'Oedo' and 'Sushi Dai', Tang Hai seems to be star-rated restaurants in his memory.

But Tang Hai doesn't particularly pursue the diet of a high-end restaurant.

A really good restaurant will not particularly pursue attendance, but try to make everyone who eats move by the food in the end, and thank the chef for allowing him to taste such delicious and suitable food.

Tang Hai's flagship store does not pursue attendance, anyway, the price of food is very high now, and it makes more money than before.

His flagship store even has a dedicated computer recorder who keeps track of which diners have come and when, and what they like.

Anyone who has ever eaten at the flagship store will be surprised that the restaurant knows what they will order.

Some people asked Tang Hai why, and Tang Hai's answer was very simple, because you are my guests.

His Chinese restaurant has broken through from 'original Chinese food' to 'world restaurant', just like a long time ago, Japanese cuisine would not use foie gras, caviar, and truffles to make food, and now Chinese restaurants will not either, but Tang Hai's will.

Sometimes Tang Hai is in the restaurant, and when the food is served, the diners don't have to look at who is cooking, and when they find that they are suddenly given a plate of new style of food that they have never seen before, they know that Tang Hai is in charge......

Only when there are few people in charge can Tang Hai play at the top level, in order to improve the performance of the store staff, the flagship store has now limited reception, and reservations must be made a week in advance. This seems to be rejecting customers, but in fact it is more responsible for customers, and the flagship store now has a 100% praise rate, and people describe that "when you eat Tang food, you will be strongly frightened, and your cold hair will stand up, and you will find that you have never known the true taste of this thing before", and even Li Datou's fish with dahlia chrysanthemum has also received quite high praise from diners.

The kind of restaurant where there is a long queue of diners must taste good. But when eating, I don't feel the chef's one-on-one thinking about the diners.

This store is too deserted.

Inside, instead of a high-utilization Japanese 'land-saving' building like a sushi restaurant, there are six dining tables and only one young couple dining.

Tang Hai smelled the smell and came in, it was definitely food. Why...... Wait, this smell......

"Boss, they can't see their kitchen, should we change it?" Jennifer also knew something about Nissan's philosophy of letting the chef see it at work. But now the window is closed, and it's a window with paper on it.

"Probably a female chef."

"Is it too ugly?"

"This ...... It's true that a chef who looks too ugly and scary is not suitable for cooking in front of people, but female chefs are generally not because they are ugly. It's that now the catering industry despises female chefs too much, and many people eat and see that the chef is a female chef, and they don't come the second time. If a female chef can't do anything, everyone will think it's normal because you're a woman. If a female chef suddenly encounters something lucky and is publicized, everyone will also think it is normal. Because you're a woman. In the world of chefs, the gender of women has always been a topic. However, in fact, there is no direct relationship between the level of cooking skills and gender. ”

Jennifer said indignantly: "Then this man should have opened the window!" ”

After saying that, he got up.

Merlin hurriedly pulled her back!

"Jennifer, not everyone expects to be successful in front of the stage like you, more women, especially in Japan, want to be able to work quietly behind the scenes, you can't just want those sheep to become lions just because you're a lion."

Jennifer was persuaded to sit back.

This restaurant is also Edo-style......

No matter what you do with Japanese food, even if it's kaiseki cuisine, you have to pay attention to the freshness of the season. Food that is not in season is rarely served on the table, and some restaurants have menus, some do not, but this one has them. At the end, the price of tuna sushi is not written, and the price of tuna in Japanese meals is determined by looking at the morning auction of tuna that day.

Tang Hai looked at the menu and ordered shrimp tempura and kao spring bamboo shoots......

This restaurant specializes in a variety of bonito dishes!

It's so bold, the transformation of the fresh and fishy taste of the bonito can't be done if it's not hot enough! March is the time to eat the first bonito of Tosa gateway 'Kochi City', and the bonito tastes best at this time. But it's also the hardest thing to cook! So the female chef dares to focus on this?

Order a bonito sashimi! Take a look at the shops in Tsukiji Market!

Everyone follows Tang Hai's order, saving thinking and eating the most perfect food.

Tang Hai asked for a glass of warm water, this is to taste the dishes carefully, and the waiter was obviously a little nervous when he entered the kitchen......

"What's wrong with the boy?" Merlin asked in an old-fashioned manner.

"I thought it was a foodie. Restaurants in Japan are fiercely competitive, and a word from a top foodie can make a dying restaurant explode or an old restaurant close its doors. Italian and French gourmets also have this ability. ”

The chef inside still didn't come out, and Tang Hai smelled the fragrance of the shampoo, which was also rinsed. A man's hair can't hide so much aroma, so Tang Hai judged that it was a woman in charge of the kitchen. Of course, if you meet F4 who is shy and closes the window to cook, Tang Hai will also admit it......

Grilled spring shoots are served first!

"The spring bamboo shoots with a fresh mouth tell people that spring has come, and its size is larger than that of winter bamboo shoots, and it is a good draining and weight loss food to eat roasted." Tang Hai took the skewer and took a bite, "The cake-shaped bamboo shoots are densely cut horizontally and vertically with dozens of shallow knives and then put seasonings to bake, this is the unique skill of a two-Michelin-starred chef, I learned it by chance, but I didn't expect the owner here to do it." In terms of taste and heat alone, this dish can be rated. ”

The attendant was a little proud after hearing this, but he became more nervous, and immediately went back to the kitchen.

Jennifer gulped it, she liked vegetarian dishes the most, especially this delicious food that can lose weight.

Next up is the shrimp tempura!

"It's so sweet!" Merlin looked at the prawns in surprise as he took a bite, the middle was raw, just a little warm!

Tang Hai also took a bite.

"Shrimp are used to make tempura, usually 10 to 25 grams each, and this size shrimp is full of fresh, fishy, sweet, three flavors. Wrap the body in a coat and fry it, roll it in boiling oil at 180 degrees, and when the temperature of the shrimp reaches 45 degrees Celsius, you can completely transform the fishy smell into umami. This is one of the stunts of a Ginza restaurant, and I heard that the French president often goes to eat secretly. The middle temperature is very difficult to grasp, this dish...... The taste and heat are okay, but the tail of the half-length shrimp tempura should not be stained with the dough, everyone should not eat the tail, it is not delicious......"

The squire said and bowed away.

Tang Hai and the others looked stunned.

Go into battle with the third bonito bone!

"The bonito industry in Kochi Prefecture was actually out of business a long time ago, because there was no one to eat, so the popularity declined, and the money was less, and slowly no one became a fisherman. Later, it was a coincidence that a certain foodie saved the bonito industry in Kochi Prefecture, and now all countries that travel to Kochi Prefecture will eat this bonito sashimi. Roast it a little...... Hmmm......"

Tang Hai just felt that the first two dishes tasted so much like he made!

This bonito is out!

He slammed to his feet, walked to the window, and pulled it open with all his might!

……

[I got up late again, make up for it tomorrow night...... But too! Ask for a commuter pass! (To be continued.) )