HORITA

HORITA is full of honors and is still the exclusive restaurant of the Japanese Consulate. Horita even served as the chief chef of the Japanese "state banquet" at the G7 and G15 summits. The essence of Kaiseki cuisine culture with an average price of 2,180 yuan per person is immersed in the experience again. The ingredients are really delicious, the dishes are exquisite, and the money is worth it. I vaguely remember that the last time I could taste such delicious food, it was comparable to SUSHI YANO, the former chef of the Emperor. The Emperor needed to book his menu in advance. Tom Cruise sat at the bar for two consecutive weeks to appreciate his craftsmanship. Mrs. Thatcher was moved to shake hands after eating his sushi. There are also various stars who patronize and praise it from time to time. Unfortunately, it no longer exists now and has been closed for a long time. The epidemic is gone, catering is not easy, and the happy spring has arrived. I look forward to the Kaiseki menu in May and I would like to taste it if I have the opportunity. Thank you for the invitation, and the business is booming! [Baoquan]

The heavy snow has just passed, come to Xiaoyu to experience the new dishes of the month of ingenious authentic cuisine There is no shortage of good Kaiseki cuisine in Shanghai, but it is rare to be able to do authentic Kaiseki cuisine to the extreme like Mr. Horita. Xiaoyu has now moved to the Bulgari Hotel, which is low-key and luxurious, just like Mr. Horita himself, who is skilled but not ostentatious. The dishes of Kaiseki will be different every month. According to the seasonal changes of ingredients, the corresponding utensils are matched to create dishes that match the month. Therefore, coming here to taste Kaiseki is not only to taste the homepage, but also like enjoying an art feast, which is worth the money. The heavy snow has just passed, and this season's solar terms contain many snow elements. We can also feel the changes of this season from the ingredients and utensils, which is very wonderful~ The famous eight-inch, namely, broccoli and egg steamed shrimp, soaked winter bamboo shoots, carrot vegetable rolls, Hokkaido capelin Wakasa grilled, and today's monkfish liver. It was stunning as soon as it appeared: the vessel for December was decorated with the "Snow Hanging" of Kenrokuen Garden in Kanazawa City, with the egg whites dressed up like snow, and paired with maple leaves, which was very spectacular. When eating, taste it counterclockwise, from light to strong, and gradually get into the best. Here I want to say that the winter bamboo shoots in December are the freshest, and you can feel the sweetness and happiness of winter bamboo shoots when you put them in it, and the anglerfish liver is the most plump and smooth like foie gras from December to February of the following year, which is wonderful. Boiled bowl-charcoal grilled morel hairy crab. It uses hairy crab meat, charcoal grilled morel, and grapefruit. The taste of each ingredient is very distinct. The crab meat is plump and sweet, the morel is fresh and mellow, and the fragrant and appetizing grapefruit is added. The ultimate fragrance and umami are perfectly blended, and the layering is rich and full, perfect. Mukutsuke, winter is the best season for yellowtail. The store uses yellowtail from Hokkaido, medium-fat tuna, grilled large-fat tuna, and marinated tuna back. Yellowtail is plump, light and tender, and is the perfect warm-up. Then the medium-fat tuna to large-fat tuna, the taste goes from light to deep, this taste, like the ups and downs of an aria, climax after climax, can't help but make people applaud. One bite, mini seafood rice. The seafood rice made of yellowtail, sea urchin, and raw tendons, each ingredient has a distinct taste, the tenderness of yellowtail, the sweetness of sea urchin, and the deliciousness of raw tendons. Every bite has content, and every bite is a different taste experience. Yakimono, Kinji fish, one of the three famous fish in Japan, fresh and tender. Cooked food, Hiroshima Prefecture oysters Yuzu pot, using Hiroshima triploid oysters and steamed with yuzu pot, the oysters are relatively large, the meat is fat and tender with sweetness. Strong dishes, charcoal grilled wagyu with homemade pear vinegar, wagyu is very tender, unique fat dense and mellow. Yanggemono, Hokkaido cod milt with truffle salt, crispy and tender on the outside, sturgeon milt inside, it is indescribable delicious. Food, duck meat Majo yuzu thin noodles, the soup is made with duck bone broth, the noodles are thin and chewy, the duck meat is delicate, it is a rare delicacy. Fruits Red Beauty Wagashi homemade red bean spring rolls

In December (when the teacher left), I went to Chef Hotta’s restaurant again. Winter is here and I'm really looking forward to what kind of dishes he has to offer. Christmas music played elegantly in the store. The first is the eight-inch. When I see it, I feel like winter is coming in Japan. The decoration reminds me of Japanese houses in the snow. The pine nut tofu was rich in flavor but so bland that I wanted to refill the bowl. In addition, the fishy smell of flat clams has been moderately eliminated, making it easy to eat. The plum sauce went well with the sardines and I thought the soft bamboo shoots were very tasty. The vinegar bonito is very soft and the vinegar sauce increases my appetite. The boiled food bowl is made with hairy crab and radish, and the aroma of yuzu goes well with the radish. Hairy crabs are much bigger than they look. Next came a huge sea urchin and a plate of sashimi. The sea urchin is fixed on the sushi rice, but it can also be eaten. When eating sashimi with kombu soy sauce, it becomes more and more delicious. Charcoal grilled dish with orange and yuzu pepper. Very delicious and well balanced flavors. There is also grilled wagyu beef, which is so delicious that it cannot be expressed in an elegant way. It has the flavors of beef, sweet pumpkin and sansho pepper. The fried food is Shirako's deep-fried food, which is crispy on the outside and soft on the inside, making it feel like it melts in your mouth. It's a bit hot, so it's best to eat it bit by bit. The main food is chicken shabu-chee, but it comes with truffle sauce, eat it plain first, then add truffle sauce. The taste changed and I liked it until the end. Dessert was fruit, red bean yokan and matcha. The moderate sweetness of the red bean yokan and the bitterness of matcha gave me the elegance of Japanese cuisine. Forgetting the cold winter, I am very satisfied with the warm dishes provided by the chef. Thank you so much.

September is here, and I wondered what kind of dishes Chef Horita would offer, and I came back again. The flowers in the store felt like autumn. First, the Nadai Hachi-sun was decorated with rice, and it felt like autumn colors. The abalone had the flavor of Japanese Sansho, which was interesting. The Mozuku tasted a little sour, which increased appetite. The way the sashimi was arranged was different from the usual feeling, and it looked like a Japanese garden seen on an autumn night. Eating fish dishes and pickles together had a good salty taste, and the sourness and sweetness were good, and it was easy to eat. When I took a bite of the foie gras hamburger, the fruity taste emanated from the foie gras sauce, which was a taste I had never tasted before. Eating sea urchin and shrimp vinegar taught me a new way to eat shrimp. It was already very satisfying visually, but the conger eel sushi and soup were more satisfying to my appetite. The conger eel sushi was moderately sweet. The yuzu-flavored soup. I want to eat it again. Finally, fruits and Japanese desserts, as well as Japanese matcha made by the chef. There is no other place in Shanghai where you can eat handmade matcha and handmade Japanese desserts. This is really suitable for the traditional Japanese cuisine of the last dish. These dishes made me feel the autumn in Shanghai early. I can also see the magic of chef Horita today. I am looking forward to the magic of chef Horita in October.

Now that I can't go back to Japan, I really want to eat Japanese food, so I came back here. If you want to eat authentic traditional Japanese food, you should come here. Today's dish is also a wonderful taste. The chef provides dishes that do not lose strength in summer. The first dish, eight-inch, can have a good appetite and feel the season in a fresh taste. The dishes with shaved ice are original and have never been eaten in other restaurants. In the shaved ice, I can feel the chef's creativity and warmth. It is also interesting to talk with the chef and the waitress, who will tell me the ingredients and detailed ways to eat. Don't worry if you come to this restaurant for the first time, you will be warmly welcomed. I will definitely come back again. I am the same. I am very much looking forward to what kind of dishes the chef will provide next time.

Tiantong Road and Henan Road, intersection, Bulgari Hotel East Skirt Square 2nd Floor, convenient transportation, easy to find the place. Of course, the dishes are very interesting, authentic Japanese food restaurant, I am Japanese, I often go to eat Japanese food, but there seems to be no such Japanese food restaurant in China, I found it after a taste, other Japanese food is different, really delicious. And the dishes he made have become works of art, very comfortable to look at, with a sense of season. The chef and waiter are also gentle. I will definitely come again to eat again.