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2015-12-17
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今次輪到好姊妹生日, 好姊妹鍾意食日菜, 我當然識做早早打電話去訂位, 石亭係不二之選.果日訂咗六點半, 由於座位得十零個唔多, 我地坐吧枱.小店位於赫德道, 入內比較擠迫, 可以感受到居酒屋氣氛, 裝飾好有日本風.今日前菜係鮟鱇魚肝, 魚肝好重魚肝味, 但一啲都唔腥, 質感細嫩.另一前菜龍蝦沙律, 佢將小龍蝦拆肉, 混合蟹子, 芥末, 沙律醬, 甜甜辣辣又脆口, 好有層次.主菜師傅刺身拼盤, 從肉眼都睇到好新鮮. 帶子油甘魚鮮甜美味, 牡丹蝦爽中帶綿滑, 拖羅海胆甘香, 赤貝原隻上, 同平時薄薄一片唔同, 過足口癮. 師傅刺身果然唔錯, 比得上築地貨色.跟著到熱食天婦羅, 薑花好似蔬菜, 有好多水份喺入面. 南瓜目光魚蘸上薄薄炸粉食出原味又唔熱氣.清酒煮蜆蜆大鮮甜冇沙, 湯中清酒味香濃.牡丹蝦和牛壽司雙拼, 牡丹蝦跟蝦籽質感唔同, 牡丹蝦綿滑而蝦籽脆口, 食落雙倍享受. 和牛獨有油脂味香濃, 牛味十足.和牛串燒肉質細嫩, 美中不足有少少過咸.雞翼串燒雞皮香脆可口, 雞肉細嫩.最後甜品桃子雪芭同柚子雪芭, 桃子雪芭甜味比較濃, 柚子雪芭就比較清新, 客人可根據口味選擇.
果日訂咗六點半, 由於座位得十零個唔多, 我地坐吧枱.
小店位於赫德道, 入內比較擠迫, 可以感受到居酒屋氣氛, 裝飾好有日本風.
今日前菜係鮟鱇魚肝, 魚肝好重魚肝味, 但一啲都唔腥, 質感細嫩.
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