[ 时令鲜鱼, 芜菁, 焦化葱泥, 云南弯葱 ]
[ Catch of The Day, Tokyo Turnip, caramelized scallion, Yunnan Leek ]
[ Catch of The Day, Tokyo Turnip, caramelized scallion, Yunnan Leek ]
白雪覆地，天寒欲凝。此时草木为御严冬，将淀粉悄然化作清甜糖分——芜菁因此达至一年中最为饱满多汁的时节。鱼类亦积蓄了丰厚的脂膏，经炭火一炙，香气四溢，正是最肥美的礼赞。佐餐的芜菁以豆乳河豚汁低温慢煨，甜润之风味愈显纯粹、直白。
请享用这封存于冰雪中的自然甘美。
White snow blankets the earth, and the cold air hovers on the verge of freezing. At this time, to withstand the harsh winter, plants quietly convert starches into sweet sugars—allowing turnips to reach their peak of plumpness and juiciness throughout the year. Fish have also stored rich marrow within, which, when kissed by charcoal flames, releases an overflowing aroma—a true culinary ode to their most luscious season. As an accompaniment, turnips are gently simmered in a broth of soybean milk and fugu dashi at low temperature, their sweet and delicate flavor rendered even purer and more direct.
Please savor this natural sweetness, encased within ice and snow.
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