影片
Indeed it was a good experience, nice food, nice atmosphere, good decor, great waitressing but I suggest if you have a normal to big appetite, you would have to eat something before or after because the portion was tiny, very tiny.We sat in a teppanyaki room and dinner was cooked by a Japanese chef, nice view and ingredients were wonderful. The restaurant has several art pieces so if you like those kinda art, it’s a good spot for you to take some shots.
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❀ Kaen Teppanyaki #中環 ❀❗超豪華靚景鐵板燒 入口即化和牛鵝肝❗——————————————————原來喺置地廣場45樓收藏住間咁出色嘅鐵板燒😍居高臨下望住港島景色嘆豪華鐵板燒，係絕佳嘅享受💕由日籍主廚親自掌舵，採用最新鮮嘅食材，包括獨家熊本和牛、龍蝦、鮑魚、鵝肝等，帶來視覺及味覺嘅雙重驚喜🤩.先有杯SEASONAL COCKTAIL🍸用天使蝦及甜蝦蓉，雙重鮮味，加上酸汁啫喱，開胃惹味。然後有香脆3 KIND OF TEMPURA🍤分別有蝦、蘆筍及茹，配搭抹茶海鹽。.接着係我非常喜歡嘅GRILLED FOIE💖師傅即席喺面前將鵝肝煎至香脆，加上少許胡椒，配搭酸酸甜甜嘅紅莓醬及紅菜頭脆片，味道及口感都得到平衡。. 海鮮方面，有甘鯛立鱗燒🐟及龍蝦🦞甘鯛香脆嘅外皮加上滑溜嘅肉質真係好美味。喜歡龍蝦配上龍蝦味醬汁，既彈牙又鮮甜。.然後有兩款較為清新嘅日本蠔蜆肉湯及鮑魚配大啡菇。.嚟到重頭戲❣️和牛共有三款，分別為熊本赤肉、熊本和王及尾崎和牛🥩師傅會因應牛嘅特質製作薄切或者放入烤焗爐烹調。和牛雪花分布均勻，絕對係入口即化😚薄切加上香蔥，份外惹味。.仲可以加錢試吓瓦煲螢光魷魚飯🦑將竹炭放入瓦煲作出煙霧彌漫嘅效果！大量嘅螢光魷魚配上三文魚子，係我食過最鮮味嘅飯🍚.最後甜品有mont blanc配焙茶雪糕🍦超完美嘅結尾！.✷𝑀𝑒𝓃𝓊✷☞ TAKE $1680♥ SEASONAL COCKTAIL♥ 3 KIND OF TEMPURA.♥ TEPPAN GRILLED - FOIE♥ TEPPAN GRILLED - AMADAI FISH♥ TEPPAN GRILLED - SPINY LOBSTER WITH SAUCE AMERICAINE +$250.♥ HAMAGURI, JAPANESE OYSTER SOUP & YUZU♥ SLOW-COOKED ABALONE IN CARTA FATAUPGRADE +$300.♥ WAGYU STEAK OR YAKISHABU✦ 熊本和牛✦ 尾崎和牛+$350.♥ FIREFLY SQUID CLAY POT RICE +$350.♥ MONT BLANC——————————————————💞整體來講整個套餐非常豐富，當中包括和牛及海鮮鐵板燒，亦有天婦羅、刺身等☺️再望住個靚景，真係一大豪華，鐵板燒享受
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老闆帶我哋去位於中環置地廣場45樓的鐵板燒餐廳Kaen，可以有機會試新餐廳！沙律：菜夠新鮮夠開胃豆腐：冰冰凍凍中規中矩龍蝦：廚師煎到個殼好脆，加埋啲汁夠惹味大啡菇：新鮮厚肉多汁龍蝦肉：爽滑彈牙，配上濃郁龍蝦汁，good薄燒牛肉：牛油分佈均勻有肉汁，卷住香蔥，正牛柳粒：6成熟，夠嫩滑炒飯：正常偏腍，似糯米飯麵豉湯：加上菇的香氣，幾好整體嚟講，成餐飯係幾好味，但略嫌個廚司唔夠信心，切食物同煮食物嗰陣唔夠利落，九個人份量搞到煮每道菜都要等好耐咁。不過無論是聚會還是約會，Kaen環境同食物都好高，值得一試。
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Was here for lunch few months ago and wasn’t too impressed. PickyEater convinced me to try again for dinner. Seated at the main teppan counter (seating approximately 12).Uncomfortable bar chairs- difficulty crossing legs. Probably had my own bodyframe to blame. Served by Japanese chef. 2 sets to choose from: either the Seafood teppan course ($1680 pp) or the Premium Wagyu teppan course ($1,980 pp). We ordered 1 each: seafood for me; wagyu for PickyEater. Selection of wagyu included:- -Kyoto Princess Wagyu (black hair wagyu) with its “Sweet and robust aroma” or-Kumamoto Akaushi, Emperor’s breed (female brown hair wagyu), or-Ozaki beef raised in Miyazaki (Black breed).Here’s what we had.Smoked bonito topped with sea whelk, uni, spring onion and seaweed.Thick slice of foie gras terrine served in a pancake dorayaki like a sandwich. Too heavy and fatty for me; much prefer the grilled version.Noodles topped with cuttlefish and caviar in sake sauce.Scallop from 岩手 served with shiso saffron sauce.Wagyu Alternative: Ox tongue served with green pepper and sancho pepper sauce.Grilled amadai kombu and wheat gluten in Ichiban dashi made with onsen water from Japan. Fish was crispy skinned; wheat gluten had interesting texture like 豆卜; broth tasted delicate and aromatic.Seasonal vegetables being Kyoto pepper,Zucchini and pumpkin.Salt baked abalone and liver with liver sauce. Unfortunately the sauce tasted very bitter. Wagyu Alternative: Strip loin of the Kumamoto Akaushi served with garlic flakes and wasabi. Garlic rice in Claypot. Rice used was 美姬米 from山形縣. Pearly and slightly glutinous. Moved onto the lounge for dessert, which was the Mont Blanc: crackers and chestnut cream topped with long pasta-like strings of chestnut purée. In summary: ok.
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🌹病情有好進展，老公話去吃一餐。大家都揀咗最愛的Teppanyaki，鎖定是中環置地廣場高層的《KAEN》。上次在隔離吃過中菜，今次試試鐵板燒，估計不會太差掛！搜尋食評，只得一則，不能作參考，再在網上找到官網，睇到較清楚的環境及餐牌後致電訂座，對話中得知需要付每位$500訂金，經考慮後決定去探店。🌹餐廳設計時尚，空間感足，窗外是中環大廈景色，但不大吸引，除了鐵板燒，還有set lunch提供。服務員遞上餐牌，鐵板燒有兩款，老公揀了收費高的餐。鐵板燒套餐$1180沙律菜不大新鮮刺身有股魚腥味，wasabi味淡一番出汁，季節鮮魚魚香湯濃季節野菜龍蝦龍蝦彈牙，汁液提鮮尾崎和牛（加350）入口溶化，牛味足蒜蓉炒飯蒜蓉味淡，飯面只有一隻蛋，材料不豐富雪葩雪不夠？溶化抱住過高期望去吃一頓，結果是失望，而且價錢不平宜，性價比低的鐵板燒。
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