影片
港铁尖沙咀/尖东站 N3 出口, 步行约1分钟
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电话号码
56943898
营业时间
今日营业
18:00 - 00:00
星期一至六
18:00 - 00:00
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
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A new yakitori joint conveniently located near TST Minden Avenue. Around 22 seats. Full house on the 1st night of its official opening. Excellent vibes. Notably their wine list is curated by the founder of a local wine school, so the wine on offer is diverse and reasonably priced. Perfect for wine lovers. Pork wrap lychee roll（豚肉荔枝卷) to start. Lychee was plump and sweet. Perfect for the weather.Tsukune was a letdown. Not enough meat. Cartilage (if any), hardly traceable. Chicken liver. The savoury glaze was there but lacked depth.Chicken oyster meat. Fat content was high and unevenly sliced.Ox tongue was fair. Chicken skin wrap shrimp roll was well done. Chicken skin was crispy and the shrimp was sweet.Chicken breast in shiso wrap. Major letdown. Chicken was overcooked and didn’t taste fresh. Quail thigh. Highlight of the meal. Perfectly grilled and had the right amount of gaminess. Green onion and chicken skewer. The green onion was sweet but burnt. Chicken was unimpressive.Chicken wing. Perfect execution. Crispy skin succulent meat.Chicken broth ramen. Another major letdown. The soup was watery. Chicken flavour was lacking. Overall, there were some hits and misses. Good venue for wine lovers’ gathering.
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Dinner. Seated around an U shaped bar counter overlooking Chef Gary and his team working at the Electric grill. Supposedly an extensive wine collection inside the wine fridge. Picked a Bottle of NZ Pinot.Many rare cuts and organs to pick from. Here’s what we had. Carrot & Celery Sticks with Miso Paste鸡白汤- unfortunate not as milky as we hoped. Quite oily.鸡胸紫苏- tender, perfectly timed, lightly seasoned, and elevated by the bright, minty fragrance of shiso.小髀肉- juicy, evenly charred, with a beautiful contrast between crispy skin and succulent meat.鸡中翼- grilled to crispy perfection with slightly blistered skin and a smoky, juicy interior.鸡蚝肉- tender, rich, and deeply flavorful.法国鹌鹑髀肉- petite, gamey, and slightly sweet, with a delicate char and chewy skin.提灯- creamy and rich egg sac, grilled just until it blistered slightly.明太子饭团- crispy rice ball, grilled to a golden crust, filled with slightly spicy cod roe.小青椒- blistered and smoky, kissed with salt.澳洲BB羊扒- tender, pink in the center, with a fat cap that crisped beautifully; earthy, juicy, and not gamey at all.烧汤圆- mochi-like dumplings, crisped on the outside, sweet inside.In summary: masterful poultry-focused yakitori experience — rich in technique, rare cuts, telling the story of the bird from beak to tail.
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**倦鸟知返，知味回家**今晚阿sir请食饭，试一间尖沙咀新开的yakitori，当打开䢂门见到「鸟知」二字，便知这不是一间普通的烧鸟店！师傅以解剖级的庖丁技术，将一只鸡拆解成一串串的味蕾炸弹。从甲状腺到脚筋，那些在别处被丢弃的边角料，在这里全成了炭火上的珍宝 💎🔥 颠覆味觉认知的必点串烧・ 鸡甲状腺｜猪肠般质感却带著禽类独有的甘润，配上汁烧极度惹味・ 鸡脚筋｜胶质与炭香共舞，咬感比牛筋更销魂・ 横膈膜｜带着内脏野性的嚼劲，酱汁焦香画龙点睛・ 提灯｜生食级卵黄在口中倾泻蛋浆，输卵管脆如金丝・ 鸡中翼｜拆成单骨，皮脆得能划破空气，肉汁锁在蜂巢状的焦皮下・ 免治鸡肉棒｜手打肉糜裹著兰王蛋黄，鸡软骨碎更是彩蛋🍢 非鸡类同样封神・ 牛舌芯｜只取舌根的极嫩部位，撒上海盐直击味蕾・ 白鳝｜鱼皮烧出焦香酥脆，肉质却如蒸煮般嫩滑・ 鹿肉｜野味遇上炭火再搭配红酒，又一震撼味蕾的组合🍚 其他唔点会后悔・ 鸡油炒枝豆｜平凡食材被鸡油点化成仙，下酒到停不下来・ 烧饭团｜焦脆锅巴裹著鸡高汤炊饭焦脆锅巴裹著鸡高汤炊饭还暗藏明太子，配上香脆紫菜好味到爆💭 真正烧鸟，食完会飞从第一串的惊艳到最后的舍不得食完，鸟知把「稀有部位」玩成舌尖上的肓盒 — 每口都是未知的狂喜。师傅高超的火候控制，加上滋滋声的伴乐，根本就是一场精彩表演。再加上环境舒适，店员十分友善好客，重点是价格不贵，食出极高性价比。下次倦鸟，知味回家 🏠#尖沙咀美食 #深夜食堂 #烧鸟 #串烧控 #爆浆提灯 #饭团是灵魂 #倦鸟知返 #烧鸟控
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尖沙咀新开的串烧店，menu 有好多🐔的特别部位，鸡冠，鸡掌，提灯。。都系第一次食到。 食得出食材系好新鲜，亦无一味死咸，食完第二日块面都无肿😁。 个人特别喜欢鸡软骨，鸡心，韭菜豚肉卷和鹌鹑脾。餐厅的酒选择都唔少，而且价钱都算抵，无负担畅饮一晚每人都系几旧水。师傅在bar 枱入面一边烧，一边观察客人进食速度，不会全部一次过烧好放到客人面前，深知串烧一定要即烧即食才是最好。另一个要赞的是餐厅抽气系统十分专业，坐了一晚，都没有油烟味👍🏻👍🏻。 值得推介的串烧店，会再encore.
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昨晚终于去到非常难book位的鸟知，听朋友说，这个Yakitori新店的食物令人喜出望外，所以要特别试一下，特意叫了一些基本的食材：鸡软骨、烧牛舌、烧饭团、烧鸡翼。果然没有令人失望。终于明白友人为何大力推荐。师傅非常犀利，能够将基本的食材也能做到令人惊喜，第一碟上菜的烧鸡翼，鸡肉不但新鲜多肉汁，还能做到外脆内嫰⋯⋯。每一份烧肉的调味也来得恰到好处。最令我有深刻印象的，就是他们的烧白鳝、鱼皮非常的脆，鱼肉非常的爽，味道也调得特别好。他们的烧鸡冠，其他店也很难吃到，听说每只鸡也只有少量鸡冠，所以舖头存货不多，这次能够食到，真是非常幸运。想不到鸡冠的口感原来这么好味，嫩得来带点烟靭。而他们的招牌菜䐁用荔枝卷，我也是第一次食到。豚肉包了荔枝。荔枝多汁又能带出豚肉的口感和味道，非常特别。另外，他们的鸡油枝豆和明太子豆腐，也非常非常特别，很值得推介。这是一间令我非常有惊喜的yakitori店，好味道让我不得不留言去记住这次食yakitori经验。我觉得以后也不用再飞去日本食烧鸟了，我在香港已找到最好的yakitori。好想快啲再去，希望能够book到位啦。
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