http://travelsmart.pixnet.net/blog/post/92614583
2012/09/04
2012/07/25
2012/06/25
2012/05/28
2012/05/26
2012/05/17
2012/05/01
2012/03/23
2012/03/13
2012/01/12
2011/12/18
2011/10/03
[Kobe] [Steak] Mouriya Honten - 百年歷史神戶牛排老店
很多人因為神戶牛排而對神戶這個城市有了初步的認識. 實際上, 神戶牛排僅限於在神戶所生長的但馬牛, 不過大部分的餐廳都是採用與但馬牛與其他牛隻混種所生出來的牛肉, 簡稱為和牛. 這間Mouriya 餐廳當初由林志玲擔任日本觀光大使時有介紹而聲名大噪. 位於三宮的Mouriya餐廳已經有120多年的歷史了, 在這條街上共有三間分店, 分為本店, 三宮分店, 還有Royal分店. 這次我選擇的是Moruiya 本店的午間特價套餐來淺嚐和牛的神奇滋味.
這次來品嘗他們午間的特價套餐. 他們三間分店各有不同的價位, 這間Royal Mouriya 則是其中單價最高, 可是品質與量也是最多的.
餐前濃湯
開胃沙拉
在料理牛排前, 師傅會端上今天要料理的牛肉讓客人拍照 (150g, A5 Grade BMS 8-10)
拍完照之後師傅就細心的將肥肉分開, 將牛肉切成塊狀供稍後料理用
料理好的牛排可以看到脂肪融化開的樣子, 牛肉雖然薄, 卻料理到我最鍾愛的Medium Rare. 雖然他們有提供不同沾料配合牛肉, 不過我還是最愛吃沾上一點點鹽巴還有胡椒粉的調味, 更能品嘗到牛肉自然的鮮甜.
吃完牛肉後, 接下來就是用牛肉的肥肉部分來炒豆芽菜跟炒飯了
一邊吃飯一邊看廚師細心的料理也是一種享受
神戶牛炒飯 - 鐵板炒出來的飯散發著牛油的香氣, 粒粒分明的飯粒配上了爽口的牛肉真的是完美的結尾.
Black Tea
這間餐廳服務有日本人一貫的親切還有效率, 其中最讓我訝異的是他們的清潔程度, 他們料理用的鐵板看起來跟全新的一樣, 這點是我們在其他國家的鐵板燒餐廳所少見的. 當然, 肉質的鮮美更是不在話下, 沒想到那麼薄的肉片還能吃的到牛肉的油脂卻又不會膩. 雖然份量不大, 可是以嘗鮮的角度來看, 這間店算是十分的值得一試 (不過得先網路預約).Mouriya Honten
dai1kisih0building 2F 9-9 1-Chome,Kitanagasa-doori, Chuo-ku, Kobe City, Hyogo Prefecture078-321-1329http://www.mouriya.co.jp/en/royal/index.html
2011/08/19
[Cypress] [Japanese] Curry House - 日式咖哩專賣店
Curry House是日商 House Foods於美國所開設的日式咖哩專賣店. 日式咖哩與傳統印度咖哩不同的地方在於印度傳統咖哩以辣味為重, 也有鹹辣並重的口味. 日式的咖哩受到了當地的風俗名情影響, 口味改良為偏鹹甜 (許多的咖哩會使用水果調合以增添甜味). 在美國這裡的Curry House採用了三十多種不同的香料以及蔬果調配他們的咖哩. 吃起來不會辣, 還會有淡淡的蜂蜜甜味.
Beef Curry Rice Plate - Small Curry Rice, Fried Shrimps, Cup of Corn Potage Soup & Salad. 特別針對女性顧客設計的組合, 每一樣單點都比較小份量, 既可以吃到他們的招牌菜, 又不用吃撐. 牛肉咖哩本身燉得相當入味, 是他們最好吃的單點之一. 我本身也很喜歡他們的日式奶油玉米湯.
Seafood Curry with Spaghetti (Mild) 他們的義大利麵還是煮得太軟, 離Al Dente的口感還是有一大段距離. 我建議還是不用加價, 吃隨餐附贈的白飯就好.
Shrimps, Scallop, Squid and White Fish - 海鮮算是新鮮又彈牙, 咖哩醬則是鹹中帶甜, 是一個十分安全的選擇
Whole Scallop
他們的服務整體上來說還滿不錯的, 我有幾點小建議:1. 他們的冰綠茶很好喝又不甜, 還可以免費續杯.
2. 服務有日式餐廳一貫的親切, 不過有時候真的很慢.
3. 午餐價位比晚餐低廉不少, 可是感覺上份量並沒有太大差異.
Curry House
10953 Meridian DrSte P
Cypress, CA 90630
(714) 527-6224
2011/08/02
[Orange] [Japanese] Ohshima Japanese Cuisine - 大島日本料理
耳聞在Orange一帶有一間非常有名的壽司店, 老闆Shige San對他的魚貨非常堅持, 大部分的魚都是從日本空運進口(每周二, 四為進貨日), 配上老闆的手藝, 非常值得一試. 這裡的壽司(坐在壽司吧的客人)可以由8, 10, 12貫的Omakase 選擇. 坐在Table的客人也可以點選一樣的菜單, 不過他們的壽司就是一次上齊, 沒有辦法享受到師傅一貫一貫送上來的新鮮感.
開胃菜
Medai (真鯛) - 我很喜歡吃有魚皮的鯛魚. 一方面可以品嘗魚肉以及魚皮不同的風味, 二方面, 如果魚身沒有處理好他的皮也不能夠完整的呈現.
Inada (いなだ) - Young Yellowtail
Hotate (干貝) - Japanese Scallop
Cherry Salmon (櫻鱒) - 說是鮭魚不過嚴格上其實是鱒魚的一種. 口感及色澤都很接近鮭魚, 不過吃起來比鮭魚來的細膩, 沒有鮭魚那麼多的油脂, 卻有一點咬勁, 是這裡的招牌.
Black Cod
Maguro (鮪魚)
Hirame (平目)
Kanpachi (間八)
Grilled Butterfish - 口感吃起來跟平常吃的銀鱈西京燒很類似, 有一點淡淡的酒香
Aji (竹筴魚) - 他們的竹筴魚處裡的很好, 非常的嫩, 醬汁也恰如其分的引出魚的鮮味.
Kin Medai (金目鯛) - 金目雕本身的口感就十分的美味, 只要撒一點海鹽就可以將魚肉的甜美帶出.
Hamatsu (金梭魚) Barracuda
Aoyaji (青柳) - 他們的青柳吃起來並沒有想像中的清脆, 算是今天的敗筆.
大島壽司店的板前Shige San非常友善風趣 (而且英文程度還不賴). 他們對於他們的漁獲非常自豪, 大部分的魚都是在開店前 (5:30pm)才處理, 確保魚的鮮度. 在這裡吃壽司完全不需要用任何的醬料, 因為壽司師傅都會在生魚片上塗上適量的醬料 (或者撒上鹽). 壽司飯與魚肉的比例也是恰到好處, 不會過多或過少. 不過來這裡最好幾天前先打電話訂位, 免得撲了個空. This is the place where traditional sushi lover and roll lovers finds a perfect balance. However, once you are sit at the bar, you are not allowed to order any rolls (but you can order appetizers at the sushi bar). I am very surprised to find such a hidden gem in the city of Orange (Thanks to my yelp friend Andrew L. for excellent referral).
I highly recommend ordering the Omakase Sushi Dinner (which I often don't recommend people to do so). The Omakase dinner consists of fresh fishes of the day, you just have to select 8, 10, 12 pieces to begin with, then you can add on, as you wish.
I like it how there's no "soy sauce" on the table. It resembles some of the high end sushi restaurants in Japan where the chef prepared its own sauce and put on the fish as a finishing touch and served to the customers and let them eat "as-is". It can be a hit or miss as some people really enjoy adding extra wasabis/ to their sushi (IMHO, it covered up fish's real taste, esp white meat fish).
Some of the highlight for the night of my arrival includes: Kin Medai (my usual favorite), Medai (Sea Bream), Hirame (Halibut), Maguro (Tuna) and everyone's usual favorite Sakura Sake (Cherry Salmon). I liked the balance portion between the size of fish & rice (Some place have big piece yet very thinly sliced fish or XXL portioned of rice, falling all over the place). Their sushi rice is perfectly cooked too (Moist, plumb with a hint of sweetness). The quality you get for the price you paid, is actually VERY moderate. You are paying to experience one of the best Japanese sushi restaurant in OC area.
I really admire chef Shige san's skill. It is definitely worth the try and you definitely have to make your reservation EARLY as people can sit for hours to enjoy their sushi and interact with the chef.
I highly recommend ordering the Omakase Sushi Dinner (which I often don't recommend people to do so). The Omakase dinner consists of fresh fishes of the day, you just have to select 8, 10, 12 pieces to begin with, then you can add on, as you wish.
I like it how there's no "soy sauce" on the table. It resembles some of the high end sushi restaurants in Japan where the chef prepared its own sauce and put on the fish as a finishing touch and served to the customers and let them eat "as-is". It can be a hit or miss as some people really enjoy adding extra wasabis/ to their sushi (IMHO, it covered up fish's real taste, esp white meat fish).
Some of the highlight for the night of my arrival includes: Kin Medai (my usual favorite), Medai (Sea Bream), Hirame (Halibut), Maguro (Tuna) and everyone's usual favorite Sakura Sake (Cherry Salmon). I liked the balance portion between the size of fish & rice (Some place have big piece yet very thinly sliced fish or XXL portioned of rice, falling all over the place). Their sushi rice is perfectly cooked too (Moist, plumb with a hint of sweetness). The quality you get for the price you paid, is actually VERY moderate. You are paying to experience one of the best Japanese sushi restaurant in OC area.
I really admire chef Shige san's skill. It is definitely worth the try and you definitely have to make your reservation EARLY as people can sit for hours to enjoy their sushi and interact with the chef.
Ohshima Japanese Cuisine
1956 N Tustin StOrange, CA 92865
(714) 998-0098
2011/07/14
[San Francisco] [Japanese] Katana-Ya - 刀屋拉麵
位於舊金山Downtown Union Square的刀屋拉麵是舊金山地區雜誌以及網友大力推薦的一間拉麵店. 這間拉麵店的並不完全像是一間傳統麵屋, 但是卻像是一間Sushi Bar. 雖然最有名的單點是拉麵, 可是很多人也是為了他們的壽司捲而來. 在周末的夜晚, 沒有等超過半個小時以上是幾乎吃不到的. 店面不大所以要有等候的心理準備.
店門口陳列不少介紹他們的報章雜誌, 其中包括了我會參考的7x7 Eats
Fried Rice
House Special Ramen (Shio) - 這款特製拉麵有雞蛋, 海帶, 青蔥, 玉米, 筍絲, 叉燒肉, 炸雞塊, 還有炸鍋貼. 他們的湯頭有三種選擇 (Shio, Shoyu, Miso). 我選擇Shio Flavor, 發現他們的湯頭口感清淡, 比較像是雞骨湯頭而不是我習慣的豚骨湯頭, 我還加了醬油來增添風味.
麵煮的相當有彈性
叉燒肉就稍微乾澀差強人意.
Katana-Ya
430 Geary St (at Mason St)San Francisco, CA 94102
(415) 771-1280
訂閱：
文章 (Atom)
