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铜锣湾最近新开咗一间以熟成为主题嘅烧鸟店——鸟熟成，由Tempura Tenon同Sushi Yayoi餐饮集团打造。餐厅以三黄鸡、日本鸡同熟成肉为主角，环境简约干净，带点新店嘅清新气息今次试咗串烧同小食，食到饱人均约 $400，另外仲有omakase选择 $580。三黄鸡系列选择特别多，由鸡掌心肉、鸡蚝、鸡尾、鸡中翼到背肉都有！！！其中三黄鸡腿肉最叫人满足，嫩滑多汁，外皮微焦，入口充满肉香。限定嘅无骨鸡翼尖亦几特别，口感细嫩。熟成特上鸽皇胸腿肉就系成晚亮点，浓香 juicy，带点野味感觉。荔枝豚肉卷果香同油脂混搭，甜而不腻；汁烧鲜鸡肝内里绵滑，味道浓厚。烤玉米同凤梨则清甜爽口，平衡咗串烧嘅浓烈风味。最后上枱嘅明太子烧饭团外脆内糯，咸辣交织，简单却很满足特浓鸡白汤乌冬，端上枱时热气蒸腾，汤色浓白，入口有鸡骨鲜甜，暖胃又饱肚，系成晚一个舒服嘅收尾新店火候同上菜节奏仲有少少磨合，但食材新鲜，选择够多，三黄鸡同鸽皇表现特别突出。餐厅仲话之后会加推更多熟成鸡肉部位，值得期待。系一间可以同朋友坐低慢慢食、慢慢倾嘅地方—𖠿𖥣 鸡熟成〒 铜锣湾逸园中心—
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贵为 弥泩 同 天御 嘅姐妹店，质素有保证！自设熟成柜，将鸡肉、乳鸽升级到另一个层次，香气、肉汁、口感都 💯！◞最值得试系熟成 48 小时嘅特上乳鸽脾外皮香脆到「咔嚓」声，咬落爆汁又带浓郁肉香而且肉质呈粉嫩透红，好似粒红宝石咁般剔透对上一次见过咁靓色泽嘅乳鸽肉系中环一间 fine dining◞一坐低先送上welcome food —— 鸡卷、南瓜沙律、鸽全翼◞串烧嘅鸡部位应有尽有：鸡翼鸡颈肉鸡横隔膜鸡跟腱鸡背肉鸡髀肉包紫苏鸡心室血管每串都熟成得啱啱好，鸡皮位焦脆、肉质嫩滑多汁，香到忍唔住再嗌多串。仲有招牌月见免治鸡肉棒，自己将鸡肉沾埋蛋黄食～◞仲试咗其他好唔错～・日本山芋海苔烧 —— 烟韧绵密・烧翠玉瓜 —— 清甜解腻・牛油烧粟米 —— 香到停唔到口・干咖喱牛配法包 —— 香辣浓郁・特浓鸡白汤乌冬 —— 浓到可以当汤底饮◞蔬菜串烧 $18 起，又可以拣$580食18款串烧嘅 Omakase set我今次单点食到扶墙走都系三百几蚊，完全系铜锣湾逆市价！
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前几日去咗铜锣湾新开嘅「鸟熟成」话晒新店主打熟成鸡肉串烧，咁有特色点都要试下Omakase～ 套餐包好多菜式，估唔到都唔算贵，物超所值👍🏻前菜南瓜蓉同柚子鸡肉都好惹味开胃。跟住嘅熟成三黄鸡6款日本地鸡嘅串烧～ 全部都睇住师傅即叫即烧，每款串烧火候控制得好好！鸡肉烧得外焦内嫩，咬口啖啖肉爆汁。特别系鸡腿肉同鸡胸，油脂同肉味平衡得好好，食落好满足⭐️熟成特上鸽皇胸腿肉系主打招牌菜，上枱时闻到烧烤带来嘅炭香，鸽肉口感细嫩，比鸡肉更丰富，回味无穷！ 内脏三款包括鸡心、鸡肝、鸡润~ 酱汁调味适中，入口软滑又香口🥢野菜今次系翠玉瓜～ 厚切多汁解腻👍🏻 而自家制月见免治鸡肉棒，鸡肉好似加入鸡软骨，有咬口❤️ 配上超大只兰王蛋黄同酱汁，滑溜溜，味道层次好丰富😌主食就同朋友一人试试一份～ 花胶鸡白汤乌冬，汤底浓郁得来唔重口，乌冬弹牙。⭐️ 干 Curry 牛配法国面包都可以做招牌菜！好惹味！🍧最后甜品系焦糖新鲜凤梨，清甜微酸，完美为一餐画上句号。饮品方面就试咗冲绳县产菠萝酒，水果味都教出，微甜清爽；百香果梳打就清新开胃
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日式刺身omakasa大家都唔陌生...但原来串烧都有omakasa😨呢间日式熟成鸡肉串烧店有单点同omakasa形式非常有新鲜感呀！-Omakasa ($580@位）🔸前菜2品🔸熟成三黄鸡及日本地鸡 共6款鸡肉非常高质除咗鸡有鸡味仲烧得恰到好处🔸熟成特上鸽皇胸腿肉🔸三黄鸡内脏 3款🔸野菜3款🔸自家制月见免治鸡肉棒So far食过咁多串烧店呢间系最好食😋酱汁无盖过日本生鸡蛋嘅蛋香鸡肉棒又唔会太甜蛋香同肉香并重👍🏻🔸花胶鸡白汤鸟冬/干咖哩牛配法包拣咗鸟冬认真超好味！汤头清甜兼黏口每啖都感觉到花胶带嚟嘅骨胶原😆🔸焦糖新鲜凤梨香甜多汁而且食完咁多肉作为饭后甜品超合适❤️🔥解腻又好味呀！🔸烧乳鸽翼虽然系限时优惠免费送嘅但质素都非常高鸽翼皮脆香嫩烧得非常香
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Dinner. No space left at counter watching chefs at work so sat in the main area surrounded by party people. Was urged to order Beer (doing promotion) or sake. No water was provided. Here’s what we had.熟成黑安格斯封门柳- So good that we ordered a second serving; intensely beefy, with the dry-aging deepening the mineral, nutty flavor; charred edges with a juicy, chewy center. 熟成特上鸽皇胸腿肉+鸽翼- aged just enough to develop gamey complexity, but still tender and juicy; with the wing offering crisp skin, char, and chew.日本鸡中翼- skin was golden crispy, meat inside remained juicy.生烧熟成合鸭胸-fatty, smoky, and slightly rare.日本鸡脚筋- crunchy and springy.日本唐辛子- Blistered and sweet.芥兰- surprisingly sweet荔枝豚肉卷- cold. Could only taste the floral sweetness of the lychee but not the think slice of pork. 日式烧饭团（鲣鱼)- fluffy steamy rice laced with smoky bonito flakes encased by a crisp, golden crust. We wanted another so ordered the 日式烧饭团（明太子) as well. 汁烧千层京葱鸡肉- layers of sweetness and char created by the sweet, caramelized Kyoto leeks.日本山芋海苔烧- soft, sticky, lightly sweet and creamy inside. Could have come with more nori for more umami.特浓鸡白汤- too salty.新鲜凤梨-grilled to super sweet.In summary: heat control and aging mastery unfortunately overshadowed by deafening partying and reveling.
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