21 °C Taipei, TW
2020-11-23
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日本唯一上市櫃最大連鎖豬排專門店 吉豚屋 歡慶20週年 銷量破億!

必勝豬排「醬」吃有層次

日本同步海陸旗艦新品 澎湃滿足限時限量搶先品嘗

201809190004 (3)日本最受歡迎唯一單豬排類上市櫃美食「吉豚屋」歡慶20週年,秉持著製作人人都可以享用的高級美食精神以「品質」、「份量」、「價格」、「速度」四大優勢震撼市場。自1998年在日本神奈川縣展開第一家店,酥脆濃郁的獨特口感豬排丼,立即受到廣大歡迎,迅速成為日本最具代表性的NO.1豬排連鎖店,更曾榮獲富比世200大優質會社殊榮。2015渡海來到台灣,引發連續三個月排隊吃豬排的市場神話,至今在台灣已開立六間分店,累積來客超過200萬人次,相當於台北市總人口數。挾帶此好成績,將在今年9月20日於台北誠品南西店展開新店鋪,瞄準中山區OL美食商機,預計再度震撼台灣美食市場。

此次吉豚屋為了歡慶20週年,特別邀請日本海外事業部部長跨海來台傳授日本正宗豬排饕客級品嘗法「卡滋攻略」,徹底實踐日本饕客享受品嘗炸豬排的細節講究。丼飯攻略分為「和醬」、「搭料」、「品湯」三部分,而定食則分為「原味」、「品醬」、「沾料」、「飲湯」四大步驟,挑戰豬排最多層次口感,將日本最受歡迎的國民美食文化完整傳遞給台灣市場。此外,吉豚屋與日本同步,從9月24日起至10月7日推出澎拜感恩限時限量菜單,包含4種主食的海陸雙拼旗艦新菜,將吉豚屋最受歡迎的多種炸物搭配招牌獨門醬料,讓饕客們一次滿足,共有「旗艦海陸丼」跟「旗艦海陸定食」兩種選擇。9月20日至9月23日,限時四日推出六店同慶,招牌餐點每日一品,限時優惠價只要$150元,邀請饕客一同歡慶來自日本的美食神話。

日式連鎖豬排龍頭吉豚屋  創立20週年銷量破億、屢創佳績!

堅持高CP、高品質初衷 朝向全球NO.1連鎖豬排邁進

9/20拓點台北誠品南西  看好中山商圈潛力 搶攻學生、上班族商機

引領日本連鎖豬排龍頭「吉豚屋」創立20週年,不僅榮獲富比世200大優質會社殊榮,更以其「品質」、「份量」、「價格」、「速度」四大優勢曾創下單一店面每小時出餐240份驚人成績,成為日本唯一豬排類上市上櫃公司,20年來屢創佳績,至今全球來客數累積破4億,日本平均每4人就有1人造訪,招牌豬排丼銷售數量更超過1億份,疊起來相當於5000座101這麼高,全球超過400間門市並持續拓展中。吉豚屋在台灣的成績也是不容小覷,自2015年引進便受到台灣消費者喜愛,排隊熱潮不斷,來台短短3年銷量驚人,依台北市人口數計算,平均每4人便有1人吃過吉豚屋豬排,今年更將於9月20日在誠品南西拓點展店,看好中山商圈發展潛力,不僅擁有交通轉乘便利、日系品牌聚集效應,同時中山站也是上班族及學生族首選的優良地段,同時擁有多項地區性優勢,相信將為整體業績帶來近2成成長,不僅震撼台灣日式豬排市場,引領日式美食潮流。

吉豚屋20週年,身為日本連鎖豬排龍頭不僅將秉持品牌初衷,竭盡所能為消費者提供更多超越期待的高CP值商品,更會不斷超越自我、秉持創業精神積極挑戰,朝向成為全球NO.1連鎖豬排店為目標努力邁進。

 

吉豚屋海外部長分享「卡滋攻略」 日式精食文化席捲全台

職人級食用秘笈首度公開 空運來台特製醬汁搭出美味新層次
三大攻略、四大祕法 完美演繹日本傳統國民美食

201809190004 (1)來自日本最大連鎖豬排專門店「吉豚屋」20週年,為了讓台灣消費者更深度品嘗吉豚屋卡滋豬排魅力,特別邀請海外事業部部長跨海分享吉豚屋必勝「卡滋秘訣」以及首度公開正宗日本豬排饕客級品嘗法「卡滋攻略」。

【卡滋秘訣豬排酥炸秘訣】

全自動炸豬排機:獨家專利研發,巧妙抓住酥炸黃金時間3.5分鐘,精算脂肪厚度將最美味肉汁原味牢牢鎖住,達到最佳咀嚼口感,並大幅縮減出餐速度,達到快速出餐同時保留豬肉美味及酥脆口感。

職人麵包粉:豬排麵衣使用吉豚屋開發炸豬排專用職人麵包粉,為了管控職人麵包粉品質,甚至特別成立吐司工廠嚴加控管濕度及溫度,並採特殊烘焙法製作炸豬排專屬特製麵衣吐司,為了使整體口感更加酥脆、有層次感,有別於一般麵包粉主要以吐司邊進行製作,吉豚屋專用職人麵包粉則是使用整條土司製作而成,柔軟吐司本體加上扎實吐司邊,混和過後的麵包粉更能表現卡滋卡滋口感及完整保留豬肉的肉汁,使得咬下去的每口豬排都充滿肉汁及麵包香氣,將豬排的美味精華完美呈現。

【卡滋攻略吉豚豬排丼、里肌豬排定食吃法

根據「丼飯」、「定食」兩大日本經典國民美食類型進行示範,丼飯分別以「和醬」、「搭料」、「品湯」三大步驟攻略,定食則分為「原味」、「品醬」、「沾料」、「飲湯」四大品嘗祕法,現場分別演繹兩大招牌明星商品「吉豚豬排丼」、「里肌豬排定食」及20週年「旗艦海陸系列」新品, 傳授最佳品嘗細節、巧妙搭配日本直輸全系列醬汁,完美融合日本精食文化,締造燦爛美食饗宴。

  • 吉豚豬排丼攻略步驟

攻略步驟

  1. 先吃一口豬排,再吃一口浸入烹煮醬汁後的米飯。
  2. 餐點搭配黃芥末或七味粉,更能刺激味蕾。
  3. 最後再搭配吉豚屋獨家特調豬肉味噌湯,一口湯一口飯,美味更滿分。

 

「和醬」: 丼醬汁原汁原味從日本空運來台,採用職人技術,以高湯、醬油、砂糖、鰹魚、昆布與洋蔥等15種以上食材熬煮成獨家秘方。

  • 豬排:取用與日本同規格豬肉,將剛起鍋的酥炸黃金豬排搭配洋蔥與丼醬汁一齊燉煮,待洋蔥香氣與丼醬汁的甘甜滲入豬排,再依照吉豚屋獨家黃金比例,佐以柔順蛋液加熱,肉汁香氣溢滿口腔。
  • 白飯:精選台灣東部特調比例米種蒸煮而成的香Q米飯,經由自動給飯機調配精準比例分量,澆淋吉豚屋特製丼醬汁,使飯粒吸收醬汁美味精華,濃順好入口。

「搭料」:

  • 黃芥末:日本空運來台吉豚屋特製黃芥末,不同於一般黃芥末辛辣口感,只保留辛香氣味卻不辣口,搭配豬排類食材更顯香氣。
  • 七味粉:使用日本七種香料,利用香、甜、苦、辣、鹹、麻、香調配而成的七味粉,更能刺激味蕾引出豬排隱味,提供多層次享受。

「品湯」: 吉豚屋獨家特調豬肉味噌湯,不只是配料,銷售量為前五大。湯品採用日本獨家特調紅味噌加入大量野菜及豬肉片每日現煮保留鮮味,料多口感甘醇齒頰留香一口湯一口飯,美味滿分。

 

  • 里肌豬排定食攻略步驟

攻略步驟201809190004 (2)

  1. 先喝一口豬肉味噌湯潤喉,再吃一口原味豬排享受酥脆多汁的美妙口感。
  2. 搭配吉豚屋特製沾醬、黃芥末增添豬排多樣層次口感。
  3. 再吃一口高麗菜使口中恢復清爽氣息,淋上濃郁卻爽口的日本特製胡蔴醬汁衝擊味蕾。
  4. 吃一口台灣東部精選Q彈米飯使米香散發口中,與剛剛留存的胡蔴醬餘韻結合
  5. 最後再將味噌湯一口飲盡,綜合油膩感減輕負擔。

 「原味」:

  • 豬排:豬排第一口要先吃原味,且要從中間精華部位開始食用,全店豬肉皆取用與日同規格肉品,精算此厚度肉質鮮甜且經過油炸後能鎖住風味,展現卡滋豬排酥脆多汁的美妙口感。
  • 高麗菜絲:嚴選台灣優質高山高麗菜,每日新鮮現做,爽脆口感使口中恢復清爽氣息。
  • 米飯:精選台灣東部特調比例,蒸煮出來的米飯口感Q彈、香氣濃郁,最適合搭配豬排。

「品醬」:

  • 吉豚屋特製沾醬:日本直輸來台吉豚屋特製沾醬,加入大量蔬果特調而成,酸甜香氣增添豬排美味程度。
  • 胡蔴醬汁:日本運送來台,吉豚屋特製胡蔴醬汁,濃郁卻爽口的滋味衝擊味蕾,最適合搭配高麗菜絲,營造全新口感。

「沾料」:

  • 黃芥末:日本空運來台吉豚屋特製黃芥末,不同於一般黃芥末辛辣口感,只保留辛香氣味卻不辣口,搭配豬排類食材更顯香氣。

「飲湯」: 開始享用定食前要先喝湯潤喉,使口腔保持清爽,將主食使用完畢,最後再將味噌湯一口飲盡,綜合油膩感減輕負擔。

CP值爆表! 吉豚屋歡慶20週年推出旗艦海陸限定新品  四大經典招牌餐點 一次滿足!

澎派大份量餐點即將征服「腹」能量! 與日同步推出9/24-10/7限時發售

歡慶20週年,吉豚屋推出限期14天期間限定新品「旗艦海陸丼」、「旗艦海陸定食」,4大經典招牌餐點一次給足, 里肌豬排、腰內豬排、酥炸海老、香酥雞腿排四種主餐全系列澎湃登場,餐點是有史以來最大份量,餐點重達1KG,售價卻不到三百,回歸品牌精神提供大份量且高CP值餐點,盛裝對顧客滿滿的感謝之意!旗艦海陸系列餐點,里肌豬排口感扎實有嚼勁、腰內豬排口感軟嫩少油脂、酥炸海老精選尺寸鮮味足、去骨香酥雞腿排多汁香溢,雖各俱風味特色,卻因卡滋口感而完美融合,即使初次蒞臨的消費者也能藉由旗艦海陸新品認識吉豚屋全系列商品特色,CP值大爆表!新品預計從9月24日起至10月7日止14天限期販售,與日本地區同步推出。

吉豚屋全球歡慶20週年台灣六店同享優惠  招牌商品每日限定優惠只要$150

誠品南西歡慶新店開幕 祭出好康優惠連享3個月

吉豚屋歡慶20週年,9月20日起至9月23日止連續四天,每日一品招牌餐點當日限定優惠只要$150元,另外針對誠品南西新店開幕,吉豚屋分別針對9月、10月、11月祭出不同優惠方案,連續3個月與消費者一同歡慶新店開幕。

 

 

 

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