Beijing has a vast territory, but the flow of people is also very large, and the resulting cultures are constantly blending with each other. Among them, Japanese food culture is one of the cultural factors that people like, and its food is fresh and natural, with its own national characteristics.
Then, Bian Xiao will introduce to you what good Japanese materials are available for us to choose from!
One yuan izakaya
A Japanese restaurant with a good reputation, let's talk about their family's Sukiyaki series first.
There are four kinds of pots to choose from. First, preheat the cast iron pan, melt the grease of butter under the action of heat, add it to the stock for cooking, then pour the secret sauce, and add vegetables when the pan is boiled.
Whether it's classic fat beef or chicken balls, the flavors of all ingredients are slowly precipitated and merged in the pot, forming a unique flavor of Shouxi Shao. Break up the fresh raw eggs, dip a chopstick in the egg liquid, the meat is tender, the mouth is sweet, the sweetness of the soup permeates the taste of various ingredients, and the teeth and cheeks remain fragrant.
One of the biggest characteristics is that the ingredients are fresh. New Zealand's Antarctic deep-sea crayfish, Canadian sea urchins, bluefin tuna, Akita Komatsu, raw yellow eggs, and various seasonings, flounder, shellfish, vegetables, etc. They were all bought from the market on the same day to ensure freshness.
Address: Maizidian West Street, Chaoyang District
Per capita: 200
Feng sushi
Hu's classmates and the beauty of the wind in the house.
Sushi chef Li is quite famous in Japanese cuisine in Beijing. I worked with Japanese chef * * * 12 years, and served as China chef of high-end Japanese cuisine for many times, which was affirmed and recognized by many well-known chefs in the industry.
Li has his own unique understanding and style of sashimi and sushi, and is an outstanding sushi cutter in the industry.
In Phoenix Sushi, it is not difficult to taste fresh ingredients from Japan. The restaurant regularly airlifts ingredients every week, introducing local fresh seafood specialties to Beijing, and is determined to let every diners eat delicious and authentic advanced Japanese food.
Hand-held sushi is made of fresh ingredients, and the "tuna naked" fat is moderate. You can feel the sweetness and softness of fat at the entrance, and you can also feel the slightly sour taste of fish.
"Goose liver" is tender and delicious. There are also eight exquisite sushi pieces such as "Cold Teacher Fish", "Peony Shrimp" and "Sea urchin", which bring a delicious lunch experience.
Address: Fu Xue Hutong, Dongsi North Street
Price: lunch 200, full-day meeting 398 (this is super cost-effective)
Benge sushi
Beng values seasonal materials. Chef has been working in Japan for 8 years, and "eating from time to time" has become one of his business ideas.
The agile bilingual service in the restaurant, the careful sushi chef and the menu that is adjusted from time to time according to the seasonal changes are all true portrayal of local restaurants in Japan. In Japanese media magazines, Benge, who has been in the forefront of sushi rankings for a long time, has a very high position in the eyes of Japanese in Beijing.
Yoshii Yoshii, a Japanese gourmet living in China, has visited many times. Knife worker's exquisite and pure Japanese cooking experience forced her to list Benge as one of the authentic Japanese restaurants in Beijing.
For a single person, choose a variety of seasonal foods, such as Guido oysters, foie gras, bluefin tuna, and beef. From the characteristics of this case to sashimi, and then to the signature sushi cuisine, it brings a ten-course advanced banquet experience.
Address: Chaoyang Park Road
Price: single person 528.
Red and black
Specializing in banquet wine culture —— The banquet wine list selected by the only Japanese winemaker in China.
Tianqing, who is good at traditional banquets, also inherits the hand-holding skills of sushi chefs. Master Zhao Donghai, who has more than 30 years of cooking experience, was invited to sit in the town and show diners the touching combination of raw fish and sushi rice in the form of cutting and cooking.
Master Zhao studied in Japan with three Japanese cuisine masters, which enabled him to master the skills of Japanese cuisine systematically, and his requirements for ingredients were almost harsh. Every sushi that has just been born in his hand will be eaten "while it is hot".
Banquet cuisine, which is cooked by wine in series, originated in the Edo period in Japan. Tianqing not only inherits this ancient cooking culture, but also shows diners their amazing winemaking skills.
With more than 40 kinds of sake and wine, Azure, the only Japanese brewer in China, will make you glad you came, even a small piece of raw fish and a sip of wine.
Address: Kaide Huaxi Building, No.288 Chaoyangmennei Street
Price: 198 sushi for one person with 368 seats.
Jie sushi
And he is a boss inside, and has a good reputation in Japanese circles in Beijing.
The restaurant is located on the second floor of viscera, and the design is a fashionable Japanese new material. The Ukiyo-e cartoons behind the sushi table are fun and make the whole space interesting and relaxed.
The chef is very young, born in Beijing after 80. He studied cooking in Japan for ten years and worked in Benguer sushi after returning home.
The restaurant offers three price packages: 380/580/ 1080. 1080 needs to be booked in advance.
Arctic shellfish can still see the quality of ingredients. Beef sushi, Australia and cattle with a slice of Yunnan truffle, made into a traditional warship roll, is very delicious.
Address: No.43, Xinyuan Street, Chaoyang District (second floor inside the office)
Looking at such beautiful and delicious Japanese food like this. Is it a new feeling to blend in with the taste of Beijing and the temperament of Beijing's bustling atmosphere? Hurry to Beijing! Try these delicious foods.