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.

Nikushou

Under the Goose Neck Bridge, Xiji Fengtang fried crabs, and Caiji Spicy crabs are hot and lively. Xiji is a 54-year-old brand, and is launching a 54-year-old value package, and takeaways are 20% off. There are many stars hanging at the door who patronize this store.

Trip Gourmet Awards

Top 32 Local Restaurants

Old-fashioned food companies, the foundation is as solid as ever, and the raw materials are excellent.

Top 53 Fine Dining 

Xiao Long Bao of Paradise Dynasty 8 color 8 tastes, very delicious, come here, you must eat xiaolongbao, and then he also has a way to eat, chase from the light color, the taste is the softest, go to the dark color, the taste is strong, the most spicy is red from Chayuan, spicy and hot

Zhejiang made the meat fat and thin, sweet and soft, rich in nutrition, and the entrance is instant. Its biggest feature is that the color is red and attractive, the fat part is fragrant but not greasy, and the lean meat is thin but not hard and not stuffed.

This store is similar to a tea restaurant. There are many restaurants on this street. I chose a local to go to a lot of shops. The taste will not be disappointed. If the dishes are cooked with shrimp sauce, it is better, and the mustard shrimp is delicious.

The car noodles are very delicious, and I ordered three ingredients and noodles. The beef soup with beef soup, the taste is a bit sweet and spicy, the noodles are gluten, the pig red is pig blood, very tender, the curry fish eggs are also delicious, the restaurant is small, basically all table, the service is by roar, only cash [flavor] stick [environment] traditional shop, generally, table [service] no service, But you can remember. The food is fast opposite the net red dessert shop, after yoy

Top 34 Light Bites

推荐招牌酱烧西冷，飞驒牛A5座布团，飞驒牛A5三筋，厚切澳洲和牛牛舌，飞驒牛A5肋间肉，飞驒牛A5上筋。还有山椒烧鳗鱼依然皮脆肉嫩, 完全无骨。也非常不错。

此店以飞驒牛为主，还有山形牛、熊本牛及神户牛。推荐牛刺身，拣选$148的牛柳部位。有别于一贯做法，不需要点酸汁，师傅直接在肉上洒盐，卷埋洋葱及紫苏叶就食得！肉味柔嫩同牛味非常浓，好有质感！还有吉列飞驒牛柳三文治，吉列牛柳只需轻一咬就将肉分开。牛味亦非常之浓，半点油腻感都无。面包微微烤过，不规则的切法，刚刚包住块牛柳。非常夹、非常好食。

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.

环境不错的，做的是很精致的日本料理，食材全都是进口的，对于食材的新鲜度要求还是很高的，A5和牛肉质真的是不一样，非常多汁，而且怎么烤都不会老，黑松露配烧肉，还真没有吃过，大片的松露，但是感觉比较普通，就是价格真的有点贵，店家会提供一点小吃解腻，而且全程都有服务员帮忙烤肉，手法娴熟，吃着很方便，特色东西还是很多的，环境挺大，还是很满意的。

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&#39;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.

位于港岛区的铜锣湾，地铁可以到，位置黄金的！    点单时看菜单确实手那个抖。    但自己选的餐厅，破财也得吃一点才行。    点的相当的含蓄，还是四位数出去了，刷卡得时候不止手在抖连心都在抖了！幸好味道服务环境真不错。

Located in Causeway Bay, Hong Kong Island, the subway can be reached, the location is gold! When ordering, the menu is really shaking. But the restaurant I chose, I have to eat a little. The point is quite implicit, or four digits go out, when I swipe the card, I don&rsquo;t only have my hands shaking, but my heart is shaking! Fortunately, the taste service environment is really good.

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&ldquo;肉&rdquo;及&ldquo;匠&rdquo;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！

The name of the restaurant Nikushou means &quot;shou&quot;. This round logo has to be carefully looked at before you can see the words &quot;meat&quot; and &quot;smith&quot;. Although the main focus is on roast meat, the first 4 dishes are French and Japanese creative cuisine, like micro-moxibustion peony shrimp with onion mud to match. In addition, broad bean tofu is also fresh, and can also taste the texture of eel. The main beef is A5 moths and A4 Iwate cows. The gravy is rich, and the cows are sticky, sweet and slippery. There is also a restaurant that uses the top roasting meat stove Shinpo, which is the first restaurant outside Japan to use. The iron plate order and the beef surface are grilled to crisp in the shortest time, but the gravy inside is still maintained, very recommended!

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Because I stayed at the Grand Hyatt Hotel, after checking in at night, it was not early, and the children at home were particularly tired, so I took her to Grand Hyatt Steakhouse on the second floor of the hotel for dinner.

The traffic is not very convenient, but the location is not bad, you can see the sea view, the restaurant is a Chinese restaurant, the food is more Cantonese, the dishes are all color and fragrance, there is no set meal choice, a la carte is also more choices, there are very exquisite Hong Kong-style dim sum, crab yellow shrimp balls are delicious, shrimps are big, Crab yellow is delicious, soon CD, fried chicken salty, the skin is very crisp, special pick skin to eat, roasted platter is also delicious, the tableware is beautiful, more suitable for family banquets, cost-effective value.

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Xinrongji must eat sliced duck and salmon rice. If you want to eat sliced duck, be sure to book. The restaurant will wait for guests to arrive before roasting duck, and you can eat freshly roasted sliced duck after 1 hour. The chef responsible for the duck is pure and fast enough, and the duck skin is cut according to the crispy degree, from the crispy back to start, cut into small pieces, to the guests to eat sugar. The duck skin here is really crispy, and the duck meat is still tender. Although the taste of the duck is not strong enough, the flour skin has a cage, and the last piece is still soft and warm.

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