XUNCHI's TIME
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Shanghai's top Omakase cuisine "Bass One"
After more than half a year of entering Guangzhou, the heat has not decreased
Unlike other high-end Japanese restaurants
Bass has an absolute source of ingredients
Today we will take you to taste
What exactly is the Daily food of 2,000 yuan per capita eating
Omakase (おまかせ), which means "please" in Japanese, is a form of dining in which the chef decides the dishes and prices of the day based on the ingredients in order.
"Bashi Ichi Japanese Cuisine" is one of the leaders, the headquarters is located in the booming Shanghai of Okakase cuisine, and in 2020, with full sincerity, it landed in Guangzhou.
Stepping into The Bay One, which is hidden on the second floor of the Weibo Hotel in Guangzhou, a burst of natural woody incense instantly makes people relax.
The overall decoration here is handled by the famous Japanese architect Takao Habukate, which is simple and high-end and reveals Zen everywhere.
To taste Omakase cuisine, we think the best place must be in front of the board, where you can enjoy the craftsmanship of the master and enjoy the food for the first time.
Chef Today is a master who is admired by countless gourmets, and he joined the industry in 2009 under Chef Fujita, who has been known as one of the world's most expensive sushi restaurants in the world and one of Japan's three most famous sushi restaurants, "Ginza Hisabei".
After Master Ah Guang returned to China, he also served as a chef and technical consultant for high-end Japanese food in the northern and deep regions, and his personal strength should not be underestimated.
*Master Ah Guang himself
After taking a short seat, Master Ah Guang began to show us that it was Japanese fish material.
Auction grade natural (wild) bluefin tuna, auction grade sea urchin, 4L size peony shrimp... The variety of ingredients that were airlifted on the day was mouth-watering.
At this moment, I found that there was still music playing in the store, and without further ado, let's taste the spark of the collision between the top ingredients and the top chefs!
The style of cuisine is biased towards extremely delicate kaiseki cuisine, and the placement of tableware and food is extremely exquisite, and each dish is called a work of art.
Today's first dish is seafood gold leaf vinegar jelly with its own fairy flavor.
The toothless Dalian er-headed abalone is cut into one bite size, and paired with broth vinegar jelly, salmon roe, West Lake lettuce, squid skirt, cold and sour, very appetizing.
The second course is the eight-inch appetizer, which, as the name suggests, consists of seasonal vegetables, fruits and fish on an eight-inch plate, where even the decorative leaves change with the seasons.
From bottom to top, from left to right, they are Shuiyun Hair Vegetable, Tosa Pickled Tomato, White Fish Jelly, Yuzu Sea Cucumber, And Boiled Conch, each dish is the most seasonal taste.
After two appetizers, we're about to embark on a sashimi journey, a sashimi dish that follows a right-to-left order, from light to intense.
The living Arctic shellfish feet are purple-brown, and after beating, they will be slightly curled up, placed on lemon slices to absorb the fragrance, smooth and tender;
The fire-scorched ground gold fish, tai knife fish and oil sweet fish are slightly burnt in the mouth, and the flesh is soft and tender, each with its own advantages.
What amazes me the most is the cuttlefish roll sea urchin, the soft sticky tooth texture and the bursting paste fresh sweetness are combined into one, delicious enough to make people out of the soul!
The richest and most expensive part of natural tuna oil, the belly of a snake, is left for last taste, and the fat is distributed with the flesh of the fish, and the taste is smooth and long.
This steamed abalone dish with liver sauce is a recipe learned by Master Guang's apprentice for three years and is also the signature dish of Hong Kong's three-michelin-starred Sushi Shikon.
Australian abalone cooked slowly for three hours at low temperature, the taste is soft and elastic, with the original abalone liver grinding liver sauce, the aroma of liver fat hits the brain door, the back note is a faint milk aroma and abalone flavor, very absolute!
The best way to eat it is in the back, mixing vinegar rice into abalone liver sauce, and each grain of slightly sour rice is wrapped in fragrant liver sauce, plus the fragrance of olive oil, delicious to tears
The red hair crab that floats across the ocean is one of the three crabs in Japan, and the production speed is slow, and the one-pound red hair crab needs to lie dormant in pure and pollution-free water for ten years to grow, so the umami taste is also stronger.
Master Guang uses the most classic method - boiling to cook the red crab, hand-picked meat and delicately placed in a glassware, the crab leg meat is tight and sweet, the crab body meat is tender and fragrant, slightly dipped in crab vinegar, the umami taste is multiplied.
The last sake dish is sautéed Wagyu beef, the highest and most expensive Matsusaka beef, the highest of Japan's three top Wagyu beef.
It is fried only on the eye meat part, and the entrance is a small bombshell of grease, which can be dipped in truffle salt, shichimi powder, and wasabi to taste three different flavors.
Next is the sushi part that we are most looking forward to, while enjoying the operation of master Guang's flowing water, while tasting the ultimate deliciousness, both mental and physical satisfaction.
The traditional Edo-mae sushi produced by Bashiichi is characterized by the selection of fresh fish and scallops on the spot, which is extremely delicious on the spot, and the quality of the ingredients is divided.
The vinegar rice in sushi is called "relic" in Japan, and Master Hikari cooks rice in a kettle cooking style using different water according to different seasons.
The rice here is made from Akita Komachi, which is native to Japan, and pure red vinegar made from sake meal, and the temperature is controlled at 36°C to bring out a fuller fish aroma.
The first is peony shrimp sushi, fresh peony shrimp is precious and rare, its flesh is fat and sweet, with a clear grain, flexible and sticky vinegar rice, a little wasabi in the middle, as the opening is just right.
Next up is the tuna trilogy, first taste the natural tuna back sushi, this part of the blood is more sour, master light with hot water to blanch the surface, soy sauce stained for 15 minutes to soften the sour taste.
The light master uses a knife to cut the naked body, making it softer and releasing more amino acids, and when it is introduced, the unique light and slight acid climbs from the teeth to the nasal cavity, which is intriguing.
Tuna contains a moderate amount of fat, the entrance can feel both the sweetness and softness of the fat, but also to the slight sour taste of the fish, the taste is between naked and fat, fat and thin just right.
The fattest part of tuna is called "big fat", the moment of entrance is not exaggerated to describe it as melting, although the fat in this part is rich, but the umami taste is still refreshing.
This wonderful feeling makes people can't help but close their eyes and taste it, and they are reluctant to swallow it for a long time.
The last sushi was the sea urchin warship.
With Ogawa, Ouyang, Taisang and other three brands of red sea urchin, one bite to eat, the different levels of sea urchin sweet taste like the sea, like cream melted on the tip of the tongue, the ulnar cheeks are fragrant.
The japanese dessert is sake ice cream, black bean mousse and Shizuoka reticulated honeydew melon.
Crystal clear honeydew melon, like a packet of small sweet water exploded in the mouth; black bean mousse smooth and sweet; ice cream with an intoxicating sake aroma, the perfect ending.
Guangzhou last year came out with a lot of thousand-yuan level Omakase cuisine, after more than a year of baptism, the true face is gradually exposed to all diners.
It can be said that it is one of the most sincere, and the top ingredient channels, chefs with more than ten years of experience in high-end cuisine, and natural and untraceable service constitute a unique bass one.
* Master Ah Guang shows us his memoirs
The ultimate ultimate is the eternal pursuit of Bai Yi.
With 12 years of experience in high-end sushi cuisine, Chef Ah Kwang is still careful and cautious in handling ingredients, always keeping his eyes on the ingredients, and his hands are at ease, focusing on presenting the ultimate delicacy to customers.
The service of Baiyi is also extreme, paying attention to the needs of guests, providing holiday customization, chefs on-site, and even free purchase of utensils, it is no wonder that many merchants and celebrities are regular customers of Baiyi.
After talking about it so much, it is better that you go to the bass experience yourself.
Sushi Ichija Cuisine
11:30-14:00 17:30-22:00
Traffic directions | Line 5 Zhujiang New Town Exit A1
Parking nearby | Guangzhou Weibo Hotel
The editor hopes to eat the treasures of star eel sushi next time
Photography 丨 I hope that when taking pictures, I don't encounter the steps of a rainy day
Design 丨 Hope you can eat tuna today in a small pot