鐵板燒·鑄

🥰  铁板烧.铸 (I M Teppanyaki and Wine) - 香港唯一米芝莲星级日式铁板烧. 电话订位, 属预约困难店, $300 人头订金, 只可改, 不可退, 十分霸气. 餐厅位于 食肆林立 嘅 “天后”, 远离中环战场.🥢 大厅设一张12人肥U型铁板烧吧枱, 另设两间中型厢房, 装修格局黑鼆鼆. 点咗厨师精选午餐, $480+10%, 包括茶碗蒸, 大虾, 甘鲷鱼, 簿烧牛肉, 炒芽菜, 面豉汤, 炒饭, 咖啡或雪糕.🍥 茶碗蒸. 茶碗系暖嘅, 蛋系冻冻哋嘅, 温度十分可疑, 鱼子略带酒味.🦐 大虾. 原只虾头保留, 冇玩虾膏, 原汁原味, 而且爽口弹牙, 不俗!🐟 甘鲷鱼. 鳞立皮脆, 绝了! 鱼肉非常嫩滑, 十个赞.🐂 薄烧牛肉. 食材配合天衣无缝, 又唔太多蒜味.🍙 炒饭. 樱花虾系主力, 有点过咸, 扣分! 另外少少姜味, 唔系人人接受.🍀 炒时令蔬菜. 我唔钟意食芽菜, 还好.🤗 面豉汤. 够热, 但真系一般般.🍨 雪糕. 绿茶味配红豆, 完美结束.🫘 热咖啡. 正常吧!🤗 总结: 座位舒适, 但枱面冇纸巾湿纸巾提供. 上菜节奏颇快, 师父冇乜交流, 其他服务合格吧. 虾, 鱼有酱汁设计, 唔系干煎, 少见. 整体食物味道水准之上, 但食唔出粒星啰.…查看更多

# 体验米芝莲的奢华：铁板烧·铸的午餐飨宴在香港天后电气道的树林银座，隐藏著一家连续10年荣获米芝莲星的餐厅——铁板烧·铸。这里的环境优雅，灯光柔和，让人一进门便感受到放松的氛围。无论是商务聚会或是亲友相聚，这里都是绝佳的选择。### 菜品的艺术：色香味俱全今日的午市套餐$1280，每一道菜品都展现了厨师的精湛技艺与诚意。从前菜到主菜，每一口都让人惊艳，色彩鲜艳，呈现出食材的最佳状态。特别推荐他们的招牌铁板烧，肉质鲜嫩多汁，搭配独特调味，让人回味无穷。### 交通便利，轻松抵达位于天后，交通非常便利，无论是搭乘地铁还是巴士，都能轻松抵达。这里不仅是美食的殿堂，也是享受生活的理想场所。在铁板烧·铸，您不仅能品尝到精致的米芝莲料理，更能享受一段难忘的美好时光。快来体验这份美味盛宴吧！…查看更多

名过其实的一星，被他的全港唯一一星Teppanyaki和Mok San 所吸引，终于订位去试吓，OMG，米芝莲一星的收费，但系只不过系求其food court 铁板烧质素好啲啲。第一度的立鳞烧南瓜汁已经出事，有一大旧鱼骨，最好系个鲍鱼。由第一度菜煮到最后一度菜，负责的师傅基本上从来没有清理过块板，换句话说，我由第二道菜开始，每道菜的味道变得越来越复杂，因为夹杂着由第一道菜嘅味道加上去。去到鸭肝，直程觉得臭嘅。到牛扒，直头变咗旧碳。仲要冇味道嘅碳牛。大家睇吓幅相个𣕧，校早前煮完鳗鱼嘅鳗鱼汁仍在𣕧上，但系块牛照放上去，之后仲精彩，再摆埋个镬上去，由头到尾都系用一个𣕧搞掂…，之后就问个师傅究竟做咗几多年铁板烧嘅师傅，佢话大约四年，OMG! 你哋系米芝莲一星啊大哥⋯⋯，士林夜市铁板嘅师傅仲好过你呀，咁！士林夜市个铁板烧可以攞米芝莲两星啦。真的好想知道凭什么拿这一星？…查看更多

Dinner. Teppanyaki with 1 Michelin star⭐️ have always been on my Bucket list.Seated at counter and served by owner/chef Mok San.Nice by the glass selection. Went for a glass of burgundy red. Here’s what we had. Decadent beginning to the evening- plump, sweet prawn crowned with shimmering caviar. Amedai with its delicate flesh and signature crunchy scales. Accompanied by a pumpkin cream sauce with mirin, adding a velvety, nutty sweetness.Perfectly al dente Linguini paired with succulent lobster meat, in a light bouillabaisse sauce highlighting its natural richness.Expertly tender Hokkaido Abalone- a hallmark of careful timing and heat control. Paired with a rich, earthy liver sauce. Shark’s Fin with golden crispy exterior, served in a luscious crab sauce that imparted sweetness and depth. Briny creamy Uni and rich, smoky eel, wrapped neatly with rainbow sesame speckled rice in crispy seaweed: playful, colorful, and explosively flavorful. Char Siu wagyu- still at the experimental stage but Chef wanted our input. The BBQ char siu marinade followed the recipe of Chef Kwok (nicknamed 叉烧文) of China Club. Here, Mok San decided to use the less fatty cut of Tenderloin. Downside: a bit too chewy for me and no marbling whatsoever. Paired with super sweet mini onions from Aichi (爱知县), mushrooms, pumpkin, and perfectly done garlic flakes.U.S. Sliced Beef Roll, seared just to tender perfection, rolled around spring onions. Fried Rice with Sakura Shrimp- brilliantly executed crowd-pleaser. Served with Miso Soup with Lobster Claw and Bean Sprouts. Dessert: melon and birthday cake for the birthday ⭐️In summary: lavishly exquisite teppanyaki journey through Land and Sea where pristine ingredients met masterful technique. Every course was carefully calibrated to impress without being overwhelming. …查看更多

虽然只系lunch，但都对餐厅有啲期望。但食完餐饭之后极之失望，平时冇写开食评都忍唔住要比差评。薄烧牛肉已经超级多葱，但从来冇问我地食唔食葱。最后嘅樱花虾炒饭都系落左劲多葱同姜，而且冇事先问我地有冇忌口，啲葱同姜完全盖过左食材本身嘅味，完全冇虾味，不如叫姜葱炒饭好过，完全接受唔到。食完餐饭即刻喉咙痛然后发烧，同餐厅反映完啲问题之后完全冇跟进。念唔明依间餐厅点解会系米芝莲，完全感受唔到服务同埋对客人嘅重视，唔会再有下次。…查看更多