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2016-08-26
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這間餐廳是朋友今天做東選擇的日本餐廳, 朋友向來愛選銅鑼灣因家住港島關係. 到店前, 自己有網上搜尋一下"浜焼"的意思, 原來"浜"是指海邊的意思, 意譯為漁夫將捕獲的漁獲以簡單方式直接燒烤的意思. 放至現今, 較多用於在取酒屋提供即烤魚貝類食材的形式. 甫到達入坐已看到店員在燒烤海鮮. 今天光顧的人較多, 安排了坐吧枱的位置, 自成一角. 習慣性地, 坐下第一時間看酒水單點酒. 第一瓶先由吟釀開始, 李白的這瓶主要是米香, 入口微辛不濃烈, 作為第一瓶酒相當合適. 然後是先上沙律清一清味蕾. 生菜上舖上脆片加上酸度適中的醬汁, 為大餐的開始做好準備. 前菜的沙律份量並不滿足我, 朋友看到黑松露便馬上決定點這個, 我自然是讓老闆決定了. 裡頭用的沙律菜, 蕃茄仔等均新鮮. 牛油果相對提供了較高的飽足感, 配黑松露相當配合. 有一點點可惜是黑松露略為掩蓋平目魚邊的魚味. 整體味道水平則高. 燒明太子咸咸辣辣的味道, 單獨吃不是人人習慣, 但配上清酒便是下酒恩物. 咸辣感覺迅即圓潤許多. 清掉大半瓶清酒. 甫吃過明太子, 馬上便送上赤睦刺身, 赤睦屬白肉魚系, 香港並不常見, 朋友看到
$188
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$20
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$138
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裡頭用的沙律菜, 蕃茄仔等均新鮮. 牛油果相對提供了較高的飽足感, 配黑松露相當配合. 有一點點可惜是黑松露略為掩蓋平目魚邊的魚味. 整體味道水平則高.
$98
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$680
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$680
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表面魚皮經火灸一下, 目的為提升魚皮下的油脂香味, 入口一嚐, 魚肉頗有彈性, 魚肉的香味較清淡優雅. 由於原條上, 能嚐到最少兩個部位的魚肉口感. 不錯. 吃畢後, 侍應說會收走魚頭魚骨部份酥炸.
$288
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$398
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$958
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$48
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Other Info. :
上菜途中, 看到鄰桌中途送上生日壽司蛋糕, 餐廳的配合不錯, 服務上可給滿分.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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