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Level4
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再一次嚟到呢間位於銅鑼灣嘅高級日本餐廳雪見,上次食過佢哋嘅omakase,CP值極高,呢次佢哋推出咗飛驒牛壽喜燒二人前,梗係要嚟一試究竟啦。飛驒牛壽喜燒二人前前菜A5和牛海膽韃靼:用咗高級嘅A5和牛做成他他,加埋鮮甜十足嘅海膽,兩者味道好夾,係好名貴嘅前菜。刺身2點:分別係縞鰺、秋刀魚,縞鰺:呢款魚嘅魚油好肥美,魚肉口感清爽順滑,肉質緊實。秋刀魚:呢個時間嘅秋刀魚經已係季尾,捉緊最後當造嘅時刻,魚味濃郁,仍然係好肥美,肉質嫩滑。飛驒牛和牛壽喜燒呢個壽喜燒由師傅席前烹煮,和牛嘅油花分佈均勻,因為有好靚嘅油花,所以和牛有入口即化嘅口感,肉味同油香喺口腔中完美融合,再蘸埋蛋味濃香嘅蘭王蛋蛋液,口感更順滑之外,仲多添一份蛋香。而煮牛肉所加入嘅特製壽喜燒醬汁,味道香甜,為和牛增強香甜嘅味道,仲可以突出牛肉嘅香味,令人十分滿足。日式野菜拼盤:用返煮和牛嘅鍋嚟煮,每野菜都吸收哂和牛嘅油香,加埋香甜嘅秘製壽喜燒醬汁,令野菜都變得好好味。和牛燴飯:燴飯好creamy,有濃郁嘅牛味,飯嘅口感好有意大利飯嘅感覺,仲用埋嚟自兵庫縣嘅夢美人蛋,蛋味濃香,食落更順滑。鯛魚白湯:湯身呈奶白色,具大廚講係用咗一百條魚
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再一次嚟到呢間位於銅鑼灣嘅高級日本餐廳雪見,上次食過佢哋嘅omakase,CP值極高,呢次佢哋推出咗飛驒牛壽喜燒二人前,梗係要嚟一試究竟啦。


飛驒牛壽喜燒二人前

前菜

A5和牛海膽韃靼:用咗高級嘅A5和牛做成他他,加埋鮮甜十足嘅海膽,兩者味道好夾,係好名貴嘅前菜。

刺身2點:分別係縞鰺、秋刀魚,

縞鰺:呢款魚嘅魚油好肥美,魚肉口感清爽順滑,肉質緊實。

秋刀魚:呢個時間嘅秋刀魚經已係季尾,捉緊最後當造嘅時刻,魚味濃郁,仍然係好肥美,肉質嫩滑。

飛驒牛和牛壽喜燒

呢個壽喜燒由師傅席前烹煮,和牛嘅油花分佈均勻,因為有好靚嘅油花,所以和牛有入口即化嘅口感,肉味同油香喺口腔中完美融合,再蘸埋蛋味濃香嘅蘭王蛋蛋液,口感更順滑之外,仲多添一份蛋香。而煮牛肉所加入嘅特製壽喜燒醬汁,味道香甜,為和牛增強香甜嘅味道,仲可以突出牛肉嘅香味,令人十分滿足。

日式野菜拼盤:
用返煮和牛嘅鍋嚟煮,每野菜都吸收哂和牛嘅油香,加埋香甜嘅秘製壽喜燒醬汁,令野菜都變得好好味。

和牛燴飯:燴飯好creamy,有濃郁嘅牛味,飯嘅口感好有意大利飯嘅感覺,仲用埋嚟自兵庫縣嘅夢美人蛋,蛋味濃香,食落更順滑。

鯛魚白湯:湯身呈奶白色,具大廚講係用咗一百條魚嘅魚骨熬煮,仲將其打碎令魚骨融入湯中,所以魚味極濃,有好醇厚嘅魚味。

日本密瓜:夠哂清甜,又多汁,可以中和和牛嘅油膩感
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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