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位於中環威靈頓街的海言どんぶり専門店𝗠𝗶𝗸𝗼𝘁𝗼 𝗗𝗼𝗻𝗯𝘂𝗿𝗶，每日嚴選時令魚鮮入饌，被譽為「香港魚生飯天花板」！店內裝潢走日系風格，坐在吧枱前能近距離欣賞師傅手藝，氛圍就像置身迷你𝗢𝗺𝗮𝗸𝗮𝘀𝗲，視覺與味覺同時享受。魚生飯的每一口都無比滿足，讓人瞬間愛上，建議提前訂位。─── 🄼🄸🄺🄾🅃🄾 ───  ☾ 海言廚師發辦魚生飯(特上) 𝐎𝐦𝐚𝐤𝐚𝐬𝐞 𝐃𝐨𝐧𝐛𝐮𝐫𝐢 ʜᴋᴅ ⁴³⁰  十多款當季漁獲整碗滿鋪：入口即融的中吞拿魚腩、鮮甜爽脆的北寄貝、油香豐盈的鰤魚、晶瑩剔透的牡丹蝦。搭配溫度恰到好處的醋飯、紫蘇與山葵，清爽卻又不失濃郁層次。☾ 特盛藍鰭吞拿魚魚生飯 𝐁𝐥𝐮𝐞𝐟𝐢𝐧 𝐓𝐮𝐧𝐚 𝐃𝐨𝐧𝐛𝐮𝐫𝐢 ʜᴋᴅ ³⁴⁰  由赤身、中腹、大腹組成的三重豪華盛宴，切片厚度十足卻柔嫩易化口。輕炙部分更帶出魚脂焦香，與醬油的鹹香互相交織。  Nestled in Wellington Street Central, Mikoto Donburi offers a refined bar-counter dining experience, serving premium donburi crafted with seasonal sashimi. The Omakase Donburi presents over ten cuts of fresh seafood artfully plated on sushi rice, while the Bluefin Tuna Donburi highlights three tuna cuts including lightly seared sections, melting delicately into umami richness.  …Read More

位於中環嘅𝗟𝗮 𝗣𝗲𝘁𝗶𝘁𝗲 𝗠𝗮𝗶𝘀𝗼𝗻 (𝗟𝗣𝗠)以法國蔚藍海岸料理為靈感主打南法風味時令食材開放式廚房與酒吧區更添活力氛圍輕鬆愉悅卻不失精緻感法式焦糖吐司外酥內軟驚艷味蕾溫熱吐司與冰涼雪糕的冷熱交織令人難忘 .ᐟ.ᐟ.ᐟ 甜而不膩 幸福感滿分佐法包蘸蒜油蝸牛醬令人回味無窮 絕對是必點前菜薄切章魚佐檸檬青椒醬清爽開胃夏天食都冇負擔⟡˖·炭烤肋眼牛排外焦內嫩肉汁飽滿非常適合情侶約會或朋友聚餐每次來食都好開心 法式迷必收！(ᴗ͈ˬᴗ͈)♡Nestled in H Queen’s, Central, La Petite Maison brings the laid-back yet refined French Riviera vibe to HK. Must-try French Toast—golden crisp outside, soft & fluffy inside, with a dreamy hot-cold combo from the ice cream. Garlic butter snails are packed with flavour, perfect with the crusty bread. Octopus is refreshing with lemon & green chilli, and the ribeye steak is smoky, juicy, and tender. Definitely a top spot for date night or gatherings!…Read More

◡̎ 特上·薩摩牛壽喜燒 ʜᴋᴅ ²⁴⁹位於尖沙咀嘅人氣壽喜燒午市套餐性價比極高 ˘͈ᵕ˘͈包括前菜 野菜盛盒 米飯 漬物 店員會示範一次煮法 再由自己烹調油脂分佈均勻 未去到入口即溶配上蘭王蛋汁食極為美味午市限時70分鐘 平日午市都非常爆滿建議大家提前預約啊 ᙏ̤̫‎☺︎ Nikuya is a Japanese restaurant that offers sukiyaki lunch set at a good value. The set includes an appetizer, vegetables, and rice with raw egg. The beef has an intense marbling and fat dispersed evenly throughout the meat. Making a reservation in advance is recommended due to the busy lunch hour on weekdays.︎…Read More

今次要介紹嘅餐廳係位於中環嘅鳥匠，主打稀有部位嘅雞肉串燒。吧枱嘅座位可以欣賞到日籍師傅炮製串燒嘅過程。鳥匠亦係香港少數擁有炭火煮食牌照嘅店舖。整體而言，餐廳嘅氣氛較為嚴肅，質素位於中等以上。以串燒而論，我哋比較喜歡鄰近嘅Birdie。Yakitori Torisho is located in Central and specialises in Japanese chicken skewers with rare parts. You can enjoy the process of grilling by Japanese chefs from the high table. Yakitori Torisho is also one of the few restaurants in Hong Kong that has a charcoal cooking license. Overall, the atmosphere is relatively formal and the food quality is above average. In terms of skewers, we prefer the nearby Birdie.◽鶏胸肉の桜〆(Low Cook Chicken Tender Sakura marinated) $78雞肉刺身嘅表面有輕輕煮過，質感軟熟，容易入口。配上櫻花啫喱，味帶清新嘅前菜。The low cook chicken tender has a soft texture. It is marinated with sakura jelly which gives a refreshing and appetizing flavour.◾かしわ (Thigh) $42 | そりれす (Chicken Oyster) $45 雞腿嘅表皮鬆脆，內裡則嫩滑多汁。後者為稀有部位，相對雞腿質感富咬口。我哋較偏好雞腿。The chicken thighs have a crispy skin while tender and juicy inside. Chicken Oyster is a rare part and has a richer texture than chicken thighs. Comparatively, we both prefer chicken thighs.◽つくね (Ground Chicken Meat) $45雞肉棒內混入了大量富有咬口嘅軟骨，配上蛋黃滑溜黏稠嘅質感，兩者相輔相成。The ground chicken meat is mixed with a lot of crunchy cartilage, which is complemented by the smooth and sticky egg yolk.◾やげん軟骨 (Soft Bone) $38這款雞軟骨帶有一絲雞肉，款式以至味道皆較普通。The soft bone tastes not much different to other yakitori restaurants.◽ベーコンチーズ巻 (Pancetta & Cheese) $45火腿味道唔會太鹹，配上拉絲嘅芝士。The pancetta is not too salty, and it is served with melty cheese inside.◾ ぼんじり (Tail) $38雞尾肥嫩，油脂感十足，質感外脆內軟。The chicken tail tastes fat and tender. The texture is crispy on the outside and soft on the inside.◽せせり (Neck) $45 | だきみ (Breast) $42雞頸質感爽口彈牙，令人有驚喜。後者則不過不失。The chicken neck has a chewy texture, which is surprisingly good. The chicken breast tastes ordinary.◾鳥匠Yakitori Torisho📍中環雲咸街79號夏利里拉行地下地層…Read More

今次要介紹嘅餐廳係位於尖沙咀嘅幸福鳥，主打日式串燒。店內裝潢以日本神社為主題，一入內就被一大幅繪馬拼成嘅牆所吸引住。整體而言，午市定食價廉物美，服務周到，值得一試。Shiawase Yakitori is located in Tsim Sha Tsui, specializes in Japanese skewers. The decoration of the restaurant is inspired by Japanese shrines, and we are particularly attracted by the wall made of "Ema". Overall, the food is of high quality at competitive pricing. Services are attentive too.◾午市定食 - 五點盛 (Lunch Set - 5 Kinds of Skewers) $196◽串燒 (Skewers)串燒嘅選擇除咗雞同蔬菜之外，較特別嘅仲有魷魚筒同大虎蝦。醬燒日本魷魚筒份量大之餘，醬汁嘅甜味能夠帶出魷魚嘅鮮味。魷魚筒身彈牙，魷魚鬚則顯鬆脆。大虎蝦質感結實，雞翼皮脆多汁，值得一試。In addition to chicken and vegetable skewers, you can also choose from squid and prawns. The squid is large, and the sweetness of the sauce matches perfectly with the squid. The middle part is springy and the tentacles are crunchy. The prawn has a firm texture, while the chicken wings taste crispy and juicy.◾主食 (Main Courses)照燒雞扒丼出色，雞扒肥瘦適中，照燒汁略帶甜味卻又唔會覺得膩。壽喜燒牛丼個蛋過熟，做唔到流心嘅效果，而洋蔥嘅份量略嫌過多。兩者之間較推薦照燒雞扒丼。The teriyaki chicken don is exquisite. The chicken has the right level of fat. The sweetness of the teriyaki is appetizing and it does not taste greasy at all. Nonetheless, the egg of the sukiyaki beef don was overcooked. The taste would be more balanced by reducing the portion of onion. We both prefer the teriyaki chicken don.◽小食 (Sides) +$28燒雞泡魚干送飯最合適不過，略甜嘅味道再配上沙律醬，令硬身嘅雞泡魚干更富層次感。The grilled pufferfish is the best match with the main course. The sweet flavour with the salad dressing enriches the layering of the grilled pufferfish.◾幸福鳥Shiawase Yakitori📍尖沙咀河內道18號K11購物藝術館地下G18-19號舖📍Shop G18-19, G/F, K11 Art Mall, 18, Hanoi Road Shop, Tsim Sha Tsui#fooodninja_hk_tst#photoninjasis#skewer #skewers #squid #yakitori #chicken #prawn #shiawaseyakitori #teriyaki #chickenwing #chickenskewer #foodblog #K11 #TsimShaTsui #串燒 #打卡日常 #幸福鳥 #香港美食 #尖沙咀美食 #尖沙咀…Read More

今次要介紹嘅餐廳係位於尖沙咀嘅松藝館，主打法式松露料理。餐廳位於海港城內，可一邊品嘗美味嘅松露料理，一邊欣賞維港海景，極為寫意。整體而言，環境同服務都令人更能享受一頓美食，值得一試。Artisan De La Truffe is located in Tsim Sha Tsui, which specializes in French truffle dishes. The setting of the restaurant allows you to enjoy the delicious truffle dishes while enjoying the sea view of Victoria Harbour. Overall, the ambience and services make a meal more enjoyable and worth visiting.◾2 Courses Lunch Menu $258◽龍蝦濃湯 (Lobster Bisque) / 蟹肉酥皮撻 (Crab Meat Puff Pastry) + $38 / $48龍蝦湯味道濃稠，內裡加入咗龍蝦肉同松露，令龍蝦湯嘅質感於奶滑嘅基礎上增添層次。蟹肉酥皮撻用上香草同松露調製而成，以忌廉香草嘅味道為主，松露嘅香味為輔。The lobster bisque tastes rich. The addition of lobster meat and truffles enriches the layering on top of the creamy texture. The crab meat puff pastry is complemented with herbs and truffles. The flavour of herbs is more outstanding when compared to the flavour of truffle.◾澳洲M6和牛西冷 (Australian M6 Wagyu Sirloin) / 烤大蝦義大利麵 (Spaghetti with Grilled King Prawns) +$98 / $58和牛西冷以五成熟呈現，顏色粉嫩且質感嫩滑。和牛嘅肉香配搭上松露嘅味道頗為搭配。烤大蝦味道可口，質感彈牙。用上龍蝦汁同松露作調味，松露嘅味道頗為突出。The wagyu sirloin is medium cooked, which gives a nice pink colour and a tender texture. The aroma of wagyu beef goes well with the taste of truffles. The grilled prawns are mouth-watering and have a fresh springy texture. The seasoning of lobster sauce and truffles are quite outstanding.◽松藝館Artisan De La Truffe📍尖沙咀廣東道3-27號海港城海運大廈3樓OTE303號舖📍Shop OTE303, 3/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui…Read More

今次要介紹凱餐廳係位於跑馬地嘅 Dough Bros，主打披薩同冬甩嘅外賣專賣店。所有披薩都係即叫即製，透過玻璃窗可以觀賞到披薩由麵團到成形嘅過程，保證新鮮出爐。整體而言，不論披薩同冬甩都好高質，定價合理，值得推薦。Dough Bros is located in Happy Valley, specializes in pizza and doughnuts. It is very satisfying as you watch the whole cooking process from dough to pizza through the window. Overall, both pizzas and doughnuts are of high quality at a reasonable price, which is worth recommending.◾The Truffle $168披薩適當嘅厚度，配上大量嘅水牛芝士，炮製出鬆軟且略帶煙韌嘅質感。用上黑松露醬同白松露油，令披薩飄逸住一股濃烈嘅黑松露香。而火箭菜嘅點綴增添少量辛辣嘅味道。值得一提嘅係 Dough Bros 於醬料上都好花心思，額外 $10 就可以加配黑松露醬、燒烤醬、大蒜香草醬等，為披薩嘅味道增添層次。The right thickness together with the mozzarella cheese gives the pizza a perfectly soft and chewy texture. The use of black truffle base and white truffle oil gives an aromatic flavour, while the addition of rockets creates a slightly spicy flavour. Dough Bros is very thoughtful about their dips. With an extra $10, you can choose your favourite dips including truffle sauce, bbq sauce, and garlic herb sauce etc. The choice of dips really enriches the flavour of the pizza.◽The Works $158The Works 用上墨西哥辣椒，以辛辣嘅味道作為主調。在此之上加上肉丸同香腸增添鹹香嘅味道，整體嘅味道較 The Truffle 要濃烈。The Works gives a strong spicy flavour with the addition of Jalapeno, topped with pork meatballs and pepperoni. Overall, The Works has a much stronger flavour than The Truffle.◾Doughnuts $38冬甩有多種口味可供選擇，包括果醬、吉士、Nutella、杏等。當中我哋尤其欣賞杏味冬甩，酸甜嘅味道配上鬆軟嘅質感，令人不自覺食完一個又一個。There are a variety of flavours to choose from, including jam, custard, Nutella, and apricot etc. Among them, we particularly appreciate the apricot flavoured doughnuts. It's simply exquisite to have the sweet and sour taste of apricot together with the soft texture of the doughnut.◽Dough Bros📍跑馬地奕蔭街38-42號地舖📍G/F, 38-42 Yik Yam Street, Happy Valley#fooodninja_hk_happyvalley#photoninjasis#pizza #doughbros #happyvalleyfood#happyvalleypizza #truffle #mozzarella #cheese #doughnuts #doughnut #hkfoodie #foodiehk #hongkongfoodblogger #foodblogger #foodblog #相機食先 #披薩 #薄餅 #打卡日常 #黑松露 #香港美食 #冬甩 #卡通蛋糕 #生日蛋糕…Read More

今次要介紹嘅餐廳係位於堅尼地城嘅 Enso，主打日式串燒。吧枱位置可以透過玻璃窗欣賞師傅嘅燒烤技巧，賞心悅目之餘又唔會令衣服有一大陣油煙味。整體而言，食材新鮮，串燒高質，係適合聚會嘅好地方。Enso is located in Kennedy Town, specializes in Japanese skewers. At the bar area, you can appreciate the chef's grilling skills through the window, without catching the cooking smells. Overall, the ingredients are fresh and the skewers are of high quality, making it a good place for gatherings.◾Christmas & New Year Menu, only available on 24-26, 31/12 $1388 for 2◽蟹肉溫泉蛋沙律 (Crab Meat Salad with Onsen Tamago)蟹肉份量頗多，將溫泉蛋切開後，蛋黃將蟹肉黏住，能夠同時品嘗蟹肉嘅鮮味同蛋黃黏稠嘅質感。Crab meats are in large portions. The egg yolk is spread over the crab meat and salad. You can enjoy the freshness of crab meat together with the lava texture of onsen tamago.◾串燒 (Skewers)串燒一共十串，當中尤其出色嘅有牛舌、免治雞肉棒、同煙肉荔枝。牛舌厚切，質感彈牙，略加黑椒同鹽作調味已能襯托出多汁嘅牛舌。雞肉棒本身雞肉嘅味道已經較為濃郁，加上蛋黃令質感嫩滑。荔枝嘅甜味同煙肉嘅鹹味形成強烈對比，而荔枝亦令整體嘅感覺冇咁滯。There are ten skewers in total, among which we appreciate the beef tongue, minced chicken stick, and bacon on lychee the most. The beef tongue is thickly sliced and has a springy texture. A slight seasoning of black pepper and salt can bring out the juiciness of the beef tongue. The chicken stick has a richer taste of chicken than other chicken sticks. The addition of egg yolk smoothens the texture of the chicken stick. The sweetness of lychee is in sharp contrast with the saltiness of the bacon. The lychee also reduces the greasiness of the skewer.◽煙燻烤羊架 (Smoked Lamb Rack)羊架嘅煙燻味道好突出，蘸上一旁嘅薄荷醬能夠帶入一種清新嘅味道，同時減少油膩感。The smoky taste of the lamb rack is outstanding. The mint sauce aside brings a refreshing flavour to the lamb rack and reduces the greasiness at the same time.◾雞皮虎蝦 (Chicken Skin on Tiger Prawn)虎蝦大隻，肉質新鮮彈牙，用香脆嘅雞皮包裹住，令質感更有層次感。蝦膏連同蝦肉一同進食更為美味。The tiger prawn is large, with a fresh and springy texture. The crispy chicken skin gives layering to the texture. It's mouth-watering to have it together with the prawn paste.◽Enso📍西環新海旁街25號地下5號舖#fooodninja_hk_western#photoninjasis#Enso #skewers #yakitori #izakaya #tigerprawn #prawn #lamb #foodiehk #kennedytown #foodblogger #foodblog #相機食先 #居酒屋 #日式美食#打卡日常 #串燒 #香港美食 #堅尼地城美食 #堅尼地城…Read More

今次要介紹嘅餐廳係位於九龍城嘅黃珍珍泰國菜館，主打泰國菜。環境寬敞，氣氛舒適，上菜速度快。整體而言，於泰國菜林立嘅九龍城區，黃珍珍依然係一個唔錯嘅選擇。Wong Chun Chun Thai Restaurant is located in Kowloon City, specializes in Thai cuisine. You can enjoy a spacious and comfortable environment here with a fast serving speed. Wong Chun Chun is a good choice in Kowloon City despite numerous competitors are locating in the same area.◾泰式燒豬頸肉 (Grilled Pork Neck) $118豬頸肉肥瘦適中，一旁伴以蝦片，鬆脆嘅質感與豬頸肉嘅軟熟頗為搭配。醬汁酸酸辣辣嘅味道正好減去豬頸肉嘅油膩感。The grilled pork neck has the right level of fat, and the tender texture matches perfectly with the crunchy chips aside. The sourness and spiciness of the sauce reduce the greasiness of the pork neck.◽香酥軟殼蟹 (Soft Shell Crab) $148軟殼蟹份量充足，質感外脆內軟，又唔會覺得油膩。蟹膏嘅味道突出，有種一咬落去爆汁嘅感覺。The soft shell crab is served in large portions. It has a crispy texture on the outside and tastes soft and juicy when you bite on it. The flavour of crab paste is quite outstanding.◾酸辣海鮮湯 (Spicy & Sour Seafood Soup) $166海鮮湯略為令人失望。湯底嘅酸辣味較為單調，欠缺層次感，而海鮮嘅份量同新鮮度不足，相比其他兩道菜式遜色。The seafood soup was slightly disappointing. The sourness and spiciness of the soup are quite plain and lack layering. The portion of the seafood is insufficient and it does not taste fresh. Comparatively, we both prefer the first two dishes.◽黃珍珍泰國菜館Wong Chun Chun Thai Restaurant📍九龍城打鼓嶺道23號百營中心地庫至1樓📍Bel Shine Centre, 23 Tak Ku Ling Road, Kowloon City…Read More

今次要介紹嘅餐廳係位於尖沙咀嘅橋本·串燒，主打日式串燒。最搶眼莫過於店面嘅鳥居設計，令人投入日式居酒屋嘅風情之中。整體而言，串燒款式繁多，適合與三五知己把酒言歡嘅地方。Hashimoto is located in Tsim Sha Tsui, specializes in Japanese skewers. The torii decoration is eye-catching and allows people to feel like having their meal in an izakaya. Overall, Hashimoto offers a wide range of skewers options, which are suitable for you to enjoy your time with your friends◾日本赤雞翼 (Grilled Japan Chicken Wing Skewer ($34)雞中翼部分肉嫩多汁，雞翼尖部分香脆可口，頗為出色。The chicken wing tastes tender and juicy, wrapper with crispy and delicious skin.◽厚牛舌 (Beef Tongue) $52牛舌厚身，質感彈牙，撒上細蔥令味道唔會太鹹。The beef tongue is thick and has a springy texture. The addition of onion reduces the saltiness.◾雞腿肉 (Chicken Thighs) $34雞腿肉用上明太子醬作調味，令味道帶少量辛辣味道。惟雞腿本身質感較韌，缺肉汁。The chicken thighs are seasoned with Mentaiko sauce, which gives a slightly spicy flavour. Yet, the texture is quite tough and dry itself.◽雞尾 (Chicken Tail) $38雞尾外皮香脆，內裡脂香味十足，頗為出色。The chicken tail is crispy on the outside and has a strong aroma inside, which is mouth-watering.◾雞胸軟骨 (Chicken Cartilage Skewer) $32雞胸軟骨用上七味粉調味，微辣嘅味道與軟骨嘅質感極為搭配。The chicken cartilage is seasoned with shichimi. The spicy flavour matches perfectly with the crunchy texture of the cartilage.◽五花腩 (Pork Belly) $38雖然店家已經將五花腩燒得頗脆，再加上帶酸嘅梅醬，但依然覺得油膩感偏重。Although the pork belly is added with the sour plum sauce, we are still overwhelmed by the greasiness of the pork belly.◾燒飯團 (Grilled Rice Ball) $48燒飯團外脆內糯，簡單嘅米香加上少量味噌已經令人大感滿足。The grilled rice ball is crispy on the outside and sticky on the inside. The simple flavour of rice and miso are already very satisfying to us.◽橋本·串燒Hashimoto📍尖沙咀棉登徑13-15號棉登大廈地下A號舖📍Shop A, G/F, Minden House, 13-15 Minden Avenue, Tsim Sha Tsui#fooodninja_hk_tst#photoninjasis#Hashimoto #Chicken #skewers#skewer #yakitori #izakaya #riceball #chickentail #tomato #foodiehk #tsimshatsui #hongkongfoodblogger #foodblogger #foodblog #相機食先 #居酒屋 #日式美食#打卡日常 #串燒 #香港美食 #尖沙咀美食 #尖沙咀…Read More

今次要介紹嘅餐廳係位於尖沙咀嘅幸匠燒，主打日式爐端燒。裝潢獨具日式風格，門面設有鳥居裝飾，更有飽覽海景嘅作為，頗為舒適。整體而言，環境、服務、以至食物皆令人十分滿意，值得一試。Shiawase is a Japanese izakaya located in Tsim Sha Tsui, specializes in skewers. The torii decoration in the front door and the panoramic sea view make this a perfect environment for you and your friends to enjoy. On the whole, the environment, service, and food are satisfying and worth recommending.◾白燒活鰻 (Salted Fresh Eel) $98活鰻外皮鬆脆，魚肉肥嫩多汁，絕對係驚喜之作。The eel has a crispy skin after grilling while preserving the tender and juicy meat. This is definitely a surprise dish to us.◽九州槍魷魚燒 (Japanese Squid) $168魷魚燒嘅熟成度拿捏準確，保持軟彈嘅質感。醬汁嘅甜味與魷魚燒頗為搭配。The timing of grilling is just-right to maintain the soft and elastic texture of the squid. The sweetness of the sauce matches well with the squid.◾明太子幸福玉子卷 (Mentaiko Tamago-yaki) $98玉子卷蛋味香濃，味道唔會太甜，內裡嘅明太子增添少量辛味。玉子卷記得要盡快食先可以品嘗到鮮嫩嘅質感。The tamagoyaki has a strong flavour of egg. The addition of mentaiko supplements the tomagoyaki with a small amount of spicy flavour. Remember to eat it ASAP in order to enjoy the tender texture of the tamagoyaki.◽免治雞肉棒 (Tsukune) $48雞肉棒內裡富有大量軟骨，再蘸上蛋黃一同進食。軟骨彈牙嘅質感同蛋黃嘅滑形成強烈對比。The tsukune is rich in cartilage and you can enjoy it together with egg yolk. The springy texture of the cartilage contrasts sharply with the smoothness of the egg yolk.◾鰻魚鴨肝飯 (Grilled Eel Rice with Foie Gras) $268第一次嘗試鰻魚同鴨肝依個組合，原本以為鰻魚同鴨肝會好滯，而店家好巧妙咁利用蘋果嘅清甜同山椒粉嘅辛味去消去鰻魚同鴨肝厚重嘅質感，值得欣賞。It's our first time to have a combination of eel and duck liver. We thought the texture will be too heavy, but the addition of apple slices and sancho powder perfectly neutralizes the greasiness of eel and duck liver, which is appreciated.◽福岡豚肉草莓卷 (Fukuoka Pork Strawberry Roll) $58草莓嘅酸甜配上豚肉嘅鹹味，再蘸上少量煉奶，形成一道富有特色、清新唔油膩，意想唔到咁搭配嘅一道菜式。The sweetness of strawberry and condensed milk contrasts with the saltiness of the Fukuoka pork. This is a distinctive, fresh and creative dish.◾福岡豚肉蘆筍卷 (Fukuoka Pork Asparagus Roll) $48相比豚肉草莓卷，豚肉蘆筍卷確實係略欠特色，當然質素依然不俗。但如果想品嘗新鮮嘅配搭，不妨嘗試豚肉草莓卷。Compared to the pork and strawberry roll, the pork and asparagus roll is indeed slightly less characteristic, though it is still of high quality. If you would like to taste a surprising combination, then the pork strawberry roll will not disappoint you.◽幸匠燒Shiawase📍尖沙咀廣東道3-27號海港城海運大廈4樓OTE402號舖📍Shop OTE 402, 4/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui#fooodninja_hk_tsimshatsui#photoninjasis…Read More

今次要介紹既餐廳係位於佐敦嘅淳吟居酒屋 ，係源自日本北海道嘅人氣店，而香港佐敦依間就係首間海外分店，主打北海道本店嘅屋酒屋料理。由店外到店內嘅裝潢都營造出日式居酒屋嘅氣氛，而店員亦熱情有禮，值得欣賞。Jyungin is founded in Japan Hokkaido, recently opened their first overseas branch in Hong Kong Jordan. It specializes in traditional izakaya cuisine and the entire decoration creates the atmosphere of an izakaya. It is appreciated that the staffs are also warm and polite.◾油甘薄切配黑松露酸汁 (Hamachi Sashimi with Truffle Sauce) $98油甘薄切新鮮，配上清新嘅酸汁另加少量松露香，頗為開胃。The hamachi sashimi tastes fresh and appetizing together with the truffle sauce. ◽加拿大海膽刺身 (Canada Sea Urchin) $88海膽味道鮮甜，只需配上紫菜已極為吸引。The sea urchin tastes sweet and mouth-watering just with seaweed.◾白蝦刺身 (White Shrimp Sashimi) $68白蝦刺身質感黏稠，味道偏淡身，適合下酒。The white shrimp sashimi has a sticky texture and a light taste, making it suitable with sake.◽磯燒廣島蠔串 (Hiroshima Oyster) $68廣島蠔偏細隻，磯燒後令味道更濃縮，惟質感偏韌。Hiroshima oysters are small in size with a rich flavour. Yet, the texture is stiffer than usual oysters.◾博多明太子玉子燒 (Tamagoyaki) $68玉子燒配上明太子微辛嘅味道，令味道相對冇咁甜之餘更增添層次感。Tamagoyaki is paired with the slightly spicy flavour of mentaiko, which enhance the layering while reducing the level of sweetness.◽鮟鱇魚肝 (Monkfish Liver) $58鮟鱇魚肝質感比較乾，配上醬汁頗為開胃。The monkfish liver tastes a bit dry but appetizing together with the sauce.◾清酒浸鮑魚 (Abalone) $88用上北海道清酒浸泡三日而成，酒香與鮑魚嘅鮮味搭配。Abalone is marinated with Hokkaido sake for three days. The aroma of the sake matches perfectly with the abalone.◽梅子紫蘇雞肉 (Chicken Skewer) $38梅子紫蘇嘅帶酸嘅味道恰好能突出雞肉嘅鮮嫩，頗為出色。The sourness of plum and perilla highlights the tenderness of the chicken.◾淳吟居酒屋📍佐敦文英街33號地舖📍G/F, 33 Man Ying Street, Jordan#fooodninja_hk_Jordan#photoninjasis#izakaya #jyungin #jordanfood#hamachi #seaurchin #uni #sashimi #oyster #tamagoyaki #abalone #foodiehk #hongkongfoodblogger #foodblogger #foodblog #相機食先 #海膽 #淳吟居酒屋 #打卡日常 #居酒屋 #香港美食 #白蝦 #鮑魚 #油甘薄…Read More

今次要介紹嘅餐廳係位於旺角嘅令和鍋物酒埸。店內以燈籠等作裝飾，令人彷如置身於日本一樣。每逢有客人到達，店員都會擊鼓歡迎。整體而言，性價比高且款式多樣，值得推介。Reiwa ShabuShabu & Sake is a Japanese izakaya located in Mong Kok. You would feel like you are in Japan with the lanterns and the warm welcome from the staff. On the whole, the pricing is competitive and the dishes are of a wide variety.◾A4日本和牛鍋物 (200g) (A4 Wagyu Hotpot) $298 + $98 薩摩雞 (Chicken)A4和牛質感嫩熟，配上壽喜燒湯底微甜嘅味道，已能襯托出和牛香。另配有野菜豆腐盤，能中和和牛嘅油膩感。以依個價錢而言，極為推薦。The A4 wagyu is attractive with its marbling and soft texture. The sweetness of the sukiyaki soup brings out the aroma of the wagyu beef. The assorted tofu and vegetables neutralize the greasiness of wagyu. This hotpot is highly recommended at this price.◽蜜柑鯛魚薄切 (Snapper Sashimi) $128鯛魚配上檸檬以及海葡萄，味道帶微酸，感覺清新、開胃。The snapper sashimi tastes refreshing and appetizing with a few drops of lemon juice.◾汁燒16吋日本大魷魚筒 (Squid) $98魷魚筒份量慷慨，與醬汁味道搭配。The squid is served in a large portion and matches well with the sweet sauce◽清酒煮蜆 (Clam with Sake) $68蜆肉厚身，完全冇沙，清酒帶出蜆嘅鮮味。The clams are thick and fresh. The flavour of sake enriches the taste of clams.◾日式炸雞 (Karaage) $48/ 軟殼蟹天婦羅 (Soft Shell Crab) $58兩款炸物都好出色，即叫即炸，質感香脆，炸雞富肉汁，而軟殼蟹味道唔腥。Both karaage and soft shell crab have a crispy texture, which is mouth-watering.◽清酒生蠔 (Oyster with Sake) $28吃前先將生蠔浸泡在清酒中，食法新穎卻又意想唔到咁襯。It is unexpected tasty when the oyster is soaked in sake.◾和風辣汁煮螺 (Japanese Style Chilli Hot Snail) $38較為失望，辣汁味道唔突出，且質感較韌。The snail is quite disappointing, as the texture is tough and the spiciness is not outstanding.◽鹽燒雞翼 (Chicken Wing) $24/ 燒和牛舌 (Ox Tongue) $38比較推薦和牛舌，食落彈牙。The ox tongue skewer is more recommended, as it has a chewy and springy texture.◾燒冰火菠蘿 (Pineapple) $25外層甜而脆，菠蘿十分多汁，一份完美嘅甜品。the pineapple tastes crispy and juicy at the same time. What a perfect ending.◽令和鍋物酒場Reiwa ShabuShabu & Sake📍旺角彌敦道613號飛達商業中心1樓📍1/F, Fee Tat Commercial Centre, 613 Nathan Road, Mong Kok#fooodninja_hk_mongkok#photoninjasis…Read More

今次要介紹嘅餐廳係位於銅鑼灣嘅船渦，主打海鮮蒸氣火鍋。每位食客都有獨立嘅蒸氣火鍋，而且座位之間設有木簾，就算自己一個人去食都唔怕尷尬。平時火鍋就食得多，我哋兩個今次都係第一次食蒸氣火鍋，餐廳都好體貼咁寫返每款食物大概嘅烹調時間。整體而言，蒸氣火鍋消去火鍋湯底上嘅調味，更能體現海鮮本身嘅鮮味，而較慢嘅用餐節奏更能平衡與同行人交流嘅空間。Boat Boat Steam is located in Causeway Bay, specializes in seafood steam hotpot. You'll not feel embarrassed even you're visiting by yourself, as wooden curtains are set up between every seat. It's the first time for both of us to have a steam hotpot meal, and the restaurant is very considerate that they mark down the approximate cooking time for each type of seafood. Overall, steam hotpot pays more attention to the freshness of the ingredients, as it removes all the seasoning which an ordinary hotpot will provide. ◽八府巡案 (Seafood Steam Hotpot Set) $388◾刺身 (Sashimi)刺身分別有北寄貝、甜蝦同帆立貝。唔算特別出色，但作為蒸海鮮空閒嘅時間食都唔錯。Sashimi includes surf clam, sweet shrimp and scallop. It's not particularly outstanding, but it serves as a good starter while you're waiting for food to be steamed.◽炸物 (Fried Food)炸物分別係芝麻雞翼同雞軟骨餃子。芝麻雞翼炸得夠脆，富肉汁。雞軟骨餃子相對乾身。Fried food includes chicken wings and dumplings. The chicken wings taste crispy and juicy, while the chicken cartilage dumplings are relatively dry and stiff.◾海鮮 (Seafood)海鮮嘅焦點一定在於半隻龍蝦同半隻蟹，除此之外仲有鮑魚、元貝、白蜆等。每款海鮮嘅份量都好大，而且用料新鮮，就算唔落任何調味都已經富有鮮甜嘅味道。鮑魚同元貝嘅質感爽彈，頗為出色。Lobster and crab are definitely the highlights of seafood, in addition to abalone, scallops and white clams etc. All kinds of seafood are fresh and large in portion. You can feel the sweetness without any seasoning.◽肉類 (Meat)肉類可從安格斯牛肉、豚肉片同雞腿肉之中選擇兩款。我哋推薦豚肉片，肉質較為軟熟，且肉類之中較適合蒸氣火鍋。You can choose two types of meat from Angus beef, pork slices and chicken thighs. We recommend you to choose pork slices, as it's soft and more suitable for steaming than the other two.◾三寶丸 (Assorted Balls)三寶丸分別係牛骨濃汁牛丸、薑汁皮蛋貢丸同墨魚丸，當中以牛丸最為出色。The assorted balls include beef balls, pork balls, and cuttlefish balls, among which the beef balls are the most outstanding.◽船渦Boat Boat Steam📍銅鑼灣謝斐道500號維安商業大廈3樓📍3/F, Way On Commercial Building, 500 Jaffe Road, Causeway Bay…Read More

今次要介紹嘅餐廳係位於將軍澳嘅緻，走日式居酒屋風格。餐廳以木系裝潢為主調，營造出典型日本居酒屋溫暖嘅感覺。整體而言，服務友善，價格屬中水平，食物質素中規中矩。Kushiyaki House & Bar is located in Tseung Kwan O. The restaurant is mainly decorated in a wooden tone, which creates an atmosphere of a typical Japanese izakaya. Overall, the service is satisfactory and the pricing is acceptable, yet the quality of the food does not surprise us at all.◽香蔥吞拿魚蓉，醬油漬吞拿魚丼飯定食 (Negitoro, Marinated Tuna Teishoku Served with Sushi Rice) $108醬油漬吞拿魚頗為出色，醬油入味卻又唔會太鹹，而且以半生熟嘅方式呈現，令質感更有層次。而吞拿魚蓉由顏色到味道都相對平時食到嘅奇怪。以依個價錢而言，定食嘅質素同分量都比預期好。The marinated tuna is outstanding while retaining the flavour of the tuna itself. It is half-cooked that gives a more layered texture. Nonetheless, the colour and the taste of the negitoro are strange relative to other negitoro we have had. At this price, the quality and the portion of the lunch set are better than what we expected.◾火炙美國安格斯嫩肩胛丼飯定食 (Toasted Angus Beef Oyster Blade Teishoku SErved with Rice) $138安格斯嫩肩胛以薄切佈滿丼飯嘅表面，燒汁同蔥花等能夠帶出牛肉嘅香味。惟薄切嘅關係，令牛肉嘅質感較韌。若能減少火炙時間則更佳。The toasted Angus beef oyster is thinly sliced and in large portions, covering the surface of the rice bowl. The sauce and the chopped green onion bring out the aroma of the beef oyster. However, the beef oyster tastes a bit tough as it's thinly sliced. It would be better if the grilling time can be reduced.◽緻Kushiyaki House & Bar📍將軍澳澳南海岸唐俊街23號MONTEREY Place 1樓6A號舖📍Shop 6A, 1/F, MONTEREY Place, 23 Tong Chun Street, O'South Coast, Tseung Kwan O…Read More