黑炙 (已結業)

Heard from colleagues that there is a new japanese restaurant near office so I went to try it at lunch time.  It is still quite new so not many people know this place and therefore it wasn't even half filled up when I got there.  I could smell the skewers from the open kitchen area.They only have 5 lunch sets and I choose the assorted skewers~salad - they used purple lettuce which I don't like and not very japanese kind of saladasparagus - they picked the thin ones which are nicemushroom - a bit

因為美食節的關係，今日鎖定在灣仔區覓食。為了留肚，Lunch特意選了這間新餐廳。先來自家製紫蘇雞肉棒，雞肉的味道出奇地跟豬肉有點像。內裡的軟骨為肉棒增添口感，不過未能嚐出紫蘇獨有的香。蛋黃色澤澄黃飽滿，沾雞肉棒一流。雖然深知鵪鶉蛋的膽固醇很高，不過看到「溏心」二字，不禁有點按捺不住。外層口感帶煙韌，內裡蛋黃呈白色，跟傳說中用白米飼養雞隻培育出的「珍珠蛋」有點像。雞肝、牛脊都燒得非常出色，但最喜歡的還是燒牛舌，因為非常爽口彈牙。這裡的串燒聽說都用竹炭盬來調味，含鈉量比市面的盬低，既健康又不會很咸。不像有些串燒店，要不就很咸，或是灑上大量黑椒，把原有肉味都蓋過。最後的竹炭稻庭烏冬，其冰涼的口感的確可以為炎炎夏日降溫。烏冬結實彈牙，可惜份量太少。雖說是竹炭，其顏色卻令人聯想到墨汁，不過其實並無關係。