蔡老師の賞味特區

在這扇門的背後，是2013年世界前50大好餐廳，也是日本第一位米其林三星主廚受獎的餐廳- Narisawa。

Behind this black door marked with a white bee is listed the top 50 restaurants in the world.

Chef Yoshihiro Narisawa is the first Japanese chef to receive Michelin three stars in Japan.

預定的餐桌上放了刻有Narisawa字樣的高淨度玻璃厚板，

重重地壓在純麻平織的白色桌布上。

On top of the white percale linen, the crystal glass engraved with the name Narisawa.

先端上桌的是季節性枝葉，有松枝及玉蘭枝葉。

松枝淡淡的味道飄散在空氣中，真的好有耶誕節的氣氛！

Before the meal started, we were welcomed with the "Arrangement of the forest"

I smelled pine in the air, it was refreshing and at a moment, I was taken into the woods!

耶誕節即將來臨，Narisawa 今天的菜單也是以耶誕節作為主題的套餐: 與森林的進化！

下面還有印日期喔～

知道今天中午要來吃Narisawa, 平時早餐吃最多的我今天只吃一顆奇異果，呵呵～

Being in the restaurant few days before Christmas, of course we got to taste the Christmas Course: Evolve with the Forest.

This is the menu for today, December 20th, 2013

第一道菜，森林的麵包

揉好的麵團放在玻璃容器裡，隔溫水進行發酵。

In front of us, a bread dough was put into a glass and being fermented in the warm water.

We gradually see the bread dough risen.

在等待麵包發酵的過程中，第二道菜已經出現在我的面前- 森林的精華與里山景色

圖片右邊就是里山，里山不是一座山，而是指山腳下的廣闊平原，Narisawa是根據這樣的景色創造出這一道料理

While waiting for the bread to ferment, the second dish has appeared right in front of me: Essence of the forest and Satoyama scenery

I included a photo of the Satoyama, which is not a mountain, it means a the border zone or area between mountain foothills and arable flat land.

以礦泉水浸透的橡木幹，淺嚐一口，就好像在"喝"森林一樣，橡樹喝在嘴裡的味道讓人好難忘懷...

小雪神是白蘿蔔刻出來的，一旁有酥炸的牛蒡皮，就像枯葉落在地上，

底下是豆製優格

The oak wood cup was immersed in the mineral water, to take a sip, I literally smelled and tasted wood and forest, very interesting!

The snowman was carved with radish.  The skin of the burdock was fried to represent the dried fallen leaf on the ground.

Underneath was hand picked herbs, dry soil powder and soil bean yogurt.

整道菜的感覺很..."大地"有土壤跟青草的質地，但是當然吃起來不是土土的味道，哈哈！

It definitely has this earthy texture with delicious flavor!

接下來的這道菜叫:碳

This dish is named "charcoal"

碳的形狀，碳的顏色，其實是酥炸牡蠣！很甜～

Looked like a piece of charcoal, but it was actually a fired oyster.

這時，我們的麵包似乎發酵好了，放進事先預熱的高溫石盆中"煮"麵包

At this moment, our bread dough seemed to be ready to be cooked.

Our waitress took it out from the glass and put it into the pre-heated stone bawl and covered it with a wood block.

在石盆中的麵包經過石盆高溫悶烤，才由服務人員拿出。

After sometime, bread was cooked by the high temperature inside of the stone bawl!

好甜的麵包喔，裡面還有柚子乾，很Q很好嚼，好吃！忍不住一口氣吃完！

It was very sweet and has the al-dente texture, inside of the dough, there was the dry pomelo, it was a really good piece of bread! 

這是今天午餐搭配的酒 2008年的Meo-Camuzet Les Feusselottes CHAMBOLLE-MUSIGNY Premier Cru U.V.

是Cote de Nuits, France的Pinot Noir紅酒，很適合搭配小牛、豬肉和味道比較濃厚的魚，像鮭魚或鮪魚。

2008年的CHAMBOLLE-MUSIGNY Premier Cru U.V.是rating最好的年份。

The wine we were having for the meal was the 2008 Meo-Camuzet Les Feusselottes CHAMBOLLE-MUSIGNY Premier Cru U.V.

It was a Pinot Noir from Cote de Nuits, France, which was very suitable for paring with veal, pork and rich fish such as samlon or tuna.

清湯是Okinawa, 所有的材料是由沖繩來的，清湯是海蛇熬出的，

中間是馬鈴薯丸餃以及旁邊的豬肉角，很清淡！

This soup is called "Okinawa", because all the ingredient is from Okinawa,

The broth was made with the sea snake from the region, so was the pork and vegetable.

接下來的這一道沒有在菜單上，是主廚前一天特別去抓回來的蝦子，中間是魚子醬，太鮮了！

This is not on the menu, it's chef's private and secret ingredient bottom shrimp with caviar.

這一道就耶誕味十足了吧！耶誕花圈蟹肉塔塔

所有的葉子是手摘擺成花圈，北海道蟹肉，灑上黑松露。

This dish is called "Christmas wreath- King crab"

Hand picked herbs with tropical vinegar, Hokkaido King crab and black truffle julian spread on top.

真的很美，像藝術品！

It's so beautiful like a piece of art work!

好吃是不在話下了！

Yum yum, yum~~

搭配麵包的奶油也做成像聖誕樹的形狀，好可愛！

For Christmas theme, Narisawa made the butter into a Christmas green cone!

哇～看到他把蓋子掀起的那一刻嗎？太美妙了！

這是櫻花煙燻琥珀魚！

It was absolutely breath taking moment to see the crystal glass lid being taken away. 

The smoke was cherry blossom.

從日本石川縣的七尾彎來的琥珀魚，稍微煎一下下留下最新鮮的味道，佐上魚子醬，下面是干貝醬燉蕎麥

This dish is Amberjack from Nanao Bay in Ishikawa prefecture, slightly seared to keep the freshness

The buckwheat risotto dripped in scallop sauce, topped with caviar!

這是牛奶鴿子肉，看起來像鴨肉，實在因為沒看過這麼厚的鴿子肉！

This is Milk Pigeon- Celeriac

上面有黑松露片，鴿肉的肉質飽滿，非常嫩！

It's topped with black truffle.  The meat is very tender and soft!

小龍蝦，日本靜岡縣駿河彎的小龍蝦，兩分熟。

醬料是長野縣的乳酪，由礦泉水稀釋後拌入，再放上幾片白松露。

This was Langoustine from Suruga Bay in Nagano Prefecture, slightly seared.

Cheese fondu sauce was diluted in mineral water, topped with slices of white truffle.

主菜來囉～是放山豬、黑松露、及菠菜苗。

Now comes to my main course: free ranged pork, cut shorter, topped with black truffle.

一直很用心仔細為我們講解每一道菜的就是這一位木村先生，他同時也是美國品酒協會認證的品酒師！

基本上到這個時候已經吃到十分飽了！但女生總是有另一個專門吃甜點的胃，嘻嘻～尤其是熱愛甜點的蔡老師也很期待全世界前50大好餐廳的甜點會是什麼！

首先要告訴大家，甜點有三道！蝦米？？？連甜點都這麼多道，真的，要來吃一下！

This is Mr. Kimura, he had been explaining every single dish for us very diligently!

After the main course, then what?  Deserts, of course!

Just the heads up, we had three different types of deserts!

第一道甜點是： 酒粕葛餅、鮮橙及玉蘭冰淇淋，是一道很爽口的甜品，柑桔的香味在嘴裡溢開來！

基本上吃到目前，每一道菜都讓我感到我真是一位幸福的人，父母親健康快樂，我身邊也有很多讓我珍惜同時也珍惜我的朋友，

這時的我已經感動得淚流滿面～第二道甜點完全忘了照相，但是告訴大家，原來光是洋梨就可以以多種姿態、質地及溫度呈現在同一道甜品裡。新鮮洋梨加上洋梨冰沙佐溫洋梨醬，下面還藏了透明的蕨餅！

想到這，不禁眼淚又如珍珠般的一直落下。。。。。

第三道，第三道到底會是什麼呢？？

The first desert was Sakekasu. Kuzu Mochi. Winter's citrus fruits. Magnolia ice cream

Sakekasu are the lees left over from sake production, in the desert was used as the broth.  Kuzu Mochi is the semi-transparent jelly! 

It was a very refreshing first desert!

By the second desert I was so touched with having such wonderful meal, I totally forgot to take photos.  

It was Lectier. Warabi Mochi with fresh pear, pear sorbet and fresh pear puree.

第三道由木村先生推著甜點車出現了～～驚！驚！驚！

木村先生一一介紹甜點車上的12種不同的甜點，讓我們隨便挑！

等等，等等，你是說......這台車上的東西，我要吃幾種要吃幾個都可以?

蛤？這種好康的好東西最後才推出來是什麼意思？？？

簡直...............讓我整個人火都冒上來了！

我整個人就算有三個甜點胃也吃不了這麼多啊！！！！！

可.........惡..................Nirisawa心機太重了！

Here comes Mr. Kimura and his desert cart,

There were 12 different types of deserts, all were introduced by Mr. Kimura

and with all, I could have...

以上的OS真的發生在不到一秒鐘的時間，外表當然還是要裝的很鎮定，哈哈哈哈哈哈～

最後，我還是要裝很有氣質地"只"挑了三種！真的，老天爺知道我每一種都想吃，媽呀！！！

I carefully only picked three, god knew I really want to taste them ALL!!!

今天又增長見聞，真的很謝謝我的好朋友邀請我到Narisawa吃飯，讓我學習了好多。

飲食，是人類文明進化最清晰的指標，與我們的生活如此密不可分，吃完這一餐真的有感而發。

也覺得自己真的很幸運、很幸福！感恩.感恩.感恩....

It was absolutely an eye-opening experience, especially for someone like me in food business.

I'm really very grateful for not only this meal, but every single meal that I can have everyday.

I'm very blessed with my healthy parents, truthfull friends and family around me.

Thank you dear, for taking me to this magnificent meal, I enjoyed it much and beyond!

Narisawa

http://www.narisawa-yoshihiro.com