After that, Kurogi Tokyo's signature pottery plate grilled sesame tofu was added, but Ekai added a large piece of foie gras.

Gu Xier glanced at the foie gras on the plate and frowned slightly.

Didn't move the chopsticks.

Wen Ying whispered: "Although it is understandable that this is to support the price, it is really a step to add to the snake." ”

Gu Xier raised his eyebrows at her.

Sure enough, whatever he wanted, she knew.

Sesame tofu itself is quite a unique ingredient, if you want to match foie gras, a sharp ingredient, it is difficult to be stronger than a big master. Cooking is already a super problem, and the quality of the foie gras selected is not particularly strong, as a result, the flavor of the flax tofu itself cannot be fully exerted, and I feel tired of the whole dish after eating a few more bites of foie gras.

The rest is fine.

The sashimi is topped with toro, grilled lobster, and squid with egg yolk. The quality of the sashimi looks good, and the mayonnaise soy sauce for lobster in the dipping sauce is very distinctive. While eating sashimi, the chef began to prepare tuna sushi.

Recently, it seems that Tokyo and Kamiekai Wagyu sukiyaki are very popular, and today's strong dish is the Australian Wagyu sukiyaki cooked by the chef himself.

Wen Ying: "Sukiyaki with hot spring eggs naturally tastes good. ”

Gu Xier: "I like it, who said I didn't want to come?" ”

Wen Ying: "Who said that?" I don't remember, but what is more commendable is the quality of his M6 Australian Wagyu beef, which looks like it tastes the same as the A4 or higher Japanese Wagyu beef. ”

Surprised, Wen Ying asked which Australian Wagyu beef was used? The chef spoke chocolate English and took out the certificate: it turned out to be a purebred Wagyu beef from Mayura farms, known for its beautiful marbling, unique sweetness, and a nutty and buttery finish, because the cow eats 2 kilograms of ground chocolate a day, supplemented with a variety of gummies, strawberries and snacks. Of course, the price is certainly not cheap, and the retail price per kilogram is more than 5,000 RMB.

The strong dish ended with the Gohan section that Kurogi is famous for. Jun Kuroki once offered three types of rice in one course, and today's set offers two: sakura shrimp and salmon belly. Personally, the sakura shrimp with this year's new ginger highlights the seasonality, while the salmon belly and rice represent the characteristics of Beijing. The family-style salmon belly rice has always been Kenichiro Nishi's signature piece, and the use of oily fish belly to enhance the flavor is fully surrounded by the aroma of oil in every grain of rice, this minimalist food is a pure representation of the high aesthetic realm of Kyoto cuisine. The salmon belly rice cooked by the young chef is of a very good standard, and with salty and fresh salmon roe, Wen Ying, who is already full, eats two bowls in a row.

Gu Xier: "Eat so much for dinner? Each type of royal rice Kurogi Shanghai comes with a large pot, and they will help pack the leftovers into a bento. ”

Wen Ying: "I have an appetite. ”

At dessert time, the chef went to greet the guests in the private room, and in front of him was a middle-aged Japanese chef who had been stationed at Kurogi for a month.

Wen Ying and Gu Xier ate fruit, and he began to take out the gas stove to make the last dessert--- black honey soybean flour fern cake. This dessert is also a major signature of Kyoto, and it is said that it can make this dessert that can be made at home into an unbelievable and refreshing watery taste.

Gu Xier: "Kurogi's tastes good, but it's beyond imagination, it's absolutely impossible to talk about." ”

Wen Ying: "It's already good!! ”

Gu Xier: "It's okay to ask for a little bit!! ”

In addition to dining, the service of Kurogi Jianghai is really superb. After a meal, the towel and hot tea were changed six or seven times, and the sake girl who mentioned her favorite sake would immediately take out two small bottles of black dragon and give them away. From the chef and sommelier to the lady and Nakai, everyone is very nice and tries to make the diners happy, and the chef can surprise you if you want to eat something that is not in the set menu. To be honest, Chinese customers here can indeed enjoy the pleasant service that Japanese customers get from high-end food kiosks in Japan, which is rare in Jianghai, where sky-high Japanese food prices are everywhere.

Full of wine and food, Wen Ying patted his little belly: "Go home." ”

Gu Xier: "Send me home." ”

Wen Ying: "Aren't you going to Bvlgari?" ”

Gu Xier: "Go home first." ”

Wen Ying: "Oh. ”

Wen Ying lowered the window, she knew his habits.

Smoke.

Gu Xier shook his cervical spine, looked out the car window, and looked at his little eyes with contempt.

Wen Ying leaned on the steering wheel: "With such a strong wind, your hair hasn't moved at all, how much hairspray is this?" ”

Gu Xier turned his head, "Ruthless~~ I thought you would think I'm so cool!" ”

Wen Ying: "emmm."

Gu Xier: "I'm so handsome, aren't you worried if you let me go alone?" ”

Wen Ying: "I'm more confident. ”

Gu Xier couldn't help but complain: "You're not particularly good-looking!" ”

Wen Ying turned her head, the muscles on the corners of her mouth throbbing.

Gu Xier said: "But I like it very much." ”

Wen Ying: "emmm."

Gu Xier touched her head: "Drive well." ”

Wen Ying: "Yes." ”

On the road, there is a long queue of cars, slowly moving forward on the road, and people in a hurry are constantly scanning back and forth between their watches and the road.

Gu Xier: "Why are there so many people at this point now?" ”

Wen Ying: "Working overtime." ”

Gu Xier sighed.

He just likes Wen Ying's high-end and unpretentious appearance, and he also likes her down-to-earth and well-known appearance.

A person's childhood experiences shape the way he approaches the world.

Childhood is the most important stage in a person's life. A person's personality, habits, and part of their outlook on life are formed in childhood. Any distorted experience can lead to flaws in their character.

Wen Ying's childhood was full of love.

At least Gu Qingcheng taught her well.

Gu Xier was thinking, if it was him, could he put everything down and drive a truck to deliver water?

It was originally for Wen Ying. I think it's fun.

But after many years of delivering water, I can't do it myself.

Gu Qingcheng is too low-key, he has Jianghai Center, but he still lets his daughter come out to drive a truck.

When I was a child, I was pampered, and when I grew up, I was called by a boy.

When Wen Ying got home, she started doing squats.

Gu Tingcheng: "Why are you suddenly diligent today?" ”

Wen Ying: "I ate a little too much. ”

Bvlgari

Yu Baishen looked behind Gu Xier: "What about Wen Ying?" ”

Gu Xier: "I didn't come." ”

Yu Baishen: "Why didn't she come?" How do you get a boyfriend? Is it appropriate for you to come out happy by yourself and throw her at home? ”

Gu Xier: "She didn't come because she didn't want to see you!" ”

Yan Yan: ", ruthless!" Big brother, don't be so direct, our jade brother is relatively simple. ”

Gu Xier glanced at Yubai with a deep blank look: "Please don't keep thinking about my girlfriend, okay?" ”

Yu Baishen said angrily: "If you can't take care of yourself, let it out!" ”

Yan Yan: "Thanks to the ears to know your temper, if you leave others alone, you will be gone a long time ago!" ”

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