Despite the Highish Food Score:
1) This Shop is HIGHLY NOT RECOMMENDED.
The ventilation fans are weak and virtually useless, one can’t even capture
a clear picture without it fogging up from the Smoke, its outrageous!
2) The stoves used here are RIDICULOUSLY AMATEURISH!
Its just a portable type of gas stove which I also own one and costs nothing! Although many older style shops still use this type, I think its grossly out of fashion especially compared to my previous 炭火七輪焼肉 review, just before here: Link: 新宿店- 牛繁
博多一丁目 ホルモン is partially relatable to other local Japanese restaurants such as 神流派博多道場, 魚八水產 or 麵屋虎太郎烏冬, as these shops all share common investors amongst the background. 博多一丁目 ホルモン is looked after by a young chef 高橋恒規, one of the Japanese shareholders whose father also operates a trusty Kyushu styled Yakiniku Ya in Tokyo and having inherited his secret marination recipes. I carry fond recollections of previous gatherings with friends in Japan, when Charcoal Grilled Yakiniku (炭火焼肉) has become one of everyone’s voted favourites. Despite being originally not a Japanese Cuisine, ask most locals and they will tell you cooking your own food during a Yakiniku session, home-made Takoyaki balls or food cooked by yourself on a Teppan always comes out to be the most popular people’s choice. It is therefore not surprising to find 95% of the Customers visiting here to be Japanese Customers.
Way too Smokey. Only around 5-10% Hong Kong Customers patron here..
おしぼり -
Large Asahi Beer -
with smallish glasses the traditional way
ロース （タレ) -
牛里脊 is surprisingly marbled, the marination taste was completely authentic
and not overly over-powering. A super job for a low-mid end Yakiniku house. Only became slightly garlicky and noticeable after a while ~
8.5/10
You need to ask for this special Korean Chili Sauce, since it is not given out
by Default in Yakiniku houses in Japan ~ 9/10
I actually have this exact model of Stove in Australia..!
Flame is a bit inconsistent when used indoors.
シマチョウ (味噌ダレ) -
Large Cow Intestines, marinated in Miso very well ~
９/10
冷やしトマト -
Cold Tomato with Salt and Mayonaise, refreshing but not sweet ~
6.9/10
海鮮焼き盛り合わせ -
This Seafood platter is made up of fatty Salmon, Shishamo fish with Roes,
Sea Prawns, Tsubu Gai shellfish and Squid. Everything was good especially the Squid’s freshness and texture, but the prawns were way too small to be grilled ~
8/10
ハラミ -
A 横隔膜 Hanger Steak with a strong bloody taste, this is always ordered in a Japanese Yakiniku Ya and is one of the most treasured and low yield muscles in the cow, well known to give stamina and nutrients to the Customer. Funnily enough, most restaurants in Hong Kong serves a version nearer the horizontal flank or skirt. It should be instantly recognizable from its taste and dull red colour, also its livery taste ~ 7.5/10
Rice -
This was cooked exceptionally well and definitely Pearl Rice, but can’t be ascertained as to which country its actually grown in. Addictive ~
9/10
Many other Intestinal Organs available on menu.
But unfortunately, I can’t stand the shop’s smokiness ~
Otherwise I think I would like to come here every day !
I take solace in the fact that the food is good, and the marination flavours are truly authentic and probably the only shop in Hong Kong which has impressed and reminds me of past Japanese experiences. Nevertheless its surprising that most Japanese customers don’t seem to mind the smoke on the spot, although some local Japanese food blogger in HK has labelled here as “煙モクモクなので、全身臭くなります”, which is exactly my final verdict of here. This has easily the worst ventilation inside a Yakiniku Ya I’ve ever seen in my life, I needed to go home straight afterwards to wash my clothes and take a shower to get rid of the stink… I don’t think I will return to here in a hurry.
Price: $200 per person
Dinner Score: ★★★★☆☆
Opening Hours:
Mon to Thurs - Lunch 11:00-15:00, Dinner 18:00-23:00
Fri to Sat - Lunch 11:00-15:00, Dinner 18:00-00:00am
Address: 銅鑼灣駱克道491-499號京都廣場9樓
(9/F, Kyoto Plaza, 491-499 Lockhart Road, Causeway Bay)
Ph: 2892 0362
No comments:
Post a Comment