Japan’s most popular and beef roast

Japan’s most popular and beef roast

The Japanese are careful about cooking every dish. Even if you look at the usual roast meat, they are also good at research. There are also masters in the Japanese roast meat industry. For example, Wong San, who had just opened in Causeway Bay, invited Vanne San, the master of the roast meat industry, to be the consultant, bringing the Japanese tide and the cow food to Hong Kong.

Speaking of the closed place of Yoroniku, the home-grown meat shop opened by Sanghara Hideyoshi in Japan, is the first creation of beef and sandwiches; and the method of shaving black truffles with Shabu Shabu beef, which is lined up in Japan. It’s rare for Niu Fan to ask him to work with the restaurant chef Ken to design the Tasting Menu. For only $998/bit, 10 dishes, you can taste the famous dishes, and the A5 grade 靓 and cows supplied by “Rishan”. It is the most topical affordable luxury in the near future.

Japanese style pork roast

The restaurant is decorated with wood, stone and other materials. It is simple and simple, leaving the limelight to the protagonist and the cow. When you enter the door, you will see the large freezer, which is filled with Japanese yak and beef supplied by “Rishan”. It is produced in different places and in different parts. The restaurant is dominated by the Tasting Menu, with the most flat price of $498/bit, with a small amount of sizzling and dishes. In the 3 packages, Vanne San has a design of Deluxe Hiyama Wagyu Menu, from amuse bouche to dessert, a total of 10 dishes. The Japanese-style pork is like the Western Tasting Menu. It is the first in Hong Kong. Therefore, it is recommended to eat a set meal, in addition to cost-effective, you can also taste a variety of masters of good food.

Different textures in different parts

Vanne San uses a variety of boiled portions in the set menu, with different cooking methods to give guests a variety of textures. Like the beef and spring rolls, the beef rolls are very soft and tender; the beef sushi is used on the naked eye. This rare part is oily, and it is just like the sushi with vinegar. It is also fried with beef heart and black truffle. Foam; when it comes to Vanne San’s famous dishes, you can’t help but mention A5 and beef sandwiches, and the beef Shabu Shabu with black truffles. The former was initiated by him. He used Hokkaido to transport bread, sandwiched Gillette and beef stuffing, and used a chuck flap. The sandwich sauce was regarded as the top secret by Vanne San and refused to disclose the materials and practices. The method of eating Shabu Shabu with black truffles was also created by him. The naked eye was placed on the bottom of the sukiyaki soup, and then the meat, soup, egg yolk, and the planed Italian truffle flakes were mixed and eaten. Slippery, fragrant, multi-level.