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2020-09-13
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◾今次要介紹嘅餐廳係位於銅鑼灣嘅千代鶴，主打日式料理，餐廳於午市同晚市都有提供廚師發辦嘅料理。雖然我哋午市去嘅時候只得一名師傅，較難有更多廚師發辦裡嘅一些交流，但價格亦相對一級嘅廚師發辦便宜，我哋認為質素以至服務仍然物有所值。Chiyo Tsuru is located in Causeway Bay, specializes in Japanese Omakase meal. In lunch hour, there is only one chef, where it's difficult to have more interaction with customers. Yet, the price is much cheaper than other omakase, which makes it worthy to try.◽千代鶴午市廚師發辦 (Lunch Omakase) $458◾先附 (Appetizers)蓮藕質感爽脆。柚子墨魚嘅感覺頗清新，我哋偏好更濃嘅柚子口味。蒜頭醃過後帶酸味，同時有開胃嘅作用。 The lotus root has a crisp textu
今次要介紹嘅餐廳係位於銅鑼灣嘅千代鶴，主打日式料理，餐廳於午市同晚市都有提供廚師發辦嘅料理。雖然我哋午市去嘅時候只得一名師傅，較難有更多廚師發辦裡嘅一些交流，但價格亦相對一級嘅廚師發辦便宜，我哋認為質素以至服務仍然物有所值。
Chiyo Tsuru is located in Causeway Bay, specializes in Japanese Omakase meal. In lunch hour, there is only one chef, where it's difficult to have more interaction with customers. Yet, the price is much cheaper than other omakase, which makes it worthy to try.
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千代鶴午市廚師發辦 (Lunch Omakase) $458
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先附 (Appetizers)
蓮藕質感爽脆。柚子墨魚嘅感覺頗清新，我哋偏好更濃嘅柚子口味。蒜頭醃過後帶酸味，同時有開胃嘅作用。
The lotus root has a crisp texture. The yuzu cuttlefish tastes quite fresh, and we prefer a stronger yuzu flavour. The garlic is marinated with a strong sour and appetizing taste.
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日本兵庫縣生蠔 (Hyogo Oyster)
蠔肉厚身、肥美，味道相對法國生蠔較淡。
Oyster is thick and creamy while having a milder taste than French oysters.
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御造 (Sashimi)
當日嘅壽司係油甘魚同八爪魚。油甘魚厚切，味道肥美帶油香。八爪魚新鮮，質感爽口。
Hamachi and octopus are the sashimi of the day. Hamachi is thickly sliced with a strong oily fragrance. The octopus tastes fresh and has a bouncy texture.
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日本海膽 (Sea Urchin)
海膽味道鮮甜，但紫菜略嫌較軟，相對遜色。
Sea urchin tastes sweet and fresh. However, the seaweed is quite soft for sushi.
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牡丹蝦蝦膏火灸 (Botan Shrimp)
牡丹蝦上添加了火灸過嘅蝦膏同魚子，好欣賞用返蝦膏嘅鹹香去點綴牡丹蝦嘅鮮味。
The Botan shrimp is topped with shrimp roe and caviar. We highly appreciate this sushi as the saltiness of grilled shrimp roe perfectly enhance the freshness of Botan shrimp.
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帆立貝 (Scallop)
帆立貝厚身，味道鮮甜，食完好有滿足感。Scallops are thickly sliced, and extremely satisfying with its fresh and sweet flavour.
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左口魚 (Engawa)
火灸過嘅左口魚令魚油嘅味道更突出，好適合作為第一道壽司。
The oily fragrance of engawa is extremely outstanding after grilling.
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吞拿魚蓉 (Tuna)
吞拿魚蓉味道較普通，紫菜同樣有與海膽壽司一樣嘅問題。
The tuna sushi is quite an ordinary one. The seaweed is having the same problem as the sea urchin sushi.
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海鮮茶碗蒸 (Seafood Steamed Egg)
茶碗蒸內有蟹柳同帶子，令蒸蛋味道帶少量海鮮味。
Steamed egg is mixed with crab and scallop, which gives the egg a slight seafood flavour.
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牛肉烏冬 (Beef Udon)
牛肉較一般嘅生，令味道更濃烈。烏冬質感煙韌彈牙。
Beef is served in raw, which gives a stronger taste. Udon is having a chewy texture.
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甜品 (Dessert)
咖啡雪糕內裡有咖啡果凍，令味道更濃郁。草莓蕨餅質感可更煙韌，草莓嘅味道拿捏準確。
The coffee ice cream is added with coffee jelly, which gives a richer flavour of the coffee. The texture of the strawberry Warabi Mochi can be chewier and stickier.
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炭燒牛舌盛 (Ox Tongue) $138
牛舌盛嘅份量頗大，而且牛舌嘅鹹香中蘊含了少量炭燒香氣，惟上桌時溫度已經變溫，若能保持熱度則更佳。
The portion of ox tongue is quite large. You can feel a slight of charcoal-grilling aroma inside the salty flavour of the ox tongue. It will taste better if it can be kept hot after served.
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千代鶴
Chiyo Tsuru
📍銅鑼灣軒尼詩道525號澳門逸園中心11樓
📍11/F, Macau Yat Yuen Centre, 525 Hennessy Road, Causeway Bay
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