{"id":7004,"date":"2025-12-09T11:00:03","date_gmt":"2025-12-09T03:00:03","guid":{"rendered":"https:\/\/joyjapan.tokyo\/?p=7004"},"modified":"2025-12-08T16:36:17","modified_gmt":"2025-12-08T08:36:17","slug":"p6dwktgd","status":"publish","type":"post","link":"https:\/\/joyjapan.tokyo\/ms\/gourmet\/p6dwktgd\/","title":{"rendered":"Ketam, ikan kembung dan ikan kuning-ekor melimpah ruah! Menu musim sejuk 'Oedo Sansei Buffet' kini tersedia | Dilancarkan serentak di empat lokasi di Ishikawa, Nagasaki, Wakayama dan Tochigi (1 Disember \u2013 28 Februari)"},"content":{"rendered":"<p>Musim sejuk adalah masa yang sempurna untuk menikmati makanan laut dan daging Wagyu! Daripada <strong>GENSEN HOLDINGS Co., Ltd.<\/strong>Rangkaian penginapan mata air panas yang popular yang beroperasi dan terletak di seluruh Jepun, di<strong>Ishikawa \/ Nagasaki \/ Wakayama \/ Tochigi<\/strong>Hotel terpilih di lokasi-lokasi ini menawarkan bufet yang dipertingkatkan\u2014<strong>Bufet Tiga Bintang Edo yang Hebat (Oedo Mitsuboshi Viking)<\/strong>Menu Musim Sejuk. Menampilkan 'ketam, fugu dan ikan kuning' sebagai bintang utama, menu ini merangkumi makanan laut segar yang baru ditangkap hingga daging lembu Kuroge Wagyu, mengimbangkan kesegaran bahan dengan kedalaman rasa hidangan. Kami menjemput anda menikmati pengalaman bufet bertaraf bintang Michelin sambil bersantai dalam percutian panas air panas yang selesa.<\/p>\n\n<h2>Apakah 'Bufet Tiga Bintang Edo Yang Hebat'?<\/h2>\n<p><strong>Bufet Daikoku Sansei<\/strong>adalah sebahagian daripada Kumpulan Daikoto Onsen Monogatari<strong>Yang paling mewah<\/strong>Program santapan kami. Kami memilih bahan premium dengan teliti, seperti makanan laut segar yang dihantar terus dari pasar dan daging lembu Kuroge Wagyu, serta memanfaatkan tradisi kulinari dari seluruh rantau untuk mencipta hidangan dengan rasa tempatan yang tersendiri. Bufet kami bukan sekadar tentang kuantiti; kami mengutamakan kualiti, memastikan tetamu dapat menikmati yang terbaik dari darat dan laut dalam satu hidangan.<\/p>\n<p>Butiran rasmi:<a href=\"https:\/\/x.gd\/YAPvI\" target=\"_blank\" rel=\"noopener\">Halaman acara<\/a><\/p>\n<h2>Menu Musim Sejuk | Ketersediaan dan Hotel Penyerta<\/h2>\n<p><strong>Tempoh ketersediaan:<\/strong>Isnin 1 Disember 2025 \u2013 Sabtu 28 Februari 2026<\/p>\n<p><strong>Hotel-hotel yang mengambil bahagian:<\/strong><\/p>\n<p>\u30fb<strong>Hotel Kinugawa Kanko Premium<\/strong>(Tochigi \/ Nikko-Kinugawa)<br \/>\nButiran:<a href=\"https:\/\/x.gd\/yoAEm\" target=\"_blank\" rel=\"noopener\">Halaman acara<\/a><\/p>\n<p>\u30fb<strong>Awazu Onsen \u00b7 Awazu Grand Hotel<\/strong>(Ishikawa \/ Awazu Onsen)<br \/>\nButiran:<a href=\"https:\/\/x.gd\/ZwVeh\" target=\"_blank\" rel=\"noopener\">Halaman acara<\/a><\/p>\n<p>\u30fb<strong>Premium Shirahama Saich\u014draku<\/strong>(Wakayama \/ Nanki-Shirahama Onsen)<br \/>\nButiran:<a href=\"https:\/\/x.gd\/8KWpU\" target=\"_blank\" rel=\"noopener\">Halaman acara<\/a><\/p>\n<p>\u30fb<strong>Hotel Ranfu<\/strong>(Nagasaki \/ Hirado Senrihama Onsen)<br \/>\nButiran:<a href=\"https:\/\/x.gd\/KVR6t\" target=\"_blank\" rel=\"noopener\">Halaman acara<\/a><\/p>\n<p class=\"q-note\">\u203b Menu di setiap restoran tertakluk kepada perubahan mengikut ketersediaan bahan dan musim; hidangan sebenar yang disajikan tertakluk kepada ketersediaan.<\/p>\n<h2>Pilihan Utama | Ketam, Ikan Puffer dan Yellowtail: Trio Mewah untuk Memenuhi Keinginan Anda<\/h2>\n<h3>Campuran Pelbagai Hidangan Ketam<\/h3>\n<p>Juara Musim Sejuk<strong>\u87f9<\/strong>Dihasilkan menjadi pelbagai hidangan:<strong>Lembaran sushi, gratin kaya, chawanmushi, sup miso ketam (dihidangkan untuk sarapan)<\/strong>dan sebagainya\u2014daripada ringan dan menyegarkan hingga kaya dan memuaskan, anda tidak akan dapat berhenti hanya dengan satu suapan.<\/p>\n<h3>Rasa umami yang halus pada fugu<\/h3>\n<p>Hidangan yang mempamerkan kemahiran pisau cef<strong>Fugu nigiri<\/strong>...satu rasa dan anda akan faham maksud 'halus namun kompleks'. Terdapat juga yang cemerlang dalam teksturnya yang berjelatin dan rasa umami.<strong>Jeli ikan kembung<\/strong>\u2026yang amat menenangkan pada malam musim sejuk.<\/p>\n<h3>Rasa kaya ikan yellowtail dan seni memasaknya hingga sempurna<\/h3>\n<p>Yang paling gemuk pada musim sejuk<strong>Sashimi ekor kuning<\/strong>... cair di mulut; juga dalam program<strong>Nigiri ikan kuning sirip panggang<\/strong>, dengan petunjuk halus kekeringan yang menonjolkan manis semula jadi lemak. Satu klasik<strong>Yellowtail dan lobak putih<\/strong>Masak perlahan-lahan dengan api kecil sehingga rasa gurih meresap hingga ke tulang\u2014sempurna dihidangkan bersama nasi atau sebagai pelengkap minuman.<\/p>\n<h2>Hidangan yang lebih popular daripada bufet<\/h2>\n<h3>Sashimi yang baru dihiris<\/h3>\n<p>\u5f9e<strong>Tuna Semula Jadi (Perut Tengah)<\/strong>Dari ikan pari merah hingga salmon kegemaran kanak-kanak, kami mengekalkan kesegaran hasil pasar \u2013 pencinta makanan laut tidak akan kecewa.<\/p>\n<h3>Sushi nigiri mewah<\/h3>\n<p>Sekitar sepuluh jenis sushi nigiri berukuran besar yang disediakan secara layan diri (bergantung kepada ketersediaan bermusim dan stok di setiap cawangan), menawarkan rasa musim sejuk Jepun dalam satu hidangan.<\/p>\n<h3>Hidangan Laut Kukus di Tepi Laut \u00b7 Ketam Salji Merah<\/h3>\n<p>Segar, manis dan berjus<strong>Ketam Salji Merah<\/strong>...serta hidangan bermusim seperti abalon, kerang turban dan tiram, yang dihidangkan secara bergilir; mengukusnya secara ringkas adalah cara terbaik untuk mengeluarkan rasa semula jadi mereka.<\/p>\n<h3>Wagyu berambut hitam 'Yaki-suki'<\/h3>\n<p>Dihidangkan segar dari panggangan teppanyaki<strong>Daging Wagyu Berambut Hitam Panggang<\/strong>...dihidangkan dengan sos mayonis berkrim, ia adalah hidangan istimewa yang wajib dicuba bagi pelancong yang gemar daging.<\/p>\n<h2>Bagaimana merancang itinerari 'makanan, penginapan dan mata air panas' anda<\/h2>\n<p><strong>Laluan dicadangkan:<\/strong>Melapor diri pada waktu petang \u2192 Menghangatkan badan dengan mandian mata air panas \u2192 Langsung ke bufet bertaraf tiga bintang untuk makan malam \u2192 Ikuti dengan sup miso ketam untuk sarapan pagi esok. Jika jadual perjalanan anda termasuk lawatan pelancongan, anda boleh merancang lawatan ke tarikan berhampiran berdasarkan prefektur atau bandar di mana setiap hotel terletak (Ishikawa, Nagasaki, Wakayama atau Tochigi) untuk menikmati pemandangan musim sejuk tempatan.<\/p>\n<p><strong>Petua berguna:<\/strong>Kami mengesyorkan membuat tempahan jauh lebih awal semasa tempoh puncak (Krismas, Malam Tahun Baru dan Tahun Baru Cina); jika anda alah kepada makanan laut berkerang atau ikan kembung, sila hubungi restoran terlebih dahulu untuk bertanya tentang hidangan alternatif.<\/p>\n<h2>Tempahan dan Maklumat Penting<\/h2>\n<p>Fasiliti, waktu operasi dan pelan harga berbeza mengikut lokasi; sila semak dengan setiap hotel untuk butiran.<strong>Halaman rasmi acara<\/strong>Sila rujuk pemberitahuan rasmi.<br \/>\n\u30fbSesetengah hidangan mungkin dihidangkan<strong>Tersedia dalam kuantiti terhad setiap hari atau pada waktu tertentu<\/strong>; Sila rujuk notis yang dipamerkan di lokasi untuk maklumat terkini di tapak.<br \/>\n\u30fbGambar ini hanya untuk tujuan ilustrasi; hidangan sebenar mungkin berbeza bergantung pada bahan segar yang tersedia pada hari tersebut.<\/p>\n<h2>Kesimpulan | Nikmati sepenuhnya makanan laut musim sejuk dan mata air panas dalam satu masa<\/h2>\n<p>Dari kesegaran ketam dan kehalusan fugu hingga rasa gurih yang kaya dari ikan yellowtail, diserikan dengan Wagyu panggang segar dan meja yang dipenuhi dengan makanan laut segar,<strong>Bufet Tiga Bintang Edo yang Hebat (Oedo Mitsuboshi Viking)<\/strong>Dapatkan rangkaian penuh hidangan istimewa musim sejuk. Sama ada anda ingin<strong>Wakayama<\/strong>Untuk menonton laut, untuk<strong>Tochigi<\/strong>Ambil kesempatan untuk melawat Nikko semasa anda berada di sana.<strong>Ishikawa<\/strong>budaya Kaga, atau<strong>Nagasaki<\/strong>Nikmati pemandangan bandar pelabuhan pada waktu malam dan akhiri musim sejuk ini dengan 'bufet tiga bintang dan penginapan di mata air panas' yang pasti membuatkan anda teringin kembali!<\/p>","protected":false},"excerpt":{"rendered":"<p>\u51ac\u5929\u5c31\u662f\u8981\u5927\u5556\u6d77\u5473\u8207\u548c\u725b\uff01\u7531 GENSEN HOLDINGS \u682a\u5f0f\u6703\u793e\u71df\u904b\u3001\u5206\u5e03\u5168\u65e5\u672c\u7684\u4eba\u6c23\u6eab\u6cc9\u65c5\u9928\u7fa4\uff0c\u65bc\u77f3\u5ddd [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7005,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,15,50,10,29,39,4,3,62,14,17],"tags":[782,785,780,781,651,201,786,787,783,784],"class_list":["post-7004","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kyushu","category-hokuriku","category-wakayama","category-area","category-tochigi","category-ishikawa","category-gourmet","category-spot","category-nagasaki","category-kanto","category-kansai","tag-hfb7yalr","tag-mslp3l2u","tag-fuyovbvh","tag-nqtc367q","tag-qzwehgas","tag-sfm9f5kp","tag-015xr9a","tag-r4co3dj","tag-kkcnj96c","tag-pzvcipv"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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