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2015-01-16
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工作勞碌,最開心的時間當然是放工後能和三五好友 Happy Hour,暢飲飽吃一番。在同行好友介紹下,得悉銅鑼灣開了間新酒吧,既有酒飲亦有日式串燒供應,正合各人不同喜好,決定前往一試。餐廳開業於希雲街,地點稍稍隔涉。話雖如此,小小一條街食肆臨立,加上易於泊車,所以亦吸引到一定人流。餐廳位置近街尾,地方不算很大,門外設長長的高桌,可於店外捧著酒杯,三五成群品酒談天。店內除吧檯外,亦設有數張餐桌供吃串燒的食客享用。雖然聖誕已過,店中還留有佳節的痕跡。而店中兩幅老虎掛畫,則帶點鬼馬味道。翻開餐牌,發現各式串燒的選擇還算不少,豬牛雞海鮮一應俱全,每串價錢由二十餘元至百餘元不等,定價都算合理。先點數客餐前小食作熱身。黑松露冷日本蕃茄是一道沙律冷盤,日本蕃茄賣相紅潤飽滿,入口多汁甜美。蕃茄上方放有少量黑松露提味,端上時確是香氣撲鼻,可為菜式作點睛之效。在日式串燒店有韓國泡菜提供其實有點奇怪,這也是香港食肆的多樣化特色吧!泡菜辣度不高,酸爽開胃,每人小小一口,少量刺激正好用來煥醒發呆了的味蕾吧!第三款小吃玉子蛋,將蘿蔔蓉伴以香醋作醬料,置於玉子上方一拼吃下,味道先酸後甜,再來蛋香,層次分明。最後一款
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[15/1/2015; Thu]
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