鳥匠

营业中

休息中

Crappy and self-absorbed attitude towards customers. Raining outside and won’t let one customer in 5 minutes earlier than booking time even restaurant all set already. I left on the spot under this kind of treatment so not sure about culinary skills. But seems the chef’s basic business courtesy and IQ are definitely low. Suggest to go do some basic training to regain some common sense. Thumbs down big time!

The food there is above average. The chicken is in general very tender and juicy.Yet they have the worst services I have recently encountered. Impolite and inattentive staff with bad attitude. And they have 0 idea in the food and drink menu and couldn’t introduce a thing (or they simply do not want to?) I haven’t been to a restaurant with such terrible staff for a while. Will not visit again.

每次行過石板街都好想食，因為個門口好日本～​​​​行a la carte路線，唔錯既係，燒得幾好，以呢個location 呢個價位嚟講合格有餘，不過又因為係a la carte關係所以tend to叫啲好safe既野，chicken osyter都叫左兩轉，同內臟有關既野全部無叫～​​​​環境唔錯，全場應該得廿個位，private感夠，啲人感覺滋滋游游但又serve得幾好，好有日本感。然！後！！！又嚟到我最anti既open kitchen環節～😀登登登登～食完係無乜味的，yeah​​​

𝒀𝒂𝒌𝒊𝒕𝒐𝒓𝒊 𝑻𝒐𝒓𝒊𝒔𝒉𝒐, 𝑪𝒆𝒏𝒕𝒓𝒂𝒍🍡🇯🇵A bit pricey but the food here was great! We had a bunch of skewers and everything was amazing! Surprisingly it is not too busy during lunch hour. .📍LG/F, Harilela House, 79 Wyndham Street, Central #HappiMuffinHongKong🌟#HappiMuffin Rating: 7.5/10💰Price: $400-500 pp

They don’t accept booking for 6 people per table although government allows 8 people per table. Waiter suggests booking two tables for 3 people and arrive early, and they can usually arrange two adjacent tables. When I arrived on time when the restaurant was still empty, they said we have to sit separately at two far end. And they could not give us adjacent tables because the one adjacent to ours had been booked for a party of six. Hey, didn’t you say you don’t accept booking for six people. Wai

🎂 The first time I came I was brought here by @waynius and @kwongwaiyu for my birthday, and I loved the food. This time I came back with family, and I was equally impressed!.🔥 I really love yakitori, but flavours and quality really vary substantially. In general, everything here was very good, in terms of ingredient quality, the seasoning and also the cooking precision for every type of item. Am also extremely impressed that all the grilling is done by merely one Japanese chef - salute🫡 .🐔 There

當天一行2人book左1點枱 準時去到收銀員工帶枱 帶完枱餐牌又唔比唔唔同其他員工講聲 呆坐5min 我再叫人先有餐牌比到我我地叫左雞沙律 雞翼 雞腎 親子丼飯 一杯gin tonic餐廳用炭爐燒 嘢食炭爐味好重 好食野食都好快送到之後我地再加單銀杏 海膽魚子牛 綠茶雪糕及布甸之後有員工無啦啦講我地張單無囇order(但我啱啱先加完單)其他野好快到 銀杏又漏咗單日本人有同我地道歉野食好食 服務完全唔得去過咁多日本餐廳依間d員工完全唔識形容食左1100

冇得去日本，留港消費除了吃壽司之外，串燒亦係我的至愛。上星期去了北新地，並不是我杯茶，於是今晚到訪平民化一點的鳥匠。訂了7:30枱我7:15到，於是點了四五串雞串，等朋友來到就有得吃。主要食材有雞、豬、蔬菜，牛就很少。餐牌上亦有少量稀有雞的部位，但不是太多如果喜歡這種口味的朋友未必適合。食串燒同啤酒係最好嘅朋友。整個晚上和朋友飲飲食食氣氛很好食物請看照片

話說我嚟食飯嘅時候外面滂沱大雨，店員喺門口見到我好狼狽嘅情況即刻截住我唔俾我開門，一定要我喺門口scan左先至準入去，半隻腳差咗入去都要我出返去，真係爭在未用雙手推我出門口。仲要喺落緊大雨嘅情況企喺條街度抄個袋入面嘅電話出嚟嘅，先至能夠入到去，咁當然成身濕晒啦。嗰下已經嬲到唔想食佢啲嘢，奈何因為係一早約咗朋友喺呢度，被迫入嚟繼續。Rare cut 真係rare到乜嘢都冇，咁唯有問佢仲有啲咩啦，佢話俾你聽其實得三個選擇，吹脹！啲店員完全唔會理任何人，你最好快啲食完快啲走，用餐過程同食快餐冇分別，你叫咗10樣嘢就一次過上10樣嘢，係咁不停提你last order時間，總之就係要你準時還枱。

第一次寫評語， 因為實在沒有這種經驗。訂檯五點鐘，六點鐘服務員告訴七點要用膳完畢。6點15分需要last order。6點30分點了一杯酒，服務員說已經過了last order。我說一杯酒用不了30分鐘總之七點離開便可以了吧？服務員如臨大敵。理論一番後，終於同意給我一杯酒。食物是不錯的，但是整體態度讓客人覺得你並不是在用餐，而是要趕在指定時間內完成。我不覺得我是客人，反而是敵人。這種態度，食物有多好也是於事無補呢。

Been here quite a few times and food quality is always guaranteed, consistent and delicious. This time coming with 2 friends and for the first time trying their quail eggs on skewers. When they arrived, they looked very raw and I took a first bite, it was very runny, not just the yolk but the white, too. So I asked the servers if they could cook them a little more (I couldn’t eat raw eggs at this stage as I’m pregnant), server went check with the chef and the response was ‘sorry they are suppose

今次要介紹嘅餐廳係位於中環嘅鳥匠，主打稀有部位嘅雞肉串燒。吧枱嘅座位可以欣賞到日籍師傅炮製串燒嘅過程。鳥匠亦係香港少數擁有炭火煮食牌照嘅店舖。整體而言，餐廳嘅氣氛較為嚴肅，質素位於中等以上。以串燒而論，我哋比較喜歡鄰近嘅Birdie。Yakitori Torisho is located in Central and specialises in Japanese chicken skewers with rare parts. You can enjoy the process of grilling by Japanese chefs from the high table. Yakitori Torisho is also one of the few restaurants in Hong Kong that has a charcoal cooking license. Overall, the atmosphere is relatively formal and the food quality is above average. In terms of skewers,

Torisho is one of the very few yakitori places which is licensed to use binchontan. We were seated at the bar counter, and could watch the Itaemi’s skills while sniffing in the charcoal aroma. We ordered quite a lot of carbs and both were unctuously smooth to the palate with the eggs and yolks. The yakitori was seasoned perfectly. My favorite was the spring onion roll with oozing scallion oil. My second favorite was the Tsukune. It’s always a must-order item for me. The cartilages inside enhance

聽聞呢間都係一直full,今次碰運氣最後一個位book到。1. 雞肝係咁多部位最仲意嘅，燒7成熟，好好味，日本雞肝味無本地雞肝味濃，但我更仲意濃味，好多人都接受唔到🙈2. 海膽和牛，和牛本身好食嘅，不過海膽同三文魚子都係點綴下，冇特別。3. 厚燒玉子，味道唔錯，啖啖蛋香4-5. 雞肉串，唔記得咩部位，好滑又有啲彈口，有皮個串啲皮燒得好香👍6. 免治串，都係招牌之一，沾啲蛋黃食，好好味。右上角個串唔記得咩名，都好食😋7. 親子丼，好好食，必點👍👍食物係好食也唔算好貴，不過服務完全唔得，漏單錯單仲好慢先上枱，食完一串要等好耐再崔先黎多串。

To our surprise, the skewers here were delicious but not covered in marinade and seasoning. While most of the time, going for yakitori is to satisfy that craving for intense, MSG flavored seasoning, this hard working chef who managed to serve the entire restaurant all by himself, created a menu if skewered meat and veggies that were true to their natural flavors while embodying the spirit of yakitori (read: has the charcoal grill flavor but also just enough seasoning that it doesn’t cover the na