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港鐵中環站 D2 出口, 步行約4分鐘 繼續閱讀
電話號碼
37912389
營業時間
今日營業
12:00 - 15:00
18:00 - 00:00
星期一至五
12:00 - 15:00
18:00 - 00:00
星期六
18:00 - 00:00
星期日
全日休息
公眾假期前夕
18:00 - 00:00
付款方式
Visa Master 現金 AE
座位數目
50
其他資料
Wi-Fi
酒精飲品
外賣服務
加一服務費
食評 (4)
時間對人類黎講,可以係話朋友,亦可以係敵人,佢可以幫你分辨黑夜,處理自己既生活節奏;同時亦可以摧毀你擁有緊既青春,人生。我地可以做既只有好好利用呢位朋友,等佢變得更加有價值。所以今晚黎到中環呢間新開既高質日本鐵板燒「Kura Teppanyaki & Bar」,好好享受下呢段時間由Bar枱師傅親自係你面前操刀,將火之藝術發揮得淋漓盡致。餐廳標榜既價錢可以話係非常親民,食物質素比我預期中更加好,絕對係近期食過既高性價比之一。📌Spicy Cheese Edamame - $58👉前菜一定要由輕身開始,由「辣味芝士枝豆」打頭陣,用鐵板煮出黎既比平時食開既水煮更加惹味。賣相睇落夠翠綠飽滿,辣味唔算好重,輕輕有少少帶出果種香口感。📌Chopped Tuna & Spring Onion w/ Caviar - $128👉不得不讚呢個「碎蔥吞拿魚配魚子醬」幾有睇頭,其實佢由底部一塊法包多士承托住。中間由碎蔥吞拿魚他他配沙律醬做主角,正所謂鮮花都需要綠葉扶持,所以面頭上會見到魚子醬加埋金箔加強視覺效果。Staff建議一啖過,成個層次感出哂黎,非常奢華。📌Mizuna Vegetable Salad w/ Crispy Potato - $88👉第一次試呢個「脆薯水菜沙律」,原來水菜睇落少少似火箭菜,其實入口幾爽脆,但重點係呢個沙律有個特別之處。加左炸香左既薯仔絲,面頭灑上木魚碎、紫菜絲配合紫蘇油醋,成個口感變得相當豐富。📌Chef Recommended Sashimi - 👉度身訂造既季節性刺身拼盤「料理長特選刺身」,成個擺盤好有心思,完全滿足埋相機既胃口呀。刺身分別取決當造既魚類,例如鰆魚配上柚子胡椒,魚脂味重,肉質入口結實有咬口,唔錯;深海池魚配上梅酒黑醋,鮮甜肥美,清爽夠彈性,Staff會建議連同無花果一齊食,口感最fit;慢煮八爪魚加左松露枝豆蓉,賣相相當靚仔,肉質經慢煮過後變得軟腍;旁邊仲有一細隻澤蟹炸得香黃香脆,仲可以過下口癮!📌Boiled Clam w/ Shiso & Pollock Roe - $98👉黎呢到必定要試既「紫蘇明太子煮酒蜆」,Chef先將湯底經清酒煮過,帶出濃厚既酒香。再配合明太子、紫蘇將鮮味迫哂出黎,建議連同蜆肉連湯一齊食,會更加惹味。最後可以擠少少檸檬汁飲埋個湯,咁就最滿足啦!📌Hokkaido Scallop Teppanyaki - $158👉好野唔好比佢停!再黎就係輪到帆立貝,呢兩大隻「北海道帆立貝鐵板燒配紅椒汁」卡士十足。Chef放係鐵板將兩邊煎香,表面煎得帶少少焦香,裡面香甜多汁,肉質食落夠彈牙,再連埋底部既紅椒汁,將香味更加昇華唔少。📌Confit de Canard Teppanyaki - $198👉正所謂無肉不歡,不得不試既「鐵板油封法國鴨腿」,Chef將鴨腿以慢煮手法再經煎香。外皮做得非常脆口,但裡面仲保持到粉嫩多汁,肉質食落完全唔乾,食得出火侯控制相當恰當。可以配搭底部既蔬菜一齊食,成個主菜會減少油膩感。📌Australian Black Angus Beef - $388👉第二道主菜「澳洲安格斯黑牛」亦係必食推介,Chef首先將安格斯黑牛煎香大概到5-6成。再加埋日本訂製既南高梅醬,帶返少少清香味,再灑上岩鹽,將肉味帶出,最後伴埋照燒汁,味道相當惹味。牛肉入口柔軟,咬落相當Juicy,牛脂味濃。加埋旁邊既薯蓉,絕對係完美既配搭!📌Fried Rice w/ Sea Urchin & Crabmeat - $128👉一客睇落好似好簡單無難度既「海膽蟹肉炒飯」,但其實裡面功夫非常多,一路睇住師傅炒,就知道無返咁上下經驗的確炒唔到。飯粒賣相企身,飽滿脹卜卜,金光閃閃有咬口。而最吸引當然係一大舊海膽擺係面之餘,炒既過程不斷會加埋海膽同蟹肉一齊炒,色香味三樣齊哂,呢個價錢我諗中環真係食唔到! 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 2020-05-10
186 瀏覽
We unintentionally came here since we were so late or dinner and had to find alternatives. This place is conveniently located on Wellington, not far and hard to find. It’s a huge sake library with a la carte dishes mostly cooked via teppanyaki grill which is quite new for us. Normally restaurants in HK present teppanyaki as elaborate, lengthy dining experience whereas in here, they allow you to see how they cook your dishes per ordered. Honestly, the food here is really amazing. Things like edamame are normally blanched and seasoned with salt, but they would grill those slightly with salt and pepper so you can taste the different cooking flavours. There was also the half-priced sake with free dish promo, which we made used of, with their raw seabass sashimi which was really refreshing. Their sake is slightly priced up, but not by far. Our bottle originally cost 700 for 720ml, but with their 1/2 price, making it $350 is really reasonable for such a location. My conclusion to their food is it’s unordinary based on the ordinary, like Jap dumpling stuffed with chicken soft bone, fried rice in uni sauce, pork belly paired with shisho. It’s a great place to chill with good Jap food, great atmosphere, great sake. 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 2020-03-02
560 瀏覽
適逢朋友生日一行七人去了中環新開的鐵板燒慶祝,本來以為會有些鐵板燒的set menu,不過都沒有,全部都要必須要單點,大家可看看我點的菜,其實我寫這篇食評前真有點忘記當日吃過什麼,因為味道真是不特別出色,沒有太大的記憶點,每樣食物感覺都是普普通通,價錢也沒有特別優勢。最抵食就只有在Happy hour時點選的套餐,兩杯啤酒+一碟小食($98)。其實也沒有吃得特別飽,人均需要$700,這間餐廳可能比較適合喝酒吃些小食吧,但感覺中環區的餐廳如在食物質素上沒做得太好,也很難在這價位上競爭。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
我同老公都係1月生日,所以再次出動搵好野食~朋友介紹有間新開食鐵板燒兼有好多清酒的餐廳,所以膽粗粗上去試試。冷靜:環境係典型中環Fine dining的餐廳。一入門口有一排排雪櫃放咗好多款清酒。餐牌唔係好多野食,只有2,3頁。熱情:員工,師傅們會親切為你介紹清酒,食物既食法,唔係單純只係上菜,服務。唎酒師介紹完點左一支易入口,清淡的有氣清酒。頭盤:吞拿魚腩多士,吞拿魚肥美鮮嫩水菜沙律:沙律菜+炸薯絲,看似簡單但配上特式醬汁開胃無比。辣味芝士枝豆:好有特色惹味刺身拼盤:擺盤精緻到好似一盤美麗的花卉咁:有2款白身魚+慢煮八爪魚主菜:香煎帶子配紅椒汁,大大隻刺身帶子煎到啱啱好,鮮味無比,配上紅椒汁非常夾羊扒配羊腸,當羊扒在鐵板上煎時,整間餐廳都散發住羊味,以為會好騷,食落卻只有羊肉的油香。慢煮油鴨肶: 鴨肶慢煮左,保留肉汁係𥚃面,外皮煎到香香脆脆紫蘇葉清酒煮蜆:蜆肉大大隻,唔係一般既細蜆,啖啖肉。食完飲埋個湯充滿紫蘇葉清香味海膽蟹肉炒飯:非常欣賞師傅炒飯既技巧,炒飯面仲加左炒滑蛋同大大份海膽。我成日以為食鐵板燒係唔飽的,但我真心錯了。呢一餐,真係飽左成晚。值得一讚的係餐廳無加一服務,係希望大家欣賞餐廳既食物,員工的服務可以將欣賞化做員工的獎賞。咁有品味的餐廳文化,你話點會唔係冷靜與熱情呢?唯一覺得不足係菜式好似暫時少左dd....... 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)