"Kaiseki cuisine?" After walking until noon, he heard Xiaoya's arrangements. Ding Xu remembered some bad memories and said, "Is it true or false?"

Xiaoya was stunned. How did you ask me to answer this sentence?

Didn’t Kaiseki cuisine originate from Kyoto?

"Kikunoi, the most authentic Kaiseki cuisine in Kyoto, three Michelin stars." Xiaoya knew that the person in front of her had no respect for Michelin and explained: "Is it a pity that I don't even try Kaiseki cuisine when I come to Kyoto?"

"Boss, we haven't eaten it yet." Sakura quickly assisted. Of course, she has watched the previous video. How could she miss the top-notch cuisine of more than 30,000 yuan in a meal?

"Arrangement!" Seeing the four large vases eager to try, I waved my hand and walked up!

Although I have a very average impression of Kaiseki cuisine, I was really unwilling to accept it after all, after all, I didn’t eat it in China last time, right?

I rented it to the east of Gion. This location is good. I can also take a look at the legendary geisha at night.

"Brothers, have you heard of Kaiseki cuisine?"

"It is known as the fighter jet in Japanese stocks!"

"Group Xu once ate in Beijing. He felt quite pretentious at that time. Today, when he came to Kyoto, he had to take his friends to taste the most authentic ones!"

"Behind it is Kyoto Kikunoi!"

"Three Michelin stars!"

The material pavilion in the camera is quiet and stylish. After confirming the appointment, a female general led everyone to the private room on the first floor. It was very bright and there was a whole floor-to-ceiling window facing her.

Outside the window is a courtyard landscape like a scroll. Painted scrolls are hung on the walls of the niches, and flowers are arranged in front of the walls. The afternoon sunlight reflects into the room, and the soft lights in the room are particularly warm.

"If you don't know what Kaiseki cuisine is, please Baidu on your own."

"According to Brother Xu's understanding, it should be a dish that is close to nature, and it is also a dish that changes with spring, summer, autumn and winter. Not only must the ingredients be selected from the freshest season, but even cooking is often done in a way that can retain the original taste of the ingredients."

"Look at the environment layout of others, and even the landscape, paintings, flowers, and food-filled utensils must highlight the characteristics of the season."

“What you eat is the atmosphere!”

After displaying the details, Ding Xu looked at the dense menu and wanted to talk about the three top dishes in the world, the Manchu and Han banquet in China, the Kaiseki cuisine in Japanese, and the French dinner.

A meal takes at least three or four hours?

There is too much ritual!

"さきづけ!" Follow Xiaoya to read the Japanese, and then said to the camera: "The first dish is called paying first."

"Then eight inches, Xiangfu, cooked and combined with tutu, cover, croquette, ginger, cold bowl..."

"Good fourteen things!"

“Not counting the last dessert and fruit.”

Ding Xu showed the menu to the camera and said, "I'll ask if you are tired?"

"I heard that this culinary booth must change all the menus every month. Let's calculate at least fourteen new dishes a month?"

"One hundred, sixty or seventy dishes a year?"

"Please hit the chef on the public screen!"

The door was opened, and the female general gave a few small plates, with unknown transparent jelly inside?

"Well, it's mint frozen?" Ding Xu tasted a piece, instantly refreshed his mind, and his appetite was immediately opened.

"This is not a prepayment, allowing guests to neutralize the taste in their mouths and better experience the next deliciousness."

After listening to Xiaoya's explanation, Ding Xu nodded, saying that he is known as the most authentic Kaiseki cuisine, which is better than that of China!

Serve first, steamed snapper white seeds and poured sea cucumber seed sauce. Both are the best products of this season, especially the snapper white seeds will only be available in a specific short period of time.

"Someone asked what Bai Zi was?"

"That's it." Ding Xu picked up a piece and joked: "It's a treasure that men have."

Put it in your mouth and taste it carefully: "Well, adding sake can remove the fishy smell of white seeds to highlight the sweetness. Sea cucumber seeds mixed with citrus vinegar can both remove fishy and enhance the flavor, making the sea cucumber seed sauce taste like citrus fruit."

"The finishing touch is the last bream white flakes poured on the Shanghai ginseng sauce, which melts in the mouth, and the wonderful taste is indescribable!"

The first dish, Ding Xu, was a bit amazing. He was very high-end in color, fragrance and taste. He was full of expectations for the following ones.

Looking at the second eight-inch table, everyone flashed the same idea: So beautiful.

I saw colorful ingredients in the big red lacquer box. At first glance, I actually felt beautiful and reluctant to eat. It seemed to be a portrayal of spring, and various seasonal ingredients gathered here.

The squid in the spring is served in a paper lamp-shaped bowl and is peeled into the shape of cherry blossom petals.

Butterfly yam is cut into butterfly shape and covered with egg yolk pine.

Bracken squid made into a bracken-shaped surface wrapped in Shanghai moss powder,

As well as the green-colored jade boiled broad beans and pink cherry blossom boiled octopus.

"Did you see it, brother?"

"It doesn't matter whether it tastes delicious or not. Just this skill and the dish Xu Ge gave him a full mark!"

"It's worth it!"

The cameras are full of close-ups, paired with bright sunshine, and the ingredients are as bright as cherry blossoms, as if exquisite works of art are unbearable to move.

"Today's Xiangfu is Akishi snapper and tuna sashimi." The female general gave the dishes. When she saw the camera, she couldn't help but introduce a few sentences. Xiaoya translated: "Muranda's chef encased the seasonal elements into this dish. The surface of the golden-eyed snapper was roasted with the main bream. At this time, the main bream was called cherry snapper, which was the most delicious thing of the season's king of fish."

Seeing that there were only two slices on the plate, Ding Xu was also drunk. No matter where Kaiseki cuisine was eaten, he wouldn't think about it, right?

The meat is firm and has a great taste. It is refreshing and softer with the special Tosa soy sauce. Although it is a simple sashimi dish, it is expensive because of the fresh word.

According to the female general, after the snapper was caught, it was placed in the water tank for one night and sent it directly to the store. It was inserted into the spinal cord with a long needle to destroy the brain nerves and delay the rigidity time. Only in this way can it gradually taste when the body is still soft and it will reach the best taste.

Acupuncture?

"Every dish is so beautiful." The dog dumpling onlookers muttered to themselves: "I don't want to eat it."

"This is the art of food." The literary woman Shishi likes this tone the most and yearns for it: "Combined with the cherry blossoms all over the sky and the beautiful scenery of Kyoto."

Si Nan rolled his eyes, is it that I am the only one who feels so expensive?

"My friend's main course is about to begin." Ding Xu pointed to the dish that had just been served: "Caiwu!"

"Sakura steamed in Wakasa kansai!"

"After soaking the dried glutinous rice from Daomingsi in water, steam it with kumbu yaki soup and mix it with salted cherry blossoms to make ingredients that look like cherry blossom rice cake..."

"Then marinate the cut fish fillet with sake and salt for a while, then wrap the steamed glutinous rice outside the pan, wrap a piece of salted cherry blossom leaves on top and bottom, then put it in the pot and steam it again to steam the pan..."

"Finally, top the steamed snail and drizzle with thick sauce made of kombu yaki broth."
Chapter completed!