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今期 Jessica 雜誌

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Monica Lau

Senior Digital & Features Editor

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香港新餐廳2024 | 特色人氣新餐廳推介：米芝蓮三星女名廚主理、台灣過江龍、法式浪漫情調、日本米料理

<p>近日秋意漸濃，正是秋刀魚最飽滿肥美之時，位於上環及尖沙咀的鮨店「鮨燐」特地推出期間限定秋刀魚宴，總廚立師傅採用肥美綿滑的北海道秋刀魚、北海道筋子及各類秋季時令食材，炮製出秋刀魚沙律、秋刀魚刺身、秋刀魚他他刺身、秋刀魚壽司、秋刀魚棒壽司、大葉梅子秋刀魚天婦羅、鹽燒秋刀魚、秋刀魚土鍋飯等特色料理，為大家帶來「秋味之王」的不同風味。</p><p><i>Text: Monica Lau</i></p><figure class="image"><img src="https://jessicahk-new-uat-resources.s3.ap-southeast-1.amazonaws.com/wp-content/uploads/2022/10/23133512/%E3%80%8C%E7%A7%8B%E5%91%B3%E4%B9%8B%E7%8E%8B%E3%80%8D_%E7%A7%8B%E5%88%80%E9%AD%9A-_King-of-Autumn-Tastes_Saury-1024x683.jpg" alt="「鮨燐」期間限定秋刀魚盛宴"></figure><p>總廚立師傅採用北海道秋刀魚、北海道筋子及各類秋季時令食材，炮製出多款特色料理，為大家帶來「秋味之王」的不同風味。</p><p>秋刀魚盛宴共包括前菜、5款刺身、燒物、炸物、熟食、6款壽司、湯物及甜品，當中有8道秋刀魚菜式。第一道前菜為「秋刀魚沙律」，立師博將火炙過的秋刀魚切成片，配以茗荷酸汁，令秋刀魚的味道更鮮甜，清新開胃。「秋刀魚刺身」 最能呈現「秋味之王」的優點，立師傅將刺身切成易於入口的大小，並配上秋刀魚肝醬油，令魚味更濃郁鮮香，而且肉質嫩彈，油脂豐潤。秋刀魚的魚骨多且逆向生長，因此去骨的步驟非常講究，立師傅將秋刀魚起骨、切絲，再與由薑汁、大蔥、蘘荷、紫蘇葉及醬油調配而成的醬汁拌勻，製成「北海道秋刀魚たたき（他他刺身）」，口感層次豐富。</p><figure class="image"><img src="https://jessicahk-new-uat-resources.s3.ap-southeast-1.amazonaws.com/wp-content/uploads/2022/10/23141816/%E7%A7%8B%E5%88%80%E9%AD%9A%E6%B2%99%E5%BE%8BSaury-Salad-683x1024.jpg" alt="「鮨燐」期間限定秋刀魚盛宴"></figure><figure class="image"><img src="https://jessicahk-new-uat-resources.s3.ap-southeast-1.amazonaws.com/wp-content/uploads/2022/10/23140149/%E7%A7%8B%E5%88%80%E9%AD%9A%E5%88%BA%E8%BA%ABSaury-Sashimi-683x1024.jpg" alt="「鮨燐」期間限定秋刀魚盛宴"></figure><figure class="image"><img src="https://jessicahk-new-uat-resources.s3.ap-southeast-1.amazonaws.com/wp-content/uploads/2022/10/23141936/%E5%8C%97%E6%B5%B7%E9%81%93%E7%A7%8B%E5%88%80%E9%AD%9A%E3%81%9F%E3%81%9F%E3%81%8D%EF%BC%88%E4%BB%96%E4%BB%96%E5%88%BA%E8%BA%AB%EF%BC%89Saury-Tartare-Sashimi-683x1024.jpg" alt="「鮨燐」期間限定秋刀魚盛宴"></figure><p>接著上枱的「秋刀魚壽司 」亦同樣出色，以厚切秋刀魚搭配用純情米製成的握飯，魚肉肥美鮮嫩，油香四溢。立師博參考關西箱壓的方式炮製出「炙燒秋刀魚棒壽司」， 他把秋刀魚與加入了紫蘇葉和芝麻的飯底捲好，然後蘸上醬油，再輕輕火炙，最後鋪上白昆布，以平衡秋刀魚的膩滯感。炸得鬆脆可口的「大葉梅子秋刀魚天婦羅」亦為我帶來驚喜，半熟的秋刀魚油脂豐腴，搭配微酸的梅子醬，突顯出秋刀魚的鮮味，再加上新鮮紫蘇葉，可中和天婦羅的油膩感，蘸一點日本岩鹽或咖喱鹽，味道更佳。</p><figure class="image"><img src="https://jessicahk-new-uat-resources.s3.ap-southeast-1.amazonaws.com/wp-content/uploads/2022/10/23142136/%E7%A7%8B%E5%88%80%E9%AD%9A%E5%A3%BD%E5%8F%B8Saury-Sushi-683x1024.jpg" alt="「鮨燐」期間限定秋刀魚盛宴"></figure><figure class="image"><img src="https://jessicahk-new-uat-resources.s3.ap-southeast-1.amazonaws.com/wp-content/uploads/2022/10/23142237/%E7%82%99%E7%87%92%E7%A7%8B%E5%88%80%E9%AD%9A%E6%A3%92%E5%A3%BD%E5%8F%B8Saury-Pressed-Sushi-Stick-683x1024.jpg" alt="「鮨燐」期間限定秋刀魚盛宴"></figure><figure class="image"><img src="https://jessicahk-new-uat-resources.s3.ap-southeast-1.amazonaws.com/wp-content/uploads/2022/10/23142402/%E5%A4%A7%E8%91%89%E6%A2%85%E5%AD%90%E7%A7%8B%E5%88%80%E9%AD%9A%E5%A4%A9%E5%A9%A6%E7%BE%85Saury-Tempura-with-Perilla-frutescent-Leaves-and-Plums-683x1024.jpg" alt="「鮨燐」期間限定秋刀魚盛宴"></figure><p>至於「鹽燒秋刀魚」 則是最經典的秋刀魚菜式，外皮惹味焦香，內裡肉嫩甘香。「秋刀魚土鍋飯」 是立師博的另一道得意之作，他以秘製醬汁醃製秋刀魚後再燒香，然後鋪在土鍋飯上，並加入薑、清香木之芽等配菜。土鍋飯以濃郁的?魚湯慢慢燜煮，讓?魚的鮮甜滲入米飯，再配以油香四溢、鮮嫩甘香的醬燒秋刀魚，味道充滿層次。</p><figure class="image"><img src="https://jessicahk-new-uat-resources.s3.ap-southeast-1.amazonaws.com/wp-content/uploads/2022/10/23142514/%E9%B9%BD%E7%87%92%E7%A7%8B%E5%88%80%E9%AD%9ASalt-roasted-saury-1024x683.jpg" alt="「鮨燐」期間限定秋刀魚盛宴"></figure><figure class="image"><img src="https://jessicahk-new-uat-resources.s3.ap-southeast-1.amazonaws.com/wp-content/uploads/2022/10/23142619/%E7%A7%8B%E5%88%80%E9%AD%9A%E5%9C%9F%E9%8D%8B%E9%A3%AFSaury-Clay-Pot-Rice-683x1024.jpg" alt="「鮨燐」期間限定秋刀魚盛宴"></figure><figure class="image"><img src="https://jessicahk-new-uat-resources.s3.ap-southeast-1.amazonaws.com/wp-content/uploads/2022/10/23142705/%E7%AD%8B%E5%AD%90%E5%A3%BD%E5%8F%B8Hokkaido-Sujiko-Sushi-683x1024.jpg" alt="「鮨燐」期間限定秋刀魚盛宴"></figure><p>鮨燐<br>本店：上環蘇杭街128號號地下<br>新店：尖沙咀中間道15號H Zentre UG/F Restaurant No.1</p><p><strong>延伸閱讀：</strong></p><p><a href="https://bit.ly/3UDIdiH">【Omakase推介】傳統關東江戶前「廚師發辦」盛宴｜鮨燐</a></p><p><a href="https://bit.ly/3f8LG8I">【Sunday brunch推介】Lucciola高性價比意式早午餐｜The Hari Hong Kong</a></p><p>&nbsp;</p><p>&nbsp;</p>

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【Omakase推介】「鮨燐」期間限定秋刀魚盛宴｜品嚐「秋味之王」的8道風味

<p>「廚師發辦」（omakase）最近在香港愈來愈盛行，每家餐廳的菜單都各具特色和賣點。其中位於尖沙咀及上環的鮨店「鮨燐」主要供應傳統日本關東江戶前壽司及「廚師發辦」，堅持不旬不食的主廚立師傅挑選最新鮮時令的食材入饌，再配合適當的調味，讓客人品嚐食材的原始鮮味。</p>
<p><em>Text: Monica Lau</em></p>
<p>立師傅設計的時令菜單搜羅了多款當造的貝類，例如來自北海道的「石垣貝」，貝肉肥厚，而且非常鮮甜爽口。他在石垣貝上掃上山葵醬油，令貝肉的鮮味更突出，並在醋飯內加入柚子皮，帶來一絲清新的氣息。除了「石垣貝」，我亦喜歡肉質豐滿的「平貝」，這種被俗稱為「沙插」的大型貝類，鮮甜多汁，並同時滲出一點點甘澀味，口感緊實爽脆。立師傅在貝柱上掃上青檸汁，令味道更清新。「『北海道昆布森真蠔』亦同樣值得推介，跟一般生蠔相比，它的礦物味較輕，並帶有淡淡的海水味，而且飽滿多汁，口感幼滑。昆布森真蠔味道鮮甜，最適合伴以土佐醋、青檸汁享用，讓生蠔的鮮味得到進一步提升，『生蠔控』一定會喜歡！」忙著挑選食材的立師傅說。</p>
<figure id="attachment_86876" aria-describedby="caption-attachment-86876" style="width: 1020px" class="wp-caption alignnone"><img loading="lazy" class="wp-image-86876 size-large" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/石垣貝Ishigaki-gai1-1024x683.jpg" alt="鮨燐" width="1020" height="680" /><figcaption id="caption-attachment-86876" class="wp-caption-text">石垣貝</figcaption></figure>
<figure id="attachment_86877" aria-describedby="caption-attachment-86877" style="width: 1020px" class="wp-caption alignnone"><img loading="lazy" class="wp-image-86877 size-large" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/北海道昆布森真蠔-Hokkaido-Oyster-1024x683.jpg" alt="鮨燐" width="1020" height="680" /><figcaption id="caption-attachment-86877" class="wp-caption-text">北海道昆布森真蠔</figcaption></figure>
<p>「鰆魚」是「廚師發辦」菜單上的另一款獨特食材，這種產自東京灣或三重縣的白身魚，味道較清淡，肉質細嫩。將鰆魚厚切後，立師傅先在魚肉表面加上日本清酒和鹽，再輕輕炙燒其皮下脂肪，接著配上獨家調製的酸甜麵豉醋，發揮提鮮作用，最後用紫蘇葉花和菊花作點綴，淡雅的花香讓鰆魚的鮮甜味道更突出。「柔煮八爪魚」是立師傅的拿手好菜之一，他先將八爪魚熟成10天，以切粒的南瓜或金絲瓜配以八爪魚，再加入蘿蔔、焙茶、醬油、昆布及八爪魚肉汁一起烹煮，待八爪魚的纖維軟化後，厚實的八爪魚便會變得柔軟無渣，而且鮮味十足。</p>
<figure id="attachment_86878" aria-describedby="caption-attachment-86878" style="width: 1020px" class="wp-caption alignnone"><img loading="lazy" class="wp-image-86878 size-large" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/鰆魚Spanish-Mackerel1-1024x683.jpg" alt="鮨燐" width="1020" height="680" /><figcaption id="caption-attachment-86878" class="wp-caption-text">鰆魚</figcaption></figure>
<figure id="attachment_86879" aria-describedby="caption-attachment-86879" style="width: 683px" class="wp-caption alignnone"><img loading="lazy" class="wp-image-86879 size-large" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/鰆魚Spanish-Mackerel2-683x1024.jpg" alt="鮨燐" width="683" height="1024" /><figcaption id="caption-attachment-86879" class="wp-caption-text">立師傅在魚肉表面加上日本清酒和鹽，再輕輕炙燒其皮下脂肪，接著配上獨家調製的酸甜麵豉醋，發揮提鮮作用。</figcaption></figure>
<figure id="attachment_86880" aria-describedby="caption-attachment-86880" style="width: 683px" class="wp-caption alignnone"><img loading="lazy" class="wp-image-86880 size-large" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/柔煮八爪魚Octopus1-683x1024.jpg" alt="鮨燐" width="683" height="1024" /><figcaption id="caption-attachment-86880" class="wp-caption-text">柔煮八爪魚</figcaption></figure>
<p>立師傅亦為我炮製了一道「吉列近江和牛」，「近江牛被譽為日本三大和牛之一，是滋賀縣內飼養歷史最長的黑毛和牛。近江牛肉蘊含豐富油脂，油花細緻，肉質柔嫩，油脂稍微烤過就會融化，散發出獨特香氣。」牛柳炸得外脆內嫩，再搭配以牛肉碎和大量蔬菜熬製而成的醬汁，令牛柳的肉味更香濃。</p>
<figure id="attachment_86882" aria-describedby="caption-attachment-86882" style="width: 1020px" class="wp-caption alignnone"><img loading="lazy" class="wp-image-86882 size-large" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/吉列近江牛Sushi-Rin_Omi-Beef1-1024x683.jpg" alt="鮨燐" width="1020" height="680" /><figcaption id="caption-attachment-86882" class="wp-caption-text">吉列近江和牛</figcaption></figure>
<figure id="attachment_86894" aria-describedby="caption-attachment-86894" style="width: 683px" class="wp-caption alignnone"><img loading="lazy" class="wp-image-86894 size-large" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/海葡萄Sea-Grapes1-683x1024.jpg" alt="鮨燐" width="683" height="1024" /><figcaption id="caption-attachment-86894" class="wp-caption-text">海葡萄</figcaption></figure>
<p>此外，餐廳由即日起至10月30日推出期間限定秋刀魚宴，立師傅採用肥美綿滑的北海道秋刀魚、北海道筋子及各類秋季時令食材，炮製出秋刀魚沙律、秋刀魚刺身、秋刀魚他他刺身、秋刀魚壽司、秋刀魚棒壽司、大葉梅子秋刀魚天婦羅、鹽燒秋刀魚、秋刀魚土鍋飯等特色料理，為大家帶來「秋味之王」的不同風味。</p>
<figure id="attachment_86885" aria-describedby="caption-attachment-86885" style="width: 683px" class="wp-caption alignnone"><img loading="lazy" class="wp-image-86885 size-large" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/秋刀魚刺身Saury-Sashimi-683x1024.jpg" alt="鮨燐" width="683" height="1024" /><figcaption id="caption-attachment-86885" class="wp-caption-text">秋刀魚刺身</figcaption></figure>
<figure id="attachment_86886" aria-describedby="caption-attachment-86886" style="width: 683px" class="wp-caption alignnone"><img loading="lazy" class="wp-image-86886 size-large" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/秋刀魚壽司Saury-Sushi-683x1024.jpg" alt="鮨燐" width="683" height="1024" /><figcaption id="caption-attachment-86886" class="wp-caption-text">秋刀魚壽司</figcaption></figure>
<figure id="attachment_86887" aria-describedby="caption-attachment-86887" style="width: 683px" class="wp-caption alignnone"><img loading="lazy" class="wp-image-86887 size-large" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/炙燒秋刀魚棒壽司Saury-Pressed-Sushi-Stick-683x1024.jpg" alt="鮨燐" width="683" height="1024" /><figcaption id="caption-attachment-86887" class="wp-caption-text">炙燒秋刀魚棒壽司</figcaption></figure>
<figure id="attachment_86888" aria-describedby="caption-attachment-86888" style="width: 683px" class="wp-caption alignnone"><img loading="lazy" class="wp-image-86888 size-large" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/秋刀魚土鍋飯Saury-Clay-Pot-Rice-683x1024.jpg" alt="鮨燐" width="683" height="1024" /><figcaption id="caption-attachment-86888" class="wp-caption-text">秋刀魚土鍋飯</figcaption></figure>
<p>&nbsp;</p>
<p>鮨燐</p>
<p>本店：上環蘇杭街128號號地下</p>
<p>新店：尖沙咀中間道15號H Zentre UG/F Restaurant No.1</p>
<p><img loading="lazy" class="alignnone wp-image-86883 size-large" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/環境－招牌interior_entrance-1024x683.jpg" alt="鮨燐" width="1020" height="680" /></p>
<p><strong>延伸閱讀：</strong></p>
<p><a href="https://bit.ly/3f8LG8I">【Sunday brunch推介】Lucciola高性價比意式早午餐｜The Hari Hong Kong</a></p>
<p><a href="https://bit.ly/3R3BSee">在古蹟建築內享用西班牙fine dining｜AGORA進駐中環「大館」</a></p>

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【Omakase推介】傳統關東江戶前「廚師發辦」盛宴｜鮨燐

<p>雖然日本正式開關，香港亦轉0+3，但價格之高，令港人仍舊要以日本料理治療遊日的渴望。中環蘭桂坊大精緻日菜食府，從日本直送時令特色食材，精心弦作各款精緻佳餚，正能滿足你出行之慾。</p>
<p><img loading="lazy" class="alignnone size-full wp-image-86696" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/4.png" alt="" width="1200" height="628" srcset="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203557/4.png 1200w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203557/4-300x157.png 300w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203557/4-1024x536.png 1024w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203557/4-768x402.png 768w" sizes="(max-width: 1200px) 100vw, 1200px" /></p>
<p>位於中環加州大廈的FUMI，一直致力將優雅精緻的日式飲食文化帶到香港。由廚師發辦晚餐、精巧懷石料理，以至各式單點和式美食，配以一系列細心挑選的日本清酒及紅白餐酒，讓你與親朋共享美饌，暢談樂聚。</p>
<p>最近，FUMI將最愛歡迎的早午餐及晚巿放題加入驚喜新意，除了大受歡迎的獲獎A4宮崎和牛及松葉蟹腳外，亦無限量供應各款日式放題，包括前菜、冷盤、刺身、壽司卷物、炸物、燒物及溫物，讓客人自選一款主菜。</p>
<p><img loading="lazy" class="alignnone size-full wp-image-86701" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/Food_Brunch-All-You-Can-Eat-Dinner_Grilled-Items.jpg" alt="" width="2048" height="1366" srcset="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203642/Food_Brunch-All-You-Can-Eat-Dinner_Grilled-Items.jpg 2048w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203642/Food_Brunch-All-You-Can-Eat-Dinner_Grilled-Items-300x200.jpg 300w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203642/Food_Brunch-All-You-Can-Eat-Dinner_Grilled-Items-1024x683.jpg 1024w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203642/Food_Brunch-All-You-Can-Eat-Dinner_Grilled-Items-768x512.jpg 768w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203642/Food_Brunch-All-You-Can-Eat-Dinner_Grilled-Items-1536x1025.jpg 1536w" sizes="(max-width: 2048px) 100vw, 2048px" /></p>
<p>全新推出的A4宮崎和牛及松葉蟹腳周末早午餐及晚巿放題</p>
<p>放題提供了嶄新的菜式如松葉蟹肉茶碗蒸、日式烤宮崎和牛配柚子汁、創味鹽汁冷茄子和主菜精選手握壽司拼盤四點 (鮮呑拿魚、火炙左口魚邊、廚師推介2款)。食客亦可選擇滋味可口的主菜如迷你香蔥碎吞拿魚腩丼、鹽燒鯖魚和日本舞茸野菜小鍋等，款款各具特色。以上個別食品，會因應季節變化或貨源供應情況而輪流提供。</p>
<p><img loading="lazy" class="alignnone size-full wp-image-86698" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/6.png" alt="" width="1200" height="628" srcset="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203603/6.png 1200w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203603/6-300x157.png 300w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203603/6-1024x536.png 1024w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203603/6-768x402.png 768w" sizes="(max-width: 1200px) 100vw, 1200px" /></p>
<p>「A4宮崎和牛及松葉蟹腳早午餐放題」入座時間為中午12時至下午3時，成人每位HK$588，3歲至11歲的小童每位HK$288。 晚市放題除了供應同樣豐富的美食, 主菜可選極上刺身四點，包括鮮呑拿魚腩、鮮呑拿魚中腩、鮮呑拿魚及北海道牡丹蝦。「A4宮崎和牛及松葉蟹腳晚巿放題」入座時間為晚上6時30分至晚上9時30分，成人每位HK$780，3歲至11歲的小童每位HK$390。</p>
<p>想於早午放題加配無限暢飲，每位客人只需加配HK$98即可享無限量暢飲汽水及橙汁，而額外加HK$228更可享無限量暢飲清酒、汽泡酒及啤酒，客人亦可選擇加配HK$388無限量暢飲香檳、紅白酒、清酒及啤酒。</p>
<p>晚巿放題加配無限暢飲，每位只需加HK$288可享無限量暢飲清酒、汽泡酒及啤酒或每位只需加配HK$438可享無限量暢飲香檳、紅白酒、清酒及啤酒。</p>
<p>網上訂座及預付訂金，每位客人可免費獲贈一客A4宮崎和牛壽喜燒小鍋。</p>
<p>以上價格均需另加一服務費。</p>
<p><img loading="lazy" class="alignnone size-full wp-image-86697" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/5.png" alt="" width="1200" height="628" srcset="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203600/5.png 1200w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203600/5-300x157.png 300w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203600/5-1024x536.png 1024w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203600/5-768x402.png 768w" sizes="(max-width: 1200px) 100vw, 1200px" /></p>
<p><img loading="lazy" class="alignnone size-full wp-image-86700" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/8.png" alt="" width="1200" height="628" srcset="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203610/8.png 1200w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203610/8-300x157.png 300w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203610/8-1024x536.png 1024w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203610/8-768x402.png 768w" sizes="(max-width: 1200px) 100vw, 1200px" /></p>
<p>另外，FUMI的雞尾酒亦不容錯過，調酒師選用豐腴飽滿的時令水果及食材，創作最新的雞尾酒系列。色彩鮮豔，裝飾巧妙，與FUMI雅緻寫意的室內設計相映成趣，完美體現深受愛戴的日式藝術及手工藝傳統。</p>
<p>雞尾酒介紹：</p>
<ol>
<li>Lychee Lover（HK$108） — 混合日本清酒、荔枝利口酒及柚子後，巧妙地倒進載有晶瑩剔透冰球的酒杯之中。</li>
<li>Black Moon（HK$98）— 以黑莓調製的雞尾酒，甘美醇和，散發黑夜的神秘之感。</li>
<li>Pampelle Angel（HK$98）— 選用西柚、赤紫蘇和意大利氣泡酒prosecco調製，洋溢清新舒爽的柑橘芳香。</li>
</ol>
<p><img loading="lazy" class="alignnone size-full wp-image-86702" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/Interior_VIP-Room.jpg" alt="" width="1600" height="1200" srcset="https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203726/Interior_VIP-Room.jpg 1600w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203726/Interior_VIP-Room-300x225.jpg 300w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203726/Interior_VIP-Room-1024x768.jpg 1024w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203726/Interior_VIP-Room-768x576.jpg 768w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203726/Interior_VIP-Room-1536x1152.jpg 1536w, https://prd-cdn.jessicahk.com/wp-content/uploads/2022/09/19203726/Interior_VIP-Room-800x600.jpg 800w" sizes="(max-width: 1600px) 100vw, 1600px" /></p>
<p><strong>查詢或預訂</strong><br />
地址：中環德己立街30-36號加州大廈6樓<br />
網址：<a href="http://www.fumihk.com">www.fumihk.com</a><br />
電話：（852）2328 3302</p>
<p>Edit: Goosie</p>

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【中環日菜】廚師發辦、懷石料理！推介蘭桂坊精緻日式佳餚

<p>Text: Nana Tong</p>
<p>Photo: Raymond Chan</p>
<p>&nbsp;</p>
<p>餐桌上彷彿有著攝人的魔力，美食與藝術由此刻誕生。「おまかせ/Omakase」代表着是信任與寄託的表現，「Decree by T 令」象徵着客人光臨時會恭敬地將自己交給廚師並享用時令。</p>
<p>位於尖沙咀棉登徑，座落多間國際頂級酒店林立的黃金地段，那扇看似簡單的木門背後卻隱藏著靈魂饗宴。店內採取現代優雅而知性的裝潢，除了獨立的貴賓房間帶給隱密的空間，作為都市人每天營營逐逐，能坐在板前看著由廚師決定菜式及食材內容，也是一種不假思索的幸福。</p>
<p>「Decree by T 令」無餐牌料理融合細膩與時尚的創意概念，嚴選四季最時令的優質食材，並且緊緊結合具深度的日法風格料理。若說法國喜歡將烹飪變成藝術，日本則著重色、香、味、器的統一，兩者互相配合更顯相得益彰。單看講究的菜式設計已讓人驚嘆不已，透過充滿藝術氣息的擺盤方式，別出心裁的食材組合呈現出廚師對工作的熱誠。料理華麗亦需美觀盛器襯托，喜愛收藏如Hermès、Versace、Baccaret 等罕見的高級餐具及古董器皿，演繹獨一無二的用餐儀式感。</p>
<p>曾任職米芝蓮餐廳擔任管理及菜單設計的主理廚師Thomas，以一絲不苟的態度恰當地處理及割煮每一道料理，秋冬限定21道大閘蟹宴更是接二連三舌尖上的環迴享受。當造的蘇州大閘蟹緊緊迎接著冬日到來，主廚親自打理下將油豐味美的膏蟹新鮮拆肉，身為饕客最極致的享受莫過於此。豐富的蟹宴用上季節所主導的頂級時令食材相互交織發揮到極致，創新的烹調煮法及嚴謹工序熬製鮑魚，「昆布鮑魚配海膽」以日本真蠔、昆布用三日三夜蒸煮後配以海膽花膠形造豐腴飽滿的濃郁香氣，令肉質更軟嫩鮮甜；「大閘蟹膏海膽軍艦」先蒸好細膩綿密的大閘蟹膏，混合入口慢慢融化開的海膽，點綴上蟹醋魚子更顯得份外香醇溫暖。</p>
<p>而「香煎脆皮東昇牛蒡汁」以日本傳統手法「立鱗煎」處理，刻意不去掉鱗片再以160度滾油連魚肉煎脆，過程中鱗片一層一層立起，再用暖油浸熟魚身，強調外脆內軟的層次感，略帶甘甜的牛蒡汁造成細密棉麻的泡沫，輕巧一抹讓風味和香氣更清雅飽滿。逐碟逐碟的滋味後以熬製4小時的「粟米魚濃湯」作溫暖鮮味的總結。</p>
<p>同樣的食材不一樣的滋味精髓，驚喜滿足令人回味不已！</p>
<p>&nbsp;</p>
<p><img loading="lazy" class="alignnone size-full wp-image-81916" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163730/MG_9199x1-2.jpg" alt="" width="1365" height="2048" srcset="https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163730/MG_9199x1-2.jpg 1365w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163730/MG_9199x1-2-200x300.jpg 200w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163730/MG_9199x1-2-683x1024.jpg 683w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163730/MG_9199x1-2-768x1152.jpg 768w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163730/MG_9199x1-2-1024x1536.jpg 1024w" sizes="(max-width: 1365px) 100vw, 1365px" /></p>
<p>以45度慢煮北海道帶子配大閘蟹膏，上面放上法國魚子醬及日本鱈場蟹蟹肉恰如其分襯托出其鮮味分明的柔軟口感。</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p><img loading="lazy" class="alignnone size-full wp-image-81915" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163727/MG_9171x1-2.jpg" alt="" width="1365" height="2048" srcset="https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163727/MG_9171x1-2.jpg 1365w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163727/MG_9171x1-2-200x300.jpg 200w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163727/MG_9171x1-2-683x1024.jpg 683w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163727/MG_9171x1-2-768x1152.jpg 768w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163727/MG_9171x1-2-1024x1536.jpg 1024w" sizes="(max-width: 1365px) 100vw, 1365px" /></p>
<p>香煎脆皮東昇牛蒡汁，棉密的泡沫呈現香脆與輕盈的強烈對比，平衡整體菜式的口感。</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p><img loading="lazy" class="alignnone size-full wp-image-81917" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163733/MG_9274x1-2.jpg" alt="" width="1365" height="2048" srcset="https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163733/MG_9274x1-2.jpg 1365w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163733/MG_9274x1-2-200x300.jpg 200w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163733/MG_9274x1-2-683x1024.jpg 683w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163733/MG_9274x1-2-768x1152.jpg 768w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163733/MG_9274x1-2-1024x1536.jpg 1024w" sizes="(max-width: 1365px) 100vw, 1365px" /></p>
<p>蟹粉車海老，用上新鮮日本車海老及鮮味香濃的蟹粉，配上壽司飯加入墨魚汁造成的米紙，發揮極致的鮮味與層次豐富的可口感。</p>
<p>秋冬限定大閘蟹廚師發辦：21道菜 （$2,580）</p>
<p>&nbsp;</p>
<p><img loading="lazy" class="alignnone size-full wp-image-81914" src="https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163724/MG_9155x1-2.jpg" alt="" width="1365" height="2048" srcset="https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163724/MG_9155x1-2.jpg 1365w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163724/MG_9155x1-2-200x300.jpg 200w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163724/MG_9155x1-2-683x1024.jpg 683w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163724/MG_9155x1-2-768x1152.jpg 768w, https://prd-cdn.jessicahk.com/wp-content/uploads/2021/12/31163724/MG_9155x1-2-1024x1536.jpg 1024w" sizes="(max-width: 1365px) 100vw, 1365px" /></p>
<p>Thomas 入行二十多年，曾任職五星酒店法國餐廳主廚，涉獵日、法菜，熱愛鑽研廚藝糅合多國菜的做法，大膽的創意與藝術，令客人有意想不到的用餐體驗。</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p>Decree by T 令</p>
<p>尖沙咀棉登徑7-9號憙酒店地下B號鋪</p>
<p>午市廚師發辦：14道菜 （$680），17道菜 （$880）</p>
<p>晚市廚師發辦：21道菜（$2,180）</p>
<p><a href="http://www.facebook.com/Dereett.tst/">www.facebook.com/Dereett.tst/</a></p>
<p><a href="http://www.instagram.com/decreett.tst/">www.instagram.com/decreett.tst/</a></p>
<p>&nbsp;</p>


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將味蕾交付給你

<p>今時今日，我們應該不只關心食物安全，更要關注糧食危機！隨著地球人口攀升，全球糧食供應不足勢成威脅，我們必須為尋找符合可持續發展的飲食方式而努力！</p>
<p>&nbsp;</p>
<p>以可持續發展為餐廳的核心理念，日本料理HAKU於菜單的創作和食材的搜購上，均經歷了轉變。例如，餐廳的招牌菜式 吞拿魚/ Kristal魚子醬/飛騨牛 已被全新的菜式所取代，為的是要表明餐廳已經採取行動緩和地球的重大危機（過分捕捉瀕危物種）。另外，HAKU亦已開始發酵自家製的味噌，向這種古老而傳統的日本料理致敬。</p>
<p>&nbsp;</p>
<p>以可持續發展為本，全新菜單向日本的秋季食材展示出最深切的敬意，當中包括秋天最當造的秋刀魚。食客可透過菜單中的壽司盛，配上由大廚悉心製作的柑橘醬生薑，品嚐到新鮮秋刀魚的原味和鮮味。時令野菌搭配日本蛋黃和新瀉米，加上大廚特別以蜂蜜味噌和日本威士忌配搭日本蕃薯的天然甜味，炮製出讓人一試難忘的甜品。</p>
<p>&nbsp;</p>
<p><img src="https://prd-cdn.jessicahk.com/files/Fall mushrooms  koshiibuki rice  runny yolk7.jpg" title="食得好，也要食得環保" class="paragraph-image" alt="食得好，也要食得環保"/></p>
<p>HAKU<br />
地址：尖沙咀海港城海運大廈地下OT G04B 號舖<br />
電話： 2115-9965<br />
全新8道菜嘗味菜單定價每位 HK$1,480+10%<br />
(另可+HK$800 享用由集團侍酒師悉心安排的佳釀配對)</p>
<p>&nbsp;</p>
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食得好，也要食得環保

<p>每次問外國朋友最喜歡甚麼菜色，日本料理必定榜上有名。何解？或許是日本料理涉獵範疇廣，由懷石、串燒、刺身到拉麵，總有一款啱你口味，而且日本民族就是有種一絲不苟的精神，對食物器皿和擺盤之講究，更令日本料理贏盡全球人類的歡心。</p>
<p>不過要取得香港人的歡心不是易事，除了賣相，食材是否新鮮，味道是否合意，post IG是否呃like也是重要一環。而剛於中環蘭桂坊加洲大廈開業的FUMI，就能滿足以上嚴格要求喇。<img src="https://prd-cdn.jessicahk.com/files/Interior_2_0.jpg" title="味蕾遊日本！細嘗中環日本最潮Omakase料理" class="paragraph-image" alt="味蕾遊日本！細嘗中環日本最潮Omakase料理"/>FUMI在日語中有「文」的意思，據餐廳官方解讀，是想配上「化」，組成餐廳完整「文化」核心概念。<br />
FUMI團隊一直希望透過美食和佳釀，向客人宣傳日本文化及傳統、日本料理中不同的類型及日本美食從古到今的發展。因此「FUMI」將於各日本傳統的節慶時期推出相應的菜單，亦會不定期地舉辦日本舞蹈表演、日本書法課程/示範、清酒品酒班和介紹日本飲食文化的講座等等。「FUMI」不僅僅是一間餐廳，更會為推廣日本精湛工藝、藝術及各傳統慶典出萬二分努力。<img src="https://prd-cdn.jessicahk.com/files/FUNI_Lunch Set_Sashimi Don Set_1_0.jpg" title="味蕾遊日本！細嘗中環日本最潮Omakase料理" class="paragraph-image" alt="味蕾遊日本！細嘗中環日本最潮Omakase料理"/>為了展示日本料理最好的一面，北至北海道山峰上的材料，南至沖繩熱帶海域的食材，FUMI均會盡力搜索，讓其菜單能突顯日本各地獨特的菜餚和烹飪技巧。FUMI的大廚們會定期推出限定的季節性菜單，更會誠邀其他日本名廚擔仼客席大廚，其中一部分更是首次於香港亮相，這些菜單均會集中運用時令的季節食材，並於特定的日子供應，機會難逢。<img src="https://prd-cdn.jessicahk.com/files/Kaiseki Set_Group Shot_0.jpg" title="味蕾遊日本！細嘗中環日本最潮Omakase料理" class="paragraph-image" alt="味蕾遊日本！細嘗中環日本最潮Omakase料理"/>為了能全天侯服務客人，FUMI將提供各式各樣的餐點，當中包括多道菜式的Omakase (廚師發辦)套餐和懷石料理，以及各款單點菜餚和午市定食，包羅萬有。<img src="https://prd-cdn.jessicahk.com/files/Cod Milt Platter_5_0.jpg" title="味蕾遊日本！細嘗中環日本最潮Omakase料理" class="paragraph-image" alt="味蕾遊日本！細嘗中環日本最潮Omakase料理"/>遵循日本傳統，FUMI的Omakase菜單務求將最好，最時令的食材呈獻給客人。「Omakase」一字意為「交給你全權決定」，完全由廚師發辦所有菜式，菜單均是根據當天早上送到廚師面前的食材而定。</p>
<p>此外，FUMI的懷石料理菜單亦同樣精彩，大廚會以每天從日本搜羅，最新鮮的材料製作美食，配上由日本工匠親手製作的器皿，此懷石體驗絕對能展現日本各方面的工藝。<img src="https://prd-cdn.jessicahk.com/files/Sea Urchin and Lobster Roll.jpg" title="味蕾遊日本！細嘗中環日本最潮Omakase料理" class="paragraph-image" alt="味蕾遊日本！細嘗中環日本最潮Omakase料理"/>FUMI的Omasake及懷石料理菜單均有數款不同的套餐供客人選擇，精心設計的菜單中包括了以下推介的菜餚：「鮟鱇魚肝餅」 — 大廚以清酒浸泡魚肝，再以鮮奶將其浸泡，讓魚肝口感更嫩滑及去除腥味，然後再將魚肝慢煮；「關東煮」 — 日式鍋物風格的菜餚；「照燒宮崎A4和牛西冷配以壽喜燒汁伴溫泉蛋」 — 大廚以自家製的壽喜燒汁將宮崎A4和牛西冷慢煮，再香煎及伴以溫泉蛋，豆腐，日本青瓜，冬菇，小洋蔥作配菜，一大創新之處是大廚將壽喜燒常用的薄片牛肉轉為厚切，牛扒件口感配上壽喜燒的味道。</p>
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<p>此外，團隊還成功搜羅了兩款獨家，只於FUMI提供的山梨縣佳釀。首先是「Black Barry “Kansha”」2012年的紅酒，略帶甜味及果香，與健盈的肉類菜餚及燒烤菜式絕對是完美的搭配。 第二款則是於2012年以甲州葡萄釀製的「Koshu “Magokoro” Yamanashi」，配上海鮮及蔬菜的菜式一同享用，別有一番滋味。</p>
<p><img src="https://prd-cdn.jessicahk.com/files/Interior_4.jpg" title="味蕾遊日本！細嘗中環日本最潮Omakase料理" class="paragraph-image" alt="味蕾遊日本！細嘗中環日本最潮Omakase料理"/>FUMI時尚而精緻的室內設計結集了日本傳統工藝和當代設計的精華。設計師以經典的竹製屏風將VIP貴賓室及主餐區分隔開來，其他餐桌則以由日本製造的和紙板作間隔。餐廳的另一邊是傳統的壽司吧座，新鮮的海鮮將整齊地排列在客人面前，讓他們一目了然。</p>


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味蕾遊日本！細嘗中環日本最潮Omakase料理

<p>日本文化中素有「美食之秋」的說法，完全表達了傳統不時不食的精緻餐飲文化之外，也彰顯了秋天當時得令食材令人着迷之處。但是城市生活節奏急速，在家烹調也每每追求快速便捷同時又健康的產品，常常遠赴東瀛採購亦頗為不易，幸好現今運輸和保存科技發達，加上進口零售商提供優質服務，輕輕鬆鬆在香港也可以買到優質日式食材。</p>
<p>city’super即日至11月2日舉行「Taste of Autumn和食の傳承」美食活動，嚴選多家日本老店的傳統食材及輕食，其中初次登陸香港的產品包括百年醬油老店久原本家茅乃舍日本湯料包、京都宇治人氣抹茶名店伊藤久右衛門宇治抹茶梅酒和橫井釀造的黑醋等等，這些簡便食材產品令傳統和食味道洋溢在香港人的食桌上。</p>
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<p>三者之中筆者對久原本家茅乃舍日本湯料包最感興趣。曾經在家做日本料理的朋友都知道要製作一個具正宗風味的和食高湯十分不易，要集齊各種材料已經困難，烹調時亦具難度。創立超過120年的醬油老店久原本家與傳統食店茅乃舍合作推出的湯粉包卻令大家可以輕易調出高湯，產品堅持不加味精及防腐劑，採用飛魚、沙甸魚、鰹魚、昆布等天然食材製作，保留食材鮮甜原味。只需將一小包湯粉包放到400毫升的水煮成高湯，即可用來煮各種麵類湯汁、茶碗蒸和蛋卷等多種傳統日本料理，百搭又易用。此產品在筆者的日本朋友中早已口碑載道，如今在香港也買到實在好極了！</p>
<p>相關文章：&nbsp;<span class="field-content"><a href="http://www.jessicahk.com/articles/ke-le-mi-zhu-yi-zhi-chao-lian-cheng-mei-shi-deng-chang" style="color: rgb(255, 47, 86); text-decoration: underline; outline: 0px;" target="_blank" rel="noopener noreferrer">可樂迷注意！至潮聯乘美食登場</a></span></p>
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<figure class="fg-item-inner"><a href="https://prd-cdn.jessicahk.com/files/field/field_images/field_article_content/p5-01.jpg" data-caption-title="伊藤久右衛門宇治抹茶梅酒" data-attachment-id="0" class="fg-thumb fbx-link" data-type="image"><span class="fg-image-wrap"><img loading="lazy" title="伊藤久右衛門宇治抹茶梅酒" width="150" height="150" data-src-fg="https://prd-cdn.jessicahk.com/files/field/field_images/field_article_content/p5-01.jpg" data-srcset-fg="https://prd-cdn.jessicahk.com/files/field/field_images/field_article_content/p5-01.jpg 300w,https://prd-cdn.jessicahk.com/files/field/field_images/field_article_content/p5-01.jpg 450w,https://prd-cdn.jessicahk.com/files/field/field_images/field_article_content/p5-01.jpg 600w" class="fg-image" src="https://prd-cdn.jessicahk.com/files/field/field_images/field_article_content/p5-01.jpg" style=""></span><span class="fg-image-overlay"></span></a><figcaption class="fg-caption">
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<div class="fg-caption-title">伊藤久右衛門宇治抹茶梅酒</div>
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<p>橫井釀造的黑醋無論口感和食味都比普通黑醋更為香醇、濃郁，此乃得力於其採用的固態發酵法，在日本除用作煮食外，亦常沖水或加入牛奶中飲用。而宇治抹茶名門的伊藤久右衛門除了茶葉以外，只限秋季釀造的抹茶梅酒更是一眾抹茶和梅酒粉絲的共同目標。本品由伊藤久右衛門和傳統造酒廠城陽酒造合作釀製，只採最高質素的京都著名梅品種城州白製成，梅酒的清爽和抹茶的回甘交互激盪，是秋日中最值得期待的味覺饗宴。</p>
<p>Text: 觀雲主人</p>


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