[{"@context":"https://schema.org","@type":"Article","headline":"銅鑼灣高質鐵板燒🥢$1280讚！","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202603/899562/20260301/hls/post_detail_1772376298644.m3u8"],"datePublished":"2026-03-11 20:00:00+08:00","url":"/community/detailpost/582d4f52-4f27-49e3-9e22-130fa02e7c6a/香港攻略/銅鑼灣高質鐵板燒12/share_n_foodie/899562","author":{"@type":"Person","name":"share_n_foodie","url":"https://www.ulifestyle.com.hk/community/user_profile/899562/share_n_foodie"},"text":"銅鑼灣隱世鐵板燒\n一個價錢不單食到高質鐵板燒性價比超高，今日品嚐的晚市套餐還有時令刺身及壽司，性格比相當高👍\n\n👨‍🍳晚市鐵板套餐 $1280\n🥗前菜\n口感十分輕盈，蒟蒻與青瓜的脆爽，伴隨著海葡萄在口中爆開的微細聲響，芝麻醬濃郁的香氣中透著一絲甘甜\n\n🐟時令刺身2點\n左口魚展現了兩種截然不同的風貌。先是品嚐薄切生魚片的滑嫩與鮮甜；接著是魚卷包裹著馬糞海膽，兩種鮮味在口中交織。\n\n炙燒過的梭子魚，表皮微焦，肉質卻依然軟嫩帶黏，京蔥的香氣點綴得恰到好處。\n\n🍣時令壽司4點\n有煙燻平政魚、鯖魚、北海道馬糞海膽、拖羅等。\n煙燻平政魚油脂豐盈卻不感膩口，與北海道馬糞海膽的濃郁甜味，留下了深刻印象。\n\n🧑🏻‍🍳鐵板燒菜式\n🔸季節鮮魚選用了馬友，鐵板的高溫鎖住了魚肉的嫩度，魚皮煎得焦脆。佐以柚子酸醋汁，酸甜感平衡了油脂。\n\n🔸北海道帆立貝以熱湯形式呈現，鮮甜的帆立貝浸潤在滾熱的雞湯中，搭配嫩菇與脆口秋葵，湯汁入味，暖意直達胃底。\n\n🔸虎蝦拼砌擺盤精美，肉質緊緻彈牙，自家熬製的蝦膏醬汁香氣濃郁。\n\n🔸香煎鵝肝，外層微脆，內裡則是入口即化的綿密。意大利黑醋的酸甜化解了豐腴後的厚重感。\n\n🔸美國特級牛肉薄燒，包裹著蔥花與蒜片，香脆與鮮嫩在咀嚼間迸發。\n\n鐵板炒飯粒粒分明，搭配日式XO醬炒製的芽菜，爽脆中帶著微辣，口感層次豐富。最後還有虎蝦頭熬製的味噌湯，鮮味融入豆香，鮮味十分突出。\n\n甜品\n自家製抹茶奶凍，細膩滑順的質感，甜而不膩\n\n📍 旭 KYOKU\n希雲街38號地下2號舖\n\n#銅鑼灣 #日本料理 #鐵板燒 #廚師發辦 \n"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"銅鑼灣高質鐵板燒🥢$1280讚！","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202603/899562/20260301/hls/post_detail_1772376298644.m3u8"],"datePublished":"2026-03-11 20:00:00+08:00","url":"/community/detailpost/582d4f52-4f27-49e3-9e22-130fa02e7c6a/香港攻略/銅鑼灣高質鐵板燒12/share_n_foodie/899562","author":{"@type":"Person","name":"share_n_foodie","url":"https://www.ulifestyle.com.hk/community/user_profile/899562/share_n_foodie"},"text":"銅鑼灣隱世鐵板燒\n一個價錢不單食到高質鐵板燒性價比超高，今日品嚐的晚市套餐還有時令刺身及壽司，性格比相當高👍\n\n👨‍🍳晚市鐵板套餐 $1280\n🥗前菜\n口感十分輕盈，蒟蒻與青瓜的脆爽，伴隨著海葡萄在口中爆開的微細聲響，芝麻醬濃郁的香氣中透著一絲甘甜\n\n🐟時令刺身2點\n左口魚展現了兩種截然不同的風貌。先是品嚐薄切生魚片的滑嫩與鮮甜；接著是魚卷包裹著馬糞海膽，兩種鮮味在口中交織。\n\n炙燒過的梭子魚，表皮微焦，肉質卻依然軟嫩帶黏，京蔥的香氣點綴得恰到好處。\n\n🍣時令壽司4點\n有煙燻平政魚、鯖魚、北海道馬糞海膽、拖羅等。\n煙燻平政魚油脂豐盈卻不感膩口，與北海道馬糞海膽的濃郁甜味，留下了深刻印象。\n\n🧑🏻‍🍳鐵板燒菜式\n🔸季節鮮魚選用了馬友，鐵板的高溫鎖住了魚肉的嫩度，魚皮煎得焦脆。佐以柚子酸醋汁，酸甜感平衡了油脂。\n\n🔸北海道帆立貝以熱湯形式呈現，鮮甜的帆立貝浸潤在滾熱的雞湯中，搭配嫩菇與脆口秋葵，湯汁入味，暖意直達胃底。\n\n🔸虎蝦拼砌擺盤精美，肉質緊緻彈牙，自家熬製的蝦膏醬汁香氣濃郁。\n\n🔸香煎鵝肝，外層微脆，內裡則是入口即化的綿密。意大利黑醋的酸甜化解了豐腴後的厚重感。\n\n🔸美國特級牛肉薄燒，包裹著蔥花與蒜片，香脆與鮮嫩在咀嚼間迸發。\n\n鐵板炒飯粒粒分明，搭配日式XO醬炒製的芽菜，爽脆中帶著微辣，口感層次豐富。最後還有虎蝦頭熬製的味噌湯，鮮味融入豆香，鮮味十分突出。\n\n甜品\n自家製抹茶奶凍，細膩滑順的質感，甜而不膩\n\n📍 旭 KYOKU\n希雲街38號地下2號舖\n\n#銅鑼灣 #日本料理 #鐵板燒 #廚師發辦 \n"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://video-playback.ulifestyle.com.hk/ul/converts/202603/899562/20260301/hls/post_detail_1772376298644.m3u8","creator":{"@type":"Person","name":"share_n_foodie"}}]