William & Apple's Happy Days: Tokyo 08/2009 Day 3

6:30AM, already crowded with tourists and a monk.
築地市場的美食,一定要早起,痛苦ㄚ~~

Bustling Tsukiji Market.
早上六點多,正是市場非常忙碌的時候,非常多的電動的推車,幾乎塞車

Had great sushi from Sushi Dai last time, decided to give Daiwa Sushi a try this time. Line is shorter and moves faster than Sushi Dai, only 10 minutes wait.
上次吃了壽司大,那時美味的口感久久不去,今年決定給予壽司大齊名的大和壽司機會,大和有兩家店面,再加上今天非假日,約10分左右就等到了

Otoro, had better ones.
店面的位子很小,我的位子在收銀台前,嚴格來說,是硬擠出的位子,非常的不舒服,第一貫是頂頂有名的鮪魚肚,很多油質,在舌尖化開,可惜咬起來有筋.

第二貫是海膽,第三罐是鮪魚和鮭魚卵的鐵火卷.

第四貫是甜蝦,第五貫是花枝

Chef shoves sushis all on the plate, going for faster turnover rate.
第六貫是漬鮪魚,第七貫紅甘,第八貫是玉子燒

第九貫是鰻魚

Finished the meal in less than 20 minuets, with running stomach very soon afterwards
非常不衛生的大和壽司,上菜的時候也是一直上,根本不管是否還沒吃完,就一直出菜,跟壽司大實在差很多,也非常的不友善,吃完這個頻頻趕人. 不友善也不禮貌的大和壽司,真的是一肚子火,更氣人的兩小時候,不衛生的壽司,害我拉了整天的肚子,而且是完全不能忍的那種拉肚子,真的很氣~~

What the locals eat -1: Noodle Shop.
這家是當地漁夫去吃的麵店,高朋滿座,全是市場的漁夫,應該很好吃~

What the locals here eat -2: Beef Rice.
築地的場外市場,也有許多小吃,日本人認為要吃牛肉才有元氣

Another well-known sushi place.
這是另一家也相當有名的仲家蓋飯,門可羅雀,因為也是非常的不友善

Doesn't sound very friendly...
告示上寫著,什麼都不行.

Shops with fresh vegetables.
魚市場也有很多新鮮的蔬果,仔細一看,幾乎都是與壽司或握壽司,餐廳的配料

經過這裡,空氣中充滿的柴魚的香味

Mechanic working inside the market.
仔細看看,白雪公主的魔鏡出現??

Another famous shop inside the market.
除了大和壽司和壽司大外,還有另一家推薦,岩佐壽司,乾淨的店面,也沒有吵雜的人群.

7:30AM, people on the way to work.
結束令人生氣的大和壽司,對築地市場完全失望,下次應該不會再來這個對觀光客不友善的地方

Ueno Park.
上野恩賜公園的一角,等禮品店開門時隨興一照

Rouge Bar at Robuchon, waiting before dinner.
這次八天七夜的東京之旅的高潮,就在"紅吧"展開

16-Course Tasting Menu
總共16道令人驚艷的米其林三星晚餐菜單

Amuse-Bouche

: Caviar Osciètre. Amazing presentation.
第一道是魚子醬佐蟹肉. 在魚子醬與蟹肉之間還有一層用蟹汁凍,用Robuchon訂製的魚子醬盒,滿滿的魚子醬,十分震撼~~還附上關於此魚子醬的品名照片

Thick layers of Caviar on a bed of crab jelly. Great way to start the meal.

Sea Urchin Trio: 1. Steamed sea urchin on buttery mashed potato. One of the best mashed potato ever, but sea urchin is too firm. 2. Sea urchin on radish with grains of couscous and cucumber. Little too faint tasting. 3. Sea urchin on soft pudding shrimp and fennel cream. Best of the 3, intense flavor and soft, creamy texture.
第二道
海膽創意三吃,大廚在擺盤的中間,放上海膽的照片,原來美味可口的海膽竟是這般長相

Ravioli with Quail Egg and maitake mushroom and spinach shoots. Interesting texture, but forgettable flavor.
第三道
鵪鶉蛋佐maitake特有的舞茸,舞茸的味道相當特別,吃起來很像王子麵的佐料

The Crustaceans 1. Fried Langoustine with green curry sauce. . 2. Crab roll on citrus sauce, nothing special. 3. Radish Broth.
第四道
分別有小龍蝦,蟹肉壽絲捲,長得像俄羅斯復活蛋的湯很特別

Radish ginger broth with a large macaron of shitake mushroom covers, radish sides and crab meats fillings. Delicious and playful.
裡面有一顆馬卡紅,上蓋是shitake的mushroom,外層是大根(白蘿蔔)挖空,填蟹肉餡,湯頭非常甜,喝起來回甘~

Fried Langoustine with green curry sauce. Very tender and juicy meat, and delicate curry.
小龍蝦佐似咖哩味的醬,只能說味道很特別,單吃小龍蝦比較美味

Large clam in broth flavored with lemon grass, on a bed of wild rice stalks. The rice stalks crunchy texture matches well with the delicious clam.
第五道
大clam上用lemon grass裝飾,最底層是稻桿做成像義大利寬麵的形狀,吃起來的口感相當脆,若不是服務員介紹此道的菜的內容,恐怕永遠也猜不到這像義大利麵的竟是稻桿做成



Gorgonzola: Peeled tiny grapes infused with Sauternes, topped with slices of almonds, mint and citrus sauce, on Gorgonzola cheese flan. Amazing combination, one of the highlight of the meal.
第六道
神秘華麗的擺盤,最上層是剝皮的葡萄,用Sauternes醃製過,搭配杏仁片,薄荷,和橙醬,底層是 Gorgonzola起司,無法想像這幾種食材的混搭,會是如此令人驚艷~

Spring pea on smoky bacon foam with mint flavored creamy sauce. Nice dish.
第七道
碗豆湯佐煙燻的培根,最上層裝飾用培根打成的美味泡沫,充滿豐富的奶香味



Grondin confit on saffron sauce. Fish tasted little too strong, sauce little too spicy.
第八道
鱸魚佐番紅花醬,在鱸魚的上方有醃製過的番茄和用番茄做成的果凍,醬汁味道很特別,帶點辛辣

Grilled Wagyu beef with vegetable tempura. The beef really melts in the mouth. The heaviness of marbled beef complements nicely with the Wasabi. the The tempura also is delicious, with crunchy, savory batter.
第九道
日本人引以為傲的"和牛",此道以日式的方向思考,搭配新鮮油炸的天婦羅,因為所有的炸油只做一道,即立刻換油,因此天婦羅的顏色很淡,可是卻相當脆,這還是第一次吃到如此新鮮沒有任何油炸味的天婦羅~
和牛只用簡單的燒煎過,旁邊左的是以芥末為主的醬汁,好的食材不需過度烹調,自然的呈現原味,就像天生麗質的美女,無需過度的妝扮
和牛的肉質含有非常豐富的油質,吃起來的口感,很像最好的鮪魚,入口即化,幾乎無需咀嚼,但第三口後,豐富的油質會讓你覺得稍膩,此時可以佐芥末醬,非常細膩具巧思的搭配

Seasonal Vegetables with couscous in Moroccan Argan oil. Little too greasy, nothing special. The glass-can presentation is beautiful though.
第十道
季節蔬菜搭配摩洛哥的"couscous",擺盤具巧思,主廚還在盤上放上很像鹽罐,其實裡面是沙子,營造北非的感覺

Cheese course: Roquefort, Epoisse, Mimolette, carved table-side.
第十一道
壯觀的起司車,上面擺滿各種不同種類的起司,大約幾十種,從味道清淡到濃郁
這盤是老公供選的,從左到右,分別Mimolette,Epoisse,Roquefort

放在湯匙上到Epoisse,是拿破崙的最愛,前面的幾篇有詳細的介紹

Triple Cream and 2-Year aged Gruyère.
個人不喜歡重口味,(從左到右)因此選了2-Year aged Gruyère,Triple Cream

Dessert course 1: Apple jelly and rum, on Vanilla ice cream, intense apple flavor with each spoonful.
第十二道
前甜點,蘋果jelly和rum,佐上香草冰淇淋

中間像布丁的是蘋果jelly,用湯匙下去的瞬間融化,滿滿的蘋果香頓時四散

Second dessert course: Mango sorbet on coconut cream, with Papaya dices and passion fruits. Very sharp contrast between sweet, smooth coconut cream and refreshing Mango sorbet; the papaya also contrast nicely with passion fruit, best dessert of the night.
第十三道
主甜點,用芒果雪碧佐椰子醬,點綴著木瓜薄片和百香果,很尖銳的味覺對比,酸與甜很大膽的嘗試

Petit Fours: Various pastries and macarons. The coconut macaron is my favorite. The coconut fillings bursts inside the mouth with each bite, filled with dense coconut cream.
第十四道
Petit Fours:超大的甜點車,擺滿了整整三層,超過三十種以上的甜點,隨你選