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港鐵太子站 A 出口, 步行約1分鐘 繼續閱讀
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食評 (114)
朝聖吉列牛 焦點食評
等級4 2017-04-15
1125 瀏覽
早排吉列牛剛到港時係好大迴響,身邊既朋友都紛紛去左食,但我就遲遲未食。今次朋友終於應約,有機會一嘗。暫時有兩間專食吉列牛既食店,食完依間都有興趣試埋元朗個間。晚餐時間係有分3個價錢,甘我地就細細地揀左個$188既set,牛吉列御膳係美國安格斯牛。成個配套都包左好多野,龍蝦薯仔沙律、溫泉蛋、飯、菇菌同埋啲醬汁。除左有3種醬汁(燒汁,芥末醬,柚子醋)仲有柚子胡椒 ,岩鹽, wasabi可以吾同甘搭配肉食。見到安格斯牛用薄薄粉漿炸過,只有輕微邊邊位係熟左。一邊同朋友傾計一邊慢慢燒都幾正。我地燒得比較耐但店員都不停為我地點番著個火,好貼心!燒一陣就表面熟了!一開始每邊燒到表面看似全熟就食,甘內裡就會五成熟左右。但無甘熟會比較難咬,有嚼勁!但反而燒耐啲,表皮帶脆身仲更好,牛味會更重更出!蘸芥末醬好正,我地仲encore左個醬添,都幾搭。另外仲可以蘸溫泉蛋添,好似shabushabu食法。整體覺得不錯!未去過日本食過係香港食$188我接受到! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
料大 焦點食評
等級3 2017-04-09
1186 瀏覽
和股東們們商量一下公司的發展方向,因為大家都是女生,不想去酒吧,便在附近找一家餐廳邊吃邊說。來到琥酌門口,友人說這店家現時很火紅,吃的是燒牛肉。反正排隊的人未算太多,我們便決定在此晚餐。安格斯御膳,$188我們選了最便宜的那個餐,其實價格都不便宜,差不多要二百元。但見用了在日本吃懷石料理的陶瓷爐,感覺還是很高級。美國安格斯牛肉弄成長方形,再裹上麵包糠炸到外方鬆脆,內裡還是生的。自己在陶瓷爐上燒,每邊15秒,吃時牛汁四溢,十分juicy。肉質比較堅韌有嚼勁,夠實在。自家製漬物今日有菇。菇類微溫,下了檻欖油,味道清香,還想把友的都拿來吃。溫泉玉子像星加坡菜般,雞蛋用熱水把蛋白輕輕燙熟。蛋白一口可滑入喉嚨。加了少量紫菜碎的溫泉玉子沒有下鹽和調味料,味道較清淡,我把雞蛋拌飯同吃。龍蝦薯仔沙律把沙律紮成波型,玩味十足。 沙律有龍蝦的鹹香,是整道菜中最有特式最好吃的,不要忘了吃喔!赤味噌湯日本珍珠米米飯煮的比較淋身,略覺飯香不足。所以配上雞蛋同吃。 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 2017-04-03
1328 瀏覽
在出遊東京前相信大多數人都會上網睇遊記揾資料,而食更加係不能缺少嘅重要環節,咁喺我睇過多編遊記中最多人介紹就係新宿歌舞伎町嘅牛吉列,整到我人未出發,都忍唔住想即刻食到。剛好從為食伙伴探聽到太子酒吧街附近都開左間專營牛吉列嘅餐廳,大名係"琥酌",餐牌員工有禮,帶到座位後,就馬上為我們上茶,一般的綠茶,隨即送上餐牌。可為專家 ?餐廳只做牛吉列,餐牌簡單只係分左三個種類牛有美國安格斯牛肉,日本A5和牛肩胛內眼,日本A5黑毛和牛肩胛芯。而三種都係定食,當中有包括 自家製腌漬物今日係本菇,溫泉玉子,龍蝦薯仔沙律,椰菜絲沙律,赤味噌湯,日本珍珠米睇到套爐已有置身東京感覺醬汁已經有三款口味,燒肉汁,芥末沙律醬,柚子醋另外在盤上仲有另外三款調味,岩鹽,柚子胡椒,芥末,比較大名粒圓球狀原來就係龍蝦薯仔沙律,一咬落去外層薯泥味香濃,內裹夾雜了龍蝦肉粒,感覺獨特,仍在回味嘩全相如此,係咪好吸引呢?玉子可以做作沾食微煎後的牛肉或伴飯,我的選擇係就咁飲食,因為好滑牛肉外層炸粉薄,牛肉肉質軟嫩,略帶脂香,配上不同醬汁不同調味都有獨有口味,自我感覺岩鹽最能帶出牛肉香味職員在上餐時,已講解煎法,倆面各煎約30-40秒,真係好玩又好食,一次難忘嘅體會 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 2017-04-01
915 瀏覽
日本新興嘅吉列牛,而家香港都有得食!我懷住當自己去咗日本嘅心情嚟食 😂【 牛吉列御膳 】我小試牛刀揀咗美國安格斯牛肉想豪氣啲嘅話都有 A5 和牛嘅 set 㗎套餐都幾豐富 😋左下有【 味噌湯 】,味道濃郁、有好多塊昆布中間嗰個係【温泉蛋 】,店員教我哋撈勻之後用嚟點牛肉我就撈埋飯食唔好哂!個波波係【 龍蝦薯仔沙律 】個波都幾厚實,份量原來都唔少漬物係【 雪白菇 】,第一次食菇嘅漬物 🤔清清哋都幾得意沙律右邊嗰三督都係吉列牛嘅調味嚟㗎最左係【 柚子胡椒 】,食落幾清新中間係【 岩鹽 】,點少少可以吊到味又唔會太濃最右係【 wasabi 】我就無試~另外仲有三款調味喺啲兜兜度有【 燒汁 】、【 柚子醋 】同【 芥末 】燒汁唔係好濃都唔錯,唔會蓋過牛味柚子醋會比柚子胡椒酸啲同濃味啲芥末係有啲似沙律醬我用咗柚子醋同芥末嚟點椰菜食,哈哈店員都有介紹到六款調味同啲前菜㗎主角出場喇 🤤 店員細心講解每邊燒 30-40 sec但係我唔鍾意食太熟嘅牛,所以都係憑感覺燒 😂燒嘅時候 jar jar 聲㗎,好過癮!食落外圍脆、牛肉軟,好好味 👍🏻食嘅期間,店員見到個爐熄咗火都有主動加火同埋加咗幾次茶,服務唔錯~ 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 2017-03-05
2565 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。)