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2016-05-14
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之前在網上不時見過有人批評香港人眼光狹窄,提到外國名牌來來去去就只懂LV、Gucci......那幾個牌子,歐美歌手不是聽Lady Gaga就是小Justin,如果說到日本和牛,更只會聯想到神戶牛。為了不想做一個見識淺薄的港豬,最近從網上知道香港一間日本食店引進了日本三大和牛(神戶牛、松板牛和近江牛)之一的近江牛,就相約幾個食友一齊見識見識。******************************牛禪位於銅鑼灣世貿中心,有沒有蒲開老銅的人都應該對其位置不感陌生,距離港鐵站僅五分鐘路程,非常方便易找。餐廳以棕色和黑色為主調,跟平常走明亮樸素路線的高級日本食店很不一樣,感覺沉實得來又不失格調。店內空間感十足,桌椅毫不擠擁,但也可容納近百位食客。 茄子沙律($78)沙律內有茄子、番茄和沙律菜,上面再澆上芝士醬,顏色鮮艷,非常吸引。沙律菜和番茄都非常新鮮,茄子已預先煮腍,配上略帶鹹味的芝士醬,個人覺得比一般只配沙律醬或千島醬的沙律好吃得多。 燒一口日本番薯($38)番薯約有姆指指頭般大,外表呈深紫色,賣相不算討好。咬開番薯肉是深黃色,味帶甘甜,有淡淡番薯香味,味道不錯。 五點特選刺身
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牛禪位於銅鑼灣世貿中心,有沒有蒲開老銅的人都應該對其位置不感陌生,距離港鐵站僅五分鐘路程,非常方便易找。 餐廳以棕色和黑色為主調,跟平常走明亮樸素路線的高級日本食店很不一樣,感覺沉實得來又不失格調。店內空間感十足,桌椅毫不擠擁,但也可容納近百位食客。 茄子沙律($78)
沙律內有茄子、番茄和沙律菜,上面再澆上芝士醬,顏色鮮艷,非常吸引。
$78
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$78
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番薯約有姆指指頭般大,外表呈深紫色,賣相不算討好。咬開番薯肉是深黃色,味帶甘甜,有淡淡番薯香味,味道不錯。
$38
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刺身滿滿一盤,順時計方向分別是赤貝、魴鮄、金目鯛、三文魚腩和油甘魚,全部都帶有光澤,非常新鮮。
$800
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$298
21 views
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$298
11 views
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$298
17 views
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$128
14 views
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$800
12 views
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$168
13 views
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$168
17 views
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$800
12 views
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$800
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$800
12 views
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$800
8 views
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$800
12 views
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終於來到是晚的高潮-近江牛。近江牛的歷史其實可追朔至400年前,是日本歷史最悠久的和牛品牌。它以肉質纖細、油脂甘甜和入口即化著名。由於近江牛是飲用琵琶湖的湖水,而且不單用當地大麥和米糠當飼料,還會餵食糯米酒,均衡的營養加上生長在被大自然包圍的滋賀縣,所以油脂分佈均衡度才能這麼高。另外,近江牛雖然和關西一帶的名牛屬於相同品種,但是近江牛的商標必須經由官方認證,而且年產量才五千頭,所以莫說出口,連日本其它地方都很難品嚐,因此亦格外矜貴。
說回這燒肉拼盤,內有五款肉外加蟹腳,順時針方向分別是鱈場蟹腳、近江牛頸、近江牛肩、特選豬肩肉、近江肉眼和和牛牛舌,排列得非常整齊,望著它已感到賞心悅目。
$1420
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我們由平食到貴,就先試最平價的豬肩肉。豬肩肉上有數條較粗的脂肪,脂肪紋當然不及近江牛般均勻。
$98
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$98
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$98
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近江牛頸脂肪分佈非常平均,嫩紅色的肉趁著白色的脂肪紋異常好看。
$138
17 views
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$138
13 views
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$138
34 views
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牛肩肉雪花紋同樣布佈平均。
$168
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$168
8 views
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$168
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$168
16 views
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牛舌色澤相對粉嫩,雖然沒有均勻的雪花紋,但其獨有的口感都有一定捧場客。
$188
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$188
13 views
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$188
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近江肉眼有美妙的雪花紋,相比其他部份算是比較薄切。
$560
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$560
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$560
13 views
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蟹腳比成人手指還要粗,燈紅色的蟹殼內是奶白色的蟹肉。
$268
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$268
15 views
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$268
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野菌一碟份量都頗多,中間夾雜少量露筍,牛油味不算重,但反而令野菌不會過於膩滯,因為吃過那麼多近江牛,雖然每人只分得數片,但由於油脂較多,仍是頗為膩滯,所以這炒野菌飽肚之餘,也正好能清一清腸胃。
$78
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