上海中星铂尔曼大酒店：CHERRY BLOSSOM 绯樱“锦”味

人气：2109   发表时间：2019-05-27 08:56:00

4月的樱花，已是富丽秾艳

一团团粉嘟嘟的垂挂在枝头

让人感受到春天的生机勃勃

这一时节，我们为您带来

“花食花事”

DON'T HESITATE TO TRY THE DELICACIES AND

SPECIAL DRINKS BLENDED WITH CHERRY BOSSOMS

AS A UNIQUE PINK ENCOUNTER

ONLY IN THIS SEASON

“不时不食”

SEASONAL INGREDIENT

每年冬末，鲷鱼为准备产卵开始大量进食。

到春季樱花盛开时，真鲷的油脂最为肥美，

表皮颜色就如鲜艳樱粉，被称“樱鲷”

CHERRY BLOSSOMS SEASON

IS ALWAYS THE BEST TIME FOR PINK SNAPPER

食 FOOD

樱鲷刺身三味

PINK SNAPPER SASHIMI

为保持樱鲷它稍纵即逝的味道

主厨会做特别处理，来延长鱼肉的最佳口感时间

厚薄两种生鱼片，味道甘鲜，肉质富有弹性

那鲷鱼特有的鲜在舌尖久久不曾退去

FINE SLICES OF SASHIMI

BRING YOU NOT JUST THE TENDER

BUT THE UNFORGETTABLE FLAVOR LEAVES

A LONG LASTING TASTE IN THE MOUTH

樱鲷鱼石锅茶泡饭

RICE IN TEA SOUP

WITH PINK SNAPPER SASHIMI

清爽健康的茶泡饭配上新鲜樱鲷生鱼片

风味更是提升到新的高度

温热的饭粒，清爽的茶汤，加上鱼生的鲜味

这巧妙的味觉组合，衬托着彼此

JAPANESE RICE, REFRESHING TEA SOUP

AND SEASONAL SNAPPER SASHIMI

THESE INGENIOUS COMBINATION

SETTING OFF EACH OTHER

樱鲷鱼千草烧

GRILLED PINK SNAPPER, MIXED VEGETABLE

SWEET MISO SAUCE

樱鲷鱼肉烤制7分熟

铺上厚实的时素千草酱

再烤至金黄微脆

入口绵密柔滑，味道浓郁

ROASTING SNAPPER TO MEDIUM WELL

PUT ON VEGETABLE MISO SAUCE

FINISH WITH GOLDEN CRISP COVER

SINGLE BITE GIVES YOU

SMOOTH TEXTURE AND RICH TASTE

和风炸杏仁银鳕鱼

DEEP-FRIED ALMOND COD FISH

包裹杏仁薄片的银鳕鱼

经炸制后鱼肉滑嫩鲜美

还伴随着杏仁的香气扑鼻

COD FISH WRAPPED WITH ALMOND SLICES

KEEPING TENDER AND ALMOND'S UNIQUE SMELL AFTER DEEP FRIED

樱花水信玄饼

SAKURA SHUIXIN CAKE

少女心爆棚的水信玄饼

颜值与口感并存

AS A GIRL'S HEART

SHUIXIN CAKE IS A COEXISTENCE OF

ADORABLE AND TASTY

饮 DRINK

樱花鸡尾酒

SAKURA COCKTAIL

特调可尔必思鸡尾酒

配盐渍樱花冰球

清爽微甜，沁人心脾

SEASONAL COCKTAIL

WITH SALTED CHERRY BLOSSOM ICE

BRING OUT REFRESHING

AND SLIGHTLY SWEET TASTE

锦·日本料理

樱花季-时令推荐

“樱味有你”

享味至2019年6月30日

上海中星铂尔曼大酒店 二层