Human body sushi (the sushi closest to human body temperature)
Changxian Restaurant Party Harmony Square
Oko tried the 546th early adopter at his own expense and passed the 312th.
One niggle: there is only one sushi table between you and the chef. Sitting across from me, a delicate piece of sushi could be observed in front of the plate. How many times have you eaten?
If you haven’t eaten it, the per capita 100+ small rolls and the sushi in front of Sakamoto are definitely good choices~ Sitting in front of the chopping board and watching the chef cook in front of you is definitely a double enjoyment of vision and taste.
Like the quaint izakaya in Kyoto, it exudes the fashionable atmosphere of Fukuoka nightlife. This kind of atmosphere makes people want to step into Linghezaki.
In a midnight food shop, under the warm lighting of an izakaya, seat C is of course the sushi table in front of the dinner plate. Warm wooden tabletops bring chefs and diners closer.
If there are many people, you can also choose the private room on the second floor, which is very suitable for small parties, and there are tatami seats for you to sit.
” Eating it with your hands is like the Edo period~”
The chef suggested that we wipe our hands with the wet towel provided, and then we can hold it in our hands and eat it, feeling the joy of a bite of sushi .
Of course, you can also choose chopsticks according to your personal preference. Shaking my brother’s hand can better preserve the integrity of the sushi, and the rice will not fall apart easily.
With a little cupid sauce and fresh seasonal vegetables, a vegetable salad that clears the taste buds appeared.
The light seasonal vegetables will not bring a heavy feeling to the taste buds, but can *** Appetite.
Hand nigiri sushi pays attention to the taste of fish body and sushi rice entrance, just as Ono Jiro said: “The rice part of sushi is made by hand*** Yes, the temperature is as delicious as the body temperature.”
There is no fixed menu in front of the sushi, and the chef will arrange dishes for customers according to the fresh ingredients of the day.
The indispensable grip is the essence of sushi before the plate.
Many years of experience in the store, Master Awei rubbed it a few times, fanned it A few times. The always delicate shellfish was held by hands and squeezed tightly by vinegar rice. It is plump and firm, and its deliciousness instantly aroused the expectations of the three colleagues for raw fish.treat.
The meat of the shellfish is full of gelatin, the taste is a bit tough, and the taste is relatively fresh. However, the rice grains are still clear after being squeezed, which brought me a surprise of white fish slices.
Next, this sweet shrimp sushi has a light taste with a slight vinegar taste. Sweet shrimp meat with a touch of amber vinegar flavor, full of amino acids~
A little soy sauce enlivens the sweet shrimp, and the sweetness inside the Youyou Resource Network is infinitely magnified. The taste is very sweet, without fishy smell, and it blends well with rice. Tastes great!
The sea bream below is a recognized delicacy in sashimi, and it is also the most indispensable protagonist in white fish.
The sea bream is rich in oil, and the flesh is white and red, like cherry blossoms. Take a bite, the meat is sweet and refreshing, mixed with the aroma of perilla leaves. The students in the fat jar applauded when they ate!
When you taste the soft-shelled turtle, you can eat it without dipping it in soy sauce. When you hold the original sea bream, you really have endless aftertaste~
If “light first and then strong” is a song , then the following bluefin tuna is definitely the embodiment of the first part of the song!
Just hearing the word “blue fin” is enough to win hearts. The most luxurious move in the whole meal finally came out at the end.
The tuna marinated in advance tastes tender and smooth, and the fish is inherently sweet. The moderate chewing made every taste bud dance, and several partners looked at each other and nodded in affirmation.
Bluefin tuna has low fat content, mellow and firm taste, and a bit of texture in the soft and waxy texture, which is the interpretation of its noble status.
The roasting series was my favorite part of the whole process. The burnt aroma and sweetness enrich the taste of the fish, and the taste buds are instantly swept away by the entrance.
Since it has entered the red fish body + roasting link, salmon must be one of them.
The chef’s knife falls, the salmon fillet is placed in front of the dinner plate, and then the high temperature Barbecue stirs my heartstrings all the time.
I thought this salmon breast would be the same in the hand, but at the same time as the entrance, the law of true fragrance appeared immediately!
The surface of the grilled salmon is burnt, which is in sharp contrast to the fresh white fish before. bite oneThe mouth is spicy and delicious, and the salmon surprised me again.
We are also amazed by this foie gras hand grip.
Foie gras, one of the three major delicacies, the chef said is a must-try. (Some students said that I was afraid of getting tired of eating, so I ate it twice.)
Spraying the fire, toasting off excess oil, we’ve smelled the aroma sitting in front of the plate, wiping the wraps. The foie gras comes on the plate with a golden light.
Different from the wrapped seaweed, the tender foie gras It melts in the mouth, and with the sour taste of sushi rice, the aftertaste is endless~ 10+ servings can also be destroyed by me.
After a few handshakes, you always have a tempura so you can travel around Japan in front of the chessboard.
The most intuitive feeling of Yamazaki’s tempura is that it is not greasy, light and crisp.
“Eat it quickly, the noodles will not be crispy after a long time.”
“Add radish puree and stir it to improve the taste…”
The chef urged us in front of the plate, worrying about missing a better tasting period. The mashed radish is eaten with a little bit of the taste of the Heian period. Large chunks of fresh shrimp exude the aroma of soy sauce. You can taste the sweetness of the shrimp after chewing twice in the mouth, and the layers are very rich.
Finally, when we finished eating the almond tofu dessert, we also photographed The red scallops ordered by other diners, the fresh scallops are still moving around on the table. The taste of the solution must be very good~ Please try it next time, today’s trip to Banqian is over~
1. The sushi before the plate is one-on-one*** by the chef, and you must book in advance before coming; it can be ordered by the chef Add wasabi, soy sauce, and zest.
2. In order to ensure the taste and freshness, the sushi dishes before the plate are only served after being seated.
3. The chef serves the dishes according to the order of consumption, and feels the attack of the layers of taste. (First light and then thick, Mr. then cooked, first clear and then oil.)