夜。鐵板燒

Yoru Teppanyaki
215
1
2
4-min walk from Exit D, Jordan MTR Station continue reading
Telephone
53313978
Introduction
【暗夜藝術主題】光影下品嚐高級鐵板燒 以「夜」為主題的創意日本鐵板燒餐廳,店內巧妙運用燈光打造陰影效果。夜。鐵板燒團隊平均超過20年經驗,擅長創作精緻菜品,配合自家設計色彩豐富醬汁,帶出活海鮮、和牛等高質食材的原始鮮味。食客於席前欣賞手藝,打造與別不同的用餐體驗。必食「夜特級海鮮船」集合多款日本海鮮、和牛等鐵板燒高級食材。必試「和牛.備長炭火燒」即場做出煙燻效果,配合喜瑪拉雅山岩鹽,原始油香肉味令你一試難忘。店內設4間VIP房極具隱私度,最多可容納30人,適合派對慶祝、聚會和商務會議。 continue reading
Opening Hours
Today
11:45 - 23:00
Mon - Sun
11:45 - 23:00
Public Holiday
11:45 - 23:00
Public Holiday Eve
11:45 - 23:00
Payment Methods
Visa Master AlipayHK Cash AE UnionPay Apple Pay WeChat Pay
Number of Seats
30
Other Info
Online Reservation
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting
VIP Room
Parking
Phone Reservation
10% Service Charge
Restaurant Website
https://ryouri.co/
Above information is for reference only. Please check details with the restaurant.
About
【沉浸在迷人光影 嚐高級鐵板燒】
Immerse Yourself in the Allure of Night with Premium Teppanyaki

Set in a restaurant with a captivating "night" theme, our creative Japanese teppanyaki dining experience features a skilled team with over 20 years of expertise, dedicated to crafting each exquisite dish. With vibrant, house-made sauces, we perfectly highlight the fresh flavors of live seafood and premium Wagyu beef.

Diners can enjoy the thrilling culinary artistry right at their tables, creating a uniquely engaging dining experience. Our "Night Special Seafood Platter" brings together a selection of exquisite Japanese seafood and Wagyu, guaranteed to tantalize your taste buds. For an unforgettable sensory delight, you must try the "Wagyu with Binchotan Charcoal!" The live smoking effect, paired with Himalayan rock salt, enhances the rich, aromatic flavors that will leave you craving more. We offer four exclusive VIP rooms with a capacity for up to 30 guests, making them perfect for celebrations, gatherings, and business meetings.
About Reward Scheme
Video
Photos
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Signature Dishes
關西風和牛 鐵板壽喜燒 匈牙利鴨肝 宮崎和牛 備長炭火燒 東星酸菜魚 米芝蓮級 甘鯛立鱗燒
Review (224)
Level1 2025-02-26
644 views
上兩星期錯過咗情人節餐,適逢香港餐廳周(二月尾至到三月尾),所以今次吃dinningCity menu. 法師傅認得我哋,問我哋想唔想試新菜式, 最後我哋把帆立貝改咗做蜆湯(師傅話情人節餐就係有呢一個頭盤),美國西冷牛轉了羊, 另外upgrade食龍蝦。鐵板燒每一道菜都好有水準,想讚吓嗰個前菜魚生(好少鐵板燒餐有咁正嘅魚生),同埋個甜品(柑,連皮吃真的不錯😋)用滙豐信用卡簽單,每位$1180(龍蝦upgrade要加$200),超值好味🙌 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2024-12-30
1696 views
個客服九唔搭八,明明已經打電話confirm咗Booking WhatsApp問佢兩句有冇折扣,佢又問book咗枱未! 九唔搭八。跟住問佢晚市係咪有折扣?我話我有個朋友生日 問佢有冇生日甜品 佢話冇呢啲嘢…OpenRice 明明寫住特惠 佢話五點至七點先至有折扣 特惠嘅意思係泊車免費🤣 好彩打電話去問一問去到先發現冇折 仲嬲!餐飲業最忌就係客服嘅態度 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
好耐無食鐵板燒,就諗住上網搵間試下,見呢間多好評就試一試。珍寶車海老 - 調味略嫌唔夠,但勝在車海老新鮮爽彈鮮甜。帆立貝 - 火候控制十分好,肉質鮮嫩,配合湯頭調味更帶出帆立貝的鮮味。宮崎和牛 - 牛味濃郁,熟度三成啱啱好,份量相比起其他鐵板燒比較多。鹿兒島豚眼肉 - 肉質軟腍,無豬臊味,相比和牛有驚喜。和牛炒飯 - 因為食咗和牛同豚眼肉,再食和牛炒飯相對比較膩,如果改為櫻花蝦炒飯會比較好。套餐仲包括麵豉湯、前菜沙律,炒雜菜同雪葩甜品,份量足夠,質素唔錯 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2024-06-18
4968 views
由於朋友生日想食一啲鐵板燒,上網搵到好多類似嘅餐廳,但見到呢一間係OpenRice好多人save,咁啱又有discount所以就決定試吓,本身都好擔心驚好多食評都係伏,點知發現呢間餐廳嘅菜式真係超水準,平時冇乜喺openrice留comment,不過今次真係想幫呢間餐廳留返個正評,好味到今日已經不停介紹比朋友琴晚食嘅菜式係極尚二人前,龍蝦鮑魚帶子呢啲雖然係必有嘅菜式,但係師傅整得好好食,唔單止食材新鮮,特別之處一定係Sauce嘅調味,全部都好特別好好味。最驚艷嘅係立鱗燒!!本身唔食魚皮嘅我一入口真係嘩出聲,鬆脆嘅皮加軟熟魚肉配合特製嘅蕃茄黑松露汁,真係一試難忘🥹((不過個人最鍾意嘅都係清酒湯底+帆立貝,湯底超甜,超好味帶子都好鮮甜好好味,已經諗唔到有咩形容詞😂海鮮部分完結後就係和牛同埋鵝肝,份量剛好唔會好”溜”~ 可能食到最尾炒飯,同埋炒菜嘅時候已經好飽,所以飯同菜對比下就冇乜特別。全程師傅都有介紹返每道菜式嘅特別之處,好nice好體貼咁照顧我哋食嘢進度同埋有乜食有乜唔食。最後因為是持有通知係朋友生日,所以餐廳喺甜品上都着寫上Happy Birthday為朋友慶祝。當甜品拎上嚟時仲有音樂伴奏😂整餐飯體驗好好,環境好好師傅同其他職員好好,食物都好好,我哋兩個女仔都食得好開心下次有慶祝嘅日子一定會再嚟 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2024-06-15
3414 views
一向喜歡吃海鮮,所以生日飯選擇了海鮮鐵板燒。餐廳位於山林道,入口設計帶一點神秘。這次點了二人套餐、包括了龍蝦、鮑魚、帆立貝及和牛等等,海鮮食材新鮮!份量足夠~每款菜色都用心製作,而且配以特色醬汁,與食材十分配合,其中最有驚喜的是甘鯛立鱗燒,看着師傅先炸鱗再煎肉,口感皮脆肉滑,配上酸酸甜甜的醬汁,連平時不喜歡吃魚的我也覺得是米芝蓮級!南非鮑魚非常新鮮彈牙!龍蝦亦值得推介!師傅熟練有台型!而且人也很nice~ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)