海女の酒肴

2020年夏季 Room by Le Kief 合作菜單,以海洋為風味主線,胭脂 在七道小食中呈現米的各種樣態;調酒從烏龍茶酒、紅茶康普茶、紹興與梅酒,到茶酒泡飯為高潮;米糠醃製的豬頰為重音、清酒為乾淨的休止符,最後以紫米甘酒冰為微醺甜蜜收尾,在盛夏裡打造當代摩登居酒屋味覺地景。

陳小曼在此合作中協助菜單概念與設計、視覺呈現與影像紀錄。

In the summer 2020 Room by Le Kief collaborating menu, the theme is “flavor of the ocean.” Yanzhi presented various forms of rice in seven snacks; cocktails went from oolong tea wine, black tea kombucha, Shaoxing and plum wine, to tea-infused cocktail ochazuke as the climax; the pork cheeks marinated in rice bran is the accent, sake is the rest, and the purple rice amazake sorbet is the sweet finish, creating a contemporary modern izakaya taste landscape in midsummer.

Slow Food Design (SFD) team assisted in menu concept and design, visual presentation, and photologging in this collaboration.

お通し

山藥 | 梅子
烏龍茶通寧 | 昆布

Yam | Plum
Oolong Tea Tonic | Kombu

キムチ

泡菜 | 魚子 | 酪梨
紅茶康普茶 | 海苔 | 琴酒

Kimchi | Caviar | Avocado
Black tea kombucha | Seaweed | Gin

煮玉子

紹興 | 蛋
黑糖 | 紹興 | 烏龍 | 荔枝 | 梅酒 | 清酒

Shaoxing | Egg
Brown sugar | Shaoxing | Oolong | Lychee | Plum wine | Sake

茶漬け

粑 | 雞絲 | 榨菜
碧螺春 | 鐵觀音 | 清酒

Crispy rice | Shredded chicken | Mustard
Biluochun | Tieguanyin | Sake

酒盜塩辛 きゅうり

黃瓜 | 鹽辛花枝 | 香檬胡椒
蛤蠣殼 | 燒酒 | 白酒

Cucumber | Squid shiokara | Lemon Pepper
Clamshell | Soju | Wine

豚バラ

米糠鹹豬肉 | 金桔蘿蔔泥 | 紫蘇甜醋薑
大七 or upgrade to: 十四代

Rice bran salted pork | kumquat radish puree | perilla sweet vinegar ginger
Daishichi sake or upgrade to: Juyondai sake

あまざけ かき氷

紫米 | 甘酒冰
可可清酒

Purple Rice | Amazake sorbet
Cocoa sake