【美食分享】台北市忠孝SOGO美食 隱藏在布簾下的美味|天麩羅 KICHI|天丼推薦| Taipei Amazing Food recommend chefeye Zhongxiao SOGO


今天去申辦國際學生證,為了出國留學做好準備。心血來潮,來去忠孝SOGO樓上吃飯吧!


Go apply for an international student ID today and get ready to study abroad. Whimsical, come and eat upstairs at Zhongxiao SOGO



注意到一間,隱藏在布簾下的餐廳。

開餐廳的不是都喜歡高調? 喜歡引人注意?

這間「天麩羅」卻吸引我的注意。


Noticed a restaurant hidden under the curtain. Don’t they all like high-profile restaurants?

This "tempura" attracted my attention.


餐廳一旁有日式簡約設計的風格造景。


There is a Japanese-style minimalist design landscape beside the restaurant.




餐廳內分割為開放廚房、吧檯區、客席區。

寬敞、明亮。給人舒服且放鬆的環境。


The restaurant is divided into an open kitchen, a bar area and a guest area.

Bright and spacious. Gives a comfortable and relaxing environment.

帥氣服務生帶位,座位坐定後會上菜單,並講解店內餐點。


The handsome waiter takes a seat. After the seat is set, he will be on the menu and explain the meals in the store.










菜單結構很簡單分為套餐,單點,酒水。三個部份。


套餐部份為:天套餐$680、吉套餐$880、富套餐$1180、豪華天丼$580。

差別在於附餐與主食。主體都是以炸物為主,日式天婦羅。


今天我選擇了豪華天丼。在一旁的美女選擇吉套餐。


The menu structure is simply divided into packages, a la carte, and drinks. Three parts.


The package includes: Sky Package $ 680, Kiri Package $ 880, Rich Package $ 1180, and Deluxe Package $ 580.

The difference lies in the side dishes and staple foods. The main body is mainly fried, Japanese-style tempura.


Today I chose the luxury Teana. The beauties on the side chose the Kat course.


座位上的簡約陳設。滿滿的日本風。


Simple furnishings on the seats. Full of Japanese style.

前方的醬料盅內,依序為海鹽、七味粉、咖哩粉。與一罐很奇妙風味的Tabasco....

其實它不是Tabasco,而是一種淡雅的柚子香味與胡椒嗆味的醬汁。是不是很神奇?


其實這罐奇妙的「YUZUSCO」,讓人省思。怎麼說?


在廚房工作,沒日沒夜的努力,希望能精進自己的廚藝技術。有時出去外面吃個飯,卻能發現更多不同的味蕾刺激。當需要創作時,腦中就可出現更多不同的味覺排列組合。


In the sauce cup in front, there are sea salt, Qiwei powder and curry powder in order. With a jar of wonderful flavor Tabasco ...

In fact, it is not Tabasco, but a light yuzu flavor and peppery sauce. Isn't it amazing?


In fact, this wonderful jar of "YUZUSCO" is thought-provoking. How to say?


Working in the kitchen, I work hard all day and night, hoping to improve my cooking skills. Sometimes when I go out for a meal, I can find more different taste buds. When you need to create, you can have more different permutations and combinations of tastes in your brain.

餐桌一旁附上的小菜,柚子風味的泡菜。深深覺得日本味很愛柚子味....


Side dishes attached to the table, yuzu-flavored kimchi. I deeply feel that the taste of Japanese loves yuzu-flavored ...

先上場的是茶碗蒸。好吃!

蛋液與高湯的比例剛剛好,蒸的時間與火侯控制也剛剛好。


The first to play is steamed eggs . good to eat!

The ratio of egg liquid to broth is just right, and the steaming time and fire control are just right.

滑嫩、Q彈、鹹淡適中。


Smooth, Q bomb, moderate salty.

今日重頭戲,豪華天丼

內容物有:炸蝦、蝦頭、鰻魚、糯米椒、地瓜、舞菇、炸蛋。


丼飯中隱藏的重點,醬汁。美味的料理,總是少不了醬汁sauce。


曾經有共事的日本料理師傅,他跟我提過,日式的醬汁組成,是有水、醬油、麥芽糖、雞骨、蔥、薑、蒜等食材。

先將雞骨烤過,並將所有食材放入鍋內燉煮,煮到濃稠。法餐手法為reduce。濃縮的概念。


Today's highlight, luxurious nature!

The contents are: fried shrimp, shrimp head, eel, glutinous rice pepper, sweet potato, maitake, fried egg.


Hidden focus in risotto, sauce. Delicious cuisine always requires sauce.


There was a Japanese chef who worked with me. He mentioned to me that the Japanese-style sauce is composed of water, soy sauce, maltose, chicken bone, onion, ginger, garlic and other ingredients.

Roast chicken bones first, and place all ingredients in a pot and cook until thick. The method of French cuisine is reduce. Condensed concept.






天婦羅。


最早源自拉丁語系葡萄牙語的tempero日式發音,是由16世紀時的葡萄牙傳教士傳入日本,當初是葡萄牙人大齋期(Lent,天主教節日,指復活節六個半星期以前)期間因禁吃獸肉,只能食用海鮮,而以吃代替肉而烹煮的一種食物。其中,拉丁文的「ad tempora quadragesima」就是「守大齋期」的意思。後來在日本逐漸流行起來。傳統的日式天婦羅是用海產蔬菜裹上澱粉漿(麵粉之類)油炸。

一般的天婦羅是以貝類蔬菜等裹以小麥粉汁,並油炸的日本料理,如炸蝦和炸番薯。

according from WIKI : https://zh.wikipedia.org/wiki/%E5%A4%A9%E5%A9%A6%E7%BE%85


天麩羅的天婦羅,薄粉麵衣,油炸溫度剛剛好,呈現食材本身內熟外酥脆的口感。

不得不佩服廚房師傅,厲害!


Tempura.


The earliest Japanese pronunciation of tempero from Latin Portuguese was introduced to Japan by Portuguese missionaries in the 16th century. It was originally the Portuguese during the Lent (Lent, Catholic festival, six and a half weeks before Easter). Because it is forbidden to eat animal meat, only seafood can be eaten, and fish is used instead of meat for cooking. Among them, the Latin "ad tempora quadragesima" means "to keep the fast". Later it became popular in Japan. Traditional Japanese tempura is deep-fried with starch or flour (like flour) wrapped in seafood or vegetables.

Common tempura is made of fish, shellfish, shrimp, or vegetables, and is wrapped in wheat flour and egg sauce, and fried Japanese dishes such as fried shrimp and fried sweet potatoes.


Tempura's tempura, thin flour tops, frying temperature is just right, showing the crispy texture of the ingredients inside and outside.

Had to admire the kitchen master, amazing!


看看這炸蛋,根本是讓人失去理智的畫面。


再次佩服天麩羅廚房師傅,沒有一定的功力也無法炸出這樣的炸蛋。


Looking at this fried egg is a picture that makes people lose their senses.


Once again I admire the chef of the tempura kitchen, I ca n’t make such fried eggs without certain skill.

這是一旁美女點的吉套餐。

生魚片、關東煮、胡麻木棉豆腐、炙燒鮭魚。

推薦木棉豆腐!


This is a set of sweet dishes.

Sashimi, Oden boiled, flax kapok tofu, seared salmon.

Recommend Kapok Tofu!

甜點:抹茶生果凍。滑嫩滑嫩,抹茶味足。


Dessert: Matcha raw jelly. Smooth and tender, matcha tea is full of flavor.

附餐咖啡。



吉天婦羅KICHI。美味。


Coffee with meals.

Kichi tempura KICHI. delicious.


店家資訊:

地址:台北市忠孝SOGO 11F

電話: 02 2731 2518

官網: http://www.kichi.com.tw/


Store information:

Address: SOGO 11F, Zhongxiao, Taipei

Phone: 02 2731 2518

Official Website: http://www.kichi.com.tw/





作者簡介


【Chef Michael Kuo】1985年生,有點年紀的台灣Chef。參加國內外餐飲比賽、歷經大小餐廳飯店工作,創業開店。毅然決然放下手邊穩定的工作,決定跳脫舒適圈,前往法國巴黎藍帶餐飲學院求學。


Born in 1985, Taiwanese chef. Participate in domestic and foreign catering competitions, work in restaurants, and start a business. Resolutely put down the stable work at hand, decided to break away from the comfort zone and go to the Le Cordon Bleu School in Paris, France to study.




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