《Teppanyaki cooked by Japanese chef》

Nowadays, there are not many Teppanyaki restaurants with Japanese masters, and it is rare that Mikazuki still has them! ! ! I've been addicted to Teppanyaki for a long time. My colleague just finished eating Mika Moon in Tsim Sha Tsui and recommended me to go, saying that there is also 88% off all dinner orders.

As soon as I sat down, I saw the busy figure of Master Matsunaga preparing the ingredients. Japanese masters always have that kind of honest and shy, which makes people feel like they are really back in Japan! As a bacon lover, I chose the Australian black-rimmed bacon goose liver and beef set for two.

First comes the dragon fruit fresh fruit salad with grapefruit juice, which is appetizing enough.

The three appetizers include smoked chicken, mustard octopus and sesame tofu. There are also oily fish, tuna and squid for sashimi.

Entering the theme first comes Hiroshima oysters with caviar, large and very plump, creamy with seawater texture in the mouth for a long time.

The tea bowl steaming is just right to clear the taste buds, adding salmon broth, salmon caviar on the top, wood ear threads on the bottom, tender and crispy.

Australian wild black-sided bacon is really rare because the stock is expensive and not many restaurants outside serve it! Rarely meet, of course to eat! ! ! It is really giant, the size of my face! ! The master has already removed the shell with just a few gestures! The bacon is turning back and forth on the iron plate very vigorously.

The bacon made 3 meals, namely the group side, the bacon meat and liver parts!!! The master fried a vanilla butter garlic sauce, my favorite is the bacon meat, crispy enough to eat. The side of the group is as soft and tender as eating sea cucumber, these 2 parts are basically very tasty without ordering sauce.

Bacon liver is usually made into liver sauce, but because this bacon is very large, you can grill it to eat, the texture is a bit smoky and tough, and the sauce is simply perfect~

Then came the pan-fried goose liver, drizzled with 18-year-old black vinegar and vanilla sauce. The master specially drew the plate. It's very thoughtful. The goose liver is very fragrant. It's not greasy at all. It's very smooth.

A4 Wagyu and pork thinly grilled, the master really carefully rolled, neat and full, the ingredients package is very good, no leakage out. There are strips of wild mushrooms inside, and they are crispy when you bite them. It's delicious. The sour sauce, soy sauce, and sesame sauce are useless.

After drinking a bowl of hot bean curd soup, we were greeted by the cherry blossom fried rice, and the rice was fried in a few gestures. The master advised us to eat half of it first, and add the other half with salmon soup Wasabi to make tea-soaked rice. One meal and two meals is not monotonous at all. Finally ate the tofu ice cream, very satisfied, the only picky is that the ice cream can be bigger balls!

Mikazuki (Tsim Sha Tsui)
Shop B, 2/F, Cameron Plaza, 23 Cameron Road, Tsim Sha Tsui

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