I haven't eaten anything here before
It is a pot that is known only in Japan
Before eating, I always want to check Baidu Encyclopedia
Japanese masters live and fresh
Lunchtime special meal
Japanese friends say they can't eat anywhere else
Although it is a la carte, it is also cool enough to have a full table!
1
Japanese pots that locals only know
Ishikari Iririnabe
Japan has a Ishikari River in Hokkaido, every winter salmon return to spawn the place, this pot is named after this, is also a very traditional Japanese way of eating, not common in Shanghai ~ ~ ~
Choose salmon head cut into pieces with milk, butter, miso added boiling, you can choose the kitchen to cook directly to the table, you can also choose to cook slowly, a pot of preparation time is about 20 minutes ~ ~
After boiling, the salmon head is more crisp and soft, do not cook for a long time, otherwise the fish is easy to disperse, the milk flavor is very sufficient with a slight sweetness, and the flavor is slightly freshened in the fish.
Yanagawa Yagagawa Wana
Also known as hell pot in Japan, it is made of open-backed loach and burdock as the base, but now it is slightly improved with fresh airborne live eel + live sea urchin, mixed with eggs and boiled, less earthy smell.
Using the dry pot method, add eggs to boil, the soup base is konbu + wooden fish, the soup can be slowly absorbed after you can eat ~ this is the kitchen directly prepared to serve on the table.
Be sure to mix the eel with the egg to eat it together for a richer taste, and the soup underneath tastes fresher. It's also the season to eat sea urchins, so the taste of sea urchins is very fresh.
An Kang Yaki
Ankang fish, also known as lantern fish, is a deep-sea fish, shaped like a lantern, and the fish meat is rich in gum. In Japan, there is a saying that "the east eats ankang, and the west eats pufferfish".
Not only does it absorb the konbu soup base and miso, but the flavor of the vegetables is also fully integrated into the fish, making it more tender. At the junction of the head and the spine, there are two pieces of parallel cylindrical tendons, which are called "dan cinnamon meat".
In addition to fish, sturgeon liver is also a famous dish. Sturgeon liver is known as "foie gras in the sea", and in the Edo period, ankang fish liver was a high-grade tribute, and it had a high status in the hearts of the Japanese
The cod liver has a dense taste, because it is a live cod liver, it is very tender, with a special sauce, the fat is very low, and the whole piece will not be greasy
2
Magic is rarely alive and alive
The shop's live solution is a must, you can remove the whole seabream from the bone, and the fish head can be moved after it is served.
Chef Matsu Sang, who has been practicing for more than 50 years, was named one of the four famous chefs of Japanese food in Taiwan, and was the only chef at that time who could handle the highest level of "tabby pufferfish".
He was also the head chef of Japanese cuisine in Taiwanese Cheya, Chiang Ching-kuo and Wen Na Wuhu are very fond of eating his cuisine, is the chief disciple of Japanese cuisine master Malleda Sang in Taiwan, and now has apprentices all over China.
After the whole seabream is dissolved live, the fish bones and fish heads are used to make a seabream hot pot, and after adding vegetables, they can be directly cooked
The remaining body parts are made into sashimi, which can be eaten with hot pot, and the sashimi meat is more compact and dense
Active Emperor Crab Taraba Crab
King crab is very large, it is more difficult to pick up, if you want to eat it, it is best to book in advance~ ~
Fresh king crabs, put on the cutting board to treat it to stun it, and then remove the crab shell and cut the legs, so that it is not easy to be hurt by the crab.
King crab body will be used to make sashimi, of course, there are many ways to eat, steaming, baking, put into the hot pot to cook, the price according to the current price ~ ~ ~
3
You get what you pay for
The sashimi in the shop is also lively after being airlifted.
Bluefin tuna, an oceanic migratory fish, is a carnivorous fish, and the cold waters cause fatty flesh, which is regarded as a high-grade food all over the world. And this piece is a large fat (otoro), a piece of 180 yuan.
The back of the bluefin tuna, also known as akami, is thickly cut, five slices per serving, and one is 268 yuan. The taste is firmer than the large fat, and the fat is relatively small.
Although there is a lot of fat, it will not feel greasy at all, and you can eat it directly without dipping sauce, so that you can taste the umami taste of tuna itself.
The large portion of the comprehensive sashimi, including salmon belly, salmon back, peony shrimp, sweet shrimp, tuna, Arctic shellfish, xilin roe and leech, is very diverse.
Basically, the fish sashimi is thickly cut, the salmon has a slight sweetness, and the xilin fish is actually not a kind of fish, it is a blue fish with crabs, pressed into a plate, and the taste is very granular.
There are also Special Grade 0 Gilado oysters, large crayfish, raw beef, Norwegian sea urchins, etc., and basically all the valuable sashimi can be ordered here
4
These single points are low per capita
Eel rice, almost a must-order on the table, the special lunch box after the lid is opened is a strong aroma. After the live eel is killed, it is roasted and steamed, then covered with rice and poured with sauce~
The eel meat is very tender, you can peel it down gently, the sauce with sweetness must be stirred evenly with rice in the mixed fish meat to eat, a bite can not stop.
The newly launched rice is only available at lunchtime, and there are many types, including sashimi and grilled food. 丼 (どん) refers to the tableware for holding rice or noodles, and is a Japanese vegetarian dish in which various ingredients are poured on rice in a bowl, and belongs to the category of fast food.
Foie gras sushi, topped with fish roe flavor, the surface of the roasted foie gras is crispy, soft inside, and richly layered with rice.
Avocado soft shell crab sushi, a relatively rare sushi, wrapped in avocado on the outside, the inside is a daily freshly processed soft shell crab meat, plus crisp radish, a bite down to crunchy.
Grilled halibut sushi, long halibut is very fresh, with a special sauce flavor, this is not recommended dipping sauce ~
n9 Australian wagyu beef, five points ripe, you can still see the blood color. Beef has a sweet buttery taste, tender and smooth, no fascia, and plenty of juice.
A small bottle of sparkling water is very suitable for eating with grilled food
5
The whole floor heating is like spring in all seasons
A beautiful young lady in a kimono serves food for you and enjoys it from the outside to the inside. The private rooms are based on the four seasons of Japan and are divided into cherry blossoms, sea, maple, and snow
The store is divided into two floors, each with floor heating without dead ends, even in winter is very warm, the first floor is a small table area, can receive individual customers or small numbers of guests.
If you want to communicate with the chef, you can choose to sit at the bar, except for the boiling of pots and pans and the preparation of grilled items, most of the dishes are done here.
All fresh airborne seafood or river fresh is kept in fish tanks, and can be seen when handled
The division of the washroom is very interesting, using Japanese manga performance, even the washroom has floor heating, and the girls' compartment has small items such as perfume and sanitary bags, which is very intimate.
Do you know all these pots?
Is there any Japanese pot recommended for which magic is rare?
In other words, what is the favorite food in Japanese food?
Go comment and tell me
Shop Name: Extremely exquisite Japanese cuisine
Address: No. 401 Taizhou Road (Yuyao intersection)
Per capita: 292 rmb
Appointment tel: 021-62889766
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