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2023-03-24
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由諾士佛台開始就捧場的日式鐵板燒最近開了刺身專門店，念舊的我忍不住前往看過究竟搬到天文台圍後有兩層，二樓之前主打全蟹宴，現改為廚師發辦和服、燈籠、竹簾和清酒等日式鐵板燒店的典型裝潢餐廳的一邊是長長的壽司吧，方便師傅介紹菜式廚師發辦套餐每位$1380，共二十道時令菜式先付·三品有水雲醋物、鮟鱇魚乾鱈魚片及青檸啫喱新鮮的日本水晶白海藻糖蕃茄沙律味道爽甜清新季節時令生蠔鮮味十足，肥美腍滑的口感融化於唇齒之間，蠔香於齒頰間久久不散赤貝刺身口感爽脆，右口魚捲海膽味道濃郁而香甜大池魚刺身柔嫩鮮美配上微辛辣的蒜漬，厚實滑嫩的油甘魚腩配柚子味噌，感覺清新茶碗蒸內的蟹膏口感綿密，蟹肉份量不少，味道濃郁以脆身紫菜卷著的火炙拖羅加上一片紫蘇葉，入口即融炙燒過的𩶘魚白子不油，奶味香濃，滑溜即化火炙地金鯛油脂燒得十分香口， 魚肉柔軟嫩滑右口魚裙邊魚脂豐富，被微微炙燒過後甘甜魚油滲出醋鯖魚昆布酸味適中，壽司飯非常鬆軟，口感層次豐富火炙太刀魚已加醬油調味及燒香，外皮香脆稻草煙燻銀鱈魚火炙後將魚油逼出，香上加香海膽蟹肉魚子炒飯色彩繽紛，材料豐富，大滿足採用大量白身魚熬製而成的魚湯烏冬麵質爽滑彈牙甜品有靜岡蜜瓜、紅豆杏
搬到天文台圍後有兩層，二樓之前主打全蟹宴，現改為廚師發辦
和服、燈籠、竹簾和清酒等日式鐵板燒店的典型裝潢
餐廳的一邊是長長的壽司吧，方便師傅介紹菜式
廚師發辦套餐每位$1380，共二十道時令菜式
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