Okay, it’s time to enjoy good food with your eyes!! ä¸èåï¼
$First dish, sweet Botan shrimp. ç¬¬ä¸è²«ï¼å ä¾çç¾æ»å³çç¡ä¸¹è¦ãä¸å°å¿èªªææ«»è±è¦ï¼éè¢«ç¬å¢ï¼
The third one is also white fish.Unfortunately I didn’t remember all the names. As usual, we took lots pictures. ç¬¬ä¸è²«ï¼å é±²éå§ï¼çªç¶è¦ºå¾èªå·±æ²æ¿ç´çåçè¨æ¯æé»å»ï¼ç¾å¨é½ä¸è¨å¾äºå§ï¼
Forth, sushi master started to change the type of fish from complete white to slightly red. Just like tasting wine. ç¬¬åè²«ï¼
Fifth, seeing this red, you might already guess what kind of fish is this. Yes, toro = tuna. ç¬¬äºè²«ï¼ééº¼é®®ç´
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Sixth, temaki (hand wrap) with uni (sea urchin) inside. Uni is a very special seafood; I am sure that some people don’t like it.
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Seventh, I cannot remember the name as usual but the fish was slightly baked then dressed with special salts. The oil was originally from the fish. I can assure you it is better than meat!! ç¬¬ä¸è²«ï¼éæ¯ä¸è¨å¾ååï¼ä½è¨å¾éå¾®å¾®ç¨ç«æ§çç¤éçéè¡¨é¢ï¼æå¡ä¸ä¸å±¤æ·¡èçé¹½ï¼æè¦ºåæ¯æåé¹½å¢ï¼éèº«ä¸çæ²¹å ä¸æ¯å¦å¤æ·»å çï¼èæ¯éæ¬èº«çæ²¹èï¼å³ä½¿å¦æ¤ï¼ä¿èééä¹æ¯æ¯èé¡éå¥åº·å©ï¼
Eighth… uh… delicious is the only thing I can remember from now on. I knew I would regret not writing down the names at that time. ç¬¬å «è²«ï¼ééææ¯èµ¤ç¿ ä»ï¼å¸«å èªªçæ¯å°èªï¼ç¡¬ç¿»æåèªå°±æ¯åæªãåï½åªè½ä¸æ·å°ç¨ç¾å³è·å¥½å¹¸ç¦ä¾èªªæç¶ä¸çå¿æ ï¼Clair è·å°å¦®ç¬æå¥½ååå¤é½åä¸å¥½ï¼ä½å ¶å¯¦æ¯å¨åå¤æ ¹æ¬åä¸å°ééº¼æ°é®®åå¤è®çæ¡å£½å¸åï¼
9th, as shown on the left, is the fish eggs. At the moment I cannot find any word to describe its taste. 10th is as shown on the right. It tasted like squid. On the top is perilla, a very special vegetable that gives fresh and unique flavor. ç¬¬ä¹è²«æ¯å£æç¶¿å¯çéåµãçé
11th, similar to 2nd dish but this time, the fish type is different. Red-color fish has totally different flavor than white-color fish. But one thing for sure that they have in common: they all are delicious and tasty. They all make people want to eat one after another.
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12th, Japanese cockle, (torigai in Japanese). It’s very crispy and relative light. I wonder why sushi master decided in this order. Oh, by the way, we told sushi master that our budget is NT$1000 (about 23 euro) and our must-have dishes, sushi master takes care the rest.
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13th, as shown on the left, is temaki with chopped green onions and chopped tuna. It is not easy to find small tiny green onions in Europe even though green onion is a common vegetable in European supermarket. It is too hard to describe the taste but one thing I noticed is that the dry laver has a special sweetness.
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14th is fresh scallop. Slightly baked scallop plus a little bit rock salt; simple but yummy. No wonder there’s a saying "Simplicity is Beauty." ç¬¬ååè²«ï¼å¾®ç¤éå¾çé®®å¹²è²ãèªªççï¼éé£¯å¨é¿åå¸«çæ¡å£½å¸ä¸ï¼æ ¹æ¬å°±æ¯ä¸èµ·ç¼çè§è²ï¼å çºç¨æççå¤ªå¯¦å¨åï¼å¹²è²ç°¡å®ç¤éï¼å ä¸ä¸é»é¹½ï¼éå¯¦å¨å¾ç¬¦åç°¡å®å°±æ¯ç¾çé¢¨æ ¼åï¼
15th, the last nigirisushi of our 1000-budget. Sushi master gave us this one only made us wanting more. Yum-yum! ç¬¬åäºè²«ï¼ä¸ç´å¨å·å·èæåå°éé¡çç¥èçé¿è£å¸«æéèªªï¼éæ¯æå¾ä¸éäºï¼å ¶å¯¦æè¦ºå¾å¸«å å¾æå¿æ©è¶ï¼éä¸éæå¾ä¸è²«ï¼å ¶å¯¦çæ¯è®äººæ´æ³åç¹¼çºåä¸å»å¦ï¼