KIBUNE TEPPANYAKI Review

From the opening of the W Hotel to the present, it has helped the rice chrysanthemum on the 5th floor several times. Unlike many Japanese ingredients in thick powder heavy oil, rice chrysanthemum tempura powder is very thin, the original flavor of the ingredients is in place, seafood with fine salt can bring its own sweetness. At this level of Japanese food, naturally you want to eat seasonal ingredients, such as winter Ankang fish liver and salmon white seeds. More amazing is the silver carp and the beef grain, hot dishes with warm sake are warm in winter. The soup part has some breakthroughs, there is no usual flavor soup, no fungus soup, but a bowl of eclectic seafood soup, it is not bad! Dessert with soy milk latte matcha ice cream ended, inspiration actually came from matcha star ice music, admire the chef's bold!