鳥匠

營業中

休息中

這間位於中環雲咸街斜坡上的高級日式串燒料理店舖以原木色裝修為主，樓底夠高，簡潔時尚，原木色吧枱和高櫈，一致的顏色令人感覺舒服乾淨😌知道這間主打是雞不同的稀有部份，好多想像不到的位置都能夠吃通常識穿燒都會食到成身串燒味，通風做得很好👍🏻牛肉海膽三文魚籽串燒$198必試這個價錢一串只會試一次入口即溶的牛肉，材料新鮮好味燒冬菇冬菇軟硬適中入味雞頸肉👍🏻從來未試過雞頸肉口感好滑廚師推介@免治雞肉棒$45食串燒怎能夠少得飲清酒

have not seen such awful service being charged at this price for a long time. the staff were not competent, rude and consistently fail. forgetting orders, arguing with guests and more. even with a registration the staff was rude . will not ever return.

the absolute worst service in HK. never seen such inexperienced and rude waitresses. the waitress would argue with you on things the kitchen missed, forget placing orders, waited 45 mins for one item, losing items from customers...... if only there were 0 stars to rate.

晚市重開後再度放寬，長輩們終於把持不住，要求小肥搞個迷你大食會聚一聚，五月第一擊就揀咗去中環一家幾新吓嘅日式串燒店「鳥匠」。餐店位於雲咸街及砵典乍街交界嘅一角，凹凸不平嘅斜坡對行動不便、年長或飲咗酒嘅朋友黎講其實都好危險。安心二維碼只設一張於門外，要於室外排隊嘅貴客又增加多層跌倒嘅風險，建議不如印多幾張俾客人入去慢慢嘟。可算為兩層高嘅店子以木為主嘅裝潢及傢具和風味濃得黎不失時尚，室內光線充沛，又唔會煙霧彌漫，抽氣做得好足。下層有十二個吧位圍繞著師傅方形嘅串燒炭爐大舞台。上幾級樓梯有七個圍繞著水吧嘅高櫈吧位。店主規定八人派對不能入座吧枱，只能安排最後方嘅兩張四人枱。每位席上擺有自用餐具及口罩套，簡潔衛生。最有型就係個筷子套筷子座組合。餐桌中央有兩隻用作擺放串燒菜式嘅公碟，碟上嘅檸檬角為調味品之一。夾於木板上嘅紙造飲品牌及餐牌日英對照，感覺上有少少溶爛陳舊，接觸完都想快啲洗洗手嗰隻，大家不妨預先參閱網上可下載嘅電子版：1)      http://www.yakitori-torisho.com/wp-content/uploads/2020/09/Drink-Menu.pdf2)    

高樓底環境舒服，坐吧臺望住師傅燒🔥，炭燒爐離座位較遠，食完唔會成陣味💁‍♀️體驗非常好超級chill，價錢當然唔平啦💰💰，但都值得🤤雞嘅各種刁鑽部位都有，連生雞都有不過唔敢試🤗🥩Beef & Sea Urchin and Salmon Roe $198必點！牛肉燒到入口即溶，係你覺得要膩之際就有魚籽解膩，再加埋超香嘅海膽🆘🐔Chicken Liver Pate $78涷雞肝醬配熱麵包餅🫓，面頭灑上黑椒畫龍點睛👀，作為前菜都幾好，肝醬份量超級多，但只有四塊餅🥺要另外加先夠喉Chicken neck $45, ground chicken meat $45, chicken thigh $42，基本雞類各種部位都調味同燒得一流，放心叫😚⚠️避免叫啲非雞牛串，例如煙肉芝士比較普通，不過如果食唔飽要啲澱粉質打底，親子丼$88 都可一試，比較水唔會太硬實or濟，個carbonara略顯太濃cheese有啲飽🧀

============== 𝐹𝑜𝑜𝒹 𝐿𝒾𝓈𝓉·•雞湯卡邦尼烏冬 - $88·•雞生蠔肉 - $45·•雞皮 - $40·•免治雞肉棒x2 - $45·•櫻花慢煮雞胸肉 - $78·•雞肩肉 - $45·• 梅酒x2𖡼.𖤣𖥧𖡼.𖤣𖥧⚘𖡼.𖤣𖥧𖡼.𖤣𖥧⚘𖡼.𖤣𖥧𖡼.𖤣𖥧⚘𖡼.𖤣𖥧𖡼.𖤣𖥧⚘𖡼.𖤣𖥧𖡼.𖤣𖥧⚘一間中環幾出名嘅雞料理串燒店，因為疫情關係開埋午市，當日午市時嘅時段冇咩人得3枱客。所有串燒即叫即燒，師傅會喺面前料理，環境氣氛都幾好。但總括嚟講野食嘅品質同價錢都低性價比，依個price range 有更好嘅選擇。調味同肉味都係average，冇咩特別。雞湯卡邦尼烏冬亦係普味道，加入雞湯煮個汁比較流質而已，份量極少幾啖就冇哂。最特別係個慢煮雞胸，賣相同口感都係生肉咁嘅，比較精緻嘅一款。兩個人食左$700幾，好似冇食過野落肚咁🤣明白依一間係食環境食體驗，但個人覺得唔太值得～ 如果係為左食啲等別雞部位嘅都可以一試，但唔好諗住會食得飽🥲。♡═━┈┈　　雞湯卡邦尼烏冬 $88 ✰✰份量極少，味道普通～。♡═━┈┈　　雞皮 $40 & 雞生蠔肉 $45 ✰✰✰正常味道，有啲雞嘅罕有部份都可一

An authentic yakitori place in Hong Kong, bringing you back to Tokyo, Japan by the experienced Chef. The chef grilled all the yakitori, poultry, meat and vegetable in front of you. Enjoyed the charcoal flames and tasty yakitori dishes here.

Yakitori authentically grilled over charcoal fire. The chicken wings and wagyu with uni/salmon roe were my favourites. Also enjoyed their take on carbonara - udon, a flavoursome Japanese egg and chicken broth. 🐣Ambience: Japanese minimalist interior with attentive service Occasion: great for a casual date night or friends’ get together

今日去開中環路過見呢間舖頭裝修幾靚，好多路過嘅途人都會停低望一望。咁啱行到攰攰地我哋去到又有人埋單所以有吧枱位，就坐低試吓啦。一search之下原來呢間野係好多網民推薦嘅日本串燒店。一坐低有位熱情嘅店員為我哋推介有乜嘢好食，雖然「稀有部位」大部份都賣晒，我哋都叫晒佢其他嘅「招牌菜」。我哋叫咗兩個小食：薯仔沙律唔係特別好食(有啲軟林林嘅炸雞）....ponzu汁雞皮就有驚喜 - 雞皮肥美，有酸汁中和返味道啱啱好。串燒有好重炭燒嘅味道，令我哋回憶起以前去日本食串燒嘅居酒屋。免治雞肉棒幾好味😋撈左蛋黃之後豉油唔會太鹹，雞肉入面有少少軟骨增加口感。店員話有流心所以我哋叫咗寸鵪鶉蛋，不過上碟時唔夠熱，有啲失望。最後驚唔夠飽叫咗一個carbonara 烏冬，估佢唔到個汁好似水咁稀不過食落好重pepper 味都幾香口。

今晚朋友好好彩book 倒鳥匠串燒嘅bar 枱，因為真係好full 架😆其實之前睇到有D食評又話師傅黑面，又話招呼態度差，今次等我幫佢地平反一下，其實日本師傅做野嘅態度真係十分認真，每個細節都十分重視，佢對住個爐燒左一日都可以保持水準，這種敬業的精神值得嘉許！另外服務員態度非常好，又細心和耐性介紹每種食材，抵贊我地叫左梅洒set 和清洒配埋串燒簡直perfect match 串燒記住吾好一次過點太多，要慢慢嚟，食完一兩串才再叫，甘樣才夠滋味！D個必叫，啖啖肉，蛋同醬油混在一起，超好味雞頸肉好特別，非常滑😆由淡到甜嘅梅洒，好爽丫

1️⃣ つくね Ground Chicken Meat ▷ 免治雞肉棒，見到都會叫，加咗少少剁碎的雞軟骨，口感更有層次，亦可以沾上(生)蛋黃同醬油食2️⃣ やげん軟骨 Soft Bone ▷ 有黑椒調味，除咗軟骨都痴住少少肉3️⃣ 砂肝 Gizzard ⭐️ ▷ 雞胗/砂囊，爽脆有口感4️⃣ 親子丼 Chicken & Egg Rice ▷ 正常發揮，要啲碳水化合物用嚟墊胃追加(希少部位)👇🏻5️⃣ ソリレス Chicken Oyster ⭐️ ▷ 雞腿外側肉，據稱係身體中活動量最多的，肉質有彈性同 Juicy6️⃣ ハラミ Chicken Belly ⭐️ ▷ 意想不到有咬口⭐️個人心水呢間餐廳我由佢裝修期間已經有留意，只可惜夾唔到時間，又長期 full booking。去年12月，好隨意咁上佢個網望下，竟然有得執死雞，早一日就 book 到。可能疫情關係少咗人出街食飯，空間感幾好，完全唔逼。準時去到餐廳被安排坐喺角落頭，可以側面睇住日本師傅煮。食物用上備長炭來燒，師傅不定時拎出佢把扇來潑火🔥 

食物質素好一般整個用餐體驗都非常惡劣，師傅同員工嘅態度都非常之差1️⃣由於我哋三個人去食，餐廳安排咗我哋坐bar枱嘅一個角落，但係因為太迫，我哋要求坐去吧枱另外一個位置，但係俾個位日籍師傅拒絕❌ 但係我想講直至到我哋食完嗰啲位都係冇人坐！仲要比個侍應串咗句「其實不嬲啲客人都係咁坐呢個角落，如果其他人坐到，你哋冇可能坐唔到」2️⃣個位日藉師傅全程個口罩都只係覆蓋到個口，成個鼻都露咗出嚟，即使有食客提醒，個位師傅死都唔肯戴翻好個口罩，仲要全程黑面，怒啤住個位食客！燒好啲嘢食仲要大大力飛落個碟度，擺到明唔妥🤬 一啲專業操守都冇3️⃣ 買單嘅時候，我哋發現收多咗我哋一串燒豬腩肉既錢！我哋即刻同侍應講，解釋係我哋第一次落單叫咗但係冇嚟到，所以我哋第二次落單再叫多一次！所以我哋只係食過一串燒豬腩肉！個侍應即刻同個師傅反映，個師傅堅持自己燒咗兩串俾我哋，而個侍應仲喺度反問我哋，話既然第一次落咗單冇黎到，點解唔即刻同佢講，但係我哋喺第二次落單嗰陣同另一個女侍應講咗！總之佢哋就死都唔肯扣番個串燒豬腩肉，個師傅堅持已經燒咗兩串俾我哋😤 直至到我哋話翻查閉路電視，佢哋先肯罷休！我心諗，我嚟得呢度食，唔通你會覺得我比唔起

So happy that we got to do a walk in and tried Torisho! Out of expectation it was already opened for biz at 1730 so it’s like destiny that we ought to come. It’s been awhile but memories of the food are vivid—just so damn good—a taste of true yakitori experience as if I were in Japan!! Each part is executed to perfection. Bravo to the Japanese Chef in charge! There’s room for improvement for the staff, they surely reminded me I’m not in Japan with the kind of service received. I was trying to ma

book左成個月終於食到😍由日本師傅主理嘅串燒，雞肉係主打，仲有好多稀有部分🐔不過我地未試得哂，本人覺得某啲串燒比較參次，有啲唔太夠味！不過要推介一下個雞棒，咬落去會有啲雞軟骨之餘肉質嫩滑，配埋個醬汁非常不錯，雞皮燒香食唔停，非常惹味！而佢地同日本一樣嘅烹調方法偏生的！但一定要食佢個雞汁carbonara❤️超級好食！烏冬好煙韌加埋個蛋同醬汁非常香滑！