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2017-03-05
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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 be
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 !
張貼
