唐鮨·本味

"Three kinds of sashimi" Each sashimi is very fresh, the meat is full, and the dipping sauce is also very particular, not just sashimi soy sauce

#HappyRestartPlan I don't know when I can go to Japan again. Recently, I suddenly wanted to eat Japanese food. I made a reservation for "Karasushi Honmi". I made a reservation for the 880-yuan omakase Itamae cuisine, which can be customized according to the customer's taste. It was a good experience~ · Omakase Japanese cuisine usually includes appetizers, starters, eight-inch dishes, starter bowls, sashimi, warm dishes, sushi, grilled dishes, fried dishes, hot pot dishes, side dishes, miscellaneous dishes, and desserts. · 🍣Start your Omakase journey~ · 🎏Eight-inch: Green pomelo conch, New Zealand baked cheese Firefly squid with orange miso, swordfish with Nanban pickles 🍱The utensils are of different colors and shapes, so exquisite that I dare not underestimate any of them. To enjoy them, follow the clockwise direction. The sweetness of the sea urchin instantly reminded me of the five-color sea urchin rice at Tsukiji Market in Tokyo that morning; the small squid wrapped in orange miso instantly opened my taste buds, and the feast quietly sounded on the tip of my tongue. 🎏Sashimi: Bluefin tuna, middle and large belly Russian prawns, sturgeon caviar Ehime mature bamboo clip 🍱The bluefin tuna, known as the "blue diamond among fish", is recognized as a top player in the world. Thick meat, satisfying~ The peony shrimps decorated with sturgeon caviar are plump, very elastic, fresh and sweet~ Bamboo snapper is rich in fat, mild and sweet~ 🎏Grilled food: Silver cod fish Daiginjo Saikyo-yaki 🍱The oily silver cod is seasoned with the sweet and mild Saikyo miso, with a rich creamy aroma, so delicious that it will make you shudder! 🎏 Cooking: Alaskan black cod 🍱Fresh but not fishy, ​​tender meat, melts in your mouth 🎏Fried food: scallop and sea urchin tempura 🍱(⊙o⊙)Wow, everything can be cut into tempura, the thick scallops are slid into the sea urchin, wrapped in seaweed, and paired with crispy single-sided batter. It is crispy in the mouth, and has a soft and sweet aftertaste. 🎏Vinegar: Nagasaki yellowtail yuzu vinegar 🍱The meat is white in color and soft in texture. Rich taste 🎏Sushi: Izu golden eye snapper, Dalian conger eel Kagoshima Mackerel Foie gras nigiri with Maruyama nori 🍱The chef pinches one pill at a time and eats it one by one. Each one should be eaten within 10 seconds. After you finish eating, the chef will pinch the next one. The rice grains are distinct, the fish meat is not scattered, and you can swallow it in one gulp, and you will feel satisfied~ The side dishes between each congee are really amazing, they are the chef's creative Taiwanese dishes. The pumpkin and lotus root slices look ordinary, but they are unexpectedly sweet and sour due to the unique cooking method, which is eye-catching. Passion fruit pumpkin + wine vinegar sweet lotus root, (⊙o⊙) Wow, I can eat a whole bowl of it~ The best dish today must be the "Foie Gras Nigiri with Maruyama Nori". It has been a long time since I have eaten foie gras with such a good taste, and it is not fishy at all. Sure enough, good ingredients make people happy because they bring back good memories~ 🎏Ingredients: Corn shoots, peony and shrimp head soup 🎏Dessert: Caramel pudding 🍱After finishing a bowl of the slightly sweet shrimp soup, I felt very comfortable. There is also rich caramel pudding 🍮. At this point, the exquisite banquet came to a successful conclusion. · Details inside the store. From large items like coarse porcelain, plates, cups, lacquerware, and utensils to small items like the papers spread out on the table and the partitioned chopstick holders, the Itamae cooking area is 🐟 and the grilled food area is 🐔. Even the bamboo chopsticks carved from bamboo on the table are quite particular: "The bamboo chopsticks have two pointed ends, one end for eating cooked food and the other end for eating raw food." #I really want to go out and play #May Day travel diary #Romantic date restaurant

Ever since I had Itamae cuisine in Tokyo, I have developed a strong interest in this form of dining. Among them, Omakase (no menu cuisine) is the highest level. This is the characteristic of this Karasushi Honmi in Hefei. ⭕The essence of Omakase Omakase originally means "please", there is no specific menu, and the choice of dishes is entirely up to the chef. The essence of Omakase is that the chef will "create" dishes based on the preferences of the guests, the ingredients of the day, and the season. Because of this, Omakase has extremely high requirements for the chef, and emphasizes "creativity" while ensuring the taste. ⭕Recommended dishes 💎Bluefin tuna sashimi As a loyal fan of tuna, I like it whether it is naked, mid-belly or big belly. Naked is tender, mid-belly is soft, and big belly is plump, which is very satisfying at one time. 💎Bluefin tuna puree, raw tendons and Hokkaido Nemuro sea urchin In addition to tuna, sea urchin is also my favorite. The sea urchin from Hokkaido is delicious and mellow, and it tastes like the sea in one bite! 💎Scallop sea urchin tempura This dish puts the sea urchin in thick scallops, wraps it with seaweed, and then fries it. The taste has the freshness of sea urchin, the tenderness of scallops, the crispness of seaweed, and the flour fragrance of tempura, with rich taste layers. 💎Golden eye snapper sushi & conger eel sushi & mackerel sushi Because the ingredients are fresh enough, I also love several types of 🐟 sushi, and I am super satisfied with one bite. 💎Foie gras hand-held with Maruyama seaweed This dish can be said to be the top 1 in my mind. The rich and fragrant foie gras has a dense taste and no fishy smell at all. It is paired with refreshing rice balls and crispy roasted seaweed, which is delicious! You may not be able to eat it in 🇯🇵! Other dishes are also worth a try. It is also worth mentioning that the light dishes between each sushi impressed me. I thought it was sushi ginger from the shape, but it turned out to be passion fruit, golden pumpkin, wine vinegar and sweet lotus root, which tasted sour, sweet, crisp and tender, and full of fragrance. ⭕More than just food In addition to tasting food, it is also fun to appreciate the chef's production process while waiting. Watching the chef skillfully handle various ingredients and the visual beauty of the finished product are pleasing to the eye. The communication with the chef after the meal can also help guests better understand the raw materials and production methods of each dish, and also let the chef better understand the taste of the guests, so as to provide better service next time. In addition to Omakase, they also have grilled Akikawa chicken dishes, chicken skewers with 🍺, friends who like skewers should not miss it. 📍Address: 103, 1st Floor, Building 2, Phase 1, Arc de Triomphe, Qianshan Road ⏳Business hours: 12:00-14:00, 17:30-22:00#Eat a seafood feast #Sushi #My late night restaurant #omakase #Japanese food