大師鐵板燒

The 150 oysters without rice are quite delicious, and the chef adjusts the spiciness very well, but the dishes are a bit less, and the free soup is not good. It is recommended for two or more people. The set meal looks good.

The chef is very kind ?‍??‍?The price is real, and you can get the fish on the day at a single point ??Fried chicken drumsticks with fresh meat 嫩

Super thunder, do n’t need bean sprouts, I did n’t tell you to change or serve the same amount It ’s not full, it ’s super salty

The food is delicious, hygienic, and the price is reasonable. The iron plate master brushes it very clean every day, and it will not look like dirty outside. It can only be said to be delicious?? You can eat more high-quality food than the chain big X for a little more money? ??

Give five stars to pull points. Although the number of people used is very small because of the epidemic, the service attitude is not bad! It may be that the price of cabbage has skyrocketed recently. The current vegetables are water spinach and bean sprouts. The spicy dishes are quite delicious~ Most of the dishes taste good, the steak is a bit too old, I will come again if I have a chance!

Different from the heavy flavor of general chain teppanyaki, The taste is more refreshing and less greasy, The dishes are very delicate and delicious, The ingredients are very fresh, The Teppanyaki chef also attaches great importance to the details of the cooking. A good shop worth recommending.

Although it's just a normal dining environment! But the boss's careful cooking! It's the best deliciousness!

Meals on the day of the visit: Four foods for Angus beef-fried rice, original flavor (5 minutes cooked), sake, soy sauce (5 minutes cooked) Tofu-ancient flavor Sheep Filet (7 minutes ripe) The first "Fried Rice with Steak" directly impacted my imagination of fried rice. After the chef carefully divides the large beef into pieces, the minced meat on the corners is cooked into fried rice; What is the essence of this fried rice: it is the butter that is forced out of the oil from the Angus steak. The chef does not waste a drop of butter, even if there is only a small piece left, he still presses it with a frying spatula and presses out a drop or two, that is, one or two. Dripping butter makes the fried rice full of aroma even if it is left cold. The second ``Dry Fried Original Flavor'' designated 5 minutes cooked When cooking, the boss told us that this piece of meat has three parts (I forget it if I have a bad memory) The boss divided the plate into 3 different parts and reminded that the taste and tenderness are different. The third "sake", in my original imagination, should be pour the sake to choke the fragrance during the frying process. Unexpectedly, there is a sake cup under the steak, which contains less than 5cc of sake. The sliced ​​steak is topped with mustard and chopped green onion, The boss introduces how to eat: When the beef is imported, it is chewed with sake. The fourth "soy sauce" is a method of heating and mixing butter and soy sauce (?) on the frying table, and then topping with sliced ​​steak. The seasoning of soy sauce is not too heavy to overwhelm the taste of beef. What is the first supporting role that adds the finishing touch to these meat dishes: garlic slices, "Eating meat without garlic will reduce the taste by half." The fifth course "Ancient Tofu" is to sprinkle the fried tofu with a lot of freshly fried green onion and minced garlic. There is also Japanese style tofu, which is topped with soy sauce and sprinkled with plenty of bonito The sixth course "Sheep Filet" is soft and tender without the smell of lamb I have eaten enough to eat here, The boss and the chef explain in detail and professionally, the hospitality is warm and attentive, making people feel at home