灘五郷

营业中

休息中

日本串燒料理居酒屋「灘五郷NADAGOGO」位於香港灣仔船街，由主廚下地敦、高橋恒規及串燒大師馬超共同打造，提供東京及博多風味串燒、日本爐端燒及傳統和食，並配有優質酒藏，營造舒適的用餐體驗。餐廳佔地1,000平方呎，設計以沉穩木系為主，融合實木和石材，柔和燈飾搭配日本注連繩，營造酒館氛圍。店內可容納40多位食客，包括一個12人貴賓房；外設半露天用餐區，有20多個座位，延續熱鬧氣氛，打造灣仔船街的日本居酒屋天地。**鮪魚赤身刺身串 HKD108**新鮮鮪魚，口感細膩，入口即化**自家製月見日本免治雞肉棒 HKD55** 鮮嫩雞肉配上香濃蛋黃，味道豐富**雞腿肉 HKD42** 多汁嫩滑，烤得恰到好處**掌中寶 HKD46** 脆嫩可口，極具嚼勁**本地新鮮豬玻璃肉 HKD42** 入口即化，油脂香濃**日本芫荽豚肉卷 HKD46** 芫荽清香，豚肉鮮嫩多汁**生菜豚肉卷 HKD78** 生菜爽脆，豚肉香嫩**明太子紫蘇葉豚肉卷 HKD48** 明太子鹹香，紫蘇葉清新**德島阿波尾雞翼 HKD48** 外皮酥脆，肉質鮮嫩**八爪魚串 HKD78** 鮮美彈牙，調味恰到好處

經過灣仔時見到有間新開居酒屋，門面掛滿燈籠好搶眼。午市亦全場爆滿，室外室內都坐滿人，set lunch最平低至138起，今次就揀左蒲燒鰻魚丼定食 $268。將兩大條肥美厚肉的鰻魚完全覆蓋飯面，份量十足，塗上特製蒲燒鰻魚汁，散發陣陣香甜焦香。平時吃到的鰻魚多是冰鮮貨色，鮮活鰻魚在香港甚為罕見，想不到午餐都可遇上這種高級食材，活鰻魚外皮烤得焦脆香口，細骨不多，肉質爽彈緊緻而有彈性。煮得軟糯的米飯吸飽日式照燒醬汁，滲出燒鰻魚獨有的甘香。

居酒屋自己覺得好多時嘢食都麻麻哋😛 但係呢間新開嘅NADAGOGO串燒同爐端燒都幾出色👍🏽 絕對適合感受東瀛酒食文化風情🇯🇵  爐端燒由擁有超過20年經驗嘅日本師傅執掌 自己好喜歡肥厚嘅白燒鰻魚(HK$268)🤤 餐廳選用嚟自愛之縣嘅鰻魚 燒到皮脆❗️肉質軟綿😚 鍾意濃郁牛味嘅朋友仔可以試吓 澳洲M7和牛横隔膜肉排(HK$228)🐄 肉脂平衡唔太肥 肉質軟嫩😍  串燒嘅話大推結合是令日本蔬菜嘅串物 賣相一流🤩 生菜豚肉巻(HK$78)同日本芫荽豚肉卷(HK$46)都係必點 九州豚肉燒到焦香不在話下 最鍾意係卷住嘅生菜同芫荽燒完仍然翠綠💚 爽脆清甜又juicy 感覺健康😂☺️  餐飯以大福雪糕(HK$56)作結最為適合😆 煙靭軟綿綿嘅大福包住自選口味雪糕 想要特別啲嘅可以好似我咁揀紫薯味🫰🏼

New kid on the block at Wanchai Ship Street. An izakaya that offers an array of Hakata-style yakitori, robatayaki and washoku.Shop layout is well considered. Smokers can take the outdoor seating. Bigger parties can take the private rooms.Visited during its soft opening with all menu items offered at a discount. It was full house the night of our visit, with a couple of tables of rowdy patrons.We ordered the daily specials recommended by the server, including saba sashimi (鯖魚) from Kagoshima an

Had the chance to try a new Japanese Izakaya on Ship Street (Wan Chai) last week.Real Japanese chefs with real Japanese chicken and ingredients.  They are only soft opening so some things are unavailable but will definitely come back to try more when they fully open next week!Something interesting is their raw chicken - was a little scared at first but after eating had no problem and it was very, very tasty. Everyone should try this. Quite a special dish which i've only had in japan before - but