影片
更多
2015-12-10
7826 浏览
老牌铁板烧。师傅功力扎实。食材用料新鲜。物有所值，值得一试。Old school teppanyaki.Experience chef.Quality ingredients.Recommended. 原来和三昧的前身是名为「千世登」的铁板烧。「千世登」开业二十年后便变为「和三昧」。原来和三昧已在原址开业了十年多。而负责我们抬的师傅便由千世登一直在原址操刀达三十年之久。"Wa San Mai" itself was established for almost a decade. Before Wa San Mai, another Japanese restaurant had been at the same location for 20 odd years. We were very lucky to have been served by an executive chef who worked at both restaurants. That's 30 years of experience. 和三昧提供不少的铁板烧套餐，价钱并没有想像中贵。内容其实和其他铁板烧店亦大
师傅功力扎实。
食材用料新鲜。
物有所值，值得一试。
Old school teppanyaki.
Experience chef.
Quality ingredients.
Recommended.
原来和三昧的前身是名为「千世登」的铁板烧。「千世登」开业二十年后便变为「和三昧」。原来和三昧已在原址开业了十年多。而负责我们抬的师傅便由千世登一直在原址操刀达三十年之久。
"Wa San Mai" itself was established for almost a decade. Before Wa San Mai, another Japanese restaurant had been at the same location for 20 odd years. We were very lucky to have been served by an executive chef who worked at both restaurants. That's 30 years of experience.
和三昧提供不少的铁板烧套餐，价钱并没有想像中贵。内容其实和其他铁板烧店亦大同小异，都是以和牛为主打，还有鲍鱼/龙虾，鹅肝，和炒饭。亦可散点。
我们点了一个套餐及散点了龙虾和鹅肝。
Considering the location, the whole vibes and the quality of the food, the price of the dinner sets are reasonable compared to other teppanyaki shops. We ordered a wagyu set for my friend and also ordered lobster, abalone, scallops a la carte.
龙虾 ($700): 龙虾时间掌握得非常好, 肉质嫩滑,鲜味爆灯。 原来师傅采用了龙虾头的膏和牛油同煎, 这汁比海胆汁浓郁多倍。师傅解释说海胆加热后其实鲜味大降。和「铁人旨花」的招牌海胆汁龙虾比较后发现果真如此。
Lobster: I beleive the lobster was from Australia. The timing was perfect and the taste flavourful. It was sautéed with a bit of garlic, butter and lobster miso. Some teppanyaki restaurants, such as Teppanyaki Sika, use uni sauce. I found that the lobsters here had far more umami than other places. According to the chef, lobster miso had a richer flavour than uni sauce as uni actually loses a lot of taste after being heated. Very true.
龙虾
248 浏览
0 赞好
0 留言
龙虾
282 浏览
0 赞好
0 留言
Lobster miso soup: This was rich and tasted like how it should be. Much better than the clear soup at Sika.
龙虾味噌汤
147 浏览
1 赞好
0 留言
非洲鲍鱼 ($220): 厚切的小型非洲鲍,据师傅说,小型的比大只的非洲鲍更有鲜味,但澳洲鲍既大只又有鲜味。说回这非洲鲍,虽然厚切但是一口的份量很容易进食,切得有技巧。
African Abalone: According to the chef, Australian abalones are more flavourful than African ones but small African ones have more umami than the big ones. The one we had was a small African Abalone seared in garlic butter. Again, very flavourful. I particular appreciate the way the abalone was cut. The abalone pieces were cut thick yet easy to eat.
非洲鲍鱼
223 浏览
0 赞好
0 留言
We then had the abalone offals as well. It had a pungent taste. Very good with sochu. (kaido $340)
鲍鱼肝
156 浏览
0 赞好
0 留言
带子非常肉厚鲜甜，肥美多汁。很赞。期间有其他野菜但忘了影相。
The scallops were very big, succulent and flavourful.
There were other veggies in between dishes but forgot to take a photo. (Officially, photographing is not allowed.)
带子
147 浏览
1 赞好
0 留言
朋友点的和牛亦令人胃口大增。
The wagu which my friend ordered looked good. He enjoyed it.
鹅肝: 铁板烧的指定动作。味道不错,师傅逼了过多的油份,但仍外脆内软。很好。
Fois gras: The chef reduced the oiliness of the fois gras before serving. It was crispy on the outside and soft inside. Very satisfying.
鹅肝
153 浏览
0 赞好
0 留言
薄饼豚肉生姜烧: 师傅发明的菜式。这薄饼的质地有点似饺子皮。煎好的豚肉放在薄饼上包好后非常方便进食。
Pork with ginger sauce and wrapped in thin waffle: This was apparently an original concept by the executive chef. Very convenient for customers. It was delicious too. Similar to a cross between Peking duck and gyoza. Very interesting indeed.
薄饼豚肉生姜烧
127 浏览
0 赞好
0 留言
We each had a bowl of fried rice to complete a satisfying dinner. (Again, apoligies for not taking a photo of it. Must be the sochu...)
总结:
埋单每人千五(连啤酒和一枝「海童」烧酌)，性价比不错。
最重要的是整过用餐过程非常愉快, 和健谈的师傅讨论铁板烧的技术，从此对铁板烧有更深一层的瞭解。实在获益良多。
推介!
The bill came down to about $1,500 per head including beer and two bottles of sochu, which is fairly reasonable as far as teppenyaki is concerned. We were very lucky to have such an excellent chef serving us. It really made this meal special.
Recommended.
张贴
