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餐廳: 燒肉火蔵
資訊:

為鼓勵食肆透過提供食物份量選擇和採取減少廚餘措施，與顧客共同從源頭減少廚餘，環境保護署推出了「咪嘥嘢食店」計劃，參與食肆如符合評核準則將獲「咪嘥嘢食店」認可資格和獲發「咪嘥嘢食店」的標誌及標貼，以供張貼於店舖內和宣傳，供顧客識別。此計劃全年均接受申請，申請費用全免。

詳情可瀏覽：https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign

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肉質差，態度串
2017-08-10 305 瀏覽
頭先食佢地個未來牛三點set，發現兩大問題：1. 產地不明。我之前有問過佢地未來牛係邊度，佢地有staff話係和牛。之後因爲其他原因投訴嘅時候佢地又改口話係美國牛。一時一樣2. 啲牛肉多筋多到咬唔開。我同屋企人叫咗兩個set，兩份都有同一問題，於是我地同一個著黑衫嘅員工反映。佢一嚟就串我地唔識燒牛肉，燒到啲牛肉硬晒。又話我地未食過美國有機牛肉唔知係咁，真係唔知笑佢定嬲佢好！我幾時有話過我地有冇食過？之後佢話佢燒幾塊俾我地睇，佢燒得差過我地之餘仲燶晒。我喺佢面前食佢燒嗰啲牛肉，放入口點𡁻都𡁻唔爛，仲衰過我自己燒嗰塊！我同佢講佢燒嗰啲一樣咬唔到，點知佢扮聽唔到唔理我。有圖有真相，我貼哩幅圖入面嗰三塊肉係我放過入口咬過再吐出嚟嘅，係咪個樣同未食過一樣？因為根本硬到咬唔到！大家千祈唔好信關於哩間餐廳嘅鱔稿！
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頭先食佢地個未來牛三點set，發現兩大問題：
1. 產地不明。我之前有問過佢地未來牛係邊度，佢地有staff話係和牛。之後因爲其他原因投訴嘅時候佢地又改口話係美國牛。一時一樣

2. 啲牛肉多筋多到咬唔開。我同屋企人叫咗兩個set，兩份都有同一問題，於是我地同一個著黑衫嘅員工反映。佢一嚟就串我地唔識燒牛肉，燒到啲牛肉硬晒。又話我地未食過美國有機牛肉唔知係咁，真係唔知笑佢定嬲佢好！我幾時有話過我地有冇食過？之後佢話佢燒幾塊俾我地睇，佢燒得差過我地之餘仲燶晒。我喺佢面前食佢燒嗰啲牛肉，放入口點𡁻都𡁻唔爛，仲衰過我自己燒嗰塊！我同佢講佢燒嗰啲一樣咬唔到，點知佢扮聽唔到唔理我。有圖有真相，我貼哩幅圖入面嗰三塊肉係我放過入口咬過再吐出嚟嘅，係咪個樣同未食過一樣？因為根本硬到咬唔到！

大家千祈唔好信關於哩間餐廳嘅鱔稿！
未來牛三點
$238
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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真. 食評
2017-08-07 1200 瀏覽
要一早電話訂位，如即日用餐，只能walk in。餐廳說預留了2/3枱 for walk in 客。特登由屯門出發，19:40門口嗌到272，自己 no. 003，餐廳話去到300，就會001再嗌起。 等等等等到差不多21:00，終於有得入去。（注意：如當日 ticket no.: 派哂，會cut，見當日好多21:00後想walk in有位都唔比客入，明天請早。）推介食物： A4野原燒和牛，沾北海道蛋汁，一放入口係想大叫「好味呀！」仲有大蒜炒飯，即炒即上枱，第一啖放入口，心𥚃面想，今日工作咁辛苦，都值得了。北海道道芝士薯仔、牛肉石窩拌飯也不錯。好耐無寫飯後文，值得一去，唔使飛北海道啦。
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 要一早電話訂位，如即日用餐，只能walk in。餐廳說預留了2/3枱 for walk in 客。特登由屯門出發，19:40門口嗌到272，自己 no. 003，餐廳話去到300，就會001再嗌起。 等等等等到差不多21:00，終於有得入去。（注意：如當日 ticket no.: 派哂，會cut，見當日好多21:00後想walk in有位都唔比客入，明天請早。）

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推介食物： A4野原燒和牛，沾北海道蛋汁，一放入口係想大叫「好味呀！」

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仲有大蒜炒飯，即炒即上枱，第一啖放入口，心𥚃面想，今日工作咁辛苦，都值得了。


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北海道道芝士薯仔、牛肉石窩拌飯也不錯。

好耐無寫飯後文，值得一去，唔使飛北海道啦。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2017 Hokkaido Michelin Recommended shop in HK
2017-08-04 886 瀏覽
Yakiniku KAGURA 燒肉 火藏 hails from Hokkaido, where it is the recipient of a 2017 Michelin Guide Bib Gourmand status. The Hong Kong outlet inside Elements Mall is its first overseas store, and we came here as a media/online bloggers tour to learn more about their 'Farm to Table' Concept. For example, the type of Branded Hokkaido Mirai Wagyu Beef they use here (未来めむろ牛) is raised on the farm directly by the 4th Generation CEO of Kagura, and other notable produce such as their Potatoes are sourced dir
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Yakiniku KAGURA 燒肉 火藏 hails from Hokkaido, where it is the recipient of a 2017 Michelin Guide Bib Gourmand status. The Hong Kong outlet inside Elements Mall is its first overseas store, and we came here as a media/online bloggers tour to learn more about their 'Farm to Table' Concept. For example, the type of Branded Hokkaido Mirai Wagyu Beef they use here (未来めむろ牛) is raised on the farm directly by the 4th Generation CEO of Kagura, and other notable produce such as their Potatoes are sourced directly from Hokkaido Tokachi farms affiliated with the group and none of the produce has undergone GMO changes. Note that the 'Mirai' Brand Beef here is actually an F1 Mix Breed between Japanese Wagyu x Holstein DNA, which the CEO explained is because their family wanted a beef which is balanced with intramuscular marbling fat with actual red meat, this selling point must also be taken into consideration since they do not pertain to sell melt in your mouth, highly marbled beef here.

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Whisky Cocktail in Copper-plated Cups -
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Minced Meat Salad $78 -
This came with some Pears and Cucumbers, and leaves of Romaine Cos lettuce. It was almost like a Thai Laab Moo Salad, but cleaner without the herbs and spice.
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北海道十勝尾藤農產薯仔沙律 - $58
Potato Salad with Hokkaido Tokachi Bito Farm Potatoes, 2 Textures
The potatoes as mentioned, are farmed in a specific farm in Hokkaido's Tokachi area. Hence Yakiniku Kagura advertises that they have a 'Farm to Table' Concept, especially when their beef are sourced the same way. This trend seems to be prevalent in Japan and other overseas countries lately..



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北海道未來牛 - $420
Hokkaido Mirai Beef Platter, with 4 Cuts:
There's Filet, Karubi Short rib, Rump and Rosu Loin. The F1 Cross-breed Wagyu x Holstein is slightly more redder and meatier, and stands out from some other Yakiniku shops which concentrate more on the marbling fat. I actually prefer this style for everyday meals, and this meat platter is mostly Shio Dare or salt based marinated to keep the naturalness.



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CEO's Favorite is Mirai Beef Filet -
One of the leanest cuts in a Cattle, the marbling here is intricate and fine. Yet predominantly still red meat based. It is this ultimate balance which the 4th Generation CEO of Kagura seeks himself..



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Karubi Short rib -
This is the most popular Karubi cut synonymous with Japanese Yakiniku, since the cuisine was adapted from Korean BBQ which also cooks their Galbi. Often the measuring stick for a Yakiniku house, this was tender yet carried a bite. Almost perfect to my liking and goes best with white rice.



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Flame Grill -
The leaner meats take shorter time to cook. The fattier cuts with more marbling insulation actually take longer to cook. This is Yakiniku 101 lesson which often needs reminding, since our minds seem to think its the other way around and not to overcook the evenly marbled meat!



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五日市 かみこみ豚 ロース
Kakikomi Pork Loin - $138
This was very flavorful and also tender, also from Tokachi area. There is only around 3 pigs for every 100 which are classified for this grading.



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五日市 かみこみ豚 - $128
Kakikomi Pork Belly with Miso
This was thinly sliced, and in fact this is one of the most famous ways to serve Hokkaido Pork, which is Tokachi Obihiro's Signature Pork on Rice. Here it is served as DIY yakiniku but it is recommended that you consume rice with this..



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Chicken Thigh from Iwate Prefecture - $98
The thigh is not overly marinated with soy sauce, tare sauce or miso, which I prefer for chicken so we could taste their natural flavors. This was more on the leaner spectrum, which I personally like.



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A4 Japanese Wagyu with Sukiyaki Egg Sauce - 日本和牛野原燒 HKD $108
This A4 Wagyu deviates from the above Mirai Beef, as it is a full blood wagyu. Done in a recently trendy trendy way of cooking yakiniku, it is quickly seared and then dipped into the Japanese raw egg and sukiyaki sauce. Now this time, this was more fattier and melted in the mouth... Wished I could have a few more of these. The positive thing about this cooking method? It is flame licked so imagine all the good things about a Sukiyaki, but with the surface carrying the charred aroma.



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Yakiniku x Sukiyaki Style,
a method to cook this A4 Wagyu is a trend nowadays ..



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Gratinated Hokkaido Tokachi Bito Farmed Potatoes with Mozzarella Cheese
(北海道十勝尾藤農產) - $78
Gratinated Hokkaido Potatoes, again from the specific farm directly. Diced into thick cubes and in a white creamy sauce, the mozzarella was melted well and aromatic. A must order item here, it's like an adult's version of Potato Dauphinoise Gratin with a bite.



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Almond Tofu - $32
A Japanese-Chinese dessert often to end the meal, this carried some Yuzu zest to balance the blanched almond flavors, to finish up the meal.



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The Hokkaido based Yakiniku Kagura -
with Hokkaido Michelin Bib Gourmand 2017
Prices are very reasonable here, considering it's pedigree, the Farm to Table concept, as well as the location inside Elements Mall. It is already quite popular despite having just soft opened for a few days. Definitely worth to come back personally, because one thing that stood out was their cross-bred Wagyu x Holstein. Many restaurants sell F1 to F2 Wagyu's in the world, but you can see from the meat and marbling distribution pattern that these are high quality F1 Wagyu's deliberately farmed for this specific purpose, and it won't be overly greasy after the meal, and they are all Natural and safer to eat without additional hormones and antibiotics.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    【火藏】 先使未來錢
    2017-07-30 7147 瀏覽
    主打未來牛，肉質較粗糙，肉味亦不強，性價比較低。希望明天會更好。45/100這間燒肉店從北海道來，我們其實有點期望。餐牌方面，牛肉選擇不小，所提供的部位都很特別，套餐(午市和晚市)花款亦多。不吃牛的選擇就有限。這店新開張但居然已有酒牌，酒類的選擇亦很不俗。值得一提的是這裏主打一種名叫「未來牛」的牛肉，賣點是北海道的自家農場和有機飼養。我不吃牛，但慫恿我太太試試這裏的未來三點盛。三點盛有腿肉，肩肉和肋骨肉。據侍應說腿肉肉質較有嚼勁，脂肪較小，肋骨肉油脂最多，而肩肉則在兩這之間。頭三塊更是他幫我們燒的，重點是只反一次，像煎牛扒一樣。頭三塊是腿肉，肉質較韌是意料中事。但似乎肉味亦沒想像中濃郁。女兒也覺得太硬。之後換我來燒肩肉。為保存肉汁，我把燒的時間再縮短一點，但太太覺得和之前的分別不大。最後她自己燒最令人期待的肋骨肉。結果仍然是強差人意。未來牛實在是雷聲大，雨點小。太太還是喜歡牛角提供的佐賀牛，無論肉質和肉味都較優勝。由於我不吃牛，選擇不多，於是點了「五日市豬肉眼咖哩飯」。盛惠$178再加一，我對這碟咖哩飯是滿有期待的。可惜，無論賣相和味道都只是和普通數十元的咖哩飯一樣。五日市豬肉眼肉質亦
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    主打未來牛，
    肉質較粗糙，
    肉味亦不強，
    性價比較低。
    希望
    明天會更好。

    45/100



    這間燒肉店從北海道來，我們其實有點期望。餐牌方面，牛肉選擇不小，所提供的部位都很特別，套餐(午市和晚市)花款亦多。不吃牛的選擇就有限。這店新開張但居然已有酒牌，酒類的選擇亦很不俗。

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    值得一提的是這裏主打一種名叫「未來牛」的牛肉，賣點是北海道的自家農場和有機飼養。

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    我不吃牛，但慫恿我太太試試這裏的未來三點盛。三點盛有腿肉，肩肉和肋骨肉。


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    據侍應說腿肉肉質較有嚼勁，脂肪較小，肋骨肉油脂最多，而肩肉則在兩這之間。

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    頭三塊更是他幫我們燒的，重點是只反一次，像煎牛扒一樣。頭三塊是腿肉，肉質較韌是意料中事。但似乎肉味亦沒想像中濃郁。女兒也覺得太硬。

    之後換我來燒肩肉。為保存肉汁，我把燒的時間再縮短一點，但太太覺得和之前的分別不大。
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    最後她自己燒最令人期待的肋骨肉。結果仍然是強差人意。未來牛實在是雷聲大，雨點小。太太還是喜歡牛角提供的佐賀牛，無論肉質和肉味都較優勝。

    由於我不吃牛，選擇不多，於是點了「五日市豬肉眼咖哩飯」。盛惠$178再加一，我對這碟咖哩飯是滿有期待的。

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    可惜，無論賣相和味道都只是和普通數十元的咖哩飯一樣。五日市豬肉眼肉質亦有點鞋，肉味亦不怎樣鮮。如果只就這咖哩飯來評分，因為性價比很低，非喊臉莫屬。

    女兒抗議，要薯仔來「溝貨」。我們於是點了石鍋芝士薯仔(北海道十勝尾騰薯仔)。這個味道不錯，芝士亦挺香，但索價$88就有點兒高。

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    整體來說，環境和服務都很好。但食物質素只屬一般，定價偏高。由於餐廳只在試業階段，所以我對這裏的未來都是有希望的。

    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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