Happy New Year 2011!!
Let's cerebrate a new year with Japanese Osechi bento box
Let's cerebrate a new year with Japanese Osechi bento box
Grilled lobster with golden sauce, steamed king crab leg, griled eel, simmered vegetble,
Assorted sushi, double cooked abalone, salmon roe, simmered sweet chest nut, mullet roe, and more!
Merry Christmas 2010!!
Come ibuki to cerebrate this Christmas with your special someone.
Chrismas Special Dinner Kaiseki Set Menu is available in ibuki from Dec.24 to 26
Chrismas Special Dinner Kaiseki Set Menu is available in ibuki from Dec.24 to 26
Deep fried minced wagyu beef and simmered vegetables with miso sauce,
Three types of special sushi (tuna & avocado sushi, grilled eel sushi, egg and salmon roe sushi)
Chrismas Tree in front of the Shangri-La Hotel Taipei
New grand menu is expected to be launched in the middle of Nov.
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| ibuki's signature dish Platinum sashimi platter, Taiwan maki rolls, organic muti grain rice with grated yam |
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| Vegetarian dishes Assorted nine types of vegetable platter, assorted seasonal vegetable with green tea salt |
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| ibuki's signature dessert Tropical fruit sandae, red bean soup with grilled mochi |
Gala Dinner, Oct.29 '10
Four different types of sake from Shizuoka prefecture with special seasonal kaiseki set menu NT$3,880/person
including give away gifts -one bottle of sake (300ml) and a Japanese sake cup-
including give away gifts -one bottle of sake (300ml) and a Japanese sake cup-
We only can serve for 20 sets, Please make a reservation NOW!!
(886 2) 2376 3241
(886 2) 2376 3241
Autumn Delicacy
◎Matsutake Mushroom with fresh Yuzu
◎Japanese saury pike “Sanma” from Northern pacific
◎Wild salmon just come back to rivers of Hokkaido
◎Grilled fresh ginko nut
July 30, 2010
“SUSHI SPARKS” AT IBUKI JAPANESE RESTAURANT
No season suits having a sushi meal more than the summer! That is why from now on until August 22, 2010, Shangri-La's Far Eastern Plaza Hotel, Taipei’s ibuki Japanese Restaurant, situated on the seventh floor, is featuring “Sushi Sparks”, which are created when traditional Japanese sushi, presented by Head Chef Eiji Nakamura, greets the contemporary creations of Sushi Head Chef Ken Lin.
With great influence from his father who masters in sushi-making and owns a sushi restaurant for 40 years, Chef Nakamura is familiar with, and greatly appreciates, traditional Japanese sushi. From the taste to presentation, his dishes provide diners with a nostalgic sensation that is unforgettable.
May 19, 2010
JAPANESE WILD “TOKISHIRAZU” SALMON
From May 21 to June 20, 2010, Shangri-La's Far Eastern Plaza Hotel, Taipei is featuring wild Tokishirazu Salmon, one of the rarest among the Japanese family of salmons, at ibuki Japanese Restaurant..
Head Chef Eiji Nakamura of ibuki Japanese Restaurant is presenting a grand eight-course Tokishirazu Special Kaiseki Menu to diners for NT$2,980 per person. The menu features dishes such as Five Assorted Types of Sashimi, including Tokishirazu Salmon, Delicately Seared Tokishirazu Salmon Nigiri and Salmon Roe Sushi, Sliced Australian Wagyu Beef Grilled on Hot Stone with Homemade Sesame Sauce, and Tokishirazu Salmon in Sake Flavored Soup.
Salmon typically swim to Hokkaido, Japan, during the autumn months for ovulation, but Tokishirazu salmon, literally meaning “the salmon unaware of the time”, is famous for being “confused” and going up north a bit too early. This uncommon occasion creates Tokishirazu salmon’s valuable status in the country; they are also precious for their plumpness and tender sweet meat. In addition, Tokishirazu, unlike the usual farmed salmon, are 100 percent natural breeds, and only available in May and June.
A regular salmon’s size ranges from eight to nine kilograms, while Tokishirazu weighs an average of three to four kilograms, and this is because they do not have any roe or milt in their body. According to Chef Nakamura, all the nutrition is firmly packed in their small body without having it shared among the eggs.
Chef Nakamura said the fat around the belly of the Tokishirazu salmon is similar to that of the popular Toro tuna belly fat, if not better. The pureness of the salmon provides taste buds a clean flavor without the excess oiliness, he stressed.
April, 2010
AUSTRALIAN KING CRABS IN TWO RESTAURANTS
ibuki's Head Chef Eiji Nakamura prepared a special set menu, also, you can order one crab and choose four ways of your favorite cooking method from a salad with the steamed crab meat, crab meat sashimi, steamed egg custard with crab's miso-like paste, grilled claw with golden sauce, tempura, teppan yaki fried rice and more!
March 9, 2010
THE ESSENCE OF NAGASAKI
From March 13 to April 8, Head Chef Eiji Nakamura of ibuki Japanese Restaurant, presents the flavor of Nagasaki with nearly 30 individual dishes, and a specially designed 10-course Kaiseki set menu
priced at NT$2,980 per person.
Nagasaki, Japan’s westernmost city, is well-known for a diverse cuisine that has long left an impression. As the country’s only city with a harbor that was used widely for regional trade in the 17th century, Nagasaki’s proximity to mainland China and early interaction with the Portuguese have given in giving its food a definable character or, as Chef Nakamura describes it, “a flavorsome combination of East and West”.
November, 2009
TASTE OF "SHIKOKU"《四國名饌精選》
日本四國地區由愛媛、香川、高知和德島四縣組成，因地理位置特殊，發展出獨有且罕為人知的美食文化。即日起至12月3日，ibuki日本料理(7F)邀您盡嚐四國名饌，包括高知烤鰹魚、愛媛加納魚拌飯、讚岐烏龍麵等，經典必享！
四國島位於日本西南方，隔著瀨戶內海與本島相望，由於瀨戶內海上有世界三大海潮之一的「鳴門漩渦」，又四國北部的愛媛縣境內矗立著高達1,982公尺的「石鎚山」作為屏障，過去交通不發達時，四國島宛如與世隔絕般，發展出自成一格的美食與文化。此外，著名的太平洋暖流「黑潮」流經四國島南部沿海，帶來溫暖的氣候與富足的漁獲，因此料理發展多彩多姿。
October 15, 2009
PREMIUM SAKE DINNER IN SHANGRI-LA, TAINAN
On October 15 at 6:30pm, Premium Japanese sake, Dassai and Tentaka Kokoto, will be featured at Shanghai Pavilion (38F), boasting the panoramic view of Tainan city.
An exquisite 8 courses set menu has been created by guest chef Eiji Nakamura from Shangri-la Taipei,while an array of selected sake will be presented by Hiroshi Sakurai, President of Asahi brewery and Munenori Ozaki, President of Tentaka brewery.
Don't miss this rare opporunity and taste the best sake along with the best Japanese food in Tainan!
Sep. 2009
AUTAMN BBQ FESTIVAL
秋高氣爽品嚐燒烤正對味！9月25日至10月4日的晚餐時段，遠東飯店ibuki日本料理匯集各國頂級海陸食材，包括澳洲活鮑、美國生蠔、台灣龍蝦、日本喜知次魚、加拿大野生鮭、美國自然牛、澳洲和牛、鹿兒島地瓜、北海道玉米…等，以精準火候，推出炭香四溢的《秋烤盛宴》！點用朝日生啤酒，再享買一送一優惠。
日籍主廚中村榮治(Eiji Nakamura)特調六種醬汁可供搭配，包括照燒、味噌、黑胡椒、塔塔、辣味醬，和以蝦頭烤煮製做的蝦味噌醬。搭配原則隨個人喜好，不過主廚建議，照燒和黑胡椒醬適合肉類食材，而其它醬汁則可佐以海鮮燒烤。
日籍主廚中村榮治(Eiji Nakamura)特調六種醬汁可供搭配，包括照燒、味噌、黑胡椒、塔塔、辣味醬，和以蝦頭烤煮製做的蝦味噌醬。搭配原則隨個人喜好，不過主廚建議，照燒和黑胡椒醬適合肉類食材，而其它醬汁則可佐以海鮮燒烤。
Aug. 2009
ANCIENT TIME "EDO" CUISINE
即日起至9月24日，台北遠東飯店ibuki日本料理推出東京的古早味—江戶壽司。以醃漬或熟海鮮製做、並用獨特紅醋提香調味，帶您走入味蕾的時光隧道，盡享十九世紀的經典美味。
江戶，即現在的東京，19世紀時，流動小吃攤沿著江戶灣(即今日東京灣)叫賣，大家就地取材，以江戶灣的漁獲做成壽司，又因當時儲存不易，故海鮮多先以醃漬或烹煮等方式料理，並用酒糟做成的紅醋製做醋飯，風味獨特，蔚為風尚，稱之為「江戶前壽司」。1923年關東大地震後，許多廚藝出色的壽司師傅，因找不到工作而被迫遊走他鄉，「江戶前壽司」也因此傳遍日本，成為國民美食。
ibuki日本料理主廚中村榮治(Eiji Nakamura)，根據江戶料理風格和精神，精心設計七道式「江戶前壽司懷石套餐」 ，包括：手工蕎麥豆腐、特選五品生魚片、江戶前黑輪、香酥干貝及三葉及江戶前壽司和特製玉子燒等多道料理；也可以單點選用品嚐，讓您盡情享用濃厚的日本古早味！
另外中村主廚設計「白醋五品」和「紅醋三品」壽司。前者為平常製做壽司的白醋；後者則為特別自日本進口、以酒糟釀製的紅醋，其香氣較白醋濃郁，滋味卻沒那麼酸，並且帶有些許甜味，因此在調配醋飯時，糖的添加比例要較使用白醋製做時來得少。主廚亦強調，白醋或紅醋與海鮮的搭配原則，就像葡萄酒佐餐一樣，滋味清爽的搭配白醋，口味濃醇的則搭配紅醋。讓您體驗真正江戶壽司的傳統風味。
ibuki日本料理主廚中村榮治(Eiji Nakamura)，根據江戶料理風格和精神，精心設計七道式「江戶前壽司懷石套餐」 ，包括：手工蕎麥豆腐、特選五品生魚片、江戶前黑輪、香酥干貝及三葉及江戶前壽司和特製玉子燒等多道料理；也可以單點選用品嚐，讓您盡情享用濃厚的日本古早味！
另外中村主廚設計「白醋五品」和「紅醋三品」壽司。前者為平常製做壽司的白醋；後者則為特別自日本進口、以酒糟釀製的紅醋，其香氣較白醋濃郁，滋味卻沒那麼酸，並且帶有些許甜味，因此在調配醋飯時，糖的添加比例要較使用白醋製做時來得少。主廚亦強調，白醋或紅醋與海鮮的搭配原則，就像葡萄酒佐餐一樣，滋味清爽的搭配白醋，口味濃醇的則搭配紅醋。讓您體驗真正江戶壽司的傳統風味。
July, 2009
NAGOYA STLYE EEL AND SPECIALITIES
From now to August 13, 2009, ibuki Japanese Restaurant (7F) of Far Eastern Plaza Taipei presents classic Nagoya specialties, highlighting Nagoya style eel prepared with fresh eel from Pingtung, known as a popular export item to Japan due to its premium quality. An eight-course Kaiseki set, comprising Nagoya style eel and signature cuisine, is also on offer at NT$1,980 per person. A la carte and set selections are available during lunch and dinner hours.
"Eel is considered a summer delicacy in Japan, because many believe that consuming eels would prevent heat stroke. Each year, we set aside an Eel Day in celebration of the wealth of gourmet cuisine made with eel, which falls on July 19 in 2009," says ibuki's Head Chef Eiji Nakamura.
There are two major regional styles for preparing eel in Japan. For the Nagoya Style Grilled Eel on Steamed Rice, Chef Nakamura prepares the eel in Kantou style, which requires light grilling, followed by steaming with sake and completed with further grilling, until the eel becomes lightly crispy on the outside while maintaining a softer texture inside. The grilled eel is served with sweet sauce, scallion and seaweed sauce and as Ochatsuke (served in a soup with steamed rice), offering guests three ways of savoring Nagoya style eel.
An array of Nagoya specialties are featured for the enjoyment of guests, including Deep-fried Herbal Pork Skewers with Bread Crumbs served with Homemade Red Miso Sauce, Deep-fried Prawn with Soy Sauce in a Rice Ball, Nagoya Style Cold Broad Udon Noodles with Vegetables and Savory Broth, etc.
June 12, 2009
EXQUISITE NORTHEASTERN JAPANESE CUISINE
From June 12 to July 12, during lunch and dinner, ibuki Japanese Restaurant (7F) presents Northeastern cuisine, drawing upon 6 prefectures' distinct flavors created by Chef Eiji Nakamura.
The 7-course set, featuring artfully prepared seafood and Wagyu beef, is priced at NT$1,980+ 10% per person. Premium sake pairing and delightful creations by the dish from each prefecture are also on offer.
Don't miss the Taiko drum performances on Friday evenings!!
