SHIKA Teppanyaki – creative, innovative and traditional

。鉄人旨花 –  傳統中顯新意。

自從第一次食到真正的日式鐵板燒以後，真的喜歡上鐵板燒。有別於台式快食鐵板燒，日式講求師傅的功架、食材的新鮮及整個環境配套。這次多得飯局安排，來到鉄人旨花午餐，內部裝潢簡約，木材用料甚多，而且非常光鮮的壽司吧，有別於傳統的設計，也可見主理人的年輕創新概念。

Have fallen in love with Japanese Teppanyaki since the first time I had a real one in my life. Different from the fast-food-style Taiwanese teppanyaki, Japanese one is all about the techniques of the chef, the freshness of the ingredients and the dining ambiance. So glad to join the lunch arranged by Fancook this time. SHIKA  has simple  and modern interior design used quite a lot of wood, so bright and cozy.

前菜，先為大家清洗一下味蕾，三式前菜有著簡單的味道，青瓜非常清爽，和八爪魚的軟身剛好做了個對比。自製豆腐醬帶子沙律，豆腐醬非常清新，淡淡的豆香，濃淡得宜，讓人食指大動。
The starter,  which provides you the lightest flavour, included Octopus, eggplant and cucumber with miso. Cucumber was so fresh & crispy comparing to the soft octopus. Scallop salad with homemade tofu sauce was a mouth-watering dish as the tofu sauce was so light with full of bean flavour. Couldn’t stop myself to finish the whole dish.

鉄人旨花卷和三色魚米卷上菜時，就是一碟藝術品。日本菜的精細，在擺盆、賣相至食味都十分講究，這道菜真的讓人體現到師傅們的努力和心思。
Shika sushi roll and the three-fish rice roll had the most beautiful presentation among all the dishes. From presentation to taste, Japanese cuisine would cover all areas in details. This dish just reflected the hardwork and art sense of the chef.

魚鮮蒸蛋，加入了一層柚子，提升鮮味。再加上精緻的賣相，以竹籃盛著，創新的味道配上傳統的擺盤，又一驚喜之作。
Steamed eggs in Japaneses style. Added a little of pomelo and crab meat, it had a different lightness from the normal steamed eggs. Served with a bamboo basket, it was a good combination of the modern flavour with traditional presentation.

享用過蒸蛋以後，一系列鉄板食品登場，鉄板燒銀鱈魚，燒到魚油也迫發出來，入口甘香又油潤，還配上蓮藕脆片，非常美味。
After the steamed eggs, the collection of teppanyaki items were getting ready to be served. The oil of cod fish was released while it was grilled. Smelled so great and the texture was full of oil and moisture.

鉄板燒虎蝦，看著Joe師傅即席在爐前拆蝦去殼，功力不凡，絕對是長久鍛鍊下的成果。虎蝦蝦頭的甘香濃郁，蝦肉彈牙，非常值得推介。
Tiger prawns teppanyaki was the masterpiece of Chef Joe who showed us his excellent skill of taking off the shell of the prawns. It was definitely the outcome of long-term practice. The head of tiger prawn was so rich with the flavour of the essence. Meat was so tender. Highly recommend.

鉄板燒A5和牛(薄燒) ，要食鉄板燒和牛，首選薄燒，因師傅只會讓牛肉快燒至medium rare的程度，保持肉汁之餘，以保持了牛肉的鮮甜味。入口溶化的感覺，只能在薄燒中體現。
To enjoy the best taste of A5 Wagyu, I would choose the way to have it thin cut and grill it in a quick way to medium rare. Not only the juicy would be well kept, the sweetness would also expose. It would melt in your mouth .

鉄板燒鵝肝多士，膽固醇萬歲之選。師傅先將多士放在爐上以低溫燒，讓之更香脆。鵝肝一邊燒，一邊出油，外脆內軟，美味非常。
Foie gras toast was no doubt the most devil choice of the meal. Toast was set at the edge to slow grill to crispy. You would see the oil of foie gras coming out while it was cooked. So crispy outside but soft in the centre. Awesome.

無花果天婦羅配特製醬汁， 意想不到的天婦羅之選，原來無花果的糖分遇熱後釋放出來，讓其甜味更突出，是這次午餐中的最大美味驚喜。
Fig Tempura was the most surprising dish with the sweetness exposed in my mouth. The sugar of fig was released once the fig was heated. So surprising and so delicious.

鉄板炒飯，少不了的一道菜。如果炒得不到位，飯粒會黏著，蛋汁可能不會黏到每粒飯粒。但在Joe師傅的技術下，飯粒乾身而分明，蛋汁包裹著每一粒飯，香口非常。
Fried rice in teppanyaki style couldn’t be missed in a proper teppanyaki meal. It was so delicious withe dry and divided rice texture. Egg yolk covered all the rice properly.

這場既豐富又美味的午餐，以一杯抹茶雪糕作結，實是不錯。抹茶味香濃，配上香脆的粟米片，食著食著，不期然的食光了。
To end this perfect and fruitful lunch, we had the green tea ice-cream. The green tea flavour was so rich and it just matched perfectly with the corn flake. You would just finish it in a sec.

鉄人旨花 SHIKA Teppanyaki
Address: 2/F Shining Building, 477-481 Jaffe Road, Causeway Bay
Opening Hours: Mondays to Sundays, 12.00-14.30, 18.00-00.00