When it comes to Japanese cuisine, does fusion imply confusion? Morio J-Cuisine answers this question with a stylish and emphatic no. This ultra chic, ultra modern establishment is the place to come for both classical Japanese and Japanese with an ‘authentic’ twist.

谈到日餐，溶合地方口味是否意味文化混淆呢？Morio J-Cuisine 的答案显然并非如此。这家餐馆别致现代，传统日餐，口味纯正。

Situated on the ground floor of the boutique Hotel G, Morio’s interior décor offers a striking study in shapes and contrast. Sharp rays of downward light pierce through a multi-leveled construction of dark wooden beams and tables, semi transparent screens, and wasabi green walls. Wherever you choose to sit - be it in the ‘love seat’ booths, the sunken tables with cushioned floors or the large, private dining rooms - you will find privacy and natural, luxurious comfort.

Morio位于G时尚酒店一层，内部装璜对比强烈、形式震撼。激光柱倾泻而下，穿过黑色悬梁、多层结构，直射餐桌台面、半透明窗帘、以及绿芥茉色的墙壁。无论选择坐在哪里，都是“情侣台”。沉陷的桌子四周铺满软垫，用餐空间大且独享――你会感到自然、私密。奢华舒适。

Head chef and CEO Morio Sakayori, a renowned chef with experience in Tokyo, China, Hong Kong, and California, guided us on a tour through the best his restaurant has to offer.

Morio Sakayori是这里的老板兼主厨。他是名厨，分别在东京、中国、香港、及加洲供职。籍由这里的道道名菜，他带我们踏上了美食之旅。

He started us off with one of his signature classics: an assortment of slightly chilled flounder, assortment of flounder fish with Yellow tail, Salmon and Tuna fish. The flounder comes with a secret sauce that undoubtedly works off a combination of balsamic vinegar and extra virgin olive oil and gives the raw fish a zesty new twist. The flavors of the salmon and tuna are in turn better highlighted with the traditional dip into soy and wasabi. However, Morio impressed upon us the importance of not mixing the wasabi thoroughly into the soy, lest it’s powerful kick detract from the freshness of the fish.

他首先请我们品尝了其招牌菜：微辣黄尾比目鱼、三文鱼、和金枪鱼。比目鱼配密制酱汁，酱汁组合了香醋和轻榨优质橄榄油，使生鱼口感令人兴奋。这样吃三文鱼、金枪鱼，比传统的蘸食酱油绿芥茉更有味道。Morio 强调，重点是不要只将绿芥茉溶在酱油中，以免夺去鱼之生鲜本味。

We moved on to a dainty portion of thick bamboo shoots, a special of the day. The presentation was immaculate, with the bamboo shoots propped upright on a bright white.

我们转向今天的特价菜，人间美味，竹笋。摆盘很完美。竹笋优雅地躺在细白瓷圆盘内。

Next came the “Three Amigos Roll” (80 RMB), a personal innovation of Chef Sakayori. The three amigos in question are tuna, salmon and yellow tail, and they come stuffed next to cucumber and avocado and topped with roe. A real mélange of flavors, but one that works.

接下来是“三友卷”（RMB80），这是Sakayori的最爱。“三友”指的是吞拿、三文、和黄尾。将它们与黄瓜和鳄梨卷在一起，上面是一层鲜鱼籽。十足的大杂烩口感。尝一个，也不错。

Last of the mains, but certainly not least, was the Stewed Black Hair pork (58 RMB). Reminiscent of the Chinese “Hong Shao” Pork, these fatty pieces of pork are sliced in such way to accentuate the fatty upper sections, which have been coated with a Japanese plum sauce and crispened. The richness of the pork is given a slightly tangy flavor, and the whole is balanced perfectly by a bed of light potato and cream sauce. An absolute must-try.

最后一道主菜，也是最重要的，是清蒸黑山猪肉（RMB58）。令人想起中国的红烧肉。肉片肥腻的部分被重点强调、置于顶层，淋上一层日式李子酱，口感强烈。一排小土豆和奶油沙司与肥润的肉片口感完美平衡。不可错过的一道菜。

We finished on a fresh wave of colors: a small dish of emerald green tea gel (33 RMB) drizzled with cream, and placed strategically next to slices of bright orange mango and red strawberries, all further contrasted by a pitch-black oblong plate.

甜点是绿茶冻淋奶油，配几片香橙芒果和红草莓。这种摆放很有策略。水果与黑沉沉的椭园盘子形成强烈反差。

The food was distinctively Japanese, possessed it’s own unique character, and was, for the most part, excellent. The service, prices, and atmosphere all befit适合 the quality of the food, and a special night out.

这里的食物绝对日式。个性独特，多数都很棒。服务、价格、环境与食物质量相配。别样的夜晚。