In fact, if we talk about Beijing’s food, its culture has always been diverse and its elements are very diverse, not only because it is an economic center, but also because it is a cultural center, and people from many places and countries come here.

Beijing has a vast territory, but also a large flow of people, and the resulting cultures are constantly blending with each other.

Among them, Japanese food culture is one of the cultural factors that people like. Its food is fresh and natural and has its own national characteristics.

So next, the editor will introduce to you what good Japanese materials are available in Beijing for us to choose from!

Yiyuan Izakaya is a Japanese restaurant with a good reputation. Let’s talk about their sukiyaki series first.

There are four pots to choose from.

First preheat the cast iron pot, melt the butter under the action of heat, add it to the broth for cooking, then pour the secret sauce, wait for the pot to boil, and add the vegetables.

Whether it's classic beef or chicken meatballs, the flavors of all the ingredients slowly settle and blend in the pot, forming the unique flavor of sukiyaki.

Break up fresh raw eggs and dip a chopstick into the egg liquid. The meat is tender and sweet in the mouth. The sweetness of the soup soaks in the taste of various ingredients, leaving a fragrant aroma on your teeth and cheeks.

One of the biggest features is the freshness of the ingredients.

New Zealand's Antarctic deep-sea crayfish, Canadian sea urchin, bluefin tuna, Akita koatsu rice, raw yellow eggs, as well as various seasonings, flounder, shellfish, vegetables, etc.

They are all purchased from the market on the same day to ensure freshness.

Address: Maizidian West Street, Chaoyang District Per capita: 200 Feng Sushi Zaifu Hu’s Japanese style beauty.

Sushi chef Li is well-known in the Japanese cuisine community in Beijing.

I have worked with Japanese chefs for 12 years. I have served as a Chinese chef for high-end Japanese cuisine many times, and have been 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.

At Phoenix Sushi, it's never hard to sample fresh ingredients from Japan.

The restaurant transports ingredients by air regularly every week, introducing fresh local seafood specialties to Beijing, and is determined to allow every diner to eat delicious and authentic high-end Japanese cuisine.

Nigiri sushi is made with fresh ingredients and the "tuna naked" is moderately fatty.

You can feel the sweetness and softness of the fat in your mouth, and you can also feel the slightly sour taste of the fish.

The "foie gras" meat is tender and delicious.

There are also eight pieces of exquisite sushi including "Cold Teacher Fish", "Peony Shrimp" and "Sea Urchin", bringing you a delicious lunch experience.

Address: Fuxue Hutong, Dongsi North Street Price: 200 for lunch, 398 for a full-day meeting (this is a great deal) Benge Sushi Beng attaches great importance to seasonal ingredients.

The chef has been working in Japan for 8 years, and "eating at irregular times" has become one of his business concepts.

The restaurant's agile bilingual service, attentive sushi chefs, and menus that are adjusted from time to time according to seasonal changes are all true reflections of local Japanese restaurants.

Honkaku, which has long been at the top of the sushi rankings in Japanese media magazines, has a very high status in the hearts of Japanese people in Beijing.

Yoshii Yoshiji, a Japanese foodie living in China, has visited many times.

The exquisite knife skills and authentic Japanese cuisine experience made her have to list Benge as one of the authentic Japanese restaurants in Beijing.

For one person, choose from a variety of seasonal delicacies such as Guirardo oysters, foie gras, bluefin tuna, Japanese delicacies, and Wagyu beef.

From the specialties of this case to sashimi and signature sushi dishes, a ten-course high-end banquet experience is provided.

Address: Chaoyang Park Road Price: 528 per person.

Red and Black specializes in wine culture at banquets - a banquet wine list selected by China's only Japanese winemaker.

Tianqing, who is good at traditional banquets, has also inherited the skills of a sushi chef.

Chef Zhao Donghai, who has more than 30 years of cooking experience, was invited to 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 systematically master the techniques of Japanese cuisine and have almost strict requirements on ingredients.

Every sushi that is just born in his hands will be eaten "while it's hot". This is a banquet dish that connects the dishes with wine, which originated in the Edo period of Japan.

Tianqing not only inherits this ancient cooking culture, but also demonstrates their amazing wine-making skills to diners.

With more than 40 kinds of sake and wine, Azure, China's only Japanese brewer, will make your trip worthwhile, even for a small piece of raw fish and a sip of wine.

Address: Kaidehua West Building, No. 288 Chaoyangmennei Street Price: 198 sushi per person, 368 seats.

Jie Sushi and he are the same boss internally, and have a good reputation in Japanese circles in Beijing.

The restaurant is located on the second floor of Guan Guan, and the design is made of fashionable Japanese new materials.

The ukiyo-e comics behind the sushi table are fun and make the whole space fun and relaxing.

The chef is very young, born in the 1980s from Beijing.

He studied cooking in Japan for ten years and worked at Honkaku Sushi after returning to China.