No matter how big the world is, it is probably in the Japanese. Come to taste the countless rice chrysanthemum Japanese cuisine INAGIKU, the environment is very quiet and bright, on the fifth floor of Guangzhou W Hotel, the chef Nakamura Rongzhi is a very talented Japanese who speaks Chinese very well. The Kaiseki package is especially recommended. The exquisite and unique five-piece seasonal platter. Adjusted according to different seasons, the ingredients are made at the freshest moment, sesame tofu unique. The delicious taste of five sashimi, the sperm of salmon you have tasted, plus the sour juice, is really wonderful, large chunks of thick tuna, fresh shrimp, French oysters, people can not resist the temptation. The classic of rice chrysanthemum, the first time to taste the sea urchin made of tempura, with seaweed wrapped in fried, retain the water and nutrition of the sea urchin, prawn tempura will not make you feel very greasy, small salmon tempura is also unusual. The roasted salmon can be seen from the Japanese chef's foundation, Tokyo-style salmon from the back, first slightly fried, then steamed, and finally roasted, outside the burnt inside tender, this moment just want to match a bowl of Japanese rice. Hokkaido flavored seafood soup, the different varieties of seafood blended with Western-style soup, plus flavor, wow, the best in the world. Steamed assorted seafood absorbs Italian cuisine, the seafood practice is different, and the Japanese sake is very refreshing. Creative sushi platter, thin roasted and beef roasted rolls, fried sushi tempura, foie gras avocado rolls. Three different styles, three levels of life end up homemade chestnut cheese, plus Japanese sweet melon, it is perfect. Mr. Nakamura also added his own unique insights on Japanese food, integrating the alcohol culture of W Hotel, and achieving the ultimate in one thing, which is the art of food.