。稻菊—見識鐵板燒師傅的功架。
鐵板燒，日本料理的其中一道學問，講究師傅的技術、爐上的整潔、食材的鮮味和菜式的美感。這天和一班食友開心的來到稻菊享用午餐，見識聞名已久的上等鐵板燒。
Teppanyaki, one of the great knowledge of Japanese Cuisine, is about the technique of the chef, the tidiness of the furnace, the freshness of the ingredients and the beauty of the dish. Had a happy lunch here with a group of friends and got to know the famous teppanyaki.
新鮮的食材非常重要，看著一碟碟的帶子、馬頭魚、鵝肝、和牛，光澤非常，十分吸引。
It is essential to have fresh ingredients for teppanyaki. You see the scallop, Tilefish and goose liver, so shiny and attractive.
嘗過鮮蕃茄沙律後，看著師傅專心的起爐，每每都保持爐面清潔，白毛巾稍有不潔，即轉換新的，可見師傅的嚴謹。先來一道煙肉燒帶子，肉質豐厚，煙肉的少許油潤更帶出帶子的甜美。
After having the tomato salad, we had a chance to watch the chef to prepare for the first dish – Grilled Scallop and bacon. The chef was able to keep the furnace clean all the time. The saltiness of the beacon brought out the sweetness of the scallop.
接著，師傅在準備下一道燒馬頭魚的時間，絕對謀殺不少菲林，只因師傅再次展示他的好技術。看著魚麟慢慢的燒至金黃，魚皮漸成型，是一個美妙的過程。魚肉處理得剛剛好，幼滑無比，是個人最喜歡的菜式。
The process of the chef preparing the Tilefish was the most unforgettable scene. Not only did it show the great technique of the chef, but it also showed the change of the fish (especially the skin). The fish was so perfectly cooked, so smooth and soft. It was my favourite on the menu.
接下來，師傅先準備好鵝肝，煎香至金黃，半溶狀態，然後再以和牛片包裹上碟。兩種貴價食材合在一起，先分開食，感受和牛的鮮、鵝肝的咸香，再合起來，感受在口中溶化的奢侈。
The chef prepared the goose liver by grilling it to its golden color and half melting. Then rolled it up with sliced beef. I tried to tasted it separately first for precise taste of the beef and the goose liver. Then rolled it to enjoy the melting taste.
鐵板炒飯，少不了的一道菜。炒得粒粒分明，淡淡的咸香。師傅還細心替我走了青葱，感激。
Teppanyaki Fried Rice, a course that you can’t miss. Fried to perfection. The chef was so kind to offer me a bowl without any spring onions. Appreciated that!
一道冷稻庭烏冬，簡單得來，驚喜十足，軟硬適中，醬汁清新，瞬間便把它吃清光了。
Cold Inaniwa Udon, simple but delicious with full of surprise.
同場加映，食友的開心分享。
Additional: happy sharing from friends.
Inagiku Japanese Restaurant 稻菊日本料理
Address: 1/F, The Royal Garden, 69 Mody Road, Tsim Sha Tsui
Opening Hours: Mondays to Sundays 12.00-15.00, 18.00-23.00
