[{"@context":"https://schema.org","@type":"Article","headline":"創意港日法融合Omakase","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321107767.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321108197.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321108520.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321109042.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321109425.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321109677.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321110105.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321110348.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321110698.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321110910.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321111192.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321111443.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321111702.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321111903.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321112189.jpeg"],"datePublished":"2025-05-04 09:13:42+08:00","url":"/community/detailpost/d8abfce3-9bf4-4a7d-9435-dd7f8edc7b24/打卡熱點/porabbitt/673232","author":{"@type":"Person","name":"porabbitt","url":"https://www.ulifestyle.com.hk/community/user_profile/673232/porabbitt"},"text":"終於到訪「Thomas & T」，這間長期爆滿的港日法融合Omakase餐廳。主廚Thomas出身餐飲世家，不僅經驗豐富，還對飲食有著無限創意與熱情，每道菜都像是一場味蕾的驚喜探險！\n\n前菜\n《煙燻魚子醬青蘋果大溝貝》，煙燻魚子醬味道濃郁，搭配青蘋果的冰涼爽口，讓味蕾瞬間甦醒。\n《鮟鱇魚肝小蘋果》以酸甜蘋果山楂外層包裹著綿滑細緻的鮟鱇魚肝，層次感十足。\n\n壽司\n《北海道帆立貝》肉質鮮嫩，撕掉纖維後的口感更加柔滑。\n《金目鯛》以濕式熟成技術讓魚肉更軟嫩。\n《劍魚腩叉燒飯》創意爆棚，秘製叉燒醬與肥美劍魚腩結合，創作出獨特的海洋版叉燒！\n《火炙太刀魚》，魚皮燒至焦脆，豐富油脂令口感更滑嫰，忍不住想再吃一貫。\n《醬油漬吞拿魚赤身》，濃郁醬香與鮮嫩赤身相襯，搭配新鮮辣根，替代wasabi的做法意外地配搭！\n《馬友生死戀》創意十足，鹹香濃郁的馬友，搭配用馬友烹調的醬汁，最後用壽司飯撈汁，神來之筆。\n《海膽熱狗》，海膽鮮甜無比，滿足。\n《火炙鰈魚邊櫻花蝦手卷》，炙燒過的鰈魚邊帶著豐富魚油，搭配脆口櫻花蝦，越吃越香。\n最後吃了餡料豐富的《太卷》及用墨魚和淮山做的《玉子燒》，口感鬆軟。\n\n招牌《魚湯cappuccino》味道濃郁，入口細膩順滑，暖透心。\n\n以《北海道8.0牛乳雪糕配竹炭甜筒》甜美收尾，雪糕香濃滑順，大滿足!\n\n#UCreator #好去處 #打卡美食 #港日法融合餐廳 #馬友生死戀 #foodie #foodiehk "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"創意港日法融合Omakase","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321107767.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321108197.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321108520.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321109042.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321109425.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321109677.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321110105.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321110348.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321110698.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321110910.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321111192.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321111443.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321111702.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321111903.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321112189.jpeg"],"datePublished":"2025-05-04 09:13:42+08:00","url":"/community/detailpost/d8abfce3-9bf4-4a7d-9435-dd7f8edc7b24/打卡熱點/porabbitt/673232","author":{"@type":"Person","name":"porabbitt","url":"https://www.ulifestyle.com.hk/community/user_profile/673232/porabbitt"},"text":"終於到訪「Thomas & T」，這間長期爆滿的港日法融合Omakase餐廳。主廚Thomas出身餐飲世家，不僅經驗豐富，還對飲食有著無限創意與熱情，每道菜都像是一場味蕾的驚喜探險！\n\n前菜\n《煙燻魚子醬青蘋果大溝貝》，煙燻魚子醬味道濃郁，搭配青蘋果的冰涼爽口，讓味蕾瞬間甦醒。\n《鮟鱇魚肝小蘋果》以酸甜蘋果山楂外層包裹著綿滑細緻的鮟鱇魚肝，層次感十足。\n\n壽司\n《北海道帆立貝》肉質鮮嫩，撕掉纖維後的口感更加柔滑。\n《金目鯛》以濕式熟成技術讓魚肉更軟嫩。\n《劍魚腩叉燒飯》創意爆棚，秘製叉燒醬與肥美劍魚腩結合，創作出獨特的海洋版叉燒！\n《火炙太刀魚》，魚皮燒至焦脆，豐富油脂令口感更滑嫰，忍不住想再吃一貫。\n《醬油漬吞拿魚赤身》，濃郁醬香與鮮嫩赤身相襯，搭配新鮮辣根，替代wasabi的做法意外地配搭！\n《馬友生死戀》創意十足，鹹香濃郁的馬友，搭配用馬友烹調的醬汁，最後用壽司飯撈汁，神來之筆。\n《海膽熱狗》，海膽鮮甜無比，滿足。\n《火炙鰈魚邊櫻花蝦手卷》，炙燒過的鰈魚邊帶著豐富魚油，搭配脆口櫻花蝦，越吃越香。\n最後吃了餡料豐富的《太卷》及用墨魚和淮山做的《玉子燒》，口感鬆軟。\n\n招牌《魚湯cappuccino》味道濃郁，入口細膩順滑，暖透心。\n\n以《北海道8.0牛乳雪糕配竹炭甜筒》甜美收尾，雪糕香濃滑順，大滿足!\n\n#UCreator #好去處 #打卡美食 #港日法融合餐廳 #馬友生死戀 #foodie #foodiehk "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1746321107767.jpeg","creator":{"@type":"Person","name":"porabbitt"}}]