千鳥居爐端燒 跑馬地
地址: 跑馬地昇平街6號地下
最後更新:
千鳥居爐端燒推介
Was going to go to the Kun, but then we saw this newfor2months place and decided to try it instead.The decoration is nice, dark wood, open grill taking up almost 1/3 of the room. Only about 6 tables and counter seats. Cozy and intimate, without being claustrophobic, as the tables were well spaced apart.We went for the usual suspects: appetiser was konjac with some meat, it did what it was supposed to, awaken our taste buds and whet up an appetite Eel, tiger prawn, cod were fresh, with just the right amount of seasoning and sauce on the eel. Gingko, chicken cartilage, eggplants with bonito, pumpkin, asparagus with bacon were of standard quality Grilled rice ball and uni rice ball were a little too burnt on the outside, but overall wasn't too dry, and the rice stuck together without being too dense Grilled cheese "neen go" didn't have much cheese taste to it, it was a little dry, and looked like burnt marshmallows Inaniwa udon lacked the chewy springy texture to it, but was still passable Seaweed salad was rather disappointing (plus they initially forgot our order), with only a few meagre looking bits of seaweed, though the greens were fresh enough, but the salad wasn't tossed properly, the top part did not have any taste because the salad dressing was all at the bottom of the bowlMight have ordered some other stuff but forgot about it. Saw that other customers were ordering whelks, oysters, clams, perhaps they do a good job of those too. Those interested can try and let us know what it's all about. My friend had a beer, we didn't go for sake. The waitress needed an occasional nudge to refill tea, but otherwise service was good, dishes changed regularly.
跑馬地千鳥居爐端燒
| 餐廳分店 | 千鳥居爐端燒 |
|---|---|
| 地區 | 跑馬地 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 日本菜,爐端燒,Fine,Dining,西餐廳, |
| 人氣指數 | 425 |
| 價錢幾錢 | $201-400 |
千鳥居爐端燒訂位
千鳥居爐端燒位於跑馬地區，詳細地址是跑馬地昇平街6號地下，餐廳寬敞座位數目共有32個。千鳥居爐端燒幾錢？價錢優惠後人均消費大約$201-400埋單，早餐午餐晚餐千鳥居爐端燒餐單包括有日本菜,爐端燒,Fine,Dining,西餐廳等美食，付款方式有Visa,Master,現金,AE付款。千鳥居爐端燒優惠
千鳥居爐端燒 評價 相片
Was going to go to the Kun, but then we saw this newfor2months place and decided to try it instead.The decoration is nice, dark wood, open grill taking up almost 1/3 of the room. Only about 6 tables and counter seats. Cozy and intimate, without being claustrophobic, as the tables were well spaced apart.We went for the usual suspects: appetiser was konjac with some meat, it did what it was supposed to, awaken our taste buds and whet up an appetite Eel, tiger prawn, cod were fresh, with just the right amount of seasoning and sauce on the eel. Gingko, chicken cartilage, eggplants with bonito, pumpkin, asparagus with bacon were of standard quality Grilled rice ball and uni rice ball were a little too burnt on the outside, but overall wasn't too dry, and the rice stuck together without being too dense Grilled cheese "neen go" didn't have much cheese taste to it, it was a little dry, and looked like burnt marshmallows Inaniwa udon lacked the chewy springy texture to it, but was still passable Seaweed salad was rather disappointing (plus they initially forgot our order), with only a few meagre looking bits of seaweed, though the greens were fresh enough, but the salad wasn't tossed properly, the top part did not have any taste because the salad dressing was all at the bottom of the bowlMight have ordered some other stuff but forgot about it. Saw that other customers were ordering whelks, oysters, clams, perhaps they do a good job of those too. Those interested can try and let us know what it's all about. My friend had a beer, we didn't go for sake. The waitress needed an occasional nudge to refill tea, but otherwise service was good, dishes changed regularly.
上兩星期，去了這間串燒店食野～當日，因為我一位朋友生日，於是同埋另外2位朋友一齊去一試～見佢新開將無耐～抱住十分期待的心情～點知失望而回～我地大約7:30 到達~~哇~~個門口勁多人~香港人都係貪新鮮吧~(我也不例外~哈哈)我地等陣成一個鐘先有位......@.@一入到去~只係坐左一陣~已經有d唔好既印象~我地只係想要d 茶者...........等陣勁耐都無比我地~仲叫左成3次~!!等左成10分鍾先有杯茶之後我地叫左:牛舌<好咸同好"un".....羊架<肉質好"鞋......黑豚蘆筍卷<真係燒到好黑@.@雞皮串<好淡~無味的~只係有dd 咸味~鵪春蛋串<無咩特別芝士焗蠔<D蠔好腥最後可以讚下既得個牛串～呢個就真係好有牛既肉汁～好味～但整體黎講～賣單4個人要成$11xx~~以咁既價錢~食咁既質素既野~老實講~真係唔多抵囉~~見其他d人話好好味~都唔知係咪做馬既~=.=而且服務態度真係唔多掂~~~~~~~叫來叫去都無人應~~只會答你"等陣"=.=呢間野一定唔會再試~~~~~~~~~~~~~
昨晚終於去同朋友去了這店試試, 食咗18樣嘢,包括: 凍番茄,大蝦串, 羊架, 免治肉串, 芝士焗蠔一隻太小啦, 清酒煮硯2nd 至愛, 魚湯全晚1st至愛, 飯團燒, 黑椒牛舌燒夠野味!, 鮑魚新鮮好食, 雞皮串Idea夠新 鱔串 好禾味, 鱔串, 燒雞肉腸, 雞泡魚燒 正!, 雞翼串, 鵪春蛋串, 露筍豬肉串幾特別 & 甜品雪糕.每一樣都好好食, 個魚湯同清酒煮硯我都喜愛,黑椒牛蜊燒好食, 唔覺咁就叫咗咁多,埋單兩個人要900元, 不過真係物有所值, 沒有所謂啦,最重要就係D食物新鮮好味同服務夠好就值門票價啦!
睇左好多食評, 終於忍唔住都要襯下熱鬧寫埋一份. …見近期雜誌介紹跑馬地附近有間新開的日式串燒店, 便急不及待地與同事們去試試. 去到門口, 望入去店內, 嘩..差不多full house了..好在等左唔夠半個鐘已有枱了.一坐低立即點咗幾樣雜誌上話好食嘅食物…..宮崎縣A5和牛 必食…材料新鮮 外面脆有肉汁,超好味,而且牛肉鮮甜..不過, 我鍾意食比較生d, 下次試下要求不要燒得太熟雞肉棒 – 必食…雞肉根和特制的汁一同吃..不會很乾日本鮑魚床節煮 鮑魚很鮮味, 不過太多汁清酒煮大蜆 必食…材料新鮮 清酒煮蜆的湯和蜆很鮮味鹽燒牛舌必食…真係好爽口有咬口得來一點也不硬鹽燒羊扒 羊架肉質鮮嫩很鬆化稻庭烏冬 – 麵質好滑..一碗的份量都好多..細食的女士們可以2人share一碗..燒銀杏 – 今次第一次吃..估唔到完全冇哂銀杏的古怪味..日本燒酒(熱) – 好飲..很易入口黑豚蘆筍卷 露荀好新鮮..不過黑豚肉過左火小小女服務員態度都好nice....雖然碟碟份量都唔多, 但真係好有質素,
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千鳥居爐端燒餐廳詳細資料：
- 千鳥居爐端燒地址: 跑馬地昇平街6號地下 Chidori Robatayaki, G/ F,6 Shing Ping Street, Happy Valley
- 千鳥居爐端燒電話:
- 千鳥居爐端燒價錢: $201-400
- 分類: 日本菜,爐端燒,Fine,Dining,西餐廳,
- 座位: 32
- 付款: Visa,Master,現金,AE
- FB專頁: 千鳥居爐端燒 Facebook
更多千鳥居爐端燒相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在神山麺屋內有任何傳播的風險，神山麺屋在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳神山麺屋除了遵守預防及控制疾病的相關規例，神山麺屋同時建議採取以下措施*神山麺屋 黃, 神山麺屋 藍, (神山麺屋 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
千鳥居爐端燒在餐廳內應如何確保環境衞生？
- 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所（包括水龍頭與廁所把手）和食肆座位間的清潔，定時及在有需要時應用1：99（即把1份漂白水與99 份水混和）的稀釋家用漂白水消毒，以經常保持清潔和適當維護。
- 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方，應使用 1：49（即把 1 份漂白水與 49 份水混和）的稀釋家用漂白水。
- 經常清潔消毒食物接觸面及設備，例如餐具。
- 經常清潔消毒員工或顧客的頻密接觸點，例如門柄、桌面、餐盤。
- 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣，可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。
餐廳廚房內千鳥居爐端燒應如何確保食物衞生？
- 採用「食物安全五要點」，以正確處理食物：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 有需要時，提供公筷公羹。
- 避免公開展示沒有包裝的即食食物（例如烘焙食品）。
- 如使用即棄手套處理即食食物，要注意手套不能代替清洗雙手，並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下，便應把手套丟掉；要經常更換手套，更換時和除手套後都要清洗雙手。
對於工的個人衞生餐廳千鳥居爐端燒建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 咳嗽或打噴嚏時，要用紙巾掩蓋口鼻，並立即將已弄髒的紙巾丟入垃圾桶。然後，以梘液和清水清潔雙手
- 保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手）
- 如患有或懷疑受到傳染病感染或出現病徵，例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛，應停止處理食物。如出現呼吸道感染病徵時，應戴上外科口罩及盡早求醫
- 洗手時應以梘液和清水清潔雙手，搓手最少 20 秒，用水過清並用抹手紙弄乾。雙手洗乾淨後，不要再直接觸摸水龍頭 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
千鳥居爐端燒餐廳內大家應如何減少社交接觸？
- 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 鼓勵顧客使用非觸式的付款方法（例如：信用卡、手機應用程式等）
- 安排員工分批工作、休息及用膳