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1-min walk from Exit A, Causeway Bay MTR Station
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Opening Hours
*last order: 14:30; 22:30
Mon - Sun
Closed
Above information is for reference only. Please check details with the restaurant.
爐端燒的精髓是看着廚師在面前把最新鮮的食材烹調，以最新鮮美味的狀態呈現。先是清酒牛油煮大蜆配香煎銀鱈魚，鮮味十足，蜆肉彈牙鮮甜，附上的湯更是人間美味，大廚烹調得恰到好處味道極致。銀雪魚近是金黃外脆內軟，咬落去軟綿綿，外層也有香脆的口感。另外小貓頭鷹碗裡的蟹肉香滑燉蛋，蟹肉十足，蛋味鮮甜清香～蒜蓉大蝦也10分滋味，配菜的海帶很彈牙鮮甜，口感十足，解決油膩感。最後的香煎牛扒，配上自家製炸蒜片、海鹽、酸莓條，有三種口味達到不同的美味口感。
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之前見過有人介紹去過呢間鐵板燒食, 淨係睇相都覺得好吸引. 所以有日就約左朋友黎食lunch啦. 我嗌個餐有前菜, 沙律, 海鮮茶碗蒸, 法國鴨肝, 南非活鮑魚, 清酒煮蜆, 美國牛柳, 炒飯, 醃菜, 麵豉湯同雪糕. 由於自己好怕見倒d活生生既野係我面前, 所以問左餐廳可唔可以唔要鮑魚轉其他野. 餐廳好好, 比我轉左蝦 😊茶碗蒸個碗好得意呀, 入面仲要好多料鴨肝煎到入口即溶, 再點埋D醋中和返油膩感蝦好大隻, 仲要索晒牛油同蒜既香味蜆肉大大粒, 清酒好清甜 牛柳好重牛味, 同樣入口即溶有機會會試下佢地既晚餐 😋😋😋
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Food was generally good but service was not.Waitress kept coming over to take away the unfinished dishes when we were chatting.Could you please let me finish them?!Then, we ordered 2 sets of steak, thin sliced and thick sliced. Wanted the thin sliced one to be cooked medium while the thick one to be cooked medium well. But it turned out to be well done for the thin sliced one and medium for the thick sliced one. Acceptable but I don’t expect any restaurants which charge you that much to make such a low level mistake.Finally, I requested a birthday message with the dessert and reminded them one day before, however, it was still missing out!!!!!! They served the dessert with no birthday message roarrrrrr!!!! Why?! Where’s my surprise dessert?! Give me back!! Seriously disappointed. Sigh.
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Was never a fans of teppanyaki as I feel that most teppanyaki chef focus on ensuring food are cooked. The appearing lack of skills just fail to justify for the price tag.This is one of the rare place where you can tell that the menu is designed with heart. They do not only focus on the quality of the ingredients (which I think is a basic rule for all restaurants), but also how to make the best use of them. Combining with the skill of the chef, this place ensure your dinner is just not about food, but also a gastronomic experience as a whole.
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好一陣子沒有吃過的鐵板燒，這天相約了友人來到銅鑼灣一間性價比高的鐵板燒店吃晚餐；這裡的omakase只需$1680，便有十道菜式，而且每道菜的份量都不少，用料方面亦一點也不吝嗇，有鮑魚、紅蝦、亦有龍蝦，全都是很棒的材料，怎能不來試試呢。 刺身兩點 先來一份刺身，鯛魚和深海池魚，刺身十分新鮮，充滿了魚香。 北海道海膽多士 這個是超吸引喔，多士上鋪滿了海膽，教人如何抗拒呢。海膽超新鮮，入口即溶，味道亦很濃郁，好吃得過份! 通常螢光魷魚都是醃漬的，這個則是新鮮的，用了魷魚的膏來煮，充滿了膏香。 甘鯛魚配南瓜汁 半煎焗的烹煮方式，令甘鯛魚的肉質能保持鮮嫩之餘，魚皮亦脆；而南瓜汁味道亦很鮮，兩者很相配呢。 黑鮑好像很美味 黑鮑魚配海帶汁 用了海帶來做這道菜的醬汁，令鮑魚的味道更鮮；而鮑魚本身亦超軟腍，一點也不韌呢。 超大隻活生生的龍蝦，超吸引喔。 活龍蝦配海膽忌廉汁 這是我最喜歡的菜式呢，用上了活龍蝦，鮮味立即提升了不少呢。龍蝦彈牙不煙韌，非常棒。當中還加入了魚子醬和三文魚子，你會說味道不夠鮮嗎? 特別喜歡底下的法國麵，十分香脆，亦吸盡了龍蝦汁的鮮，超喜歡喔。 日本水果蕃茄沙律配柚子沙律汁 吃到一半，其實已經很飽，但還未完的，先吃個沙律減減膩。柚子沙律汁十分的清甜，而蕃茄亦很新鮮，十分的開胃呢。 特選日本宮崎 A5 和牛牛柳 吃過沙律後，胃口又提升了，看到和牛，口水便流。和牛油脂分佈得超平均，入口充滿油香，牛味濃郁，外層帶香脆，非常的美味。配備了幾種調味，個人覺得用昆布鹽的效果最棒呢。 西班牙紅蝦意粉 除了和牛外，另一期待的便是紅蝦意粉，紅蝦意粉，有誰不愛。紅蝦味道很鮮，十分彈牙；意粉的醬汁則是用了紅蝦頭來做的，十分的吸引呢，非常邪惡的意粉，但你捨得不吃嗎。 龍蝦麵豉湯 剛才那道龍蝦不要浪費吧，用了來做麵豉湯，味道上更鮮甜更濃郁，這個湯真的很美味呢。 水果 最後，便到水果時間，很甜的蜜瓜，吃著感覺很甜蜜呢；而士多啤梨亦香甜。UKIYO Modern Teppanyaki 銅鑼灣霎東街15-21號OLIV 18樓 21528880
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