鐵板燒·鑄 (已搬遷) 新店位置

朋友做了一点research, 說CHEF 是城中最好的鐵板燒師傅之一, 午餐訂座需付訂金, 朋友早一日落左200蚊deposit.中午12点15分到即可入座, 小店, BAR 枱12座, 另有VIP房可容納9人, 不過冇問最低消费係點.去番佢個網詀, 都可以預先研究下個MENU.Lunch set 3款, HKD250-320, 當然可以單點, 亦可以點lunch set 以外的.我們兩人點了A5和牛那個晚餐. 晚餐份量當然多D, 但午餐來吃可以長D時間消化.  Appetizer- Sashimi, 好食, 仲要三款每款2片, 唔算多唔算少鮑魚- 好食.  我估我冇牙的爸爸也能吃甘鯛魚或龍蝦拌忌廉汁可選一, 我們選了魚, 師傅介紹呢個魚剛好是季節, 連皮吃(很脆), 個汁加左海胆打碎, 好特別.鵝肝正常, 因為食完唔記得左廚師沙律有蟹肉, 足料, 個Balsamic Vinegar 好Rich喎.A5和牛肉佢個蒜片真係好食.  我少吃紅肉, 對牛肉真係冇咩研究, 抱住一分錢一分貨心態. 呢塊唔係好FATTY, 仲好, 上次食完餓肝加和牛我食左成個月水煮無糖麥皮.燒飯主要睇個CHEF

慕名而來，到這家店的大多是老顧客，有日本式餐廳講究專注的小氛圍，擺脫氣派酒店的過多排場。前面的前菜以油脂豐富的黑鮪魚生魚片開場，入口即化好吃極了，接著陸續吃到南非鮑魚佐海菜，尚符合預期，主菜當中最推薦煎鵝肝，鵝肝的火候掌握的剛剛好搭配香檳，另外日本和牛選材也到位，以及生蠔可以完全吃出海味與鹽位，無須任何佐料，為之驚喜，餐後炒飯搭配一顆煎蛋增加了飽足感。整體來說：餐廳非常精緻到位，食材講究用心，服務人員熱情，師傅很有耐心，用餐起來不會像在高檔酒店裡如此拘謹，是個相當愉快的聚會場所。

We visited I M Teppanyaki on a Saturday night to celebrate Fat Man and his brother’s birthday. That day, we were seated in a private room as we were having the chef’s selection menu. The head chef Lawrence Mok served us personally. I have never heard of this place before, so I did not have much expectation. First up was sashimi platter. The sashimi was beautifully plated, and decorated with flowers. While the items in the platter were very fresh, one of the more interesting sashimi presented was

Sliced Beef Lunch (hkd $180)Appetizer – Octopus saladu.s. sliced beef 150gFor a $180 set lunch, i did not expect it to be mouth-organsm kind of beef. The quality of the beef was reasonable, but it fully showcased Chef Mok’s amazing skills. The way he cooked this made it a lot better than what it would have been for this level of quality. The sliced beef was panfried to perfection, and aromatic. The amount of garlic and herbs stuffed inside was just right, which was rare since a lot of restaurant

My passion for Japanese food was planted by my parents since I was a small kid, following them to Kanetanaka (金田中) and Chitose (千登世). I have always love the former's raw food and the latter's teppanyaki. They were both impeccable at their specialty. Fond memories of the food still lingered even when these Hong Kong branches of theirs were closed for quite some years already. I had come to I M Teppanyaki for lunch some time last year and its lunch set was definitely value for money, so I made a r

已有一段時間冇寫食評喇，但食完呢餐之後好耿耿於懷，實在意難平，即晚寫食評...公司係鰂魚涌，想揾間好些少嘅鐵板焼或日本餐廳冇乜選擇，銅鑼灣又太遠。其實早已從一些著名博客食評中聽過莫師傅的大名，所以最後決定去試係大坑嘅 "鐵板燒·鑄"同行兩個同事其中一位其實之前試過，當時嘅評語係中上，唔錯嘅。訂咗一點三位，一開門已經係鐵板焼檯，地方有啲細但裝修唔錯。但因為冇簾風之類嘅buffer zone，所以整個入門口，同服務員攞位，閂門，除褸，坐低嘅過程，都係係最近門口嗰幾位食客背後完成，無可避免地做成滋擾，大家都有啲唔太自在眼望望咁。主廳嘅鐵板焼檯分兩邊，左邊係莫師傅而右邊係鄭師傅。依我哋嘅位置睇應該係鄭師傅Serve喇。之前係飲食雜誌同FB都有睇過關於佢嘅Article，主要內容係話唔好只留意佢外表，手勢好好架云云。Menu上兩個較平嘅Lunct Set都只有牛肉而冇海鮮，所以最後Order咗三個厨師精選午餐，$320有銀鱈魚，有蝦同牛肉。睇落略貴，但如果好食冇所謂。先上前菜沙律，用盃上頗特別，用料新鮮，底下係麵豉醬。呢個時侯有一班人Walk in，四個冇訂位都可以安排到。可能我諗得太遠...年

今年生日與朋友們豪吃一頓，到剛開店不久的「鑄」一嘗前香格里拉大廚Mok San的手勢。雖然Mok  San要服侍另一台極吵的豪客，為我們下廚的師傅也非常棒。（相片don't do justice to the food，在鐵板上吸引多了）每人叫一個set dinner, 每位880, 加一。另加一客鵝肝配鮮果，三人share。頭盤有點出奇地豐盛高貴，巨大帶子tataki，木魚dashi浸菠菜，大片馬糞海膽及三文魚子sashimi。嚇了一跳，而且海膽及三文魚子明顯是上等貨色，絕頂鮮味。Zucchini花、紫蘇葉及菊花為口感味道加上層次（但朋友們認為只是伴碟，沒有吃），菠菜也能清一清味蕾。鐵板燒第一道：牛油煎焗銀鱈魚及大蜆。魚嫩滑，蜆甜美飽滿，牛油汁不膩。火候剛好。讚！鐵板燒第二道：鮑魚及大蝦。鮑魚很軟，很鮮，但略嫌調味有點太重。大蝦外脆內juicy，很美味。接著是沙律，除一般的lettuce, frisee, cherry tomato之外，還有parboil過的芥蘭、okra、甜豆等，配miso dressing。不錯鐵板燒第三道：另加的鵝肝。火候非常精準，鵝肝是上品，沒有羶味。雖然三

鑄開業至今大概三個月，店址前身是勝手日式火鍋。鑄的門面非常日式，就像四道封閉的日式拉門，在外無法看見餐廳內裡的情況，如果撇除左右兩邊的店舖不看，還真令人有點置身日本的錯覺。餐廳呈長方形，前後各設有一個獨立的鐵板燒廳，面積小小的，方便師傅照顧每位客人的需要。裝潢以灰黑為主，光潔明亮，感覺挺舒服。午餐有四款套餐可供選擇，由$180~$320不等。因為喜歡吃海鮮及牛肉，所以毫無掙扎選了海鮮午餐($320)及牛肉午餐($250)。今日很幸運見到日本鐵板燒名廚莫燦霖師傅的真身，聽聞他從事日本料理工作超過三十年，出任日本餐廳鐵板燒總厨長達二十年，更因為喜愛長跑，在2008年曾經參加過毅行者比賽並奪得男女混合賽冠軍，所以又有「毅行鐵廚」的美礜，人稱「Mok san」。他自己亦曾經在某訪問說過，「每次馬拉松，只要做錯一個動作，就會重覆錯三萬次!」這種嚴謹的態度同樣體現於他的廚藝上，力求完美，務求令客人的五感同樣都得到滿足。難怪店名的英文名會叫「i m teppanyaki & wine」，當中含有「鐵人」以及「我是」的雙重含義，真的很有意思。第一道上場的沙律色彩亮麗，單是賣相已經令人覺得驚艷。透明的小

莫師傅係我認識的廚師之中最出色的一個, 又煮得, 又talk得, 又睇得, 型到爆, 知識廣博又富幽默感. 佢既鐵板燒係我有生以來食過最好味的. 最近莫師傅係大坑開左間小店自己做老闆, 我當然要黎捧下場, 成年無試佢既手勢, 今晚一次過食晒佢既招牌菜, 再加幾味新菜式, 真係不得了, 好味到隔左兩個星期都仲好掛住, 好想再食.先黎頭盆 - 三種刺身, 有拖羅, 海膽同赤貝. 超級靚料同勁新鮮就不在話下, 最可愛係海膽的 presentation. 用青瓜挖空個兜放入海膽, 側邊插住支開叉的竹籤, 夾住兩塊紫菜, 俾你自己包住d海膽食, 成個造型好似隻帆船仔咁, so cute!跟住係鍋燒喜知次伴大蜆, 呢味菜式係鐵板燒同鍋燒既混合體, 先將厚厚的喜知次魚柳用鐵板煎香, 大蜆就放入鍋中加大量清酒在旁邊一路煎魚一路煮蜆, 當魚煎至半熟再放入鍋中焗一焗, 個汁吸收晒大蜆既鮮甜同喜之次既魚油香味, 魚肉又香又滑, 睇晒成個烹調過程直到上碟, 令人更加期待, 真係好精彩.跟住落黎係一味超乎常人可以炮製得到的菜色 - 波士頓龍蝦伴忌廉汁, 龍蝦看似是鐵板燒很普遍的菜式, 特別在於師傅的細心和耐力,