Unique topography
Numerous islands and peninsulas
Curved complex coastline
Japan has a rich fishing field
200 meters below sea level, the middle layer of the ocean, where photosynthesis can not be carried out, in this area of survival of fish, with a huge mouth and a special retina, living in the deep sea below 200m sea level, compared to freshwater fish and inshore fish, the living environment of deep-sea fish is cleaner, the possibility of being polluted by contemporary industry is lower, snapper is widely favored in ancient and modern Japan, because the name of the sea bream is auspicious (the Japanese pronunciation of the sea bream "たい" is reminiscent of "めでたい (gratifying and congratulatory)"), looks festive, many practices, Taste elegant and so on.
Golden-eyed snapper
One of the snappers
Golden seabream is a charming red color
It is a unique and unforgettable color
Therefore, it is regarded as a symbol of festivity
It is also a Japanese New Year dish
It has an auspicious meaning
It inhabits the deep-sea reef waters of the Golden Snapper
It's a huge difficulty to capture
As a result, the supply is very small
Especially cherished
Giltfish caught in fishing nets can damage flesh as they collide with each other
The golden seabream caught one by one is considered superior
When a golden seabream is caught on a boat, it is the good luck of the fisherman's day
-30 degree ultra-low temperature treatment does not affect the taste of the fish at all
Delivered at 5 a.m. to Japan's second largest seafood market in central Kyushu
The precious golden seabream depends on the source of goods
Even in Japan, it may not be eaten very often
Rigorously screened
The ultra-low temperature preservation of the golden seabream is loaded onto the aircraft
Fly straight to your table that day
Golden seabream is fresh and fat, tender and has few spines
Even japanese people who eat deep-sea fish every day are considered to be top ingredients
Simmer with sugar, good sake, soy sauce, and miso
This Japanese haute cuisine restaurant will only
Golden seabream is provided for boiling
The requirements for the heat are extremely strict
Chef Ya-Japanese cuisine, who has studied the art of cooking in Japan for many years, is extremely professional in grasping the skills of heat
Quite popular with the Japanese public horse mackerel, sashimi is the best way to eat, Ya Japanese cuisine chef, has his own skills to deal with fresh horse mackerel, hands with ice water soaked, so that the hands and fish meat at the same temperature, ice water adds salt, adjusted to the same concentration and sea water ratio, so that the treatment of horse mackerel and other places different, in addition to the freshness of the ingredients themselves, fish meat and fat can be contracted, so that the taste of horse mackerel is more sharp and clear.
Slightly pink amberjack sashimi, sweet flesh, fat cream plump, the entrance melted on the tip of the tongue, is the top ingredient in the Japanese ingredients, the Japanese love the amberjack, not only because he is a festive day to entertain guests, the fish during the big gift, but also because of his extreme taste, the amberjack sashimi, the taste is delicate, the oil is spread very evenly, and the soy sauce on the dip will slip down.
Small long well live oysters
It has always been regarded as a delicacy
This is done with the tip of the tongue
This is a feminine charm
Swallow cold tenderness
Savor this vast ocean
Ya-Japanese fresh fish festival
Form: Single point
Address: No. 678, Jinshui Road, Licang District, Qingdao City
Sheraton Qingdao Licang Greentown Hotel is a Japanese restaurant on the first floor