File:KK CWB Interior Photo.jpg
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KYOTO KATSUGYU(Causeway Bay)
Summary
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| Description |
English: Originated from Kyoto, Japan, "Kyoto Katsugyu" was founded in 2014 with the intent to bring delicious beef cutlet to customers all over the world. Just like "Sushi", "Tempura", and "Ramen", it is believed that "牛カツGYUKATSU " will one day become the signature of Japanese cuisine culture. The journey started from Kyoto to all over Japan and to the rest of the world. " Kyoto Katsugyu" picks only the best quality beef, along with the thin golden coating made from the perfect ratio of "flour x eggs x breadcrumbs". The beef is then deep fried at 190℃ oil temperature for 60 seconds, giving a crispy and golden coating while still maintaining a tender texture of medium rare; and with 7 different seasonings, it creates 50 unique flavors!
中文（繁體）：源自於日本京都的「京都勝牛」，創於2014年，本著「把美味的吉列牛扒帶給全世界的客人」的理念，希望使「牛カツGYUKATSU」有一天能與「壽司」、「天婦羅」、「拉麵」齊名，成為和食文化的指標之一，展開從京都到日本全國、到全世界之旅。 「京都勝牛」精心挑選最佳品質的牛肉部位，配上完美比例「麵粉x雞蛋x麵包屑」的黃金薄衣，以190℃油溫炸60秒「高溫短時間」的煮法，將麵衣炸至酥脆金黃，而內裡牛肉維持著最鮮嫩的3分熟度；並搭配7種不同的調味，創造出50種獨特口味！
中文（简体）：源自于日本京都的「京都胜牛」，创于2014年，本着「把美味的吉列牛扒带给全世界的客人」的理念，希望使「牛カツGYUKATSU」有一天能与「寿司」、「天妇罗」、「拉面」齐名，成为和食文化的指标之一，展开从京都到日本全国、到全世界之旅。 「京都胜牛」精心挑选最佳品质的牛肉部位，配上完美比例「面粉x鸡蛋x面包糠」的黄金薄衣，以190℃油温炸60秒「高温短时间」的煮法，将面衣炸至酥脆金黄，而内里牛肉维持着最鲜嫩的3分熟度；并搭配7种不同的调味，创造出50种独特口味！ |
| Date | |
| Source | Own work |
| Author | Cafedecogrouphk |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 03:22, 27 April 2022 | | 8,192 × 5,464 (19.71 MB) | Cafedecogrouphk (talk | contribs) | Uploaded own work with UploadWizard |
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