三原 (Cubus)

營業中

休息中

Item: 三原 (Cubus)
Author: KelvinLI2095

Teppanyaki Mihara Goten (Cubus)

4.5

93 食評

味道

環境

服務

衛生

抵食

4332

銅鑼灣

$801以上

日本菜鐵板燒

KelvinLI2095

等級1

This restaurant aims to redefine the teppanyaki dining experience by blending the traditional Kappo-style of seasonal, ingredient-focused cuisine with the theatrical performance of teppanyaki cooking. The culinary team uses only the freshest, highest-quality seasonal ingredients sourced locally and from around the world, showcasing their mastery of Japanese cooking techniques to create innovative and flavor-packed dishes.

The interior design seamlessly combines classic Japanese aesthetic elements with a modern, sophisticated flair. The grand, elegant dining room features warm wood accents, sleek clean lines, and subtle nods to traditional Japanese design, creating an atmosphere of refined luxury. The centerpiece is the open teppanyaki grill, where diners are treated to a masterful culinary display as the chefs skillfully prepare each course right before their eyes.
The overall experience is designed to immerse guests in a harmonious fusion of traditional Japanese hospitality and cutting-edge culinary creativity. The meal at this acclaimed Japanese restaurant was a sublime journey through the flavors of the sea. It began with a delicate Red Sea Bream Carpaccio, the paper-thin slices of fish dressed in a vibrant green onion sauce that danced on the palate. The cool, refreshing flavors were a perfect lead-in to the Savory Egg Custard that followed - a rich, velvety smooth masterpiece that melted in the mouth.
Next came the Sautéed Razor Clams, the briny mollusks dressed in a umami-packed clam and seaweed sauce that complemented their natural sweetness. It was a true celebration of the ocean's bounty. The Grilled Grunt Fish that arrived thereafter was no less impressive, the delicate white flesh infused with the aroma of white wine sauce.
The high point of the meal was undoubtedly the Grilled Boston Lobster, served alongside pillowy-soft French toast. The sweet, juicy meat of the lobster was a revelatory pairing with the lightly crisp toast - two contrasting textures that combined into sheer bliss with each bite.
The Olive-Fed A4 Wagyu Beef Sirloin was a masterful display of marbling and tenderness, the thick-cut slice seared to perfection and melting on the tongue. As if that wasn't enough, the meal concluded with the refreshing Chilled Sanuki Udon, the springy noodles enlivened by the bright, citrusy notes of sudachi.
And the final flourish? A divine Wasanbon Mousse, its delicate sweetness perfectly balanced by the earthy richness of black sesame sauce. It was a spectacular end to an exceptional dining experience that showcased the precision and artistry of Japanese cuisine at its finest.