To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

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食日本燒肉大家都搶住食神户牛，飛禪牛，近江牛等，但最近依款由日本直送初到香港嘅「高森和牛」就比佢哋更加矜貴✨ 全年產量少於150只，而今次首次引入一頭高森和牛，一共有十個部位提供，比較稀少部位例如牛柳及肉眼可以話係非常限量❗️餵飼嘅仲係超有名嘅獺祭製造出嚟嘅酒糟，真係比人還要豪~ 和牛可以單叫想要嘅部位，想一次過試唔同部位嘅可以叫五品盛合~ 如果好似🍔咁大食，就一定唔可以錯過佢哋9道款嘅Tasting menu，食完捧住個肚返屋企♥️*特選高森和牛Tasting Menu ($638/1人前)全日供應*<前菜>•蜜糖梅子蕃茄、青瓜墨魚咀、明太子蕃茄豆腐•海蜇柚子醋沙律大大碗沙律，配上海帶，海蜇以及油子醋，爽脆清新🥗*<和牛盛合- 廚師發板>•嚴選高森和牛(四品)及佐賀和牛(兩品)廚師當日精選左高森和牛牛腿肉，牛胸腹，和牛上肩胛肉 & 西冷上蓋肉以及佐賀極上黑毛和牛牛西冷 & 和牛牛肋肉。高森牛嘅雪花分佈細密，油脂非常豐富，但就唔會有好膩嘅感覺，相反係食落好香牛嘅油脂香，質量柔軟細嫩，完全係入口即溶嘅感覺😍 可以話係食過咁多和牛入面嘅Top 1 🥇

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<前菜>
•蜜糖梅子蕃茄、青瓜墨魚咀、明太子蕃茄豆腐

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•海蜇柚子醋沙律
大大碗沙律，配上海帶，海蜇以及油子醋，爽脆清新🥗
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<和牛盛合- 廚師發板>
•嚴選高森和牛(四品)及佐賀和牛(兩品)
廚師當日精選左高森和牛牛腿肉，牛胸腹，和牛上肩胛肉 & 西冷上蓋肉以及佐賀極上黑毛和牛牛西冷 & 和牛牛肋肉。
高森牛嘅雪花分佈細密，油脂非常豐富，但就唔會有好膩嘅感覺，相反係食落好香牛嘅油脂香，質量柔軟細嫩，完全係入口即溶嘅感覺😍 可以話係食過咁多和牛入面嘅Top 1 🥇 牛腿肉嘅肉味相對較濃，而牛胸腹同和牛上肩胛肉就相對質感爽彈~