最近臺中LALAPORT的北館也開幕了，五樓的美食街也有許多日本品牌

進駐，這對於我這個因為疫情的關(guān)係已將近4年沒去過日本的我來說，還

真是件好事。雖然大部分的牌子跟臺中港的三井OUTLET差不多，不過

也有一些新的牌子進駐，今天來介紹的日本橋海鮮丼辻半就是其中之一。

Recently, the north wing of LALAPORT in Taichung also opened, and the 

fifth-floor food court features several Japanese brands. For someone like 

me who hasn't been to Japan for almost four years due to the COVID-19, 

it's really a great thing. Although most of the brands are similar to those

in Taichung Harbor's Mitsui Outlet, there are also some new ones. Today, 

I want to introduce one of them,  a Japanese seafood don restaurant named 

Nihonbashi Tsujihan.

電冰箱新食譜書各大通路熱賣中
一人餐桌這邊買唷: http://bit.ly/2EIIRGx
胖肉爺有簽名書等你喔
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懶得看文章的朋友們可以直接點上面的影片，看影片比較快了解。至於有

耐心的朋友，就接著慢慢聽我講故事囉。
For those of you who don't feel like reading the article, you can 

simply click on the video above to get a quicker understanding. 

As for those patient friends, you can continue listening to me 

telling the story slowly.

這家店聽說是東京第一名的海鮮丼店，到底是口味上第一名?還是出餐速

度?又或是綜合評價?坦白說之前雖然每年都去東京，但我還真不知道這一

家。這也有可能跟我自己的飲食習慣有關(guān)係，因為在東京不是吃壽司就是

吃拉麵這些，所以性質(zhì)有一點點不一樣。反正店家說的第一名，有空再來

研究看看是真的大重點平，或只是店家廣告噱頭?臺中店位於LALAPORT

五樓的美食街，整體來說環(huán)境相當寬敞，比南館的一樓大上很多。

This shop is said to be the number one seafood don restaurant in Tokyo, 

but what exactly does that mean? Is it the taste that's ranked number one, 

or is it the speed of service? Or perhaps it's based on overall reviews? 

To be honest, even though I go to Tokyo every year, I actually haven't heard 

of this place. It could be because of my own eating habits since in Tokyo, 

it's either sushi or ramen for me, which is slightly different. Anyway, when 

the restaurant claims to be number one, I'll have to find some time to 

research and see if it's really a big deal or just a marketing gimmick. 

The Taichung branch is located on the fifth floor of LALAPORT, in the 

food street. Overall, the environment is quite spacious, much larger than 

the first floor of the South Wing.

因為剛剛開始營運的關(guān)係，現(xiàn)場提供的菜色只有四款套餐，比較高檔的

海鮮丼系列還沒推出，目前最貴的是瀧套餐$499，那就來這個吧!

Because we just started operating, we currently only offer four set menus

on-site, and the more upscale seafood don series has not been launched 

yet. The most expensive option currently available is the Takimono set 

menu priced at $499. So, let's go for that one!

雖然在美食街，不過店裡還是備有六個板前形式座位，在現(xiàn)場觀察的結(jié)

果好像是可以先預(yù)約，服務(wù)生也會像在一般餐廳一樣幫你點餐。

Even though it's a food street, the restaurant still has six counter seats 

where you can sit and watch the chef prepare your food. It seems like 

you can make a reservation in advance, and the waitstaff will assist you 

with ordering, just like in a regular restaurant.

自助區(qū)這邊有黑豆茶、白開水以及檸檬水、昆布薑片可以自由取用。

In the self-service area, you can help yourself to black bean tea, plain 

water, lemon water, and seaweed ginger slices.

瀧 海鮮丼Taki seafood don($499)

附上的昆布薑片酸酸甜甜很開胃，吃得相當涮嘴，吃不夠可以自己去自

助區(qū)再拿。

The kombu ginger slices are appetizing with a sour and sweet taste. 

They are really mouthwatering, and if you don't have enough, you can 

help yourself to more at the self-service area.

芹菜珠跟柚子皮，視個人口味自行添加。
Celery stalk and grapefruit peel, add according to personal taste.

黑豆茶及檸檬水讓客人免費取用，保溫罐裏面是店家特製的鯛魚高湯，

是等等海鮮丼另一種湯飯吃法要用的。

They offer complimentary black bean tea and lemon water for  guests. 

Inside the thermos, we have a special homemade dashi broth made from 

red snapper, which is used for another style of seafood rice bowl that will

 be served later.

新鮮鯛魚生魚片，光看這半透明的魚肉表面散發(fā)光澤，就知道新鮮及等

級都不差。搭配的是胡麻醬汁，別於常見的柚子或純芥末醬油，屬於味

道比較重一點的搭配。

Fresh Tai sashimi, just by looking at the translucent surface of the 

fish flesh glistening, you can tell it's fresh and of high quality. It is 

accompanied by a sesame sauce, which is different from the commonly 

seen yuzu or pure mustard soy sauce, offering a slightly heavier flavor

 combination.

生魚片切得有相當厚度，一份兩片先吃一片，品質(zhì)新鮮口感彈牙。另外

一片則留下，等等泡飯的時候吃。

The slices of sashimi are cut to a considerable thickness. I eat one of the 

two slices first, which has a fresh taste and a chewy texture. I save the 

other slice for later when I have rice to eat it with.

額外的干貝鱒魚卵醬，等等開動前淋到丼上儀式感十足!!!

Extra scallops and ikura sauce, drizzle it over the rice bowl before 

digging in for a truly ceremonial experience!

有別於一般印象中的海鮮丼，這家店的海鮮料會事先切碎，然後疊成一

座小的綜合海鮮山出菜。因為上面還會淋上很多鱒魚卵，所以如果不拿

筷子撥動，很難知道裡面有些什麼食材?但不用心，人家菜單上面都有寫

得很清楚。

This restaurant offers a unique twist on the traditional seafood rice bowl. 

Instead of the usual presentation, they finely chop the seafood ingredients

and layer them to create a small, towering mound of delectable seafood. 

To enhance the dish, they generously pour a lot of ikura on top. 

Without using chopsticks to explore the dish, it can be difficult to discern 

the specific ingredients inside. However, no worries! The menu provides a 

clear description of the dish.

日系品牌的米飯品質(zhì)就不用贅述了，然後這家店有另外加上重烘焙過的

芝麻子，色澤乍看一下還以為是藜麥，哈哈~~~

The quality of rice from Japanese brands goes without saying. Moreover,

this restaurant adds baked sesame seeds, which at first glance, look like 

quinoa. Haha~~~

把所有海鮮料跟醬汁拌勻，建議大家用湯匙會比較方便吃。其實吃日式

海鮮丼過去的經(jīng)驗都是醋飯或白飯上，會鋪上滿滿的海鮮料，而在這家

店吃到的版本，我覺得會比較像海鮮拌飯。味道方面當然是沒問題，但

是少了魚生大口嚼的快感，是比較可惜之處。

Mix all the seafood ingredients and sauce thoroughly. I would recommend

using a spoon for easier eating. In the past, when I had Japanese seafood 

dons, they would typically have a generous amount of seafood arranged 

on top of vinegared rice or plain rice. However, the version I had at this 

restaurant felt more like seafood mixed with rice. The taste was undoubtedly 

good, but it lacked the satisfying sensation of biting into large chunks of raw 

fish,which was a bit disappointing.

接下來這一罐是放在保溫瓶裡的鯛魚高湯，也是這家店海鮮丼另一種

吃法的靈魂。當吃到碗內(nèi)剩下約1/3的時候?qū)⑹巢母堄脺卒伷剑?/span>

接著放上剛剛留下的那片鯛魚片，再將滾燙的高湯沖下。如此，一碗

美味的鯛魚海鮮泡飯就誕生囉~
The next item is the Tai broth stored in a thermos, which is also the soul 

of another way to enjoy the seafood rice bowl at this restaurant. When 

there's about a third left in the bowl, use a spoon to flatten the ingredients 

and rice, then place the Tai fillet that was set aside on top, and pour in the 

piping hot broth. A delicious bowl of sea bream seafood rice soup is born.

高湯的溫度讓魚片熟成到恰到好處，湯頭清甜美味。
The temperature of the broth allows the fish slices to mature to perfection, 

resulting in a deliciously flavorful broth.

跟一蘭這些大品牌一樣碗都是店家特製，吃到最後就能看到碗底玄機囉~

The bowls used in big brands like Ichiran are specially made by the restaurants themselves, and you can see some secrets at the bottom of the bowl when 

you finish eating.

基本上以價格跟食材等級來看，$499的瀧海鮮丼我個人覺得價格是還算

合理。但以料理魚生呈現(xiàn)的方式，雖然一開始堆成的海鮮小山頗有視覺

效果，但是全部都是切碎的魚生，感覺頗像下腳料堆砌，價值感會比較

打點折扣。當然這也許為了方便後面一丼兩吃，讓熱的鯛魚高湯能夠比

較容易把魚生燙熟的緣故才這樣做，不過對像我這種還是喜歡吃傳統(tǒng)海

鮮丼的人來說，這次經(jīng)驗也許也會是最後一次經(jīng)驗囉~

Based on the price and the quality of ingredients, I personally think the 

$499 seafood don is reasonably priced. However, the way the sashimi is 

presented is a bit disappointing. Although the initial presentation with 

a pile of seafood creates a visual effect, it's all chopped sashimi, which 

feels more like a hodgepodge of ingredients. It reduces the perceived 

value. Of course, this might be done to facilitate enjoying two dishes in 

one bowl. The hot sea bream broth can easily cook the sashimi. But for 

someone like me who prefers traditional seafood rice bowls, this experience 

might be the last one.

菜單品項價格如因物價波動等因素有做調(diào)整，以店家公布為主，僅供參考!
The prices of menu items may be adjusted due to factors such as fluctuations in

commodity prices, and the prices posted by the restaurant shall prevail. The prices

 listed are for reference only.

 

更多冰箱累積的牛肉麵印象，盡在美味牛肉麵懶人包...........
中部牛肉麵指南地圖版:

臺灣牛肉麵同好會俱樂部，歡迎加入:https://www.facebook.com/groups/gubamee/
臺灣燒肉同好會俱樂部，歡迎加入:https://www.facebook.com/groups/bbqtw/
臺灣臭豆腐同好會俱樂部，歡迎加入:http://bit.ly/2XQxZhv
臺灣便當同好會俱樂部，歡迎加入:https://bit.ly/3tJjPyZ\

店家資訊Shop Information:

日本橋海鮮丼辻半 臺中LaLaport店 

401臺中市東區(qū)進德路600號5F北館 

0437077296

南北貨俱樂部粉絲團，請掃QR CODE來按讚喔!




本文照片以iPhone 13 PRO拍攝
作者:

此文同步發(fā)表於：來自東京第一名的海鮮丼?一丼兩吃插旗臺中~ 日本橋海鮮丼つじ半Nihonbashi Tsujihan-LALAPORT TAICHUNG! 臺中日式 東區(qū)401