LE TING RESTAURANT Review

If this special dinner is an early Christmas feast, then it is a surprise for me all night long [Plum vinegar drink] This is a homemade special drink, sour and refreshing, with a slightly sweet aftertaste. It is great as an appetizer or a drink with meals. I like it very much, so I ordered a big glass [Cheese tofu] [Bird's nest egg] The surprise started with the appetizers. The cheese tofu has a soft and delicate taste, and the mouth is full of the fragrance of milk and cheese. I love it The quail eggs are made into soft eggs, which are definitely timed with a stopwatch. The pickled taste is also great [Homemade mashed potatoes] The content is quite rich Mashed potatoes, make it yourself to add a bit of fun [Flame Abalone] [Baked Crab Meat and Avocado] Ignite it with whiskey, mash the crab meat, and bake it with avocado mash and cheese. It is fresh and delicious. I like this dish. The abalone is also very tender [Sake Goose Liver] The goose liver marinated in sake is covered with red wine pear slices. The greasy taste of goose liver is no longer felt, only the wonderful taste that melts in the mouth [Goose liver mushroom steak] Another goose liver dish is also very good [Sashimi Platter] If you think the focus is on the lobster lying on it, you are wrong. I came to Taiwan specially The chef introduced the correct way to open sashimi, and experienced the feeling of "flying". As for how to eat this feeling, it is up to you to experience it yourself. [Three-color sushi at the table] The click rate in Shanghai is very high. The sense of ritual of making sushi on the spot. This international sushi champion chef can control the error of sushi rice to 1g. [Robotaiyaki sweet bream] I like robataiyaki very much. The skin is crispy and the meat is tender. It is not dry. Except for salt, no seasoning is added to ensure the natural flavor of the fish. [Rock-grilled wagyu] The wagyu changes color on the 200-degree rock. A few seconds of high-temperature blanching makes the meat tender, not inferior to professional Japanese barbecue restaurants [Matsutake beef soup] A favorite soup, the beef slices are blanched with the temperature of the soup, and the matsutake makes the already delicious soup even better [Golden Pumpkin Crisp] The tempura method, the batter and frying are also done well [Thick-cut beef tongue on stone] [Sea cucumber millet porridge] Too many dishes, but only one stomach [Fresh cheese] Love this dessert, please give me a dozen The Japanese buffet that I didn't like originally really gave me a big surprise

Leting Japanese Cuisine, Rainbow Branch is located in Wanda Plaza in Yinzhou, Ningbo, so the customer flow is quite considerable. It is divided into private rooms and rotating tables. We sat at the rotating table, which is very Japanese.

Environment: There is a row of bars at the entrance, surrounded by several tables, which are simple, bright and generous. Walking up the wooden stairs, I found that the walls were painted. There is a giant Mount Fuji in the corner of the first floor, and a huge cherry tree is attached to the side, which is quite Japanese. The private rooms are separated by wooden sliding doors, which are very elegant. French nut lamb chops: Australian lamb chops are used, decorated with pistachio crumbs, which greatly absorbs oil, and it tastes not greasy, and also has the fruity aroma of nuts. Fresh cheese: The top is decorated with dragon fruit cubes and cranberry sauce, and the milk jelly at the bottom tastes full of milk flavor, but not greasy. According to the chef, there was a diner who loved this dessert so much that he ate 17 cups in a row. If you want to know why it is so delicious, go and explore it yourself! Three-color sushi tableside show: I was honored to have a sushi show performed by Leting’s executive chef, and enjoyed the same treatment as the little giant Yao Ming. For the first sushi, the chef skillfully picked up the flame torch and roasted the fish fillet. This type of sushi requires the chef to have a good control of the heat. If it is too burnt, the freshness of the fish slices cannot be displayed. Pour the special sauce on the surface, the skin has a burnt aroma, and the fish slices melt in the mouth, even the flexible tongue can hardly find any trace. The sushi made by the chef is accurate to 39 grams. The salmon and tuna sushi next to it are also amazing. The simple rice better sets off the delicate texture of the meat. Good sushi also has high requirements for the selection and steaming of rice. When tasting, you can even feel the sunshine that these rice have been bathed in. Robata grilled fish: The fish meat is firm and not loose, crispy on the outside and tender on the inside. When eating, pour lemon juice on it, and the taste is sweet and sour. Rock grilled beef: Place the beef slices on the hot rocks. After being slightly roasted by the heat of the rocks, the beef will be volatilized by the heat and the aroma of the meat will be overwhelming. Flame abalone: ​​Use eight fresh abalones, first steam them with broth, then place them on a plate and pour rum on them, and heat them with fire. The aroma of wine evaporates and blends into the abalone meat, which is chewy but not intoxicating. Avocado: Mash the avocado, add crab, fruit and cheese, and bake in the oven. The avocado flesh is dense, wrapped with sweet and fresh crab and fruit, with a strong cheese aroma on the top, and rich taste. Foie gras and mushroom steak: The fat French foie gras is paired with Australian beef short ribs, and then topped with a special beef sauce, with mushrooms and broccoli on the side. When eaten together, the meat is tender, the taste is mellow, and it is fat but not greasy. When you put it in your mouth, you will only feel the delicate and crisp texture of the meat and the satisfaction of the gravy flowing on the tip of your tongue. Sashimi: The platter contains Arctic scallops, sweet shrimps, crayfish, sea urchins, and salmon slices. They are all directly shipped back from overseas in cold storage to ensure the freshness of the ingredients. The crayfish shell is hard, but the meat is delicate and sweet, and it is very delicious without soy sauce. The sea urchin is golden and tastes tender and smooth. The sauce in the store is specially made, very light, and will not cover up the original freshness of the seafood, so that customers can taste the original flavor of high-quality ingredients as much as possible. The salmon belly is thickly cut and the portion is full, and you can feel the store's full sincerity. Plum vinegar drink: The store will provide diners with plum vinegar drink before serving, which is sour and sweet and especially appetizing Cheese tofu: rich cheese flavor, high protein, not greasy, tofu

When eating Japanese food, the most important thing is freshness. And I am very satisfied with the freshness of Leting. Double seat, third floor private room, sit down and order. PS: If the order exceeds the buffet price, it will be calculated according to the buffet price, otherwise, it will be calculated according to the a la carte price. It is still very user-friendly. PS: Don't rush to eat when eating buffet, otherwise you will leave in a hurry without being satisfied. I will come again. I especially like to order salad in Japanese food restaurants, and I don’t know why. Fortunately, the salad tastes good. Basically, as long as the seasoning is not bad, there is nothing to complain about. I think the cheese tofu is average, not as delicious as I imagined. Compared with what I ate in a small izakaya this year, I feel that the izakaya is slightly better. My favorite is the flame abalone, which is highly ornamental and tastes good. My friend dislikes it a bit refreshing, but I think it just makes the freshness taste good~ The drinks are average, no comment. After seeing the girl at 5:00 AM to 90 Yuan love crab legs, I ordered one too. However??? Why do I like crab legs so much? It must be because I opened them incorrectly. It was a bit dry and not very fresh. I didn’t like it because it was too bland. I like sashimi and rubber clams very much. This is probably the only raw food I like. My friend said sweet shrimps are delicious, but I refused to try them. . It was my first time to eat French snails. I thought the taste was pretty good. Tempura, pork chops, and eels actually tasted average. And fried food needs to be eaten while hot. If it’s cold, the taste will be worse. The beef tongue is delicious and must be ordered. But the foie gras is quite fishy. I won’t order it next time. I think the must-order tableside show is average, but the guy is cute. Finally, as a Japanese buffet, the price is a bit high. But it’s perfect to enjoy a luxury once in a while~

There is a parking space at the door, and the environment inside is very good. Because we booked in advance, we were given a private room. There are many kinds of dishes, and the presentation is also very beautiful and delicious! The service is very thoughtful, the food is served very quickly, and the food is very fresh. The salmon must be ordered, otherwise it will be different. The environment is also very elegant, and each private room is independent.

The previous experience left a very good impression, so this time I went with my friends and had high expectations. We booked a private room. We ordered the food that we thought was very delicious last time. The buffet is so capricious. Cheese tofu, bird's nest eggs, marbled beef, thick-cut beef tongue on stone, rock-grilled wagyu, potato salad, grilled crab meat and avocado. In the end, none of them tasted the same as last time. They were all! Not! Good! Delicious! The cheese tofu was too lumpy, the bird's nest egg was not as amazing as last time, the beef tongue and beef were very average, the rock grilled wagyu was served cooked and no longer warm, the potato salad was a bit salty, and the roasted crab meat and avocado tasted biased The only things that were in good condition were mushroom foie gras steak and robatayaki, and this time the robatayaki was great, grilled more tender than last time The sea urchin was fishy, ​​so don't order it. The sashimi buffet was pretty good in the Japanese food, the lobster and prawns were OK, and they also provided a shrimp peeling service, but the weather was cold, so it's better to eat less raw and cold sashimi For some reason, the left skirt fire-roasted sushi that day was very greasy The red wine stewed beef tongue had a mysterious taste French nut lamb chops, crispy lotus root slices, fried river prawns Shrimp, these are pretty good In winter, I recommend having a hot pot or ramen, the hot soup warms the stomach, the big sumo hot pot soup base is quite delicious, it feels like a strong ramen soup base The drinks are very watery, plum wine is diluted with water, yuzu sake is just honey yuzu tea, it's still light, winter melon tea has also changed, it's not good, I used to be able to refill a cup The dishes are not delicious and there's nothing wrong, many things I ordered didn't come, vinegar drinks were ordered N+N times, but were still ignored Although I only ate a small bite that day, I ate a lot, maybe plus the box was stuffy, and the cold wind blew when I went out, I woke up early the next morning vomiting and diarrhea, it was a death The service is pretty good, but after eating this buffet, I don't want to come again