Suzhou | Appreciation (Harmony Times Square)
Once after dinner, I passed by the creek next to Tianmu Street in Harmony Times Square, and saw the tatami room inside through the floor-to-ceiling glass, which was simple and warm, calm and comfortable, just this kind of grass.
Later, during the day, I found that the restaurant was not only a private room with tatami mats, but originally a full tatami layout, and you had to take off your shoes at the entrance. This design has been encountered in Shanghai Longbai's old Japanese food restaurant liquor, but it is even cleaner, even the bathroom can wear socks to step on the ground without getting wet, and you need to wear slippers at the bathroom door to enjoy the taste.
Inside the restaurant, there is a long sushi bar that allows you to feast your eyes in front of the ming-slot kitchen, provided there are enough customers and enough sushi orders. Given that there was almost no one in the store at that time. We weren't going to specialize in sushi, so we chose a private room where we had planted grass before, not to mention the natural light outside the window.
Sit down and open the menu, the choice is not rich but there should be.
Black tuna midbelt
Brisket
▲Start with a cold meal. The waiter said that there is no tuna belly and sea urchin, but the black tuna midbrow, amberjack belly, salmon belly and so on sashimi are good, you can see a large thick cut, the entrance is fat and sweet.
▲ The small roll of the deep sea small roll is the small squid, which is the name of the people of Baodao, also known as the small pipe, which is very image. This small volume is really small enough, and it doesn't feel like a deep-sea swimming water cargo color that is killed, but it is still a fresh and sweet Q bomb.
▲ Two pairs of peony shrimp are strong and strong, belonging to the size that can hardly be solved in one bite. Twist off the shrimp head, hold the shrimp body, gently squeeze the shrimp tail, smooth and sweet, taste the vitality, worthy of the posture of standing tall and holding your head high.
Two of the shrimp heads are fried
The shrimp head of the peony shrimp can be fried, roasted or boiled in soup, and the cooking is quite standard, especially the best fried. Because the ingredients themselves are of good quality, the shrimp head is saturated inside, so the fried shrimp head will not bite the empty mouth of powder. Crispy and delicious, accompanied by wine.
▲ Speaking of fried, there are fried shrimp, but in fact, it should be called tempura. Unlike tonkatsu tonkatsu pork chops or ebi furai fried shrimp, tempura tempura is not coated with breadcrumbs but with a deep-fried pulp, especially a batter with less stirring and low temperature to achieve a seemingly thick but light outer layer.
The master controls the oil temperature in place, the batter is quickly dehydrated and fried until the crispy slag is loosened, and a "protective layer" is formed to keep the prawns inside moist and steamed like a sealed container. Vegetables such as corn and eggplant are also golden and crispy but not dry.
▲Another fried item is the Japanese fried chicken nuggets belonging to the "Tang 揚げ" karaage, which are usually pickled before frying, and the flour is wrapped without eggs. The chicken thighs inside are full of oil, but the outer coat is soft like overnight Maile chicken, and I don't know whether it is the heat or the fried powder.
The bigger problem was that the surface shimmered with a layer, apparently shaking off the MSG.
▲ Halfway through the conversation, the waiter came in and heard it clearly, and may have later given a roast duck breast (pure speculation... Maybe it's just that we're of good character).
It seems to be pickled and then roasted, no smell but no duck flavor, no work and no fault, but since it is a store hospitality, it is not qualified to complain.
▲The form is similar to the roast duck breast is the skewered beef tongue. The thickness of the ingredients is not inferior to the sashimi mentioned above, and the seasoning and dosage of the teriyaki sauce are also just right. However, since the charcoal stoves are brought, in fact, remove the tin foil and change to on-site charcoal burning, which will be more attractive in terms of visual smell.
The private room layout is also convenient for waiters to operate, such as following the practice of Shanghai Gubei's old Japanese material Maruyama, if guests do not like the smell of coke or do not want to be disturbed, bake and then serve.
But overall, we are very satisfied with the bull tongue control.
▲There are also fragrant scallops on the stove. There are several pieces of apricot abalone mushrooms on the bottom, absorbing the taste of scallops, mushroom aroma and seafood aroma coexist. However, the protagonist is still a scallop, which is quite a lot, and it can be seen that the raw material is huge and rich.
Unfortunately, the flame under the pot is too fierce, and it has already exceeded the heat required for heat preservation, and the last few grains are too cooked.
▲The staple food is two kinds of salmon dishes, one of which is salmon roe warship sushi. The ingredients are abundant and neatly stacked, and the small orange bubbles are not very large, but the salty and fresh flavor is particularly strong.
▲The second is cute salmon steamed rice. I feel that this is the rice steamed and then placed on the salmon pine and salmon roe and then slightly simmered, so in fact, the rice does not absorb the fish flavor, no different from the rice bowl, but with the same sushi with more ingredients and good, so in addition to filling the stomach also did not sacrifice the taste buds.
The taste is basically in line with expectations, it is a taste worth appreciating, not top notch but cost-effective. Coupled with the convenient geographical location and comfortable interior environment, it is considered to be a relatively satisfactory Japanese cuisine in Suzhou.
Address: Yuanrong Times Square Tianmu East Street 8 Building 102
Tel:0512-68581717
Per capita: RMB 568
PS: Search my homepage for the cities you're interested in, maybe I've been to eat and write about, and it will suit your appetite. Miss Ludia keeps updating ing~
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