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TABLE by Yoji Tokuyoshi  (Finished - 已結束)

Restaurant / Taipei 101
餐廳 /台北101




There is a place in Taipei where you can explore food in a more creative, playful and modern way, a place that every season brings a different top international chef to elaborate a signature menu and transform the experience inside. This place is called TABLE and we couldn’t resist trying their current menu by Japanese chef Yoji Tokuyoshi.
Here we will show you some of the highlights on their menu and the secrets behind this stunning dishes.

Yoji Tokuyoshi moved in 2004 to Milan, Italy to follow his dream of learning the traditional Italian cuisine. After applying to work in many recognized restaurants and been rejected in all of them, Yoji got an opportunity to work in Osteria Francescana in Modena, which in 2016 won the top place in the World’s 50 Best Restaurant rankings.

After that period Yoji decided to move a bit further opening his own restaurant and later becoming the first Japanese chef to win a Michelin star in Italy.
His career is marked by an styled called cucina contaminata which refers to an Italian cooking done in the Italian way but expressed by someone who is not from Italy.

A good example of that is the rice base Margherita pizza he prepares, with few basic ingredients but surprisingly conserving the original strong flavor of a classic Margherita. It comes together with a tomato pairing drink and presented in a delivery pizza box to each person.


台北餐廳TABLE除了創新還帶點摩登時尚的高級感,每一季由不同的頂級廚師精心打造菜單,或許過一段時間再造訪,又是另一個主廚和菜單,你將會體驗到不同的佳餚饗宴,而目前TABLE是由日本廚師Yoji Tokuyoshi德吉洋二為主打,躍躍欲試的我們不得不來探個究竟!
這邊我們會向大家介紹一些重點菜色以及這些令人為之驚嘆的菜餚背後的故事。

Yoji Tokuyoshi德吉洋二為了學習道地的義大利料理在2004年搬到米蘭,應徵一些知名的餐廳並且都沒有被錄取之後,Yoji卻得到了在Osteria Francescana工作的機會,這間餐廳位於摩德納以及在2016年獲得全世界排名50名最佳餐廳中的第一名。

經過那段時期,德吉洋二訂定了更遠的目標,決定之後在義大利開一間自己的餐廳並且成為第一位得到米其林等級的日本廚師。他將自己的料理稱為cucina contaminata,意思是被汙染的義大利料理,以義式的技巧和調味,但出自於一位非義大利人之手。

他用米飯做為基礎的瑪格莉特披薩就是一個很好的例子,只有幾個基本的材料,但令人驚豔地依然保留了經典的瑪格麗特原本強烈的味道, 搭配番茄綠橄欖汁,且每位客人都有自己的披薩盒。



In the starters we tried the Daikon Roll made with daikon, very thing slices of yellow and green courgette, octopus, basil and lemon oil vinegar.

首先第一道開胃小點是大根蔬菜捲,以白蘿蔔及黃、綠櫛瓜屑成極薄片,捲起章魚陷及羅勒檸檬油醋。


Also in the starters We found an original bite called Fish and Chips that was a piece of raw salmon on top of a fish shape fried potato. It is presented standing on a rock and was nice to mix the ingredients in your mouth at once.

另一道開胃小點是台灣番薯片佐鮭魚,以台灣番薯剪成魚型薄片,鋪上主廚自製醃鮭魚,放在小岩石上呈現,這道菜建議一口吃,才能夠同時嚐到所有不同食材的風味。


This salad is made with 15 varieties of Taiwanese vegetables and comes with a white wine vinegar foam topping and edible flowers.

這道沙拉採用超過15種台灣當季的蔬菜,佐以上方的白酒醋泡泡以及食用花。


A taco called Pig lost in the forest arrived in a complete green scheme of colors with fried seasonal vegetables, spinach, kale and pig in a green tortilla.

森林裡的香草豬,採用香草豬搭配菠菜泥、時令蔬菜和羽衣甘藍,放在綠色的墨西哥taco餅皮上。


The Merluzzo Nero e Daikon Taiwanese, had slow cooked Haddock, steamed Matsu Mussels and puréed daikon with italian tomato sauce and parsley.

大根與黑線鱈,黑線鱈使用慢煮方式料理、馬祖淡菜清蒸後,搭配大根泥以及義式地中海番茄醬,最後撒上巴西里。


Polenta Babycorn with crab meat.

玉米筍佐玉米糕醬,以玉米糕泥與蟹高湯及蟹肉混合後,填入玉米筍外殼中。


Lamb chops in hollandaise sauce topped with pistachio and mint.

嫩肩羊排佐荷蘭醬,嫩肩後的羊排裹上開心果和薄荷,淋上特製的荷蘭醬。


The Sakura Ebi Spaghetti stood out by its simplicity and the condensed flavor. Have you ever try pink spaghetti? One of our favorites!

櫻花蝦粉紅義大利麵,以看似簡單但卻富有滿滿鮮味為特色,你曾嚐試過粉紅色的義大利麵嗎?這是我們最喜歡的菜色之一!


We received an iced cassata lollipop with two dips, melted white chocolate and chocolate cookie mini pieces.

西西里風棒棒糖,cassata是一種西西里傳統甜點,主廚德吉洋二將其設計為棒棒糖,搭配兩種醬料,白巧克力醬和巧克力餅乾碎,可依個人喜好沾取。


And the finale was the Mont Blanc Meringue dessert with pumpkin fill that represents a white Japanese ceramic. After breaking it the syrup will cover and repair the cracks.

最後是金繕,主廚德吉洋二以甜點重現金繕工藝,用蛋白霜餅做成瓷器,內有南瓜醬,顧客享用時以湯匙敲碎,內餡將會流出覆蓋裂縫。






TABLE by Yoji Tokuyoshi menu will be available for a limited time until the end of April 2018. 
TABLE by Yoji Tokuyoshi由主廚德吉洋二來台快閃的期間限定菜單只到2018年四月底唷!

Photography courtesy of TABLE
文中照片由TABLE提供



Address  地址

No. 45, 4F, City Hall Rd, Xinyi District, Taipei City, 110
台北市信義區市府路45號4樓

Opening Hours  營業時間

Monday to Sunday  from 12:00 to 15:00  and from 18:00 to 22:00   
星期一至星期日中午12點到下午3點以及晚間6點到10點



Find more about TABLE
查看更多關於TABLE
www.facebook.com/TABLEbyYojiTokuyoshi

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All the pictures and words in this article belongs to River and TABLE and have copyright.
If you would like to use it please contact us first, We like to share.

本文中的所有圖片和文字版權由River和TABLE所有。
我們樂於分享,但若您想截取使用,請先聯繫我們。


February 12 2018

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