櫻田日本餐廳

Item: Sakurada Japanese Restaurant
Rating: 5
Author: beautysearch

Sakurada Japanese Restaurant

164 Reviews

Taste

Decor

Service

Hygiene

Value

7384

Sha Tin

$401-800

Japanese Teppanyaki Hotel Restaurant Food Wise Eateries

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Restaurant:	Sakurada Japanese Restaurant

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign

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Level4

780

喜歡吃牛，原來也有不少選擇，除了選擇牛的不同部位，還可以選擇牛的種類，以及不同的烹調方法…… 最近，位於沙田帝都酒店的《櫻田日本餐廳》推出了松阪 A5 和牛盛宴，以正宗鐵板燒打造出矜貴的和牛滋味，牛魔王？絕對不能錯過！先來一道和牛肉眼刺身正式揭開盛宴的序幕！刺身呈霜降狀的油花，口感細膩甘香，搭配黑魚籽，提鮮之餘，更的散發出馥郁海洋氣息，入口清新怡人，簡單而原始的風味。煙燻大根半熟和牛西冷，玻璃罩著迷霧，一打開，輕煙散發，煙霧離漫好夢幻，非常適合打卡！煙霧散去，呈現出煙燻至半熟的松阪和牛，煙霧燻烤，賦予牛肉獨特風味，既保留和牛的豐盈肉汁；又透出濃郁木香包覆的淡雅味道，配上汁煮大根，清甜味美，帶來與別不同的滋味。再來牛清湯，以砂壺裝載，既雅致又特別！牛清湯湯色清徹，伴以杯中炸物，入口濃郁味美、香而不膩，正好在主菜上桌前開啟味蕾！主菜方面，先來和風汁燒牛柳蘆筍串，爐內的備長灰，能慢慢加熱，讓食客可自行調節串燒的熟成度。松阪牛被烤，廿肉汁被鎖緊，同時散發出馥郁香氣，口感軟嫩，油脂感豐富，配搭幼嫩清爽的蘆筍，有助平衡和牛本身的油香，令油膩感大減，增加口感層次。櫻田的鐵板燒相當有名，和牛肉

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