秉承对食材及地道粤菜的坚持，新明园以一席春菜延续着味道与人情。

With an insistence on the quality of ingredients and the authenticity of Cantonese cuisine, Xin Ming Yuen perpetuates the taste and humanity with the Spring dishes.

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春意，绕不开竹之青、翠、绿、嫩，竹林正是伊藤餐厅的设计主题之一，以金属与玻璃打造的写意空间，如竹立青山一般自在逍遥。这一季新味也取时节美意——择鲜而烹，以春调色。

Spring is the time for the lush, green and tender bamboo. The bamboo forest is also one of the design elements of ITO Restaurant, a space made of metal and glass, as unrestrained as bamboo standing in the mountains. The new flavor of this season also shows the beauty of the time of year - choosing freshness and cooking with spring tones.

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然餐厅呈现的料理，不仅有精致难得的食材，更包含厨师对食材的理解与用心。

The Zen Japanese Restaurant's cuisine is not only made with exquisite and rare ingredients but also with the chef's understanding and dedication to the food. 

春季才有的萤火鱿（Watasenia scintillans）来自深海，在幽暗环境中会发出一种如梦如幻的青白色冷光。吃法可以风干（素干し）、天妇罗（天ぷら），甚至是搭配意面，而整只直接放入沸水中白灼，配上柠檬汁或者辛子酢味噌蘸料一同入口，最能释放其鲜美能量。

The firefly squid (Watasenia scintillans), only available in spring, comes from the deep sea and emits a cool, dream-like greenish-white light in a dark environment. It can be served air-dried (sukanish), as tempura or an ingredient with pasta. The best way to bring out its deliciousness is to boil it whole in water and serve it with lemon juice or a miso dipping sauce.

当季的点心青团源自江南地区，古作祭祀之用，现在已经成为无论南方北方都喜爱的春日小食。

The seasonal dessert Green Rice Dumplings originating from the southern parts of China, green rice dumplings were once used for rituals. Now, it has become one of the most popular springtime snacks in both the north and the south. 

青团以艾草汁揉进糯米粉制成，包裹各式馅料，团团一个，可爱又美味，是自然与人文“相遇”的一份可口诠释。

The dumplings are glutinous rice flour kneaded with mugwort juice and wrapped with various fillings, which are appetizing, delicious, and making an excellent combination of nature and humanity.