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2017-12-18
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Book 咗瀧嘅omakase獎勵下自己，揀咗瀧嘅set睇menu大概知道有啲咩食，最期待就係睇下果日師傅揀咗啲咩新鮮當造嘢去俾我食首先先付就係水雲海蜇，個醋汁仲可以飲埋，酸味味好開胃之後前菜係新鮮日本腐皮，聞落已經好有豆香。自家制杏仁豆腐，師傅介紹係話完全用杏仁做，質感厚實，吞咗個杏仁味先出；法國鴨胸用咗芥末籽調味，加上燒香咗味道甘甜嘅白果，配搭幾好湯就係平實嘅酸梅清湯，清，甜，酸，啱啱好暖下個胃去食之後嘅嘢。刺身有鰤魚，中拖羅，拖羅同深海池魚，果種鮮味我都唔知點形容好主角天婦羅終於嚟，分別有大蝦，沙槌魚，紅衫魚配海膽同大蜆。大蝦同沙槌魚天婦羅大家都食慣，反而個大蜆幾特別，連殼炸仲有少少菇粒响底。合肴就係燒海鮮，簡簡單單唔使調味就可以帶出海鮮味食事係海班拉麵，個湯底好濃！用足料（原來係雞同豬骨）煲，唔怪之得食到個咀黏著晒啦最後有天婦羅鹿兒島安納芋，本身安納芋已經好甜，塊皮又燒到好脆，點埋白蘭地食，好新穎！甜品係富有柿同蜜蘋果，富有柿好好味，甜度好似食蜜瓜咁
睇menu大概知道有啲咩食，最期待就係睇下果日師傅揀咗啲咩新鮮當造嘢去俾我食
首先先付就係水雲海蜇，個醋汁仲可以飲埋，酸味味好開胃
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之後前菜係新鮮日本腐皮，聞落已經好有豆香。自家制杏仁豆腐，師傅介紹係話完全用杏仁做，質感厚實，吞咗個杏仁味先出；法國鴨胸用咗芥末籽調味，加上燒香咗味道甘甜嘅白果，配搭幾好
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湯就係平實嘅酸梅清湯，清，甜，酸，啱啱好暖下個胃去食之後嘅嘢。
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刺身有鰤魚，中拖羅，拖羅同深海池魚，果種鮮味我都唔知點形容好
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主角天婦羅終於嚟，分別有大蝦，沙槌魚，紅衫魚配海膽同大蜆。大蝦同沙槌魚天婦羅大家都食慣，反而個大蜆幾特別，連殼炸仲有少少菇粒响底。
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合肴就係燒海鮮，簡簡單單唔使調味就可以帶出海鮮味
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食事係海班拉麵，個湯底好濃！用足料（原來係雞同豬骨）煲，唔怪之得食到個咀黏著晒啦
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最後有天婦羅鹿兒島安納芋，本身安納芋已經好甜，塊皮又燒到好脆，點埋白蘭地食，好新穎！
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甜品係富有柿同蜜蘋果，富有柿好好味，甜度好似食蜜瓜咁
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