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2023-10-10
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閒日的晚上來了個小眾聚會，幾個很久不見的朋友，來到K11 Musea享受了一場割烹之夜，聚舊一下之餘，要盡興一番。眾人選了$1480的長月。精美菜單早已安放在桌上，然了先來一杯甜的Sake welcome drink。大谷誠師傅是妥妥的日本人，帶著腼腆的笑容，低頭專注準備著食材。開放式吧枱可以將師傅的精湛刀功一目了然，有說有笑的氛圍以及時令的食材，通通都是那麼令人悅目。先付松葉蟹肉海膽最中餅，原隻蟹蓋上枱，造型已滿分！脆卜卜的最中餅夾著鮮甜的海膽和絲絲松葉蟹肉，三重口感於一身！前菜秋刀魚正值當造之時，入口肥美富油香，賀茂茄子炸漬配高湯啫喱。菊花金菇高湯漬有三文魚子鋪面，混入了4款秋天時令蔬菜，不時不食！燻製石蠔上放了西伯利亞鱘魚子，入口陣陣海水鮮味和咸香。和牛春卷炸得卜卜脆，夾著秋筍和韭菜。強肴慢烤A5和牛，伴上了茗荷、迷你番茄，佐以蒜片洋葱柚子醋，食落口好柔軟，牛味突出之餘又帶點清新。Sake送牛，一樂也。蒸物安康魚肝茶碗蒸，魚肝預先煎香再放入蛋蒸，所以蒸完仍食到甘香焦脆，出色之作！額外追加野生河鰻，外皮烤得焦脆，散發著淡淡炭火香，入口油香滿滿。燒牛舌，竟然用禾稈草燒!!!!熊熊烈火
眾人選了$1480的長月。精美菜單早已安放在桌上，然了先來一杯甜的Sake welcome drink。大谷誠師傅是妥妥的日本人，帶著腼腆的笑容，低頭專注準備著食材。開放式吧枱可以將師傅的精湛刀功一目了然，有說有笑的氛圍以及時令的食材，通通都是那麼令人悅目。
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松葉蟹肉海膽最中餅，原隻蟹蓋上枱，造型已滿分！脆卜卜的最中餅夾著鮮甜的海膽和絲絲松葉蟹肉，三重口感於一身！
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秋刀魚正值當造之時，入口肥美富油香，賀茂茄子炸漬配高湯啫喱。
菊花金菇高湯漬有三文魚子鋪面，混入了4款秋天時令蔬菜，不時不食！
燻製石蠔上放了西伯利亞鱘魚子，入口陣陣海水鮮味和咸香。
和牛春卷炸得卜卜脆，夾著秋筍和韭菜。
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慢烤A5和牛，伴上了茗荷、迷你番茄，佐以蒜片洋葱柚子醋，食落口好柔軟，牛味突出之餘又帶點清新。Sake送牛，一樂也。
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安康魚肝茶碗蒸，魚肝預先煎香再放入蛋蒸，所以蒸完仍食到甘香焦脆，出色之作！
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野生河鰻，外皮烤得焦脆，散發著淡淡炭火香，入口油香滿滿。
燒牛舌，竟然用禾稈草燒!!!!熊熊烈火就是一場表演。
海膽熱狗，不用多講的、那橙黃色的、鮮甜肥美，令人回味!!
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水果番茄沙律，用上了靜崗的Amela 水果番茄，甜度足有16度，猶如食生果，口感清甜，鋪上金箔，賣相更加滿分！
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A5和牛壽喜燒，想不到師傅將成件和牛托出黎俾我地影相！厚切的嫩粉紅的肉夾著雪花紋，看得到的肥美！蘸上蛋汁，肉質更添滑嫩！
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壽喜燒的肉，當然少不了一碗熱飯。這碗長野縣的越光米，粒粒晶瑩剔透，煙韌細滑，米味香濃，令人食唔停口！一再添飯！甜品前喝一口熱的赤味噌湯，吃點漬物清清味蕾！
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香濃的自家製椰子雪糕一旁是雷電赤肉瓜伴上石榴，以香甜完美作結。
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