食乜好
食乜好
食乜好

和式魚鮮時饌

2020/02/12 04:13:13 網誌分類: 生活
12 Feb
          踏入初春,米珠蓮吃了不少時令美食,最難忘是日式料理餐廳Gyotaku魚作推出的全新春季嘗味餐目(每位$598),共八道菜式,以時令魚鮮入饌,各具獨特風味,更可選擇加配三杯餐酒及清酒(連八道菜每位$698),提升菜式味道。先來清新開胃的先付──紫蘇大和芋、鱈魚南蠻漬、胡麻法蓮草,大和芋是日本頂級山藥,以紫蘇漬染成粉紅色,經人手雕琢成櫻花形狀,綻放春日氣息。鱈魚南蠻漬炸得酥脆,魚肉嫩滑,沒有油膩感。胡麻法蓮草是菠菜配以胡麻醬及胡麻粒,佐以清爽番茄,鮮味好吃。接着是刺身──煙燻拖羅、鰝鰺、牡丹蝦,拖羅用禾稈草煙燻,入口散發獨特煙燻香氣,魚肉滑嫩,入口即融。矜貴的鰝鰺肉質細緻,味道清甜帶魚油甘香。牡丹蝦鮮甜肥美,綿密爽口,讓人回味無盡。

          另一道燒物──雲丹甲羅燒,將蟹蓋上蟹膏、鵪鶉蛋、蟹子、蟹肉和海膽拌勻,以火爐即燒,配以烘脆法包多士,配搭完美。不容錯過的煮物──牡蠣時雨煮,「時雨煮」的意思就是像一陣驟雨般快速煮熟食材,令廣島蠔表面彈牙,內裏保持滑嫩口感,佐以甘甜濃郁的特製醬油及醃得入味的蘿蔔,適合配以帶酸味的純米酒。肉質細膩的魚作──馬友醬油一夜干,主廚以自家調味的日本醬油醃完風乾一個夜晚,然後以先焗後燒的方式處理,表皮帶脆,魚肉嫩滑。黑松露舞茸釜飯,舞茸菇脆嫩爽口,散發獨特淡雅甘香,更有多種營養價值,與冬菇及金菇同蒸,加入木魚湯,令米飯散發清香,鋪上馥郁的黑松露,層次豐富,為完美大餐畫上句點。

        地址:中環士丹利街11號12樓

        查詢:3902 3813

        米珠蓮
■先付──紫蘇大和芋、鱈魚南蠻漬、胡麻法蓮草
 ■先付──紫蘇大和芋、鱈魚南蠻漬、胡麻法蓮草 
■刺身──煙燻拖羅、鰝鰺、牡丹蝦
 ■刺身──煙燻拖羅、鰝鰺、牡丹蝦 
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