[{"@context":"https://schema.org","@type":"Article","headline":"食完想再食嘅Omakase ","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225391297.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225391521.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225391989.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225392183.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225392407.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225392639.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225393242.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225393439.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225393656.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225393871.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225393971.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225394172.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225394347.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225394515.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225394844.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225395056.jpeg"],"datePublished":"2026-07-19 18:00:36+08:00","url":"/community/detailpost/c2498065-612a-4b93-83bd-297fa91d875d/香港攻略/食完想再食嘅omak/heaheafooddiary/798085","author":{"@type":"Person","name":"heaheafooddiary","url":"https://www.ulifestyle.com.hk/community/user_profile/798085/heaheafooddiary"},"text":"隱身於銅鑼灣鬧市中的廚師發板,食材新鮮,菜單設計完整有層次,節奏剛剛好｡\n\n先付\n沖繩水雲配蓴菜(蓮花心)\n酸甜滑溜,沁涼開胃｡\n赤水母\n即日本海蜇,口感爽脆,配上柚子酸汁｡\n汁煮八爪魚配蘿蔔\n八爪魚炆煮至入味腍身,蘿蔔清甜｡\n\n刺身\n岩手縣米崎蠔\n蠔肉肥美,以紅洋蔥花及土佐醋引出鮮味｡\n北海道帆立貝配象拔蚌\n帆立貝鮮甜厚身,象拔蚌爽口脆嫩｡\n鰤魚\n嚴選兩款不同的部位,包括中腹及炙燒腩位,再灑上京都七彩芝麻增添香氣｡\n黑睦魚\n以稻草先燒後煙燻,使微甜的燻香附著於魚皮,突出了魚肉的鮮甜,配搭清香的紫蘇花與洋蔥漬,平衡解膩｡\n\n強餚\n愛知縣清酒煮地蛤\n地蛤肥美脆嫩,融入清酒與貝類精華的湯汁鮮美十足!\n山口縣甘鯛立鱗燒\n魚鱗酥脆金黃,魚肉嫩滑甘美,底下鋪以濃郁青綠的新鮮紫菜醬,味道充滿層次｡\n\n壽司\n根據魚種特性,切換醋飯,淡雅白皮魚配白醋飯,濃郁風味配赤醋飯,很有心思｡\n深海池魚\n魚皮微炙燒,厚身肥美｡\n可愛池魚\n鮮嫩細緻,魚油甘香｡\n甜蝦\n甜蝦經昆布熟成更具風味,疊加濃郁蝦膏,鮮上加鮮｡\n中拖羅\n是來自北海道噴火灣的美味,油花細密,入口即化｡\n拖羅海膽卷\n海膽新鮮鮮甜,吃下去幸福感滿滿｡\n\n鮮魚濃湯\n用多種鮮魚骨熬製而成的濃湯,吃完壽司喝暖身暖胃｡\n\n季節水果\n以香甜多汁的巨峰提子收尾,滿足｡\n\n📍重房 @shigefusa_\n銅鑼灣加路連山道1號地下18-19號舖\n\n#重房 #Shigefusa #omakase #廚師發辦 #不時不食 #日本菜 #刺身 #生蠔 #海膽 #100個港人旅遊攻略 #我的打卡地圖 #超級旅遊達人##Chil賞去大熊貓生日派對 #出遊神隊友 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"食完想再食嘅Omakase ","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225391297.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225391521.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225391989.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225392183.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225392407.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225392639.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225393242.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225393439.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225393656.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225393871.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225393971.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225394172.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225394347.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225394515.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225394844.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225395056.jpeg"],"datePublished":"2026-07-19 18:00:36+08:00","url":"/community/detailpost/c2498065-612a-4b93-83bd-297fa91d875d/香港攻略/食完想再食嘅omak/heaheafooddiary/798085","author":{"@type":"Person","name":"heaheafooddiary","url":"https://www.ulifestyle.com.hk/community/user_profile/798085/heaheafooddiary"},"text":"隱身於銅鑼灣鬧市中的廚師發板,食材新鮮,菜單設計完整有層次,節奏剛剛好｡\n\n先付\n沖繩水雲配蓴菜(蓮花心)\n酸甜滑溜,沁涼開胃｡\n赤水母\n即日本海蜇,口感爽脆,配上柚子酸汁｡\n汁煮八爪魚配蘿蔔\n八爪魚炆煮至入味腍身,蘿蔔清甜｡\n\n刺身\n岩手縣米崎蠔\n蠔肉肥美,以紅洋蔥花及土佐醋引出鮮味｡\n北海道帆立貝配象拔蚌\n帆立貝鮮甜厚身,象拔蚌爽口脆嫩｡\n鰤魚\n嚴選兩款不同的部位,包括中腹及炙燒腩位,再灑上京都七彩芝麻增添香氣｡\n黑睦魚\n以稻草先燒後煙燻,使微甜的燻香附著於魚皮,突出了魚肉的鮮甜,配搭清香的紫蘇花與洋蔥漬,平衡解膩｡\n\n強餚\n愛知縣清酒煮地蛤\n地蛤肥美脆嫩,融入清酒與貝類精華的湯汁鮮美十足!\n山口縣甘鯛立鱗燒\n魚鱗酥脆金黃,魚肉嫩滑甘美,底下鋪以濃郁青綠的新鮮紫菜醬,味道充滿層次｡\n\n壽司\n根據魚種特性,切換醋飯,淡雅白皮魚配白醋飯,濃郁風味配赤醋飯,很有心思｡\n深海池魚\n魚皮微炙燒,厚身肥美｡\n可愛池魚\n鮮嫩細緻,魚油甘香｡\n甜蝦\n甜蝦經昆布熟成更具風味,疊加濃郁蝦膏,鮮上加鮮｡\n中拖羅\n是來自北海道噴火灣的美味,油花細密,入口即化｡\n拖羅海膽卷\n海膽新鮮鮮甜,吃下去幸福感滿滿｡\n\n鮮魚濃湯\n用多種鮮魚骨熬製而成的濃湯,吃完壽司喝暖身暖胃｡\n\n季節水果\n以香甜多汁的巨峰提子收尾,滿足｡\n\n📍重房 @shigefusa_\n銅鑼灣加路連山道1號地下18-19號舖\n\n#重房 #Shigefusa #omakase #廚師發辦 #不時不食 #日本菜 #刺身 #生蠔 #海膽 #100個港人旅遊攻略 #我的打卡地圖 #超級旅遊達人##Chil賞去大熊貓生日派對 #出遊神隊友 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1784225391297.jpeg","creator":{"@type":"Person","name":"heaheafooddiary"}}]