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2015-12-10
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老牌鐵板燒。師傅功力扎實。食材用料新鮮。物有所值，值得一試。Old school teppanyaki.Experience chef.Quality ingredients.Recommended. 原來和三昧的前身是名為「千世登」的鐵板燒。「千世登」開業二十年後便變為「和三昧」。原來和三昧已在原址開業了十年多。而負責我們抬的師傅便由千世登一直在原址操刀達三十年之久。"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. 和三昧提供不少的鐵板燒套餐，價錢並沒有想像中貴。內容其實和其他鐵板燒店亦大
師傅功力扎實。
食材用料新鮮。
物有所值，值得一試。
Old school teppanyaki.
Experience chef.
Quality ingredients.
Recommended.
原來和三昧的前身是名為「千世登」的鐵板燒。「千世登」開業二十年後便變為「和三昧」。原來和三昧已在原址開業了十年多。而負責我們抬的師傅便由千世登一直在原址操刀達三十年之久。
"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.
和三昧提供不少的鐵板燒套餐，價錢並沒有想像中貴。內容其實和其他鐵板燒店亦大同小異，都是以和牛為主打，還有鮑魚/龍蝦，鵝肝，和炒飯。亦可散點。
我們點了一個套餐及散點了龍蝦和鵝肝。
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.
龍蝦 ($700): 龍蝦時間掌握得非常好, 肉質嫩滑,鮮味爆燈。 原來師傅採用了龍蝦頭的膏和牛油同煎, 這汁比海膽汁濃郁多倍。師傅解釋說海膽加熱後其實鮮味大降。和「鐵人旨花」的招牌海膽汁龍蝦比較後發現果真如此。
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.
龍蝦
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龍蝦
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Lobster miso soup: This was rich and tasted like how it should be. Much better than the clear soup at Sika.
龍蝦味噌湯
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非洲鮑魚 ($220): 厚切的小型非洲鮑,據師傅說,小型的比大隻的非洲鮑更有鮮味,但澳洲鮑既大隻又有鮮味。說回這非洲鮑,雖然厚切但是一口的份量很容易進食,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.
非洲鮑魚
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We then had the abalone offals as well. It had a pungent taste. Very good with sochu. (kaido $340)
鮑魚肝
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帶子非常肉厚鮮甜，肥美多汁。很讚。期間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.)
帶子
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朋友點的和牛亦令人胃口大增。
The wagu which my friend ordered looked good. He enjoyed it.
鵝肝: 鐵板燒的指定動作。味道不錯,師傅逼了過多的油份,但仍外脆內軟。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.
鵝肝
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薄餅豚肉生姜燒: 師傅發明的菜式。這薄餅的質地有點似餃子皮。煎好的豚肉放在薄餅上包好後非常方便進食。
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.
薄餅豚肉生姜燒
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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...)
總結:
埋單每人千五(連啤酒和一枝「海童」燒酌)，性價比不錯。
最重要的是整過用餐過程非常愉快, 和健談的師傅討論鐵板燒的技術，從此對鐵板燒有更深一層的瞭解。實在獲益良多。
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.
張貼
