"Is this the eel god's shop?"

After visiting Ginza, Ding Xu stood at the gate of Noda Io, looking at the time-honored brands that are said to be passed down from the Five Dynasties, and was speechless about these old men who were about to die on the pot.

When I was five or six years old, I followed my father to the market to learn how to pick eels. I have been working for 80 years now?

The rumor that is circulating in the industry for three years of fish staple fish, eight years of fish skewers, and barbecue for a lifetime?

Now 88 years old still kills eels roasted eels every day. I sense the strength of the fire in front of the oven and adjust the position of the eel skewers?

I didn't plan to come at first, but I didn't expect the appointment to go smoothly. I'll come and have a look when I'm idle.

"Brothers, guess where we are going today?"

"The God of Tempura has visited, it is indeed worthy of its reputation, right?"

"Today, Brother Xu will take you to taste the craftsmanship of the God of Eels!"

Walking into the gate, the first floor is the entrance hall, and the second floor is the guest seat and the Hefeng box. After several renovations, the local style of the Feitao Gaoshan ancient folk house is still preserved.

A bit like the Yuya in Chihiroki?

Ding Xu looked at the small but very delicate private room and sighed: "I finally entered the private room."

"Kanmoto Kenjiro is more business-minded than Ono and Saotou. In addition to the main store, there are three branches, which opened its first overseas store in Paris last year."

Xiaoya took the menu from the waiter, got used to Ding Xu's style, and went straight to all the features. Anyway, there were too many people, and it would never be wasted.

Ding Xu nodded, thinking about it, compared to sushi, tempura requires more talent and acquired experience, and the cooking technology of eel is indeed more suitable for inheritance.

No wonder it's so easy to book.

There is actually a private room?

"If you want to talk about the so-called three great gods, Jiro Ono is the most conservative and strictly restricts the ingredients in Edo. Not to mention beef, avocado, etc., even salmon are definitely not used."

"Although the youngest Saotome occasionally innovates, it has basically not yet broken out of the pre-Edo category. Instead, the oldest Kanemoto likes to innovate and try various new materials. Is it strange to think?"

"I know, I know!" Sakura was afraid that the temporary Baidu homework would not be buried, so she immediately replied: "Eel rice is divided into two schools: one is Kanto flow, and the eel is killed with a back open style, steamed and then roasted, with a rich fat fragrance and melted in the mouth."

"There is another one called Kansai Liu. Killing eels are made of open belly and are directly roasted with charcoal. The skin is crispy and the flesh is firm. Jinben is the master of Kansai Liu. The most famous sign is Kazuyao eel."

Then a boss is coming to praise me?

Everyone laughed. This old man does have a trick. Can he think of whether he can have a big brain-thinking idea of ​​pickling eels with red wine?

"The biggest key to eel rice is eels. Nowadays, there are fewer and fewer wild eels, and many of them are artificially cultivated, especially Tokyo Bay eels are the most rare."

"Unlike Ono Saotome, you have to deal with the ingredients face to face, all Noda Iwa Eel cooking steps are carried out completely in the backstage. It is impossible to confirm which master is made by, and the store does not accept the customer's request to designate Kenjiro Kanemoto."

Xiaoya complained: "Guess what Jinben said?"

"Only in this way can young chefs get enough exercise and cultivate more excellent masters."

Everyone looked at each other. It would be normal if they were in the country, but as the three national treasure-level chefs...

A little shameless?

"Did you guys hear that?"

"Which one do you prefer, sushi, tempura, and eel rice?"

"Brother Xu said the same thing. My tongue can't eat too much difference, it's more about fame."

After taking a sip of tea, Ding Xu said to the camera: "I don't really like Ono's old-fashionedness. Eating itself is a process of enjoying the environment and atmosphere. Why is it so formulaic?"

"The old man Saotome made a great job. Is it so good for the guests to have fun with the meal?"

"As for today's gold bank, I guess I can't even see it. Forget it, try it out. If you are interested, you can try it yourself."

"After all, the three old men are already ninety years old, so to put it badly..."

"Eat one less meal!"

He picked up the menu and showed it: "Today, Brother Xu ordered the top-end match, the name is absolutely domineering, called Yiwan Soul, Noda Isan Taotie!"

"I heard that I used natural eels from Kanoura, Ibaraki Prefecture. If you want to buy this ingredient, it depends on luck. If you are short, it may only cost six or seven kilograms."

"Even Jin Ben himself said: That feeling can only be described as loneliness!"

"Please press your expectations on the public screen!"

The first dish is served, the signature eel jelly, the eel is stewed and condensed with a gelatinous gravy, like crystal clear amber.

Pick up a piece, trembling, and there is a small piece of eel meat sealed through the light?

Dip some grapefruit vinegar and season it, it is indeed refreshing and appetizing. The concentrated fish jelly tastes sweet and has a very high freshness, which is good.

Then I brought a lacquer ware food box, and when I opened the lid, I could smell the aroma of roasted charcoal fire. White-burned eel?

"Sure enough, the real high-end Japanese restaurants use wasabi." Dog Tuanzi pointed to a light green seasoning next to it and said, "We eat horseradish in China!"

Ding Xu asked: Is there a chain of contempt?

Seeing that the boss was curious, Dog Tuanzi straightened his back and explained: "The main edible part of horseradish is the white roots, mustard eats yellow seeds, and only the real wasabi is the green underground roots."

"This thing is very picky about the growth environment. It usually takes three or four years to grow on a clean and flowing riverbed before it can fully mature. So wasabi is very expensive and only a real high-end Japanese restaurant can be willing to use it!"

After saying that, he proudly gave Sakura a flying eye, meaning: Have you seen it?

This is the knowledge point!

Ding Xu smiled, he really didn't pay attention to these things. He rarely ate Japanese food in China. It is a so-called Michelin restaurant to go. He shouldn't dare to fool customers with horseradish, right?

Not to mention going to the island country, you traveled all the way to the place of origin and asked me to eat mustard?

I can't help but dip a little chopstick into my mouth. It's not too spicy?

After a short stay, there is a unique plant-based sweetness that remains between the lips and teeth?

It’s true that you get what you pay for!

Shishi was afraid that all her words would be answered by two slutty bitches, so she quickly picked up an eel and put it in her mouth, and pretended to be a fake sample and tasted it: "It is worthy of being a Kanto-style Karao eel. It strictly follows the roast-steam-grilling process. The first step is to be called a white roast without dipping sauce."

"It is more elegant and dry when roasted in one step, and it tastes authentic. It feels like eating sashimi."

"Yes, that's what it feels like." Sakura had nothing to say, so she could only echo: "Boss, try it, it's really soft!"

Xiaoya looked at the four large vases that were like primary school students answering questions, and could only secretly make fun of them. These little girls were fighting for favor.

Ding Xu picked up a piece and didn't know how to eliminate all the excess fat, so that it tastes fragrant but not greasy. What's even more rare is that it has a fluffy, soft, firm and elastic texture. It won't break with chopsticks, but it will quickly loosen when put in the mouth...
Chapter completed!