Japanese like to eat raw food, so a good Japanese chef must know the freshness of ingredients.

I used to eat in a Japanese food store. The chef in that store studied in Japan and learned Japanese food before coming back to open the store. So go to the surrounding market to buy fresh vegetables at 4 o'clock every morning. In order to buy the freshest ingredients, we have never reached a long-term purchase contract with any supplier. I just go to the vegetable market to buy it on my own.

Buy ingredients in this way for years. This kind of food is really fresh.

Secondly, Japanese materials often change the menu.

It depends on the vegetables in the season and the direction of the ingredients that the chef will cook.

Some stores will launch different menus according to the vegetables of the season. This is also the decisive factor in judging the quality of a Japanese cuisine chef.

A chef who doesn't have a specialty won't change the menu, and he will be laughed at by other Japanese chefs except the food stalls on the street.

Finally, the craftsman spirit of Japanese chefs.

Pursuing the aesthetic feeling of setting the plate, but also pursuing the satisfaction of customers after eating. I often go to the Japanese food store, and this chef often goes outside to ask about the taste and the desired taste. I will adjust it for you according to your needs next time. There is a feeling of personal tailor.