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日本「挽肉と米」創辦人山本昇平接受《星島頭條》訪問時表示，為在港開店準備約一年半，稱將整個日本體驗帶到香港是在港開業最大困難。他稱見到大家願意花時間來排隊很高興和感動，會努力與香港員工經營店舖。至於會否擔心其他日本過江龍餐廳競爭，他�

日本過江龍吉列專門店登鑽石山：開業半價食吉豬！宮崎和牛石燒＋吉列海鮮企業採購及媒體製作合作 大匠夫建材及工作坊 大匠夫日誌 安全訓練/平安咭課程 家居小型維修服務Always Enabled Important cookies are Definitely essential for the website to operate correctly. These cookies ensure

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