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2017-08-24
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星期五放工經過銅鑼灣,特別找來日式風情的居酒屋,享受美味的串燒。餐廳的佈置簡約樸實,木色的枱櫈,及排列有致的清酒樽,都散發淡淡日本風。我們在燈光柔和的環境下用餐,心情舒暢。和風蒜子蕃茄沙律 $48蕃茄切成一塊塊,一口Size,加上沙律醋、蒜子及蔥花,冰涼的蕃茄香甜多汁,配上蒜子的調味,惹味開胃,是不錯的前菜。象拔蚌刺身 $580象拔蚌刺身放在冰塊上冰震,入口冰感十足。象拔蚌的味道層次豐富,滑嫰當中,帶點爽脆、嚼勁,而且箇中的鮮甜在咀嚼時慢慢滲出,撞擊著味蕾,讓我們停不了口。明太子玉子 $98明太子玉子必須襯熱享用,熱騰騰的玉子傳來陣陣蛋香。入口軟綿細膩的蛋,香甜奶滑,夾合了滿滿的明太子,香甜當中,流露出陣陣咸香,令人一食愛上。鹽燒沙甸魚 $268只要食材新鮮,只需要簡單的烹調,也能成為桌上佳餚。鹽燒沙甸魚又大又肥美,最天然的鹽燒食法,外皮燒至香濃焦脆,內裏是油分豐足的魚肉。魚皮入口脆卜卜,魚肉香甜而無骨,味道啖啖滋味,加點檸檬汁可完美提鮮。厚切牛舌(2串) $116到了最引頸期盼的串燒環節,我點了白桃味汽酒,蜜甜解渴。厚切牛舌並非浪得虛名,厚實的口感令人難以忘懷。 炭燒的口感外脆內軟,
$48
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蕃茄切成一塊塊,一口Size,加上沙律醋、蒜子及蔥花,冰涼的蕃茄香甜多汁,配上蒜子的調味,惹味開胃,是不錯的前菜。
$580
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象拔蚌刺身放在冰塊上冰震,入口冰感十足。象拔蚌的味道層次豐富,滑嫰當中,帶點爽脆、嚼勁,而且箇中的鮮甜在咀嚼時慢慢滲出,撞擊著味蕾,讓我們停不了口。
$98
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明太子玉子必須襯熱享用,熱騰騰的玉子傳來陣陣蛋香。入口軟綿細膩的蛋,香甜奶滑,夾合了滿滿的明太子,香甜當中,流露出陣陣咸香,令人一食愛上。
$268
17 views
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只要食材新鮮,只需要簡單的烹調,也能成為桌上佳餚。鹽燒沙甸魚又大又肥美,最天然的鹽燒食法,外皮燒至香濃焦脆,內裏是油分豐足的魚肉。魚皮入口脆卜卜,魚肉香甜而無骨,味道啖啖滋味,加點檸檬汁可完美提鮮。
$268
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$268
12 views
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$58
16 views
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到了最引頸期盼的串燒環節,我點了白桃味汽酒,蜜甜解渴。厚切牛舌並非浪得虛名,厚實的口感令人難以忘懷。 炭燒的口感外脆內軟,微脆的表面下,是綿密彈牙的肉,咬下去,牛味香濃,令人欲罷不能! 一口牛舌,再呷一口汽酒,是多麼的醉人!
$58
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$58
16 views
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$98
14 views
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鵝肝串燒同樣滋味,灑上少許胡椒粉調味,細膩、焦脆的鵝肝,油花四溢,齒頰留香,令人回味!
$128
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$128
10 views
1 likes
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燒蟶子肉質潔白、彈牙,浸泡在牛油及香蒜汁內,牛油香繞舌,蟶子吸收了精華後,啖啖香郁鮮甜,是純樸的滋味。
$128
15 views
1 likes
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$128
14 views
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$58
10 views
1 likes
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雞肉棒混合了免治雞肉和雞軟骨,口感凹凸有致,沾上生蛋及豉汁醬汁,口感更顯滑溜,別具風味!
$58
12 views
1 likes
0 comments
$68
10 views
1 likes
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$58
14 views
1 likes
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雞翼已經起骨,並釀入充滿咸香的明太子,賣相脹卜卜,大大啖咬下去,雞肉嫩滑,肉汁豐盛!
$58
17 views
1 likes
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黑牛頂葉片燒至七成熟,外層焦香,內裡肉質柔滑多汁,牛味十分濃郁,必然是牛魔王的摯愛。
$68
5 views
1 likes
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甜品環節,為今餐劃上完美句號。蕃薯雪葩的薯味出眾,挖空的蕃薯,放入冰涷、奶滑的蕃薯雪糕,黏稠吸引!柚子雪葩雪至結霜,入口冰極快感,牙齒也有點發麻,在口中溶化時,柚子味道清新甘香,酸而生津解膩,的確不錯。
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