鳥匠

营业中

休息中

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

🍽 A La Carte💰 ~HK$400-500 (lunch, 10% service charge)Yakitori Torisho is famous for skewers and Japanese cuisine. They baked each skewer thoroughly and whole-heartedly with charcoal fire🔥 Make sure to make a booking ahead cus they're always fully booked! We absolutely loved everything here!! Although the skewers are pricy, it tasted really goood and cooked to perfection! However, it was slightly disappointed with the service. Staffs were not too helpful in a way and some are a bit inexperienced

It was a friend's birthday and hence we decided to try out this Japanese restaurant at the good location in Central stone slab street. The food is good especially the chicken wing which is served without the bones. I also wish to commend the excellent service and friendly attitude from waitress Rebecca who helped so much on table change at the beginning and food recommendation. Because of her, it made the experience an unforgettable one.😊

依度出名係日本師父用備長木炭即點既燒雞肉串，保證啲串燒熱辣辣上枱。師父手勢十分好，點解可以燒到唔燶，又保持到肉質嫩滑，又可以鎖住肉汁🧐 同埋個燒汁真係一流👍🏻圖一，Tsukune 免治雞肉棒 $45🐣雞肉釀入少少雞軟骨，配上生雞蛋同特製醬汁，口感同味道上配合十分好 😎圖二，Beef&Uni&Roe 牛肉配海膽三文魚子$198🐮牛肉味濃郁但有筋有啲失望，海膽甜既但三文魚子咸左少少，整體味道還好，食完係會有齒頰留香，但係太overprice☹️圖三，Onion roll 雞肉香葱串 $45🐣麻油味超香！啲葱口感爽脆並唔係生葱，又吸收左雞既肉汁，好impress🤤圖四，Asparagus roll 豚肉蘆筍卷 $42🐽蘆筍燒得好fresh好juicy，減去左豬肉既油膩感😙圖五，Chicken stock carbonara udon 卡邦尼亞烏冬 $88烏冬口感煙靭，個汁好rich 可以掛係烏冬上面幾好食既不過份量唔多圖六，Chicken neck 雞頸肉 $45 🐣肉質爽口，爽到感覺好似食緊軟骨，可以encore 🤩圖七，Kitsune 雞肉紫蘇葉卷 $45🐣好似係雞肉粒卷成，而紫蘇葉味好香

位于中环石板街的人气烧鸟店，据说刚开业时订位要等上一两个月。但YQ之下人气锐减，前一天心血来潮想吃烧鸟，第二天中午的位子都能订到，一时不知道是该感到幸运还是遗憾。·不是传统的居酒屋风格，环境以浅色和暖色为主，进店后的心情立刻安静柔缓下来。·日本籍Chef坐镇烤架，印有“备长炭”字样的木牌默默竖在吧台旁，就算没有摆出来，也能感觉到这是一家对各方面品质都有追求的店。·但是吃完觉得可能是我不配，整体调味都非常淡，虽说是为突出鸡肉本身的鲜味，但越吃越无趣，想多要一点沙拉的酱汁，竟然还被店员拒绝？！·🌸Low Cook Chicken Tender Sakura Marinated鸡肉刺身属于是烧鸟店里不常见的菜品，前提是只有鸡肉本身实力过硬的店家，才有提供鸡肉刺身的底气。·这是当日最满意的一道菜，原料是冰鲜鸡肉，细腻中带着微韧的嚼劲，毫无腥味，竟有点不像在吃鸡肉。搭配微咸的盐渍樱花，色泽和鲜灵都达到了令人愉悦的统一。·🍢Deep Fried Tofu & Ground Chicken Meat 可以理解为炸豆腐免治鸡肉，蛮创意的一款，造型有点像棒棒糖。酱汁润进了豆腐的气孔，吃起来弹韧多汁，紫苏

Myself Japanese visited here with my Japanese friend to try it out. We ordered some kushi and 3 side dishes. All Kushi are well done. Chef put some salts on each Kushi perfectly so no need to add pepper or chili. Especially Tsukune is good. It comes with sauce and yolk. Tsukune is my fav one but I hardly find nice Tsukune in Hong Kong. Not only Kushi, their side dishes are also good. Fresh chicken sashimi with salted cherry blossom jerry is well balanced dish. Roasted duck is very peppery and it

呢間基本上一定要book位，唔係好大機會冇得食。串燒非常好味，所有食物的調味同軟熟度控制得很好。 開放式廚房，可以即場欣賞日本串燒師傅的手藝，好似去咗日本咁。職員也很細心為客人推介食物🤤今餐食咗雞刺生，雞翼，雞包大蔥，雞的希有部位，除咗雞都係雞，仲有更驚喜的喺呢個梅酒set真的不得了，一次試晒5款。最鐘意lemonade plum wine, 甜甜地，有d檸味又有d梅味。第二個鍾意係鵪鶉蛋，係流心ga😍第三個鍾意係cabonara udon, 好鐘意❤️

上網book左假日既lunch time去食，要預先俾$400做deposit，去到門口都寫住fully booked 無walkin。叫左啲串燒同兩個主食，店員話主食可以後上，驚我哋叫得太多，如果真係食唔晒可以到時再取消🤔餐廳分上下兩個area，一邊係師傅個串燒爐，另一邊係酒吧枱。整體來講啲串燒都ok，不過就真係有啲慢🐢我哋等到要主食上先😂如果兩邊都有師傅燒會好啲🥲🔸免治雞肉棒、雞腿肉、雞肉腐皮、雞翼、唐揚豆腐、煙熏豬腩肉、玉子燒、三文魚籽海膽牛肉。🔸特別部位- Heart Joint、Chicken Belly🐥🐥好多都話未黎貨， 得呢兩款，Heart Joint 幾好食，夠入味同口感好特別。🔸親子丼🐣🐥好食，係預期中的味道，蛋夠香滑😋🔸雞湯卡邦尼烏冬 呢個幾特別，味道都唔錯，有少少creamy，但又唔會覺得漏，有fusion的感覺🤣

開業年幾 喺網上出鏡率十分高嘅串燒店聽好多人都話要預早一個月先book到位嗰日唔知係咪好彩 早三日都book到!!🤍𝗧𝘀𝘂𝗸𝘂𝗻𝗲($𝟰𝟱) | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟴.𝟳/𝟭𝟬免治雞肉球 加入咗雞軟骨碎 口感幾特別 軟稔得嚟又幾有咬口裹上生蛋黃同豉油 口感滑溜啲咬開有肉汁 唔會太油膩🤍𝗧𝗵𝗶𝗴𝗵($𝟰𝟮) | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟴.𝟱/𝟭𝟬個人認為係當晚最滑 比起希有部位更出色陣陣嘅備長炭香 肉質超級嫩滑平時唔鍾意食雞皮 但呢個燒到比較乾身 食落只有香口 唔會有雞皮嘅油膩感🤍𝗪𝗶𝗻𝗴($𝟰𝟱) | 𝗥𝗮𝘁𝗶𝗻𝗴:𝟴/𝟭𝟬Um係幾好食嘅燒雞翼 同樣係燒得出色但就冇咩驚艷位/🤍𝗦𝗼𝗳𝘁 𝗕𝗼𝗻𝗲($𝟯𝟴) | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟳/𝟭𝟬唔知點解冇咗張相🥲軟骨同雞肉間住 呢個炭味唔太重軟骨覺得有少少太硬 一般🤍𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗢𝘆𝘀𝘁𝗲𝗿($𝟰𝟱) | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟴.𝟯/𝟭𝟬稀少部位 見好多人推薦要嗌食落有啲似thigh嘅口感 但又比佢更彈牙少少 但同時都滑😂好難形容嘅口感 個人都係鍾意thigh多啲🤍𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗦𝘁𝗼𝗰𝗸 𝗖𝗮𝗿𝗯𝗼𝗻𝗮𝗿𝗮 𝗨𝗱𝗼𝗻($𝟴𝟴) | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟴

呢間既餐廳全日文 英文，一入到去都係看圖點餐😂其中比較多人介紹既係親子丼 個人覺得個飯性價比高蛋汁配合洋蔥好香，口感好滑 十分推介另一樣就比較多人叫卡邦尼烏冬個人平時唔太鍾意食個覺得會好濟點知！出乎意料烏冬好彈 個汁都好好食可以值得一試其他都係叫左串燒🍢比較可以一試既係魚子和牛串燒但建議係尾段先食會有點油膩感 但味道唔錯另一款配蛋汁既串燒都好食個名好似叫suki yaki? 一串金菇加一串菜咁既如果去試記得提早半個月至一個月book比較full

📍Yakitori Torisho It was a late lunch when I first tried Yakitori Torisho. It is another yakitori place that focuses mostly on chicken. Was quite impressed by most of the items except the chicken belly which is a tad dry. Ventilation was superb! No charcoal smell at all! Staff needs more training though and honestly, their paper menu needs to be changed asap as it’s melting 😂Overall, quite a good alternative to Yardbird. Recommendations: • Wings (boneless, crispy skin and juicy in the middle) •

一間專食雞不同部位嘅專門店，日本師傅 備長炭炭火燒出嚟嘅串燒，我覺得幾唔錯幾特別，值得推介，但係係咪真係咁好食？當然唔係，有啲位其實係韌，你可以叫做有趙口🤷🏻‍♂️🤷🏻‍♂️，我朋友覺得有點燶！但我覺得幾特別，可以同朋友有話題，重算係一個唔錯既選擇，加上價錢超平，其實一串先係四十蚊，叫齊所有部位都有限錢，加上我見其他客人都會叫個烏冬，個樣好出色，可惜我哋太飽無叫！兩個人食串燒加sake埋單先$7xx蚊，我覺得性價比好高！值得推介比朋友！

🐓- Chicken oyster ⭐️⭐️⭐️⭐️⭐️⭐️ (最高)- Gizzard 砂肝 ⭐️⭐️⭐️⭐️- Aka ⭐️⭐️⭐️⭐️⭐️- Soft bone ⭐️⭐️⭐️⭐️- Liver ⭐️⭐️⭐️⭐️⭐️⭐️ (最高)- Tail ⭐️⭐️⭐️⭐️- Skin ⭐️⭐️⭐️- Ginko ⭐️⭐️⭐️- Asparagus roll ⭐️⭐️⭐️⭐️⭐️- Quail egg ⭐️ (送到過嚟過咗1分鐘先食已經凍咗..)本身諗住去Birde點知去錯咗🤭但係錯有錯着啲嘢都好好食 尤其是chicken oyster, aka 超級嫩滑多汁仲有liver生熟程度啱啱好 大滿足可以encore✨P.S. 整體上來講間餐廳都好乾淨可惜menu經過反覆使用好多污跡 如果整潔啲就好啦