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[和牛Fans]生日就要食全港最好食嘅和牛
2019-04-08 1335 views
老實講全香港最好食嘅日本和牛應該真係呢間 YAKINIKU GREAT! 店舖分兩間，上環係第一間，中環SOHO係第二間 今日生日所以特登去到新分店試吓啦，果然冇令人失望！😘😘😘😘😘呢度同上環一樣都係有三個 Omakase Set, 但係食嘅和牛肉係有少少分別，上環嗰間偏向食前腿，前臂，而中環SOHO呢間偏向食後腿，深信個肉質，咬口，脂肪比例都好唔同👍🏻如果唔想食油脂比例太重建議可以食呢一間中環SOHO! 🥳頭盤 和牛他他壽司 連埋下面紫蘇葉紫菜一齊食配搭啱啱好！其實食燒肉真係一定要飲Sake! 以下俗稱神燈嘅飲用Sake嘅容器係可以令你杯酒飲得順好多💯💯💯呢個真係大贊係心思位嚟嘅！經過職員介紹，個人覺得第二支辛口嗰隻幾好飲，左邊個隻係新手飲，而邊嗰兩款會偏甜！👍🏻👍🏻🤩🤩🤩我地點左中間嗰個omakase, $880,7款和牛，包括海膽飯，另加必食嘅一款牛，在下方❤️❤️❤️呢個燒完會點落個湯度都幾得意🥳黎自北海道嘅海膽加Fillet中嘅fillet! 聽講每一隻牛只可以製造4kg上等fillet, 而呢一舊就係Fillet中心嘅中心，聽都覺得抵食啦！重點係呢度，因為中間嗰個set係冇包括呢
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老實講全香港最好食嘅日本和牛應該真係呢間 YAKINIKU GREAT! 店舖分兩間，上環係第一間，中環SOHO係第二間
今日生日所以特登去到新分店試吓啦，果然冇令人失望！
😘😘😘😘😘

呢度同上環一樣都係有三個 Omakase Set, 但係食嘅和牛肉係有少少分別，上環嗰間偏向食前腿，前臂，而中環SOHO呢間偏向食後腿，深信個肉質，咬口，脂肪比例都好唔同👍🏻如果唔想食油脂比例太重建議可以食呢一間中環SOHO! 🥳

頭盤 和牛他他壽司 連埋下面紫蘇葉紫菜一齊食配搭啱啱好！

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其實食燒肉真係一定要飲Sake! 以下俗稱神燈嘅飲用Sake嘅容器係可以令你杯酒飲得順好多💯💯💯呢個真係大贊係心思位嚟嘅！

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經過職員介紹，個人覺得第二支辛口嗰隻幾好飲，左邊個隻係新手飲，而邊嗰兩款會偏甜！👍🏻👍🏻🤩🤩🤩
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我地點左中間嗰個omakase, $880,7款和牛，包括海膽飯，另加必食嘅一款牛，在下方❤️❤️❤️
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呢個燒完會點落個湯度都幾得意🥳
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黎自北海道嘅海膽加Fillet中嘅fillet! 聽講每一隻牛只可以製造4kg上等fillet, 而呢一舊就係Fillet中心嘅中心，聽都覺得抵食啦！

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重點係呢度，因為中間嗰個set係冇包括呢一個點蛋嘅牛，個人認為如果你冇叫到呢個食，你一定好後悔因為你根本冇食到成間店最好食嘅配搭，我稱佢為大滿足之和牛!❤️❤️❤️❤️❤️ 比多個貼士你：要食一定同佢講要食返傳統呢一個，唔要隻雞蛋已經打咗成泡，因為打咗成泡嘅蛋味已經太淡了，呢個好食好多！
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好多謝佢哋嘅員工真係好殷勤同埋專業嘅服務！每件和牛都清楚解釋俾你聽有啲乜嘢分別，呢一間仲幫你燒埋添！


冇試過寫咁長嘅食評，but i can only say, you definitely deserve my time and REVISIT!!!!❤️❤️❤️💯💯💯🥳🥳🥳
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
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Date of Visit
2019-04-06
Dining Method
Dine In
Spending Per Head
$1500 (Dinner)
Celebration
Birthday
Level2
9
0
Most Delicious Yakiniku (BBQ Wagyu Beef) in Hong K
2019-03-19 1137 views
 和牛他他 / Wagyu beef Tartar  牛腿芯肉 / Marushin (Knuckle Main Muscle) 牛肩三角肉 / Shakushi / Kuri (Chuck Eye) 三筋 / Misuji (Top Blade) 北海道帶子 / Hokkaido scallop topped with salmon roe 宮崎地雞 / Miyazaki Chicken 紫菜紫蘇葉和牛卷/ Wagyu beef tartar roll 大三角肉湯 / Dai Sankaku (Chuck Short Rib) in soup Chateaubriand (選自牛柳 (Tenderloin) 中最厚部份)/ center section of the tenderloin Chateaubriand海膽飯/ Chateaubriand & Uni Rice 牛肉湯冷麵 / Cold noodle in beef soup牛排 (Chateaubriand steak) 嘅命名，源自於法國作家、政治家弗朗索瓦-勒内·德·夏多布里昂（François-René de C
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 和牛他他 / Wagyu beef Tartar 
 牛腿芯肉 / Marushin (Knuckle Main Muscle)
 牛肩三角肉 / Shakushi / Kuri (Chuck Eye)
 三筋 / Misuji (Top Blade)
 北海道帶子 / Hokkaido scallop topped with salmon roe
 宮崎地雞 / Miyazaki Chicken
 紫菜紫蘇葉和牛卷/ Wagyu beef tartar roll
 大三角肉湯 / Dai Sankaku (Chuck Short Rib) in soup
 Chateaubriand (選自牛柳 (Tenderloin) 中最厚部份)/ center section of the tenderloin
 Chateaubriand海膽飯/ Chateaubriand & Uni Rice
 牛肉湯冷麵 / Cold noodle in beef soup

牛排 (Chateaubriand steak) 嘅命名，源自於法國作家、政治家弗朗索瓦-勒内·德·夏多布里昂（François-René de Chateaubriand，1768年9月4日－1848年7月4日）。

法國偏好嘅牛排係選自 (Tenderloin) 中最厚部份，切成厚片 (3.5CM左右) 後再燒烤。夏多布里昂所雇用嘅廚師選用該部位嘅牛肉，而做出脂質少而柔軟嘅牛排，同時亦淋上夏多布里昂自製醬汁，再加上以牛油炒過嘅薯仔，自此令到夏多布利昂牛排 (Chateaubriand steak)聲名大噪。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2019-03-04
    Dining Method
    Dine In
    Spending Per Head
    $980 (Dinner)
    Recommended Dishes
    • Chateaubriand海膽飯/ Chateaubriand & Uni Rice