樂魚料亭
在桃園中壢老街溪旁有一間被喻為小天本的Omakase，外觀簡約低調，人氣超高，也是預約困難店之一，從中壢火車站步行約12分鐘就能抵達，因為老街附近比較不好停車，開車的朋友建議先將車停在附近的停車場後再步行前往。
主廚小霖師傅曾在鮨天本任職，後來以自己的風格開立「樂魚料亭」，紮實的刀工、新鮮的漁獲讓他成為預約困難店，也是許多饕客的口袋名單之一。
目前餐期分為午餐和晚餐兩個時段，午餐一人$2500+10%，晚餐一人$3300+10%，蟹宴套餐一人$5,500+10%，皆是透過inline線上訂位，在雙數月20號中午12：00開放下兩個月訂位，想吃記得設定好鬧鐘！
皆為板前座位，有9個位置，可以近距離觀賞主廚料理的過程、主廚也很親切地和大家互動
當天吃的是秋季蟹宴，小霖師傅首先展示活體鱈場蟹給大家看
松葉蟹豆漿涼麵
一整球松葉蟹肉絲，細緻多汁，以豆漿為基底，豆香溫潤，佐上辣油增添香氣
くどき上手 Jr.の小川酵母 Ogawa-YEAST 純米大吟醸40
香氣明顯，帶有蘋果、哈密瓜果香，口感柔順好入口
旺旺仙貝 北海道干貝
這道是樂魚的招牌之一，北海道干貝裹上米果後再油炸，酥脆的麵衣與干貝的Q彈有鮮明的對比，好好吃！
鱈魚白子天婦羅
紫蘇葉包裹鱈魚白子後油炸，最上面再撒上藻鹽，一口咬下，外酥內滑，綿密柔嫩，層次豐富
松葉蟹甲羅燒
首先展示剝好的松葉蟹腿，晶瑩剔透的蟹肉光看就覺得好美味！
蟹腿浸滿甲羅燒蟹膏，口感細緻結實，蟹膏濃郁厚實，帶有海味的甘甜，非常喜歡！
紫蘇花毛蟹蟹膏
毛蟹肉質細膩鮮美，配上蟹膏，綿滑柔嫩，海味濃郁
真鯛握壽司
真鯛作為握壽司的開場，肉質細緻Q彈，味道乾淨清爽有層次感
鮪魚中腹握壽司
中腹油脂恰到好處，肉質細膩軟嫩，入口即化
松葉蟹可樂餅
香酥的麵衣，裡面包裹馬鈴薯泥與蟹肉，細緻綿滑的薯泥夾著絲絲分明的蟹肉，口感柔和又帶有層次
鰆魚握壽司
秋冬的鰆魚油脂更為飽滿，肉質柔嫩層次分明，口感細膩
鰤魚腹肉握壽司
飽含脂肪的鰤魚腹肉，肉質柔嫩綿密，平衡不膩
咲耶美 純米吟釀 直汲み 生原酒
散發淡雅香氣，米旨味明顯，酸甜平衡，尾韻乾淨
松崎酒造 廣戶川 特別純米
帶有香瓜、蜜桃的果香，香氣平衡、口感柔順，餘韻甘甜
烏魚白子
烏魚白子口感軟嫩如豆腐般，又略帶點彈牙口感，內裡綿密滑順，拌入底下的飯一起吃，整體有點像燉飯的口感
香箱蟹
香箱蟹是松葉蟹的雌蟹，體型精巧，卻飽滿精華，小殼中滿滿的蟹膏、蟹肉、蟹籽，搭配紫蘇花點綴，肉質清甜細嫩，非常滿足！
鮪魚大腹握壽司
肉質細膩，油脂飽滿卻不膩口，入口即化，完美！
炸鰻魚
外酥內嫩、油脂豐富，再以酥脆海苔包裹，香氣十足，讓人意猶未盡
飛露喜 純米吟釀
淡淡的柑橘、瓜果清香，口感輕盈細膩，絲滑柔順，尾韻帶有淡淡鮨味與酸香
鱈場蟹
鱈場蟹肉質厚實飽滿、緊實多汁，擠上檸檬後，檸檬酸甜更襯蟹肉的甘甜海味，非常好吃！
北海道赤海膽
滿滿的北海道赤海膽包裹在海苔中，入口瞬間化開，鮮甜的奶油香氣在嘴裡蔓延開來
鱈場蟹肉羹
以暖暖的蟹肉羹做收尾，滿滿海味的湯汁與蟹肉完美融合，柔和而滿足！
玉子燒
中間流心的玉子燒，口感濕潤綿密，口感有點像蜂蜜蛋糕，讓人念念不忘
整體來說，每一道都非常精彩，以這個價位來說CP值非常高！小霖師傅細膩穩定的刀工、魚料及蟹類的新鮮、服務品質等，都能感受到用心與誠意，也難怪是預約困難店之一，許多台北饕客特地南下中壢只為了一嚐樂魚，非常推薦！
樂魚料亭
電話：0986-996265
地址：桃園市中壢區中正路302巷6號1樓
餐期時間：12:00-14:00 / 18:30-20:30
每週二固定公休
附近無特約停車場：中壢區中豐北路335號之1
樂魚料亭
樂魚料亭
樂魚料亭餐廳介紹
- In a blender, add the eggs, milk, flour, sugar, salt, cinnamon, and vanilla. Blend until smooth. If you prefer whisking by hand, start by mixing the flour and eggs together in a shallow dish, then whisk in the rest of the ingredients until combined.
- Dip bread slices into the batter, dredging them well on both sides, and place on hot, greased griddle or skillet.
樂魚料亭日料介紹
Omakase, translating to “I leave it up to you,” is a premium Japanese dining experience where the chef curates a personalized, multi-course, menu-free meal based on the highest-quality, seasonal ingredients. Diners typically sit at a counter, watching the chef craft each course (often 10–20) individually, emphasizing trust, artistry, and intimacy.
- Chef’s Choice: The chef dictates the menu based on the day’s best ingredients, offering a unique, tailored, and often adventurous dining experience.
- Sequence: Meals usually begin with light,, cooked, or raw appetizers, followed by a succession of sashimi and, most importantly, nigiri sushi, moving from lighter to richer flavors.
Omakase 介紹
- Setting & Atmosphere: Often held in intimate, small-seating restaurants or at a counter (sushi bar) allowing direct interaction with the chef.
- Etiquette: Diners should avoid strong perfumes, be mindful of noise levels, and eat each dish promptly after it is served, as instructed by the chef.
Commonly found in sushi restaurants but expanding to other Japanese cuisines, the experience is designed to be a “culinary journey” rather than just a meal.- If you have never heard the Japanese term “omakase” before, let me translate: it quite literally means “I leave it up to you.” This style of eating is most commonly referring to Japanese-style of restaurants and interactive experiences that leave it up to the chef to select the most seasonal ingredients and decide what specialties to serve to guests.
