冲绳美食能让人长寿？

The side dishes — a plate of prawn, eggplant and sweet-potato tempura; a seaweed and grated-yam appetizer; and steamed egg — fared the best. The texture of the steamed egg was silky, and the Bridges isn't just a restaurant, it's a tourism campaign for Okinawa. Bridges餐馆不仅仅是一家餐厅，也是冲绳旅游业发展计划的一部分。

Because it is sponsored by the Okinawa government — under the motto 'Okinawa: Bridging Asia,' which explains the name — the new restaurant doesn't face quite the same profit pressure as a purely commercial enterprise. Amy Ma/The Wall Street JournalBridges

Maybe that's why the space, on the sixth floor of Causeway Bay's Cubus Building, feels like a museum: large empty spaces, high ceilings and strategically placed centerpieces. There's even a gift shop that sells souvenirs, such as awamori (a rice alcohol, but stronger than sake, as it's distilled and not merely fermented), a daily newspaper from Okinawa and instant beef curry in a box. 

Depending on the occasion and size of the party, diners can choose to sit at the sushi bar, in one of the two traditional-style private rooms (complete with tatami mats and a no-shoes policy), or at larger tables in the restaurant's front and back sections. There's seating for 80-some people in the restaurant, but only one other table besides ours was occupied during lunch on a weekday.

Okinawa has a reputation for having a healthy cuisine, as testified to by the life expectancy of the locals (at 81.2 years, it's the longest in the world). Yet pork — seldom the leanest of meats — is a main ingredient in many dishes. A tender braised pork belly stewed in soy sauce is the iconic dish of this region.

 But lunch sets at Bridges aren't typically Okinawan. The most comprehensive choice is the Shokado Lunch Box (320 Hong Kong dollars, or US$41): a stewed dish (usually pork), a vinegared dish (seaweed salad), sashimi, a deep-fried dish (usually tempura), a grilled dish (usually fish), chawanmushi (steamed egg custard), rice, soup, dessert and choice of coffee or tea. Though Okinawan cuisine has a strong emphasis on cooked rather than raw foods, most of the lunch menu items feature sushi or sashimi, probably to cater to local tastes. There's a tuna and spring-onion rice bowl (HK$200) and sushi gozen set (HK$220) with all the usual suspects: tuna, yellowtail, sweet shrimp, eel, tamago (steamed egg) and salmon roe. For a restaurant so connected to its native Japan, the lunchtime dishes were disappointingly inauthentic. The slices of fish — though generous — were cut thick and often uneven; the rice was overcooked. Hot dishes also proved lackluster. The fried cutlet from the Okinawa benibuta pork cutlet gozen set (HK$180) was tough and dry. (Benibuta is a type of red-skinned pig.) The grilled silver cod gozen set (HK$160) looked like a standard version found in any Japanese restaurant.

 The side dishes — a plate of prawn, eggplant and sweet-potato tempura; a seaweed and grated-yam appetizer; and steamed egg — fared the best. The texture of the steamed egg was silky, and the tempura was not greasy, though both could have used a tad more salt. Dessert that day was a chocolate mousse. Green-tea ice cream is always on offer as a default. With all the extra complimentary bits on the side, the meal ends up to be a filling one.

Service, especially from the maitre d', was welcoming, but from certain corners of the room it's hard to get the server's attention.

Bridges isn't just a restaurant, it's a tourism campaign for Okinawa. Bridges

Because it is sponsored by the Okinawa government — under the motto 'Okinawa: Bridging Asia,' which explains the name — the new restaurant doesn't face quite the same profit pressure as a purely commercial enterprise. Amy Ma/The Wall Street JournalBridges

Maybe that's why the space, on the sixth floor of Causeway Bay's Cubus Building, feels like a museum: large empty spaces, high ceilings and strategically placed centerpieces. There's even a gift shop that sells souvenirs, such as awamori (a rice alcohol, but stronger than sake, as it's distilled and not merely fermented), a daily newspaper from Okinawa and instant beef curry in a box.

Depending on the occasion and size of the party, diners can choose to sit at the sushi bar, in one of the two traditional-style private rooms (complete with tatami mats and a no-shoes policy), or at larger tables in the restaurant's front and back sections. There's seating for 80-some people in the restaurant, but only one other table besides ours was occupied during lunch on a weekday.

 Okinawa has a reputation for having a healthy cuisine, as testified to by the life expectancy of the locals (at 81.2 years, it's the longest in the world). Yet pork — seldom the leanest of meats — is a main ingredient in many dishes. A tender braised pork belly stewed in soy sauce is the iconic dish of this region.

But lunch sets at Bridges aren't typically Okinawan. The most comprehensive choice is the Shokado Lunch Box (320 Hong Kong dollars, or US$41): a stewed dish (usually pork), a vinegared dish (seaweed salad), sashimi, a deep-fried dish (usually tempura), a grilled dish (usually fish), chawanmushi (steamed egg custard), rice, soup, dessert and choice of coffee or tea. Though Okinawan cuisine has a strong emphasis on cooked rather than raw foods, most of the lunch menu items feature sushi or sashimi, probably to cater to local tastes. There's a tuna and spring-onion rice bowl (HK$200) and sushi gozen set (HK$220) with all the usual suspects: tuna, yellowtail, sweet shrimp, eel, tamago (steamed egg) and salmon roe. For a restaurant so connected to its native Japan, the lunchtime dishes were disappointingly inauthentic. The slices of fish — though generous — were cut thick and often uneven; the rice was overcooked.

Hot dishes also proved lackluster. The fried cutlet from the Okinawa benibuta pork cutlet gozen set (HK$180) was tough and dry. (Benibuta is a type of red-skinned pig.) The grilled silver cod gozen set (HK$160) looked like a standard version found in any Japanese restaurant.

The side dishes — a plate of prawn, eggplant and sweet-potato tempura; a seaweed and grated-yam appetizer; and steamed egg — fared the best. The texture of the steamed egg was silky, and the tempura was not greasy, though both could have used a tad more salt. Dessert that day was a chocolate mousse. Green-tea ice cream is always on offer as a default. With all the extra complimentary bits on the side, the meal ends up to be a filling one.

 Service, especially from the maitre d', was welcoming, but from certain corners of the room it's hard to get the server's attention. 
Bridges isn't just a restaurant, it's a tourism campaign for Okinawa. Bridges

Because it is sponsored by the Okinawa government — under the motto 'Okinawa: Bridging Asia,' which explains the name — the new restaurant doesn't face quite the same profit pressure as a purely commercial enterprise. Amy Ma/The Wall Street JournalBridges

Maybe that's why the space, on the sixth floor of Causeway Bay's Cubus Building, feels like a museum: large empty spaces, high ceilings and strategically placed centerpieces. There's even a gift shop that sells souvenirs, such as awamori (a rice alcohol, but stronger than sake, as it's distilled and not merely fermented), a daily newspaper from Okinawa and instant beef curry in a box.

Depending on the occasion and size of the party, diners can choose to sit at the sushi bar, in one of the two traditional-style private rooms (complete with tatami mats and a no-shoes policy), or at larger tables in the restaurant's front and back sections. There's seating for 80-some people in the restaurant, but only one other table besides ours was occupied during lunch on a weekday.

Okinawa has a reputation for having a healthy cuisine, as testified to by the life expectancy of the locals (at 81.2 years, it's the longest in the world). Yet pork — seldom the leanest of meats — is a main ingredient in many dishes. A tender braised pork belly stewed in soy sauce is the iconic dish of this region.

 But lunch sets at Bridges aren't typically Okinawan. The most comprehensive choice is the Shokado Lunch Box (320 Hong Kong dollars, or US$41): a stewed dish (usually pork), a vinegared dish (seaweed salad), sashimi, a deep-fried dish (usually tempura), a grilled dish (usually fish), chawanmushi (steamed egg custard), rice, soup, dessert and choice of coffee or tea. Though Okinawan cuisine has a strong emphasis on cooked rather than raw foods, most of the lunch menu items feature sushi or sashimi, probably to cater to local tastes. There's a tuna and spring-onion rice bowl (HK$200) and sushi gozen set (HK$220) with all the usual suspects: tuna, yellowtail, sweet shrimp, eel, tamago (steamed egg) and salmon roe. For a restaurant so connected to its native Japan, the lunchtime dishes were disappointingly inauthentic. The slices of fish — though generous — were cut thick and often uneven; the rice was overcooked.

Hot dishes also proved lackluster. The fried cutlet from the Okinawa benibuta pork cutlet gozen set (HK$180) was tough and dry. (Benibuta is a type of red-skinned pig.) The grilled silver cod gozen set (HK$160) looked like a standard version found in any Japanese restaurant.

 The side dishes — a plate of prawn, eggplant and sweet-potato tempura; a seaweed and grated-yam appetizer; and steamed egg — fared the best. The texture of the steamed egg was silky, and the tempura was not greasy, though both could have used a tad more salt. Dessert that day was a chocolate mousse. Green-tea ice cream is always on offer as a default. With all the extra complimentary bits on the side, the meal ends up to be a filling one.

 Service, especially from the maitre d', was welcoming, but from certain corners of the room it's hard to get the server's attention.

 
tempura was not greasy, though both could have used a tad more salt. Dessert that day was a chocolate mousse. Green-tea ice cream is always on offer as a default. With all the extra complimentary bits on the side, the meal ends up to be a filling one.

配菜——一盘明虾、茄子和甘薯天麸罗；海草和山药泥开胃菜；还有蒸蛋——这道菜味道最好。蒸蛋鲜嫩润滑，天麸罗油而不腻，不过这两道菜都不妨再稍稍多放一点盐。当日的甜品是巧克力幕斯蛋糕。绿茶冰激 则是每天都有的。另外还有很多免费的小吃，一顿饭下来肯定会吃得饱饱的。

餐馆不仅仅是一家餐厅，也是冲绳旅游业发展计划的一部分。因为得到了冲绳(Okinawa)县政府的资助——冲绳县喊出了“让冲绳连接亚洲”("Okinawa: Bridging Asia")的口号，一语道破了Bridges餐馆取名的由来——这家新餐馆并不像纯粹的商业企业那样面临着盈利的压力。

或许这也说明了为什么这家位于香港铜锣湾Cubus大厦6层的餐厅感觉就像是一个博物馆：巨大的空间，高高的天花板，以及精心布置的装饰品。餐厅甚至还开设有礼品店出售纪念品，比如泡盛酒（awamori，一种米酒，因为发酵后还经过蒸馏，烈度要高于清酒），冲绳当地的一份日报和盒装的速食咖喱牛肉。



 

根据聚会的种类和规模，顾客可以选择在寿司吧用餐，也就是在两个传统风格的包间（里面铺设了榻榻米，要求入门脱鞋）中的一间用餐，也可以选择位于餐厅前区和后区更大一些的餐桌。餐厅总共可以容纳大约80名顾客，但我们在某个工作日的中午前去用餐时，餐厅里除了我们之外就只有一桌客人。

 

冲绳菜素有健康的美名，这一点通过当地人的平均寿命可以证实（平均寿命达81.2岁，是世界最长寿地区）。然而猪肉——在肉类中的脂肪含量算不上低——是当地很多菜肴的主要原料。以酱油烹制的豚角煮是该地区的特色菜。

 

但是，Bridges餐馆的午间套餐并不是很有冲绳特色。菜式最齐备的套餐选择是松花堂便当套餐（Shokado Lunch Box，320港币，合41美元）：一道炖菜（通常是猪肉）、一道醋拌菜（凉拌海草）、生鱼片、油炸食品（通常是天麸罗）、烧烤食品（通常是烤鱼）、日式蒸蛋、米饭、汤、甜品、茶或咖啡。
尽管冲绳菜偏重熟食而不是生冷的食物，但Bridges餐馆的大多数午餐选择都以寿司和生鱼片为主，这可能是为了迎合当地人的口味。香葱金枪鱼饭（200港币）和寿司午间套餐（220港币）包含了所有常见的要素：金枪鱼、黄尾鱼、甜虾、鳗鱼、蒸蛋和三文鱼籽。对于一家主打日本风味的餐厅来说，午间的菜品却不够正宗地道，令人失望：尽管分量够足，但鱼片切得偏厚而且通常薄厚不均；米饭也煮过了头。

热菜同样无法让人眼前一亮。冲绳红豚肉排套餐（180港币）中的红豚肉排干硬难嚼（红豚是冲绳的一种红皮猪）。烤银鳕鱼午间套餐（160港币）看上去与任何一家日本料理店的没什么两样。


 

配菜——一盘明虾、茄子和甘薯天麸罗；海草和山药泥开胃菜；还有蒸蛋——这道菜味道最好。蒸蛋鲜嫩润滑，天麸罗油而不腻，不过这两道菜都不妨再稍稍多放一点盐。当日的甜品是巧克力幕斯蛋糕。绿茶冰激 则是每天都有的。另外还有很多免费的小吃，一顿饭下来肯定会吃得饱饱的。

 

餐厅的服务，特别是领班的服务还是可圈可点的，但是坐在角落里的客人就很难引起服务员的注意了。 
 

餐馆不仅仅是一家餐厅，也是冲绳旅游业发展计划的一部分。

餐馆不仅仅是一家餐厅，也是冲绳旅游业发展计划的一部分。因为得到了冲绳(Okinawa)县政府的资助——冲绳县喊出了“让冲绳连接亚洲”("Okinawa: Bridging Asia")的口号，一语道破了Bridges餐馆取名的由来——这家新餐馆并不像纯粹的商业企业那样面临着盈利的压力。

或许这也说明了为什么这家位于香港铜锣湾Cubus大厦6层的餐厅感觉就像是一个博物馆：巨大的空间，高高的天花板，以及精心布置的装饰品。餐厅甚至还开设有礼品店出售纪念品，比如泡盛酒（awamori，一种米酒，因为发酵后还经过蒸馏，烈度要高于清酒），冲绳当地的一份日报和盒装的速食咖喱牛肉。

 

根据聚会的种类和规模，顾客可以选择在寿司吧用餐，也就是在两个传统风格的包间（里面铺设了榻榻米，要求入门脱鞋）中的一间用餐，也可以选择位于餐厅前区和后区更大一些的餐桌。餐厅总共可以容纳大约80名顾客，但我们在某个工作日的中午前去用餐时，餐厅里除了我们之外就只有一桌客人。

 

冲绳菜素有健康的美名，这一点通过当地人的平均寿命可以证实（平均寿命达81.2岁，是世界最长寿地区）。然而猪肉——在肉类中的脂肪含量算不上低——是当地很多菜肴的主要原料。以酱油烹制的豚角煮是该地区的特色菜。

 

但是，Bridges餐馆的午间套餐并不是很有冲绳特色。菜式最齐备的套餐选择是松花堂便当套餐（Shokado Lunch Box，320港币，合41美元）：一道炖菜（通常是猪肉）、一道醋拌菜（凉拌海草）、生鱼片、油炸食品（通常是天麸罗）、烧烤食品（通常是烤鱼）、日式蒸蛋、米饭、汤、甜品、茶或咖啡。

尽管冲绳菜偏重熟食而不是生冷的食物，但Bridges餐馆的大多数午餐选择都以寿司和生鱼片为主，这可能是为了迎合当地人的口味。香葱金枪鱼饭（200港币）和寿司午间套餐（220港币）包含了所有常见的要素：金枪鱼、黄尾鱼、甜虾、鳗鱼、蒸蛋和三文鱼籽。对于一家主打日本风味的餐厅来说，午间的菜品却不够正宗地道，令人失望：尽管分量够足，但鱼片切得偏厚而且通常薄厚不均；米饭也煮过了头。

 

菜同样无法让人眼前一亮。冲绳红豚肉排套餐（180港币）中的红豚肉排干硬难嚼（红豚是冲绳的一种红皮猪）。烤银鳕鱼午间套餐（160港币）看上去与任何一家日本料理店的没什么两样。

配菜——一盘明虾、茄子和甘薯天麸罗；海草和山药泥开胃菜；还有蒸蛋——这道菜味道最好。蒸蛋鲜嫩润滑，天麸罗油而不腻，不过这两道菜都不妨再稍稍多放一点盐。当日的甜品是巧克力幕斯蛋糕。绿茶冰激 则是每天都有的。另外还有很多免费的小吃，一顿饭下来肯定会吃得饱饱的。

配菜——一盘明虾、茄子和甘薯天麸罗；海草和山药泥开胃菜；还有蒸蛋——这道菜味道最好。蒸蛋鲜嫩润滑，天麸罗油而不腻，不过这两道菜都不妨再稍稍多放一点盐。当日的甜品是巧克力幕斯蛋糕。绿茶冰激 则是每天都有的。另外还有很多免费的小吃，一顿饭下来肯定会吃得饱饱的。

餐厅的服务，特别是领班的服务还是可圈可点的，但是坐在角落里的客人就很难引起服务员的注意了。 
餐馆不仅仅是一家餐厅，也是冲绳旅游业发展计划的一部分。

餐馆不仅仅是一家餐厅，也是冲绳旅游业发展计划的一部分。因为得到了冲绳(Okinawa)县政府的资助——冲绳县喊出了“让冲绳连接亚洲”("Okinawa: Bridging Asia")的口号，一语道破了Bridges餐馆取名的由来——这家新餐馆并不像纯粹的商业企业那样面临着盈利的压力。

或许这也说明了为什么这家位于香港铜锣湾Cubus大厦6层的餐厅感觉就像是一个博物馆：巨大的空间，高高的天花板，以及精心布置的装饰品。餐厅甚至还开设有礼品店出售纪念品，比如泡盛酒（awamori，一种米酒，因为发酵后还经过蒸馏，烈度要高于清酒），冲绳当地的一份日报和盒装的速食咖喱牛肉。

 

根据聚会的种类和规模，顾客可以选择在寿司吧用餐，也就是在两个传统风格的包间（里面铺设了榻榻米，要求入门脱鞋）中的一间用餐，也可以选择位于餐厅前区和后区更大一些的餐桌。餐厅总共可以容纳大约80名顾客，但我们在某个工作日的中午前去用餐时，餐厅里除了我们之外就只有一桌客人。

 

冲绳菜素有健康的美名，这一点通过当地人的平均寿命可以证实（平均寿命达81.2岁，是世界最长寿地区）。然而猪肉——在肉类中的脂肪含量算不上低——是当地很多菜肴的主要原料。以酱油烹制的豚角煮是该地区的特色菜。

 

但是，Bridges餐馆的午间套餐并不是很有冲绳特色。菜式最齐备的套餐选择是松花堂便当套餐（Shokado Lunch Box，320港币，合41美元）：一道炖菜（通常是猪肉）、一道醋拌菜（凉拌海草）、生鱼片、油炸食品（通常是天麸罗）、烧烤食品（通常是烤鱼）、日式蒸蛋、米饭、汤、甜品、茶或咖啡。

尽管冲绳菜偏重熟食而不是生冷的食物，但Bridges餐馆的大多数午餐选择都以寿司和生鱼片为主，这可能是为了迎合当地人的口味。香葱金枪鱼饭（200港币）和寿司午间套餐（220港币）包含了所有常见的要素：金枪鱼、黄尾鱼、甜虾、鳗鱼、蒸蛋和三文鱼籽。对于一家主打日本风味的餐厅来说，午间的菜品却不够正宗地道，令人失望：尽管分量够足，但鱼片切得偏厚而且通常薄厚不均；米饭也煮过了头。

 

热菜同样无法让人眼前一亮。冲绳红豚肉排套餐（180港币）中的红豚肉排干硬难嚼（红豚是冲绳的一种红皮猪）。烤银鳕鱼午间套餐（160港币）看上去与任何一家日本料理店的没什么两样。

配菜——一盘明虾、茄子和甘薯天麸罗；海草和山药泥开胃菜；还有蒸蛋——这道菜味道最好。蒸蛋鲜嫩润滑，天麸罗油而不腻，不过这两道菜都不妨再稍稍多放一点盐。当日的甜品是巧克力幕斯蛋糕。绿茶冰激 则是每天都有的。另外还有很多免费的小吃，一顿饭下来肯定会吃得饱饱的。

 

餐厅的服务，特别是领班的服务还是可圈可点的，但是坐在角落里的客人就很难引起服务员的注意了