[{"@context":"https://schema.org","@type":"Article","headline":"銅鑼灣高質日本餐廳之花貝","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128785720.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128787084.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128786648.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128786123.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128787248.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128787788.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128787254.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128787786.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128787786.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128787789.png"],"datePublished":"2023-07-12 10:27:25+08:00","url":"/community/detailpost/2313f1a2-a3d2-4359-adfc-2a3e9f4009ae/日式料理/銅鑼灣高質日本餐廳之/Bigmouth_jai/544911","author":{"@type":"Person","name":"Bigmouth_jai","url":"https://www.ulifestyle.com.hk/community/user_profile/544911/Bigmouth_jai"},"text":"花貝日本料理位於銅鑼灣Cubus的6樓，是一間高級日式居酒屋，提供各式各樣的日本料理，包括omakase、壽司、刺身、串燒、壽喜燒等。\n\n前菜是胡麻豆腐配上櫻花蝦、海蜇、海草莖炒豬肉碎。胡麻豆腐滑嫩香甜，搭配上鹹香的櫻花蝦和爽脆的海蜇，口感豐富。海草莖炒豬肉碎則是一道溫暖的家常菜，海草莖清爽解膩，豬肉碎鮮嫩多汁。\n\n茶碗蒸：一種日式的蒸蛋羹，質地細緻滑溜，入口即化。入面嘅蜆和黃蓮子增加了茶碗蒸的鮮味和香氣，非常美味。\n\n刺身三點是牡丹蝦、劍魚腩和醬油漬中拖羅。\n\n牡丹蝦是一種深海大蝦，肉質彈牙甘甜，帶有淡淡的海洋氣息。\n\n劍魚腩是劍魚的肥美部位，油花豐富，口感細嫩滑潤。\n\n醬油漬中拖羅則是用特製的醬油醃製過的吞拿魚中段肉，味道濃郁而不失鮮甜。\n\n壽司：每一貫壽司都是師傅現場握製的，米飯溫度適中，飯粒彈牙而不散開。\n\n赤貝配上岩鹽，突出了赤貝的甘甜和清新。\n\n真鯛加柚子胡椒更能提升真鯛的鮮味和香氣。\n\n鮫碟右口魚上面放了經過灸燒的裙邊，增加了層次感和油香。\n\n鰝鰺用醋漬過上面還加上花瓣作點綴，美觀而美味。\n\n鯖魚帶紫蘇香味，配上經醋漬的白昆布，酸甜開胃。\n\n赤鯥經過火灸，配甜酒煮過的紫菜，滿滿的油香，紫菜的甜味可以中和油膩感。\n\n海膽來自箱根，加了藻鹽令海膽的鮮味更突出。\n\n網炙超拖羅是用火炙過的吞拿魚大段肉，表面帶有焦香，內裡仍然保持多汁。\n\n玉子口感軟綿綿，帶有淡淡的雞蛋香，表面仲加咗蜜糖，味道更加香甜。\n\n卷物係干瓢卷，充滿江戶時期嘅風味。\n\n甜品是靜岡蜜瓜和抹茶蕨餅。靜岡蜜瓜是日本的名產，果肉香甜多汁，口感細緻。抹茶蕨餅是一種日式的糯米糍，外層灑上抹茶粉，味道清新不膩。\n\n#food #foodpic #foodphoto #tasty #手機食先 #香港美食 #香港探店 #美食博主 #wwhkfood #ufoodhk #delicious #yummy #hkfoodie #foodporn #hkfood #foodie #foodporn #foodlover #foodkiller #foodpics #ufoodphoto #foodphotography #美食 #相機食先 #食好西 #吃貨 #photooftheday #大口仔在銅鑼灣"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"銅鑼灣高質日本餐廳之花貝","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128785720.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128787084.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128786648.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128786123.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128787248.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128787788.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128787254.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128787786.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128787786.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128787789.png"],"datePublished":"2023-07-12 10:27:25+08:00","url":"/community/detailpost/2313f1a2-a3d2-4359-adfc-2a3e9f4009ae/日式料理/銅鑼灣高質日本餐廳之/Bigmouth_jai/544911","author":{"@type":"Person","name":"Bigmouth_jai","url":"https://www.ulifestyle.com.hk/community/user_profile/544911/Bigmouth_jai"},"text":"花貝日本料理位於銅鑼灣Cubus的6樓，是一間高級日式居酒屋，提供各式各樣的日本料理，包括omakase、壽司、刺身、串燒、壽喜燒等。\n\n前菜是胡麻豆腐配上櫻花蝦、海蜇、海草莖炒豬肉碎。胡麻豆腐滑嫩香甜，搭配上鹹香的櫻花蝦和爽脆的海蜇，口感豐富。海草莖炒豬肉碎則是一道溫暖的家常菜，海草莖清爽解膩，豬肉碎鮮嫩多汁。\n\n茶碗蒸：一種日式的蒸蛋羹，質地細緻滑溜，入口即化。入面嘅蜆和黃蓮子增加了茶碗蒸的鮮味和香氣，非常美味。\n\n刺身三點是牡丹蝦、劍魚腩和醬油漬中拖羅。\n\n牡丹蝦是一種深海大蝦，肉質彈牙甘甜，帶有淡淡的海洋氣息。\n\n劍魚腩是劍魚的肥美部位，油花豐富，口感細嫩滑潤。\n\n醬油漬中拖羅則是用特製的醬油醃製過的吞拿魚中段肉，味道濃郁而不失鮮甜。\n\n壽司：每一貫壽司都是師傅現場握製的，米飯溫度適中，飯粒彈牙而不散開。\n\n赤貝配上岩鹽，突出了赤貝的甘甜和清新。\n\n真鯛加柚子胡椒更能提升真鯛的鮮味和香氣。\n\n鮫碟右口魚上面放了經過灸燒的裙邊，增加了層次感和油香。\n\n鰝鰺用醋漬過上面還加上花瓣作點綴，美觀而美味。\n\n鯖魚帶紫蘇香味，配上經醋漬的白昆布，酸甜開胃。\n\n赤鯥經過火灸，配甜酒煮過的紫菜，滿滿的油香，紫菜的甜味可以中和油膩感。\n\n海膽來自箱根，加了藻鹽令海膽的鮮味更突出。\n\n網炙超拖羅是用火炙過的吞拿魚大段肉，表面帶有焦香，內裡仍然保持多汁。\n\n玉子口感軟綿綿，帶有淡淡的雞蛋香，表面仲加咗蜜糖，味道更加香甜。\n\n卷物係干瓢卷，充滿江戶時期嘅風味。\n\n甜品是靜岡蜜瓜和抹茶蕨餅。靜岡蜜瓜是日本的名產，果肉香甜多汁，口感細緻。抹茶蕨餅是一種日式的糯米糍，外層灑上抹茶粉，味道清新不膩。\n\n#food #foodpic #foodphoto #tasty #手機食先 #香港美食 #香港探店 #美食博主 #wwhkfood #ufoodhk #delicious #yummy #hkfoodie #foodporn #hkfood #foodie #foodporn #foodlover #foodkiller #foodpics #ufoodphoto #foodphotography #美食 #相機食先 #食好西 #吃貨 #photooftheday #大口仔在銅鑼灣"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1689128785720.png","creator":{"@type":"Person","name":"Bigmouth_jai"}}]