Looking back, Junichiro Yamada and the others were being stared at by the people brought by Tetsuo Nishiguchi.

His face was pale, his body trembled, and he didn't dare to move.

Looking at it like that, I guess if I scare it casually, tears will fall.

Zhou Ping couldn't help but feel funny, you just pretended to be a fool, and now you are a fool!

However, since Watanabe Murafu appeared just now, Zhou Ping has long lost interest in these guys.

Now coupled with the appearance of Tetsuo Nishiguchi, he has no interest in crushing them.

This kind of fly-like guy is not worth wasting time at all, lest he lose his value.

Waving his hand, Zhou Ping said indifferently: "Get out!"

"Aligado, Aligado. Junichiro Yamada struggled to get up and ran without looking back.

That's right, it's for running.

This kid was really frightened today.

The group of people he brought also bowed to Zhou Ping and scrambled to flee.

With a cold snort of disdain, Zhou Ping turned to Watanabe Murao and Nishiguchi Tetsuo and said, "Let's go in." ”

"Hay!"

"Hay!"

The two bowed and saluted, and then asked Zhou Ping to go first.

Zhou Ping was also not polite, and walked in with Keiko Matsushima, who was still surprised.

As for the two waiters who stopped Zhou Ping just now, their eyes were straight.

It's the first time in many years that I've seen my owner treat customers with such respect.

You must know that when you wanted to entertain your friends when you took office, the manager of Watanabe just waited in the store and did not go out to greet you.

Looking at the decoration of a restaurant in the first house, Zhou Ping's eyes couldn't help but light up.

This restaurant is not large, and you can't tell the size of the kitchen, but the area used for business including the worktop is only about 6.70 square meters.

The interior of the house is a combination of Western, or rather, Scandinavian minimalist style, which is perfectly blended with the classical Japanese style to form a unique style.

It not only allows people to feel the simplicity of the West, but also to experience the ancient style of Japanese classics.

The combination of the two, there is no sense of incongruity, which shows the designer's superb skills.

The whole restaurant creates a high-end space full of texture, and even Zhou Ping, who is engaged in design, can't help but secretly praise it in his heart.

In the middle of the restaurant is a rectangular table with a hollow floor, and at first glance it looks like top-notch rosewood.

The craftsmanship of the mortise and tenon structure, without any traces of modern craftsmanship, is simple and heavy.

A delicate and brilliant Japanese-style square chandelier hangs from it, creating a warm and elegant feeling.

The empty part in the middle of the square table is the stage for the chef's performance, and every detail is extremely delicate, pleasing to the eye and impeccable.

Just as Zhou Ping was looking at the decorations inside, the Watanabe villager had already changed into a neat white chef's suit, sucked up his belt, and Shi Shiran entered the dining table operation station.

While counting the ingredients on the table, he explained to Zhou Ping the origin and exquisiteness of each ingredient very professionally.

"Mr. Zhou, we usually only receive four groups of guests a day, and a group of guests will not exceed ten people at most. In fact, if there are more than eight people, you have to book three days in advance to have enough time to prepare. ”

"Only in this way can the privacy that diners are looking for be fully taken care of, and the chef will be able to present the best food to his guests with ease. ”

Regarding this remark, Zhou Ping nodded approvingly.

It's a good practice, it's comfortable to eat here, and it's confidential, so it's no wonder that the membership system is very strict.

Quantitative restrictions can indeed ensure the performance of chefs' cooking skills, otherwise once the quantity goes up, the quality will definitely be affected to some extent after the pursuit of speed.

"The ingredients in our restaurant are all carefully selected and top-notch, and we use the freshest and highest-quality ingredients of the season to match them with the most suitable cooking methods. In order to reflect the true nature of the ingredients, to make the most perfect and natural food for guests. ”

Hearing this, Zhou Ping couldn't help but feel Watanabe's strict attitude towards food.

It's no wonder that he has such confidence to run a restaurant that seeks quality without quantity in such an almost demanding way in a place like Ginza, where every inch of land is at a premium.

It's still so successful that people are eager to catch it.

There's nothing wrong with hunger marketing, but you have to have a good audience.

Otherwise, it will be on paper, and it will inevitably end miserably.

Looking at the truffles on the dining table, you can feel the irresistible fragrance of the truffles from nature through the glass jar.

"Let me present you with the first dish, the taste of conch. ”

After introducing Shuhei to today's ingredients, Watanabe Murafu said the name of the first dish.

There is no fixed menu at this shop.

What guests eat depends on the ingredients prepared by the restaurant that day and the flavor that the chef wants to present.

It may seem a bit spontaneous, but it's definitely worth the money.

After bowing slightly, Watanabe immediately got to work.

There seemed to be a special aura emanating from him, which made people feel unclear.

Everyone secretly gave birth to a kind of appreciation, the process of appreciating the chef's cooking, is also a very aesthetic artistic enjoyment.

Watanabe was engrossed in his sword, wielding a knife and shovel in his hand, and working like a cloud of his peers on the neat dining table.

While watching Watanabe Villager's cooking at the dining table, Zhou Ping was also carefully observing his every move.

Watanabe Murato's recipe and sequence, and even the time for each seasoning and ingredients to be processed were kept in mind.

In a few minutes, the taste of the first dish of conch was baked.

A plate of fresh snail meat processed by the villagers of the transitional border is spread on wasabi leaves, and a small piece of freshly ground wasabi is served on the side.

The colors are contrasting and look pleasing to the eye.

"Zhou Jun, please taste it! Miss Keiko, Mr. Nishiguchi, please both of you too!"

Zhou Ping and Keiko Matsushima glanced at each other and nodded.

Holding the chopsticks, he grabbed the snail meat and stuck it on the ground wasabi powder, and then dipped it again on the wasabi in front of him, and then put it in his mouth.

Fresh wasabi processed by the Transitional Border Villager does not have an extra irritating taste.

With the fresh and salty taste of seafood sashimi, coupled with a little mustard stimulation, Zhou Ping can really feel the taste of the ocean in his mouth.

After Keiko Matsushima covered her mouth with her hands and ate it, her eyes lit up and she said in admiration, "It's amazing! Mr. Watanabe's dish is so delicious, it seems that the smell of the sea explodes between the taste buds, and it is really memorable." ”

Zhou Ping raised his eyebrows, hey, why is it so quiet?

With the character of this guy Tetsuo in the west, he should have a reaction at this time, right?

For example, first out of place to praise out loud or something...... There was no sound at all.

So, Zhou Ping turned his head to look at the West Exit Iron Man's side, and then suddenly realized.

This kid is eating non-stop, and he doesn't have time to admire.

Cow chews peony...... Somehow, this idiom suddenly popped into Zhou Ping's mind.

When Nishikou Tetsuo felt Zhou Ping's gaze, the chopsticks in his hand suddenly stopped, and he bit twice mechanically in his mouth.

His mouth opened slightly, and he slowly raised his head and swallowed the food in his mouth.

Ahem!

Coughing twice and taking a sip of the tea prepared next to him, Tetsuo Nishiguchi breathed a sigh of relief, and then said embarrassedly.

"I'm sorry, big brother, I made you smile! It's so delicious, I can't stop it!"

Zhou Ping smiled, didn't speak, and then picked up the second piece of snail meat and stuffed it into his mouth.

After all, the tantalizing delicacy can really make you want to be addicted.

When Tetsuo Nishiguchi saw this, he immediately reacted and continued to eliminate the few delicacies in the small plate.

Seeing the three of them affirm the food they made with practical actions, Watanabe Murafu was also very happy.

"Aligado, I've got some Wagyu beef for you, so please wait a moment. ”

Watanabe then went on to make sizzling beef for Zhou and others.

I remember the last time I ate Wagyu food, it was when Shuhei and Keiko Matsushima were in Las Vegas.

However, this is a Japanese restaurant famous for its Wagyu beef.

What's more, they are made by a well-known master.

Zhou Ping was very much looking forward to this dish, and just thinking about it made him feel appetizing.

"There are many types of Wagyu beef in Japan, but the three brands of Kobe, Matsusaka and Omi are the most famous, and they also have the best meat quality. ”

"Of course, because of the difficulty and rarity of farming, the price is relatively cheap. Now the piece of beef in front of us has reached the A4 grade, which is also the top Wagyu beef. ”

Watanabe Murao pointed to a piece of beef with a bright red color and said to Shuhei, "Matsusaka beef does not refer to cattle born in the Matsusaka region, but to calves that have been imported from all over Japan. ”

"Because the process of raising is too complicated, I won't elaborate on them one by one. And the piece of beef in my hand is the naked eye of Matsusaka Wagyu, which is the core part of the tenderloin. ”

"The fat content and lean meat in all parts of the meat are perfectly balanced, so it is easy to form frosts. This creamy beef has a delicate texture, soft flesh and outstanding shine, and the sweet flavor of fat fills the mouth in an instant after you enter it, and the taste is almost silky. ”

Hearing this, Tetsuo Nishiguchi couldn't wait, swallowed heavily, and said with a smile: "Mr. Watanabe, I've been waiting so that I can't wait, can I start?"

"I think the eldest brother also wants to taste this delicacy, and the sister-in-law must be too. ”

Tetsuo Nishiguchi nodded and smiled at Shuhei and Keiko Matsushima as he spoke, obviously wanting to increase the weight of his words.

Watanabe Murafu, who was interrupted by Tetsuo Nishiguchi, was not annoyed, looked at the three people in front of him and said with a smile, "Hay, then, please wait a moment, and then I will make this dish for everyone." ”

After saying that, Watanabe Murafu's hand quickly cut evenly on the fat piece of beef.

His speed was not fast, but the whole process was smooth and full of charm, and he continued to be as comfortable as ever.

In just a few moments, Watanabe had already cut a large piece of beef into small cubes.

The temperature and time required to heat a good Wagyu beef are the key to the texture and taste.

This is the essence of teppanyaki cuisine.

The most important thing is the chef's delicate control of the time and heat.

Only when the two are perfectly combined can we make the best food, otherwise the ingredients alone will not be enough to bring out the full flavor of the food.

As one of Japan's top chefs, Watanabe knows every step of the way.

In less than 10 minutes, Watanabe Murato had finished processing the beef, putting the pieces of meat on three separate plates and pushing them in front of Shuhei, Keiko Matsushima, and Tetsuo Nishiguchi, along with a small plate containing wasabi, garlic cloves, and secret sauce.

"Ladies and gentlemen, please try our signature beef, and I would like you to give me some advice. ”

The three people, who had already opened their index fingers by the fragrance coming from the production process, did not hesitate at all, and immediately picked up a piece and put it in their mouths.

"Yo Sai! It's so delicious, and sure enough, it's perfect by Master Watanabe himself! It's the most delicious beef I've ever tasted. ”

Tetsuo Nishikou, who ate in three or two bites, suddenly had a light in his eyes and said what he really thought in his heart.

After saying that, he couldn't wait to grab another piece of mustard and stuff it into his mouth.

While feeling the beef melt in his mouth, Tetsuo Nishiguchi was full of happiness and thoughts.

"It's delicious, it's delicious! I really want to enjoy it every day! That must be a very happy thing!"

Keiko Matsushima also seems to enjoy it, and it seems that this delicacy has also conquered her taste buds, but she seems to be more reserved, chewing slowly one bite at a time, not forgetting to experience the different tastes of different dips.

Putting the elastic beef cube into his mouth, Zhou Ping took a bite of it, and his eyes also lit up.

This taste, this texture really has nothing to say.

As Watanabe said, the mouth is silky and silky, and the meat is exceptionally delicious and juicy, more than a grade better than what I have eaten in the United States before.

Well, yes, yes, it's really worthy of its name, and this is truly the best Japanese cuisine.

It seems that no matter what the ingredients are, the most important thing is to have a good chef.

Just now, Shuhei had silently memorized the various processes of Watanabe Murafu's production of this Wagyu beef, as well as the order in which the seasoning was put before and after.

In his heart, he can't wait to try it.

After all, even if he came here every day, Watanabe Murafu couldn't stay here every day.

According to Tetsuo's introduction just now, the chef is now in a semi-retired state, and he will only do it himself unless he has a particularly important guest, and he will also run around the world.

Even if Zhou Ping relied on his identity as a life-saving benefactor, every time he came over, he could eat the top Wagyu beef made by Watanabe Murafu himself, but once he left here?

Therefore, it is best to learn the technology in hand.

。 Sogou