Yesterday's weather in Beijing was good, the temperature is perfect for going out and playing, and it is more suitable for friends to sit together and taste food. Not to mention that it is a very high-class meeting dish that is served, hee-hee!
Special thanks to suki for giving me this opportunity to join the Penguin Food Group and communicate face-to-face with my online friends. I would also like to thank Carrie Lei of The Manhayard Seafood Stove for accompanying and detailing the whole process; thanks to the thoughtful and meticulous service of the staff, their sincere smiles are comfortable and warm, well-trained, and they will gently tell you the name of each dish, how to eat it, very very intimate. It is also the most comfortable time I have experienced food in many years.
When you walk through the automatic gate, there will be a girl dressed in Japanese national costumes, smiling and leading the way, and the feeling of unfamiliar environment will disappear immediately. I came early, went up to the second floor, and another waiter took me into the small private room, let me rest a little, a cup of hot tea was delivered to me, and the warm atmosphere was pleasant.
On the second floor is a restaurant with scattered tables, tatami seats, various private rooms, and a bar counter, with various forms and exquisite layouts, which can meet different needs of groups. Tatami per table four legs-free seats can be moved at will, there is a place to put legs below, no cross-legged or brittle, the table and the table are far apart, and will never affect each other. In the middle of the hall there is a lamp in the shape of a group of sea fish, and there is a fish pond underneath, echoing each other. The lights are all soft and warm colors, shining on the tables and chairs or bamboo curtains with yellow as the main color, which is very fresh and harmonious.
We chose a private room by the window, the space is very large, after everyone is seated, they all especially like the tableware on the table, whether it is carefully placed, or the different patterns of the utensils, the kittens with chopsticks, every detail is loved. Shoot, all kinds of claps claps...
The low-key door face, if you don't look for it seriously, you will miss it, in fact, it is 30 meters east of the Scitech Hotel.
The staff who concentrate on placing the tableware are really meticulous. It seems that the various instruments have angles and spacing.
Pay first: boiled conch, steamed abalone, vinegar-flavored sea cucumber
The small conch not only looks cute, its meat is more powerful, without a little sand, especially remember the innermost liver must be eaten, the taste is unique. If it wasn't for the waiter's reminder, I would have thrown it away. I'm a layman because I eat seafood. Ha ha!
Black Truffle Salad: Rich ingredients, including black truffles, broccoli, cherry tomatoes, pine nuts, kidney beans, peas, purple cabbage, accompanied by a special sauce, the taste is very refreshing, degreasing.
Sashimi: Includes Canadian peony shrimp, bluefin tuna belly, Japanese bamboo brisk, red shellfish, Arctic shellfish, scallops. The texture of the sashimi is beautiful, melts in the mouth, has a tender taste, and has an endless aftertaste. Scallops have a fat feeling in the mouth, and the taste buds are so satisfied. In addition, I saw the gray-black fresh Arctic shellfish for the first time, and it turned out that the red was treated. These seafood are all flown in from Japan, and the ingredients are strictly controlled, and the freshest raw fish from all over the world is selected.
Seafood egg soup: the process of tasting egg soup brings you a surprise, the original hidden in the different delicacies, there are white fruits, several kinds of diced fish, good materials, from small to large, have eaten egg soup countless times, but also eaten in various restaurants, but this time the taste is the best, delicious, tender and smooth, excellent fire control.
Grilled: Bamboo skewers of seafood are grilled around a sand table and served with premium sake. The enjoyment of ryoku cuisine has become a symbol of social class status and status.
Homemade live eel roast, once mistakenly believed that the eel itself has a fishy taste, after tasting this eel catfish to know, the original is fresh or not to decide, in addition to the sweet sauce taste of eel, there is no other taste, the outside is burnt and tender, soft and silky.
Black Bull Pole Beef Tongue, Black Bull A% Sirloin, Black Cow Three Ribs: Favorite left side of the seasoning and beef tongue.
Grilled pork: golden sea bream, grilled East Sea yellow fish: national treasure level golden fish, expensive, fish meat is really different from other fish taste.
I heard that adhering to the cooking tradition of freshly roasted charcoal in the production process, only sake and a little rose salt are sprinkled during the cooking process, and strive to induce the original taste of the ingredients and promote healthy and safe eating.
There are also many delicacies I will not express one by one, I want to taste the first-class excellent extreme table cuisine, only to taste it myself!
Kirin smoothie beer: This is one of the four major beers in Japan, through the special smoothie machine, the 100% of the draft beer, instantly converted into a beer smoothie, a sip down, through the heart, the hot summer will come soon, come to taste its refreshing bar!
Finally, talk about the bathroom of Wanye, everywhere reflects the people-oriented, when you push open the clean and odorless bathroom, the intelligent toilet lid will automatically lift, the seat ring is warm, the paper basket is inductive can be automatically opened, the sink is intimate for the lady equipped with a variety of supplies.