我進去CD店就很難全身而退,後來是Li-Chun跟Ling-Chun趁開門前十分鐘先來排隊,我大概快要11點半才從CD店出來,所以我們還是準時在開門前進去大戶屋。
這是紐約大戶屋裡面的樣子,我們後來被店員帶到二樓的地方用餐。紐約的大戶屋跟台灣或是曼谷的大戶屋等級都不一樣耶,台灣或是曼谷都是走家庭料理路線,紐約的似乎走的是高級日本餐廳的路線,午餐菜單看起來跟我熟悉的大戶屋都不一樣,連生魚片料理都有。
坐定位的時候,店員就會來問要喝什麼,我們就說喝水就好了,水還是用高腳玻璃杯裝的,筷子也有筷架可以放。
我點的這道定食是用和州牛的「Gyu Shiokoji」(鹽烤和州牛丼),shiokoji就是一種salt-marinated rice malt(鹽漬米糠),美金18元。
大概有五片鹽烤和州牛片,還滿鹹的,但是烤起來香味很夠,很下飯。配菜還有用和風醬的沙拉,這沙拉出乎意料的好吃,吃得出菜的新鮮感,和風醬也很夠味,中間還有一些放了一點海苔的馬鈴薯泥。
定食附的味噌湯。
定食附的茶碗蒸,這個茶碗蒸沒有什麼料,就是純粹的蒸蛋,裝了這個容器一半的份量。
定食也有附一點點的醬菜。
同場加映:這是Li-Chun點的「Mini Oyako Don and Cold Seiro Soba Noodle Set」(迷你親子丼和冷蕎麥麵定食),也是美金18元。這樣一箭雙鵰可以吃到麵跟飯,好像很划算,還附一個杯子,可以把醬汁跟海苔放進去,就可以沾蕎麥麵吃。最後店員還拿高湯給Li-Chun加進沾麵的醬汁變成湯可以喝。
Li-Chun還多加了美金3元點了這個配菜組合「Natto and Onsen Tamago」(納豆跟溫泉蛋)。
這是Ling-Chun點定食的「Katsu Toji」,這道台灣大戶屋好像也有賣,叫做「滑蛋豬排鍋定食」,美金17元。
放在熱騰騰砂鍋裡面的滑蛋豬排,看起來也是很美味。
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