好relax呀,換套浴衣後,搭lift去三樓蓬萊餐廳...一報上我們的房號便可以了... 有包廂哩!仲有電視機,正,好中意睇日本啲綜藝節目! 一坐低就來一杯士多啤梨酒先! 先上冷頭盤: sea urchin, grilled eggplant and tofu mousse (海膽,烤茄子同豆腐慕斯) 入口即溶嘅海膽,清甜的,豆腐慕斯好滑,好味! 熱頭盤: Steamed egg contain salmon roe (含有三文魚子的蒸蛋) 呢個都唔錯,不過中意個冷頭盤多少少!~ 跟住就係made dish,懷石料理係一種藝術,plating (擺盤)也是一種藝術,楓葉季有紅葉做裝飾~ 睇清楚係乜東東? 有哩... Tossed Matsutake and Sesame seed ( 拌松茸&菠菜) Tossed Wheat bran and sesame seed (拌小麥麩&芝麻) Gingko nuts (銀杏), Steamed berried sweetfish (蒸鮎魚), Steamed octopus (蒸八爪魚), Steamed pumpkin(蒸南瓜), Persimmon shape of egg(蛋形甜柿), steamed chestnuts (蒸栗子) 個松茸配菠菜好好食,想要多啲..哈哈! 其他的都好精緻,不過都係松茸贏晒! Hotpot 來了!!!!! Sea Bream and Mushroom (黃鰭鯛&香菇!) 雖然我比較討厭食魚,但係個湯一啲都唔腥,仲有啲清甜... Sashimi: Sea Bream, Squid, Scallop, Mackerel and Bonito Sushi (刺身:黃鰭鯛,魷魚,帶子,鯖魚, 松魚壽司) 一個字:鮮! 講完! 連塊紫蘇葉都鮮啵!大愛!! Crab, and Yuba with turnip sauce: with wheat bran, kidney bean, yuzu (蟹肉,腐皮,四季豆, 小麥麩, 柚子,蕪菁汁) 個柚子味好出,好果香~ 我仲未食完架! Pickled dish: Yellowtail and Radish 醃菜: 油甘魚&小蘿蔔 呢個連汁一齊吃,喊喊地但係好多層次~ 又一個靚靚擺盤,高水準! 2 kinds of dishes of beef: with mushroom sauce and carrot 牛肉兩吃 牛肉中間少紅,好嫩!好想要多啲....好食呀,但係個肚皮已經很撐~哎也~ 還有牛肉飯,醃菜同面豉湯~~之前我講過,關西啲面豉湯真係同我地飲開既好唔同,紅好多,佢地唔係叫miso soup,而係叫RED miso soup! 味亦都濃好多..我唔中意呢隻味 終於來到第十道菜!!!!!!甜品! Dessert: Pear and White wine Jelly contain Fig 梨&白酒啫哩連無花果果肉! 整體能夠清清我個味蕾,個無花果真係掂,識食一定要食無花果,一來少有相對名貴,二來有營養功效(有降血脂血壓), 三來真係甜味好豐富~ 真係食夠兩個鐘,大滿足啵!