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尖沙咀Naked 創新料理夾得好

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leotse

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所謂三軍未動糧草先行,識咗十年嘅好兄弟話要請我食飯賀我唔使揸兜,有得做大爺梗係奉陪啦,全盤佢話事我等食,揀呢間嘅原因佢話個名夠誘人喎,果然大家都係男人。個場嘅位置雖則都係尖東好易去,不過都兜咗一圈先搵到,個招牌又真係唔太顯眼。

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門口見到外賣自取個價錢都幾吸引,唔知好唔好食。

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入到去會見到啲魚,感覺比放一片片嘅魚生新鮮得多。

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喺尖東開餐廳做埋酒吧都係好平常嘅事,賣酒水比賣食物仲好搵啊。

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 既然呢間餐廳食日本野,餐牌用返日式繪畫都係好合理嘅。

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先嚟個沙律清清腸胃,見佢個蟹肉蟹籽沙律($98)寫明係用QB sauce而唔係mayo,姐係由卡夫奇妙醬變成日本用料?就睇下有咩特別。

個沙律份量就較少,慶幸佢無加大量嘅QB醬落去,好驚啲餐廳落大量沙律醬然後啲菜出水變晒白濁液,呢度嘅沙律就無呢個問題。雖然蟹肉份量唔多,個兜亦令我有啲密集恐懼,起碼啲沙律菜夠清爽唔會老,合格有餘。

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麻甩佬聚會肯定有酒,見到日式四極($108)呢個名就相當有趣,究竟有邊四極?睇返材料有抹茶、冧酒、wasabi、清酒、菠蘿汁同毛豆,夾得埋嫁?係時候要冒險喇。倒出嚟果然係泛綠色,聞落去已經有wasabi味,不過飲落又唔辣喎,首先會感受到wasabi嘅辛,之後會有菠蘿嘅甜,同時帶鹹甜感覺又唔差,有驚喜喎!

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劍魚腩刺身就食得多,用嚟做香茅橙汁劍魚腩($138)?會唔會晒咗啲材料嫁?睇相片佢個做法接近泰式,侍應話啲劍魚腩浸過檸檬汁加橙汁,食落去又真係酸酸甜甜幾醒胃。同刺身比煮過嘅劍魚腩少咗啲爽口但滑溜依然,加上香茅炸蒜等材料又幾香口,。

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原之味火焰卷($148)有幾火焰?我仲以為係好辣,原來餐廳係碟嘅兩旁加咗易燃液體,然後點火,呃like一流。材料除咗面頭舊火炙三文魚仲有辣味吞拿魚做餡,更有魚子醬,食落辣度唔高但個味就幾出,不過就有啲掩蓋咗三文魚同吞拿魚嘅鮮味。

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日本餐廳叫刺身是常識吧?小小地揀咗個最平嘅刺身拼盤($268),上枱嘅刺身同餐牌寫嘅有出入,用料好似升咗級,既然佢畀得我我就真係唔客氣喇。最前面嘅係鰹魚刺身,香港就比較少見,食落去似鯖魚秋刀魚咁味道帶微甘,肉質較綿軟,平時食慣鰹魚乾,估唔到刺身味道都唔錯。甜蝦同油甘魚鮮美;帶子味道清甜,口感結實彈牙。最值得一提係件拖羅,嫩滑之餘仲入口即融,實在令人感動。

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最近藜麥相當盛行,但我仲未食過只知佢又係咩健康食品(通常健康等於唔好食),見到佢有海膽藜麥意粉($198),斷估有海膽味道差極有限掛,可以一戰。個意粉用咗扁意粉,就更能夠掛醬汁。意粉食落去就相當濃郁夠鹹香,似乎係用咗日本嘅海膽醬做醬汁,當年我都靠佢嚟送白飯慳錢。不過有一個唔好處,就係令原條嘅海膽嘅甜味唔夠突出。

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見到呢個藍莓鴨肝柚子雪葩($148)咁奇特嘅組合,真係好難唔柯打一客,話晒都係兩個極端嘅食物,夾得埋嫁?唔食唔知原來真係得,煎咗嘅鴨肝其實唔算肥膩,而且外層仲保持到香脆,柚子雪葩自然係清新怡人,兩者都可以入口即融成一體,呢個正反兩極鹹甜組合非常出色,我同朋友都由黑人問號變成感歎號。

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未入嚟之前以為呢度只係賣大路日本菜,估唔到佢係賣創新口味,更估唔到佢又真係做得唔差,個鴨肝雪葩都真係大膽得嚟又好食真係城市驚喜﹗

價錢:約$650


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