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中山日本料理廳「元氣鰻鰻」老爺夏日活力祭(7/1~9/30, 2018)

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「元氣鰻鰻」老爺夏日活力祭
7/1~9/30, 2018
單點NT$420~ NT$980
 
 

熱浪來襲需要補足元氣及體力,Hotel Royal-Nikko Taipei老爺大酒店中山日本料理廳自2018年7月1日起至9月30日止,推出「元氣鰻鰻」老爺夏日活力祭。主廚特選一年內的年輕幼鰻,調理濃香滑嫩、香烤撲鼻的燒烤鰻魚料理,來提振食慾、滋補元氣,給您精力充沛的夏日活力。
 
今年夏季土用丑之日.2018720日(星期五)、81日(星期三)
在日本傳統習俗中,立夏前18天稱「土用」為一年當中最炎熱節氣,在此期間日本人習慣在丑之日會吃帶「U」發音的食物,藉此幫助身體強壯健康;因此每到熱浪來襲的夏天,鰻魚便開始暢銷起來,日本人藉吃鰻魚來達到恢復體力,補充元氣。
 
 
鰻魚飯三吃/ NT$880
今年中山日本廳主廚特別新推出「鰻魚飯三吃」全新吃法,讓您一塊鰻魚卻有三種全然不同的新感受。第一吃:先品嚐鰻魚新鮮現烤出爐的原味。第二吃:將佐料(細蔥、海苔)鋪在鰻魚上,和飯一起吃,讓鰻魚飯的口感多了一種層次。第三吃:將鰻魚骨放入熱高湯壺裡再倒入飯內變成湯泡飯,湯中帶著鰻魚骨的香氣,將鰻魚的美味再提升。若吃慣傳統鰻魚,想嚐試多層次變化的,可以點「鰻魚飯三吃」滿足您嚐鮮的味蕾。
 
鰻魚溫熱壽司﹝2粒﹞/ NT$420
有別於一般壽司冰冷的口感,這道壽司料理以溫熱的方式供應上桌;表現有別於關西的道地東京風味,採一烤、二蒸、三烤的蒲燒作法,蒲燒醬汁融合烤酥的鰻魚骨、清酒、濃口醬油、味淋、冰糖及麥芽糖的香濃滋味,捏入上等越光米的醋飯團入味後,灑上白芝麻呈獻。細膩香濃、Q彈滑潤的年鰻壽司,值得您細細品味。
 
鰻魚白燒﹝山葵風味﹞/ NT$820
除蒲燒口味外,中山日本料理廳也特別推薦白燒風味,所謂白燒指的就是不用任何沾醬直接燒烤整尾年鰻,並搭配新鮮的生山葵醬油品嚐;如此最容易吃出年鰻本身肉質鮮嫩的滋味。而一般人最常吃部位是油脂豐富的腹部,建議不妨品嚐尾部,因為尾部的活動力最強,肉質較有彈性,且較腹部純淨無雜質的特色更勝魚腹部的脂肪風味。
 
鰻魚柳川鍋﹝牛蒡風味﹞/ NT$980
日本料理中,「芙蓉」指的是滑蛋嫩煎,搭配牛蒡細片。而這道料理的醬汁鹹甜適中,近似清淡口味的壽喜燒醬汁;主廚先將牛蒡墊於鍋底,用特調醬汁滾煮出牛蒡香氣後,再加入整條的年鰻煮至全熟,最後灑上山葉芹並淋上蛋花,讓半熟的蛋花與山葉芹的香氣融合在鍋中,除了增加多元的滋味外,也讓年鰻品嚐起來更具滑嫩感;此道菜品食材調味強調清爽健康,是夏日滋補元氣的首選佳餚。
 
 
夏日盛宴-鰻魚季
 
  • 鰻魚溫熱壽司﹝2粒﹞                NT$420
  • 鰻魚蒲燒﹝山椒風味﹞            NT$820
  • 鰻魚白燒﹝山葵風味﹞             NT$820
  • 鰻魚飯三吃                                                  NT$880
  • 鰻魚柳川鍋﹝牛蒡風味﹞           NT$980
 
上述價格須另加10%服務費;本優惠恕不與其他優惠活動合併使用。
查詢電話:(02)2542-3266 轉 中山日本料理廳(10:00~21:30)。