【味之年賞 香港】如煙花般燦爛的Omakase 滝壽司

[yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>位於銅鑼灣的滝壽司,以傳統和食為烹調基礎,再賦予充滿時代感的創意,令Omakase(廚師發辦)有如精彩的煙花匯演,驚喜一浪接一浪。</p>

<p>主廚朱師傅入行17年,經驗豐富,曾於樂壽司、竹壽司等高級日本餐廳工作,亦到過日本傳統和食餐廳當廚師,從中了解到日本廚藝的知識及文化。到他掌廚時,決定以現代日式烹飪法來炮製傳統和食,招牌之一的「橡木煙熏魚」,正是創新與傳統烹調結合而成的佳作。他解釋:「我在日本吃過炭燒魚,一直念念不忘,於是想到以浸過烈酒的橡木作燃料,配合煙熏槍,把煙熏味熏進魚肉中取代炭燒味。菜式一定要選用魚味較重的鰹魚、鯖魚等,才可以與味濃的熏香配合,突顯出魚的鮮味。」</p>
{/textblock_content}[/yee_text_block][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/%E5%91%B3%E4%B9%8B%E5%B9%B4%E8%B3%9E/%E6%BB%9D%E5%A3%BD%E5%8F%B8/02%E6%BB%9D%E5%A3%BD%E5%8F%B8.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<pre>主廚朱師傅</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/%E5%91%B3%E4%B9%8B%E5%B9%B4%E8%B3%9E/%E6%BB%9D%E5%A3%BD%E5%8F%B8/01%20%E7%92%B0%E5%A2%83%281%29%E6%BB%9D%E5%A3%BD%E5%8F%B8.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>另一招牌菜「低溫慢煮石蠔」,亦是朱師傅為求突出海鮮鮮味的心機之作。「我試驗過很多次,最後發現以50度低溫慢煮石蠔10分鐘,可以微微收乾蠔的水份,但內裡依然充滿水份,一啖入口,滿口都是石蠔鮮甜的味道。」</p>

<p>越光米是日本極具代表性的米種,其名字來自「越後之榮光」。日本新瀉縣一帶自古被稱為越後,此處種出來的米特別美味,名揚天下,而被稱為「越後的榮光」。</p>

<p>越光米柔白具光澤,米香突出,口感彈牙,被評定為日本最好吃的米。所以朱師傅挑選了來自新瀉剛剛收割的玄米,再用從日本帶回來的精米機,每天新鮮打磨越光米。並以飛驒的天然井水煮飯,因此煮出來的壽司飯特別飯香美味,叫人一試難忘、回味無窮。可見朱師傅除了追求菜式賣相精緻、用料佳外,對基本食材亦一絲不苟。&nbsp;</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/%E5%91%B3%E4%B9%8B%E5%B9%B4%E8%B3%9E/%E6%BB%9D%E5%A3%BD%E5%8F%B8/03%E6%BB%9D%E5%A3%BD%E5%8F%B8.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/%E5%91%B3%E4%B9%8B%E5%B9%B4%E8%B3%9E/%E6%BB%9D%E5%A3%BD%E5%8F%B8/04%E6%BB%9D%E5%A3%BD%E5%8F%B8.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/%E5%91%B3%E4%B9%8B%E5%B9%B4%E8%B3%9E/%E6%BB%9D%E5%A3%BD%E5%8F%B8/06%20%E9%8A%80%E9%9B%AA%E9%AD%9A%E5%A3%BD%E5%8F%B8%20%E6%BB%9D%E5%A3%BD%E5%8F%B8.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<pre>銀雪魚壽司</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/%E5%91%B3%E4%B9%8B%E5%B9%B4%E8%B3%9E/%E6%BB%9D%E5%A3%BD%E5%8F%B8/08%20%E8%B5%A4%E6%B5%B7%E8%86%BD%E8%9F%B9%E5%85%A7%E5%AD%90%E5%A3%BD%E5%8F%B8%20%E6%BB%9D%E5%A3%BD%E5%8F%B8.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<pre>赤海膽蟹內子壽司</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/%E5%91%B3%E4%B9%8B%E5%B9%B4%E8%B3%9E/%E6%BB%9D%E5%A3%BD%E5%8F%B8/11%20%E7%9B%8A%E5%8A%9B%E5%A4%9A%E5%87%8D%E9%A4%85%20%E6%BB%9D%E5%A3%BD%E5%8F%B8.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<pre>益力多凍餅</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><strong>食物:****<br />
環境:***<br />
價錢:***1/2</strong></p>

<p>&nbsp;</p>

<p><strong>滝壽司</strong><br />
地址:銅鑼灣開平道1號Cubus15樓<br />
電話:27820010</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>【味之年賞】特色食府指南 以味道分高下<br />FB:<strong><span style="text-decoration: underline;"><a href="https://www.facebook.com/myCOOKey/" rel="alternate">fb.com/AwardsOfTASTE/</a></span></strong><br />IG:<span style="text-decoration: underline;"><strong><a href="https://www.instagram.com/awardsoftaste/" rel="alternate">instagram.com/awardsoftaste/</a></strong></span></p>
<p>更多香港美食介紹:<br /><span style="text-decoration: underline;"><strong><a href="dine-out" rel="alternate">myCOOKey出街食</a></strong></span></p>
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