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近距離摘星 日本米其林一星在海港

101605漢來海港餐廳每年邀請國際名廚客座儼然已成為品牌特色,今年特別從10月5日至10月31日推出「米其林一星-東京義式美味」的美食節活動,邀請連續6年榮獲東京米其林一星餐廳《Ostü》宮根正人主廚親自展現廚藝,推出四道招牌菜色,讓前來漢來海港用餐的客人也能享受到米其林料理。

「米其林餐廳」一直都是饕客們對美食殿堂的代名詞,能夠通過米其林評鑑拿到星星的廚師,通常必須具備相當的料理天賦及餐食品質穩定度。而這從宮根正人第一次來台參與美食節活動在事前規劃上的慎重可略窺端倪。他不但前後來台多次查看餐廳動線、餐檯、盤飾、食材選用,更密集的與漢來主廚群們透過E-mail及開會等,對於餐食及各項品質的要求可見一斑。

宮根正人曾在義大利北部Barolo village學習當地料理,堅持忠實呈現北義大利料理的傳統文化精神,嚴選食材幾乎比照東京本店皆從國外進口,但此次特地選用台灣出產的烏龍茶、芒果做為甜點料理。他說,台灣茶葉和水果的口感、風味都相當優質,讓他十分驚艷,融入甜點帶給消費者不同的飲食感受。

宮根主廚說,因台灣氣候較為炎熱,特別精選清爽開胃的菜色為主,也是《Ostü》餐廳內受到歡迎的四道菜,分別是:「野菜米沙拉」使用醃黃瓜、檸檬汁,水果的酸甜滋味和鮪魚燉飯完美融合,非常爽口。「冷製牛肉佐鮪魚醬」是將鮪魚、酸豆、蛋黃與葡萄酒醋和鮪魚打成泥醬佐食,小牛肉以紅蘿蔔、芹菜、洋蔥、義大利香料慢煮近2小時,以鮪魚醬的酸鹹層次帶出牛肉鮮味。「馬鈴薯起司燒」義大利經典開胃菜之一,鬆軟的馬鈴薯,加上香濃的起司,煎到焦香,濃郁香氣會讓人停不了口。「烏龍茶芒果奶油慕斯」香醇濃郁的高山烏龍茶香做成的綿密慕斯,搭配清爽酸甜的芒果,勾勒出天然食材的夏季風味。

漢來海港品牌長劉子銘說,看準高雄人對美食品味的實力,特別加碼請宮根正人主廚於漢來池畔餐廳10月6日、7日舉辦兩場餐酒晚宴,搭配全球歷史最悠久的釀酒廠Frescobaldi,讓追星饕客們能猶如在東京米其林餐廳享受美酒佳餚,餐價3680元相當實惠,已迅速在短短10天內訂位額滿。沒訂到的消費者仍可在全台七家漢來海港「米其林一星-東京義式美味」的美食節活動裡品嘗到宮根主廚的好手藝。

漢來海港餐廳 官方臉書: https://www.facebook.com/hilaiharbour/
官方網站: http://www.hilai-foods.com/zh_TW/brand/harbour

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