【盛夏浪潮：伊佐木刺身】
5至7月是伊佐木的產卵期，其白裡透紅、軟腍中帶爽脆的肉質，在初夏更為飽滿肥美。千両職人嚴選長崎縣時令伊佐木，匠心薄切成刺身，佐以粒粒黑飛魚籽，再以清香紫蘇啫喱點綴，交織層層細膩鮮味，有如陣陣海浪，溫柔輕拍味蕾。 [Summer special: Isaki Sashimi]
Isaki spawns from May to July, and it reaches its full flavor potential until early summertime — delicate, lean and sweet. sen-yo shokunin picks the finest Isaki from Nagasaki, slices it thinly, and tops it with dots of crunchy black flying fish roe and refreshing shiso jelly, weaving all the flavors into waves, gently lapping on your taste bud.
5至7月是伊佐木的產卵期，其白裡透紅、軟腍中帶爽脆的肉質，在初夏更為飽滿肥美。千両職人嚴選長崎縣時令伊佐木，匠心薄切成刺身，佐以粒粒黑飛魚籽，再以清香紫蘇啫喱點綴，交織層層細膩鮮味，有如陣陣海浪，溫柔輕拍味蕾。 [Summer special: Isaki Sashimi]
Isaki spawns from May to July, and it reaches its full flavor potential until early summertime — delicate, lean and sweet. sen-yo shokunin picks the finest Isaki from Nagasaki, slices it thinly, and tops it with dots of crunchy black flying fish roe and refreshing shiso jelly, weaving all the flavors into waves, gently lapping on your taste bud.
