[{"@context":"https://schema.org","@type":"Article","headline":"重房🩷時令食材特式配搭Omakase","image":["https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1717550367334.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1717550367220.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1717550367368.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1717550367303.jpeg"],"datePublished":"2024-06-05 09:19:15+08:00","url":"/community/detailpost/4d2cca65-c48a-4108-b4e0-99d61a5d279f/日式料理/agnes.gourmet/547907","author":{"@type":"Person","name":"agnes.gourmet","url":"https://www.ulifestyle.com.hk/community/user_profile/547907/agnes.gourmet"},"text":"📍重房 (銅鑼灣)\n重房由Cubus搬到加路連山道,同樣有唔少熟客捧場｡\n\n前菜:\n✨菠菜配三文魚子\n✨水雲菜配蟹肉\n\n刺身:\n✨北海道紫海膽､法國魚子醬､白蝦､三文魚子\n紫海膽同白蝦都係特別鮮甜,配搭魚子醬同三文魚子嘅鹹香味道好平衡｡\n✨九州象拔蚌 \n岩鹽加埋象拔蚌嘅潮香好refreshing｡\n✨鮟鱇魚肝､鱈魚乾 \n食過好多次鮟鱇魚,估唔到加醃蘿蔔食會更加突顯佢嘅鮮甜｡全晚最愛呢道菜｡\n✨小長井真蠔･華漣啫喱醋\n偏向爽脆而且海水味唔太重,好啱👩🏻口味｡\n✨磯煮鮑魚肝醬螢光魷魚芝麻\n香味嘅醬汁送晒入鮑魚裏面,配合鹹鮮嘅肝醬,口味相當豐富｡時令嘅螢光魷魚略帶海水味｡\n✨地金目鯛\n地金目鯛肉質柔軟｡灑上烏魚子(呢個配搭越嚟越常見😛)多少少鹹鮮｡\n✨腦天配吞拿魚腩\n極肥美嘅配搭~腦天炙燒過,激活咗油香｡\n\n熟食:\n南瓜湯球金鯛立鱗燒\n立鱗燒做到魚皮卜卜脆｡但在座各位似乎對南瓜湯球更有興趣｡爆汁嘅口感帶來嘅竟然係清甜嘅味道(唔係西式湯😌)｡\n\n壽司:\n深海池魚🍣鳥貝\n赤身🍣梭子魚\n🍣北海道馬糞海膽\n👩🏻偏愛赤身同梭子魚｡赤身嘅醬油漬味道恰度好處,少有咁啱口味｡梭子魚嘅皮燒得極香,清新嘅柚子胡椒中和咗魚油嘅油膩感｡\n\n✨魚湯烏冬\n鮮甜冇想像中咁厚重,食咗咁多嘢都仲食得晒｡\n\n✨甜品:千層蛋糕\n\n📍重房 (銅鑼灣)\n銅鑼灣加路連山道1號地下18-19號舖\n\n\n#hkfoodie #hkfood #香港美食 #相機食先 #hkblogger #銅鑼灣 #銅鑼灣美食 #日本菜#廚師發辦\n#hkfoodblogger #hkkol #food #hkig #hkinfluencer #hkeats #hkfoodpic #hongkongfood #kol #foodiehk #foodie#hklifestyleblogger\n\r\n #銅鑼灣 #日本菜 #Omakase #銅鑼灣美食 #hkig #香港美食 #hkblogger #foodie #相機食先 #hkfood #hkfoodie #廚師發辦 #hkfoodblogger #foodiehk #hkinfluencer #hklifestyleblogger #hkkol #hongkongfood #hkeats #hkfoodpic #food #kol\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"重房🩷時令食材特式配搭Omakase","image":["https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1717550367334.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1717550367220.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1717550367368.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1717550367303.jpeg"],"datePublished":"2024-06-05 09:19:15+08:00","url":"/community/detailpost/4d2cca65-c48a-4108-b4e0-99d61a5d279f/日式料理/agnes.gourmet/547907","author":{"@type":"Person","name":"agnes.gourmet","url":"https://www.ulifestyle.com.hk/community/user_profile/547907/agnes.gourmet"},"text":"📍重房 (銅鑼灣)\n重房由Cubus搬到加路連山道,同樣有唔少熟客捧場｡\n\n前菜:\n✨菠菜配三文魚子\n✨水雲菜配蟹肉\n\n刺身:\n✨北海道紫海膽､法國魚子醬､白蝦､三文魚子\n紫海膽同白蝦都係特別鮮甜,配搭魚子醬同三文魚子嘅鹹香味道好平衡｡\n✨九州象拔蚌 \n岩鹽加埋象拔蚌嘅潮香好refreshing｡\n✨鮟鱇魚肝､鱈魚乾 \n食過好多次鮟鱇魚,估唔到加醃蘿蔔食會更加突顯佢嘅鮮甜｡全晚最愛呢道菜｡\n✨小長井真蠔･華漣啫喱醋\n偏向爽脆而且海水味唔太重,好啱👩🏻口味｡\n✨磯煮鮑魚肝醬螢光魷魚芝麻\n香味嘅醬汁送晒入鮑魚裏面,配合鹹鮮嘅肝醬,口味相當豐富｡時令嘅螢光魷魚略帶海水味｡\n✨地金目鯛\n地金目鯛肉質柔軟｡灑上烏魚子(呢個配搭越嚟越常見😛)多少少鹹鮮｡\n✨腦天配吞拿魚腩\n極肥美嘅配搭~腦天炙燒過,激活咗油香｡\n\n熟食:\n南瓜湯球金鯛立鱗燒\n立鱗燒做到魚皮卜卜脆｡但在座各位似乎對南瓜湯球更有興趣｡爆汁嘅口感帶來嘅竟然係清甜嘅味道(唔係西式湯😌)｡\n\n壽司:\n深海池魚🍣鳥貝\n赤身🍣梭子魚\n🍣北海道馬糞海膽\n👩🏻偏愛赤身同梭子魚｡赤身嘅醬油漬味道恰度好處,少有咁啱口味｡梭子魚嘅皮燒得極香,清新嘅柚子胡椒中和咗魚油嘅油膩感｡\n\n✨魚湯烏冬\n鮮甜冇想像中咁厚重,食咗咁多嘢都仲食得晒｡\n\n✨甜品:千層蛋糕\n\n📍重房 (銅鑼灣)\n銅鑼灣加路連山道1號地下18-19號舖\n\n\n#hkfoodie #hkfood #香港美食 #相機食先 #hkblogger #銅鑼灣 #銅鑼灣美食 #日本菜#廚師發辦\n#hkfoodblogger #hkkol #food #hkig #hkinfluencer #hkeats #hkfoodpic #hongkongfood #kol #foodiehk #foodie#hklifestyleblogger\n\r\n #銅鑼灣 #日本菜 #Omakase #銅鑼灣美食 #hkig #香港美食 #hkblogger #foodie #相機食先 #hkfood #hkfoodie #廚師發辦 #hkfoodblogger #foodiehk #hkinfluencer #hklifestyleblogger #hkkol #hongkongfood #hkeats #hkfoodpic #food #kol\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1717550367334.jpeg","creator":{"@type":"Person","name":"agnes.gourmet"}}]