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2021-12-06
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師傅一開始介紹今日食嘅牛肉係A4,我哋問咗一句A4同A5有乜分別,點知師傅串嘴一句:’先生,個grade唔同囉’咁我哋即刻都知唔可以同師傅傾落去啦之後朋友同我講咗一句食後感: ‘啲肉質唔同和牛,唔係入口即溶嗰種’ 其實佢只係同我講吓自己感想啫,點知師傅就發晒脾氣咁,又話我哋唔識食呀,又話如果我哋要普通sukiyaki嗰啲感覺就唔好嘥時間book嚟呢度… (省略好多晦氣說話)我哋成餐唔敢再講嘢,體驗極差…公道啲分析,呢隻sukiyaki煮法特別,唔係度度都有得食,但肉質唔林有筋後尾侍應解釋返點解餐廳選用A4而唔係A5,解釋得好好,如果師傅用呢個態度,成餐飯嘅體驗就唔同晒啦咁難book,真係好可惜…
咁我哋即刻都知唔可以同師傅傾落去啦
之後朋友同我講咗一句食後感: ‘啲肉質唔同和牛,唔係入口即溶嗰種’
其實佢只係同我講吓自己感想啫,點知師傅就發晒脾氣咁,又話我哋唔識食呀,又話如果我哋要普通sukiyaki嗰啲感覺就唔好嘥時間book嚟呢度… (省略好多晦氣說話)
我哋成餐唔敢再講嘢,體驗極差…
公道啲分析,呢隻sukiyaki煮法特別,唔係度度都有得食,但肉質唔林有筋
後尾侍應解釋返點解餐廳選用A4而唔係A5,解釋得好好,如果師傅用呢個態度,成餐飯嘅體驗就唔同晒啦
咁難book,真係好可惜…
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