提起日料，众多人脑海中第一印象的菜品是寿司。然而，一块寿司背后隐藏着日料师傅在舌尖上演绎的多元浪漫。

When it comes to Japanese cuisine, the first dish that comes to mind for many people is sushi. However, behind each piece of sushi lies a diverse and romantic interpretation by Japanese chefs on the palate.

铃珑Omakase主理人冼得伟是土生土长的广东人，他出生于广东中山，自17岁开始学习日料，先后在中山、澳门拜师学艺。学有所成后，冼得伟和众多厨师一样，希望有一间属于自己主理的餐厅，他在广州珠江新城的一个住宅区打造了铃珑Omakase，在约15-20个餐位的小空间里向食客诠释日料风味，以手制日料传达自己的美食理念。

Xian Dewei, the head chef of Linglong Omakase, is a native of Guangdong, born in Zhongshan. He started learning Japanese cuisine at the age of 17 and honed his skills under various mentors in Zhongshan and Macau. After achieving proficiency, like many chefs, Xian aspired to have a restaurant of his own. He established Linglong Omakase in a residential area in Zhujiang New Town, Guangzhou. In this small space with around 15-20 seats, he interprets the flavors of Japanese cuisine for diners, using handmade Japanese dishes to convey his culinary philosophy.

在广东成长，冼得伟深受广东文化的滋养，伴随他成长的粤菜味道潜移默化地根植在他心中。这也促使冼得伟以巧妙的手法将粤菜经典食材、美食元素融入日式料理中。

Growing up in Guangdong, Xian has been deeply influenced by the rich cultural heritage of the region. The flavors of Cantonese cuisine, which accompanied him throughout his upbringing, have subtly taken root in his heart. This influence has motivated Xian to skillfully incorporate classic ingredients and culinary elements of Cantonese cuisine into Japanese dishes.

岭南地区，荔枝之乡，对吃有着独特思考的广东人善于将荔枝木运用至烹饪，荔枝木烧鸡就是其中的佼佼者。说起荔枝木烧鸡这一地道的粤菜，是许多广东人记忆中难以抹去的味道，对于冼得伟而言同样如此。为此，他研发了“荔枝木烟熏池鱼王”，通过烧制荔枝木，熏熟鱼肉，将荔枝木香味融入日料中。

In the Lingnan region, known as the homeland of lychees, the people of Guangdong, who have a unique perspective on food, are adept at using lychee wood in their cooking. Lychee wood-roasted chicken is a standout example of this culinary practice. When it comes to this authentic Cantonese dish, it is a taste that many Guangdong locals find unforgettable, and the same goes for Xian. To capture this essence, he developed the "Lychee Wood-Smoked Fish," a dish that involves roasting fish over lychee wood to infuse the distinctive aroma of lychee wood into Japanese cuisine.

此外，冼得伟还善于巧用地方特色食材入菜，比如西湖莼菜。莼菜清香、鲜嫩、口感滑，冼得伟以莼菜打造了一道名为“杭州西湖莼菜配海曼”的清爽日料。经过烧制的海鳗被放置在青柠汁、梅子肉酱汁、龙口曲醋等调配而成的酱汁之上。温热的海鳗，搭配清爽开胃的酱汁和莼菜，正好唤醒味蕾。

Furthermore, Xian demonstrates skillful use of local specialty ingredients, such as the West Lake water shield. Known for its clear fragrance, freshness, and smooth texture, Xian uses water shieldsto create a refreshing Japanese dish called "Hangzhou West Lake Water Shield with Sea Eel." The grilled sea eel is placed on top of a sauce made from a blend of green lime juice, plum meat sauce, and Longkou vinegar. The warm sea eel, combined with the appetizing sauce and water shield, creates a delightful culinary experience that awakens the taste buds.