Located on May Fourth Avenue in the historic district of May Fourth Street, adjacent to the magnificent Forbidden City, the restaurant is located here to create a new concept of high-end Japanese food that is unique in Beijing. When the royal city that has spanned 600 years of royal weather meets the Japanese kaizine cuisine with a history of more than 300 years, the precipitation of history shines together here, and you can experience history in history, feel culture in culture, and taste in taste.
"Bass" originally referred to the use of rice and salt to marinate fish, which was later introduced to Japan and evolved into today's sushi; "Meal" refers to meal, and it is written in the Book of Rites and Jade Algae: "Meals are in the king." In the past, the royal aristocracy used the word "meal" as the highest expression of catering culture - the richness and delicacy of dishes, the exclusive delicacy of eating utensils, and the elegance and comfort of the environment are all art. At "Bass Meal", the graceful and gorgeous royal weather and the bright and moving cultural context shine together here, and diners will harvest ingenuity and original intention, refinement and delicacy, inheritance and creativity, and experience the aesthetic cuisine of this place.
- Food & Beverage Concept –
The dish is the art of containing time, the art of starting and turning, and the art of tasting ingenuity. The chef's knife in front of the board is all cultivated in the unit of "years", full of the fusion of years, experience and talent. "Bass Meal" is not only a pure taste of the table cuisine, but also an elegant and delicate Japanese aesthetic, the lightness of spring, the sweetness of summer, the fat rhyme of autumn, the sweetness of winter... The delicious taste of each season is gently sent into your taste buds across thousands of mountains and rivers, so that every diner can experience the all-round eating experience created by the five senses of sight, smell, taste, hearing and touch.
"Bass Meal" is characterized by exquisite kaiseki cuisine, and the production consultant Mr. Kanaya Saito is from Aichi Prefecture, Japan, with nearly 50 years of culinary experience, and the chef Wang Chengtao and the store manager Guo Weidong perform their duties and cooperate tacitly.
The chef team selects a selection of high-quality imported ingredients, whether it is seasonal mountain delicacies or marine fresh food in one session, presented by the chefs' ingenious craftsmanship, to create seasonal and pure Edo-mae sushi, exclusive and meticulous cooking, and cooking a classic and modern gourmet-level feast.
- Chef Team –
Chef Nagai Saito Kaneya
Born in 1957 in Chiba Prefecture, Japan, Mr. Kaneya Saito has been studying cutting cuisine in Tokyo since he was 18 years old.
After more than ten years of precipitation, it gradually moved to the highest level of Kaiseki cuisine in Japan, and accumulated a strong culinary foundation. In 1988, Mr. Kanaya Saito came to Hong Kong, China with his insight and dedication to cuisine, and successively served as the head chef of Genji Japanese cuisine at Hilton Hong Kong, the head chef of Hanamizuki Japanese cuisine at Kimberly Hotel Hong Kong, the head chef of Ritz-Carlton Hotel Egawa, and the head chef of Hong Kong BassHiromoto. In 2022, Mr. Saito will come to Beijing for the first time and will bring his culinary concepts to Beijing diners. In Mr. Saito's eyes, cooking is a sacred art, an art that combines creativity and faith, and it is a lesson that never slackens every day to cook for guests from the aspects of color, shape, taste, and utensils.
Chef Wang Chengtao
Since entering the catering industry in 1996, Mr. Wang Chengtao, the head chef, has more than 20 years of culinary experience, first laying his solid foundation in Chinese cooking, in 2006 Wang Chengtao began to enter the field of Japanese food, under the tutelage of Mr. Mino Suzuki, one of the "Top Ten Famous Chefs in Asia", and received strict and orthodox Japanese food training. Through his unremitting efforts, Mr. Wang Chengtao won the Individual Special Gold Award of the First National Japanese Material Competition and the Special Gold Award of the Second National Japanese Material Competition Team Competition. Mr. Wang Chengtao has always adhered to the concept of "taking the time to make dishes with temperature", and diners can enjoy the combination of Chinese and Japanese cuisine and the inspiration of exclusive creativity at "Bass Meal".
Store manager Guo Weidong
Mr. Guo Weidong, the manager of the store, has been engaged in the Japanese food industry for 16 years, and has studied cooking skills at Shangri-La Group and Beijing Sushi Famous Restaurant. Mr. Kuo has been learning the Kwantung genre cuisine from Japanese chefs, adhering to tradition, adhering to the concept of seasonal food, and lovingly making artisan dishes, which has been his constant pursuit for many years. Mr. Guo is particularly good at making mature fish, and if you sit down in front of the board of "Bashi Dining" Japanese cuisine, you can enjoy Mr. Guo's flowing sushi kneading skills and the aura of the three chefs "performing" on the same stage, which is sure to be an unforgettable gourmet feast.
- Recommended Menu Introduction –
After a long simmering of fresh abalone, the fresh abalone is soft and sticky, the excess parts are removed on the spot, the sugar heart abalone is cut into thin slices, and the chef prepares the abalone liver sauce, and the slight acidity stimulates more flavor. The accompanying sushi rice is even more miraculous, and the heat of the sushi rice will increase the temperature of the liver sauce, stimulating more deliciousness, and the mouth is full of sweetness and sweetness after eating.
Chateaubrion beef, which can only be seen in Tokyo's fine beef specialty restaurants, makes people feel the sincerity of "bass meal" Japanese cuisine. The smallest part of the center of the top beef filer can be called "Chateaubriand", which is the most tender and full of milk in the mouth. The grilled Chateaubriand beef with foamy soy sauce, the delicate aroma of the shallots, the fat aroma of the beef chewing, the milk aroma of the white asparagus, the layers of delicious layers of delicacies are stacked and overlapped, composing a beautiful aria.
After countless surprises, sushi came to the scene. "Bassa", which selects seasonal fish ingredients from the sea of Japan, is served in the most suitable way for each part. The tight teeth of the tuna are marinated naked in soy sauce and full of fragrance; The most tender skirt of the left-mouth fish is extremely precious, and the flesh is plump and tender, which is a surprise for advanced diners for a long time. Many chefs cook the belly in a grilled way, but the chefs of Japanese cuisine pursue a more uniform and delicate taste, using a grilled net filled with charcoal to continue to heat the belly, which is difficult to find elsewhere.
- Environment & Design –
The restaurant is located in the historic district of May Fourth Street, a two-story small building on the corner of the street, the Japanese cuisine on the second floor is beautiful and elegant, and the window can see the people on May Fourth Avenue, fireworks in the world, and enjoy the excellent beauty of the corner of the Forbidden City.
Designed by Liu Daohua, a leader in Chinese catering design and a well-known dining space design expert, "Bashi Shan" restaurant divides the area with color blocks, crosses the texture of different natural stones, and intervenes in the overall design with architectural thinking, creating an exclusive and comfortable dining space for diners seeking an elegant Japanese cuisine experience.
The core area in front of the board of the restaurant is like a stage under the spotlight, the chef and dishes are the protagonists, the diners are the audience, and after a meal, it is like a gorgeous performance feast, nourishing the five senses of the guests, and the aftertaste is endless. There are 12 seats in front of the board, which is the longest board front in Beijing. The restaurant also has four independent private rooms, named Sichuan, Ze, Song and Crane, which means that the place with mountains, rivers and green pines and cypresses can attract auspicious fairy birds and bring peace and happiness to diners. The largest private room can accommodate 10 people, as well as small art exhibitions and gatherings, making it a rare intimate meeting place in the inner city.