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2022-12-30
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Yakitori nite for New Year's Eve celebration除夕前夕喺中環石板街附近燒鳥店食咗餐正嘅串燒。坐吧枱望住功架十足的日本師傅處理食物，果種火焰氣勢視覺效果好震撼試過不同的稀有部份，印象最深刻係粉嫩嘅慢煮雞胸、汁燒和牛、雞蠔雞肝雞湯烏冬都算是水準之作，5款梅酒和清酒醇香配備長炭燒鳥食味很好・Chicken oyster ・Engawa part Gizzard ・ Shoulder・ Chicken wings・ Liver ・ Quali egg・ Tsukune・ Sukiyaki・ Chicken Stock Carbonara ・ Achilles ・ Abura Tsubo ・ Kitsune・ Neck ・ Slow cook sakura marinated chicken tender ・ Plum wine tasting ・ 純米吟釀 蓬萊 > 首先出場的稀有部位是雞蠔肉、啖啖肉口感豐腴彈牙油潤脂肪酥香> 鹽燒雞腳筋多肉兼爽脆入口重炭香> 1隻雞只得2粒的雞盤骨位屬於另類稀有部位口感外脆內軟，工序繁複要將脂
除夕前夕喺中環石板街附近燒鳥店食咗餐正嘅串燒。坐吧枱望住功架十足的日本師傅處理食物，果種火焰氣勢視覺效果好震撼
試過不同的稀有部份，印象最深刻係粉嫩嘅慢煮雞胸、汁燒和牛、雞蠔雞肝雞湯烏冬都算是水準之作，5款梅酒和清酒醇香配備長炭燒鳥食味很好
・Chicken oyster
・Engawa part Gizzard
・ Shoulder
・ Chicken wings
・ Liver
・ Quali egg
・ Tsukune
・ Sukiyaki
・ Chicken Stock Carbonara
・ Achilles
・ Abura Tsubo
・ Kitsune
・ Neck
・ Slow cook sakura marinated chicken tender
・ Plum wine tasting
・ 純米吟釀 蓬萊
> 首先出場的稀有部位是雞蠔肉、啖啖肉口感豐腴彈牙油潤脂肪酥香
> 鹽燒雞腳筋多肉兼爽脆入口重炭香
> 1隻雞只得2粒的雞盤骨位屬於另類稀有部位口感外脆內軟，工序繁複要將脂肪起出再包住粒肉去燒，味道香口
> Abura Tsubo/油壺即係雞pat pat尖，甘香鮮味
> 流心鵪鶉蛋嫩滑鮮甜
> 全晚最鍾愛的是櫻花醃製的慢煮雞胸肉，白裡透紅的雞肉似食帶子刺身口般口感爽嫩輕脆，櫻花啫喱清淡中透點鹹味很提鮮，再點山葵漬帶出一點清新淡麗的新鮮感，味道順喉無wasabi咁霸氣攻鼻。呢度菜配清酒 「蓬萊」順喉細膩
> 雞肝潤香甘美，半熟口感討喜有種獨有的內臟香
・ 店家的水菜金菇薄切汁燒和牛也是一絕！牛肉酥鬆牛味香濃肉汁豐富、醬汁調味唔錯，配搭清甜爽口的水菜同金菇好食
> 雞捧juicy肉質鮮美、混入卜卜脆雞軟骨點橙亮的日本蛋食味佳
> 雞湯煮的carbonara烏冬好似奶油般滑捋捋，味道淡麗有蛋香
> 腐皮雞卷外皮酥脆味道特別，充滿紫蘇葉香氣
> 雞肩肉質有彈性、配以柚子胡椒和wasabi漬突顯濃郁雞肉香味，山葵漬很惹味而柚子胡椒鹹香中有啲辛辣很能帶出雞肉香
> 去骨雞翼方便食得有儀態又唔駛𦧲骨最過癮，皮香肉滑
> 食串燒配酒風味會更佳，推薦大家試試餐廳的梅酒tasting，共5杯酒味由甜至濃，就算酒量一般也可輕鬆駕馭。個人覺得5杯的味道不俗，梅果香甜味道出衆酒味不過份辛辣
- Nigori Yuzu Plum Wine (Kyoto)
- Uji Gyokuro Plum Wine (Kyoto)
- Hakuroubai Junmai Ginjo Plum Wine (Aichi)
- Tamadeizumi 3 Years Aged Plum Wine (Fukuoka)
- White Plum Wine (Fukuoka)
30ml/glass
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Slow cook sakura marinated chicken tender
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Sukiyaki
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Chicken oyster/Engawa part Gizzard
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Wings
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Chicken Stock Carbonara
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