すき焼 森久 (卑利街) (Closed)

Our birthday girl was craving for sukiyaki and since chef mori opens another restaurant we decided to go check out this one on peel street. A4 kobe beef, sirloin, tongue and shoulder blades, the rice from Hokkaido, all were amazing!! Best sukiyaki in hk by far!!

每次去日本都會食一餐sukiyaki壽喜燒，見到香港開咗間幾吸引，所以特登過嚟食。但係夜晚搵呢間鋪頭，非常之隱蔽同偏僻，都搵咗一段時間，可能自己唔係好熟嗰頭啦，所以去嘅話就要搵定個地址啦。夜晚dinner set $880 再加一，價錢合理，食物都好食，廚師會幫你燒埋，食物質素係推介嘅。其實整體本來感覺良好，合乎性價比嘅一餐。但係不得不提，我同朋友都覺得有一位侍應服務態度好差！因為食到中間果陣，佢不斷不斷催我哋食快啲，完全想講趕我地走！而我哋食嘅速度係正常，沒有刻意拖慢，所以我的朋友非常不滿。本來好地地嘅一餐飯，最後換來唔開心，呢點係非常失望。前菜牛肉刺身，食到牛肉嘅鮮味。廚師就會整牛肉同其他配料，再配埋飯，飽上加飽牛肉配蛋汁，sukiyaki嘅精粹最後個甜品都好味，creamy

It was the great memorable experience to eat Japanese traditional style Sukiyaki. Me and my wife had Oamakase style Sukiyaki with Beef. Beef was very nice taste, some other dishes were also very good. The chef was great survive, and staffs were all kind people. We recommend this very good Sukiyaki restaurant.

喺香港好難搵到專食sukiyaki嘅餐廳,Sukiyaki Mori 同Sukiyaki Mori Kyuu係其中兩間，上年生日嘅時候朋友帶咗我嚟呢度食晚餐，仲有日藉廚師下廚，今日又再黎食喇定期會轉款嘅開胃小食，今日係奄魷魚加筍茶碗蒸上面嘅配料都係定期會轉㗎！我就比較喜歡上次嘅鮟鱇魚肝和牛刺身加海膽，好新鮮主角！近江A4和牛，一人四片和牛，分別係牛嘅唔同部位會由淡味食到濃味，會有廚師用調味同壽喜燒汁去烹調俾你食，有得睇有得食和牛肉香，每煮一片會配蔬菜，減少油膩感食完所有和牛師傅會會炒個滑蛋牛肉飯，個飯都好好食，雖然好飽，但我都食左幾啖！最後有個甜品跟埋，非常滿意的一餐

Came here for the omakase beef bbq and it did not disappoint at all! It was so so so good... the beef was amazing and all the side dishes were also very delicious. The whole meal was filling but not too much and definitely worth it. Must go again for their meat!

I dare say it is the best sukiyaki restaurant in Hong Kong. Highly recommended. Oumi beef is used. The beef will be seared in a iron pan before adding little sauce to increase the taste. This cooking method is different from the other restaurant where the beef is boiled by the sauce. The beef is still tender while the taste is raised by slightly seared. Highly recommended. Booking in advance is necessary. There are only 12 seats in the restaurant.我敢相信這是全香港最正宗，最好味的壽喜燒餐廳。牛肉選用近江牛，煎香才輕輕放入小小調味。不是那些用醬

My friend brought me here for a celebration dinner. The combo was quite large with a variety of food. The first few dishes was nice and fancy. The chef is Japanese. The vegetable was fresh and definitely from japan. The first slices of beef was very yummy, it’s cooked with sugar and soy sauce. However the portion is quite large. After a few slices, your tongue got numb and too salty. I prefer a smaller portion of beef. The dessert was milk pudding. It has a very rich taste of milk. Worth a try.

在上環返工的我，為了遷就住在港島及港島區工作的朋友，我經常都會跟她們走到中環及銅鑼灣食晚飯！兩個月前的當晚，我跟經常忙碌工作的好姊妹，走到中環卑利街 <すき焼 森久> 嚐一頓日本菜慰勞她吧！我們沿斜路行上卑利街，行到大約荷李活道便找到，不過入夜天黑後，店子門面頗為隱蔽！招牌細個又不起眼！要仔細才看得到！這裡以木色系裝潢，舒適自然優雅，亮點是跟師傅互動，可即席在食客面前弄製美食！另外，店方相當週到！由於地方淺窄的關係，木椅子下可放雜物！師傅好有心機及耐性，為我們逐一講解食物的名稱及來源！讓我們食餐飯，就好像上了一課！前菜以紅葉點綴，秋意綿綿！ 師傅花上無限心思，把白果以植物的枝插上，特別精緻！自家製舞茸菇配豆腐舞茸菇配滑溜的豆腐既清新又健康！給味蕾一個好開始！池香魚好似多春魚那麼脹卜卜，鮮美的魚，滿載帶有嚼勁的魚春！Sukiyaki 燒鹿兒島黑豚肉 配野菜師傅互動在我們面前即席燒製美食！脂肪瘦肉相間，比例均勻，醬汁甜美！ 燒鹿兒島黑豚肉油光閃閃！蘸上蛋黃，亦有助解熱氣！選用日本蛋及日本北海道夢美人白米因為其意境而取名為夢美人的白米，雪白飽滿！豆腐及麩後者來自京都，纖維豐富

下車後，一個人，走過中環繁華擠迫的街道，轉入暗黑寂靜的卑利街。這一道饒富日式風情的棕色木門後，是高級日本餐廳「すき焼 森久」的所在地。冷艷、高傲、遺世而獨立，是它給小妹的第一印象。 店子裝潢，以木為基調，配以手繪屏風，以乃插花擺設，予人高雅細致之感。店內座位不多，來光顧的，多數會挑吧枱座位，可近觀日籍大廚森那香矢師傅炮製美食。 晚市套餐，店家除了提供廚師發板Omakase($1,480起)外，還供應壽喜燒和涮涮鍋，兩款定價$880，可選牛肉或豚肉，套餐包括前菜、蒸物、刺身、野菜、壽喜燒或涮涮鍋、御飯或烏冬以及甜品和咖啡，全部食材由日本直送。想吃得更經濟些，午市來好了，據說價錢價宜點兒﹗壽喜燒，分關東和關西風味。關東是將醬油、砂糖、味醂等調成醬汁，放在鍋裏煮成高湯，再把肉和蔬菜、豆腐煮來吃；關西壽喜燒則先煎香牛肉，隨後才把蔬菜放進去煮熟。這兒，是主打關西風味﹗ 只見師傅兩三下功夫，就即席為我倆炮製了前菜 - 豆腐芝麻本菇 蓮藕片 芋塊 魚籽醃漬三文魚。擺碟設計，以兩片紅葉和一小串綠葉作點綴。不禁，想起了譚詠麟的〈愛在深秋〉。東京那年盛開的楓葉，只能在回憶裏不斷地重現…… 先挾起

I generally avoid eating at these restaurants because it can be either very good or very bad.If it is good then good, but if it is bad, it is embarrassing to leave unfinished food or just eat it!In this case, I was hesitating to go but another friend said it was good so I am glad we went.The location was in Central so it was hard resisting to go.Price was around $8xx which was even cheaper than something not so good and similar in CWB.There is a choice of beef or pork and I am so glad I chose po

諗翻起都流口水laaa🤤-呢到專係食松阪牛😬我地果日去到仲撞岩入左特級松阪牛!🐂貴少少都要食下啊🌝同普通松阪牛唔同，特級松阪牛最少要養飼900日以上🤩每隻牛都有出世紙㗎👻-師傅係你面前燒特級松阪牛🤤仲會介紹下每個部位💕加左壽喜燒汁去燒已經好香，加埋蛋汁實在無得頂，尤其係Sirloin😍仲有特級松阪牛炒蛋飯做個結尾真係超級無敵好正🤩【特級松阪牛】午餐$1100/人 晚餐$1430/人 呢個和牛蛋炒飯都係天堂級

女人，最重要是學懂善待自己。位於中環的すき焼 森久，是所高級日本餐廳，主打席前烹調的壽喜燒(Sukuyaki)及涮涮鍋(Shabu Shabu)。今晚，我倆相約在此用膳，體驗震懾舌尖的極上美食。走到店子所在的卑利街，花了點時間尋尋覓覓，因為舖頭沒有耀眼的招牌，門面又黑沉沉一片，惟有靠小小的燈箱作記認。極低調的門面，為餐廳添上神秘感，也成功營造出高檔效果，彷彿在說：識貨的自然曉得來。店內的佈局很簡潔，只設13個吧位而已，所有客人都可欣賞師傅的手藝。裝修以木色為主調，沒有多餘擺設，只簡單地掛起一幅字畫作點綴，清雅脫俗。正如文首所言，店家專攻壽喜燒和涮涮鍋，供應的食物貴精不貴多。兩款套餐定價$880，可選牛肉或豚肉，包括前菜、蒸物、刺身、野菜、壽喜燒/涮涮鍋、御飯/烏冬及甜品，全部食材均由日本直送。除此之外，還有更矜貴的廚師發板(Omakase)($1,480起)，需要提早預訂。首次到訪，即管一試最受歡迎的牛肉壽喜燒套餐。擺盤美如藝術品的前菜，率先為滋味旅程揭開序幕。片片紅葉裝飾，正好與時值的深秋相呼應，詩情畫意。小妹也欣賞了好一陣子，方肯品嚐。玻璃杯內放著本菇和菠菜，味道清雅，主要吃其原味

一年一度同學會又到喇, 我睇見每個同學改變好多, 有d有自己事業, 有d有自己家庭, 感覺我真係開始老喇, 中環呢個地方有好多唔同野食, 又可以方便同學返屋企, 所以就揀左呢間日本餐廳餐廳跟足日本餐廳一樣, 我坐係度就覺得自己真係去左日本食野就連餐牌就跟足日本, 好彩有英文, 如果唔係, 我都睇唔明白, 哈哈見到有個鍋, 我開始有好奇心呢間餐廳d食物擺得好精緻, 好似日本既懷石料理佢地會係日本拎當做食材去整食落去好新鮮同清甜，睇下幾大隻蝦松茸蒸豆腐, 食落去好有豆腐味, 松茸冇蓋過豆腐香味, 有唔同層次口感近江牛刺身, 師傅好有心機將牛味由淡排到濃味, 最後食海膽, 食之前, 師傅會提醒客人由邊度開始食, 睇得出師傅好細心, 海膽好新鮮, 一d腥味都冇不愧近江牛係日本三大和牛之一, 真係好有牛味, 一d雪藏味都冇師傅建議我地食法, 夾住青瓜食, 感覺就會清新d睇見以上食材, 就知道高潮到喇, 又係近江牛 + 雜菜我恨不得以家食哂落肚謎底終於開喇, 原來個鍋係煮呢2樣野食, 睇見師傅咁專心煮野食俾我地食, 呢個就係日本餐廳執著每樣食物都要發揮最好, 唔好浪費食物近江牛+蛋飯,再加埋蔬菜,

夜晚約左家姐到Sukiyaki Mori Kyuu食晚飯，我記得果日落好大雨，我地有遮都濕身，我地入到去個侍應見到我地咁狼狽就比左條毛巾比我地抹一抹，坐低就送上一杯熱茶同熱毛巾比我地，好貼心。每位客人都坐係師傅前面，可以一邊食，一邊欣賞師傅製作美食嘅過程。每一道菜個擺盤都好精緻，好似一件藝術品咁。前菜青椒柚子皮醬油啫喱配上魚子飯團，啫喱入口即溶，味道鹹香，仲有清清柚子香氣，非常醒胃。魚子飯團的的骰骰，一口食哂，魚子嘅鮮甜味衝擊味蕾。之後到松茸豆腐茶碗蒸，第一次見茶碗蒸係用豆腐做，幾特別，好香滑，有入口即溶嘅感覺，加埋松茸，味道更香。生牛肉刺身配上海膽，師傅同我地講食物要由淡至濃味品嚐，所以佢叫我地先食生牛肉刺身先，生牛肉刺身夾上青瓜同洋蔥，口感好豐富，青瓜同洋蔥作配襯又唔會喧賓奪主。海膽好CREAMY又好鮮甜，真係一試難忘，係香港好難食到咁鮮嘅海膽。之後就到主角-滋賀縣近江A4和牛，分為肉眼、西冷、肩夾，亦由淡至濃味品嚐，和牛油花分佈均勻，師傅會係我地面前烹調近江牛，我地會先食和牛之後會夾雜住食野菜、麵筋同蒟蒻等，配菜會吸收左和牛嘅香味同精華，令平平無奇嘅配菜都唔會覺得好單調。和牛沾上