Yumizu saw that Shochen showed a satisfied expression and said in slightly accented Chinese: "Not long after I came to the magic capital, my Chinese can only say thank you, I can only smile and bow briefly, and directly start preparing the ingredients with a serious expression." ”

"At that time, it was like if you didn't eat my food right away, and I wanted to curse right away until the customer confessed to it!"

Johnson smiled, the chef of this island country is very humorous, it is estimated that he has been in China for a long time, and he has finally learned to chat and fart.

Yumizu skillfully prepares the ingredients behind the bar, and has long been accustomed to the onlookers and gazes of customers, and the essence of Japanese food is freshness, and the key is to convey the food to the guests as quickly as possible.

A selection of Pacific bluefin tuna tartars, topped with imported caviar and garnished with a few flower petals. The cold dishes were placed in front of SC Johnson with his own hands, and he smiled and signaled that he could taste them.

Use a shell spoon to pour the oily caviar into your mouth, and once again experience the popping sensation of squeezing the caviar on the tip of your tongue and palate, and the fishy flavor of the gentle sea breeze and wild waves.

Champagne and a dream bubble is a unique flavour that engages all the senses.

Johnson nodded with satisfaction and said casually: "Although it is not white sturgeon roe, it tastes quite unique with the freshness of tuna." ”

After the cold cuts, a bowl of alfonsino noodles is prepared with water, and when it is served, there is still a scattered mist on the lid, which is deliberately lit to symbolize the freshness of the dish, and if the water dries, you will miss the best tasting period.

Large alfonsino seabream, shredded and fried potatoes, and matsuba yuzu make the noodles richer. The soup is made with the most ordinary broth in Japanese cuisine. The soup is as elegant as white water, but it has a clear sense of depth and depth, and the taste is full and soft.

To describe it in one of the most popular phrases:

Very Buddhist!

Then the lacquered bowl is filled with eel soup, and the aroma of the lid is fragrant, and the entrance is moist and sweet.

Johnson said with a smile: "It seems ordinary, but in fact, the stewed egg hides a mystery, and wild soft-shelled turtle meat is added to it, which is tender and chewy." Matsutake mushrooms, roasted rice cakes, and fried shredded burdock give it a richer layer. ”

Yushui's eyes lit up, stopped working, wiped his hands, came to the front, and said: "It's a great honor to be recognized by you!"

SC Johnson straightened up and nodded his head as a sign of respect for his peers, even though it was just a humble bowl of soup, but it was able to achieve a silent state of moisture in between transitions, reflecting the chef's years of skill and attention to detail.

At the bottom is a hot stone slab, topped with foie gras and shallots, and when the freshly made hot teriyaki sauce is poured on it, the rich smell of teriyaki and green onions spreads into the air.

Yumizu explains, "Kuroki's seasonal menu changes with the seasons, and this famous stone-grilled sesame tofu is a constant classic. The homemade sesame tofu for six hours is dense and flavorful, and unlike the Tokyo store, I added an extra slice of foie gras. ”

"Many diners commented that it was a bit of a snake, but I still insisted that it has not changed, please comment seriously!"

Johnson nodded, picked up a piece, put it in his mouth, and just after the mouth was salty, the sesame tofu was so deep and rich that it could even cover the delicious foie gras.

Suddenly, the heavy teriyaki sauce combined with the onion and mustard is like a tornado, sweeping through thousands of troops, so that the deliciousness of foie gras can be seen again.

"The combination of the two flavors of the ingredients with great personality makes it quite greasy," Johnson frowned, and said thoughtfully: "I think it is precisely this kind ......of collision that makes the taste more impactful, fat and oily, and the fine and elegant contrast of the previous dishes, which is a wave of climax for the taste buds." ”

After listening to this, Yushui smiled all over his face, bowed deeply, and said sincerely: "Thank you for your compliment!"

SC Johnson waved his hand, pondered for a moment, and suggested: "Many people love foie gras, its richness collides with the freshness of tofu, and the combination of meat and vegetables can enhance the taste and texture of this dish." If someone still feels tired, you can pair it with a blackcurrant cocktail, which may be even better. ”

Yushui's eyes lit up, and he suddenly realized, bowed again and thanked him: "I will seriously adopt your opinion!"

SC Johnson smiled, this attitude is very good, food knows no borders, all chefs are only in pursuit of a more perfect taste of beauty, for the rigor and seriousness of the island people, it is worthy of appreciation.

The next dish is sashimi, and I am looking forward to the chef's knife skills, only to see the delicate fingers of the water slashing through the belly of the puffer fish, the knife falling on the trembling flesh, the rapid deboning of a millimeter of a knife, and the crisp sound of the blade and the fish bone clash......

Sashimi is served on the Tatsuda River, a famous river in Nara that is famous for its autumn autumn foliage dye, and the presentation is also quite autumnal. Grouper and slightly braised lobster are dipped in shrimp brain mayonnaise, and puffer fish meat is eaten with grated radish and shallots.

Finally, squeeze the grapefruit peel in reverse by hand, so that the aroma is more sufficient. He explains, "The cuisine is very particular about the concept of the season, and in addition to the seasonal ingredients, it also emphasizes the utensils and decorations that are appropriate for the season. ”

"The eight-inch in our store, served in the dim light, looks like a big star on the stage, like a floral work, showing the seven grasses of autumn in ancient poetry. ”

SC Johnson picks up chopsticks and picks up a piece of puffer fish, known as the world's deadliest delicacy. The so-called puffer fish is tasteless, and the freshness of puffer fish sashimi is a kind of freshness that is not disturbed by the aroma of fat and comes completely from the meat itself.

The umami of ingredients depends on 20 kinds of amino acids in nature, and the amino acids that can be detected in the body of puffer fish are as high as 18 kinds.

Amazing feeling!

Next to the table, next to the semi-transparent radish lamp are chestnut lilies and purple potatoes, boiled sea cucumbers and shrimps, and persimmons with egg yolks and kelp, which are delicate and delicate.

"There's a ...... in it Ayu?"

Yushui smiled: "I can't hide it from you, I spent a whole day slowly cooking this autumn gift, the taste is elegant, the meat is delicate, and the hidden unique bitterness is used as the final rhyme, and I got the inspiration from the tea ceremony." ”

This is really a bit of a finishing touch, eating ingredients from early summer to autumn, there is a sense of sighing that time is like an arrow, and nostalgia for the past time.

Wagyu beef with a clear and beautiful texture, fresh truffles with a fragrant aroma, and a main dish of sukiyabe. The ingredients are boiled in water and served on a plate, and the truffles are quickly shaved and topped with hot spring eggs.

The first time I ate sukiyabe, this time the sweetness of thinly sliced beef has been elevated to a whole new level compared to the previous Wagyu sashimi, and it is surprisingly soft in the mouth, accompanied by the unique and abundant aroma of fresh truffles.

Mayura Farm's pure-blooded Wagyu beef is marbling with luscious fat and a special sweet and nutty flavor, and if it was frost last time, this time it is flame.

Johnson secretly sighed, the amount of black wood is far larger than that of the capital, and after eating the main dish, he actually feels full?

"This is a salmon belly rice that I personally am very satisfied with, please try it!"

Looking at the bowl of imperial rice held by Yu Shui himself, there was no way, it was originally difficult to be warm, but I didn't expect a surprise. Rich in fat, wrapped in white and plump Wuchang rice, the entrance is sticky and strong, the flavor is sweet, and there is the help of salmon roe salty and fresh, and there is a pleasure of explosion in the mouth.

Yumizu poured a full glass of sake for SCOHSON and said, "Please take a sip of Masayuki's sake, a specialty of Shizuoka, brewed in clear and soft water, with a soft taste." Our Shoyuki Daiginjo is a limited edition, the first time it has landed in the magic capital, and the aroma is elegant and refreshing, and it is very smooth to drink, and it goes well with dishes. ”

With a smile and the recognition from his peers, Yumizu saw that Johnson had not finished eating, so he silently made the rest of the imperial rice into rice balls and asked the guests to take home for breakfast the next day.

The dessert is a fruit pudding, and the pudding egg wash below can't be so delicate and dense without two hours of hand-beating.

Finally, hot fern cake with soybean flour and black honey. The completely freshly made bracken cake has a soft texture, and the black honey deepens the sweet touch on the tongue.

I once remembered that Mr. Cai Lan said that the true meaning of kaiseki cuisine is not to make people full. But SC Johnson was impressed. Whether it is a young chef, he is serious and calm when he bows his head to handle the food, and he is a little shy when he looks up to communicate.

Kuroki's kappo cuisine has a much more simplified and relaxed sense of ritual than kaiseki cuisine, and the dining experience is pleasant and comfortable, with a good sense of proportion, and people are not stressed at all.

If you still want to have a few drinks after the meal, you can also go to the hidden Japanese bar in the store, where professional bartenders will take you to appreciate the cold and warm changes of the island country's liquor rivers and lakes.

As there were more and more customers, Johnson stood up and said hello to Yusui and left, remembering the craftsmanship of Jun Kuroki in Tokyo, and looking forward to it.