155
24
11
Exit B, Causeway Bay MTR Station
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Telephone
31053129
Introduction
This Japanese restaurant is originally from Okinawa. It specializes in Ishigaki wagyu. The chefs slow cook the wagyu in 58.5 °C for 4.5 hours to make it rich and tender.
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Additional Information
23-27 Dec 營業時間改為12:00-17:00，18:00 -22:00
Opening Hours
*Last order: Lunch: 14:30; Mon-Thu Dinner: 21:00; Fri-Sat& Public Holiday Eve Dinner: 22:00
Mon - Thu
12:00 - 15:00
18:00 - 22:00
Fri - Sat
12:00 - 15:00
18:00 - 23:00
Sun
12:00 - 15:00
18:00 - 22:00
Public Holiday Eve
12:00 - 15:00
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
剛剛去完日本食完和牛放題，同事介紹，返來香港又食和牛88既和牛餐，難免有比較。母親節食午餐，叫左個牛肉烏冬、炸雞軟骨、煎餃子食住先。雞軟骨同餃子都好好味。牛肉烏冬必食烏冬好彈牙，超級好味。後來叫左蟹膏甲羅燒、火焰和牛、燒牛肩肉、豆腐沙律、和牛炒飯、和牛壽喜燒、和牛壽司拼盤、枝豆。和牛菜式同埋沙律全部都好味，不過牛肉都係同日本食既有D分別。係日本放題食既比較嫩，和牛88既和牛雖然好味但係有一兩塊會有D韌。蟹膏甲羅燒味道怪怪地。蟹蓋裡面既蟹膏份量都幾多，唔知係味噌太多定係溝左其他材料，蟹膏既鮮味無左，唔再原汁原味，呢個菜式可以Pass。個人覺得65折之後先係食物應該值得既價錢，不過係香港來講都算唔錯，畢竟運費同租金貴。見到餐廳平日Lunch Set應該會抵D，下次Lunch過來試吓。
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【灣仔區】【和牛88】尋日走咗喺潮流嘅尖啄，同大家講咗一間開咗冇耐嘅台式火鍋店，仲要已經二訪，係幾誇張。不過，我始終中意寫返啲喺社會度唔係太顯眼，而又一直存在喺度嘅餐廳。好似今次同同事嚟到嘅呢間，就係喺登龍街嘅樓上舖。睇個名就知係食和牛架啦，牛我啱呀，整返份 $198 嘅「吉列和牛三文治」先，喺多士裡面包住吉列和牛，一面有燒汁中和吉列嘅油膩感，另一邊有芥末醬襯托件牛肉。可惜嘅係我本身唔中意食 mustard，打咗啲折扣。之後到 $148 嘅「藜麥和牛牛油果沙律配紅菜頭汁」，呢個係佢哋新出嘅食物，menu 都未落而畀我哋試。我哋覺得係全日最好嘅一款，和牛配牛油果估唔到咁夾，加上個汁，配埋沙律，係好適合唔太好食粉麵飯嘅朋友。然後係 $138 嘅「迷你丼套餐」，其實即係細嘅燒牛肉蓋飯加個烏冬，味道上唔差，只係好似攝取咗好多五穀類咁，感覺冇咁爽。甜品係 $58 嘅「和牛布甸」，個名同個樣都搞笑，有朱古力或者牛奶味，食咗朱古力都唔錯。原來個布甸係手工製作，平時食要訂嘅，問埋雙拼價錢係 $88。另外，同事飲 $42 嘅「和牛牛乳咖啡」okay，視覺一流，而我杯同價嘅「柑橘柚柚梳打」有柑橘、西柚、柚子，配埋梳打水味道豐富，跟餐半價，作為呢餐完美嘅終結。。。按：出門口見到醫護、消防、救護有八折，幾有社會責任，抵讚！（地址：銅鑼灣登龍街28號永光中心13樓）#1amfoodie #foodie #hkfoodie #thatfoodiething #food #instafood #globaleats #dessert #foodpics #followforfollowback #love #eat #1am灣仔區 #銅鑼灣 #和牛88 #和牛 #吉列和牛三文治 #藜麥和牛牛油果沙律配紅菜頭汁 #迷你丼套餐 #柑橘柚柚梳打 #和牛牛乳咖啡 #和牛布甸 #1am0754 #1ambackup
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男朋友生日🎂同佢一齊食晏晝，佢指明一定要食日本料理同牛肉🐮這間餐廳完全滿足佢嘅要求！原來而家lunch 都有和牛食仲要係吉列牛多士😍和牛好好嫩同唔會好生🤪多士配埋和牛食係一百分💯男朋友都好滿意這餐生日飯🤭
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Captivated by the 35% off discount, it felt like a no brainer to try out this restaurant.Service:The waiters were nice, very attentive and provided a detailed explanation of the menu. We were also told to get drinks for the discount to work, so keep that in mind for your visit. Not much to say really, just a smooth service experience overall.Ambiance:When we entered the restaurant was empty, so it felt very quiet and a great place to converse. Though as the crowd slowly increased, it had more of an izakaya feel that catered to drinks with food, rather than food with drinks. Depending on the time of your outing, your experience may differ slightly, so keep that in mind depending on your guests.Food:The food was really good for the price point. Wagyu beef lit on fire in front of you… which I believe was the signature dish, served alongside vegetables and wedges. I also had to get the beef tongue as I’m a big fan of the cut, though I must say it could have been given a better crust as the texture was a little off-putting. The flavour was all there though. We also got sake cooked clams, potato salad, and edamame to cut the fattiness a little bit. All were good, but nothing amazing about any of them either. All in all, if you’re there to try the Wagyu cuts, definitely go for the hot plates as they seem to have a little more thought and effort put into them compared to the rest.A decent meal overall amplified by the amazing deal!
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我係俾正價65折呢個Offer 吸引咗去，不過其實折咗先係我覺得佢Deserve 嘅價錢，本身係Mark Up 咗🙈▫️鐵板皇者和牛三食🐮 ($728)👉🏻三款牛各100g 配菜有炸薯角同粟米粒，加埋一齊食冇咁漏👉🏻鹿兒島黑牛牛味最濃，質感鬆化冇渣，肥瘦度最適中，有入口即融嘅感覺，係三款入面最得我歡心🥰👉🏻其次就係本部牛，牛味係第二濃加質感都好粉嫩，亦都有入口即融嘅感覺，但就冇上面嗰隻咁明顯👉🏻石恆牛係三隻之中最肥膩，牛味唔算濃⭐️⭐️⭐️⭐️.▫️ 和風薯仔沙律（$68)👉🏻薯仔球黑椒味好重，配埋流心蛋汁一齊食，口感唔錯☺️⭐️⭐️⭐️⭐️.▫️黑豆茶 ▫️烏龍茶——————評分：7/10 平圴消費：$300
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