![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTNDsci5HXQlMouhSLOIES6Jky0xSMzCKXPnRFBd3Jhn9bEi1dBSILE_xa4z6t33LxNX5QvovoyO8OjFkSWo5d1zHQM-p-9h250EP7WGYOVT9mDJRw0yNqqo64UREZHj2Suh1EakqkgE/s1600/KsmeowGinsai00.png)
坊間蟹宴,大多只會提供一兩款蟹種;
位於灣仔的《吟彩》日式料理則供應松葉蟹、毛蟹、香箱蟹、銀杏蟹等...
還有價位較親民的串燒、關東煮等選擇,
無窮滋味,注入KsMeow味蕾。
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jRg8dcLhVlJ00W4gdW1F8OrjHNZvjo4Clm2wAgiToMndF5DFJg2v8VHIY98asJgp459kSrsPhR3Bxh787Ofb-i82U6C1ICgCJw_LYJH8z2T5I2ryfbD0G1EfdrOqt-9Sx0xjTXhn-0o/s1600/KsmeowGinsai7391.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFIWvcVeJEHh2ndjDSzI6YBumYIN-eZFeMrlGPJBpQNSqmUv5ialBAvlwVzfBW_7E3goilAE9kJ3OPY4H_Yr-mmVgvgliQJjQFmteF2BDZIAS6S_OlSD-z8SUwWD3xc0Y37VcTgutBKtY/s1600/KsmeowGinsai7400.png)
她家裝潢以型格黑為主調,高雅感覺,讓用餐環境更具氣氛。
「香箱蟹土佐酢啫喱」
香箱蟹膏蟹卵幼滑甘甜,入口即化,
與鰹魚及酸汁熬成的啫喱緊密配合,誰也不搶對方風頭。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hzccy3X7Zjt3abfEhhdTrnNasdWiLkN9Qv1PAOhTfoYB8yO6zbHx2bvFZVg51spxSaVblWEBVHmIpzNVjoYC3jSLs3JlPWON2HooqGhHCQ99UHam3v28ReWL1wtFqg8c-7tcnhoDMP4/s1600/KsmeowGinsai7406.png)
「銀杏蟹配日本柿」
微甜多汁的日本柿,跟絲絲蟹肉幻化成鮮甜組合;
面層的鹹鮮黑魚子讓賣相矜貴外,
亦豐富整體層次。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOXBjrQE3pS7RKl2f5WyBvBi9jKa-e0UisDDWOj0__UcdXjHtdPPH48gIuN73cygEaVEMyUrRAU7fuFd43IlSyBWHuq8m5DNe0srOFfi-W7vcBG6SQmlDOKYpU6DhVvJdAbBsc9WwDCs8/s1600/KsmeowGinsai7414.png)
「油蟹酒蒸燒」
師傅先以酒蒸氣蒸煮蟹蟹,
待酒香滲透後,再以燒煮方式讓蟹肉帶有濃郁焦香,
雙重感受,既惹味亦不太嗆。
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqz-j9fTSGnX3zVv99UfSowvfJhzeHwMgYx_HcotrOWfeKkHke2VhzK86-gK8VFWqWCJzXQ1MnML3Mug_2C_UamFLKUxn1uGBMz6HpB9axtnrKyRDEJDrI9aWhJPHdS132v00a2G07CDE/s1600/KsmeowGinsai7418.png)
「鮮菇蟹餅天婦羅」
金黃炸衣緊緊包著絲絲爽彈蟹肉與軟嫩鮮菇,
每口也吃到蟹鮮與菌香。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLB925ileFGOTMhSa7fMLfVo60BBduysUfa0O5Wn3JNE6j-rvadAbeZBL9u2ytwSgpzwq0PhCG8s1TyuqqHBIY3M7wdMrB7AQ-t3PRHzRRX29KJWcxTQ8tRwSVyr7qabXNr-G7CxNPkk/s1600/KsmeowGinsai7421.png)
蟹鉗上的炸衣薄如絲的「蟹鉗蟹膏」
可見師傅功力深厚,豐腴的蟹膏把層次變得更生動。
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1GDB_3u-96YIpyIrmZv0XabNsOZrluEdJLfa4KLxFfvEdgiYqr2z_ql3v9A-5f7RNdRRrEPcFVtCCS1d5Lsy8Az2xoPsdWm9i5EXnXMeMGsZQo5zoQUjiWazr6UAsjDEWuYbolhTL44I/s1600/KsmeowGinsai7423.png)
「蟹腳」拆肉再炸,啖啖肉的感覺令人暢快!!!
面層鹹鮮海膽與炸物熱力一拍即合,
入口即溶,美味!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4R566EGGLcsorkpn_q5AGmEIG3sdyJlFAHSC2HKI43nXPcboPntBnkOA4GNyD6LTFK3t_JxJoZeOz0MFxX6_mzxm1KMaukGFxuj_6l3z84OWuhOQ2Q6tn6zgjbL31ydCjyhf1YHT19vM/s1600/KsmeowGinsai7442.png)
生炸達45分鐘之久的「日本甜蕃」
外皮酥脆內里粉糯,蘸上白蘭地及綿密日本砂糖同吃,甜膩幻化成清甜,
印象良好。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIe6qjSY2Cjon_ryZZDcj_y_fNc5hj6-UYMmfmqvlU8wgeUHtfvTNr9y9YZ_xCq2GNxorrxFxNA6ZEscnwiHnavKt83_E792fBXj256QZ5oF57kACbwiBuKYzBYks-Dv7_gq0PrysMUwM/s1600/KsmeowGinsai7439.png)
鮮甜的「蒸毛蟹」跟甘香的蟹膏同吃,百般鮮味在心中,
淺嚐半份,份量剛好。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholbigrzMQLAFJxhm1rXXDxLf_fEqtMjZXJUX0zja0MjylCewRyarhC2NRtL7JbU1M6v44DIy7HtYvlUblUVbRYSxve4LCMSlZXjHKTc2BGx0sXTVyBbMP2_tNr4KawMDN6OswDQG6i2k/s1600/KsmeowGinsai7460.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3E0iuaE4q7F9cV52-kAVbFhpjx9wI-hR48JJyxMg8QeHKYeoWNPD3-ItbuYdGliEnyB2YjYwQQLZNG2yIq6ltHmgoHK_prtnBBxXGAV41aPf5KT2NcQ4sSsYbduFAE2tZGoeVXUTDa8/s1600/KsmeowGinsai7467.png)
以清湯輕輕灼熟「津和井蟹蟹腳」,其肉質軟嫩鮮甜,
再放入烏冬及野菜盡吸精華,
讓滿足度更高。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspfF9IGlwZVZYNV64cCcoa1Fgqm4l8vVltBg3Jr44AIQw7n22q7LzPd3MB3vx49LJhQsTfcxwZzQ6BPSY0l2gjS_moPalKSmCGCXLM08uh6EISOuohbcqlXhdGzoN9RnaogmP86gEpiU/s1600/KsmeowGinsai7476.png)
蟹宴$1880/2位,
多款精緻蟹蟹菜式甚具質素,
鬆軟輕盈的自家製「日式芝士蛋糕」為晚宴寫上滿足句號。
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餐廳:吟彩(Tel. 25741118)
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