺🥰記得食飯前先好影飯後食到捧住個肚就唔靚啦🤣⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀💘💘💘慢慢品，快快評💘💘💘⠀Dinner Omakase💲1280 位💭先有三款自家制漬物💭蒜頭係食到停唔到，惹味得黎唔辣💭前菜係用炭火燒過既金線鯛，即是紅衫魚🐟💭包住洋蔥配合魚子同三文魚籽，非常鮮味💭旁邊係生蠔配上紫蘇花，又甜又creamy💭杯仔裡面既係炸左既金線鯛魚鱗，好脆🥰💭估唔到魚鱗都可以食🤣💭然後係好soft既澳洲和牛舌配洋蔥💭點少少旁邊既有馬山椒💭麻麻地🔥好香，唔辣既💭和牛舌上面撒左d日本柚子皮，好fresh❤️💭師傅解釋比起出面餐廳既牛舌好味係有原因💭因為價錢比起出面既用巴西牛舌係貴十倍😳💭慢煮南非鮑魚好味到嗌出聲😚💭用上日本醬油慢煮足2個鐘🥺配鮑魚肝醬💭好軟淋勁入味💭連海苔都用鮑魚肝醬煮左💭配菜蘿蔔都好淋好甜😭💭澳洲和牛牛板鍵💭用淡口醬油醃左再燒💭面頭有自家製燒肉汁，好正💭醬油帆立貝配鵝肝💭中間有塊酒煮蘋果，好特別🍎💭酸醋海參bb好彈牙💭可以清新一下口腔，再準備迎接下一個菜式💭重頭戲到鹿兒島A5黑毛和牛三角腩位🐂💭師傅由我地入座開始已經開始燒💭因為需要慢慢燒，要至少燒一個鐘💭先可以逼曬d油出黎，再比佢揮發💭食落就會無咁漏💭然後，下雪了❄️好浪漫🤣💭原來係日本淡雪鹽，用鹽加米漿整成💭為牛扒增添鹹味💭食到咁上下，師傅會再灑上西班牙黑毛豬片碎碎💭碎碎帶有煙燻味，可以減少油膩感同豐富味道💭配菜係juicy既義大利串茄同超好味既蜜糖炸芋片💭去到呢到，已經飽到喊😂💭仲有大隻彈牙既香煎大蝦配炸蝦頭💭加紫蘇冷麵解膩💭再有個洋蔥牛肉卷配極好食既月見飯💭尾尾仲有好癲可以任添既和牛味噌湯💭最後最後就有師傅自家製甜品💭係牛奶大福🥰好幸福啊🔘呢個價錢食到咁多功夫菜真係抵到做爛市🤣🔘每次師傅都會轉下d菜式🔘如果有想食既記得訂位時同師傅講聲😚🔘有興趣可以留言，會send卡片比大家◤初心◥ ⠀ ⠀🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🗺∶ 尖沙咀彌敦道176號The Nate 2樓A號舖🍟Food：🔥🔥🔥🔥🔥💯🎆Mood：🔥🔥🔥🔥🔥💯💰痛快度：🔥🔥🔥🔥🤡趣味度：🔥🔥🔥🔥🔥💯🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹
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吃燒肉也可以吃得很優雅喔💓最近到了這間位於尖沙咀的「初心」，一嚐燒肉料理的廚師發板。餐廳內在座位不太多，只有大約10多個吧，全設在3面吧枱旁邊，中間就是廚師盡顯功架的廚房。👨🏻🍳廚師在炮製菜式之前，很貼心地問了客人有沒有什麼不吃的，和有沒有食物敏感～然後才開始準備晚餐（＄1280/每位）▫️前菜🥢蒜頭漬丶牛蒡丶話梅蘿蔔都各有特色。醃漬蒜頭非常爽脆，牛蒡帶有醬油香，而其中我最喜歡略帶酸度的話梅蘿蔔💗很清爽開胃。▫️刺身🐟昆布漬金線鯛熟成刺身捲著北海道馬糞海膽 ，入口鮮甜甘香😊還有爽口鮮味的北海道北寄貝配自調泰式生蝦汁～賣相亮麗精緻。▫️炭燒🔥澳洲和牛舌芯燒過後的牛舌芯，入口嫩滑有油香，以少許醬漬有馬山椒來提味。▫️磯煮鮑魚鮑魚非常入味，口感爽彈鮮甜，可以蘸一點秘製鮑魚汁來一超吃💗而鮑魚底下的海帶也拌了鮑魚汁，特別有鮮味。▫️炭燒極黑和牛封門柳燒過後🔥的濃醬油漬和牛封門柳，入口嫩滑甘香，味道濃郁。喜歡更濃味的，可以再蘸一些三星漬來一起吃～配伴的沙律菜可中和燒肉的油膩感喔！▫️鵝肝帶子配🍷紅酒煮蘋果帶子好厚肥喔，燒得火喉恰好，外面剛剛熟裡面好鮮嫩～配以入口即化的煎鵝肝，而帶有酒香的蘋果很清爽，口感豐富多重。▫️北海道白粟米🌽非常爽甜，可清一清口腔的油膩感。▫️炭燒黑毛A5和牛三角腩燒好的黑毛和牛，廚師在我面前切片然後灑上咸味較淡的淡雪鹽～像下雪一樣的美💗牛好嫩又juicy💗配伴低溫煮焗的意大利串茄和充滿蜜糖香薄脆炸芋片，超大愛！▫️松葉蟹🦀甲羅燒這一道菜我也很喜歡喔💕 甲羅燒裏有滿滿的蟹膏和蟹肉，拌了鵪鶉蛋汁後，入口香滑鮮味濃，也可加一點點薑蓉提升鮮味。還配以甜美清爽的粉紅紫蘇冷麵和香口惹味的白飯魚乾，🤤冷麵用了煮鮑魚的湯作湯汁，放一點甲羅燒佐麵一起吃～太滋味了。▫️和牛壽喜燒+和牛湯+月見飯薄切和牛🤤在壽喜燒甜甜的湯裡面，上面有串串淡紫色的紫蘇花，增添了一點優雅和清香，和牛油脂豐富，入口超嫩的～麵豉湯用了和牛熬煮，多了一份香濃肉味，還有充滿蛋香的月見飯～讓人有幸福的飽腹感。▫️冰燒菠蘿配伴自家製雪米糍燒菠蘿配以山楂醬汁，入口甜美多汁又消滯💗雪米糍外皮Q彈裏面包著Oreo雪糕～這個配搭也很不錯喔。這頓晚飯共十道菜～好像吃了兩個多小時吧🥳 可以在席上一邊欣賞即席準備的一道又一道菜式，一邊期待和享用美食，這種充滿視覺效果和互動的餐食形態👏🏻感覺好棒喔～🔶燒肉 廚師發辦🔶Lunch: $688/位Dinner:$1280 /位*需訂座 *另設加一
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一入門口，好似去咗Teamlab咁，感覺唔錯！同層兩間餐廳，燒肉呢邊門口有掛住一個營業中嘅牌！入去裝修比較光猛簡約，同門口對比很大！ 因友人唔食魚生，於是師傅就燒咗虎🦐，而我就食蝦刺身，蝦身上有蝦子同海葡萄配泰式醬汁，有少少似食緊生蝦嘅感覺！ 第一道燒肉係澳洲脷，配合自家製醬汁，味道唔錯！ 個人覺得稍鹹咗少少！鵝肝多士呢個好食！ 配合酒煮蘋果，一D都唔油膩！多士好脆，鵝肝味道足，唔油膩！食咗兩道燒肉，就食嘅雜菜啫喱（唔記得佢個名啦）因裡面食材本人都不太喜歡，所以淺嘗而已！食完解膩嘅啫喱，就食和牛配牛蒡，牛蒡好脆，和牛好有口感！友人比👍🏻👍🏻呢個燒肉！後面食物不錯，沒有什麼驚喜！ 總括食咗3道燒肉，但係只有一道食材來自日本，有南非鮑魚，X國虎蝦，澳洲牛，荷蘭番茄🍅，但係日本係淡雪鹽😅同一道和牛牛肋條，感覺好奇怪！整體呢個晚餐體驗都唔錯，只是與預期中有少少落差！ 一試無妨呀！
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壽司Omakase已經不稀奇，燒肉版出乎意料，有驚喜。有肉有海鮮，用靚料日本和牛、澳洲牛肉，廚師即席係你面前，用備長炭炭火燒烤，睇得又食得。A5佐賀和牛肉眼心必試！肉質嫩滑，幾乎入口即溶，只用左鹽、胡椒簡單調味，食到牛肉原味，on top加上少少煙燻豬肝粉和淡雪鹽，令人唔會覺得太油膩，炸牛蒡有驚喜，意外合襯。澳洲和牛外肩胛膜肉相當罕見，油脂充足，牛肉鮮味豐富，配意大利菠菜苗。澳洲封門柳封門柳算係近期大熱的部位，肉味濃，近內臟，帶鐵質味，用了醬油醃漬，多了份甜香。成餐都係牛，好易食到膩，Omakase中亦有海鮮。南非磯燒鮑魚鮑魚蒸足足2個鐘，再醬油醃一整晚，軟腍帶爽。法國生蠔體質較細，但勝在肉質肥美，味道層次豐富，鮮甜！
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Ski buddies reunion dinner. Since we were having yakiniku in Niigata this time last year, someone suggested trying the one in this new building in TST. Stepped out the elevator into some groovy lighting, restaurant was to our right. There were 13 diners in total (including the 4 of us) on 3 sides of a square. We were seated on high bar chairs, could clearly watch the chefs at work. Chef said he used to work at the branch on HK island. We opted to start at 7:30 but in retrospect I would suggest starting at 7, as we had to hurry towards the end to leave by 10pm. We ordered sake and looked with anticipation at the 2 circular charcoal grills in the center.Codfish wafers as hors d'oeuvres went perfectly with the sake. Next came the raw fish and shrimp as appetizer. Pearl oyster was grilled to warm. Friend said he preferred his oysters completely raw, but I liked mine, especially mixed with some purple shiso flower.Then came the Australian beef shoulder. Went well with the sauce and bed of rocket leaves.Next came the crab. Unfortunately I don’t eat crab, but I did follow instructions and mixed the egg yolk, tried a bit, gave to my buddies to enjoy. the hilight of the night was my favorite- 封門柳 (hanger steak). Chef soaked the hanger steak in pots of marinade before grilling. We mentioned that we just had it for hotpot few nights ago, and chef thought it was a waste, cos to thoroughly enjoy hangar steak, it’s gotta be thickly sliced, so one could enjoy the texture of the meat.Then came the scallop wrapped in seaweed. The big juicy scallop, brown on the outside and tender inside went well with the crunchy seaweed. Chef announced the next course “snowflake beef” which was thinly sliced A5 ribeye pieces seasoned with large flakes of salt and grated smoked pate. Normally I didn’t like pate but since it as only a minimal amount, went well with the salt to bring out the flavour of the beef, which didn’t taste oily at all. Last but not least came the beef sukiyaki, came with rice with yellow yolk. Although I was really full by then, I finished all- first by mixing the weekly flavored vegetables in the egg yolk with rice followed by the beef which tasted very light- not heavy at all. Finished off with a matcha pudding.In summary: exceptional meal. Very interested to try the HK island branch, but had to be after some vigorous exercise routines first.
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