Nikushou (已結業)

Nikushou係日式燒肉專門店，但亦有提供其他料理。我食左幾次都仲未試燒肉，因為佢地既鰻魚飯太好食，係我係香港食過最好既鰻魚飯😋招牌脆皮鰻魚山椒燒飯 ($258)多數食既鰻魚都係蒲燒做法，用山椒醬汁去燒好特別。魚皮燒得超脆，魚肉有彈性，肥美甘香，脆皮加魚油香真係冇得輸😝山椒醬汁微甜又有小小麻，表面既山椒粒比醬汁味道會更濃，同鰻魚非常夾傳統蒲燒鰻魚飯 ($258)傳統做法同樣做得出色，鰻魚脂香味好強烈，蒲燒汁唔會過甜。鰻魚保留左脆皮，雖然都係好好食，但傳統做法我都係鐘意冇脆皮，食落入口即融既感覺招牌飛驒牛筋麻辣咖喱飯 ($148)牛筋煮得好軟淋，差唔多係入口即融，但肉味唔係特別濃，肉既份量都少。咖喱香甜，帶有小小牛肉味，但味道太簡單，尤其係牛肉味唔重既情況下，我覺得應該落更多既材料去煮個咖喱，不過幾欣賞佢配既麻辣油，同咖喱好夾價錢: $284/位 (有加一)環境: 7.5/10味道: 8.5/10性價比: 7.5/10

Well let’s make it simple and clear. Bad service, lunch price is totally not worth the price you can go elsewhere for good JP meal. I ordered beef curry and obviously it was made from left over minced meat and white rice was soft and wet. Can you imagine eating wet soft rice w minced beef curry? Better eat at Coco Ichiban. We also ordered two rolls Saba Sushi(Mackerel) cost $5** each, good smell of red vinegar but the fish smells badly and again made with soft wet rice!!! Unbelievable. I’m half

📍NikushouOriginally I was a bit hesitant to go to Nikushou as there was this 伏 YouTuber who introduced it 😂 But then I am happy that I chose it for my brother’s birthday. It was soooo goooood and probably one of the best yakiniku place in Hong Kong! We opted for the premium wagyu 7 cut course. All grilled by the skilled staff, all cuts were grilled to perfection! You can see that their wagyu is of great quality by the marble! Literally melts in your mouth 👅 Their signature sirloin is a show stop

之前已經嚟過幾次，真係忍唔住要介紹一下呢一間專食燒肉嘅餐廳連烹煮都做到極致 @nikushou 山椒燒鰻魚： 個人愚見可以話係全香港最靚嘅鰻魚，嗰塊魚皮等如擺3 塊卡樂B薯片落個口度嗰種感覺，魚肉爽彈，燒汁剛剛好，嗰幾粒山椒引人入勝，我真係諗唔到香港有邊個地方可以做得比佢更好食、強調多一次佢係一間燒肉餐廳時令秋刀:其中一種做法套用熟成簡直令魚味、油份提升另一個層次, Buri 香、爽，油份比Toro 適中，最重要係師傅刀工，淨係條魚邊𠝹花𠝹到好似食神「快到手，但相信佢冇切損手」一樣 令到你沾醬油嘅時間可以滲落魚身入邊，即係太監騎馬「冇卵得頂」時令香箱蟹：即係雌性松葉蟹，冇記錯每年只有11月至1 月提供，將內子、外子、蟹肉蟹膏溝埋一齊放一個蟹蓋上面食、簡直有種被寵壞的感覺，鮮甜無比、絕對唔係鵝頸橋底下嗰啲無名氏香箱蟹質量鯖魚箱壽司：一般坊間都係酸味太重、飯粒一係好乾一係好濕，如肉酸到根本你唔知道佢食緊一舊魚肉，但係呢件鯖魚箱10分優雅 ，每個調味包括酸度甜度剛剛好，糖尿病都要「啪」咗佢吉列和牛三文治：喺香港我會攞佢同Wagymafia PK , 有時候喺Wagymafia 可能會比佢哋環

每一啖都係享受兩人中同聚會之前去太多大路食肆今次要特別放任一下要食到大滿足首先綜合沙律新鮮，粒番茄甜過提子真係好有驚喜招牌和牛三文治麵包鬆脆和牛軟又係一啖一滿足重點燒牛牛舌超嫩牛肩濃厚西冷送飯極之美味最後牛丼終結一點都不馬夫仍然係每一啖都係好高興Edaciousness 7/10還有燒肉間的火舞也是一種特別享受

Everything was so good. One of the best wagyu sando I had!! 😋😋 1️⃣Wagyu Sando ($418)Absolutely love the bun🤩 very buttery and crunchy, the wagyu was superb 👍☺️ Must try2️⃣ grilled crispy eel ($148) also the best I had in HK😋 They offer eel rice ($258) too but we picked a la carte. Must order this too3️⃣ wagyu tendon curry rice ( $148) the flavour of curry was good, comes with spicy chilli oil麻辣油😋 but one thing is that meat was very little a little overpricedThe restaurant is located in cwb yiu wa stree

我和友人都是無牛不歡的，聽朋友介紹來試吓Nikushou食晚餐。地方環境舒適，格調很有日本風味，剛好我和友人的枱是靠玻璃大窗旁邊，感覺不錯。我們點了一些前菜包括綜合沙拉，日本凍蕃茄、赤海膽、山椒鰻魚及吉列和牛三文治：👉凍蕃茄 - 味道不錯，但比較起其他日式餐廳的日本凍蕃茄，這裡的蕃茄較為細小。👉山椒鰻魚 - 是他們其中一個signature dish，鰻魚燒得十分香口，外脆內軟，味道主要來自鰻魚上面的山椒粒，份量是每人一口。👉赤海膽 - 不在menu，因為是當天空運到港，所以只是店員推介，分量真係超級少，性價比低。👉我最推介的就是吉列和牛三文治 - 三文治麵包烤得很鬆化，和牛入口即溶，肉質鮮嫩，味道十分配合。👉主菜我們點了特選和牛五品盛合Premium Wagyu 5 Cut Course（包括招牌醬燒西冷) ，我最欣賞的就是有專人為我們燒每一片和牛，包括介紹部位、點那一款的醬料都說明清楚，而每一片燒肉都是入口即溶兼有牛肉香味，最後的醬燒西冷更是配合用純正日本米煮的飯，最後再淋上生雞蛋一齊食，絕配！👉我們最後再加一個招牌飛驒牛根麻辣咖喱飯，味道正宗，很有日本香濃咖喱的風味。他們把麻辣醬

今次帶呀婷嚟呢間城中算得上係好出色嘅燒肉店吃飯🥰先推介燒海鰻，我唔食鰻魚都覺得超好味，一嚟當然無骨，二嚟脆脆嘅皮加上山椒粒同汁醬少少麻麻地嘅味道是必吃的，另外就係三文治好香嘅牛油包住吉列和牛入口即溶！三筋肉同飛驒a5和牛再加海膽🤤OMG可惜忘記左叫招牌醬燒西冷😮‍💨開左我屋企都有幾枝唔同嘅磯自慢！大滿足！重點有人燒俾我地食，佢地完全掌握幾成熟先係最perfect，如果係我自己燒應該窩晒🤭

因為有朋友鍾意食燒肉，所以今次佢生日我就帶佢去食呢一間高級燒肉店~呢間舖頭位於銅鑼灣其實都算方便，地址都唔難搵嘅一坐低叫咗每人一個最貴嘅晚餐燒肉set 大概$800左右會有七片牛肉，一碗白飯，一個前菜~叫完套餐之後我哋就諗住叫番杯啤酒啦🤣因為燒肉配啤酒真係一流😋點知個侍應話得返一杯生啤酒….果下我哋都覺得不能接受，一間咁大間嘅餐廳，星期日呢啲熱門時間應該要預好貨量…..最後個侍應請咗我哋每人飲一杯果汁，但我哋已經冇乜心情食😂啲燒肉就由最瘦食到最肥，肉質唔錯，每一塊都係侍應幫手燒嘅，其中一塊佢燒過火，有燶味…果下已經覺得算啦快啲食完就走吉列牛三文治($500)睇相係唔錯嘅，但食落去食唔到有牛味，個感覺好普通….地址－Nikushou (銅鑼灣)銅鑼灣耀華街38號Zing! 22樓環境／設施－四個人坐唔會覺得迫，但係附近其實都好多枱，成個場好似冇乜冷氣咁，好熱同埋會搞到成身都有浸油煙味，一間高級嘅燒肉店唔應該有咁嘅表現….特色-唔覺有啲咩特色人均價格－$1000評分－2.5/5.0 #foodie

Nikushou is my favorite Yakiniku joint. The main reason is because they offer very good seafood on top of high quality wagyu beef ! We ordered the tasting menu with a good variety of seafood before the meat dishes.We started with a summer sashimi salad with soya jello…. Very refreshing!Then we had the famous grilled eel with pepper. Very very crispy fish skin, yummmmm Sashimi was next followed by abalone tempura.For the meat, we started with ox tongue then meat. Finally we had the signature gril

一直都好想試呢間日式燒肉店，今日終於食到。開頭又以為係中大啖厚厚燒肉自己燒。但原來唔係❤️❤️ 有服務員以熟練手法燒比你食。而且令我們重新對星式燒肉的睇法。Nikushou 是一間除左燒肉，亦是多元化餐廳。在主菜「牛」前，先分別上了點前菜，而且合適夏天熱辣辣口味。▫️本土燒鰻魚，肥嘟嘟，再配上燒乳豬醬，美味無比。▫️海膽配上海鹽再加金目鯛刺身★★★☆☆▫️香露筍南非鮑魚天婦羅★★★★☆▫️蟹肉酸汁啫喱★★★★★▫️涼拌野菜沙律★★★★★▫️三黃雞翼釀花膠★★★☆☆到牛肉來了❤️‍🔥❤️‍🔥 本地牛（驒古）慢火慢燒。★★★★☆燒牛舌，厚身牛舌燒到剛剛好★★★★★原來燒起薄薄的一片牛，以不同風味，醬料再配上一口白飯，是如此大滿足🔥★★★★★最後！呢個真係嘩一聲❤️❤️❤️❤️ 咖喱飯，係，係咖喱飯🍛！！！大大力推薦！★★★★★茶竟然是棄用傳統日本茶，改用台灣烏龍茶，仲要茶有淡淡奶香★★★★☆

呢間燒肉其實係我上年聖誕節食嘅，不過而家先寫個食評哈哈 ～ 佢整體嘅和牛質素都幾好，環境裝修都好乾淨舒服，serve我地個waitress 好有心機，每一樣牛都會詳細介紹～ 值得讚👍不過佢地安排訂位嘅同事好有需要改善下，因為我地覺得聖誕節set唔係好抵，所以想叫平日嘅set，去之前前幾日特登whatsapp問餐廳平日set係咪都可以叫，個staff話係，點知聖誕節當日去到先知原來全部人只可以食聖誕節set🤷🏻‍♀️🤷🏻‍♀️同個經理講點解whatsapp答我得，但去到現場有話唔得，佢話我地應該一早同你講左嫁，不過師傅都冇準備其他食材，所以冇辦法，態度惡劣👎🏻就算肉嘅質素okay，但以後都唔會再去食🤪2020 Christmas Menu (每人$1388+10%)前菜 - 胺康魚肝豆腐燒物 - 鰻魚山椒燒刺身 - 北海道馬糞海膽 北海道扇貝 寒鰤魚揚物 - 大閘蟹粉 京都海老芋酢物 - 松葉蟹冬菜捲 蟹膏醋汁燒肉 - A5飛驒牛 2款 A5熊本牛西冷 2款+松露片飯 - 北海道米飯甜品 - 草莓紅豆北海道牛乳雪糕

平時menu 有得揀和牛5品/ 7品，特選和牛5品/ 7品，再加沙律/ 飯

Dinner in the private room. One of the best private rooms I’ve come across- view was great, seating very comfortable (prob cd seat ard 8 pre dining restrictions). Despite its name, this restaurant is not just about beef. They do a very good seasonal menu too. Our menu consisted of 50% beef and 50% other stuff. First to come was the 毛蟹 on some vinegar jelly. Not a fan of crab but I thought mine was very meaty. Everyone loved theirs. Then came the eel. Not normally a fan of eel either but I loved

I came here for lunch on a weekday and it was fairly quiet. For this visit, I tried their lunch sets.I LOVE the grilled crispy eel ($258) from this place!! ❤️ The eel was fresh, with perfect crispy skin, and it was served with a sweet and flavourful sansho sauce!!🤩🤩🤩 I will definitely be back for it!!I would also recommend the Hida wagyu tendon curry rice ($148) 🍛 The curry was rich, and it was served with a Sichuan chilli sauce, which gave the curry an extra kick 🌶 and slight numbing effect- ver

週末來到銅鑼灣行街睇戲，朋友推薦這家餐廳，於是中午時份來到這間位於時代廣場後面的Zing!大廈內的Nikushou 肉匠。餐廳在大廈的22樓，搭電梯上去後首先見到長走廊，然後是以原木色為主的日式裝修餐廳，大部份枱有燒烤爐，也有幾個吧枱座位。環顧四周，餐廳只坐了兩三枱客，但侍應把客人集中在同一區域，可能是為了方便服務客人，但我認為此舉私隱度不足，而且後來也發現因為客人不多，而且集中在同一區域，所以侍應不停在身邊走來走去，有時會看着你進食，甚是滋擾。由於被集中在同一區域，遠離窗邊，所以雖然這天天氣良好，天色光猛，但拍出來的照片仍然是燈光的黃色為主。枱面上唯一吸引我注意的是這個小牛筷子座，非常可愛，吸引我舉機不停拍照。朋友推薦說這裏有兩款要試的食物，分別是脆皮鰻魚及飛驒牛柳三文治，我貪心，想一次過試晒兩款，因此和侍應商量說能否把三文治份量減少，侍應也很好，同意說可以造成半份，於是我點了脆皮鰻魚山椒飯（小）及半份的吉列飛驒牛柳三文治。沙律菜、醃菜侍應首先送上沙律菜及醃菜，沙律菜只是簡單有兩種顏色的生菜組成，配上少許酸汁，非常簡單直接，但味道只能說非常清淡，只有沙律菜原本的味道，感覺很隨便。兩款