Life Topic LIFESTYLE

極致懷石料理的狂歡An Ultimate Japanese Celebration | 三花日料  

六月的風,初夏的食,總能蕩漾出期望之外的驚喜。隱身於建國北路上重新裝潢的三花日本料理店,為我們開啓了一場舌尖上的初夏風味。無論是魯山人套餐中最純粹直白的和牛肉捲,配上一碗湯葉赤味噌湯;還是夏季的風雅烤品—紅喉若狹燒配上季節性上鮪腹生魚片,在這個初夏,邂逅一場最純粹的味蕾體驗。

TRANSLATION | Eugenia Yang

Hidden amidst Jianguo North road, the refurbished Sunflower Kaiseki Restaurant invites us to celebrate the spectacular flavors of this early summer. Whether if it’s the wagyu beef roll served with a bowl of red miso soup in the Rosanjin set, or the rosy seabass broiled in sake with seasonal toro sashimi on the side—let us embark on a tasty journey in this upcoming summer season and enjoy only the purest of flavors.

入口處的木製結構,一條褐色日式雅緻意境,高低錯落別出心裁。

一場日料情懷

入口處的木製結構,搭配階梯式的玄關隔段,入眼便是一條褐色日式雅緻意境,高低錯落,一步一景,別出心裁。由擁有二十年板前經驗的日料主廚石福安,早期在新都里擔任料理長時,因緣際會下與三花實業董事長施純鎰結識,當時施董事長來經常來到店內用餐,有一次便詢問他說有沒有考慮自己開設一家日料餐廳,自成一格。對於當時的石福安,他沒有立即答覆,說考慮看看。經過一些時間的深思與積累,他花了三個月去看了合適的店面,有一次經過三花這邊挑高很漂亮,可是當下資金沒有這麼多。於是一個念頭,他撥通電話與施董事長說,找了時間過來看一下店面,雙方都覺得不錯可以一起做,就這樣「三花日料」誕生了。

對話飲食器皿

新鮮與健康的食材是這裡的招牌,選用從京都空運來的新鮮生食,無須油鹽醬醋的濃墨重彩。講起一道「蒸和牛食蔬」是石料理長的隱藏菜品,專門給一些熟識的饕客享用,菜品緣起於他去日本淺嚐這道菜,有感吃得健康與純粹食材的重要性,以及在三花開幕之際,施董事長希望餐飲上能做出不一樣的風味,與其他日料區隔開來,做懷石料理會搭配一些其他一些烤物,炸物,煮物等較多元化。而在菜單命名的設計概念,透過與器皿對話,找到其專屬於食材與器皿之組合。例如這取名為「織部」的套餐,在其中一道菜品是中選用它的碗盤去做呈現,至於設定一個月更換一次菜單,石主廚透露是給自己一個原動力去做創新,讓食客每次到訪,都能品嘗到不同的菜品。

奢享日料風華

三花日料料理長石福安。

腳步移至二樓,便能感受到一種寧靜悠然之感,極具私密性的兩間包廂藏身於內,提供私人會客聚餐使用。針對疫情之下衍生出的日料餐盒,將推出300、500、780元三種價位,包含日式燉牛、搭配一些蔬菜、南瓜以及山藥、提供食客選擇,真可謂通過新時代的品嘗與菜餚達成「一期一會」的愉悅。玩出新食尚,將座位區的屏風拆掉可容納到40位,舉辦大型活動,像新品發表會或是私人包場,提供另類風味上的美學鑑賞。多年來,石福安一直尋找料理的最佳平衡點—食材之間的平衡,口味之間的平衡,還有日本料理與華人口味的平衡。如今,他將自悟的平衡理念皆融於三花日料的四季美食之中。

極具私密性的兩間包廂藏身於二樓,感受到一份寧靜悠然,提供私人會客聚餐使用。

Where it all Began 

As we step into the restaurant, we are warmly welcomed by the wooden structure, the steps at the entryway, a Japanese interior that is filled with sophistication and elegance. With each step, we take in the scenery and feel the ingenuity of the decor. A Japanese chef with over twenty years of experience with the omakase cuisine, Chef Shih Fuan met Chairman Shi of Sunflower Group when he was working as the executive chef at Shintori. Chairman Shi was a regular customer back at Shintori and once asked Chef Shih if he’d ever considered opening his own Japanese restaurant. Chef Shih didn’t give an immediate answer, only said he’d consider it. But after having some time to think, he spent three months scouting for a suitable location. He came across this current place and was satisfied with the high ceiling and spacious design. Yet, he didn’t have the finance to go through with the plan. He decided to give Chairman Shi a call and asked him to come take a look. Upon mutual agreement that this was the right place, the Sunflower Kaiseki Restaurant was born. 

講起一道「蒸和牛食蔬」是石料理長的隱藏菜品,專門給一些熟識的饕客享用。

A Dialogue with the Utensils 

Fresh and healthy ingredients are the signature at Sunflower Kaiseki Restaurant. Imported by air from Kyoto, Japan, the fresh raw ingredients needed no additional seasoning. Speaking of the dish, “steamed wagyu beef with vegetables,” it is Chef Shih’s secret special made exclusively for familiar customers only. Inspired by his time in Japan when he first had a taste of the dish, it reminded him of the importance of eating healthy and authentically. Before the opening of the restaurant, Chairman Shi wished for the kaiseki cuisine to be paired with other grilled, fried, and boiled dishes that would make the food here stand out from other regular Japanese restaurants. If we look at the menu design, each ingredient is paired with a specific plate or bowl to bring out the best flavors, almost like having a conversation with the utensils. Like in the Oribe set, we see dishes served in Oribe ware, a Japanese pottery style originated from the 17th century. As for the monthly menu, Chef Shih revealed that it is a motivation for him to be innovative, in order to make sure that every time his customers visit, they will leave with a brand new dining experience. 

隱身於建國北路上重新裝潢的三花日本料理店,邂逅一場最純粹的味蕾體驗。

Indulging in the Japanese Flavors  

As we move to the second floor to the two private dining rooms for special occasions, we instantly feel this sense of tranquility and leisure. In the wake of the pandemic, Chef Shih decides to make bento boxes that come in prices of 300, 500, and 780 NTD. The special sets include dishes like Japanese stewed beef, with sides of vegetables, pumpkins, and Japanese yams for customers to choose—a manifesto of the Japanese idiom “Ichi-go ichi-e” meaning “for this time only.” Playing with creativity, the seating area can accommodate up to 40 people for hosting large-scale events such as product launches and private gatherings, providing a unique experience of aesthetics. Throughout the years, Chef Shih had been searching for the perfect balance—between ingredients, between flavors, and between Japanese and Chinese tastes. Today, it is safe to say that he had found his balance and had integrated it into the seasonal dishes served at Sunflower Kaiseki Restaurant. 

三花日料/ (02) 8978-5000 / 地址:10491台北市中山區建國北路二段9-2號1F

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