赤身燒肉 USHIO

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同牛魔王好姊妹慶祝生日，喺社交平台見到有新燒肉店開張，決定會一會佢！Sushi Omakase 就試得多，但係和牛燒肉Omakase 真係第一次赤身燒肉係日本境外第一間專門店，佢有兩個Omakase set ,我哋一行三人一致通過食全牛宴（和）$1388，望住個餐牌大家都有啲擔心食唔飽，點知去到中途已經要叫停一停前菜有沙律（冇特別驚喜）、但和牛刺身配魚子醬絕對係視覺同味覺享受和牛西冷壽喜燒，呢個真係必食，我哋仲叫咗個白飯share食埋啲蛋汁店員話廚師發辧，就係會按每日新鮮運到唔同嘅和牛罕有部位加秘制醬汁，所以每件都有驚喜，佢哋仲會細心講解，但真係唔好意思我實在記唔到咁多我只記得佢話佢哋只會用稀有部位同埋食落真係件件都好好味呢件和牛柳心，本人十級推介，濃濃嘅牛味，入口即溶但唔會一口油，其實要兩者兼備一啲都唔容易去到尾聲仲有有秘制咖喱和牛飯 / 牛尾湯面選擇，我哋三個人當然要試晒兩樣，大家互相share咖喱和牛飯味道好香、和牛好入味但個人嚟講更鍾意呢個牛尾湯麵，唔好睇佢個樣清清地，但個湯頭好濃郁，幾飽都飲晒啲湯去到甜品其實已經食唔落，但店員話呢個真係唔可以錯過，結果又真係冇令我哋失望總括來

Often I try to steer clear from the revered A5 Japanese wagyu beef as the marbled fat doesn’t really agree with me. But after a scrumptious lunch at Ushio, I may be duly converted! I was there for lunch. There are sets and a la carte options. The Wa had more beef and the Etsu had beef with some chicken/pork (perfectly sized portions too). We tried both. The key was in the preparation. Firstly, the “beef master” head chef who hand butchered each piece was meticulous in his craft. Secondly, the st

位於中環威靈頓街（蘭桂坊附近），日本總部廚師直接來港駐守，點了兩款的Omakase套餐，食盡牛的不同部位，每種食法都有不同的味道效果，非常特別和美味。 還試了他們限量的日本清酒，很滑和柔順。 室內設計很有氣派，喜歡他們不同的小碟，很精緻，另外有包廂，還有衣服消毒衣櫃供客人使用。