Foreword:

Japanese material is a capitalized IP! It's a "catering model" in the circle of urban white-collar friends, an infinite self-help, a sashimi rose, a one-man "Midnight Food Store" made by "Japanese drama aunt", a Japanese life piled up by so-called simple consumerism, a class outline and a ticket for a pseudo-middle class. It is the dried fish in the memories of parents, the seaweed soup with unsaturated smell, and the killing of the diet concept of two generations!

This is a good opportunity. Let's go to Kansai, taste some authentic flavors and ingredients, and make some records. I stayed for almost ten days, divided into two ways, Osaka, Kyoto and Kobe, and ate dozens of stores. There are four Michelin restaurants, which were reserved several months ago. In Lanshan, Kyoto, Mr. sankin stood in line for nearly three hours and had the first eel rice in Kansai! There are also some goods in the whole journey, which are surprising and some restaurants are disorderly! What a pleasant surprise.

This time, I will introduce 8 restaurants, which can basically be used as your foraging guide when you travel to Kansai, and there will also be some very practical tips. In short, you should do your homework in advance about the reservation and price.

Piaoting-Michelin-starred Harmony Breakfast

@ Mo Zhi

The Piaoting in Kyoto, located near nanzenji, is an out-and-out famous shop, with a history of 411 years, Michelin-starred. In addition to Beijing cuisine and tea-eating stones, the breakfast porridge in Piaoting has always been its characteristic! Every summer, an endless stream of diners will come to this path on the foot in the cool morning, visit Piaoting, taste Chao Zhou, and "Piaoting Yu Zi" and "Piaoting Yu Zi", which have been listed as famous things since the end of the curtain, that is, half-cooked chicken eggs, commonly known as hot spring eggs, which are the core of Piaoting Chao Shi set meal, and will be served with three small dishes first, accompanied by a clear soup and two sushi.

The side dishes are cooked plums, cooked fish and Fluttershy with some seasonal vegetables and squid. Fish has been seasoned with grapefruit, which is refreshing and sweet. With the slight acidity of plums, it is basically an appetizer.

Then enjoy the half-cooked chicken eggs, which have been cut, and the yolk seems to be solidified but not solid, while it seems to be cooked and not cooked. The egg core is wonderfully seasoned, slightly salty and fresh, and so is the protein. The heat is well controlled, and the taste is closer to the "soup" in time. This chaotic experience is extremely refreshing.

after the above, the waiter served the morning porridge, ordinary rice congee, with a few shallots on it. When eating, he poured a special soup into the porridge and mixed it. The porridge is well cooked, the rice grains are full, thick and not rotten, and the soup is thick. I thought it seemed to be eaten as a side dish, not as a sauce for seasoning porridge. On the side, there are some pickles to drink with porridge, which is very refreshing. After a set meal, it was nine minutes full, and it took nearly an hour. After eating, I was refreshed and walked to Kiyomizu Temple!

The price of a single Japanese restaurant is 4,711 yen, so you need to make a reservation in advance. It should be noted that Piaoting does not accept foreign tourists' direct reservation, so you need to make a reservation through a hotel, and some hotels will require a credit card guarantee.

Jiquan-a banquet in Jinghuaishi with the theme of "Orange"

@ Mo Zhi

Jiquan is a traditional Jinghuaishi cuisine. The location is near Xiaya Shrine, along the road in front of Kyoto City Service Station. Just go straight north.

The reservation is for six people, and the restaurant has arranged the largest box room. For a set meal, the minimum price is 14,111 yen, plus 15% service charge and 8% tax. If dessert and fruit are included, there are always 13 dishes. According to the order of the meeting, the meal time is about 4 hours, divided into upper and lower sections, with a half-hour break in the middle.

The banquet started with a glass of Japanese wine and ended with a bowl of matcha.

During the dinner, there was a "Yamato Edible Crafts Exhibition" with various exquisite utensils. Some of the ingredients were first tasted, while others were really unaccustomed to cooking. For example, the imperial rice in the second half was cooked with sticky soup and seaweed, and it was covered with fresh roe and sticky. I can't understand the taste philosophy of this dish yet. (Laughter)

This meal is so expensive. Apart from the dazzling array of dishes and proper service, the main line of cooking that night was "sweet orange", which was decorated before, during and after the banquet, which was also wonderful. After sitting down, the waiter strongly recommended the freshly squeezed orange juice in the store to the female guests, and stressed that today I got a very good sweet orange. It is true that when the first course was almost used up, the juice was slowly served, just in time for the end of the first course. When the fourth sashimi comes on, the orange will continue to play its role. On that day, the sashimi was tuna toro (belly), with a dozen fresh orange slices. The waiter asked for a thin orange, sandwiched between two Toros, and then put mustard on the fish, thus completing a mini "sashimi sandwich". Then he was asked to deliver it in one go, and the fat of tuna belly splashed all over his mouth instantly, accompanied by juicy and almost melted orange meat, which was sweet and dense.

At the end, the waiter served a lovely and gorgeous dessert, a sweet orange, the inside of which was almost hollowed out, and there was indeed a crystal orange pudding in it! So head-to-tail echo, with heart!

The meeting has just ended, and it is already 11: 11, so it is strongly recommended that you have a simple lunch before the Huaishi dinner. When I picked my teeth and checked out, I found a word hanging in the middle of the box, which read "Bai Gui is still grindable" ...

Guang Chuan-Michelin-starred eel rice

@Sankin

It is said that it is the first eel rice in Kansai and the third in Japan, and no reservation was made 1 months in advance. In view of my special liking for eel rice, I turned to Guang Chuan to try my luck when I went to Lanshan. Originally, those who didn't make a reservation were allowed to queue up to enter the venue. Although the queue was so long that it took about 3 hours to ask, my peers all planned to give up, so I had to queue up for them to go shopping nearby for almost the same time before meeting again. 71% of the team are Chinese majors, and it is really rational for ghosts to retreat when they look at the status quo.

the environment is not bad, and the flower arrangement on the wall and in the gallery is very advanced. The set meal of 5111 and 7111 can also be ordered separately, basically eliminating the waiting time for the meal. Generally, the formal meal is about 15 minutes, but I think it is quite worthwhile to wait for 2 hours to change this dish.

eel sauce roasting, the eel skin selected here is thinner than that in China, and the sauce roasting temperature is excellent, and the taste is between plump and burnt. In addition to more rice, the eel is also two layers, which is sincere enough; After the big pieces are cooked, poke some eels and mix them with rice, and put them in your mouth. The rice fragrance and eel fragrance are wonderful.

There is absolutely no eel sashimi that can be eaten in China. The slices are very thin, and the white meat tastes crisp and slightly fishy after chewing. The special yellow mustard complements each other in taste and is worth a try. Now I think that I should have served more eel sashimi at that time, and I don't know when I will continue this taste in the future. Of course, I don't think about whether my belly can hold up or not, and eating is not elegant enough. Also, if you are not particularly allergic to fishy smell and internal organs, then the grilled eel liver is absolutely great.

Tips: there are Chinese waiters, you can queue up without making an appointment, and the queue basically ends at 13: 11

モーリヤヤヤヤヤヮヮヮヮヮヮヮヮヮヮ125 Because there is no beef import agreement between Japan and China, there is naturally no proper way to eat Japanese and cattle in China; Those smuggled meats with appalling prices, frozen many times and tricky grades, make people less happy to consume.

Kobe is a small city, so JR came out and followed googlemap to find the restaurant (spelled Kobe Steak Restaurant Mouriya in English). This famous restaurant needs to make an appointment in advance, and after ordering two top-class packages, it begins to wait. The waiter served the meat in advance, and the texture was clear and the marble pattern was transparent;

After several minutes of communication, the chef began to cut the beef skillfully, and cut it in advance according to different positions; Salt, pepper, mustard and dipping sauce were put in front of you. The first round of beef was dipped one by one, and the meat was soft at the entrance, which can be said to be "melted" in the mouth, and then the overflowing meat flavor surged, beating all the previous steak experiences in taste.

the chef continues to bake other parts on the iron plate, and then tells you the specific parts and characteristics when serving; You then experience the softest and juiciest part, which is an excellent taste feast every time, and it is great with red wine (the red wine in the store is served quickly, but it is already awake). The corner parts and grease are cut into small pieces, baked repeatedly on the iron plate and finally served with bean sprouts. The aroma of butter is mixed with vegetarian dishes, and the oil residue and beef oil residue that have been taken away by high temperature are crispy and crispy, which is excellent with rice. It is indeed temporarily capped in the beef category, and it is unparalleled.

Tips: you need to make a reservation, you can receive children, and you can call a taxi service.

Qingshui Shunzheng's home-soup and tofu banquet next to Kiyomizu Temple

@ Mo Direct

Kiyomizu Temple is famous for its tofu, misty and Zen. However, any legendary tourist destination cannot escape the embarrassment of "business utopia". I thought that the tofu of the famous temples in Kyoto should be layered and shelved, but I didn't know they were all over the street.

I found a popular shop in advance, called Shimizu Shunzheng House, which is spelled Shimizu JunTadashi Okabe house in English. On the main commercial street leading to Shimizu Temple, the set meal of soup and tofu banquet costs 3,611 yen for one person, with a variety of categories. The main course is a pot of "weak" soup and tofu, and the seasoning is only soy sauce.

Japanese soup tofu is a little tender than our old tofu, and it absorbs soup juice very strongly.

There is another way for them to eat it. They bring a pot of soybean milk and cook it in water. When the surface of soybean milk is covered with a layer of bean curd, they pick it off and eat it with a special sauce, which is also regarded as a famous thing in Kyoto. There is a shop specializing in tofu skin near Lanshan. The finished product is full of tenacity and delicious.

Generally speaking, there are a lot of shops in Kyoto that make soup and tofu, and the standard is believed to be even.

Sanjiu Pavilion, a Japanese top 111 sukiyaki

@Sankin

, walked in front of this restaurant and was stopped by an elderly waiter, who clearly told us in English that "there was no reservation and no food." After checking the reservation information, I waited in the WaitingRoom on the second floor and arranged a private room. From the interior of the restaurant, the etiquette of the waiters, and the unit price, I feel that this is a restaurant that does not lose Michelin (as it turns out. )

7,111 yen set meal with beef, a large plate of sliced beef and a vegetarian dish. A young girl served the whole course, with neat and elegant gestures and decent words, which made people feel relaxed without losing advanced;

Put butter in a hot pan, sprinkle with sugar and soy sauce, and put beef in an iron plate. You can eat it after turning it for several times. Dip it in fresh egg liquid, and the entrance is soft and fragrant. In the second round, tofu, vermicelli, cabbage and onion were cooked together with gravy, which was rich in taste and useless. The strong "sweetness" of domestic sukiyaki was very good. After two or three cycles, with a bowl of good rice, it is really beautiful.

Tips: you need to book a

Dream Temple-Japanese curry rice for curing office workers

@ Mo direct

Shinsaibashi, Osaka, the most crowded place in China, Kansai. The main shopping street is full of drugstores and electrical appliances shops serving China people. Actually, merchants have also introduced "famous things" such as crayfish hot dog bread to cater to mainland tourists, with long queues and general local accent. Wandering on both sides of the main street, I accidentally wandered into a curry rice restaurant called Yimeng Temple.

There is only one bar in the dining room, which can accommodate at most a dozen people. It's noon, and Yishui office workers are waiting in line outside. When it was my turn to explain that I was a foreigner, the boss immediately handed me the English menu, which was not enough, and accompanied me to the door to see the illustrated menu. It was the busiest time, so I greeted the guests and was dedicated.

I asked for the town store name, popular chicken steak curry rice and classic egg-wrapped rice. I really don't know how to say this kind of curry. After eating it, I feel that similar restaurants in Shanghai can be ignored. Most Japanese curries in China are made of semi-finished sauces, which are sweet and weak, and look like a smile all the time. Here, the entrance is not exciting at first, so we have to try it well in C major, and the temperature of the rice is suitable, so we relax and start the "war song mode" at random and devour it. After a while, there was smoke on my forehead. Just suddenly, the plate was empty. The boss saw that you were satisfied and bowed to you proudly.

Japanese curry is the totem of modern Japanese diet and a lovely meal for ordinary people. Before the lovely curry, office workers took off their suits and ties, relaxed their clockwork-like "efforts" and liberated themselves from the fatigue of social people.

omen-cold noodles Udon bumped into a good shop

@Sankin

coming out of Silver Pagoda, and skipped the lunch. I believe that no one in Kyoto should brush the bill, so I found OMEN through comments and walked from Silver Pagoda exit for about 11 minutes. Although, after the meal, the business in the store is still very good, and most of them are local people. It focuses on udon noodles, tempura and mackerel sushi. Looking back on the whole trip to Kansai, this casual shop gave the biggest surprise.

I ordered tempura udon noodle set meal and seasonal set meal, but the serving speed was a little slow, because it was a small restaurant with light food and the waiters were quite diligent and in a hurry. Udon noodles are an absolute highlight, with hot and cold options. The noodles are strong and rich in wheat flavor, accompanied by all kinds of side dishes, sauces and sesame seeds mixed into the noodles. It is really great and brings absolute refreshing in Kyoto in summer.

tempura ingredients are freshly fried just right. Although there is no frying gas emphasized in special shops, the fresh ingredients, just right paste and crisp taste belong to the upper-middle products in tempura.

The subsequent fish sushi is even more amazing. The mackerel (vinegar mackerel) is absolutely thick, and the sushi size is larger than the average, and the vinegar rice is mixed in place; Bite down the fish oil oozing from the teeth and mix it with vinegar rice, with the unique fishy smell of mackerel itself, and the rest is only satisfaction.

Tips: English menu, udon noodles with hot and cold options are all excellent

Add a travel warning as follows:

Heimen Market-a free-range market for Chinese tourists all over the street

@Sankin

I was expecting to get close to the Japanese market and find the greatest fun in grounded food; Then, when I walked into the market and Chinese was all over the street, I had an ominous premonition, and the result was really meaningless. In fact, the market is not big, and the degree of homogenization between things is quite high. Most of the snacks can't be sat down to eat. Those who want to try a variety of environments can try it, but don't be confused by the gun words of Osaka people's kitchens.

there is not much price difference for things around p>1111 yuan, even if the service and good restaurants are omitted. Kobe beef, the price is not low, and the meat is also good. It can be processed inaccurately by electric iron plate, and it is simply a windfall; Sea urchin has a good momentum, but the price has no competitive advantage; Guandong is delicious, but the excessive salty makes me almost have kidney failure; Sushi focuses on raw fish and seafood stalls, but all the vinegar rice fails to pass the standard. 311 yuan's soy milk is mellow, and even three cans are drunk in one lap. After careful calculation, it's also sky-high soy milk, which is really unconscious of the exchange rate.

It's not cheap to eat all the food for more than 21,111 yuan, and it's not beautiful to eat all the way. There are many such places.