希鳥

營業中

休息中

呢到嘅主要食材係來自鹿兒島自家農場嘅薩摩雞🐓 喺放養嘅環境下成長令肉質紮實，油脂分佈均勻，用明爐備長炭火燒後香氣四溢🔥 晚市時段提供兩款廚師發辦套餐，我就要左14道菜，$950包曬前菜、湯、熱食、甜品同多種罕見部位嘅串燒🫶🏼
Their main ingredient is Satsuma chicken from their farm in Kagoshima. It is grilled with Bincho charcoal to add smoky aromas. They offer few yakitori omakase menus, and I got the 14 course for $950.

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炭燒雞胸刺身
Charcoal Chicken Breast Meat
將雞胸肉外層微微燒香再薄切，中間依然呈半熟狀態🤩 柔軟中帶彈性，加埋土佐醋啫喱同烏魚子有助吊出自然嘅肉鮮味🍗
The medium rare chicken breast was topped with tosa vinegar-gelle and mullet roe, which was fresh and appetising.

雞湯配自家製團子
Chicken Soup w/ Minced Chicken Meatball
經過長時間熬著嘅雞湯充滿雞肉同雞骨嘅精華✨ 裡面加左口感鬆軟嘅雞肉丸，令整體味道鮮甜無比🍲
The soup was fragrant, and the addition of the soft chicken meatball amped up the umaminess.

雞背肩串燒
Chicken Shoulder Skewer
呢個部位嘅肉質飽滿結實，同焦脆嘅雞皮形成強烈對比😍 師傅建議連埋山椒粉一齊食，將甘香味提升⬆️
The tender chicken meat had a nice contrast with the crispy skin, paired nicely with sansho pepper.

雞小胸手卷
Sasami topped w/ Salmon Roe and Wasabi
乾脆嘅紫菜裡夾住半生熟嘅雞肉🍘 上面鹹香嘅三文魚籽配以醬油同芥末調味，食落層次感十足💯
Lightly seared chicken sashimi was wrapped in seaweed, topped with salmon roe and wasabi for extra savouriness.

雞腎串燒
Chicken Kidney Skewer
用黑椒簡單調味嘅雞腎爽口唔韌，充滿嚼勁嘅滋味令人回味無窮😋
The crunchy texture was so addicting, flavoured with some spice from black pepper.

生麩年糕串燒
Gluten Cake w/ Chicken Miso
佢擁有年糕軟糯嘅口感，味道清淡帶米香🌾 上面加左自製嘅雞麵豉醬，醇香嘅回甘別具風味👍🏽
The mellow and chewy mochi was topped with chicken miso, creating a lasting aftertaste.

時令水果沙冰
Seasonal Sorbet
食到差唔多一半就係時候清下口腔👅 香甜嘅乾果粒搭配沙冰清新嘅蜜桃口味解膩一流❄️
Peach sorbet was filled with fresh and natural sweetness, serving as a nice palette cleanser.

免治雞肉棒
Tsukune served with Egg Yolk
焦香嘅外層裡包住鬆軟嘅免治雞肉，面頭加左秘製醬料增添風味🍢 隔離有日本生雞蛋作沾醬，兩者配合得柔和自然，整體食落更滑溜😚
Minced chicken skewer was soft and mellow, paired nicely with their homemade sauce and Japanese raw egg.

橫膈膜雞軟骨
Kappa Skewer
呢個部位夾雜左軟骨同略帶油脂嘅雞肉，質感嫩滑爽脆兼具👏🏼 啖啖嚼勁十足，配上香濃嘅蛋黃液令人欲罷不能💘
This cut consists of meat and cartilages, providing both tender and crunchy textures.

腿肉茶碗蒸配蟹肉芡汁
Chicken Thigh Egg Custard w/ Crab Meat Sauce
茶碗蒸充滿高湯同雞肉嘅精華，入口即化超細滑👅 上層被蟹芡蓋滿，濃郁嘅鹹香同蛋香交織起黎鮮味十足，回味無窮🌊
Steamed egg was smooth and infused with the essence of chicken, topped with a layer of crab meat for extra umaminess.

時令野菜串燒
Seasonal Vegetables
清甜嘅甜脆豆口感清脆，炭烤後表皮焦香四溢，別具風味🫛
Snap peas had a crisp bite, and their charred outer layers elevated the flavours.

雞大腿肉串燒
Momo with Japanese Pepper
肥美嘅雞腿肉幼嫩多汁帶彈性，配上薄脆嘅雞皮將層次感昇華🤩 友馬山椒醬辣中帶甘解膩一流，同時有助凸顯雞肉嘅鮮甜味🌶️
The fat and juicy thigh meat coupled with their spicy Japanese peppers was so fresh and aromatic.

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免治雞肉丼
Soboro Don served with egg yolk
免治雞肉份量十足，煮到軟腍入味，同時保留到甘甜的肉汁💦 將中間嘅生蛋攪入飯底，將蛋漿包覆每粒飽滿嘅米飯，味道相當豐富🍳
Japanese rice was topped with a bed of juicy minced chicken and raw egg yolk, which enhanced the flavour profile and depth of the dish.

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