Maison Tori

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Dinner. New yakitori place tucked inside an alleyway, with 4-5 tables, all near the entrance.Here’s what we had. Vegetable sticks with Miso dipTofu with sesame sauceChicken toast- ie Foie gras sandwiched between pieces of Chicken skin. With a piece of Turnip for balance. Skin was grilled to perfect crispness- the most outstanding dish of the nite.CornShishitou peppers- so named as the tip resembled the lion’s head (shishi in Japanese); longer than padrón peppers with slightly thicker skin, sweet

10-course tasting menu for $488 HKD hidden in Central HK’s alleyway..From the moment I stepped in, I was greeted with attentive and superb service. The staff truly care about your experience, and it shows in every meticulously curated dish. Here are some of my favorites:.🦀 Snow Crab Leg Tempura
I was blown away by the generous portion of crab leg! Fried to absolute perfection, the crispy exterior gave way to succulent meat—definitely more crab than crumbs! 😍.🍇 Kurobuta Pork Grape Roll
Forget the

無意中在中環街市附近找到家扮晒西餐的日式燒鳥店好有西班牙的氣息加上傳統的日本燒鳥竟能是意想不到的融洽處處特色先來一些開胃送酒小食然後要一支解放飲料再開始在下放縱的一晚大悤雞：超厚又大件的雞肉，包著京蔥心，燒得剛好的火喉，沒有蔥衣的咬不斷和青味，雞肉柔軟多汁白鱔：一吃就知道勁新鮮，肉質豐滿彈牙，皮也是燒得香脆，各種口感於一體，魚的鮮味在青檸檬配搭下完全展現雞中翼：好大的一隻雞，皮薄肉多，皮下脂肪不多卻有滑口的油份，入口沒有鞋十十的感覺厚燒牛舌：越基本的食物越考師傅的功夫，隨了雞肉棒外在下也喜歡以牛舌作評斷，薄燒會吃得很累，厚燒會蕊不熟外不香，而這裡就完全沒有這情況發生，師傅手勢真的很合在下口味雞胸軟骨 豬腩肉 雞腎 雞皮 等等等等 排名不分先後在下也不一一介紹，好味程度因人而異，只能說都是高水平服務員很親切，每道菜也會作介紹，店舖小小希望有更多人發現，不要浪費現在為數不多的好餐廳