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2017-03-21
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雖則話啱啱飛咗轉日本,肥肥家族愛食日本菜o既口味絕無減退。週四晚大肥爸爸話好想食串燒,細佬就應舞友推介,一試六本木過江龍「南蛮亭」。座落於銅鑼灣一幢食廈內o既串燒店面積唔算大,經過布簾,直入大堂先有多張二至多人方形合併式散座。天花吊出漁網貝殼,又用上酒樽套著燈泡,音閃出彩光,感覺極之輕鬆隨意。左邊為串燒師傅o既開放式大舞台,估唔到整晚得佢一個人,八點滿座時卻未見甩漏,駕輕就熟,實在令人敬佩!預早訂座o既小肥被安排入座右邊私隱度較高o既小房間內。無奈大肥身形過於龐大,未能成功就座,友善o既經理哥哥見狀即好客氣地幫忙並任由我地揀轉到窗邊空間更足o既位置。窗邊o既紅色水車玻璃魚缸唔知係咪風水飾物呢?!細佬準時收工,早咗半個鐘頭到步。等待期間,經理哥哥先送上餐牌、熱茶及菜條。餐牌首頁為附有彩圖o既推介菜式。其餘食物單點項目有六頁之多。飲品則只有一頁。餐牌上清楚道出串燒要配新鮮菜條方才最美味,故亦會照慣例呈上,如客人不即時告知不要菜條,價錢將結賬時自動加上。新鮮菜條($22/碟):生食o既菜條共有三款,分別為椰菜、紅蘿蔔及青瓜,均爽脆清新。食日本料理,家人都愛配日本清酒,今次食串燒都唔例外,揀咗
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