影片
港鐵上環站 A2 出口
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電話號碼
28851578
開飯介紹
環境高級，可獨立包房。吧檯式座位設計分為兩大主題，重點主打日式鐵板燒，另有刺身及壽司吧，讓你可邊食邊觀賞師傅烹調菜式。
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營業時間
今日營業
12:00 - 15:00
18:00 - 22:00
星期一至日
12:00 - 15:00
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
優惠
假期係上環呢區…無咩人靜靜地食個lunch呢間係一個唔錯嘅選擇佢又好多lunch set Menu揀平時成日食銀鱈魚set lunch 每人$360今次食龍蝦🦞天寶特選二人前$1280 for 2我哋叫咗薄牛扒 （唔洗加錢）* 龍蝦以下5選1大蝦北海道帶子特選鵝肝廣島蠔墨魚沙律，炒飯，漬物，炒雜菜，麵豉湯，咖啡或甜品 （雪糕🍧好多味選擇）每次食完都好飽，好味🤤☝️經濟唔好而家仲有88折，都幾抵
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🔥上環午市商務鐵板燒CP值高？二人套餐+師傅即場表演+包廂私隱🤩想食得有儀式感又有私隱？今次搵到呢間鐵板燒，中午二人鐵板套餐大約$792，有專業師傅即場表演，真係睇得又食得超滿足！🥢 套餐內容:🐟 加拿大銀鱈魚輕輕加上鹽黑胡椒，魚皮煎到脆卜卜🤓鮮味突出🦪 金蒜蔥廣島蠔現炒香蒜即場加落蠔上🤫入面仲好Juicy🫢🥩 日本A4和牛薄燒半熟油香 入口即化💕配金蒜蔥花絕配✨🥚 黑豚薄燒配蔥花清新解膩🪸北海道帶子煎到外脆內嫩 加青檸皮點綴💫新鮮彈牙 如果大隻啲更爽🙊🐚 清酒煮大蜆蜆鮮又大隻，湯底勁鮮香🍞 牛油焦糖多士燒到外脆內軟，配雪糕食一流🍨配上沙律、炒飯、漬物、炒雜菜、麵豉湯、咖啡／雪糕，一餐豐富滿足！全程有包廂可選，私隱度up！
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We made a booking up to 2 weeks in advance for the Valentines special set with lobster in February 2024. Set price was over $3500 for 2 people. Called the day before the meal to double confirm our orders a second time. On the day, couples around us were served lobsters. We were on the spot told that they did not have enough lobsters so they will replace that with some cheap, random fish fillet. But hey we booked in advance for that particular lobster set. No offers for a discount or complimentary dishes were offered. When I asked for at least an extra piece of sashimi, they were reluctant. After expressing disappointment and saying I would leave the restaurant, they finally gave us a 20% discount, and even then the meal was not worth that price.So on Valentine’s Day I was watching lobsters prepared in front of me by the chef for other couples. Terrible experience.
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今日和朋友來到這間上環的日式鐵板燒餐廳，是包廂設計的，私隱度高。套餐包括了前菜有日本白粟米，10分甜，沙律，枝豆，還是了雞泡魚乾，配清酒一流。清酒煮蜆，清酒經過烹調後已經揮發了酒精，保留清甜的湯。餐廳選用了澳洲黑鮑魚，鮑魚非常之大及生猛，師傅將鮑魚切成片狀，肉質彈牙鮮甜。另外餐廳使用了澳洲龍蝦，龍蝦十分之鮮甜。師傅也用了龍蝦煮了龍蝦湯。吃完海鮮後，唔少得還有燒美國牛肉、麵包、炒青菜及炒飯。麵包另外也做了焦糖多士非常香脆。最後，點了豆腐雪糕為這豐富的一餐畫上完美的句號
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Dinner. Chef Ming came highly recommended. 3 private rooms: a smaller one and 2 bigger ones (each seating 7) that can be combined into an even bigger room. Here’s what we had.Appetizers: Salad and 螺 with turnips 澳洲鮑魚 with liver sauce. Chef noted that this massive abalone was wild caught, as one could tell from its jet black edges. 澳洲龍蝦 served with bottarga slices.金鯛魚- perfectly cooked. The fins were crispy; meat was tender.蝴蝶蚌 served with minced garlic. The shells spread out, resemble butterfly wings, hence the name. My first time eating this, which apparently is a rare seasonal item. Indeed, loved the sweet fleshy taste. A4 西冷厚切 served with big garlic slices. Garlic was perfectly done.Fried rice, which was another work of art. Each grain was perfectly fluffy, moist, and flavorful. Chef recommended adding celery cubes for balance. Love that chef used seasonings sparingly- could hardly taste any black pepper at all. Vegetables.Lobster bisqueDessert: Caramelised toast In summary: dinner made perfect by an artful and passionate chef who sincerely likes to put his customers first.
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