66
3
1
港鐵天后站 A2 出口, 步行約4分鐘 繼續閱讀
電話號碼
26606373
開飯介紹
環境舒適優雅,牆上掛滿日本風情壁畫,提供多款和風小食及定食,色香味俱全,性價比高。 繼續閱讀
附加資料
設有VIP房以供訂座
營業時間
今日營業
12:00 - 14:30
18:00 - 23:00
星期一至五
12:00 - 14:30
18:00 - 23:00
星期六至日
12:00 - 15:00
18:00 - 23:00
公眾假期
12:00 - 15:00
18:00 - 23:00
公眾假期前夕
12:00 - 15:00
18:00 - 23:00
付款方式
Visa Master AlipayHK 支付寶 現金 銀聯 Apple Pay Google Pay 微信支付
座位數目
30
其他資料
網上訂座
VIP房
電話訂座
賞訂座積分
加一服務費
有關獎賞計劃
招牌菜
厚燒鵝肝牛肉丼定食銀雪魚西京燒定食自家製厚燒鰻魚飯定食季節海魚燒一夜干定食 磯煮鮑魚黑豚露筍卷鹽燒厚切牛舌日本和牛寿喜燒蟹甲羅燒
食評 (71)
等級4 2020-11-27
39 瀏覽
這間黑木亭雖然地方細細,但由門面到店內裝修及播著的音樂,感覺就好似日本細細間而又地道的居酒屋,主打串燒,燒海鮮等。先來一客胡麻蕃茄豚肉沙律來開胃一下,平時的沙律很少配上豚肉,這樣的配撘令我感覺很新鮮,除了胡麻醬,另外再加了芥末醬,幾特別,只略厭醬汁多了一些。串燒點了秋葵,明太子雞肉串,白鱔,厚切豬頸肉,黑豚五花腩串及燒粟米。整體賣相都不錯,燒得香口,肉類醃得夠味道。厚肉的白鱔燒得魚皮脆卜卜,魚肉滑身脆口。黑豚五花腩肥瘦適中。明太子雞肉串,帶鮮咸的明太子加上沙律醬,跟雞肉一齊燒,味道香濃。燒法式羊仔架兩件,廚師細心地將羊肉切件,方便食客分享,燒得焦香而帶有少少的羊羶味。燒海鮮都是餐廳主打,十一月就限定提供了三款雲丹(海膽)系列,點了當中的海膽扇貝,燒得剛好,不會過熟,用上香濃的芝士醬汁來燒,很惹味,海膽入口即溶。燒油甘魚鮫,燒得皮脆,充滿魚油香。這裡的蜜桃烏龍熊茶很呃like,浮起的小熊冰塊是由烏龍茶制成的,太可愛吧,味道有淡淡的蜜桃味及花香味,不會太甜,很適合女士飲吧。而男士就點了一杯柚子酒,很清新。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2020-11-27
32 瀏覽
Whenever boyfriend and I are in Japan, we always end up at an izakaya. Small bars in the side streets of a Japanese city or town where we have some yakitori and have a drink to rest our tired feet. As we won't be traveling for a while, we walked by an izakaya in the Tin Hau area and had a craving.黑木亭居酒屋 (English name: Black Wood Izakaya) is located in Tin Hau under an over pass. Very fitting for an izakaya, don't you think? I think we've passed by this place thousands of times but never really went in. But we were tired and we just wanted a place to rest.The interior had interesting murals of Japanese characters with bottles of alcohol.Menu is in English and Chinese. They also have a daily seafood catch that is on a blackboard written in Chinese only. You can also ask what is the daily catch. Drinks menu has a decent variety of items along with mocktails for those that do not drink alcohol.At an izakaya, one must order drinks. I started with something nonalcoholic. A Peach Oolong Tea with Ice Bear ($58). This was super cute with an ice cube shaped like a bear. The drink was quite good. Slightly sweet but not too much.I then followed up with an Okinawa Pineapple Sake ($68 a glass). This was exceptionally good. The drink wasn't too strong. It was like drinking a fruit juice.We ordered a few bites. This is the Caesar Seafood Salad ($118). The salad greens were fresh and crisp. All was topped with popping flying fish roe, some fresh shrimp meat and a lovely Caesar salad dressing.We chose something off the daily catch. This was the Grilled Scallops with Sea Urchin and Butter ($118). Wow. Did This smell fantastic! The butter was so rich and the sea urchin added that extra bit of umami. The scallops not overcooked.We also ordered a few skewers. From left to right: White Eel ($68), Pork Belly ($58), Thick Pork Neck ($38), Sweet Corn ($28), Okra ($28). All were well seasoned. The pork belly was exceptionally crisp. The white eel was wonderful, the meat firm, the skin crisp. The pork neck was very fatty. The most interesting item was the pickled daikon.The food was quite good and well seasoned. Food is served very quickly so there isn't much of a wait. The drinks were excellent. A fairly good place for a late night drink and bites. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2020-11-20
258 瀏覽
呢日老公 PM 我,話好耐無食過甲羅燒。見佢餓咗咁耐,就去咗這家餐廳享受一下吧~一入到餐廳,職員為我們量好體温後,便帶我們到近門口的位置坐下。四周的佈置很有居酒屋的氣氛,食客不算少,隔離枱仲有人慶生。我們點好菜式後,先來兩杯飲品。一杯是 柚子酒,味道淡淡的,酒精味唔算重,滲出淡淡的柚子味,非常容易入口。另一杯是 蜜桃烏龍熊茶,烏龍茶的味道好突出,加上杯頂有一隻小冰熊,格外感覺可愛。明太子雞肉串雞肉的肉質香嫩,跟明太子的味道相當搭配。甲羅燒蟹膏上鋪上多款配料,混合後搽上麵包上面食,蟹膏香味濃郁之餘,口腔帶著脆脆的口感。日本產和牛他他用上日本 A4 級和牛製成的和牛他他,咬入口充滿著牛肉的鮮味,老公真係食到唔停口。凱撒海鮮沙律食完和牛,食番個清清地的海鮮沙律,清新一下剛嚐過和牛的味蕾。燒油甘魚鮫外皮煎得香而薄脆,魚肉還是熱辣辣,帶著鮮嫩而香滑。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2020-11-15
509 瀏覽
真係有一段長日子冇去過居酒屋,呢個疫情真是令全世界措手不及,現在政府放寬社交聚會,有得去真係要感恩。🥗蟹將軍薯仔沙律薯蓉和薯粒混合一絲一絲的蟹柳和粒粒晶凝通透的蟹籽,口感豐富,海鮮味十足。而且沙律盛在蟹蓋上,賣相也極有心思。🍮脆燒豆腐豆腐含水量十分高,所以店舖選用了硬豆腐,師傅把豆腐燒得外脆,裏面嫩滑,果然好心機。🍢厚燒牛舌牛舌的脂肪比較豐厚,所以最適合用來燒烤,烤好的牛舌油分減少,牛味香濃,加少少海鹽,非常和味。🍡京蔥雞肉串京蔥配雞肉真係好夾,燒烤好的京蔥甜味出晒嚟,配上雞肉真係絕佩。🍗雞翼食燒烤點可以唔食雞翼呢?這兒的雞翼醃得非常入味,雞翼皮燒得夠乾身得來,又能保持雞肉嫩滑。🥩白鱔白鱔肉經過燒烤後,肉質比較結實爽口,白膳皮燒得得脆卜卜,好正喔🦪廣島蠔廣島蠔比較creamy, 經過燒烤後,蠔味更突出,由於火喉恰到好處,所以沒有渣🍲免治雞肉棒免治雞肉和雞軟骨搭配而成。一軟一脆口感豐富,配上蛋黃醬油汁,非常嘢味。🍢沖繩黑糖燒菠蘿吃了這麼多鹹味的燒烤,來一個甜品,燒黑糖菠蘿,甜中帶點酸,非常好吃。🍙明太子醬燒飯團我是個無飯不歡的人,這一個明太子醬燒飯團就太合我意了,飯團外面燒得有些焦香,配上明太子一同吃,實在過癮。🍾「澪」有氣清酒去居酒屋不能不喝點酒吧!這個帶汽的清酒,很清甜,很refreshing感覺。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2020-11-03
680 瀏覽
天后出名多野食,由街頭行到街尾,次次都花多眼亂,唔知食咩好呢!今日M佬就話同我去居酒屋,食吓串燒,感受一吓日本嘅氣氛。我哋就嚟到黑木亭居酒屋,餐廳地方唔大,牆身大大幅嘅壁畫,加埋唔同嘅小擺設,都有幾分大和風㗎。蟹將軍薯仔沙律薯仔沙律有粒又有蓉,所以食落好有口感。加上有絲絲蟹肉同蟹籽,錦上添花,好有層次。廣島蠔廣島蠔串燒都係第一次食,燒嘅時間控制得好好,非常鮮甜。免治雞肉棒免治雞肉加雞軟骨嘅配搭,口感好豐富。醬汁當然係蛋黃汁配豉油,同免治雞肉棒好match。白鱔鱔肉燒到塊皮脆卜卜,魚肉無骨,無腥澀,正。鴛鴦翠玉瓜翠玉瓜就咁燒就食過,但呢度加上蒜蓉同明太子再燒,好特別有心思,有驚喜!燒雞翼雞翼醃得入味,燒到個皮夠乾脆,keep到肉汁,好juicy。厚燒牛舌牛舌嘅牛味香濃,加少少鹽吊味,味道已經夠出。京蔥雞肉串 呢個串燒嘅主角就梗係唔係雞肉啦,因為京蔥真係好好味㗎!蔥味香濃,味道帶甜,配埋雞肉一齊食就最夾。脆燒豆腐外脆內綿,估唔到豆腐都可以咁好味。明太子醬燒飯團飯團燒到外層脆身,鍾意食飯焦就一定要試喇。飯團上面鋪滿明太子醬,加埋紫菜,好惹味。(記住Like同Share畀朋友) 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)