日矢宣新 米其林星厨JASON ATHERTON新意呈现

米其林名厨Jason Atherton为上海艾迪逊酒店倾力打造的“居酒屋”风格餐厅日矢（HIYA）推出全新菜品。他将自己在全球旅行途中对日本饮食的认知融合于国际化的日式居酒屋形态，通过别出心裁烹饪方式，臻选食材和现代烹饪技巧为宾客呈现集创新及经典为一体的日式料理。

(Jan 1st 2023. Shanghai, China) Michelin-starred chef Jason Atherton has launched a brand-new menu for the "izakaya" style restaurant HIYA in the Shanghai EDITION. He integrated his cognition of Japanese cuisine during his global travels into the international Japanese izakaya form, and presented innovative and classic Japanese cuisine with carefully selected ingredients for guests through ingenious cooking techniques.

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日矢HIYA位于酒店的27层，意为“空中浮云”。整体环境简约精致而富有魅力，超大落地玻璃窗设计感十足，宾客可纵享上海浦江城市丽景。菜单囊括了摆盘精致的生鱼片、手卷以及日式碳烤肉等一系列正宗及时令日本料理，同时提供品类繁多的清酒。舒适、精致而迷人的环境令日矢成为上海本地精英的聚会首选。

On the 27th floor is HIYA, meaning “Clouds in the Sky”. Slick, sophisticated and glamorous, this intimate destination is the place to be for Shanghai’s elite and those in-the-know. The menu features an array of authentic, seasonal Japanese dishes, such as sashimi with delicate garnishes, open temaco and hibachi grilled meats, as well as serving an extensive Sake selection.

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此次，米其林星厨Jason Atherton全新心意呈现，融创新及经典，集多元文化为一体的日式珍馐，将“创新、时令和细致”充盈于每一道菜品与宾客用餐体验之间。

This time, Michelin-starred chef Jason Atherton presents a brand new combination of innovation and classics, and integrates multicultural Japanese delicacies, filling "innovation, seasonality, and delicacy" into each dish and the dining experience of guests.

新菜单囊括了日本酒曲腌制三文鱼，日式蒸蛋，碳烤M8和牛西冷，等一系列正宗及时令日本料理，其中碳烤M8和牛西冷菜品选用M8和牛西冷，采用碳烤的方式，锁住丰富浓郁的肉汁，此外日式蒸蛋的灵感来自经典日式茶碗蒸，选用时令菌菇，松针油，黑松露等多种食材，熬煮为清澈汤底，还原食物本味。

The new menu features many signature dishes such as Koji Cured Salmon, Chawanmushi, Grilled M8 and Wagyu Sirloin. The marbled Wagyu beef is carefully grilled over a Japanese-style charcoal fire. Chawanmushi chooses seasonal mushrooms, pine needle oil, black truffle, and other ingredients, which are boiled into a clear soup base, and creates a classic Japanese tea bowl steaming. Selected ingredients are cooked in a simple way to restore the good taste of the food.

新菜推荐 New Recommendation：

日本酒曲腌制三文鱼，烟熏三文鱼清汤，腌制茴香，黄瓜

Koji Cured Salmon, Smoked Salmon Broth, Pickled Fennel, Cucumber

以日本酒曲腌制浸润三文鱼，肉质更添细腻柔软，与经过烟熏的三文鱼清汤相得益彰。清爽的腌制茴香与黄瓜配菜不仅在视觉上添色，再一次平衡了三文鱼的口感。

The cured salmon, marinated in Japanese koji, is delicate and soft, and complements the smoked salmon clear soup. The refreshing pickled fennel and cucumber garnishes not only add visual colour, but also balances the taste of the salmon.

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波士顿龙虾，龙虾汤啫喱，玉米泥，碳烤玉米

Boston Lobster, Lobster Consomme Jelly, Sweetcorn Puree, BBQ Corn

弹牙的波士顿龙虾搭配晶莹剔透的龙虾汤啫喱，每一口都是诚意满满的鲜味，轻松开启馥郁春日，香气四溢回味悠远。

The bouncy Boston lobster is paired with the crystal-clear lobster soup jelly. Every bite is full of sincerity and umami taste.

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牛油泡芙，M8和牛塔塔，辣根奶油，鱼子酱

Beef Fat Gougere, M8 Wagyu Beef Tartare, Horseradish Cream, Caviar

用牛油泡芙包裹M8和牛塔塔与辣根奶油，恰到好处地点缀鱼子酱，层层风味在口腔中递进，带来极富冲击力的味蕾惊喜。

The Wrap M8 Wagyu tartare and horseradish cream served in butter puffs and garnished with caviar, is a complex, yet perfectly balanced and flavoured dish.

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低温慢煮鹅肝，日式最中饼，苹果青柠凝胶，波特酒红菜头凝胶，腌制李子

Cured and Poached Foie Gras, Monaka, Apple lime Gel, Beetroot Port Gel, Port Glazed Plums

为更好呈现鹅肝的风味与质地，采用低温慢煮的方式。搭配清新酸甜的苹果青柠凝胶与波特酒红菜头凝胶，清爽解腻，感受口腔中多种味型的游弋。

The foie gras is cooked at a low temperature to highlight its flavour and texture. Paired with fresh and sour apple lime gel and port wine beetroot gel, it is refreshing creating a burst of various flavours in the mouth.

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碳烤M8和牛西冷，碳烤洋葱，腌制干葱，红味增洋葱泥，京水菜沙拉

Grilled M8 Wagyu Sirloin, Grilled Onion, Picked Shallot, Onion Red Miso Puree，Mizuna Salad

选用M8和牛西冷，拥有大理石花纹的和牛经过精心日式炭火炙烤，浓郁牛油味扑鼻而来，外层微微焦脆锁住丰富浓郁的肉汁，一口咬下香脆与柔嫩的碰撞。

Choose M8 Wagyu Sirloin. The marbled Wagyu beef is carefully grilled over a Japanese-style charcoal fire. It is refreshing, creating a burst of various flavours in the mouth.

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日式蒸蛋，碳烤扇贝，根茎类蔬菜，时令菌菇，松针油，黑松露，蘑菇汤汁

Chawanmushi, BBQ Scallop, Root Vegetables, Seasonal mushroom, Pine Oil, Black Truffle，Mushroom Sauce

选用时令菌菇，松针油，黑松露等多种食材，熬煮为清澈汤底，制成经典日式茶碗蒸。精选食材用简单的烹调方式，还原食物的好滋味，入口鲜嫩爽滑，清而不淡，于唇齿间留下一抹难忘。

The carefully curated seasonal mushrooms, cooked with pine needle, oil black truffle and other ingredients, are boiled into a clear soup, creating a classic Japanese tea bowl steaming. The taste is fresh, tender, and smooth, clear but not bland, leaving an unforgettable impression on the lips and teeth.

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地址：南京东路199号上海艾迪逊酒店27层

电话：021 5368 9531
用餐时段：每日11:30 - 14:00，14:30 - 16:30，17:30 - 22:30

关于Jason Atherton

米其林星级名厨Jason Atherton在事业初期曾与Pierre Koffmann、Marco Pierre White、Nico Ladenis和Ferran Adria等厨坛巨星一起在el Bulli共事，随后在2001年加入Gordon Ramsay 集团，在伦敦开出城中最受欢迎的餐厅之一maze，之后更在全球多个城市开设分店。

2010年，Jason离开Gordon Ramsay，成立了自己的餐饮公司The Social Company。2011年4月，他在伦敦Mayfair开出首家旗舰餐厅Pollen Street Social，开业仅六个月即获得米其林一星荣誉，英国本土权威餐厅评级Rosettes 5AA级别，以及The Good Food指南最佳英国餐厅第三名。自此之后，The Social Company迅速发展成为蜚声全球的餐饮集团。除了伦敦的餐厅外，他还在香港、上海、迪拜、多哈、圣莫里茨等多地开设备受好评的餐厅，包括位于纽约艾迪逊酒店的米其林星级餐厅The Clocktower。

Jason Atherton始终强调食物的摩登性与融合性，而不单重视食材的矜贵与烹饪的复杂程度，也正因如此，他的餐厅很受年轻一辈食客的欢迎。

ABOUT JASON ATHERTON

Jason Atherton started out working alongside great chefs including Pierre Koffmann, Marco Pierre White, Nico Ladenis and Ferran Adria at el Bulli, before joining the Gordon Ramsay Holdings in 2001 and launching ‘Maze’, first in London and then another five globally.

Jason left Gordon Ramsay Holdings in 2010 to launch his own restaurant company, Jason Atherton Ltd. His flagship restaurant ‘Pollen Street Social’ opened in April 2011 in Mayfair and was awarded a Michelin star within just six months of opening, alongside 5 AA Rosettes and no.3 in The Good Food Guide’s best UK restaurants. Since then, Jason’s ‘The Social Company’ has grown into a globally renowned restaurant group, with a portfolio of restaurants which include the Michelin-starred City Social, as well as Social Eating House, The Blind Pig bar, Little Social, Harrods Social and Berners Tavern – named ‘the defining restaurant of the decade’. Alongside his London restaurants, Jason has also opened critically-acclaimed restaurants in Shanghai, Dubai, Mykonos and St Moritz.

Jason Atherton has always emphasized the modernity and combination of food as the priority, as well as the uniqueness of the ingredients and the complexity of cooking techniques. This has attracted epicurean diners to his restaurants.

关于EDITION

EDITION汇集风格各异，私人专属，独树一帜的精品酒店，是一个出其不意，令人耳目一新的酒店品牌。为宾客提供新颖独特的餐饮和娱乐体验，配备现代感十足的设施器械，每一间EDITION酒店都是独一无二，由当地的风土人情应运而生。

由伊恩•施拉格先生（Ian Schrager）与万豪国际集团联手打造，完美融合两者在精品酒店业的独到眼光和运营经验，EDITION开创了亲切私密，与众不同的酒店体验。

每一间EDITION以其独树一帜的个性、原汁原味的风格和卓尔不群的特质，反映了当时当地的人文风情和社会环境。虽然每家酒店看起来都不尽相同，但品牌对现代生活风尚的特有态度将它们紧紧连为一体。EDITION代表的是一种理念和体验，而不是单纯的外观。精致简约的公共空间、装饰、设计和细节为宾客打造独特的体验与服务。

对于一个渴求优质服务和文化体验的广大市场，艾迪逊提供了前所未有的融合理念、品味创新之间的完美平衡以及全球如一的品质服务。

ABOUT EDITION HOTELS

EDITION Hotels is an unexpected and refreshing collection of individualized, customized, one-of-a-kind hotels which redefines the codes of traditional luxury. Displaying the best of dining and entertainment, services and amenities “all under one roof’, each EDITION property is completely unique, reflecting the best of the cultural and social milieu of its location and of the time.

Conceived by Ian Schrager in a partnership with Marriott International, EDITION combines the personal, intimate, individualized experience that Ian Schrager is known for, with the global reach, operational expertise and scale of Marriott. The authenticity and originality that Ian Schrager brings to this brand coupled with the global reach of Marriott International results in a truly distinct product sets itself apart from anything else currently in the marketplace.

Each hotel with its rare individuality, authenticity, originality, and unique ethos reflects the best of the cultural and social milieu of its location and of the time. Although all the hotels look completely different from each other, the brand's unifying aesthetic is in its approach and attitude to the modern lifestyle rather than its appearance. EDITION is about an attitude and the way it makes you feel rather than the way it looks. Sophisticated public spaces, finishes, design and details serve the experience, not drive it.

For an underserved market of affluent, culturally savvy and service-savvy guests, the EDITION experience and lifestyle explores the unprecedented INTERSECTION and the perfect BALANCE between taste-making design and innovation and consistent, excellent service on a global scale.

Currently operating hotels in New York, London, Miami Beach, Sanya, China and Bodrum. Future hotels are underway in, Abu Dhabi, Barcelona, Times Square, New York and West Hollywood.