![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCzeUxpoQR1WtDgJ2crHKptxBl-D1hLC5U9Vfzt7u5_bhn_CrvF3Iwe3weuAI9CJyuzl4M4-xw36s5qCJyGHJe1TDyJMCKe_LY7_ZVrlAZR9PbO8tSBO8HZK7gKuVr8Av2PPLj3c4hTe5nBZczeWAPWx6v2yKNU6eDbpsa8VyRt5bunu_UQhmyfGjm0g/s1600-rw/Cover.webp)
阪前和牛鐵板燒-台中文心五權西店
台中市南屯區五權西路二段273號
04 2472 1799
11:30-13:40 & 17:30-20:10
阪前和牛鐵板燒
itamae.tw
阪前和牛鐵板燒線上訂位
阪前和牛鐵板燒台中店在哪裡?
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5GzFgZudSV_Y4ynF4Lw8QgmtsRRBhPvGOp3SikHs3ap0qY2nJQC2SZqdiZr2xx8oerttwlVdE1dG-Hfe44SV0w6eeVFqE4m4Dik5jL_fW6OwYt8RIRgybqEFvwB08otUMpQk2M7DwmI-tfMgDlZgp9vX10k9g_aISjn_NbDnNTDmYCh8JDJmewNVPjzs/s1600-rw/20231021_1989Wolfe_Itamae_002.webp)
台中「阪前和牛鐵板燒」於 2023 年 10 初於王品園區試營運並於 10 月中正式開幕。採訂位預約用餐並且於「預約訂位時必須預支付每人 NT1,000 元訂金」唷!
😈 關於預收訂金的小抱怨
既然已經有預收訂金,表示顧客確定會前往用餐,其實不需要再透過 inline app 系統發送確定簡訊,收到簡訊當下真的一肚子火,請問我付訂金的意義是?不過這應該是系統預設自動發送,但既然決定走高價品牌,就該把細節處理好不是嗎?
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD098YpIn2G_AxgTpONhbCQcNmu3mcaz8dgpJXQsDmk9dJAzGFuflJP6pFp5C-_6jBUtoaXzrnCP6qsspnLcI9WmTSs3OJK2uRTapyD4oSbwfDQzwgOBB-QdGtGJkenolTxJOjxIhR6Cvpjm4Xrj8DIfhrWmNHvCjCh52Lnwwu7WCBcSRT2tCot9sF9Y4/s1600-rw/20231021_1989Wolfe_Itamae_005.webp)
全台第二家王品頂級和牛鐵板燒「阪前」的店面位就在台中捷運綠線「南屯站」對面,附近停車場不多有點難停車,不過搭捷運前來就很方便,推薦大家多多利用捷運囉!
阪前和牛鐵板燒沒有停車場,請自行周邊找車位
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqhS_jd9E3SDON9h1xSdYrQsiijHmcBbwBp4nOXJEN4Ej09COrCEvQUgoOuh5VzYPOE2Z6InBktvAQ0eLwmVMhfRk10_l5B796dhU9Vn_lMWVnugpOEoa63tkF89yoBL2zLsHisDsF6326MbV2eqJOmGd_26MENYR0JaNFYwx_SCtaPFBuxg3BT7PEoQ/s1600-rw/20231021_1989Wolfe_Itamae_006.webp)
很多人看到王品園區後方這塊停車場時,都會以為「台中阪前和牛鐵板燒」有專屬停車場,但事實上這個停車場是「完全不對外開放」,而且「台中阪前和牛鐵板燒沒有專屬或是特約停車場」喔!只能附近往「五權西路路邊停車格」或是「大墩四街」附近停車場去找位置囉!
阪前和牛鐵板燒訂位需每人預付 NT$1,000 元訂金
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavpb12XTiC25_FUVIOLs3cYikxfPc8_OnpesU_eBxOWJgZ_jFe8N28rX1jeuG3e8fgL5Eerhf0Z9DJS7LxwGbhsqOTPb2TdhYLycu6eF2iX4hyd7Xrff_rfSX9CJcWNc4wAF23UJIukKAnNjzzHUkZf2F12Xe8hWevAQq8YVjdVJm3WDCnUzpqdH9hv4/s1600-rw/20231021_1989Wolfe_Itamae_024.webp)
「阪前和牛鐵板燒」消費付款方式很多元,基本上現金、信用卡以及各種行動支付都有支援,不過最推薦使用的是「王品瘋美食」裡的「瘋Pay」方式,在指定期間搭配信用卡還有超值點數回饋呢!
用餐環境
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-Wrb5VQMN9wJOllmQrpjpEvreMd9bVcgh65sZvHR20heoF42swT50urYZTSryHIEeocTyG6vb1Psu1D52ptZ0roTYgkfpgK5AT7Xo1WfpFcJ83iJ0RNFHPg0ceh4H3nD8V6uVuLSOjlUT9CFqEEx7a_R9UkbZZSgWXmdS1zEvCCs80cOwo42ngsTHNc/s1600-rw/20231021_1989Wolfe_Itamae_030.webp)
台中「阪前和牛鐵板燒」店內裝潢風格以日式典雅禪風為主,色系表現低調沈穩,給人一種溫暖神秘舒適的放鬆感,走進店內就已經慢慢地放鬆準備開啟一場美食饗宴之旅。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOTdHAlnTKj9bi6fAXNhbSHBbL2baw1GHcfGmAXcVNfob0kZRErQqC9bUiuol9YysTWIlb3YNdubtRI9yyV47vDr1IY5EZbmXYzIjt0dyBEIAX-yQ2fSDX9vxzD_ps3XfPNXmZHyPD8gMR7chJ94Q6l1K3bfQcJ5mjjOfulChDHztGs6O0ZdkcvRzBNo/s1600-rw/20231021_1989Wolfe_Itamae_027.webp)
每個用餐時段前,「阪前和牛鐵板燒」的服務人員就會擺座位的餐具都擺設好,入座時確實會感受到賓至如歸的感受,這點細節「王品集團」還是做得相當不錯啦!
阪前和牛鐵板燒最新菜單資訊
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoGuzYOlPt9VJkbUM1Tf0dtjzwIFr2bT_QV_-KIhxCUdeG_r6nGE6F4Urzzha6jhoF-eoalCWXVQak0rF9dqSmYJebPCZcnKIAEne3cnpISrFYkqiQXpRTOpQldXgZ04O1l5698l4ir47nubSdwnkL87ETgmBMSpymKwGJqrkjpCgRx4zrLHnq8g2kk8/s1600-rw/20231021_1989Wolfe_Itamae_029.webp)
「阪前和牛鐵板燒」菜單內容承襲著王品集團的簡約套餐內容,每道餐點大約就 2 - 3 樣可選,讓我們無須糾結太久,而且每一季基本上都會微調菜單內容。( 最新菜單資訊點這裡)
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuH6FUCgxbDk9tnDUoGMeJMMrOHT9FxW1buaNJnYn4J6sjz3jIGVPlixK583-pP3uMFpI4er2QC9gHW9YaAnnAeelHZ6KBsIruc6s8_N8rhGWwCpAcYwm17l9aqXctSTIYtYsu4nkJhlvnsgydGphXciUU7WfXWaYoJWdKgd7Hj9kCI1i_LshOHTmUkQ/s1600-rw/20231021_1989Wolfe_Itamae_039.webp)
目前「阪前和牛鐵板燒」主要是以「和牛」為主,建議有吃牛的朋友再來,不過貼心的是如果不吃牛的話,「阪前」也是可以幫大家調整套餐內容品項,但是並不會退差價唷!
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCuNK_GJ4wLoj34Dq2gMpDWETEZ4XzNz-VLzpRlzapJKonMPw2gufP0TjVpynd60AhPaZQumWO-wfB0F06zckrhflvS4wOYVr-LrCma_lrgaA7_JePVz4ON7bSfixEvFog9Y6DxcHSJ3OHiRei-YJl36hC_Als_CzjDVEI-BrH8WMW7ir3Dwec7CWV41k/s1600-rw/20231021_1989Wolfe_Itamae_036.webp)
在點餐的同時,服務人員就會先地上茶水,超級燙要小心 (服務人員不會停醒,而且杯子沒有隔熱真的要小心傷。),不過後續餐間服務人員也都不會主動詢問或是補茶水,這一點就是「阪前」扣分沒有對得起自己價格服務的地方啦!
NT$1,880 元套餐餐點分享,不吃牛會有魚豬替代
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiwf0FxxuU5SA1AXS_dP0kK-_vSjhWKf2zKirtoYH_QIXGYU9sLhyphenhyphenh3sixOK81SX_pR62LDEqdc-FGl8jTeReVaol1eZwhKxvAey26JPE_D70EdQkgKagTculJoHIBvpGQ4wqktu7Eddkrk59FwhfZoc8cscQF4dNt4b7liNqIYT8VrGf6y5HTNapphA/s1600-rw/20231021_1989Wolfe_Itamae_035.webp)
點完餐後後會送上漬物,可在後面搭配餐點和牛解膩,或是作為餐前開胃小菜。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwZeMhzdao-h-8zxtDjrSzHaF66CfOf6IOyT86OVEa-VlXACgXyvghFPYdnQv-YYnx-hiGHEVI3Nj60fLiOGPTn1rKTuorE8P5eHZhfpRM3rJyToCgwXBkVdgm1SJ5KeRBEuq4Wlf-Av2HfEVyBKixO6ZwIqhF-txiuYMiAs7xJcPoeue_3pfUWluDr4/s1600-rw/20231021_1989Wolfe_Itamae_045.webp)
等大家都入座後,主廚就會擺出本次餐食要料理的所有食材,豪華食材也是「阪前」主打特色之一,光看就令人覺得很期待耶!
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTo4CNACk99O6Ae_irmaPcRgzmSftDxr_KNYU1m2XJt3pdCoKl078xQu9bulScpQ3zuzhFDJaKS-q1S7vqCOMK73YAfOXM2A3LXWa_jQnvQtEDOzQzi7GLEGmtrqXuQNGYDU_I231mFVs7rJXV1UcXdyYNpGdv5pceL3EPK3S15_KNYq1IR4xjZVETB7s/s1600-rw/20231021_1989Wolfe_Itamae_044.webp)
而主廚除了擺出食材外,也會一一跟大家介紹食材,後續就是一連串的鐵板料理秀啦!每道菜的料理過程都將當精彩,這也是王品旗下鐵板燒最迷人之處。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6IhK2LQD_nsb35MViEAty9gCHUcLi0WXN7daBQKdmzDUL5m8gv8whZ8sTjpvxzs1Ff978KPwUz89Y48zxOa38SR8BM9ewR0azCRIkmpj9aQWaXlYOf3iRXtiY1r5zpBSfAlo7Yq-c1zFEQR97zDIF03RNeHQ2X9XRFCCHigXZU0wpkyGf3mbcLTx3AA/s1600-rw/20231021_1989Wolfe_Itamae_049.webp)
先付,鯛魚刺身不過還有甜蝦,整體口感滑溜彈口。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6RJns_RblIEVLeKsPV8vAV6bQiQMHfS4gi7LVLi4YQgp6OGENJfGKI0dZee6mHOLm7tQywlLKkvbg_tMbaEVL0Kzt2dxCD2kfyMUdZEnyNLfMRNGDxL4CZAh4dp8rKqDnMLj32_b7IqPgru6lRySKpdAZG5RzkVQaFWE3v8AepqBCR5ECO8IQv1yZK-k/s1600-rw/20231021_1989Wolfe_Itamae_050.webp)
附上的柚子醬清爽甘甜,有添加的話可以為鮮蝦增添更多層次風味。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNslcLYklrC03H7T_tH8O6wIyQNwDnp3RfwY-w8jeEssjUunE94-BktZ4EK8_Xm7E8slvNFvzGfp3Ke01YhNOuQw0EK60BVocL5pvMMRggzfzWnGV7z5Gp4dKVfj4WH-mKMNumk0NfQ0Kc0CbuPXQiSsQEP2G2BTXlpBmrTDjm8qOHhvfrFa7DU8HRhFI/s1600-rw/20231021_1989Wolfe_Itamae_057.webp)
半月炙燒和牛,以鮮美和牛搭配鮮脆花椰菜米,配上小鳥蛋視覺真的超美。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutnCZkJGtoczbYNIthNYL9qV5zDrbfDmxZeFdGCh_fMUCko4pEqWS9sXERwsA7jPtB6QAGN_F-1d82-twVhj7fQkqwPfLFnY9meZWLOSwgN5QX9Wpt_bPcjl1q3rQ2kJxsoocCp492qzd32ypjlrh1bU0-BGHg_dedOEkqSIB_zqCEK3W1GL1bw6HNqg/s1600-rw/20231021_1989Wolfe_Itamae_056.webp)
和牛以直火炙燒約 5 分熟,保留和牛鮮嫩口感與風味,超推!
鮮美湯品,令人回味
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRU_JwIRNbA9qv4zjLdssFlCQ98jLBkrChfPjZ7pzuZbGm14kf4pnrDWR7oIG0sO0G8FbGPFY2FQD7ceGkGnGPefU4cFli2cSIzZdnM6PKHvileFXqs5fWbIA4EpeLWpg7AVxjQ96vyzkSJlJvaHxteNRJDdntuDgajQCB_Wj6QhuNUzj_DqdUl6vTKWY/s1600-rw/20231021_1989Wolfe_Itamae_062.webp)
和牛清湯,以台南牛肉湯的手法直接用滾燙高湯沖燙和牛肉,使其呈現粉紅色澤的最佳熟度。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0i-qXs2t5_rWhIWMcaN8nLq341zaJQ4T868OhUXs_tHdyi0OtxgpiugPiEjJAKCLYZUKrfOY3BIWFXq5Y_9DUceWAow5r2vTaEwVqJBfJpqAKRlkGuIx17xGMBG4La75SzDxdk1KJR17ownlc9Xd4if23NUZLqoad5MQl_GoDQOsMzKQGl75Vn4iD5GM/s1600-rw/20231021_1989Wolfe_Itamae_063.webp)
湯葉海鮮湯,作法偏日式不過湯頭清甜,魚肉甘美,是碗令人會一直回味的好湯耶!
秋豐酒蒸鮑魚,視覺與味覺的雙重饗宴
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvzL_GrgjKHtWHBuhP5cRl3QQXjkpc_PSPSuuQrqVrazijnL7Uv5LnO7zSh6vPcfjkb0qOFBIOyCMbl9TP-eTrl2Y8He4Qeb1G1fCkGc8ibCLyFvh585mzB_HON_QGGvm6BadOJw0CxaO1wcF2NI1PMeNnJNk0RHX4JkQHAQQU3YqJ-iTk4kfxYo482M/s1600-rw/20231021_1989Wolfe_Itamae_058.webp)
秋豐酒蒸鮑魚,經過去除鮑魚的內臟與高溫蒸氣洗禮後,再放到鐵板台上乾煎分切,BTW 主廚在分切過程中也會解說鮑魚的相關部位知識,很有趣耶!
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIAIGAWXtQ_jNdXVbwdAedKusM3-QWZRxrbkhDpa7kkc4K5cFw-vvBDVP_XtknnhYHEBj8mKJX1GB0CnAD_zBFwVn8h_YSyGi_ovxmyaIi2NKV6eq6yIffIcWHzRMpfEOcIGWKsgvcqWXwEHS7G2LTfImDMHUbdqwa4Os8diGRC0N7Z11mzZqYVGmxiw/s1600-rw/20231021_1989Wolfe_Itamae_069.webp)
看得時候很有趣印象深刻,而且擺盤很美啊!
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyddCQy2TfbB4XpNA7TvvLDZmrFQOGDgb1LNDR8Aj3Kc9unm_8HaAl598kbupDS98gQ9FBI9Quq7GswrvwGy9hKsvQ1hSm0qDyFBo08MhKA6H474elaUifkuGotI0vZTFQlnlnPS7FUWhyphenhyphenJh8Zx6rNWSIQfEQrGCKYYzQIS3y7GCiZw-WJsdceDHFAjDs/s1600-rw/20231021_1989Wolfe_Itamae_074.webp)
不過吃的時候只記得鮑魚口感嚼勁十足,其餘風味特徵倒也沒特別印象。
龍蝦二吃,彈性豐富口感讚讚
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUNqggBWoxnplzWdGdKF_B1cbSW21fM2iOHXSLoFQ4mXWRDTI2DaWwMFyf9L_gsQF92obv382FRrYxtacaAWSaARWkWdWeAl1aWol6GuEZeZlnnbdcBwWR-JHf4cAmk0WRIJA-wo2fsF7P1RvYOG2IaFO0zqVnfEXXsT5f2g5HPsfMz6iYOcp0gBTf-w/s1600-rw/20231021_1989Wolfe_Itamae_070.webp)
龍蝦二吃包含 XO 酒焰與炙燒明太子,簡單乾煎悶蒸,保留龍蝦鮮甜肉質風味。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVIdJDFP5-ePDNR_nd2mdDt79h7KmsX38mqMDsY0qpb8a0zlPYSBrBI4q3sDeDMHSceuxzUV9Cw0CFyZlBF1n0RdrfG-wOx-pRLo__s0JgWLrxEto0AduD72T1eTTChF_A4hV_R1HNDe9cJuCjYhyphenhyphenGY7b90e2aqQXZC7Q3KQAc3z6IgUy6kXI3v_cfCs/s1600-rw/20231021_1989Wolfe_Itamae_077.webp)
嚴選日本嚴選鹿兒島的赤猿酒大火快燒提味,同樣是場視覺滿的鐵板料理秀。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWuOMlMH5_NPh6ZdOWo3q_1IeXu9inCt04wfPdc0MIzO48xWFrk37-8Etp409nrxezPAIJlgHmVTsHlUNS9qL_FVXpmwxLtq2aHBM5BKYkyLEHdxlj4EloZnd8bidAIs6AmDIHvokNA3pm2D8OWcpjSsvxQC0vVZ5d9WICJkL5EAtxk9lXl72PKmN3iM/s1600-rw/20231021_1989Wolfe_Itamae_083.webp)
經過大火快燒帶走酒氣保留酒香清甜風味。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdv2N-kScDU96ygFFnINc5nkAbCNSypryeFBjqumPmjSdhH_CT-WbojauoA1fiQtC2WWm7HcfECIazg53TlKLrkcHUgO7VihQ0wteMGuUSNHJCnD35hBXv9BpCQSRuZOCdrFHLTvQlOYo3v3nzsu1RxZ9dzMJ9okgvbkFyK6sZVBTUCVvgh44LZcw73o0/s1600-rw/20231021_1989Wolfe_Itamae_089.webp)
淋上特製沾醬,就可上桌品味鮮美的龍蝦啦!
鱒魚卵干貝卷,直擊海味震撼
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbFExhn20eAzYXEnxTOZ6SXVVta30ENHHThCCs5VseCSo_3lK04IR5kiBv8o1mCWwyYk2dBtSKV_Qj5pcGpMQ3ekCWD-qRuNcB20g5wQUlbN5NHs9LFZviPIucKKhQKi57iTskI9l7M1tVeXQV2O11oalDILcWxyj-U4cRxR39zPxn36vclPYtLTlIlw/s1600-rw/20231021_1989Wolfe_Itamae_072.webp)
接著是料理生食級干貝,簡單香煎鎖住干貝多汁鮮美滋味。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUkcZj8_H4u-EyLjzn5zjXYfbs2YdkWyUQYsK1gwL5oBzGIqwXemcKqtqB49Nc2qEqk3ThrqT5ZjIAo5POo5LXRphVC-81rrUAlcbYwKdh1WABp38L5aeh_1fM5I6DHO9J1sqJoXOMuWVqCN5Wkj0kemA4CoQHXdpTWY6XXh9ClLW6QHWbrcXswGilHc/s1600-rw/20231021_1989Wolfe_Itamae_079.webp)
再以七股墨魚餅做為基礎,加入新鮮干貝佐上鱒魚卵製成鱒魚卵干貝卷,這道餐點味道腥味較重。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTp4VTcqvxBi8AudYOkkYWCBbuusbyiAhKFiJMupkXGM4smyoVo3SKJV0TJhTSmPCAzPhledDZ_LOxYk7c_rbBJKeUKpyK8X-KKGbYgOYP2KOfBbFI0PXNxX4h9WLrr3onhc5PFDj34IHDitxvpTgjbQgT7eQSScoQ9LUsiNeI9O81Hy-WK-8x6sug3tk/s1600-rw/20231021_1989Wolfe_Itamae_081.webp)
推薦食用方式是用雙手拿起來吃,老實說干貝與鱒魚卵都不錯,但那個七股墨魚餅口感很韌不好咬,味道又很突兀,算是大雷品。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOaj4-xk5s3u6idlJsjb5VXzK22qXcNRv5ZlVivB4zhiCVjOkPh7m5jYlOjIFVK9sx99sAH36YFQ8Bzj7SMaNJeOUplRRnVvBhyphenhyphenE0E768ZwX3J7gVeVDlXyMSn-vc2M7vRayPzCeTXGZDdCgpAdE9Wb3vjv25Y0SiuSR7a98ls1WlZEFmEBrBdRNctgk/s1600-rw/20231021_1989Wolfe_Itamae_099.webp)
季節時蔬,本季選的是娃娃菜佐櫻花蝦,櫻花蝦的豐厚海味配上鮮脆的娃娃菜,清爽好吃。
A5 黑毛和牛 & 澳洲 M9 和牛名物三品
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_93prgiUzRj2lNTAFUJSF67S3LFjTxsTaTTmDjTb3NUDBUagyprzqBDCMrH1oZZtmLD7R-g120iFdi1MSAQ3Lo8CswuAalhjcbMTwiGqFJXWFPhiSn2926PHCPp7HKTtIkd-mLcCOk-PRvtcbtzIdtIhyphenhyphenJHt80m_ZtuRmoJfDbs21iBphWbBUrQ5WXgg/s1600-rw/20231021_1989Wolfe_Itamae_094.webp)
主餐和牛終於要來啦,主廚端上 A5 黑毛和牛來跟大家介紹,光聽介紹就覺得很好吃的樣子。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG98TCtiMHSp32wZjkshXbvLtK66rLxqVsIFShnjAoZYy3sBxlIMMzqT6Wu9FCVkqKpeoWox7zMFjZLginsuZnv87yOVVJvZ85mKO74eH8pC74W0MGEN0tRT-Xsz4pVQu68Uk9_Rg3P4DTV_WVVdJWIbRwTCsv8bPZFWF7mMcdsqbsgqDQB8mHjbc1gmg/s1600-rw/20231021_1989Wolfe_Itamae_095.webp)
BTW 等等和牛會放在蕎麥上面進行料理,使得原本就鮮美香甜的和牛帶入蕎麥清清爽香氣風味唷!
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI56xDYZbWPpn7FfgedxCZto-7SxFBuUBsOYz1io21kzucBrxVHU4Bnl_epHNQ3_-rexOM-H6O2kDvVB0FCQuUMCfRQ0XpKZiIQquHOYChAu76CDNFYZLnFpaCoaqIW-5HKqGSyPRE2TEZ1-P8eFxzSOeacyEpxod1CPeK8kHM8hUfPJfwoaA1_qwYd-Y/s1600-rw/20231021_1989Wolfe_Itamae_122.gif)
簡單快煎鎖住和牛精華肉之後,就可以將他們擺上蕎麥盤上,接著加入清酒點火大燒。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9Xee5FAM43zBnJzasZUIXfclgqVuXb4rEAeoWbN1MUin-fB4TQS8PS8NexRh2-i9D_LvAMrc7JFFyFXxydKcVgmJEeEsXMutLlUiJWG1x90-PfyNAqsC9CtE4kzv5HcQXJ96NYDAyfl7pDQrnYFG8prFs0McKvs2yfjmobuFwLSzseDt3pWYNv2vWHQ/s1600-rw/20231021_1989Wolfe_Itamae_123.webp)
最後上蓋運用餘溫使和牛熟度向內滲透。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPepfNnogMluUqfs8B6hz5eHYX8MTaM7s00-ZkTQFyr6q0-vi3jfxahW6Sw7zTdLNcq9cumxgURqisYgFkXpIQtI0T21dH2sqplOEvkqFD3bNkVgkchTyU2lOCF8D0m21gYUK4qw_0y53vzsU68fbhZv0Mp2yC3BZs3mZiZyoQvBUA7kQ1Yl5HeFXjCeM/s1600-rw/20231021_1989Wolfe_Itamae_097.webp)
每一塊和牛的精華肉汁都被牢牢著,而且熟度 6 分左右口感鮮嫩多汁。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXraQSOoDJPqzgisQXQ6nhJWbtVB3hGxR40YQ50dSgUYA4pPhi0Bn12RzF0mjXZKadsUnpfvh8lnCVfH97DsIrPbrW4nifBiOnZjR0WOahtBd_d3qgkbpjXY7QwoBSDEp4vcg2ZnSo2rnXIv2P81DdykDnJkISqAdwLai9fD-XzN_qDQW955A3AJqC04/s1600-rw/20231021_1989Wolfe_Itamae_124.webp)
看著主廚俐落刀法分切好療癒,來點胡椒後就可以上桌啦!搭配著漬物一起吃,超好吃啊!
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywzJANv_oNP4oNkMib6VppMb-3jyvgStkvwY8bnHvL-xOIUy67vHW6LJICsbeag3DPF3gMP9LnuyCbKUhs_nDv7y13aZoS6gLBKuQeEskNGYFb6SmHm9xiCD1a8lWyLyvxFtUPTz_kU5I6i2ibiluA-pJ5HX96MqZFq9D0Ma2NBWeE5rIPUT6QO5rGpA/s1600-rw/20231021_1989Wolfe_Itamae_107.webp)
澳洲 M9 和牛名物三品,一開始看薄片感覺很沒什麼,不過後續看著不同的組合搭配,深深覺得料理千變萬化就像魔術,不得不佩服王品的菜色開發能力耶!
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4AxqHvQDv2mSESZMYy_1c5rfro8tHkVoG6E4USvpf-Scf_cOIktgDweGf0ay_OyggfyqOU3WdG5IeZTEYs5wuFPNcNSpwWjuC0tzKgxSeLhwOwBTNH1q9jEoI8LPNGWmsafC7oXF-Iu3Uk_KkOhgVrEZBjvv7SbjmPjqDoU5_uNg4DuiE3M_VDhrisk/s1600-rw/20231021_1989Wolfe_Itamae_104.webp)
海膽冰晶冰花,海陸雙響滋味,口感風味創新令人驚艷。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBckezrntc8k8ItehBF_KjmGx69WqG6VDMLzqR1KckeywVQ8sEE5OufRmPS0pl6saEQjuAMXqOzUoYACoYrCOJRWJTwA1hf_dblnkGEaXbqWrHFzexVxUUCyf9YhwVUi_VsLRK8U0fEXvBU5g864mlNf2AiN06n9cWbN2V0MTd6Fjlki6b5JVd42TJfbc/s1600-rw/20231021_1989Wolfe_Itamae_109.webp)
姬松茸松露醬,奢華頂級滋味。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdK3Yy9M5lI09g_wjG5rD7hbx_rH6p-HRjskcSrFQ1U0NwRe8r0Xb3GUtz-SdqSUbfsLHQZFpHcH-N0wYkSjIhRtBTNtIkJxX-KXhn7WMGi_HQE9qNtV5HTVzDQfDFsBJLyT9Oz_BpfpIb56-NiXSLC7DibzeoODGhVBRNDqptieqEF3YHOtOSHqG1tZI/s1600-rw/20231021_1989Wolfe_Itamae_098.webp)
和牛肉丸,這個就有點普通,再加上和牛油脂本來就比較豐富,整體吃起來略微油膩,算是小小失敗吧!
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVeLJon6x5YAWYpFrBxgo2ed09_0R63GmDcwSdfz1Zn3EK3cg0emMnm8OCEHyVVW4PhN7e6F6p23PWGJHtdnXSQjz121cWxbvwE0v4DrlAtNTtkK60V3OUAAqFK1du8nnThOSkbXBOBhJSKoyefcmQwrjlPX9IWshSDP3C77SpsSw3rUvQDHH1TwtHKk/s1600-rw/20231021_1989Wolfe_Itamae_106.webp)
鴨肝照燒醬,整體風味較重,和牛味道基本上已被醬汁蓋過,搭配白土司整體搭配還不錯啦!
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwGjwIokW9Y4Lui0sKU18W06xi86aTaVbbPmoigqS_izEgXjh4hhyphenhyphenGZ6I3oR9Dg42-SE15dRWK1mVheluL2_dW17vgflWzePTZjeuUorbKL8OFZ2yM6hMohhEu8_VFMQE1_btIwWCYhaYLTbNml98XXZ9vF5ri44o9Ly3qfcAT5c9sStbqS4mBhV-YTw/s1600-rw/20231021_1989Wolfe_Itamae_101.webp)
不吃牛的朋友「版前」會以海鮮或是豬的料理來做取代,上次我們取代的項目是魚下巴,同樣採用照燒醬的方式料理,魚肉的香氣程度也是不亞於和牛,整體感受也是很豪華。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Pz_aAO-dJbKVX6v3wrThhq-WQsazpaH4OHfwh2_DoQ2CEmDdRCHe3GG3PfzHdwLrdqJLV-5Y0UPMXXfM5LSPpXQsBJBes-Hun_rM6sF-sah2rvkbb-GONyUK3EEX97rkd2M8Rh6PWguqteVPFIzkSfRycteh4fioms09kEpjlvbUazqZp3GZjBCQz7o/s1600-rw/20231021_1989Wolfe_Itamae_102.webp)
另外還有照燒鮑魚,不過這道跟之前的有點重複,感覺上就沒那麼驚驗,如果可以的話還滿期待「版前」會推出非牛系列的套餐。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM795MrxyTI6vphyTx0pM4hDrTejvZnxUCzybuf_vOIxDg0Tc1K1Dct6lg6AlIXQIiafzdMc6v3fBlwbje9Z4fzq7K-9LPRZPwhLRwVKOrmdpH0Yi59k2J0CjgeZQeKFLSjmf3cSZ2fNc6j1c7tM9bOPnxwiDjc8X8S8PmJzugg_u9yF8KDGpFUbhBkAc/s1600-rw/20231021_1989Wolfe_Itamae_128.webp)
主餐結束後,來杯冰涼清爽得沙瓦去去膩。
松露野蕈和牛炒飯,超強飽足讓你吃飽飽
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rtV6Y-nLh5AaopaelGM0d0WTV0hhx13lZbC4cfCAEhHquvatV-YliuAxbIMrLJAvTwAOy6gt5BftK7A8sIrl9ydAC_i963t4kYRx6yYw33bLbQL3BbMjH3FubH92MoC0iEtXq_Fnnl9ic-6h3QGxKsyXJiKELpK0NYU2GDdYXw-hgbMiyR98q0DSDtw/s1600-rw/20231021_1989Wolfe_Itamae_146.gif)
接著繼續來吃松露野蕈和牛炒飯,其實前面幾道已經吃得很飽啦!再來是這一碗澱粉炸彈,融合野菇與和牛風味,以豪華森林滋味帶領我們回味前面的饗宴,這設計還不賴!
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Wx6zAD_sGPwT_suTlj4qfnfSvJctqS6Ee32QNEprM-p1khzXnByFwBvHFaaPw7rASwXkOULP3l_JY6XoOF7WP7ZLoGNF38KxQmZzbOJaVVrC5fJCt0FPzxfHALjNWinkEdmagO3VlH-S6qoGIW1TgNeWTf8aorzJHB12qyCTv9A7UtmOCfthYaY33u8/s1600-rw/20231021_1989Wolfe_Itamae_148.webp)
不吃牛的炒飯替代則是去除和牛的松露野菇炒飯,同樣有著王品鐵板炒飯一貫的美味,但是加入迷人野菇與豪華松露,整體檔次還是升了一個檔次。
時令湯品,日式鐵板燒也有台味湯品
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEiFqxkgL5z9ouHs4GqY9g5_QXnwO85ejJvs7B8ECiaEi1urM8UqUQ1D89sXAFNtqUqPUKnO_kv15yuJHwMpBmfsLnyflwO2AANBV8Kpm49tktFDL4YKFp4ZcMKyRiQ78yAbriqpf4Mu7J6zls1NFUJG-F-fZ1u4HbLwEdLCJMfmtu-UVccrfuPzt1Jc/s1600-rw/20231021_1989Wolfe_Itamae_149.webp)
最後是時令湯品,很台式的竹筍湯但卻很鮮甜可口,給過。
甜點,視覺很美但普普
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WMbWxmglv117xRhyzRX7rvBetH3EKKV9QmZ0-9Rchap5eQX5jb1u0TpZqvacjXeBLqjuLuCWhLCkQ4MuXJrx35drll3NGWdo8gTdqxlon7LjF1Hgv3nfDHXEMQji-YcVZ84ybdgHLsH6oXJI03Z54OAg6wLbm08PV2ywgcsgo3qTbBlX2vps4AoNcOs/s1600-rw/20231021_1989Wolfe_Itamae_151.webp)
紅芋蒙布朗,不僅是視覺滿分,就連基底布朗尼也很不錯,綿密濃郁,但上面的裝飾就微微普通。整體層次還是有,但就少了令人驚艷的感覺。
![阪前和牛鐵板燒 夢幻日澳雙和牛](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_uomih3_eNb7aMCyOmoI1hi5TQYj-dcwkrXSZBiJnIeLUJRvVz68tlK99RNuBagUJ4RxdiLzLoIXtui3dsZDXcReZz0QTK2Dguymi0TL8CuMnzwXz_HEMAyd7s1J4PyraCYoJiEK2BEvyNJnGDUahNDLsMYTe2dkUOmWaaKzLItvTxWltAmQ5ZMNaQc/s1600-rw/20231021_1989Wolfe_Itamae_152.webp)
柚子抹茶生乳酪,以抹茶生乳酪為基底,加入冰淇淋,香濃酸甜滋味,很清爽解膩。
阪前和牛鐵板燒值得推薦嗎?
總結「阪前和牛鐵板燒」用餐心得,餐點食材與主廚手藝沒什麼好挑剔,不過有一些經營上的細節倒是還可以多多改善,例如熱茶的溫度與補茶的頻率,網路上還有不少人會抱怨分量問題,不過份量問題沃爾夫倒覺得是很 ok 的不論男女生都是可以吃到 9 分飽沒問題,至於大食怪們...就別抱怨這問題啦!「阪前和牛鐵板燒」整題還是很推薦大家前去用餐,特別是現在通膨爆炸的時刻「阪前和牛鐵板燒」價格根本超佛心啊!推推!
阪前和牛鐵板燒-台中文心五權西店
台中市南屯區五權西路二段273號
04 2472 1799
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阪前和牛鐵板燒
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