![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizA5bjEKCsXWPCl-SfzyX4EZ1hboOdZd81B6eFbyofv5IM5IrnXFK-1aaHau2n8PEwSs7DcvbE4dMjfQKB1LIrZL2ndJ7Wdpl9fO6CJHuNENtQVQef9fWlXCe1xYvW6qBoz_OJDZ6fSn4K/s1600/1547796030-2632346278.jpg)
眾多料理方式中,老黃跟我獨鍾日本料理,其次就是鐵板燒。我一直認為鐵板燒師傅是所有廚師中有難的,邊做出好吃料理還得邊「表演」,而且必須「萬無一失」,在客人面前可沒有做壞重來的機會。我吃過最難忘的鐵板燒是台北安和路上的「犇」,師傅一邊料理還一邊跟我們說牆上名畫、店內藝術品的典故!
來台南後一直還沒吃到驚艷的鐵板燒,偶而想解饞,就去大億麗緻的亞洲食錦鐵板燒。這次在很喜歡、也很信任的pepe部落格上,看到夏林路上新開的「鑫鐵板燒」,立馬趁老黃休五一時來個午餐約會。
我們也指定原椰如鐵板燒的張師傅,回來google才知道椰如可是台南老字號的鐵板燒,已經開了30幾年,去年才重新整修,嗯!應該也安排時間來去「交關」一下。鑫鐵板燒在夏林路、建南路口,很靠近水萍塭公園,附近只有路邊停車格,開車去的話要預留找車位時間才好。(註:謝謝網友告知,張師傅是創立椰如的老闆)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDFTG_HDNXwquXD2KwrcwyJLScWFS1R__pczK0ULmSAWNL3KpKKe4Ulu-8QBCxvw2JWFqGG4f3b05Gk9iWLxHpQm9aIKsa6KpNcDHHbF1eCYcw7R_0t_s11WJS-FpM4J7qMPyVFxBunH3/s1600/1547796031-148056610.jpg)
店內裝潢走我不愛的歐式華麗風(挖鼻孔)!只有兩大桌,每桌十位。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6WSvHVRjPda_xU6H2lT8F2VZRrdjUHHzep52jaTC_Znvgd-qpQtUfOxkm7mklxgPdf1wfR-jT93VJibtdu_mThJNjwdPOGxXDE5qWh2moOhJg_bJUnamCxjnq2HJHiTtGYAmgIf2zRPK/s1600/1547796032-3680809902.jpg)
張師傅很健談,對自己選的食材和手藝都很自慢。店內用的醬料幾乎都是自製,兼顧口感之餘,也將養生的考量放進去。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBZ5zySd1lg65RoAs3Q0NbPJigODZ2mbefBJkr4PqjeCNg0R8JVlYD2xKcqeESGbRgfqrIQ3wA72qC6ifM4jfG3aYfCfNXwm5o8gNCUhSetCM_uYsccAZ_sQJVXGnisEarLBlWfD7FnjV/s1600/1547796032-2638765317.jpg)
慰勞辛苦的勞工朋友,就和牛、海鮮各來一套吧。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9dnjVlPMi31LkLVXQRpgkD5Je5yGfrPeouMF-sZXhG0Go5V33Nn5GfWT2IXWpYw6FOJvapK0lv6VUI55vrR22a2K6wVC7nHwGWRJMs2R13nCOYbtOYPj0ZliZdXgjo2KVY5a4lUqJxTIS/s1600/1547796033-3304236750.jpg)
據說鑫鐵板燒的開胃菜天天不一樣,我們這天吃到一顆烤番茄、烤雞肉和黃瓜沙拉。除了雞肉涼了我不愛外,其他都不錯吃。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFFUvyJ9RlSQNKAfg5eXIVWd83Mkz1AP3cMW6o45g6rfVFUldn8OkUey6pWLH48e8nboCMTmQR_PqcRH9gCiKUuQaqWKmmxZONmHvGTEhj_S_Y4wXPMXXlRzjxCibXvU0Z-cSA0Ml3r5K/s1600/1547796034-417829431.jpg)
季節時蔬竟然上了一盤薑絲炒小白菜,我有點嚇一跳。不過老黃說菜炒得清脆可口。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFg19vexZvqGJ1fKMsa-72dsmZ7WKhB-XIqtZPEg_kgz7mKzKboh4lBExV3CpFiJEm4hlWjynXQgsvO-owXwdCTnfiGhyphenhyphen1xVdkaLaSr3MgyjO3ggPgIRN4_1y7EolOBB80HLnm1JCIPQ28/s1600/1547796034-2156547723.jpg)
我點生菜沙拉。馬鈴薯太多,建議頂多擺兩小塊,替換成其他生菜,視覺跟口感都會比較豐富。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERBJjxjB0-3N-x8YrJkS0DFuXiQ1HfSxvBvI6lpa3cK4Rsg3dr-yXZ0Zm7lq2LJBHlnHX2cX3WJUTrNXPXKIfa48DcSpxtaTxRyxuEaWII1UDPBJtiWqlPj9_RtqpRV-sh1MbqSiKlUcd/s1600/1547796035-362780738.jpg)
玉米濃湯,灑上現磨黑胡椒,好喝極了。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMV2uAllCpFV9P-RC_U0tLx6Nd31A49wJPsgXTEQcYJXYt4fJByjRjYzFoJRPjeZcVFXAFyGCSdue9cLzlx5aS4LSyE35Kb3vtF09BHTjdxFneigmO7KDKFDc_BQsT3beUheITKFIvd98M/s1600/1547796035-1523151709.jpg)
餐包就普普了。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAInxCCYLTT-qngHGIo61nWZPgx6_uevWqM8IKAVkGl7HrZXwYnGwvKX0uDnXtLefBNlKTxzFau6ITJtz__4vJpAg_tUrJn9xIjJFc58Phn160s0CTiGDme9oEvZXL4znQxmoiC3G9tn8n/s1600/1547796035-1927480212.jpg)
張師傅一邊炒飯,一邊傳授炒飯好吃的訣竅,不過家裡沒有鐵板讓飯跳舞,肯定就是少一味。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NForW67dKT4Lw3OADfeP0HxXeWt3asAfB4qkOYyYo-bgjpwzP5h_d6tOlZLah4yhw6bAFySkFOqI1b634BtXc9YwuAohhuldVz4ju6p8DMEMSJc7UEBrpaZCDsw-MJhbdwrbpcpvNzDe/s1600/1547796036-1962869288.jpg)
張師傅也一直提醒我們,炒飯吃點味道就好,剩下可以打包,不然等等主餐吃不下。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQe4rggzmko2HAnvqtCAW4JSh8tq76raZ0PgGlLEMQhV3Wdi-ytVA0GIQQf3vhEBi-5iYfu1GmQpS9LIHtsb49zTRlVeQpI6FazCu3BLFZlt4h559xD0xV2VZaL2Yivc_5PpqM9J3V6H8e/s1600/1547796037-3294399565.jpg)
老黃先生超級滿意的澳洲和牛,乾煎佐蒜片,極品啊。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNO26ENZQLUq-hfPD9zP4F6EJjugHNXGuohIDbHdOEbCZBp_4B-xk6C2g1jj8V4lFuga6-vjEkB27LhQvevtRc8OHN5tQPHPVqWDX82lJk_aaubivpJOHmCzqXJrqblBJ2bt6K1GYHGt_/s1600/1547796037-210042908.jpg)
牡蠣用焗烤。看張師傅拿出噴槍做出誘人的燒焦表面,我也好想要一把「槍」喔。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUVeWDwfHAAiOjovA8ki7EhqfhuMCEWjtf5v4fthZnZhLq_cqJDDAY625R4JRfo6UHNn5Grsv37KyW9DGaezUZ63taBx2IM_wJExxAgBp-kGDxl0cuIMOhly5e90ge2zYT0EehO4JYaGG/s1600/1547796038-1882824854.jpg)
石斑魚排,一半做法式。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIuWlCNoZR8rR23q30tHheuS_aEsx4f-aroYkCDfGBIBnRQ8Am8ZK61pSkDfnbnwLLHKZpkWJMmgrtaqIOIlVRpEGP5TNawp19Ji8lMM0RvXMSeybFjC3T0er4i2NsqIWro_P5DLE6f9R/s1600/1547796038-3585350530.jpg)
一半加蟹黃。各有風味都好吃。這蟹黃是張師傅的創意蟹黃,加了老黃平日絕對不吃的紅蘿蔔!這天即便他已經知道裡面有紅蘿蔔,還是吃得很開心!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEeq2-jcLkdGuLY0h2Q1EruEL8PKdui1mu0VTs0OIhHA0H77XCjujS5b1NFl3V4AIMz4ymEEGPOyxTVNY-65mNqYPL3_1n7SLCEMx7G1VLcAPi3kdaZOZnfDQz3QNbW0XwSEEjv8iF7Vn/s1600/1547796039-3402085899.jpg)
乾煎明蝦吃原味就一級棒!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-cUmoDVQQlBOa3-CQa0MkNlHaegn_K0PwABAYGTZE7iHEIeu-9zDtR92Et7o7gb703aaXMfX_5V1-rBCK9HcqPslsVqmaV0XPtD_kOMh0zY0thi_SKzC6gjM21Fg7LLopy32YzPkOYKI/s1600/1547796039-1351092345.jpg)
蝦頭裡塞了飯吸收蝦膏,尾巴則做成酥脆的蝦味鮮。張師傅對於食材的珍惜和善用,真是令人刮目相看。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuGF4VOeTpAACMsRgfU7kHvTP4UX9yTB-8yw0fSqlUAd1YSX1sagc-TI_-sFF5NlU35FJIRkLnKTFX7bb2BO0VYdvbAfuJrrrFMum2Zglz6UAg9OK8ruvjMrBdLWqJaT2c8F0gMl7uVRq/s1600/1547796040-955284270.jpg)
九孔做成蜜汁口味,本宮對九孔沒有好感,就拜託老黃解決它。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yMBlBxCuHx-VfgJYc3_F6dQFOsOBQ0FPIq6_ciR7uHKXlPWwIp4nQTfTJwMvF_4VZe-ropMQVUelYn6YJzO7A3NU5boJ-JI0RDlSr3vsJbU-dluqN2oazqQL5BOgwLeYmQ7EDju3cqia/s1600/1547796041-296512634.jpg)
XXL刺身等級的大干貝,利用鐵板高溫快煎,不僅沒縮水,還將鮮味都鎖在裡面,超級多汁,大滿足。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnu8aCqOhnZ_bE5NV0yXEabBm3BKQpS86WSyrGSquSOkhT1RyiTUoOoZYo_LZn3VQJJ9I_nntBPI4IvMn3KZlLA5PI7RhWtVbhYdNh7YxWcvUFZ5StSGaHMUfqKD93AJAX4biYY9G9NhA/s1600/1547796042-2455285677.jpg)
泰式風味的蝦,也好好吃。張師傅戲稱:「我隨便做,你們隨便吃」。老黃說:「隨便做都這麼好吃,果然是『老師』啊!」
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdCxSwpthM69dvCUSk8NmMyzbT8yOrdDcGQHjFzlbtamWjTA863VVLA5Kkc_UBDPXMUkQpRLFtxtiBbWGRIt88xTBbY02FIpnWdlY6oZeZ3S0HnAALJXlnglcxoB75_bXuQKpHcsmEB7G/s1600/1547796042-1456780499.jpg)
甜點跟飲料在二樓用。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUt3EYwXAA7dMs6xoRXZHN6dPabadd3vvdD_tjXb3bhLWl7CSWhGsgnIyLES1XWLOLOJ3rOhfjnehoyYRFjWTz3YEGtw7IaBs0_jGrVOmue83GLiPG1N_N0ukRSokcS8D2O9beccSRr-B/s1600/1547796043-2305041382.jpg)
咖啡還可以,不過附的牛奶是冰的。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHSaXmBROTjDv8eDEHi6ZsMgDXlPqfZA4Sa-5BVu9kKs8LQU_fx1LZOqJeIKuMg8g9mki7pIVk0uK-2xRfd70alLgNTrvGestC2OhFgGHiiA0KAN4B4dcITqqjsTehPwEX1T8bYM9-ArQ/s1600/1547796043-1851904123.jpg)
至於甜點,老黃跟我都認為如果是這樣一小塊平凡的蛋糕,不如不要提供甜點啊。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-mgydCuh0oIpbgdWXJ_2Bz_8y0u6dXZtch8WRkAi8zhDuHycRX9Wl4eSt1QTdVLVa2lBND_zT9V1v1JipwYVQb1gp_bu_isUI-NOFZLpmcO9nuHFm7DT5hGc6-4RigjF33fc3y1jnS3W/s1600/1547796044-1073591250.jpg)
鑫鐵板燒
地址:台南市南區夏林路7-1號
電話:06-221-3311
營業時間 11:00-13:30 17:00-21:30
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