四季日式餐厅 (译稿).doc

四季日式餐厅-东瀛美味 四季畅享上海普陀区桃浦路210号电话:021-5355-9999畅享味美价廉的日本料理，就来四季日式餐厅。宏泉丽笙酒店是上海普陀区第一家五星级品牌酒店，位于繁华商圈，却不失静谧优雅。酒店拥有三家一流餐厅：充满国际风情的自助餐厅、汇聚主流精华的中餐厅和优雅地道的日式餐厅。四季日式餐厅目前尚处于试营业阶段，菜式相对较少，但价格非常优惠，一旦开始正式营业，价格会稍有调升，但菜品会更加丰富。餐厅布局独特典雅：柔和的灯光、温情的水彩画、精美的陶器、可爱的艺妓娃娃以及门口的武士塑像，无一不彰显浓厚的日本风情。我们的美食就从什锦寿司刺身拼盘（RMB 88）开始。分量十足的鲜嫩鱼肉，来自挪威净海，装在别致的船型餐盘中，让人味蕾大开。加州寿司卷味美价廉（RMB 25），若里面再多点鳄梨和蟹肉，则堪称完美也！接下来就是美味串烧啦！所有串烧价格低廉（RMB 12-24），味道却相当不错。腊肉包芦笋串烧（RMB 15）-醇香腊肉和鲜脆蔬菜搭配恰到好处。鸡肉及猪肉味噌酱串烧（15RMB/份），鲜嫩多汁，让人越吃越想吃。而酱烤牛肉（RMB 24）则是我的至爱原味牛肉酥嫩多汁，不用佐料也美味难挡；若搭配浓香的烧烤酱料，则是另外一种独特的享受。其后则是各式烧烤蔬菜：香菇、柿子椒及洋葱等（RMB12/份）。既然要饕享美食，我们决定再来两份日式主食：天妇罗和乌冬面。什锦天妇罗拼盘（RMB35），内含三只鲜美大虾，炸得金黄亮泽，外酥里嫩。蔬菜量小而精茄子、红薯、海带各有一片。牛肉乌冬面（RMB55），尽管其汤稍咸，但味道很好手工乌冬面，放入高汤烹煮，爽滑弹牙，加入肥美薄片煎牛肉，酱汤浓郁。至于甜点，您一定得试试红豆巧克力和绿茶冰淇淋蛋糕（RMB45）。这份亚洲风味甜点构思奇妙， 体现了菜式融合之精华。糕点师匠心独具，将巧克力和红豆巧妙融合，使得蛋糕浓醇甘香，美味妙不可言。若中秋佳节来临，糕点师能用该甜点配料做成月饼馅儿，那定会别有一番风味。对于那些不喜欢在甜食中放豆类配料的人，我得说：“抛掉成见，来畅想这意想不到的美味吧!”。这份蛋糕中间加了一层巧克力，味还是正宗的巧克力蛋糕味，只是多了一点红豆的味道，上加树莓和自制的绿茶冰淇淋，甜而不腻。在四季日式餐厅，只要150元就能畅享日式美食，上海可能仅此一家！如果您认为五星级酒店里餐厅菜品都非常昂贵，那么宏泉丽笙就是个例外。四季日式餐厅只用了21天就完成了精美独特的装修，体现的是餐厅对市场的敏锐把握和顾客需求的贴心服务。“味美价廉”的市场定位彰显了四季日式餐厅服务高端、满足大众的双重追求。宏泉丽笙酒店既在繁华之外，又在繁华之中，温雅而又高雅。无论您是商界精英还是普通居民，四季日式餐厅都能让您满意而归。而畅享过美味的我，必定会是这里的常客！- 作者 Karol Ng服务:较好菜品:非常好环境:很好人均消费:100-200RMB特色菜肴:寿司刺身拼盘, 红豆巧克力和绿茶冰淇淋蛋糕LocationNo. 210 Taopu Rd., Putuo District. /上海普陀区桃浦路210号 Tel:021-5355-9999ShanghaiChinaHigh-quality Japanese cuisine without the high price-tag.Tucked away on Taopu Rd. in Putuo district of Shanghai is the beautiful Radisson Blu Hong Quan Hotel. The first five-star hotel in Putuo district boasts three first-class restaurants: a buffet restaurant, a Chinese restaurant, and a new Japanese restaurant. Shiki (meaning four seasons, siji in Mandarin) is now in soft opening for this quarter. The menu is currently smaller and the prices are quite low, but once the soft opening phase is over, the menu will incorporate more choices and also a slightly higher price tag. Converted from the Daily Deli restaurant within a mere 21 days, the space works very well as an exclusive, fine-dining Japanese restaurant. Dimmer lighting, lots of authentic water color paintings, pottery and geisha dolls set the tone and the two samurai warriors at the street-side entrance add to the flavor and atmosphere of the dining space.We began our meal with an assorted sushi and sashimi platter (RMB 88). Served on a decorative boat, the sample of fresh fish imported from Norway was a sufficient appetizer for three or four people. The California Rolls were good and reasonably priced at RMB 25, although I would have liked more avocado and crab in them.Next up were the skewers. All of them were very reasonable, ranging from 12 to 24 RMB each. The bacon-wrapped asparagus (RMB 15) was just the right combination of fresh and crisp vegetables with salty and smoky meat. The chicken and pork with miso sauce skewers (RMB 15 each) were tender, rich and juicy that we couldnt help but order seconds. But my favorite was the beef with BBQ sauce (RMB 24): the meat was so incredibly tender and succulent, you almost didnt need the dipping sauce that accompanied the dish. But the sweet yet tangy BBQ sauce added another dimension of flavor that I really liked. We finished with an assortment of the grilled vegetables: shitake mushrooms, green and red bell peppers, and onions (RMB 12 each).To round out the meal, we decided to try two other Japanese staples: tempura and udon. The assorted tempura platter (RMB 35) had three plump shrimp that were deep-fried to perfection: crunchy on the outside and hot and juicy on the inside. The vegetables were a little limited, just one piece each of eggplant, sweet potato, and kelp (kun bu in Chinese) so I was unable to sample every one. The beef udon soup (RMB 55) was delicious but the broth was a bit too salty in the end. The thin slices of fatty beef are pan-fried first, then added to the soup and served with the traditional thick, chewy udon noodles.For dessert, you must try the red bean brownie with green tea ice cream (RMB 45). Very Asian and sounds scary, but this is fusion cuisine at its best. The pastry chef altered his already outstanding chocolate brownie recipe by adding adzuki bean paste to the brownie batter, making a ridiculously rich, dense and sweet chocolate and bean cake. This is amazing and out of this world, I will have to request the chef to make this into a moon cake filling once Mid-Autumn festival is under way. I know for some people who did not grow up eating beans in sweet dishes, anything and everything made of red beans can seem crazy or disgusting. Trust me, this will change your mind! It still tastes like a chocolate brownie but with a touch of red bean, and a layer of dark chocolate in the middle. Its topped with a raspberry and served with homemade green tea ice cream in case it gets too sweet and rich, which it does.At about RMB 150 per person, this could be the best deal on Japanese food in the city. Most people think that five-star hotel restaurants are too expensive, but the Radisson Blu Hong Quan Hotel is here to prove that wrong. As mentioned earlier, the restaurant took only 21 days from start to finish. This was in response to a changing market and the hotels customers needs. The prices are so reasonable because Shiki is mainly there to satisfy hotel guests and also to entice and keep local customers. Although the hotel is a little farther from the popular Bund, Peoples Square, and Lujiazui areas, it is still very popular among business t