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Kushiyaki Dinner. Counter seating approx 22, with ample distance from the charcoal grill. One private room seating 6.Decided to order a la carte rather than the omakase set ($788 pp). Here’s what we had.-Tiger prawn wrapped in chicken skin. Creatively yummy. Juiciness of the prawn was well preserved.-雞冠- my first time to try. Slightly crispy outside; soft and moist inside.We were given radish- original and preserved. -Chicken wing. Nicely done. -Tempura-ed abalone topped with dried liver bits. T

又一間新開的yakitori店見到有幾個睇開嘅Foodie都有讚佢，所以我都嚟試吓啦。由日本師傅主理，環境幾靚，感覺上係幾正宗。食物方面，我覺得有hits and misses, 有幾樣嘢幾好食，但係又有啲嘢係麻麻哋。炭燒帶子幾好食有炭嘅味道然後帶子亦都燒得啱啱好..雞俾肉方面，雖然佢都脹卜卜，但係我覺得佢燒得乾咗啲，唔夠Juicy.. 之後我哋又再叫多一串，第二次嗰轉就好似好少少雞尾都係，我本身好鍾意食雞尾，鍾意佢有啲油香，但係佢呢度就燒到好似有啲燶，冇咗油香，呢個又係後尾再追加嘅時候嗰轉好少少，所以感覺上佢哋調整火候有啲唔係好consistent.. 有啲係燒過龍，好多串都係比較偏乾。反而牛脷同埋和牛串就好好食。同埋雞軟骨都好食。 叫咗個雲朵雞蛋飯，係好靚好上鏡，不過味道其實冇乜特別。親子丼都係，我覺得佢整得太watery, 同埋入邊嘅雞唔夠滑，成碗飯味道比較偏淡，唔係一食wa wa聲嗰種。不過佢哋啲酒幾好飲，我哋四個人飲咗五支😛服務方面，唔係話佢哋唔Nice，但係好似有少少唔係太專業，因為感覺到佢哋想做比較高級嘅日式串燒，價錢同定位係想係咁，但係佢哋嘅店員就俾唔到呢種感覺人，係有

朋友介意紹的日本料理💕💕💕同我一樣都仲意食日本料理的人，要揀這間CP值高的餐廳。地點都好方便，銅鑼灣地鐵站出行一陣，就到了☺️☺️餐廳仲有日本廚師坐陣餐廳裝修簡約👍🏻首先坐低就來了椰菜加自家制的味噌醬，想不到原來可以咁配搭，特別仲意個味噌醬- 濃濃豆味又不會太咸左：米餅配魚子醬加三文魚子中：雞肉煙肉 芝士右：兩舊特別調制的蕃茄加海鹽（好像話蕃茄點海鹽，會有海鹽朱古力嘅效果）跟住上就係燒物了，真係有驚喜喎串燒配搭：純蘿蔔蓉+醃製蘿蔔蓉加榨菜，隨時清一清的油膩感。*雞脾肉串：上面加咗少少青檸肉，化解肉嘅油膩感*雞胸軟骨串，我都係未食過雞胸軟骨，有口感*燒雞心串加葱，好香好入味，入面好Juicy*北海道燒粟米，好甜呀～*煙燻醬油牛油 燒帶子，好濃的牛油香，帶子燒到半生熟，入口鮮味滑口感一流*鴨肉串 配蛋黃，真係第一次食（推薦）*燒生蠔加青檸，蠔剛剛好熟，正*燒雞翼串，佢外脆內軟，咬落去味道剛剛好，好啱我口味啊炭火親子丼 & 特制蛋黃飯 唔好睇蛋黃白飯好像平平無奇，濃郁嘅蛋黃包住係飯粒上，非常開胃，最好配返杯清酒，就prefect。飯前面是雞湯，雞湯都用咗特別的煮法，雞湯 加咗胡椒青檸，特別配。