鳥駅

营业中

休息中

Dinner for 2. Long L-shaped counter overlooking chefs working over the electric grill. Owner has thoughtfully provided lockers for guests to keep handbags etc in.Went for 2 omakase sets ($728 pp for 10 skewers) with add-ons; chef nicely agreed not to serve me any organs. Here’s what we had.Massive plate of Salad.HeartSoft bonePalmEsophagusGizzardNeck Breast with yuzuLiverThighChicken oysterChicken wing- impressive. Crispy on the outside with tender flesh inside.Ox TongueTail skinDiaphragm Foot t

中環高質日本餐廳-鳥駅🇯🇵有冇諗過串燒都有omakase？有好特別部位可以食，例如雞冠，雞心，雞肝，雞尾火候拿捏得好好，原來師傅係喺日本學藝。唔怪之得食到日本嗰種感覺。師傅仲會一路燒嘢食，一路關心吓你對食物嘅睇法，而作調整。佢會喺你面前燒，熱辣辣咁樣上枱。另外個焦糖布甸甜品必點。味味有驚喜,必定回訪。鍾意sake都好多選擇, 成個酒櫃你揀。我個人鍾意飲啲甜啲。另外貼身嘅係佢有個衣帽間會幫你存放你嘅衫。

𝑵𝒆𝒘 𝒀𝒂𝒌𝒊𝒕𝒐𝒓𝒊 𝑹𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 𝑨𝒍𝒆𝒓𝒕! We tried out Torieki and this might be a new go-to spot for yakitori in Central! 🐓 Pic 1️⃣: 𝐎𝐲𝐚𝐤𝐨 𝐃𝐨𝐧𝐛𝐮𝐫𝐢 / 親子丼 - $168 hkd 🐓 🍳 — This was so good! Portion size was generous and definitely a good carb option to fill you up. The egg was so flavourful and soaked up the stock so well. This was creamy, smooth and well seasoned. The chicken chunks were tender and juicy Pic 2️⃣: 𝐓𝐬𝐮𝐤𝐮𝐧𝐞 / 免治雞肉棒 - $78 hkd each 🐔 — Unique presentation and flavours were on point too. The marinad

中環蘇豪區開左間新餐廳 佢未開業既時候我已經留意到佢 終於等到佢開始做生意🤭望住個menu發現有好多新奇既部位而呢啲部位係從來冇諗過可以食既 譬如：喉嚨 甲狀腺 大動脈 橫膈膜etc 不過呢啲我通通都冇食到 因為都賣晒！！！師傅話因為係用新鮮雞所以呢啲特別部位都有限數量而且未必日日有。如果真係想試既話下次可以訂位果陣預留因為餐廳係開放式 可以睇住師傅燒串燒之外 係食緊既時候有啲咩問題都可以問師傅 師傅亦好細心 表示如果食物想鹹啲淡啲可以同佢講雞小腿牛舌雞蠔肉雞胸肉白鱔 安格斯牛小排雞胸軟骨 豬腩肉雞大腿牛骨髓雞湯烏冬總括黎講 好食而且食得飽 價錢又唔係貴 下次可以再黎試下啲特別部位

聽講中環新開咗新既日式燒鳥，即刻帶朋友仔去試下，口味都好岩我，都吾錯，值得推介一下，地方好大，下次仲可以生日過嚟包場布置一下場地👍🏻呢間日式既串燒燒烏真係好特別好好食☺️雞尾，雞蠔肉，甲狀腺，橫膈膜，牛骨髓，佢哋既粟米紫蘇葉燒得唔錯，貨源每天新鮮賣完即止，每日都係用新鮮既雞做串燒👍🏻價錢都好實惠低食。師傅都好細心會問客人有冇咩唔食戒口，任何串燒湯同飯都冇落過味精，就連雞湯都係每日新鮮用咗30幾隻雞殼煲入哂味。

咩都係講AI，我成日幻想如果煮野比我果個都係AI，成個體驗會係點？我諗始終野食係由人傳遞味道先係最真實，真功夫同Data base根本兩回事，好似呢間「鳥駅」，由頂級師傅控制火侯、保持食物品質，我諗AI想挑機都難。👇🏻📌廚 師 推 介 - ▪️ 焼 き 鳥 -▫️「雞肝」以汁燒形式，燒到半生熟，熟度岩岩好，配上山椒入口即化。▫️「雞膝軟骨」比普通雞軟骨更加有咬口，師傅建議點少少七味粉更加惹味。▫️「雞頸」佢地既雞肉都係以本地新鮮三黃雞燒成，所以雞味特別雞味濃香，雞頸爽彈有咬口，好食。▫️「雞腎」極度爽口，每一啖都完全無筋，值得一試。▫️「雞胸」雞胸估唔到係咁嫩滑，面頭加左d柚子胡椒，食落相當juicy，好有驚喜。▫️「雞心」口感相當腍滑，而且好入味又夠大粒，正！▫️「雞脾肉」比市面既雞脾肉更加滑溜爽彈，配上汁燒就最夾。▫️「雞尾」絕對唔係我食開果種雞尾，師傅用牛油調過味，再係面頭灑上紫蘇葉碎，成個香味完全出哂黎，好食！▫️「雞甲狀腺」我真係未試過呢個部位既雞肉，食落質感好軟綿，有咬口得黎唔會太粉，而且雞味好突出，出面絕對無呢個部位，可以一戰。▫️「手羽先」燒到外脆內軟，食落完全唔乾身，師傅控制火候一流。▪️