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港鐵天后站 A1 出口, 步行約6分鐘 繼續閱讀
電話號碼
25707088
開飯介紹
鐵板燒廚師莫燦霖與他的團隊以熟練的烹調技巧和新鮮食材,為客人提供獨特而難忘的鐵板燒體驗。午餐提供精選套餐而晚餐提供多道菜色的套餐,另有單點菜單。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2017-18)
營業時間
今日營業
12:00 - 14:30
18:00 - 22:30
星期一至日
12:00 - 14:30
18:00 - 22:30
付款方式
Visa Master 現金
其他資料
加一服務費
食評 (33)
I M special lunch 焦點食評
等級4 2018-03-15
2339 瀏覽
上幾次到訪都是食佢嘅普通beef 或seafood set lunch, 材料新鮮,而且味道非常好、今天試試I M special lunch $680。這套餐和普通set lunch一樣是六道菜,唔同的是多左比較貴的材料,如鵝肝、龍蝦,而牛肉也換成和牛。鵝肝:這鵝肝都幾大件,煎到表面焦香脆囗。鵝肝脂香十足,加上酸酸的黑醋,酸酸的中和左油膩感,只剩下鵝肝豐沃的味,正。甘鯛魚amadai fish:這是他們的招牌菜!魚鱗煎到金黃香脆,加上極之嫩滑的魚肉同南瓜忌亷汁,集香、脆、嫩於一身,正!龍蝦:龍蝦啖啖肉,肉質爽彈,帶有牛油香味。配以大大粒三文魚籽,是一口嚐盡海洋風味。澳洲和牛:這和牛煎到外焦內軟,滿有肉香。雖然不是入口即溶,肉質都唔錯,但同之前吃的普通牛肉差別不大,同樣地有水準。炒飯:飯粒炒到金黃色,少少乾身,很香口,粒粒分明有咬感,沒有半點油膩,配上漬物吃,是很簡單和式的味道。最後還有海鮮面鼓湯,還有紅豆綠茶雪糕作結,感覺十分圓滿而滿足,接著又是笑著捧腹而回。推介! 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 2017-10-14
5192 瀏覽
I don't think many teppanyaki restaurants in Hong Kong can make it into the Michelin Star list, IM is one of them, and what's even better about this is that it's not a Japanese chef. Friend of mine is a personal friend of the chef Mok San so needless to say we need to try their best stuff here thus we went for the omakase. It really is a pleasure seeing the chef preparing the raw material. Yes it does look very fresh and appetizing. Like other teppanyaki restaurant, we start with sashimi. The Uni was very nice and their fresh wasabi is amazing. First dish was scallops and they were huge. Believe it was cooked with sake. I thought this was probably the least special dish I had here. Second dish was the abalone, a kind of buttery sauce with some seaweed in it. The abalone was soft and cooked just right. Third dish was a cooked oyster, again with Sake and some yuzu peel as garnish. I think the yuzu peel was such a great idea because the oyster became so refreshing. Fourth dish was a fish (forgot what type) cooked with uni cream sauce. Personally not a big fish fan but even so I liked it. The sauce was absolutely amazing. Fifth dish was the sea eel. I personally think this is the best dish of the night, so crispy, juicy and aromatic. It's very easy to make eel very dry, certainly the chef avoided such situation. I think the most amazing thing about this dish is the fact that the chef suggested us to try putting a bit of wasabi on the eel and it was magical. Sixth dish was a new dish they plan to include in the menu, a teppanyaki cooked red prawn linguine. Yes, Italian food. Chef cooks the sauce with head of the red prawn. Although not exactly a teppanyaki dish but certainly the taste was very good. However I do think that linguine plus fried rice is a little too heavy on carbs so I'm not sure if having such dish is a good idea or not. Seventh dish was the wagyu beef from Kagoshima. Back to basics for the chef, I guess beef perhaps it's the easiest and also most difficult task in culinary, everyone can make good steak, but it takes a master to make amazing steak. Chef choose tenderloin for us and it was just right, not too rich and has the right amount of juiciness. And then the miso soup, fried rice and Japanese honey melon. Personally didn't like the fried rice too much. Soup was fine. This makes the dinner a 10 course menu including the miso, fruit and sashimi. Without a doubt this is very good quality food and the chef is very experienced in handling different types of food and knows exactly what ingredients and condiments to use to bring out the key taste of each dish. $2000 I personally think is a little overpriced even given the Michelin status but understandable as there were a lot of food and ingredients were pretty good. nevertheless I don't think the portion here is too generous. Will definitely come back here if I want some fancy teppanyaki. 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 2018-06-01
132 瀏覽
此間餐廳已經收藏了好一段時間,但一直未有機會嘗試。碰巧要往港島區看展覽,打電話去竟然可以Walk In。只是這次經驗令人失望。1. 去到時餐廳已經有兩名食客在用餐中,我被安排在裡面的位置。女廚師在我面前弄妥鵝肝後,繼續為另外兩名食客烹調;而原來我的龍蝦及金鯛魚由遠處的一位男廚師負責,所以我係無機會欣賞烹調過程的,好像失卻了鐵板燒的原意。2. 其後有人來電訂座,在查詢鮑魚的產地時由男廚師接過電話回答問題。收線後我聽到男廚師輕聲說了「痴線」兩個字,我明白有時客人很難頂,但你讓我聽到你這樣說(potential)客人,我就覺得你很不專業囉。 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 2018-05-16
311 瀏覽
經過這間鐵板燒多年了,一次也沒有試過。今次友人訂了這間一起午餐,終於有機會試試主廚莫先生的手藝了。餐廳內有兩張鐵板燒枱,一張是在私家房內。主場大概有10個座位,分別可以兩樣兩個師傅同時煮食。不知是不是友人有面子,由莫先生主理我們的午餐。餐牌相當簡單有四個套餐和其他散叫食品。我和朋友分別點了一個牛肉及海鮮套餐。兩個套餐都是有沙律做前菜,然後我們點了薄牛肉做牛肉餐主食而海鮮餐分別有新鮮鮑魚、蝦及甘鯛魚做主食。想說這個$360海鮮餐,先上鮑魚,是用南非鮑。非常新鮮,是剛剛熟透,容易咬開,一點也不硬。然後是大蝦,不是新鮮蝦,但是煮到有新鮮蝦味道,蝦膏相當好吃,肉質也爽甜。然後就是甘鯛,師傅先將油放在pan上煮熱,油熟便把甘鯛皮向下放炸煮,魚身便用pan內熱氣蒸焗熟。上碟會張魚放在南瓜容上,甘鯛食落十分香脆而肉質肥美和非常濕潤,加上甜甜南瓜蓉,真的是非常好的配搭👍🏻。至於$280牛肉餐,牛肉用上不是最上乘的貨式,所以什麼好說。之後還有炒飯和炒芽菜,炒飯平平但是那些漬物很好吃,還是干了一碗飯。至於芽菜炒得不錯,很juicy,如果沒有用牛膏炒更加好。餐後還有甜品或咖啡。特別想讚賞就是服務人員非常體貼和有經驗,不用多說,已經跟你常常換碟和加茶,令你整個用餐過程非常舒服。 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 2018-05-02
293 瀏覽
朋友介紹來這裏吃日式鐵板午餐,由於價錢不菲所以有着很高的期望,結果也是喜出望外!最精彩就是那個鐵板鯛魚!魚皮是超級香脆的,魚肉是無比鮮嫩多汁,讓人真的有味吉陽一係花海暢泳的感覺 (不是誇張也不是賣廣告!) 還有那個南瓜的汁底,帶有一陣陌生又熟悉的味道,可惜師傅不肯透露是什麼的秘方!另一道鮑魚也不錯,口感一流!最後那個鐵板炒飯將整個午餐畫上完美嘅句號!食鐵板燒最重要除了是食物質素之外,師傅的表現也十分影響評分,這裏的師傅令鐵板燒彷佛成為一種表演,也十分有趣健談,為這一餐午飯生色不少!能成為香港第一間獲得米之蓮的日式鐵板餐廳(根據師傅所講),果然是名不虛傳! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)