[{"@context":"https://schema.org","@type":"Article","headline":"灣仔美食｜炭火Dining炎｜全港最好食爆場燒鳥居酒屋⁉️","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202501/452540/20250111/hls/post_detail_1736602076794.m3u8"],"datePublished":"2025-01-11 21:38:08+08:00","url":"/community/detailpost/2c0834f3-3d94-454f-bd8f-4ec5ac5682f3/日式料理/foodiegogoooo/452540","author":{"@type":"Person","name":"foodiegogoooo","url":"https://www.ulifestyle.com.hk/community/user_profile/452540/foodiegogoooo"},"text":"呢一兩年市場越食越平,都有唔少高質餐廳做唔住,例如高級燒鳥店咁,香港都越黎越少,但咁刁鑽講究嘅雞部位,用炭火燒起,去平民串燒店真係食唔到｡\n\n之前都聽過唔少人講,話呢間燒烏係全港最好食之一,果日黎食都覺得係近期最正｡剩係雞都起碼用六個品種,以日本雞為主,因應部位又會用新鮮雞,連雞氣管､雞冠都食到,真係刁鑽｡\n\n-\n燒鳥\n🍗一夜熟成雞中翼($58)\n🍗雞尾($48) 🍗雞腸 ($52)\n🍗提燈($68) 🍗雞胃 ($58)\n🍗雞冠($48) 🍗雞氣管($48)\n🍗雞腳筋($58) 🍗雞掌心($62)\n🍗銀皮 (雞腎皮)($62)\n🍗雞心元($58)\n1️⃣呢到主要用上日本阿波尾雞同華美鳥,大家睇啲部位都見幾刁鑽稀有,有時連雞甲狀腺同雞蠔肉都有,好似雞嘅百科全書咁,而且都係師傅手工拆肉,逐串穿上｡\n\n2️⃣唔同部位都有唔同味道同口感,有爆滿油脂香嘅,亦有肉味濃香嘅,最緊要真火燒起,燒到外層焦脆,又鎖緊到肉汁｡\n\n🔸其他燒物\n🥩和牛腹肉($98)\n🦐雞皮紫蘇虎蝦卷($108)\n🥓紫蘇墨魚棒($68)\n🥓青葡萄豚肉卷($58)\n🥓長芋 ($58) 🥓白粟米($42)\n🥓炎豆腐($48)\n呢到仲有唔少燒物選擇,雞皮虎蝦逐隻人手包,真係超巨型大隻｡紫蘇墨魚棒彈口爽滑,炎豆腐酥脆香口,青葡萄豚肉一咬爆汁,幾款都值得一叫｡\n\n🔸時令刺身\n🥢日本白象拔蚌刺身($388)\n🥢酒盜池魚($188)\n🥢鮟鱅魚肝($108)\n🥢酢白子($148)\n定時又有唔同時令刺身,出邊燒烏店少有｡入冬最當造一定係白子同鮟鱅魚肝,師傅都會秘製調味,而最正一定係象拔蚌,新鮮切起鮮甜到極點｡\n\n🔸其他料理\n🥢關東大根天婦羅($68)\n🥢自家製肝醬配威化餅($78)\n🥢自家鮮雞湯($48)\n🥢咖哩牛肉豆乳烏冬($88)\n呢到咁多款燒鳥,雞湯都特別好飲,超足料雞骨熬到稠身濃郁｡大根天婦羅都係必叫,將關東煮法嘅蘿蔔,做成酥脆天婦羅,入味又軟腍,一咬超Juicy｡\n\n🔸自家釀製果酒 - 青梅､紅梅､柚子､菠蘿(定期會轉)\n\n-\n炭火Dining炎 @sumibidining_en\n🗺️灣仔謝斐道392-402號維新大廈地下B及C號舖\n📞2633 2316 / 6139 6016\n\n#居酒屋 #日式料理 #日式 #日式串燒 #串燒 #灣仔美食 #灣仔"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"灣仔美食｜炭火Dining炎｜全港最好食爆場燒鳥居酒屋⁉️","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202501/452540/20250111/hls/post_detail_1736602076794.m3u8"],"datePublished":"2025-01-11 21:38:08+08:00","url":"/community/detailpost/2c0834f3-3d94-454f-bd8f-4ec5ac5682f3/日式料理/foodiegogoooo/452540","author":{"@type":"Person","name":"foodiegogoooo","url":"https://www.ulifestyle.com.hk/community/user_profile/452540/foodiegogoooo"},"text":"呢一兩年市場越食越平,都有唔少高質餐廳做唔住,例如高級燒鳥店咁,香港都越黎越少,但咁刁鑽講究嘅雞部位,用炭火燒起,去平民串燒店真係食唔到｡\n\n之前都聽過唔少人講,話呢間燒烏係全港最好食之一,果日黎食都覺得係近期最正｡剩係雞都起碼用六個品種,以日本雞為主,因應部位又會用新鮮雞,連雞氣管､雞冠都食到,真係刁鑽｡\n\n-\n燒鳥\n🍗一夜熟成雞中翼($58)\n🍗雞尾($48) 🍗雞腸 ($52)\n🍗提燈($68) 🍗雞胃 ($58)\n🍗雞冠($48) 🍗雞氣管($48)\n🍗雞腳筋($58) 🍗雞掌心($62)\n🍗銀皮 (雞腎皮)($62)\n🍗雞心元($58)\n1️⃣呢到主要用上日本阿波尾雞同華美鳥,大家睇啲部位都見幾刁鑽稀有,有時連雞甲狀腺同雞蠔肉都有,好似雞嘅百科全書咁,而且都係師傅手工拆肉,逐串穿上｡\n\n2️⃣唔同部位都有唔同味道同口感,有爆滿油脂香嘅,亦有肉味濃香嘅,最緊要真火燒起,燒到外層焦脆,又鎖緊到肉汁｡\n\n🔸其他燒物\n🥩和牛腹肉($98)\n🦐雞皮紫蘇虎蝦卷($108)\n🥓紫蘇墨魚棒($68)\n🥓青葡萄豚肉卷($58)\n🥓長芋 ($58) 🥓白粟米($42)\n🥓炎豆腐($48)\n呢到仲有唔少燒物選擇,雞皮虎蝦逐隻人手包,真係超巨型大隻｡紫蘇墨魚棒彈口爽滑,炎豆腐酥脆香口,青葡萄豚肉一咬爆汁,幾款都值得一叫｡\n\n🔸時令刺身\n🥢日本白象拔蚌刺身($388)\n🥢酒盜池魚($188)\n🥢鮟鱅魚肝($108)\n🥢酢白子($148)\n定時又有唔同時令刺身,出邊燒烏店少有｡入冬最當造一定係白子同鮟鱅魚肝,師傅都會秘製調味,而最正一定係象拔蚌,新鮮切起鮮甜到極點｡\n\n🔸其他料理\n🥢關東大根天婦羅($68)\n🥢自家製肝醬配威化餅($78)\n🥢自家鮮雞湯($48)\n🥢咖哩牛肉豆乳烏冬($88)\n呢到咁多款燒鳥,雞湯都特別好飲,超足料雞骨熬到稠身濃郁｡大根天婦羅都係必叫,將關東煮法嘅蘿蔔,做成酥脆天婦羅,入味又軟腍,一咬超Juicy｡\n\n🔸自家釀製果酒 - 青梅､紅梅､柚子､菠蘿(定期會轉)\n\n-\n炭火Dining炎 @sumibidining_en\n🗺️灣仔謝斐道392-402號維新大廈地下B及C號舖\n📞2633 2316 / 6139 6016\n\n#居酒屋 #日式料理 #日式 #日式串燒 #串燒 #灣仔美食 #灣仔"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://video-playback.ulifestyle.com.hk/ul/converts/202501/452540/20250111/hls/post_detail_1736602076794.m3u8","creator":{"@type":"Person","name":"foodiegogoooo"}}]