Reserve room in Hong Kong | 馬上預約香港酒店 – https://www.citytraveldreamer.com/recommends/hong-kong/
說到日本美食，很多香港人都會想起燒肉，當中的和牛更是迷人。日本三大和牛都源自關西地區，最多人認識的相信是神戶牛吧！很多香港人到關西旅遊時都會到當地人氣十足的燒肉石田屋大吃和牛燒肉，現在燒肉石田屋在香港銅鑼灣開了新店，這晚跟朋友一起來體驗神戶牛的神奇美味
香港有不少餐廳可以品嚐日本和牛，但要得到日本神戶肉流通推進協議會的認可卻不容易，燒肉石田屋香港店被該協會列為 “神戶牛指定登錄店”，從日本兵庫縣三家簽約牧場引入有嚴格條件規定、並印有紫色菊花商標的優質神戶牛，就是信心的保證。這晚我們品嚐了多個不同的神戶和牛部位，更有配合其他食材製成的美食：
– 石天屋沙律
– 和牛海膽卷
– 和牛三文治
– 神戶牛西冷
– 夏多布里昂
– 厚切牛板腱
– 肩胛肉
– 特上厚切牛舌
– 和牛冷麵
最令我期待的神戶牛西冷吃下去有一種難以形容的獨特滋味，油脂分佈得非常均勻而且肉質嫩滑，吃下去感受到一種彷彿是神戶牛獨有的油脂味道，油膩感比較低、收斂，跟我早前在京都吃到的近江牛來得不一樣，即使都是日本三大和牛，兩者的質素都很高，不過神戶牛仍是高了一個層次。除了西冷牛肉，還有稀有部位夏多布里昂、牛板腱、肩胛肉等不同部位，再加上與海膽配搭出讓我不停回味的和牛海膽卷、夾在香脆麵包當中製成的和牛三文治、配合清爽彈牙的冷麵，整晚就是徹底地、立體地感受到神戶牛的美妙
吃和牛的同時，大家都點了啤酒、清酒、Highball (威士忌配梳打水) 邊吃邊喝，加上美麗的維多利亞港景色襯托，吃得份外暢快，是完整、上佳的日式燒肉料理體驗
燒肉石田屋 @YakinikuIshidaya.HK
香港銅鑼灣告士打道280號世貿中心10樓1001號舖
攝影：Ken (http://www.instagram.com/citytraveldreamer)
剪接 / 後期製作：Yannis (http://www.instagram.com/itsyannisl)
When it comes to Japanese cuisine, many Hong Kong people think of BBQ, and the Kobe beef is especially enticing. Out of Japan’s three major Kobe beef, Kobe beef from Kansai region is the most well-known. Many Hong Kong travelers visit Kansai and dine at the popular Stonehouse Steakhouse, now the restaurant has opened a new branch in Causeway Bay, Hong Kong. Come and experience the magic of Kobe beef with your friends tonight!
Many restaurants in Hong Kong serve Japanese beef, but it’s not easy to get recognition from the Kobe Beef Distribution Promotion Association. Stonehouse Steakhouse Hong Kong is listed as a “Kobe Beef Registered Restaurant” by the association. The restaurant imports high-quality Kobe beef with strict conditions regulated by the association and marked with a purple chrysanthemum logo. This is a guarantee of confidence. Tonight, we tasted a variety of Kobe beef parts and dishes made with other ingredients:
– Stonehouse Salad
– Kobe beef and Uni Roll
– Kobe beef sandwich
– Kobe beef sirloin
– Kobe beef Shatibifuron
– Kobe beef thick cut rib eye
– Kobe beef shoulder
– Kobe beef special cut tongue
– Kobe beef cold noodles
The Kobe beef sirloin I was most looking forward to is indescribable. The fat is well-distributed and the meat is tender and smooth. I felt a unique oil flavor that only Kobe beef has. The greasiness is low and refined, different from the Omi beef I had in Kyoto before, even though both are Japan’s three major beef, the quality of both is high, but Kobe beef is still a step higher. In addition to sirloin beef, there are rare parts such as Shatibifuron, ribeye, shoulder, and Kobe beef and Uni Roll that match perfectly with the fresh flavor, the Kobe beef sandwich made with crispy bread, and the cold noodles that are crunchy. The whole night was a complete and three-dimensional experience of the wonderful Kobe beef.
While eating beef, everyone ordered beer, sake, and Highball (whiskey with soda) to drink while eating. With the beautiful Victoria Harbour view, it was a complete and top-notch Japanese BBQ dining experience.
都市遊魂
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