High Life

品 76 #15 2017 年 12 月 无论日语是否流利，客人都能在互 动中感受到大厨对其口味偏好的关心， 不过他会很不情愿分享任何烹饪秘诀， 尤其是油的选用。食客可以尽情享受个 性化用餐体验，看大师烹饪，品味松脆 的天妇罗，享用紫苏叶配北海道海胆和 日本原只鲍鱼等美馔。 在「泓」用餐是一次穿越不同感官 的旅程，殊胜的用餐环境与盘中美物可 谓相辅相成。入口摆放了出自雕塑家赫 拉多• 哈塞之手的一座以黄色钢材铸成 的日本传统折纸工艺雕塑「Dogami」。 装潢以日本标志性色彩红色和白色为 主调，并饰以日本现代艺术家 Sush Machida 的特制艺术品。 古代日本女性的和服腰带亦是餐 厅的重要设计元素，地毯图案的灵感 即 是 源 自 于 此。Wynn Design and Development 执行副总裁、设计师罗 杰• 托马斯更亲自从巴黎搜罗一系列古 董和服腰带作为餐厅的挂饰，增添典雅 的东瀛气息。 “I choose sea urchin packaged in salt water because this method of deliveryenablesme to see thequalityof the ingredient,” he explains. “Basically, the sea urchin is immediately soaked in the water not long after it is caught. When it finally arrives in Macau, one can still taste the incredible freshness.” At Mizumi, guests can enjoy the tradition of being served authentic Japanese food at the counter by a chef for an intimate and interactive experience. After finishing at the sushi counter and moving on to the tempura counter, guests are greeted warmly by Master Tempura Chef Kazuya Shimomura, who has spent decades improving his skills in Tokyo – a city that captures the true essence of Japanese cuisine with a never-ending dedication to innovation. Whether fluent in Japanese or not, guests can feel Chef Shimomura’s genuine care for their preferences while interacting with him, even though he is reluctant to share any cooking secrets – especially in regards to the oil he uses for creating his masterpieces. Nevertheless, diners can indulge in a personalized experience with Chef Shimomura, watching him in action and savoring the tempura one piece at a time, appreciating the crispness of delicacies such as Shiso leaf with Hokkaido sea urchin and Japanese jumbo abalone.