Yi Yu Huo Japanese Cuisine Review

Had a meal of kaiseki and learned some food knowledge. How to distinguish kaiseki from banquet cuisine. This is different from any previous Japanese food, for kaiseki cuisine is just a layman. Respect for personality, exquisite food and elegant environment, not gorgeous, but elegant and some careful thoughts. Every month the package will change, this time I eat this is called Hua package. Prepaid: abalone ginger roasted fore dishes: mustard octopus, burdock, jade roasted and other five kinds of side dishes sashimi: seasonal fresh fish four kinds of grilled: green flower fish pot: seafood vegetable pot staple food: sushi five-round absorbent: seafood flavor soup sweet taste: seasonal fruit seafood are directly shipped from Nagasaki, Japan, Ensure fresh ingredients. Two ways to eat grilled blue and white fish, radish mud and soy sauce applied to the fish or salt and pepper next to the stew. The miso soup is held in the hand and drink it more. Soy sauce and mustard are produced in the store. The shrimp and fruit he ate have the taste he should have. The store must be a detail-oriented person. The crafts in the store are all handicrafts that are purchased from the local area and then matched.

Since entering the industry that earns money by writing, there are some words like gold, but today this meal is quite like it, just write a little for his family. Recently, the fat reduction reached a staged small goal, I wanted to reward myself to go to Wolfgang downstairs to eat steak, but today at noon saw his home, I have always liked to eat Japanese food, happy to go. No other guests at noon, it is estimated that it is a bit awkward to wear today, the waiter saw me and asked who you are looking for. But I am here to eat. After the seat, you can order a la carte or 800. 1200 kaiseki. In fact, you can come to the 150-500 price workday lunch package. Ordered the 800 package. Because some dishes are slow to make. The chef was afraid that I would wait a long time and sent me some dishes. For example, pay first. Fat lobster meat, sour mouth appetizer. Sashimi platter and that big plate with a autumn atmosphere are very happy. Sashimi can be eaten, the meat is not so much water. Although it is a pity that there is no tuna belly at 800 prices, the two middle bellys are also very good, which is not bad compared to the belly of some shops. I saw that I liked to eat crabs when I chatted. The chef prepared a small dish of board crabs for me, which was very intimate. Oh, by the way, the dumpling wine is delicious, and I also sent a little fish to make the wine. The boss *** is very high, the freshly brewed coffee is shared with me, just have the habit of a cup of black coffee every day, I am happy to accept it, I don’t know much coffee, the doorway is very deep, and I only drink it in depth. Also talked about the Japanese food shops in the Imperial Capital. Some dishes were not photographed in the back. In the end, the proprietress was afraid that I would not be full and gave me a small portion of Udon noodles. Well, I guess I won't go to eat Maru Turtles in the future? ? . Towels, embroidery is good to take away, in fact, to every higher-end store, small towels always want to take away. The oysters are very fresh. The chef adjusted the juice for me. I was afraid that I was not used to eating raw. In fact, I had no problem eating directly. It feels exquisite to eat a meal. At the same time, I have a commercial exchange with the waiter and the chef? ? . Thank you for your affirmation of this food, hahaha. If there is no problem with the ingredients and dishes, the food looks more. This one feels great. Will come again.

Located in the southeast corner of Tuanjie Lake, in the hot summer, quiet waiting for the night to come, ready to meet today's consumers. The store is small and the space is very good. The bright lights make every night feel at ease and kind. The store has arranged some paintings and decorations, all of which are works by Japanese painters and limited. I don't know much about painting, but I can still feel very quiet when I appreciate it. The two chefs and the proprietress are very friendly people, and even if they come for the first time, they will not have a strange feeling. Three price recipes, 500, 800, 1200. The 500 package is very interesting, with a lot of wine, the proprietress introduced that this set is mainly arranged for the Japanese, they love to drink. The menu will be changed according to the season, and the chef team attaches great importance to the season matching. Ordered the 800 package. First pay is fish soup frozen, there are shrimp meat, various vegetables. The same is presented as frozen, compared to the vinegar frozen used for seasoning, the fish soup frozen here as the main dish tastes stronger, and the frozen taste made with fish bones is very strong. Eight inches. Place in eight different styles of small bowls on ice, with different ingredients, roasted scallops, haired red shellfish, flavoured conch, roast duck breast scallion scorpion pepper, small lotus root, star box sushi, tomato juice crab edamame. Tomato juice crab meat edamame is an advantage. The fresh and sour taste of tomato juice combines the sweetness of edamame mud, which sets off the tenderness of crab meat and has a great aftertaste. Creation. Blue edamame naked, island edamame, north shellfish, gold line fish, huibishou edamame, and a very interesting fish called Yiliang. Sashimi fish are very fresh, and the fisherman developed a rare way to catch fish in Beijing is to cooperate with sea fishing experts to get the fresh fish that go to sea on the same day. Ship to the store to ensure the best quality controllable. Naked is very fat, at first I mistakenly thought it was a middle oyster, the treatment is also good, removed the excess tendons. Several rare fish Ebishou oyster, gold line fish, Yiliang taste are very strange, fish meat or soft or rich, only eat once is really difficult to taste its taste. oysters. Chopsticks, leeks, purple sour. The soup is fresh, but it is a bit salty. The oysters are very soft and tender, with small hedgehogs inside and crispy taste. Fried tempura. Wild car shrimp, dance oysters, pumpkins. This is the happiest dish in the whole package. The temperature was just right when it was served, and it also exuded a strong oily fragrance. Tempura skin was crisp and thin, and the inside, especially the wild car shrimp, was treated by steaming method, q was sweet and very delicious. The sushi link was presented with Chibei, Jinmeyu, Huibishouyu, Jinlinyu and Knifefish. The first rice is a bit sticky and the back is stable. The sushi seasoning of the fish fire is weak, and the deepest memory is the gold line fish. The dessert is presented with strawberry Dafu and orange. This Dafu is a bit similar to ice cream taste, delicate, and the temperature is lower, which will be more suitable for summer. As a new store that is still in the trial period, Yuhuo is still lacking. There are highlights and shortcomings, but the proprietress and the chef have ideas, and if they stick to it, they will become a store that can be expected.

再访渔火，怀着深深的感动写下这篇网友攻略。北京日餐越来越多，特别是这种精品小店如雨后春笋。渔火的最大特色就是鱼的种类非常丰富，一餐下来，能吃到至少十种的鱼儿，这是一般日餐店吃不到的，所以特别的高兴。比初次来的时候,口味更成熟稳定了好多,之所以未来也会打算经常来,是因为这里可以吃到许多不同种类的鱼,确实是件可以做为自己深夜食堂的精品店了。

朋友认识老板多年偶然间提及，被吃货默默记下，试下来甚为推荐。先说餐厅位置看网友攻略地址有些懵，其实熟悉东三环的都该曾路过，长虹桥东南侧辅路边，前方朝北50米就是国医堂。晚上更好认，门前三平方的地方布置了简约枯山水式欢迎步道。餐厅内布置风格是传统浓郁的日式榻榻米风，五六个包间而已但各有特色。菜品是套餐预定制，厨师据说均为在日本或者日料店从业多年，对料理都抱有认真执着的匠人精神理念，后者从菜品的呈现中是可以体验到这份追求的。店家据说每月都会调换一些菜品顺应当季鲜味。11月份又新进在套餐中加入热腾腾的寿喜锅，味道很是不错。老板娘是个淳朴的人，感觉话不多但很亲切，因为去了两次得知喜爱海鲜鱼类，还特地在寿喜锅内多➕了虾和??。每次上菜店里的小妹都很细致的介绍食材种类，当日如果新进鲜捕海鱼厨师也会随时纳入餐位做调整。总之是家很用心经营而不花俏宣传的料理店。听说好几位大导演都曾关顾，好奇询问了老板娘，其实餐厅才新开不到半年，可以多宣传，但老板娘没有借此广告，在很踏实的打造一家多品质有诚意的食堂，比较某些肆意浮夸宣传的网推餐厅实属不易。顺便说一声老板也曾居日本多年，写的一手好字，菜单为毛笔书写是老板手笔，看了如菜品一般赏心悦目????。图为证，。话说餐厅中午也营业，有套餐也可简单午餐单点，当挑个云淡风轻的日子再来。天很冷了，得吃些好的??。

The newly opened Japanese food store south of Tuanjiehu Medical Hall, the whole team is very high, I like the decoration style here very much. I learned this side by coincidence. I chatted with the boss and found that the proprietress and girlfriends who graduated from famous Japanese schools turned out to be junior high school alumni. Many of the staff in the store have been in Japan for many years, because it has just opened and is still being adjusted. There are still some dishes that need to be improved, but the overall level is good. After eating, the boss is very sincere and asks if there are any suggestions for improvement. The proprietress also invited us to drink and eat the wine side dish Udon noodles. I can only say that the food is too beautiful and the chat is too hilarious. It is 12 o'clock, so that the boss can't snor. It has been a long time since I returned so late. Hahaha, thank you for the fate of my girlfriend and the proprietress [ye][ye][ye].