每逢农历新年期间,在马来西亚,新加坡及印尼一带的都兴起一阵“捞生风”属于指定新年“習俗"之一.不管年幼老少都会拿起筷子围着大伙们就起捞,取此"捞"均匀鱼"生"之意,捞得愈高愈多,表示来年会步步高升、风生水起!【原文】
时代不停地进步,人们也开始对食物有严格的要求,非健康与非新鲜食材不取.这意味着美食素质也大大提升~农历新年最重要莫过于要"捞生",为了取好意头,各式各样的鱼生也陆续诞生! 日式捞生采用新鲜与健康的食材配料,不油不膩,最為討喜。
今天我来到了 - 回转寿司日式餐厅一尝二人份的"日式捞生".
据说在雪州一带经营,超過20年的日式料理經驗,以价格实惠原汁原味赢得美食口碑.餐厅推出超过100多款的日式美食,为顾客呈现最正宗的日式口味.
这次"日式捞生"是我推荐的佳节美食之一. 让美食擦亮大家的眼睛吧~
早上11am,距离餐厅开门还有半个小时,已经有人群开始在外候座~龙队也逐渐添长~由于座位有限,早起的鸟儿才有虫吃了
![](https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F1.bp.blogspot.com%2F-PYxeMPtJzLg%2FUuZ8LDZpbCI%2FAAAAAAAABxc%2FQ-7C91NPtmQ%2Fs1600%2F20140126_114308.jpg&container=blogger&gadget=a&rewriteMime=image%2F*) 排队候座等待餐厅开门, 11.30am 准时开始营业, 陆陆续续地带领顾客坐满店内.在后面排队的朋友只有耐心等待.
我被安排到有回转寿司旁2-4人座位,日式的配酱料芥茉醬 Wasabi, 日式酱油 Shoyu, 日本甜醬油 japanese sweet soy 已经准备让客人使用~▲
![](https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F1.bp.blogspot.com%2F-MYflPd0ahxU%2FUuZ8LZidKgI%2FAAAAAAAABxg%2FJEUtJ5rWXkg%2Fs1600%2F20140126_114402.jpg&container=blogger&gadget=a&rewriteMime=image%2F*)
餐厅厨房是以开放式玻璃设置在大厅中央让顾客享受美食之余还可一睹厨师们烹调过程,由准备食材到烹调再上桌都可以在旁一目了然,感觉上很有参与感.
入席后,厨房开始热闹起来,厨师们各施其职开始处理料理。而服务员以有礼貌和情切的笑容来为顾客下单点菜.
*这里的菜单一般都分为小份(S) 或大份 (L)为主,女生的话,建议可选择小份量.
话不多说~来先下单点菜~▼
‘ 日式蟹柳蛋炒饭- 采用日式白米饭配搭蟹柳和鸡蛋,上桌时饭香扑鼻,饭粒分明~最重要就是不油腻▲
![](https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F2.bp.blogspot.com%2F-R82lBW5tQX8%2FUuZ8P5u0nnI%2FAAAAAAAAByI%2FWTWCrWa5mqI%2Fs1600%2F20140126_121152.jpg&container=blogger&gadget=a&rewriteMime=image%2F*)
炸鸡排与鸡蛋的融合~以焖煮为主,将炸鸡排连蛋黄一起入口,蛋黄属于比较有粘性再配搭炸鸡排吃起来,互补不足,非常有层次感.这一道是我最喜爱菜单名单里 ▲
![](https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F2.bp.blogspot.com%2F-nqkNQpzm0kE%2FUuZ8R-oc-bI%2FAAAAAAAAByU%2FoHgJD9aoPlY%2Fs1600%2F20140126_121215.jpg&container=blogger&gadget=a&rewriteMime=image%2F*)
这一道与Chicken Kaysudon 是同一种烹煮概念;特别之处是采用日式炸虾为主角, 香脆的日式炸虾与蛋黄配搭也一点也不输Chicken Kaysudon,喜欢吃日式炸虾就可选择这一道▲
接下来就是日式美食篇的重点介绍了-日式鱼生 Prosperity Yee Sang ▼
![](https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F1.bp.blogspot.com%2F-n7QCWvT06kU%2FUuZ8OMmtndI%2FAAAAAAAABx0%2F9aWkpLoOleY%2Fs1600%2F20140126_120751.jpg&container=blogger&gadget=a&rewriteMime=image%2F*)
捞生一般都是大伙们起捞才有感觉,这次意外地发现既然有如此精致和美味的日式鱼生,也来一份试试~
餐厅在新春前夕,推出日式撈生,以新鲜鱼生來搭配海蜇和海帶等配料上桌▼
![](https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-wioAeVt4lXo%2FUuZ8Ozwab1I%2FAAAAAAAABx4%2FtuQLRCH__hc%2Fs1600%2F20140126_121031.jpg&container=blogger&gadget=a&rewriteMime=image%2F*)
看似艺术品的美食实在让人不忍心去破坏它~精致的鱼生片摆设成橙橙的玫瑰~结合艺术的美食菜肴▲ ![](https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F2.bp.blogspot.com%2F-LMQibYOsX5Q%2FUuZ8WD5rLeI%2FAAAAAAAAByo%2FLUkE_VqZy-k%2Fs1600%2F20140126_121724_Richtone(HDR).jpg&container=blogger&gadget=a&rewriteMime=image%2F*)
▲准备好筷子,捞一捞~虽然是俩人份,可是我们一点也不马虎,很有顺序地捞..........
![](https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-gzokQvJfXpg%2FUuZ8WquJviI%2FAAAAAAAABys%2FEKfGcg8mpYE%2Fs1600%2F20140126_121926.jpg&container=blogger&gadget=a&rewriteMime=image%2F*) ▲已经捞均匀了!各位可以动筷了~
▼接下来不得不提的是-鱼生实在太肥美!请看图:
![](https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F1.bp.blogspot.com%2F-BmdKtb_IdMI%2FUuZ9OVp31-I%2FAAAAAAAABzg%2FUzQQrG_e3sk%2Fs1600%2F20140126_122017_%2525E5%252589%2525AF%2525E6%25259C%2525AC.jpg&container=blogger&gadget=a&rewriteMime=image%2F*) 体验了二人世界日式捞生后,意犹未尽,来到日式餐厅怎么没有寿司出场呢?接下来出场的是它!!请鼓掌~▼
![](https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-k9C7sAPgsvQ%2FUuZ8Z5eNJzI%2FAAAAAAAABzE%2FknRhU0jYrhs%2Fs1600%2F20140126_123053.jpg&container=blogger&gadget=a&rewriteMime=image%2F*)
我的首选的寿司之一,味道如何?相信我的图已经告诉你答案了~
最后祝大家:万事如意,新年愉快~今年比往年更好!
更多图片与讯息 【原文】
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