New Zealand's Tatsumi (Tatsumi) Japanese cuisine, recommended by friends, claims to rank among the top 30 in New Zealand.
It is not open in Japan, there are many fewer restrictions, and the producer can be more compatible and package dishes according to their own ideas.
The salad pairing is very thoughtful.
The salmon in the sashimi platter is specially grilled with an airbrush and has a special taste.
The honey roast chicken was very good, the first time to eat such tender chicken. It seems that this shop is a masterpiece of strength.
This dish must be specially recommended individually.
Secret pork, the choice of black pork meat, the meat is delicate, with Japanese teriyaki sauce slow simmered, lean meat into the mouth immediately slag, fat stewed to completely saccharification, only two words: sweet.
This practice fully brings out the advantages of this ingredient, which is very exciting! (The practice of this dish is speculative, due to the language barrier has not been confirmed, but it should be eight or nine.) Regarding black pork, Chengdu's g9 restaurant uses Argentinian black pork, but the seasoning is a bit far worse.
Having this dish is enough, and the finishing matcha ice cream can be eaten.
Food expert Frost Chenyue Shuangjie, Chengdu Red Sorghum Seafood Director Senior Executive, China's senior catering practitioners, many years of "food" industry career, taste a large number of domestic ingredients and famous dishes. With the most powerful and professional food buyer team in Sichuan, Sichuan is extremely famous, and the mouth cultivated is simply a "filter" for ingredients. Sister Frost talks about eating, gives you professional food reviews, and takes you to taste authentic delicacies.
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