{"id":7108,"date":"2026-01-20T11:00:47","date_gmt":"2026-01-20T03:00:47","guid":{"rendered":"https:\/\/joyjapan.tokyo\/?p=7108"},"modified":"2026-01-19T17:16:27","modified_gmt":"2026-01-19T09:16:27","slug":"e6s1uysi","status":"publish","type":"post","link":"https:\/\/joyjapan.tokyo\/ms\/gourmet\/e6s1uysi\/","title":{"rendered":"Atami Mini Yokocho: Dari 'Bar Paling Gila di Shizuoka' ke Tempat Wajib Dikunjungi\u2014Syurga Hidangan Laut dan Sake Berkualiti yang Menarik 50,000 Pelawat"},"content":{"rendered":"

Ingin menemui snek bar Jepun yang paling mengenyangkan dan sake yang jarang ditemui sambil menikmati hembusan angin laut Semenanjung Izu? Setelah menarik lebih 50,000 pengunjung dalam hanya dua setengah tahun sejak pembukaan,Atami Mini Yokocho<\/strong>, mentakrif semula lanskap kulinari Atami dengan '1,300 jenis alkohol \u00d7 makanan laut bertaraf artisan \u00d7 ruang yang diilhamkan oleh daerah air panas'. Artikel ini merumuskan sorotan 'puncak 2025' restoran ini: seorang pengarah kulinari dengan latar belakang sebagai nelayan (dirujuk oleh restoran sebagai 'chef nelayan') bekerjasama dengan ketua cef yang mahir dalam memanggang arang batu dan seni memasak ikan, bersama wakil dari Atami yang pakar dalam menghasilkan hidangan buatan sendiri, untuk mencipta hidangan yang hanya boleh dinikmati di sini.melimpah ruah<\/strong>Pengalaman Atami.<\/p>\n\n

Mengapa Atami Mini Yokocho? Tiga kata kunci: orang, sake, dan tempat.<\/h2>\n

Orang (tukang)<\/strong>Restoran ini berpusat pada 'nelayan-cef'\u2014seorang individu yang, selepas memperoleh pengalaman di dapur hotel mewah dan izakaya besar, bertukar kerjaya menjadi nelayan sebelum kembali mengawasi ruang makan. Bersama ketua cef yang telah menghabiskan bertahun-tahun menyempurnakan teknik memanggang arang batu, dan pemilik yang mempunyai 20 tahun pengalaman dalam pengeluaran makanan dan pembangunan menu yang secara peribadi menyediakan lebih separuh snek bar, mereka membentuk rantaian bekalan lancar yang merangkumi 'penangkapan\u2013pemindahan\u2013pemprosesan\u2013keistimewaan'.<\/p>\n

Arak (1,300 jenis)<\/strong>Kami menyimpan lebih daripada 1,000 jenis sake, shochu, wiski dan lain-lain, dan sentiasa menambah koleksi kami kepada kira-kira 1,300 jenis. Daripada YamagataGenerasi ke-14 (Pembuatan Sake Takagi)<\/strong>, AkitaXin Zheng (Bir Xin Zheng)<\/strong>, FukuiHeilong (Breweri Heilong)<\/strong>, FukushimaHirushi (Kedai Utama Kilang Bir Hiroki Sake)<\/strong>Ke AomoriTianjiu (Pembuatan Bir Sake Nishida)<\/strong>; Whisky, sebaliknya, merangkumiHibiki, Yamazaki, Hakushu, Taketsuru, Macallan<\/strong>Dengan barangan popular dan edisi terhad yang ditawarkan, ada sesuatu yang sesuai untuk semua orang, daripada peminat tegar hingga pendatang baru.<\/p>\n

Angkasa<\/strong>Walaupun bahagian luar mengekalkan pesona nostalgia daerah mata air panas, bahagian dalamannya mencipta kesan visual yang menawan: apabila melangkah masuk, perpaduan kayu dan pencahayaan hangat melengkapi dentingan cawan dan gelas, secara semula jadi menggalakkan pengunjung memperlahankan langkah dan menumpukan perhatian pada rasa serta perbualan.<\/p>\n

Hidangan wajib cuba: dari laut ke panggangan, terus ke meja anda<\/h2>\n

Dibimbing oleh seorang penjual ikan: jaminan berganda kesegaran dan kepakaran<\/h3>\n

Kepakaran ketua isi rumah adalahIkan bilis marinasi panggang (Aburi Shime Saba)<\/strong>\u3001Kod Perak dalam Glasur Gaya Kyoto<\/strong>\u3001Tendon lembu rebus<\/strong>\u5230Y\u014dwa Hati Ikan Biara<\/strong>dan sebagainya, semuanya disediakan mengikut piawaian restoran kecil. Apa yang perlu anda lakukan hanyalah memesan satu.Plat Sashimi Pelbagai<\/strong>...anda akan segera menghargai dedikasi kedai ini terhadap kesegaran dan ketepatan\u2014anda akan sukar mencari tempat lain di kejiranan ini yang mampuSaiz hidangan, kepelbagaian dan harga<\/strong>pada masa yang sama dengan pesaing-pesaingnya.<\/p>\n

Panggang Arang: Wangian, Manisan dan Kelezatan Jus Panas Inframerah Jauh<\/h3>\n

Kunci memanggang dengan arang adalah sinaran inframerah jauh, yang mengunci jus dan rasa dalam serat daging. Sama ada ia bersaiz jumboLabu laut merah yang dikeringkan semalaman<\/strong>\u3001sarden kering<\/strong>\u3001Ikan kerapu tekak hitam<\/strong>Sama ada dihidangkan dengan garam atau dipanggang begitu sahaja, kerang-kerangan ini mendedahkan nuansa halus yang dicapai melalui penyediaan yang sempurna.<\/p>\n

Kelezatan buatan sendiri: daripada makanan laut kering hingga telur sotong kering<\/h3>\n

Wakil itu mahir dalamMakanan laut kering, karasumi, shio-kara<\/strong>sehingga hidangan tradisional ini telah diperbaiki untuk mencapai keseimbangan 'sempurna' antara rasa masin dan aroma; dan kerana kami telah mewujudkan saluran bekalan yang boleh dipercayai,A5 Wagyu<\/strong>Kami dapat mendapatkan hasil musiman pada harga yang berpatutan dan menawarkannya kepada pelanggan kami.<\/p>\n

Apa yang ada untuk dimakan sekarang? Ringkasan stok dan tawaran terkini (petikan)<\/h2>\n

Shikotan, Hokkaido\u9c48<\/strong>(Telur ikan ini boleh dimakan mentah, dan dagingnya boleh disediakan sebagai sashimi konbu-tsuki), Kushiroikan biarawan<\/strong>(Hot pot \/ Youhe), NemuroKishiji (Kinki)<\/strong>, HakodateKetam Salji Honshu (Ketam Salji Honshu)<\/strong>\uff1b
Di lepas pantai Takeoka, KanagawaKawahagi (Keluarga Tetraodontidae)<\/strong>, Sh\u014dsai \/ Takeoka-okiMemancing ikan kembung Sepanyol<\/strong>\uff1b
Di luar pantai Atami, ShizuokaCumi-cumi bertitik (Aoriika)<\/strong>, NumazuIkan kembung Sepanyol<\/strong>, InatoriIkan penyu mata emas<\/strong>dan sebagainya;
Selain ituRobu<\/strong>\u3001Tiram<\/strong>Hidangan laut bermusim. Ketersediaannya bergantung kepada keadaan cuaca dan penangkapan.<\/p>\n

Sorotan menu minuman: Sake dan wiski menjadi tumpuan utama<\/h2>\n

Sake Jepun<\/strong>Perhimpunan jenama terkenal termasuk Juyondai, Shinsei, Kurotori, Hirushi, Tenshu, Nabeshima, Murayu, Kayanoyu, Hyakumoku, Kenbishi dan Fukuju;
wiski<\/strong>|Hibiki (termasuk JH, BH, 2021, dan lain-lain), Yamazaki (LE, 2010, 2012, 2018, dan lain-lain), Hakushu (LE, 2012, 2018), Taketsuru (Grande, 2012, 2017, 2021),The Macallan<\/strong>(Tong Jarang \/ Umur 12, 15 dan 18 Tahun) dan KlasikJohnnie Walker<\/strong>botol-botol lama, dan sebagainya<\/p>\n

\u203bPilihan wain sebenar tertakluk kepada ketersediaan stok; label yang popular mungkin tertakluk kepada sekatan saiz hidangan atau bilangan gelas yang dihidangkan.<\/p>\n

Waktu Pembukaan Istimewa & Tempoh Bahan Musiman pada Peralihan Tahun (Notis Kedai)<\/h2>\n

tempoh sekitar peralihan tahunHarian 11:00\u201323:00<\/strong>Buka sepanjang hari; selain menu biasa kami, kami akan menawarkan hidangan istimewa bergantung kepada stok harian kami.Udang lobster Ise gergasi, abalon dan ketam salji (ketam salji Honshu)<\/strong>dan bahan-bahan bersaiz besar lain. Ketersediaan tertakluk kepada keadaan cuaca dan tahap stok.<\/p>\n

Beberapa perkara yang perlu anda ketahui sebelum lawatan anda<\/h2>\n

\u30fbIkan segarBerkelompok, tidak diproses<\/strong>Kami biasanya menyimpan barangan sebagai kepingan utuh dan memprosesnya di kedai; jika perlu, kami juga menyimpannya dalam bentuk blok atau kepingan besar.
\nKedai itu mempunyaiMemfailkan tuna dan ikan monkfish<\/strong>\u8207Huo Di<\/strong>kapasiti pemprosesan; selain itu,Lesen Pengendalian Fugu<\/strong>Future Vision akan menawarkan pengalaman percubaan atau menu edisi terhad bergantung kepada kesiapan.
\n\u30fbKami mengesyorkan tiba awal semasa tempoh sibuk; beberapa ikan jarang dan wain halus tersedia selagi stok masih ada.<\/p>\n

Maklumat Kedai (Profil)<\/h2>\n

Nama kedai:<\/strong>Atami Mini Yokocho<\/p>\n

Makanan popular:<\/strong>Whiting biru diperap \/ Whiting biru diperap bakar, kod perak gaya Barat Tokyo, hati ikan monkfish dengan yu-ho<\/p>\n

Titik jualan utama:<\/strong>Hidangan pilihan tukang ikan, juadah buatan sendiri,1,000+<\/strong>Senarai wain dengan citarasa tempatan yang tersendiri<\/p>\n

Alamat:<\/strong>Tingkat 1, Bangunan Union, 7-33 Sakimi-cho, Bandar Atami, Prefektur Shizuoka<\/p>\n

Waktu operasi:<\/strong>Biasanya 11:00\u201323:00 (sila semak pengumuman kedai untuk waktu operasi terkini)<\/p>\n

Orang yang bertanggungjawab:<\/strong>Hidetoshi Nakamori (Pengurus Kedai)<\/p>\n

Operasi:<\/strong>Izu Peninsula Sdn Bhd<\/p>\n

Hubungi:<\/strong>info@izuhanto.com<\/a> \/ 0557 82 2588<\/p>\n

Apakah cara terbaik untuk membuat pesanan supaya mendapat nilai terbaik?<\/h2>\n

Pertama kali di sini<\/h3>\n

Klik dahuluPlat Sashimi Pelbagai<\/strong>Periksa kesegaran dan kualiti potongan pada hari itu, kemudian pesan bahagian tambahan mengikut bilangan tetamu.Sarden marinasi yang dipanggang sekejap<\/strong>\u3001Kod Perak dalam Glasur Gaya Kyoto<\/strong>berbanding dengan aKerang-kerangan<\/strong>(Siput scallop bakar atau hidangan campuran kerang-kerangan). Untuk minuman, mengapa tidak mulakan dengan sake 'Shinsei' atau 'Kurotori', atau wiski 'Yamazaki 12 Year Old' atau 'Hakushu 12 Year Old'?<\/p>\n

Kunjungan semula peminat makanan<\/h3>\n

KunciSebahagian kecil tiba hari ini<\/strong>(seperti red seabass, hairtail dan kichiji) danPilihan juadah buatan sendiri<\/strong>...dipasangkan dengan botol edisi terhad atau segelas tunggal yang jarang ditemui daripada menu gelas, ini menawarkan nilai terbaik untuk wang.<\/p>\n

Kesimpulannya: nikmatilah 'Atami in the Present Tense' dan biarkan rasanya berlegar di lidah anda.<\/h2>\n

Alasan mengapa Atami Mini Yokocho dengan cepat menjadi buah mulut orang ramai bukan semata-mata kerana bilangan wain berkualiti yang ditawarkan atau slogan jualan, tetapi keranaDari tangkapan ke pinggan<\/strong>Setiap aspek pengalaman ini disusun dengan teliti dan disempurnakan. Sama ada anda peminat sake, pakar wiski, atau sekadar pelancong yang 'hanya mahu makan ikan terbaik', tempat ini benar-benar berbaloi untuk dikunjungi.<\/p>\n

\u203bMaklumat di atas telah disusun berdasarkan butiran yang disediakan oleh kedai; ketersediaan sebenar, waktu operasi dan harga tertakluk kepada maklumat di kedai atau pengumuman terkini.<\/p>","protected":false},"excerpt":{"rendered":"

Ingin menemui snek bar Jepun paling mengenyangkan dan sake jarang sambil menikmati hembusan angin laut Semenanjung Izu? Di Atami Mini Yokocho, yang telah menarik lebih 50,000 pengunjung dalam hanya dua setengah tahun sejak dibuka [\u2026]<\/p>","protected":false},"author":1,"featured_media":7109,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,10,4,42],"tags":[995,993,992,266,996,991,994,989,287,990],"class_list":["post-7108","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chubu","category-area","category-gourmet","category-shizuoka","tag-rf1e2ow5","tag-qhcskvat","tag-4ymnzh","tag-raqpzixe","tag-9pf2eddw","tag-71vuzfbj","tag-0s5gzu4","tag-eouic4li","tag-zmhinjod","tag-tpwpe6pd"],"yoast_head":"\n\u71b1\u6d77\u8ff7\u4f60\u6a6b\u4e01\uff08\u71b1\u6d77\u30df\u30cb\u6a2a\u4e01\uff09\uff1a\u5f9e\u300c\u975c\u5ca1\u6700\u72c2\u9152\u5834\u300d\u5230\u5fc5\u8a2a\u540d\u5e97\u2014\u20145\u842c\u4eba\u5230\u8a2a\u7684\u6d77\u5473\u8207\u540d\u9152\u6bbf\u5802 - JOY JAPAN \u63ea\u611b\u65e5\u672c<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/joyjapan.tokyo\/ms\/gourmet\/e6s1uysi\/\" \/>\n<meta property=\"og:locale\" content=\"ms_MY\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u71b1\u6d77\u8ff7\u4f60\u6a6b\u4e01\uff08\u71b1\u6d77\u30df\u30cb\u6a2a\u4e01\uff09\uff1a\u5f9e\u300c\u975c\u5ca1\u6700\u72c2\u9152\u5834\u300d\u5230\u5fc5\u8a2a\u540d\u5e97\u2014\u20145\u842c\u4eba\u5230\u8a2a\u7684\u6d77\u5473\u8207\u540d\u9152\u6bbf\u5802 - 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