gourmet restaurant

Chapter 743 Dinner

In the vegetable market in Japan, there are not too many types of vegetables, and the prices are relatively expensive.

What Japan sells the most is not vegetables, but fish.As an island country, surrounded by the sea, it can be said that it depends on the sea to eat the sea.

In Japanese vegetable markets, there are so many types of seafood that it can be overwhelming.

Jiang Yang walked around and had a preliminary understanding of the Japanese vegetable market.Kitagawa Jin also dutifully narrated with Jiang Yang.

When it was dinner time, Bei Chuanjin took Jiang Yang back to the store.

At this time, there were not too many customers in the restaurant in twos and threes, but everyone knew that he was a rich man by looking at his clothes.

In fact, Jiang Yang could tell not from his clothes, but from the luxury cars parked in front of the hotel.

The two walked all the way from the dining room, and every guest who saw Bei Chuanjin talked enthusiastically with Bei Chuanjin in Japanese.Kitagawa Jin was also smiling all over his face, and his tone of voice was very polite.

Jiang Yang kept his mouth shut all the way, and don't talk nonsense if he doesn't understand.

After the dining room passed by, the two came to a small room at the back.Beichuan Jincai and Jiang Yang explained: "These are old diners of our restaurant."

Jiang Yang nodded, and began to fill up the small room in large numbers.

Jiang Yang estimated that this small room was less than five square meters.On the wall in the room, one side is hung with the word "Jing" written in Chinese characters, and the other three sides are landscape paintings of Huaguo.In the center stood a low table with only one set of cutlery on it.There is no stool next to it, only a cushion.

Japanese people also use chopsticks to eat, which is the same as in Huaguo.But there are some subtle differences between the chopsticks used by the Japanese and the chopsticks used by the Chinese.

Jiang Yang did as the Romans did, and could only sit on his knees without a stool.

Bei Chuanjin said: "This is my master's tea room, the place is relatively small, I hope you don't mind."

Jiang Yang laughed: "No, no."

Bei Chuanjin said again: "Jiang Yang, my master is busy in the kitchen and cannot entertain you in person, so I will entertain you instead of my master."

"It's an honor." Jiang Yang laughed.

Beichuan Jin also laughed when he heard the words.

Those who respect others will also be respected by others.

Bei Chuan went in and out, and went to the kitchen to bring over the prepared dishes.

The first appetizer is western-style steamed soup with grilled corn, served with shrimp and crab jelly and perilla leaves.The second dish is Quanzhou water eggplant soup with conger eel.

The main course is pan-fried monkfish and grilled Tajima beef wrapped in bamboo charcoal.

The last dessert is Kumamoto white peach.

There are five dishes in total, and the portion of each dish is not much, but the sum is enough for Jiang Yang to eat.Bei Chuanjin brought these dishes all at once, but it was different from Jiang Yang's imagination. Originally, Jiang Yang thought that they would be served one dish at a time.

Jiang Yang didn't start eating directly. He knew some Japanese table manners anyway. Although it wasn't comprehensive, he still knew some basics.

A sentence of Japanese before eating that Jiang Yang learned in anime: "いただきます (I'm going to start)"

After speaking, Jiang Yang began to taste it.

The first dish Jiang Yang tasted was grilled corn Western-style steamed soup. The corn in the mouth has a burnt aroma of charcoal grilling. The corn itself is very sweet, with the tender and sweet shrimp and crab jelly, and finally with the aroma of perilla leaves , the taste of the whole dish is wonderful.

After Jiang Yang finished the first appetizer with enjoyment, it was time to enjoy the second appetizer.

Conger eel Quanzhou water eggplant soup, eel is one of the most indispensable ingredients for Japanese people, and there are countless Japanese dishes about eel.

Jiang Yang tasted this conger eel Quanzhou water eggplant soup. The conger eel has been thorn-removed. After cooking, the conger eel meat becomes tender and delicate, and the fiber of the fish meat is not even noticeable.The unique flavor of Japanese specialty eggplant is perfectly combined with conger eel meat.The ingenious combination of the two ingredients makes the whole dish exude a wonderful taste.

After tasting the two dishes, Jiang Yang looked forward to the main course even more.

The main dishes were pan-fried monkfish and grilled Tajima beef wrapped in bamboo charcoal. Both dishes made Jiang Yang's index finger move, but it was difficult for Jiang Yang to try which dish to try first.

Fortunately, Bei Chuanjin reminded Jiang Yang that he could try the pan-fried monkfish first.

Jiang Yang sandwiched a piece of monkfish and some vegetables, with a little sesame sauce on it.The taste of monkfish is relatively light, but the addition of vegetables and sesame sauce makes the original light monkfish refreshing, and the taste level is instantly enriched.It tastes like a citrus aroma.

Jiang Yang saw the monkfish in the vegetable market in the afternoon. It was an ugly-looking fish, but he didn't expect that such an ugly fish would taste so delicious.It really doesn't look like a fish by its appearance!

Grilled Danma beef wrapped in bamboo charcoal is the second main course.

Jiang Yang put a piece into his mouth. The aroma of bamboo charcoal was perfectly combined with the beef. Tajima beef itself tastes very high-quality. With the taste of bamboo charcoal and the secret dipping sauce, the taste is unique and wonderful. , can hardly be described in words.

The so-called Tajima beef may be known by its other name.Then Kobe Wagyu!
Kobe Wagyu is actually pure blood Tajima beef, so the beef taste of this dish can be imagined.

The final dessert was Kumamoto white peaches.

Jiang Yang took a closer look and found that the appearance of this white peach was not much different from ordinary peaches, the only possible difference was the color.Ordinary peaches tend to be pink in color, while white peaches are white, but they are not pure white, but white with a hint of pink.

With such a peach in front of him, Jiang Yang didn't know what to do for a while.He really wanted to tell Bei Chuanjin, at least cut it up for me, or I'll eat it with my hands?Of course I don't mind, but it's just a little rude.

Jiang Yang glanced at Bei Chuanjin, but the latter remained motionless.Jiang Yang is helpless, this person looks smart, why doesn't he have any eyesight at this moment?
Jiang Yang complained in his heart, but on the surface he remained calm.

He "calmly" picked up the chopsticks to pick up the white peach. In Jiang Yang's imagination, if he couldn't pick it up, Bei Chuanjin should know how to cut it for himself.

As soon as the chopsticks touched the white peach, they sank. This white peach is actually a fake peach!

Jiang Yang is very calm, isn't it a fake peach?I had expected it.He gently pried a little fake peach up with chopsticks and put it in his mouth.

Strong white peach flavor, sweetness and acidity are very palatable, this is a taste that is difficult to grow in natural peaches.The texture of this dessert is very talkative, a bit like eating Moss.

Jiang Yang was amazed in his heart, he didn't even notice this fake white peach, Kenichi Hagiwara's cooking skills are really amazing.

It was almost a fake white peach, which made Jiang Yang feel more amazing than Tajima beef.Tajima beef is an amazing ingredient, and the chef's methods are just the icing on the cake.But this dessert is the chef's finishing touch, making the original ordinary ingredients no longer ordinary.

(End of this chapter)