I run a bank in Tokyo

Chapter 244 Experience
After tidying up a bit, the group returned to the living room.

Sitting upright, no mood to talk or laugh.

Shin Seijuro then got up to wash his hands.

Although the purifying effect of the Phoenix's blue flame is far greater than that of washing, others don't know it.

Yaezu Koyuki went to the kitchen to prepare dishes with Onimura Koji.

She also worked and studied in Zhaofulou, Zhimen, Qingcao, etc., and later opened this kaiseki restaurant by herself.At the beginning, the business was not good, not because of her poor cooking skills, but because of many objective reasons. Koji Onimura was not only the chef, but also provided her with business ideas.

Don't look at Koji Onimura's appearance of being big and three rough, who likes to hate people, but in reality he is quite handsome and has a lot of ideas.

The two cooperated with each other to achieve their current popularity.

As for the house, it was handed down from generation to generation by Yaetsu Koyuki's family.

Even though Yaetsu Koyuki had left, Hashimoto Nanamin and the others did not relax much in this atmosphere.

"Take it as an experience, and you won't be at a loss when you go to similar occasions in the future." Jin Qingjuro said to them.

He is also the first time.

However, as long as it comes, it will be safe, and it is difficult for him to feel nervous on occasions.

After hearing this, Bai Shima and the others all nodded.

Indeed, such an opportunity is rare.

"It's just that it will trouble you too much." Shiraishi Mayichi said shyly.

"No!" Shin Seijuro smiled and didn't explain much.

Seeing this, Shiraishi Ma and the others said nothing more.

It can be seen from his demeanor that it doesn't seem like he is trying to save face or show off, but if he says more, he seems too hypocritical.

"It's not some formal occasion. Eating is for enjoyment, and you can chat casually." Seeing that they all straightened their waists and did not look sideways, Shin Seijuro couldn't help laughing.

"Yes." Although they answered, their posture did not relax much.

Soon, Yaetsu Koyuki brought the first appetizer.

He started preparations as soon as he heard the news, and Koji Onimura was not an ordinary person, so his efficiency was extraordinary.

"It's the first time I eat kaiseki cuisine, Koyuki sauce can help guide me." Shin Seijuro said.

Everyone on the side suddenly breathed a sigh of relief, feeling a little grateful.

Very attentive and considerate.

"Okay." Yaetsu Koyuki responded readily.

"This is tofu made of edamame. The taste of edamame is very strong and the taste is super delicate. It is paired with sour vinegar sauce, sweet sea urchin from Awaji Island, salty caviar, and spicy wasabi. The taste is perfectly integrated in the mouth. , you can taste it yourself."

A very beautiful plate, like a work of art, in the middle is a light vinegar sauce and a piece of light yellow tofu the size of a girl's palm, with sea urchin, caviar, and wasabi on top.

Under her guidance, Jin Qingjuro and others scooped up a spoonful with a spoon, and none of the seasonings fell.

The taste is really good and appetizing.

However, it is a little less.

There are only two or three girls.

"This is the crab leg meat of hairy crabs from Hokkaido's Spitfire Bay, sprinkled with vinegar jelly..." Because there were a large number of people, three different appetizers were prepared for them.

Plump crab legs with vinegar jelly, sweet and sour taste, still appetizing.

The container is a lotus leaf-shaped green plate, which is very summery.

The third one is Che Hailao paired with white fish,
After the appetizers, there are fasting dishes, and there are usually some staple foods.

In the tradition of authentic kaiseki cuisine, the purpose is to prevent guests from hurting their stomachs with alcohol during meals.

Still three.

The same is consistent sushi, served in a palm-length, three-finger-thick exquisite small dish; the same is sweet and sour vinegar rice and charcoal-grilled fat horse mackerel; the same is mullet roe with rice.

The third way is bowls.

The bowl is made with Japanese-style soup stock. It is also fried ghost tiger fish. The fish skin is crispy but the fish meat is still soft and tastes good. It is also made of grouper and fried tofu stock, which is warm; and The same is flying fish meat.

There will be some misty water droplets on the lid of the bowl, which means that it has never been opened, and it means that the dishes are specially made for the guests, and it is a kind of respect for the diners.

Japanese dashi soup is also called out juice. It is a broth made from kelp and bonito flakes. Because there are many types of kelp and bonito flakes, and each restaurant has different methods of extracting the broth, so each restaurant’s The taste of the juice is different.

It can be said that the taste of the juice determines the tone of a kaiseki restaurant.

It's important here.

The correct way to eat is to open the lid, take a sip of the soup, and slowly savor the aroma and umami taste inside.There is no standard answer, after all, everyone has different preferences, just choose what you like.

Nanamin Hashimoto and others are entertainers, and they will inevitably attend some important occasions in the future, so these etiquette and attention are necessary.

"An excellent kaiseki restaurant, the taste of the juice is full and balanced, there is no particularly eye-catching taste, the aftertaste is sweet, and the fragrance lasts in the mouth..." Yaezu Xiaoxue specially explained for them.

The fourth course is sashimi.

Most of the kaiseki restaurants in summer serve conger eel sashimi. Because there are many thorns, the chef's knife skills are very particular.

It is usually served with sour plum sauce. The sour taste of plums goes well with the umami of conger eels.

However, Yaetsu Koyuki specially prepared a variety of sashimi for them. In addition to conger eel, there are squid, ark shell, tuna, sea bream, plaice and so on.

It is worth mentioning the flounder. In the traditional Edo-mae style, the king of white fish is winter flounder and summer flounder.Yaetsu Koyuki chooses star flounder from Tokyo Bay, paired with purple sea urchin from Hokkaido, and eats it with the light-flavored flounder wrapped in sweet sea urchin. The flavors complement each other and are more delicious.

The fifth is eight inches.

It is a platter of various appetizers.

Then there is grilled sweetfish, which is almost a must-eat fish in summer.

This kind of fish has high requirements on water quality, so the output is very small. The high-quality sweetfish meat has a fragrance like watermelon.However, because grilled sweetfish does not process the internal organs, it will have a slightly bitter taste, but it will return to sweetness after savoring carefully.

Udon noodle.

Abalone in broth.

Roast beef tenderloin, also known as Chateaubriand in legend, is said to be only about 600 grams per cow, which is very expensive.Multi-barbecue techniques are also very particular, and the combination of far fire and near fire can produce tender, soft and juicy products.

There are also various ways to eat the staple food.

Simple white rice, or with a sprinkle of salt, or with sour plums, or raw egg bibimbap... all kinds of ways.

Among them, Takayama Yicuo is particularly fond of the way of eating with salt.

Yaetsu Koyuki also specially prepared for them a kind of cauldron rice steamed with edamame, corn kernels, prawns, scallops, etc.

Really work hard.

There are also several kinds of desserts at the end.

Compare Western-style pudding with Western-style fruit, wagashi, Sato Nishiki cherry with Japanese-style soda jelly, sea salt ice cream, traditional Japanese summer dessert Gekiri, etc., as well as making fruit juice into jelly and putting it back into the peel A small dessert.

One of the Sato Nishiki cherries costs 1000 yen!

After this meal, although they ate happily, they were equally terrified.

(End of this chapter)