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港铁湾仔站 A3 出口, 步行约7分钟
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今次試咗嘅dinner omakase，菜式豐富如下。令我驚喜嘅係配燒鳥嘅醬汁，非常特別！印象最深刻係煙薰雞頸肉，煙薰味好香！第一次食雞頸肉，估唔到都幾多肉😲另外，餐廳自家製嘅雞湯非常清，無腥味，微微帶胡椒味，暖胃👍🏻菜單前菜：北海道海膽天婦羅及長腳蟹牛油果他他沙律：日本椰菜沙律配炸牛蒡雞湯10串廚師發板燒物（唔小心食多咗串）：1. 燒雞胸肉配鮮生葵醬及紫蘇花2. 燒雞腿肉配腐乳麻油蔥醬3. 燒雞髀肉配柚子胡椒4. 麻油燒雞中翼5. 燒野菜6. 煙薰雞頸肉7. 燒雞皮配八角粉及藍芝士8. 燒雞胸軟骨9. 白皮串🐷10. 燒雞髀肉拉京蔥青椒11. 燒雞肉丸御菜：1. 海苔卷岡山吉野牧場燒芝士2. 迷你燒汁雞肉漢堡3. 炸蕃薯球4. 松茸帆立貝茶碗蒸主食：親子丼 / 雞白湯拉麵甜品：日本水果配中結餅雪糕P.S. 由於唔食內臟及牛，師傅就無準備到內臟燒鳥及牛俾我，如果大家鍾意食雞內臟，Yamato嘅選擇都幾多，例如有雞心、雞白子、提燈、淋巴、食道等等。
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去香港🇭🇰必打卡日料，这家烧鸟好吃到跺jiojio在香港🇭🇰也就只有这家能让我在几十度高温天，🚗驱车几十公里来打卡啦！前几天跟闺蜜来吃过，没隔几天想念到不行，今天juju又来啦咯这家烧鸟🐦味道太棒了，菜品摆盘都很精致。🈵️🈵️的日式风环境，拍照好能出片！微笑服务又有礼貌，关键是菜品品质非常好💰吃过几次不踩雷，日料脑袋们大胆冲🐛✨烧香鱼摆盘很精致，鱼肉也早就很入味了，外酥里嫩又紧实的肉质，要是蘸料味道更绝，一口沦陷✨鸡白子产地直送的走地鸡，肉质弹性十足，肥瘦均匀，脂香浓郁，吃起来又有弹性，味道尊滴好鲜嫩✨提灯在我心中是全场蕞佳了，一口吃进嘴里，蛋液夹带着酱香在口腔蔓延，可太奇妙了，一点腥味都没有✨辛子明太子细腻澄黄的颜值实在太🉑️啦！咸香 辛辣的口感十分丰富，一口沦陷✨小肠端上来老远就闻到香气，颗颗饱满，吃起来Q弹有嚼劲，好吃😋🖤Yakitori YAMATO（香港）🖤香港灣仔活道28號萃峯地舖3-8號#香港#米其林餐厅#探店#米其林#美食#米其林餐厅探店#中环美食#香港中环#丽新餐饮 #丽新餐厅
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. [🇭🇰香港- 灣仔].初訪 - 大阪過江龍嘅串燒店 選用大和肉雞🐓備長炭係基本要求, 店員介紹佢哋嘅炭爐亦都與別不同 - 分左三層, 咁師傅就可以用高中低嘅溫度燒唔同嘅部位👍🏻 的確雞翼特別Juicy🔥另外幾欣賞大廚新派醬汁嘅配搭 - 好似 “雞胸配柚子泡沫”, “雞腿肉配蔥油腐乳”, “慢煮60小時嘅雞皮配八角同Blue cheese”…🍢整體都唔錯, 價錢方面都應該係全香港數一數二貴嘅串燒店.🔻🍽 Yakitori Yamato @yakitoriyamatohk 📌 地址: 灣仔活道28號萃峯地下3-8號舖.#tummysreadyatwanchai #tummysreadyforjapanese #tummysreadyforyakitori
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💰: 廚師發辦套餐 - $1,680 p.p. 又一間日本燒鳥過江龍 位於灣仔活道開業一年半左右 雞肉方面選用奈良合作農舍飼養嘅大和肉雞🐓 屬生長期長達 150 日嘅高級地雞 價錢整體嚟講 喺香港燒鳥店算數一數二貴🤔 裝潢跟隨日本侘寂 wabi-sabi風格 典雅俐落 吧枱圍繞住餐廳中央嘅特製備長炭炭爐而建 一坐低已經聞到炭爐散發出嚟嘅淡淡炭燒香味☺️ 採用高溫頂級日本紀州備長炭喺香港嚟講已屬基本🔥 獨特之處喺依度炭爐分成三層 方便用唔同火候燒雞 晚市套餐除咗有12款串燒仲有多款小食御菜 最後煮食仲可以選擇農場直送雞蛋製作嘅親子丼🥚 串燒當中最喜歡預先慢煮左60個鐘嘅雞皮😋 油分超重食落竟然有啲似食雞尾嘅感覺不過有咬口😚 調味方面巧妙配上blue cheese 同八角 另外燒雞鎚下肉喺配由麻油 腐乳同蔥整成嘅醬汁 非常香口惹味😁 亦喜歡外皮脆卜卜內裏juicy嘅燒雞中翼煙肉包車厘茄
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Dinner organised by Bagholic. Brother was excited to try, since he enjoyed his meal at Yakitori Yamato in Osaka, which was famous for its own reared chickens. 6 of us, and we were led down some stairs into the private room in the “basement”. Turned out private room had its own entrance next to 老巴剎 and its own private lavatory. There was also a grill inside the room. Unfortunately there was currently only 1 chef in the restaurant, which meant our skewers would have to be brought down from the main grill upstairs.Brother queried whether the skewers would be cold by the time they reached us and was warmly assured by servers that they wouldn’t.Personally I would rather sit upstairs watching the chef at work. Seemed to be only 1 menu ($1,680 pp). Here’s what we had. First, a trio of Appetisers, being -Deep Fried Nara Chicken Fillet supposedly with Tomato, Pineapple and Kimchi Sauce. Since I indicated my allergy to spicy food, chef gave me tartar sauce instead. Not bad, but Brother noted with a scowl that his chicken was cold. Maybe it was supposed to be.-Corn Paste Canape with Caviar on a piece of charcoal bread-Grilled Broad Bean. There was some discussion as to whether the “E” should be eaten as well; I found mine generally too chewy and spat out the lining. Next: a teacupful of piping hot chicken ConsommeSalad with Mango Passion Fruit dressing; tomatoes tasted fresh; server explained they were imported from Japan.10 skewers, being:1. Breast Meat- supposedly with yuzu pepper; server put mine on the side.2. Chicken Neck- very tender; medium well done.3. Chicken Upper Drumette with sauce made with spring onion, garlic, sesame oil, and fermented bean curd 4. Mushroom5. Chicken Mid Joint Wing- very crispy skin and juicy inside6. Heart 6b. Gizzard (stomach)- not in menu, added $1007. Chicken Thigh- with very crispy skin 8. Green Pepper- didn’t try as someone exclaimed that theirs was extremely spicy 9. Chicken calf 10. Tsukune with Egg YolkCondiments: spicy red and green Sansho powder.In addition to the skewers, these dishes were intermittently served:1. Isobeyaki of Caciocavallo Cheese on Seaweed. Isobeyaki is a mochi that is cooked until the exterior turns golden and crisp. Caciocavallo (Italian for “cheese on horseback”) is a traditional Sicilian style cheese, shaped like a teardrop, with a mild taste like mozzarella. 2. 漬物: pickled baby Corn. 3. Tempura of Burdock (牛蒡)4. Chicken thigh burger5. Tomato coated with hardened sugar syrup- 冰糖葫蘆 style; with the words 多謝 scribbled on the plate. 6. Last but not least, Chicken and Egg with Rice. I added $180 and upgraded to shark fin ramen. Soup of the ramen was thick creamy chicken soup. Yummy. Assorted fruit as dessert.In summary: yummy meal. Anything less would simply be unacceptable, given the hefty price tag. Brother noted that the damage would probably be at least half of what we paid had we been eating in Japan. Anyway, plenty of yummy but less pricey yakitori choices in Hong Kong, eg Toritama.
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