三五亭日本燒鳥 銅鑼灣
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三五亭日本燒鳥推介
Grilled things on sticks seems to have taken Hong Kong by storm, as many little robatayaki places have been popping up. I have to admit I was one of those people who never really appreciated this type of cooking method as in my mind everything seemed to taste the same, smokey with a chargrilled flavour. Then again I guess that was because I never really went to a place that did robatayaki very well until I was introduced to San Wu Ting.Inside a quiet street in Causeway Bay just around the corner of the popular place that sells spicy crab, San Wu Ting is not eyecatching at all, but that is not important for those already in the know and luckily for me, my friend did know ;) Quite dim inside, it has a limited seating capacity of approximately 20 people with a small open kitchen where the chef does most of the grilling.For a seating of two, we decided to sit along the bar table and aside from the menus handed to us by the waitress, you can also look at the chalkboard to see what kind of specials were available that day. We were really hungry that night, and as soon as the waitress came over to take our order we speedily listed everything that had caught our fancy and by the time she left, we were actually a little clueless to how much we had ended up ordering...A portion of fresh vegetables was served between the two of us, dip the crunchy sticks of cucumber, carrot and 'tin ma' inside the sweet bean sauce to refresh the palate before the flow of grilled items arrive.For appetisers we had grilled cod fish slices which were crunchy and tasted unerringly like Japanese snack food and grilled pufferfish which is one of my must orders at a Japanese restaurant. It was done really well here, with the fish still soft and sticky from its sweet marinade.Beef tongue. I do not normally eat beef, but for beef tongue I sometimes make a small allowance... This was amazing~ Thickly cut, each piece was so juicy and succulent, with just a sprinkle of salt and pepper for seasoning it did not need anything more. This is a mustorder!Razor clam. I was a little worried that the grilling process would render this too tough, but it was cooked just right, still tender and topped with a butter and shallot mix for flavour.Marinated cod fish. This was so good~ So juicy from the melting of the natural oils inside the cod fish and the sweet miso marinade was a perfect accompaniment. Recommended~Oysters. This was a little fishy with a bitter aftertaste. Unforunately this was the weakest dish.Grilled green peppers. These were not spicy at all and after the chargrilled process their natural flavour become more intense.Corn. Chargrilled corn is always a crowdpleaser. Brushed with butter, parts of it were grilled to a beautiful golden brown releasing a wonderful aroma. It would have been even better if the corn was sweeter.Japanese pumpkin. Sweet golden coloured chunks of pumpkin with an attractive blistered char, but some parts were still hard and not cooked to the melting softness that I like.Shitake mushrooms. I love chargrilled mushrooms as their earthy flavour becomes so much stronger. Still quite juicy with a slight crispy tinge on the outside. Big brown mushroom (literal translation). This was brushed liberally with butter, but it was not juicy as I expected. There was a distinct earthy flavour, but the texture was a little chewy.Seared sweet egg. Just the right amount of sweetness, the outside was nicely toasted with fluffy insides.Quail eggs. What's not to love about miniature bitesized eggsThe egg whites were a little chewy from the grill, but the yolk had melted nicely and literally burst inside my mouth when I chewed. Luckily it was not piping hot when it happened.Chicken hearts. Hearts are one of my favourite offal, yes some people may find that disturbing, but I love their bouncy texture and the ones served here were quite good, simply seasoned with a slight gamey flavour.Pork sausage on a chicken bone. I had a bite of this, not bad, the skin snapped nicely revealing a juicy filling with a hint of sweetness.Kurobuta with kimchi. This was so fatty, but that is definitely a lure of ordering kuobuta. The grilled shallots and sourness of the kimchi was a much welcomed accompaniment to cut through the oiliness of the pork.Lamb cutlets. Very generous in size, they were grilled to a blushing medium rare. Not of the tender type, the cutlets here had a meaty chew with quite a strong gamey flavour that I welcomed. Cheese mochi. This was really yummy~ soft and oozy with a delightful melted cream cheese centre Chicken wing stuffed with mentaiko. I did not try this since I am not a fan of chicken wings or mentaiko, but it was plump with a generous filling of mentaiko. My friend who had it said it was just ok though.And for dessert~ Grilled sesame mochi dumplings compliments from the chef (maybe because we ordered so much)This was so so good! Brushed with a clear sweet and salty liquid over blistered crispy mochi hugging a fragrant sesame paste filling... Simple, but so satisfying~Our eyes were definitely bigger than our stomachs, by the time we had finished the mochi, we were just so full! But it was definitely worth the minor discomfort and if you ever have a craving for robatayaki it is really worth giving San Wu Ting a try~
銅鑼灣三五亭日本燒鳥
| 餐廳分店 | 三五亭日本燒鳥 |
|---|---|
| 地區 | 銅鑼灣 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 日本菜,爐端燒, |
| 人氣指數 | 456 |
| 價錢幾錢 | $201-400 |
三五亭日本燒鳥訂位
三五亭日本燒鳥位於銅鑼灣區，詳細地址是銅鑼灣謝斐道379-389號特麗樓地下9號地舖，餐廳寬敞座位數目共有未知幾多個。三五亭日本燒鳥幾錢？價錢優惠後人均消費大約$201-400埋單，早餐午餐晚餐三五亭日本燒鳥餐單包括有日本菜,爐端燒等美食，付款方式有付款。三五亭日本燒鳥優惠
三五亭日本燒鳥 評價 相片
Grilled things on sticks seems to have taken Hong Kong by storm, as many little robatayaki places have been popping up. I have to admit I was one of those people who never really appreciated this type of cooking method as in my mind everything seemed to taste the same, smokey with a chargrilled flavour. Then again I guess that was because I never really went to a place that did robatayaki very well until I was introduced to San Wu Ting.Inside a quiet street in Causeway Bay just around the corner of the popular place that sells spicy crab, San Wu Ting is not eyecatching at all, but that is not important for those already in the know and luckily for me, my friend did know ;) Quite dim inside, it has a limited seating capacity of approximately 20 people with a small open kitchen where the chef does most of the grilling.For a seating of two, we decided to sit along the bar table and aside from the menus handed to us by the waitress, you can also look at the chalkboard to see what kind of specials were available that day. We were really hungry that night, and as soon as the waitress came over to take our order we speedily listed everything that had caught our fancy and by the time she left, we were actually a little clueless to how much we had ended up ordering...A portion of fresh vegetables was served between the two of us, dip the crunchy sticks of cucumber, carrot and 'tin ma' inside the sweet bean sauce to refresh the palate before the flow of grilled items arrive.For appetisers we had grilled cod fish slices which were crunchy and tasted unerringly like Japanese snack food and grilled pufferfish which is one of my must orders at a Japanese restaurant. It was done really well here, with the fish still soft and sticky from its sweet marinade.Beef tongue. I do not normally eat beef, but for beef tongue I sometimes make a small allowance... This was amazing~ Thickly cut, each piece was so juicy and succulent, with just a sprinkle of salt and pepper for seasoning it did not need anything more. This is a mustorder!Razor clam. I was a little worried that the grilling process would render this too tough, but it was cooked just right, still tender and topped with a butter and shallot mix for flavour.Marinated cod fish. This was so good~ So juicy from the melting of the natural oils inside the cod fish and the sweet miso marinade was a perfect accompaniment. Recommended~Oysters. This was a little fishy with a bitter aftertaste. Unforunately this was the weakest dish.Grilled green peppers. These were not spicy at all and after the chargrilled process their natural flavour become more intense.Corn. Chargrilled corn is always a crowdpleaser. Brushed with butter, parts of it were grilled to a beautiful golden brown releasing a wonderful aroma. It would have been even better if the corn was sweeter.Japanese pumpkin. Sweet golden coloured chunks of pumpkin with an attractive blistered char, but some parts were still hard and not cooked to the melting softness that I like.Shitake mushrooms. I love chargrilled mushrooms as their earthy flavour becomes so much stronger. Still quite juicy with a slight crispy tinge on the outside. Big brown mushroom (literal translation). This was brushed liberally with butter, but it was not juicy as I expected. There was a distinct earthy flavour, but the texture was a little chewy.Seared sweet egg. Just the right amount of sweetness, the outside was nicely toasted with fluffy insides.Quail eggs. What's not to love about miniature bitesized eggsThe egg whites were a little chewy from the grill, but the yolk had melted nicely and literally burst inside my mouth when I chewed. Luckily it was not piping hot when it happened.Chicken hearts. Hearts are one of my favourite offal, yes some people may find that disturbing, but I love their bouncy texture and the ones served here were quite good, simply seasoned with a slight gamey flavour.Pork sausage on a chicken bone. I had a bite of this, not bad, the skin snapped nicely revealing a juicy filling with a hint of sweetness.Kurobuta with kimchi. This was so fatty, but that is definitely a lure of ordering kuobuta. The grilled shallots and sourness of the kimchi was a much welcomed accompaniment to cut through the oiliness of the pork.Lamb cutlets. Very generous in size, they were grilled to a blushing medium rare. Not of the tender type, the cutlets here had a meaty chew with quite a strong gamey flavour that I welcomed. Cheese mochi. This was really yummy~ soft and oozy with a delightful melted cream cheese centre Chicken wing stuffed with mentaiko. I did not try this since I am not a fan of chicken wings or mentaiko, but it was plump with a generous filling of mentaiko. My friend who had it said it was just ok though.And for dessert~ Grilled sesame mochi dumplings compliments from the chef (maybe because we ordered so much)This was so so good! Brushed with a clear sweet and salty liquid over blistered crispy mochi hugging a fragrant sesame paste filling... Simple, but so satisfying~Our eyes were definitely bigger than our stomachs, by the time we had finished the mochi, we were just so full! But it was definitely worth the minor discomfort and if you ever have a craving for robatayaki it is really worth giving San Wu Ting a try~
親友請客．一黎到就飲清酒． 服務好好．我不好酒只好食物． 由親友發板． 食物如下：燒蠔，又鮮味又好味． 推介燒雞ｐｅｔｐｅｔ． 冇ｐｅｔｐｅｔ味只似食光緊燒肥雞脂肪． 好肥一族必試燒芝麻湯圓． 第一次食依味野． 獨特有創意！！！！！推介燒鴨舌，雞翼，粟米，黑豚豬全為正野． 大力推介最正最正係燒牛舌．厚燒有咬口又爽． 正中之正．推介．平平水平．安格斯牛． 牛仔骨． 唔覺得似燒野食． 感覺普通．可能之前既野太正．整體黎講係超班之作． 親友係好食之人． 食盡港九燒店． 佢話依間係好超班既餐廳． 我都信． 一定要回頭再試．
樓下既師兄應該係坐係我前面既食客其實我地入去既時候一個食客都無, 我地要求坐另外一面既台, 果位姐姐就話D台比人BOOK 晒...點知後尾見到有兩個人坐另外一面既台, 心裡都不是味兒呀.....都無法啦, 人地係老闆D FD......食物大體係不錯, 牛舌好好味貴妃蚌同蜆都有沙lobster 係好細隻, 味就唔錯....銀雪魚唔好點呀, 燒到好鬼老...
人唔太多, 唔使等用團購的優惠去食, 但係service都好好, 食物質數完全係超班, 特別係以下幾樣:燒鵝肝: 入口即溶, 香, 熱辣辣燒湯丸: 好特別燒蠔: 好大隻, 好多汁, 想ENCORE不過太飽...燒飯團: 外脆內軟, 好香, 又係想ENCORE不過太飽... 自己個胃點解咁細....總括黎講D野食真係好正平生不識三五亭, 便稱食家也枉然
兩個人食了一個蟹子沙律、一個白飯、十一串串燒，正價四百幾蚊落樓，食物質素和價錢成正比。
每串串燒也好味，特別是燒粟米、蒜燒牛肉、燒墨魚咀，有水準的串燒。
如果單單是食物水準，我相信我會再次光臨，只可惜服務負分，使我們即使吃過好味的食物，還是黑著口面離開。
場內有兩張二人枱、兩張四人枱、一張六人枱和吧枱。
我們二人到達時，當時有一枱二人枱有客人，我們坐近門口的二人枱，由於大門關唔實時風很大，我們要求更換其他枱，侍應回答其他枱全部留座，如要轉枱，只能轉吧枱，我們唯有繼續安座。
期間人們出出入入，經常關唔實度大門，即使職員出入也是，每每要請侍應幫忙關門。
後來有兩位客人到訪，侍應問他們有沒有訂位，他們說無，首先請他們坐吧枱，但他們拒絕，往四人枱坐下來，侍應沒有理會，這使我們感到不被尊重。
我們在入座時有連我們在內，只有四位客人，首二十分鐘來了幾串後，等待了二十分鐘也再沒有菜上，但新來的客人已有菜上，使我們納悶。
這餐飯食了75分鐘，佔了60分鐘是在等候，人們出入時走曬冷氣和被街外暖風吹著，乾坐的感覺很難受。
侍應經常忙於傾計，上菜時，有五串串燒是不熱的，一串已涼，美中不足。
您對於銅鑼灣餐廳「三五亭日本燒鳥」有何comment？
三五亭日本燒鳥餐廳詳細資料：
- 三五亭日本燒鳥地址: 銅鑼灣謝斐道379-389號特麗樓地下9號地舖 San Wu Ting, Shop9, G/ F, Dandenong Mansion379-389, Jaffe Road, Causeway Bay
- 三五亭日本燒鳥電話:
- 三五亭日本燒鳥價錢: $201-400
- 分類: 日本菜,爐端燒,
- 座位: 未知
- 付款:
- FB專頁: 三五亭日本燒鳥 Facebook
更多三五亭日本燒鳥相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在天樂坊內有任何傳播的風險，天樂坊在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳天樂坊除了遵守預防及控制疾病的相關規例，天樂坊同時建議採取以下措施*天樂坊 黃, 天樂坊 藍, (天樂坊 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
三五亭日本燒鳥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。
餐廳廚房內三五亭日本燒鳥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三五亭日本燒鳥建議是什麼？
- 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）
三五亭日本燒鳥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