Last week's trip to Nantong was satisfied from the Toro feast created by the 300kg Spanish bluefin tuna from the sashimi dish to the cooking and sushi links. The bluefin tuna elements always run through it. This is not what the average Japanese master can do! No matter how good the ingredients are, they will not be used to their fullest use, it is also a waste. Master Yu Sheng's craftsmanship once again made me look at it. The aftertaste of Toro fat is unforgettable as never before! Even if the corners are made, the master can turn decay into magic. Tuna mud bibimbap, plus salmon, friends who don't like raw food are full of praise, the production is always so stable, although that day is half an anniversary, officially opened day, chef Wang master is still very low-key. The first three-pointed hands, respectively, are roasted golden eyelids, big bamboo carp and Hokkaido shellfish, which are always more wonderful than usual. The shrimp head of the peony shrimp is a tempura practice. Although the first time I eat the fried food, the technique is absolutely high, and the aroma of the shrimp head is completely forced out. Peony shrimp hand holding, is also beautiful! The air is full of handmade jade roast, and there are two pieces of star sushi to eat, there is no need to say more, every time the package will appear, classic! Desserts, still my favorite Japanese light cheesecake, Master Wang has been insisting on making desserts, this is really rare! This time, the dumplings are not lost to those high-end western restaurants. The fore dish is always so attentive, there is no special novel ingredients, but it can always bring you unexpected surprises. For example, this pea-flavored cheese tofu is very seasonal. The faint pea fragrance just set off the mellow flavor of cheese tofu, it is really the feeling of the entrance, no exaggeration. The grilled scallop salad looks ordinary, but because of the special sauce makes my eyes shine. Sweet and refreshing, plus the taste of the small scallops of the fire is also superb, the second dish, is the small long well oyster produced in the Nagasaki area, the most abundant fishing resources in Japan. This category of oyster milk is full of fragrance, but because Japanese oysters enter the domestic market late, so the general diners may be more familiar with the oysters produced in France, Canada, Australia and New Zealand, etc., but I don't know that Nagasaki this oyster is the real oysters! Even if you don't pickle lemon juice is great, the original flavor, sweet and intertwined with the taste of the slight seawater! The third course of cooking, fir leaf smoked goldfish. The fir leaves are not so easy to find in China now. Master Wang specially asked people to bring back some from Japan. This time, I was fortunate to be able to taste the dishes made with it. I was really touched! The cuisine of the grand, pay attention to the visual aesthetic, but it will not be too much, the simplest things are often the most beautiful. Loved the overall feeling of this dish, untied the moment the fir, the aroma swept the entire sushi table. Jinjiyu is a very expensive cold water fish in the Pacific Ocean. It is combined with vegetables such as mushrooms, peppers, broccoli and other fried in butter. It is a set meal I admire in Kyoto. Every time I arrange a sushi, the amount of sushi is very large. After eating a bowl of particularly strong flavor soup, it is the most pleasant thing for me.