1.0Fukuoka Nowhttps://www.fukuoka-now.comIrene Ladignonhttps://www.fukuoka-now.com/author/irene-ladignon/和菓子圓左 | Fukuoka Nowrich600338<blockquote class="wp-embedded-content" data-secret="KP1tH9JA6c"><a href="https://www.fukuoka-now.com/zh/wagashi-ensa/">和菓子圓左</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.fukuoka-now.com/zh/wagashi-ensa/embed/#?secret=KP1tH9JA6c" width="600" height="338" title="《 和菓子圓左 》—Fukuoka Now" data-secret="KP1tH9JA6c" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://i0.wp.com/www.fukuoka-now.com/wp-content/uploads/2019/01/wagashi-ensa-fukuoka-001.jpg?fit=1400%2C933&ssl=11400933以融合和菓子和酒為概念，店主山下信明與妻子千華女士所經營的「圓左」裡，有包著新鮮草莓與微甜的餡料的「草莓大福餅」，還有用肉桂與蘋果製成的「浮島」——這是店主的父親所傳授的食譜，不使用乳製品，是個富有原創性及季節感的糕點。用國產蕨粉製成的蕨餅更是此店的人氣甜點，好吃的秘訣在於店家只在客人點餐後才把它揉捏成小團。來到這舒適的店裡可以從中午到夜晚...