三月上旬

也有要放鬆心情的時候，由女將主理的純燒鳥，撇開「求婚飯糰」事件，是久不久會來試其手勢，是夜吃得七葷八素的傳統燒烤味道會在網誌 http://foodxfile.blogspot.com 中分享，而值得一寫的是身邊不喜歡吃澱粉質的朋友，卻迷上了外層焦香不燶，而餡芯軟糯帶著糯米香的日式燒年糕，著實回味，好此道者值得專程而來。

充滿日式風味既小舖，由於無預先訂位既關係，所以只可以坐bar枱位

雞翼 - 嘩~ 好好味呀!! 皮脆肉嫩，咬落去仲有肉汁流出黎.... 食咗半隻已經忍唔住encore
銀雪魚 - 入口即溶，d燒汁都好好味，必食!!
牛扒 - 呢個比較普通，塊牛扒唔靚，無咩牛味，而且比較硬
魷魚 - 燒得啱啱好，勁鮮甜，超正呀~

咁既價錢，連水都無杯，真係有點兒那個，不過食物出色，下次還是會再黎的!! 好想試下明太子飯團 & 雞肝 & 牛舌

Went there last week with a group of friends.

Spent $350 per person for a group of 7 people. Not cheap, but this included 3 bottles of $2xx price sake.

The atmosphere is appropriate for a yakitori joint -- dark wood, bare walls, quite dimly-lit. It is not smoky at all despite the food being grilled in front of you due to a good ventilation system.

The staff is all female, as remarked by previous diners. They seem to have a fair number of regulars, judging by the neighbourhood-style friendliness which other guests were treated. Our group was new, but the staff were friendly and accommodating despite being busy. There was one group of Japanese businessmen next to us on that night, but overall the clientele seems like a good mix of local and Japanese.

Food-wise, it was all pretty good. We had the tsukune (chicken meat and cartilage minced into a sausage shape), negima (leek and chicken), yaki-gyoza, grilled piman (pepper) and a lot of other food -- I forgot exactly now (drank too much sake that night!)

The yaki-onigiri (grilled rice ball) was AMAZING. The caramelized soy sauce turned the exterior of the onigiri into a crispy brown, sweet treat --- it tasted like that wonderful crispy crust you get on the claypot rice or Korean dolsotbibimbap, but crispier, like rice cracker puff. At $20 each it was a fantastic bargain. You can get it plain, or with salmon, plum, eel, etc.

The grilled saba (makerel) was a little tough but still acceptable. I had expected it to be slightly more moist and yielding for such an oily fish. I think they overcooked this a little.

In general, this is a very good choice for Japanese food to go with sake or beer. It's not exactly cheap, but not exceedingly expensive either. If you go light on the sake, you'll probably emerge relatively unscathed.

最近除了有舖吃米線的癮頭外，日式串物亦成為我倆的新寵兒。之前到過銅記的炭姬及備長皆吃得蠻滿意，是次轉戰至佐敦山林道，光顧這間已開了有一段歷史的串燒店....

事先知悉這裡的店員是頗有性格的，所以服務這一欄就可說不大有期望了，專注於食物質素看來還是較為實際。前菜是經醃漬的大豆芽菜，豆芽本身很爽脆，但稍嫌醃得味有些過鹹，吃完後便馬上要喝口麥茶來解解鹹....

個人習慣上是要在吃串物之前點些冷吃，一為清清味蕾，二來也可令胃部熱熱身。這兒的冷荳腐做得極"清"，只是在一磚豆腐上舖上大量木魚碎、葱粒及薑茸，連平常有提供開的冷豉油醬汁也欠奉。不過這樣還好，因可吃得出豆腐之真味來嘛可惜的是豆腐的豆味是欠缺的，這自是致命傷了這樣的情況下，真有點衝動欲跟面上目無表情的女侍應開聲拿點醬汁，否則就確是味淡如在喝水了....

吃"頭盤"吃出個癮頭來，於是再來一小客oden來止止渴。吃關東煑最重要是弄得熱騰騰的，而且還要趁熱吃，再加上要在居酒屋或串物店這一類舖頭內吃，這樣才能吃出滋味來。這兒的oden是能絕對滿足上述所有要求了。湯底很清且有很重的鰹魚味，帶甜味，是相當的美味，料頭以各款的日式魚蛋或笱篛為主，味道雖是一如日式人工食物般的充斥着假味，但當嗦滿鮮甜的湯汁後，食味卻又提昇了高一個層次了....

說到明是"純燒鳥"，自然集中火力專攻各款的yakitori了。先來的免治雞肉棒就能打響頭炮 ---- 外皮極脆而帶微焦，雞肉肉汁豐盛，肉內混入的軟骨又夠多，實在是珍味可惜太太不能多吃熱氣之物，否則便必然"再來一個"；再來的雞皮卻又遇上一個反高潮，皮是燒得有些過火，弄焦了，吃落還夾雜着苦味好好的一塊東西就這樣白白被浪費掉；除了雞類之外，牛舌是我倆吃串物之鐵膽，少不了來一串吃吃。這裡的不算十分厚身，咬落尚彈牙，下鹽份量也見均勻適中，不會出現一邊過鹹一邊過淡的情況。最大的缺點是燒得過份的乾涸，juicy的程度是接近零的，而且端上枱時又不大夠熱 (奇怪 ? )。這可是令之大打折扣了.....

吃得多肉，order一份從日本空運來的青椒仔調劑一下。雖號稱是來路貨，但入口又不覺跟local的又何大分別。味倒是頗清甜亦見爽，但小弟相信在有心尋覓之下，在本地街市也可找到相類之貨色也....

吃至尾段，自然就期待着那個竟令人馬上可附託終身的飯團登場。所謂的"求婚"飯團說穿了雖只是普通的以明太子作餡的燒飯團，但這東西燒得外層脆卜卜如在吃焦脆飯焦，不會因燒得過燶而帶苦；搽在飯上的豉油醬汁鹹度剛好之餘又惹味；飯粒飽滿之餘又夠鬆軟；裡頭的明太子也是充滿鹹香的。雖然小弟覺得只因此飯團就將下半生交託予他人好像是誇張了點，但這件東西之美味，卻是無容置疑的.....

就因這飯團，給她一個笑臉吧.....

星期五想去食
星期一打定去book位
亞姐: 你星期四再打來, 我地唔會咁早book
星期四再打去book 8位
亞姐: 坐唔到咁多人, d臺梗晒
問: 咁最多幾多人呀
亞姐: 最多6人, 迫唔落
問: 咁可唔可以隔離台坐2個?得唔得?
亞姐: d臺唔郁得
我還未答話, 電話已被cut了線...

2008年7月

地方細小, 富日式小店氣氛, 感覺輕鬆, 真是有串燒店的味道 !!!

每次都很容易又點多了 !!!! 一串一串的, 就好易點下點下, 會點多了 !!!! 一向不喜歡浪費食物, 心不禁又內疚起來 !!!!

每次必點的是牛舌,燒年糕 & 燒飯團, 年糕醬油甜香, 飯團亦燒得飯帶微焦 !!

I have actually walked past this shop a few times before but the shop signage with its faux timber stuck-ons look didn't really notice its shop's name nor did it really catch my attention, although in reality it has a Japanese name engraved in smallish writing. On 1 night when I came to 山林道 again waiting for a friend, a street which is filled with more than 10-15 Japanese shops but mostly operated by Hong Kong owners, I firstly visited 新大壽 1st to have a revision of its menu, then decided that I've never really liked that place anyway due to remembering bad sushi's and obsolete items, thereby coming to 純燒鳥 for the 1st time ever!

After reading reviews that this Yakitori shop is one of the best around in Hong Kong and operated by an 'all females' team, I have wanted to get a seat here for the past half a year... Boy was I excited! Had the following:

BAD:
Chicken Meat with Wasabi (sabi) -
Similarly grilled as the above dish, this was also a little dry, too thin, and had almost no chicken taste compared to 五味鳥 or some other shops for that matter. Like 五味鳥 too, this doesn't have a lot of 焦味 from grilling either and obviously no 碳燒 flavour due to obvious reasons in Hong Kong - to me, this is important in a yakitori tei. This was further spoiled by the over-application of Tubed Wasabi which was so 攻鼻. (As a side note, this really did use tubed 牙膏 Wasabi, even though on Openrice most of the 牙膏貨 people refer to is Powdered Wasabi). Not impressed.

AVERAGE:
Chicken Meat with Japanese Leek
This chicken was a bit dry to be honest, but it was cooked to the right degree. It even had 3 pieces of Japanese leek rather than only 2 pieces as normal in other similar shops! I love those Japanese 大葱 as its milder than normal Leek. The seasoning however was way off, it had lots of grainy salt on top and little of anything else. It was overly salty and also on certain patches/spots rather than spread evenly. Apparently, the default sauce used here for this item is S&P rather than a smoky Teriyaki sauce, which is opposite to most Japan shops.

Panfried Mushroom with Chicken Mince
This was cooked on the pan rather than on the grill, same as 五味鳥. The 五味鳥 version however was really great with a lot of mushroom and chicken meat taste. Here, it lacked both and that's a bad omen. Not recommended, and would prefer it if they grilled it on the grill rather than pan fry it.

GREAT:
Chicken Mince with Cartilage -
Luckily, this was amazingly good! Little did I know this would become the best dish of the night. Here, it had a lot of chicken mince as well as breast bone cartilage. This particular grilled item is in fact better than a lot of Tsukune's in other Hong Kong shops, which often carry too much 'dough' and little 'cartilage'. The thick smoky sauce on top was correct as well. Better than 石山, 五味鳥, 元氣一杯 and 櫻's versions surprisingly, for once we're beating the Japanese. Quite similar to 和民 but obviously better here! Love it.
Horumon Yaki -
This was Beef Small intestines 粉腸, laden with some remaining fat. I thought this was grilled quite well and it carried a bit of the natural intestine's taste, albeit chewy. Ironically, quite different from 達 and 五味鳥's more chinese spicy sauce like version.
Shishito 青椒 -
One of my preferred vegetables. Comes with finely chopped bonito flakes, unfortunately 1 skewer was more cooked than the other but it all tasted fine nevertheless despite having a slight burnt smell. This was not as good as the ones I've had in 五味鳥 and 櫻 but it was close enough that it rates as a Great!
Beef tongue
Cooked with Salt and Pepper style rather than the 'sauced' 五味鳥 style, this was less chewy than the latter but slightly thinner and was medium tender. I thought this was above-average but the seasoning was again a bit off with grainy salt crystals detected on spots. I've had better at 一番 and 櫻, but this ain't bad at all, just too thin.
Yaki mochi
Not an item that goes wrong easily. This was also great but not the best. I've had better at 石山 (which has some great, some really bad grilled items). Seaweed was slightly crispy, mochi had a good soy basting and even slightly crunchy on outside and molten on inside. Most shops do this well though.

QUITE STRANGE BUT GOOD
Mentaiko Yaki Onigiri - with Yellow Radish pickle
Yaki Onigiri - with Yellow Radish pickle
The famous 燒飯團?
This certainly proved a popular item as every table ordered a few serves of these. Are they the best in Hong Kong? Yes and no in a way.
When I devoured half of the Mentaiko one and then a whole of the normal one, I knew this tasted a bit strange despite having a great crispy texture & Japanese pearl rice inside which weren't overly sticky but just right and seasoned with a soy based sauce well. But, IT WAS SO DAMN SWEET! I am utterly surprised no one ever mentioned/noticed this to give others a warning, as it had a Sugary/Malty glazing skin on top to give it the advantageous crunch over its rivals in town. I thought the texture and grilling was really spot on, but the TASTE was strange somehow as the coating was way too sweet for my palate. The pertinent question is, did we like it? I liked the Mentaiko version better than the plain version, as the spicy/saltiness of the Cod Fish Roe managed to 'counter offset' the sweetness of the external skin. Having said that, this was a very well prepared Onigiri albeit a bit different from an expected Japanese versions. I would say its the best I've had in Hong Kong so far, but that's only because other Japanese shops can't make a good enough one compared to Japan.

DRINKS
Beer - Draught.
Ordered a beef on tap after seeing the Asahi logos but when it arrived, it was a San Miguel. And it was rather flat and therefore overly sweet due to the lack of bubbles. I wasn't happy with the beer, it was left unfinished as it became warmer and sweeter again.

*****************************************
INGREDIENTS = mid to high '5'
GRILLING SKILLS = low '5'
SEASONING = low '3', not even enough and flavours slightly Hong Kongnised.

Unfortunately, I have yet to encounter a shop in Hong Kong which sells top quality Kushiyaki/Yakitori. 五味鳥 was a little bit more 'authentically Japanese' in preparation but that also lacked the required 'Grilled taste' and it had hardly any Seasoning. Here, the grilling was 'better timed' but the seasoning was so uneven and kind of off the normal expected taste being either too grainy salty, sweet or wasabi hot. 南X亭 outlets and its off-shoots such as 醉燒亭 or 燒鳥亭 meanwhile use a lot more finer salt and especially garlic powders, destroying the natural tastes a bit more?

I have not had the chance to try all shops in Hong Kong yet but I must say, so far it left a bit to be desired, as Australia's Sydney and Melbourne regions also have a fair bit of Yakitori shops operated by Japanese/Koreans and those are a bit more truer to the Japanese taste and seasonings despite carrying less range, perhaps helped by the fact some of they have Charcoal Grilling, some even use 備長炭 and also being much better grilled to perfection, almost like an art. (In fact a lot of Japanese food in Australia are better executed than Hong Kong, even though having less food ranges.)

I definitely liked here better than 五味鳥 however, that shop was plain, under-grilled and under-seasoned. Here the food was quite good and service was excellent, the lady serving us was so friendly and it made us felt comfortable. I think I will try the local 備長, Hoka Hoka and Shanghai based 炭姬 soon as a comparsion, but I will definitely come back here as it had a lot of 誠意 presented.

用餐日期...已忘了...

那晚, 為吃串燒而來 ~
食材不錯, 時間掌握得好 ~
基本都做到了 ~
我們, 也叫多了...

相隔一日，依然是同小綠綠食飯。在日本的居酒屋食過好味道的串燒后，又忍不住來純燒鳥試一試。

店子裝修的簡樸地道，零散布置的裝飾物為小店添了幾分情致。價位對漏漏來說是不便宜的，不過既來之則食之，如果地道美味也心甘情愿了。

提早到了一小會，百無聊賴，不如先來一小杯梅酒探探來路。$33換來半杯不到，有點叫冤，可口感冰爽甘酸，毫不生澀，著實不比在日本飲到的差。

很快朋友殺到，慫恿他點了清酒，自己也想嚐嚐。米香甚微，口感卻烈得很，不太懂酒，只是覺得味道不對頭…

燒冬菇香鮮多汁，肥厚豐滑。雞肉大蔥肉質嫩滑，但大蔥卻更勝一籌，充滿蔥香卻又不覺辛辣。但有一點偏鹹。串燒帶子質感彈牙，但燒得略乾身。燒鵪鶉蛋火辣辣燙得燒口，咬落去滿是鵪鶉蛋特有的鮮香。

牛肉炒雜菜味道很家常，椰菜脆口，汁爆得很入味，但牛肉有點鞋。還是札幌拉麵屋的炒什菜更美味。金菇牛肉卷是該店又一強項，牛肉鎖住肉汁，伴醬酸甜適度，值得一試。

傳說中的“求婚飯團”又怎可不試。飯團外層燒得焦脆，似窩巴口感，內里的米粒則軟熟黏韌，層次鮮明。個人覺得明太子飯團的餡鹹卻欠鮮，還是更鐘意燒鰻魚飯團，鰻魚肉汁肥滑偏甜，和米飯更夾呢。

是夜拉扯出不少舊時故事，往事并不如煙，心情依然忐忑，犯下的錯，認也好，不認也罷，始終是深深的烙印，烙在額頭，印在心窩。也真奇怪，原諒他人容易，于自己卻如此困難。

不多贅言，在此祝愿小綠綠在北京的實習與其后在韓國的交換學期充實順心！

同兩位食友的一次忘年之約下燒鳥局，其實認識不到一年，所謂的忘年是連番意外及人和事造就的，約了數星期終於都成行了。

正宗的燒鳥屋屈指可數，獨個兒的話會到五味鳥，同兩位女食友就到純燒鳥吧，正宗又唔會拒絕女士的居酒屋。KC推介過的日本餐廳是幾容易撞到熟朋友的，是夜坐隔兩張檯的是幾吃得辣的一位食友。

兩位食友未到，就先叫下一碟漬物打發時間，黃色的蘿蔔如貫的甜，乾爽無出水，蒜頭用上辣的醬油漬的，清爽夠香而不帶生蒜的嗆人辣味，好吃，酸而清爽的酸瓜還有辣的日式炸菜，甜、酸、辛都有了，好滿足。

齊腳後，又叫了燒鵪鶉蛋、燒雞翼、燒牛舌、燒銀杏、燒牛粉腸、燒三文魚頭、燒牛扒．．．燒鵪鶉蛋是燒後上汁的，鵪鶉蛋外層薄衣燒後有卜聲的口感，蛋白濕潤又有蛋黃香，加上甜醬汁同木魚絲提味，燒功同配搭都做得好；燒牛舌是薄切鹽燒做法，表面燒得焦香，吃起來有細嫩彈性，鹽味亦夠平均，不錯。

食友最喜歡的燒雞翼，燒雞翼本是平凡不過，但燒得好的燒鳥店似乎又唔多，拿起錫紙包著雞翼時，大家開始起哄，除雞翼燒得皮焦香口而不失肉汁外，翼連著胸的骨鮮明可見，唔係講笑是比起急凍全翼有誠意好多！而另外一味「副產品」紫蘇雞肉蘸上梅子醬，亦同樣好吃，是名不虛傳的燒鳥店。

燒牛粉腸幾有特色，外層的衣受熱後收熟起來，帶爽韌質感，內層粉粒香糯，是美味的；食友想吃的燒牛扒要了五成熟，就真的是五成熟，外焦內滲血水，燒功一流，可惜肉質素問題，是吃牛無牛味的感覺，連喜歡吃牛的食友亦只吃半件仔。這裡無賣三文魚刺身，燒三文魚頭自然是交來的件頭貨，趁熱吃的話惹味唔腥，面鮫下的骨膠元就更為美味，江湖兒女，乾脆用手拿著「啜」，有意思！

笑談至打烊，氣氛好得不得了，中場加插的醉酒「鴻門宴」事件，都話日本居酒屋唔多見女生是有原因的，但又話時話，如果當晚隔離檯無女士的話，似乎又唔會出現「項莊舞劍」事件，世事有時又真的幾矛盾，咁又一年，希望出年笑聲依舊！

埋單每人二百八，唔平的，但燒功好、味對亦對辦，正宗燒鳥屋，無收貴了。

剪髮後薑餅人終於忍不住去買了新相機, 之後食評相片可望提高質素吧~

去開佐敦附近, 便搜尋一下附近有什麼推介餐廳, 見這裡獲得很多食友好評, 於是決意今晚去這裡開餐.

晚上若七時到達, 店铺竟沒有客人, 這也不錯, 像包場一樣, 真爽!

入內第一感覺是十分像灣仔的和居和居, 同樣地細細間, 裝修簡單地道.

來到這裡當然吃串燒, 再喝點凍Sake, 再一爽!

餐前小吃是醬油豆芽, 帶點麻油香和甜甜地.

凍Sake是純米吟釀玉乃光, 不嗆喉, 不辛辣.

串燒叫了牛脷, 雞肉軟骨串, 雞腎, 墨魚咀, 雞翼和鰻魚. 另再要了盬燒魷魚, 炸餃子和燒飯團.

牛脷嫩滑不乾韌, 吃落滿口油香.

雞肉軟骨串內混著軟骨, 雞肉嫩之餘又咬到軟骨的爽脆.

雞腎難得地也燒得不乾, 沒有內臟異味.

墨魚咀帶點辣, 惹味可口.

雞翼皮香肉嫩, 也有肉汁.

鰻魚外皮燒得脆脆, 但肉質稍削.

盬燒魷魚就相對地普通, 魷魚不夠肥大肉厚.

炸餃子皮脆卜卜, 內餡有肉汁, 又熱乎乎啊~

這裡的燒飯團被食友力讚, 被冠名為求婚飯團, 當然要一試啦!

我要燒凈飯團, 薑餅人就叫燒三文魚飯團. 飯團大大舊, 外皮燒得香脆, 有點像吃旺旺, 當然味道好得多, 也沒有那樣咸. 內的珍珠米飯還帶點濕潤, 有醬油的微甜. 這燒飯團果真不錯, 但對我來説又未去到吃完感動到那樣的程度, 可能我比較cool吧, 哈哈~~

等到老Antz, 說過要食燒物, 便走來這裡, 品嚐一下近日朋友推介過的燒鳥. 差不多九點半才到, 店內人已不多, 只有一兩檯日本人酒客.

已有少少打了底, 就叫一兩條串燒充饑. 二人沒有什麼idea時, 不想再特別諗便點下一個雜錦串. 同老友未食野, 就幫他叫了一碗串燒拉麵, 另加銀鱈魚一客.

串燒, 味道算是差不多. 只不過那雜錦, 燒內臟較多. 一心想黎食燒肉的, 變成1/3內臟1/3雞肉1/3菜. 鹽燒的蔬菜, 尤其是那個燒冬菇, 燒菌類食品往往好難燒得好食. 洒了鹽的冬菇, 帶有咸味, 亦沒有一向燒菇的少少苦味.

其他燒肉, 燒雞XX, 都叫做不錯, 吃不到其精華也許只能怪自己懶去諗野食之過, 亂點一通中叫了一碗拉麵, 都算是ok.

燒了一客銀鱈魚, 非常新鮮的入口能溶, 不過仍嫌不夠香口, 而且帶有小骨, 實在有點期待過高.

10點多, 亦不阻礙他們收鋪, 吃了$400多元, 唔覺得抵食囉.....窮鬼都係去旺角食番個港式BBQ好.

2點幾開始打去BOOK位, 一路都無人聽, 打到4點幾先有人聽, 已經想問有無搞錯, 真係咁好生意唔駛開舖?

BOOK左7:30, 去到只係見到兩個日本人嚮度食緊..其他全部吉檯...

坐低左, 如之前所言, 無水無茶, 乜都係自己ORDER, 叫左生啤同可樂

order 左牛舌, 雞肉, 春旦, 豬頸肉, 牛肉, 羊肉, 鰻魚, 雞軟骨等等, 食物係唔錯!

但係, 服務員態度十分差, 我逐少逐少ORDER, 開頭叫左兩碟, 黎左之後就大大聲話 "黎哂", 想點呀? 喝我呀? 之後再叫, 個態度又係勁差, 無禮貌, D野好似DUM上張檯咁, 大大聲, SORRY同唔好意思都無句.

臨尾埋單, 唔該又無句, 俾張AE佢佢即刻隊番黎話 "我地唔收AE", 之後好啦, 俾張VISA佢碌, 俾番張咭俾我時多謝又無聲..

簡直不知所謂..., 我唔係expect大排擋服務囉!

基本上, 唔會再黎, 可以Black List! 完全係俾佢唔好既服務態度影嚮哂食物既水準..

我等3人本在紅磡做“窮鬼”, 接到靚女食記M的電話, 問我下場去不去尖沙咀, 靚女開聲, 我們當然立即趕去啦!

賣串燒的居酒屋(izakaya)會叫做燒鳥屋(yakitoriya), 還有其他賣關東煮,燒肉等的居酒屋. 我還是第一次去這種燒鳥屋呢, 很高興喔. 純燒鳥的氣氛很好, 燈光有少許暗, 牆上的“graffiti”和菜牌很有風味, 我覺得這裡很適合三五知己來一邊吃串燒, 飲燒酌, 一邊談天說地.

我們點了燒牛脷, 雞肝, 雞心, 雞皮, 雞腎, 雞軟骨, 雞肉, 雞肉免治串, 冬菇和銀杏. 是晚的串燒全都不錯(我沒有吃銀杏), 特別喜歡牛脷, 雞肝和雞心. 牛脷如果再厚一點就好了, 雞肝在我的口內溶化了, 雞心很“嫩”很好“趙”.

某食友一坐下就嚷著要吃“求婚飯團”, 結果只有他自己吃燒明太子飯團. 其他人就叫了燒鰻魚飯團, 燒梅飯團和燒黃蘿蔔飯團. 個人認為飯團還是用簡簡單單的漬物(tsukemono)做比較好, 我吃的也是燒黃蘿蔔飯團. 飯團真是外脆內軟, 再加上適量的黃蘿蔔, 既有黃蘿蔔的香味又有飯香, 而且黃蘿蔔比較硬, 令飯團變得有“咬口”. 我吃得津津有味.

燒黃蘿蔔飯團令我想起一本書, 就是“60歲的情書”(NHK出版的), 是結集五, 六十歲的老夫老妻寫的情書, 已經出了好幾冊了. 我想起的一段是{雖然到現在你還是愛瞄路邊的野花, 也請你看看像醃菜(日文原文應該是“漬物”)一樣越老越有味的妻子吧! 喂~你聽見了沒有~?}
我覺得愛情還是簡簡單單, 細水長流的好……

記得早前有人說過,在山林道的純燒鳥吃過一個天上有,地下無的燒飯團,還說對方如果用這個飯團來求婚,就會即刻應承,有沒有好吃到那麼誇張?

日前晚上前來,本來二人局,最後變成有五人,組隊樂隊都得.平日晚上除我們之外,只得一檯客人,少卻一份熱鬧,多一份清靜.牆上的簽名密麻麻,成為獨特的佈景版,細看有些簽名寫上的年份,已經是九十年代初.原來這間燒鳥店也有好一段歷史,那時候小弟去山林道,不外乎到街尾的ICE FIRE,何來有錢吃串燒?

坐下沒有熱茶供應,原來要$10位,一人一兜大豆芽前菜也非無料,要$7一兜.既然店名叫純燒鳥,當然是吃雞肉是正路,再叫其他如牛舌,冬菇等串燒,大多人之前已吃過東西,來到純過一過口癮,所以無須吃太多.在日式燒鳥店要吃飽的話,再叫些清酒燒酌,價錢都幾貴.

燒牛舌燒得軟稔,接下來全部都是雞的天下,雞腎,雞心,雞軟骨,雞肉串,雞皮,雞肝,免治雞肉棒等等.個人偏好是燒雞肝,味道甘香得來,雞肝的質感軟糯到入口即化.很好吃.其他的雞皮亦不錯,雞腎.雞軟骨爽脆可口.另素食類有冬菇同銀杏,前者未燒得乾,吃落仍帶有冬菇本身的味道質感,這夜不用賭馬,來個銀杏亦不怕"唔老黎",純悴賭仔之心態.但這個燒銀杏,有點點苦.

吃到此,亦是時候一人一個燒飯團,小弟當然要個被稱之為"求婚飯團"的燒明太子飯團,看看是否好吃到天上有,地下無?外表燒得焦香,一口咬下,真的香脆,夠實淨,內裏的飯粒分明,入口鬆化.而被飯包住的明太子,咸得有道理,如果是一個高水準的飯團,那就無可置疑.

但說到是否一吃即嫁之級數,身邊人說:{如果吃罷這個飯團就要嫁給對方的話,這個女仔看來都好恨嫁.}

人生流流長,如果吃罷對方就要同我結婚,咁就一世,那就完蛋了.但如果請對方吃,事後肯同你來個"友誼接觸",那就不同說法了.哈哈.