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2024-09-03
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今時今日，有日本師傅駐場的鐵板燒已經不多，難得三日月仲有！！！久不久都有股鐵板燒癮，同事剛好食完尖沙咀的三日月，推介我去，話仲有晚市全單88折。甫坐低，已經見松永師傅忙碌的身影在準備食材。日籍師傅總是帶著那種憨厚靦腆，令人感覺真的返了日本一樣！鮑魚愛好者的我地選了澳洲黑邊鮑魚鵝肝和牛套餐二人前。先來火龍果鮮果沙律加了柚子汁夠開胃。前菜三小點 有煙燻雞肉、芥末八爪魚和楜麻豆腐。還有油甘魚、吞拿和魷魚作刺身。進入主題先黎廣島蠔配魚子，大大隻好肥美，creamy帶海水的質感在口腔久久不散。茶碗蒸正好清一下味蕾，加入了鰹魚湯汁，面頭有三文魚子，底有木耳絲，水嫩帶絲絲爽脆。澳洲野生黑邊鮑真係少見，因為來貨貴，外面不多餐廳供應！難得遇上當然要食！！！佢真係好巨型，有我塊面咁大！！師傅三兩下手勢就已經拆殼！鮑魚在鐵板上轉黎轉去好生猛。鮑魚做了3食，分別是群邊，鮑魚肉和肝的部份!!! 師傅炒左個香草牛油蒜蓉汁，我最鍾意係鮑魚肉，夠爽口彈牙，食唔停口。群邊則似食緊海參咁軟嫩，呢2部份基本上唔使點醬都好好食。鮑魚肝平常都要黎做肝醬，但因為這個鮑魚肝很大隻，可以燒黎食，質感帶點煙韌口感，點埋個醬簡直一絕~
甫坐低，已經見松永師傅忙碌的身影在準備食材。日籍師傅總是帶著那種憨厚靦腆，令人感覺真的返了日本一樣！鮑魚愛好者的我地選了澳洲黑邊鮑魚鵝肝和牛套餐二人前。
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先來火龍果鮮果沙律加了柚子汁夠開胃。
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前菜三小點 有煙燻雞肉、芥末八爪魚和楜麻豆腐。還有油甘魚、吞拿和魷魚作刺身。
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進入主題先黎廣島蠔配魚子，大大隻好肥美，creamy帶海水的質感在口腔久久不散。
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茶碗蒸正好清一下味蕾，加入了鰹魚湯汁，面頭有三文魚子，底有木耳絲，水嫩帶絲絲爽脆。
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澳洲野生黑邊鮑真係少見，因為來貨貴，外面不多餐廳供應！難得遇上當然要食！！！佢真係好巨型，有我塊面咁大！！師傅三兩下手勢就已經拆殼！鮑魚在鐵板上轉黎轉去好生猛。
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5 views
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鮑魚做了3食，分別是群邊，鮑魚肉和肝的部份!!! 師傅炒左個香草牛油蒜蓉汁，我最鍾意係鮑魚肉，夠爽口彈牙，食唔停口。群邊則似食緊海參咁軟嫩，呢2部份基本上唔使點醬都好好食。
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鮑魚肝平常都要黎做肝醬，但因為這個鮑魚肝很大隻，可以燒黎食，質感帶點煙韌口感，點埋個醬簡直一絕~
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再黎係香煎鵝肝，淋上了18年黑醋和香草汁。師傅特意畫了碟，好有心思。鵝肝好香，食落一啲都唔膩，好滑嘟嘟。
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A4和牛和豬薄燒，師傅真係好用心捲，整整齊齊好飽，啲料包好好，無漏過出黎。入面食到一條條野菌，咬落又帶爽脆，好好食。配的酸汁、麵豉汁、芝麻醬，根本無用武之地。
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接著飲碗熱辣辣麵豉湯，便迎接櫻花炒飯，三兩下手勢就將飯炒好。師傅叮囑我地先食一半，另一半加鰹魚湯Wasabi做茶漬飯。一飯二食，一啲都唔單調。最後食埋個豆腐雪糕，好滿意，唯一挑剔係雪糕可以大球啲!!!食完就見到師傅企係門口送客，這就是日本師傅的待客之道。
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