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2023-03-03
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別於主要吃壽司刺身的廚師發辦，割烹式更是多元，可以一次過盡嚐日式烹、煮、燒及刺身等之日本料理手藝。 晚上廚師發辦每位$2180，共17項。這個晚我最欣賞玉子燒、海老芋唐揚配毛蟹、太刀魚湯、中卜口、鮟肝赤酒煮.烏賊．春荀首度先付以櫻花意境開啟。 現在正是櫻季節，一枝櫻花花枝點綴蓋面，配襯着紅色的岡山糖蕃茄、綠色的菜之花、黃色的春筍及調味的麵豉醬，色彩美如花叢，主角螢光魷魚半藏半露。 4條迷你螢光魷魚鮮嫩脆滑，配合伴菜，口感清新。 柚子皮粒貝接下來是極爽的粒貝，很有嚼口，灑上柚子皮可是絕配，倍增清新的口感。 椀物：太刀魚、蕪、椎茸、人參這個太刀魚湯是日本人正宗的吃法，日本椎茸是菇，日本人參即是紅蘿蔔，蕪菁貌似白蘿蔔，但質感不及其爽，反而是濕軟的，對我來講有點新鮮感。 這個湯特別以礦泉水煮，非常清澈鮮甜，對比魚油豐富的太刀魚，配合素菜，這碗湯，喝得舒服，胃納受竉。 真牡蠣 - 岩手縣令和怪物特別之處是壽司長刻意把蠔切開兩段，特出上半片爽、下半片有咬口之別。 牡蠣胖嘟嘟，極之滑，配土佐啫喱是一般的做法。 海老芋唐揚 、毛蟹這個晚我最欣賞的一道，因為毛蟹實在太鮮甜。其次是海老芋比較少吃到，而且
別於主要吃壽司刺身的廚師發辦，割烹式更是多元，可以一次過盡嚐日式烹、煮、燒及刺身等之日本料理手藝。
晚上廚師發辦每位$2180，共17項。這個晚我最欣賞玉子燒、海老芋唐揚配毛蟹、太刀魚湯、中卜口、鮟肝赤酒煮.
烏賊．春荀
烏賊．春荀
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烏賊．春荀
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4條迷你螢光魷魚鮮嫩脆滑，配合伴菜，口感清新。
烏賊．春荀
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柚子皮粒貝
柚子皮粒貝
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柚子皮粒貝
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柚子皮粒貝
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椀物：太刀魚、蕪、椎茸、人參
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椀物：太刀魚、蕪、椎茸、人參
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這個湯特別以礦泉水煮，非常清澈鮮甜，對比魚油豐富的太刀魚，配合素菜，這碗湯，喝得舒服，胃納受竉。
真牡蠣 - 岩手縣令和怪物
真牡蠣 - 岩手縣令和怪物
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真牡蠣 - 岩手縣令和怪物
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真牡蠣 - 岩手縣令和怪物
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海老芋唐揚 、毛蟹
海老芋唐揚 、毛蟹
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海老芋唐揚 、毛蟹
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用心之處是以蟹殻熬湯，怪不得整件事這麼鮮甜。
海老芋唐揚 、毛蟹
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寒鰤
寒鰤
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寒鰤
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寒鰤
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因為一試難忘了，現在吃鮑魚，沒有鮑魚肝醬相伴已經不能令我滿足！
北海道蝦夷鮑冷麵
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北海道蝦夷鮑冷麵
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北海道蝦夷鮑冷麵
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大卜口、中卜口、赤身
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中卜口，貌似舌頭，粉紅棉柔，涼涼地的温度，咬下出甜汁，有好好嚼的筋，口感一流，三款中我最喜歡。
中卜口
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大卜口
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強肴： 西班牙紅蝦
西班牙紅蝦
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西班牙紅蝦
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西班牙紅蝦
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師傅以蝦膏製醬汁，香惹豐腴，配日本蘆筍，脆嫩有汁。
西班牙紅蝦
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鰆
鰆
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鰆
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鰆
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鰆
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鮟肝赤酒煮
鮟肝赤酒煮
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鮟肝赤酒煮
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鮟肝赤酒煮
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北海道雲丹
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北海道雲丹
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北海道雲丹
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三重県伊勢海老天婦羅
楤@芽天婦羅
三重県伊勢海老天婦羅, 楤@芽天婦羅
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三重県伊勢海老天婦羅, 楤@芽天婦羅
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三重県伊勢海老天婦羅
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三重県伊勢海老天婦羅
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楤@芽天婦羅
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蟹釜飯．漬物．赤出汁
以蟹殻與昆布做湯汁煮飯真有誠意。
蟹釜飯
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蟹釜飯
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蟹釜飯．漬物．赤出汁
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果物．玉子燒
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佈置高雅，優質木系的溫馨。
鏡門入口非常特別。
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