mikuni kiyumi简介：
| | | Kiyomi Mikuni (Owner chef of the HÔTEL DE MIKUNI)
Born in 1954 in Mashike-cho, Hokkaido. Travelled to Europe in 1974. After honing his skills at restaurants such as "Girardet" in Lausanne, "Troisgros" in Lorraine, and "L'Oasis" on the Cote d'Azure, he returned to Japan in 1982. Became owner and chef of the HÔTEL DE MIKUNI. Since then, lauded as a young genius and star chef, he has appeared in magazines and on television. He operates a number of stores including As Café, Cafe Madame Mikuni and Mikuni's Café Marunouchi. He is highly regarded in Japan and around the world, and has gained awards such as the one from the "Commanderie du Bontemps Medoc et Graves" in 1994 for his contribution to boosting the popularity of Bordeaux wine. He is one of the leading chefs in Japan. Recently, he started "Kids Chef", an educational project in which he visits elementary schools nationwide to help children develop their sense of taste and a better understanding of food. Among the many other activities that reflect his adventurous approach to food is the promotion of "slow food" in Japan. His written works include "Sara no Ue ni Boku ga Aru" (I am on the plate), and Boku no Bimi Tankyuu" (My quest for delicious tastes).
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还有请点这里
哈哈。。。大家期待已久的重头戏来了，我就是要放在最后才把它弄上来，呵呵。。。。
登。。。登。。。登。。。登。。。
首先登场的就是冷盘：新鲜的金枪鱼做shashimi，配上特制的sauce。。。。
(tartar of tuna "tataki",with poached quail egg dressed with vinaigrette of avocado oil and soy sauce "yuzu" flavor )
再来就是汤：
(consomme of sea bream "umami ")
这汤是拿鱼骨和一些蔬菜拿去熬，然后隔渣取汤，
然后再拿蛋白和蔬菜扣在一起倒入汤里搅拌，
导致蛋白完全浮面了，汤头变清就慢慢的取出汤头，
取出后再加入昆布和木鱼。。。。
味道很清香，散发出木鱼味道。。。
这道登场的是鲜鲍翅和鹅肝做主角，白色的是意大利米，薏米，cheese，牛油，所组成的。。。。
(foie gras and "fukahire"risotto, perigueux sauce )
这道是三文鱼拿来蒸，三文鱼蒸的时候那香茅放低，因为要三文鱼蒸出来的时候带点香茅味，
而且三文鱼不是蒸熟它哦，是蒸五分熟而已，三文鱼蒸熟不好吃的。。。。
（half-cooked salmon ,confite endive with green lemon)
这道是龙虾慕士再加上黑菌汁。。。。
打这慕士的时候不简单，龙虾拿去打茸，然后要拿东西慢慢隔，要它吃出滑的感觉，
在放在冰水上面打到起胶。。。
（lobster souffle with sauterners butter and american sauce )
这道是乳鸽加上五种菇。。。。。
乳鸽煎七分熟，菇就放些胡椒粉和海盐慢慢煎到有香味为止。。。。
（roasted young pigeon and braised cabbage with garlic )
甜品出场了。。。。
有两道甜品首先登场的是以鲜水果制成的jelly，vanila汁围边，薄荷味道的拉糖，
加上蜜瓜味的雪糕。。。。
（"kuzu" jelly with seasonal fruits and glaced chestnut)
这道甜品最引人注目的了，因为我们都叫它为“长江七号”呵呵。。。
碟要喷上葡萄味的漆，巧克力饼放低，葡萄酒味的慕士，里面还有一粒白酒味的慕士，
然后上面上面还有支很细的拉糖。。。。
（grape marquise )
这次的日本厨师带来的法国菜是最传统的，而且是没用到味精的，全都是原汁原味的呈现，
但说真的，虽然是原汁原味但成本很高。。。。
我们这次的套餐一个人享用是$190,不要以为很贵哦，我觉得顾客是划算的咯，我们这次是没赚钱的咯。。。
总结篇总要附上一张大合照嘛。。。。。
不然感觉我好像自导自演的，哈哈。。。。
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