A meal before the end of Shanghai was still staying at the New Jinjiang Hotel, so it was only 10 minutes away. Japanese guests have eaten and drank in China for a few days in a row. The oil and water are too big to bear, and the Japanese food is light. The store is divided into upper and lower floors. Relatively speaking, the card seat on the 2nd floor and the single room are more suitable for talking and chatting, and the atmosphere is good. And most Japanese cuisine is not bad menu, the most surprising thing is that this Mickey recommended Japanese restaurant, there is actually a fried bullfrog, the bullfrog itself is very tender, fried after better eating. Because there is a Japanese service staff, the service is very good and very talkative, the customer is very happy, and then a storage card, several shops in Shanghai are common. The overall feeling is that the environment and dishes are good, the price is small and expensive, if you eat better, the per capita is 500 plus.

Tsukiji Aozora Sandime ( Chang Le Road )

As a black diamond restaurant, the restaurant is famous. As a restaurant that focuses on Ningbo cuisine, the restaurant reflects the fresh ingredients to the top. The crispy fish with fresh fish is very tender. The tarragon with lard residue has a special flavor. The home-burned salmon is very sweet, but the taste is slightly light.

Trip Gourmet Awards

Top 49 Fine Dining 

Finally, I ate Dadong. Although there was a community group purchase before, the price of ducks was cheaper than the store, but eating roast duck still had to eat more fragrant in the store; its menu was very thick, and it was right to recommend the first five dishes. Roast duck is sold according to the whole 💰 398, send duck rack and cake skin, sauce 💰 12/person, two people must not finish a whole, duck rack is directly packaged, take home the old duck soup, put some black fungus and baby vegetables, fresh; Pie-peeled duck has 2 plates, eat a plate and pack a plate [laughs and tears], the skin is crispy and tender, pack some Beijing onion, cucumber, eat 5 burritos, I support...! But the goose sent 20 cake skins, [laughs and tears] mustard duck palm, palace shrimp ball in front of the roast duck is dim...Later, come to Dadong, concentrate on eating roast duck!

[Environment] The restaurant is a popular restaurant in the city hotel. It is located on the 5th floor of this four-star city hotel. The bustling street view is panoramic, but it is not noisy, elegant and low-key is the impression, and it is very pleasant to be quiet in the middle of noisy. The restaurant environment guarantees privacy, and with the selection of top ingredients, it also guarantees the freshness and quality of the dishes, giving you a private customized enjoyment. The high cost performance has created this private restaurant in Shanghai, which is the best choice for business banquets and gatherings of relatives and friends. In terms of dishes, the restaurant chooses fresh and healthy ingredients, insists on cooking the original local dishes, healthy and natural. Specially recommended the restaurant secret smoked fish and braised pork: [Taste] This brand smoked salmon smoked fish is a traditional dish suitable for all ages, unlike other homes made with salmon or herring, his family is salmon, fish meat is more tender, fried just right smoked fish infiltrated slightly sweet sauce, The skin is tender and so delicious that even the fish bones can&#39;t bear to spit it out. For Shanghai people, braised pork is not a fresh dish, but a whole rib-cut braised pork is rare! The secret braised gravy is delicious, the pork ribs are selected with fat and lean, and the lean meat on the bone is more compact. After a long time of cooking, the fat fat has long run out. From the quality of the meat to the taste of the roast is impeccable. It is very tasty. The entrance is instant, and the mouth is down. It is a great satisfaction! Usually not fat girls will also be unable to bear the big scorpion to start! Bamboo locust grass flower clear chicken soup on the table immediately scented nose, remember the choice of ingredients is extremely elegant, select Anhui deep mountains to catch more than three years old hen, crisp and fresh bamboo locust Wenwen slow six hours, pick up a spoon, from the inside to the outside up to the bottom of the golden luster, The taste is warm and mellow! The typical thin filling of the pot sticker is more. The bottom of the pot sticker is the fried dumpling part. The color is attractive golden yellow. The upper part is soft and tough. The bottom is crispy and the filling is delicious. The dish is particularly refreshing, with palm treasure, cashews, vegetables and so on! Very suitable for everyone to chat and eat! [Service] In addition, the restaurant provides intimate private customized service, the chef can adjust the menu according to the budget and preferences of the guests, let people enjoy a different dining experience. The daily reception of the restaurant is limited, the guest rate is high, and it must be booked in advance. It can be seen that this private restaurant is loved by diners! This authentic local restaurant, which snares the precious ingredients of all over the country, directly moved the &quot;China on the tip of the tongue&quot; to the table, which made people linger, and it was difficult to think of not drooling!

Top 25 Local Restaurants

Very authentic local dishes, the carp is very fresh, the meat is bitten with elastic beef tongue super tender, the set meal is very innovative for each person, the carrot is cut happy birthday

The old restaurant is also very exquisite, the dishes are beautiful and delicious, the service standard is first-class, the revolving restaurant has the best view, you can enjoy the scenery of the Pujiang River in an hour and a half, business banquets and family hospitality are very suitable, and you will come later!

Hengshan Mahler Villa&middot;Chinese Restaurant📍 Mahler Villa Hotel No. 30 Shaanxi South Road, Building 1, 1st floor 🚇 Metro Line 1 and Line 7 Shaanxi South Road Station Exit 2 walk about 1000 meters 🚘 Parking lot 15 yuan per hour 🌸 Mahler Yingchun afternoon tea for two feels more traditional English afternoon tea, especially red The tea pot is very delicate and the tableware is also elegant. The taste of afternoon tea is quite ordinary. In addition to the coconut guava two-color mousse cake, the taste is sweet and sour. There is also a pink mouse that is also very cute.

上海结束前的一餐，还是在新锦江酒店住，所以溜达过来也就10分钟的路程。日本客人连续几天在中国吃喝，油水大了受不住了，吃个日料清淡下。店分上下层，相对下面来说，2层的卡座和单间更适合谈事聊天，氛围不错。和大多数日式料理都大差不差的菜单，最让我惊讶的是，这家米奇里推介的日式餐厅里面，居然还有炸牛蛙这道菜，牛蛙本身就是很嫩，炸过后更好吃了。因为有个日本的服务人员，服务很好也很会说话，哄的客户很高兴，然后就办了一张储值卡，上海几个店铺通用。整体感觉环境和菜品都不错，价格小贵，吃好点的话，人均500加才行。

在上海也能吃到正宗的筑地市场，感觉是很满足，不过钱包君就不开森了，开在长乐路上，环境和服务都是没得说的优雅，寿司一个个玲珑剔透，食材很新鲜，不像自助餐那么量多，每一品都很精致，和在日本的感觉差不多。就是贵，哈哈哈。

I can also eat the authentic Tsukiji market in Shanghai. I feel very satisfied, but the wallet will not open the forest. It is opened on Changle Road. The environment and service are elegant. Sushi is exquisite and clear. The ingredients are very fresh, not as much as the buffet, and each product is exquisite. It feels similar to Japan. It&#39;s expensive, hahaha.

AYV（哎呦喂），这是要上天啊！蓝鳍金枪鱼都做起了放题，全席畅开了吃？！一提起&ldquo;筑地海幸三代目&rdquo;，这家上海滩开了十多年，只专注地道江户前寿司的老店，相信寿司控的老饕们一定是无一不晓。那么多年坚持请用日本的板前师傅，保持着一月一期的金枪鱼开鱼秀，曾经的初代人气网红里，可以打上&ldquo;专业&rdquo;标签的老店，如今还真是屈指可数。金枪鱼哎，还是稀罕得不要不要的西班牙蓝鳍，谁不知道这鱼中的天花板，竟出了每位588的放题，谁能想到这么一家四平八稳的&ldquo;硬核&rdquo;老店，竟也一头冲进上海滩这风口浪尖，硬生生做起了卷王。要不是偶然划过从不做广宣的它家gzh，要不是看到它家才开了叹为观止的重达170公斤的超大西班牙蓝鳍金枪鱼秀，错过这席平时根本吃不起的放题盛宴，还真不知我会&ldquo;肉疼&rdquo;多久。立刻，马上，约起！趁现在知道的人还不多&hellip;&hellip;和小伙伴选了个直面板前清水晃师傅的安静小雅座，先大刀阔斧地点了个&ldquo;一本抄&rdquo;，然后直奔板前，与清水晃师傅来了个一镜到底，任何细节都没放过。刺身三点拼眼见着师傅从玻璃展示鱼柜里取出一段段鱼身，⾚⾝、中腩、⼤腩三个不同部位的⻥⽣刀起鱼落，组合在了盘中，还贴心作起了讲解，听不懂日语的我却是很享受，这行云流水的全过程。要知道平日里只这一盘三点拼厚切，都是价格不菲，如今竟可以畅开了点，吃上两盘就回本了，能不&ldquo;香&rdquo;嘛。从稍显艳色的赤身吃起，只点上些许的现磨山葵，轻蘸浅口酱油，整块入口，大口咀嚼，浅浅的咸鲜里夹杂着微微的芥辣，那一口的柔嫩幼滑，就在齿间蔓延。相比更为昂贵，肉色更显柔和，脂花更显漂亮，肉质更为肥腴的大腩，我是尤爱，脂汁不如大腩横飞，酸度不如赤身明显，脂花更为细腻，平衡度刚刚好的中腩，小伙伴嬉言，不多吃几份大腩也太亏了，可我捧着自己最爱的白月光，吃一口，就那么一小口，便开心得半晌都没缓过神来，今日自由份，只为最爱的那一口回甘清甜。寿司大满贯平日里不敢碳水的我，难得放纵，寿司必须点个大满贯。大腩，中腩，赤身，还有金枪鱼泥军舰，火枪炙烤过的大腩，一贯都不能少。板前师傅那么大号的手，竟可以如此温柔地将米饭揉捏在一起，米粒依然保持着饱满有型，饭团却粘得丝毫不散，就喜欢寿司醋饭的软而不烂，糯却有嚼头，顶上不管是哪味鱼生，在酸甜口醋饭的中和里，再厚重的油脂纷飞都变得讨喜，反而放飞在了脂花绽放的瞬间。可惜错过了师傅火枪炙烤的瞬间，幸亏炙烤大腩寿司的余温还在，变成了浅色肉花的大腩，口感保持着刺身才有的滑嫩，油脂却在火焰里融化，吃来满口的满足，连心情也被多巴胺裹挟着，一扫冬日的阴霾。碳烤金枪鱼头还有⾦枪⻥下巴，各点了一份，想到了份量大，想不到这么大份，两个人分享根本吃不完，鱼骨边嵌满了几近透明的鱼胶，吃着满口的粘糯，焦香的鱼皮下藏满了大朵的鱼肉，小小的筷子挖呀挖呀挖，厚厚的鱼肉怎么也挖不完，最爱鱼眼边的那圈嫩肉，DuangDuangDuang！颤抖着滑溜着，挤上几滴柠檬汁，萝卜泥淋上酱油，和着一起滑进嘴里，如嗦粉一般，太过瘾了，直接上头！还想肉博大战几个回合，只一轮就已饱撑得不能动弹，终于想起了还有清新的前菜小食，还有滚烫的鲜鱼味噌汤暖暖。还有抹茶、香草冰淇淋呢？我想缓缓，于是沿着楼梯打起了圈，想不到不仅有二楼还有三楼，清一色的全包房，有小包有大包还有榻榻米包间，更有豪华的多功能视听长桌大包，藏在了复刻着日本流浪天才画家山下清的壮观铜板画墙后，还有围炉煮茶的庭院一隅，如此闲情逸致的意境里吃个料理，这小日子才叫有滋有味。啥叫性价比，去吃个蓝鳍金枪鱼放题，懂的人自然懂。#繁星寻味上海滩 #美食旬味会 #自助餐攻略 #全球不能错过的美食

AYV (hey hey), this is going to God! Bluefin tuna has been doing the problem, and the whole table is open to eat? ! When I mentioned &quot;Tsukiji Haixing Three Generations&quot;, this Shanghai beach has been open for more than ten years, only focusing on the authentic Edo former sushi old shop, I believe that the sushi control old people must know everything. For so many years, please use the Japanese master board front, keep the tuna open fish show in the first phase of January, the old store that was once popular in the first generation, can be labeled &quot;professional&quot; label, and now it is really a handful. Tuna, or rare Spanish bluefin, who does not know the ceiling in this fish, actually out of each 588 questions, who can think of such a flat &quot;hard core&quot; old store, but also rushed into the beach this wind and waves, hard to do the roll king. If it weren&#39;t for the accidental paddle of its home gzh, if it weren&#39;t for the sight of its home, it would have opened a stunning 170 kilograms of oversized Spanish bluefin tuna show. I missed this dinner that I couldn&#39;t afford to put the question feast. I really don&#39;t know how long I would &quot;meat hurt&quot;. Immediately, immediately, make an appointment! While there are not many people who know now... and my friends chose a quiet small seat in front of the direct panel of the master Qingshui shaker, first a big knife and a &quot;copy&quot;, and then went straight to the board, and the master Qingshui shaker came to the end, no details have been let go. Sashimi three points to see the master take out a section of the fish body from the glass display fish cabinet, ⾚⾝, ⼤, ⻥⽣ three different parts of the knife up and down, combined in the plate, but also intimate explanation, I do not understand Japanese, but I enjoy it very much, this line of cloud and water the whole process. You know that on weekdays, only this plate of three points thick cut, are expensive, now can open a little, eat two plates back to the book, can not &quot;fragrant&quot;. From the slightly bright colored naked eating, only a little freshly ground mountain anemones, lightly simmering soy sauce, the whole mouth, large mouth chewing, shallow salty fresh mixed with a slight spicy, that mouth tender and slippery, spread between teeth. Compared to more expensive, the meat color is more soft, the fat flowers are more beautiful, the meat is more fat, I love it, the fat juice is not as good as the big scorpion, the acidity is not as obvious as the naked, the fat flowers are more delicate, the balance is just good, the small friends play, not to eat a few big scorpion is too bad, But I held my favorite white moonlight, took a bite, just a small bite, and I was happy for a long time without slowing down God. Today, I am free, just for the favorite bite. Sushi Grand Slams on weekdays, I dare not carb water, it is rare to indulge, sushi must order a Grand Slam. Big scorpion, middle scorpion, naked, and tuna mud warships, musket baked big scorpion, always can not be less. The master&#39;s hand of the board is so large, it can be so gentle to knead the rice together, the rice grains are still full and shapeful, but the rice balls are sticky and not scattered, like the soft and not rotten sushi vinegar rice, but chewing head, no matter what the taste of fish is on the top, in the neutrality of the sweet and sour vinegar rice, No matter how thick the fats are, they become pleasant, but they fly in the moment of the fat flowers bloom. Unfortunately, I missed the moment of the master&#39;s musket roasting. Fortunately, the after temperature of the roasted sushi is still there, and it has become a large scorpion with light flesh. The taste is still smooth and tender. The oil melts in the flame. It is full of satisfaction, and even the mood is wrapped in dopamine. Sweep the winter haze. Carbon grilled tuna head and ⾦ gun ⻥ jaw, each ordered one, thinking of the large portion, can not think of such a large portion, two people can not eat it at all, the fish bone is embedded with nearly transparent fish glue, eating full mouth sticky, the scorched fish skin is full of big fish meat, Little dumplings dig, dig, dig, dig, thick fish can&#39;t be dug, the circle of tender meat next to the fish&#39;s eyes, DuangDuangDuang! Trembling and sliding, squeezed a few drops of lemon juice, radish mud drizzle with soy sauce, and slide into the mouth together, like a powder, too addictive, directly on the head! I also want to fight meat for a few rounds, only one round has been full and can&#39;t move, finally remembered that there are fresh front dishes, and hot fresh fish flavor soup warm. And matcha, vanilla ice cream? I wanted to slow down, so I circled along the stairs. I didn&rsquo;t think that there were not only the second floor but also the third floor. There were all-inclusive rooms with small bags and large bags and tatami rooms. There were also luxurious multi-functional audio-visual long tables. The large bags were hidden in the spectacular bronze paintings engraved with Japanese wandering genius painter Yamashita. Behind the wall, there is a courtyard where tea is cooked in the stove. It is so leisurely and comfortable to eat a meal in the artistic conception. This small day is called a taste. What is the price/performance ratio, go to eat a bluefin tuna problem, people who understand naturally understand. #Stars to find the beach #Food delicacies #Buffet guides #Food that cannot be missed globally

#美食旬味会 #当地才能吃到的美食 #吃一顿海鲜大餐 #自助餐攻略 开店12年+的专业寿司老铺&ldquo;筑地海幸三代目&rdquo;，主打正宗江户前寿司。作为品质与性价比兼具的omakase寿司铺，这次推出的蓝鳍金枪鱼全宴，居然只要588/位，就能享受无限畅吃的放题模式。选用西班牙170公斤的超大蓝鳍金枪鱼，店内开鱼秀华丽壮观，三代目一直保持有2名以上日本籍板前师傅。平日三片的赤身、中腹、大腹鱼生组合，吃上两盘就回本了。虽说大腹金贵，我自己倒是偏爱油脂平衡刚好的中腹，柔软润滑，鱼肉的鲜味和酸味达成完美的平衡，让人回味无穷。中间来上一份烤金枪鱼下巴或是烤金枪鱼头，油脂浸润到鱼肉中，在萝卜泥上淋上酱油，挤几滴柠檬汁在鱼肉，搭配入口，鲜味丰腴，像在深海绽放的礼花。收尾推荐5贯的寿司拼盘，酸甜可口的寿司醋饭，由师傅现场捏制，饭粒饱满，除了三款刺身承味，炙烤过的蓝鳍大腹，脂香味更浓郁，入口像鹅肝冰淇凌一样，轻抿即化。还有用金枪鱼泥呈现的&ldquo;军舰&rdquo;，表面葱末点睛，独特馥郁的口感和滋味暗藏惊喜。二层半开放式包房与榻榻米包间，适合朋友小酌或家庭聚餐。三楼一缕月光煮酒的庭院角落，以及复刻由日本流浪天才画家山下清制作的铜版画，因独特的风格与美感，颇为震撼。多功能视听&ldquo;Music room&rdquo;以大道至简的书道家作品呈现龙年新悦，宴请贵宾绝对有面。赶紧来挑战看看你的胃口能吃多少吧？

#Food Xunweihui #Local food to eat #Eat a seafood dinner #Buffet guide Opened 12 years + professional sushi old shop &quot;Tsukiji Haixing 3 generations&quot;, mainly authentic sushi in Edo Pre-sushi. As a quality and cost-effective okase sushi shop, this time the bluefin tuna full feast, actually as long as 588/person, you can enjoy unlimited food and put the question mode. Choose Spain 170 kilograms of oversized bluefin tuna, the store opens the fish show gorgeous and spectacular, three generations have been maintained with more than 2 Japanese masters. On weekdays, three pieces of naked, middle-abdominal, big-abdominal fish combination, eat two plates back to the book. Although the big belly is expensive, I prefer the oil balance just right mid-belly, soft lubricated, fish meat taste and sour taste to achieve a perfect balance, people have endless aftertaste. In the middle, a roasted tuna chin or a roasted tuna head, oil infiltrate the fish, drizzle with soy sauce on the radish mud, squeeze a few drops of lemon juice in the fish, match the entrance, delicious and rich, like fireworks blooming in the deep sea. The final recommendation is 5-pass sushi platter, sweet and sour sushi vinegar rice, made by the master on the spot, the rice is full, in addition to three sashimi flavors, roasted blue belly, fat fragrance is more rich, the entrance is like foie gras ice cream, light and instant. There is also a &quot;warship&quot; presented with tuna mud, the surface is finishing, the unique taste and taste hidden surprises. The second-story semi-open private room and tatami private room are suitable for friends to have a drink or family dinner. The corner of the courtyard on the third floor where the moonlight cooks wine, and the bronze prints made by Japanese wandering genius painter Yamashita, are quite shocking due to their unique style and beauty. The multi-functional audio-visual &quot;Music room&quot; presents the Longnian Xinyue from the Avenue to the Jane Books, and the banquet guests are absolutely face-to-face. Come and challenge and see how much your appetite can eat, right?

出差住在附近，想吃日本料理，看到距离近，评价加上外观照片，决定试一次，但是个别亮点外，乏善足陈，刚好遇到金枪鱼到现场表演切鱼，无可厚非，但是厨师等鱼处理完再做菜就有问题了，生鱼片寿司应该先上的不做，后面刺身寿司大堵车，怎么做得到好料理，还好我只点了一点刺身和寿司，刺身还可以接受，寿司不是逼着买单还不知道等到什么时间，金枪鱼新鲜但是品质普通，鱼油香不够，回到食品，盐辛乌贼好，咸香味道浓郁，佐饭喝酒很好的搭配，温泉豆腐应该是自己做的，口感优，配麻酱口味独特，西柚汁应该是现做的，鰤鱼头烤得好，皮脆肉嫩但是不干，星鳗不怎么样，红酒牛腹肉差，肉过硬，服务方面员工很努力，老板太贪心，连原来让客人等的沙发桌子都硬用供餐，另外有个应该是熟客来了，没有位置硬在吧台前加插，开店只往钱看，只有一堆钱多人傻的没水平客人。另外卫生一般，菜飞了一只虫进去，另外卫生间摸手纸丢到垃圾桶满了溢出来，没人理，这种餐厅敢说米芝莲推荐，😏😏😏

I lived nearby on a business trip. I wanted to eat Japanese cuisine. I saw the distance and the evaluation plus the appearance photos. I decided to try it once, but some highlights were lacking. I just met tuna to the live show to cut the fish. There was no problem, but the chef waited for the fish to be processed and then cooked. Sashimi sushi should not be done first, and the sashimi sushi is in a traffic jam. How to get good food. Fortunately, I only ordered a little sashimi and sushi. Sashimi is acceptable. Sushi is not forced to pay. I don&rsquo;t know when to wait. Tuna is fresh but the quality is ordinary. Fish oil is not enough, back to the food, salted squid is good, salty fragrance is strong, rice and drink are very good, hot spring tofu should be made by yourself, the taste is excellent, with the unique taste of hemp sauce, the grapefruit juice should be freshly made, 𫚕 The fish head is well roasted, the skin is crispy but tender but not dry, the star is not very good, The red wine beef belly meat is poor, the meat is too hard, the service staff is very hard, the boss is too greedy, even the sofa table that originally asked the guests to wait for the meal, and there is a regular customer who should come, there is no place to insert it in front of the bar, open the store only to see the money, Only a bunch of money people are stupid and have no level of guests. In addition, the sanitation is average, the food flies a bug in, and the toilet paper is thrown into the trash can and overflows, no one cares, this kind of restaurant dares to say Michelin recommended, 😏😏😏

筑地海幸三代目每个月都会有一次解体秀，每次都是一条超级大的金枪鱼放在桌上，然后围了一圈人，拍照的拍照，拍视频的拍视频，特别热闹~不得不说，这也是一个噱头，但确实很吸引人。有一些没看过解体秀的新客人都会去围观。看过的老客人就坐在座位上，安静地等切好了可以吃~关于解体秀我喜欢的金枪鱼部位包括：kamatoro otoro和chutoro~当然，akami的口感也很好~

Tsukiji Haixing Three Generations will have a breakup show every month, every time a super big tuna is placed on the table, and then a circle of people, taking pictures, taking videos, especially lively~ I have to say, this is also a stunt, but it is really attractive. Some new guests who have not seen the Disintegration show will go to the audience. The old guests who have seen it sit in their seats and wait quietly to cut it to eat~ The tuna parts I like about the Disintegration show include: kamatoro otoro and chutoro~ Of course, akami&#39;s taste is also very good~

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