[{"@context":"https://schema.org","@type":"Article","headline":"🌟荔枝角高質天婦羅💖壽喜燒","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202502/170980/20250211/hls/post_detail_1739210246773.m3u8"],"datePublished":"2025-02-11 02:00:10+08:00","url":"/community/detailpost/f0098f4e-32a1-4737-860f-071c19758bef/打卡熱點/caroljai26/170980","author":{"@type":"Person","name":"caroljai26","url":"https://www.ulifestyle.com.hk/community/user_profile/170980/caroljai26"},"text":"呢間位於荔枝角D2 Place二期嘅夜明け,\n主打席前壽喜燒同天婦羅,餐廳環境簡約舒適,\n有師傅席前為烹調天婦羅同壽喜燒!\n\n💙前菜\n🦀北海道松葉蟹肉生湯葉\n賣相精緻,北海道松葉蟹肉好鮮甜,\n下面放上傳統的京都食品｢生湯葉｣,\n即係豆漿煮沸時形成嘅薄膜舀起製成的,\n類似腐皮咁,豆味濃厚, 口感獨特又柔滑!\n\n💛天婦羅\n🦐花竹蝦\n分開咗蝦頭同蝦身去炸,\n蝦頭讚得香脆,可以配上岩鹽去食,\n而花竹蝦身好彈牙,可配咖喱鹽去食,\n別有一番風味!\n\n💚北海道白蘆筍 \n口感鮮嫩,食落好清甜爽脆!\n\n🐟北海道公魚\n北海道公魚肉質細膩,好啱用嚟整天婦羅,\n炸得外脆內嫩,鮮甜又酥脆😍!\n\n🍆熊本縣赤茄子\n熊本縣赤茄子係日本第二多水的茄子,\n茄子炸到外皮酥脆,內裡綿密多汁☺️!\n\n🧡北海道馬糞海膽紫菜天婦羅配淡雪鹽\n北海道馬糞海膽非常鮮甜,加上酥脆嘅紫菜天婦羅,\n味道超夾!師傅喺海膽面頭再灑上以米與鹽結合\n而成嘅淡雪鹽,更提升了整體味道層次😆!\n\n🍄山形縣舞茸菇\n山形縣舞茸菇天婦羅外皮酥脆,\n內裏鮮嫩,獨特的舞茸菇香氣彌漫!\n\n🍠鹿兒島安納芋配威士忌同糖\n鹿兒島安納芋外酥內軟,安納芋甜味濃郁,\n可以先點少許威士忌再點糖,糖用嚟中和\n威士忌嘅味道,增添了獨特的風味,\n香甜中帶點微微酒香,好有創意嘅組合👍🏻!\n\n🧡醋橘啫喱 \n食完天婦羅,來一件醋橘啫喱來refresh口腔,\n酸酸甜甜好開胃!\n\n💚鵝肝茶碗蒸\n茶碗蒸上面放上大大件香煎咗嘅鵝肝,\n鵝肝細膩滑順,同茶碗蒸嘅蛋香好配合!\n\n🐮和牛壽喜燒\n壽喜燒用上宮崎A4和牛嘅肉眼位同西冷位,\n頭兩片肉眼和牛肉先以關西風去烹調, 先以牛肪起鑊\n再落糖整至焦糖化,令和牛煎香後帶點焦糖嘅甜味,\n之後西冷和牛會則用上關東風去烹調,即加入壽喜燒\n湯汁後再加入和牛去煮,食嘅時候可以沾上夢王蛋黃,\n令和牛口感更提升,亦可以點上wasabi/ \n柚子皮法式芥末,更增添風味!\n\n🥣麵豉湯\n麵豉湯湯底鮮香,淡淡的鹹香\n\n🍳日式炸蛋飯\n先將蛋黃炸成天婦羅,放上白飯上,\n再淋上秘製醬汁,看似簡單,但味道一流!\n蛋味超香濃的\n\n甜品\n🍈靜岡蜜瓜\n甜度高,多汁又爽口\n\n🍴夜明け @yoake.tempura.sukiyaki \n📍荔枝角長順街15號D2 Place TWO 3樓311號舖\n\n#夜明け#yoake#天婦羅#壽喜燒#日本菜\n#荔枝角#荔枝角美食#香港美食#香#tempura\n#sukiyaki#d2place#hk#hkfoodie#人人生日快樂 #UCreator #好去處 #chill #打卡 #2025chillguy #ucreatorhk #momentswithucreator #bestfoodwithucreator #ucreator"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"🌟荔枝角高質天婦羅💖壽喜燒","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202502/170980/20250211/hls/post_detail_1739210246773.m3u8"],"datePublished":"2025-02-11 02:00:10+08:00","url":"/community/detailpost/f0098f4e-32a1-4737-860f-071c19758bef/打卡熱點/caroljai26/170980","author":{"@type":"Person","name":"caroljai26","url":"https://www.ulifestyle.com.hk/community/user_profile/170980/caroljai26"},"text":"呢間位於荔枝角D2 Place二期嘅夜明け,\n主打席前壽喜燒同天婦羅,餐廳環境簡約舒適,\n有師傅席前為烹調天婦羅同壽喜燒!\n\n💙前菜\n🦀北海道松葉蟹肉生湯葉\n賣相精緻,北海道松葉蟹肉好鮮甜,\n下面放上傳統的京都食品｢生湯葉｣,\n即係豆漿煮沸時形成嘅薄膜舀起製成的,\n類似腐皮咁,豆味濃厚, 口感獨特又柔滑!\n\n💛天婦羅\n🦐花竹蝦\n分開咗蝦頭同蝦身去炸,\n蝦頭讚得香脆,可以配上岩鹽去食,\n而花竹蝦身好彈牙,可配咖喱鹽去食,\n別有一番風味!\n\n💚北海道白蘆筍 \n口感鮮嫩,食落好清甜爽脆!\n\n🐟北海道公魚\n北海道公魚肉質細膩,好啱用嚟整天婦羅,\n炸得外脆內嫩,鮮甜又酥脆😍!\n\n🍆熊本縣赤茄子\n熊本縣赤茄子係日本第二多水的茄子,\n茄子炸到外皮酥脆,內裡綿密多汁☺️!\n\n🧡北海道馬糞海膽紫菜天婦羅配淡雪鹽\n北海道馬糞海膽非常鮮甜,加上酥脆嘅紫菜天婦羅,\n味道超夾!師傅喺海膽面頭再灑上以米與鹽結合\n而成嘅淡雪鹽,更提升了整體味道層次😆!\n\n🍄山形縣舞茸菇\n山形縣舞茸菇天婦羅外皮酥脆,\n內裏鮮嫩,獨特的舞茸菇香氣彌漫!\n\n🍠鹿兒島安納芋配威士忌同糖\n鹿兒島安納芋外酥內軟,安納芋甜味濃郁,\n可以先點少許威士忌再點糖,糖用嚟中和\n威士忌嘅味道,增添了獨特的風味,\n香甜中帶點微微酒香,好有創意嘅組合👍🏻!\n\n🧡醋橘啫喱 \n食完天婦羅,來一件醋橘啫喱來refresh口腔,\n酸酸甜甜好開胃!\n\n💚鵝肝茶碗蒸\n茶碗蒸上面放上大大件香煎咗嘅鵝肝,\n鵝肝細膩滑順,同茶碗蒸嘅蛋香好配合!\n\n🐮和牛壽喜燒\n壽喜燒用上宮崎A4和牛嘅肉眼位同西冷位,\n頭兩片肉眼和牛肉先以關西風去烹調, 先以牛肪起鑊\n再落糖整至焦糖化,令和牛煎香後帶點焦糖嘅甜味,\n之後西冷和牛會則用上關東風去烹調,即加入壽喜燒\n湯汁後再加入和牛去煮,食嘅時候可以沾上夢王蛋黃,\n令和牛口感更提升,亦可以點上wasabi/ \n柚子皮法式芥末,更增添風味!\n\n🥣麵豉湯\n麵豉湯湯底鮮香,淡淡的鹹香\n\n🍳日式炸蛋飯\n先將蛋黃炸成天婦羅,放上白飯上,\n再淋上秘製醬汁,看似簡單,但味道一流!\n蛋味超香濃的\n\n甜品\n🍈靜岡蜜瓜\n甜度高,多汁又爽口\n\n🍴夜明け @yoake.tempura.sukiyaki \n📍荔枝角長順街15號D2 Place TWO 3樓311號舖\n\n#夜明け#yoake#天婦羅#壽喜燒#日本菜\n#荔枝角#荔枝角美食#香港美食#香#tempura\n#sukiyaki#d2place#hk#hkfoodie#人人生日快樂 #UCreator #好去處 #chill #打卡 #2025chillguy #ucreatorhk #momentswithucreator #bestfoodwithucreator #ucreator"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://video-playback.ulifestyle.com.hk/ul/converts/202502/170980/20250211/hls/post_detail_1739210246773.m3u8","creator":{"@type":"Person","name":"caroljai26"}}]

🌟荔枝角 高質天婦羅💖壽喜燒

🌟荔枝角高質天婦羅💖壽喜燒