炉端燒

營業中

休息中

自從成為海逸酒店的會員後，便經常留意他們旗下集團餐廳食府的推廣。上周六與太太曾到過紅磡海逸酒店吃過自助午餐，順道拿了一張酒店餐廳的簡介，大致內容是可以價值310元的價錢，去吃一頓相撲手任食自助午餐，對我來說是相當超值的，尤其爐端燒以入選為2009年米芝蓮精選食肆，單是食名氣以值回票價，其怪為何今年以來只得一個食評? 這十年也只得十九個食評就這麼多?爐端燒的任食自助餐時段於中午十二時展開，我和太太準時到達，居酒屋門外近落地玻璃窗位置放上數盞印有「爐端燒」字樣的紅燈籠。侍應安排我倆坐近爐頭位置,本來心想位置貼近牆壁不覺開揚,但後來發覺可與師博直接對話及輕易傳遞食物，頓覺位置也不遜於正前方，除可直接近距離看見師傅即席烹調食物外，亦可嗅到從煙霧裊裊中氾濫著陣陣香噴噴的燒烤味道呢!餐廳的室內設計也依足日本傳統的爐端燒店格局，店內設置大型的方形敞口式火爐，由坐在正中位置的師傅用木製長槳將燒物奉送到食客的跟前。用木槳送遞的原因，原來也有一段古。話說日本皇帝當出巡時到訪民間小店如爐端燒等店子時，皇帝甘願屈尊降貴，百姓們也不敢正面瞻視尊貴的皇帝，於是只好透過木槳遞遞食物給他。坐下來後,待應便隨即告訴我們

講明自己係冇真正去到食既...但真係認真要讚一讚今時今日...服務實在好重要 連接線生既態度都係非常重要頭先打電話去訂位個聽電話既姐姐好好態度我一直問呢樣問果樣 都好有心機去答我連我問埋..."坐bar台同台有咩唔同"呢d咁冇智慧既問題都好好耐性去答我咩都講得好清楚 話今晚bar台已經冇晒位 而有可能要分台坐雖然佢唔係晚市果陣既員工但都叫一叫我留低個電話 等一陣有晚市同事番黎就覆我之後再覆番我果個唔太肯定係咪同一個話可以郁一郁d台 整到可以一齊坐事關我屋企人決定左唔去咁遠 所以就要cancel個booking哈哈 唔知點解倒番轉頭 果位姐姐同我講唔好意思要知道現今好多即使一d好高級既餐廳...接線生既態度亦可以好惡劣...幫人訂位都係好重要架一間好餐廳即使d野食唔特出 服務都一定要好野食只要唔係難食 客人都會間中幫襯下但服務唔好既 客人係冇可能番黎再食

Lunch buffet serve on every sat & sunday. Arrive at around 1:00pm the place is only half occupied. The two of us arrived and were nicely greeted by the staff, after being seated we were given an order sheet which list out food available including Tempura, (shrimp & veggie) Sashimi (Tuna, salmon akakai, 鯖魚, saba,and a few more - Not fresh, the color of the fish are very dull) Udon, Soba, Miso soup, Deep fried Pork Chop, Dumplings. I think the quality of the above is below standard and is not wo

Went on last Sunday, table set up are good, 2 chef in center & the guests are all surround the chef. Do have shusi, tempura & 爐端燒 !!爐端燒 was the best if compared other shusi, sashimi, etc.Must eat 爐端燒: - beef steak (suggested order 三成, because a bit overcooked)- cod fish (taste very good, think, size not small, juicy & fresh), i had almost 2 pieces- 雞骨腸 (好好味)- 脆玉瓜 / 蘆筍 (鮮甜)- 雞肉軟骨串 * 一定要訂坐* 不須太早到, 因十二點正才開門* 現在海逸酒店做優惠, 買三送一, 加上 Compass credit card on top 有15% off, 算抵食 !

On saturday night, 2 of us went there for late dinner... the place was not busy at all ... only 1/4 of the biggest grill table with 2 chefs is occupied... the chef said it was one of the most unusual nights that day coz normally the whole place should be packed on saturday nights.. welll that's good for us so won't be crowded... we ordered alaska crab, ox tongue, goose liver, veggie, corn, salmon tummy, chicken joint, eel.... in general most of the things are not bad. but i would not say it's v

適逢老媽子生日,去左恨左好耐既爐端燒.個價唔平家..之前都驚究竟可唔可以回本,d野又好唔好食..食完之後,四個字....物．有．所．值!基本甘,所有野都好好食!骨腸,雞翼,金菇同本菇....完完係另一個層次既食物栗米....完全令到我地全木台驚訝!!絕對未食過咁好食既栗米!!本身已經係一流既栗米,再加上師傅既手勢...超好食!!滑雞串....點解一樣好平凡既雞串都可以好食到咁..滑．香．雞肉味濃!!跟住出場既燒牛扒,又係無得彈,牛味濃,燒得香...救命呀!!大蝦...爽!同埋燒一燒之後奇香!!好食!!鯖魚...正到暈..魚本身都新鮮,燒完出黎極度好食,唔腥,最值得讚既地方係...師傅將魚皮燒到奇脆無比.!!夾落去o個下完全好似夾落張紙度咁卡卡聲!!仲有仲有...銀鱈魚西京燒....自己去feel下點好食啦...真係好食到唔識點形容!!!不過,食燒野好了,其他野食(大蝦天婦羅除外),如刺身,就可以不理.P.S.因為而家做緊買3送1既優惠,所以圍番都係255一位..抵好多!!

第一次光顧海逸酒店的爐端燒。 餐廳以農戶feel佈置，感覺高尚而親切。 每位食客的座位都是對著爐端燒烤爐, 可一邊品嚐美食, 一邊欣賞師傅的手藝。相撲手任食午餐(只限星期六,日及公眾假期), 提供任食爐端燒, 壽司, 刺食, 天婦羅, 炸物, 小吃。 每位 $310+10% service charge 。 能在五星酒店內以此價錢吃高質爐端燒, 確是超值!~製作爐端燒最重要是材料新鮮, 此餐廳把所有食材都擺放在食客眼前, 雖然是任食, 卻沒因此而把質數降低! 眼前所見, 所有食材都很新鮮, 中蝦生猛, 銀鱈魚肥美, 鮮紅的西泠扒, 還有每根7至8吋長的鮮蘆筍…… 未食就先帶來一陣驚喜和視覺享受!刺身質數一般但尚算新鲜, 有三文魚, 吞拿魚, 赤貝, 魚和鯖魚。 我明白到這餐廳是主打爐端燒的, 其它食物只求新鮮便收貨。 除刺身外, 還有壽司, 手卷。 叫了一客加州卷, 也算中規中矩。 炸物小吃有餃子, 炸豬扒, 炸南瓜餅, 炸豆腐, 炒牛肉, 湯烏冬, 綠茶麵等。 水準一般, 並無驚喜。 天婦羅水準高, 尤其最愛炸蝦天婦羅, 蝦新鮮甜美, 不太油亦沒有厚厚的一團麵粉! 還有麵

又豪食啦。今次先叫左兩個sashimi，waiter 推薦o既池魚撈左薑末同蔥，好味~象拔蚌有一次係淘金鍋食過，又唔覺得特別好食。之後師傅問我地要唔要雞泡魚干，我地話好~我覺得燒得暖暖地又夠juicy，好味過上次係秋田送果d。之後朋友仔想食南瓜，就叫左個南瓜天婦羅。南瓜厚切的確係好味好多.....燒物食左露筍，冬菇，明太子雞翼，蕃薯銀雪魚西京燒，同埋因為唔想食太肥既和牛，就叫左件西冷銀雪魚西冷同蕃薯都好好食其他野都ok，但相對上唔會好impressive。野食ok，environment ok，不過最好早d 開始食啦，因為人一多，師傅就應接不瑕，要等耐d 先有得食。埋單時因為會員咭有8 折，所以比想像中平。但無8折就未必捨得黎食lu~

昨晚和男友去左爐端燒食野...海邊附近好大風好凍好凍..己經不是第一次到這家餐廳進食晚餐.但感覺仍然很好很RELAX!進去初時感覺很迫,但坐下來很快便感覺不太重要,那種感覺很舒服,一班人圍著一個地方食廚師為您燒的食物!很好味很開心!待應服務簡直一流!超級有禮貌!我們昨晚點了以下幾道菜:1)燒大虾:不是太重味道,但大虾很鮮甜味美,落少許鼓油和LEMON JUICE己經很足夠..2)牛舌:好味,很軟不UN,好味!YUMMY~3)鵝肝:好好好好味道!一定要叫一個飯團伴著吃!3)明太子飯團:配鵝肝一同吃很美妙的感覺!4)新鮮游水魚:忘記了名字,好似叫石旁魚,$220一條好低食!肉質亦很滑5)露筍:好嬾滑好入味,牛油焗很香!6)雞翼:普通,沒有太大驚喜啤酒:夠凍,好好飲!

jan 23, 08,2位友人邀請我來dinner : 1) 前菜(送) - 魷魚漬物-唔知撈咗d咩,黏口,而且wasabi味幾強-味道鹹鹹地,可以2) 雞泡魚干-1客有2塊-好軟身,唔乾,好夠味。因為味道偏甜同鹹,就以用嚟佐酒就perfect 3) 鹽燒牛脷-友人話質素同佢哋喺日本出名煮呢味嘢嘅地方食,都喺差唔多-我無嘜意見因第1次食燒牛脷 4) 西冷牛扒-張相有少少out foc,sorry-要咗7成熟,裡面d肉呈粉紅色-入口完全好軟,腍,juicy-少食牛嘅我都覺得掂5) 雞軟骨-有咬口6) 銀鱈魚-見師傅先將佢叉起,吊高燒,同個爐有距離.........咁嘅姿勢都燒咗好1個時間,臨尾先擺上個爐面燒-入口d肉好滑,好嫩,又juicy,燒汁甜甜哋.........你絶對唔會食到好油口嘅感覺-must eat 7) 燒大蝦x 2隻-見size好大隻,所以叫咗2隻-見師傅個做法同銀鱈魚剛剛相反...........先即接燒隻蝦............之後先吊高燒...........最尾師傅先喺佢前面塊cutting board切開晒先上碟-d肉爽,亦有鮮味8) 燒青椒仔-師傅先串好晒

魚生唔新鮮, 食完之後肚痛。不過燒物都唔錯。

因為朋友到香港遊覽,當然一盡地主之怡啦...我地一行5人唻呢度食飯....因男友喜愛燒物...所以全晚串燒都係主打....以下係推介之物:鹽燒牛脷 - 味道0岩0岩好,又爽口~雞軟骨肉棒- 只係日本食過之後,回味無窮,呢度竟然有得食,梗係叫唻試下啦...雞肉入面有碎碎既雞軟骨...好味鹽燒油甘魚頭- 魚皮脆bok bok,又香口.....雞泡魚干- 送酒一流明太子雞翼- c 父燒到雞皮隆隆地..好味仲有佢地果柚子雪糕都好味,味道唔太酦,又甘香.....好味好味好好味..!!!!!!!

冇得傾, 燒物真係好好味, 一定要試! 燒冬菇, 銀雪魚, 豬肉, 好好食好好食!十優!

Last night was my first visit to Robatayaki. I’ve been anticipating my visit to this restaurant for a couple of months now and when I finally dined there I was satisfied from the first bite to the last. The main layout of the restaurant was very comfortable with an open display of the available seafood, meats and vegetables. My BF & I started out with a Sashimi Mori ($550) ; an assortment of thickly cut sashimi. There Yellowtail belly, Sweet Shrimp, Salmon, Tuna, Squid, Geoduck (elephant trunk c

六點半鐘... 定左七點兩位, 間舖都無人, 點解要比兩個最尾仲係出菜窗前的位我地呢? 要求換位時個侍應比面口我睇喎! 都未坐隱就問飲嘜, 點解你唔可以等我坐低, 睇下個drink list 呢? 又係個句: 間舖都無人。跟住坐係counter 前面, 個侍應棟響到又無話介紹, 都唔知佢想點, 我同佢講咁早, 師傅仲準備緊不如等陣先啦, 佢話: 哦。跟住問佢有冇香魚, 佢話: 香魚... 咩香魚, 點架? 咁無就算啦。佢話我地有冧蚌, 細鱗, 大眼雞... 我忍唔住笑... 咁似海鮮酒家既。眼前的材料唔係太多款式, counter仲有烏蠅飛來飛去, 不時停留在各種材料之上。我們兩個人本來想幾樣幾樣咁叫, 慢慢食, 不過第二輪6款之後侍應以經開始問幾次加唔加野, 間舖又唔係坐滿!我地都係食左個零鐘唧。總共叫左金目綢, 明太子雞翼, 鮭魚腩, 牛脷, 紫蕃薯, 魚翅, 燒明太子飯團和house sake。我覺得食物OK, 不過其他就真係麻麻地啦, 一般的串燒店都比它精彩。侍應大大聲傾閒計, 傾下尋日返大陸就開心啦! 又撩下人客個BB玩。客人的手提電話聲大大聲, 呢個響完又到第二個, 大大聲