[{"@context":"https://schema.org","@type":"Article","headline":"太子｜串燒Omakase。月華","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096607586.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096610344.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096607937.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096608230.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096608525.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096608912.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096609311.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096612188.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096610664.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096611366.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096611712.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096612527.jpeg"],"datePublished":"2025-10-22 09:33:03+08:00","url":"/community/detailpost/324bd6d3-9bba-49d8-95f2-4e75387e64b5/打卡熱點/EatToBeJOY/576522","author":{"@type":"Person","name":"EatToBeJOY","url":"https://www.ulifestyle.com.hk/community/user_profile/576522/EatToBeJOY"},"text":"現在除了壽司Omakase,連串燒店都有Omakase,位於太子有間高檔日式串燒店,除了可每串點選,有選擇困難症的話可以選擇Omakase,由廚師為你安排｡\n\nOmakase $420一位\n當中有10串串燒(5款雞､1款牛､1款豬､1款海鮮､2款蔬菜),還有主食和雪糕｡\n\n另外提一提這裡會收取茶錢和前菜費用一共$20,茶是玄米茶,前菜則為汁煮茄子,味道甜甜的,味道不錯｡\n\n🐥雞翼\n燒到脆卜卜,肉質仍然keep著juicy｡\n\n🐂牛腸\n以味噌醃製過再燒,非常入味,而且牛腸燒完仍然好軟淋,一點也不乾｡\n\n🐓大蔥雞腿肉\n雞皮和雞肉分開燒,燒完再合併一起,所以雞皮好脆而雞肉肉質軟嫩｡\n\n🍢香菇\n燒完還有好多汁｡\n\n🐓雞胸軟骨\n跟雞軟骨不一樣,雞胸軟骨形狀呈三角形,相對大件,口感較軟,簡單以鹽燒方式去燒｡\n\n🍢梅子紫蘇芝士雞肉卷\n這款串燒好有心思,功夫亦較多,用細小的雞肉卷著紫蘇葉和芝士再去燒,之後在雞肉上加上梅子醬,整體口感特別｡\n\n🐖金茹豬肉卷\n吃的時候要小心,因為金茹吸收了豬肉精華,吃時會爆汁｡\n\n🐟燒鰻魚\n鰻魚魚肉厚身又軟滑,加了山椒粉令味道更有層次感｡\n\n🐣免治雞肉棒\n免治雞肉棒帶有點雞軟骨,增加口感,味道不會太咸｡\n\n🍜雞湯素麵\n非常特別的一道主食,雞湯花了12小時,用了3隻雞去熬製而成,雞骨經過長時間慢火熬製基本上已溶化,味道非常濃郁,把雞精華完全呈現出來,另外加了柚子汁,減少油膩感,味道亦帶點fresh｡一啖素麵一啖雞湯十分好味｡\n\n🥗芫茜白蔥沙律 $60\n特色沙律,白蔥即是京蔥,配以日式酸汁,好開胃｡\n\n🦪北極貝 $230\n以牛油去燒,味道好香好鮮甜,值得一提北極貝脂肪低, 含有豐富鐵質｡\n\n最後omakase會跟一杯雪糕,當日口味有黑芝麻､益力多､豆腐,黑芝麻味好香牛奶和黑芝麻味｡\n\n#UCreator #打卡美食 #串燒 #日本菜 #日本料理 #hkfoodie #hkfood #hkfoodblogger #foodie #foodiehk #omakase #甜品治癒一切 #我想試下整甜品 #太子美食 #深水埗美食 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"太子｜串燒Omakase。月華","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096607586.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096610344.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096607937.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096608230.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096608525.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096608912.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096609311.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096612188.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096610664.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096611366.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096611712.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096612527.jpeg"],"datePublished":"2025-10-22 09:33:03+08:00","url":"/community/detailpost/324bd6d3-9bba-49d8-95f2-4e75387e64b5/打卡熱點/EatToBeJOY/576522","author":{"@type":"Person","name":"EatToBeJOY","url":"https://www.ulifestyle.com.hk/community/user_profile/576522/EatToBeJOY"},"text":"現在除了壽司Omakase,連串燒店都有Omakase,位於太子有間高檔日式串燒店,除了可每串點選,有選擇困難症的話可以選擇Omakase,由廚師為你安排｡\n\nOmakase $420一位\n當中有10串串燒(5款雞､1款牛､1款豬､1款海鮮､2款蔬菜),還有主食和雪糕｡\n\n另外提一提這裡會收取茶錢和前菜費用一共$20,茶是玄米茶,前菜則為汁煮茄子,味道甜甜的,味道不錯｡\n\n🐥雞翼\n燒到脆卜卜,肉質仍然keep著juicy｡\n\n🐂牛腸\n以味噌醃製過再燒,非常入味,而且牛腸燒完仍然好軟淋,一點也不乾｡\n\n🐓大蔥雞腿肉\n雞皮和雞肉分開燒,燒完再合併一起,所以雞皮好脆而雞肉肉質軟嫩｡\n\n🍢香菇\n燒完還有好多汁｡\n\n🐓雞胸軟骨\n跟雞軟骨不一樣,雞胸軟骨形狀呈三角形,相對大件,口感較軟,簡單以鹽燒方式去燒｡\n\n🍢梅子紫蘇芝士雞肉卷\n這款串燒好有心思,功夫亦較多,用細小的雞肉卷著紫蘇葉和芝士再去燒,之後在雞肉上加上梅子醬,整體口感特別｡\n\n🐖金茹豬肉卷\n吃的時候要小心,因為金茹吸收了豬肉精華,吃時會爆汁｡\n\n🐟燒鰻魚\n鰻魚魚肉厚身又軟滑,加了山椒粉令味道更有層次感｡\n\n🐣免治雞肉棒\n免治雞肉棒帶有點雞軟骨,增加口感,味道不會太咸｡\n\n🍜雞湯素麵\n非常特別的一道主食,雞湯花了12小時,用了3隻雞去熬製而成,雞骨經過長時間慢火熬製基本上已溶化,味道非常濃郁,把雞精華完全呈現出來,另外加了柚子汁,減少油膩感,味道亦帶點fresh｡一啖素麵一啖雞湯十分好味｡\n\n🥗芫茜白蔥沙律 $60\n特色沙律,白蔥即是京蔥,配以日式酸汁,好開胃｡\n\n🦪北極貝 $230\n以牛油去燒,味道好香好鮮甜,值得一提北極貝脂肪低, 含有豐富鐵質｡\n\n最後omakase會跟一杯雪糕,當日口味有黑芝麻､益力多､豆腐,黑芝麻味好香牛奶和黑芝麻味｡\n\n#UCreator #打卡美食 #串燒 #日本菜 #日本料理 #hkfoodie #hkfood #hkfoodblogger #foodie #foodiehk #omakase #甜品治癒一切 #我想試下整甜品 #太子美食 #深水埗美食 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761096607586.jpeg","creator":{"@type":"Person","name":"EatToBeJOY"}}]