Japanese yakiniku is very similar to Korean yakiniku, at least in the Edo period, when the same cuisine was called "Korean yakiniku", and Japanese yakiniku has some "four dissimilarities" connotation. The Japanese barbecue restaurant in Hong Kong also encountered a similar embarrassment, the barbecue plate is not as good as the Korean food franchise store, and the sashimi and sushi added are not as good as the Japanese food franchise store. Volcanic ware has these drawbacks, but the meat is not too small compared to other shops.
The area of the volcanic burn is not large, and the table top and chair backs in the hall are made of wood, which is not comfortable. Each table can only accommodate 4-6 people unless the table is shared, but VIP rooms can be booked for more than 8 people for privacy. In a small space, the theme of the store is quite clear, the walls are painted with Japanese paintings, and the sense of substitution is very strong, and the volcanic fire obviously has its characteristics, but the most proud of the owner is the oven. The cobblestones in the oven do not allow the open flame to touch the food, which makes it easy to lock in the food juices, and the skewers have become a timeless theme of the store.
There are more than 70 types of yakiniku in total, most of which are presented in the form of skewers, including beef tenderloin and cowboy sausage from the "Miyazaki" page. The shoulder is thick and the marinade is just right. In terms of pork meat, pork fillet, pork belly, pork intestine and other parts are all present, and the fat layer is quite uniform overall. Cheap meat products also include chicken, chicken offal, and large pieces of green onion and chicken skewers, so it is best to split and fire; A similar problem also appears in the fat beef enoki mushroom, when the enoki mushroom is forced out of moisture, the beef is already old, and the heat is difficult to control.
The seafood section is also very popular, with a total of 9 varieties, and saury is a "regular" at barbecue stalls in the mainland, and you can grill it yourself at volcano grill. Autumn knives have a business card effect, but they have a heavier fishy smell, and in comparison, mackerel and capelin are more pleasant.
Serving oysters in buffet restaurants with a consumer price of less than HK$500 is risky, so the supply is limited. It should be noted that similar restricted foods include pearl scallops, salmon skulls, beef shoulders, herb lamb back ribs, chicken skin, etc. The sashimi plate can play a harmonious role, a total of salmon, geoduck, cuttlefish fillet and other 11 kinds of seafood appeared, the shape of the salmon is close to the meat strips, the fat lines are thin, this is also the epitome of the whole sashimi plate, obviously the sashimi of the barbecue shop can not compete with the real Japanese food on the topic.
Small shops often change their business style, and Volcanoaki launched a seafood hot pot section in the summer of 2018, but it requires more than 4 diners to eat, and you need to make a reservation at least one day in advance (28897008). Volcanic roast limited edition food is of higher quality, but this is somewhat contrary to the "topic" feature, another major disadvantage is that the oven is not large, 10 skewers are close to the limit, and the 4-person table is more compact, it is recommended to look for a 6-person table or VIP room. The restaurant has the largest number of diners at 21:00 and closes at 2 am, so it is best to eat at a staggered time and make a reservation in advance.
