Yushui saw that Johnson showed a satisfied expression and said in a slightly accented Chinese: "I just came to Demon, but I only know one thank you in Chinese. I can only smile and bow and start preparing the ingredients with a serious expression."

"The expression at that time was like if you didn't eat the food I made immediately, you would like to scold people immediately until the customer admits his mistake!"

Johnson smiled knowingly. The chef of the island country is quite humorous. He probably stayed in China for a long time and finally learned to chat and spank.

Water skillfully prepares ingredients behind the bar, and has long been used to the guests' onlookers and gazes. The essence of Japanese food is freshness, and the key is to convey the food to the guests as soon as possible.

Selected Pacific Bluefin Tuna Tata, paired with imported caviar, and decorated with a few petals. The cold cut is placed in front of Johnson in his own hands, and smiles to show you to taste it.

Use a shell spoon to put the oily and plump caviar into your mouth, and once again experience the burst feeling when the tip of your tongue and the upper palate squeezes the caviar, which combines the fishy smell of warm sea breeze and wild waves.

Picking up the champagne and pairing it with dream bubbles is definitely a unique flavor that can mobilize all senses to participate.

Johnson nodded with satisfaction and said casually: "Although it is not a white sturgeon, the freshness of the tuna is quite unique."

After the cold cut, start preparing a bowl of golden-meshed noodles with water. When served, cover them with scattered mist. They are deliberately lit to symbolize the freshness of the dishes. If the water is dry, you will miss the best time to enjoy the taste.

Large chunks of golden-eyed bream, shredded fried potatoes, and pine leaves and grapefruit make the noodles richer. The soup uses the most ordinary soup among Japanese ingredients. The soup tastes as elegant as white water, but it also has a clear sense of layering and depth, and the taste is full and soft.

To describe it in the most popular sentence:

Very Buddhist!

Then the lacquer bowl was served with eel soup, and the aroma came to your nose, making it clear and fresh and sweet.

After drinking, Johnson Chan smiled and said, "It seems ordinary, but in fact, there is a secret to stewing eggs. It also adds wild turtle meat, which is tender and chewy. Matsutake, baked rice cakes and fried burdock shreds give it a richer layer."

Yushui's eyes lit up, he stopped working, wiped his hands clean, came to him and said seriously: "It's a great honor to be recognized by you!"

Johnson straightened his head and nodded as the respect among his peers. Although it was just a bowl of inconspicuous soup, he could achieve a silent state between transitions, reflecting the chef's years of skill and the details of grasping the rhythm.

Below is a hot stone slab, with foie gras and scallions on it. When the freshly prepared hot Teriyaki sauce is poured on, the rich Teriyaki aroma and onion aroma are emitted into the air with the sizzling sound.

"The seasonal menu of Kuroki Wood changes with the seasons. This famous stone-grilled sesame tofu is a classic. The homemade six-hour sesame tofu has a dense and strong flavor. Unlike the Tokyo restaurant, I added an extra piece of foie gras."

"Many diners commented that it was a bit extravagant, but I still insisted that it had not changed. Please give me a serious comment!"

Johnson nodded, picked up a piece and put it in his mouth. It was salty just in his mouth. The sesame and tofu were extremely deep and rich, and even the delicious foie gras could be overwhelmed.

Suddenly, the heavy-tasting teriyaki sauce combined with onion and mustard was like a tornado that swept through thousands of troops, which made the deliciousness of foie gras come back to the light of day.

"The combination of two ingredients with unique characteristics makes me feel quite sluggish..." Johnson Frown and said carefully: "I think it is precisely this collision that makes the taste more impactful, plump and oily, and has a strong contrast with the fine and elegant past dishes, which is a climax of the taste buds."

After listening to it, Yumizu smiled, bowed deeply, and said sincerely: "Thank you for your praise!"

Johnson waved his hand and pondered for a moment, suggesting: "Many people like foie gras. Its plumpness and freshness collide with each other. The combination of meat and vegetables can enhance the taste and taste of this dish. If someone still feels it is greasy, you can use it with a black currant cocktail, which may be better."

Yushui's eyes lit up, and he suddenly realized, and bowed again to thank him, "I will accept your opinions seriously!"

Johnson smiled and said that this attitude is quite good. Food has no borders. All chefs only pursue more perfect taste beauty. They are worthy of praise for their rigor and seriousness of the islanders.

The next one is a sashimi. I am looking forward to the chef's knife skills. I saw the clever fingers of water slashing across the bright puffer fish belly. The knife fell on the trembling body. The speed of bone removal was carried out by one millimeter at a time, and the crisp sound of the blade and the fish bones clashing...

Sashimi is served on the Ryuda River plate. This famous river in Nara is famous for its maple dye in autumn, and the plate is also quite beautiful in autumn. Grouper and slightly roasted lobster are dipped in shrimp mayonnaise specially made of water, puffer meat and skin rolled with radish puree, and fine onions are eaten together.

Finally, I squeezed the grapefruit skin in reverse, so that the aroma is more fragrant. The introduction said: "The cooking is very particular about the concept of 100. In addition to the seasonal ingredients, it also emphasizes the appropriate utensils and decorations."

"The eight inch in our store is served in the dark lights, like a big star making a gorgeous appearance, like a flower art work, presenting the seven grasses of autumn in ancient poetry."

Johnson picked up chopsticks and picked up a pufferfish, which was known as the most deadly delicacy in the world. The so-called eating pufferfish without any taste, the freshness of pufferfish sashimi is a kind of freshness that is not disturbed by the aroma of fat, and it comes entirely from the fresh sweetness of the meat itself.

The umami flavor of the ingredients depends on 20 amino acids in nature, and the 18 amino acids that can be measured in the body of puffer fish are light in the mouth, fresh and sweet, and the taste is afterwards. The more you chew, the more fresh and sweet it becomes.

Stunning feeling!

The next dish was served. Next to the semi-transparent radish lamp were chestnut lilies and purple potatoes, boiled sea cucumbers and shrimps, and persimmons paired with egg yolks and keratin. They were delicate and cute and delicate to eat.

"Add...scented fish?"

Yushui smiled and said, "It's true that I can't hide it from you. I spent the whole day cooking this kind of autumn favor. The taste is elegant, the flesh is delicate, and the hidden unique bitter taste is used as the ending rhyme, and the inspiration I get from the tea ceremony."

This is really a bit of the finishing touch. Eating ingredients from autumn in early summer has the meaning of sighing that time is like an arrow and missing the passing time.

The texture is clear and beautiful, the aroma of fresh truffles is a sukiyaki pot. The ingredients are cooked with water and served on a plate, and quickly flask the truffles and poured on hot spring eggs.

The first time I ate Sukipot, compared to the last Wagyu sashimi, the fresh sweetness of the thin-cut beef was lifted to a new level, with surprisingly softness in the mouth, accompanied by the unique and abundant fragrance of fresh truffles.

The pure blood wagyu cattle from Mayura Farm have a sweet fat like marble patterns, with a special sweetness and nutty flavor. If it was the last time it was the frost, it was the flame this time.

Johnson Chan said in secret that the amount of black wood is much larger than that in Beijing. After eating the main course, he felt like he was full?

"This is a salmon belly rice that I am personally satisfied with. Please try it!"

Looking at the bowl of imperial rice held by Yushui, there was no way. It was originally a warm feeling, but I didn't expect a surprise. The oil was rich and covered with the white and plump Wuchang rice. It was sticky and strong at the mouth, with sweet flavor, and the salmon roe's salty and fresh help, which gave the pleasure of bursting in the mouth.

Yumi personally poured a glass of sake for Johnson and said, "Please pair it with a sip of Zhengxue's sake, Shizuoka specialty, brewed with clear and soft water, and the taste is soft. Our Zhengxue Dagenjiu is a limited edition. It is the first time to land in the Magic City. It has an elegant and refreshing aroma and a smooth drink, which is very suitable for the combination of dishes."

Johnson smiled and accepted the recognition from his colleagues. Seeing that Johnson had not finished eating, he silently made the remaining imperial rice into a rice ball and asked the guests to take it home for breakfast the next day.

The dessert is fruit pudding. The pudding egg liquid below is not as delicate and dense as possible in less than two hours of hand-beating.

Finally, the hot fern cake is served with soybean powder and black honey. The completely freshly made fern cake has a very soft texture, while the black honey makes the tip of the tongue feel more profound to the sweetness.

I once remembered that Mr. Cai Lan said that the true meaning of Kaiseki cuisine is not to make people full. But this restaurant impressed Johnson. Whether it is a young chef, he is serious and calm when he lowers his head to handle the cuisine, and a little shy when he raises his head to communicate.

The ritual of the black wood cooking is much simplified and relaxed than that of Kaiseki. The dining experience is pleasant and comfortable, and the sense of proportion is very good, making people feel no pressure at all.

If you still want to have a few drinks after a meal, you can also go to the hidden Japanese bar in the store and professional bartenders to take you to experience the changes in the island wine industry.

As more and more guests were coming, Johnson stood up, said hello to Yumi, leaving, remembering the skills of Kuroki Jun in Tokyo, and looking forward to it.
Chapter completed!