[{"@context":"https://schema.org","@type":"Article","headline":"大阪隱世海膽專門店","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202512/111242/20251215/hls/post_detail_1765803755081.m3u8"],"datePublished":"2025-12-15 21:02:42+08:00","url":"/community/detailpost/acbbe757-0be4-4477-aeef-f07ee9903486/大阪攻略/大阪隱世海膽專門店/Camera-Eats-First/111242","author":{"@type":"Person","name":"Camera Eats First ","url":"https://www.ulifestyle.com.hk/community/user_profile/111242/Camera-Eats-First"},"text":"收藏咗呢間餐廳都有一段日子,10月去大阪嘅時候終於可以一試喇! 訂枱好方便,可以打電話､經｢食べﾛｸﾞ｣網頁(要收手續費)或私訊佢哋個IG都得｡\n\n餐廳只有10個位,大家都提早到達,所以我哋可以準時開餐,Yeah! 一坐低就已經聞到好香嘅海膽同高湯味｡店員會逐樣解釋產地同食法,節奏好舒服,完全唔會有趕客感覺｡\n\n前菜係炭燒帶子配海膽｡厚厚一層海膽鋪滿喺帶子上面,入口係濃郁但唔腥,海膽味同甜味好平衡;之後到超高期待嘅海膽布甸,加咗松露油同豆乳,滑到好似crème brulee,但味道又好清爽｡\n\n另一道前菜係｢雲丹×和牛x生蛋黃｣組合｡牛肉用A5黑毛和牛薄切,之後拌生蛋黃再加上海膽一齊食,好好好邪惡👿\n\n之後到重頭戲海膽鍋喇｡鍋可以揀海鮮或肉類版本,建議兩個都試｡海鮮有海膽､伊勢海老､鮑魚､大蜆同季節蔬菜｡肉類就有A5黑毛和牛､熊本豬｡\n\n湯底以日式高湯為基礎,再加入大量海膽打至乳化,形成金黃色｢海膽鍋底｣｡搞掂個湯底就可以開始放食材落鍋｡最後會用吃剩的湯做雜炊飯或意粉收尾,俾整鍋海膽精華完全被吸收｡炊飯及意粉我都試過,我覺得炊飯比較好味😋飯粒吸收晒啲海膽汁,非常滋味😋😋\n\n每位 JPY12,100 呢個價位,以佢用嘅食材同整體細緻度嚟講絕對交足功課｡由擺盤､節奏到服務都充滿儀式感,成餐就好似專程嚟上一次｢海膽專題體驗｣｡想去試一定要預早訂位,唔訂基本上好難 walk-in 食到｡\n\n[Oct 2025🇯🇵📸]\n\n#日本好去處 #UCreator #旅行打卡 #旅行美食 #社群生日快樂# "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"大阪隱世海膽專門店","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202512/111242/20251215/hls/post_detail_1765803755081.m3u8"],"datePublished":"2025-12-15 21:02:42+08:00","url":"/community/detailpost/acbbe757-0be4-4477-aeef-f07ee9903486/大阪攻略/大阪隱世海膽專門店/Camera-Eats-First/111242","author":{"@type":"Person","name":"Camera Eats First ","url":"https://www.ulifestyle.com.hk/community/user_profile/111242/Camera-Eats-First"},"text":"收藏咗呢間餐廳都有一段日子,10月去大阪嘅時候終於可以一試喇! 訂枱好方便,可以打電話､經｢食べﾛｸﾞ｣網頁(要收手續費)或私訊佢哋個IG都得｡\n\n餐廳只有10個位,大家都提早到達,所以我哋可以準時開餐,Yeah! 一坐低就已經聞到好香嘅海膽同高湯味｡店員會逐樣解釋產地同食法,節奏好舒服,完全唔會有趕客感覺｡\n\n前菜係炭燒帶子配海膽｡厚厚一層海膽鋪滿喺帶子上面,入口係濃郁但唔腥,海膽味同甜味好平衡;之後到超高期待嘅海膽布甸,加咗松露油同豆乳,滑到好似crème brulee,但味道又好清爽｡\n\n另一道前菜係｢雲丹×和牛x生蛋黃｣組合｡牛肉用A5黑毛和牛薄切,之後拌生蛋黃再加上海膽一齊食,好好好邪惡👿\n\n之後到重頭戲海膽鍋喇｡鍋可以揀海鮮或肉類版本,建議兩個都試｡海鮮有海膽､伊勢海老､鮑魚､大蜆同季節蔬菜｡肉類就有A5黑毛和牛､熊本豬｡\n\n湯底以日式高湯為基礎,再加入大量海膽打至乳化,形成金黃色｢海膽鍋底｣｡搞掂個湯底就可以開始放食材落鍋｡最後會用吃剩的湯做雜炊飯或意粉收尾,俾整鍋海膽精華完全被吸收｡炊飯及意粉我都試過,我覺得炊飯比較好味😋飯粒吸收晒啲海膽汁,非常滋味😋😋\n\n每位 JPY12,100 呢個價位,以佢用嘅食材同整體細緻度嚟講絕對交足功課｡由擺盤､節奏到服務都充滿儀式感,成餐就好似專程嚟上一次｢海膽專題體驗｣｡想去試一定要預早訂位,唔訂基本上好難 walk-in 食到｡\n\n[Oct 2025🇯🇵📸]\n\n#日本好去處 #UCreator #旅行打卡 #旅行美食 #社群生日快樂# "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://video-playback.ulifestyle.com.hk/ul/converts/202512/111242/20251215/hls/post_detail_1765803755081.m3u8","creator":{"@type":"Person","name":"Camera Eats First "}}]