通常週日並不是吃魚鮮的好時機,因為週一休市、週二進貨,可想見週日賣的都是貨底,但為了哀悼即將消失的年假,順便慶祝情人節,還是來好好吃喝一頓!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWh65PxBZlNUiZVlQvWPVHUAiAsR8hIUn_txQSF8NPCBMy3B3d1fRdWVPtSU8_6PwAYFd2-3COkKSo2b_ZokZGaxIjy0UqDj0cSGndfl-S_ZbgD5Dg92Aki-Az2Tk4gJdL2pBHu73s75o5/s1600/1-IMG_3117.jpg)
寒雨夜,食慾開。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rU8hWCN8M30sA6UHEyAUrlXXxpIf4Wv4H7XYojwSFM1MLZp3944BHq63k8Hqd7o7z1FG57FpFme2qGI62ETwiYjZs5gNAXvuQ_KNt6SLLb0fM3TdTiLptaU-6b9VN0o1VSouUz-QFn-z/s1600/IMG_3112.jpg)
本日食材。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzNteuMu169n2GKv52UElA9N6XMcww4z27gLcUcc9xGJGUE4AM1uMZH9TteP0gwi6cl7hKwDmgJJrfOJIb9T3qEorwSKo263aTG43u22ubmtZkRLrha26GuNEiEzt6N3GusEw9dIuPIkZ/s1600/1-24656234189_c69d845509_o.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzuR2_yXZJHL-T2fKEQZKz98TnZaslVYKWMkSBIRpTL4okXVEJRwsqGg2ukDbG7dIzGVQGcpXaDkd_cmFyBU3ehEkZGamnXQGP0RbDhTbDgJFfKi3474Fdk47Cd8Jl_KYYRKq01hBkW3n/s1600/IMG_3071.jpg)
全吧台座。牆上還掛著京都
伏見稲荷大社 來的神札。
坐定後簡單溝通食材偏好,剩下的就讓師傅發落(お任せ),我們負責吃好吃滿。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEima2p0bvb6YNnnPgF5qoTKWYyx8Zp5rJ22MYZsser0ZXhYwolC3nJ77uvPyz2IvJ2eXCMEKrks4XyAg93u6-I_nfntOHn4AcY_ELuWDTYl2Ymvsun7kLiL1k9vLR8GcYfH8ZQpTNpjGeSp/s1600/IMG_3044.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdoPbFIapgBpEUD-dLLPHThjm82dY124B8dGgLS2Du5jQKEmTRBufM8HoCS5D2YxKZuiveCe2Rr-kekkyxCZhMG56Qpy-hf1kYm4j65ylsbdRiedSIDTHBDY3Ls8DZIh2yJOfpsPM7pBO/s1600/IMG_3052.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3wAAEmsRjejTzvD-jEr_NTzKm7FKGo80lV1LRaLiAzl5TVTm_xSW0XO55DdDRuh9_1JSSMC5Cvp5uc9sC5cVlFk15QB9m1NwRO-nUHf111H1gPfCOJmNaBUwwiMBSRVBVrt3KPO2oAWev/s1600/IMG_3057.jpg)
原本想喝山花,可惜賣完了
(我們預約的時間是當天最後一輪),於是隨便挑了「若竹 おんな泣かせ・純米大吟醸」,與魚鮮、壽司意外地契合,但不適合搭配炸物,會瞬間變得很辛口;布魯斯另外點了一杯柚子酒,與清酒套在一起是很難失敗的組合。
店家免費、無限提供的醃蘿蔔也是上好的下酒菜。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGxDrD70pdUa1-oPVtHLiMgbqjvCMXPvTiQ1X9PFxA5DS8CpkrwaLsC5oHQiBdtLC4S1li1QMqRvmGhQbxTm7KXK3LNup9eUBGN2C5QCzzg_SFENbawlTeb3ynQoxMn7HVcXITOLm7gZS/s1600/IMG_3040.jpg)
蟹肉茶碗蒸。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCDBn_kQyEx02Qwk9xthP6lTPnk-zqDjmkSO8kQScVIOpQ5x6gI28k83ngPCDqigm-JqtghP6NPoXhx3633fHV61W4MJkhU8p_60-AjxlS19mA1GwFy1_AUV2v6MEqFqD6PumZ2Nm_fVq5/s1600/IMG_3046.jpg)
比目魚。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYusYwlU7OaQCAHOQw511UjstP9sxen45rV_KywWX9maGXFpqeT0Xr5VuwaAAVRLX0qp9GSygxOvSYEhvN-IgucJH21p654WDBks7OQYVm1L2q-C9EXb2TzHFLi1rfEUTQZOtUmCBtzPpU/s1600/IMG_3049.jpg)
甜蝦。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjmkE9K0cbL4knOaI71lgBaF6QOYIbe4lDZ6A9vaOGO0rEeON4VSCjWqZ4IOcPBqbVrinhqgRdgNsz4IXwt6xDQVgQz_04n2osD7ZuzcqHYQGrd8IMHsI1OZJHk4fP-XEmoVc1THGbc8w/s1600/IMG_3053.jpg)
白魽腹。油脂香氣在口中縈繞不散。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJN-53zboAHkdjQKC5As4i5WcuTsh_o7afhf1cBUtLVXztcUUXZLlOQp__f8svYr4B1MabKFGjx10nYQE9PHxDdex7JR_R3ZF3ItdeWXBFBunrEAT12cGWbfkx2WcFScFcVIhwhRvv_egS/s1600/IMG_3063.jpg)
軟絲與紫蘇花。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2A_B5M-8dHS2zwFenPGbtoe5MEL64YBok9p1qPgNUDFCrP6nMBUH0yl0cMW7n_4EcH94dEXQnvXcEso9erE4PIH6whgKvJ5Uo08BqCAwQymdpMgybUxVmJPxLp3P1M0NNlBBT7SDuE2Q_/s1600/IMG_3064.jpg)
烤牛蒡手捲。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPTYd0RpkN4QsU06TQxV7BMy9S_5ZYLwUsADQnRUQfTlS3qKNr-3wRGnukc64NrNlaZKu7Oi1MWEmF_vxsk_axfQVIMCe3MRbgHe8EgcCWzg_O09dV-iqkRy7p1Eo1wn4YtgEVJgDT3I/s1600/IMG_3066.jpg)
金目鯛。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9bvV6bhd2lQIYq7gBEKycbQ3OtTrsSyObX2ADMPMhZLhMnNBr2SbA6r0pR5k1oyh9Lnpn0u-DMVxGt9XbJG4UdfixCSl0omTsydZTk_gyt-2n51QYbX9JOkTxqQs6MKXuv5kPE2iaMNO/s1600/IMG_3069.jpg)
平常都被我們拿來煮湯(煮爛)的黃雞仔... 對不起。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs1MqjT77lAQKQwZS8GHLp6MZDmN1oPnoWSbYY8S656NDLDEFU7lpIh5YyvljDZd60J3kUUy-Xe-dJZVl2vl-oV5r7hA9nx2rrap-ew2FfvQmKPk1J7S2ihEUgcMfjWeC1JRpm2quobTAe/s1600/IMG_3073.jpg)
用味醂、醬油醃過、烤完再撒點七味粉的干貝,還不錯,口感不致太乾,但生干貝還是最高 :p
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyqUbBXR3DGHY04IX2W9lFh2d2EHXxEN4dRysui-u8McTsR50HcXCVaw7i_X7Of88DlO5XsztMMxNTWsVf3SvSn8H76QFOrHsMQx1mZ3r2ZjOtV2FSVY5g5as-MoWGqxoTOZ1ATH1FSDU/s1600/IMG_3075.jpg)
鮪魚中腹。我個人喜歡中腹(中トロ)遠勝大腹(大トロ)(
部位圖),當然,最好還是儘量少吃、不吃鮪魚啦!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrjFDD4O8J6IsKhnD-ysVq_gPBrOPfPCvHP9nxy_i_qedwxoj3yMIKaSqqFYfEjguS4e6XyGSChT3RP_IHUm39plYZ9NZa4_AV6hPY8vkXYki2NO9m-XboJIysX5INO6dz6d9MfoUXOOe/s1600/IMG_3077.jpg)
另一個也被我煮湯的 ... 海鱺。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxQvN-PqrTl0LY0zj8epB4JAsZX-FwJqc5os3ZZLvx9_9cxIEkCJRz-tiy9OeQBmcX1b6WmQx75tImiH7o_aHc9jPfs05r4C2P1nElHjoFaq5rhW63BprVlzOjaicnrTj75_Tv8B35gcV/s1600/IMG_3078.jpg)
活鮑慢蒸。「活」字是重點,不是活鮑成品會變橡皮。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6R4BJDUQpiz-PQmrl2y1eRR0Gr80xpKcMEX-MUjrItM5Kt0brT0pE8YwGn73KqjuF2VgRFwZ4n_kxRHoEUwixiCuS_Dr16XJDUd8bxoWb9Bd0eSVJbmGbIf0tdxa3x_z0nNGS-mgfClpq/s1600/IMG_3085.jpg)
雖然節氣上鰹魚並不當旬,淋上油醋,屬於鰹魚的強勁味道仍然芬芳。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIC2fMPwxrxMrlzVl5O9699QiM0_959jHL5FWa2fSP34IPPnaM7RKHLOTIU0pINVuWN9Dwc47h6-W7LTlbaxqf7_J_8SNUVdI1XKZIXsrsyj9R04KdaPF7qbLYSk34SuDNT2g6ic2B6Vh/s1600/IMG_3088.jpg)
炸綜合蔬菜。讓若竹おんな泣かせ瞬間變成辛口 ☉_☉
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF31y6T5bbOGeTwMWoikAAgIAq3jBYcnYpCEGES5msneZTyTdri4DoRu7wqYXPlW1Z20B8XJp8lu-Z7EaAW58sVgRGGIEBh0oFKkpGV-i6skStvKP6c_tMTCa2-bdvUENlt838Ur3N8ig/s1600/IMG_3090.jpg)
玉米筍配玫瑰鹽。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYbjoQmrANf6xRcYEE3Axhn2YhAhX7oGmXS9FM9AboiyhmnAD0YE05uqNtMGWRTij2YQOmfrHl4aHnxq999v2hHeoNWyqUr7CijaRxzCiW-ynD8Mr_jBO1rVLw84o8FnhRa9qNdPfVkI6/s1600/IMG_3091.jpg)
根室來的馬糞海膽。雖然碳足跡很長(對不起),但入口千言萬語,只剩「好吃」兩字。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILM7JPfFsLwCoJZDuqlwyYqlVGKeUhLmayv2BTWiarqsXg6ztinxSD_VdrKZ5baW1SmeuKyGF8ORX_E88rM1Ostp9aaBDtaSfxrI1fRHOrLcrfO0LwlbsVTeDNZyOEG980JpazRExUEKE/s1600/IMG_3095.jpg)
比目魚緣側,油滋滋。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsnsyY1wGkYfhHIwHO-1zQhKF_lvRwo8Qm3SltpU8JznxNCjjcXzjfPgbaxy115mU4ErdG0Oe2FPFQ17jwKNHzoGiZ7iFfAtpfI0QafWp2HGW5S_4pO_baXHghQcZfbSBBU6YJA_V4owd/s1600/IMG_3096.jpg)
用炸蝦頭再驗證一次,若竹おんな泣かせ真的不適合炸物 XD
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhyxM_9FFxp6YALS40IVea270IG5y76AH_mDbhA0g9o7hvKIrUvV7rrSYRHrTwVVWG57m9nffqevksO0IdOkUDVC1UhweHzXMQstz3dDJ1Sj4MHdpeX8dvRbEzHBN1Vz0JdyL2DQvupTr/s1600/IMG_3104.jpg)
烤紅喉。尺寸跟我們在零售市場買到的差不多,成品約莫也在我們可以努力的範圍 :P
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwzk-63Xzf29QdrwvvvdC0gytivogrxVi4GsCRuP-AyURh4VDC7cY8NJpcygfXk75G6Gn57c3FXQPB4j1vGMECeX9PnzLCRgEtOOymF4wO9H9iCEwjCZCFLUYJMObXVvD-3enVFprg1hK/s1600/IMG_3108.jpg)
最後加點一份穴子,補足明天要開始上班的勇氣 XD
最後是鮭魚味噌湯。入座時我們剔除的食材只有鮭魚一項,不過味噌湯不是客製範圍,也就不為難店家。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguJ6zeNpvIO-s2o9MP0iyO22cNHCmmnURLowkkklBZMWdRFvneIezFpdUqNd_EFECYKpImMpCWv_cpWedQL072byt5X6syQeeNK38AIG-WfcOlyu8t4hP_RFGgy8WyrVaCFmEnFGq_oWE/s1600/IMG_3109.jpg)
甜點是紅豆白玉抹茶凍,謝幕。
無論料理品質、功夫、服務、價格都讓人滿意,已加入愛店名單。
TEL: 02 2322 5531
ADD: 台北市大安區金華街201號
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