![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZ3xNh0sARgY-nx0RcyEHa0zk8Uv4IFSkCowN6C2j09WRCl7lHocbBplWlEqSQrgMvq6KfpvAiQg05E8_ew6HpxsL-hmykeZ0JOGZHTUtSliBqN5c4Lq4yVNbg_6Xp2B-jGHQ0Gw984TI/s640/PhotoGrid_1570033331259.jpg)
店家資訊
地 址:台南市安平區中華西路二段317號
電 話:06-2980602
營業時間:平日AM11:00-PM10:00、假日AM10:30-PM10:00
公 休:無
用餐時間:60分鐘(無人候位時不限)
最近台南餐飲業熱門話題之ㄧ的壽司郎終於開幕了,運氣很好我們用APP預約到了開幕日的座位,
訂位APP做的不錯所以不用一直在現場候位,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnejkWQKIzCtWf8kXFGJflhPv3ApRTzYr6vDdhnUi5Kyk1EmX-PClpAIuYTy9PXlk4Q4xDmZQbpqHmARtkguuHpfQ_KB-AgCmkDJhox1m9EW84Czzl1mS_vx16weIS844MuWexug3B7hTc/s640/LF2A1216.jpg)
關於詳細如何預訂、如何當日抽號候位可參考樂活台南的這篇食記,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjVOe2-h3Ggfzvr99MFfnihEXpUotE8DeAlOIbwZ_AlTMrjAWotKNIo8Nk-I8X7mj87NPaq8cZauBnjXYZKt6oBHHj0lxnCNR3hQJ8ycdKuQaEJ6XPAp7iahZyUNSR-be9gwsR4LdpbXu/s640/52940711_1061197557401836_5821372967619133440_o.jpg)
[價目表]
紙本菜單上並不是全部菜色,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJ5LoY4cf3mi-xI-hA2cMOMHYzMD-2QXyQDUQ2wEBBwreD6mZqOUzy1TPeb5kdND2WHMeF6mJmSa-U8faDH4x8_-hXu3b9fLumUn2G4KcBXU6C4fMWAC5Bc7yOlyqES7-ZdKyGNldBg0/s640/%25E6%258E%2583%25E6%258F%258F_20190930.jpg)
副餐
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhetI8MRBKGoTVZyq1Wm-xcntBaBwBZ72zsI1HbSf8AElEvqoH2RAGyoxoAlpIhGAZSiYdygalZugOfzVNTPWEs9i5QH-bedBznoJ3BgyGa6YsqVOeVga6k_Fe5ezECGczKLOOx282Jw1M/s640/%25E6%258E%2583%25E6%258F%258F_20190930+%25282%2529.jpg)
ㄧ般餐點計價紅盤$40、銀盤$60、金盤$80,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnPnLgjKUM3eSyqVB5T-Isj8MOrqu7eZyaUTFFn5_-i7MKDg_3qOezP2z_Zc8B8iYmv1-b6aSuM280p2dOMtrV-8Qvmw3OpCedNtOiXxwI0LoOx3jzGby67r2E63wh0jK7VMTLsebM56v/s640/LF2A1317.jpg)
到底壽司郎有什麼特色就讓我們用當天102盤的經驗分享給大家,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50m20K9hpIuAVtKMmh-D4wDlENhHL2so18DPUjuqyVkVa_5biDhOl2ou81FCmgnTHvTC6BrK5xUNLXFF_OlLCdbnShL8DG8ZaSHLVM_kUcLZFYqzxscsAOhWClLow7xrYJLPnZtV9scq-/s640/LF2A1316.jpg)
點餐系統各家都差不多是以大項歸類,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZ8JO1HlOakOPzn5HU8bBE1csyvAgdaQlAxo5W_zMzFhjyosHlD9xHJdlu-xc6FfUSvpkS1YOqgFjDeR57WoXaPbvp1ns6DokQ804kuyJ9qOyOFMImvf1FrvQqqJ8zv8jhN1FVMc53E3G/s640/LF2A1238.jpg)
桌上有抹茶粉供沖泡,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD38USY4znZ83OyVAgKGJlgoNMVwcnX0GzsjKr9PXSKM5ADyrlZKDh-yT3w0c3fSp4hqie9BGJECgBbncyJqR0Telb2fpwSYSCv8IOAXDtZ-x45lSrJHkIaOgftVE7VgkUlr7QUm_zwB-d/s640/LF2A1220.jpg)
桌邊像可樂罐的是甘口醬油、左邊是甜醬、右邊是橙醋醬,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFN_UwnhEDNayO1KwpINMEHWoII4UDMITa_oY5tRwXU5mkCBfJ-C9qs7jnUnsYlbb1w6II00xcftDq6YCO57G7rXS4GWyMAUQvK8jYAKIkZWIwpAXYl2AUs8POE_BW6Ja_D6nSxS9epAi/s640/LF2A1233.jpg)
山葵能吃到些許顆粒不是像牙膏那種,山葵包在迴轉道上自取,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-OKwGVLwGVFHPVCk6y4AL1u4NVwOsP67OgEWASlqrXmZKy_aCpfTCsddgaFt8O58y0cftck4RtpyURaSg5-a9zNmm4UNGk_nqYa2uTmyQIARlzrhdnRvoPl7sZmSEw12G_VUwGJGCeJz/s640/LF2A1230.jpg)
紅盤類
[炙燒起司鮭魚]
起司味不會太濃淡淡奶香襯著鮭魚本味,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1s8ke9hnU_kvKKkyF2VKjgPbiPcodkJDXvVrG1E92YQlBhLf5TNtp__gCpuJNB0PU5aapMo5vB2Gz3W1BsYvw6i4fj-eQzKiY77NQAGmQi8I2S-6_8k-bi0pEZJNfOiGHY-hvCYiTxhTs/s640/LF2A1244.jpg)
[炙燒起司鮮蝦]
一樣起司先炙過融化,蝦子味不像鮭魚明顯,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKb11utCAlkiH3-2gtf0ai40lW1WjIvEIBzR2TImk843rYzil0zpbXi1pLH0JaShyphenhyphenx5jn4aSqcu9xEJWQbXKB72RGlRqTlLsUvX2OtVZWcGa_27wOG8O94ttPg1KJQRR8B2qFn8kB5R5XW/s640/LF2A1246.jpg)
[炙烤鮭魚肚]
僅炙表層的鮭魚肚多了微微的油脂香氣,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRX_bb2Mc_gk2aCWsJ_zUV_MIpEGTJM_6py7RUi6-E42NL_fhp-ZPpmVjhD3vQxPL3ON1lwqJsmNN3BdxR-4TThBUsmcdAl5FI6d0-7e6rX5nPAcH5-vysrY0Dsen6Q3wFzaI0DsIzija/s640/LF2A1239.jpg)
[炙烤鹽味生鮭]
整片鮭魚皆炙過所以油香肉香比炙烤更加明顯,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhCUK2hW4QQw9gzgH_DENIND6Pn_2eW8JJUb_Dena0-FI4Er6HByNcSJ_AUKvR4imS9Lo48RZ0FT_nS4sF4uCzUZqdKOOZJ7ETfYl1uqJRyp4KpAjJFk8Zy_6vf2Kw0CUrlXrIgB1RbVy/s640/LF2A1242.jpg)
[炙燒生鮭田樂味噌]
田樂醬僅淡淡提味,不會蓋過鮭魚本身的滋味太多,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjrBXgdbhszQnd41vAnitEqrzDA92fvZRsXwopcCNd9hFncYKee7rKC411R_OrbMSI-cBidfyl8DBTz0PjMhDvham7pboul6U9IoMs076egfDvbZ7i9lEbDmJamAtvaCQxImYX6lSRamTZ/s640/LF2A1271.jpg)
[鰈魚鰭緣]
鰭邊肉細緻柔嫩,紫蘇葉強烈的風味就算拿掉也會有淡淡味道附著在肉上,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RFWiZjIjrtn75cyea8c4NJ-ezK2kW5GoW8hi1Yx8XEHVDFyPI5ym8FAkuU01_ZQhyCOzGBOVKe24sevNzbAtGzYl2tmBMZJG8UqEWPSdC7afcBgtdwN7fHsU4sTTr4AS5f8Q-VT7E8MO/s640/LF2A1274.jpg)
[長鰭鮪]
口感鬆軟滋味也普普,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImokGLmMC9tW-YX8SJYys7Wt0u_U9FNyrSVOjfVlRgmMMytZkNtZleoYen0-t9LFzw8rWdgGdrb0i-nY408EYNrAcrOtO8YYF4lAa1KYPoNCLZhst2q8XvrAJ5Vu6QrSdXJP6Ed_mRQet/s640/LF2A1303.jpg)
[炸蝦酪梨壽司]
日式煎蛋夾著炸蝦,酪梨沙拉醬順滑了整體口感,雖然酪梨本身就很柔滑考慮到紅盤價位拌入沙拉醬算是合理,但少了點酪梨風味總覺得可惜,純酪梨銀盤價我都可以接受,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXwR8uy5VrwkzRi-n6Q5VlRpSUit1Gawwy195AT4RUQHVUTOB4NS19zdo9CkMpLYP0rtXnZfSeH19UV-HDoZUzxwpwyIUzL2Y0kR0znY2fupO0fPatQ9Dfk_-14qZS68z4fadse-odCZU/s640/LF2A1254.jpg)
[北海道漬鯡魚卵軍艦]
搭配海帶絲鹹鮮口味的漬鯡魚卵,魚卵有著類似小卷蛋的脆度與啵啵啵的口感,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MOc_a5wqovKXE9l-iPfMkFEx2I8asHH68io_UJVQaPm81yNqM5X-k8vJ9lDDuTj8TTMR1HYD9SpIvGFOKXCEeeNp7XsYk1jTT1GlaKQnr-KoPO-g9d9DWNLw_ZTTXtgnQEzrXLU_BADq/s640/LF2A1266.jpg)
[生拌鮭魚軍艦]
醬油香芝麻香均勻裹住每塊鮭魚風味頗佳,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwXAcPcGpNhRv2MYGjnz-aVieLobT7uhyo9DeXq0Y1Lb55OQpFhKQdu1fnAEvz2jzLTRc4njrrkCj_azrUbjtz3bK0Sl_TKDR5upmBasDMh5BNqMHI52O42aQHOM_SUw5Bqo5XQ9wU7r_/s640/LF2A1286.jpg)
[鮭魚卵軍艦]
入口啵啵啵爆開如鮮味晶球般的鮭魚卵也是人氣不敗菜色之一,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNRElLottWexMIas-GCmVbvzx1ek7GNTRvjaIxiMJo4FRnSo6FJu1yu_kqgl58EDg4U86w0YdN5RaNlFcXBZKhzvUiLAC5yCHwgPc-Oe4dszZgTnfaOfZrc3PJHFL_VMTwZDjftzTNchw/s640/LF2A1291.jpg)
[蟹膏軍艦]
濃郁的松葉蟹膏配上解膩的小黃瓜,但整體風味還是很濃郁,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8I6A05rTL3XYd1uu9fg3eWFhEky2GlFccMJSLup5iZ0lkahEVgdWvNp05jNK8BJkvslohomjhOnsifSGxWOerX1-1GmXxJyP-4-9Fb78qTsb8MKFCoaIUtcyWoZqppdEfnAi0TSB_juo1/s640/LF2A1289.jpg)
[松葉蟹軍艦]
蟹肉配蟹膏鮮上加鮮的組合,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg866L1qwiMjW4cC402XTccylijS1SAybf3Rin4ZOrTba2YJh4lGtglULLhG44QWYMqTkVz7_TdGmhBcUyTiXObNGiUOJ9n9GHWPSrSXwls9mTwHnNIod5aNPJj2JMe1-9gkJMwttnxA352/s640/LF2A1295.jpg)
[納豆軍艦]
整桌只有我敢吃黏稠滑纏的納豆,納豆是無調味的建議沾點醬油(沾在納豆上)會更加美味,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKQdXBTVOZifr8NV-1n27KqzujsWiAi2m1KS7wOEk8EOsaO78dNPkPA0AVi4oRHEQLHy6VH1BKUN8UdteBpiNiQWj0tXgiRMrotzoiw4jTRNrns2koIhpX8UQ1I2Z2g2CW-ufrDhujwlDv/s640/LF2A1287.jpg)
[極上蟹肉棒]
俗擱大碗的選擇之一,人工甘味明顯,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmB-jEc5R2T_5XB8562zHhReL8_B48D63KUwQEYgwcsvp4dBplkvmGlCR7dzkAMG2hNp4sgioBS_XE-9N8yruDx2QfzwmL2UQ1A1btEIeN6E92to9LVUSExrh8Rav8GaK3HzBRUMYTbTph/s640/LF2A1269.jpg)
[青森產小帆立貝]
帆立貝個頭雖不大但彈性與飽嘴度不會讓人失望,建議沾點醬油提味風味更佳,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8GqxEgvWqEJKHXuboY44Q9UANaLiuIIhyphenhyphenArmH0oTAWY2RiTcIqLFklhmvrdBqxp0kL7mvQU-Slj3kosrM288LPIPsPsXWodXfIeYBwU5e846N37JEpAfvP-yjx2NHtciq-FYkmH2jVas/s640/LF2A1290.jpg)
[花枝]
脆口花枝下是紫蘇葉,還是擺脫不了紫蘇葉的強烈風格,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMDLoB_M-fRFwFTheuN3B1Cc1njzym8okQT46dZcDMzDi-0yV1Q6mn4tX2cH3mvkQ-Y8eau0ee0tNpQWkuAqMRI3BmkZTeYaZMvcjjwUKyLleLZi9awVYZoxRnRJWj_6abexvezHAVqyC/s640/LF2A1300.jpg)
[生章魚]
章魚處理的不錯,口感軟嫩中帶點嚼感,不過紫蘇的問題依舊,我個人是不討厭,但把它拿掉僅附著在食材表面的餘味我覺得比較剛好,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGCyv1mQV6cJ7eLnVsDMFbVXa_Lra9hZdJXPoHYc6dO1Yohn_UbgDm3H58O925MR3_MIs5kOLz6ugju0QLbA3XUJuMnY1yV2GPAt3UIr0tzHnfSAceiPemyVfiauw2cRyCMCzm0GbEdXG9/s640/LF2A1305.jpg)
[鹽味牛肉握壽司]
淡淡鹽味提鮮的牛五花,對吃習慣肉燥飯的我來說油脂感不會太重,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJJVJCt2SlDus3s42RWjotypt_Ya50_kXhaYErhAPADxJVBs4nvQNYmfPz2P_K1tiScyGkzfIU5dikzjZqyXActsLbwyGjpiLEvW71gHVpN_ddueNp2IGLg1gb8aA24X9vWO4-72Iaksw/s640/LF2A1293.jpg)
[豆皮壽司]
基本款菜色,豆皮不會滷的太甜,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCm0WZzb8Q1T8IG_YObeW7n9XzxVYUrclAZp71w5no9MZN_4gukXvsOWckImcN6PUz5vWcXFgPeN8oP2EW2F3uF5l3_WXw8KniXF8jjrdw1M3_AKGPG3gV_GAtZEBoMHfPFUiiQ9tqU4E6/s640/LF2A1284.jpg)
[玉子]
也是基本款菜色,玉子燒厚度、大小、彈性、口味皆大眾老少咸宜,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbgyd8obQXkdGwZtCZItBC0ypR8m36WhtaHzPf7Dabz6x_pyo-djrkxbiVOlLK63WA0WlU9AZiBWfYxyTNyl3MEled-U7rVeCYK5OdAOWbDHdCMEntLyvngEQxvcEVrru2od7sNyBgiIQ/s640/LF2A1312.jpg)
[期間限定]
這次限定餐點以肉類為主,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9N329PIP5lM4BAmJzLWN7K1rwyQIkx1lo0FqV7iZbXEvSGeBvdXnpJ2C21zZoyArlc4bais20-GH4FtKtHCNf0g4e9yOLQlJB0ODy4aULIakYDAmgJgqIzTsCYu23ZDoe5DZbAnSgtD9/s640/70268737_1197022143819376_7727042788553916416_o.jpg)
[期間限定 麻辣雞胸天婦羅]
麻辣是指上面的紅蔥絲辣度大眾,雞胸麵衣不會非常酥脆,有點像我在日本吃鐵路便當時吃到的雞唐揚口感,雖然不是香酥燙但仍保有一定的美味程度,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTD16MNewoAY1XFSLAspt65Ah669EbW-01V8W0A1g65Qvd1AYg1k4Pwv3kyOh6qU08YttzSyiKfH4bXCvwVuT_6dY-LKV6XZSfU4xka0AJSMv41N6sKoChe1MUKszXmjdnq0gLnlXXzSfL/s640/LF2A1245.jpg)
[麻辣赤蝦]
辣度不會搶走太多赤蝦的風采,反而是紅蔥絲的風味特別明顯,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDI5lApzhBG4OaEpEj33ebirl_9vEnihfo2kTz6b7ISx0_atUlLbro4U7DjvQH7OnB4CsV7pcx1-k0LyUCRj7iJntmYeChNeZCIQvGiwjNGyaCU06CoyRc0NGMLpbTgGhaKN8il9nbWf1t/s640/LF2A1258.jpg)
[期間限定 肉蛋豆皮壽司]
如福袋般豆皮包著有肥有瘦的肉片加上一角水煮蛋,口味有點像在吃牛丼飯,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIO1gLmDWifZbkrr8lOXT9bssPWps3pmfl6qlYPmpP1idUDgc03aOqRd6M7cbHVEULyJWGYMt_aVocN9MatQUGdmDMYVX7CDhjsUbxKHLOEI_0NIo_aeezR4Xv5Xv9PWNmI_NTaz4MbHwu/s640/LF2A1240.jpg)
[期間限定 黑胡椒煙燻合鴨]
帶著皮脂的鴨胸肉熟度控制得宜口感不會乾柴,鴨肉味道淡淡的怕腥味的人應該也能接受,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlEc0nudh_463iC7ESrrCKlqKUgQ79r2fTfyR8MpSsEYGoweV_OGlEBEMhWgNOyraqlltjg3n4o2km7kJXQYD4N4dVnevjlZS83aUXOjAeBlVIwRAK5UMFHk8wSjign3HNVxNDvWzgaYO/s640/LF2A1262.jpg)
[期間限定 山芥末烤牛肉]
帶著粉色的牛肉應該是低烹後再把表面煎香,山芥末與醬汁不會太搶味,牛肉滋味還是控住整個主軸,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOEhtDUQqpTmcP0RGl3H6cBMaVYdst2yzaiNefSyELcDD3TK6us-62iMMq-iRZWjDq5xSjPSSBpfsi6mwnT-PvLLQTlz_jQqfRjINVv8N6se1ZkF3PK1XlzU6k6NHwUUdI4DOfZLwol3A/s640/LF2A1298.jpg)
[期間限定 三種魚卵海苔包]
鯡魚卵、鮭魚卵、蝦卵的組合,鹹鮮口味的三重奏,ㄧ大口全吃下啵啵相連到天邊,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWl7-kwe2SEt455zDr_ik-fmgHJpmhY46xK0V4jSBqpkHA_OQZgyCtQjZd9gh22kYWvn9UksjT42cVGI7tLZvVVr3iHYwwYaBPXZ7INRdy2jP-LiBEfc9fKUrqIxRwJWoMorBzo7E5feW/s640/LF2A1251.jpg)
銀盤類
[大切生鮭魚]
鮭魚厚度提升的握壽司,泛著油光的腹肉因厚切,口感與脂感更加明顯,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77mRSEY1P6pW9OdRkYRYZjdStDYzGeKfWIQcceT3kJRtlQQoWrF28Si174DMvyf_hIBrrMwfs6ocs4IK6xzqqjEodPS0V0qVpt3KjScDKjvd9z36-z-2rJU_6wLzjKoTf6xs9qNCee0sy/s640/LF2A1252.jpg)
因為喜歡吃鮭魚點了很多盤發現還是會有較瘦的部位,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUnRCWTSds3R2L9eBZbKXbH9HkCLO21koVRPJWappHIgozJesytXmJ4oZc1M36eXujGDWo2nooL5O8BhyvT6MfNCJou5AM0O8VMjH0eUO_Kd9KPlihD7Cfu8yixpzH95BorRfMrs-KRIB/s640/LF2A1228.jpg)
也能看出師傅依肥瘦切法也不同,不過美味程度是一樣的,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetH_onmU5S_fwDncU3E9z9WqkLR-5MyRhiw_fljbD0KWl_n86hmI_-pwmrKMAGgKRflBRq2DqkQWZfPRrhWy09F1YT-pA_JObryBiUVS0chszOINTXe8a-JXgi6nTOZ6-tBVPCMSpR5HO/s640/LF2A1296.jpg)
[醬烤特選鮪魚中腹]
魚肉經完整的醬烤後油香依舊出色,且保有魚肉的口感,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTY7tJE1-6XV0WcU1uosNG2uC6jDreFc6TDrvzS_gcl3P4NiSlzMGOpfOrHgQJzjFtpyNKmzJBcXosN2eN4mH8KDZepApe510z_wVw27ctBidqDTM3MC7BBw3hfV1QNKMOsnBupkBoeZhC/s640/LF2A1278.jpg)
[極上鰻魚]
鰻魚油脂少但肉的份量給的足完全蓋過壽司飯,最上面是帶著甜味的類鰻魚醬,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvx1kFtOO3PyW6dykHCTVMr3-6RKnk47tJkTIKk1CZyo3-DalWzKaiTJOAIEiblfpHqa1WXCyyuZJjh7hcjIQGyDeVJAtqD9swQ_O3hvbkh07WUgV57EnAKKXSn6__Z2mETE8MLFoeE2T/s640/LF2A1273.jpg)
[醬烤日本產貝柱]
炙過後的醬味不會蓋過干貝本身的甜味,反而是稱職的引味者角色,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfzOObYGzNMD__0LR8a-GCwuqMu0xH4N35ceaqEaWEje2MbXDHz1NwLMGCSSQTjbbQw8Nf2T1b5GPdxoGAusa_OxKhyphenhyphenvapgaDkdUIpNayCzHObIXXjZT8CTmsjmzlXbbpSfZgdoX0doBk/s640/LF2A1227.jpg)
[日本產貝柱]
厚實柔軟的貝柱,純粹鮮甜的美味不沾醬油也好吃,如要沾醬油建議沾ㄧ點點就好,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6m_xJnFiLTiNdT02cKCDIGvlJnIfOSZkIX2LLspIyzndJAVosyf_ZXY-Bc2yF130Lz1Dy55358YRTo88-f0DQBN8gfbFiQhzoZNzjqa2ZNXgbhqxdVWzstU_N_fHDYpIWhTOZwoAcotdP/s640/LF2A1260.jpg)
[水煮松葉蟹]
口感細嫩的蟹腿肉,入口後蟹肉如海綿般慢慢釋出淡淡的鮮美滋味,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLiIA1Wduv8Q1z1YZ24d-tTW8tk_ugIKQ4DM38yuKbltpkBG1XaYhr8qPoFh0__KJevNe7u80-lac0j2czaamm5RCYvrctqsHc-D6xinn47NzvzOnmJ2hR5r_5sOm_Va-6YZ3ACkX4GOw/s640/LF2A1283.jpg)
[北海道槍烏賊]
肉質軟滑中帶點嚼感,建議沾點醬油把鮮味帶出,肉下的紫蘇味有點過於喧賓奪主,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLRrevURk1IqbfdKM_eHnap9IvTAceUy7nbra042NWI_yc4kUyp-b9qWFJqX1e1gOb-Fi6vZPmCtpUzbPTz_fgMeslb4hv57TV8PbMGVbijSw-GgNonlp88zhPDPnDV5yz-Hhk_uXBf3z/s640/LF2A1299.jpg)
[鮮蝦天婦羅]
蝦子也一樣像日本鐵路便當裡的炸蝦,雖然不是熱騰騰的但美味程度不會銳減很多,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQl1QSgBOgWu4IaeJLhMufDMAxAkKC-7IdK_Dh9pqzhk6YPA7GhKybX1NLFHbQodg_zSfjtnNUZWSEhT-oh-MAAj_qc2NRPnCvM5kP_Amc7NErapglS7w8Qt1uUE2H55zJwG1NMdNKHsX/s640/LF2A1236.jpg)
[鮮蝦三貫]
左起甜蝦、壽司蝦、赤蝦的組合,赤蝦鮮度、口感是三種中之最,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHO9Vnd05r9ZPhYV6U7Vzh59o4U0YW6muBsQcwtXzBLd59bIllJdNZTgUzqPtMIvwOUTDq5Y-4jzGpoBeLmejg_kpMK8Bu1W3K5fN0b_JvKuTSlDe1KnDMh4umNb-b-A1hNWACfu-vfMY/s640/LF2A1257.jpg)
[鮪魚大腹海苔包]
整切鮪魚大腹時的修邊肉,鮮味、脂感不變一樣美味,而且是銀盤價,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUlTLsJEd-7TPhMk3gmi7_L4hZSetWWlvavI4FENpMbAL1Bw7sOu_UqjK8-OygtXvJevKAshTKr0G-ygiRFMVXLwSuAjUA7uZpren6glt60g0QNE0POweEnOjc4wEVC2TQIES7cAK0HhY/s640/LF2A1241.jpg)
[海膽海苔包]
濃郁海膽風味觸動味蕾的滋味每每讓人陶醉
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWRNOj2yesmAWTSKjX0mdyEfqUNdNYUzhFdJMqMIw9k104sBUBp2wjBkU5W55badxgG96wcI8hH6pkC8RBg0TNfFH3Tpcu5R62CqvdsvsW9p7vvYobQRhO9Il1UCMXthet2wY5awkkSx_/s640/LF2A1259.jpg)
金盤類
[特選鮪魚大腹]
讓人眼睛發亮的油脂分佈,閃著油光的表面相當誘人,肉質柔嫩,油脂在咀嚼時會漸漸釋出,吃完讓人連手指上沾到的油脂也不讓放過,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJ0A3O7cHOu4pKmU8fGDFZGkiRMVZ_7zQ0d3rHc3-W06SLxyPJ63Z4J89EXIXsL8D3JlGKRTbU-hLFiBCo6P7nANI1TwSZdpvk_1FNReBYOke00QEeFXoi204MQKhpd8C-fPjoLmoOVfo/s640/LF2A1264.jpg)
[醬烤特選鮪魚大腹]
刷上提味薄醬再加上燒烤大腹上均勻的油脂,炙脂的香醇一入口就佈滿味蕾,吃完會有立刻想再點一盤的衝動,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lFxMaLoD_fIUy1d70dHHI61rjiPBf6KEIeIkrf_m_q7sACantoaBe6b1U2YcK_Q9WWiCRGDec0jrZONznikIGL0NCgaX56J0djtpzDUR49LnFSs2VKTKA2zaXZbzI1bHMb6XxH_N348z/s640/LF2A1272.jpg)
其他類
[蛤蜊味噌湯$60]
湯底是赤味噌口味微鹹,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVOvrx4u_QmPBkyR9KuuKNc46lXc5uX48isjcrgeBY2QegLqveID53q41oCjqsifRtgdvAjy02zQ5yOyLy8Olo_Lf1Xe-eSAHjm437DsPCiBWbZKRcxtw_XdprGzCI-pXpkHoMYXAceea/s640/LF2A1249.jpg)
蛤蜊的鹹鮮完全煮進湯中,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OWUkkdtK5PuhUDHgJyoKLLyycI7u6qOxRqrbLL0fsIqG_rwOOqdzlsIfAQIUC7qIEHuneOH2MusWBeUfXxPixQpmkZXIVz1-imuHYKuY6T6ptiGRR_KA0YaOpz5wth0H4WA0LWor6DaJ/s640/LF2A1248.jpg)
[雙貝柱茶碗蒸$80]
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Fbrm7GqKMlwHWgtoWM87wsfwpXP6husRK8NCkhdXlnd19q_1dmtIjaKdQKaJ6SBGY6bQLmDW_E5FvTEA3eDbZhbD6Is2bYnPRtO1tPB5HxSc4_xo-l4ECzHGOzZ9lNcc0ii48nZvFfB9/s640/LF2A1310.jpg)
有吃到兩顆帆立貝、香菇丁、雞肉、蝦子一尾,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKaRaEw3ZdnAAQCTCKNqey4RPM0Y67ETkKeQfS0KPYL38UJYNjONx4TdpXOuXGlLnpsxPHPSUC-B3E7HFABWRam3ifMsLx0-WM60zjB59Ac-dHNakFjRTXWc0EWn1XaiJblgkU57oq4d0z/s640/LF2A1314.jpg)
高湯調配的蒸蛋鮮味明顯,口感細緻滑嫩非常好入口,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJTZSKqjtnfpuckLcziJjzINTsf_eZmdA0Eqdo0WpXFKlyc88Z_VrGqUyTMgIALZcoxi-ZXruTTT6g7RAn1g2mJfB7FFe3eocEvl-_Juls6alEiM3rig5MrhseUyiblrNalnxQyae5_1_/s640/LF2A1311.jpg)
[冷製雙貝柱茶碗蒸$80]
沒錯妳沒看錯!是冷的茶碗蒸,上方透明狀的是口味很淡的高湯凍,中間是日式醃梅(日本愛妻報復便當中那種)製成的梅醬,一旁是紫蘇葉絲,冷蒸蛋的口味比較原始但還是微鹹,配料有帆立貝,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimq4vclgPS8VpL_9hy_kyPafw3UASlwLjlFwz7QejcN8OfNztJyAzIdqj0O31TdZFQqP3eLBbH0U3e3Y6uZBU0GRT433Ps7wp_KWp7kE-F9yJjMU6eBzCHiPfnmGmDEgfh3wrfK5ojmFNb/s640/LF2A1319.jpg)
口感像用雞蛋嫩豆腐做的凍豆腐(這讓我想到日本喀哩喀哩冰棒最近出的日式煎蛋口味!),
![](https://img1.esimg.jp/resize/600x471/blog/wp-content/uploads/2019/09/d515-193-814255-0.jpg)
整體風味屬清爽(不過是鹹的口味)是適合夏日的小品,嚐鮮試試可以但我應該不會點第二次,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8_YMxP-Oa1TcWgQx2h4RMJDRRwHFKA105QgBIev-orP9SLVXx958EOptvmKmRDNA9UqjRD83Kun2UvnhFUFkv6EujKB2Eu7t1PTxBQd29-399hOf0D5SmtWw-nguQRB2pxViC-gNcyDj/s640/LF2A1321.jpg)
最後當然要用甜點來做結尾啦!
[水果雪花冰(哈密瓜口味)$100]※依季節推出不同口味
雪花冰是哈密瓜口味甜度適中,配上哈密瓜果肉、哈密瓜晶球、香草牛奶冰淇淋,也是老少咸宜的一道,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDEFFWNMJ7nNPRe9Ezh1f5bMaeW06jN2EdgAyeKx0X42OwhraUKuRtb1CbTKnhlt7nyVBkTDu0ZSDjx4W_TueYAXc1Sdf5a9s6kbqEOaPF78anpMSWFMEdr4gsGgGRNAGSMHhNVCPguOr-/s640/LF2A1325.jpg)
[期間限定 巧克力夾心聖代$100]
不甜微甘苦的巧克力冰淇淋,搭配夾心酥、草莓、香草牛奶冰淇淋,草莓有點酸但至少是新鮮草莓,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1pJKF9Mf_28NbA7WhTAmoHOz-fRpsPRCqLxRDeBkKtwtJBpRzQoMLPrvY9ohuKdqTudG640r7tEaHlrPe_3EVJrC-1oz83I5di8-OlF6A386KDvHrsBzTJrRadd32o3Ldw1KEbOjs0LL/s640/LF2A1323.jpg)
總結一下目前吃過的點爭鮮、藏壽司、壽司郎,餐點豐富度方面雖然點爭鮮最弱,
但我個人比較喜愛點爭鮮的鮭魚系列,尤其油脂感與風味都相當出色,
藏壽司與壽司郎不相上下各有各的強項,不過壽司郎的訂位APP好用很多,
而藏壽司的扭蛋互動跟盤子投入回收系統我個人覺得大勝壽司郎,
當天吃了$5480(照片裡還沒加上聖代)盤子疊起來很壯觀連隔壁兩桌都跑來拍照,但其實是因為不疊高會幾乎沒有用餐空間,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzioAJYmkIfKZe8GMVwr5kiZjCTqTeWUCaGZiKdZTSSSYMdi_mmC9geGS0tAIFSJxiVdAmzO0N2ARy_L3ujr4rEQgd_98syexw-6RcBi9eImsBxPO9KQni39CPkt9hmo9gVGkCPIKbynLr/s640/LF2A1326.jpg)
結帳時$300元有1點點數,但但但..但是每天最多1點,
我是那種會心血來潮跑去吃迴轉壽司當下午茶的人,點個海膽再來個鮭魚肚跟炙鮭魚,10分多鐘用餐完畢,
所以並不會有吃過XX壽司就不會去XX壽司的想法,口味非常主觀這篇僅提供大家參考用,想吃那ㄧ家還是問問嘴饞當下的自己吧!
ℹ找部落客幫您介紹與宣傳一定會有效👍,但是您需要很多部落客!
您家的🥘美食或🔮產品也想讓悠樂曝光嗎?
快私訊悠樂小編吧➡https://m.me/yolostylish
悠樂玩家:
🥇台南唯一:自己的部落客自己培訓
🏆部落客總講師:樂活台南 🎖站長reesion
🏵所有部落客規格比照 #樂活台南 等級
☀提供Blogger+FB+IG長期曝光及廣告策略
💁♂部落客團隊SOP化作業,流程公開透明
💁♀單一窗口作業,無需個別聯絡
📍協助回收FB打卡點、建立Google商家資訊
本文由悠樂玩家直屬部落客:積雨雲撰文
【相關文章】