鮨野村 Sushi Nomura 🇹🇼 | 店長野村先生於11年前來到台灣，其製作江戶前壽司的手藝，即使店舖位置隱蔽，但仍然在台北人氣相當高，其餐廳更於去年獲得米芝連一星的肯定。
壽司的重點經常都被客人放在在魚材本身，魚的級數、刀工如何、魚的鮮度等，醋飯似乎只是配角，是承載食材的容器，「然而壽司料與醋飯並非只是A+B的組合，他們是一體的。」- 野村先生說道。
在致力把醋飯和魚材的化學作用最大化的前提下，他以五款不同的赤醋和白醋搭配出不同酸性和香氣的醋飯，米飯採用北海道七星米配上富士山泉水。如黑鮪魚中腹等油脂豐富的部位就搭配較香氣較濃郁的醋飯以中和其油脂和突出魚材的個性。
在圖1花枝握下的水針魚握壽司，其入口時細膩的肉質和彈性令它成為當日omakase menu內我的最愛之一；處理來自東京灣的水針魚工序費時，師傅需要慢慢夾出魚刺，配上薑末和蔥花也是一種常見的食法。
鮨野村 Sushi Nomura 🇹🇼 | Mr. Nomura came to Taiwan 11 years ago, as a craftsman of the edo’s style sushi, his talent is aware by the public despite his restaurant is more like a hidden gem set up. Last year, Sushi Nomura awarded a well-deserved Michelin one- star ⭐️.
We often overlooked how rice 🍚 plays its significant role in making sushi. By focusing on the fish mostly. "However, sushi and rice are not just an A+B, they are a well-connected combination” Mr. Nomura said.
Under the premise of maximizing the chemistry between the rice and fish, he used five different red vinegar and white vinegar to cook the rice with alternative acidity and aroma. The vinegar rice was made with Hokkaido seven-star rice and Fuji Mountain spring water. For example, the o-toro matches with the vinegar rice with higher acidic and aroma to neutralize its oil and highlight the character of the fish itself.
Under the squid sushi, the Japanese halfbeak sushi from Tokyo Bay is one of my favourites of the omakase menu thanks to It’s delicate texture like a lobster; it’s time -consuming for preparing the fish especially the deboning part. It goes well with the ginger and green onions as well.
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