Pushing open the door and walking inside, I saw Kevin standing behind the cooking table, calmly grabbing some rice from the rice cage, pressing it on the peony shrimp, compacting with two fingers, drizzling lemon juice, picking a small cluster of perilla salt and sprinkling it on the back of the shrimp and putting it in front of the guests.
"Peony shrimp sushi, can be eaten directly"
Then he looked up at us and motioned for his seat. There were already two pairs of guests sitting at the table, Kevin and his sous chef were working on the ingredients, and a chunk of thick tuna lay on the board, fresh and seductive.
Omacho, Aomori Prefecture, Japan Natural black tuna belly, even in Japan, eating "sushi" is a luxury, because each item is "current price".
There is no menu, all based on the ingredients purchased on the day to decide the dishes presented, from 1,000 yuan per capita RMB, specific to what each guest eats, but also after Kevin and the guests communicate he will decide, the proportion of sashimi is more, or the proportion of hot food is more, whether to recommend the wine, it is said that it also depends on the mood.
"Wouldn't you make your guests tastier because they're beautiful?" Some of us joked with him.
"The same, I'm not going to be seduced." His attitude seemed to be as calm as ever.
Kevin's heart is steady, the knife is stable.
Former soup - Agaricus sachet fish
Former soup, Agaricus sachet fish. The head of the fish is like wearing a bucket, hence the name, like at night, almost no trace during the day, I don't know if it is the reason, the fish is snow white and tender, used to match the agaricus mushroom, the soup color is clear, the taste is sweet.
appetizer
The original meaning of eight inches is a cold dish platter of five to seven small dishes in kaiseki cuisine, which is used here: salmon roe mixed with chrysanthemum, stone conch, flower snail, yam mousse, chicken sunshine.
The recommended order of consumption is from left to right, the taste is from light to slightly complicated, salmon roe is full of elasticity when bitten, the freshness of the stone is contrasted with the mud made of white radish, and a piece of horse dung sea urchin lies on the yam mousse, and the roasted chicken is flavored with egg yolk crushed. A starter, the power is already there.
Shikoku Makoto
4 slices under the thin slices, shiny real seabream, served with Kevin's home-brewed fruit vinegar, feel slightly light in the mouth, but you will find it delicious after the throat.
Hokkaido water octopus. Dip some mustard, a little salt, because the octopus itself has a salty taste, so the salt does not have to be much, the taste of the water octopus is soft at first, after chewing it carefully, there is sweetness, it begins to be addictive, the impact of fresh mustard is long, how much to eat, do what you can.
Interval eight. With a small pinch of green mustard on the fish fillet, and then only part of the fish is immersed in the soy sauce entrance, the sauce in the dish is still so clear and gratifying, the tip of the tongue can distinguish the taste of meat, soy sauce and green mustard in a hierarchical way, which is the highest realm.
Saury sashimi. Most of the saury stores will be charcoal grilled, into the autumn catch a large number of saury fish, the fat is not rich, can only be charcoal grilled, want to make sashimi, must meet two points, one is fresh, extremely fresh. The second is the season, and now is the best season. After entering the winter, the body fat of saury has increased sharply, and it begins to be fattening, and saury sashimi is rare, but here, be sure to try it boldly, it will be amazing.
The mature Toro, using Japan's latest chilled ripening technique, the most expensive part of a tuna, began to take on a new realm. For all your favorites, try this bite of Toro, tuna is the cornerstone of your entry.
Hokkaido Atsugishi oysters. Oysters served with vinegar jelly are very special. Usually eating oysters pays attention to the original taste, Kevin made his own vinegar jelly, sweet and sour taste to match this oyster complements, at this time need to summon wine.
Peony shrimp sushi
Peony shrimp sushi. It was when we entered the door that we saw him holding sushi for another pair of guests, one squeeze, one squeeze, one squeeze, and between light releases, there was a measure of his own.
Kevin is a Taiwanese, but grew up in Japan since childhood, entered the industry as an apprentice at the age of fourteen, entered the Tokyo Hattori Cuisine School at the age of sixteen, debuted very early, his cuisine has its own style, but the traditional techniques, even the master does not dare to rebel. The god of sushi once said, "This is the art of being accurate to the second." As guests, we can only enjoy eating to live up to the wishes of sushi workers.
Smoked booby-crust
Smoked bonito, this kind of fish will be as hard as wood after drying, planed into fine slices, is the wooden fish flower, when cooking soup and konbu together under the pot, into a soup to filter out the residue, is the most basic broth, when making thick eggs to burn with its broth instead of water, the taste is wonderful. Fresh bonito to be grilled, here is the special is the smoky taste, a fish grilled to slightly charred, there is a smoky taste, but the taste makes people feel deep, very powerful.
Cod white seeds
Shirako is the fine nest of male fish, and the Japanese usually eat two kinds of white seeds, puffer fish and cod. Cod is used here, and the taste is delicate and smooth, and the taste of the soul is deep into the bone marrow.
Kevin had only one comment.
"This complement"
Cherry blossom shrimp + fried sea urchin + beef asparagus roll
Fried. The order of consumption is still from the right, pour lemon juice on the cherry blossom shrimp, the fresh taste of lemon is very fried, fried sea urchin, do not want to say anything more, eat fast!
Squid sushi. Immediately after the fried, I put on another sushi, and I had eaten seven minutes full at this moment, but suddenly felt that this squid sushi was shrouded in a glow and fell on the plate, and I took a bite, and there was only one word in my heart, plump.
Purple sea urchin + horse dung sea urchin sushi. Soft food, usually not loved when young, like to eat hard vegetables when young, drink wine and eat meat, hot and hot mouth is enjoyable, but sea urchin is always an exception, whether it was before or now, it is the top three foods in the heart. Hard shell, but with a soft paste of fresh sweetness, until now the most luxurious way to reward yourself is still to come to a bowl of sea urchin rice, the sea urchin covered with full, one bite into the mouth, such a moment, suitable for solitude.
Arctic shellfish sushi
Tell Kevin that we can. So he took the last sushi, the Arctic shellfish, and the fresh Arctic shellfish was dark black, unlike the red Arctic shellfish he usually saw, which was fished out of the sea and cooked. Because it was fresh, Kevin slapped it the board, waited for it to open, and then held it into sushi.
Miso soup
Miso soup made with the previous peony shrimp head. Drink a bowl of hot drinks, warm the heart and warm the stomach.
dessert
Dessert has a special power, after eating, it seems that without this bite of sweetness, it feels incomplete. And this mouthful of puffs, just right. Perfect ending.
If you still don't want to go, then you can ask for a drink and sit there. Although Kevin will not always accompany you, to be a glorious Japanese material, you need to rest, but the clerk has enough patience to wait until you drink until the sky is old.
Naruhi
Address: Shanghai Minhang District Gubei Road No. 1838 outlet on the north side of the first floor (near Wuzhong Road)
Tel: 021-54730595 , 13661988660