Back in Tokyo, a good rest day, a few cities down, feel good, very tasteful.

Especially Huimei, who is worthy of being a good thing cultivated by the island country, obeys all kinds of words, says one thing or another, and serves herself crookedly.

During the day, Lai did not go out in the hotel, and at night he called to book Longyin, three Michelin stars, and the online evaluation was very high.

In fact, there are more than a dozen Samsung restaurants in Tokyo, but now I am also experienced and very distinctive, so I will try them.

When you come to Roppongi, not far from the National Museum of Art, you can turn around and enter an alley, the signboard is very inconspicuous, and sure enough, the aroma of wine is not afraid of the deep alley.

Entering the door, the decoration of the store is a little amazing, the Japanese style with black tones, making full use of the bamboo space, which is both traditional and not old, and has a touching sense of gorgeousness, which is very beautiful.

Not far from the bar stand two owls, cute and cute, blinking their eyes from time to time, their little heads are particularly cute, one is black and one is white, called Dragon and Yin respectively.

The dining table is decorated with dragon pattern plates and handkerchiefs embroidered with dragon chanting, dark blue embroidered with silver, and the texture is good. The maid first served a cup of kombu grapefruit tea, the umami plus the fragrance of grapefruit, and the light saltiness was very appetizing.

Hearing that the guests were from Huaxia and had hired a waiter who was proficient in Chinese, SC Johnson was very satisfied, as it was the first Michelin restaurant to hear the native language.

After taking the Chinese menu, the red envelope was stamped, and the postmark had today's date on it, and the details were good.

First paid, the fried tofu skin is wrapped in fresh sea urchin, and the pea puree is underneath, which is made of a special variety of Kishu, and is eaten before the bean pods are ripe, and the fragrance has a faint sweetness.

The Hokkaido red sea urchin is evenly distributed, and the tofu skin plays a role in setting off the taste, making it a very seasonal beginning.

Squid, also in summer season, is directly charcoal-grilled, exuding a smoky taste, a little tender and tenacious taste, and a layered aftertaste, which makes Johnson's eyes shine.

Before the bowl was served, the waiter came to say that his bowl was completed within 10 minutes before the final serving.

It is a red sea bass, which is also a favorite fish of Chef Yamamoto, so the soup is served first.

Johnson doesn't care, it's delicious, and sure enough, there is a surprise, the soup base is slightly sweet and has a very fresh and astringent aroma, the taste is thick and layered, and it is even significantly higher than the bowls of many restaurants of the same level before!

The soup base is made from the water, kombu, and honkutsu of Mt. Fuji, and it is made of sweet sea bream, egg tofu, and some yuzu and shiitake mushrooms.

The shiitake mushroom absorbs the flavor of other ingredients, and when you bite into it, it is delicious and smooth, and it feels like a mother's hand soothes the soul......

The shape and presentation are remarkable, with only a few simple leaves to achieve a very elegant visual effect as a whole, with the surrounding elegant dining environment, and even the signature design, the chef's aesthetic level is very good.

Grilled Kichiji fish with Bincho charcoal, wrapped in eggplant and served with arugula. Arugula is a classic season, and Kichiji is also the most representative red-skinned fish in summer.

I have to say that SC Johnson likes the combination of eggplant and soft fish, which can best highlight the unique aroma of eggplant, but unfortunately as a very gimmicky grilled dish, the taste is slightly low-key. In the plot of the obvious biggest change from sashimi to grilled food, just the deliciousness is far from enough!

Vegetable shabu-shabu, small pot by yourself, with seasonal peppercorns, I heard that the price is expensive every year this month, and only top restaurants can afford it.

It's a pity that the preparation of shabu-shabu is too long, and I have to make a fire, put a plate and toss for a long time, and finally have to come by myself, which is a bit of a painstaking taste. A few bites, as delicious as you can imagine, but definitely not a climax.

Johnson shook his head, this dish and the roast above are both a reflection of the rhythm difference.

The pottery plate is made of Sanki beef sukiyaki, which is called the favor of the hometown, and the special beef comes from the hometown of Yamamoto, a specially cultivated cow that grew up eating olives.

The taste is firm, not the soft pie of Kobe, nor the kind with a fat aroma, but the taste of beef is pure.

A half-raw egg in the pot, breaking the flowing egg liquid, and matching it with beef, in fact, is the essence of the traditional beef and raw eggs in sukiyaki, and what Long Yin has done is only the innovation of the external image. However, the amount of food is not small, and it warms up the body and heart.

The rice cooked together in a kettle, not to mention the fragrant aroma of the sea bream, the white water chestnut, the shepherd's cabbage, and the tofu is cut into chrysanthemums, and when the bowl is held, the shredded tofu sways in the water, as if it is blooming in the wind, and it is lifelike.

The following is the most popular Longyin strawberry candy, which is all the rage on the Internet and is definitely an innovative molecular dish.

After admiring the gorgeous appearance, I crushed it on the spot and poured strawberry jam, and it was a wonderful feeling that it was indeed a complex texture of strawberries in my mouth......

Poor second dessert, the sake soufflé and ice cream of the second ten thousand years old, after tasting SC Johnson, I think that no matter from the appearance, or the echo of the taste buds after the strawberry, the design is still very careful.

When leaving, Yamamoto took the initiative to come out and take a group photo at the door, and there was really nothing to say about the hospitality of the island country.

In terms of overall level, Ryuyin can be regarded as a work of ingenuity, and its biggest feature is that it tries to integrate many culinary essences into one meal. Seasonal, rare fish, sukiyaki, shabu-shabu, molecular cooking gimmicks, on-site production......

Even the dipping sauce is a flower pepper that someone else's house may use as a direct theme, and at first glance, it seems to be a great value for money?

But in retrospect, everything was too rushed, too many elements, and it broke a certain balance.

It's like a movie, blending romance, love, betrayal, vendetta, stunts, martial arts, passion, horror, suspense......

It is very ambitious to want to gather the strengths of a hundred schools, but I am more afraid that everything is equal to everything loose, and it is worth remembering that it is nothing more than that bowl of soup!

In recent years, the international attitude towards molecular cuisine has gradually become more conservative, and the use of cold machines instead of warm hands has become a cooking technique that is doubted by diners who respect the spirit of craftsmanship.

Accompanied by a documentary, Jiro, who makes sushi, becomes a superstar, and even the junior who asked Yamamoto every night for his skills is more recognized for taking the tradition to the extreme.

At this time, Tokyo surpassed Paris to become the city with the most three meters, and going back to basics became the right answer for all fine restaurants.

How to make the juice out of the bowl perfect?

How to maximize the charming watermelon flavor of the fish body during the grilling process?

What is the best taste of red bass after cooking?

Back at the hotel, Emi was crazy tonight, probably knowing that parting was imminent, and finally hugged Johnson tightly......

Johnson also sighed a little, there is no banquet in the world, a trip to the island country, full of returns, but the pace can not stop, there are more wonderful waiting to explore.

The next target, South Korea's Smecta, selected a Seoul girl from the flower list, with long legs, long hair, and single eyelids, who is six or seven points similar to Jun Ji-hyun.

Let Song Qiao arrange it in advance, see you in Seoul, and experience the taste of the sticks!

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