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春漫飛驒 台北美福攜手日本高山貴牛
一展晴山流東瀛美學饗宴

風光明媚的春季,萬物充滿活力與朝氣,台北美福大飯店的日籍料理長─湯本誠,將時令食材與擁有日本「冠軍和牛」稱號的飛驒牛結合,即日起至5月31日推出「春日限定 料理長特別推薦套餐」,每套3,600元+10%,遵循日人強調風物風味的傳統,將日本料理中「山、海、川」三大元素納入其中

風光明媚的春季,萬物充滿活力與朝氣,台北美福大飯店的日籍料理長─湯本誠,將時令食材與擁有日本「冠軍和牛」稱號的飛驒牛結合,即日起至5月31日推出「春日限定 料理長特別推薦套餐」每套3,600元+10%,遵循日人強調風物風味的傳統,將日本料理中「山、海、川」三大元素納入其中,飛驒牛肉則以涮涮鍋的形式,以清澈高湯涮出頂級和牛之豐潤鮮美。同時亦獻上飛驒牛壽喜燒雙人套餐,每套5,400元+10%。活動期間於美福食集購買飛驒牛肉產品,持消費發票前來餐廳即可享有限定飛驒牛餐點九折優惠,每日限量供應,詳情及訂位請洽02-7722-3393 晴山日本料理。

《高山貴牛 冠軍和牛》

日本岐阜縣飛驒區,受惠地處群山環繞之境,成就其空氣清新、水質純淨,無疑是培育牛隻的絕佳環境;然而並非每隻生長於岐阜的牛隻,皆可稱為「飛驒牛」,除了是在當地肥育生長14個月以上的黑毛和牛外,其可食用率和肉質等級,亦需經由飛驒牛品牌推進協議會確認並認可後,才能得此尊榮封號;飛驒牛肉曾連續三屆獲得「全國和牛能力共進會」最優秀食用牛肉獎,因此更有「冠軍和牛」的名號之稱,名聞遐邇卻罕見於市,皆因其每年僅有約一萬頭產量,絕妙滋味僅能悠悠地在饕客之間的流傳。飛驒牛相較於其他日本和牛,其肉味濃郁豐厚,肉質多汁鮮甜,油花分佈細緻均勻,不僅映入眼簾美不勝收,入口亦可一嚐肉韻香濃不膩口,無論是以刺身、燒烤或者是壽喜燒等不同方式進行烹調,都能呈現其不凡風味!

《晴山春宴 和牛絕韻》

    日本是非常重視季節感的民族,強調自然鮮材,當時當令,隨著四季更迭變化是日本人生活美感的體現方式之一。晴山的日籍料理長─湯本誠秉持東瀛文化,強調季節更迭,結合日本岐阜縣的頂級飛驒牛肉推出「春日限定 料理長特別推薦套餐」,前菜以山藥、馬鈴薯與豆漿熬製的山芋源平豆腐,綴上甘甜的干貝與紅心蘿蔔細末,紅白相間狀似滿地落花,驚艷味蕾與視覺;接著以貴氣龍蝦手工捏製的龍蝦丸子,搭配清澈的柴魚高湯,海韻富足且暖人脾胃。接續端上的「一之膳」集結日本料理的「山、海、川」元素,選用當令鮮魚所刃出的生魚片,襯上手工繁複的海帶芽奉書卷涼拌春菊柳松菇,以及日本直送的螢烏賊,再搭配綴有松葉蟹水雲醋。而日本料理中不可或缺的鮮美海韻,在「二之膳」中盡顯本色,鰆柚庵燒為炙烤以柚子醃製的肥美鰆魚,淡淡的柚子清香和滑嫩的鰆魚油脂相融,更顯鮮美清甜,再搭上矜貴的海膽卷紫蘇葉天婦羅,以及日本有馬山椒燉煮的鮑魚有馬煮,有馬山椒的獨有香氣烘托鮑魚鮮韻,最後呈上細緻滑嫩的茶碗蒸。隨之端呈主菜日本產飛驒牛涮涮鍋,油花豐美的飛驒A5和牛片於柴魚高湯輕涮,肉質軟嫩,湯體清甜。主食則有別於一般散壽司的型態,改以金黃蛋皮包裹米飯的海鮮布巾壽司,再綴上鮭魚卵和海味獨俱的生魚片。最後以料理長手工製的日式甜點,品嚐東瀛獨有的纖細雅韻。

而為了獨愛大啖和牛的消費者,同時也準備了「飛驒牛壽喜燒」,又被稱作為鋤燒的壽喜燒,相傳為古時農家利用鋤頭加熱食物所延伸而來,而後在節慶喜宴上出現壽喜燒料理,則便帶有慶祝豐收的祈願之意。主廚以柴魚片、昆布、味醂、醬油及清酒調製湯底醬汁,簡單的食材考驗的是比例的拿捏,甜鹹滋味並存,又不失本色,再放入季節蔬菜盤,有著不可或缺的白菜和大蔥,和能吸附醬汁的豆腐及蒟蒻,最後一片片涮入紋理豔麗的飛驒牛肉,原味已是堪稱經典,沾附蛋液更為滑嫩順口。餐點皆選用飛驒牛後腰脊部的沙朗,口感軟嫩、油花分布均勻,快來晴山日本料理,一嚐飛驒牛之萬千風韻!

 

活動餐點

春日限定 料理長特別推薦套餐

飛驒牛壽喜燒 雙人套餐

活動期限

即日起至5月31日

餐點價格

3,600元+10%

5,400元+10%

餐點內容

先  付山芋源平豆腐

吸  物伊勢海老真丈˙花瓣蘿蔔˙柚子˙菠菜

一之膳季節生魚片˙海帶芽奉書卷˙螢烏賊˙涼拌春菊柳松菇˙松葉蟹水雲醋

二之膳鰆柚庵燒˙鮑魚有馬煮˙

海膽卷紫蘇葉天婦羅˙茶碗蒸佐魚翅

強  肴日本飛驒A5和牛涮涮鍋

食  事海鮮布巾壽司

甜  點主廚手工甜點

日本飛驒A5和牛肉盤200g

綜合蔬菜盤

(白菜/青菜/洋蔥/白葱/牛蒡絲燒豆腐/香菇/蒟蒻)

主廚手工甜點

備註:1. 餐點每日限量供應,請於事先預訂02-7722-3393 晴山日本料理

      2.  5月1日至5月2日、5月8日至5月9日恕不供應上述活動餐點。

 

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