Seasonal Ingredients and Constant Innovation
迎接新年的到來「Sushi Fujimoto」應季而出時令菜單，包含4種以當季漁獲製成的酒肴、13款壽司、2款日本玉子燒和細卷等，而本季的食材亮點為冬季鰹魚及北極貝。藤本主廚（Kenichi Fujimoto）始終秉持初心，專注於季節時令食材的運用，在還原傳統日本風味的基礎上琢磨創新。
To celebrate the coming New Year, Sushi Fujimoto is offering a seasonal menu with 4 types of seasonal catches, 13 types of sushi, 2 types of tamago-yaki and small rolls, with winter bonito and Japanese surf clam being the highlights. Focusing on seasonal ingredients, Chef Kenichi Fujimoto has always been committed to traditional Japanese flavours infused with creative twists.
北寄貝 Japanese Surf Clam
Choose clams from Hokkaido, which can serve as sashimi or grilled. Fujimoto San chooses to grill lightly over the charcoal grill, springy in texture is sweet and has a strong ocean aroma.
3種吞拿魚壽司 3 types of Tuna Sushi
Three types of Tuna Sushi and Tuna Maki is Chef Fujimoto’s signature dish. The Akami, Chutoro and Otoro come from the back and abdomen of the tuna: Chutoro and Otoro appear whiter due to higher content of fat; Otoro has a softer texture and instantly melts in the mouth.
The ikura season usually lasts from late August until early January in the following year. The ikura is first removed from its skin membrane, then marinated for 24h in Japanese stock and served with Japanese yuzu. The soft, oily and savoury salmon roe would burst in the mouth as you savour the umami flavour spreading all over the tongue.
瓢瓜卷 Kanpyo Roll
As the most traditional Edomae-sushi over 200 years ago, kanpyo roll uses one of the most common ingredients in Japanese cuisine – dried gourd. It is a simple dish but still requires labor-intensive preparation. Through the processes of peeling, drying, boiling, squeezing and pickling, the kanpyo presents a balanced ratio of salt and vinegar paired with textured sushi rice and seaweed for a crisp, refreshing ending. This is served as a finishing dish to clean the palate.
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.
“Most of my guests think of me as funny and cheerful, but I can be very strict especially when it comes to quality control in the kitchen. I learned this ethos from my mentor. Getting up at 6.30am, thinking about how to improve the menu and refining the details is what I do every day. I go to the restaurant at around 1pm to discuss the daily work with my team and go home at around 11.30pm to finish my day. It may seem monotonous to young people nowadays, so much so that fewer and fewer young chefs are getting involved in the sushi profession. But it is not easy to do even the simplest things well. What I hope to pass on to the younger generation is that simplicity is the best.”
品牌傳播顧問 Gloria Mo