[TAIPEI - 成海壽司小料理😋]
從旬採到小粋到獨立自己開的成海，阿成師的壽司風格都是自成一派，非常有特色。
月初店剛開第一週時來嚐鮮，師傅的力度十足。雖然不是很多道是熟成，但幾乎每一道的味道都是偏重口味。不是烹煮或調味偏重，而是食材本身的味道夠重。
看似牛肉卻原來是TUNA魚肉，而且味道夠濃不膩，配淡味紅酒很搭。鱈魚河豚白子不同做法吃到飽，配辛口清酒或燒酌威士忌甚佳。
整晚Omakase的味道都是偏濃偏重，配酒由其是whisky應該相得益。像我喜歡重味道魚類的千萬不要錯過。
From previous two restaurants to the recently opened Cheng Hai Sushi, Chef Cheng’s style always has its own identity and character.
I came to give it a try within its first week of opening in November, Chef Cheng gave it all in!!
Not only a few dishes that are aged processed, most of the other dishes of the whole omakase course are strong in taste. In fact, it’s not the style of cooking or seasoning used that gives the strong taste, it’s the taste of actual ingredient used that is intense.
The red meat looks like beef but it’s tuna meat. Given it tastes strong and not fatty, pairing with light red like Pinot Noir was great. The different types of shirako cooked in different styles matched well will dry sake, shoju and whisky.
Those who prefer stronger taste seafood should not miss visiting this restaurant.
味道人生級別 / TastesInLife (TIL) Index：
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該要再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 不去也沒損失 / Average - No lost for not going
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare
#tastesinlife #味道人生 #成海
dry aged beef做法 在 BUTCHER.HK | 究竟點樣煮Dry-aged 乾式熟成牛扒?】... 的推薦與評價
5. Remove the steak from the pan and set aside to keep warm and rest for 5 minutes before slicing. #乾式熟成 #牛扒 #優質牛肉 #牛肉食譜 ... ... <看更多>