In September, the order belongs to the three autumns, the water is exhausted and the cold pool is clear, and the smoke condenses and the twilight mountain purple. In Japan, when autumn comes, people lament "Appetite Autumn" (Appetite Autumn) and "お Sprinkle Fall Autumn" (Fashionable Autumn). Autumn is a season for Japan to enjoy food and fashion. As always, the modern style of Takakura Huijia Store invites you to spend such autumn together.
Mindong yellow croaker
At the height of the outbreak, a team of Takakura chefs began to study Chinese ingredients, and the yellow croaker was one of them. Mindong yellow croaker, guaranteed to present to diners is like a yellow fish out of the water, on the basis of Takakura's first yellow croaker dish "yellow fish scale roast", after improvement and presentation in a different way.
The cauliflower slices on both sides make the yellow croaker feel like a keel support. A bite of garlic clove fish meat, a bite of delicious soup, the meat melts in the mouth, the fish skin is crisp, with the homemade mashed potatoes that Takakura is good at, and the black truffle that Kamizo is proud of, worthy of the name of "Big Yellow Croaker Dish II" in Takakura.
Manyuji Chili Pepper
During the Tang Dynasty, Japan sent many Envoys to tang to learn advanced systems and cultures, and Buddhism was introduced to Japan during the Tang Dynasty. Therefore, the founders of many temples in Japan are Chinese, such as the Manganji Temple, whose founder is a Chinese Fujianese. Because the Tang Xinzi here absorbs sufficient sunlight and nutrition, it is shaped like a boat without a spicy taste.
Just like the Dahongpao tea in Fujian, China, the root of Tang Xinzi in Wanwan Temple is only this one, and later there are authorized several places to grow the Tang Xinzi, so it can be described as the Dahongpao in the pepper. Takakura's Mansanji Tang Xin Zi, with raw Tang Xin Zi, with half white sauce, car shrimp crushed and sea urchin stir-fried, the bottom is decorated with salt rock, classical and modern.
Burgundy butter baked abalone
In fact, the most praised thing in modern Japan is the import and improvement, in other words, the master's skill. Burgundy butter-baked abalone is a classic dish that combines Western cuisine with Japanese culinary techniques and presentation. Paired with the liver sauce of the abalone itself, it is salty and sweet and refreshing, satisfying the appetite without burden, full of personality and polished, just like the metal style exterior.
Black truffle matsutake risotto
In the past, rice and daikon were the only ingredients that Japan could be self-sufficient. As a staple food, just as French bakers grade wheat, Japan has a strict system for grading rice.
This autumn, Takakura selects the most admired "raw rice" by Japanese rice waiters, combining Changbai Mountain Matsutake mushrooms with French black truffles to complete this dish. The "Ten" flavor of matsutake mushrooms and black truffles, in the mouth to interpret the sympathetic, rich incense, very "appetite autumn".
New dish promotion
Thinly sliced tomato scallops
Hokkaido throat black fish yuzu ann ware
If the fjord seabream xijing burned
Shrimp sea urchin roast
TAKAKURA
You and I are three feet of life,
A mortal.
In the autumn of Shulang,
Satisfy the appetite of the mouth,
You can feel the cold winter scenery everywhere.