happy hour完。
掛住燒飯糰。打個電話㴝book位先。
咦。仲有吧頭。
正！我最鐘意坐師傅前面睇佢燒。簡直係藝術表演。
拿拿聲飛落去。佢地留左位比我
入門口就有歡迎光臨。親切笑容。小店今天都係全部日本人。
得我地同另一枱香港人
一坐底。叫個hoppy黑啤先。唔洗睇餐牌。再㴝漬物。芽菜。小青椒。紫蘇雞串。
今天前菜是washabi沙律醬希靈魚子。正喔!
安哥(個個話黑面無禮貌果個光頭哥哥)問我朋友飲咩，於是要了熱sake
三個人。依嘩嘩講是非等食。
漬物。q頭。青瓜漬。醬油牛旁。小茄子。蘿蔔。還有雪菜。我最愛了。
芽菜。吃燒肉多少會有油。吃這個平衡最好
小青椒。就是不同的味道。加上少許山椒就又痳又香
紫蘇雞串。香軟。嫩。滑。紫蘇清新。梅子醬酸甜開胃。啊。
朋友再叫豬肉。茄子。冬菇。飯糰。
等吃時跟他們聊聊天。看看師傅燒吃的。今天看到他搓飯糰呢，好高興
豬肉和洋蔥。我只吃鮮甜豬肉。洋蔥都給友人了
茄子和冬菇，不吃就笨了
飯糰。我們的愛！白雪雪的飯糰慢慢燒到金黃再到醬油色。
配以漬物上碟外脆內軟。咸香和米香。連減肥不吃飯的朋友都忍不了

太開心了。一邊叫安哥介紹沒中文名字的食物。有些自己估的。哈

不過
日本人有自己的規則。不接受就不要來
店內不可拍照。
食物是按人頭叫的。就是說三個人就一定要三串同款的

我好開心呢，吃飽了。要睡了

“最差禮貌”及“吾憂做你生意”得獎餐廳

朋友訂了上星期四18：30的位。 我和另外一位朋友早了15分鐘到，未進餐廳門口已對此餐廳印象減分 - 餐廳位於一個舊式商場的basement，並正正在公用廁所旁邊。到了餐廳門口，從外邊望入去，餐廳非常舊，座位也少，大概只能容納最多20人左右，而且還是要“搭枱”的那種Table setting，不過都無所謂，心想這類型的家庭式居酒屋能經營20幾年，一定有它的長處，當時對它的食物也真的有點期望。

進入餐廳後，裡面的裝修像是開業到現在從未翻新過，建築以木材為主，並可能因餐廳是以日式串燒為主的緣故，陳年油煙味已“深深入木”，整個店內濔漫著油噫味，像隔了十夜的油條。因為早到15分鐘的緣故，當時只見到一位不知道是waiter還是owner的黑面男士正在做準備，他見到我們早到便立刻說餐廳未開，15分鐘後才做生意。OK！我們便離開。

15分鐘後18：30準時重返，門外還掛著“準備中”的木牌，我們繼續推門進入（我們是訂了18：30的位），黑面男立刻用好象不太地道的廣東話（不知道他是日本人還是國內同胞）不禮貌地驅趕我們：“未開，出去！”我朋友問可否先坐低，暫不點菜（多謙虛卑微啊），換來的是更大聲地無禮回復，還加上手勢驅趕…

離開後真把火，去了其它餐廳食壽司，故未能在此與各位分享此店的食物是否如該黑面男一樣巴閉。（但看完其它網友對此店食物的評價，暗自歡喜幸好沒有光顧…）

在這年頭經營食店可以做到吾憂做你生意，我們只能寫個服字，並祝生意興隆。

那天點了一客vegetable salad, 兩串免治雞肉, 兩串雞亦, 三柸啤酒, 收費$390. 你地話貴唔貴呀?? 以佢既格局, 地方又細, 又坐得唔舒服, 伙記又累面, 好唔扺呀? 超級搵笨~~~

真係好鍾意食串燒，每次到日本都一定大吃幾頓，亦特別鍾意送串燒必飲的 Hoppy... 係香港都可以買到好多日式飲料，但唯獨係冇呢隻，之前係一篇雜誌報道知道有間地道日本串燒店，可以飲 HOPPY... 所以一直記在心上...
今次有幾會幫襯...
佢係幸福商場地庫... 位置係黎都係做熟客生意...
店的裝橫都幾日式風情，坐位唔多，大約20個位，唔算坐得好舒服，但串燒店係咁... 都係俾個歇腳的地方，俾收工的人吹下水，食下串燒，唔係正餐...仲有日文歌播住，有日本的日曆，等等.. 感覺唔錯...
見到做串燒的應該是日本師傅，招呼的人都似日本人，但識講中文，順帶一提，之前見食友都好關注佢地的待客之道，今次我地都有心理準備，佢地招呼香港人會麻麻地，但係其實唔係，佢地都幾有禮貎，唔會唔理客人，亦會不停添茶，同埋收走碟，叫菜時不會因為客人是香港人而不禮貎....
之前試過打去BOOK 位，話幾日後黎，佢當時叫我到那天才打去，冇得預早BOOK.. 去到該店我發覺佢地都真係好難預BOOK枱客.. 因為其實又唔係食好耐，枱咁少，好難留位...
講番食物，叫左以下的食物
- HOPPY: 燒酒的份量好多，仲多過係日本飲到的... 回味到日本飲到的味道
- 梅酒︰OK...
- 牛舌︰正！未算好厚，但係佢的汁燒做得好... 係最尾一舊有點UN
- 雞翼︰唔錯，但我覺得和民的燒法好少少...
- 雞肝︰呢個正.. 出面唔係咁多地方有... 肝燒得熟，亦都幾大舊，一串好滿足.. 必吃..
- 冬菇︰幾好.. 食到個醬汁好好味... 佢會燒埋個冬菇丁的...
- 牛什煮︰幾大碗，好好味.. 羅白好入味.. 我懷疑都幾貴，冇睇價錢... 但好食，汁好味...
佢既串燒全部都係醬燒，我個人好鹽燒多D.. 但個醬燒都做得好好，感覺好地道....
但佢的選擇不多... 冇雞軟骨，冇魚...
好鍾意佢俾到我的簡單，地道的感覺......
不過埋單都幾貴... 間唔中都會幫襯下.. 重拾遊日本的感覺...

I remember seeing reviews of this shop on paid Chinese-TV from Australia before, but last time I patroned here which was probably early 2009 as if you expect me to remember, I was sorely disappointed - My TST foodie friend had already pre-warned me beforehand but u know what they say, 不聽老人言, 吃虧在眼前.... Ok my friend is only around my age! According to the waiter, this shop has operated in HK for more than 20+ years, its then surprising to notice very little reviews as it averages out to be less than one a year! Anyway my dissastisfaction last time was that most dishes were way under-seasoned and not grilled professionally well at all. In fact, I find that Hoka-Hoka and especially 錦 in the same area makes kushiyaki better than this shop, judged from repeated visits to each venue!!! This time around, the seasoning was better however! The grilling part however still wasn't very good as it was like 'steamed' rather that grilled properly on the electric elements based grill.
******************
水母 -
Entree. Ok-good. 3.5/5
鰭 -
Grilled spiced sting-ray fin. Great with beer or sake, with mayonnaise. 4/5.
Shishitou -[
I don't know why but everytime I came to this shop my photos went missing somehow, despite having this green pepper both times, its bloody annoying! This wasn't grilled enough and stilll too raw, I am surprised the Chef let this out. 2/5.
Sabi -[
Chicken meat with wabasi. The wabasi wasn't the fresh version, but as I have mentioned above, all Chicken-Related grills at Gomitori has good chicken taste, which is a rarity. However, this was undergrilled and plain. 3.5/5
Tsukune -
This is pretty good, one of the best ones around in Hong Kong. Yet, it piles in comparison to the version at Hoka-Hoka or 錦 or even 炭姫 in CWB. It wasn't aromatic enough but at least the chicken bit within taste good. 3.8/5
Ox Tongue -
Again, not sure why the 2nd time I came here, the photos disappeared from my mobile phone. Sickening... Anyway, this had a great sauce! The thicker, bigger part was good, better than last time. The smaller cuts meanwhile was too chewy. 3.9/5
[bi]Rice Ball -
Great Onigiri rice balls in HK are hard to come-by for some reason. Its usually too mushily wet or else, overly crunchy. I am VERY HAPPY to say, the version here was as good as I remember having this here last time. Its even better than the 純焼鳥 version without that sugary coating. Having said that? Hoka-hoka makes a very version than here still. 人比人, 比死人就係咁解! 4.2/5
しいたけ肉詰め -
Had this last time around too. Minced meat with mushrooms. This was pan-fried rather than grilled. This carried fresh meat taste, which is good. Ultimately however, this seemed under fried and even worst than last time around - 錦's version is heaps and bounds above here.
Hot Sake -
Not everyone is into 焼酎 when eating Kushiyaki, nor always into beer. Sake works well too sometimes, but under-rated in Hong Kong. This was from a normal manufacturer but acceptable, a bit on the dry side!

JUST READ THE COMMENT AND WANNA TRY THAT OUT.

HUMMM.... I THINK OVERALL IT'S KIND OF FUN EATING OUT THERE, THE FOOD ARE GREAT, VERY TYPICAL JAPANESE STYLE RESTAURANT, THE WAITER IS VERY COOL AT THE BEGINNING.

WE ORDERED:
BEEF, OX TONGUE, MUSHROOM, CHICKEN WING, GREEN PEPPER WITH MEAT, CHICKEN MEAT STICK AND MOST IMPORTANTLY THE SALMON RICE IN SOUP! OF COURSE THE WARM SAKE.

I JUST LIKE THE ATMOSPHERE SO MUCH, I FEEL LIKE I AM IN FUKUOKA. I DON'T UNDERSTAND JAPANESE WORD AND I CAN STILL EAT IN JAPAN, IT'S THE SAME IDEA, TAKE IT EASY!

I cannot say I am a regular customer of 五味鳥. We went there about every 3 months for the last 10 years. I think we will still continue to eat there, because the 串燒there are really tasteful and the price economical. The food sometimes is not too stable, but still value for money as a whole compared with other Japanese restaurants in HK. I read quite a few food critics in Open Rice complaining about their service which I do not quite understand. I am not saying that their service is excellent - but that is the type of service that you will receive in most 燒鳥restaurants in Japan - you have to read from the menu stuck on the wall, and the chef treats you coldly (compared with japanese customers) because he cannot chat with you a foreigner. But that has nothing to do with the food. If one does not like their service, there are so many HK-ized Japanese restaurants round the street. Why does one want to pick an authentic Japanese串燒restaurant like 五味鳥 then ?

We (2 of us) went to 五味鳥again at 6:30pm last Friday. We were the first customers and therefore we were so lucky to have seats even without booking. We ordered almost all the different types of 串燒 on the wall as we used to do. The food was better than usual. The best items are 雞翼, 飯糰 and 蓮蕅肉餅. And we really felt that we have gone to Japan and were eating in Tokyo - a very delightful experience.

應該一早上黎睇吓食評...如果唔係就好似我咁...食到一肚氣

男朋友知我想食日本串燒，就帶我黎, 貪呢度夠地道有風味, 點知, 一坐落個位光頭男waiter就黑黑面問我地飲咩, 當知道我地要汽水唔要酒時就黑多二錢, 問佢有咩飲都唔想答我咁!!!

跟住個二杯汽水都係汽水機既, 再問黑面人我唔識睇日文, 有咩食時,佢就不屑咁手指指話日文隔離寫左中文, 跟住就走左......我即時"o"咀....

好啦, 叫左牛柳, 牛舌，雞翼, 免治雞肉, 冬菇, 洋蔥, 青椒, 豬胸肉, (木牌上面有既都比差唔多比我地叫齊, 食物種類真係唔多, 大部份都係雞)

牛柳︰cheap cheap貨式，面頭淋左一大pat凍蘿蔔蓉，搞到d牛凍晒兼無牛味..差
牛舌︰都算大件同juicy
雞翼: 一客三隻, 雞皮都脆, 但肉就乾左
免治雞肉︰有好多軟骨加左入面, 但咩味都無...勁淡口
冬菇: 出晒水, 汁又酸, 唔多欣賞
洋蔥: 全晚最好食既一樣
豬胸肉: 豬肉勁硬, 要咬好耐, 又係無厘味道
青椒: 有一個既份量, 有木魚, 都唔錯

是晚發現在座既日本人食既野好多都係木牌上面無既, 咁我唔識日文, 黑面神又唔介紹, 咁係咪歧視我地先? 搞到咩都無得選, 迫住食呢幾樣, 仲有佢地會做完一張單先做另一張, 會燒晒一枱既野先燒你呢枱...結果坐左大半個鐘先有得食..

有時蔡生既推介都唔可以盡信, 因為我都唔會介紹人黎...

最大安慰係撞到陳法拉咋....成晚都一肚氣

其實同哋熟落咗，就唔係咁，當係小店特色吧！
我同朋友仔差不多兩星期去一次，貪佢串燒香口，味道夠正中。
雞皮，兔治雞肉串，真係好Good.。其它都好Okay。
人少少，飲酒吹水真係唔錯，邊飲邊Order，坐幾耐都得，從來唔會黑面趕你走。
要食一定要訂枱。

People complain here about the Japanese chefs who pay little attention to the Hong Kong customers. According to my observation, in reality, this Japanese chef doesn't even look or say hi to his Japanese customers much anyway, except if they've booked a table and need to know where to sit - after that, there is '0' interaction between them. So all things considered, even if the Owner Chef does not like HK customers much, this is certainly not reflected in the service part of things.
I guess due to my exposure to a lot of Japanese restaurants in many places, and some of my friends are Japanese chefs, I might say that there are usually 2 kinds of chefs. One who is quite friendly and looks after the customer - the other type is much more reserved and concentrates only on the food and never smiles. For example, in one of the Japanese restaurants I frequent a lot, the chef hardly smiles at anyone, he might acknowledge me once in a while but don't think you could strike up a conversation with him!
Now - to the food, which was disappointing in my opinion, despite the customer base being nearly all Japanese:
Grilled Items:
Hasami - Chicken with Leek. Fresh chicken taste for once, well done. But undercooked, slightly tough, little taste. Not sure I enjoyed it.
Chicken Wing - Not crisp enough to have that wonderful aroma from the oil, little taste either. Slightly chewy however.
Little Green Peppers - Very nice indeed. One of my favourite grilled items always!
Beef Tongue - grilled with a different special sauce here, I like the sauce better than the tongue, which was slightly chewy and even 'cowy' in taste.
Yakionigiri Rice Ball - One of the best I've had in Hong Kong but still not as good as it can be. The sauce inside was a bit too watery, the external was cooked evenly although the rice itself had little rice taste.

Other items:
Grilled Eggplant - Very nice, with flaky bonitos on top. Served with grated ginger on the side. Probably slightly bitter but acceptably so. Love it.
Grilled Mushroom with Minced Meat - This was very nice indeed but not cooked on the yakitori grill, but on the pan. Unsual. The meat mince (mainly beef, but could have a bit of pork) was juicy, full of meat taste. Best dish of the night
Beef Internals - Served on Cabbage, the beef internals were fried with a sauce not unlike Northern China's 'Wu Wor Yuk' but without the spiciness. It was sweet and acidic, also very different from what one normally eats in Japan of the same name. Liked it, but ultimately too fatty.

Probably had some other items but cannot remember it and my photos were corrupted
Had all this with Sapporo draft beer, their only nama-biru - which quite frankly, does not work too well with the grilled items due to the sweetish taste in the beer. Sapporo draft works much better with Hokkaido style ramen in my opinion, just as Kirin Ichiban works better with Sushi. Asahi or Yebisu or perhaps bottled Sapporo works much better with grilled items.