炭暈 高雄串燒日式居酒屋
這家位在高雄新田路上的炭暈居酒屋，是之前的濤居酒屋搬過來的，裝潢很有質感，走低調路線，門口僅有一塊炭暈logo的招牌。
開放式廚房，可以看到廚師的烹飪過程，都是用長備碳來做碳烤
菜單讓大家參考，種類品項還蠻多的，主要是以串燒為主
低消為每人$500 +任一酒水
辣拌鱈魚內臟
吃起來鹹甜鹹甜的，而且有加芝麻油所以很香！很適合當下酒菜～
SAPPORO 生啤酒
來居酒屋就是要吃串燒配生啤呀～～杯子有先凍過，喝起來很爽！
水果玉米天婦羅
他的玉米蠻特別是球狀的，但也可能是因為這樣比較油膩一些，水果玉米的甜度很高，調味也很不錯
膝軟骨
膝軟骨是雞膝關節內覆蓋骨頭的軟骨，因此吃起來帶有脆感
山椒松阪豬
表層烤得酥脆，口感Q彈，肉質很好；外層撒上山椒粉提味，味道層次豐富
香菇
有鎖住水分，很多汁，好吃！
肥腸
表層烤得酥脆，內裡很嫩，而且也沒有腥味
櫛瓜
表層有刷上奶油，超香的，吃起來也很juicy！
雞心
雞心生熟度掌握得很棒，口感很嫩，也很多汁，我本身就蠻喜歡吃雞心的，很推薦！
雞頸肉
因為雞頸部位活動比較多，因此口感吃起來是比較有彈性的，但也因為筋膜較多，所以會帶點脆感，整體吃起來鮮嫩多汁又彈牙
蒜頭
烤過的蒜頭內裡很綿密柔軟，外層酥脆帶點微微焦香，愛蒜頭的可以點！
橫膈膜
橫膈膜吃起來很有彈性，味道相比其他雞肉再淡一些，但在調味上有補足這部分，很好吃
山葵里肌
外層烤的微酥，咬開後半生熟的里肌口感非常嫩也很多汁，敢吃生雞肉的可以嚐試，很不錯
雞皮
外層酥脆、內裡軟嫩，不過感覺有些部分有點烤過頭，帶點焦苦味
提燈（燈籠）
是當天的黑板菜單料理，是老母雞的輸卵管、卵巢連結著未覆殼的蛋黃，數量非常稀少，也無法事先預訂，因此有遇到一定要點!!!
半熟蛋黃咬開爆漿在嘴裡，卵巢吃起來口感較脆，輸卵管比較Q軟彈牙，非常特別，沒吃過的一定要試試！
雞胗
口感爽脆，很有嚼勁
明太子起司山藥
山藥超厚！表層起司有炙燒過，帶有微微焦香，山藥口感很清脆，很喜歡這道！
整體來說，炭暈的燒烤表現得很不錯，串串都有炭香，不過相對於其他的燒烤店來說，我覺得味道稍淡一些，但也還是好吃，可以吃到肉質本身的鮮甜，環境也不錯，吃完身上沒什麼油煙味，希望下次來可以吃到口袋和牛XDD
炭暈 串燒居酒屋
每週二固定公休
電話：0983695617
地址：高雄市前金區新田路279號
營業時間：18:00-1:00 (最後供餐時間為23:30或完售)
炭暈 高雄串燒日式居酒屋
炭暈
From street stalls to MICHELIN-Star menus, Taiwan’s rice dumplings showcase the diverse flavors, traditions, and stories behind this beloved island staple.
炭暈
炭暈 高雄
Each early summer, as the Dragon Boat Festival approaches, Taiwan is swept up in its own lighthearted yet passionate culinary rivalry between North and South. Often the subject of playful debate, the differences are real, with each region developing its own distinct takes on this traditional dish.
炭暈 居酒屋
But that is only part of the story. From east to west, across Indigenous communities, immigrant traditions, and inventive modern kitchens, Taiwan’s many styles of zongzi celebrate its rich cultural identity and deep affection for rice in all its forms.
高雄串燒日式居酒屋
Peel open a zongzi in Taiwan, and you’ll often be able to tell where it comes from just by looking at it. Southern-style zongzi are made by wrapping raw glutinous rice around the fillings and then boiling the bundle until everything is tender and sticky. The result is a smooth, dense texture where the grains cling together.
In contrast, northern-style zongzi are prepared with rice and fillings that are stir-fried before being wrapped and steamed, yielding a fluffier bite with a toasty depth.
高雄串燒日式居酒屋
In southern cities like Tainan and Kaohsiung, cài zòng, or “vegetable zongzi” — though there’s no actual vegetables in sight — feature nothing but rice and peanuts, finished with a light soy-based sauce and a further dusting of crushed peanuts for a gentle, nostalgic flavor.
You can find excellent versions at MICHELIN Bib Gourmand establishments like Yi Jia Zi in Taipei’s Wanhua District or Caizong Li in Kaohsiung.
高雄串燒日式居酒屋 推薦
For something heartier, Taiwan’s traditional meat zongzi are packed with bold, savory flavors — braised pork belly, shiitake mushrooms, dried shrimp, salted egg yolk, chestnuts, and in coastal areas, even dried oysters and bamboo shoots.
