Video
3-min walk from Exit D2, Central MTR Station
continue reading
Telephone
34602285
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Sun
12:00 - 15:00
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
午餐時段明明成個場勁多空位，得4條友，係都將d人迫埋一齊，我地2個人都要夾硬迫係中間，話乜野有人book左，有一排2組4個人預約左，我已經覺得好出奇，隔野明明前一日仲有位，最過份係我食完2組人都未出現，我自己肯定唔會再黎，體驗非常差。d野食仲要等勁耐，等左45鐘先開始煮野食，煮埋其他隔離個2枱先到自己，得果2個lunch hour，仲要一開始有預約，到最後咩service都無，好L受氣，未係香港食鐵板燒咁唔開心。我下次會第二間，超級失望，超級掃興，唔怪之得無人願意係香港消費。有條4眼麻甩佬態度好差,真係你食埋我嗰份
continue reading
Dinner. Counter seating 7 with the rest partitioned off into a private area. (Previously available private room has now been transformed into Tempura Suzuki).Have always been a fan of French styled teppanyaki in an art-nouveau setting (chefs used to be from Ukai Tei Tokyo).2 sets to choose from (both $1,680). Picked the one without lobster.Here’s what we had. Steamed Egg with aromatic Truffle SauceSashimi trio: Prawn, flounder and Tuna amidst a sea of Yuzu Jelly and miscellaneous vegetables (cauliflower, yam etc).Charcoal-Grilled Ox Tongue- tender and juicy served with a small Green pepper. We were given toasted Brioche sticks to soak up the brown sauce. Butter was also provided. Japanese Clams- fresh and succulent, served with creamily fragrant garlic butter. Crispy skinned Kinki presented with a slice of Matsutake and a delicate Fish Mousse in an indulgent fish broth.Abalone from Aomori with Zucchini slices and green pepper. The Champagne Vinegar Sauce added a refined acidity that perfectly balanced the dish.A5 Tenderloin cooked to a flawless medium-rare, complemented by a Black Truffle Sauce which added an earthy depth. The accompanying big green pepper was a delight in itself. Sukiyaki Sirloin with raw egg, served with Garlic Rice, which was a standout, with every grain a gratifying crunch.Chiffon Cake with Caramel Ice Cream and cream.Refreshing Orange Jelly In summary: a captivating dining experience that masterfully combines traditional Japanese techniques, French flavors and culinary artistry. Impeccable service as always.
continue reading
自從食過一次鐵板，就一發不可收拾🤣🤣從此踏上尋找好味鐵板之旅。老公知我中意食鐵板，早早搵定資料再鎖定左山下。環境不錯，唔會太逼。服務態度非常專業，每一道菜上完都會講解產地來源、點樣食。食物新鮮不在話下，每道菜式都非常夠火候👍🏻👍🏻煮法唔係流水作業大同小異，同出面既鐵板係有分別。魚肉鮮甜軟滑、龍蝦鮮味爽彈👍🏻鮑魚煮得岩岩好 軟腍再配埋個肝醬簡直一流👍🏻👍🏻和牛唔洗講 牛味充足、軟腍之餘再加上油香🤤🤤🤤今餐埋單差唔多7千左右，肉都痛埋。但如果想一擊即中食好既鐵板 我係幾推薦既
continue reading
呢個品牌一向都出名貴因為嗰啲食材真係幾得嘅性價比就一定唔係好相宜嗰啲啦😂我覺得耐唔耐去都可以如果想經濟一點朋友仔們可以食lunch套餐性價比會相對高啲😂大約$600 起錶講吓呢度裝修望落去都幾乾淨地方闊落一張大枱都係用好多木同不鏽鋼員工服務態度非常有禮貌非常體貼煮嘢食個師傅都健談有禮貌冇乜嘢投訴想洗多啲錢嘅朋友可以試吓佢個Omi Steak每100 gram大約$1200總結：都算係一間幾高級嘅鐵板燒用嘅係高端食材佢有個士多啤梨酒煮甜品配自家製雪糕呢個就相當之甜應該唔係個個啱食其他嘢都幾好👍
continue reading
對於食物質素感到失望，特別是鮑魚、甘鯛和炒飯。依幾樣野嘅味道同口感都不佳，鮑魚和甘鯛的煎焗時間太耐，加上受熱唔均勻，搞到個口感過於乾同硬，且有D腥味。炒飯的米飯過於濕潤，味道比較淡，且油膩感過重，食完感覺有D名大於實。我希望餐廳會重視依D問題，尤其係食物品質和味道。我對鐵板燒期望好高，特別係價錢真心唔係平，所以餐廳真係要改善食物質素。
continue reading