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3-min walk from Exit F1, Causeway Bay MTR Station
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Introduction
Most of the cooking ingredients are selected from Japan, mainly Japanese A5 Wagyu beef, such as Japanese A5 Wagyu sirloin rice, roasted Wagyu salad and so on. The barbecue is made fresh to order, offering a range of vegetables, meat, seafood and more.
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Opening Hours
Mon - Sun
Closed
Public Holiday
12:00 - 15:00
18:00 - 22:00
Public Holiday Eve
12:00 - 15:00
18:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Recommended Dishes
係一餐相隔幾個月都不時會回味嘅lunch～話說有日同同事喺銅鑼灣附近做嘢，突然斥起條筋，醒起之前睇過呢間佳牛美酒出lunch set，價錢都幾相宜。平時夜晚就應該唔捨得食佢，咁啱經過附近就決定上去會一會佢！叫呢道，本身只係諗住任何事物加黑松露都係無敵嘅搭配。不過放入口真係充滿驚喜。炙燒咗嘅A4和牛每一塊都係呈半生熟狀態，一咬落去首先係焦香嘅牛味，之後再咬就係軟嫩嘅半生熟口感，十分出色！呢個係和牛肉餅+太陽蛋嘅組合。唔知點解「肉餅」兩個字本身聽上去唔太fine dine嘅感覺，但我同同事都不約而同話對呢個有興趣！ 果然出到黎完全無令我地失望。和牛打成嘅肉餅的確牛味濃郁，而且肉汁滿滿。太陽蛋做到燶邊！100分！ 雖然唔係好驚天動地嘅烹調方法，但食落完全感受到廚師嘅用心～總括而言，呢個價錢食到呢個質素嘅食物+服務，完全收貨㗎啦！唔知佢依家仲有無做lunch set，如果有，十分推薦大家一試！
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Best lobster soup so far!! 🦞這是至今我喝過最喜歡的龍蝦湯，不是傳統的thick creamy 口感，而是餚了多個小時有濃郁龍蝦肉味，甚至有少許帶甜的after taste！只拍下了以下幾道菜，是必定會再光臨的餐廳，也是對我來說充滿意義的地方☺️扇貝帶香濃牛油味及煎香了的菇味。A5和牛脂肪比例很好，五成熟煎香了面，也鎖住了肉汁。但很多主要吃牛的地方，牛肉會處理得更出色！龍蝦有少許太鹹，搶了龍蝦的鮮味。炭燒的煮法帶出了銀雪魚的香鮮味，薄脆的魚面帶來豐富的口感。欣賞廚師用了白麵豉醬汁，與銀雪魚的味道作了濃烈的對比卻配合得很好。最後的冷麵，少許帶酸。我不喜歡吃酸的，但這道菜的味道非常清新，即使是麵，也做到消滯的效果👍🏻
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特登帶個客嚟食，睇完餐牌，揀咗幾樣，點知全部都冇……… 逼住要食啲唔係自己選擇嘅嘢。明明餐廳都唔滿，我隔離有冇人，係都唔俾我將個袋擺喺隔離張凳度，逼我擺喺第度，服務態度令我極之不滿。全場得一個師傅幫我哋燒，燒到一半，有一台新嘅嚟咗，佢就走去幫嗰台燒。結果輪着有唔同嘅人走過來幫我哋燒，但係好明顯佢哋唔係廚師，只係廚師幫我哋燒嗰幾樣好食，之後其他人燒嗰啲雖然食物係一樣，就極之難食。嘥錢，嘥時間，嘥quota。非常失望的一餐。絕對冇回頭。
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At Nice Yakiniku & Fine Wine, we didn't actually have fine wine and the yakiniku was nice but not great.Maybe it was my lack of research but I thought yakiniku meant is was going to be a more elevated Japanese meat grilling meat. But we started off with kimchi. Then we had two cuts of meat before having a Thai style marinated river prawn. Then beef tongue that was overcooked and looked like a rib, some fatty cut and then the main.The main was charcoal grilled Australian wagyu served in a stone pot. It's nice that it's not super fatty thus greasy, but I was looking forward to overload myself on Japanese wagyu. That said, they did give us a hefty portion. Something else I admired was how they grilled the edges and the bits of meat and tendon and served it with fresh cabbage so you can make your own wrap. There were bits of fat mixed in too so the flavour and fragrance comes through. Then we finally had a Japanese don with Sukiyaki, that yolk was half as big as the bowl damn.Side note the toilet was nice HAHAHAHHA
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朋友相約吃牛，來到這棟每天經過卻從未入內的大廈，原來這裡臥虎藏龍，這間專門吃和牛的餐廳就給我一個難忘的體驗。餐廳中間有個大型鐵板用餐區，客人可以近距離欣賞師傅即時炮製美食，又可以和師傅聊天，舒適的燈光和桌椅提升了整個用餐感受。上主菜前會有一份精美的前菜，味道從淡到濃排起，分別有鮑魚配清酒jelly、北海道魷魚、蠔和炭燒赤雞雞腎。每款的做法都不一樣，我自己最喜歡鮑魚和雞腎，鮑魚爽口充滿鮮味，清酒jelly微甜的酒香令口感更強烈；雞腎燒到外層變得焦脆，燒汁甜甜的讓它有種雞軟骨的感覺又有濃郁的炭火香，果然係當中最濃味🥰🔹美國頂級熟成後切牛舌 $248作為店舖的招牌菜式，牛舌特別採用乾熟成技術，令牛舌口感更貼近原味，加上切成10寸極厚版本，即燒即食的味道有如吃牛肉，油脂非常豐腴，肥美又可口。🔹炭燒西京銀鱈魚 $178視覺精緻的銀鱈魚製作過程一點都不容易，白色creamy醬汁用上銀鱈魚剩餘的骨等部份熬湯再加白汁花半天完成，這個汁令魚的鮮味再度提升，鱈魚口感綿密 ，真的是入口即溶，肉質滑溜但皮香口焦脆，一邊吃還可以感受到豐富油脂。🔹炭燒慢煮雞扒捲 $128 這個不在餐牌上的隱藏菜式是是日驚艷之作，聽說想吃一定要提早預約，單單是製作過程已耗用一小時，雞捲採用壽司卷的製作方法，不過反過來用雞扒包著，雞皮好脆晶瑩剔透又很脆口，一口咬下去感覺到豐富又有層次的味道，最神奇是裡面壽司似韓國炸粉絲卷，再沾一些洋蔥黑椒汁把雞卷的味道強化了🤤🤤🔹鮮花綠茶冷面 $78擺盤精美得像藝術品，冷麵冰感十足，同時令綠茶麵有強烈的口感，簡簡單單的麵配上清爽的醬汁，安排在一堆肉後吃感覺更清新💐而且份量比看起來大🙈
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