米其林名廚Jason Atherton為上海艾迪遜酒店傾力打造的「居酒屋」風格餐廳日矢（HIYA）推出全新菜色。他將自己在全球旅行途中對日本飲食的認知融合於國際化的日式居酒屋形態，通過別出心裁烹飪方式，臻選食材和現代烹飪技巧為賓客呈現集創新及經典為一體的日式料理。

(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 hisisine tradtodulktra tratoalk the international Japanese izakaya form, and presented innovative and classic Japanese cuisine with carefully selected ingredients for guests through ingenious cooking techniques.

日矢HIYA位於飯店的27層，意為「空中浮雲」。整體環境簡約精緻有魅力，超大落地玻璃窗設計感十足，賓客可縱享上海浦江城市麗景。菜單囊括了擺盤精緻的生魚片、手捲以及日式碳烤肉等一系列正宗及時令日本料理，同時提供品類繁多的清酒。舒適、精緻而迷人的環境令日矢成為上海本地精英的聚會首選。

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 arraatures hai\'s elite and those in-the-know. The menu arraatures an ticu arraaturey tic , seasonal Japanese dishes, such as sashimi with delicate garnishes, open temaco and hibachi grilled meats, as well as serving an extensive Sake selection.

此次，米其林星廚Jason Atherton全新心意呈現，融創新及經典，集多元文化為一體的日式珍饈，將「創新、時令和細致」充盈於每一道菜與賓客用餐體驗之間。

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 ing 書籍. >

新菜單囊括了日本酒麯醃三文魚，日式蒸蛋，碳烤M8和牛西冷，等一系列正宗及時令日本料理，其中碳烤M8和牛西冷菜品選用M8和牛西冷，採用碳烤的方式，鎖住豐富濃鬱的肉汁，此外日式蒸蛋的靈感來自經典日式茶碗蒸，選用時令菌菇，松針油，黑松露等多種食材，熬煮為清澈湯底，還原食物本味。

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 sfire.m. , 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> the fooded .

新菜推薦 New Recommendation：

日本酒麯醃製三文魚，煙燻三文魚清湯，醃茴香，黃瓜

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

以日本酒麯醃製浸潤三文魚，肉質更添細膩柔軟，與經過煙熏的三文魚清湯相得益彰。清爽的醃漬茴香與黃瓜配菜不僅在視覺上添色，再一次平衡了鮭魚的口感。

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.

波士頓龍蝦，龍蝦湯啫咖哩，玉米泥，碳烤玉米

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

彈牙的波士頓龍蝦搭配晶瑩剔透的龍蝦湯啫咖哩，每一口都是誠意滿滿的鮮味，輕鬆開啟馥鬱春日，香氣四溢回味悠遠。

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

奶油泡芙，M8和牛塔塔，辣根奶油，魚子醬

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

用奶油泡芙包裹M8和牛塔塔與辣根奶油，恰到好處地點綴魚子醬，層層風味在口腔中遞進，帶來極富沖擊力的味蕾驚喜。

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.

低溫慢煮鵝肝，日式最中餅，蘋果青檸凝膠，波特酒紅菜頭凝膠，醃李子

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

為更好呈現鵝肝的風味與質地，採用低溫慢煮的方式。搭配清新酸甜的蘋果青檸凝膠與波特酒紅菜頭凝膠，清爽解膩，感受口腔中多種味型的游弋。

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 infreshing .

碳烤M8和牛西冷，碳烤洋蔥，醃乾蔥，紅味增洋蔥泥，京水菜沙拉

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

選用M8和牛西冷，擁有大理石花紋的和牛經過精心日式炭火炙烤，濃鬱牛油味撲鼻而來，外層微微焦脆鎖住豐富濃鬱的肉汁，一口咬下香脆與柔嫩的碰撞。

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.

日式蒸蛋，碳烤扇貝，根莖類蔬菜，時令菌菇，松針油，黑松露，蘑菇湯汁

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

選用時令菌菇，松針油，黑松露等多種食材，熬煮為清澈湯底，製成經典日式茶碗蒸。精選食材以簡單的烹調方式，還原食物的好滋味，入口鮮嫩爽滑，清而不淡，於唇齒間留下一抹難忘。

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。 , leaving an unforgettable impression on the lips and teeth.

地址：南京東路199號上海艾迪遜酒店27層

電話：021 5368 9531
用餐時段：每日11:30 - 14:00，14:30 - 16:30，17:30 - 22:30

關於Jason Atherton

米其林星級名廚Jason Atherton在事業初期曾與Pierre Koffmann、Marco Pierre White、Nico Ladenis和Ferran Adria等廚壇巨星一起在el Bulli共事，隨後在2001年加入Gordon Ramsay 集團，在倫敦開出城中最受歡迎的餐廳之一maze，之後在全球多個城市開設分店。

2010年，Jason離開Gordon Ramsay，成立了自己的餐飲公司The Social Company。 2011年4月，他在倫敦Mayfair開出首家旗艦餐廳Pollen Street Social，開業僅六個月即獲得米其林一星榮譽，英國本土權威餐廳評級Rosettes 5AA級別，以及The Good Food指南最佳英國餐廳第三名。自此之後，The Social Company迅速發展成為蜚聲全球的餐飲集團。除了倫敦的餐廳外，他還在香港、上海、杜拜、多哈、聖莫里茲等多地開設備受好評的餐廳，包括位於紐約艾迪遜酒店的米其林星級餐廳The Clocktower。

Jason Atherton始終強調食物的摩登性與融合性，而不單重視食材的矜貴與烹飪的復雜程度，也正因如此，他的餐廳很受年輕一輩食客的歡迎。

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 vive then mally .

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 aur alongside 5 AA Rosettes and no.3 in The Good Food Guide\'s best Prestaur alongside 5 AA Rosettes and no.3 in The Good Food Guide\'s best Prestaur alongside 5 AA Rosettes and no.3 in The Good Food Guide\'s bestrestaur alongside 5 AA Rosettes and no.3 in The Good Food Guide\'s best aur alongside 5 AA Rosettes and no.3 in The Good Food Guide\'s bestrestaur alongside 5 AA Rosettes and no.3 in The Good Food Guide\'s best. 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 aurdiners.

關於EDITION

EDITION匯集風格各異，私人專屬，獨樹一幟的精品酒店，是一個出其不意，令人耳目一新的酒店品牌。為賓客提供新穎獨特的餐飲和娛樂體驗，配備現代感十足的設施器械，每一間EDITION酒店都是獨一無二，由當地的風土人情應運而生。

由伊恩•施拉格先生（Ian Schrager）與萬豪國際集團聯手打造，完美融合兩者在精品酒店業的獨到眼光和運營經驗，EDITION開創了親切私密，與眾不同的酒店體驗。

每一間EDITION以其獨樹一格的個性、原汁原味的風格和卓爾不群的特質，反映了當時當地的人文風情和社會環境。雖然每家酒店看起來都不盡相同，但品牌對現代生活風尚的特有態度將它們緊緊連為一體。 EDITION代表的是一種理念和體驗，而不是單純的外觀。精緻簡約的公共空間、裝飾、設計和細節為賓客打造獨特的體驗與服務。

對於一個渴求優質服務和文化體驗的廣大市場，艾迪森提供了前所未有的融合理念、品味創新之間的完美平衡以及全球如一的品質服務。

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, service amenal luxury. Displaying the best of dining and entertainment, ” 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 this brand coupled with the global reach of Marriott International results in a trutructly on cur圖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 eachs sother, from sple tely differents sple s. 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 .

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.