![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1npkgj56zHKELG5Pvqf0GtE4Sko7TT37fp_fAGdKmyWjsBlBQDWFC5Y_IabCBnhB8pr-IBAHfhBOo9Wh7yNDLeF6yxHO5bzaZChrODTcGFXIi5BDWYJBJhfEd672iAPjN-6ey2rgMZKx/s640/2019-12-10.jpg)
店家資訊
地 址:台南市中西區大勇街74號
電 話:06-2221900
營業時間:PM05:00-AM01:00
公 休:星期一
最近探索住家附近時發現新開了間居酒屋,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrifhUcGSI8E-B3cCes_-UDn8tAPNS5j9dJj7yHkIkw7fz5sE8puLKmBE1RxZX3AfayE79B9fRBOfrmrvcasY272-4lkOzWgSHDVZBBErLvMqvgFoh3ROO-0D9A71oJAp698VlMZe9ZzI/s640/2019-12-11.jpg)
找了天下班後約了知心好友談心,它自然就成了不二之選,
※未成年請勿飲酒※
濃濃日式風格的門面,
※未成年請勿飲酒※
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9mKHIhz4WlohS5SCpoU-LssuJAf86aTco_mZQbMWTGbkOpUGNonhhN3LEyJVZGWTTL5nli0er4y1azg05YMNkYt51ucASd5fAIj6UDF99Hxzs2Vx0neUhY_DzGPsH2gOmC3Wtl6rl48G/s640/2019-12-11.jpg)
從門外就可以看見廚房烹調過程與長桌區座位(後方有4人桌),
※未成年請勿飲酒※
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPRJisKnZ05GPJ-vT60yOQ8WQM84OhSib03nkv1qIgibqi-LLj4Mhn2B3LNymN2VaDdup87qFHuPhH1-SajOt0tR2UPqR0Wpi_zMn6NGUIr4YRpSb2jsK6uqxK9pn1borBAqCNbt_25Iz/s640/2019-12-11.jpg)
牆上的復古風酒品廣告跟酒旗與店外風格一致,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3RBEC6JYmGmSzTR8ofNUAQxwKqACbNJE5dvCpIDO4hhMdoj_-iKf7hJyH4964Xaa-kUoV5ti89Md-XfXgdHcIO9DgOL-LFiCPMWIRLGzKmDvrzOgU-H5M8JroW5HbXEmf3qUbm9Usids/s640/2019-12-11.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitftO3t3YXCn3eEAvXefOuGamhxmWMxw4hJWk31gVHrnrr3hZ-VjN9NLqUYVn6eUGj_1d7HGaGVUJrKD3TTaP3u35xoapNBaqMAEcxvaMmyRe0r-ChMRH1EL2khR5DX6MAXTLuG9Sdrqjv/s640/2019-12-11.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_v-byshOt-ReaJAtR2e5K-6tZi7TjrV24iiKf5mFYE3SZVatQTCwy83pC1U8AziaDoDp9Q_yHxqpEiyzm41cFX00WYPzkDgr4R1JXHGrlIpGjcC5lA_mmpBLy2PfpGthOdMvFczXVsRdb/s640/2019-12-11.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1EK0gvWlPyjjdSP_2y6wKgKIfLWjNVtOTWlfSitCUxkHAAmGLDWsUuN92CGX3s-PmnquCinawD2iQGjUw_AJRtSrw9HHv3EEe9l_Ml1ITJ5RUelCB7PA-ecDL_HY4sdNZMrf24uUApYH/s640/2019-12-11.jpg)
[價目表]
手寫菜單讓人感受到店家的誠意與用心,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2sE-lyMT9DI7hqaBQcNplcATFIEutiobbgVSarVo4aD8u6Yk-3nOD8XMD7JL80XCoNBBpLKWqZ2IEWP_foXb0jE38TrIk_e7BgQY4SVuA2BroPWQQjcs_suqNzGTluVjoLOpzVa_dis4o/s640/2019-12-11.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj36tl3RefGLLiK-6YhM-nSVIZaQxJVtnUDnsieClfLgOUxMJ782UBbDW8_Kcnw6n5sjRDFW92iPyun8QzWXYl8o46-NEW4u92OYx52QU4l9rTfRsLLpA4RLJvHq2TZnNY9fJP9N3PEc-Ov/s640/2019-12-11.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5D3v9buHttPRTgFbwoR-67ZjbGLxCdLZPFAQX6lN8ztnBmwcLFEkxOF6zIc9iIWGi64fUbgai6jpNIUfetXHm_8vDnI7QVICPstkEt2HIzfacOip8vHWAvOVEJ0Dk96CIhzPOms4e2QE/s640/2019-12-11.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXS6IJY_gmXBl9E-btxtneBk0cAa1lYvwqKtgcQsdDIjHcFLwYeg-FTTN8LBUa6S33qJximU5m_QCGHmEZRjJYpaozSorRnzSoN097vhmRbAbE4iulx-aF6EVnYDXm5GGl6QaO3BQb6db/s640/2019-12-11.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1MXVNnmWvfZ1kawTWx2aO3bQLwAgRUHGpunoejY4849UXcpMdxMm5QmBNqmoR3OYJb3MpRsWPxiGluCpLJiUcybWozPWTNVc3UQJbHvDqk_tWwdcG04MBk3YxJwkirK1Agr31mpFd4eB/s640/2019-12-11.jpg)
酒水飲料單,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmvmq6lqzWW7nOfX_5I9lyAs5QZvm3VzQgNt1i77IaMQDxkCEnDVe-Q2Vp5KPaHMmn225hM7FgsstCqY5uijqOJTif97TPzme3gXYi02vI7JXCLqid7-G7Py3U-YdVYxV8aQ9nRChedGn/s640/2019-12-11.jpg)
特色料理會寫在小黑板上,隨季節菜色會不定期更換,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwS3QxSAFA0b8p4mbrBhR1aa-pgOdbPzoZnL3IEJIfc9QTxIRm45Rp2z0v7ASFm5dVyy2sq4hSra5hbRcJ7ORGqMuPwO3f9mdbWEq2U2uJVWfo_eEOLelhjU4ABpCO5S_3sI0YC19t4Kw7/s640/2019-12-11.jpg)
[明太子花枝蛋燒]
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHCxzdsLzJWwj6SKhKeAlYK1k7pP86cUd-9nnUngb3T7wRE8WtPmSRahaUAJfboQYUs5K-QW7xx8FCk0xsoAhQ1uzu0JTqF2IRPqL96VvJYcc47U0_XJPe3POMzp2NLKF_yyV4kjZEbVs/s640/2019-12-11.jpg)
店家純手工自製的一道菜,以花枝漿包住純明太子蒸至定型後放涼,再反覆裹上蛋液在外層烘烤至上色,是一道費工的手作菜色,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw40TnuKQiYN-u8ZSE21aYwpNw0BCHDiC0_Uon2Vh7RJckrNkb8U13bLNjRvE9B6wM5ShKzF4SfDAPQM1D5HVxDFzJ_RksHKingsJIYW1FT0v4Wlr73p7ub8GEli7V_B8DEnpQsQkAxLMv/s640/2019-12-11.jpg)
花枝的軟彈與淡淡鮮味帶出明太子的鮮辣,魚卵啵啵啵的在最後添增不少口感豐富度,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-_UqEvELjVu6v0qbZzfb5Dzkmv0nLMuKm09pauamWbLdRMSpv7GHy_SBT52q7i481nQs4Bd5saga02cbBGEytbsx28JewAPlpbbIYxczf1D5XK1NfBEk1_RxKAkyAlZ9sRFrSxHxCkpm/s640/2019-12-11.jpg)
[炙蔥燒中卷]
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNrYBuy-j-mWOUPJSOEZE4o2my8MdeHSgMSgVCIVAMCLcC9cr8NAB2JtK0KH1z9JHCv8ulZQsLX2u1dME6713CM1TccZBrFjG9DqfaLu8ENzgR6OIHAmtcX_A-aISOgmUPBUpHJKdOYIe/s640/2019-12-11.jpg)
在中卷裡塞入青蔥再醬烤至熟度剛好,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrBFNY7MMED4CYd10H3Hp5Cw1AfUN0W68KRS5AMgbg914BoVW6ZWwhSeSsRWmTOcRdVOLL_Ie3AEp4-pMPiASIUQL8BvcyqYhAYej6x_mxeCIdLPCAn8OI8dlHuR5IKPQk_5055NVPwrv/s640/2019-12-11.jpg)
蔥綠的清香、蔥白的水分補足中捲炭烤時散失的部分,再加上中捲的鮮、彈與醬汁淡淡的提味整體口味豐富,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCH7QOWm6-bSj5smtfZAhDOfswFpwS6-KPGYLzF_EWvxbVlKlT3G_2GHHaCw-vvUg6ho80c4gjXVybS4ScFD8gVY7MuJ96Ol9fYCDN4ZULPrYB9oNsI-If-RHbgyaa9ue5IVYFULdpSxR/s640/2019-12-11.jpg)
[大根豬肉串]
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaPQ6GH6wlXvwMM_olEhjCTLi-HC-378Bi0C0y5CepgllSfBytGjQITmYhdplWY0I5CS6c1IFNKFWwVXvmtvnbH2LHFSA8pny6hwdmkwQ3AKa50X8nT2iRGI2Wyu21daJ3519IgwLs4yV/s640/2019-12-11.jpg)
白蘿蔔泥中拌入果醋,淡淡辛舌感配上微酸解膩效果佳,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaUonKTU11SqI6gVeqRv1n26X6Tc3SV6AsBTShtnHr6t6SO0xdfunotzVQgUU_ILj4rdQT4MJn1Zc4adpqzPZZqOpBD_B9HPci5wkO4cJzv2l-H3lveyRqBuzQqFEbvmo0G7giMK8YRjv/s640/2019-12-11.jpg)
蘿蔔泥淡化了三層肉油脂感但不減豬肉香,反而是溫和的襯托它讓整體風味更清爽,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWoww24uXNAK7hb6zNXq0wrTRDfb2ysvWzw95X8N4duGC3y78DUFPer2gsUlSXYppg_xrNZ5cPncN2ZHkw7cbSFi1V0whjEQ1ABEFfkvnCP6YBncVSGq3ftHE8-NYxi5f68S2aOIKsWkP/s640/2019-12-11.jpg)
[油蔥牛肉串、雞軟骨、剝皮辣椒雞肉串、櫛瓜]
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXG4h_JEJHuJekUm4sg9BGNrH83-okOVX-jXHUQ4hSn6Eovixk_dn1CQiotyv3pcW8VRGnwL0TB8sABl-7mBy592C_2OFIFLXzhqg2XLjN-N8_GbmaRoBzsLWtloI6tslicpaccjkhH_SB/s640/2019-12-11.jpg)
牛肉上切碎的青蔥、洋蔥以油漬法去除了辛辣感保留原始甜味帶出牛肉的香,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7cYvbBxRYosVpHbUjijDHSXI_OrKJacpQO1YoLI_WhBf4kt6H1N_IvUCkPtnZfh_R5ZU0fQDm3XWAeEwdKn86YO50Z_Ps2nh_wgtjFU5pp_LnfAWC3Pd2sDZPwgw9-mCI7MT9xxetSpx/s640/2019-12-11.jpg)
雞胸裡的三角軟骨,焦赤瘦肉香與脆口軟骨簡單調味直襲味蕾,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO43w7JnjO4yZMwntedeCMOcqEADhBD2tfJaumXjLaJRdzhFE6lYghqNrJxNP7bbvmuWAJa11HvszPZ6BvJP4o4Yo6kGygtQr9oQ4DG2QdNh8-VCsdomsSmMVSyPxt4CyLqspdxN8rG9kX/s640/2019-12-11.jpg)
剝皮辣椒切絲拌上黃芥末與芥末籽做為調味,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPxcneb9PBvnJ0en3UHpouHSKFItfcZwRGVQfTQVwV08R2NuNd_qZlGSjmjNBgde3XYfCvhQDMh5Qqx7dv5mo-25Fsld-yntauIaZKkC6y0zPcEvjRKpCbhAInv1z0bCSUtSB3pqnOoq7Y/s640/2019-12-11.jpg)
以剝皮辣椒的鹹辣、黃芥末溫和的辛辣、芥末籽外放的嗆感三種不同的辣有層次的引出雞腿肉的原味,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7VJE7XndvHimvWcOxqCLkvIWWXviP8b2hfhA1WvbkcL2LyDw7BXPkF4gADhtxrtS1WEYZUkBgoO8r-dVvSI3Hz8Cc2lbkTKYHIMKV96vqSFfgvGJkO0Sd-wQ5DOZLn63P5C6hQ95FoRm/s640/2019-12-11.jpg)
櫛瓜熟度掌握精準,口感鮮脆水分豐富,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmF1lWr2TaHQlcHbK2yZgwLMtQ7zl84NcuhlNyEy-zEcR0lQnC6Co83IH4cvEgSS_lBZDUq609K-oIE8FladmhT_mCHKjGTq5474qtuhvz5jlh6BLakA-IB6DvA3DxPDV5-1VdA6bJx7Dw/s640/2019-12-11.jpg)
[醬燒牛肉]
prime等級的翼板牛,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpIQaUH7avFFSHvS2Crv8JshW2SHTcBlZSP7CQmZjr6qlG_L5IkTQ9sB_9IkGkE5EnBvf9azENnugxLa4fnCq7g_cqqSi6FluJss6Z8C3FQygr33kMKv-Kuj_Kr9vr4p2efYY3xUnWXiy/s640/2019-12-11.jpg)
甘甜醬汁淡淡的提味帶出牛肉本身香甜,沾上一點沾醬附上微微鹹味口味更豐富,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaCCszBRK-GDbGWgwvBCG5U4sY_W0Z0rxBkpJHIr3dfriQ99C7yXVa8wh_PlnNMCkuulhbAz0XOUJVmCWPk1_ZPlqVUgeVDZUyHcgMNGU1OD1m_7r5_6HJhyphenhyphen30RhiQznZnfaSDG7UTTdx/s640/2019-12-11.jpg)
[串炸(雞腿,豬五花,牛翼板)]
去日本大阪一定不能錯過的美食串炸在這也能吃到,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpl58V8vCQygNabcozNtDUCf5OLK5lODgXW5Uf5y836UX2KvPHKvkjPiRWTA_6pJtrcNegwyLXeHpgKbmgZFkKhjLxjYMbkVbX_3KIdtjm6w_D14VsN1vPiFMZ5g3K3O1OouWxRWz1MywO/s640/2019-12-11.jpg)
香酥薄脆的炸衣把食材的鮮味、肉汁緊緊鎖住,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Aq_9TqFPj_RCDQBwp8K9YAyp2U9VVV_t1TdwIa75kOxPwm4uM_g_Y36-4sBaAL_EDAte97wrliXXn5hqCxZ4O9UOK9viSd8NhJ85iwH6IAp2U7TRwSb9KtxOE3wxGNNf2QGRAF5wLSFk/s640/2019-12-11.jpg)
再沾上店家自調濃郁甘醇的味噌沾醬讓食材更顯風味,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_d1zYlHrtLL92le-Gb03Rjtx9Wzehg6SYiL90h5suL8PqW7isWRSWp6FwMsCDrq1Fg7XLFJPAVPam7SKptAZidrqljGAXctvzsS3D3WBaI-O9h0AREb2Zpeps_dxmM0_IZAhQiMzC9lR/s640/2019-12-11.jpg)
[辛煮鴨肝]
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVATxS7RFpTHB2EYtskKD7LeBEMR93I0edigyDh-XW-Hbxft6i7o0_nFw1erTPMuj3bjnTPi9bkpIbnMfMgbbm8NWK0CoCfbO_7I60fUwdfm0grO-Ynih4HdoYk9Gf8_x-mLdQO0yw2BjC/s640/2019-12-11.jpg)
微辣醬汁灑上七味粉讓原本口味就濃郁的鴨肝更加下酒配飯,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckfJzKUzzl_NqjybtloN18EGwCiYvuqxzvobCrkb2kEMUtu11dMWY2ZDgn76BTkAJEwDaP8jLwZ5wb-SdmXL_Y0yhZvUEf2u_jgWnBTBuw_5BHlkaSWD7b_a1b0rWfzazv3P0mzhQeDBm/s640/2019-12-11.jpg)
入味的鴨肝不柴還保有彈性,配上蔥花解膩讓人一口接一口,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qIxll58zV9_XdAhfM9geSm2lOmKsHLi3OfXJPhBzU-3O3RNUavaOJ4pvpV1Rwnx9STSHo2TjK-7zQ6kSWDMvhJZp6fb7Xx9krw2AY6UKFUet6f6YIRxdPZNDuSniHzaoiN1fRhSJmo_G/s640/2019-12-11.jpg)
[Asahi]
吃了鴨肝讓人忍不住一定要來杯啤酒,冰箱上的惠比壽讓人懷念已經喝不到的金標惠比壽啤酒,
※未成年請勿飲酒※
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLs4hINzF_7Bs336EfkzP8v2f1aTgZFQdgsYItpI9sV07SVXDXLzqTPO5813GkzzPtf8sD9L9QrECdZ0SQ0inID5vGy4g_IEZVqvd24Pvt39pNITKuz-wq_ijpp4IpG_TyDG2yrBYw0qPX/s640/2019-12-11.jpg)
辛煮鴨肝搭配Asahi獨特的尾韻真的非常對味,
※未成年請勿飲酒※
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nJc59rFJg44fOEI-GhfBhlMildfh35YQVdO1NEtRh-uv_xGiEJmrJafx7VqxjwyyxcAckCqUcCffIHuLgMpmMGcpJMJR7hM6fDeNkOjUxkBlSlAdpTFPMRBsrC7wS9hVPCyBRJZhxwGg/s640/2019-12-11.jpg)
小店裡充滿職人手作精神,細微的口味調配堆疊出滋味豐富的口感,不管你是孤獨的美食家還是下班後同事聚餐這裡總能讓你驚豔。
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本文由悠樂玩家直屬部落客:積雨雲撰文
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