鮨二七2017年再訪:今不如昔 - 高雄
By Ingrid
at 2017-08-12T00:43
at 2017-08-12T00:43
Table of Contents
推 makefriends: 香月就偏小本經營,食材拼不過徒弟58.115.153.93 08/11 01:57
→ missugly: 今天才從其他師傅口中得知這師徒關係118.171.4.89 08/11 02:04
推 kamgx58: 雖然食材沒辦法勝過鮨二七,但是在個人的114.39.102.190 08/11 02:21
→ kamgx58: 觀感來說,香月整體的感覺,還是讓人比較114.39.102.190 08/11 02:21
→ kamgx58: 喜歡。看很早之前的照片,好像任師傅有在114.39.102.190 08/11 02:22
→ kamgx58: 香月擔任過(副?)板前長。114.39.102.190 08/11 02:22
針對香月跟小任的故事
雖然我跟小任開始認識是他在香月的後段
不過我大可以講講這段故事
香月當初來台灣要開店
背後金主聯合起來
背景是超超超級雄厚
然後因為對料理廚具食材進貨這些東西都不熟
所以找了小任來協助
當時規劃廚房跟動線
一手包到香月開店
反正就是餐飲業
內幕八卦也是過去是非
到了小任離開
內場找了謝永慶來(現任織壽司主廚)
外場剩下兩個妹妹
小任開任壽司
香月店面虧錢
謝永慶離職
內部股東震盪
本來談到幾乎破局
本以為店要收
後來香月把店自己盤下來做
外場妹妹剩一人
要協助煮飯&其他
外場妹妹離職
香月降價
香月好一陣子變成一人店
另外謝永慶最早是在弁慶跟五味澤
五味澤師父有一定程度的功夫
但該樓層行政總主廚手握採購權
不重視日料
五味澤師父都交代如果要去找他
一定要提前講
讓他準備食材跟其他小品
另外香月有他的實力在
不過認真說誰去那邊過水?
這我真的不予置評
除了五味澤、香月
高雄飯店還有一個日料師父叫 神崎裕行
之前在85大樓39樓上班
不過
嘴巴刁了
只能說不是每個日本人做菜都能滿足我
食材很重要的
--
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高雄
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