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2017-08-15
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中午因被經理派往中環急送樣品,午飯就襯機請契妹去「蟹道 野田」食佢心儀咗好耐o既懷石蟹宴,賀佢生日。單從店名「蟹道」已可感到老闆對烹調蟹之道就好比「茶道」中人對茶一樣咁講究,當真令人期盼。蟹店以木為主o既裝潢簡潔清爽,面積不大但感覺絕不侷促。左方先有兩枱寬闊o既四人卡位。右方為兩位日藉師傅o既開放式工作坊,剛好被八個吧位圍繞著,透明度極高。後方位置則擺放有兩個承載著日本毛蟹及鱈場蟹o既魚缸。XO仔一向都唔係幾怕羞,既然坐得喺吧位,又面對住大師傅喎,所以就用自己唔咸唔淡o既日文跟師傅閒談起黎。原來相中o既森師傅黎自橫濱,平時都會好飲幾杯,無奈當日細佬仍要返工,飯後先再約會下次光臨時同佢嘆返兩杯。請留意,店子設有開瓶費,大中小一律$300/樽。老師傅不單為每道菜式解說食材及食用次序同方法,中途更親自呈上活生生o既靚蟹,以表來貨新鮮,確保食客可放心食用,毫無架子。深知食用懷石料理需時,飯後仲要趕回灣仔公司,首度光顧小店對流程又唔係咁熟,為怕用餐時間不足,結果契妹點食迷你懷石午餐「ミニ懐石膳」($680)o既同時,小肥就要咗個「松花堂弁当」($480),諗住可以速戰速決。意外地,懷石午餐同便當
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