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2015-08-05 657 views
相約咗幾個舊同事見面,其實大家都好耐冇見, 所以都想搵一間可以慢慢享受嘅餐廳!而且大家都鍾意食日本野,所以就決定去食日式串燒,可以一邊等串燒一邊傾計、慢慢食!日式串燒店喺香港都算多,不過就唔係間間都咁有質素!之前都知道呢間餐廳都機full,所以Book咗位!去到七點左右都已經滿咗八、九成位!冇論飲品定食品嘅選擇都好多!所以睇MENU都花咗少少時間!這個和風芝士豆腐很香滑,一邊食一邊有淡淡的芝士香味,食落去好似有食雪糕嘅感覺!其實仲跟有一個豉油,食咗幾啖原味之後我試加少少豉油落去。未加豉油之前,我都驚個感覺會怪怪地,因為豆腐本身有少少甜味,如果加豉油的話會好怪,點知原來加左時有之後成個感覺又有啲唔同,豆腐嘅鮮甜味道提升咗!真的好鮮甜,完全係兩個唔一樣嘅味道!大家可以先試試原味,再加少少說豉油落去食!不過是又真係加少少就好啦~不要加太多!第一樣唧炸物係炸軟殼蟹天婦羅,炸得香脆可口,而且軟殼蟹都好大隻,肉身好厚多汁!麵糊的厚薄也是剛剛好的!之後再你嘅就係炸軟殼蝦天婦羅,同炸軟殼蟹天婦羅一樣麵糊的厚薄也是剛剛好!炸過嘅軟殼蝦香味仍然香濃,蝦肉有彈性肉汁鮮甜。而且成隻蝦連頭也可以完全吃掉,香港可
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相約咗幾個舊同事見面,其實大家都好耐冇見, 所以都想搵一間可以慢慢享受嘅餐廳!而且大家都鍾意食日本野,所以就決定去食日式串燒,可以一邊等串燒一邊傾計、慢慢食!
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日式串燒店喺香港都算多,不過就唔係間間都咁有質素!之前都知道呢間餐廳都機full,所以Book咗位!去到七點左右都已經滿咗八、九成位!
268 views
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245 views
1 likes
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195 views
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214 views
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192 views
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231 views
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177 views
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211 views
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冇論飲品定食品嘅選擇都好多!所以睇MENU都花咗少少時間!
自家製和風芝士豆腐
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這個和風芝士豆腐很香滑,一邊食一邊有淡淡的芝士香味,食落去好似有食雪糕嘅感覺!其實仲跟有一個豉油,食咗幾啖原味之後我試加少少豉油落去。未加豉油之前,我都驚個感覺會怪怪地,因為豆腐本身有少少甜味,如果加豉油的話會好怪,點知原來加左時有之後成個感覺又有啲唔同,豆腐嘅鮮甜味道提升咗!真的好鮮甜,完全係兩個唔一樣嘅味道!大家可以先試試原味,再加少少說豉油落去食!不過是又真係加少少就好啦~不要加太多!
炸軟殼蟹天婦羅
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炸軟殼蟹天婦羅
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第一樣唧炸物係炸軟殼蟹天婦羅,炸得香脆可口,而且軟殼蟹都好大隻,肉身好厚多汁!麵糊的厚薄也是剛剛好的!
軟殼蝦天婦羅
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軟殼蝦天婦羅
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之後再你嘅就係炸軟殼蝦天婦羅,同炸軟殼蟹天婦羅一樣麵糊的厚薄也是剛剛好!炸過嘅軟殼蝦香味仍然香濃,蝦肉有彈性肉汁鮮甜。而且成隻蝦連頭也可以完全吃掉,香港可以做到這樣的餐廳真的不多!
A4鹿兒島和牛串
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A4鹿兒島和牛串
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和牛橫膈膜嫩肉串
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這個其實也不用多說,師傅將牛肉燒得剛剛好,肉汁依然很多、肉質入口即溶、油脂豐富!
牛舌串
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牛舌串
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一般的牛舌都是薄薄的,但係呢度嘅牛舌就好厚!我哋初初仲以為嚟錯左其他牛肉串,研究完一輪先發現原來係牛舌!因為比較厚身嘅關係所以口感較好,爽囗有嚼口但絕不韌。
白燒鰻魚
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呢度白燒鰻魚是鰻魚不是海鰻,我對魚認識不多,只知道鰻魚是來自淡水、河川的地方,而海鰻即是穴子來自海中。一般我覺得鰻魚比海鰻好食,而且師父用白燒嘅方式,即是不加任何醬汁來燒,這樣就可以食到鰻魚本身嘅味道,肉質較實淨,味道爽嫩清甜!
和牛橫膈膜嫩肉串
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和牛橫膈膜嫩肉串
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和牛橫膈膜嫩肉串,油脂雖然比不上剛才的和牛串,但具一些微咬勁夾口,口感比較好、有嚼口之餘,肉質細密、柔嫩多汁!
網燒日本銀杏
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網燒日本銀杏
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21 views
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燒銀杏係原粒連殼一齊燒嘅,所以可以保留銀杏嘅水份之餘,每一粒都係金黃色的!甘香得來卻沒有銀杏本來的苦味!
柚子麵豉醬炸芋頭
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柚子麵豉醬
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外面煙韌內𥚃柔滑,食唔停口!就算唔加柚子麵豉醬都一樣咁好味!
厚燒京都豆腐
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呢個京都豆腐其實比較似豆卜,同我地想像中有啲出入,不過多一樣咁好味!師傅將外層燒到脆卜卜,我落去好似食緊烤麵包嘅感覺,帶有少少豆嘅香味!
時令日本鮮野菜沙律
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食得太多肉都係時候叫返個沙律嚟中和吓,除咗一般嘅沙律菜之外,仲有青瓜、茄子、番茄、秋葵!蔬菜全部都好新鮮,再配上柚子味嘅沙律醋,成個感覺好清新!
時令日本鮮野菜沙律
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金山寺麵鼓醬
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沙律做配有一個金山寺麵鼓醬,呢個麵鼓醬真係好好食!所以都忍唔住要問下經理邊個係乜嘢麵鼓醬!金山寺麵鼓醬係我印象中都相當出名,麵鼓醬粒粒分明金黃色,鹹甜度都都好balance!就算食完個沙律,我試過就咁食個麵鼓醬,再飲一啖啤酒感覺好正!
辣吞拿魚卷
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辣吞拿魚卷
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呢度嘅卷物外面一層唔係用紫菜而改用腐皮,所以感覺比較新鮮。吞拿魚肉都好新鮮,而卷物嘅辣味係來自個醬汁,有別於一般用生洋蔥嘅辣味!
牛油果三文魚卷
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牛油果三文魚卷
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相反牛油果三文魚卷除咗有牛油果同三文魚之外,加左紫洋蔥剛剛好中和左牛油果同三文魚比較重身嘅感覺!
麵豉燒飯糰
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最後揀咗個燒飯糰做總結,飯糰外層燒得好香脆,就好似煲仔飯嘅飯焦咁!而入邊就係煙煙韌韌嘅,入面嘅飯粒粒分明,唔會黏埋一舊,而且飯香味濃,再加埋麵鼓醬鹹鹹地!呢個面試將同頭先沙律個金山寺麵鼓醬有啲唔同,呢個麵鼓醬鹹度高啲,比較適合配飯糰嚟食!
飲品方面我同朋友都覺得食串燒都好飲下酒合適,但因為另外2位都唔飲酒所以有叫清酒,其實都好想叫嚟試下!所以最後叫咗ASAHI!
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好欣賞呢度有凍杯呢個動作,本人一直都認為飲熱嘅野就要先熱杯,飲凍嘅野就要用冰杯!
lychee refresh
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lychee refresh
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berry blossom
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berry blossom
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另外2位朋友就叫咗MOCKTAIL,分別係lychee refresh同berry blossom!

呢餐飯大家都好滿意,仲食得好開心!而我覺得最特別嘅係可以試到好多唔同嘅麵鼓醬:有我最喜愛嘅金山寺麵鼓醬、柚子麵鼓醬...........
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-07-26
Dining Method
Dine In
Spending Per Head
$300