鳥羽焼きとり (已結業)

⚠️Just be careful, they serve you some appetizers you think is for free, but they will charge you 20 per customer when you pay. 服务员会不经允许给你上一些前菜，结账时才告知不是免费，老板也拒绝沟通耍无赖。

I would leave zero stars if I could. The food is mediocre for the price. Hostess stand was rude. This is the worst customer service in HK. The place is horrible that the manager was yelling wildly at customers. Please contact me if you do not believe in me, and I can prove to you. Never go there again. I used to very like HK, this beautiful place but now I am very disappointed. It was a sad night, it ruins my day.

疫情前的耀華街，都算係銅鑼灣嘅酒吧街，🍻係收工飲返兩杯嘅地方，疫情過後好多酒吧都做唔住，依條街就變咗做食街，多咗好多餐廳，甜品店等…./🐔鳥羽 係日式燒鳥店形式經營，主打不同類型的燒雞串，而且有好多稀有部位，例如：雞冠、雞心、雞蠔肉、提燈等….，想食乜都有🤣🤣，而且全部都係即叫即燒，😍師傅火喉控制得剛剛好，多數都可以外脆內軟保留肉汁，值得一讚。👍🏻/印象深刻的有:雞蠔肉: 彈牙又Juice👍🏻鵪鶉蛋: 熟度剛剛好，一咬爆汁🤭雞冠: 第一次食，有少少似爽口的豬手皮🫣特大棉花糖: 問師傅有咩甜品食，師傅整咗這一個，外脆內軟，大滿足😋/總括，👍🏻呢度串燒質素都唔錯，師傅全部都係即叫即燒，繁忙時間都需要等候耐少小，不過多數客人都有飲酒，邊飲邊食，時間都過得好快。😁😁

book左6.30pm，坐低後6.43pm已經落單，當時加埋我地共有三張台，其中一張已經吃完。我地第一次落單總共叫左11串串燒同一個飯糰，過後再加兩串。串燒味道的確唔錯，最精彩嘅係頭尾總共一個半鐘先出曬菜，期間我地亦有催菜，但係waitress只話已經做緊叫我地繼續等，甚至話我地加單嘅比較遲所以未出到，但係我第一單order嘅嘢你都未出曬？？？冇咁多師傅做就唔好接咁多單夾硬要客人坐係度守住個空碟等！到埋單先發現一坐低就遞過來嘅兩碟生菜盛惠40蚊，但係擺低時冇講過，大家如果唔想要嘅記得要退！！！最後同朋友話split單找數，推話我地坐低時冇講話要分單，hello？大佬你平時出街吃飯點嘢吃會講埋要分單？？最後8.23pm先埋完單走到，簡直係度等吃成晚。到最後吃完個半鐘晚餐出來我都仲係肚餓。🫠

第一次剛顧，假期前與4位友人一起來，香港試過不少爐端燒，比較下這店味道偏淡，質素還可以，店舖很小，環境較擠迫。但是服務員的表現極度冷漠，一問一答表現出不想與顧客有任何交流，我們開了兩支酒，埋單大概4500, 但仍感覺完全沒有一個客人應有的被專重感覺。鵝肝原本叫了每人一塊，不知為何來了8塊，有點被欺詐感覺，全程感覺非常不舒服。格鄰有兩枱似是熟客，服務完全不一樣，甚至有人入了房，不段聞到cigar 味。我們最後埋單離開，裡面還有幾枱客，不到20秒，即刻拉下閘，為什麼不用解釋了。很少在銅鑼灣消費，這樣價錢水平不知是否太低，所以得到這樣的服務，但也算了，反正也不會再光顧了！

本來預訂的燒肉餐廳遺漏了我的預約..剛好經過之下遇見這燒肉餐廳..便進去滿足我的吃肉心情🐒全店以日式傳統燒肉居酒屋的半開放式廚房作為設計..大部份以bar枱的形式..邊觀看邊進食..多麼的寫意😎（遺憾的是細小的店內..一位顧客與家人和職員的喧嘩聊天..影響了進食的心情..再加上職員記憶力有限要三番四次重複點單的內容）餐牌上款式不算特別多..但所推介的都全是色香味俱全的🤤重點推薦👍🏻：炸腐皮溫泉蛋$58 👍🏻香脆的腐皮承托著甜蜜的溫泉蛋..一咬瓊漿玉液的蛋醬在口內四溢😍 口感一流🤤大蔥雞串$46 & 肩肉$45👍🏻經炭火中洗練的雞肉串..香氣四溢👃🏻..再加上兩次浸洗的燒汁醬令肉串增色..變得更加入味..嫩滑..鮮咸一瞬間都在口中翻騰...👄中翼$50👍🏻 放在不太旺火的炭爐上慢慢地轉動..直至皮脆.. 留下炭熏香的餘韻🥳肉質充滿彈性..保留了豐腴的肉汁..令人眼前一亮👀小甘薯$35甘甜..充滿營養燒豆腐$30👍🏻外面焦香誘人..內裡嫩滑過人😍鮮冬菇$35老老的外表充滿著香菇的氣味燒菠蘿$40👍🏻作為整餐的完美終結者😍焦燶的外表..每口都充滿著鮮甜爽口的菠蘿汁..令人沁心暢快🤩燒飯團🍙$

誤打誤撞入左呢間好有特色的串燒小店，店內大部分都係bar 台，可以睇住師傅燒野食，但唔會好重油煙味，值得一讚。因為無卜台關係，限時兩個鐘用餐。叫左餐牌上推介的食物，雖然款式唔算多，但都好有質素！燒蕃茄中間仲好fresh 好juicy牛柳唔會燒得過火鰻魚好厚肉必食既係炸腐皮溫泉蛋同大蔥雞串，因為一開始就忍唔住食所以忘記影相🤣整體而言，係我係香港食過最好食既串燒料理，而價錢合理，比起銅鑼灣林立的樓上日本料理好得多，會再帶朋友黎試！

這一間位於銅鑼灣耀華街的串燒店最著名的就是雞肉串燒，所有雞肉的料理又很有保證。無論是免治雞肉球和大蔥雞肉串又很有水準。另外他的羊架也是非常不錯，不太多脂肪，肉質柔軟帶輕微的羊騷味。牛肉方面個人覺得比較普通，厚切牛舌口感不錯，但個人認為味道稍為不夠濃。另外有驚喜的是他們的一個蛋料理，這個腐皮溫泉蛋外皮炸至香脆，而且腐皮夠薄，吃起來一點也不油膩，再加上半熟的溫泉蛋，濃濃的蛋漿，吃起來非常滿足，特別推薦這一道菜。👍🏻最後奉勸大家不要點雞湯，因為來到的時候我還以為是茶，喝起來不知是我的舌頭壞掉了，因為我一點味道也嚐不出來，就像喝水一樣。

We went as a group of 4 ppl and was asked to leave at 9pm with undelivered food forced to be canceled. Reason is because of another booking. Restaurant lady did not mention such rule while booking and also did not mention that our last order at approx 830pm needed to be canceled if food not arrive by 9. Big disappointment primarily coming from rude female waitress.

My fav drink is sake最近有朋友生日話想食下居酒屋 串燒今次揀左銅鑼灣既鳥羽燒Toba Yakitori佢既裝修同日式既居酒屋好相似 都係細細間 座係bar枱到食佢有分indoor 同 outdoor食物方面 佢地既串燒同燒物種類都好多可以揀重點推介:炸腐肉溫泉蛋: (利申左先 我係唔食腐肉既 因為我好怕腐皮個陣味) 呢個炸腐肉溫泉蛋 好食到不得之了 無諗過炸腐肉係咁好食 佢落左黑松露 食落口陣左有溫泉蛋既蛋黃香之外 仲有陣陣既黑松露係口腔入面 食落口外脆內軟 無得輸串燒方面 綜合黎講 都叫好食如果兩三個朋友想靜靜地搵個地方chill下食下嘢 呢到會係一個幾好既選擇Location: Causeway BayPrice (10 is expensive): 7.5/10Yummy (10 is delicious): 7.5/10

We came across Toba when we were looking for dinner one night a year ago. Since then, Toba has become our to-go place whenever we crave for yakitori. The chef, whom is very skilful and cool, makes yakitori just right that is not burnt (typical in Hong Kong) nor soggy (typical in Japan). He only uses salt for seasoning, which simply bring out the natural flavor of the food. We have been to different yakitori places in HK; all of them heavily used msg. Staffs are nice and acknowledge of the m

食左好多嘢先發現唔記得影相📸️ 😄 絕對Above average! 如果叫我俾分我會我俾高分。 廣島🦪蠔👍 夠蠔味外面燒到好香好，和牛👍入口即溶，炸腐皮溫泉蛋落左松露醬同大蔥絲，好感好恰！鰻魚皮脆肉嫩有汁。今晚成班朋友來，所以試嗮D招牌嘢，牛俐good，夠厚身有口感。老闆介紹左支清酒🍶值得一提，好特別，夠清夠甜，有花香，老闆話落左獎，勝過14代，我個人就未飲過14代昨天唔知，只係覺得咧隻我作為一個女仔會追酒飲😆😆😆 燒菠蘿🍍，樣樣嘢師傅燒嘢火候都把握的好好......

Toba is a pretty cool place. A tight, 18-seater high-end Yakitori bar on one of the Times Sq side streets, it serves up high quality Yakitori and other tasty dishes. It’s relatively pricey though, kind of similar to Birdie and Yardbird. $42 for one small skewer of chicken - reasonable? You be the judge...(Aside: I’ve noticed food pricing is pretty trend-dictated, and not really tied to ingredients/labor costs - ie Yakitori ingredients/labor aren’t particularly expensive, but it’s priced that way

[🇭🇰香港- 銅鑼灣].日式串燒小店,即叫即燒,燒完即時上碟,保證熱辣辣,我哋唔知點叫就聽店員話叫左8串嘅”廚師精心之選”再散叫;串燒調味唔會話好鹹,但用料就一般,必食係個”牛舌” 好有厚度,味道濃厚,食落爽口又嫩滑;特別啲係個“雞湯燒飯團” - 飯團燒得香口,有少少焦香,個湯好清甜,好似食緊泡飯同”咖啡雪糕” - 炭燒咖啡味濃郁,裏面有細粒嘅咖啡味啫喱;整體不過不失,價錢唔平,有其他更好嘅選擇🤔.🔻🍽 鳥羽焼きとり📌 地址: 銅鑼灣耀華街16號地舖.#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatcausewaybay #tummysreadyforyakitori #tummysreadyforjapanese

已經成10點幾，都仲未食晚餐，耀華街好多餐廳，行緊睇下會唔會有靈感食咩菜😂就見到呢間串燒。好似係新開咁，之前唔見係度haha. 試啦試啦。叫左360ml sake 獺祭， 小酌一下牛脷，肉好厚。燒得好香，好易咬，油香豐腴。雞翼，皮脆肉嫩，好入味。呢個冇記錯應該係牛肝邊肉。食完覺得就係燒牛肉啦總之😂Ok Ge 都。雞掌肉😍好少地方有得食，同埋燒得幾好呀！師傅有技術👍🏼👍🏼👍🏼菜我係必食的，距燒完有放入「秘製醬油」度，之後好似有再燒左一陣先上碟，但食落就變得份外清甜。好好味，好似得菜先有放入醬汁度。黑豚肉都好好味，明明見到好多肥膏，但就一點也不肥膩咁。最後，黎一張「全家福」。