398
6
5
Level2
26
0
2022-01-07 175 views
朋友見到食評對這小店大贊,所以揀選這間小店為我慶祝生日,第一次試串燒Omakase, 大家都滿心期待,誰不知係一次慘痛嘅經歷店舖不大,全晚只有三枱,包括吧枱六人(相信其中一名食客係熟客或店舖股東之一),全晚高聲呼叫,我們一行三人根本聽唔到大家講嘢,隔離枱一對情侶,都睇得出佢哋非常不滿,不停咁問仲有啲咩未上,食完即走,感覺如置身大排檔最恐怖嘅係,疫情嚴峻,侍應竟然拉低咗口罩上菜,嗰刻真係O咗嘴食物方便,全晚最有印象嘅應該係燒蟹腳其餘食物質素,確實係一般沙律三款前菜六款串燒 (包括蟹腳)燒鰻魚唔夠乾身,豬頸肉太韌,溫泉蛋蛋黃不太流心,好難混合與免字雞肉一齊食,燒牛脷嘅醬汁,混入左麻辣,係香口嘅兩片烏冬甜品男士們應該唔係好夠食!如飲sake, 還是點支裝好,house sake 朋友飲完有啲頭痛總括來講,平均$1100位,可以有好多選擇
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朋友見到食評對這小店大贊,所以揀選這間小店為我慶祝生日,第一次試串燒Omakase, 大家都滿心期待,誰不知係一次慘痛嘅經歷

店舖不大,全晚只有三枱,包括吧枱六人(相信其中一名食客係熟客或店舖股東之一),全晚高聲呼叫,我們一行三人根本聽唔到大家講嘢,隔離枱一對情侶,都睇得出佢哋非常不滿,不停咁問仲有啲咩未上,食完即走,感覺如置身大排檔
最恐怖嘅係,疫情嚴峻,侍應竟然拉低咗口罩上菜,嗰刻真係O咗嘴


食物方便,全晚最有印象嘅應該係燒蟹腳
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其餘食物質素,確實係一般

沙律
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三款前菜
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六款串燒 (包括蟹腳)
燒鰻魚唔夠乾身,豬頸肉太韌,溫泉蛋蛋黃不太流心,好難混合與免字雞肉一齊食,燒牛脷嘅醬汁,混入左麻辣,係香口嘅
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兩片烏冬
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甜品
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男士們應該唔係好夠食!

如飲sake, 還是點支裝好,house sake 朋友飲完有啲頭痛

總括來講,平均$1100位,可以有好多選擇
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2022-01-06
Dining Method
Dine In
Type of Meal
Dinner
Celebration
Birthday
Level4
142
0
2022-01-02 107 views
很喜歡吃廚師發板,因為每次吃廚師發板都有意外驚喜的菜式,每次當侍應送上菜時都十分期待。這天朋友生日,他和我一樣都很喜歡吃廚師發板,便找了這家在尖沙咀很有名的廚師發板日式餐廳。這家餐廳除了菜色神秘外,餐廳的內部也是十分神秘,使我每次經過這裏,都忍不住窺探入邊的環境,這次終於可以光明正大地走進去了。我和朋友坐下後,侍應簡單介紹一下他們的餐廳,便告訴我們任何時候都可以上菜了。鱈魚乾通常吃的鱈魚乾都是軟身的,第一次吃到烤焗的鱈魚乾,十分香脆可口。一夜乾魚仔沙律菜非常開胃的一道前菜,一夜乾魚仔亦很特別汁燒南非鮑魚爽口彈牙,醬汁亦十分惹味鹽焗銀杏最通常吃到銀杏的是喝湯或糖水的時候,這次是我第一次嘗試以銀杏作為一道菜式,經鹽燒後很香口灸燒鰹魚/日式漬物/白子鰹魚新鮮爽口,白子亦是我首次嘗到,據侍應說是十分矜貴的材料,吃上去很有咬口很特別溫泉蛋配免治雞肉棒大廚親自製作的雞肉,再配上新鮮的溫泉蛋,配搭非常出色熊本縣和牛燒約三成熟的和牛燒,鮮嫩美味多汁,牛味都出來了燒雞翼,雞腎,燒雞肝三款燒物也是如圖中所見,燒得十分香口好味清湯白布烏冬一片過的烏冬也是第一次嘗試,加上海草昆布湯,吃完燒物後特別舒服。冧酒燒
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很喜歡吃廚師發板,因為每次吃廚師發板都有意外驚喜的菜式,每次當侍應送上菜時都十分期待。

這天朋友生日,他和我一樣都很喜歡吃廚師發板,便找了這家在尖沙咀很有名的廚師發板日式餐廳。這家餐廳除了菜色神秘外,餐廳的內部也是十分神秘,使我每次經過這裏,都忍不住窺探入邊的環境,這次終於可以光明正大地走進去了。

我和朋友坐下後,侍應簡單介紹一下他們的餐廳,便告訴我們任何時候都可以上菜了。

鱈魚乾
通常吃的鱈魚乾都是軟身的,第一次吃到烤焗的鱈魚乾,十分香脆可口。

一夜乾魚仔沙律菜
非常開胃的一道前菜,一夜乾魚仔亦很特別

汁燒南非鮑魚
爽口彈牙,醬汁亦十分惹味

鹽焗銀杏
最通常吃到銀杏的是喝湯或糖水的時候,這次是我第一次嘗試以銀杏作為一道菜式,經鹽燒後很香口

灸燒鰹魚/日式漬物/白子
鰹魚新鮮爽口,白子亦是我首次嘗到,據侍應說是十分矜貴的材料,吃上去很有咬口很特別

溫泉蛋配免治雞肉棒
大廚親自製作的雞肉,再配上新鮮的溫泉蛋,配搭非常出色

熊本縣和牛燒
約三成熟的和牛燒,鮮嫩美味多汁,牛味都出來了

燒雞翼,雞腎,燒雞肝
三款燒物也是如圖中所見,燒得十分香口好味

清湯白布烏冬
一片過的烏冬也是第一次嘗試,加上海草昆布湯,吃完燒物後特別舒服。

冧酒燒菠蘿/十勝紅豆綠茶蕨餅
甜品是清新的燒菠蘿,一口菠蘿再配上紅豆綠茶蕨餅,是今晚廚師發板的最美好結局

每一道廚師發板菜式,也看得出廚師的精妙考究及心思之處,喜歡廚師發板的朋友一定要來一次。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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285
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2021-12-22 88 views
坐低唔使头痛,由厨师发板就最好,有乜可食可唔食,要因应当晚慨食材配搭,所以由他精心挑选一定好正啊! 饮品~ 清酒我至爱,白桃梳打皇后至喜爱。好大杯黑啤,白桃梳打清清甜甜。 1)前菜鳕鱼干~好薄长条形慨,好香口,起初以为系一般鸡泡鱼干,原来鳕鱼干,觉得有所不同,原来不是,好香口配沙律好好味呢。2)一夜情干鱼仔柚子沙律~咁慨名都有早知搵等二个嚟喇,不过而家得皇后,都无人倍我喇,沙律鱼仔好夹口,细腻。3)烧汁南非鲍鱼~ 肉软甘香。 入口无压力。4)烧白子/日式渍物/烧鲣鱼~食白子好食猪脑,同样咁癫狂。 5)鸡肉棒配温泉蛋~香甜可口,软清甘香6)烧牛舌~舌心一片片,好香烧烤7)烧油扬蟹棒~蟹膏劲多 。 食落回甘8)烧白鳝~油脂多而不腻,正。9)鹿儿岛黑豚肉配虾膏酱~葱花劲多 香味浓,咸香脆口卜卜脆。10)昆布清汤配白布乌冬舞茸菇~大大片乌冬爽夹滑,好好味。11)甜品~烧菠萝配红豆小丸子~烧得香甜冰火同感觉。一餐享受时光快过,又要回家喇。
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坐低唔使头痛,由厨师发板就最好,有乜可食可唔食,要因应当晚慨食材配搭,所以由他精心挑选一定好正啊!

饮品~ 
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清酒我至爱,白桃梳打皇后至喜爱。
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好大杯黑啤,白桃梳打清清甜甜。
1)前菜鳕鱼干~
好薄长条形慨,好香口,起初以为系一般鸡泡鱼干,原来鳕鱼干,觉得有所不同,原来不是,好香口配沙律好好味呢。
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2)一夜情干鱼仔柚子沙律~
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咁慨名都有早知搵等二个嚟喇,不过而家得皇后,都无人倍我喇,沙律鱼仔好夹口,细腻。
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3)烧汁南非鲍鱼~ 
肉软甘香。 入口无压力。
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4)烧白子/日式渍物/烧鲣鱼~
食白子好食猪脑,同样咁癫狂。
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5)鸡肉棒配温泉蛋~
香甜可口,软清甘香
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6)烧牛舌~
舌心一片片,好香烧烤
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7)烧油扬蟹棒~
蟹膏劲多 。 食落回甘
8)烧白鳝~
油脂多而不腻,正。
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9)鹿儿岛黑豚肉配虾膏酱~
葱花劲多 香味浓,咸香脆口卜卜脆。
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10)昆布清汤配白布乌冬舞茸菇~
大大片乌冬爽夹滑,好好味。
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11)甜品~烧菠萝配红豆小丸子~
烧得香甜冰火同感觉。
一餐享受时光快过,又要回家喇。












(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2021-12-19 2315 views
朋友介紹位於尖沙咀"黑木"是不一樣的居酒屋,環境不算大,坐位舒服還有長吧檯, 放了好多名貴嘅日本酒啊!侍應生又細心服務,師父手工真了得,食材又特別又鮮呢!選擇是日晚餐Omakse(套餐)其實去居酒屋食嘢本人覺得由廚師發板就最好不過了,師父會因應當晚嘅食材配搭,所以由他精心挑選一定最好和好豐富啊!飲品~ 特大黑啤Suntory和白桃梳打~好大杯黑啤,白桃梳打清清甜甜。前菜鱈魚乾~好薄長條形嘅鱈魚乾,好香口,起初以為係雞泡魚乾,覺得有所不同,原來不是,好香口配沙律好夾呢。推介👍前菜一夜乾魚仔西班牙果醬沙律~一夜乾魚仔鹹鹹地再配埋新鮮蔬菜進食好爽好夾!我將二款前菜設計一下,變成五餅二魚,好開心啊!願這店舖美食祝福別人 😁😁燒汁南非鮑魚~ 有份量的大鮑魚,入口微暖一分為四,鮑魚肉汁好淋好入味。燒白子/日式漬物/燒鰹魚~第二次食白子,放了兩粒綠色好通透不是蟹子,原來是wasabi廚師精心製作啊!非常夾白子一同進食,鰹魚香滑油脂均勻。雞肉棒配溫泉蛋~冷熱分明,又唔會影響彼此配搭,雞肉是無骨㗎,入口軟綿綿小小甜,溫泉蛋要小心食好驚整爛隻蛋。😁推介👍燒牛舌~好嫩滑啊!成個口充滿油香味呢!呢隻牛唔知係咪
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朋友介紹位於尖沙咀"黑木"是不一樣的居酒屋,環境不算大,坐位舒服還有長吧檯, 放了好多名貴嘅日本酒啊!侍應生又細心服務,師父手工真了得,食材又特別又鮮呢!

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選擇是日晚餐Omakse(套餐)

其實去居酒屋食嘢本人覺得由廚師發板就最好不過了,師父會因應當晚嘅食材配搭,所以由他精心挑選一定最好和好豐富啊!

飲品~ 特大黑啤Suntory和白桃梳打~

好大杯黑啤,白桃梳打清清甜甜。

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前菜鱈魚乾~

好薄長條形嘅鱈魚乾,好香口,起初以為係雞泡魚乾,覺得有所不同,原來不是,好香口配沙律好夾呢。推介👍

前菜一夜乾魚仔西班牙果醬沙律~

一夜乾魚仔鹹鹹地再配埋新鮮蔬菜進食好爽好夾!我將二款前菜設計一下,變成五餅二魚,好開心啊!願這店舖美食祝福別人 😁😁

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燒汁南非鮑魚~ 

有份量的大鮑魚,入口微暖一分為四,鮑魚肉汁好淋好入味。

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燒白子/日式漬物/燒鰹魚~

第二次食白子,放了兩粒綠色好通透不是蟹子,原來是wasabi廚師精心製作啊!非常夾白子一同進食,鰹魚香滑油脂均勻。

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雞肉棒配溫泉蛋~

冷熱分明,又唔會影響彼此配搭,雞肉是無骨㗎,入口軟綿綿小小甜,溫泉蛋要小心食好驚整爛隻蛋。😁推介👍

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燒牛舌~

好嫩滑啊!成個口充滿油香味呢!呢隻牛唔知係咪小朋友呢!肉味爽口。推介👍

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燒油揚蟹棒~

蟹膏勁多,滿滿松葉蟹肉,外貌十分吸引,好似食緊甲羅燒一樣,不一樣是入口啖啖肉。

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燒白鱔~

好熱呀要小心進食,師傅先蒸熟再慢慢煎香,配上碎柚子更提鮮白鱔肉嫩滑。推介👍

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鹿兒島黑豚肉配蝦膏醬~

蔥花勁多,當你咬一啖落口,原來師傅已經細心到將它切開一件件了方便進食,配蝦膏醬鹹鹹地好夾。讚👍

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昆布清湯配白布烏冬舞茸菇~

真係好似塊布咁,第一次食特別的烏冬,軟綿綿又滑,昆布鹹鹹地就連湯都飲埋。

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甜品~燒菠蘿配紅豆小丸子~

燒菠蘿好甜紅豆甜配小丸子好夾呢!

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呢個甜品我好鍾意食。

所以話呢由廚師發板,既驚喜又期待,有滿足感,材料又豐富食材又鮮。

多謝朋友介紹👍👍


(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2021-12-09
Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
  • 燒白鱔
  • 鱈魚乾
  • 汁燒南非鮑魚
  • 昆布清湯 配 白布烏冬舞茸菇
  • 雞肉棒
  • 牛舌
  • 前菜
  • 溫泉蛋雞軟骨串
Level4
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每逢星期日到教會聚會都會經過尖沙咀金巴利街,在途中有一木門沒有餐牌的餐廳,原來是吃串燒「廚師發板」,餐廳會按當天新鮮的食材而安排菜式,出於好奇心今天和老公決定去探個究竟鱈魚乾鱈魚絲烤過後變得脆身,配上一口一蛋黃醬,絕了!新鮮沙律菜配一夜干魚仔,沾上西班牙無花果醬拌吃,開胃清新!汁燒南非鮑魚,十分厚肉彈牙,爽口,燒醬汁味道剛好!鹽焗銀杏,很特別的吃到銀杏作為小食的一種,少苦中帶甘,鹽焗味道中和了一些苦味,新鮮的嘗試!一拼三款的燒物,包括灸燒鰹魚、日式漬物及白子,鰹魚香甜,白子首次吃到,口感比較特別,入口即溶,伴上淡淡薑味的茗荷絲溫泉蛋伴免治雞肉棒,自家製雞肉含有軟骨,配上原隻溫泉蛋配日本甜醬油,依舊美味!熊本縣和牛肉肉質不像別的和牛般油膩卻帶有牛味,燒法維持接近五成熟,真的很好師傅的工藝和技術!燒雞翼及雞腎燒雞翼我至細鍾意食,燒得十分出色,一串也覺得不夠。雞腎同樣的美味!燒雞肝或許不是太多人會吃內臟,但這個燒雞肝的確很出色,日本甜豉油醬汁作底汁冇得輸!清湯白布烏冬一整片烏冬你又食過未呢?我也是今天第一次吃到質地軟滑配上海藻昆布及菇菌湯,暖身好吃!冧酒燒菠蘿配十勝紅豆綠茶蕨餅,賣相精緻,菠
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每逢星期日到教會聚會都會經過尖沙咀金巴利街,在途中有一木門沒有餐牌的餐廳,原來是吃串燒「廚師發板」,餐廳會按當天新鮮的食材而安排菜式,出於好奇心今天和老公決定去探個究竟


鱈魚乾
鱈魚絲烤過後變得脆身,配上一口一蛋黃醬,絕了!
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新鮮沙律菜配一夜干魚仔,沾上西班牙無花果醬拌吃,開胃清新!

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汁燒南非鮑魚,十分厚肉彈牙,爽口,燒醬汁味道剛好!
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鹽焗銀杏,很特別的吃到銀杏作為小食的一種,少苦中帶甘,鹽焗味道中和了一些苦味,新鮮的嘗試!

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一拼三款的燒物,包括灸燒鰹魚、日式漬物及白子,鰹魚香甜,白子首次吃到,口感比較特別,入口即溶,伴上淡淡薑味的茗荷絲
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溫泉蛋伴免治雞肉棒,自家製雞肉含有軟骨,配上原隻溫泉蛋配日本甜醬油,依舊美味!

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熊本縣和牛肉
肉質不像別的和牛般油膩卻帶有牛味,燒法維持接近五成熟,真的很好師傅的工藝和技術!
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燒雞翼及雞腎
燒雞翼我至細鍾意食,燒得十分出色,一串也覺得不夠。雞腎同樣的美味!

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燒雞肝
或許不是太多人會吃內臟,但這個燒雞肝的確很出色,日本甜豉油醬汁作底汁冇得輸!
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清湯白布烏冬
一整片烏冬你又食過未呢?我也是今天第一次吃到質地軟滑配上海藻昆布及菇菌湯,暖身好吃!

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冧酒燒菠蘿配十勝紅豆綠茶蕨餅,賣相精緻,菠蘿燒得香甜,紅豆蕨餅一啖一小口啱晒女士!
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串燒「廚師發辦」主打新鮮高質食材,每一份菜式也是即製,店員上菜時會介紹每一道菜式,看得出老闆的別有用心,期盼有更多好的作品,喜歡串燒和新鮮食材的你,這裏絕對能帶給你驚喜!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Date of Visit
2021-12-02
Dining Method
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Spending Per Head
$1000 (Dinner)
Level4
275
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2021-12-08 95 views
今晚約了朋友去尖沙咀吃晚餐,主打燒物Omakase 。由開胃菜,沙律、串燒、主食和甜品,都令人耳目一新。白子十分之補身和滑溜,底下有些幼姜絲;鰹魚個皮炙燒過,魚肉味香;日本蠔,細粒品種,味道香濃,配爽口蘿蔔。秋刀魚配水菜,凍食,魚肉夠實,要配酸甜醬汁,別具風味。蕃茄嘖,去皮後軟綿綿;銀杏肉實而甘香。燒牛肋骨肉配燒蘆筍,牛肉香稔,蘆筍清新,醬汁有麻油配白蔥,少少辣。黑豚豬腩配香蔥,滿滿的蔥花中和了豬肉的油膩,食落還有蝦醬的鹹香。昆布紫菜白布烏冬,十分滑溜。
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今晚約了朋友去尖沙咀吃晚餐,主打燒物Omakase 。由開胃菜,沙律、串燒、主食和甜品,都令人耳目一新。白子十分之補身和滑溜,底下有些幼姜絲;鰹魚個皮炙燒過,魚肉味香;日本蠔,細粒品種,味道香濃,配爽口蘿蔔。秋刀魚配水菜,凍食,魚肉夠實,要配酸甜醬汁,別具風味。蕃茄嘖,去皮後軟綿綿;銀杏肉實而甘香。燒牛肋骨肉配燒蘆筍,牛肉香稔,蘆筍清新,醬汁有麻油配白蔥,少少辣。黑豚豬腩配香蔥,滿滿的蔥花中和了豬肉的油膩,食落還有蝦醬的鹹香。昆布紫菜白布烏冬,十分滑溜。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Level4
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2021-12-08 84 views
男朋友知道我鍾意食串燒,所以就一早book了位到這間(黑木)食串燒Omakase,店內裝修簡約帶點日本風格,入座後就有廚師發板安排今日的美食。燒鱈魚乾每條食落都脆卜卜,好香口,配啤酒一流!干魚仔沙律裏面有紅蘿蔔片,雜菜和三條魚仔,魚仔燒至微焦好香脆,再加入師傅特製的木瓜蓉醬,味道清新開胃👍三款小食最喜歡特別是燒白子,白子口感軟綿綿,再配上醋和薑絲,酸酸地口感不錯。免治雞肉棒這個食法很特別,是將免治豬肉整成一串再沾上蛋汁一齊食,本身豬肉都會有秘製的醬汁,再加入蛋汁味道更加豐富,多了一份蛋香。牛舌拖羅牛味香濃又有嚼口,一啖青椒一啖牛舌再加埋秘製醬汁非常惹味!油揚蟹肉配上蟹膏醬這個食法配搭得很好,油揚燒完再放上已經拆好的蟹肉配上蟹膏醬不用任何調味料,原汁原味已經食到蟹的味道!燒雞肝/雞心雞肝比起想像中嫩,而且燒得好香,醬汁甜甜地,好好食!雞心燒得不會太乾身,簡單加了檸檬汁做調味,食落爽口又開胃😋昆布清湯烏冬烏冬煙煙韌韌,湯底清甜!西班牙冧酒燒菠蘿🍍菠蘿好新鮮又多汁,加了焦糖來燒,食落脆脆地好Juice!另外仲有小丸子配十勝紅豆,紅豆蓉甜甜地好滑質感再加上小丸子一齊食,正😋
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男朋友知道我鍾意食串燒,所以就一早book了位到這間(黑木)食串燒Omakase,店內裝修簡約帶點日本風格,入座後就有廚師發板安排今日的美食。
燒鱈魚乾
每條食落都脆卜卜,好香口,配啤酒一流!
干魚仔沙律
裏面有紅蘿蔔片,雜菜和三條魚仔,魚仔燒至微焦好香脆,再加入師傅特製的木瓜蓉醬,味道清新開胃👍
三款小食最喜歡特別是燒白子,白子口感軟綿綿,再配上醋和薑絲,酸酸地口感不錯。
免治雞肉棒
這個食法很特別,是將免治豬肉整成一串再沾上蛋汁一齊食,本身豬肉都會有秘製的醬汁,再加入蛋汁味道更加豐富,多了一份蛋香。
牛舌拖羅
牛味香濃又有嚼口,一啖青椒一啖牛舌再加埋秘製醬汁非常惹味!
油揚蟹肉配上蟹膏醬
這個食法配搭得很好,油揚燒完再放上已經拆好的蟹肉配上蟹膏醬不用任何調味料,原汁原味已經食到蟹的味道!
燒雞肝/雞心
雞肝比起想像中嫩,而且燒得好香,醬汁甜甜地,好好食!雞心燒得不會太乾身,簡單加了檸檬汁做調味,食落爽口又開胃😋
昆布清湯烏冬
烏冬煙煙韌韌,湯底清甜!
西班牙冧酒燒菠蘿🍍菠蘿好新鮮又多汁,加了焦糖來燒,食落脆脆地好Juice!另外仲有小丸子配十勝紅豆,紅豆蓉甜甜地好滑質感再加上小丸子一齊食,正😋
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
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Dine In
Level4
565
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2021-12-08 1058 views
朋友介紹之下第一次去到位於尖沙咀食串燒Omakase,食omakase的好處是廚師可以按照當日的新鮮食材去烹調食物!我們二人點了一個$888一位套餐😋鱈魚乾如果燒得香脆可口,黏上少少沙律醬已經好食到食唔停口!一夜干魚仔沙律🥗魚燒至微熱,外皮香脆內裏嫩滑,蔬菜新鮮爽口,再加入自製的木瓜蜂蜜醬,味道好清新。三款小食有鯛魚、燒白子及漬物、鯛魚燒過將魚油脂迫出,好香好滑,白子都是第一次食的,配埋醬汁酸酸地爽口又開胃!清酒煮蜆蜆肉脹卜卜好新鮮,簡單加入清酒已經好清甜可口!免治雞肉棒雞肉嫩滑juicy,加入雞蛋一齊食,增加層次感。牛舌拖羅牛舌比起平時食的較為淋身帶點脆口,再加上特製的白蔥麻油醬,非常香口。油揚蟹肉蟹膏油揚燒至香脆,蟹肉份量不少很鮮甜,配上香濃蟹膏,這個配搭不錯👍昆布清湯白布烏冬烏冬比較好薄帶點粗身,口感不錯,湯底清甜,調味適中😋甜品是砵酒焦糖燒菠蘿🍍紅豆小丸子兩款甜品賣相不錯,做得非常細緻,菠蘿鮮甜多汁,小丸子煙煙韌韌!
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朋友介紹之下第一次去到位於尖沙咀食串燒Omakase,食omakase的好處是廚師可以按照當日的新鮮食材去烹調食物!我們二人點了一個$888一位套餐😋
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鱈魚乾
如果燒得香脆可口,黏上少少沙律醬已經好食到食唔停口!
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一夜干魚仔沙律🥗
魚燒至微熱,外皮香脆內裏嫩滑,蔬菜新鮮爽口,再加入自製的木瓜蜂蜜醬,味道好清新。
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三款小食
有鯛魚、燒白子及漬物、鯛魚燒過將魚油脂迫出,好香好滑,白子都是第一次食的,配埋醬汁酸酸地爽口又開胃!
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清酒煮蜆
蜆肉脹卜卜好新鮮,簡單加入清酒已經好清甜可口!
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免治雞肉棒
雞肉嫩滑juicy,加入雞蛋一齊食,增加層次感。
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牛舌拖羅
牛舌比起平時食的較為淋身帶點脆口,再加上特製的白蔥麻油醬,非常香口。
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油揚蟹肉蟹膏
油揚燒至香脆,蟹肉份量不少很鮮甜,配上香濃蟹膏,這個配搭不錯👍
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昆布清湯白布烏冬
烏冬比較好薄帶點粗身,口感不錯,湯底清甜,調味適中😋
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甜品是砵酒焦糖燒菠蘿🍍紅豆小丸子
兩款甜品賣相不錯,做得非常細緻,菠蘿鮮甜多汁,小丸子煙煙韌韌!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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2021-12-06 730 views
期待已久廚師主理的串燒omakase,居酒屋位於尖沙咀,門面簡約帶神秘感,有家庭式的居酒屋感覺,裝修簡潔。😚鱈魚乾鱈魚乾烤過後好香脆可口,香濃帶嚼勁,吃過不停口。😝沙律店員重點介紹自家製西班牙無花果醬,用來拌沙律菜,開胃又新清。沙律面上有三條一夜干魚仔,咬落好脆口。☺️汁燒南非鮑魚醬汁調味好香,變成串燒的大南非鮑魚,口感好彈牙,推介!👍🏻三款燒物,包括燒白子、日式漬物和灸燒鰹魚,燒白子,入口即溶的感覺,再配上幾條茗荷絲(日本薑絲),日式漬物牛蒡,灸燒鰹魚配酸蕃茄,夠開胃。😍鹽焗銀杏鹽焗完味道甘甜不苦,帶酥脆感。😆免治雞肉棒賣相精緻,熱呼呼的雞肉棒配上醬油溫泉蛋,蛋味清香。☺️燒牛舌配青椒仔店員推薦這道,自家調的醬,牛舌薄切很嫩滑不乾,再將牛舌沾上醬油,微辣惹味。😚燒油揚蟹棒整個油揚面舖滿了蟹膏松葉蟹肉都看不到油揚,每啖都吃到松葉蟹肉,大滿足!😋燒白鱔上菜後店員會先磨上柚子皮,白鱔外魚皮脆內嫩滑。❤️燒鹿兒島黑豚肉用大澳蝦醬加香蔥放到黑豚肉上,放入口有陣陣蝦醬味,喜歡濃味可以試試!😍熱呼呼清湯白布烏冬闊身一片的白布烏冬再加入昆布及菇菌,中和了油膩感!😚甜品 - 冧酒燒菠蘿配十勝紅豆蕨餅甜甜酸酸
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期待已久廚師主理的串燒omakase,居酒屋位於尖沙咀,門面簡約帶神秘感,有家庭式的居酒屋感覺,裝修簡潔。😚

鱈魚乾
鱈魚乾烤過後好香脆可口,香濃帶嚼勁,吃過不停口。😝
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沙律
店員重點介紹自家製西班牙無花果醬,用來拌沙律菜,開胃又新清。沙律面上有三條一夜干魚仔,咬落好脆口。☺️
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汁燒南非鮑魚
醬汁調味好香,變成串燒的大南非鮑魚,口感好彈牙,推介!👍🏻
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三款燒物,包括燒白子、日式漬物和灸燒鰹魚,燒白子,入口即溶的感覺,再配上幾條茗荷絲(日本薑絲),日式漬物牛蒡,灸燒鰹魚配酸蕃茄,夠開胃。😍
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鹽焗銀杏
鹽焗完味道甘甜不苦,帶酥脆感。😆
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免治雞肉棒
賣相精緻,熱呼呼的雞肉棒配上醬油溫泉蛋,蛋味清香。☺️
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燒牛舌配青椒仔
店員推薦這道,自家調的醬,牛舌薄切很嫩滑不乾,再將牛舌沾上醬油,微辣惹味。😚
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燒油揚蟹棒
整個油揚面舖滿了蟹膏松葉蟹肉都看不到油揚,每啖都吃到松葉蟹肉,大滿足!😋
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燒白鱔
上菜後店員會先磨上柚子皮,白鱔外魚皮脆內嫩滑。❤️
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燒鹿兒島黑豚肉
用大澳蝦醬加香蔥放到黑豚肉上,放入口有陣陣蝦醬味,喜歡濃味可以試試!😍
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熱呼呼清湯白布烏冬
闊身一片的白布烏冬再加入昆布及菇菌,中和了油膩感!😚
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甜品 - 冧酒燒菠蘿配十勝紅豆蕨餅
甜甜酸酸的燒菠蘿爽口,紅豆綠茶蕨餅不會太甜,口感煙韌!🥰
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整個廚師發辦非常滿足,每款燒物悉心準備,每個店員都很用心介紹,務求每個食客都感到周到。😋
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
  • 燒白鱔
  • 鱈魚乾
  • 汁燒南非鮑魚
  • 牛舌
  • 雞肉棒
  • 白鱔
  • 溫泉蛋雞軟骨串
Level4
254
0
2021-12-05 650 views
今晚慶祝生日,我們訂了一間以串燒為主打的居酒屋「黑木」,它位於尖沙咀金巴利街,名副其實是一間隱世小店,門面很有神秘感,只有小小的中文字店名,餐廳環境不大,但設有L型吧枱,可以欣賞廚師的功架,裝修走傳統日式簡潔風。是日晚餐選了Omakase ,不需要餐牌,由廚師發辦,每道菜保持神秘感及期待感,適合對餐牌有選擇困難的我們,哈哈!先上了前菜小吃鱈魚乾,粗身的鱈魚絲烤過後很脆口,沾上沙律醬更能帶出淡淡的魚香味。沙律前菜,新鮮的菜上面有三條一夜干魚仔,加上帶甜味的西班牙無花果醬拌吃,十分開胃清新!汁燒南非鮑魚,十分厚肉大隻,入口彈牙,燒醬汁味道適中!一碟三款的燒物,有灸燒鰹魚、日式漬物,及燒白子,鰹魚略燒後油份甘香,燒白子比較特別及少吃得到,口感像豆腐,入口即溶,伴上茗荷絲吃,帶有淡淡的薑味 。鹽焗銀杏,銀杏少苦中帶甘,鹽焗味道中和了苦味,不錯。免治雞肉棒,雞肉含有軟骨,有咬口,配上原隻溫泉蛋,將日本醬油伴好蛋漿,加上雞肉更順滑,口感十分豐富!燒牛舌配日本小青椒,我的最愛菜式,牛舌燒得十分出色,嫩滑帶咬口,生熟程度恰到好處,外層燒至微焦,加上特制的麻辣油,十分惹味!燒油揚蟹棒,賣相吸引,松葉蟹肉
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今晚慶祝生日,我們訂了一間以串燒為主打的居酒屋「黑木」,它位於尖沙咀金巴利街,名副其實是一間隱世小店,門面很有神秘感,只有小小的中文字店名,餐廳環境不大,但設有L型吧枱,可以欣賞廚師的功架,裝修走傳統日式簡潔風。
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是日晚餐選了Omakase ,不需要餐牌,由廚師發辦,每道菜保持神秘感及期待感,適合對餐牌有選擇困難的我們,哈哈!

先上了前菜小吃鱈魚乾,粗身的鱈魚絲烤過後很脆口,沾上沙律醬更能帶出淡淡的魚香味。
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沙律前菜,新鮮的菜上面有三條一夜干魚仔,加上帶甜味的西班牙無花果醬拌吃,十分開胃清新!
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汁燒南非鮑魚,十分厚肉大隻,入口彈牙,燒醬汁味道適中!
5 views
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一碟三款的燒物,有灸燒鰹魚、日式漬物,及燒白子,鰹魚略燒後油份甘香,燒白子比較特別及少吃得到,口感像豆腐,入口即溶,伴上茗荷絲吃,帶有淡淡的薑味 。
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鹽焗銀杏,銀杏少苦中帶甘,鹽焗味道中和了苦味,不錯。
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免治雞肉棒,雞肉含有軟骨,有咬口,配上原隻溫泉蛋,將日本醬油伴好蛋漿,加上雞肉更順滑,口感十分豐富!
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燒牛舌配日本小青椒,我的最愛菜式,牛舌燒得十分出色,嫩滑帶咬口,
生熟程度恰到好處,外層燒至微焦,加上特制的麻辣油,十分惹味!
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燒油揚蟹棒,賣相吸引,松葉蟹肉份量誠意十足地多,蟹膏甜味帶咸香,加上油揚燒過後很香脆,提升了口感的層次!
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燒白鱔,白鱔燒得外脆內嫩,妙極在白鱔皮燒得好香脆,充滿肉汁,店員會在客人面前磨上柚子皮做點啜,誠意之作!
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燒鹿兒島黑豚肉,另一賣相吸引之作,大澳蝦醬的咸鮮加上清新的青蔥,創新又好味,黑豚肉肥瘦剛好,口感爽彈,很惹味!
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清湯白布烏冬,很薄同時闊長身的一整片烏冬,像白布而得名,質地軟滑,加上清湯內的繩海藻昆布及菇菌,實而不華,好吃!
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甜品是冧酒燒菠蘿配十勝紅豆綠茶蕨餅,賣相精緻,加上了食用金箔,更顯名貴,菠蘿燒得香甜,紅豆及蕨餅甜度不錯!
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總括來說,我們都很滿意今餐的廚師發辦,食品水準很高,感受到用心制作食物,店員上菜更會介紹每一道菜式,是一間十分出色的隱世小店!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2021-11-30
Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
  • 汁燒南非鮑魚
  • 燒牛舌配日本小青椒
  • 燒油揚蟹棒
  • 燒白鱔
  • 燒菠蘿配十勝紅豆綠茶蕨餅
Level4
2021-12-02 65 views
成日經過都覺得呢一間日本小店好神秘,今日終於一試。餐廳唔係好大,所以最好預先book位確保有位。晚市叫咗廚師發板$888/位,有沙律、前菜、串燒、甜品。首先係開胃沙律🥗新鮮沙律菜配有木瓜醬汁,好fresh! 面上仲有小女子魚。▶️小食燒魚乾魚乾燒得好脆,點沙律醬好食😋▶️汁燒南非鮑夠新鮮,醬汁夠濃味,面上仲有好靚嘅菊花伴碟🌼▶️前菜三點:秋刀魚、燒白只、鰹魚秋刀魚魚質林身,酸酸地汁燒白只有洋蔥絲🧅,好creamy 鰹魚上有蒜蓉 ,配爽口山药帶wasabi 味▶️雞肉軟骨串用上九州雞肶肉做,用生雞蛋點嚟食,口感更加滑▶️燒牛小扒配青椒仔🫑 牛味香濃,肉質林身,好好味😋 鍾意蒜蓉、芥末胡椒醬汁好夾▶️燒油揚拖羅蓉配有洋蔥粒,油揚十分脆,咬開有拖羅用喺面。▶️燒海鰻 即磨柚子皮,鰻魚燒得幾脆!▶️蔥花黑豚腩肉黑豚腩肉夠肥美,配大澳蝦醬超惹味!▶️昆布舞茸清湯白布烏冬一嚐白布烏冬▶️甜品有蕨餅及燒菠蘿蕨餅好好味,仲有紅豆。燒菠蘿酸酸甜甜唔錯
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成日經過都覺得呢一間日本小店好神秘,今日終於一試。餐廳唔係好大,所以最好預先book位確保有位。

晚市叫咗廚師發板$888/位,有沙律、前菜、串燒、甜品

首先係開胃沙律🥗新鮮沙律菜配有木瓜醬汁,好fresh! 面上仲有小女子魚。
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▶️小食燒魚乾
魚乾燒得好脆,點沙律醬好食😋
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▶️汁燒南非鮑
夠新鮮,醬汁夠濃味,面上仲有好靚嘅菊花伴碟🌼
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▶️前菜三點:秋刀魚、燒白只、鰹魚
秋刀魚魚質林身,酸酸地汁
燒白只有洋蔥絲🧅,好creamy
鰹魚上有蒜蓉 ,配爽口山药帶wasabi 味
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▶️雞肉軟骨串
用上九州雞肶肉做,用生雞蛋點嚟食,口感更加滑
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▶️燒牛小扒配青椒仔🫑
牛味香濃,肉質林身,好好味😋 鍾意蒜蓉、芥末胡椒醬汁好夾
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▶️燒油揚拖羅蓉
配有洋蔥粒,油揚十分脆,咬開有拖羅用喺面。
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▶️燒海鰻
即磨柚子皮,鰻魚燒得幾脆!
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▶️蔥花黑豚腩肉
黑豚腩肉夠肥美,配大澳蝦醬超惹味!
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▶️昆布舞茸清湯白布烏冬
一嚐白布烏冬
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▶️甜品有蕨餅及燒菠蘿
蕨餅好好味,仲有紅豆。燒菠蘿酸酸甜甜唔錯
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Dine In
Level4
480
0
2021-11-28 62 views
最鍾意食廚師發板,因為成日有選擇困難症,有人安排哂就最好😛揀咗$888一位嘅廚師發板~先有開胃沙律菜,好快就到燒魚干。送酒好岩呀,脆口。原來有南非鮑,心心眼!好正呀!好新鮮,燒完好好味!小碟好精緻,有三款。燒白只好補咁🙊秋刀魚、鰹魚都幾好味。燒物方面,每樣慢慢上,可以好好享受。有雞肉軟骨串、牛小扒、海鰻、黑豚、油揚拖羅蓉。雞肉軟骨串,啖啖肉,生蛋滑滑的。牛小扒超好味,夠嫩,好香!黑豚腩肉好juicy! 有咸蝦醬~串燒完左就到白布烏冬,少少地又好滿足!坐坐下食埋甜品!日式蕨餅好好味,燒菠蘿甜甜的。今餐好享受!
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最鍾意食廚師發板,因為成日有選擇困難症,有人安排哂就最好😛揀咗$888一位嘅廚師發板~

先有開胃沙律菜,好快就到燒魚干。送酒好岩呀,脆口。原來有南非鮑,心心眼!好正呀!好新鮮,燒完好好味!

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小碟好精緻,有三款。燒白只好補咁🙊秋刀魚、鰹魚都幾好味。
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燒物方面,每樣慢慢上,可以好好享受。有雞肉軟骨串、牛小扒、海鰻、黑豚、油揚拖羅蓉。
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雞肉軟骨串,啖啖肉,生蛋滑滑的。牛小扒超好味,夠嫩,好香!黑豚腩肉好juicy! 有咸蝦醬~串燒完左就到白布烏冬,少少地又好滿足!
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坐坐下食埋甜品!日式蕨餅好好味,燒菠蘿甜甜的。今餐好享受!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Dining Method
Dine In
Level4
221
0
2021-11-26 59 views
今日去的餐廳是一間食廚師發板的串燒居酒屋,第一次吃,感覺頗有特色。鱈魚乾作為開胃菜,脆脆地,配沙律醬。木瓜醬配沙律菜和飛魚一夜干,很清新,醬汁有少許甜甜地,十分開胃。清酒煮蜆酒味十分香濃。九洲雞肉雞軟骨串配溫泉蛋,本身雞串的味道不會很鹹,配蛋汁和醬汁味道更突出。之後又有不同的串燒。松葉蟹配燒油揚,啖啖蟹肉配香脆油揚。燒白鰻配新鮮柚子皮,魚皮脆卜卜,魚肉香口。熱辣辣烏冬過後,有冧酒菠蘿配蕨餅完美結束了晚飯。
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今日去的餐廳是一間食廚師發板的串燒居酒屋,第一次吃,感覺頗有特色。
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鱈魚乾
作為開胃菜,脆脆地,配沙律醬。木瓜醬配沙律菜和飛魚一夜干
,很清新,醬汁有少許甜甜地,十分開胃。清酒煮蜆
酒味十分香濃。
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九洲雞肉雞軟骨
串配溫泉蛋,本身雞串的味道不會很鹹,配蛋汁和醬汁味道更突出。
之後又有不同的串燒。
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松葉蟹
配燒油揚,啖啖蟹肉配香脆油揚。燒白鰻
配新鮮柚子皮,魚皮脆卜卜,魚肉香口。
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熱辣辣烏冬
過後,有冧酒菠蘿配蕨餅
完美結束了晚飯。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
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Dine In
Level4
171
0
2021-11-26 52 views
由於疫情下不許可去日本旅行,所以今晚同朋友去了尖沙咀光顧日本居酒屋-「黑木」的廚師發辦 (Omakase)。Omakase每道菜沒有列明在菜單裡,菜單只有價錢,所以我們對主廚的信任很重要。首先,主廚給我們送上一客鱈魚乾。鱈魚乾薄片燒得很香脆可口,食落還有魚肉鮮味,配沙律醬一起吃,簡直讚不絕口!免治雞肉棒配溫泉蛋: 免治雞肉棒燒得甜美,食落啖啖肉,裡面加有雞軟骨碎,所以更有咬口,再與碟中流心的溫泉蛋一起吃,口感細膩爽滑,簡簡單單很美味。
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由於疫情下不許可去日本旅行,所以今晚同朋友去了尖沙咀光顧日本居酒屋-「黑木」的廚師發辦 (Omakase)。Omakase每道菜沒有列明在菜單裡,菜單只有價錢,所以我們對主廚的信任很重要。
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首先,主廚給我們送上一客鱈魚乾。鱈魚乾薄片燒得很香脆可口,食落還有魚肉鮮味,配沙律醬一起吃,簡直讚不絕口!
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免治雞肉棒配溫泉蛋: 免治雞肉棒燒得甜美,食落啖啖肉,裡面加有雞軟骨碎,所以更有咬口,再與碟中流心的溫泉蛋一起吃,口感細膩爽滑,簡簡單單很美味。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2021-11-22
Dining Method
Dine In
Type of Meal
Dinner
Level4
2021-11-24 510 views
這間黑木居酒屋,門面頗有神秘感,店內環境不大,座位不多,設有吧枱,裝修簡潔。點了每位$888 的Omakase,喜歡Omakase由廚師發辦不用煩惱,沒有餐牌令每一道菜都增添神秘感。 幸運地安排到有吧枱座位,廚師們會細心講解每一道菜式。首先是鱈魚乾,就好似細個鍾意食的鱈魚絲般,但會粗身一點,而且香烤過後會脆身一點,沾上沙律醬食更好味。之後是沙律,有三條名為小女子的一夜干魚仔,配上清甜的木瓜蓉來拌沙律菜,新鮮又開胃。汁燒南非鮑魚,鮑魚燒都頗為大隻,口感彈牙,醬汁咸甜適中,配上一朵食用小菊花。一set三款的燒物,左邊是灸燒鰹魚,灸燒過後逼出鰹魚的油份,帶出鰹魚的魚香,沾上金箔塊令賣相加分。中間是燒白子,白子沒有討好的賣相,但口感有點似豆腐,內邊鮮糯,有些茗荷墊底,茗荷又稱日本薑,味道帶點淡淡的薑味,但沒有薑的辛辣。右邊是燒秋刀魚。免治雞肉棒,雞肉嫩滑,帶有一些軟骨的咬口,配上一隻溫泉蛋,撈勻一齊食令雞肉更滑口。燒牛肋肉配小青椒,薄切的牛肋肉很嫩滑,生熟程度剛好,配上芥末子醬,但其實不沾醬味道都已經足夠。小青椒又可中和肉的油膩感。芥末八爪魚,簡單清新胃。燒油揚蟹棒,油揚燒過後變得香脆,之後舖
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這間黑木居酒屋,門面頗有神秘感,店內環境不大,座位不多,設有吧枱,裝修簡潔。
16 views
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0 comments
40 views
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0 comments
47 views
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點了每位$888 的Omakase,喜歡Omakase由廚師發辦不用煩惱,沒有餐牌令每一道菜都增添神秘感。 幸運地安排到有吧枱座位,廚師們會細心講解每一道菜式。
首先是鱈魚乾,就好似細個鍾意食的鱈魚絲般,但會粗身一點,而且香烤過後會脆身一點,沾上沙律醬食更好味。
21 views
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0 comments

之後是沙律,有三條名為小女子的一夜干魚仔,配上清甜的木瓜蓉來拌沙律菜,新鮮又開胃。
19 views
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0 comments

汁燒南非鮑魚,鮑魚燒都頗為大隻,口感彈牙,醬汁咸甜適中,配上一朵食用小菊花。
13 views
0 likes
0 comments

一set三款的燒物,左邊是灸燒鰹魚,灸燒過後逼出鰹魚的油份,帶出鰹魚的魚香,沾上金箔塊令賣相加分。中間是燒白子,白子沒有討好的賣相,但口感有點似豆腐,內邊鮮糯,有些茗荷墊底,茗荷又稱日本薑,味道帶點淡淡的薑味,但沒有薑的辛辣。右邊是燒秋刀魚。
13 views
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0 comments

免治雞肉棒,雞肉嫩滑,帶有一些軟骨的咬口,配上一隻溫泉蛋,撈勻一齊食令雞肉更滑口。
11 views
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0 comments

燒牛肋肉配小青椒,薄切的牛肋肉很嫩滑,生熟程度剛好,配上芥末子醬,但其實不沾醬味道都已經足夠。小青椒又可中和肉的油膩感。
5 views
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0 comments

芥末八爪魚,簡單清新胃。
4 views
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0 comments

燒油揚蟹棒,油揚燒過後變得香脆,之後舖上拌入了紫洋蔥的松葉蟹肉,再舖上蟹膏,味道有蟹肉的鮮甜味,又有蟹膏的咸香,配上香脆的油揚,口感層次豐富,好味。
7 views
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燒白鱔,將白鱔先蒸後燒,燒得底面香脆再沾上鰻魚醬汁,最後上枱後更在客人面前磨上柚子皮。白鱔燒得外脆內嫩,好味。
6 views
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燒鹿兒島黑豚肉,肥瘦層層相間的黑豚肉肉配上大澳蝦醬,配撘創新特別,味道亦出奇地相襯,舖面的青蔥亦切得相當幼細,令賣相加分。
7 views
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清湯白布烏冬,這個薄薄的烏冬就好像一塊白布般又闊又長,清湯內有些昆布及菇菌。
7 views
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0 comments
10 views
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最後甜品作結,是冧酒燒菠蘿配十勝紅豆蕨餅,賣相味道都是100分。
5 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2021-11-22
Dining Method
Dine In
Spending Per Head
$950 (Dinner)