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酉玉 Toritama
Add: G/F, 2 Glenealy, Central, Hong Kong
Tel: +852 2388 7717
Hours: 6pm-12am (closed on Sun)
Website: www.toritama.hk
Price: 人均400+港币
Visited: Aug 2016
Tokyo’s Toritama, famous for going beyond the standard chicken skewers with its “beak-to-tail” experience, has settled in Hong Kong on Glenealy. Grill master Hironobu Matsumoto from Japan mans the Hong Kong outpost, bringing his expertise of chicken heart, esophagus, soft chest bone, and gizzard skin (etc. etc.) with him…but first, the meal begins with a selection of homemade pickles, and a small dish of grated daikon topped with a raw quail egg to be eaten on its own, or used as an accompaniment for the skewers.
在東京以 “Nose to Tail”（從鼻尖到尾巴）雞料理出名的酉玉去年在香港開分店，派了在總店工作五年的松本浩暢師傅坐鎮。酉玉在香港可能還未像 Yardbird 那樣衆所皆知，不過去過的朋友都非常喜歡，所以就約在這裏了。
The original Tokyo shop offers over 30 different parts of the chicken, while the Hong Kong outpost does around 24. On the menu there is a handy diagram indicating each of these parts, I was surprised to see that even the tiny chicken butt is divided into three different sections…wow.
菜單上主打的是 ”1 雞 24 味” 的串燒，除了常吃到的部位之外，還有雞冠、雞膝軟骨、雞食道、雞血管、雞肝外層薄衣、雞膊肉、雞心口軟骨、雞心血管、雞膝軟骨、雞小腿肉、雞髀骹肉等共24個部位，據說連小小的雞股也仔細地分成尖股、股皮及上股 3 部分，風味各不相同。我說，也太細了吧…不愧是日本人，真是把雞發揮到了極致。
Toritama uses local free-range chickens for its skewers (all except for the chicken butts), and as each chicken part has its distinct flavor and texture, the grill master uses different seasonings (including a 15-year-old sauce brought in from Tokyo) and grilling techniques to bring out the best of each.
除了雞股由東京總店直送香港之外，其他部位都來自本地農場的走地雞，根據老師傅的說法是因爲雞的新鮮度最爲重要，用當地的比較好（那雞屁股呢？可能有特殊的講究吧）。由于每個部味道不同，師傅會用調味料（包括東京總店送來的15年燒汁）、燒烤時間和技巧來調整風味。
At Toritama, you can either go a la carte or choose from one of the sets – tori (7 skewers, 388 HKD), tama (10 skewers, 388 HKD), and omakase (12 skewers + rice + soup + ice-cream, 588 HKD). We went for the 7-skewer Tori set, and tagged on a few a la carte items at the end.
在酉玉可單點，也可選擇不同的套餐，比如 tori（7串，288港幣）、tama（10串，388港幣）、omaksase（12串＋主廚推薦飯料理＋雞湯＋冰淇淋，588港幣）。我選了 7 串的 tori 套餐，再單點了一些小東西。
There’s no point describing to you in detail what skewers I had, since the chef is likely to change up the offerings each time. My set started with a chicken meatball mixed with ground-up cartilage, followed with chicken liver, chicken thigh, chicken wing, day lily, etc…each skewer a delicious surprise.
套餐裏的串燒由主廚決定，我負責吃就是了。雞肉丸子、雞肝、雞腿肉、雞翅…每一串上來時都是令人驚喜的美味。
If you go a la carte, the price is around 30-50 HKD/skewer.
單點的話，價格約30－50港幣之間。
Toritama also offers a selection of sides and rice dishes, and amongst them the oyako-don (126 HKD) seems to be the most popular. What it is: a glorious bowl of chicken and half-cooked egg over rice – warming to the core.
除了串燒外，也嚐了店裏的招牌雞蛋雞肉親子丼（125港幣）。半生熟的蛋汁豐富了雞肉的味道，入口又香又滑，配上煮的完美的日本米，大滿足。
To finish, a scoop of mitarashi ice-cream (50 HKD), which is salted caramel ice-cream drizzled with a reduced down soy sauce vinegar sauce. Sweet and savory combination, yum.
最後以鹹甜的醬油冰淇淋（50港幣）做結尾。
And as I’m finishing this post, all I want to do is to go back and order that 12-skewer omakase set…
寫著寫著，好想回去點份 12 串的 omakase。
酉玉 Toritama
地址：香港中環中環己連拿利2號
電話：+852 2388 7717
營業時間：6pm-12am（周日休）
網站：www.toritama.hk
價位：人均400+港幣
造訪日期：2016年9月
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