[{"@context":"https://schema.org","@type":"Article","headline":"🦞樂鐵板燒 ","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538722898.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538723145.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538723260.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538723397.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538723504.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538723681.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538723784.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538723868.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724005.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724168.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724337.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724460.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724582.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724667.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724765.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724837.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724907.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724990.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538725112.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538725195.jpeg"],"datePublished":"2025-05-30 01:12:37+08:00","url":"/community/detailpost/4a7d13c6-c907-4be1-b7b5-2c8e5ccd4651/日式料理/Florence-Leung/882565","author":{"@type":"Person","name":"Florence Leung","url":"https://www.ulifestyle.com.hk/community/user_profile/882565/Florence-Leung"},"text":"最近發現佐敦有一間好正嘅餐廳｢樂鐵板燒｣,上個禮拜同朋友試咗,真係充滿驚喜｡\n一推開大門,即刻好似時光倒流,全場掛滿張國榮經典海報!連牆身都貼住佢嘅黑膠唱片封面,仲有玻璃櫃展示收藏品!\n樂師傅一邊煮食,餐廳一邊播放住張國榮嘅經典金曲,非常有氣氛｡真係由入座嗰刻開始,成個體驗已經贏曬!\n\n🌸十八層海膽杯 A5和牛廚師發辦 $1680\n🌸火焰海膽甲羅燒原隻鴛鴦海膽活龍蝦廚師發辦 $1680\n\n⭐️季節前菜\n前菜組合一份四款,夠曬心思｡\n磯煮鮑魚軟嫩入味,醬油甜香滲透,咬落彈牙得嚟唔會韌｡北海道白粟米爆汁清甜,咬落脆嫩無渣~大根柚子漬,醃得爽脆醒胃,柚子清香,微酸好開胃｡薯仔沙律綿密 creamy,口感豐富,有日式家常風味｡\n\n⭐️季節沙律:青森縣王林蘋果蟹籽沙律\n師傅將蘋果挖空,造成一個蘋果盒｡將蘋果果肉,撈入沙律醬同蟹籽,然後放返入蘋果盒入邊,非常有創意｡蘋果爽脆香甜又多汁,配上爆汁蟹籽鹹鮮同酸甜嘅沙律醬,帶來一種小清新感覺｡\n\n⭐️十八層海膽杯 \n呢杯嘢真係必試👍🏻必打卡✅\n一啖食勻北海道紫海膽､松葉蟹肉､拖羅蓉､三文魚子同花膠,一層疊一層,超奢華,超級靚!\n頂層嘅白飯魚脆片焦香脆口,點埋creamy又鮮甜嘅海膽,一啖就已經鮮到彈起!\n之後嘅步驟一定要撈勻!用匙羹由頂挖到底,撈勻曬18層食材,啖啖都食到海膽同魚生鮮甜,仲有蟹肉嘅絲絲口感同魚子嘅爆珠感,好豐富,好滿足!\n\n⭐️ 活龍蝦兩食(海膽醬芝士焗､海膽牛油蝦膏煮)\n龍蝦大隻到不得了,師傅用咗兩種煮法,都一樣咁高質,超邪惡!\n\n🔸海膽醬芝士焗龍蝦\n芝士加海膽醬嘅組合真係無得輸,濃郁到爆🫨\n一啖咬落去,龍蝦肉超彈牙,啖啖肉,好惹味!\n\n🔸 海膽牛油蝦膏煮龍蝦\n龍蝦肉煮得啱啱好,唔會過老,保持鮮甜,配埋個汁真係無敵!最驚喜係個竹炭烏冬!吸曬海膽牛油汁,每條烏冬都掛滿濃郁蝦膏香,仲有微微海膽甜味,好好食!\n\n⭐️ 北海道帆立貝原始燒\n師傅用火槍即場燒到成個貝殼噴火,我哋即刻拎手機影低,視覺味覺雙重享受🔥 燒嘅過程,牛油香氣即時爆發,清酒蒸發剩低甜味,同牛油完美融合,帆立貝表面焦香,咬開鮮嫩柔軟,帶有淡淡酒香,仲有蟹肉同三文魚子做內餡,每啖都有驚喜｡最後用匙羹連汁潷埋嚟飲,超鮮甜!每一啖湯汁都係精華所在!\n\n⭐️北海道赤海膽刺身\n呢款｢浜中小川赤海膽｣好食到震🫨🫨🫨\n師傅請我哋握緊拳頭,將份量超多嘅海膽放喺我手背上面,然後一啖啪左佢!人生第一次咁樣食法!一放入口,雪糕咁嘅質地,即刻化開,甜度爆燈,仲帶微微海水鹹香,完全冇苦澀味,係入口即溶嘅海膽天花板!幸福感100☺️💕💕💕\n\n⭐️火焰海膽甲羅燒\n呢個唔係普通甲羅燒,係一道會著火嘅奢華藝術品!師傅即場點燃閃火紙,成個蟹殼被火焰包圍,滿滿儀式感❤️‍🔥\n海膽融化係蟹膏入面 ,濃郁幼滑｡松葉蟹肉入口鮮甜,黑魚籽鹹香,口感好豐富｡將所有一齊撈埋,放上黑松露薯片,香脆又香濃,非常惹味｡^_^\n\n⭐️ 五式燒野菜\n車釐茄表面微焦,一咬開酸甜汁液爆發｡蘆筍係嫩芯部位,爽脆無渣,帶炭燒味｡\n茄子配上焦糖醬汁,香甜綿密又細緻｡\n南瓜厚片慢烤,入口鬆軟｡甜薯棉花糖,好鍾意呢個整法,棉花糖烤到拉絲,黏住蜜糖甜薯,冷熱交融甜蜜蜜｡\n\n⭐️ 荔枝豚肉卷\n師傅將厚切豚肉捲住原粒荔枝燒,表面再鋪滿蜜糖味爆珠,一啖咬落去就爆汁+爆珠,交織甜鹹雙重口感｡焦香豚肉,帶微微焦脆邊｡荔枝清甜及蜜糖爆珠完美中和油膩｡\n\n⭐️香煎鵝肝配山芋餅\n鵝肝煎到脆皮,油脂香超濃郁,咬開入面似雪糕咁滑,山芋餅煙煙韌韌 ,配埋藍莓珠夾埋一齊食,成個口感酸酸甜甜,好清新又解膩｡\n\n⭐️黯然銷魂飯 \nA5和牛叉燒,配上流心蘭王蛋同椰菜花飯,超級好味!呢個絕對唔係普通叉燒飯,師傅用上A5和牛整成叉燒,外表焦香,肉質柔嫩,充滿油香｡蘭王流心蛋同椰菜花炒飯,一啖食落去,蛋漿撈埋｢飯｣,和牛油脂香爆出嚟,真係邪惡到極點!\n\n⭐️特色紙包花膠蜆湯\n呢個紙包湯真係不得了!\n有花膠､蜆､冬菇,鮮甜到癲,原汁原味,冇加味精!花膠厚身又滑,蜆肉飽滿冇沙,冬菇爽口大大隻,飽到上心口都堅持要飲!飲完成個人暖笠笠~\n\n⭐️自家製甜品:海膽雪糕\n第一次食海膽雪糕,估唔到係咁夾,超有創意!\n海膽直接放喺雪糕上面,仲要加埋爆炸糖,食落去首先係海膽嘅鮮甜,鹹甜交織嘅感覺好新奇,加埋爆炸糖噼啪響嘅口感,玩味十足!\n\n#日本菜 #佐敦 #鐵板燒 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"🦞樂鐵板燒 ","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538722898.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538723145.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538723260.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538723397.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538723504.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538723681.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538723784.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538723868.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724005.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724168.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724337.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724460.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724582.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724667.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724765.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724837.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724907.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538724990.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538725112.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538725195.jpeg"],"datePublished":"2025-05-30 01:12:37+08:00","url":"/community/detailpost/4a7d13c6-c907-4be1-b7b5-2c8e5ccd4651/日式料理/Florence-Leung/882565","author":{"@type":"Person","name":"Florence Leung","url":"https://www.ulifestyle.com.hk/community/user_profile/882565/Florence-Leung"},"text":"最近發現佐敦有一間好正嘅餐廳｢樂鐵板燒｣,上個禮拜同朋友試咗,真係充滿驚喜｡\n一推開大門,即刻好似時光倒流,全場掛滿張國榮經典海報!連牆身都貼住佢嘅黑膠唱片封面,仲有玻璃櫃展示收藏品!\n樂師傅一邊煮食,餐廳一邊播放住張國榮嘅經典金曲,非常有氣氛｡真係由入座嗰刻開始,成個體驗已經贏曬!\n\n🌸十八層海膽杯 A5和牛廚師發辦 $1680\n🌸火焰海膽甲羅燒原隻鴛鴦海膽活龍蝦廚師發辦 $1680\n\n⭐️季節前菜\n前菜組合一份四款,夠曬心思｡\n磯煮鮑魚軟嫩入味,醬油甜香滲透,咬落彈牙得嚟唔會韌｡北海道白粟米爆汁清甜,咬落脆嫩無渣~大根柚子漬,醃得爽脆醒胃,柚子清香,微酸好開胃｡薯仔沙律綿密 creamy,口感豐富,有日式家常風味｡\n\n⭐️季節沙律:青森縣王林蘋果蟹籽沙律\n師傅將蘋果挖空,造成一個蘋果盒｡將蘋果果肉,撈入沙律醬同蟹籽,然後放返入蘋果盒入邊,非常有創意｡蘋果爽脆香甜又多汁,配上爆汁蟹籽鹹鮮同酸甜嘅沙律醬,帶來一種小清新感覺｡\n\n⭐️十八層海膽杯 \n呢杯嘢真係必試👍🏻必打卡✅\n一啖食勻北海道紫海膽､松葉蟹肉､拖羅蓉､三文魚子同花膠,一層疊一層,超奢華,超級靚!\n頂層嘅白飯魚脆片焦香脆口,點埋creamy又鮮甜嘅海膽,一啖就已經鮮到彈起!\n之後嘅步驟一定要撈勻!用匙羹由頂挖到底,撈勻曬18層食材,啖啖都食到海膽同魚生鮮甜,仲有蟹肉嘅絲絲口感同魚子嘅爆珠感,好豐富,好滿足!\n\n⭐️ 活龍蝦兩食(海膽醬芝士焗､海膽牛油蝦膏煮)\n龍蝦大隻到不得了,師傅用咗兩種煮法,都一樣咁高質,超邪惡!\n\n🔸海膽醬芝士焗龍蝦\n芝士加海膽醬嘅組合真係無得輸,濃郁到爆🫨\n一啖咬落去,龍蝦肉超彈牙,啖啖肉,好惹味!\n\n🔸 海膽牛油蝦膏煮龍蝦\n龍蝦肉煮得啱啱好,唔會過老,保持鮮甜,配埋個汁真係無敵!最驚喜係個竹炭烏冬!吸曬海膽牛油汁,每條烏冬都掛滿濃郁蝦膏香,仲有微微海膽甜味,好好食!\n\n⭐️ 北海道帆立貝原始燒\n師傅用火槍即場燒到成個貝殼噴火,我哋即刻拎手機影低,視覺味覺雙重享受🔥 燒嘅過程,牛油香氣即時爆發,清酒蒸發剩低甜味,同牛油完美融合,帆立貝表面焦香,咬開鮮嫩柔軟,帶有淡淡酒香,仲有蟹肉同三文魚子做內餡,每啖都有驚喜｡最後用匙羹連汁潷埋嚟飲,超鮮甜!每一啖湯汁都係精華所在!\n\n⭐️北海道赤海膽刺身\n呢款｢浜中小川赤海膽｣好食到震🫨🫨🫨\n師傅請我哋握緊拳頭,將份量超多嘅海膽放喺我手背上面,然後一啖啪左佢!人生第一次咁樣食法!一放入口,雪糕咁嘅質地,即刻化開,甜度爆燈,仲帶微微海水鹹香,完全冇苦澀味,係入口即溶嘅海膽天花板!幸福感100☺️💕💕💕\n\n⭐️火焰海膽甲羅燒\n呢個唔係普通甲羅燒,係一道會著火嘅奢華藝術品!師傅即場點燃閃火紙,成個蟹殼被火焰包圍,滿滿儀式感❤️‍🔥\n海膽融化係蟹膏入面 ,濃郁幼滑｡松葉蟹肉入口鮮甜,黑魚籽鹹香,口感好豐富｡將所有一齊撈埋,放上黑松露薯片,香脆又香濃,非常惹味｡^_^\n\n⭐️ 五式燒野菜\n車釐茄表面微焦,一咬開酸甜汁液爆發｡蘆筍係嫩芯部位,爽脆無渣,帶炭燒味｡\n茄子配上焦糖醬汁,香甜綿密又細緻｡\n南瓜厚片慢烤,入口鬆軟｡甜薯棉花糖,好鍾意呢個整法,棉花糖烤到拉絲,黏住蜜糖甜薯,冷熱交融甜蜜蜜｡\n\n⭐️ 荔枝豚肉卷\n師傅將厚切豚肉捲住原粒荔枝燒,表面再鋪滿蜜糖味爆珠,一啖咬落去就爆汁+爆珠,交織甜鹹雙重口感｡焦香豚肉,帶微微焦脆邊｡荔枝清甜及蜜糖爆珠完美中和油膩｡\n\n⭐️香煎鵝肝配山芋餅\n鵝肝煎到脆皮,油脂香超濃郁,咬開入面似雪糕咁滑,山芋餅煙煙韌韌 ,配埋藍莓珠夾埋一齊食,成個口感酸酸甜甜,好清新又解膩｡\n\n⭐️黯然銷魂飯 \nA5和牛叉燒,配上流心蘭王蛋同椰菜花飯,超級好味!呢個絕對唔係普通叉燒飯,師傅用上A5和牛整成叉燒,外表焦香,肉質柔嫩,充滿油香｡蘭王流心蛋同椰菜花炒飯,一啖食落去,蛋漿撈埋｢飯｣,和牛油脂香爆出嚟,真係邪惡到極點!\n\n⭐️特色紙包花膠蜆湯\n呢個紙包湯真係不得了!\n有花膠､蜆､冬菇,鮮甜到癲,原汁原味,冇加味精!花膠厚身又滑,蜆肉飽滿冇沙,冬菇爽口大大隻,飽到上心口都堅持要飲!飲完成個人暖笠笠~\n\n⭐️自家製甜品:海膽雪糕\n第一次食海膽雪糕,估唔到係咁夾,超有創意!\n海膽直接放喺雪糕上面,仲要加埋爆炸糖,食落去首先係海膽嘅鮮甜,鹹甜交織嘅感覺好新奇,加埋爆炸糖噼啪響嘅口感,玩味十足!\n\n#日本菜 #佐敦 #鐵板燒 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1748538722898.jpeg","creator":{"@type":"Person","name":"Florence Leung"}}]

🦞樂 鐵板燒

🦞樂鐵板燒