SUSHI KIWAMI

The big snow solar term in 2022 happened to be the day when the epidemic was unblocked for a long time. It was like celebrating being released from prison. I came to Sushi Ji to eat Japanese food, 1580 yuan per person. Coincidentally, in 2021, it was also the big snow solar term. I ate at Kuroki, 3980 per person. Now Kuroki has reduced the price to more than 1,000 per person, but the price of Sushi Ji has not changed much. The chef of our table is Master Rao Xiaoxin. Before the appetizer, we were shown all the ingredients in our private room tonight. We saw fresh snail meat, frozen tiger prawns, fresh tuna and sea urchin, etc., all placed in wooden food boxes. The appetizer is a small dish of pickled cucumbers, pickled radishes, and pickled ginger shreds, which are used to eat seafood to relieve greasiness later, and can be added after eating. The first soup is crab meat and yam balls with matsutake soup and shark fin steamed egg. Two hot dishes to settle the stomach, and then start the following seafood adventure. The first seafood dish was shiso flower, sea urchin, and fish roe mixed with prawns. The sea urchin and shrimp were both very sweet. The second dish was grilled tuna fat, the third dish was grilled live Arctic scallops + snapper + tiger prawns and wasabi, and the fourth dish was abalone liver paste with black gold abalone. I licked the rich sauce made from abalone liver first, which was sandy and had the taste of sesame paste. After four sashimi dishes, we started with two other hot dishes - steamed black fish with sweet and fresh soup; grilled fish with grated radish, which I couldn't eat anymore. After two hot soups and hot fish dishes, we started the second round of five sashimi dishes, which were five kinds of fish sushi. Chef Xiaoxin's technique in making sushi was very good, and the sushis were not scattered in shape or spirit. The main course was sea urchin, tuna paste, and fish roe mixed with rice. The sea urchin was so sweet that the fruits behind it didn't feel that sweet. The fruits were honeydew melon and matcha pudding. Sushi Gokki has two other stores in Nanjing - Luming Gokki on the first floor of Hilton Garden Inn, which is also Japanese food; and Jishang Seafood on the fifth floor of Jumeirah, which is a seafood hot pot that is cheaper than Japanese food. It is said that Sushi Gokki is going to open a store in Shanghai. The fact that it can bring Japanese food from Nanjing to Shanghai shows the confidence of the Chinese Canadian boss in doing business. Think about it, since the epidemic, I haven't been to Japan for three years. A store like Sushi Gokki in Nanjing can more or less satisfy everyone's beautiful imagination of Japanese food.

The hotel is nice, with restaurants and guest rooms of various styles. What impressed me most was the indoor swimming pool, the water was very clear, there were not many people, you could swim as much as you wanted, and there was also a place for steam sauna!

【口味】很好的 【环境】VERY well and truly amazing 【服务】very nice and very much like that.

Let me talk about the simplest first. The miso soup is the bottom of crab meat. The last time I drank such a sincere soup, I was lucky to be sushi in the Michelin restaurant of Xiaoyu. Yuzi roast, the entrance has a slight warmth and after fragrance, soft and light texture, and the best I have ever eaten! There is only one dish of the front dish, but it is enough to be memorable from taste to sight! Fresh Ise Hai Lao, Wang Cheu gave me a look before doing it, and then it can be formed after low temperature cooking. Since it is spring vegetables, naturally fresh spring oysters and asparagus, the bottom of the frozen, the most wonderful, sour and sweet plum flavor, is also the taste of spring! It reminds me of the Michelin Samsung family cuisine, flower path that I ate in the dumpling. The front dishes are made directly by the chef on the spot. This is the sashimi part that the regular Omakase should have, and it is also a wonderful ring after ring, from white fish to naked fish. Cold 𫚕 The first time the fish saw such a thick cut, the fatness doubled! The fresh flounder rolls are wrapped in extremely sweet Hokkaido horse manure sea urchin, perfect! Jinmeiyu and Taikun are slightly hot, all deep-sea fish with rich oil, Jinmeiyu is holding hands, but I have eaten it several times, all in Nantong Wang Master Yuansheng. Too knife fish, I still try it for the first time, meat is fat, fat. Bluefin tuna naked and fat, I will not explain more. Fresh Arctic shellfish, you beat it, you will bounce. The cuisine is one product, Hokkaido red crab meat is directly shaved, the simplest original flavor, with some lemon juice, the fresh taste is stimulated to the maximum extent. The second dish is the throat black fish I am thinking of. This is the second time I have eaten throat black fish in a domestic Japanese restaurant. It is simple salt roast, eaten with white radish mud, streamlined and pure to the extreme. The quality of Hokkaido horse manure sea urchin is impeccable, and it is presented many times in the hand-holding link, which is simply too satisfying! A total of six-piece plus seaweed rolls and seafood. Spring is the best season for eating salmon, inside and outside are wrapped in brightly colored fresh sea urchins, sushi soy sauce and sauna, the master control just right! The slightly baked blue and white fish, the char is overflowing, and the aroma of oil is mixed. The sushi rice color is dark, and the color sushi vinegar is used. Whether it is visual or taste, it will be better! The third is the best day, one day in advance, fresh Russian Arctic sweet shrimp meat, with cooked kunbu, the freshness doubled! The whole hand is spiral, the surface blue particles are shrimp seeds, and the unique transparent material utensils of the oysters are combined to complement each other. Kunbu's texture is intertwined with the meat of sweet shrimp, it looks good! Chibei is quite rare in hand, Master Wang is also very skilled in shape shaping, and it is an art-level sushi! If the front is squeezed with Japanese-specific small lime juice, the taste level will be more abundant. Tuna's middle fat and big fat hands are still beautiful. The sea urchins in the seaweed rolls are so many that they explode, and they are super satisfying. Seafood urchins are also excellent. Sea urchin usage is still not reduced, salmon seeds burst juice, tuna mud is delicate and fresh. Anyway, in my heart is full marks, in Nanjing there is no rival that can be surpassed, limited taste.

The taste is not bad, the price is moderate, the service attitude is very good, the environment is good, clean and hygienic, it looks very high-grade, it is very convenient to eat and shop around, parking is also very convenient, overall it is very good,