京都勝牛 (Tower 535) (已結業)

疫症限聚，禁飛晚市堂食乜都冇，下午都想搵食。懷念京都炸物，要去一試京都勝牛. 京都勝牛三味，勝價比極高，一次滿足晒三個願望，牛味豐富，口感非常好。豬，同樣出色。套餐份量極夠。

bookmarked this place for awhile, finally got a chance to try. Kyotokatsugyu is japan’s no.1 gyukatsu place from Kyoto, specialising in katsu gyu (beef cutlet). I ordered this 牛三味set, including tenderloin, Chuck flap and sliced thin beef (醬味薄牛）My friend ordered beef Chuck flap & pork filet set. I think the 醬味薄牛 was actually the best among the three cuts, the tenderloin seemed quite tender at first few bites, but some parts were a bit hard to chew.. the Chuck flap taste a bit too gamey for my li

疫情無得去旅行既情況下，相信大家都思鄉病發作，我自己就日日都好掛住日本美食，當中吉列牛一定榜上有名過江龍京都勝牛黎左銅鑼灣啦，去唔到日本，去轉銅鑼灣頂住先閒日夜晚都等左差唔多2小時先入到去，一入去就覺得成間餐廳既冷氣唔夠，有d焗，地下好跣，感覺不是太好京都勝牛三味京都勝牛係以190度高溫快炸60秒，將麵衣炸到酥脆金黃，內裡維持著3分的鮮嫩熱度，香港會附上一塊鐵板卑客人自己再加熱或煮熟d三味是指翼板、菲力及薄片醬味牛菲力肉味比翼板較濃，肉質亦都較嫩，薄片醬味牛本身已經用了秘製醬汁醃好，所以唔洗掂任何醬料都好夠味，3款肉都不錯，但個脆漿無我想像中咁香脆，賣相較油膩，加上鐵板個火力唔夠均勻，好難控制牛既熟度M9極上和牛下肩甲M9極上澳洲和牛肉質好幼嫩，比起三味係更加肥美，但炸漿都係較油唔夠脆，色澤亦都較黑白飯同椰菜絲係可以無限refill, 亦都有6款唔同既牛排醬料卑大家享用香港京都勝牛炸既技巧&炸漿同日本既都真係有一段距離，新張期間等咁耐唔太值，建議過左熱潮先過黎試下