凱蒂食記：嵐山壽司 割烹料理：就像大部份日本料理，嵐山也是採套餐制。迎接春天的來臨，前菜上的是清爽的黃瓜加無花果花枝小品。緊接著是新鮮到嚇死人的綜合生魚片。為何這麼說呢？因為它的蝦頭的觸角還在動！驚完後，撫慰我們心靈的是超甘甜螃蟹沙拉。不用自己挑，滿滿的一碟蟹肉，再佐上蟹膏，真的是奢侈的享受。我的主食選了牛肉，牛肉肉質油花分佈的很均勻，熟度也處理的剛剛好。吃到這裡，我們開始疑惑怎麼沒有吃到來日本料理一定要有的海膽時，散壽司出現了！小小一碗佈滿了三種不同美味，有海膽，鮭魚卵，鮪魚泥。結束前，師傅還特別做了一貫花枝海膽nigiri給我們，也算是為這趟美食之旅畫下一個美好ending。Katherine's food diary: Arashiyama：just like most Japanese restaurants, arashiyama's dinner is also chef's omakase. First dish perfectly reflected spring mood, a combination of fresh fig, cucumber and cooked squid. Followed by sashimi combo which was a little frightening for us girls because the shrimp was fob to the point it's head was still moving upon arriving our table. After then was the highlight of our dinner, a whole bowl full of crab meat! As for my main course, I went for beef which I'm pleasantly satisfied. Lastly how can you not have sushi in a Japanese restaurant. Tonight we had a small sushi don topped with uni, salmon roe, and chopped tuna belly. To further complete the night, chef's finale was a sushi of squid topped with sea urchin, what a wonderful combination!
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