Although the entire food court in Dotonbori is not very long, and it takes about half an hour to walk from the beginning to the end, it is not easy to find your goal from the colorful shops with different signs.

Japan's signboard has always been a puzzle that Sikong Yao is difficult to understand, the cuisine is simple, elegant and fine, and the attitude to life is also serious, careful and simple Japanese, why would they use so many colorful colors on the signboard of the store, until Sikong Yao left the country, she didn't figure it out in the end.

But fortunately, the name of Ren Qian Wei House seems to be quite big in Dotonbori, and after some inquiry, Sikong Yao finally stumbled to find the location of Ren Qian Wei House.

When I looked back, I realized that I had already walked through the entire Dotonbori food street, and I couldn't help but smile bitterly: "If you came in from here at the beginning, you didn't find it all at once." ”

At the end of the Dotonbori Food Street, Ninzen Flavor House becomes the first one if you walk in the opposite direction. However, most of the customers come from the Osaka shopping street next door, and the subway exit is no longer on this side, so it is natural to return this area to the end of the Dotonbori food street.

If you open a restaurant in such a place, won't the business be stolen by the front? This is Sikong Yao's first thought, even if the food is delicious, opening a restaurant in this kind of place will definitely lose an objective number of guests, after all, if it is not a regular customer or a person who comes here on purpose, he will not endure all kinds of food along the way, until he comes to the end and counts what he saw along the way. Then make a feeding plan.

Even if there are such customers, they will definitely not choose this restaurant to eat at the end of the Dotonbori Food Street, and opening a restaurant in the snack street requires a lot of confidence and confidence.

In addition to this, the choice of location and the method of attracting customers are also important, and in the case of Grandpa Eel, this restaurant in the front of Dotonbori Food Street has an eye-catching floor area and verdant bamboo that attracts people's attention in a variety of colorful signs. In addition, eel is also an ingredient that Japanese people are extremely obsessed with. So it's no surprise that it attracts tourists. After all, there are also people who want to find a place to eat after they are tired of shopping in the shopping street.

Although it is not uncommon for people like Sikong Yao to replace lunch with all kinds of snacks, it is not the mainstream after all, lunch. It feels like it's best to go to a restaurant.

It looks like a little deserted. A very simple sign with black letters on a white background. It formed a strong contrast with the surrounding signboards, which made Sikong Yao feel a little disappointed.

Sikong Yao suddenly wondered in his heart, "Will this really be a one-star Michelin restaurant...... It doesn't feel like it at all. ”

Sikong Yao was already a little suspicious that He Lai was telling himself at this time. Judging from this sign, it is still easy for her to think that the chef must be an extremely demanding and one-sided old man, which is the type she is afraid of.

But at this time, even if it was too late to be disappointed, I had to go forward, shrugging helplessly, at least finding a comforting excuse for myself: "Since the meal has passed, it should be less crowded in the restaurant." ”

From half past eleven to half past one is the peak period of customer flow in the restaurant, and after this point, the food stalls on the street begin to be busy.

Due to the simplicity of the sign, the traditional Japanese-style restaurant immediately appeared in Sikong Yao's mind, probably the decoration emphasizes the integration with nature, a few simple tables and tatami mats, plus an open cabinet, may represent the modern urbanite's psychological state of returning to the basics.

However, what makes Sikong Yao a little more pleased is that the decoration of the house is much better than its signboard, and the Japanese style is also very chic, borrowing the external natural scenery, especially able to integrate with nature, bringing infinite vitality to the interior, and paying special attention to the natural texture in the selection of materials, so as to communicate cordially with nature and enjoy it. In the pattern decoration from the top to the ground are the most natural and simple materials, with strong Japanese national characteristics, clear lines, elegant layout, Mugela door, platform for its style characteristics.

The design of Renqian Flavor House has the characteristics of pastoral style, and is good at borrowing the scenery of nature, using the most natural and simple materials, and is wireless close to nature. The decoration of the Japanese restaurant adheres to the pursuit of natural texture of Japanese architecture, with traditional Japanese tables and chairs, dark brown tones, and traditional wooden pavilions, all of which are full of strong Japanese style.

The restaurant can also be said to be the most intimate place for the family, and it is also a favorite place for most people, the wooden bench is the most important role in the Japanese-style restaurant, the long bench is often easy to open the barrier between people, when the family and friends sit together to eat, the scene is very warm, and the typical light brown picture frame patchwork background wall, with the characteristic wooden pavilion, the layout is elegant and atmospheric, and the atmosphere of a Japanese restaurant is everywhere.

The unexpected Renqian Flavor House has a far deeper impression than the signboard, Sikong Yao also cheered up at this time, thinking to himself: "Maybe it will be a good restaurant?" ”

However, Sikong Yao, who had just come up with this idea, was soon a little disappointed, even after the peak lunch period, but the business of this Renqian Flavor House was indeed too cold. After all, this is one of the most popular food streets in Japan, attracting countless tourists every day, and it is impossible to say that there is not a single restaurant in this area.

There was not a single guest, and Sikong Yao couldn't see clearly outside the door and thought it was a guest, but in fact, they were all employees of this store.

Before Sikong Yao could speak, someone first said something in Japanese that Sikong Yao didn't understand, but it didn't seem to mean to invite her to sit down.

Sikong Yao said embarrassedly: "That...... Is there anyone who can speak Chinese? ”

The employee who spoke so before heard Sikong Yao speaking Chinese, seemed to understand something, and after looking at a senior figure on the other side of the restaurant and saying a few words, that person looked at Sikong Yao.

"You're a student from St. Ed'Lou's Culinary Academy?"

The older senior, without a single hair on his forehead, looks a little funny, but he doesn't feel annoying to Sikong Yao, the white clothes of his life look like he has been wearing for a long time, so he looks a little yellow, and on his body, what Sikong Yao cares about the most is that he has a smell of the ocean.

According to Sikong Yao's idea, long-term exposure to certain ingredients will have a taste that is difficult to wash off, so it seems that this senior should be a person who is very good at handling seafood dishes, and in Japan, it is probably sashimi and other dishes.

Sikong Yao made a guess in her heart, nodded to this senior who she considered to be a sashimi master, and said respectfully: "Yes, my name is Sikong Yao, please take care of me this time for my summer practice." ”

Because He said that the owner of Renqian Weiya can speak Chinese, and there is such a person here who communicates with him in Chinese, Sikong Yao can naturally recognize that this is the owner of Renqian Weiwu, battlefield Hara Zemi.

Seeing that the impression of the battlefield Yuan Ze on Sikong Yao was quite kind, he was not as old-fashioned and harsh as he imagined, he smiled and said, "Well, it seems that there is a good student this year." ”

Sikong Yao said happily: "Battlefield senior, do you need my help?" ”

Taking the initiative to ask Ying, Sikong Yao tried to gain the trust of Yuan Zemi on the battlefield as soon as possible, telling him that he was a diligent person.

However, at this time, the battlefield Yuan pondered for a while, and said: "There is nothing to do at this time, why don't you take a rest first, you should be very tired after coming all the way." ”

Sikong Yao shook his head and said, "It's okay, I'm not tired." ”

Battlefield Harasawa smiled and said, "Young people are just energetic, so you can stay in the store and look around, maybe you can go to the street if you like, Dotonbori is quite famous in Japan." ”

Sikong Yao smiled awkwardly, he couldn't tell the battlefield Hara Zemi that he didn't come to report as soon as he arrived in Japan, but had already walked around Dotonbori, so he could only refuse at the moment: "Ah, no need, there will be opportunities to play in the future, and it is important to practice cooking now." ”

Battlefield Yuan Zejian stood up and said with a smile: "What a good boy who is down-to-earth and studious, how good it would be if that kid in my family had half of you." ”

Speaking of this, the expression on the battlefield Yuan Zejian seemed to be a little gloomy, but it was fleeting, and he said to Sikong Yao: "Since this is the case, let's start with the preparation of sushi." ”

Sikong Yao was stunned for a moment, and then said: "That, the original predecessor of the battlefield, in fact, I am a dessert professional, can you let me learn something else, sushi, it seems to be a little ...... Why don't you teach me how to make cherry blossom jelly? ”

Battlefield Harasawa smiled and said, "Even if you are a pastry chef, you can learn to make sushi, and in the case of Sakura Jelly, it's too early for you." ”

Sikong Yao smiled awkwardly and shrugged, but after accepting this arrangement, she quickly entered the role, and said happily: "Okay, if you want sushi, you should start with rice, right?" (To be continued......)