I returned to Tokyo and had a good rest for a day. I moved into several cities and felt good and very delicious.

Especially Huimei, she is worthy of being a good thing cultivated by the island country. She obeys all kinds of words and says the same thing, and she feels good to serve herself.

I stayed in the hotel during the day and didn’t go out. I called to book Longyin and Michelin three-star in the evening. The online reviews were very high.

In fact, there are more than a dozen Samsung companies in Tokyo, but now I am quite experienced and have a lot of unique skills to try it.

When I arrived at Roppongi, I was not far from the National Art Museum and turned around and entered a small alley. The signboard was very inconspicuous. As expected, the wine was not afraid of the deep alley.

When you enter the door, the decoration in the store is a bit amazing. The black-based Japanese style makes full use of the bamboo split space, which is both traditional and not old, with a touching and gorgeous feeling, and is very beautiful.

There were two owls standing not far from the bar, looking cute, blinking from time to time, their little heads were very cute, one was black and the other was white, called Long and Yin respectively.

The dining table is equipped with a dragon pattern plate and a hand towel embroidered with dragon roar. It is embroidered in dark blue and silver, which has a good texture. The maid first adds a cup of kombu grapefruit tea. The umami and grapefruit fragrance are very appetizing.

I heard that the guests came from China and specially found a waiter who was proficient in Chinese. Johnson was very satisfied. This was the first Michelin company that could hear the native language.

I took the Chinese menu, with a stamp with a red envelope, and the postmark also has a date today, and the details are good.

Pay first, the fried tofu skin is wrapped with fresh sea urchin, and the pea puree is under it. It is a special variety of Jizhou. It is eaten when it is not yet mature in the pods. It has a faint fragrance and sweetness.

The entrance of the Hokkaido Red Sea Urchin is even, and the tofu skin serves to set off the taste, making it a very seasonal beginning.

The squid is also in summer season, and is directly roasted, exuding a faint smoky smell, a little fresh and tough texture, and a sense of aftertaste layering, which makes Johnson's eyes lit up.

Before the bowl was served, the waiter specifically said that his bowl was completed within ten minutes before the last serving.

I used arose, which is also a kind of fish that chef Yamamoto likes very much, so I will serve the soup first.

It doesn’t matter if it’s delicious. There is indeed a surprise. The soup base is slightly sweet and has a very fresh and astringent aroma. It has a thick taste and distinct layers, and is even significantly higher than the bowls in many restaurants in the same level!

The soup base made from Mount Fuji, Khumbu, and Ben Keram, contains the meat of kansai, eggs and tofu, with some grapefruit and mushrooms.

The mushrooms absorb the deliciousness of other ingredients, and when they bite it, it is delicious and tender, giving the feeling of the mother's hands soothe the soul...

The shape and placing are remarkable. The overall shape is just a few simple leaves to achieve a very elegant visual effect. The chef's aesthetic level is very good when paired with the surrounding elegant dining environment and even the signature design.

The Xizhizi fish, which is roasted with long-carbon, is wrapped in eggplant and is accompanied by arugula. Arugula is a classic seasonal season, and Xizhizi is also the most representative red-skinned fish in summer.

I have to say that Johnson likes the combination of eggplant with soft and tender fish, which can best highlight the unique aroma of eggplant. Unfortunately, as a very gimmicky grill, the taste is slightly low-key. In the plot of the obvious and biggest change of fish into grill, the only deliciousness is far from enough!

Vegetable shabu shabu, small pot is used by yourself, and it is paired with Zhengji Huashan Pepper. I heard that the price is expensive this month every year, and only top restaurants can afford it.

Unfortunately, the preparation for the sauté is too long, and the fire is set up, and the plate is set for a long time. In the end, I have to do it myself. It tastes a bit complicated. I can imagine a few bites, but it is definitely not a climax.

Johnson shook his head. This dish was a bit different from the grilled food on it.

The pottery plate is made of Zanqi beef sukiyaki, called the favor of my hometown. The special beef comes from Yamamoto's hometown, a kind of beef that is specially cultivated to grow up with olives.

The sturdy taste in the mouth is not the soft style of Kobe, nor is it a very fatty aroma. Instead, the awesome taste is very pure.

A half-raw egg in the pot, which breaks and flows out of raw egg liquid, and matches it with beef. In fact, it is essentially the combination of traditional beef and raw eggs in Sukiyaki. What Longyin does is just an innovation in external image. However, the amount of dishes is not small, which warms the body and heart.

The rice made of fish, wild rice, shepherd's purse, and tofu are cooked together in a cauldron. Needless to say, the tofu is cut into chrysanthemums. When I picked up the bowl, the tofu shredded tofu swayed in the water, as if it was blooming in the wind, lifelike.

Below is the most popular Longyin Strawberry Candy, which is popular online and is absolutely innovative.

After appreciating the gorgeous appearance, I smashed it on the spot and poured it with strawberry sauce. It was indeed the complex texture of strawberries in my mouth, which was a wonderful feeling...

The second dessert is a pity, the sake souffle and ice cream of the ten thousand-year-old son. I have tasted the SC Johnson believes that no matter whether it is the appearance or the echo of the taste buds after strawberries, the design is still very attentive.

When leaving, Yamamoto took the initiative to come out to see the guests take a photo at the door. The island country's hospitality method was really nothing to say.

If you talk about the overall level, Longyin can be regarded as a craftsmanship, and its biggest feature is that it tries to combine many cuisine essences into a meal. Seasonal, rare fish, sukiyaki, shabu shabu, molecular cooking gimmicks, on-site production...

Even the dipping sauce is a Huashan pepper that someone else might use as a theme. At first glance, it seems to be worth the money?

But when you recall it, everything is too hasty and too many elements, which breaks a certain balance.

It's like a movie that combines romance, love, betrayal, vendetta, martial arts, passion, horror, suspense...

I am very ambitious to gather the strengths of a hundred schools of thought, but I am more afraid that everything is like everything being loose. I will calm down after the meal. What I deserve to remember is nothing more than that bowl of soup!

In recent years, international attitude towards molecular cuisine has gradually moved closer to conservatism, using cold machines instead of warm hands, becoming a cooking technique that diners who advocate the spirit of professionals have doubts.

With a documentary, Jiro, who made sushi, became a superstar, and even the junior brother who asked Yamamoto for skills every night gained more recognition for making traditions to the extreme.

At this time, Tokyo surpassed Paris and became the city with the largest number of three stars. Returning to the simplicity and becoming the correct answer for all high-end restaurants.

How to make the juice from the bowl perfect?

How to maximize the charming watermelon flavor of the fish body during the roasting of fragrant fish?

What is the best taste of red cherry after cooking?

Back at the hotel, Emi was very crazy tonight. She might understand that parting was about to come, and finally hugged Johnson tightly...

Johnson also sighed a little, all the banquets in the world were scattered, and the trips to the island countries returned with a full load, but the steps could not stop, and there were more wonderful things waiting for oneself to explore.

The next target is South Korea's Smida, who selects a Seoul girl from the list, with long legs, long hair, single eyelids, and six or seven points similar to Jeon Ji-hyun.
Chapter completed!