Regardless of the price, KURIGI must be the best Japanese restaurant in Jianghai. It is the first overseas branch of the famous Japanese restaurant "KUROGI".

Gu Xier: "Hmm." ”

On March 9, 2018, it officially settled on the first floor of the "Bellagio Jianghai Suning Bellagio Hotel" located in Haimen District, Jianghai City. As soon as it opened, it was already named "the most expensive Japanese food in Jianghai" - the price of a 10-course set meal was 2,880 yuan/person, and the wine pairing (7 kinds of sake & wine) was 3,500 yuan/person, plus a 15% service charge. In terms of basic set meals, Kurogi is the most expensive Japanese restaurant, and even in Tokyo, where consumption is high, only a few high-priced restaurants can achieve this level of consumption.

The founder of Kurogi, Jun Kuroki, is a well-known "star chef" in Japan. At the age of 18, he studied under the famous Japanese craftsman Kenichiro Nishi, and studied for ten years at his top Japanese restaurant, "Kyoto", and then opened his own kaiseki restaurant, "Yushima Ichi-21". In 2010, Kuroki changed the name of "Yushima Ichi-21" to "Kurogi". The background of working in Kyoto and Kuroki's superb skills made the restaurant quickly popular. In 2012, Kuroki was invited to participate in Fuji TV's chef competition program "Chef Iron Man" and was awarded the title of "Washoku Iron Man", which made the restaurant famous and became one of the most difficult restaurants in Tokyo to locate. The store currently has a Tabelog score of 4.16, ranking 18th out of more than 2,200 kaiseki stores in Tokyo (Seiji Yamamoto's Ryugini is ranked 15th), and won the 2017 Tabelog Silver Award.

Wen Ying's car was parked at the Bellagio Hotel, Wen Ying probably hadn't driven this kind of low-chassis supercar for a long time, and she had always felt uncomfortable, Gu Xier kept touching Wen Ying's head and boasted: "My shadow's driving skills are really good." ”

Wen Ying: "Really? ”

Gu Xier couldn't imagine the words to praise: "The reaction is very fast." ”

Wen Ying said immodestly: "It's okay." ”

Gu Xier: "It's really not modest! ”

Kurogi Ekai is led by Jungen Kuroki's original sous chef Masanobu Mizu, and the rest of the chef team and service staff are all from Japan. KURIGI is open six days a week and only accepts reservations by phone, with only one option on the menu: Today's Offering.

Of course, you can adjust some of the dishes according to your personal preferences and preferences. The menu changes on average every month, emphasizing kaiseki cuisine's paranoia about the seasons and seasonal ingredients. In addition, there is also a Japanese bar "***ARIA" in the restaurant, in addition to a rich wine list,

Wen Ying: "The cocktails priced at 80-100 yuan here are very good. ”

Jun Kuroki, who has a lot of business ideas, chose Jianghai to open his first overseas branch. The investor is the Japanese duty-free shop group Laox, which was acquired by Suning, and Kurogi has a big deal: the store is located on the first floor of the Bellagio Hotel Suning.

The deep corridor that enters the restaurant makes Wen Ying look forward to this top-notch kappo cuisine from Tokyo, and when you enter the restaurant, you will feel noble and warm, full of Kengo Kuma's design concept of blending classical and modern styles, especially the private room called "Hinata", which is made up of countless lines and three-dimensional structure, with bright lighting, and a sense of art everywhere.

The waiter, dressed in a kimono, whispered softly:

"Hello, Mr. Gu, the special private room arranged for you has been completed."

Under the backdrop of traditional Japanese music, it seems that time and space are staggered, and the situation is in a trance.

Wen Ying thought that the receptionist could only speak Japanese.

Japanese-style porch gate, Kyoto characteristic bamboo fence low wall, courtyard stone lamp, bluestone road, bamboo curtain...... It makes people instantly feel the artistic conception of elegance and leisure.

In addition to the lobby, there are four private rooms, each named after the season. The designer skillfully created the landscape in the room, and pointed out the theme of the year with detailed elements: green at the beginning of spring, flowing water in summer, red maple and bright moon in autumn, and pine reflecting white snow in winter.

All the décor is also as free as possible to avoid modern elements, and only recognize the value of nature and craftsmanship. For example, the kimono brocade wall-hanging, tenon-only solid wood table, handmade Tang paper from a Tang paper family, and the use of solid wood beams instead of cement beams is extremely luxurious today.

Gu Xier: "The Japanese are sometimes a little paranoid, he doesn't design the menu, in his opinion, this is disrespectful to the ingredients, and it is also not attentive to the guests. The most important thing in cooking is the acquisition of ingredients, what ingredients to eat in season, and what kind of cooking techniques to use. Even the cooking water is made from the Suzuka Mountains imported from Japan to extract the flavor of the ingredients. Because of this "uncompromising" attitude, guests who come here have the opportunity to enjoy the essence of the cuisine. ”

Wen Ying: Actually, it's all the same.

She followed behind Gu Xier.

She won't be too showy, and she won't be too petty.

Quiet...

First it is an appetizer, then sashimi, steamed dishes, mixed vegetables, 10 pieces of nigiri sushi, miso soup, and finally dessert. The freshness and unique flavor of the ingredients not only retain the original flavor of the ingredients, but also make each piece of the ingredient more layered in the mouth because of the different marinating techniques.

One rice, one fish, one seasoning, rigorous but interesting. Unlike other high-end sushi dishes, the rice here is made with vinegar and no sugar, which has a sour taste, which is enhanced by the deliberately vinegared fish. However, a sushi chef who is good at mastering the rhythm of the meal will control this sour rhythm well, and consciously treat the taste to mix the sour with the sweet, which is also the meaning and pleasure of eating high-end sushi.

Wen Ying: "Eating a whole set gave me a new understanding of Japanese sushi. Only by tasting real Japanese sushi can you experience the mystery and understand more deeply what is the soul of a sushi chef. ”

Gu Xier: "It's not in vain. ”

Wen Ying: "Well, I didn't pay attention to it before, but now I slowly find out...... It's still possible. ”

Gu Xier: "Who did you come with before?" ”

Wen Ying: "And Dad." ”

Gu Xier was relieved: "Oh." ”

Wen Ying: "...... Dad said that the craftsmanship and ingredients are delicious, and that all kinds of fresh catch are brought in from Tokyo and Nagasaki, and sometimes you can eat seafood from Europe. Twelve-kan sushi, three parish, two appetizers, and a dessert are priced at the price of a special ticket between Shanghai and Tokyo, and it's worth it to enjoy the best of Tokyo's high-end sushi restaurants without a visa. ”

Gu Xier: "Dad will really enjoy it." ”

Wen Ying: "........."

It's my dad!!

Wen Ying: "Dad likes to sit by the window. ”

Adhering to the inherent Japanese atmosphere, blended with Western elements, with a wide view, you can enjoy the invincible scenery that is rarely found in the city center, and the window seat is of course a sought-after location, which is perfect for a romantic dinner.

Gu Xier: With such a father, it's no wonder it's difficult to find a boyfriend.

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