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2023-12-29
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今次聖誕大餐終於唔係食自助餐，而係去左食高質又有特色嘅串燒omakase😍 呢間只係開左一個月左右嘅 @akiyoshi_hk 位於鰂魚涌海旁，午市主打定食；晚市主打串燒單點同omakase🍢 當中佢哋嘅即叫即燒鰻魚最受歡迎，好多打工仔都會預早打過黎落定單💘Akiyoshi is an Izakaya in Quarry Bay that specialises in yakitori and Japanese dishes such as grilled eel. 因為實在太多選擇，決定叫個「秋吉雞串燒廚師法辦」，咁就可以試曬佢地嘅招牌菜色👀 $698有齊16品料理，比起單嗌更抵食😉During dinner period, they offer a yakitori omakase menu which includes 16 items for $698 only. 前菜盛盒Assorted Appetiser 蟹子沙律由青瓜絲同蟹柳製成，豐富嘅口感搭配酸甜嘅日式蛋黃醬同鹹香嘅蟹籽變得非常開胃🥗 The crab roe salad was a mix of cucumber a
今次聖誕大餐終於唔係食自助餐，而係去左食高質又有特色嘅串燒omakase😍 呢間只係開左一個月左右嘅 @akiyoshi_hk 位於鰂魚涌海旁，午市主打定食；晚市主打串燒單點同omakase🍢 當中佢哋嘅即叫即燒鰻魚最受歡迎，好多打工仔都會預早打過黎落定單💘
Akiyoshi is an Izakaya in Quarry Bay that specialises in yakitori and Japanese dishes such as grilled eel.
因為實在太多選擇，決定叫個「秋吉雞串燒廚師法辦」，咁就可以試曬佢地嘅招牌菜色👀 $698有齊16品料理，比起單嗌更抵食😉
During dinner period, they offer a yakitori omakase menu which includes 16 items for $698 only.
前菜盛盒
Assorted Appetiser
蟹子沙律由青瓜絲同蟹柳製成，豐富嘅口感搭配酸甜嘅日式蛋黃醬同鹹香嘅蟹籽變得非常開胃🥗
The crab roe salad was a mix of cucumber and crab stick shreds, covered in Kewpie mayo.
雞肝醬多士
Chicken Liver Pate Toast
雞肝醬甘香無腥味，放喺烘到酥脆嘅多士上面更突顯雞肝柔滑嘅口感👅 中間夾住一層薄脆嘅焦糖，中和返濃烈嘅味道🍯
The crunchy toast was topped with the thick and aromatic pate, evened out by the sweetness of the caramelised sugar in the middle.
野菜天婦羅盛合
Assorted Vegetables Tempura Platter
三種野菜分別有青椒、粟米荀同埋煮到入曬味嘅關東煮蘿蔔🍢 粉漿同油溫都調較得啱啱好，炸出香脆而唔油膩嘅外層同時保留到野菜獨有嘅鮮味🫑
Green pepper, baby corn and oden radish was coated in a golden batter which was light and not oily at all.
雖然話就話有10種燒物，不過數數下發現上左13碟🙊 除左新鮮本地雞嘅串燒，亦有其他時令嘅食材😎 雞肉串燒有鹽燒雞背肉、爽脆嘅雞胸軟骨、雞尾、少見嘅雞掌、雞腎同惹味嘅雞翼🔥 鹹甜十足嘅汁燒串燒有雞肉大蔥同雞心，仲有炸到外脆內軟嘅唐揚雞槌🍗 我最鍾意就係免治雞肉棒，裡面有粒粒軟骨碎，同蘭王蛋黃係絕配🥚 豬第一刀串燒肉味濃郁，骨膠原豐富🐖 鹽燒牛舌芯肉汁豐富，帶有嚼勁🤪 最後竟然有吞拿魚提燈，綿密嘅魚蓉配上醬油漬蛋黃鮮味四溢，真係好有驚喜🍙
We ended up getting 13 items for this course! All their chicken comes fresh from local farms. There were 9 types of chicken skewers, with my favourite being the minced chicken stick with egg yolk on side. There were also pork shoulder and ox tongue skewers, with a surprising appearance of Tuna Chouchin for a bit of freshness.
秋吉鰻魚飯
Signature Eel Rice
新鮮鰻魚先由師傅放血同剔骨，之後喺兩側刷上醬油再攞去燒，製作出脆皮而柔軟細膩嘅肉質🐟 鰻魚油脂豐盈，蒲燒汁凸顯出魚鮮味，而珍珠米吸收曬醬汁同魚脂嘅精華，每啖都食得好滿足🥹
Fresh eel is deboned in house every day and grilled to order, creating a crispy skin and mellow fish meat. The sauce and fish oil covered each grain of rice.
極濃雞湯烏冬
Chicken Soup with Udon
用鮮雞熬成嘅濃湯厚白濃郁，充滿來自雞肉嘅精華同膠質 冬天飲返碗即刻暖曬 🍲鮮甜嘅湯底包裹著煙韌嘅烏東越食越上癮😍
The creamy soup was collagenous, packed with the essence from chicken.
The bouncy udon noodles hung onto the soup really well.
甜品
Dessert
食左咁多重口味嘢就食返粒芋頭同荔枝味嘅雪米糍清清口腔，為呢餐做個完美嘅句號🍨
This meal ended off perfectly with taro and lychee mochi ice creams to cleanse the palate.
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