影片
港鐵尖沙咀/尖東站 N3 出口, 步行約1分鐘
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電話號碼
56943898
營業時間
今日營業
18:00 - 00:00
星期一至六
18:00 - 00:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
A new yakitori joint conveniently located near TST Minden Avenue. Around 22 seats. Full house on the 1st night of its official opening. Excellent vibes. Notably their wine list is curated by the founder of a local wine school, so the wine on offer is diverse and reasonably priced. Perfect for wine lovers. Pork wrap lychee roll（豚肉荔枝卷) to start. Lychee was plump and sweet. Perfect for the weather.Tsukune was a letdown. Not enough meat. Cartilage (if any), hardly traceable. Chicken liver. The savoury glaze was there but lacked depth.Chicken oyster meat. Fat content was high and unevenly sliced.Ox tongue was fair. Chicken skin wrap shrimp roll was well done. Chicken skin was crispy and the shrimp was sweet.Chicken breast in shiso wrap. Major letdown. Chicken was overcooked and didn’t taste fresh. Quail thigh. Highlight of the meal. Perfectly grilled and had the right amount of gaminess. Green onion and chicken skewer. The green onion was sweet but burnt. Chicken was unimpressive.Chicken wing. Perfect execution. Crispy skin succulent meat.Chicken broth ramen. Another major letdown. The soup was watery. Chicken flavour was lacking. Overall, there were some hits and misses. Good venue for wine lovers’ gathering.
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Dinner. Seated around an U shaped bar counter overlooking Chef Gary and his team working at the Electric grill. Supposedly an extensive wine collection inside the wine fridge. Picked a Bottle of NZ Pinot.Many rare cuts and organs to pick from. Here’s what we had. Carrot & Celery Sticks with Miso Paste雞白湯- unfortunate not as milky as we hoped. Quite oily.雞胸紫蘇- tender, perfectly timed, lightly seasoned, and elevated by the bright, minty fragrance of shiso.小髀肉- juicy, evenly charred, with a beautiful contrast between crispy skin and succulent meat.雞中翼- grilled to crispy perfection with slightly blistered skin and a smoky, juicy interior.雞蠔肉- tender, rich, and deeply flavorful.法國鵪鶉髀肉- petite, gamey, and slightly sweet, with a delicate char and chewy skin.提燈- creamy and rich egg sac, grilled just until it blistered slightly.明太子飯團- crispy rice ball, grilled to a golden crust, filled with slightly spicy cod roe.小青椒- blistered and smoky, kissed with salt.澳洲BB羊扒- tender, pink in the center, with a fat cap that crisped beautifully; earthy, juicy, and not gamey at all.燒湯圓- mochi-like dumplings, crisped on the outside, sweet inside.In summary: masterful poultry-focused yakitori experience — rich in technique, rare cuts, telling the story of the bird from beak to tail.
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**倦鳥知返，知味回家**今晚阿sir請食飯，試一間尖沙咀新開的yakitori，當打開𨋢門見到「鳥知」二字，便知這不是一間普通的燒鳥店！師傅以解剖級的庖丁技術，將一隻雞拆解成一串串的味蕾炸彈。從甲狀腺到腳筋，那些在別處被丟棄的邊角料，在這裡全成了炭火上的珍寶 💎🔥 顛覆味覺認知的必點串燒・ 雞甲狀腺｜豬腸般質感卻帶著禽類獨有的甘潤，配上汁燒極度惹味・ 雞腳筋｜膠質與炭香共舞，咬感比牛筋更銷魂・ 橫膈膜｜帶着內臟野性的嚼勁，醬汁焦香畫龍點睛・ 提燈｜生食級卵黃在口中傾瀉蛋漿，輸卵管脆如金絲・ 雞中翼｜拆成單骨，皮脆得能劃破空氣，肉汁鎖在蜂巢狀的焦皮下・ 免治雞肉棒｜手打肉糜裹著蘭王蛋黃，雞軟骨碎更是彩蛋🍢 非雞類同樣封神・ 牛舌芯｜只取舌根的極嫩部位，撒上海鹽直擊味蕾・ 白鱔｜魚皮燒出焦香酥脆，肉質卻如蒸煮般嫩滑・ 鹿肉｜野味遇上炭火再搭配紅酒，又一震撼味蕾的組合🍚 其他唔點會後悔・ 雞油炒枝豆｜平凡食材被雞油點化成仙，下酒到停不下來・ 燒飯團｜焦脆鍋巴裹著雞高湯炊飯焦脆鍋巴裹著雞高湯炊飯還暗藏明太子，配上香脆紫菜好味到爆💭 真正燒鳥，食完會飛從第一串的驚豔到最後的捨不得食完，鳥知把「稀有部位」玩成舌尖上的肓盒 — 每口都是未知的狂喜。師傅高超的火候控制，加上滋滋聲的伴樂，根本就是一場精彩表演。再加上環境舒適，店員十分友善好客，重點是價格不貴，食出極高性價比。下次倦鳥，知味回家 🏠#尖沙咀美食 #深夜食堂 #燒鳥 #串燒控 #爆漿提燈 #飯糰是靈魂 #倦鳥知返 #燒鳥控
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尖沙咀新開的串燒店，menu 有好多🐔的特別部位，雞冠，雞掌，提燈。。都係第一次食到。 食得出食材係好新鮮，亦無一味死鹹，食完第二日塊面都無腫😁。 個人特別喜歡雞軟骨，雞心，韭菜豚肉卷和鵪鶉脾。餐廳的酒選擇都唔少，而且價錢都算抵，無負擔暢飲一晚每人都係幾舊水。師傅在bar 枱入面一邊燒，一邊觀察客人進食速度，不會全部一次過燒好放到客人面前，深知串燒一定要即燒即食才是最好。另一個要讚的是餐廳抽氣系統十分專業，坐了一晚，都沒有油煙味👍🏻👍🏻。 值得推介的串燒店，會再encore.
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昨晚終於去到非常難book位的鳥知，聽朋友說，這個Yakitori新店的食物令人喜出望外，所以要特別試一下，特意叫了一些基本的食材：雞軟骨、燒牛舌、燒飯團、燒雞翼。果然沒有令人失望。終於明白友人為何大力推薦。師傅非常犀利，能夠將基本的食材也能做到令人驚喜，第一碟上菜的燒雞翼，雞肉不但新鮮多肉汁，還能做到外脆內嫰⋯⋯。每一份燒肉的調味也來得恰到好處。最令我有深刻印象的，就是他們的燒白鱔、魚皮非常的脆，魚肉非常的爽，味道也調得特別好。他們的燒雞冠，其他店也很難吃到，聽說每隻雞也只有少量雞冠，所以舖頭存貨不多，這次能夠食到，真是非常幸運。想不到雞冠的口感原來這麼好味，嫩得來帶點煙靭。而他們的招牌菜䐁用荔枝卷，我也是第一次食到。豚肉包了荔枝。荔枝多汁又能帶出豚肉的口感和味道，非常特別。另外，他們的雞油枝豆和明太子豆腐，也非常非常特別，很值得推介。這是一間令我非常有驚喜的yakitori店，好味道讓我不得不留言去記住這次食yakitori經驗。我覺得以後也不用再飛去日本食燒鳥了，我在香港已找到最好的yakitori。好想快啲再去，希望能夠book到位啦。
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