Hirokawa Review

I heard that today I queued at the entrance of Guangchuan in Busan, Kyoto, until 2 o'clock. [Cool] [Cool] [Cool] Come and tell me that there are not many people in Kiyomizu Temple, Kinkaku Temple, Fushimi Inari, Busan, and Gion in Kyoto today. [laughs without words] [laughs without words] [laughs without words] Anyway, I'm here today... ​

Guangchuan is a specialty salmon restaurant! It is a Michelin star! Although the fame is big, I only know it after eating! We have two different grilled salmon, juice roast and salt roast. The salmon here is really fishy.

We waited for nearly an hour to eat the set meal, but it is recommended that you as long as the salmon rice is good, delicious, not expensive to queue for so long, the recommendation index is five stars! It tastes great and very delicious!

How can I miss this food at the hot spring hotel in Busan! The hotel informed that the reservation was full within three days, so I had to queue up an hour in advance. Fortunately, there were not too many people. Grilled salmon liver is great! The first time I tasted the salmon sashimi, the clear soup with salmon liver was also good, the salmon was really fresh! The ingredients really determine everything.

Michelin one star, do not accept reservations, go to that line. Chinese people rarely go, because it is not convenient to go there. In fact, Kyoto Station Jr Shanyang Line takes only10-15 minutes to take Busan Station. The salmon rice is delicious to the explosion, and the basics are Japanese or Korean.

This eel rice is probably familiar to everyone, Michelin star, located in Lushan snack street. Not much to say, queue up in line ..... dead queue (I queued for two and a half hours, everyone take care) star cuisine must have the truth of star cuisine, whether it is from the tea set placement or the production of salmon cuisine is very elegant. The left picture is the eel egg, the right picture is the first to make eel rice, it is said that each master who makes eel rice is ten years of hard practice, the first two years are only slaughtering eel. In addition to the taste and tenderness of the salmon rice, the essence of the salmon rice is more the taste of the salmon soup. The soup is thick and not greasy. It is the best. I highly recommend this salmon rice, a small portion of 100 soft sister coins, do not accept reservations.

Guangchuan insisted on steaming and roasting the way, after the guests ordered the order before the start to kill the carp, it was really hungry and fainted. Fortunately, the salmon is extremely fat, the slightly scorched epidermis gives a strong fragrance, and the thick fat layer under the skin even has the meat, which makes people feel like an entrance. Ah ah ah, it is the first salmon rice in Kyoto!

Waited for an hour and a half and finally ate Guangchuan's salmon rice cuisine. This year, the star was one Michelin star. It's a store that must wait, it's worth waiting. The dining environment is first-class, the most awesome salmon rice, the salmon entrance is instant, the sauce is just right, the grilled salmon liver is a side dish that is highly recommended in Japan, and it is really mellow and delicious. It is delicious and elegant. It is going to be rough in Osaka!