Yakitori Tsukada — Restaurant in Kowloon

A Must-Try for Yakitori Lovers! Popular Tsim Sha Tsui Restaurant’s Lunch Omakase and Minced Chicken with Egg Yolk Rice Bowl

🍢 A popular Japanese restaurant in Tsim Sha Tsui, famous for its yakitori skewers at dinner, has recently launched several different lunch options. I couldn’t wait to try their high-quality Japanese cuisine here.

🐣 First is the Minced Chicken with Egg Yolk Rice Bowl Lunch ($128). The minced chicken has a soft texture, coated in a flavorful sauce that wraps the chicken patty, full of umami. It is paired with smooth Tamagoyaki, offering a rich and filling mouthfeel. The set also includes delicate appetizers and miso soup, with portions larger than expected, making it a very cost-effective lunch choice.

🐓 We also tried their Yakitori Tsukada Chef’s Omakase Lunch ($238), which is rich and varied. It includes salad, homemade tofu, five skewers of yakitori, seasonal vegetable skewers, and finishes with Tsukada ramen as the finale.

🍢 The five yakitori skewers are chicken neck, chicken thigh, chicken leg meat, chicken tail, and minced chicken skewer with egg yolk. The chicken neck is firm and fatty, grilled to a crispy aroma; the chicken thigh with skin is grilled golden and crispy; the chicken tail is a first-time try, rich in fat and flavorful; the minced chicken skewer is the highlight, combined with sauce and egg yolk, tender and fragrant with excellent presentation and taste.

🍜 The final highlight, Tsukada ramen, features fresh, chewy noodles in a rich and smooth chicken broth slow-cooked for 8 hours, leaving a lasting impression. The noodles perfectly complementing the deeply flavorful broth.

💯 The restaurant environment is comfortable, and the food quality definitely exceeds the price expectation. Both lunch sets I tried perfectly combine high quality and great value, definitely...

位於尖沙咀堪富利士道8號格蘭中心地下01至03號舖的燒鳥 Tsukada（Yakitori Tsukada），主打高級日式串燒。

。 餐廳主打雞肉串燒，所採用的雞肉為日本鹿兒島黑薩摩雞，肉質鮮嫩甜口。 。 除了可以點兩款串燒套餐，也可以單點串燒，黑薩摩雞串燒每串約為四十多元。 。 用膳當晚，由主廚吉田史先生親自主理，在傳統明火炭爐上炮製串燒。炭爐與食客有一定距離，用膳完畢後，衣服也不會佔上燒烤的味道。 。 筆者今次和朋友則每人各點了一款串燒套餐。 ～八款串燒套餐 （Yakitori Skewers 8 Course）- $498 ～十款串燒套餐（Yakitori Skewers 10 Course）- $698 。 兩個套餐的菜式有少部份是相同，而十款串燒套餐還額外包括一客清新解膩的逸品菜式。 。 菜式的排序也花過心思，由相對淡味，慢慢吃至濃味。 。 📌 湯品 - Soup 濃香雞湯配免治雞肉 - 八本、十本菜式 Minced chicken ball in chicken stock soup 。 雞湯是採用黑薩摩雞熬製四至六小時而成，味道鮮甜而不膩。在寒風凜冽的天氣下喝一口雞湯，暖胃又滿足。 。 免治雞肉丸還加了少許山芋蓉，令肉丸的質感更加鬆軟。 。 📌雞柳 - 八本、十本菜式 Sasami (Tenderloin) 。 為了保留雞柳嫩滑的質感，主廚特意將雞柳燒至六、七成熟。雞柳味道鮮甜，能感受到雞肉本身的味道。 。 雞柳位於雞胸的後方，脂肪含量低，肉質軟嫩。 雞柳的配料也略有不同。十本的配料為黑魚子，八本的配料為山葵。 。 順便一提，桌前擺放了山椒粉及七味粉各一小甖，可以按個人需要添加。 。 筆者覺得，山椒粉與相對淡味的部位（例如雞柳）較為合襯。較為濃味的七味粉則與內臟（例如雞腎）搭配得更加得宜。 。 大部分串燒都會切成小件，筆者通常會原味享用第一件串燒，品嘗各食材的原味。之後再慢慢添加各款調味料，感受一下當中的變化。 。 📌雞頸 - 八本菜式 Seseri (Neck) 師傅已經事先將雞頸洗淨及去骨，留下雞皮和雞頸肉。雞頸的肉質也是十分細嫩，感覺不會太過油膩。 。 📌雞胸 - 十本菜式 Dakimi (Breast) 師傳燒烤功力深厚，將雞胸肉表皮燒得微脆香口，而裡面的肉質仍能保持嫩滑。如果雞胸燒得過熟，質感便會變得乾硬、嚡口。雞胸的肉質相對實淨，脂肪比例少。 。 📌帆立貝三文魚籽 - 八本、十本菜式 Scallope with Salmon Roe 。 師傅採用了刺身級帆立貝，外面燒得微脆，中間的肉質仍然是滑溜彈牙。面頭微鹹的三文魚子豐富了整道菜式的口感。粒粒三文魚子在口中爆開，鹹味湧出，感覺猶如在海洋與三文魚暢泳。 。 新鮮即磨的山葵一點也不嗆鼻，味道微甜，質感濕潤，予人溫柔細膩的感覺。山葵與帆立貝同吃，能吊起帆立貝的鮮味。 。 📌溫物 - Atsumono 味噌白蘿蔔 - 八本、十本菜式 Simmered radish with Miso Sauce 。 白蘿蔔（大根）味道清甜，入口無渣，質感軟硬適中。面頭為味道微鹹的赤味噌，能吊起大根的甜味。 。 面頭茄子形的小配菜為「麩」，質感偏軟腍，有點像麵筋。

📌雞腎 - 十本菜式 Sunagimo (Gizzard) 。 雞腎頗有嚼勁，不會過韌，而且味道完全不腥，味道香口。筆者認為雞腎與七味粉最為合襯。 。 📌雞腿 - 八本、十本菜式 Momo (Thigh) 雞腿部位運動量大，肉質會相對結實，口感上也是頗有嚼勁。面頭燒得微脆的雞皮，豐富了整體的口感。 。 📌生麩磯邊燒 - 八本、十本菜式 Grilled Namafu cheese wrapped with Seaweed 生麩燒得外脆內嫩，裡面的口感有點像年糕，質感軟糯，還有味道鹹香的芝士夾在中間。最外層的海苔質感香脆。 。 📌逸品 - Spécialité 沖繩酸拌海蘊 - 十本菜式 Okinawa Mozuku seaweed vinegar 這是一道清新解膩的菜式，洗刷了味蕾一遍，感覺清新，refreshing。這款逸品的味道頗為開胃，酸酸的。海藴的質感滑不溜口。 。 面頭的為紫蘇花和山芋泥，令整體的味道更為豐富。 。 📌雞尾 - 十本菜式 Bonjiri (Tail) 雞尾巴的脂肪含量較多，再塗上特製醬汁，味道香口濃郁。 。 📌時令蔬菜 - 八本、十本菜式 Seasonal Vegetables 厚身香菇肉質飽滿，香氣撲鼻，加少許七味粉能令香菇的味道更為香辣多彩。 。 菇柄的位置還細心地切紋，令香菇更加入味。 。 📌三元豬柳 - 八本菜式 Sangen Pork Tenderloin 豬柳的面頭還加了少許黃芥末，層次更為豐富。豬柳口感多汁Juicy。 。 📌和牛西冷 - 十本菜式 Wagyu Sirloin 和牛香氣相當濃厚，香氣在口腔內久久不散。一小塊的和牛已經令人回味無窮。同行朋友則覺得外面可以燒得再脆口少許。 。 📌自家製月見免治雞肉 - 八本、十本菜式 Tsukune served with egg yolk 這款串燒的賣相頗為誘人。宮崎蛋的顏色金黃亮麗，蛋黃味道香甜。 。 先戳破蛋黃，開動前用串燒沾上蛋黃。秘製醬汁、蛋黃、免治雞肉的味道完美地融合。免治雞肉內還加了少許香草和雞軟骨。 。 📌食事 - Meal - 八本、十本菜式 （拉麵、泡飯二選一） 總括來說，拉麵的味道較為濃郁澎湃，泡飯予人的感覺則相對清新。 。 ～雞白湯拉麵 Special chicken soup Ramen 雞白湯味道鮮甜而濃郁，感覺溫暖又滿足，仿如被數十隻可愛的小雞包圍着。 。 蕎麥麵能嚐到麥的味道，麵條即日新鮮打成，質感煙韌有嚼勁。 。 ～雞肉茶泡飯 Chicken meat Ochazuke 泡飯感覺清新又溫柔。雞湯和高湯的比例配搭得宜，不會濃郁得蓋過了所有食材的味道。 。 其他配料包括有海苔、柚子胡椒。 。 📌甜品 - Dessert - 八本、十本菜式 （最中餅、布甸二選一） 。 ～夾餡雪糕 （最中餅） Monaka Ice cream 最中餅有幾個吃法，除了可以優雅地用匙羹享用，也可以參考筆者，豪爽地將最中餅像漢堡包般享用。 。 豪爽的吃法可以同時感受到鬆脆的威化外殼和幼滑的香草雪糕，口感更為豐富。 。 ～自家製布甸 Homemade pudding 面頭有微脆的焦糖，更能突顯雞蛋布甸的滑溜，牛奶和雞蛋的味道也相當平衝。 。 。 。 燒鳥 Tsukada (Yakitori Tsukada) 📍尖沙咀堪富利士道8號格蘭中心地下01至03號舖 📍Shop 01-03, G/F, Grand Centre, 8 Humphreys Avenue,...

Pros: excellent food and ingredients, charcoal grilling Cons : high price Overall: 4.5/5.0 Authentic charcoal grilled yakitori. Excellent food and ingredients. However, a bit pricey to go often. c.a. HK$1500 / 2 persons

Food 4.8/5.0 - All dish were delicious, which were crafted by the Japanese Chef (Yamaguchi Takeshi san). The chicken itself was juicy and tender, but the chicken flavour was not savoury and intense enough (likely because any chicken you get in HK are chilled or frozen). Charcoal was used for grilling, which is important as I always prefer my grilled food to be prepared by charcoal.

Services and others (5.0/5.0): The bar seats give you a good view of the preparation of the food, which fully complemented the dining experience. The staffs, led by Anson, were attentive and friendly, and they were patient to response to our questions and gave good explanation or to guide us for our...