302
5
2
港鐵太子站 C2 出口, 步行約3分鐘
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電話號碼
64111154
開飯介紹
日式木系裝潢，日式布簾及和風圖案的牆畫，每個角落都充滿特色。主打關西風壽喜燒特色肉類食材，及各款美味日式小食／吉列菜式。
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營業時間
今日營業
12:00 - 23:00
星期一
12:00 - 23:00
星期二
全日休息
星期三至日
12:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
招牌菜
食家推介
壽喜燒套餐❣️ 「肉香の追求」和牛封門柳賣相：🐧🐧🐧🐧🐧味道：🐧🐧🐧🐧🐧職員會協助準備壽喜燒，包括用牛脂搽勻鍋面，再落洋蔥煎煮燒香，之後會建議客人壽喜燒最佳食法，十分有心。封門柳肥瘦剛剛好，油花均勻，肉質鬆軟腍身，牛味極濃極香，加入壽喜燒汁煎煮，鮮甜無比，再蘸上蛋漿一起食，又滑又嫩的口感令人回味無窮。🐧❣️套餐包含野菜拼盤和日本蛋一隻❣️🐧❣️跟餐可加錢配搭日本葛絲、稻庭烏冬等麵食😋 食落能極致感受壽喜燒汁和牛肉的精華，非常卓越👍🤩 吉列車海老賣相：🐧🐧🐧🐧🐧味道：🐧🐧🐧🐧🐧海老蝦超級巨型，蝦身比手掌還要長🤩 原條海老連殼新鮮即炸，散發著迷人的炸香氣味，非常邪惡。食落外層炸粉酥脆不油，內裡蝦肉彈牙鮮美，非常高質。環境：🐧🐧🐧🐧🐧餐廳採用清新和式風格設計，以木系裝橫作主體，燈光明亮舒適，當中納入了浮世繪、木牌等經典日系元素，裝修典雅又美觀，打卡一流。🐧❣️餐廳採用QR code 自助下單❣️🐧❤️結語：壽喜燒口味地道又正宗，出色誠意推薦👍
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Authentic Japanese sukiyaki towards the end of “Little Brooklyn” street 大南街近尾嘅關西壽喜燒I have heard about the hype of this little sukiyai restaurant for so loooong and finally made time to visit it. Near to Prince Edward end of the “Little Brooklyn” Tai Nam Street that spans from Sham Shui Po, the restaurant is fairly new and very tidy. It was such a great surprise that no service charge is required! We ordered the A5 wagyu sukiyaki set ($368) that came with one big plate of beef, a bowl of dipping raw egg, a tray of delicately arranged vegetables and Japanese glass noodles, the sukiyaki sauces/ broths and the pot. Spent some time appreciating the wonderful marbling of the wagyu beef, and the staff helped us melt the beef fat in the pot with the added aromatics- leeks and onions. The beautiful box of vegetables included Chinese cabbages, baby bak choys, pumpkins, enoki mushrooms, Chinese mushroom, onions, leeks, tofu, carrot, and glass noodles. Very high quality and a well selection to go with the sweet/ savoury sukiyaki sauce. The wagyu is A5 grade and I can’t even describe how good is was, tender and buttery. It’s heavenly. The portion is huge, quality is exceptionally high and it’s not expensive. I’ll give it five thumbs up. (a solid five out of five) Udon is a must-have add on if you want to satisfy yourself with some carbs. It goes hand-in-hand with the sukiyaki beef sauce and Mrs Golden-tongued liked it so much. The lunch noodle set is an equally good deal (starts from $68), so we couldn’t resist to get that as well. We had soba noodles topped with spring onions, dried Sakura shrimps, crab sticks, fish cake and sweet tofu skin. For sides we had chilled tofu with sesame salad dressing; deep fried pork cutlet; and chicken karaage. Drink was included too, we picked the canned grape juice soda from Kobe. All were highly delectable and the deep fried items were very crispy! Plus, I love that wasabi mayo was given for dipping them. Let’s once again appreciate the marbling of the sukiyaki wagyu beef, it melted my heart. Right, this was the last slice.
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日本A5黑毛和牛（$368）套餐包咗A5佐賀和牛（135g）🐮，一隻日本雞蛋和野菜拼盤一份，拼盤都幾豐富，有娃娃菜、冬菇、南瓜🎃、豆腐和日本葛絲，葛絲口感有啲處薯粉都幾特別～牛肉好香牛脂味，但又未去到入口即溶，仍然食到肉肉嘅口感👍🏻🤍安格斯板腱（$168）同樣都係一個套餐，牛板腱相對抵食啲，冇咁肥，但係都係好柔軟嘅～稻庭烏冬（$28）神戶100%蘋果汁（$16）神戶100%橙汁（$16）整體嚟講，小店食物質素不錯，壽喜燒汁都調配得啱啱好，唔會淡味，亦不會太甜👍🏻店員都比較熱情，見到啲汁用晒會幫手refill～～雞髀建議大家嚟食嘅話可以一開始關西燒，然之後關東燒👍🏻超正!!呢間小店推薦俾大家🤤🤍
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店內外的裝修都係日本風，入面係海浪的浮世繪，好靚，仲有好多貓貓嘅裝飾品！新淨企理，座位都非常舒適～🔹日本A5黑毛和牛壽喜燒（$368）店員會幫手開爐，先用牛脂開鍋，再加入大蔥、洋蔥爆香，以及講解唔同醬汁的分別，自己去調節清湯同壽喜燒汁的比例～先醬煎牛肉，後湯煮野菜。而且已包埋日本生雞蛋，和牛沾蛋汁令口感更嫩滑，令味道昇華～店員亦會溫馨提醒腸胃唔好嘅就唔好食生蛋啦～🔹另外單點一份吉列炸蠔（$78）炸粉薄，十分酥脆，蠔肉亦鮮甜大隻，呢個價錢亦十分抵食！🔹野菜盤（跟餐）有豆腐、南瓜、香菇、紅蘿蔔片、娃娃菜、金菇、小棠菜及冬粉，食完蔬菜最後加冬粉，所有食材索晒湯汁好好味😋⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯味道： 8.5/10服務： 8/10環境： 8/10推介值：8/10⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⊃✎⁾⁾喜歡呢個Post可給予”心心”以作鼓勵( ´͈ ᗨ `͈ )◞♡⃛⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯
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朋友推薦了依間親民價壽喜燒專門店。餐廳除了有壽喜燒套餐，亦有面類、小食、炸物、刺身等。肉香之追求 和牛封門柳套餐包括和牛封門柳一碟，野菜拼盤和日本雞蛋。店員會先在鍋裏抹上牛脂，然後加入洋蔥和大蔥爆香，再倒進壽喜燒醬油，然後便可將牛柳放進鍋裏。和牛封門柳肉味濃郁，肉質較為結實，帶點嚼勁，但不會韌。壽喜燒少不了生雞蛋，將煮熟了的牛沾上蛋液吃，味道更有層次。最後可將清湯倒入鍋裏並加入野菜，野菜拼盤包括：白菜、高麗菜、南瓜、冬菇、金菇、豆腐和粉絲。若果喜歡濃味的人，可再加入壽喜燒醬油，自行調節味道，我就把剩下的蛋液也倒進鍋裏，煮至入味的蔬菜味道鮮甜。日式酒煮蠔烏冬有三款湯底可選擇，包括：清湯、沙嗲湯和辛辣湯。我們選擇的是沙嗲湯，味道濃郁但不油膩，湯底加入了大量櫻花蝦和海帶，味道鮮甜，有沙茶和豆乳的味道，我好喜歡個湯底，連湯都飲埋！蠔的份量也不少，有五隻，鮮味十足。另外有蟹柳、腐皮等配料。吉列千層豚將豚腩片重疊並炸到金黃酥脆，可見裏面層層分明的豚肉，中間夾著芝士，脂香豐富，在沾上芥末醬一同食用，非常惹味！
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