16:9
Prompt Detail
美食动漫分镜
适用于 GPT Image 2，建议画面比例为 16:9。可以复制原文，也可以直接带入工作台继续调整。
Create a professional anime production storyboard sheet for a **15-second cooking animation featuring authentic Edo-style Sushi (江戸前寿司 / 握り寿司)**. The cooking process should accurately reflect professional Tokyo high-end sushi restaurant techniques while delivering elegant anime-style food presentation and a **calm early summer atmosphere in a refined Tokyo sushi counter setting (初夏・静謐な高級寿司店の空気感)**. The storyboard should depict the complete preparation process of **maguro (tuna), toro (fatty tuna), and unagi (eel)** sushi while maintaining strict visual continuity across all panels. --- # Workflow Adaptation Rule Before creating the storyboard: 1. Follow authentic Edo-mae sushi counter workflow 2. Separate fish preparation, rice shaping, and nigiri assembly stages 3. Emphasize craftsmanship and hand technique 4. Highlight maguro, toro, and unagi equally 5. Build toward final plated sushi as the hero composition 6. Maintain strict continuity of counter, lighting, and tools --- # Realism and Culinary Accuracy Rules Prioritize authentic sushi craftsmanship: * Precise slicing of maguro and toro * Hand-formed sushi rice (shari) * Clean, minimal unagi handling * Realistic weight, pressure, and texture of food Avoid all exaggerated or stylized effects. --- ## Ingredient Preparation Rules * Maguro: clean block slicing into uniform nigiri portions * Toro: delicate slicing emphasizing marbling texture * Unagi: already grilled kabayaki, cut into sushi topping size --- ## Unagi Correct Technique Rule (FINAL) For unagi nigiri: * Grilled eel (kabayaki) is placed on top of hand-formed sushi rice * After the nigiri is fully formed, the chef applies tare sauce **using a brush directly on the surface of the eel** * Brush movement is slow, precise, and minimal * No pre-dipping in sauce * No cutting during final assembly * Focus on glossy finish and craftsmanship, not drama --- ## Liquid Realism Rules * Sauce is applied as a thin controlled glaze via brush * No drip
创作一张专业动画制作分镜表，用于一段 15 秒烹饪动画，主题为正宗江户前寿司（江户前寿司 / 握寿司）。 烹饪过程应准确体现东京高级寿司店的专业技法，同时呈现优雅的动画风格美食表现，并营造精致东京寿司吧台中平静的初夏氛围。 分镜应描绘鲔鱼赤身（maguro）、肥金枪鱼（toro）和鳗鱼（unagi）寿司的完整制作过程，并在所有画面中保持严格的视觉连续性。 --- # 工作流程改编规则 在创作分镜之前： 1. 遵循正宗江户前寿司吧台工作流程。 2. 将鱼料准备、醋饭塑形、握寿司组装阶段清晰分开。 3. 强调匠人技艺与手部技法。 4. 平等突出 maguro、toro 和 unagi。 5. 逐步推进到最终装盘寿司作为英雄构图。 6. 严格保持吧台、光线和工具的连续性。 --- # 写实性与料理准确性规则 优先呈现正宗寿司工艺： - 精准切分 maguro 与 toro。 - 手工塑形寿司饭（shari）。 - 干净、克制地处理 unagi。 - 真实表现食材的重量、压力与纹理。 避免所有夸张或过度风格化的特效。 --- ## 食材准备规则 - Maguro：将干净的鱼块切成统一的握寿司尺寸。 - Toro：细致切片，强调脂肪纹理与大理石花纹质感。 - Unagi：使用已经蒲烧烤制完成的鳗鱼，切成适合寿司盖料的尺寸。 --- ## 鳗鱼正确技法规则（最终版） 对于鳗鱼握寿司： - 将蒲烧烤鳗放在手工塑形的寿司饭上方。 - 握寿司完全成形之后，厨师使用刷子直接在鳗鱼表面涂抹 tare 酱汁。 - 刷子的动作缓慢、精准、极简。 - 不要预先蘸入酱汁。 - 最终组装阶段不要切割。 - 重点放在光亮收尾与匠人技艺，而不是戏剧化效果。 --- ## 液体写实规则 - 酱汁通过刷子以薄而可控的釉层形式涂抹。 - 不要滴落。
