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2022-10-06
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申子居酒屋於銅鑼灣開設分店後已經多次回頭，食物款式比其他居酒屋別出心裁。不論是創意料理抑或是普通菜餚都總有驚喜，人氣有增無減絕非浪得虛名。日式特製鵝肝 ($198) 口感有如肝醬一樣細滑綿稠，味道偏鹹而又不失甘香，製成冷盤作為佐酒小食就最適合不過，惟一客只得兩小件性價比較低。蓬松玉子 ($98) 比起一般奄列多一份空氣感，鬆軟嫩滑介乎於炒蛋及玉子燒之間，內餡芝士軟滑流心，面層再加上燒汁、沙律醬及蔥花卻依然蛋香十足。明太子天婦羅 ($128) 炸衣輕薄酥脆，有別於平時作為伴菜的生食用明太子，炸至半熟後口感變得較為結實，鹹鮮味濃並以紫蘇葉包住更加清爽，配上金菇及本菇天婦羅能夠進一步中和鹹度。豚肉鵪鶉蛋 ($38) 將五花腩片裹住鵪鶉蛋，掃上燒汁燒製後肉質仍然保持軟嫩多汁，油香十足。豚肉金菇卷 ($32) 與金菇肥牛卷如出一轍，換上五花腩片令金菇盡吸油香別有風味。大蔥雞肉燒 ($48) 標榜用上日本地雞，肉質緊緻而肉味鮮美香濃並不帶絲毫雪藏味，蔥香更是撲鼻而來。雞翼 ($40) 皮脆肉嫩恰到好處，分別有梅子或鹽燒兩款風味，選了前者會於面層唧上梅子醬，鹹中略帶微酸近似柚子胡椒醬。極上鹽燒牛舌芯
申子居酒屋於銅鑼灣開設分店後已經多次回頭，食物款式比其他居酒屋別出心裁。
不論是創意料理抑或是普通菜餚都總有驚喜，人氣有增無減絕非浪得虛名。
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