[新餐厅] Nanbantei of Tokyo :烤肉串和鸡尾酒
<i class="pstatus"> 本帖最后由 冰心 于 2014-6-18 15:56 编辑 </i><br />
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在日本，烤鸡肉串搭配啤酒是一种传统吃法。Nanbantei of Tokyo同样崇尚这种传统，同时研制新的串烧系列，精心调配了与之搭配的鸡尾酒。“yakitori”已经不仅仅是烤鸡肉串的意思，日本的餐馆往往会将肉与蔬菜搭配一起烤。<br />
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<strong>Buta Negi</strong><br />
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<strong>Gyu-tan</strong><br />
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<strong>Shrimp with Bacon（培根虾肉串）</strong><br />
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Shrimp with Bacon（培根虾肉串）（P270）是很受喜欢的串烧，由当季的鲜虾搭配咸培根，口感很融洽，并不会有突兀感。Gun-tan(P170):熏烤后的牛舌依然很鲜嫩。Buta Negi (P90) :青蒜裹上一层薄薄的猪肉。<br />
除了串烧系列之外，来看看餐厅里的其他食物都有些什么？<br />
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<strong>Shiitake Mushroom Salad（P180）</strong>香菇沙拉:生菜、香菇、西红柿、胡萝卜、小萝卜等<br />
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当然还有必不能少的鸡尾酒<img src="/data/attachment/forum/uploads/19.gif" smilieid="95" border="0" alt="" /> <br />
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<strong>Hibiscus Mojito (P150)</strong>，这款鸡尾酒由薄荷叶、Mojito薄荷，酸橙汁、百加得朗姆酒、木槿糖浆和汽水调配而成。<br />
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<strong>Mailbu Midori(P125)</strong>的口感既甜又有很强的刺激性，它是由Midori蜜瓜利口酒、马里布的朗姆酒、百加得朗姆酒和凤梨汁调配而成。<br />
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<strong>Japanese Mojito(P175)</strong>由绿茶、lichiko Sochu(日本一种蒸馏酒精饮料)、酸柑水、雪碧等调配而成。<br />
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<strong>Gin Basil(P125)</strong>的口感偏酸甜，百香草、糖浆以及雪碧的混合让这款鸡尾酒 的口感有点怪异。<br />
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<strong><strong>Fresh Rita </strong>（P150）</strong>的配料有龙舌兰酒Cuervo 1800、龙舌兰糖浆以及酸橙汁。<br />
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烤肉串搭配鸡尾酒应该是非常深得人心的组合吧，比起韩国的炸鸡配啤酒更让人口水直流。<br />
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想知道地址的话，要回复哦。<br />
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游客，如果您要查看本帖隐藏内容请回复<br />
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地点在哪儿呢？<img src="/data/attachment/forum/uploads/31.gif" smilieid="340" border="0" alt="" />
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这绝对是一个好东西
漂泊人从不欣赏餐馆里的东西，甚至根本瞧不起！！！<br />
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今天那几杯XX真的亮了我的眼了。<br />
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不错！味觉与视觉同时兼顾！！！
v√∫不错！味觉与视觉同时兼顾！！！
<i class="pstatus"> 本帖最后由 roy 于 2014-6-19 06:03 编辑 </i><br />
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地点在哪儿呢？{:6_297:}
嗯~~ 很想試那培根虾.
瓦瓦～～這看起來也好好吃～在那裡呢～{:6_363:}{:6_363:}{:6_363:}
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