After the previous article, everyone's comments were very helpful, I received more than a dozen Japanese ramen restaurants, and I would eat them one by one...
Before sending a few home wine houses, my good sister saw it and said: Go! Take you to a happy restaurant!
Then I crashed into an eight-person dinner, and it was another post-80s and post-90s confrontation, every time I saw young people's faces glowing, dare to do and dare to think, after the 80s like me, I felt that I was slow and conservative, nestled in the comfort zone of traditional media (in fact, it was not very comfortable) can not come out... Oops say eat.
The day was really happy to eat, the order menu continued to fall, the dishes took turns, I just took a photo, the dishes were divided, I felt that the children had good intentions, waiting for my shutter.
This is a restaurant suitable for ordering small dishes and drinking freely, and there are many popularity signs on the menu for reference, but the priority over popularity should be the menu of the day on the small blackboard.
The menu depends entirely on which goods were entered that day, and more important than the small blackboard is the chef's verbal announcement - such as halfway through the meal, the chef says: Hairy crab has arrived!
Soon the hairy crab is cooked and served. It is said that the best state of hairy crab is just cooked and a little raw, eating a delicate meat, this is slightly overcooked, and the old eaters are still quite critical.
For the remaining thirty or so dishes, I also tried to take pictures, but I may not really remember:
sashimi
First sea urchin.
Suspected bamboo peg sashimi?
The scallops from Hokkaido are each larger than a dollar coin, so sweet that they don't need to be dipped in soy sauce.
Horse meat sashimi, very fierce, must be white oil meat and red essence meat stuffed into the mouth together to chew ah chew... Then you will chew out the wonderful taste of the squid.
Of course, directly lighting a squid sashimi is not so wonderful.
Most of the seafood comes from Nagasaki, what is anchovy Yuan Grill?
piece of cake
Hot spring eggs with yam silk, you must have the courage to mash into a paste to eat delicious. Tomato avocado salad is also good.
Tsukimi chicken cake, red heart eggs, eggs are used very well.
Butter wine steamed clams, clams do not say it, this soup is so fresh that the shell as a spoon to drink ah!
Dried salmon with the taste of dried fillets.
The sauce bubble squid, the young man who ordered the food directly reported as "fluorescent squid", but also catchy, this black ball is a thick mouth of drunken yellow mud snail.
Yes, the chef of this family, the original popular izakaya "Kogi", is from Qidong, so he is particularly good at cooking seafood, and uses wine to eat, and some small dishes are simply improved into Chinese bad drunken dishes in my opinion.
For example: Shaoxing wine soaked sweet shrimp, is a must-have point in this house, and everyone also tastes the taste of roses and lychees. (I have also written two drunken shrimp dishes, please reply: Kong Yiji or Butterfly)
Cold mixed with sesame shoots, with a rich aroma of sesame oil and black pepper, is a good wine.
Silver fish radish puree, order this dish because before writing the mainland Ronin, there is also this dish, children specially ordered.
Cod Nishikyo yaki personally feels general.
The tempura in the yangwu is basically negligible, and the edamame and sushi are automatically filtered by the people at the same table that day.
The staple food is fried udon, which is pretty good.
The pan stickers are fried into one slice.
Because I have to go to the morning shift, as usual, I will withdraw early, and when I leave, the children will brush in unison and say: Goodbye sister who eats the heart!
My face was almost red...
The name of the restaurant is in Japanese again, and I can't read it, but in short, it is directly opposite the fan-shaped food court, about ten o'clock, on the second floor.
Akatsuki Kaibai
No. 48 Xingyi Road, No. 4, 2nd Floor, 62718837
The owner is a Dalian person with an allergy to seafood... He said that as long as the guest reports: a piece of food, you can free of the corkage fee!