燒肉牛蔵 (已結業)

I went to this restaurant last night, it was pretty decent for a set of two around $660 when the bill came. i like mostly everydish, only one thing that i would say is i like the salad but it was pretty small dish. Beef was fantastic so is the green tea ice cream! I will definitely try again sometimes!

同同事farewell，同事愛好牛，剛巧見雜誌介紹依間野，咪貪新鮮試吓囉。極上和牛盛合 – 雖然黎時好似神主牌貼上係乜東東，但係燒時又俾同事搞亂咗，同事燒了一粒牛，由於燒唔熟關係，咬落去血林林，沒有入口即融的感覺，咬極都咬唔開，次後便整個吐了出來，浪費了。之後，我自己燒多一次，問侍應拎了支叉，吉到冇血水，再吃時，先感到有牛肉味，好冧，咬幾吓已可吞了。由於害怕吃到牛脷 (只是本人不鐘意而已)，所以將搞亂及燒完的牛片問小二，邊D係牛柳、邊D係牛脷，好咗佢分到，唔係食咗牛脷就咩都吐返晒出黎。牛柳 – 好冧，燒到油花剛好融又未至於乾 (約7成)，而且切得夠厚，有口感，未至成牛肉乾。西冷及肉眼，也許燒得過熟，要不停嚼，唔係好啱我。試暈後，返叫了一口牛再燒，建議不點醬及不加鹽、只加少許胡椒粒便可。 櫻花赤豚肉– 豚肉不韌又好香，真係好有豬肉味及唔羶，肥膏需多，但燒幾燒已經融咗，原本同事想投訴櫻花黑豚肉肥，要取消，俾我制止佢後 (city super 個d都係咁既樣，大鄉里)，佢竟然猛話好味，食咗最多。 柳葉魚 – 一問之下原來是多春魚，一客都夠我地分，不過實在不建議各位燒多春魚，由於冇油關係，魚

好同意樓上的食評, "永不錄用" 當晚去到i-square, 本應諗住試吓隔離間日本"築地" feel日本嘢食, 但是太多人等, 人棄我取, 諗住試吓 "牛藏" 和牛啦, order咗食物, 無樣好食, 埋單要$700多...1. 牛乳帶子拉麵 - 嗰D湯完全無味, 淡到要加豉油食....2. 和牛鵝肝炒飯 - 第一次送嚟個碟, 完全揾唔到和牛同鵝肝, 如同蛋炒飯, 同個waiter講, 佢話呢個係和牛鵝肝炒飯, 至於大廚落幾多牛同鵝肝, 就好難講.....我哋請佢喺碟飯揾一夠出嚟, 摷晒全碟都唔見有, 於是終於攞碟飯入廚房, 攞返出嚟個碟終於見到D牛肉, 但係鵝肝照樣唔見....3. 和牛三味 - 呢嘢正常D, 不過食完成口多係油...4. 有機菜 (Vegetable in foil) - 又係一樣貨不對版的東西, 只有2件粟米, 2片南瓜, 2棵大蔥...完全無菜及foil????? 咁就收$48....

生日去食飯點左個$6xx既兩人餐頭一道湯好非常之咸之後上魚生,4種魚,每人分一件魚生都係連鎖店質數都係意料之內,因為諗住牛先係主角牛係分左三parts上每part大約每人兩件牛肉質數普通,但都間唔中有筋之後上烏冬個烏冬懷疑係一早淥定,極度淋身超市買既烏冬仲好食甜品係細球既豆腐味雪糕,食落唔密又唔滑,好似食沙冰咁嗌左兩杯野飲兩人埋單$800 (晚市)依餐$400都可接受但成$800真係以後唔會再去唔信可以晒錢去試下

一心想食燒肉, 佐賀和牛來了一燒再燒也完封不動好,燒又燒,燒又燒.終於燒到"肉片"既顏色係蒸"肉片"既顏色,外"乾"內"凍"百思不得其解. 一摸碟上未燒既和牛.謎底立刻解開, 係凍既, 係硬既, 係"實的的"$280一碟和牛, 由冰箱直送桌上算!每人都應該有一次機會, 厚切牛舌來了天呀!又係"實的的"今次大鑊la, 厚切呀, 燒一世裏面都凍ga我唯有將牛舌放在爐邊解凍拍晒入口就閃,算我時運低

i wish i have read bananacake's review befor i enter this restaurant, then i just wont go at all....上次睇完戲經過牛藏, 見佢個sukiyaki 做promotion, $390佐賀和牛 for 2, 好似幾抵咪去試下囉個裝修同和幸好似, 仲有open bar top同好多saki 做decoration, 環境唔錯, 但位同位之間太近, 比較嘈d, 靜靜地傾計就未必得啦入到去想要杯暖水, 點知佢話冇喎, 咁咪唯有要樽水啦... 一間餐廳連杯暖水都冇已經R晒頭2個人點咗份sukiyaki, tartar steak (蛋伴生牛肉), 特式加州卷... 個前菜就幾好食, 蟹子撈八爪魚先嚟個特式加州卷, 有6件, 卷上面有3件同平時一樣係蟹子, 而另一半卷上面係用咗大粒嘅脆米通, 口感幾得意, 但女仕未必能一件放入口, 算係全晚最好食嘅一味和牛tartar steak, 似一碟冰牛肉條加隻蛋, 牛肉結哂冰, 冇牛肉味得個鹹字個sukiyaki一上枱我地已經, 因為佢用個shabu shabu

After reading Ricky Lee's review, i felt compelled to write a review in English that is comprehensible, not one translated word for word directly from Cantonese into English with the use of a dictionary.We went to this over-priced restaurant last night. The portions were small. We ordered the platter with a variety of beef cuts on it and the cuts varied from slice to slice. Some slices of beef were thinner than others and they were already thin to begin with. Moreover, the beef, much to my

十一月下旬•晴都說我很喜歡吃燒肉，在i-square有新店子開張，就算幾忙，幾沒時間，不第一時間來試試，心裡總好像是有點東西未做完的，就在一個平日的下午，跑來吃一餐燒肉。可能來的時侯只是新張，也可以是非周未的關係，這裡人客很少。室內環境很不錯，裝修不算十分日式，但除了散座以外，還有不少的卡座，可以坐得很舒適。燈光較暗，驟眼的也跟盛八、和幸等感覺差不多。給引領到餐廳最未端的位置，這裡的也是跟一眾燒肉店子同樣的燒烤裝置，抽風是在爐子的四周的。看餐牌，這裡的烤肉選擇不算多，也偏貴一點。一客和牛二百多，一百元以下的就只有一口牛。還有其實海鮮甚至shabu-shabu的選擇，但一場來到吃燒肉，當然以吃牛肉為主，就要了佐賀三式和牛及厚切牛舌。先來喝的，要了七寶純生。下酒小菜的是一小碟漬牛蒡絲及蘿蔔絲，做得不夠爽脆，也不入味。厚切牛舌不算是很厚，烤起吃起來欠缺豐腴，唯一好處是賣得便宜。佐賀三式和牛是佐賀和牛肉眼，黑毛和牛的牛柳及西冷每樣四片。牛柳切得薄身，油脂味不突出，是三款和牛之中最弱一環。佐賀牛肉眼也太薄身了，吃不出什麼味道。最好吃的要算是西冷，肉質也算不錯。我的例牌吃法，當然又是我的「牛肉蓋飯

I see the price well expensive, does not want to patronize originally. Finally wants to try, therefore is called the lunch D($138) and punctures body one ($88). Punctures the body to have six, two salmons, two live the shrimp, two squids. The lunch has the beef, a plain rice bowl, the surface chi soup, the Japanese-style deep-fried bean curd and the antipasto, still have the green tea ice cream. Sums up speaks in the flavor superior, but the beef not too soft body, eats laboriously, therefore on