A perfect dish
It's just that everything is just right
Just the right amount of silence and taste, and just the right mindset
Quiet and slow, with a silent heart to savor Lei's feelings
If you want to experience some Zen delicacies, hide one in the depths of the South Third Ring Road.
Dude
No. 1213 Cai weaving Street (Middle Sea Shore Xindu A19 building bottom merchant)
The low-key and simple door face reveals tranquility and silence everywhere.
A flower, a grass, a thing is a scene, spring, summer, autumn and winter have been foreign objects, in addition to the four seasons at the table can be exquisitely felt, the time here seems to stop at the best season.
It aims to integrate the three-dimensional fusion of utensils, objects, food, and senses
A feast for the taste buds and sensations
Mr. Yukio Takagi, the head chef of The New Otani Japanese Restaurant Chiba Tsuru, one of japan's three major imperial five-star hotels, is hired to produce sushi in his hand.
All imported Japanese Mito Ryo custom tableware and Sakai Ichi character Mitsuhide custom knives are used in the store.
Top precious ingredients, such as bluefin tuna, golden snapper, Japanese Ise lobster, black gold abalone, Hokkaido horse dung sea urchin, etc., in order to ensure fresh sweetness, all ingredients are fresh and airlifted on the same day, regardless of the cost of only a good taste.
Japanese-style cuisine is non-menued, and the menu changes every half month according to the seasonal changes.
The head chef is in control and selects the best quality, seasonal ingredients for you, and the dishes will vary depending on the season, ingredients and the chef's creativity. As a guest, you can surprise you at any time without asking about the dishes or the methods, and it is also the "highest state" of Japanese cuisine.
Li Bao implements a reservation system, and only accepts 8 people a day with a "strict" setting, which completely eliminates the possibility of "wherever you go" and can also provide the best ingredients to customers.
At present, there are three packages of 1288, 1488 and 1688, and today we experience 1488 packages.
<h1>prepayment</h1>
Sweet corn juice
Steamed abalone with gel
Sweet shrimp flying fish roe
Grilled eel
Steamed duck breast
The corn juice is refreshing and sweet, the abalone meat is completely softened, and it is served with a gel-like sauce, which is fat and tender.
The crystal clear sweet shrimp is wrapped in orange-yellow flying fish roe, dotted with gold leaf, and the eel meat is soft and tender, because it is slightly cold, which makes the meat more sweet.
Duck breast meat is cold, full and tender, and it is very debilitating with radish puree.
<h1>Suction</h1>
Kinme-zushi Soup
The lid opens to smell an aroma, no thorns and tender flesh, and the soup is clear but light but delicious.
<h1>sashimi</h1>
Pingzheng fish
Bluefin tuna
Car shrimp
Chibei
With the large fat of bluefin tuna, the texture is soft and the mouth is full of fat fragrance.
Smooth and delicate, soft to tender to fresh, the fat and chewiness are perfect. At the same time, the natural flavor of fish, the umami taste of soy sauce and the aroma of hand-ground wasabi are perfectly combined.
It is a high-grade edible fish, cut into almost transparent thin slices, dipped in the body of the fish with shallots, carrots and lemons into the special sauce, the meat is delicate and smooth, the taste is excellent, the taste is also strong, and it has reached the most perfect state.
Fresh car shrimp are served on the table and cooked until they are crisp and delicious.
<h1>staple food</h1>
Sushi three consecutive
Tamago ware
Paella
Plain noodles
Flame golden gun big fat sushi hand in hand
Carefully hand-held by the chef, seasoned with hand-ground wasabi and sauce, the sweet taste of the oil itself, and the fresh fish are fully lifted into the mouth, and there is a kind of fat bursting happiness.
Shrimp sushi in hand
The shrimp meat is cooked just right, and you can also eat a little crisp and raw taste, solid and thick two large bites, one is satisfied.
Bird shell sushi in hand
Star eel sushi
Freshly killed and grilled every day, this process is actually a complicated process, boil three times, each time cooking for 15 minutes.
The chef special sauce makes the fish taste and umami taste to the best, thick and sweet, fat and tender, completely without earthy taste.
Mini paella
Red sea urchin from Hokkaido is golden and shiny in color, and the entrance is sweet and luscious.
Paired with bursting caviar and rice from Yamagata Prefecture, Japan, it is drizzled with sushi soy sauce and a sauce made with wooden fish flowers, and the delicious taste spreads in the mouth.
The last dish of traditional Edo-mae sushi, the sweet and fluffy texture gives the sushi part a perfect finish.
One bowl of vegetarian noodles, two places of idleness.
The head chef makes his own vegetarian noodles and serves them with a large lobster head.
The soup is filled with delicious lobster brains, and the essence of the soup makes a bowl of top-notch Japanese noodles.
<h1>seafood</h1>
Large leaf roll sea urchin
Matsutake mushrooms
Ayu
asparagus
pumpkin
The surface is thin and the heat is extremely precise. Large leaf roll sea urchin, thin dough underneath, is crispy and crispy perilla leaves lying fresh sea urchin, crisp and tender, excellent enjoyment. Like asparagus and pumpkin, the tempura juice mixed with radish puree is creamy and faithful to the original taste.
From the end of summer to the end of autumn, it is a good season to eat matsutake mushrooms. Matsutake mushrooms and ayu are not as good as dipping in matcha salt, and in addition to the original taste of the ingredients, there is also the aftertaste of matcha.
<h1>Grilled</h1>
Charcoal-grilled scallops
Salt grilled cart shrimp shrimp head
Grilling is the link where seafood is a big show.
Charcoal roasted on the oversized scallop oven, slightly shrinking, the delicious juice is locked.
After the surface is then roasted, the aroma is fully released, covered with golden sea urchins, rolled together with seaweed, and the combination of triple umami is the taste of the sea.
The charcoal grilled taste is always so memorable, and when drizzled with lemon juice, the compound flavor makes the taste of the shrimp even deeper.
Egg Dishes
Matsutake steamed eggs
The smooth surface is dotted with slices of matsutake mushrooms, the Japanese stock base makes the taste of matsutake more delicious, and the smooth steamed egg and matsutake intertwine, and the thickness is also a bit sweet.
Dessert
Strawberry tiramisu
Matcha ice cream
Matcha cake
The selection of Uji matcha tea, slightly bitter with the fragrance of matcha, not too sweet, the quaint atmosphere seems to be in the tranquility of ancient Kyoto.
<h1>environment</h1>
The restaurant is elegantly designed and private, with only a sushi table and a few Japanese-style private rooms, and the view from each house is different.
(Editorial: Red Flutter, please eat in Changchun for an interview, please send a private message to contact.) ）