SUSHI KIWAMI

The big snow solar term in 2022 happened to be the day when the epidemic was unblocked for a long time. It was like celebrating being released from prison. I came to Sushi Ji to eat Japanese food, 1580 yuan per person. Coincidentally, in 2021, it was also the big snow solar term. I ate at Kuroki, 3980 per person. Now Kuroki has reduced the price to more than 1,000 per person, but the price of Sushi Ji has not changed much. The chef of our table is Master Rao Xiaoxin. Before the appetizer, we were shown all the ingredients in our private room tonight. We saw fresh snail meat, frozen tiger prawns, fresh tuna and sea urchin, etc., all placed in wooden food boxes. The appetizer is a small dish of pickled cucumbers, pickled radishes, and pickled ginger shreds, which are used to eat seafood to relieve greasiness later, and can be added after eating. The first soup is crab meat and yam balls with matsutake soup and shark fin steamed egg. Two hot dishes to settle the stomach, and then start the following seafood adventure. The first seafood dish was shiso flower, sea urchin, and fish roe mixed with prawns. The sea urchin and shrimp were both very sweet. The second dish was grilled tuna fat, the third dish was grilled live Arctic scallops + snapper + tiger prawns and wasabi, and the fourth dish was abalone liver paste with black gold abalone. I licked the rich sauce made from abalone liver first, which was sandy and had the taste of sesame paste. After four sashimi dishes, we started with two other hot dishes - steamed black fish with sweet and fresh soup; grilled fish with grated radish, which I couldn't eat anymore. After two hot soups and hot fish dishes, we started the second round of five sashimi dishes, which were five kinds of fish sushi. Chef Xiaoxin's technique in making sushi was very good, and the sushis were not scattered in shape or spirit. The main course was sea urchin, tuna paste, and fish roe mixed with rice. The sea urchin was so sweet that the fruits behind it didn't feel that sweet. The fruits were honeydew melon and matcha pudding. Sushi Gokki has two other stores in Nanjing - Luming Gokki on the first floor of Hilton Garden Inn, which is also Japanese food; and Jishang Seafood on the fifth floor of Jumeirah, which is a seafood hot pot that is cheaper than Japanese food. It is said that Sushi Gokki is going to open a store in Shanghai. The fact that it can bring Japanese food from Nanjing to Shanghai shows the confidence of the Chinese Canadian boss in doing business. Think about it, since the epidemic, I haven't been to Japan for three years. A store like Sushi Gokki in Nanjing can more or less satisfy everyone's beautiful imagination of Japanese food.

The hotel is nice, with restaurants and guest rooms of various styles. What impressed me most was the indoor swimming pool, the water was very clear, there were not many people, you could swim as much as you wanted, and there was also a place for steam sauna!

【口味】很好的 【环境】VERY well and truly amazing 【服务】very nice and very much like that.

Let’s talk about the simplest thing first. The miso soup is based on crab meat. The last time I tasted such a sincere soup was at the Michelin restaurant Sushi Yuki in Otaru. The tamagoyaki is slightly warm and has a lingering fragrance when you put it in your mouth. It has a soft and light texture. It is the best I have ever eaten! There is only one appetizer at Sushi Ji, but it is delicious both in taste and visually! Chef Wang showed me a look of the fresh Ise shrimp before cooking it, and then it was formed through low-temperature cooking. Since it is a spring dish, fresh spring bamboo shoots and asparagus are naturally indispensable. The jelly base is the best, with its sour and sweet plum flavor, which is also the taste of spring! It reminded me of the Michelin three-star family restaurant I had in Sapporo, Hanakoji. The appetizers are all made directly by the chef on site, which is what a regular Omakase should be like. The sashimi section is also full of highlights, from white fish to red fish. This is the first time I've seen yellowtail cut so thickly, it's so fat and delicious! The fresh flounder roll is wrapped with extremely sweet Hokkaido sea urchin, perfect! The alfonsino and saury were lightly grilled, both are deep-sea fish rich in fat. I have eaten the alfonsino sashimi several times, all at Wang Chef Sushi in Nantong. This is my first time trying swordfish. The meat is thick and fat. I won’t elaborate on the red body and fat of bluefin tuna. If you tap a fresh Arctic clam, it will bounce. The dish is made with Hokkaido red crab meat shaved directly from the meat. It has the simplest and original flavor, and paired with a little lemon juice, the freshness is brought out to the greatest extent. The second dish was the blackthroat fish that I had been craving for. This was my second time eating blackthroat fish in a Japanese restaurant in China. It is simply grilled with salt and served with grated white radish. It is a simple, pure and ultimate delicacy. The quality of Hokkaido sea urchin is impeccable, and it is presented many times in the hand-held stage, which is so satisfying! A total of six kan plus seaweed rolls and seafood donburi. Spring is the best season to eat squid, which is wrapped with brightly colored fresh sea urchin inside and out. The amount of sushi soy sauce and wasabi is just right by the chef! The slightly grilled mackerel has a burnt aroma mixed with the aroma of oil. The sushi rice at Sushiki is dark in color and uses colored sushi vinegar, which makes the visual presentation and taste better! The third string is the best of the day. Fresh Russian Arctic sweet shrimps are picked one day in advance and marinated with cooked kelp to double the freshness! The entire grip is in a spiral shape, and the blue particles on the surface are shrimp roe, which complements the unique transparent material container of Sushi. The texture of the kelp is intertwined with the sweet shrimp meat, it looks great! The akakai nigiri is quite rare, and Chef Wang is quite skilled in shaping the shape. It is another piece of sushi that is a work of art! If you squeeze some Japanese lime juice on the first few skewers, the flavor will be richer. The medium and large fatty tuna are still beautiful in the hand. There are so many sea urchins in the nori roll, it’s super satisfying just looking at it. The seafood donburi was also excellent. The amount of sea urchin used remains the same, the salmon roe is juicy, and the tuna puree is delicate and fresh. Anyway, Sushi Kiyoshi gets full marks in my opinion, and there is no rival in Nanjing that can surpass it, limited by taste.

The taste is good, the price is moderate, the service attitude is good, the environment is good, clean and sanitary, it looks quite classy, ​​it is convenient to eat and shop around, and parking is also convenient. Overall, it is good.