High Life

HIGH LIFE #15 Dec 2017 75 「泓」日本料理无论用餐环境还是佳肴菜式，都予人以美的享受。 Japanese restaurant Mizumi provides aesthetic flair both on the plate and in the intriguing surrounds. INDULGE 对 寿司爱好者来说，观摩寿司主厨 藤川英树先生在吧台前施展魔 力，绝对是令人兴奋的体验。他用手从 木桶中抓出少许米饭并小心按压。 他说：“我手中有15克米饭，约 350个米粒。以前我和师傅学习做寿司 时，曾经拆开他做的寿司，去数米粒的 数目——大约350粒且每个寿司都差别 甚微。我们就是要达到这种精度。我会 培训所有的同事都这样做。” 藤川英树在北海道富良野出生长 大，投入逾14年时间来雕琢寿司制作技 艺。他尊崇现代日本烹饪技艺的同时亦 不忽视传统。当客人要求推荐食材时， 他仍然认为，北海道产的海胆是必尝的 美味。 “我选择包装在盐水中的海胆，因 为这种运输方式能让我看出食材的品 质。海胆在被捕捞之后，基本上会立即 浸在盐水中。最终运抵澳门时，仍然有 鲜甜无比的口感。” 客人可以坐在吧台前体味最传统的 和食文化，享受亲切互动体验。在寿司 吧台心满意足之后，可以移至天妇罗吧 台，资深天妇罗大厨下村和也先生会向 您热情问候。他曾在东京打磨技艺数十 载——东京是一座传承了日料精髓且创 新永无止境的城市。 F orloversofsushi,watchingChefHideki Fujikawa –Master Sushi Chef atWynn Macau’s Mizumi – working his magic in front of the sushi counter is a thrill. Using his hands, he grabs a small amount of rice fromawooden bucket and applies careful pressure to it bit by bit. “Inmy hand is 15 grams, about 350 grains of rice,” he says. “In the past, when I was learning to make sushi from my master, I once deconstructed his sushi and counted the number of grains in it. Not surprisingly, it contained about 350 grains of rice. There is very little variation from one sushi to another. This is the kind of precision we want. I train all our colleagues to be precise also.” Born and raised in Furano, Hokkaido, Chef Fujikawa has devoted more than 14 years of his life to refining his sushi-making technique. He appreciates modern Japanese culinary techniques without losing sight of the classical skills, but when it comes to recommending one ingredient to guests, he still believes that sea urchin from the area of his origin is a must try.