[{"@context":"https://schema.org","@type":"Article","headline":"日式家常料理！😋 北海道 3.6 牛乳半熟吐司","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478637287.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478637424.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478637605.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478637753.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478637888.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478638060.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478638238.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478638347.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478638520.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478638678.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478638780.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478638945.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478639216.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478639329.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478639498.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478639679.jpeg"],"datePublished":"2026-01-15 20:06:44+08:00","url":"/community/detailpost/c5d25cea-331d-46bc-aec9-4f3b8618896d/打卡熱點/eunicep/48879","author":{"@type":"Person","name":"eunicep","url":"https://www.ulifestyle.com.hk/community/user_profile/48879/eunicep"},"text":"太古城中心不時有新餐廳進駐,今次就來到主打日式家庭料理的野間料理,餐廳靈感啟發自日本鄉間,空間以溫潤原木築構和諧寧靜的氛圍,裝潢簡潔明亮｡餐牌主打返璞歸真的健康日式家庭料理與和洋輕食組合,融合日式季節料理精髓,招牌半熟法式吐司肯定可以滿足各甜品控｡\n黑松露青檸檬奶油•雞肉野菌烏冬 $108\n糅合西日元素,以濃郁奶油為基底,隱隱滲出黑松露的馥郁菌香,灑下清新果香的柚子果皮,醒胃之餘還可中和醬汁的厚重感,稻庭烏冬極易掛上濃稠奶油醬汁,口感如絲綢般順滑,西日fusion卻完全不帶半點違和感｡\n月見北海道松葉蟹肉釜炊飯 $188\n利用真空原理慢火燜煮,原鍋上從頭吃到底都可保持溫暖熱度,驅寒又暖身,選用冬季正值產季的松葉蟹,絲絲蟹肉真材實料,混合了粒粒蟹籽,即時讓鮮味再度昇華,最適合我這些愛吃蟹但又最怕拆蟹的懶人,刺破日本生蛋黃後,蛋漿亦會漸漸流出,添上濃滑蛋香,將舖於飯面的新鮮食材與炊飯拌勻後,飯粒圓渾分明,口感軟糯,融合了蟹肉的甘甜和微焦米香｡\n濃厚鐵觀音忌廉•半熟法式吐司 $88\n每一片吐司均需24小時浸泡於北海道 3.6 牛乳與鮮忌廉調製的蛋漿中,以牛油慢火輕煎至金黃焦香,再入爐烤焗成外層微脆內裡濕潤的半熟層次,緩緩倒下蜂蜜,份外清甜,鐵觀音忌廉微瀝回甘,茶香含蓄而清幽,以茶入饌,不會蓋過吐司本身的純粹蛋香｡\n經典提拉米蘇配草莓 $68\nTiramisu 做法正宗,融合了苦香可可和濃縮咖啡粉,浸滿咖啡香的手指餅有如海綿蛋糕般鬆軟,保持細緻濕潤的質感,入口即化｡\n#UCreator #打卡美食 #好去處 #全新景點 #chill #隱世打卡點 #打卡 #太古城中心 #日式家庭料理 #野間料理 #食飽過馬年 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"日式家常料理！😋 北海道 3.6 牛乳半熟吐司","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478637287.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478637424.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478637605.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478637753.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478637888.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478638060.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478638238.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478638347.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478638520.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478638678.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478638780.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478638945.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478639216.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478639329.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478639498.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1768478639679.jpeg"],"datePublished":"2026-01-15 20:06:44+08:00","url":"/community/detailpost/c5d25cea-331d-46bc-aec9-4f3b8618896d/打卡熱點/eunicep/48879","author":{"@type":"Person","name":"eunicep","url":"https://www.ulifestyle.com.hk/community/user_profile/48879/eunicep"},"text":"太古城中心不時有新餐廳進駐,今次就來到主打日式家庭料理的野間料理,餐廳靈感啟發自日本鄉間,空間以溫潤原木築構和諧寧靜的氛圍,裝潢簡潔明亮｡餐牌主打返璞歸真的健康日式家庭料理與和洋輕食組合,融合日式季節料理精髓,招牌半熟法式吐司肯定可以滿足各甜品控｡\n黑松露青檸檬奶油•雞肉野菌烏冬 $108\n糅合西日元素,以濃郁奶油為基底,隱隱滲出黑松露的馥郁菌香,灑下清新果香的柚子果皮,醒胃之餘還可中和醬汁的厚重感,稻庭烏冬極易掛上濃稠奶油醬汁,口感如絲綢般順滑,西日fusion卻完全不帶半點違和感｡\n月見北海道松葉蟹肉釜炊飯 $188\n利用真空原理慢火燜煮,原鍋上從頭吃到底都可保持溫暖熱度,驅寒又暖身,選用冬季正值產季的松葉蟹,絲絲蟹肉真材實料,混合了粒粒蟹籽,即時讓鮮味再度昇華,最適合我這些愛吃蟹但又最怕拆蟹的懶人,刺破日本生蛋黃後,蛋漿亦會漸漸流出,添上濃滑蛋香,將舖於飯面的新鮮食材與炊飯拌勻後,飯粒圓渾分明,口感軟糯,融合了蟹肉的甘甜和微焦米香｡\n濃厚鐵觀音忌廉•半熟法式吐司 $88\n每一片吐司均需24小時浸泡於北海道 3.6 牛乳與鮮忌廉調製的蛋漿中,以牛油慢火輕煎至金黃焦香,再入爐烤焗成外層微脆內裡濕潤的半熟層次,緩緩倒下蜂蜜,份外清甜,鐵觀音忌廉微瀝回甘,茶香含蓄而清幽,以茶入饌,不會蓋過吐司本身的純粹蛋香｡\n經典提拉米蘇配草莓 $68\nTiramisu 做法正宗,融合了苦香可可和濃縮咖啡粉,浸滿咖啡香的手指餅有如海綿蛋糕般鬆軟,保持細緻濕潤的質感,入口即化｡\n#UCreator #打卡美食 #好去處 #全新景點 #chill #隱世打卡點 #打卡 #太古城中心 #日式家庭料理 #野間料理 #食飽過馬年 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