ToriHachi (已結業)

星期五晚驚喜高質現燒omekase，必食即打雞肉丸子&滑溜西班牙紅蝦烏冬。～～～呢間餐廳所有食物全部都係現場即燒，望住師傅認真努力咁烹調一份美食，未食，觀感上已經得到享受。見到佢哋有restaurant week menu ，餐點望落幾啱食，有前菜有小食，亦有主食同埋甜品，就一人叫一個set試下（$498 per person）🥢～～～🥗炭火燒野菜沙律：燒過嘅沙律菜清新中不乏調味，粒粒幼滑芝士、爽甜菇菌，簡單一款前菜已頗有驚喜。～～～🍞海膽多士：鮮甜海膽，加上脆卜卜嘅多士，仲有食用鮮花裝點，高質非常，一粒一口令人感覺意猶未盡。～～～🐥雞肉丸子：佢哋嘅雞肉院子其實就係平時食開嘅雞肉棒但係佢哋嘅雞肉棒係全人手職場手打嘅，口感一流而且蛋黃醬都係自家現煮，高質。～～～🥚溏心蛋、豚肉：大大粒橙紅色嘅日本溏心蛋被香脆豚肉包裹住，一咬落去滿口香濃蛋漿，澎湃誘人。～～～燒雞頸：從來都未食過雞頸，第一次食竟然令我印象深刻，加上少許手指橘及海鹽調味，清新自然。～～～🐏羊架、芥末籽 ：羊架子燒得恰到好處，粉嫩粉嫩的，加上香甜微辛嘅芥末籽，佐酒一流。～～～🍝本身餐set配搭卡邦尼烏冬，而我地就加$98 upg

難得仲有中午堂食，今日同同事去左試新開左冇耐嘅日本餐廳🍱餐廳係以日式拉麵店吧枱設計，等出餐時可以看見廚師為你準備食物。特別一提肉類都係用炭火燒，別有一番風味😌🐷黑豚肉定食 $238黑豚肉用炭火燒到剛剛好熟，外皮焦脆， 肉夠嫰！不得不提佢定食唔係跟味增湯而係粟米湯， 非常濃郁好味！另外同事試食嘅幾款：🐟季節魚定食 $238🍱燒鰻魚丼飯 $218🐮牛肋肉丼飯 $248🍵抺茶厥餅最後仲有甜品作結！係最愛嘅抺茶厥餅呀！京都嘅味道呀！係鄉下（日本）嘅味道呀!😭到底幾時有得返鄉下😭P.s. 消費滿$120以上仲送咗一盒日本蜜柑🍊味道清甜唔酸🍊🍴ToriHachi (鰂魚涌)鰂魚涌英皇道728號K11 Atelier地下G03號舖

Located in the quieter area of Quarry Bay, this yakitori place is a real treat!My friend and I ordered from both a la carte and lunch menu, as we wanted to try as much as possible - and I was glad we did since we don't work in that area, it's almost impossible for us to come back after work. The restaurant is petite but warm, with a large open kitchen in the middle. I could imagine this place would be a popular HH place, with extensive range of beer, sake and wine. AppetitizerCreamy, refreshing

🍽 Order from A La Carte💰 ~HK$600-700 per person (Dinner, 10% service charge)Yeaaaa! Skewers time! Went to an izakaya restaurant in North Point😍😍 It locates at the main street of K11 Atelier King’s Road! The restaurant is small but cozy. Staffs were nice and friendly. Make sure you book the table in advance as it is quite full sometimes!The price was fair but it totally depend how many dish/skewers you had ordered. We ordered quite a lot of food because we were so hungry on that day!😏🥢Uni on Sour

北角好坐吃串燒的地方不多，要選一個好的地方同朋友小酌兩杯，談天說地，更難。 今晚約友台潮生食飯，當然不能失禮，要小心選擇。 朋友介紹的ToriHachi，看樣子應該不錯，本身呢個餐廳，有想過約另外一個友台朋友去，不過為免佢多投訴又有誤會，於是還是叫潮生最好。去到仲竟然見到某餐廳的老闆係度食飯，我想應該不會太錯。先上場嘅雞皮、十勝芝士，以薄脆炭烤雞皮配上北海道十勝的芝士，個樣子的確覺得好新奇，店員介紹佢話入口就會有陣陣炭烤香味，我吃下去嘅感覺第一時間諗起嘅係魷魚遊戲，芝士味不大，但的確吃到雞皮嘅脆口，我覺得gimmick上真係100分 ，好吃與否就見仁見智。 沙律係個呑拿魚千層，七層包含藜麥、吞拿魚腩蓉、新鮮青蔥、青蔥芝士、牛油果、柚子醬油和三文魚籽，咁覆雜又俾心機絕對值得欣賞，食落去嘅口感都唔錯，絕對係比到你新鮮感嘅一個沙律。 海膽多士，放在烘脆的酸種麵包多士上，加上新鮮的日本海膽同一層薄薄嘅魷魚，多重口感同時刺激你，呢個係絕對又靚又好打卡嘅選擇。 當晚食嘅正統串燒不算特別多，燒雞頸係我最喜歡其中一串，蔥花切得勁細，調味都係剛剛好，不過如果雞頸燒得脆口一點應該會更

Izakaya reimagined, a new concept by OBH Group and newest addition to K11 Atelier’s in QB. We had the honor to try @torihachi.hk ‘s tasting menu (thanks again for inviting us!) shortly before their official opening - opened for both lunch/ dinner (price shown below), be sure to swing by if you are in the area! Price: HK$200-400/400-800ppQuality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳Recommend: 💖💖💖💖Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️(Ratings out of 5)OVERALL: cozy space with counter table and normal seating available, recommend

🎌餓嗎卡些～お任せ廚師發辦的特別之處就是吃每道菜前都帶點神秘感令人有點小期待 有點小驚喜.來到鰂魚涌K11 atelier的ToriHachi坐在吧枱看著廚師們用心製作每道菜不知不覺吃了兩小時有多讓自己慢下來 用心品嚐第一道菜是燒雞皮😂是人生中吃過最好吃的雞皮那種油香！和薄脆感！😋🥑🐟牛油果呑拿魚千層好精緻～最喜歡這一道～藜麥 呑拿魚蓉 牛油果面層是有金粉閃閃的柚子醋啫喱三文魚子和用紫菜碎做的脆餅🌿.還有豚肉溏心蛋 | 海膽多士 | 雞肉丸子串粟米天婦羅 | 燒白鱔 配有馬山椒醬燒和牛 | 大蝦流心蛋龍蝦汁烏冬再配上一道精緻到不行的甜點🤎大満足desu !

一坐下，就有兩個小小的甜柑，非常甜美。餐湯是廣島蠔做的周打蠔湯，做好之後師傳非常用心將湯煲放在熱水上保暖，蠔味保存得很好，上桌時一併在口中爆發。午餐套餐的馬友魚即割製成，魚肉帶著鮮片，先用熱油澆淋，再烤熟的烹製。午餐時間居然食到立鳞燒，非常感謝！牛肉丼飯，牛扒肉即時烤至三成熟，切片，再用洋蔥汁煮成，牛肉是滿滿的蓋上。仲要另附上温泉蛋，實在是太理想了！食完之後，居然發現，鰻魚飯是整條分二烤熟，再肥美的蓋上飯上。其實點解咁抵食？Side dish是樱花蝦薯蓉做成球，碟底是parsley 做成的綠色汁，再放sour cream 之後才是薯蓉。另外是芝麻汁菠菜。甜品是小小的一片朱古力mousse 蛋糕，上面是金箔朱古力jelly。午餐非常高價。出門前，新店仲有甜柑送。真係非常感動！

見到有新店開張，即刻同個胃食同事入去試下啦。鋪頭雖然細細地，但環境總算坐得舒服。我哋兩個都想試牛扒丼飯，落單都等咗一陣先有得食。服務員送上餐盤，除了個牛扒丼外，個餐盤上仲有忌亷蠔湯，薯仔沙律，芝麻醬菠菜，同一隻温泉蛋。先講個蠔湯，湯不夠熱，有蠔味，裡面有d粒粒以為係蠔粒，食落去第一下有d覺得好似生粉獻汁未攪渾嘅感覺，之後落有點似年糕嘅物體。我無問服務員係乜，留待大家試下!薯仔沙律，上碟外觀精緻，佢個邊白色嘅醬原來係芝士汁，幾好食，估唔到同薯仔沙律好夾下芝麻醬沙律賣相也不錯，不過冇乜特別。好啦，終於食主菜了。服務員話要張温泉蛋倒入個飯到食。個飯撈蛋連汁食唔錯，仲好大碗，食唔晒。但牛扒就一般，以為好淋身，仲有d蘇味，我同個牛魔皇同事都覺得麻麻，有d失望，畢竟個set lunch都＄248(未加一)。

As recommended by a family friend, we came here for the tasting menuthe interior of the restaurant is really cozy, it’s a good place for drinking and chilling with a group of friends.Out of the 10 courses, the Uni on Sourdough and the Hanjuku Tamago impressed me the mostThe half-raw Tamago egg was just on point, the slice of pork belly wrapping around the egg makes it even better This Tuna Mille-Feuille was layered with Avocado, Scallion Mascarpone, Tuna tartare with Quinoa, covered by a layer o