影片
港鐵尖沙咀/尖東站 B2 出口, 步行約4分鐘
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電話號碼
34883288
開飯介紹
裝潢簡約時尚的串燒店，設有VIP榻榻米房間；主打的日式燒鳥供應不同部位，香口惹味，適合和好友把酒暢聚。
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營業時間
今日營業
12:00 - 23:00
星期一至六
12:00 - 23:00
星期日
15:00 - 23:45
公眾假期
15:00 - 23:45
公眾假期前夕
12:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
今次同朋友嚟到尖沙咀一間隱世串燒店「其匠燒」，餐廳雖然唔算大，但氣氛熱鬧，串燒款式多樣化，仲有啲創意串燒，令人眼前一亮！無論係放工後嘅小聚，定係週末嘅宵夜之選，呢度都係一個好地方！👭🥂🍽️✨飲品方面，在酒類方面餐廳會提供特色的清酒、米酒、啤酒選擇，而無酒精飲品可選水果味的梳打（白桃/青蘋果/巨峰提子/抽子）（$38），還有白式和意式的熱咖啡（$28）選擇。🍻🍶🍾☕️🍹✨ 胡麻豆腐沙律 ($58)，沙律清新開胃，豆腐冰凍滑嫩，配上胡麻醬嘅香濃，係一道好開胃的前菜。🥗✨ 三色七里香 ($48)，呢道菜集合咗老雞、竹絲雞同三黃雞的雞屁股，三種雞各有特色，有爽口、鬆軟的口感。雖然唔係咁多人接受呢個位置，但一點腥味也沒有，初嚐雞屁股的我都是一個不錯的體驗。🐔🔥✨ 其匠·免治雞肉棒 ($38)，雞肉棒口感彈牙，外層燒得微焦，內裡多汁，點上蛋黃醬後更加香滑，在我心目中是必點的串燒料理。🍢🥚✨ 風騷黑椒羊架 ($78)，羊架燒得肉質粉嫩軟滑，黑椒味香濃而不嗆喉，每一口都充滿肉香，加少少黃芥辣點綴，多一點惹味，令人回味無窮。🐑🥩 ✨ 原條太陽蛋蒜蓉茄子 ($68)，原條茄子長身大片，蒜蓉孜然香味撲鼻，再加上太陽蛋嘅流心蛋黃，看起來更醒神，撈勻後令茄子更軟腍，味道濃郁又滿足。🍆🍳✨ 爆脆噴汁吉列蠔 ($78)，吉列蠔外皮炸得金黃酥脆，內裡蠔肉鮮嫩多汁，咬落去真係會爆汁，簡單的雙色千島醬和蛋黃醬真是很滋味。🦪💥✨ 紫蘇蟹籽墨魚滑 ($48)，墨魚滑口感彈牙，紫蘇同蟹籽嘅搭配令味道更加昇華，是一款好有創意嘅小食。🦑🍢✨ 豆卜墨魚蝦滑 ($48)，豆卜吸滿咗墨魚蝦滑嘅鮮味，外型用上了平時熟悉的章魚燒的賣相，也是很有驚喜的串燒。🦐🍶✨ 鰻魚炒飯 ($98)，大大碗份量也不少，炒飯粒粒分明，鰻魚肉質鮮嫩，配上醬汁嘅香甜，醬汁留在炒飯裏，令炒飯口感濕潤，是主食嘅好選擇。🍚🐟 🔥✨ 焦糖菠蘿 ($32)，菠蘿燒得香甜多汁，焦糖嘅微脆口感同菠蘿嘅酸甜完美結合，同時也可以當是一到甜品為這餐飯完美作結。🍍🔥
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奧運雖然已閉幕，但對於我倆而言，依然流連在喜悅的氛圍裡！回想這一晚，兩口子換個場地，嗒著雞 Pat Pat 欣賞精彩的奧運賽事，感覺超爽呀！小酒鬼溫馨提示：1800 - 2100 Suntory 生啤每杯 HK$68 買一送一死酒鬼溫馨提示：人均消費滿 HK$200，可享以 HK$100 於兩小時內任飲 Asahi啤酒或指定清酒串燒無酒，不如不吃！對不起，被我稱為小酒鬼和死酒鬼的優惠，無理由會拒絕，哈哈！三色七里香 HK$42/串三色雞頸 HK$38/串首先介紹必吃三色七里香和三色雞頸。何謂三色，即精選自店主的老雞、烏雞和普通雞。人一世、物一世，先來邪惡甘香脂味的七里香，配合酒精的佐味，WowWowWow！無負擔的三色雞頸隨後，爽爽的口感認真一流，平衡也一流！燒雞皮蝦 HK$48/串蘆筍豚肉卷 HK$38/串燒雞皮蝦亦是推介，店方將蝦殼去掉，有著更直接的外脆內彈的享受，那火喉把關是重點。效果不錯，嘴巴滿滿雞皮與蝦肉的香氣，好吃啊！略嫌蘆筍豚肉卷的豚肉有點單薄，而調味明顯較輕，大抵是讓客人沾上沙律醬品嚐，果然沾醬後令滋味提升！雞肉棒 HK$38/串 必吃的雞肉棒質感滑溜軟綿，雞肉混和爽脆的雞軟骨，外表看似普通不過！可是一旦沾上經調製的靈魂的蛋液，腦海馬上出現 "好想多來串" 的訊息，哈哈！活燒脆皮白鰻 HK$78/串新鮮、肥美和脆彈的好滋味，如果你喜歡吃白鱔，這個厚肉的白鱔串是不可能錯過的！一口牛舌芯串 HK$78/串牛舌是健康的部位，吸引之處在於又軟又彈的口感，不過只有真正的牛舌芯方能做到。喜歡它的厚度，還有焦香的面層，真的滋味，瞞不了人！西班牙豬肋肉 HK$38提燈 HK$68/串西班牙豬肉一向是質量的保證，一串小小的豬肋肉，肉香與肉質同樣令人滿足！提燈是刁鑽的部位，於「其匠燒」也可以吃得到，如果你是提燈粉，記得要預留 Quota！豬肘骨 HK$38帶骨的肉是特別好吃，豬肘骨可讓人享受這種滋味！豬肘骨 HK$38帶骨的肉是特別好吃，豬肘骨可讓人享受這種滋味！其匠燒是一家將自家創意融合日式串燒的有 Heart 串燒店，食物有一定水準，值得支持！事後才發現 Openrice 提供 9折和 85 的訂位優惠，暫時只做到8月底，有興趣朋友要抓緊時間一試！
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果汁乳酸梳打（白桃）+ 果汁乳酸梳打（青蘋果）鵝肝多士鵝肝質素非常好，油脂非常肥美，又大大舊，入口溶化，口感加上脆卜卜嘅多士，好食！提燈提燈是由母雞的輸卵管、卵巢及未成熟未有殼的雞蛋黃所組成。提燈串燒咬開爆蛋汁，越嚼越出肉汁，好特別！燒鷄皮蝦燒得非常酥脆，蝦肉鮮嫩多汁，Q彈爽口。露筍豚肉卷用豚肉片包着蘆筍，保留蘆筍脆嫩的口感，全都燒得剛剛好，露筍無苦味，又有豚肉的脂香，配搭得非常好食！一口牛芯串牛舌芯非常爽口，肉感十足， 濃郁牛舌味！雞肉棒（汁）雞肉棒（鹽）黑松露野菌炒烏冬黑松露味超香，而且加入左好多菇菌，烏冬煙韌可口，非常惹味，令人一啖一啖咁食食唔停。味西林魚干油甘魚鮫油甘魚鮫好大件， 外皮焦香，裏面嘅肉質肥美嫩滑，魚油脂香魚肉鮮嫩有彈性，送酒食一流，可惜我揸車冇得飲酒，不過呢個真係大件夾抵食，仲要好好味。
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在尖沙咀的「其匠燒」真係一個好chill嘅地方！喺厚福街樓上舖，一間簡約時尚嘅串燒店，仲有VIP榻榻米房間，超級適合聚會。而且這裏的店員非常好客，給你一種很親切的感覺。至於特色嘛，主打串燒，種類繁多，唔止串燒，仲有沙律、下酒菜同埋燒物。特別推介免治雞肉串、雞皮蝦、酒盜芝士同澳洲燒大蝦，全部都好惹味。最正係你可以每位加$100，就可以任飲啤酒或者清酒兩個鐘，夠晒chill！食品推介其匠•免治雞肉棒：呢個真係唔使多講，雞肉夠嫩，蛋漿和免治醬汁滲入肉裡，口感超讚！三色雞頸肉唔好以為雞頸肉會硬，呢度嘅三色雞頸肉係又嫩又脆，仲有三種不同嘅醬汁，每一口都係一個新驚喜，絕對係叫你停唔到口。原條蒜蓉燒茄子茄子燒得恰到好處，蒜蓉香氣四溢，配上蛋漿，吃落去滑而不膩，保證你食過一次就會愛上。總結一句：其匠嘅串燒真係唔會叫你失望，每一支都係一種享受！
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During my recent visit, I was treated to a delightful array of dishes that showcased the rich flavors and creativity of Japanese cuisine. The mentaiko cheese tamago-yaki was an absolute revelation. The fluffy omelet, infused with the umami of mentaiko (spicy cod roe) and the creaminess of cheese, created a perfect balance of flavors. Each bite was a harmonious blend of savory and slightly tangy notes, making it a delightful starter.Next up, the asparagus pork roll skewer was a true highlight. The tender pork wrapped around crisp asparagus offered a satisfying crunch with every bite. Grilled to perfection, the smoky flavor of the char complemented the freshness of the asparagus, creating a dish that was both hearty and refreshing.The grillette oyster was simply divine. Grilled to enhance its natural brininess, the oyster was topped with a delicate garlic butter sauce that elevated its flavor profile. The rich, creamy texture was a true indulgence, making it a must-try for any seafood lover.The Japanese style fried chicken (karaage) was perfectly crispy on the outside and juicy on the inside. Each piece burst with flavor, and the light, crunchy coating added an addictive texture. The okra skewer was a delightful surprise. Grilled to a tender finish, the okra retained a slight crunch while the char added a smoky depth. It was a simple yet flavorful dish that showcased the versatility of vegetables in Japanese grilling.The caramel Okinawa pineapple skewer offered a sweet conclusion to the meal. The caramelization brought out the natural sugars of the pineapple, creating a rich, sweet treat. It was refreshing and indulgent, a perfect palate cleanser.For something unique, the sea snail in butter sake soup was an intriguing dish. The broth was rich and savory, infused with the essence of sake and butter, while the sea snail added a chewy texture that was surprisingly enjoyable. It was a comforting dish that warmed the soul.To accompany this feast, I tried both the green apple soda and grapes soda. The green apple soda was crisp and refreshing, with a perfect balance of sweetness and tartness. The grape soda was equally delightful, bursting with fruity flavor that was reminiscent of childhood treats.
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