影片
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
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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好耐無食過壽喜燒啦，於是同媽媽嚟到喺太子嘅八不·壽喜燒，餐廳離地鐵站行五分鐘左右，非常方便。店內嘅空間唔算多，不過佈置充滿日本嘅格調，店內都擺放咗充滿日本文化嘅工藝品。上菜之後，店員會先簡單講解步驟，可以先肉後菜，根據自己嘅口味，加入壽喜燒汁同清湯，咁就唔使擔心太濃太淡啦。✨「肉香の追求」和牛封門柳壽喜燒套餐包括一份野菜拼盤、日本雞蛋同埋和牛封門柳。野菜拼盤份量都好大份，有娃娃菜、南瓜、豆腐、金菇、粉絲同洋蔥等等，新鮮抵食。而和牛封門柳肉味香濃，口感柔軟，煮好之後仲可以加上蛋汁，令到肉質更加滑嫩順口。✨吉列廣島蠔赤麵大大碗嘅赤麵湯味較濃加上肉質鮮嫩嘅吉列蠔，帶有濃郁嘅海鮮味道，外皮酥脆香口，點埋醬食好正呀😋✨日本青絲海蜇青絲海蜇味道清新，有青瓜絲、海蜇同櫻花蝦，海蜇肉身較薄，口感爽脆，配埋青瓜絲，開胃又健康。
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之前睇社交平台介紹已經想嚟，可惜上次無訂到位去到已經爆場食唔到，今次預早經Openrice book定位終於可以試到。今次可能黃雨所以唔算好爆，仲有兩張吉枱淨。介紹話呢間主打嘅係關東風壽喜燒，即係係先用牛脂、壽喜燒醬汁同埋洋蔥燒熱隻鑊，先再煎香牛肉，咁樣牛肉就吸收哂食材嘅味道，再加雞蛋黃一齊食味道就更濃。食完和牛加清湯仲可以打邊爐食埋個蔬菜盤。怕唔夠飽可以追加烏冬。吉列西班牙豬扒啱啱炸起所以熱辣辣，外皮炸得幾香脆，點芥末沙律醬去食都幾開胃。兩個人比較細食嘅人最後再加埋胡麻冷麵夠哂飽，埋單五百幾個人覺得價錢合理。
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去唔到日本都想食壽喜燒🥹好彩俾我搵到呢間喺太子嘅壽喜燒專門店，價錢都唔係好貴～日式木系裝潢，牆上浮世繪和風壁畫好有特色，仲周圍都搵到貓咪擺設✨日本A5黑毛和牛餐（$368）黑毛和牛係佐賀西冷，一碟有成10塊左右脂肪分佈好靚，厚薄適中店員會先爆香京蔥，再落少少壽喜汁去煮牛肉入口即溶，醬汁甜甜地，點埋蛋漿嚟食，大滿足～野菜拼盤跟餐付上，種類好豐富：豆腐、娃娃菜、白菜仔、南瓜、金菇、日本蒟蒻麵全部都係好索湯汁嘅材料，特別係蒟蒻麵，佢比粉絲更彈牙掛汁✨八不嫰牛蕎麥麵（$98）有三款湯底可以選擇，揀咗日式沙嗲湯唔辣的～香濃沙嗲味👍🏻好食有昆布、櫻花蝦、蟹柳、油豆腐安格斯牛肉熟度啱啱好
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