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港鐵太子站 A 出口, 步行約1分鐘 繼續閱讀
電話號碼
26500505
營業時間
星期一至日: 12:00-15:00; 18:00-23:00
付款方式
Visa Master 現金
座位數目
30
其他資料
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
電話訂座
外賣服務
加一服務費
食評 (97)
等級4 2017-03-05
1472 瀏覽
It's quite common to see tonkatsu (Deep fried pork cutlet) restaurants in Hong Kong and some of them have already earned their reputation, but not yet for Gyukatsu (Deep fried beef) . Gyukatsu is pretty common in Japan and we can finally experience this in Hong Kong. We purposely went here for a dinner as we just wanted to come for a very long after seeing so many reviews and promotions about it when it was opened. The menu is super basic with only 3 sets to choose from, ranging from US Angus beef set $188, Japanese A5 rib eye $398, Japanese A5 round steak $498. This is my first time so we went for the basic one but I would highly recommend you to pay more for the Japanese beef because that's what it is about. Each set comes with a daily pickle and we have got some wasabi mushroom, lobster potato salad, onsen egg, cabbage salad, a bowl of hot miso soup, and a bowl of hot Japanese pearl rice. There are also 6 condiments to go with it, and they are rock salt, yuzu pepper, wasabi, Japanese mayo, BBQ sauce, yuzu vinegar. Each person is provided with their own stove heated with Japanese tealight. We were recommended to grill our steak for 30 seconds on each side for a medium rare doneness. We have followed the instruction and tried our first piece to medium rare. It's pretty tender on its own with a juicy texture from its high fatty content. I personally prefer having it with the yuzu pepper sauce which cuts through that fatty taste, or with rock salt which enhances the flavourful beef flavour. The rice they use is pretty sticky and fluffy in texture. If you are skilful enough, you may even form a rice ball from its stickiness. Having the gyukatsu with some rice is just heavenly because it balanced out the greasiness from the fatty delicious beef slices. Does it just look like a cute little steak sushi? They are bomb because the crispy skin complimented nicely with the succulent juicy meat, creating an obvious contrast, and you also get to enjoy your meat hot which I prefer. The onsen egg is perfectly runny and flavourful, I even like to break it and mix some hot rice in or , or to dip my gyukatsu in it, giving my meat an extra smooth texture and somewhat not so oily. The miso soup is light and thin, nothing like the Japanese ones which is usually savoury and strong. The pickled mushroom is also pretty basic and we even tried to grill them on the stove. The lobster potato salad is also pretty light but at least it is smooth in texture. Overall, $188 per person isn't too cheap but the quality of the meat is not bad. You would have to pay more than that for a piece of steak anyway, so might as well DIY yourself and find what your faovurite doneness of the beef. Also , feel free to be creative, making your own egg covered steak, sauteed mushroom, fried egg, rice ball,  you name it. So, I think it's a fun night and it's up to the standard for the price. I will come back and try their pricier option just to see the difference ! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
吉列牛專門店 焦點食評
等級4 2017-03-02
1225 瀏覽
記得有一次去太子酒吧街飲野,友人經過介紹此店的日式吉列牛很出名,今天晚上又約了朋友去酒吧街,所以出發前必須醫肚,所以有幸前往開飯!門前的電子餐牌已經很吸引,令人垂涎三尺,吉列牛來自東京,亦有雜誌推介,質素應該不錯呢!餐廳裝潢很日本風,彷如置身日本小店,而且座位闊落,令人坐得舒適!餐廳主打的吉列牛有三款選擇:最便宜的美國安格斯牛、較高級的日本A5和牛、最頂級的日本A5黑毛和牛,然後再配上各種醬汁,與定食一起奉上!😃😃飲品有日本清酒,日本汽水和其他飲品等等,需要另外單點!上枱了,食物製作非常精緻!吉列脆皮很香,厚薄適中,而且緊緊黏著牛肉,不會炸得太厚粉;牛肉味不算太濃郁,但咬入口肉汁還算Juicy 和感受到微微的油香,亦可以將吉列牛沾上攪伴溫泉蛋進食,十分滋味呢😋😋吉列牛的外層是吉列脆皮,不過內裡仍是半生紅肉狀態,要放上鐵板燙烤一會兒才可進食,生熟程度完全視乎個人喜好😆😆雖然我們只點了最便宜的吉列牛套餐,但店員的服務態度也十分客氣有禮,會主動為客人添加熱茶,亦會介紹建議食法,和推薦各種調味醬料,感覺十分貼心,值得稱讚👍🏻👍🏻 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4 2017-02-05
3610 瀏覽
幾個月前到訪東京,跟男友周圍去尋找特色的美食~回到香港後才發現我們還有一樣未試到就係—牛吉列!心裡有點心心不忿,為何不早點發現呢~ 幸好原來香港都開左一開專門食牛吉列的專門店,於是立即跟男友衝去會一會它吧!這裡只有牛,我倆作為牛魔王,又係哈日族,沒有可能不試吧!菜單很簡單,有三款不同價錢的牛去選擇,分別有美國安格斯牛肉、美國極黑和牛及日本A5頂級和牛面冷,當然愈是高級的牛,價錢就會愈高一點!食店內地方不算大,也設有少量的吧枱座位,座位之間都比較闊落~而每一個座位面前都有這個小爐子,也是一陣子用餐時會用到的!美國安格斯牛肉(HK$178)我們都是點了價位最便宜的美國安格斯牛肉,除了牛是不同外,其他的配菜等都是一樣的!很特別的牛肉表面是以吉列微微炸過,但牛肉的肉質還是保持著鮮血色的,當然也不是可以就這樣食用吧!店員將我們面前的爐點著,可以將切成一片片的吉列牛放在上面每邊煎30秒左右就可以食用~煎煮的時間十分講究,太生或煎太耐都會好影響吉列牛的口感,經他們的指導下,還是每邊30秒是比較理想的,肉質易咬開,牛味濃郁!煎至中間有點微紅就是可以食用啦!食店還準備了六款不同的特選調味料,大家可以自行MIX & MATCH沾上自己喜歡的味道食用~而我就比較喜歡香濃燒汁及七味椒鹽,十分惹味!拌著日本珍珠米食用,上面灑上少量木魚!而這個溫泉玉子可以單吃,可以拌勻作另一款醬汁用來拌著吉列牛食用,也可以倒進白飯內一拼食用!而這款自家製漬物就是小菇菌,可以中和吉列牛的濃郁味道,清一清口!最後這碗熱騰騰的赤味噌湯十分清甜,唔會太咸,為一餐美味的吉列牛作結! 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4 2017-01-25
3339 瀏覽
引用方東昇金句:一試無防,再試投降啲牛肉又韌又多筋,每一片都要同佢博鬥好耐,又用頸力又用臂力捉住對筷子係咁扯。好啦,食到尾聲咁上下,連杯酒都仲有半杯未飲完既時候,侍應就拎張單埋黎示意我地要埋單走人,因為六十分鐘時限到(當晚係星期二晚)。其實得六十分鐘,朋友飯局短聚係唔夠既(尤其是每塊牛肉都扯左好耐,趙好耐,個咀忙到連傾計既時間都無)。食完餐飯,應該手臂粗左,咀嚼肌都結實左。安格斯牛肉套餐 $188就咁睇個擺盤係幾吸引既,可惜肉質太差,計埋加一呢份餐都索價二百蚊,但價錢同質素唔成正比。牛肉韌到離曬譜,呢張相係我用筷子叉開黎影肉質,明顯見到左邊筷子果邊係叉極都叉唔開,好多白色既筋連住成舊肉,你無睇錯,白色既完完全全係筋,唔係脂肪。咁多筋真係出盡洪荒之力,又拉又扯趙到霉曬先咬得斷食過就會感受到口腔既攰。其實個概念係幾得意既,但食材差到咁我唔會再番黎食。溫泉蛋可以拌勻點牛肉落去,或者拌落飯度食。前菜既白菇無咩味道,左起個球係龍蝦薯仔沙律,之後係柚子鹽、海鹽同wasabi。芝士手羽燒及明太子手羽燒 各$42雞翼都燒得幾脆皮多汁,味道唔錯。秋葵伴紫蘇汁 $38味道較淡,一般。整體黎講食物同用餐時間都唔滿意,所以無下次了。 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4 2017-01-18
3515 瀏覽
近幾次去東京都有去牛かつもと村 食吉列牛,好記得第一次食既時候,外脆內軟既牛肉真係令人印象深刻,從來無諗過除左吉列豬,吉列牛都可以咁好食!番到香港,因為無餐廳有吉列牛,成日都心癢癢想再飛去日本!最近太子突然有吉列牛專門店,一聽到真係好開心,點可以唔試!!不過,記得要訂枱!吉列牛,只要兩種選擇:霜降牛$398/ 安格斯 $178。價錢相差咁大,我都係點經濟版先試試味道!當下單後,侍應就將爐放列需前準備用黎燒牛肉。《安格斯牛吉列御膳 $178》吉列牛賣相討好,一客8件整齊排列。牛肉外層已經炸得香口,但中間確實係較生,所以兩面都要燒過先可以食。大家可以根據自己喜好而控制牛既柔軟度,而旁邊放有岩鹽,芥末同柚子醬及3款醬汁調味,感覺同日本一樣,務求以不同味道既醬汁刺激您既味蕾。我因為我鐘意柔軟啲既牛,所以我燒得耐啲先食。我就較喜歡沾上醬汁一齊食,下飯一流!而我既牛肉中有兩片帶筋,比較難咬開,店長一聽見立即表示歉意又樂意更換一碟新既牛肉,非常有心。溫泉玉子:溫泉旦可放到白飯中攪拌,令白飯食起黎唔會咁單調。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)