Although 30,000 yuan is not cheap each time, the advantage lies in the real price. After layers of strict screening, the quality is guaranteed.

People are also well-behaved and sensible, don’t take the initiative to ask for things, and live a good life without clinging. It is very comfortable to use, which makes Johnson very satisfied.

The roster is updated regularly every month, and the fittest survives, and more and more people are. All over the country, there are various professions, Yanshou Huanfa, strict physical examinations, and any taste can be satisfied.

I opened a presidential suite and arrived for half an hour. Although I was not as mature and elegant as the afternoon, I was better at youthful and beautiful, and my figure was more charming.

My sister graduated from dance and transformed into a yoga instructor. She rarely worked part-time. She was shy and had a very pure taste.

I was a little nervous at first, but seeing that Johnson was tall and strong and full of manliness, I finally relaxed. Johnson was also an experienced driver, so I was very tempted and took a bath first and cultivated some feelings.

I don’t know if yoga is really effective. Today, I have a great combat power and I can perform well. I don’t want it if I feel good!

The next day I used money to send my reluctant sister away. It was refreshing. Don’t say it, yoga practice is really useful!

I drove back to the sea view room. I lived in Jiujiantang these days and I came here for the first time. The room was cleaned up and the balcony was opened. The entire demon was in my eyes.

I am looking forward to the restaurant at noon, known as the top Japanese restaurant in the Magic City, the most expensive dish, Tokyo Kuroki Branch. Even in the island country, it is one of the most difficult restaurants to order.

The chef is Kuroki Jun, known as the Iron Man of Wakamaki. In 2012, he participated in the Iron Man cuisine, the most famous cooking show in the island country, and scored an unprecedented 99 points. If you want to taste the dishes he made, it would be difficult to book a year in advance.

Johnson Johnson has read an exclusive interview with him by Food Magazine, and there is a saying that is very impressive: listen to the sound of ingredients and present them in the most beautiful form.

I asked Xia Long to call to book a few days ago. Today I can finally go and taste the taste. After this period of baptism, I have become a normal mind. Michelin may not be enough, but there are many people who do not match the name.

I set off at half past ten, headed straight to No. 188 Suzhou Road, on the 1st floor of Polygat Hotel. As expected, like other dishes, it was not easy to find. There was only one logo in front of the restaurant corridor.

There are black lacquer paper sticking around it, which is full of charm and doubles the texture of the main wall. The lighting design is appropriate, allowing people to maintain a sense of privacy while feeling comfortable in light.

At first glance, the aisle was quite deep, but the bright red chairs that were matched inside the entrance seemed to make the restaurant warmer. There were four private rooms, and the name of each private room was closely related to the founder.

When I arrived at Hinaga Hall, I heard that it was Miyazaki Prefecture, where Kuroki Jun was born, there were a large number of streamlined pine boards, all three-dimensional structures built with bright lighting, which looked like a huge work of art, quite pretentious.

Seeing that Johnson was interested, the kimono woman smiled and introduced: "This is the most representative feature of the design master Kengo Kuma. Not only the room, from the bar to the private room, but even the flower art placed in the bathroom are carefully designed by the top flower artist Hana Chiyo."

Johnson sat down and asked, "Who is your chef?"

"From Shuimotoshi, he has become the number one-year-old hot spring hotel chef in 2004. He joined Mr. Kuroki in 2007. He was recognized as the chef's chief chef and an absolute genius chef in less than five years."

The kimono girl opened the menu and introduced: "Our store offers six kinds of meal wines and one kind of entertainment champagne. Today we are providing you with imported caviar with Pacific bluefin tuna."

"Pufferfish with fermented fish, handmade Japanese tofu with French foie gras, A5 frosted Kobe beef with French direct fresh truffle, and finally fresh fern cakes..."

"This season's menu is designed by Mr. Kuroki and Chef Mizu. It mainly refers to the season and local characteristics. All ingredients are imported. I hope you can be satisfied."

While Johnson was still checking the menu, the sommelier skillfully poured the entertaining drinks. Johnson glanced at him and said that the Delamotte Champagne had a low acidity and a sweet aftertaste. It was a very good start.

"Well, that's it." Japanese food is all about this kind of virtue. Johnson nodded and said, "If I have time, I am also a chef. Please come here to communicate in person."

The female kimono took the menu with her hands and smiled and said, "Please rest assured, I will convey your meaning."

There is no way, I can only go to Tokyo to taste Kuroki's craftsmanship. Come here to touch it first, which is better than nothing. Johnson Johnson drank a sip of champagne, and his wine tasting level has improved by leaps and bounds, and even Ding Mengyao has made great progress.

"Huh? The first dish is actually steamed in tea bowls?"

Johnson's eyes lit up, and the kimono girl explained: "Whether in Tokyo or here, Mr. Kuroki likes to set the first dish as a warm product, and firmly believes that even diners with sufficient air conditioning in summer need to use temperature to wake up their sleeping stomach."

Scoop up gently with a spoon, and the hairy crab roe was filled with hairy crab roe. Johnson smiled slightly. This should be regarded as a tribute from the chef to local ingredients and diners in Magic City.

Put it in your mouth, the smooth steamed egg instantly activates the taste buds, and the tip of your tongue is wrapped in the richness of large pieces of fresh crab roe. Wandering in the warm ocean, waves of lily petals suddenly float, like fresh wind, baptizing the entire mouth.

"It's interesting!"

Johnson showed a smile. The dish was quite sincere. Whether it was selected or intended, it showed that the chef was very attentive and deserves encouragement.

The kimono girl pushed the door and came in again, knelt down on her knees and whispered: "If you don't mind, Mr. Yui asked you to move to the bar and demonstrate the process for you in person."

Johnson suddenly remembered that this was not a domestic restaurant. Many Japanese chefs liked to demonstrate in public at the bar, so they naturally couldn't find it and moved their positions to the bar.

Yushui is very young and handsome. When she saw Johnson, she nodded and bowed to show her politeness. She had good luck today, and she was the only one diner for the time being, so she had the opportunity to communicate and chat.

The second dish is an appetizer, which enhances the flavor with acidity. The water seasoned with raw persimmon vinegar and abalone vinegar are combined with steamed abalone, accompanied by sesame seeds and seasonal persimmons. The perfect sour taste ripples quietly on the tip of the tongue, clearing the mouth and producing saliva, kicking off the whole set of dishes.

Crab sea urchin sushi rice, skip the pine leaf crab that is now in the island country, choose hairy crabs to carry beams, paired with black wood exclusively customized caviar, and seasoned with mustard vinegar.
Chapter completed!