黑毛屋 新竹巨城店 - East District

I ordered the sake lees pot and mozi pot The two kinds of soup are very special, rich and smooth Sake pot with sake aroma It tastes very tender and refreshing with Japanese Wagyu beef The meat attached to the plate of the moze pot is very tender Overall I feel very good I like it But the quality of the staff is really, really, really, really, really has room for improvement Ask about the thickness of the mozzarella pot. Generally speaking, if choosing a thick soup is too salty The clerk directly replied that it was not clear that she had never eaten it. Not everyone is good at cooking noodles If you cook casually, you can actually let the guests cook by themselves. told to cook noodles, but it was forgotten Telling to add soup is also forgotten The checkout said to swipe a card, but you can make a mistake and get cash After checking out, I got a call saying that there was a problem with their account and we didn't pay Fortunately, holding the invoice is tenable Honestly the food is not bad But the rate of return visits is not high because of repeated meals.

Very delicious and the service is in place. The taste is the same as in Taipei. It is not out of standard. I don’t know why the others in the review... I think the overall experience is very good

Came here for dinner on Sunday. There were not a lot of people, and there were still some empty tables. I chose a four-person set meal. The meat quality was very good, but at this price, the four-person meal was not worth ordering. The amount of meat for four people can only be eaten by one person. Divided into about 5 slices, completely lonely after eating! Seafood is nothing special, very general seafood, and it is also a concept of one person, one person. The first time I came to the store, although the clerk gave me an introduction, I was very unfamiliar with the menu in the store. I asked what it tasted like, what base the soup was made of, and whether the drink could be changed to another type, etc. I asked three questions. There was basically no service during the meal, and the empty plates on the table were not organized actively. The sukiyaki pot had been burned to the end and the water glasses were empty. They would not take the initiative to ask whether to add water and soup. Basically, it should be a one-time shop.

The quality of Japanese shabu-shabu Iberian pork is excellent The winter-limited sake pot with soy milk flavoring is also special. Boiled Soba Noodles for Tableside Service The seafood is also delicious Add some kelp water to the soup in the Sukiyaki pot, it is not dead salty Not the concept of eating cheap and big bowls But every bite locks in good quality The staff are also very friendly Cheers members can join the ceremony Big push!

#Summarize In conclusion, it is very satisfying to my appetite. I am quite satisfied from the beginning to the end. In fact, for a person like me who has choice anxiety and has a small appetite, the simple menu is very friendly to me, and because of the presentation It's simple, I can even taste it carefully for a single ingredient. My friends and I gave high evaluations. Both the service and the hot pot table felt that the CP value was very high, and it was worth visiting again. #recommend I think a restaurant has its own unique style. The characteristics of Cheers Group are that it is young, good service, and meat is better than seafood. Overall, it cannot be said to be top-notch, but I think that for hot pot, the CP value is already very high! To put it simply, hot pot depends partly on whether you know how to cook or not, and a single cooking method still has its peak. If it is a gathering of two or three friends, eating this can save the time of choosing dishes. It is simply Iberian pig and Wagyu beef, but for gourmets who want to eat exquisite seafood, variety, very full or super delicate, may be less suitable. #Serve Personally, I think the service is good, and I even hope they are more confident. Maybe it is because they are often attacked for the amount of meat, there are too few options, or is the staff performance really uneven? I'm not sure either. In short, I had a very good experience that day from waiting, ordering, and ending. It was true and polite, and I could feel that I wanted to do a good job in service. #Soup, there are only four kinds of soup. The shabu-shabu I ordered is bonito flavor, simple and sweet. My friend ordered soy milk pot (season limited), unlike the soy milk pot outside, where soy milk has a strong taste, but from bonito There is a light soy milk flavor in the soup base, and it is very creative to use spaghetti at the end, and the two will not be greasy, which is in line with the Japanese-oriental style; the other two are chicken pot and beef intestine pot, and have a chance to try again Look! #meat, we choose beef and pigs (standard amount of meat), the meat is not bad, generally speaking, some hot pot restaurants use reconstituted meat, the way to judge is to see the very obvious minced meat floating out immediately after the shabu-shabu, eat it By the end, there was still a layer of gray grease on the bottom of the soup. Of course, it would never be said that it was fresh, because how could it be fresh? It will take at least half a year for Japanese Wagyu beef and Iberian pigs to come to Taiwan (judging from the experience of working in the warehouse of a high-end meat factory in Australia before). I can only say that the ingredients are well preserved, and I think it is great without the meaty smell!