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2020-11-22
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最近食咗間有水準嘅日式串燒，味道一流之餘員工仲好有心機，用餐體驗好滿意☺️💛和牛蛋卷絕對係必嗌嘅～薄燒和牛包裹住半熟蛋賣相好吸引，肉質嫩有油脂香，用燒汁調味過味道更濃厚，咬落去有埋流心嘅蛋黃真係非常正！雞先定蛋先個名好趣致，其實係免治雞肉棒嚟－雞肉棒有軟骨喺入面，有咬口又唔會散開，沾上拌勻咗嘅蛋黃同燒汁好惹味！明太子釀雞翼亦係好受歡迎嘅日式小食－雞皮香脆，微辣嘅明太子餡料夠飽滿。芥辣豬頸肉夠晒特別！豬頸肉充滿油香，wasabi嘅味道隨住每一啖滲出嚟，有啲攻鼻但又幾過癮，原來依個組合都唔錯呢！見到燒魷魚筒時真係好驚喜！原條魷魚筒保留一邊冇切斷，圍成一圈再將魷魚鬚放喺中間，擺盤好靚令人印象深刻！魷魚邊燒得焦香，咬落口感依然彈牙，加左日式燒汁味道香濃，微辣帶少許甜味。牛油果撈蛋黃醬都係第一次食，味道比想像中夾，配梳打餅更加香口～炸蝦仔脆卜卜好香口，可以原隻食幾得意，食多幾隻會有少許油膩，用嚟送酒就最啱。鐵板上嘅炒雜菜亦都唔錯，加咗鰹魚碎即刻有日本嘅味道。冷烏冬麵條較粗同扁身，比平時食開嘅煙韌好多，店員話佢地試過好多款先搵到依隻佢地眼中perfect嘅手打烏冬，果然係有要求呢！食完濃味嘅串燒同佐
和牛蛋卷絕對係必嗌嘅～薄燒和牛包裹住半熟蛋賣相好吸引，肉質嫩有油脂香，用燒汁調味過味道更濃厚，咬落去有埋流心嘅蛋黃真係非常正！
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明太子釀雞翼亦係好受歡迎嘅日式小食－雞皮香脆，微辣嘅明太子餡料夠飽滿。
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