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季節菜品春 Spring
明太子春蔬 Mentaiko Spring Vegetables
用剛冒出嫩芽的蔬菜拌上微辣的明太子來喚醒味蕾，多樣的蔬菜特色展現春季的春意盎然，生長在潮濕山谷中有著各種捲取狀的蕨類、野菜搭上鹹鮮的土佐醋凍。
Wake up your taste buds with tender sprouting vegetables tossed with mildly spicy cold roe. The dish is served with various kinds of wild vegetables and Tosazu jelly.
秋 Autumm
魚子醬昆布蒸鮑魚 Abalon
這個比手掌大的鮑魚殼是來自人間最後一塊淨土-紐西蘭，國寶級的黑金鮑魚，只能人工捕撈，並且限制一個人一天只能捕撈6顆，把殼掀開後最上面是法國的黃金奧賽嘉魚子醬和滑脆的山藥，綠色細絲的紫蘇微微地從齒縫中竄出香氣，底下是用綿密的鮑肝醬裹覆著飽滿彈牙的清蒸黑鮑
This abalone shell is bigger than the palm of our hand, from the last piece of clean land on earth, New Zealand. The national treasure, the black gold abalone, can only be caught by hand, and there is a limit of six per person per day. When the shell is lifted, the top is filled with French Kaviari Caviar and crispy yam with perilla fragrance. At the bottom, steamed black abalone wrapped in a dense abalone liver sauce.
春 Spring
花生杏仁豆腐 Peanut Almond Tofu
結合南杏的香氣和北杏的濃郁研磨後熬煮，口感綿密絲滑又軟Q，加上花生的兩種口感及高野豆腐，融合了黃豆花生和杏仁馥郁的香氣及多層次的口感。
Combining the fragrance of southern apricot and the rich flavor of northern apricot, the mixture is finely ground and cooked to create a smooth and silky texture with a soft and chewy consistency. With the addition of peanut textures and Koya tofu, it blends the rich aroma of soybeans, peanuts, and almonds, creating a multi-layered taste sensation.
秋 Autumm
炙烤和牛田樂燒 Grilled Wagyu Beef with Miso Dengaku Sauce
將日本圓茄切成格菱紋烤香，再鋪上田樂醬汁烤至上色，上面是炙烤的宮崎縣A5和牛菲力和蘿蔔泥，一起入口感受日本圓茄田樂燒及宮崎牛的完美平衡
Japanese eggplant is roasted, then spread with Miso Dengaku sauce, and topped with sizzling A5 Wagyu beef filet and radish puree.
冬 Winter
蕪菁蔬菜濃湯 Turnip Vegetable Soup
用整隻老母雞大火滾煮四小時，將雞的膠質充分釋出和油質來做結合，加入了京都冬天之王蕪菁來熬製，湯料放入生長緩慢卻堆疊出入口微苦咀嚼回甘的芥菜及乾鍋悶燒的蛤蠣，上方奶油的漸漸融化像極了寒冬中溫暖的陽光，用多種蔬菜帶出雞湯濃郁的膠質。
The old hen is simmered over high heat for 4 hours to fully extract the gelatin and fats. The chicken soup is cooked with
Kyoto turnip, mustard greens, and sauteed clams. The slow melting of cream on top is like a warm winter sun, while the rich gelatin from the chicken soup is enhanced by various vegetables.
冬 Winter
68小時鹽麴漬昆布牛 68-hour Sous Vide Beef Short Ribs with Shio Koji and Kombu Sauce
經過24小時鹽麴和昆布醃漬，再用低溫烹調 32小時，靜置 12小時後，再以大火煎烤到表皮酥脆，牛小排肉質香甜、牛筋香Q有嚼勁，佐上鹽麴、蔥薑醬和炸過的蒜片及帶有辛辣感的柚子胡椒一起帶出牛小排不同風味的香甜和飽滿的香氣。
After 24 hours of shio koji sauce and kombu marinade, cooked at low temperature for 32 hours and left to rest for 12 hours, beef short ribs then sautéed over high heat until the skin is crispy, the meat is sweet, and the beef tendons are chewy. The shio koji, shallot ginger sauce, fried garlic and spicy yuzu pepper bring out the sweetness and fullness of the flavor of the short ribs.
春 Spring
白 White
春夏菜單的『 白 』選用了有著蔬菜白皇后之稱的白蘆筍和猶如白牡丹一般的白舞菇，淋上用白米熬煮口感絲滑微甜的「泔」，為春天的皇后披上一層如絲緞般的白紗，也為春天蔬菜的微苦增加爽脆的微甜。
The 'White' selection from the spring and summer menu features the vegetable queen of white asparagus and the white dancing mushroom resembling a white peony, topped with a silky and slightly sweet “gan” made from white rice. This adds a layer of silky white veil to the queen of spring, while also enhancing the crisp sweetness of the vegetables' slight bitterness.
秋 Autumm
明太子西瓜番茄冷麵 Salmon Roe Cold Noodles with Watermelon and Tomatoes
一公斤番茄只能萃取200公克的澄清番茄湯，淋在用3種橙皮鹽漬並且低溫烹調又口感柔軟的鱒鮭上，白色素面覆蓋口感微辣的西瓜番茄果肉，上面的紫蘇花穗在口中散發優雅內斂的香氣，這道前菜就好像在天空中五彩繽紛綻放的花火一般
One kilogram of tomatoes extracts only 200 grams of clear tomato broth, drizzling over a sous vide soft trout salted with three types of orange peels, and Japanese somen noodles covered with slightly spicy watermelon and tomato. The perilla flowers leave an elegant aroma in the mouth, making this appetizer like a colorful firework in the sky.
春 Spring
甲殼佃煮 Shellfish Tsukudani
集結春天最鮮美的甲殼海鮮佃煮，文火熬煮台灣外海的珍珠鮑魚、愛爾蘭的翡翠螺，將淡雅的醬油香氣和微甜的醬汁及甲殼內臟微苦帶來的回甘，藉由醬汁品嘗藏在盔甲底下的鮮甜。
Gathering the freshest and most beautiful spring shellfish, this dish features slow-cooked Taiwanese Pearl Abalone and Irish Whelk, infused with a delicate soy sauce aroma and a slightly sweet and bitter aftertaste. Through the sauce, enjoy the hidden sweetness underneath the “armor” of the shellfish.
春 Spring
鯖魚棒壽司 KonbuMakiShime Saba Sushi
醋漬櫻花和紫蘇拌在飯裡留住時令的味道，再以日本德島酸橘醋漬的鯖魚壓成棒壽司，用炭烤酥脆的海苔包覆住充滿風味的鯖魚棒壽司，鯖魚柔軟的油脂香氣口感入口即化
The vinegar-pickled cherry blossoms and basil are mixed into the rice to retain the seasonal taste, and then the mackerel sticks are pressed into stick sushi with Japanese Tokushima sour orange vinegar, and the mackerel stick sushi is covered with charcoal-grilled crispy seaweed. The soft oily aroma of mackerel melts in your mouth
春 Spring
金山寺冰頭 Hizu with Kinzanji Miso
黑色來自台東排灣族的黫山水器碗就像是溪底的泥土，在金蓮葉底下真的躲著魚兒，這是鮭魚前額軟骨做成的冰頭，拌上了金山寺味噌。
The thinly-sliced salmon head cartilage with Kinzanji Miso is served in the black bowl from the Paiwan tribe in Taitung, like the clay at the bottom of a stream, where there seems to be fish hiding under the golden lotus leaves.
冬 Winter
昆布醋橘厚岸生蠔 Akkeshi Oyster with Kombu and Sudachi Vinegar Jelly
日本北海道厚岸海水溫度很低生蠔生長很緩慢，因此生長過程攝取的養分也更充足，在寒冷的季節裡因為厚岸水面都會結冰，生蠔為了渡過寒冬肉質就更加肥厚鮮美，主廚在昆布上方放上有著沉穩酸度及淡雅香氣的醋橘凍，運用淡雅的酸度烘托牡蠣的鮮爽。
Oysters in Akkeshi, Hokkaido grow slowly due to the low temperature of the sea water, which causes them to take in more nutrients. They also become plump and tasty in the cold season. The chef enhances the fresh flavor of the oysters by topping them with Kombu and Sudachi Vinegar Jelly.
秋 Autumm
旬味蒲燒鰻魚釜飯 Grilled Eel Kamameshi Rice
熱騰騰的釜飯放上蒲燒鰻，散發鰻魚的醬香與油脂，再用日本豐洲市場的林屋海苔及季節香物 ; 剝皮青龍椒、蘋果絲瓜、長豆及響皮來拌飯，豐富的香氣和口感帶來滿足的心情。選用日本 Anaori 的石墨鍋來煮釜飯，米飯的口感特別鬆軟，淋上烤雞油和花椒，這個香氣是從台中往新社路上一定會經過的大坑，沿路上很多土雞城的味道，藉由這個氣味來認識在地的風土。
The Kamameshi rice is topped with eel, filled with the aroma of eel sauce and grease. We use Japanese seaweed and seasonal spices, peeled green peppers, apple loofah, and long beans to mix with rice. The rich aroma and taste bring satisfaction.
The Kamameshi rice is cooked in the graphite pot of Anaori Japan, and the texture of the rice is particularly fluffy.
This dish is drizzled with roasted chicken oil and peppercorns; this aroma is from the smell of many local roast chicken restaurants along the road from Taichung to Xinshe.
春 Spring
鐵板鹽麴牛小排 Teppanyaki Salt Koji Beef Short Ribs
經過24小時鹽麴和昆布醃漬，再用低溫烹調 32小時，靜置 12小時後，再以大火煎烤到表皮酥脆，牛小排肉質香甜回甘、牛筋香Q有嚼勁，佐上鹽麴、蔥薑醬和日本北海道的洋蔥及白味噌豆泥，運用鐵板的熱度讓蔬菜保留原味更加鮮甜，淋上松露壽喜燒醬後再搭上像是珊瑚礁一樣的七味舞菇，食材經過烹調的變化充滿豐富的香氣及鹹鮮香脆辣
After 24 hours of shio koji sauce and kombu marinade, cooked at low temperature for 32 hours and left to rest for 12 hours, beef short ribs then sautéed over high heat until the skin is crispy, the meat is sweet, and the beef tendons are chewy. The dish is served with shio koji, green onion and ginger paste, Japanese Hokkaido onion and white miso bean paste, drizzled with truffle sauce and topped with a coral reef-like maitake mushroom. The heat of the iron plate (teppanyaki)allows the vegetables to keep their original flavor and sweetness.
秋 Autumm
蜜柚柑橘凍 Honey Citrus Jelly
菓物用整顆柑橘挖出果肉，一瓣一瓣的去膜再榨汁做成果凍，清新的橘皮香氣在口中慢慢綻放開來。
The jelly was made by scooping out the whole flesh from the tangerine, removing the tangerine slices one by one, and then squeezing the juice. The fresh aroma of orange peel slowly blooms in the mouth.
冬 Winter
旬味釜飯 Seasonal Kamameshi Rice
從台中市區要前往飛花落院的路上有很多土雞城、甕缸雞，飛花落院特別想把這個味道保留下來，讓更多人認識在地的風土。因此選用日本 Anaori的碳石墨鍋將每一鍋由生米煮成熟飯，米飯口感特別鬆軟Q彈，拌上烤雞油以及低溫烘烤的桃太郎番茄及炙燒過後香氣撲鼻的鹹豬肉、南瓜、栗子，是來《飛花落院》的必吃料理。
This must-have dish, Kamameshi Rice, is served with low-temperature roasted Japanese Momotaro tomatoes, seared salted pork, pumpkin, chestnuts, and drizzled with roasted chicken oil and peppercorns; this aroma is from the smell of many local roast chicken restaurants along the road from Taichung to Xinshe. Kamameshi Rice is cooked in the graphite pot of Anaori Japan, and the texture of the rice is particularly fluffy.
秋 Autumm
柚香手打胡麻豆腐 Sesame Tofu Hand Made
白昆布下面用一顆一顆去皮口感清甜的青豆仁，加上來自龜山島的甜蝦，下方的手打胡麻豆腐，是主廚將黑白芝麻炒香後加入豆漿手打製成，磨上日本青柚的香氣再拌上口感濃郁絲滑的胡麻醬
Underneath the white kombu, we layer peeled sweet green beans, and sweet shrimps from Guishan Island.The handmade Tofu below is made by sautéing black and white sesame seeds with soy milk. This dish is served with the aroma of Japanese green grapefruit mixed with a rich and silky sesame sauce.
春 Spring
月見甘露蝦子麵 Moonshine Manna Shrimp Noodles
用東北角產地直送的大明蝦，外層裹上用蝦子製作的麵條上面鋪上一層蝦籽，再淋上濃郁的月見土雞蛋、松露和甘露，沾取鋪在底層的日式麵醬，運用烹調的變化讓春遊後香氣撲鼻的蝦子麵喚醒食欲。
Prawns from the northeast of Taiwan, wrapped in shrimp noodles and topped with a layer of shrimp roe. The dish is served with a rich egg yolk and truffle, and drizzled with Japanese noodle sauce on the bottom.
冬 Winter
白髮松茸素面 Somen Noodles in Blaze Mushroom Dashi Soup
用和鮪櫛熬煮的清香高湯和白髮素面、甘甜的姬松茸片及鴨兒芹一起大聲的吸入口中，回甘的高湯和清香的鴨兒芹襯著脆口的姬松茸充滿香氣和甜味，大口吸麵發出的聲音就像是愉悅的祝福一般，讓餐桌充滿歡笑。
Somen noodles in the fragrant broth made with dashi, are served with sweet sliced blaze mushrooms and Japanese parsley.
冬 Winter
鱒卵茄泥冬蔬 Winter Vegetables with Trout Roes and Eggplant Puree
冬季的蔬菜為了防止受凍，除了生長緩慢外會在體內儲存很多糖分並且擁有清甜滋味，像是高海拔種植的塔菇菜、日本花菜、根莖類代表菊芋、冬筍..主廚將這些蔬菜拌上鹽沙拉醬及茄泥帶出鱒魚卵的鮮味。
Winter vegetables have a sweet taste, for they store large amounts of sugars in order to survive the freezing temperatures. Examples of such vegetables include tatsoi grown at high altitudes, broccolini, and root vegetables like sunchokes, and winter bamboo shoots. The chef tosses these vegetables with salt dressing and eggplant puree to bring out the freshness of the trout eggs.
春 Spring
蜜豆水果葛切 Honey bean fruit kudzu
運用輕發酵的紫蘇醬汁和當令水果搭配口感彈牙的葛切，加上微醺的粉紅酒後很像春天大地的繽紛顏色，每一口葛切吸附著飽滿的紫蘇醬汁，口感酸酸甜甜像極了春天剛萌芽的愛情，枇杷、桑葚、蜜李、無花果…，是春天香甜多汁果實飽滿圓潤的季節風味
冬 Winter
蕎麥玄米雞湯 Chicken Soup with Buckwheat and Brown Rice
用老母雞大火熬煮 4 小時，熬到雞肉的油脂和甜味融合成白湯，當香氣濃郁又溫暖的雞湯沖到蕎麥、玄米和烤過的年糕上，散發出來的香氣好像冬天稻田豐收後坐在田埂邊，一定要喝的熱湯。
The old hen is simmered over high heat for 4 hours until the fat and sweetness of the chicken blend into a white broth.
When the aromatic and warm chicken soup is poured over the buckwheat, brown rice, and roasted rice cakes, this is definitely the must-try hot soup in winter.
冬 Winter
脆鱗馬頭絲瓜 Horse Head Fish with Loofah
秋冬季節的馬頭魚油脂特別飽滿也特別鮮甜，師傅用高溫熱油一杓一杓逆著魚鱗澆淋讓魚鱗立起來，酥脆的口感搭配蛤蜊和絲瓜熬煮之後留下的清甜絲瓜湯。
In the fall and winter, horse head fish are particularly full of fat and sweet. The chef pours hot oil against the fish scales to create the crispiness.The crispy texture boiled in the clams and loofah soup leaves a sweet taste.
秋 Autumm
蓮蓉黃金奶酥最中餅 Japanese Monaka with Golden Butter Crumbs and Lotus Seed Paste
相傳最中餅是日本平安時代皇宮內的御用點心，也是宮廷在中秋賞月宴會的必備甜點，酥脆的外殼包覆住蓮蓉內餡撒上香草黃金奶酥。
According to the legend, the Monaka was an imperial snack in the imperial palace during the Heian period in Japan. Monaka is also a must-have dessert for the Mid-Autumn Moon Viewing Party at the palace. The crispy shells fill with lotus seed paste and golden butter crumbs.
春 Spring
海膽鮪魚最中餅 Sea urchin and tuna
野餐必不可少的竹籃是來自日本的漆器，最中餅殼是將糯米蒸成麻糬狀再文火烘烤成酥脆外殼，裡面的北海道海膽、鮮甜的鮪魚和黃金魚子、新鮮紫蘇葉用最中餅包夾，一口咬下散發紫蘇的清香、鮪魚的鮮甜、黃金魚子的啵啵口感和海膽的回甘，將食材的淡雅風味表露無遺。
Monaka shell is made by steaming glutinous rice into a mochi shape and then baking it over moderate heat to form a crispy crust. Hokkaido sea urchin, sweet tuna and goldfish roe, and fresh perilla leaves are wrapped in Monaka.
冬 Winter
御錦繡毬壽司 Temari Sushi (Sushi Balls)
每個人有5種口味的毬壽司就好像加賀五彩，彷彿是餐桌上的珠寶盒，有炙燒的甜蝦和點綴著黑松露的鹿兒島生和牛，蔥薑泥下面的熟成白甘、煙燻的鮭魚，及綠色的酒盜酪梨，酒盜是經由鰹魚內臟醃製，濃郁的味道好像藍紋乳酪，很多人對這個味道避之唯恐不及，更多人是為它趨之若鶩，5款風味的毬壽司吸睛又有層次。
There are 5 eye-catching and layered flavors of Temari sushi: roasted sweet shrimp, raw Kagoshima wagyu beef garnished with black truffle, cooked shima aji fish with shallot and ginger sauce, smoked salmon, and green shuto avocado. “Shuto” is made by pickling the entrails of bonito; its rich taste is like blue cheese. Many people are afraid of this taste, while more people are attracted to it.
