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2023-04-02
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餐廳剛開業不久，朋友介紹話想試試，有好嘢當然不會放過。餐廳有兩區，分別提供鐵板燒同Omakase，小編今次先嚟嗰鐵板燒，下次先試他們嘅Omakase。✼﹘晚餐鐵板燒1人前﹘✼𝓓𝓲𝓷𝓷𝓮𝓻 𝓣𝓮𝓹𝓹𝓪𝓷𝔂𝓪𝓴𝓲 𝓒𝓸𝓾𝓻𝓼𝓮 𝓕𝓸𝓻 𝓞𝓷𝓮 𝓟𝓮𝓻𝓼𝓸𝓷◇ 前菜 𝒮𝓉𝒶𝓇𝓉𝑒𝓇前菜就係一般見過嘅沙律，但這是小小一碟，而酸度比一般高更覺開胃，亮點係有些似蘆薈嘅透明粒粒，有咬口◇ 北海道帆立貝 ℋ𝒶𝓀𝓀𝒶𝒾𝒹𝑜 𝒮𝒸𝒶𝓁𝓁𝑜𝓅帆立貝肉質爽甜，煎過表面金黃色，食落香口，配上波菜忌廉汁，多一份香滑◇ 甘鯛 𝒜𝓂𝒶𝒹𝒶𝒾立鱗燒做法，魚皮炸到片片企立兼卜卜脆，而配上南瓜海瞻汁，又甜又鮮，根本就係一道湯◇ 大蝦 𝒫𝓇𝒶𝓌𝓃蝦肉爽口鮮甜，配上蝦膏調整醬汁，鮮味進一步提升◇ 蕯摩赤雞 𝒮𝒶𝓉𝓈𝓊𝓂𝒶 𝒞𝒽𝒾𝒸𝓀𝑒𝓃嚟自鹿兒島嘅蕯摩赤雞係日本三大名雞之一，對飼料、水同環境都有好嚴格要求，所以肉質比較有彈性、脂肪較少同味道濃郁啲，師傅將雞皮煎到金黃色，又脆又香，混合嫩滑有彈性雞肉，口感豐富◇ 黑豚薄餅燒 𝒦𝓊𝓇𝑜𝒷𝓊𝓉𝒶 𝒫𝒶𝓃𝒸𝒶𝓀𝑒 𝒴𝒶𝓀𝒾片薄餅煎得剛好唔燶而又脆，師傅功夫了得，而煎香黑豚肉拌以洋蔥同生
餐廳有兩區，分別提供鐵板燒同Omakase，小編今次先嚟嗰鐵板燒，下次先試他們嘅Omakase。
✼﹘晚餐鐵板燒1人前﹘✼
𝓓𝓲𝓷𝓷𝓮𝓻 𝓣𝓮𝓹𝓹𝓪𝓷𝔂𝓪𝓴𝓲 𝓒𝓸𝓾𝓻𝓼𝓮 𝓕𝓸𝓻 𝓞𝓷𝓮 𝓟𝓮𝓻𝓼𝓸𝓷
◇ 前菜 𝒮𝓉𝒶𝓇𝓉𝑒𝓇
前菜就係一般見過嘅沙律，但這是小小一碟，而酸度比一般高更覺開胃，亮點係有些似蘆薈嘅透明粒粒，有咬口
◇ 北海道帆立貝 ℋ𝒶𝓀𝓀𝒶𝒾𝒹𝑜 𝒮𝒸𝒶𝓁𝓁𝑜𝓅
帆立貝肉質爽甜，煎過表面金黃色，食落香口，配上波菜忌廉汁，多一份香滑
◇ 甘鯛 𝒜𝓂𝒶𝒹𝒶𝒾
立鱗燒做法，魚皮炸到片片企立兼卜卜脆，而配上南瓜海瞻汁，又甜又鮮，根本就係一道湯
◇ 大蝦 𝒫𝓇𝒶𝓌𝓃
蝦肉爽口鮮甜，配上蝦膏調整醬汁，鮮味進一步提升
◇ 蕯摩赤雞 𝒮𝒶𝓉𝓈𝓊𝓂𝒶 𝒞𝒽𝒾𝒸𝓀𝑒𝓃
嚟自鹿兒島嘅蕯摩赤雞係日本三大名雞之一，對飼料、水同環境都有好嚴格要求，所以肉質比較有彈性、脂肪較少同味道濃郁啲，師傅將雞皮煎到金黃色，又脆又香，混合嫩滑有彈性雞肉，口感豐富
◇ 黑豚薄餅燒 𝒦𝓊𝓇𝑜𝒷𝓊𝓉𝒶 𝒫𝒶𝓃𝒸𝒶𝓀𝑒 𝒴𝒶𝓀𝒾
片薄餅煎得剛好唔燶而又脆，師傅功夫了得，而煎香黑豚肉拌以洋蔥同生薑汁，薄餅包住入口外脆內軟，非常美味
◇ 鹿兒島野崎和牛薄燒 𝒦𝒶𝑔𝒾𝓈𝒽𝒾𝓂𝒶 𝒲𝒶𝑔𝓎𝓊 𝒮𝓁𝒾𝒸𝑒𝒹 ℬ𝑒𝑒𝒻
5成熟和牛包住蒜片同蔥，蒜香同和牛油脂互相沖激，再配上wasabi同鹽，特出和牛鮮肉味
◇ 炒飯 ℱ𝓇𝒾𝑒𝒹 ℛ𝒾𝒸𝑒
有必備牛肉粒，仲有紅蘿蔔、蔥同蛋，飯粒乾身香口
◇ 吸物 𝒮𝑜𝓊𝓅
濃郁魚湯加上豆腐同香菇，清甜可口
◇ 炒野菜 𝒱𝑒𝑔𝑒𝓉𝒶𝒷𝓀𝑒𝓈
接近尾嗰嚟碟炒野菜，香口之餘又可以清清之前油膩感
◇ 甘味 𝒟𝑒𝓈𝓈𝑒𝓇𝓉𝓈
到最後都仲有驚喜，焦糖多士做法簡單但味道超班，將麵包沾上糖液再在板上煎微燶，入口香脆，每人半片麵包份量剛好，再配上雪糕一齊食，一熱一凍，味覺享受
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