[{"@context":"https://schema.org","@type":"Article","headline":"銅鑼灣·廚師發辦推薦","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230819569.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230819712.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230819387.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230819916.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230820131.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230820324.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230820512.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230820757.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230820850.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230821036.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230821253.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230821407.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230821590.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230821720.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230819204.jpeg"],"datePublished":"2025-12-23 10:00:35+08:00","url":"/community/detailpost/27884963-c41b-4b9b-a597-e098e7727e0b/香港攻略/銅鑼灣廚師發辦推薦/heaheafooddiary/798085","author":{"@type":"Person","name":"heaheafooddiary","url":"https://www.ulifestyle.com.hk/community/user_profile/798085/heaheafooddiary"},"text":"與朋友選擇了重房$1580廚師發辦套餐,從精緻前菜到驚豔壽司,再到暖心湯品與完美甜點,每一環節都展現了板前的匠心獨運,是聖誕佳節寵愛自己的好選擇｡\n\n前菜三點\n以開胃鮮甜得牛油果他他鳳尾蝦､甘甜脆口的黑梅貝與清甜甘粟開展味蕾｡\n\n象拔蚌刺身配順菜與柚子啫喱\n象拔蚌爽脆,搭配滑溜的順菜和酸酸甜甜的柚子啫喱,清新有層次｡\n\n兵庫縣赤崎生蠔\n生蠔入口爽脆鮮甜,搭配了紅酒漬,清新鮮美｡\n\n真鯛刺身\n鯛魚肉質細膩,以芳香的黃柚子皮點綴提鮮｡\n\n銀鱈魚刺身\n經過輕輕火炙處理,魚油香氣瞬間撲鼻而來,入口即化,齒頰留香｡\n\n金目鯛刺身\n肉質飽滿,魚味濃郁｡\n\n板前創意地將火炙大拖羅與中拖羅刺身同時呈現｡以酥脆紫菜包裹,紫蘇葉巧妙地隔開冷熱兩種口感｡拖羅油脂澎湃,鮮甜無筋,以少許海鹽提鮮,令人一試難忘｡\n\n慢燒吞拿魚下巴\n採用先慢煮再燒香的烹調方式,確保魚肉軟嫩多汁｡搭配開胃的紫椰菜汁與酸汁調配而成的夢幻色彩醬汁,視覺效果滿滿\n\n壽司環節精選了五款優質魚鮮,展現板前的握功｡鰤魚魚味濃重,口感紮實;中拖羅壽司油花均勻,入口甘香;深海池魚經過網燒後,魚皮微焦,油香被逼出,更添風味;侯黑是油分比較多的白身魚;還有跟朋友最喜歡的黃海膽!鮮甜濃郁,讓人滿足😍😍😍\n\n京都湯葉配赤海膽\n腐皮(湯葉)豆香鮮明,搭配濃郁甘甜的赤海膽,味道相得益彰｡\n\n鮮魚濃湯烏冬\n以超過 30條魚及香菜熬製而成,湯底濃稠,啖啖鮮味,暖心又暖胃｡\n\n靜岡蜜瓜\n最後以清甜的靜岡蜜瓜作結,清爽解膩,完美✨\n\n📍重房 Shigefusa\n香港銅鑼灣加路連山道1號地下18-19號舖\n\n#重房 #Shigefusa #omakase #廚師發辦 #不時不食 #日本菜 #刺身 #生蠔 #海膽 #100個港人旅遊攻略 #我的打卡地圖 #倒數聖誕 #冬日暖心回憶 #社群生日快樂 #美食遊樂盛宴 #甜蜜聖誕滋味 #Chiikawa #我想去AIA嘉年#年尾啤啤佢\n "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"銅鑼灣·廚師發辦推薦","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230819569.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230819712.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230819387.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230819916.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230820131.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230820324.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230820512.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230820757.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230820850.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230821036.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230821253.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230821407.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230821590.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230821720.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230819204.jpeg"],"datePublished":"2025-12-23 10:00:35+08:00","url":"/community/detailpost/27884963-c41b-4b9b-a597-e098e7727e0b/香港攻略/銅鑼灣廚師發辦推薦/heaheafooddiary/798085","author":{"@type":"Person","name":"heaheafooddiary","url":"https://www.ulifestyle.com.hk/community/user_profile/798085/heaheafooddiary"},"text":"與朋友選擇了重房$1580廚師發辦套餐,從精緻前菜到驚豔壽司,再到暖心湯品與完美甜點,每一環節都展現了板前的匠心獨運,是聖誕佳節寵愛自己的好選擇｡\n\n前菜三點\n以開胃鮮甜得牛油果他他鳳尾蝦､甘甜脆口的黑梅貝與清甜甘粟開展味蕾｡\n\n象拔蚌刺身配順菜與柚子啫喱\n象拔蚌爽脆,搭配滑溜的順菜和酸酸甜甜的柚子啫喱,清新有層次｡\n\n兵庫縣赤崎生蠔\n生蠔入口爽脆鮮甜,搭配了紅酒漬,清新鮮美｡\n\n真鯛刺身\n鯛魚肉質細膩,以芳香的黃柚子皮點綴提鮮｡\n\n銀鱈魚刺身\n經過輕輕火炙處理,魚油香氣瞬間撲鼻而來,入口即化,齒頰留香｡\n\n金目鯛刺身\n肉質飽滿,魚味濃郁｡\n\n板前創意地將火炙大拖羅與中拖羅刺身同時呈現｡以酥脆紫菜包裹,紫蘇葉巧妙地隔開冷熱兩種口感｡拖羅油脂澎湃,鮮甜無筋,以少許海鹽提鮮,令人一試難忘｡\n\n慢燒吞拿魚下巴\n採用先慢煮再燒香的烹調方式,確保魚肉軟嫩多汁｡搭配開胃的紫椰菜汁與酸汁調配而成的夢幻色彩醬汁,視覺效果滿滿\n\n壽司環節精選了五款優質魚鮮,展現板前的握功｡鰤魚魚味濃重,口感紮實;中拖羅壽司油花均勻,入口甘香;深海池魚經過網燒後,魚皮微焦,油香被逼出,更添風味;侯黑是油分比較多的白身魚;還有跟朋友最喜歡的黃海膽!鮮甜濃郁,讓人滿足😍😍😍\n\n京都湯葉配赤海膽\n腐皮(湯葉)豆香鮮明,搭配濃郁甘甜的赤海膽,味道相得益彰｡\n\n鮮魚濃湯烏冬\n以超過 30條魚及香菜熬製而成,湯底濃稠,啖啖鮮味,暖心又暖胃｡\n\n靜岡蜜瓜\n最後以清甜的靜岡蜜瓜作結,清爽解膩,完美✨\n\n📍重房 Shigefusa\n香港銅鑼灣加路連山道1號地下18-19號舖\n\n#重房 #Shigefusa #omakase #廚師發辦 #不時不食 #日本菜 #刺身 #生蠔 #海膽 #100個港人旅遊攻略 #我的打卡地圖 #倒數聖誕 #冬日暖心回憶 #社群生日快樂 #美食遊樂盛宴 #甜蜜聖誕滋味 #Chiikawa #我想去AIA嘉年#年尾啤啤佢\n "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1766230819569.jpeg","creator":{"@type":"Person","name":"heaheafooddiary"}}]