Shenhao UP Lord

Chapter 210 Huainan is orange and Huaibei is orange
"Kaiseki cuisine?" Ding Xu recalled some bad memories when he heard Xiaoya's arrangement at noon, "Really?"

Xiaoya was taken aback, how do you want me to answer this sentence?
Isn't the origin of kaiseki cuisine in Kyoto?

"Kikunoi, the most authentic kaiseki cuisine in Kyoto, with three Michelin stars." Xiaoya knew that the person in front of her had no respect for Michelin stars, so she explained, "Isn't it a pity not to try kaiseki cuisine when you come to Kyoto?"

"Boss, we haven't eaten yet." Sakura hurried to help. Of course, she had seen the previous video. How could she miss the top-notch dishes that cost more than 3 RMB for a meal?

"Arrangement!" Seeing the four vases eager to try, he waved his hand and walked!

Although I have a general impression of kaiseki cuisine, but the last time I was in China after all, I am really a bit unwilling to eat the real thing, right?
Take a taxi to the east of Gion, this location is good, and you can drop by the legendary geisha at night.

"Brothers, have you heard of kaiseki cuisine?"

"Known as the fighter jet in Japanese materials!"

"Brother Xu ate it once in the capital. At that time, it felt very pretentious. When I come to Kyoto today, I must take my friends to try the most authentic one!"

"Behind is Kikunoi, Kyoto!"

“Michelin three stars!”

The environment of the restaurant in the camera is quiet, and the style is slow. After confirming the appointment, a female general leads everyone to the private room on the first floor. It is very bright and has a whole block of floor-to-ceiling windows.

Outside the window is a courtyard landscape like a picture scroll. There are scrolls hanging on the wall of the alcove, and flower arrangements are placed in front of the wall. The midday sun shines into the room, and the soft light in the room looks extraordinarily warm.

“If you don’t know what Kaiseki cuisine is specifically, please search it on your own.”

"According to Brother Xu's understanding, it should be a cuisine that is close to nature, and it is also a cuisine that changes with spring, summer, autumn and winter. Not only must the freshest ingredients be selected in the season, but even cooking should be done in a way that preserves the original taste of the ingredients."

"Look at the environment layout of other people's homes, and even the landscape, paintings, flowers, and food utensils in the garden should highlight the characteristics of the season."

“What you eat is the atmosphere!”

After showing the details, Ding Xu looked at the densely packed menus, and he wanted to talk about the three top cuisines in the world, Chinese Manchu Banquet, Japanese Kaiseki cuisine, and French cuisine.

At least three or four hours for a meal?

There is too much sense of ceremony!
"さきづけ!" followed Xiaoya to read the Japanese, and then said to the camera: "The first dish is to pay first."

"Then there are eight inches, Xiangfu, cooking き合わせ, lids, firing objects, vinegar dishes, cold bowls..."

"Be obedient and fully fourteen!"

"Not counting the dessert and fruit at the end."

Ding Xu showed the menu to the camera and said, "Just ask if you are tired?"

"I heard that this restaurant has to change all the menus every month. Let's calculate at least fourteen new dishes a month?"

"One hundred, sixty-seven dishes in a year?"

"Please post your distressed chef on the public screen!"

The door was opened, and the female general brought out several small plates, which contained unknown transparent jelly?

"Well, it turned out to be mint jelly?" Ding Xu tasted a piece, instantly refreshed his mind, and his appetite was immediately whetted.

"This is not a prepayment, so that the guests can neutralize the taste in their mouths and experience the next delicious taste better."

After listening to Xiaoya's explanation, Ding Xu nodded. He deserves to be called the most authentic kaiseki cuisine. This detail is better than domestic ones!

Pay first and serve the table, steamed sea bream with sea cucumber seed sauce, both of which are the top grades of this season, especially the sea bream that is only available for a short period of time.

"Someone asked what Baizi is?"

"That's it." Ding Xu picked up a piece and joked: "It's a treasure that all men have."

Put it in your mouth and savor the taste: "Well, adding sake can remove the fishy smell of white seeds and bring out the sweetness. Mixing sea cucumber seeds with citrus vinegar can both remove the fishy smell and enhance the flavor, making the sea cucumber seed sauce taste delicious. Fresh aroma of citrus fruits.”

"The finishing touch is the sea ginseng sausage gravy topped with sea bream. It melts in your mouth. The taste is indescribable!"

The first dish, Ding Xu, was a bit amazing, both in color and aroma, it was very high-end, and I was looking forward to the next one.

Seeing the second eight inches on the table, everyone flashed the same thought: so beautiful.

I saw colorful ingredients in the big red lacquer box, and at first glance there were beautiful and reluctant to eat, as if it was a portrayal of spring, where various seasonal ingredients gathered here.

The squid in the spring season is placed in a paper lantern-shaped bowl and cut into the shape of cherry blossom petals, which is called the petals alone.
Butterfly yam is cut into a butterfly shape and coated with egg yolk.

Bracken squid made into a bracken shape and coated with seaweed powder,

As well as emerald green boiled broad beans and pink cherry blossom boiled octopus.

"Did you see it brother?"

"It doesn't matter if it's delicious or not, Brother Xu will give you full marks for this dish!"

"It's worth it!"

Various close-ups of the lens, coupled with bright sunshine, the ingredients are shining like cherry blossoms, as if exquisite works of art make people unable to bear to move their chopsticks.

"Today's offer is Akashi sea bream and tuna sashimi." The female general delivered the dishes. Seeing the camera shooting, she couldn't help but introduce a few words. Xiaoya translated: "Chef Murata has incorporated the elements of the season into this dish. Among them, the golden-eye sea bream is roasted on the surface and then served with red sea bream. At this time, the red sea bream is called cherry bream, and it is the king of fish in this season. It tastes wonderful."

Seeing that there are only two slices in the plate, Ding Xu is also drunk, no matter where you go to eat kaiseki, don't even think about it, right?

The meat is firm and tastes great, and it is more refreshing and soft when paired with the special Tosa soy sauce. Although it is a simple sashimi dish, it is expensive.

According to the words of the female general, after the sea bream is caught, it is put in the water tank for one night and sent directly to the store. A long needle is inserted into the spinal cord of the sea bream to destroy the brain nerves and delay the ossification time. Only in this way can the body be still soft. Taste gradually to achieve the best taste.

Acupuncture?

"Every dish is so beautiful." Gou Tuanzi, who was watching beside him, murmured, "I'm not willing to eat it."

"This is the art of food." Literary and artistic female poets like this tone the most, and yearn for it: "Combined with the cherry blossoms in the sky and the beautiful scenery of Kyoto."

Si Nan rolled his eyes, am I the only one who thinks it's so expensive?
"My friend, the main course is about to start." Ding Xu pointed to the dish just served: "The lid!"

“Sakura Steamed Wakasa Sweet Snapper!”

"Soak the dried glutinous rice from Daoming Temple in water, steam it with kelp bonito stock and mix it with salted cherry blossoms to make a cherry blossom rice cake..."

"Marinate the fillets with sake and salt for a while, then wrap the sweet snapper fillets with steamed glutinous rice, wrap the top and bottom with a piece of salted sakura leaf, then steam them in a pot again to make the sweet snapper steamed... ..."

“Finally, the steamed snapper is topped with a thick gravy made from kombu bonito stock.”

"A piece of palm-sized fish has been tossed for so long, guess what it tastes like?"

(End of this chapter)