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2021-07-15
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Stuck in HK, people are crazy for new openings by foreign brands. This is one of the most popular restaurants that flooded with diners hoping to get an authentic taste from Kyoto🇯🇵 Following the original Japanese recipe, each steak is deep-fried for only 60s ⏱ for creating its enticing golden crisp while the meat stay medium rare. It is like a lock that keeps all the juice and oil inside. Got two different sets in different price ranges for my first visit. The 𝗞𝗮𝗴𝗼𝘀𝗵𝗶𝗺𝗮 𝗪𝗮𝗴𝘆𝘂 𝗦𝘁𝗿𝗶𝗽𝗹𝗼𝗶𝗻 was the m
Stuck in HK, people are crazy for new openings by foreign brands. This is one of the most popular restaurants that flooded with diners hoping to get an authentic taste from Kyoto🇯🇵 Following the original Japanese recipe, each steak is deep-fried for only 60s ⏱ for creating its enticing golden crisp while the meat stay medium rare. It is like a lock that keeps all the juice and oil inside.Got two different sets in different price ranges for my first visit. The 𝗞𝗮𝗴𝗼𝘀𝗵𝗶𝗺𝗮 𝗪𝗮𝗴𝘆𝘂 𝗦𝘁𝗿𝗶𝗽𝗹𝗼𝗶𝗻 was the most premium set with limited supply. Glad to have the chance to try it.
This marbling cut was tender and juicy. A light sear🔥 on the hot pan would be enough to bring out its oil and flavour. But I probably would not order it again given the price was on the high side at HK$438💸
The 𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗦𝘁𝗲𝗮𝗸 𝗧𝗿𝗶𝗼 𝗣𝗹𝗮𝘁𝘁𝗲𝗿 was a far better option considered the price. It had 3 different cuts: Chuck Flap, Fillet and Sliced Beef.
All were fine👍🏼 except less fatty than the wagyu. It was actually better in some sense since the steak was already oily after deep frying. And the pan was like a pool of oil after some time that you wouldn’t want any more of.
I actually loved their breadcrumb batter. It was flavourful and did have the hints of bread flavour. They offered 9 seasonings and sauces for pairing too. I think the 𝗢𝗻𝘀𝗲𝗻 𝗘𝗴𝗴♨️ is a must here since it could offer extra smoothness and sweetness. Go try it if you crave some Japanese experience but just the Classic Trio would do🤫
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