{"id":6777,"date":"2025-09-17T13:00:58","date_gmt":"2025-09-17T05:00:58","guid":{"rendered":"https:\/\/joyjapan.tokyo\/?p=6777"},"modified":"2025-09-17T13:05:12","modified_gmt":"2025-09-17T05:05:12","slug":"tdpgnxtc","status":"publish","type":"post","link":"https:\/\/joyjapan.tokyo\/tl\/gourmet\/tdpgnxtc\/","title":{"rendered":"Hoshinoya Kyoto Autumn Kaiseki 'Tunay na Las\u00e1, Tunay na Kalayaan: Taglagas': Maalat na pinatuyong ubas \u00d7 Isdang sea bream na may dahon ng maple \u2013 Isang tikim ng pinakamahusay na lasa ng O-Arashiyama"},"content":{"rendered":"<p><!-- \u5c0e\u5165 --><\/p>\n<p>Naghahanap ka ba ng isang pahingahan sa tabing-ilog sa Kyoto ngayong taglagas, malayo sa ingay at abala, kung saan maaari mong tikman ang kaaya-ayang pagsasanib ng sining-gawang-kamay at mga panlasa ayon sa panahon? Matatagpuan sa pampang ng Ilog Oi sa Arashiyama, nag-aalok ang marangyang HOSHINOYA Kyoto ng mga kuwartong may tanawin ng ilog mula sa bawat isa. <strong>9 Setyembre 2025<\/strong> Ina-lunsad ang menu ng kaiseki para sa taglagas<strong>Ang Tunay na Las\u00e1 ng Taglagas<\/strong>', nakaugat sa tradisyonal na lutuing Kyoto ngunit isinasama ang mga teknik mula sa iba't ibang panig ng mundo, na nagpapahintulot sa 'tunay na lasa' ng mga pangunahing sangkap na kusang umusbong. Mula sa 'Momiji-dai' (isda na hugis dahon ng maple), na ang mayamang taba ay pinatitindi ng 'Mabiki-budou no Shio' (asin na gawa sa pinatuyong ubas), hanggang sa pinahingang 'Nanzen-ji Mushi' na tampok ang 'Watari-kani' (spiny lobster) at mga bulaklak ng krisantemo, bawat putahe ay isang likhang-sining sa paningin na nagpapakita ng mga makabagong teknik na sumasalamin sa diwa ng mga lasa ng taglagas sa Kyoto.<\/p>\n<p><!-- \u95dc\u9375\u5b57\u5c0e\u8b80 --><\/p>\n<hr>\n<h2>Ano ang 'Tunay na Las\u00e1, Tunay na Kalayaan'?   Pagdiskubre ng mga sorpresa sa labas ng karaniwang tinatahak.<\/h2>\n<p>Ang 'Shinmijizai' ay ang pilosopiyang pangluto ng Hoshinoya Kyoto:<em>Pagpupugay sa diwa ng lutuing Hapones na pinagyaman sa Kyoto<\/em>\u2026habang nakakalaya sa mga nakagawiang pamamaraan at maluwag na ginagamit ang mga teknik at sangkap mula sa iba't ibang kusina sa buong mundo, na nagbibigay-daan sa mga pangunahing sangkap at panahong ani na mangibabaw. Ang nakikita mo ay nananatiling<strong>Isang maayos na pagkakabalangkas na kaiseki na pagkain<\/strong>Habang kumukuha ng inspirasyon sa estetika ng Kyoto, ipinapakita ng unang kagat ang mga hindi inaasahang kombinasyon at banayad na pagkakaiba-iba sa teknik ng pagluluto, na nag-aalok ng sariwang pakiramdam ng 'pagtuklas'.<\/p>\n<p>Isisilbi ang hapunan sa pribadong restawran ng hotel na tanaw ang lambak ng Arashiyama. Sa kaluskos ng Ilog Oi sa iyong mga tenga, malubog ka sa pabago-bagong panahon ng Oku-Arashiyama, na kikilos sa lahat ng limang pandama.<span style=\"white-space:nowrap;\">Ang Hoshinoya Kyoto ay isang ryokan sa pampang ng ilog kung saan lahat ng kuwarto ay nakaharap sa ilog at ang mga bisita ay pumapasok sa ari-arian gamit ang pribadong bangka mula sa malapit sa Togetsukyo Bridge.<\/span>\u3002<sup>\uff0a<\/sup> <\/p>\n<p><small>Pangkalahatang-ideya ng pasilidad: Lahat ng kuwarto ng bisita ay may tanawin ng ilog, at ang mga bisita ay dinadala sa pamamagitan ng isang nakalaang bangka. Para sa karagdagang detalye, mangyaring sumangguni sa mga seksyong 'At a Glance' at 'Access' sa opisyal na website.<a href=\"https:\/\/hoshinoresorts.com\/zh_tw\/hotels\/hoshinoyakyoto\/\" target=\"_blank\" rel=\"noopener\">Opisyal na pahina ng hotel<\/a>\u3001<a href=\"https:\/\/hoshinoresorts.com\/zh_tw\/hotels\/hoshinoyakyoto\/access\/\" target=\"_blank\" rel=\"noopener\">Pahina ng transportasyon<\/a>\u3002<span style=\"opacity:.6;\">(Pinagmulan: Opisyal na website ng Hoshino Resorts)<\/span><\/small><\/p>\n<hr>\n<h2>Pangunahing putahe: tradisyonal ang anyo, makabago ang teknik<\/h2>\n<h3>Una sa lahat: Pinalamig na 'Nanzen-ji Mushi' \u00d7 Asul na alimango \u00d7 Krisantemo at Suka ng gatas ng toyo<\/h3>\n<p>Hango sa 'Nanzen-ji Mushi', pinagsasama ng pagkaing ito ang gatas ng soya at mga itlog sa<strong>Reserba ng mantis shrimp<\/strong>Hinalay-halay upang makalikha ng isang maselan at malambot na base, tinapakan ng tinadtad na laman ng alimango at mga pana-panahong petalo ng krisantemo na maaaring kainin, at tinapos ng magaan at malambot<strong>Gatas ng toyo na may suka<\/strong>(isang bula-bulang sarsa na hinalo sa suka ng bigas), pinalamutian ng langis ng krisantemo. Ang nakapreskong asim at banayad na kayamanan ng gatas ng toyo ay nagpapalabas sa likas na tamis ng alimango sa mas pinong paraan, na nagiging napakagandang panimula para sa maagang taglagas.<\/p>\n<h3>Apendiks | Red Sea Bream 'Matsubiki-style' \u00d7 Inasinan at pinalabnaw na ubas<\/h3>\n<p>Pagliliha sa mga may pinakamainam na nilalamang taba sa taglagas<strong>Pula-bulangis na bream-dagat<\/strong>Gamit ang teknik na 'matsubiki-zuri'\u2014kung saan pinapakuluan ang balat ng isda sa mainit na tubig hanggang bahagyang magbaluktot, pagkatapos ay agad na pinapalamig upang mapanatili ang elastisidad at kasariwaan ng collagen sa ilalim ng balat. Ang pampalasa ang diwa ng pagkaing ito: ginagamit ang berdeng ubas na nakuha mula sa pagbabawas ng bunga sa proseso ng pagtatanim ng ubas upang gawing sarsa na may nakakapreskong asim.<strong>Ang Asin ng mga Ubas<\/strong>Kapag inihain kasama ang malamig na pinress na langis ng oliba, lubos nitong naipapakita ang tamis ng sea bream at ang mabangong lasa ng balat nito; ang maitake na kabute, na may usok-usok na halimuyak, ay lalo pang pinatitindi ng asim ng ubas, kaya lalong namumukod-tangi ang mga lasa ng taglagas.<\/p>\n<p><small>Glosaryo: Red-leaf sea bream = sea bream sa pinakamalinamnam nitong taglagas; Matsu-biki-zuke = isang paraan ng paghahanda ng hilaw na isda sa pamamagitan ng pagpapaligo ng balat sa mainit na tubig at mabilis na pagpapalamig nito.<\/small><\/p>\n<h3>Hoya | Fukiyose (Fukiyose) \u2014 Isang ayos ng paghahain na nagpapahiwatig ng mga hangin ng taglagas na nag-uga sa mga nahulog na dahon<\/h3>\n<p>\u4ee5<strong>Taro<\/strong>Ang bituin ng putahe ay unang hinuhayaan na malambot sa sabaw hanggang maging makinis at malapot, pagkatapos ay binabalutan ng cornflour at malalim na pinirito, na nagreresulta sa malutong at mabangong panlabas at malambot at mamasa-masa sa gitna; ang ibabaw ay ginarnisado ng<strong>Ginjo sake lees \u00d7 krema ng gatas ng toyo<\/strong>Ang harmoniyosong 'Kyoto Red Chicken Liver Cheese' ay mayaman ngunit hindi nakakasawa, at nagpapatingkad sa banayad na tamis ng taro. Inaayos sa plato upang ipahiwatig ang imahe ng 'mga dahon na tinipon ng hangin ng taglagas', pinapahintulutan nito ang sinuman na maranasan ang lalim ng huling taglagas sa Kyoto sa pamamagitan ng paningin at panlasa.<\/p>\n<hr>\n<h2>Impormasyon at Pag-book ng Kainan<\/h2>\n<ul>\n<li><strong>Panahon ng pagkakaroon:<\/strong>9 Setyembre 2025 hanggang 4 Disyembre 2025 (magagamit lamang habang ikaw ay nananatili).<\/li>\n<li><strong>Presyo:<\/strong>bawat tao <strong>Dalawampu't apat na libong dalawang daang yen<\/strong>(Kasama ang buwis at 10% na singil sa serbisyo; ang gastos sa pananatili ay sinisingil nang hiwalay).<\/li>\n<li><strong>Para sa:<\/strong>Mga bisita na nananatili sa Hoshinoya Kyoto.<\/li>\n<li><strong>Pag-book:<\/strong>Pakiusap<a href=\"https:\/\/hoshinoresorts.com\/zh_tw\/hotels\/hoshinoyakyoto\/\" target=\"_blank\" rel=\"noopener\">Opisyal na website<\/a>Upang magpareserba, mangyaring makipag-ugnayan sa Pangkalahatang Booking Hotline ng Hoshinoya. <a href=\"tel:05031348091\">050-3134-8091<\/a>(May suporta sa Hapon at Ingles sa ilang oras).<\/li>\n<li><strong>Tandaan:<\/strong>Ang menu ay maaaring magbago depende sa pagkakaroon ng mga sangkap at sa kondisyon ng panahon; kung mayroon kang anumang pangangailangan sa pagkain, gaya ng allergy o pagiging vegetarian, mangyaring ipaalam sa amin kapag nagbu-book ka.<\/li>\n<\/ul>\n<hr>\n<h2>Pansamantalang Tirahan at Transportasyon: 'Ang Pribadong Tirahan' sa Aolan Shanshui Riverside<\/h2>\n<p><strong>Address:<\/strong>11-2 Arashiyama Motorokuyama-cho, Nishikyo-ku, Lungsod ng Kyoto, Lalawigan ng Kyoto 616-0007 (Hoshinoya Kyoto)<br \/>\n<strong>Transportasyon:<\/strong>Kapag sumakay ka sa pribadong bangka mula sa malapit sa Togetsukyo Bridge at bumiyahe pataas sa Ilog Oi, pakiramdam mo'y bumalik ka sa nakaraan sa isang tahanan sa tabing-ilog sa kailaliman ng Arashiyama.<span style=\"opacity:.9;\">(Tingnan ang opisyal na pahina ng transportasyon para sa mga detalye)<\/span> <a href=\"https:\/\/hoshinoresorts.com\/zh_tw\/hotels\/hoshinoyakyoto\/access\/\" target=\"_blank\" rel=\"noopener\">Impormasyon sa transportasyon<\/a>\u3002<span style=\"opacity:.6;\">(Pinagmulan: Opisyal na website)<\/span><\/p>\n<p><strong>Mga kuwarto at pagkakaroon:<\/strong>May kabuuang 25 silid ang hotel; ang pag-check-in ay mula alas-3 ng hapon at ang pag-check-out ay bago mag-12 ng tanghali. Nag-aalok din ang restawran ng permanenteng gabay sa menu na pinamagatang 'Savor of SHINMIJIZAI'.<span style=\"opacity:.6;\">(Pinagmulan: Opisyal na pahina ng 'At a Glance' at 'Dining')<\/span><\/p>\n<p><strong>Mga gabay na presyo:<\/strong>Mula sa 193,000 yen kada kuwarto (kasama ang buwis at singil sa serbisyo; hindi kasama ang pagkain; maaaring magbago depende sa petsa at pakete).<\/p>\n<hr>\n<h2>Mga Tala ng Manlalakbay: Planuhin ang Iyong 'Kalahating Araw na Paglalakad sa Arashiyama'<\/h2>\n<p>Iminumungkahi naming dumating sakay ng bangka bago sumapit ang dapithapon, magpahinga sandali sa isang bahay-tsa sa pampang ng ilog, at pagkatapos ay mag-enjoy sa hapunan na 'Tunay na Lasang ng Taglagas' habang dumadating ang gabi. Kinabukasan, maaari kang maglakad-lakad sa Togetsukyo Bridge sa Arashiyama, tuklasin ang mga hardin ng Templo ng Tenryu-ji at ang Landas ng Bamboo Grove (Shinrin no Komichi), bago bumalik sa inn upang pagmasdan ang tanawin ng taglagas mula sa pampang ng ilog. Kung nais mong pahabain ang iyong pagbisita sa Ilog Hozu, maaari kang magpareserba ng karagdagang biyahe sa bangka upang maranasan ang mga kulay ng taglagas sa Kyoto mula sa ibang pananaw.<\/p>\n<hr>\n<h2>Buod<\/h2>\n<p>Ang 'Tunay na Lasang Taglagas' ay hindi lamang isang pansamantalang menu, kundi isang karanasan.<strong>Inobasyon na nakasuot ng tradisyunal na anyo<\/strong>Kapag ang pulang sea bream ay nakatagpo ng asin na hinaluan ng berdeng ubas, at ang kasariwaan ng lumilipat na alimango ay banayad na pinagyayaman ng sawsawan na gawa sa suka at gatas ng toyo, mapapahalagahan mo kung paano nilikha ng mga chef ang isang ganap na bagong kabanata sa pamilyar na bokabularyo ng lutuing Kyoto. Kung nagbabalak kang bumisita sa Kyoto ngayong taglagas, bakit hindi gawing pambihirang pagtatapos ng iyong paglalakbay ang piging ng taglagas sa O-Arashiyama?<\/p>\n<p><!-- \u4f86\u6e90\u6a19\u8a3b\uff08\u975e\u5c0d\u5916\u53ef\u898b\u8aaa\u660e\uff1a\u672c\u6587\u8a2d\u65bd\u8cc7\u8a0a\u63f4\u5f15\u661f\u91ce\u30ea\u30be\u30fc\u30c8\u5b98\u65b9\u7db2\u9801\uff09 --><\/p>\n<p style=\"font-size:12px;opacity:.6;\">Para sa pangunahing impormasyon tungkol sa mga pasilidad at transportasyon, mangyaring sumangguni sa opisyal na website ng HOSHINOYA Kyoto at sa mga subpahina nito.<\/p>","protected":false},"excerpt":{"rendered":"<p>\u60f3\u5728\u4eac\u90fd\u79cb\u5929\u5c0b\u4e00\u8655\u9060\u96e2\u5875\u56c2\u7684\u6c34\u908a\u5b85\u90b8\uff0c\u7d30\u54c1\u8077\u4eba\u6280\u85dd\u8207\u65ec\u5473\u4ea4\u7e54\u7684\u9a5a\u559c\u55ce\uff1f\u5750\u843d\u65bc\u5d50\u5c71\u5927\u5830\u5ddd\u7554\u3001\u5168\u5ba2\u5ba4\u81e8\u6cb3\u7684\u5962\u83ef\u65c5\u5bbf [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6778,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,4],"tags":[279,280,278,177,277,281,282,283,284,285],"class_list":["post-6777","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kyoto","category-gourmet","tag-cxjiomyn","tag-3xmqffsp","tag-6rqjngpk","tag-fack6oq1","tag-cfjpudqm","tag-2ccst2pn","tag-bryws9jl","tag-ydjulh0","tag-xkxzdona","tag-xwahshz6"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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