After "Sushi Tianben", Shōgo Amamoto opened a new brand "Denglongmen" for outstanding apprentices, which will officially open on December 18.

(Provided by Denglongmen) [Reporter Tu Yingru/Taipei Report] A hard-to-find "Sushi Tenmoto" in Taipei, which is popular among gourmets based on regular customers, has been awarded two Michelin stars for three consecutive years, but "Sushi Tenmoto" The person in charge, Master Tianben Shengwu, has never attended the award ceremony because he is busy with the business of the store.

Shōgo Amamoto announced the opening of the new second store "Denglongmen" yesterday. He talked eloquently about the pricing controversy caused by the implementation of the regular customer system in May this year. After a lot of external pressure, after more than half a year, he made a public statement for the first time in person. In addition to facing the mistakes, he also announced that the new restaurant "Denglongmen" adopts a transparent inline online reservation system, so that diners have the opportunity to taste the food through a fair reservation mechanism. To dishes that are at the same level as our restaurant.

The interior space of "Denglongmen" provides 14 seats in front of the board.

(Provided by Denglongmen)

Regarding "Climbing the Dragon Gate", everyone is most concerned about whether Shōgo Amamoto will serve in Banqian?

He mentioned that this restaurant was opened for the purpose of nurturing the next generation of sushi disciples, and it will be held by his disciples who he recognizes that the cooking skills and service capabilities of knife skills and roasting skills have reached the standard. Pursuing apprentices have a broader stage.

If the apprentices who have been honed by "Climbing the Dragon Gate" want to open their own Japanese food shop in the future, Shōgo Amamoto expressed his absolute support, "Because those who do not dream of opening their own shop are those who have no passion for cooking." In addition, Another highlight of Denglongmen is that the source of ingredients is the same as Tianben, and master Tianben will come to Denglongmen to supervise and eat from time to time.

Sharing the catch with Sushi Ammoto, all the ingredients at Denglongmen are personally purchased and supervised by Chef Masumi Amano.

(Provided by Denglongmen)

Although Master Tianben rarely faced the media in the past, when he opened up the topic of cooking and food, he shared it eagerly.

"When making Banzen cuisine, apart from the delicious food, the most important thing is to know how to chat with customers, have good ears, and even remember the preferences of customers, from the preferences and taboos of ingredients, to the hand used to use tableware, etc., the third time must be done. You have to remember everything.” He said with a smile that he had worked hard at the bar for five years before he was able to start chatting with customers. At the beginning, his hands were even shaking.

Please read on...

soft silk.

(Photographed by reporter Tu Yingru)

Born in Fukuoka, Shōgo Amano watched his father run a tempura restaurant since he was a child, which opened up his unlimited imagination for cooking. After graduating from junior high school, he stepped into the famous restaurant "Gaoyu" and started the road of catering.

Following Gao Yu's visit to Taiwan, Chef Tianben felt Taiwanese people's enthusiasm for food, and opened "Sushi Tianben" after 9 years of hard work.

Originally, I only planned to come to Taiwan for one year, but because I liked it so much, I stayed for 17 years.

He believes that the biggest difference between Taiwanese customers and Fukuoka customers is that Taiwanese customers are serious about eating sushi, but Fukuoka customers like to drink and chat. "Seeing Taiwanese customers eat seriously, I like it very much."

Inspired by the concept of desserts, the unique tamagoyaki, which has been developed for a long time, has the airy feeling of soufflé.

(Provided by Denglongmen) "Denglongmen" provides the same set of no-menu set meals for lunch and dinner. Most of them use seasonal catches from Fukuoka, Japan, which are shared with "Sushi Amamoto" ingredients (only some parts are different), and the sources of catches are from Master Tenmoto is the senior of Takayu in Japan.

Now that the senior is a fishmonger, he knows what he needs, and the two of them communicate almost every day to grasp the most delicious catches of the season.

The set meal includes 13 pieces of sushi, plus eel tempura, hand rolls, miso soup, tamagoyaki and desserts, a total of 18 dishes, and a variety of "Sushi Tenmoto" signature dishes, such as Matsuba sushi, are also "Denglongmen" can eat.

The rice used by the two brands is carefully selected from the exclusive farmland planting contract in Yuli, Hualien, Taiwan. It took a year to ripen it in a special way. The rice with distinct grains is seasoned with sour, salty and sweet to create a perfect base, and it is paired with various plump fish ingredients.

The dish "Salmon Roe" is inspired by "TKG" (Egg Bibimbap) which is common in Japanese izakaya.

(Provided by Denglongmen)

The autumn and winter set menu is limited to soft silk nigiri sushi. Using the natural viscosity of the ingredients and finely shredded with a knife, the texture of the soft silk is cleverly restructured. The taste is dense. The kimme nigiri sushi presents the signature flavor of Kyushu, the elasticity and refreshing taste of fresh white fish, and then ordered with yuzu pepper , showing delicate aroma.

In addition to selecting a lot of white meat and red meat fish and planning the thickness, cutting method, temperature and seasoning according to the type and part, to highlight the essential flavor of the ingredients, silver skin fish is also added to give the whole set meal a multi-taste. Hokkaido Matsumae kelp marinated in vinegar, sugar, and mirin, salt-pickled Kyushu mackerel and vinegared rice are stacked in a wooden press, and pressed and turned several times before forming and slicing. The smooth and firm taste brings Precise ratio of sweet, sweet and sour.

Chef Amamoto carefully handles Oshizushi with delicate knife skills.

(Photographed by reporter Tu Yingru)

Eel tempura.

(Provided by Denglongmen)

Not only specializing in nigiri sushi, Master Tianben also continues to study deli kappo dishes.

Kagoshima eel is selected, deep-fried at high temperature to bring out the rich and oily characteristics of the eel, sandwiched with roasted Kyushu Ariake seaweed, brushed with rich sauce and wasabi embellishment, showing the crispy taste and the eel fat aroma, and served with " "Small muscle fish" nigiri sushi, cold, with acidity, to reduce the greasy feeling of the previous dish.

As for the cumbersome technique of unique tamagoyaki, the whipped egg whites are added to the whole egg yolk, and then mixed with finely ground white shrimp paste. Combined with Western-style baking and Japanese cooking and multiple private techniques, a dense texture like a soufflé is formed, and then sprinkled with fine salt. End the main course with the rich taste of the soft egg body.

Horse mackerel, you can see the delicate and delicate knife work.

(Provided by Denglongmen)

In addition to cooking, "Denglongmen" also plans a seasonal wine list in the form of a single glass.

Select ten types of Japanese sake, including junmai wine, junmai ginjo, junmai daiginjo (240-320 yuan), and regularly launch a variety of fruit wine, beer and other options.

Tianben "Denglongmen" will be open at noon on December 15th from December 18th to January 31st, and will continue to open online reservations for the next month at noon on the 1st of each month. Lunch and dinner are provided. Please refer to the link for details.

At the Dragon Gate, the outstanding apprentices recognized by Amamoto Shōgo will take turns to hold the ladle, demonstrating their superb cooking skills.

(Provided by Denglongmen)

The entrance to the "Dragon Gate".

(Provided by Denglongmen)

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