△ Your name
Some time ago, I watched the Japanese blockbuster movie "Your Name", and the beautiful pictures and real lines in the play fascinated me, not only for the cherry blossoms flying in the sky, or the brilliant fireworks at night, but also for the heart that yearns for exquisite beauty.
I've had enough of this town
Small and crowded
I want to graduate and go to Tokyo
So do I
There really isn't anything here
The tram has only one in two hours
Convenience stores close at 9 a.m
There are no bookstores, and there are no dentists
However, there are only two snack bars
No one wants to marry over
Daylight hours are short
you
"Don't you remember me, I ran so far to find you."
A heartwarming sentence in the movie tells my love for Japanese food, and when it comes to Japanese food, I will not hesitate to rush to the favorite Japanese restaurant to taste delicious food.
Why isn't this the case with Japanese chefs? In the face of a dish, if you do not have the persistent pursuit of perfect presentation of it to everyone, how can you be considered a master who loves Japanese cuisine?
This movie stirs a restless heart that wants to go to Japan, and at the end of the year, it is temporarily impossible to get out of Japan to play, so let's use Japanese food to soothe an uneasy stomach.
Rong Brother Ship
The chef of the Ei Brothers Ship is an authentic Japanese, and sitting in a restaurant decorated in warm colors, he suddenly comes to Hokkaido to taste authentic Japanese food by looking at the chef's serious and beautiful face.
The cooking table is right in front of you, and the master's skillful knife work is eye-catching. Delicious sea fish sashimi can only bloom its own delicacy if it encounters the correct cutting method, and the inherited Japanese knife cuts the precise thickness without increasing or decreasing, and in the process of tasting the food, you also enjoy the performance of the master.
sushi
As we all know, Japanese cuisine is exquisite, and the so-called slow work is fine work, and sushi is not ambiguous at all. Stir the rice thoroughly, the air goes deeper to increase the taste, and the master's skillful hand uses just the right force to knead the shape, put the cut fish fillet on the rice noodles, and a delicate sushi is displayed in front of you. Admire for a moment, the entrance is more joyful.
Eight inches
Exquisite plating is the key to Japanese cuisine full of literary atmosphere, just like the eight-inch dish, the saffron plate, using Hokkaido real seabream, bluefin tuna, halibut and other ingredients, embellished maple leaves highlight the meticulous japanese cuisine, follow the order of taste first light to heavy, the entrance is the authentic Japanese style.
sashimi
Needless to say, without precise knife workmanship, the protein and taste of the fish will be destroyed. Fortunately, I was not disappointed here with sea bream sashimi and slightly grilled mackerel, which is still the familiar taste of Japanese cuisine.
△ Fish
The meat of the fish is relatively solid, but there is no lack of delicate taste, and the oblique knife retains its tight taste, and the relatives who like thick flesh cannot miss it.
△ Real snapper
Real snapper is particularly delicious, originally a relatively precious fish species, the real seabream is very fresh, from slaughter to knife cut into sashimi, and then to careful plating, simply picturesque.
△ Bream
The shape of the bream is beautiful, the scattered fins, the pleasing red, from peeling and boneless to slicing, the whole process is completed in one go, the entrance taste is delicious, and the aftertaste is endless.
△ Sushi plate such as flounder
The flesh of the flounder is tender and white, and the jayfish sashimi with uniform thickness and snow is transparent, and I am amazed at the master's knife work.
Innovation in tradition
△ Sushi
I was pleasantly surprised by Sakae Brother Ship's dedication to Japanese cuisine, and I didn't forget tradition in my innovation. For example, his rice does not use white vinegar to stir, but uses thicker and thicker red vinegar, and the color of the rice balls is more attractive.
△ Shark skin utensils, wasabi root
What is praised is the use of wasabi, using authentic Japanese wasabi, handmade with shark skin utensils to make the best taste of the puree, wrapped in raw wasabi mud, dipped in exclusive soy sauce, "punch, sweet, fresh" bloom in the taste buds.
Many people think that wassabi is just to remove the fishy fish, but more importantly, under the combination of ingredients, it can also remove the poison from the seafood, so that health can be guaranteed, and I have to admire the Wisdom of the Japanese in the way of natural harmony.
Grilled Japanese-style beef
Grilled Japanese style beef makes a seductive sound of "nourishment", the feeling of tenderness on the outside is great, the chewiness of beef and the crispness after roasting are a new experience, and it will be "hmm~" satisfaction after eating.
sake
Drinking Japanese sake is an indispensable part of tasting Japanese food, and the sake in the restaurant is all brewed locally in Japan, so it is wayward to bring your favorite dishes here.
If sophistication and elegance are the feelings of Japanese cuisine, then meticulousness and delicacy are the ultimate perfect presentation of Japanese cuisine.
Ate it once
You will never forget his name