壽司Sushi
天氣漸涼的初冬，喝一蠱暖身的日本清酒，品一口新鮮的生魚片，吃一碗高湯熬制的濃香烏冬面，開啟對和風料理的期待。北京麗思卡爾頓酒店香溢餐廳特邀來自沖繩麗思卡爾頓酒店的名廚Yuichi Mitsui（三ツ井裕一）現場制作精美和食，在11月16日至26日期間為食客娓娓道來沖繩地道的美食風味，以及日式料理的情懷與文化。
廚師Yuichi Mitsui
被溫暖海域包圍的沖繩，有“日本的夏威夷”之稱。其附近水域魚獲豐富，自然海鮮隨處可見，能吃到新鮮度一流的刺身類、生魚片等。Yuichi Mitsui來自于沖繩麗思卡爾頓酒店GUSUKU餐廳，擔任日料主廚，這是一家完全使用當地新鮮食材的特色餐廳，讓您有“吃遍沖繩御膳”的感覺。Yuichi Mitsui有著25年以上的酒店餐飲經驗，曾擔任東京麗思卡爾頓酒店日料副主廚，擁有三年米其林一星餐廳經驗，三次酒店開業籌備和四次餐廳籌備的經驗，同時他還有著豐富的日本料理知識儲備，亦是一位長壽飲食法指導者。
此次做客香溢餐廳，Yuichi Mitsui將帶著他心中的“沖繩味道”奉獻給京城賓客。例如獨具特色的沖繩苦瓜，用去瓤清炒的方式可以去除苦澀；鮮蝦、低筋面粉等材料制作而成的餐前小菜日式炸蝦；健康美味的烤鱈魚柚子汁；新鮮奶油填充的沖繩甜甜圈；用泰國米和島上天然硬質礦泉水釀制的燒酒等。Yuichi Mitsui這次把精心準備的沖繩料理帶來北京，希望可以用精致的食材打造出卓越的食感，匠心工藝，美味升華。
生魚片Sashimi
蔬菜壽司Assorted vegetable SUSHI
The Okinawa Way·Authentic Flavor From Okinawa
Beijing China, November 9, 2017 – What is your first impression of Japanese cuisine? Sip a glass of Japanese sake or taste a bowl of udon noodles. This November, Aroma invites you to relish yourself with an exclusive and rare Okinawan food festival. Our guest chef Yuichi Mitsui from The Ritz-Carlton, Okinawa is going to showcase Okinawa’s flavors from 16thto 26thNovember, 2017.
Chef Yuichi Mitsui is from the Ritz Carlton, Okinawa,GUSUKU restaurant, which uses local ingredients and present guests authentic dishes. ChefMitsui has more than 25 years of experience in culinary, worked in Michelin guide 1 star restaurant for 3 years, and has been involving in opening of 3 hotels and 4 restaurants. He has extensive knowledge of Japanese Cuisine and he is also a Macrobiotic instructor.
During his visit to Aroma, he will bring Okinawan Taste to guests. For example, the distinct “GOYA CHAMPURU”, Stir fried Okinawan bitter melon without the bitterness and acidity; fresh shrimp and low protein flour to make the appetizer Japanese deep fried shrimp soy sauce; healthy and delicious “grilled cod with yuzu sauce”; “Okinawan donut with fresh cream” and a lot more. He brings those Okinawan Tastes to Beijing, and he will use only delicate food ingredients to create remarkable tastes.
