Nikushou Review

Recommended signature sauce roasted Xilang, flying yak A5 cloth group, flying yak A5 three-supply, thickly cut Australian and cattle tongue, flying yak A5 inter-rib meat, flying yak A5 upper glutinous. There are also mountain pepper roasted salmon still crispy and tender, completely boneless. Also very good.

This store is mainly based on flying yak, as well as yamamoto, Kumamoto and Kobe cattle. Recommended beef sashimi, pick $148 beef willow parts. Unlike the usual practice, no need to order sour juice, the master directly sprinkles salt on the meat, rolls the onion and purple suede leaves to eat! The meat is tender and the beef is very strong, so textured! There is also Gillette Flying Yak Salmon, Gillette willow only needs to be lightly bitten to separate the meat. The beef taste is also very strong, half a little greasy. The bread has been slightly baked, the irregular cutting method, just wrapped in a piece of beef willow. Very clipped, very delicious.

The environment is good, the Japanese cuisine is very exquisite, the ingredients are all imported, the freshness of the ingredients is still very high, A5 and the beef quality is really different, very juicy, and no matter how to roast it will not be old, black truffle with roast meat, I really haven't eaten it, a large truffle, But it feels more ordinary, that is, the price is really a bit expensive, the store will provide a little snack to relieve the greasy, and there are waiters to help barbecue throughout the process, the technique is skilled, the eating is very convenient, there are still many special things, the environment is quite big, still very satisfied.

餐厅名字Nikushou是烧肉（Niku）＋工匠（Shou）的意思，这个圆形logo要认真细看，才看到“肉”及“匠”两个字。 虽然以烧肉作主打，但最初的4道菜是法日的创作料理，像微灸牡丹虾就用了洋葱泥来配搭。另外，蚕豆豆腐也好清鲜，也能细味鳢鱼的质感。主角牛肉是A5飞驒去势牛和A4岩手母牛，肉汁丰富，体会和牛的黏、甜、滑。还有餐厅采用最顶级的烧肉炉具Shinpo，是日本境外首家餐厅采用，以500℃的铁板令和牛表面以最短时间烤至焦脆，但内里肉汁仍然保持，非常的推荐！

日式烧烤，与Nikuya 298等餐厅相比，Nikushou更多的是日本人。服务很好，顾客不用烧烤自己的肉。食物是相当不错的，尽管很昂贵，但还算物有所值。