Jan Jan 串揚專門店 (鉅芝樓)

营业中

休息中

We were going to try some kushikatsu (deep fried skewers) in our Japan trip but didn’t get to coz of our tight itinerary. So, we decided to pay a visit to Jan Jan which has been well known for its Japanese style skewers 🤗The ambience of the resto was great with its izakaya style decor😉 Their weekend lunch sets include an appetizer, kushikatsu (deep fried skewers) & kushiyaki (grilled skewers) a main and a drink~ there’s a wide selection of food and I didn’t feel deprived of choices as a vegetari

呢間JAN JAN係食日本炸串既專門店其實除左炸串之外，仲有串燒，質素仲要唔差架!於是今日就約左朋友出黎食野吹下水佢地既炸串選擇有好多款絕對唔單止係豬牛雞咁簡單仲有年糕、蘆筍、半熟蛋、黑松露芝士同三文魚子海鮮球等等...我地ORDER左幾款唔同既串燒、炸串同埋一個凍蕃茄炸串如我所料幾好食，佢地既炸串粉漿好薄，食落唔油膩跟枱仲有一兜醬汁俾你點炸串食，但記得唔好點第二次呀!我以為炸蘆筍係會切開幾段咁樣上枱，估唔到係原條咁上炸蘆筍入口鮮嫩無渣，唔會因為係炸過而變到老哂串燒都唔錯，牛肉肉質好嫩好淋凍蕃茄作為一個開胃既前菜都做得好好，夠哂凍，入口清新食炸野飲生啤真係最佳拍檔，大大杯，口感清爽，CHEERS!

I had been trying to find a good Kushikatsu restaurant in Hong Kong but there aren’t that many. I came to Jan Jan as it was recommended by one of my Japanese friends and she said she had been here a few times already.There are a few must have items. The size of the angel prawn was already a highlight, and it was fried perfectly. The texture was nice and outside so crispy. The half-cooked egg was so soft in the inside and yet the outside nice and crispy. I enjoyed the fried onion as well, the oni

話說呢我個人一向都唔好日本野，但朋友再三邀請我去試下呢間串揚專門店，串燒我就知係咩，但串揚我就唔知啦，所以抱著對串揚嘅好奇心，嚟到呢間JAN JAN 串揚專門店。我地其實食完正餐嚟嘅，唸住嚟食幾串飲杯清酒吹下水。睇MENU就發現咗串揚同串燒嘅不同之處，一個係Fried，一個係Grilled。我地都叫咗幾多下，我就最中意食有兩款，一係海膽湯茶卷另一個三文魚子海鮮球，海膽湯茶卷有大大塊海膽係面，三文魚子海鮮球有陪他他醬同三文魚籽，一口一啖真係好滿足。炸粉好薄，即使係食緊炸物完全唔會覺得油膩。同埋呢度啲野食選擇都幾多，完全可以選擇係度食正餐。

我份人不嬲都好鐘意食煎炸香口野，不過年紀大怕熱氣所以都少左食只係間唔中食下當獎勵自己之前去大阪旅行食過一間炸串專門店，個種滋味真係念念不忘...咁啱俾我上網見到原來香港都有間炸串專門店，當然要黎朝聖一下啦佢地既炸串價錢都唔算太貴，由$19-$29不等由於我自己一個人黎試，就叫左佢地既午市套餐黎試下佢地既午市套餐有3個價錢，分別係$148/$178/$198個分別係4串、7串同10串串燒同炸串都可以揀咁我就揀左4串個款款式就叫左黑松露芝士、沙椎魚同埋兩隻炸蝦 (因為見到隔離個食客點既炸蝦超大隻...而我本身都好鐘意食蝦,就忍唔住叫兩隻)黑松露芝士個款佢會加塊parma ham係外層，同芝士都幾夾~仲有豐富拉絲呀!!黑松露味道好香濃，唔錯沙椎魚就一向都好適合用黎炸既，以前係某間日本餐廳食過吉列沙椎魚都幾好食呢種魚肉質滑之餘又少骨，細細條容易入口，同埋唔會有腥味炸得剛剛好，保留到魚肉既滑漏質感等左一陣終於黎到我最期待既炸蝦真係好大隻!! 佢係連頭同腳一齊炸個種蝦頭同腳炸到卜卜脆，完全係可以食埋落肚個種蝦身好大條，肉質彈牙爽口，真係啖啖滋味食完一隻真係唔夠喉，好彩我叫左兩隻啫之後輪到主菜，有飯

去完日本返嚟，食完好多好味道，念念不忘，尤其是炸物，我地2個都好鍾意食炸嘢，香口呀嘛。在日本旅行時，都會搵天婦羅、吉列、串揚專門店食，今次去食來自日本的串揚店，實在係有期望嘅Jan Jan串揚及串燒都有得食，選擇都唔少，海鮮、肉類、蔬菜類都有天使海老，必食之一，海蝦好大隻，薄薄外層炸漿，肉質亦都爽脆，內脆+外脆，真係夠晒脆半熟玉子做炸蛋，難度其實好高，一來會爆開，二來過熟蛋黃就唔流，酥脆流心，好好食呀味噌飯團，入面軟而帶煙韌，外面有食飯焦嘅感覺，雙重口感另外都點咗芝士、年糕、香菇，所有都唔錯，有日本當地店舖水準

午餐時間搵食唔容易，曾經經過這間日式餐廳，但因沒有訂位，full哂。今次有心去試，預先訂位，終於可以一試。一進門，已聞到串燒香味四散，食材用料都非常認真，由於午餐時間有限，點了定食，燒出的味道相當惹味。走之前又有一個意外的小驚喜—免費小食串燒，好滿足！

JanJan串揚灣仔個間驟眼睇唔係好多位，所以如果幾個朋友上去食，建議大家book定位先🤟🏻，今次咁啱拉大隊有得坐tatami房☺️(ps 5ppl)一坐低已經嗌左成枱野食🙈我特別揀左免治鴨胸串揚同沙椎魚串揚，免治鴨胸🦆有淡淡鴨香味，表皮薄又鬆脆，不油膩，香料調節得啱啱好，感覺有啲似鴨胸版嘅章魚燒。而沙椎魚🐟絕對係重點推介‼️炸得非常甘香鬆脆，但入邊魚肉想像不到的香滑多汁，食得出師傅手勢與眾不同。

今日喺皇后大道東食lunch，試左呢間 #Jan Jan串揚專門店！原來佢喺東京和大阪都有專門店，灣仔是香港開的第一間分店！店内裝修是日式居酒屋風格，地方整潔、環境時尚優雅，令人心情放鬆！照燒雞定食雞皮香脆可口，雞肉嫩滑 juicy， 脆皮燒走多餘油脂，令人一試難忘!串揚 其實係沾上炸漿油炸的串炸，但佢唔會好似天婦羅咁厚粉，食落完全無油膩感和熱氣！海膽湯葉卷串揚三文魚子海鮮球揚天使蝦串揚串揚外脆內嫩，保持原汁原味， 材料新鮮一食便知係日本嘅高級食材！這裏lunch set性價比高，有優質環境和高級食材 ，所有食物都即叫即做，態度一絲不苟！ 進食期間，見到有不少日本人來光顧，可見其出品正宗！臨走時見到不同種類的sake 和日本啤酒，下次可以 約埋 三五知己來happy hour聊天！

Kushikatsu originates from Osaka for more than 100 years, and is basically skewers that are deep-fried instead of grilled. Jan Jan Kushikatsu came from where it all started, Shinsekai in Osaka, and opened its first franchise outlet outside Japan here in HK, with an authentic izakaya experience.Located in Wanchai, there is an interesting stone mascot greeting customers entering the restaurant. Apparently the place is popular and is close to full house at 7 pm. We were seated at the counter looki

日本美食一直是我女朋友的至愛，但其中一樣我很喜歡，但女友興趣一般，就是串燒。不過，女朋友終於答應跟我去這間位於灣仔的JanJan串揚專門店，主打的當然是日式串燒。一早在網上訂位，依時間去到，店在樓上。門口很有日式風格，待應亦非常親切招呼我們到吧枱的座位上。先打量一下環境，非常乾淨整潔，比在大阪通天閣的居酒屋，有過之而無不及。先點兩杯酒，一杯是日本燒酎，神之河，另一杯是梅酒，冰塊充足，很適合夏天暢飲。食物方面，點了十多款，其中有數款絶對值得推介。第一款是海膽湯葉卷串揚，78元一串，很多海膽，新鮮度不差，女友大愛，要再食一串。第二款是三文魚子海鮮球串揚，39元串，三文魚炸得剛好，配上魚子，味道很夾。另外，重點推介是高湯雞蛋卷，蛋香十足，蛋味跟高湯味互相配合，入口有種嘩一聲的感覺。還有其他值推薦，分別是炸山藥，流心蛋，還有咖哩飯，外層脆漿很薄，不油不膩。至於其他，則不過不失。除了串揚，仲有其他串燒選擇，亦有壽司，及一些有趣的日式料理。總括以言，這間餐廳，環境非常靚，乾淨整潔，很有日本風格，坐在吧枱，更可近距離欣賞料理人成熟的手藝，大家對日本串炸有興趣的朋友可以來試試。Jan Jan 串揚專門

我好鐘意食日本野，壽司、刺身、拉麵真係成日食，但居酒屋嘅串燒同串揚真係好少見，今次去左一間主售大阪秘製串揚嘅居酒屋。而且呢度嘅串揚一D都唔熱氣，烹調方式同一般嘅串燒、炸物唔同，外脆內軟，而且外層脆漿好香口又薄身，食落唔覺油膩！見到在場都好多日本人黎食，唔知仲以為自己真係飛左去日本，食材又新鮮又高質，CP值滿分。我就揀左幾款覺得一定係必食嘅：海膽湯葉卷串揚外層炸得金黃鬆脆，而湯葉卷係豆皮同紫蘇葉夾埋一齊，面頭放了左勁新鮮嘅海膽，一啖咬落去有幾個層次沙椎魚串揚炸完都食到魚質嫩滑，魚香味好濃郁三文魚子海鮮球串揚滿滿嘅魚子多到要用個細碗載，一咬落去魚子嘅汁會佈滿口中每個位置黑松露串揚一聽就覺得好高級！黑松露加上parma ham，兩種味道都好出色天使蝦串揚蝦肉鮮甜爽口，連鬚鬚都可以食，唔需要再加醬汁都好入味另外仲食左好多串燒，當然唔少得叫返支酒飲下啦。呢間居酒屋裝潢都好靚，勁日本風，仲有日式房可以比一大班朋友飯聚。但大家黎之前記得要book位呀！

雖然仲有5個月就結婚，但偶爾都要俾自己放縱下。聽講呢間串揚專門店幾高評價，即刻拉大隊試試佢。串燒就成日都食，串揚真係比較少，覺得炸野一定會好熱氣同好膩。原來高質素的串揚外層脆漿係好薄好脆，即使炸左都食到食材原來的味道，仲唔會好油膩。特別推介天使蝦串揚同海膽湯葉卷串揚，炸左仍然好鮮味！餐廳好有居酒屋風，適合一班人黎飲酒傾計。除左串揚，仲有好多其他串燒選擇，性價比仲好高！同行友人都好滿意，無介紹錯😛

進店後店員帶著我們到Bar枱坐下，因為店面有點小，都有很多日本客人到場，所以會和別人擠一擠。袋子可以放在座位裡的空間👍🏻坐下後店員分配了一盒醬汁和椰菜，指示第一次直接醃醬汁，第2次時需要使用椰菜盛著醬汁😆我喜歡辣醬，帶點微辣又不會太刺激☺️超棒的每次上菜時，店員會說明食物名字，待應大多數都是女生👍🏻👍🏻因為叫了很多食物，每款都小簡介一下吧😊串揚　串揚外層脆漿既薄又脆，而且沒有油膩感覺，值得一贊🤤沙椎魚🐟 - 魚香味道十足，肉質軟腍免治鴨胸🥳 - 有一小碟盛裝著的串揚，像鴨肉餅般質感，很香的鴨味道！天使蝦🦐 - 大蝦肉質爽甜，蝦鬚更炸至酥脆可口，值得一試！雞肉紫蘇卷🍗 - 紫蘇葉十分香口，雞肉普通。 蘆筍🌱 - 長長的蘆筍，鮮味十足！有身處在日本的感覺😭串燒釀香菇串燒🍄 - 帶點淡淡的菇香味道，質感彈牙。山藥 - 很特別的質感，京蔥雞😌 - 超級香的京蔥！醬汁味道已經足夠前菜高湯雞蛋卷😍 - 雞湯味道很突出，雞蛋卷質感有彈性炸雞球🍖 - 炸粉跟串揚的不同，更加酥脆！凱撤沙律🥗 - 食材新鮮！炸雪糕蛋糕卷🍨 - 外熱內冷的炸雪糕，為晚餐畫上完美句號 .The staff lead us to

I've had kushikatsu in Osaka before.. but I'd say this is one of the best kushikatsu I've had! (Even better than the food I had in Osaka!)The atmosphere was real nice, where it felt very authentically styled izakaya with cosy lighting and helpful staff.  Beware the place is very small and may be tough to get bookings - I had booked for the wrong day but staff was able to accommodate so, it was greatly appreciated.I had tried the kushikatsu dishes (deep fried food on skewers) - and greatly recomm