饌食|Mangiare

【饞嘴分享】士東市場阿吉師 (下) Delicious Sushi “A Ji Shi” (II)

Okay, it’s time to enjoy good food with your eyes!! 上菜囉!

士東市場阿吉師的牡丹蝦 Botan Shrimp士東市場阿吉師的牡丹蝦 Botan Shrimp
$First dish, sweet Botan shrimp. 第一貫,先來甜美滋味的牡丹蝦。不小心說成櫻花蝦,還被笑呢!

士東市場阿吉師 第二貫的烤白旗

White sailfish. Corned with sauce first then roast the surface. It has the lightness of white fish and the special flavor of sauce.

烤白旗魚,吃起來很綿密的口感,師傅所配的上菜順序第二位,在經過先醃後烤的過程,魚本身的清爽感依舊保持得相當完整。

士東市場阿吉師 第二貫的烤白旗
士東市場阿吉師 第二貫的烤白旗
士東市場阿吉師 第三貫士東市場阿吉師 第三貫

The third one is also white fish.Unfortunately I didn’t remember all the names. As usual, we took lots pictures. 第三貫,加鱲魚吧!突然覺得自己沒拿紙筆做筆記是有點傻,現在都不記得了吧!

士東市場阿吉師 第四貫士東市場阿吉師 第四貫

Forth, sushi master started to change the type of fish from complete white to slightly red. Just like tasting wine. 第四貫,如果我沒有記錯,應該是赤翅仔吧!果然是亂亂記啦!其實這道是紅绀哩~這魚不要太彈牙唷~

士東市場阿吉師 第五貫士東市場阿吉師 第五貫

Fifth, seeing this red, you might already guess what kind of fish is this. Yes, toro = tuna. 第五貫,這麼鮮紅的顏色,應該已經聯想到是鮪魚了吧!吃的時候一定要用手,因為,套句 Clair 說的,上面的生魚片太大,包不住醋飯,所以筷子也夾不住啦!
士東市場阿吉師 第六貫 久違的海膽手卷
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.

第六貫,海膽手卷。這可是我們注文一定要的,因為在歐洲,是吃不到這個美味的哩。師傅在包手捲的時候用料之大方,滿滿的海膽都差點露出來,相信喜歡海膽滋味的人應該會非常開心的哩!

士東市場阿吉師 第七貫士東市場阿吉師 第七貫

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!! 第七貫,還是不記得名字,但記得這微微用火槍烘烤過的魚表面,有塗上一層淡薄的鹽,感覺像是柚子鹽呢!魚身上的油光不是另外添加的,而是魚本身的油脂,即使如此,保證這魚也是比肉類還健康哩!

士東市場阿吉師 第八貫士東市場阿吉師 第八貫

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. 第八貫,這道才是赤翅仔!師傅說的是台語,硬翻成國語就是個怪。啊~只能不斷地用美味跟好幸福來說明當下的心情,Clair 跟小妮笑我好像國外都吃不好,但其實是在國外根本吃不到這麼新鮮又多變的握壽司呀!

士東市場阿吉師 第九貫 鮮美飽滿的魚卵士東市場阿吉師 第十貫

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. 第九貫是口感綿密的魚卵。看é‚
£é•·ç›¸ï¼Œæˆ‘一度以為那個是精巢,不過幸好又被糾正,師傅也跳出來說那是魚卵。
士東市場阿吉師 第十一貫
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.

第十一貫,類似第二貫的做法,不過這次換上了紅肉魚。雖然肉類不同,做法也僅是類似,但有一點我可以保證是一定相同,那就是他們都相當地美味,甚至讓人忍不住地一筷接著一筷、一口接著一口地品嘗著!

士東市場阿吉師 第十二貫 鳥貝士東市場阿吉師 第十二貫 鳥貝

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.
士東市場阿吉師 第十三貫 一定要的蔥花鮪魚手捲
第十二貫,師傅送上了鳥貝。貝類鮮脆的口感,讓我想著,師傅是怎麼選擇這些上菜的順序呢?這次我們預算方面是一千元台幣,牡丹蝦、海膽、及蔥花鮪魚是我們要求一定要有的外,其他都是請師傅自行搭配。

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.

第十三貫,我們特別注文的蔥花鮪魚手卷。看到師傅在冷藏櫃後頭拿出細小的青蔥時,我就猜應該是蔥花鮪魚要上場了。蔥雖然在歐洲還蠻常見的,不過大多是那種很大一根的品種,像這麼細膩的品種還很少見呢!這手卷讓我最難忘的,除了蔥花鮪魚交融的美味外,還有海苔本身的清甜。有機會還想再多嚐一點呢!

士東市場阿吉師 第十四貫 鮮干貝士東市場阿吉師 第十四貫 鮮干貝

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." 第十四貫,微烤過後的鮮干貝。說真的,醋飯在阿吉師的握壽司中,根本就是不起眼的角色,因為用料真的太實在囉!干貝簡單烤過,加上一點鹽,這實在很符合簡單就是美的風格呀!

士東市場阿吉師 第十五貫士東市場阿吉師 第十五貫

15th, the last nigirisushi of our 1000-budget. Sushi master gave us this one only made us wanting more. Yum-yum! 第十五貫,一直在偷偷考我們對魚類的知識的阿裕師提醒說,這是最後一道了!其實我覺得師傅很有心機耶,送上這最後一貫,其實真是讓人更想再繼續吃下去啦!

店家資料:『阿吉師』
地址:北市士東路100號,士東市場一樓102攤
電話:2836-3524;0936-132578
營業時間:1100-1400;1600-1800

延伸閱讀:請前往這次同去的蘋果妮子的最新文章【記食】好友聚-阿吉師,她自爆是網路上寫阿吉師最多的人吧~哈~

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