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2023-02-01 222 views
尖沙咀棉登徑真係好地方,因為實在有太多餐廳,除了拉麵、火鍋、西餐廳,仲有日式燒鳥店,之前都曾經去過木戶,但坐吧檯就真係第一次,可以睇住來自宮崎縣的日籍總廚木村潤一郎徒手燒鰻魚,充滿視覺效果。是晚餐廳推薦了三款清酒,經同行兩位酒徒認證後,選擇了中間保留原有風味的生原酒。率先以[木戶自家製蟹味噌]($138)挑起大家的食慾,配以青瓜條、甘筍條、露筍及西芹條,色彩繽紛,沾上蟹味噌的蔬菜條,份外覺得惹味。再來是個人好鍾意的[厚燒牛舌]($88),屬每次食串燒必點之物,尤其是選用中間肉質最嫩的部位,找不到挑剔的地方,肉香味濃,咬一口,呷一啖清酒,回味無窮。終於到了主角出場,店方選用日本奈良出產的大和妃子雞,而且放養了120日,品質有保證,嫩滑之餘,雞味更是一絕,雖然是否世一我不知,但係香港都算數一數二。第一口[大和雞雞腿肉]($45)質地飽滿有肉汁,外層些少焦香,好味。隨後的[大和雞雞頸肉]($42)同樣精彩,一條雞頸有幾多肉心知肚明,要撕開再串起去燒,更加花心機,但效果出奇地好,尤其是燒到恰到好處,又有油香,其實飲返杯啤酒仲啱。當然,必點有[大和雞雞腎]($42),咬落爽彈帶咸香,正。正所謂由
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尖沙咀棉登徑真係好地方,因為實在有太多餐廳,除了拉麵、火鍋、西餐廳,仲有日式燒鳥店,之前都曾經去過木戶,但坐吧檯就真係第一次,可以睇住來自宮崎縣的日籍總廚木村潤一郎徒手燒鰻魚,充滿視覺效果。
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是晚餐廳推薦了三款清酒,經同行兩位酒徒認證後,選擇了中間保留原有風味的生原酒。
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率先以[木戶自家製蟹味噌]($138)挑起大家的食慾,配以青瓜條、甘筍條、露筍及西芹條,色彩繽紛,沾上蟹味噌的蔬菜條,份外覺得惹味。
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再來是個人好鍾意的[厚燒牛舌]($88),屬每次食串燒必點之物,尤其是選用中間肉質最嫩的部位,找不到挑剔的地方,肉香味濃,咬一口,呷一啖清酒,回味無窮。

終於到了主角出場,店方選用日本奈良出產的大和妃子雞,而且放養了120日,品質有保證,嫩滑之餘,雞味更是一絕,雖然是否世一我不知,但係香港都算數一數二。
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第一口[大和雞雞腿肉]($45)質地飽滿有肉汁,外層些少焦香,好味。
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隨後的[大和雞雞頸肉]($42)同樣精彩,一條雞頸有幾多肉心知肚明,要撕開再串起去燒,更加花心機,但效果出奇地好,尤其是燒到恰到好處,又有油香,其實飲返杯啤酒仲啱。
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當然,必點有[大和雞雞腎]($42),咬落爽彈帶咸香,正。
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正所謂由頭食到落尾,只要拋開心理壓力,[大和雞雞尾]($42)絕對是一味上佳的佐酒菜。
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想多點不同口味,建議試試[韮菜芝士豚肉卷]($43),半溶芝士與韮菜的味道毫無違和感,豚肉軟熟而有嚼口,不錯。
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至於冠上[總廚木村先生家族秘傳宮崎南蠻炸雞1956年]($188)名號的菜色,彷彿鑿上[正宗]兩字實在令人期待。

雞肉炸得香口而不過火,配上醬汁更是惹味到一個點,風味絕佳。
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同樣係雞頸肉,但[宮崎式雞頸肉炭火鐵板燒伴柚子胡椒醬]($248)又是另一種滋味,以熊熊烈火把外層燒至香口,內裡是緊鎖肉汁,配以柚子胡椒醬來平衡油膩的口感,拿捏得相當好。
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臨時想起有[宮崎式雞冠炭火鐵板燒],當然不會錯過,講真,每隻雞只得一個雞冠,要儲起一碟貨都不容易。

雞冠燒得焦香,尤其是咬落帶爽脆的感覺,好特別。
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相信是晚亮點,一定係[總廚特別限定極上日本鰻魚爐燒]($388),原條日本直送,由於已經預先處理好,即場拆封放上火炙加熱,方便快捷,再以炭爐奉客,視覺效果一流,而且鰻魚肉質細嫩,偶有碎骨亦問題不大。
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同行友人見鄰坐有人點炸雞翼],口水流之下就來一份,大廚選用秋田縣出產比內地雞,又係認真而且有保證之作,炸得色澤金黃,香脆可口,果然沒令人失望。
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另一款炸物係[炸廣島蠔]($65),大大隻又juicy。
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食食下,突然友人想起店方有[自家製雞肉丸配黃金蛋]($43),好彩即場仲有貨,用雞肉丸蘸點了日本蛋漿,外層滿有蛋香,而內裡有嚼口,超正。
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總係喜歡以澱粉質作單尾,就以[櫻花蝦櫻花飯糰] ($48)及[日式醬油燒飯糰]($38)來壓軸。

畢竟棉登徑出入方便,加上食物有質素,難怪整晚都人流不絕。


(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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