Although 30,000 yuan each time is not cheap, it is better than the genuine goods, and the quality is guaranteed after layers of strict screening.

People are also well-behaved and sensible, don't take the initiative to ask for things, and live well without sticking to people. It's very comfortable to use, which makes SC Johnson very satisfied.

The roster is regularly updated every month, and the survival of the fittest is increasing. All over the country, all kinds of occupations, Yan thin ring fat, strict physical examination, any taste can be satisfied.

Open the presidential suite, half an hour to arrive, although not as mature and temperamental as the afternoon, but the victory is in the youth and beauty, the figure is more enchanting.

My sister graduated from dance and transformed into a yoga instructor, rarely coming out part-time, more shy, quite pure taste.

Originally, I was a little apprehensive, but when I saw that Johnson was tall and strong, full of masculinity, my heart finally relaxed. SC Johnson is also a veteran driver, so he will take a shower and cultivate some feelings first.

I don't know if yoga is really effective, today's combat effectiveness is off the charts, super level play, cool sister don't want it!

The next day, I used money to send away my reluctant sister, refreshing and refreshing, don't say it, yoga practice is really useful!

Drive back to the sea view room first, stay in Kukendo these days, the first time to come here. The room is cleaned up, and the balcony is open to the Bund, and the whole magic is in sight.

I'm looking forward to the restaurant at noon, known as the top Japanese restaurant in the magic capital, the most expensive cuisine, Tokyo Kuroki branch. Even in the island country, it is one of the most difficult restaurants to book.

In 2012, he participated in the island's most famous culinary show, Tetsujin Cuisine, and scored an unprecedented 99 points.

SC Johnson read an interview with him in a food magazine, and one of the sayings that stood out was "Listen to the sound of the ingredients and present them in their most beautiful form."

A few days ago, I asked Xia Long to call and book, and today I can finally taste the taste, after this period of baptism, it has become a normal heart, Michelin is not necessarily good, and the name is not worthy of the name abounds.

Depart at half past ten and go straight to No. 188 Suzhou Road, 1st floor of Bellagio Hotel. Sure enough, like other dishes, it's not easy to find, and there is only one logo before going into the restaurant corridor.

Surrounded by black lacquered paper, it is full of charm and doubles the texture of the main wall. The lighting is designed to be just right, allowing people to maintain a sense of privacy while feeling comfortable with the light.

At first glance, the aisle design is quite deep, but the bright red chairs inside the door seem to make the restaurant a lot warmer. There are four boxes, each with a name related to the founder.

When I came to the Hyuga Hall, I heard that it was Miyazaki Prefecture, the birthplace of Jun Kuroki, and the three-dimensional structure built by a large number of streamlined cedar planks, with bright lighting, was more like a huge work of art.

Seeing that Shochen was interested, the kimono girl smiled and introduced, "This is the most representative feature of the master designer Kengo Kuma, not only the room, but also the flower arrangement placed in the bar and the private room, and even the toilet are carefully designed by the top florist Hana Chiyo." ”

SC Johnson sat down and asked, "Who's your head chef?"

"By Masanobu Mizu, in 04 he became the No. 1 chef of a century-old hot spring inn, and in 07 he joined Mr. Kuroki and was recognized as the head chef in less than five years, an absolute genius chef. ”

The kimono lady opened the menu and explained, "We offer six kinds of table wine and one kind of champagne, and today we are serving you imported caviar with Pacific bluefin tuna. ”

"Puffer fish with anglerfish liver, handmade Japanese hemp tofu with French foie gras, A5 Frost Kobe beef with fresh truffles shipped from France, and finally freshly made bracken cake ......"

"This season's menu was designed by Mr. Kuroki and Chef Yumizu, and we hope you will be satisfied with all the imported ingredients and seasons and local specialties. ”

While SC Johnson was still reviewing the menu, the sommelier had skillfully poured the hospitality drink, and SC Johnson glanced at the Delamotte champagne, with low acidity and a sweet aftertaste, which was a very good start.

"Well, so be it. This kind of virtue is all in Japanese food, and Johnson nodded: "If you have time, I am also a chef, so I invite the head chef to come and communicate in person." ”

The kimono woman took the menu with both hands and smiled, "Please rest assured, I will convey your meaning." ”

I have no choice but to go to Tokyo to taste the craftsmanship of Jun Kuroki, so it is better to come here first to find out the bottom than nothing. SC Johnson took a sip of champagne, and the level of wine tasting has improved by leaps and bounds recently, and the progress is so fast that even Ding Mengyao is amazed.

"Huh, the first dish is actually steamed in a tea bowl?"

SC Johnson's eyes lit up, and the kimono lady explained, "Whether in Tokyo or here, Mr. Kuroki likes to set the first course as warm, believing that even diners who are air-conditioned on a summer day need to use the temperature to wake up their sleeping stomachs. ”

Gently scooping it up with a spoon, Johnson smiled at the full hairy crab roe, which should be regarded as the chef's tribute to local ingredients and Magic City diners.

Put it in your mouth, the smooth steamed egg instantly activates the taste buds, and the tip of the tongue is wrapped in the rich and heavy chunk of fresh crab roe.

"It's kind of interesting!"

Johnson showed a hint of a smile, quite sincere dishes, whether it is the selection of ingredients or ideas, shows that the chef is very attentive and worthy of encouragement.

The kimono girl pushed the door in again, knelt down on her knees and whispered, "If you don't mind, Mr. Yumizu will ask you to move to the bar and show you the process in person." ”

SC Johnson suddenly remembered that this was not a domestic restaurant, and many Japanese chefs liked to demonstrate in public at the bar, so they naturally couldn't ask for it, so they moved to the bar.

Yumizu is very young and handsome, and when he sees Johnson, he nods and bows as a sign of politeness. Today is lucky, for the time being, I am only a eater, and I just have the opportunity to communicate.

The second course is an appetizer with raw persimmon vinegar and abalone vinegar seasoned with water, steamed abalone, accompanied by sesame seeds and seasonal hard persimmons.

Crab and sea urchin sushi rice, skip the pine leaf crab that is now in time in the island country, and use hairy crab to pick the beam, serve it with Kuroki's exclusive caviar, and then season it with wasabi vinegar.

The delicate sweetness of crab meat and sea urchin, the saltiness of caviar, and the acidity of mustard vinegar crisscross each other, and the complex flavors are skillfully balanced, giving the taste buds a variety of delicacy and delicacy.