Is the food delicious in Kansai?

Japanese material is a capital IP! It is a "dining mode" in the circle of urban white-collar friends, an infinite self-help, a sashimi rose, a "midnight food shop" made by a Japanese drama aunt alone, a Japanese life piled up by so-called pure consumerism, and a class outline and boat ticket of a pseudo-middle class. It is the dried fish in parents' memory, the seaweed soup with unsaturated taste, and the strangulation of the dietary concept of two generations!

This is a good opportunity. We went to Kansai, tasted some authentic flavors and ingredients, and made some records. I stayed for almost ten days, divided into two ways, Osaka, Kyoto and Kobe, and ate dozens of stores. There are four Michelin restaurants, which were booked months ago. In Lanshan, Kyoto, Mr. Sanjin stood in line for nearly three hours and ate the first eel rice in Kansai! There are also some surprises in the whole process, and some restaurants are in a mess! What a surprise.

The eight restaurants introduced this time can basically be used as a guide for your trip to Kansai, and there will also be some very practical tips. In short, do your homework in advance about reservations and prices.

Piaoting-Harmonious Breakfast of Michelin Samsung

@ Mo Direct

Located near nanzenji, the Kyoto Floating Pavilion is an out-and-out boutique with a history of 400 years. Although it is not as well-known as Juneijing and Longyin, Michelin is a Samsung. In addition to Beijing cuisine and eating tea stones, the breakfast porridge in Piaoting has always been its feature! Every summer, an endless stream of diners will come to this path on foot in the cool morning, visit Park Ting, taste porridge, and "Park Ting Yu Zi", which has been listed as a famous thing since the curtain ended.

"Piaoting Yu Zi" is a kind of half-boiled egg, which is usually called hot spring egg. It is the core of Piaoting Chaozhou set meal, which will be served with three side dishes first, followed by a clear soup and two sushi.

The side dishes are cooked plums, cooked fish and Fluttershy, as well as some seasonal vegetables and squid. The fish is seasoned with grapefruit, which is refreshing and sweet. Add the slight acidity of plums, and it is basically an appetizer.

Then enjoy the half-cooked eggs. The eggs have been cut, the yolk seems to be solidified but not solid, and the egg core is beautifully seasoned and slightly salty and fragrant. So is protein. The heat is well controlled, and the taste is closer to "soup" in time. This chaotic experience is refreshing.

After the above, the waiter served Chaozhou porridge, ordinary rice porridge, with a few shallots on it. While eating, he poured a special soup into the porridge and stirred it. The porridge is well cooked, the rice grains are full, thick and not rotten, and the soup is thick. I thought it was a side dish, not a sauce for seasoning porridge. There are some pickles with porridge on the side, which is very refreshing. A set meal, nine minutes full, nearly an hour. Go to Kiyomizu Temple refreshed after eating!

The price of a single person is 4700 yen, which needs to be booked in advance. It should be noted that Piaoting does not accept direct reservations from foreign tourists, but needs to make reservations through hotels, and some hotels will require credit card guarantees.

Jiquan —— Jinghuai Stone Banquet with the theme of "Orange"

@ Mo Direct

Chicken coop, a traditional Beijing cuisine. The location is near Xia Ya Shrine, along the road in front of Kyoto City Service Station. Go straight north.

The reservation was for six people, and the restaurant arranged the largest box. The minimum price of a set meal is 14000 yen per person, plus 15% service charge and 8% tax. If dessert and fruit are included, there are 13 courses, and the meal time is about 4 hours.

The meeting started with a glass of Japanese wine and ended with a bowl of matcha.

During the dinner, there was a "Yamato Edible Crafts Exhibition", which displayed various exquisite utensils. Some ingredients are new, and some dishes are really unaccustomed. For example, the imperial rice in the second half is cooked with sticky soup and seaweed, covered with fresh roe. I still can't understand the taste philosophy of this dish. (Laughter)

This meal is so expensive, besides dazzling dishes and just right service, the main line of cooking that night is "sweet orange", which is decorated before, during and after the banquet, and it is also wonderful. After sitting down, the waiter strongly recommended the freshly squeezed orange juice in the store to the female guests, and stressed that I got a very good sweet orange today. It is true that when the first course is almost used up, the juice is slowly served, just in time for the end of the first course. When the fourth sashimi comes up, the orange will continue to play its role. The sashimi that day was tuna toro (belly) with a dozen fresh orange slices. The waiter asked for a thin orange, sandwiched between two toros, and then put mustard on the fish, thus completing a mini "sashimi sandwich". Then let him send it in one go, and the fat in the tuna's belly spilled a mouthful instantly, accompanied by juicy and almost melted orange meat, which was sweet and dense.

Finally, the waiter brought a lovely and gorgeous dessert, a sweet orange, which was almost hollowed out, and there was indeed a crystal clear orange pudding in it! So echo from beginning to end, with your heart!

While we were waiting for zongzi and matcha, the meeting had just ended. At this time, it is already 1 1. It is strongly recommended that you have a simple lunch before the dinner in Shi Huai. When I picked my teeth to pay the bill, I found a word hanging in the middle of the box, which read "Bai Gui is still grindable" ......

Guang Chuan-Michelin one-star eel rice

@Sankin

It is said that eel rice, which is the first in Kansai and the third in Japan, has not been reserved 1 month in advance. Since I have a soft spot for eel rice, I will try my luck in Guang Chuan when I go to Lanshan. People without appointments were originally allowed to queue up for admission. Although the queue was too long, I asked for about 3 hours, but all my colleagues were going to give up, so I had to queue up and let them go shopping nearby for almost the same time before meeting again. 70% of the team are Chinese majors, so it's really rational for a ghost to look at the status quo.

The environment is not bad, and the flower arrangement on the wall and in the gallery is very advanced. The set meal of 5000 and 7000 can also be separated, which basically saves the waiting time. A formal meal is about 15 minutes, but I think it's worth waiting for this dish for two hours.

Roasted eel sauce, the eel skin selected here is thinner than that in China, the sauce is roasted at an excellent temperature, and the taste is between fullness and scorching. In addition to rice, eel is also two-layered, which is sincere enough; When the big pieces are cooked, poke a few eels and mix them with rice and put them in your mouth. The smell of rice and eel is great.

There is no edible eel sashimi in China. Slices are thin, and white meat tastes crisp. It has a faint fishy smell after chewing, which complements the special yellow mustard taste and is worth a try. Now that I think about it, I should have served more eel sashimi. I don't know when this taste will continue in the future. Of course, regardless of whether the stomach can hold up, eating is not elegant enough. Also, if you are not particularly allergic to fishy smell and internal organs, then roasted eel liver is absolutely great.

Tips: If there are waiters in China, you can queue up without making an appointment, and the queue basically ends at 13.

モーリヤヤヤヤヤヤヤヤヤヤヤヤヤヤヤヤヤヤヤヤヤヤ 12

@Sankin

In fact, this trip to Kansai set up Kobe Station with only one purpose, that is, to seriously enjoy an A5 teppanyaki. Because there is no beef import agreement between Japan and China, there is naturally no proper way for Japanese and cattle to eat in China; Those smuggled meats, which are appalling in price, frozen many times and sharp in grade, make people reluctant to consume them.

Kobe is a small city. JR came out and followed googlemap to find a restaurant (English spelling Kobe Steakhouse Mouriya). This famous restaurant needs to make an appointment in advance. After ordering two top-class packages, it starts to wait. The waiter brought the meat in advance, with clear texture and transparent marble pattern;

After a few minutes of communication, the chef began to cut beef skillfully, cutting it in advance according to different positions; Salt, pepper, mustard and dipping sauce are placed in front of you. The first round of beef was eaten one by one, and the meat at the entrance was soft, which can be said to be "melted" in the mouth, and then the overflowing meat aroma surged, which beat all previous steak experiences in taste.

The chef will continue to bake other parts on the iron plate and tell you the specific parts and characteristics when serving; You then experience the softest and juiciest part, which is an excellent taste feast every time, and it is even better with red wine (the red wine in the store served quickly, but it was already awake). Cut the corner and oil into small pieces, bake them repeatedly on the iron plate, and finally serve with bean sprouts. The aroma of butter is mixed with the taste of vegetarian dishes, and the oil residue and beef oil residue taken away by high temperature are crispy and crisp, which is excellent with rice. It is indeed temporarily capped in beef, which is unparalleled.

Tips: you need to make an appointment, you can pick up the children, and there is a taxi service.

Qingshui Shun Zheng Jia —— Soup and Tofu Banquet in Qingshui Temple

@ Mo Direct

Kiyomizu Temple is famous for its tofu, which is foggy and Zen. However, any legendary tourist destination cannot escape the embarrassment of "business utopia". I thought tofu from famous temples in Kyoto should be put on shelves in layers, but I didn't expect it to be all over the street.

In advance, I found a popular shop called Shimizu Shunzhengwu, spelled Shimizu JunTadashi Okabe house in English. On the main commercial street leading to Kiyomizu Temple, the single set meal of the soup and tofu feast costs 3,600 yen, with various categories. The main course is a pot of "light" soup, tofu, only soy sauce, and there will be all kinds of tofu around.

Japanese soup tofu is a little tender than our old tofu, and its ability to absorb soup is very strong.

They also have a way of eating. They brought a pot of soybean milk and boiled it in water. When the surface of soybean milk is covered with a layer of bean skin, they pick it and dip it in a special sauce, which is also a very famous thing in Kyoto. There is a shop specializing in tofu skin near Lanshan. The finished product is very tough and delicious.

Generally speaking, there are many shops making soup and tofu in Kyoto, and the standard is believed to be quite good.

Sanjiu Pavilion-Japan 100 Birthday Celebration.

@Sankin

Walking to the front of this restaurant, he was stopped by an elderly waiter and told us clearly in English, "No reservation, no food." After checking the reservation information, I arranged a private room in the waiting room on the second floor. From the inside of the restaurant, the etiquette of the waiter and the unit price, I feel that this is a restaurant that does not lose Michelin (it turns out. )

Beef 7,000 yen set meal, a large plate of beef slices and a vegetarian dish. A young girl serves the whole process, with neat and elegant movements and proper words, which makes people feel relaxed and advanced.

Hot yellow oil pan, iron plate sprinkled with sugar, soy sauce, beef, turn over a few times to eat, dip in fresh egg liquid, the entrance is soft and fragrant; In the second round, tofu, vermicelli, cabbage and onion were cooked together in gravy, which was very rich and useless. The rich "sweetness" of domestic sukiyaki is very good. After two or three cycles, with a bowl of good rice, it is really beautiful.

Tips: You need to make a reservation.

A dream temple-Japanese curry rice to cure office workers

@ Mo Direct

Shinsaibashi, Osaka, the most populous place in China, Kansai, has a main shopping street full of drugstores and electric stores serving China people. Even merchants have introduced "famous foods" such as crayfish and hot dog bread to cater to mainland tourists. The queues are very long and the local accent is average. Wandering on both sides of the main street, I accidentally wandered into a curry restaurant called Yimeng Temple.

There is only one bar in the restaurant, which can accommodate up to a dozen people. It's noon, and the office workers in Yishui are waiting in line outside. When it was my turn to explain that I was a foreigner, the boss immediately handed me the English menu, which was not enough, and accompanied me to the door to see the illustrated menu. It was the busiest time, so I greeted the guests and was very dedicated.

I asked the name of the town store, the popular chicken steak curry rice and the classic egg-wrapped rice. I really don't know how to say this curry. After eating, I feel that similar restaurants in Shanghai can be ignored. Most Japanese curries in China are semi-finished sauces, which are sweet and light and always look like a smile. Here, the entrance was not exciting at first, so I had to try it in C major and the temperature of the meal was right, so I relaxed and started the "war song mode" at will and wolfed it down. After a while, smoke came out from my forehead. Suddenly, the plate was empty. The boss is satisfied with you and bows proudly to you.

Japanese curry is a totem of modern Japanese diet and a lovely meal for ordinary people. In front of the lovely Curry, office workers took off their suits and ties, relaxed their clockwork "efforts" and liberated themselves from the fatigue of social people.

Omen-cold noodles and oolong noodles bump into a good shop.

@Sankin

Coming out of the silver tower, I didn't have lunch. I believe that there should be no one to brush the bill in Kyoto, so I found OMEN through comments. It takes about 10 minutes to walk from the exit of Yinta. Although, after dinner, the business in the store is still very good, and most of them are locals. It focuses on udon noodles, tempura and mackerel sushi. Looking back on the whole trip to Kansai, this leisure shop gave the biggest surprise.

I ordered tempura udon set meal and seasonal set meal, but the serving speed was a little slow. Because it was a small restaurant, the food was light and the waiter was very diligent. Oolong noodles are the absolute highlight, and there are two choices: hot and cold. Noodles are rich and strong, with strong wheat flavor, mixed with various side dishes, sauces and sesame seeds. It's really great, bringing absolute refreshment to Kyoto in summer.

Tempura's ingredients are just fried and just right. Although there is no frying gas emphasized by specialty shops, the ingredients are fresh, the paste is just right, and the taste is crispy, which belongs to the top grade of tempura.

The subsequent fish sushi is even more amazing. Mackerel (vinegar mackerel) is absolutely thick, sushi is bigger than usual, and vinegar rice is mixed in place; Bite off the fish oil seeping through the teeth and mix it with vinegar rice, with the unique smell of mackerel itself, leaving only satisfaction.

Tip: English menu, hot and cold optional udon noodles are great.

Add the following travel warning:

Heimen Market-A Chinese Free-range Market for Tourists on the Street

@Sankin

I am looking forward to approaching the Japanese market and discovering the greatest pleasure of grounded food; Then, when I walked into the market and there were Chinese all over the street, I had an ominous premonition that the result was really meaningless. In fact, the market is not big, and the degree of homogenization between things is quite high. Most snacks can't be eaten sitting down. Those who want to try various environments can try it, but don't be confused by the cannon words in Osaka people's kitchens.

1000 yuan or so, even if the service and good restaurant are put aside, there is not much difference. Kobe beef, the price is not low, and the meat quality is good. It is a windfall that the electric iron plate can not be processed accurately; Sea urchin has a good momentum, but the price has no competitive advantage; Kanto is delicious, but the excessive salty makes me almost have kidney failure; Sushi focuses on raw fish and seafood stalls, and vinegar rice is all unqualified. 300 yuan's soybean milk is mellow, and you can drink three cans in a circle. After careful calculation, it is also a high-priced soybean milk, which is really unconscious of the exchange rate.

It is not cheap to eat two large and one small for more than 20 thousand yuan, and it is not beautiful to eat all the way. Most of these places are China tourists and Korean girls, so it's no big deal not to go.

Tips: 17 o'clock, many booths are closed.