香港旺角T.O.P商場｜八木橋日式燒肉放題｜盡享頂級A5雪花和牛｜入口即化｜高質食材無限供應｜刺身天婦羅甜品｜豐盛選擇任點任食｜全程貼心服務｜美食攻略｜HongKong｜Canton FoodTour

香港旺角T.O.P商場｜八木橋日式燒肉放題｜盡享頂級A5雪花和牛｜入口即化｜高質食材無限供應｜刺身天婦羅甜品｜豐盛選擇任點任食｜全程貼心服務｜美食攻略｜HongKong｜Canton FoodTour

Each piece of meat is labeled Or different cuts A4 Kuroge Wagyu Sirloin These cuts go best with vegetables This is just perfect They even have this I’ve been craving this for so long Hello everyone I’m back on Nathan Road For those who watched my previous episode in Tsuen Wan and Kwai Fong As you all know Why am I holding back from eating? Here’s the thing A few days ago When I knew I was coming to Hong Kong Of course, we need to find some delicious food Turns out it’s in Mong Kok There’s a Wagyu BBQ place upstairs here The Japanese-style one is really good I’ve always wanted to find one in Shenzhen I thought Shenzhen would have it But in reality, I failed As those who’ve watched my Shenzhen episode would know I’ve always told everyone Many things in mainland China have become increasingly delicious Many people are also going north to spend money But there are a few types of food you must be in Hong Kong to eat it and it’s delicious yet affordable many of my friends around me are drawn to it for these very reasons I really hope to come to Hong Kong One of the things is the Wagyu barbecue I’m going to have today This is the Japanese-style one I’ve been wanting to eat this barbecue for a long time There is in Guangzhou Going to those Japanese department stores The wife picks it up and puts it down, picks it up and puts it down Why? Because it’s expensive Then she would also say she doesn’t know how to cook Actually, the main reason is that it’s expensive Just this piece alone is worth the price, isn’t it? I have an old colleague In Hong Kong, I’ve been here for a long time Someone I used to play soccer with once said Brother Fai, if you want to eat Wagyu, you definitely have to come to Hong Kong There is a good place in Mong Kok But I want to treat him I said there’s no such a good deal Originally buy one get one free, now it’s on special offer So he asked me to treat him, that’s how it was It’s okay, the most important thing is that it’s delicious. Let’s talk about it when we go up. That’s right, Yagibashi Japanese BBQ. Fourth floor That should be correct This is the place. The old man has already gone in and is waiting for me. Hurry up I’m treating him to a meal is particularly enthusiastic So this is the place Authentic Japanese BBQ Not hard to find, it’s just ahead So that’s how it is Barbecue means grilled meat; Japan calls it that We might just call it barbecue Then unlimited refills of A5 Wagyu beef Add 20 HKD for unlimited beer Besides that, they also have set meals For example, we see the most expensive one is 218 HKD Black-haired Wagyu 218 HKD, everyone remember Two slices each are actually fine Even a bit cheaper Kurobuta pork with garlic chicken mid-wings I had already looked it up before coming It turns out they have these different set meals Snow Cloud Rosy clouds Still raining The most expensive should be… The most expensive should be the rain There is so much food Very appealing So that’s how it is. I’ve figured it out. This price includes all of this. This price includes all of this This price includes this whole bunch This price requires advance reservation It includes everything you see Super good, so today it’s just the two of us Let’s try this meal This place is also very nice Will also teach how to grill Grill abalone only on the meat side for about seven minutes Just like the beef we eat in hot pot Sometimes it gets overcooked Just like my wife’s, the most important thing is to cook it a bit more Otherwise it feels like chewing on rubber bands Not only that, but there’s also this Limited-time offer: add 30 dollars and get free sashimi Plus, there’s rare dace and octopus Tiger prawns and salmon And also razor clams Are these things you can’t eat in mainland China? This is my first time hearing about it, sorry Ignorant Now even without adding 30 dollars There’s also this – all meals come with a complimentary starter The time we chose is actually quite good Because it’s said to be very popular in the evening I’m busy again tonight, have to attend a meeting Choosing to come at noon is just right Why do we often say we need to come back Eating these meals in Hong Kong They’re not unavailable in Shenzhen We went to eat there last time That pretty girl cooked all that wagyu beef She said it was wagyu beef, but after cooking it It seems they charged me over 400 dollars Actually, there’s not much difference from the beef I buy at Sam’s Club And as everyone knows Mainland China now… Those Japanese beef, for reasons well known to all Need to think it through first We’ve all tried, opened and looked The words written on the back say the ingredients are from Japan But actually subcontracted in the mainland This is the price Awesome This time, eat better Usually we go for buffet Or what Hong Kong calls “all-you-can-eat” The most important thing is good food Also need to have drinks Many of those cheap restaurants in the mainland Actually, they don’t serve them bottle by bottle like this And we can see these aren’t shipped in from other places They’re all produced in Hong Kong Great There’s even Lemon tea Even this newly released one This Pepsi is also available You can also get an ice cream Save these for last Why is there ice cream? Great! Grilling inevitably gets hot Finish with some ice cream – perfect The meat has been served. Great, each piece of meat is labeled. Which part of the meat is this? And what about this part below? The patterns are very beautiful Even in mainland China Those very expensive supermarkets Japanese-style supermarket I’ve never seen it before Including here, each one is sold individually Everything is clearly written All are A4 black-haired Wagyu This one is the thin-sliced option Or different parts A4 Kuroge Wagyu Sirloin These parts are said to be a bit more tender Or perhaps beef shoulder meat Black-haired Wagyu and monk’s head Never even heard of it And this one, I’ve never seen this one before either The day before I came to Hong Kong I have been to a Japanese restaurant and eaten there Seems like I’ve seen it before, but I’m not sure But those aren’t as pretty They all cost more than two hundred yuan. I’m talking about Guangzhou There is even the one above This is eel This is arranged so beautifully There is salmon There are octopuses Very nice In mainland China, a very famous Japanese restaurant in Guangzhou They have very beautiful shrimp An audience member who returned from the United States said Next time I’ll take you to eat Then it exploded at 3:15 It turns out they seem to be a branch from Shanghai After taking back that piece of meat, the chef uses his hands to rearrange it Then it is sent out again for the customer to eat It means recycle I will never consider going to the mainland again Eating Japanese cuisine like this More upscale There was also a staff sister helping us grill I didn’t have to grill it myself My wife grilled everything until it was very hard to eat As soon as we arrived, we tried this first, it is Wagyu sirloin Don’t cook it too well-done Overcooked doesn’t taste good You can already smell the aroma here It’s really different This way the juices stay locked inside If we grilled it ourselves it would turn out tough as stone What a waste of good food Then cut it open It’s very tender like this now Very easy to cut If you prefer it a bit more cooked You can place it on both sides and it’s ready to eat Now it’s ready to eat Depending on your preferred texture Lots of fat inside, very juicy It’s actually ready to eat now Is there a distinction for different levels of doneness? Medium rare This looks really nice I didn’t record just now I saw that you need to add a little oil beforehand But very little Because the meat already has plenty of fat I think I didn’t say it wrong Now it’s ready to eat, awesome Then I won’t be polite And also this salt Those at the back are pepper powder Twist it like this Twist the bottom part A little salt will enhance the flavor Wagyu beef isn’t suitable for dipping in sauce Otherwise, it would be a waste of food Shall we start? I’m really looking forward to it This piece is the most burnt A friend’s good recommendation So to find good food You must have a friend’s good recommendation Delicious and crispy Back in the early days, my wife once bought those… Japanese Wagyu beef from Jusco It was really premium, but after she cooked it She said why there’s so much oil It tastes like eating a piece of fat It feels like chewing on oil But this one is different This one has a meaty flavor The staff member just explained it to me That’s how it is The stove at home isn’t hot enough The stove here is hotter than the one at home It takes longer to cook through And housewives are definitely afraid it’s not cooked enough at home Actually, there’s no need to worry And this grill is hot enough It’s different from the one at home Let’s try another piece I like the crispy texture of the skin Add a little bit of salt very good What do you think of the taste? Could it be overdone? I think it’s a bit overdone But I think this piece is very tasty Grilling it makes it a bit crispy Actually, this way it tastes even better I also think so In the mainland, because I have eaten there I have also eaten at several places in Guangzhou There are also many people eating it It’s not that thick There’s also that kind of oily fragrance I don’t think I can find it in the short term Even if it seems like For example, some American beef can also be tougher Or sometimes some Australian beef, we have also bought Bought it at Sam’s Club Either too fatty or lacking the meaty aroma We ate quickly And cut it to this size perfectly As soon as it was cut, it went straight into the mouth This piece is already considered large. Of course, it should have the feeling of bite after bite of meat. This one has it And it’s really not thin at all Unlike those fast food places, the few that are that thin Actually, you think this thickness Is it considered thick in the all-you-can-eat? It’s thick. I previously ate at an all-you-can-eat place in Hong Kong. So thin it’s like A4 paper The clerk told me to grill it for just a bit before eating. After tasting it, there really isn’t this kind of bite-after-bite meaty flavor. Two kinds of things have arrived Let’s continue and try other parts This is… Sirloin This pattern is also very beautiful Have you eaten this part before? More tender or more meaty? I didn’t have it before I saw online that it’s half price So I made a reservation to check with you The grease from this grill If the fat renders out it will disperse to the sides and won’t accumulate to become burnt Watching it cook is really enticing This one shouldn’t take as long Because this piece of meat has more fat You’re so polite Try it, let you eat a bit more Try this sauce If I remember correctly this should be Korean-style sauce has a meaty flavor all very rich in meaty taste This sauce It’s not too salty, with a hint of sweetness After dipping the meat It won’t overpower the meat’s flavor My friend told me It turns out this cut Because the hind leg muscles are constantly moving The meat is exceptionally rich in texture It’s not as greasy The texture is much firmer The vinegar is also good, sweet and sour Sometimes that vinegar There’s a very pungent smell as soon as you take a bite. This one doesn’t have it at all. Shall we continue? Next, let’s try the beef shoulder. It’s another part that often moves This one looks like the marbling is distributed more evenly Unlike the affordable fatty beef we usually eat After cooking, it all shrank up Is this one not working? It is also very thin. Cheap fatty beef, like the ones used in hot pot After eating, if you put it into the hot pot The entire surface of the hot pot will have a layer… A layer that is either fat or purine, I don’t know which If you eat too much, you’ll have to go to the bone-setting hospital again See a doctor to treat uric acid They even helped me grill it well I won’t be polite then This one just started grilling The heat seems to be controlled better than the staff sister earlier This way, you can taste the flavor of the juice It seems you often eat like this Your friend even took so many things Lettuce is not meant for hot pot cooking If you feel it’s greasy, grab some lettuce and add some kimchi That should do it We continued Reached the brisket section Brisket needs to be paired with vegetables This is the best. It’s grilled. But I noticed, why were you constantly turning it over just now? Shouldn’t it be translated fewer times? I just heard the staff sister say It seems like translating once is enough Is that so? Is it that simple? Wasting all these good things. I’ll order again later. Okay Let’s try using some lettuce together This brisket should have a bit more fat Paired with kimchi Before, when I went to eat those Korean BBQs Just recently when it started to appear in the mainland I also ate it wrapped in lettuce It’s not that greasy. But in Korea, they all eat pork belly. So there isn’t such nice-looking meat This is the first time I’ve used such beautiful meat to wrap in lettuce Does this way allow me to eat a bit more? Yes, that’s right You are absolutely right I continued Which part is next? Bald head What part is the bald head It’s this area similar to the buttocks Thigh area Actually, I’ve been wanting to ask just now Finish eating quickly so you can try it out You can flip it, flipping once is enough Great Slowly, you have already become an expert I also want to eat good food, that’s right Can’t help it Seeing this oil Even if it’s the oil from the street-side fried dough sticks we eat Completely different, these are much healthier Like the original flavor, some meat juices Actually, it’s fine even without lettuce If you want to eat a bit more, you can have it with lettuce. I won’t be polite then, there’s lettuce again. The grilling is just right That’s right It also seems a bit burnt Next time I can invite you to come along For Japanese BBQ Continuing, now comes a moment with ceremonial significance. What’s this all about? You’ll find out in a moment. Is this egg meant to be eaten raw? After grilling the meat then dip it in this egg to eat you’ll find it very smooth now we’ve reached this part Thinly sliced wagyu A4 wagyu thinly sliced We’ve noticed It seems like talking about the restaurants outside The plate below is very dirty I see many places outside like these barbecue spots They will put a piece of paper on top These boards are decorated with colorful patterns Then the meat sticks to it That’s right, especially this step Because I see you are so bold, why put these scallions in I’ve also eaten this in Guangzhou before Whether it’s directly grilled over charcoal fire or using an electric grill that pan gets completely stuck Then it will also smoke and catch fire, I’ve seen it. You can eat it now. I saw you boldly put the scallions in. Is there more of this? Yes, dip it again. Sorry, I have to ask you to pick it up for me again. I won’t hold back then It’s because you cook it so well Meat still tastes better It must be that I cook it well A different kind of flavor After adding the green onions, its aroma changed as well What is this? I heard them say it’s fried garlic Add some fried garlic and some green onions, it will be more fragrant I think so too Just adding green onions earlier was already very fragrant This is my turn Really knows how to eat, dip it in some egg yolk It’s really much tastier Very slippery Watch those Japanese dramas Those people go to eat Japanese cuisine You have to take a piece of meat and dip it in the egg Actually, dipping the meat in the egg like this will make the meat have a better texture Very slippery Is it different from the wagyu we just ate? Yes I have seen it just sprinkled like this before So it turns out it’s done with such care But this place seems like an all-you-can-eat style Why are you eating so slowly? Aren’t you afraid the waitress will ask me to leave halfway through eating? Don’t worry, I asked clearly She said booking a table here is half price Then you can also upgrade to eat for four hours Four hours is enough Because I see on this QR code there are still many things we can order so let’s finish eating this quickly You can eat slowly, slowly Forgot to dip in the egg batter Really quite different Is it far behind? Yes It’s really much smoother with the egg wash And there’s egg wash too This part is a bit like the fatty beef we usually eat. But those are not of such good quality or this thick. Even the fatty beef, like the ones bought at Sam’s, are good My wife has bought it before At first, when we went to Sam’s, we bought those My wife came back and said it was this fatty She wants to cut out those fatty parts piece by piece. This You said it has absolutely no greasy feeling, not at all. But it’s definitely not like the ones we eat What I just said about the wife needing to cut out the fat Those kinds from Australia, that quality Those are not cheap at all Just wiping it like this is fine What is the purpose of this? It makes the board a bit slippery, so it’s not so sticky Also, just now we really ate Wagyu beef It hasn’t been paired, marinated, or processed in any way So all that on top is pure fat I wiped the surface grease with vegetables This way it won’t stick when frying other things later Now the most important thing is not to move it Let it cook one side properly before flipping Because it will fall apart if you move it after putting it down Because it’s all meat That’s how it is This is halibut Slowly pan-fry it over low heat Okay, thank you Finally, these beautiful sashimi Only now getting to eat them There are so many delicious ones This shellfish is what I look forward to the most At this moment, this flounder is about to be flipped It’s really very appealing At this moment, I’ll try this. This piece of sashimi. It’s really refreshing This is a pen shell clam It’s ready to eat Really, don’t wait any longer While I was still thinking Eating that shellfish Is this fish too hot? He has already finished eating Just asked the staff sister That’s how it is This is marinated by the store itself This way the meat will be firmer when eaten We rarely get to eat such fine fish in mainland China Whether there’s wagyu is another matter But fish is well known Is it really that delicious? Let’s try Really, these meats are grilled one after another It’s only by grilling it in batches like this that the texture tastes good Also, after it is marinated That kind of flavor is very unique that thing called mirin or whatever So that’s how it is Adding a bit of salad dressing makes it taste even better, I think. You wouldn’t expect an all-you-can-eat place to have this level of quality. Will adding a bit of salad dressing overpower the fish flavor? I added a bit of salad dressing, and besides making it less greasy… I’ll trust you this once. You can order more later. But then again, we’ve reached this moment today. Everything you said is correct Whether you’re introducing this restaurant or explaining how the food is prepared Try it and for those of us who don’t like bones, it’s perfect Not a single bone Really much tastier, not sure why Usually, I’m very afraid of eating salad dressing, afraid it’s very fatty Me too But this seems quite suitable, yes Next, let’s try this shrimp Dip it in this sauce In Guangzhou, I really enjoy eating raw shrimp It’s not the Chaozhou style, it’s like the ones at Sushiro Sushiro isn’t cheap either That one only has one piece Wife said, you’re eating raw shrimp again I said because it’s enjoyable and delicious Try this one The shrimp at Sushiro The meat isn’t that springy Sometimes there might be some Some of it can’t really be called a moldy smell either The meat isn’t springy when you bite into it Is it tasty? It’s tasty, I’m talking about in Guangzhou This is Thai tiger prawn But the ones I ate were very large But the texture of the meat is very different Is yours just regular sweet shrimp or amaebi? I don’t know, but they all look the same to me anyway. They peeled the shells off And if you don’t immediately soak the shrimp in ice water The shrimp will spoil All-you-can-eat or dining out Shell them in advance Otherwise, the food won’t be ready in time No need to soak in ice water either Must be kept in the refrigerator If left at room temperature, the shrimp will spoil So that’s how it is First, the meat texture isn’t as springy Second, they won’t have the shrimp flavor That’s how it is So the same product can have very different results depending on how the restaurant handles it. Therefore, every step in the restaurant is very demanding. How to handle the overall effect of the whole thing The texture when you eat it is different As everyone knows, I am quite particular about eating shrimp I also have some insights This is real, I know good food. Try the salmon, in mainland China. I can say my favorite food is salmon. There are particular things to know about eating salmon Do you know that salmon can now be farmed in Xinjiang? Xinjiang? Have you ever eaten it? No. I don’t know if I’ve eaten it either That’s the problem I don’t even know if I’ve eaten it before Let’s see what this tastes like Do you have any good recommendations? It looks quite fatty and rich. It tastes a bit sweeter when eaten. And that greasy sensation is just.. It’s not like the kind that’s been sitting for a long time Great, try this one What would this fish be called in Hong Kong? Sea bream, okay, let’s try it I really enjoy eating this part too But in mainland China, it tends to be a bit fishy I’m also talking about Sushiro The meat tends to be a bit tougher Next up is this So big, what is this? Beef short ribs These are marinated beef short ribs There are two more abalones This is dried fish Grill this and then cut it. It goes well with beer Yes, cut it into strips If you like drinking beer This is the right choice Back when I went with my old friend Brother Nam They drank, but I didn’t The most important But we’re not eating this kind of dried fish for grilling We’re eating those dried squids They kept drinking while boasting about their own glorious past Eating all the way, so happy It’s really the first time grilling abalone like this Very fresh But be careful when grilling Do not place the shell on the iron grill Otherwise, there is a risk of it heating up and popping Smoke is billowing Let me try the abalone First, it’s very tender, not tough at all. I’m someone who doesn’t like eating abalone. This one isn’t tough at all. Second, after grilling it like this, You don’t need to add any seasoning To taste the original flavor of the abalone This one doesn’t seem to be marinated Crispy and chewy The abalone tastes like this This is attractive This is grilled eel Such a fatty eel, very thick and meaty Last time I went to Shenzhen, I saw people eating those thin ones, just like this mushroom here When you grill them on the side slow roasting makes the surface crispier Make it crispier Very thick And this beef rib is terrifying While waiting for the eel, just use your hands It tastes better when eaten with hands I’m not good at describing food, but it tastes somewhat like that We call this type of fish “overnight-preserved” It’s not too dry or tough Dip a little salad dressing for better flavor Or it pairs well with beer too The eel should be ready now Very tempting, this piece is much fattier I only realized it was eel when you said so, I couldn’t tell it was eel. The eels we usually see are very thin. None are this thick and plump. It seems like they bought it themselves and sliced it buy it whole and slice it yourself just buy the whole thing and cut it yourself then you know how to choose when eating eel, what’s most important to eat Juicy meat it is Crispy on the outside Tender on the inside And it’s grilled by you It’s grilled so perfectly Dip it in the sauce This eel is delicious Just like that kind Not too greasy Some eel, once eaten feels like a chunk of fat in your mouth and leaves a greasy aftertaste for a long time This eel won’t But that layer of meat is this thick As thick as an entire mahjong tile And that’s how it ended This beef rib The whole piece, this is just a portion of such a large piece I think we need to add some lettuce to this It’s already very greasy Because it’s been grilled for a long time You can do these yourself Or ask the staff to help That piece of meat is from a better cut Ask the staff sister to do it Like these No need to worry about overcooking, doing it yourself has its own fun No way to start When it’s about time You feel like you haven’t had enough and want to see what other good things there are to eat There are still some here There is beer Like these This one is highly recommended Stuff the cheese into the chicken thigh meat Or basil herb chicken thigh meat It turns out they also make yakitori here Japanese-style yakitori is also delicious That day when I was on the phone with him Actually, I was eating Japanese-style yakitori Is that so? Yes, actually, I was drinking beer. Is it tasty? It’s all very good, but the price isn’t cheap either That day I ate alone at noon for 150 yuan Actually, there wasn’t much meat Compared to today, this place is about four to five times more expensive Is this four to five times what you had that day? Approximate amount of meat Of course, I was eating yakitori that day Around 150 yuan There are also a few pieces of meat If the meat just now was not enough And so many choices Beef tongue A bite of Korean-style beef Beef Feast These are marinated French mustard bite-sized beef Beef brisket and belly Those parts are really particular Not like in the mainland How to say More single Even these Just now we enjoyed those very much The meat we grilled ourselves You can still order more They also have tempura How about we order a portion of tempura to try Tempura is also one of my favorite dishes at Japanese restaurants It’s this shrimp again. Let’s see if there’s anything different. And those from Guangzhou. It’s Sushiro again The batter is a bit crispier I want to tell everyone a story again It was probably when my daughter was five or six years old In Guangzhou There is a Japanese restaurant specializing in tempura The chef has returned from Japan At that time, I used to go eat there often It’s almost that kind of feeling Its crispy batter is not that kind It’s so hard it feels like it will hurt your teeth The shrimp is also very fresh Since then, that restaurant has been gone Tempura that doesn’t taste good Many times when I go to a Japanese restaurant with my wife She always wants to eat tempura For example, my daughter does not eat raw things Often, it means she is still craving more This place is also very good And if the oil used is not good It becomes very greasy after eating Then it depends on whether the oil is changed daily If the oil is not cleaned daily Reusing it makes it very greasy We eat tempura udon After eating, I felt very full Several factors, udon noodles of course make you full Secondly, if the oil used for tempura is not good Actually, it feels quite greasy This one doesn’t have it for now Especially after eating so much Wagyu beef This is amazing, even this is available Didn’t expect this to be included in the all-you-can-eat Yes, it’s rarely seen in the mainland In the end, there was even this I’ve been thinking about this for a long time This one too That’s amazing Why come to Hong Kong You can even get Häagen-Dazs here Back on the mainland, even convenience stores sell it for thirty or forty yuan As for the all-you-can-eat here You finish with a barbecue, grilled meat And top it off with some ice cream That would be perfect We’re full, remember to recommend me such a good restaurant next time. But next time it’s your treat, okay? No problem, come over more often. Okay, bye-bye, I have other things to do too bye-bye

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餐廳名稱：八木橋日式燒肉
餐廳地址：旺角彌敦道700號T.O.P 4樓409A & 409 B號舖
預訂電話：+85261448242
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餐廳消費：「雨餐」日本A5和牛放題
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日本A5和牛是日本國產牛肉分級制度中的最高等級，代表極致的品質與風味，其分級由日本食肉格付協會制定，依據「步留等級」（A-C，A為最佳）和「肉質等級」（1-5，5為最高）綜合評定。A5和牛需同時滿足步留等級A且肉質等級5，關鍵指標包括：霜降度（BMS, Beef Marbling Standard）達8-12級（滿分12），脂肪分布如細密雪花；肉色與光澤鮮明；脂肪色澤純白；肌肉紋理細緻緊實。著名產地品牌包括神戶牛（兵庫縣）、松阪牛（三重縣）、近江牛（滋賀縣），飼養過程嚴格：僅限未生育的純種黑毛和牛，飼養期達900天以上，以特殊穀物（如玉米、大麥）混合牧草餵養，促成豐富的油花。口感特徵為入口即化、甘甜醇厚，富含單不飽和脂肪酸（如油酸），熔點約25°C，低於人體體溫，因此烹調時需精準控制火候（輕炙或低溫慢煮最佳）。每100克A5和牛熱量約400大卡，脂肪含量35-40克，價格高昂（零售價每公斤逾3萬日圓），出口時需符合日本檢疫標準並附產地證明，被全球饕客視為頂級奢華食材。
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旺角（Mong Kok）位於香港九龍核心地帶，以極致密集的都市生態聞名全球，人口密度逾每平方公里13萬人（世界前列區域），全日24小時人潮湧動。地標包括「女人街」（露天市集，販售平價服飾與紀念品）、「波鞋街」（運動鞋專賣集中地）、「金魚街」（觀賞水族及寵物主題街）及「朗豪坊」（12層潮流商場連接通天梯）。特色文化涵蓋霓虹燈街景（彌敦道）、老字號茶餐廳（如澳洲牛奶公司）、深夜大排檔（煲仔飯、咖哩魚蛋）及街頭小食（雞蛋仔、碗仔翅）。交通樞紐覆蓋港鐵旺角站（荃灣綫/觀塘綫）、逾20條巴士線及紅色小巴（通宵營運）。深水埗電子特賣場（黃金電腦商場）與花墟道（鮮花批發市場）展現多元業態，廟街夜市南延佐敦。旺角亦以「MK文化」反映本地青年潮流，然需注意部分區域（如砵蘭街）夜間治安風險。年均遊客量超千萬，住宿以三星級酒店為主（價格：港幣800−1500/晚）。
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Japanese A5 Wagyu represents the pinnacle of beef grading in Japan, certified by the Japan Meat Grading Association. It combines the highest “Yield Grade” (A, indicating superior meat yield) and “Meat Quality Grade” (5, the top rank). Key criteria include: Beef Marbling Standard (BMS) of 8-12 (perfect score 12), where fat infiltrates muscle in fine, snow-like patterns; bright red meat with glossy texture; pure white fat color; and firm, fine muscle fiber. Famous regional brands include Kobe Beef (Hyogo Prefecture), Matsusaka Beef (Mie Prefecture), and Omi Beef (Shiga Prefecture). Strict protocols govern its production: only virgin purebred Japanese Black cattle are raised for over 900 days on specialized diets (e.g., corn, barley, and rice straw) to develop intense marbling. The meat melts at 25°C (below body temperature), delivering a buttery, umami-rich flavor with high mono-unsaturated fat (like oleic acid). Cooking requires precision—quick searing or sous-vide is ideal. Nutritional data shows ~400 kcal and 35-40g fat per 100g. Priced over ¥30,000/kg retail, A5 Wagyu exports require Japanese quarantine certificates and origin traceability, cementing its status as a global luxury delicacy.
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Mong Kok, situated in central Kowloon, Hong Kong, is globally renowned for its extreme urban density (over 130,000 people/sq km, among the world’s highest), operating 24/7 with ceaseless crowds. Key landmarks include the “Ladies’ Market” (bargain clothing and souvenirs), “Sneaker Street” (athletic footwear hub), “Goldfish Market” (aquatic pets and supplies), and Langham Place (12-story mall with spiral escalators). Cultural icons encompass neon-lit Nathan Road, cha chaan teng diners (e.g., Australia Dairy Company), late-night dai pai dong (claypot rice, curry fish balls), and street snacks (egg waffles, shredded pork congee). It’s a transport nexus with MTR Mong Kok Station (Tsuen Wan/Kwun Tong Lines), 20+ bus routes, and 24-hour red minibuses. Specialty zones like Sham Shui Po’s Golden Computer Arcade and Flower Market Road (wholesale florists) add diversity, while Temple Street Night Market extends southward. The district embodies “MK culture” – local youth fashion trends, though areas like Portland Street require nighttime caution. Annual tourist traffic exceeds 10 million; mid-range hotels average HKD
800−1500/night.
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Chapters:
00:00 Intro
00:25 相約友人旺角品嘗頂級和牛放題
02:55 八木橋日式燒肉/A5和牛放題買一送一
09:02 A5黑毛和牛西冷/A4黑毛和牛5個不同部位
19:33 無限供應蔬菜/肉類/專人燒肉
24:10 燒比目魚/鮑魚
28:03 刺身頭盤/韓風牛肋條/厚切鰻魚/炸天婦羅
39:30 哈根達斯雪糕
40:30 Ending
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