盛八日式燒肉店 中環
地址: 中環擺花街8號3樓
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盛八日式燒肉店推介
盛八日式燒肉店以日本產和牛做招徠,店主除主張品嘗肉類原味外, .餐廳自家引入的多種醬汁口味, 如自家製燒汁, 法式芥茉芓, 柚子糊椒, 生葵,黑七….食材新鮮選擇不乏如依達赤豚, 北海道海鮮, 日本地雞手羽先, 亦有供應有機野菜雜菌拼盤。 创新推出鐵板系列為題的食材,如花竹蝦芝士燒,香草牛油海鱈魚,和風日本海鰻...更有秘制壺漬牛肋骨肉Ver.2,和羊,豚腩肉等。
中環盛八日式燒肉店
| 餐廳分店 | 盛八日式燒肉店 |
|---|---|
| 地區 | 中環 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 日本菜,烤肉, |
| 人氣指數 | 499 |
| 價錢幾錢 | $201-400 |
盛八日式燒肉店訂位
盛八日式燒肉店位於中環區，詳細地址是中環擺花街8號3樓，餐廳寬敞座位數目共有72個。盛八日式燒肉店幾錢？價錢優惠後人均消費大約$201-400埋單，早餐午餐晚餐盛八日式燒肉店餐單包括有日本菜,烤肉等美食，付款方式有Visa,Master,現金,AE付款。盛八日式燒肉店優惠
盛八日式燒肉店 評價 相片
通常食燒肉都係燒牛，今次朋友介紹呢個豚拖羅，簡直一試難忘！ 肉連著2邊肥膏，燒落去個下d油滴落個火到，好搶火，肉上灑左芝士7味粉，一食落去竟然有入口即浴既感覺！肉質肥美，燒到條邊燶燶地更有一番風味！果然無介紹錯！！其他燒肉都好好食，服務不錯！特別推薦呢個豚肉
之前在中環某美容院完成療程後, 看到這間好像蠻不錯的,便相約喜愛燒烤的好友一同品嚐囉, 在中環長扶手電梯附近,距離地鐵站是有段路程的啦~是一般日式燒烤店的裝潢設計, 但坐位還算寬闊及舒適,而燈光就有點昏暗囉, 是任食 2 小時的放題形式, 還有期間限定的,香草牛油究極龍蝦 (每位半隻) 呀~香草牛油究極龍蝦坐下不久後服務員便自動奉上, 還教路說只需放在爐邊約 20 分鐘便可,淡淡的牛油香氣, 也算容易將龍蝦肉起出, 肉質嫩滑丫~日本受賞鹿兒島和牛這個必是不停點的啦, 肥瘦散佈均勻, 燒一會便能進食,最合我這些心急之人嘛, 肉汁豐富軟嫩, 吃不停呢~除了必點和牛外, 也點了其他肉類啦, 如鹽燒薄切牛舌、五色胡椒籽極上一口牛等, 雖然不及和牛美味, 但以放題來說,質素也是不錯的了~黑松露青森蘋果沙律吃了那麼多肉, 當然要吃點蔬菜來平衝一下囉, 香濃的黑松露,配上帶酸味的青森蘋果及沙律汁, 醒胃之選啦~香蒜酒煮蜆湯有蘿白及昆布, 很清的一款湯, 但也略嫌蜆肉少了點囉~日本甜蕃薯很香甜丫, 如果不是那麼飽一定會再點啊~
朋友一早已BOOK好枱食盛八燒肉放題, HKD 468 / 位既價錢就可以食到日本鹿兒島和牛, 仲要係可以無限追加, 抵!一坐低就忍唔住即刻ORDER, 首先黎左份龍蝦+和牛先, 仲有個靚仔哥哥幫我地燒, 服務周到, 龍蝦鋪滿香草牛油, 肉質飽滿, 和牛既油份分布好均勻, 入口即溶, 龍蝦燒得岩岩好, d牛油溶哂落d肉度, 好香。
再加上蝦膏, 正!和牛只需要輕輕燒下就得啦, 千奇唔好燒得太耐同埋要將D肥膏切出黎, 唔好一齊燒, 如果唔係D火就會燒到好大, 好快就燶, 切身之痛! 如果覺得太熱氣, 用生菜包住食都唔錯。
由於我地兩個女仔真係唔係食得太多野, 豬牛雞都各試左小小, 7輪燒活蛤,睇住一個一個咁爆開, 味道好鮮甜, 不過和牛就真係忍唔住order左三round, 哈哈。
D飲品真係值得一讚, 真係比平時食放題既質素好太大, , MORIHACHI ICED TEA, 唔會太甜, 帶住清新的柚子香, 仲有小小既檸檬同薄荷做點綴, 色香味俱全。
最後食埋個波波雪糕球, prefect~$468食一位, 好難唔好食啦~~~~~
盛八燒肉的中環店，2011年來過，記憶中水準不俗，原來近日做了任吃放題，取消本來我想要嚐的二人和牛盛套餐，既來之則安之。
任點亦有個漂亮的餐牌，第一印象不錯。
而最吸引自然是首頁的限定食品。
香草牛油究極龍蝦必吃的當然是龍蝦，每人有半只，大大隻，塗滿牛油。
烤得需時，肉質全變紅才熟，味道及質素，不過不失。
日本受嘗鹿兒島和牛任吃和牛是亮點，但真身不及圖片漂亮，估計圖片是散點貨質素，但這個亦不俗，以放題質素評分，算是好。
其他肉食方面，不外是牛丶豬及雞的選擇，然後配以不同醃味醬汁；有岩鹽青檸丶柚子胡椒丶韓風辛辣丶五色胡椒丶燒汁及鹽燒；我欣賞盛八的調味，能做到應有的味道，岩鹽青檸豚拖羅特別喜歡岩鹽青檸，真正嚐到青檸之酸香，而且令肉質更鬆軟，配黑豚拖羅味道最出，我們追加了。
韓風辛辣醬亦過得去，微辣，有香味，韓式風味。
柚子胡椒有少許甘，不及青檸有酸味討好。
七輪燒活蛤雖然細細只，但肉厚新鮮，香甜。
蔬菜細細粒的，不會浪費，尤其是紫番薯，嬌小可愛。
我亦欣賞兩款前菜溫室青瓜爽脆，香甜汁豐，調味好，加白芝麻亦配。
雙色蟹子龍蝦沙律豆腐配料豐富，豆腐滑溜，皮正任點，必要吃。
生牛肉石鍋飯 可以一試牛肉以韓式果汁調味，香甜肉嫩，混以生雞蛋及大量蔬菜同吃，慣常做法，最重要是鐵鍋及白飯非常熨熱，跟涼拌的生牛肉對比明顯，味蕾激活。
並非很好，但性價比合價，評分3.5/5，只是服務方面，旺角區質素，中環人也許覺得不足。
Since godbro XO did Mr H a favor by accompanying me to the Hello Kitty cafe, Mr H decided to return the favor by treating XO to all you can eat yakiniku! Morihachi Yakiniku is located on the Wellington Street end of Lyndhurst Terrace. I guess since it's tucked away on the 3rd floor of a building, they had to offer all you can eat instead of a la carte at night to attract the savvy Central diners!We were seated at a booth in a secluded section of the restaurant. The tables are set quite far apart from each other, and the whole setup felt very spacious.The dinner "buffet" (I think they meant all you can eat dinner rather than buffet.) has a 2hour time limit, and it included free flow drinks as well.Other than the half lobster, all of the food items are all you can eat.We each ordered a Kyoho Grape Sour for our first round of drinks, and it took a while since each drink was made when it was ordered and the drinks were not premixed.They didn't skim on the kyoho grape syrup in the drink. The alcohol level is a bit low in the drink, but it's understandable since it's free flow drinks and the intention is not to get their patrons completely drunk during the meal.To place our food orders, there's a form provided where you enter the food item number, quantity, and table number.There were 3 dipping sauces provided, and as usual, I favored the sweet soy sauce over the two other sauces.After we placed our beverage orders, the server gave us our 3 portions of lobster and 1 order of the Japanese Wagyu to start.The server saw that we were grilling the lobster in the center of the grill and told us that we should grill the lobsters on the side since it takes a while to cook, and we can grill the beef while we are waiting for the lobster to cook.Lobster with Herbs and Butter: The lobster took about 15 minutes to cook. It would have been easier to eat the lobster if the restaurant provided us with a fork and knife because it was quite hard to ply the flesh out of the lobster with our chopsticks. The lobster had a crunchy texture, and the herbs and butter sauce was delicious.Since the wagyu can become quite greasy to the palate after a couple rounds, the waitress told that us that we could eat the wagyu with the lettuce to balance out the greasiness.Japanese Wagyu: This variety of wagyu is from Kagoshima. A quick sear on each side was all that was needed. The wagyu was very tender and slid down the throat easily.Morihachi Famous Cucumber: The cucumber were very crunchy, and the light sesame dressing was very refreshing while we were having the grilled items.Morihachi Cold Tofu: We were a bit overwhelmed by the size of this appetizer since we are used to cold tofu that's almost one third of the size of this dish! The tofu was very smooth and the soy sauce marinade was not overly salty when paired with the seaweed and bonito flakes.Morihachi Vegetable Salad: The wasabi sesame dressing was stimulating to the appetite, and the vegetables were fresh and crunchy! The salad made me just a little less guilty of our over indulgence on grilled meats!After being overwhelmed by the sizes of the appetizers, we decided to slow down our ordering process and order only a few items at a time.Sakura Pork Roll (Cheese): The sakura pork roll was a little heavy, so it paired better with the lettuce and spicy sour sauce that was provided.Morihachi Style Short Ribs and Short Ribs in Rock Salt: The Morihachi style short ribs had a sweet sauce marinade which I preferred over the rock salt one. The rock salt one had a clearer beef flavor, but the texture was a little more tough.Thin Slices OX Tongue with Rock Salt: The ox tongue was thin sliced, so the texture wasn't really crunchy but it had a nice bite to it. Chicken Wings in Pineapple Sauce: Each wing was split into 2 boned pieces which made them easier to consume, and the pineapple sauce gave the wing a good balance of sweet and savory.Fresh clams: The clams were very fresh, and we picked them off the grill as soon as their shells opened up, so the clams were very tender as well.Morihachi Sanuki Cold Udon: Since I'm an udon fan, I couldn't resist ordering the cold udon. The sanuki udon was nice and chewy and paired well with the soy sauce soup base.Ice Cream Ball: To finish the meal, I had a scoop of tofu ice cream. The tofu flavor was quite prominent which was good. I ordered the ice cream before I finished my udon, so it melted while I was finishing the udon.$515 ($468+10% service charge) might seem quite a lot for yakiniku at first, but Morihachi serves all you can eat wagyu from Kagoshima! Compared to the other yakiniku restaurants in the area, Morihachi's dinner buffet is a really good deal!
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盛八日式燒肉店餐廳詳細資料：
- 盛八日式燒肉店地址: 中環擺花街8號3樓 Morihachi Yakiniku, 3/ F,8 Lyndhurst Terrace, Central
- 盛八日式燒肉店電話:
- 盛八日式燒肉店價錢: $201-400
- 分類: 日本菜,烤肉,
- 座位: 72
- 付款: Visa,Master,現金,AE
- FB專頁: 盛八日式燒肉店 Facebook
更多盛八日式燒肉店相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在伯伯加奴 PPG內有任何傳播的風險，伯伯加奴 PPG在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳伯伯加奴 PPG除了遵守預防及控制疾病的相關規例，伯伯加奴 PPG同時建議採取以下措施*伯伯加奴 PPG 黃, 伯伯加奴 PPG 藍, (伯伯加奴 PPG 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
盛八日式燒肉店在餐廳內應如何確保環境衞生？
- 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所（包括水龍頭與廁所把手）和食肆座位間的清潔，定時及在有需要時應用1：99（即把1份漂白水與99 份水混和）的稀釋家用漂白水消毒，以經常保持清潔和適當維護。
- 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方，應使用 1：49（即把 1 份漂白水與 49 份水混和）的稀釋家用漂白水。
- 經常清潔消毒食物接觸面及設備，例如餐具。
- 經常清潔消毒員工或顧客的頻密接觸點，例如門柄、桌面、餐盤。
- 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣，可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。
餐廳廚房內盛八日式燒肉店應如何確保食物衞生？
- 採用「食物安全五要點」，以正確處理食物：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 有需要時，提供公筷公羹。
- 避免公開展示沒有包裝的即食食物（例如烘焙食品）。
- 如使用即棄手套處理即食食物，要注意手套不能代替清洗雙手，並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下，便應把手套丟掉；要經常更換手套，更換時和除手套後都要清洗雙手。
對於工的個人衞生餐廳盛八日式燒肉店建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 咳嗽或打噴嚏時，要用紙巾掩蓋口鼻，並立即將已弄髒的紙巾丟入垃圾桶。然後，以梘液和清水清潔雙手
- 保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手）
- 如患有或懷疑受到傳染病感染或出現病徵，例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛，應停止處理食物。如出現呼吸道感染病徵時，應戴上外科口罩及盡早求醫
- 洗手時應以梘液和清水清潔雙手，搓手最少 20 秒，用水過清並用抹手紙弄乾。雙手洗乾淨後，不要再直接觸摸水龍頭 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
盛八日式燒肉店餐廳內大家應如何減少社交接觸？
- 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 鼓勵顧客使用非觸式的付款方法（例如：信用卡、手機應用程式等）
- 安排員工分批工作、休息及用膳