這些從日本收穫的優質鮑魚被用在總廚的招牌菜中。 These premium abalone from Japan are used in Chef Igarashi’s signature course. 海膽白飯是一場奢侈的盛宴：壽司飯用甜美的日本海膽調味，然後覆蓋魚籽醬、 金槍魚。 The final savoury course, uni gohan, is a parade of luxuries: sushi rice that’s been seasoned with sweet Japanese uni before it’s capped with ikura, a tumble of toro and caviar. 這個8座廚師吧提供18至20道菜，用時2小時，融合了Omakase壽司、懐石料理和割烹風格。 The eight-seat chef’s counter offers 18 to 20 courses that are served over two hours and a mix of omakase sushi and kaiseki-meets-kappo cuisine with global influences. E L I T E G E N . C A • S p r I N G • 2 0 2 4 82 DINE
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