酉玉

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坐車不時經過，皆見大門深鎖，縱使看到招牌亦不以為然，原來是寶！「酉玉」本店在東京，是一家知名的燒鳥店，自2014年已落腳香港，向來低調，實已獲米芝蓮及旅發局推介。 繁忙時段訂位不可能！皆因店內只有一張可容廿餘人的長枱，周日休息。疫情前只做晚市，有位的都只有下午五點時段，晚上一位難求，非常時期改開中午，分三輪。我們趁著疫情及清明假期，訂了下午2:45的時段，興鬆吃！ 坐下來隨即送上熱茶、熱毛巾及餐前小吃。以涼快蔬菜條先來平衡肉膩是普遍而又極匹配的安排，白蘿蔔、甘筍及青瓜條皆十分爽脆，蘸以鹹鹹的麵豉醬吃。 另外一碟頗有趣，蘿蔔蓉鵪鶉蛋，撈勻吃，據說有助減低燒烤的燥熱，剎那間有點不知所措，淨吃還是以串燒蘸著吃，其實兩樣都得，隨客人喜歡。 網上訂位預先送上菜單，三十多款雞之部位圖文並茂，看得我眼花撩亂！我沒有特別喜好，只愛新奇，因此決定點選12串的廚師發辦及添加一串雞冠嚐新。每位$638，除了串燒外，包括沙律、湯、飯及雪糕。相比剛開業時$588漲價克制，食客之福。 據說食材來自本地農場40日大的新鮮雞，除了雞尾需入口日本。桌前配備五款辛醬，薑粉、七味粉、山椒、黑、白麵鼓醬，其實所有串燒皆以特製

Finally got to try this famous authentic yakitori joint that I have bookmarked for a long time, which I was so looking forward to this meal, and did not disappoint. Everything was so on point as I expected, they got lots rare chicken parts to choose, we have tried the followings : Chicken skewers: Kanmuri (Chicken crown )👍🏻Kawa (chicken skin) 👍🏻Peta (thick back skin) 👍🏻Heart Chicken oyster Engawa （rib meat)👍🏻👍🏻TsukuneEsophagus (食道）Inner thigh 👍🏻ThighAchilleTokkuri (whole neck) 👍🏻👍🏻Kaburi (Lower

上個星期去食lunch、食物發臭、唔知係咪調味粉加得太多，用黎蓋住果陣味！好多串串燒都勁咸⋯雞肝、雞心係幾唔錯，但其他如雞翼、雞皮、雞軟骨等都係一般，同深水埗外賣街邊果啲串燒差唔多味，都係果句，愈食愈咸⋯要狂飲茶⋯另外有一個好嚴重問題，外籍男侍應勁無禮貌、掛住同人吹水飲酒，食食下野除口罩⋯同其他客人談笑風生，有人送貨黎又繼續傾，大家睥住佢都唔戴番口罩⋯離哂譜！！！ 已經對所有食物失去興趣同胃口⋯發誓唔會再去！！！

燒鳥嘅日文喺「 焼き鳥」Yakitori，yaki 係燒烤，而 tori 嘅意思即係雞。Toritama酉玉係香港係其中一間最受歡迎嘅 「焼鳥」，呢幾年米芝蓮都有推介。依家Book嘅話，差不多要4、5月先有得食。喺日本食，有時候餐廳會問調味要「鹽味（塩Shio）」定係「醬汁（Tare）」，鹽味比較清淡，而醬汁比較濃味。喺 Toritama食嘅主要係餐廳自家秘製醬汁調味，滷水汁來自東京，聽講有好多年歷史，下次去我會問問主理人Hermanus。他強調為確保質素，唔會喺香港開分店。（第一間日本以外嘅分店位於新加坡🇸🇬）雞肉我會分 黑肉Black Meat  和 白肉 White Meat ，簡單來講紅肌同白肌肉，前者耐力，後者爆發。（有機會再解釋多啲😂）我自己比較喜歡黑肉，脂肪比例比白肉較平均，我鍾意嫩。👍🏻✅Chicken Oyster ｜Soriresu雞大腿骨對上一塊肉✅Rib Meat | Engawa 肋骨肉✅Inner thigh 雞腿內側｜Obi✅Thigh 雞髀骹肉 ｜Kashiwa ✅Kale 西洋芥蘭✅Thick fried tofu | Namafu✅Oyako don

我order 了omakase set, 咁多款式中，比較好吃的只有雞尾和雞腿。完全不明白為什麼要用這樣的價錢食如此普通不過的串燒。服務態度更是不堪。餐廳入面啲服務員態度同禮貌差不在話下，上雞串時，我好多時要主動問係咩，而上翠玉瓜時就主動話我知係咩 （唔通驚我誤會嗰條係雞掛😥。。。）我不停在想，網上的推介是私心推介嗎？還是我去錯餐廳？飲埋酒，每人食咗差唔多成千蚊，食咗乜，淨係記得食完得啖笑 🥲 諗返起，除咗用失望形容之外，我真心冇其他感覺記得喇。

呢間係我最鍾意既雞肉串燒餐廳一位難求既餐廳 每次去都一定座無虛席無訂位係一定唔會有位食物水準永無失準 最鍾意係雞肝 每樣野食都係燒得岩岩好 唔會有過熟既情況出現 連蔬菜類都整得好好味 蕃茄超甜又爆汁 蘆筍同洋蔥都超級夠林又入味今次仲試左芝士 燒完有層外脆既皮 入面有d溶緊既芝士

香港地食燒鳥黎講，最多人中意一定係呢間  ，討論度甚至比一星的  更多，不過還沒有吃過Yardbird，所以就比較不了。 Yakitori來說，我只吃過  跟這間，可惜的是鳥匠我吃完只記得那個用熟成清酒搭上雪糕的甜品，而且做的是A la Carte而非Omakase，對於不熟於雞部位的客人也是無從入手，而Toritama則是我每三兩個月就會想起，大概是身體最誠實吧。價錢來說，其實吃燒鳥omakase比壽司來得便宜多了，整個omakase才600多，就有12串加上雞湯、沙律、親子丼和名物醬油雪糕，基本上都飽得吃不下。猶記得當時還沒重開晚市，午餐跟朋友帶上兩枝清酒，沒入黑便已經飲飽吃醉了，不過即使沒有帶酒也不用怕，這裡的酒單也是非常不俗，有近百種清酒，也有單點by glass，小酌怡情，不過現在的預約期好像都要等上兩三個月，在香港吃晚飯不容易啊。•免治雞肉•雞軟骨✨•雞肝•雞腎邊皮🌟•雞尾•雞胸三葉卷•雞全心✨•雞腿肉✨•雞翼

so good!🍢here's some must-have for me♥️ChickenOyster ChickenCrown ChickenLiver ChickenHeart ChickenSkinalso loving the Mochi and SoySauceIceCream !!thanks to my friend we got to pair everything with this very nice sake🤍 ohminejunmai1grain 一粒米

By far the best yakitori in Hong Kong!Definitely one of the more difficult to book restaurants - reservations are made almost a month (or few months?) prior, but I would say the experience is worth the wait! it’s quite a small place with limited seats, but the atmosphere is good and are quite comfy. Looking at the menu- I realized there are soooo many parts of a chicken that can be consumed! It goes all the way from liver,Heart, to kidney skin? Everything was sooo so perfect! We ordered a bottle

One of my favorite yakitori places. Must-order dishes were the chicken oyster, grilled rice ball and the grilled cheese. Rice ball was crunchy on the outside (but not too hard to render it difficult to chew), whilst the rice inside remained soft and chewy. Not many places were able to achieve the correct balance.Grilled cheese was very crispy and light. This particular experience was worth writing about cos of the impressive service. First of all, we arrived but they couldn’t find our reservatio

「酉玉」的本店在東京惠比壽三丁目，開業十多年，是東京其中一家最好的燒鳥店之一。香港分店口碑也不錯，經常滿座，是次我也是提早一個月訂座才能有幸吃得到。由中環站一路往山上走，大約走7至10分鐘才能到達餐廳，到達時已氣喘吁吁，果然在吃美食之前先要做適量運動，味道才會更好。餐廳十分低調，只有小小的方形招牌燈箱，門面採用大量長形木條，簡約中帶傳統日式風情。推門入內，可見裝修簡約傳統，長長的吧枱可坐大約二十人，另外近窗口還有另外幾個座位，大部份食客圍枱而坐，看著廚師在面前燒烤，氣氛熱鬧。酉玉的特色是可以在這裏嚐足雞隻三十多部位，其他燒鳥店很難有這麼齊全的部位。酉玉燒雞用的是本地農場四十日大的龍崗雞，除了從日本空運來港的餐廳名物：雞屁股之外，全部是新鮮活雞。餐牌只有一張紙，但羅列了幾十種食品，看得我選擇障礙發作，而且為了使客人能更清楚認識雞的各個部位，餐牌的背面有張雞的解構圖，詳細列出雞的三十幾個部位，使客人能增長知識。由於選擇障礙發作，我決定點12串的廚師發板套餐，配菜、有幾款選擇的米飯、雞湯及豉油雪糕($688)。還未點餐，餐前小食已經送上，分別是青瓜條、甘筍條和白蘿蔔條，蘸蒜蓉醬食，清新爽口。

呢度係我人生第一次試食雞屁股嘅地方，果陣油香令我每隔幾個月都會想返黎食☺️！雖然講得有點變態，但未喺呢度食過之前，我都估唔到我人生會愛上食雞pat pat，真係絕對值得一試，而且唔會後悔。已經黎過呢度食好幾次，總是喜歡一邊飲住清酒，一邊欣賞師傅整嘅串燒，呢度最神奇嘅地方，係你估唔到原來好多雞嘅部位都可以食，外面係買唔到黎食，最令人異常不到嘅係雞嘅甲狀腺、雞腳跟、雞心血管，甚至大動脈都可以食，全部都係好特別，但又真係好好味！私心推薦：雞尾、雞腎皮、甲狀腺、chicken oyster、雞冠、心血管，手羽先

通常都係叫 omakase, skewers 連salad, chicken soup， 飯及鼓油味雪糕。今次叫了a la carte, 雞冠、雞喉嚨、雞全心很特別也很好吃。Calf muscle 嘅肉很滑, 個人覺得好食過 chicken oyster or chicken shoulder. 芝士棒煙韌度適中，不防一試。

呢間出名專食雞嘅唔同部位，食到好專，例如食道、雞冠都有得食。當中我覺得最出色嘅係雞內脾肉、雞頸、雞屁股皮，內脾肉嫩滑得嚟十分有肉香味，用汁燒亦燒得恰到好處。雞頸好好肉，同我本身以為會有骨嘅唔一樣，有驚喜！而雞屁股皮就比一般雞皮多咗油香味，大家可以一試！侍應們全部態度都好好，十分細心服務及推介。環境都唔錯嘅，通風系統做得好，冇乜油煙味。東京店係用炭燒，我相信如果用炭燒的話個味道會更上一層樓。我覺得食得咁專嚟講，價錢公道，但性價比一般。總括嚟講，食物、服務、環境都唔錯，但仍有進步空間。

𝗧𝗼𝗿𝗶𝘁𝗮𝗺𝗮 酉玉🍢𝗬𝗮𝗸𝗶𝘁𝗼𝗿𝗶 🐥My orginial booking was on the typhoon day (T8), so booking has been rescheduled. Toritama’s booking was really full, I have picked their window table instead of the kitchen counter in order to secure a table by November.I did not expect the “window table” was facing the road and besides the entrance. I should do more research before accepting the seat arrangement🥺. It was quite frustrating as I enjoy watching the chef cook!!Toritama serves almost 30 different parts of chic