[{"@context":"https://schema.org","@type":"Article","headline":"日本風情之《南瀛水產》","image":["https://cloudapp01.ulifestyle.com.hk/post/600-3277-4096-CR-1-RB-1/post_1717136394139.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-3277-4096-CR-1-RB-1/post_1717136394052.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-3277-4096-CR-1-RB-1/post_1717136393539.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-3277-4096-CR-1-RB-1/post_1717136394090.jpeg"],"datePublished":"2024-05-31 14:20:30+08:00","url":"/community/detailpost/51e1d7f7-e111-4d16-bc45-4c2c0ccbbcec/日式料理/Sandylai083/343908","author":{"@type":"Person","name":"Sandylai083","url":"https://www.ulifestyle.com.hk/community/user_profile/343908"},"text":"日本風情之《南瀛水產》\n餐廳位置非常方便，餐廳維修有日式居酒屋feel，而且有VIP房，職員介紹menu時有講食材每日由日本直送，所以非常新鮮，\n\n蟹味噌甲羅燒：\n未燒前已經睇到好多蟹膏、蟹肉、蟹籽，份量十足，面頭仲有隻鵪鶉蛋，職員會幫手燒將所有材料混合，燒完已經聞到好香，入口蟹膏鹹香鮮甜，口感軟綿。\n\n東瀛五點盛：\n油甘魚腩、三文魚、牡丹蝦、拖羅、帶子，擺盤十分美觀，刺身色澤亮麗，入口全部都好新鮮。 \n雲丹蚧肉卷：同樣擺盤美觀，蚧肉卷面頭既海膽都多算，而且師傅唔會包得太大舊、一啖一小口，蚧肉配上海膽一齊食，味道豐富。\n\n炸池魚仔：\n平時叫既池魚都係細細條，但今次有驚喜，全部都大條，而且可以整條連頭同骨食埋，炸得唔乾，咬落中間仲有少少濕。\n\n香蒜牛舌：\n牛舌算厚，蒜味幾出，咬落十分軟熟，唔同平時爽口既感覺，好香口。\n\n松葉蟹海膽釜飯：\n松葉蟹海膽釜飯同樣職員會幫你撈好，櫻花蝦作配料，松葉蟹同海膽份量算多，三者撈後一齊食，味道有層次。\n\n南瀛水產 Nan Ei Sui San\n尖沙咀金馬倫道5號太興廣場5樓\n\n#foodie #hkfoodie #hkfoodblogger #美食當前 #食咗先講 #南瀛水產 #NanEiSuiSan #日本菜 #海鮮 #壽司 #刺身 #居酒屋 #日本直送 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"日本風情之《南瀛水產》","image":["https://cloudapp01.ulifestyle.com.hk/post/600-3277-4096-CR-1-RB-1/post_1717136394139.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-3277-4096-CR-1-RB-1/post_1717136394052.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-3277-4096-CR-1-RB-1/post_1717136393539.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-3277-4096-CR-1-RB-1/post_1717136394090.jpeg"],"datePublished":"2024-05-31 14:20:30+08:00","url":"/community/detailpost/51e1d7f7-e111-4d16-bc45-4c2c0ccbbcec/日式料理/Sandylai083/343908","author":{"@type":"Person","name":"Sandylai083","url":"https://www.ulifestyle.com.hk/community/user_profile/343908"},"text":"日本風情之《南瀛水產》\n餐廳位置非常方便，餐廳維修有日式居酒屋feel，而且有VIP房，職員介紹menu時有講食材每日由日本直送，所以非常新鮮，\n\n蟹味噌甲羅燒：\n未燒前已經睇到好多蟹膏、蟹肉、蟹籽，份量十足，面頭仲有隻鵪鶉蛋，職員會幫手燒將所有材料混合，燒完已經聞到好香，入口蟹膏鹹香鮮甜，口感軟綿。\n\n東瀛五點盛：\n油甘魚腩、三文魚、牡丹蝦、拖羅、帶子，擺盤十分美觀，刺身色澤亮麗，入口全部都好新鮮。 \n雲丹蚧肉卷：同樣擺盤美觀，蚧肉卷面頭既海膽都多算，而且師傅唔會包得太大舊、一啖一小口，蚧肉配上海膽一齊食，味道豐富。\n\n炸池魚仔：\n平時叫既池魚都係細細條，但今次有驚喜，全部都大條，而且可以整條連頭同骨食埋，炸得唔乾，咬落中間仲有少少濕。\n\n香蒜牛舌：\n牛舌算厚，蒜味幾出，咬落十分軟熟，唔同平時爽口既感覺，好香口。\n\n松葉蟹海膽釜飯：\n松葉蟹海膽釜飯同樣職員會幫你撈好，櫻花蝦作配料，松葉蟹同海膽份量算多，三者撈後一齊食，味道有層次。\n\n南瀛水產 Nan Ei Sui San\n尖沙咀金馬倫道5號太興廣場5樓\n\n#foodie #hkfoodie #hkfoodblogger #美食當前 #食咗先講 #南瀛水產 #NanEiSuiSan #日本菜 #海鮮 #壽司 #刺身 #居酒屋 #日本直送 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-3277-4096-CR-1-RB-1/post_1717136394139.jpeg","creator":{"@type":"Person","name":"Sandylai083"}}]