Shenhao UP Lord

Chapter 97
"Please rest assured, our chef Yushui comes from the century-old hot spring hotel in Kyoto, which ranks first in the island country. In 07, he joined the national treasure chef Mr. Jun Kuroki, and he was recognized as the head chef in less than five years. Absolutely A genius cook."

After drinking, everyone came to the restaurant hungry. After hearing the introduction, Ding Xu was full of expectations?

Seeing that the guests are not short of money, the kimono girl opened the menu and introduced: "We provide six kinds of table wine and one kind of champagne for hospitality. Today I will serve you imported caviar with Pacific bluefin tuna."

"Fugu with angler liver, hand-made Japanese tofu with French foie gras, A5 Frosted Kobe beef with fresh truffles shipped directly from France, and finally, freshly made warabi mochi..."

"This season's menu was jointly designed by Mr. Kuroki and Chef Yumizu. It mainly refers to the season and local characteristics. All ingredients are imported. I hope you will be satisfied."

After ordering, watching the kimono girl leave, Gou Danzi couldn't help opening Baidu, and said in surprise, "Kuroki Jun!"

"What a national treasure chef!"

Ding Xu curled his lips and was so excited that he was not Heimu himself. Who knows how many apprentices he has?

"What is this?" Looking at the first dish, Ding Xu asked curiously. It's not like I haven't seen kaiseki cooking before. What the hell is this?

"Chawanmushi!" The woman in kimono smiled and said, ""Whether in Kyoto or here, Chef Yushui likes to set the first course as warm food. He firmly believes that even diners who are in the midst of sufficient air conditioning in summer need to use temperature to wake them up. sleeping stomach. "

Ding Xu gently scooped it up with a spoon and put it into his mouth. The smooth and tender steamed egg instantly activated the taste buds, and the tip of his tongue was wrapped in the richness and thickness of a large piece of fresh crab roe. Wandering in the warm ocean, suddenly bursts of lily petals floated, like The fresh wind washes the whole mouth.

interesting!
"It's delicious!" Gou Tuanzi carefully scooped up a small spoonful and put it into his mouth. He narrowed his eyes for a moment, but when he was about to eat again, it disappeared?
"Don't worry, we'll come back later with whichever one is delicious." Ding Xu saw the little girl's resentment and laughed loudly: "Brother Xu must have enough to take care of!"

"Thank you, boss!" The four vases were instantly excited, wondering what it felt like to eat national treasure-level Japanese food after soaking in a hot spring in the mountains!
The second course is an appetizer, which enhances the taste with acidity. Seasoned persimmon raw vinegar and abalone vinegar are used with steamed abalone, accompanied by sesame seeds and seasonal hard persimmons. The right sourness quietly ripples on the tip of the tongue, clearing the mouth and promoting salivation. The whole set of dishes kicked off.

Crab and sea urchin sushi rice, skipping the island country's current Matsuba crab, using hairy crab to pick the beam, paired with Kuroki's exclusive custom caviar, and seasoned with wasabi vinegar.

The delicate sweetness of the imported crab meat and sea urchin, the saltiness of the caviar, and the sourness of the mustard vinegar are criss-crossed. All kinds of complex flavors are ingeniously balanced, making the taste buds full of diversity and delicacy.

Ding Xu feasted on the three dishes, which was much better than shitty kaiseki cuisine!

Selected Pacific bluefin tuna tartar, served with imported caviar, and decorated with a little flower petals.The ingredients are very fresh, and I don't know how to do it?
Use a shell spoon to put the oily and plump caviar into your mouth, and once again experience the bursting feeling when you squeeze the caviar from the tip of your tongue and palate. It also has a fishy smell mixed with warm sea breeze and wild waves.

Take a sip of champagne and pair it with dreamy bubbles. It is definitely a unique taste that is enough to engage all the senses.

"This is our signature kinme bream boiled noodles." The woman in kimono served eight bowls of noodles and showed them: "The sporadic water mist on the cover is intentionally dotted on, symbolizing the freshness of the dishes. If the water dries up, you will miss the best reward." Taste period."

Ding Xu picked up the chopsticks, one bowl per person, finally no need to rush to eat.

Large pieces of golden sea bream, shredded and fried potatoes, and pine leaf grapefruit make the noodles richer in taste.The soup uses the most ordinary dashi stock in Japanese food.The taste of the soup head is as clear and elegant as white water, but it has a clear sense of layering and depth, and the taste is full and soft.

Well, very Buddhist!
Then the bowl is served, and the eel soup is filled in the lacquer bowl, and the aroma comes out when the lid is lifted, and the mouth is clean and sweet.

Ding Xu nodded secretly, although it was just a bowl of unremarkable soup, it could moisten things silently during the transition, reflecting the chef's many years of skill and the details of the rhythm.

"The food here is so delicious!" After hearing Sakura sigh, the other vases also nodded. This was not the first time they had eaten Japanese food, but they didn't expect to meet an expert when they went deep into the mountains and forests.

Even Gao Leng Shishi couldn't help muttering: "It's just too little, not enough to eat."

Everyone laughed. The clear and beautiful texture of the frosted Wagyu beef, the aroma of fresh truffles, and the sukiyaki pot were finally served as the main course.The kimono girl cooked the ingredients and put them on the plate, quickly planed the truffles and poured hot spring eggs.

It was also the first time for Ding Xu to eat sukiyaki. Compared to the last time he had Wagyu sashimi, the sweetness of the thinly sliced ​​beef was brought to a whole new level this time. It was surprisingly soft in the mouth, accompanied by the unique and abundant aroma of fresh truffles. .

The so-called pure-blood Wagyu beef from Mayura Farm has a marble-like luscious fat with a special sweet and nutty taste. If it was frosty last time, this time it is flames.

"Five more bowls of salmon belly rice!"

"No, six bowls!"

Looking at Fat Tiger's resentful expression, Ding Xu was also helpless. There is something wrong with a simple bowl of imperial rice?
The white and plump Wuchang rice is wrapped in rich oil. It is sticky and strong in the mouth, and the flavor is sweet. It is also assisted by the salty and fresh salmon roe, which makes it feel like an explosion in the mouth.

No wonder a bowl dares to sell for 199!

Dessert is fruit pudding, and the pudding egg liquid below cannot be as delicate and dense without two hours of hand-making.

The last is the hot fern cake with soybean flour and black honey.The freshly made warabi mochi has a very soft texture, and the black honey makes the sweetness more profound on the tongue.

"The boss has worked hard!"

"Thank you boss!"

"I toast you!"

Ding Xu raised his wine glass, and poured wine for himself one by one from the four big vases. He took a sip of the so-called Zhengxue sake, a specialty of Shizuoka, brewed with clear soft water, and has a soft taste. It is known as a limited edition Daiginjo?

Satisfied, the final bill was only [-], which was a piece of shit kaiseki!
Thinking again about the so-called Michelin three-star experience in Shanghai, I deeply understand that fame is not reliable!

Only one city in China, Shanghai, is qualified for the selection?
One-third of them turned out to be Western food?
Is this like Michelin reviewing French food and then rating a bunch of British food?
Just kidding!

When the so-called food critics comment on Chinese food, they completely use the mode of evaluating Western food. This is as ridiculous as asking Indians to evaluate foreigners eating beef.

Six scoring links: ingredient level, cooking skill level, taste fusion, innovation level, value for money, and cooking level.

You will find that these standards apply to Western food, and Chinese food is not dominant at all.Even foreign netizens started to stand up and say: This is completely ignorant of Chinese cuisine, it's just nonsense.

To sum it up in one sentence: Michelin is a fart in China!

(End of this chapter)