【即時發佈】食達文化攜手香港Sushi Fujimoto還原日式經典

2022深秋，Allstar Communications食達文化攜手香港Sushi Fujimoto，傳承大師精神，貫徹日式極簡。今年初春，曾師從日本壽司大師十年之久的日籍主廚藤本健一首次獨立門戶，於香港中環開設「Sushi Fujimoto」。傳承大師哲學與技巧，秉持簡單即是最好的原則，堅持選用更溫和的米醋風格還原江戶前壽司精髓，為香港頂級壽司市場帶來一股清流。

Late Autumn of 2022, Allstar Communications surprised with its collaboration with Sushi Fujimoto in Hong Kong. In the early spring of this year, Japanese chef Kenichi Fujimoto, after training with two sushi maestros for a decade, opened his first outlet Sushi Fujimoto in Central, Hong Kong. Inheriting the philosophy and techniques of the master chefs, he champions simplicity and insists on using milder rice vinegar to restore the essence of Edomae sushi, whiffing an air of refinedness to Hong Kong’s high-end sushi market.

日本壽司大師之徒 · 後起之秀，勢如破竹
The Rising Protégé of Sushi Maestro

不同于傳統壽司廚師的培訓途徑，藤本健一第一份工作與美食毫無相關，22歲在一家中檔次壽司店工作時正式接觸壽司廚師一職，27歲加入日本壽司大師金阪真次在銀座的壽司店鮨金阪。2014年被金阪真次指派到澳門米其林一星餐廳金阪極上壽司擔任副廚，2017年到香港。

Unlike the traditional sushi chef’s training path, Kenichi Fujimoto’s career start had nothing to do with food and was introduced to the role of sushi chef at the age of 22 when he worked at a mid-range sushi restaurant, before joining Sushi Kanesaka by Japanese sushi master Shinji Kanesaka in Ginza at the age of 27. In 2014, he was assigned by Kanesaka to be the sous chef of one Michelin star restaurant Shinji by Kanesaka in Macau , and three years later he came to Hong Kong.

創始人藤本健一

Founder Kenichi Fujimoto

藤本先生專注于傳統的日本江戶前壽司風格和簡單的口感風味。對於食材品質的把關十分嚴謹，甚至精細到每一條魚。海鮮本身作為壽司的原料，直接影響到食物的味道。簡單的烹飪，也需要精密的技巧。魚生完美的切割面，是藤本先生一直以來的標準，專注於每個季節時令食材，不斷創新。

Fujimoto has been dedicated to traditional Edomae-style sushi and simple taste of food. He has very strict standards for the quality of ingredients, not just overall standards, but down to each single unit of them, after all, the quality of fish has a direct impact on the final result. But simple cooking also requires precise techniques: the perfectly cut sashimi fully demonstrates the immaculate craftsmanship of Fujimoto. Here, attention to seasonality and constant innovation are ubiquitous.

壽司 · 還原經典，精益求精
Sushi – Pursuit of Authenticity and Excellence

藤本先生的招牌菜品是3種拿魚壽司與手捲吞拿魚。尤其注重細節，避免過於熟成，追求柔軟的肉質和味道。使用老式電飯煲製作優質壽司飯，煤氣火烹飪增加米飯香甜的味道。客人可以在板前座位觀看壽司飯的製作過程，當他將醋與熟米混合時，可以感受到強烈的醋味和米飯香味一併迸發。

Fujimoto’s signature dishes are 3 types of tuna sushi and tuna hand roll. Special attention is paid to avoid overcooking and preserving the tenderness of the ingredients. The rice is cooked in an old-fashioned rice cooker and with open fire to give it an extra sweet scent. Guests can watch the preparation process at the bar counter and feel the intense fragrance bursting out as he gently mixes sushi vinegar with cooked rice.

赤身 Akami

蒸鮑魚 Steamed Abalone

瓢瓜卷 Kampo Maki

設計與環境 · 傳統簡約，經典日式風格
Design – Classic Japanese Elegance

「Sushi Fujimoto」保留了經典的日式風格，貫徹日式極簡。將藤本先生本人的理解融於店內細節設計中，所有裝潢材料也均來源於日本。其中前板座所選用的木材，是來自奈良縣擁有300年樹齢的古木，將其簡約、傳統的設計理念貫徹到底。

It has retained the classic Japanese style which is based on minimalism and showcasing Fujimoto’s philosophy in the aesthetic details. All the décor materials are flown in from Japan, including the sushi counter, which has been crafted from a 300-year-old tree from Nara Prefecture. A simple, traditional design that is true to its roots.