A Japanese restaurant in Tokyo is a good local restaurant, the environment is in the noisy quiet, the service is simply first-class, just this can score a full score, and every dish you can see the chef's heart, the taste is very good.
The famous sights of Kyoto, surrounded by Tang buildings, with various high-end restaurants and of course private gardens, are declined to visit, and the geisha are seen by chance on the way and they walk very quickly
The restaurant, sheltered in the garland streets, offers a beady Kyoto Huaishi banquet. The classic "Jinghuai" style of cuisine, a flowing table, shimmering full rhythm. Each dish is characterized by seasonal and earthy features, with impressive eight inches, Xiangfu, Qingkou steam and oysters. Among them, to pay three raw fish meat all take skin on the table, the fish skin of the salmon is more applied "Tosa Pat" method for micro-baking, not only embodies the crisp fragrance of fish skin, but also retains the fish skin and fish meat between the delicious layer, creating a wonderful taste surprise. The food is not wonderful and attractive, but it hides the "Jing Huai" yoga. So feasting, it is worth a detour!
This salt fried salmon is super delicious, the environment and service are first class, recommended to try.