我和家人們都覺得可值一試,所以我們分別點了下列菜式配sake:
1.焗釀蟹蓋配真澄漆黑Kuro純米吟釀
2.頭抽鱈魚球配惣譽純米大吟釀五百萬石
3.桂花蟹肉炒銀絲配燦然純米大吟釀雄町50 生原酒
我個人比較喜歡 「頭抽鱈魚球配惣譽純米大吟釀五百萬石」
鱈魚的魚肉肥美腍滑,而且配以純米大吟釀能把魚的鮮味帶出來。









To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html