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港鐵中環站 C 出口, 港鐵香港站 C 出口 繼續閱讀
電話號碼
21513887
開飯介紹
於東京有30年歷史的燒和牛專門店,曾獲東京Timeout雜誌選為10間最佳燒肉店之一。餐廳選用日本直送A5黑毛和牛及醬汁。店舖提供和牛的不同部位,如股肉、後腿肉、腰脊肉等。亦提供各式的和牛料理。 繼續閱讀
營業時間
今日營業
12:00 - 15:00
18:00 - 22:00
星期一至六
12:00 - 15:00
18:00 - 22:00
星期日
全日休息
*最後落單:22:00
付款方式
Visa Master AlipayHK 支付寶 現金 AE
座位數目
80
其他資料
網上訂座
酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
電話訂座 詳細介紹
加一服務費
當面支付
有關獎賞計劃
食評 (37)
等級5 2021-06-10
219 瀏覽
This Japanese yakiniku restaurant is in Central, on the 3/F of Man Yee Building. Part of the Global Link Group, the restaurant originates from Tokyo serving good quality wagyu beef, and they pride themselves of only serving chilled (never frozen) A5 Kuroge Wagyu here.Seated at a long booth near the window looking out to Queen’s Road Central, the restaurant has put a divider to separate into two tables. As there was no customer on the other side so we did not feel crowded. The setting is contemporary, nothing fancy and is generally comfortable.We ordered the omakase menu ($1,280 each) and was first served Pickles 3 Kinds. All of them were nice, with the appearance and taste like the Korean side dishes, but I found the cucumber and ‘kimchi’ less spicy, and an overall better appetizer compared with the traditional Korean ones. Next it was the small plates, with Tofu Skin with Wagyu Yukke, Matsuba Crab Croquette and Eggplant in Dashi Sauce. The croquette got a creamy filling with plenty of crab meat, good in taste, but my favorite is the yukke, with the raw beef tartare beautifully marinated and mixing with the tofu skin, combining great texture and flavors. The eggplant is also good, cut into slices and rolled to give a nice presentation, with the dashi sauce fully absorbed into the eggplant to bring good umami notes. The Jumbo Salad is decent, with fresh garden vegetables and some shredded mushroom and onion, sprinkled with sesame on top. A refreshing transition to clean the palate and get us ready for the wagyu feast coming up. The Grilled Wagyu Nigiri is a sushi with wagyu. The staff came to cook the Zabuton (shoulder waist) for us, grilling it at just the right level to ensure the perfect balance of softness from the meat, with the fat melting to give increased intensity on the aromas and taste before wrapping on a piece of sushi rice. A really nice piece of beef and no wonder the restaurant mentioned it was the best cut of the day.Next is my favorite in the evening, the Yakiniku Jumbo Original Noharayaki. It is a piece of A5 sirloin marinated in signature tare sauce, and then the manager came to grill the meat for us. It was then served together with beaten egg yolk and egg white foam. The sauce provides a perfect harmony and it is great in taste. The sauce was so good that I kept it for the other grills later. The restaurant thoughtfully provided a tomato, with a nice balance of sweet and sourness, to smooth and cleanse the palate afterwards. Continuing with the grill, the 6 Kinds of Grilled Wagyu Rare Cut certainly would bring a smile for wagyu lovers. The cuts include Katashin Ro-su (upper part of shoulder), Maki-Kalbi (muscle surrounding rib-eye), Rump, Ichibo (lean muscles around buttocks), Shin-Shin (middle of inside back-leg) and Kata-Sankaku (outside of fore-leg). With different texture and amount of fat, it is a good mix and personally I prefer the leaner meat which I found had richer meat flavors. Then came Misuji Consumme Nabe, a mini hotpot with a clear soup boiled for 12 hours according to the staff. Served in a super-hot clay pot, the staff put two pieces of misuji in, which are another piece of rare cuts that does not have much fat, with a crunchier texture. The consumme has wonderful intense flavors but delicate on palate. Together with the egg custard made with shrimp broth, as well as mushroom, it is another great dish.Coming to the end, the Signature Cold Noodles has minced beef added to the noodle, with also a broth added with sea urchin, the sourness was appealing and helped to remove the fatty sensation, so even with the full stomach we ended up finishing everything. The Dessert Platter comprises of a white coffee pudding and black sesame ice-cream, and the staff recommended us to sample the pudding and then poured it with the ice-cream to be eaten together. The pudding is in fact quite good though the ice-cream is more mediocre. But overall still a nice finale to the meal. The service is good, with the staff attentive and eager to explain each dish and the recommended way to enjoy them. They also helped to grill the beef on the specialties. The major issue I got was the cleanliness of the toilet which was quite bad. Even though it is a public one shared with the shopping mall and the restaurant is not directly responsible for the cleaning, they should require the landlord to manage it properly. The bill was $2,891 which was reasonable with the amount of wagyu served, the quality and the special cut offered. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2021-03-05
3917 瀏覽
今日同3個同事去食LUNCH, BOOK左枱1:15PM, 早到佢都可以安排我地入座。員工態度餐牌燒肉種類唔多 (與298 燒肉相比), 我地一行4人叫左4個唔同0既燒牛肉LUNCH SET, 另加一客野原燒$220...經理幫我地落單0既時態度唔友善咁話: 野原燒果塊好薄0乍WOR..你要一塊呀? 我同事即刻講我地叫黎試下先..好食咪再叫LOR...我地已經叫左4個SET....佢D態度好似嫌我地叫一塊咁少咁...其他員工, 收碟速度都好快一見食完就會收走, 普遍都有禮貌OK..食物冇比較冇傷害...佢D肉的確係醃料太重太甜, 食唔倒牛味, 浪費左塊肉。出黎全部都係同一種味..甜味肉質方面..肥而唔係入口即溶感..只食倒肥膩感...SET配菜方面: 沙律個汁唔錯唔會太多太少又夠開胃, 茄子賣相雖然唔好不過都唔錯, 南瓜冇乜特別, 牛肉似中式牛腩味...環境因為枱與枱都比較近,所以都有D嘈...食完冇油煙味值得讚整體如果LEE個價錢, LEE個質素我地未必會再去幫襯...我寧願去298燒肉大家價錢差唔多, 質素同服務仲好D... 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級1 2020-12-04
4414 瀏覽
一男侍應無野做每一分鐘經過食客坐位一次,係你面前行嚟行去,我們已好客氣叫佢唔好咁做,講完仲變本加厲,仲多左一個男待應行圈,本人想向經理反應問題,又有一位女侍應在旁監視住本人不走及要偷聽我和經理的對位,本想安安樂樂食一餐飯,但這間餐廳的侍應一點也不尊重客人,令我們呢餐飯食得非常之吳舒服,無下次。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2020-11-23
4039 瀏覽
又嚟呢間燒肉食店啦! 第三次嚟食,因為真係高質啊~ 舖門外低調設計,門口入後經過走廊,見到啲間房。同同事兩個人食,獲安排卡位。驟眼望約坐到50人,裝潢以黑色為主,開揚坐位,唔逼夾。午巿套餐都有近10款選擇,嗜牛者望到都開心, 亦有豚肉及雞提供。點咗一客A5黑毛和牛赤身同一客九州產雞肉。落單無耐就送咗個飯SET。碟漬物有紅蘿蔔、荳牙、蓮藕片。三碟都醃到入晒味腍身,唔重酸味、少少甜味。抵讚蓮藕每厚薄一樣,腍得嚟仍然仲有啲爽口! 味噌湯重味噌味道,亦有好多蔥花、昆布。不過偏咸味濃,嗰碗並無豆皮、豆腐 (定本身係無?)沙律嘅拌汁係醋,整碟都好清新。生菜、菜絲都好爽口,亦唔會凍到啱啱喺雪櫃拎出嚟咁。主角嚟啦! 牛肉嘅鮮紅色配上白色脂肪,肥瘦適中,網狀形態好靚! 片片厚薄均一之餘亦都係有手隻手掌咁大片,未燒已經滴口水啦! 用咗芝麻及秘製醬汁醃製,落鐵板並無滋滋聲,基本上兩邊各30秒左右已經熟。肉片因為猛火快燒逼出肉汁油份,成片牛配埋小小甜醬汁,醬汁並沒嗆咗肉嘅味道,放入口即溶嘅感覺,油同肉汁喺口腔入面迴旋,輕咬幾口再暖暖地吞落去,真係無得彈,越食越開胃 ! 碗飯係正常一碗份量,圓圓粒嘅越光米/珍珠米,煲飯水份適中,飯粒粒粒分明有咬感,無變糊或過硬,仲要保留到米香味。至於雞肉望落去份量唔到多,但實際都有成10片架, 每片有1/3手掌相若大小。經秘製醬汁配芝麻醃過。比起牛肉,雞肉燒嘅時間相對耐啲,兩面都要一分鐘左右多少少先熟。雞肉入口鮮嫩,同樣都鎖到肉汁及油份,爽口的。不過相對牛肉,雞油真係多咗少少。雞皮係重點,燒到脆口微焦,入口"索索",酥脆! 順帶一提,雞肉沾醬汁會偏向濃味,蓋過咗雞肉嘅味,反而沾檸檬汁,感覺清新好多,去咗油膩感! 不過唔知係咪要趕住準備,侍應哥哥好快收走啲漬物碟,當然有禮貌地問你用餐完畢未先收啦。溫馨提示記得訂位準時到,WALK-IN真係無乜機會。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
這間日式燒肉店.。之前一直想,而家有機會試吓啦。產返12:00開門12點前到了,已經見到有幾個食客在等。餐廳環境modern,我們先看看wine menu,先點了之後說壞一支House Red Wine。這支是Pinot noir的紅酒。我們每人也選了$598嘅午餐套餐。想不到份量也可以。更加估得到這支紅酒跟黑毛和牛非常配合最精彩是待應會幫你燒和牛西冷部份及牛后腿內側既部份。精彩 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)