Man Shu Kaiseki Review

"Shrimp and Water Shield Jelly" The ingredients include shrimp, water shield, lotus root tips, and even the small perilla petals are edible. Every spoonful is full of happiness. "Wine and Food" It is said that Japanese food is made of water, and this dish is an excellent proof. Japanese black abalone is boiled in iso, paired with white radish and Hokkaido kelp, and boiled in 85-degree water for 5 hours. And the water octopus is boiled in cherry, paired with red beans and boiled in 59-degree water for 6 hours. The texture is chewy, and the delicious taste that goes straight into the heart is hearty when bitten. "Akkeshi Oysters" The salty taste of oysters spreads softly in the mouth, and the crisp fragrance of vinegar cucumbers, as well as the sour and sweet green plum jelly, appear in a staggered and intertwined manner, and the deliciousness is like big and small pearls falling on a jade plate. "Zou Yu" The beautiful plating like a painting really surprised my girlish heart. The ark shell is very plump, full, crisp and sweet, with a charming metallic taste. Tuna sashimi and medium fat were eaten before I had time to take more photos. The texture was very soft, lingering in the mouth, releasing the sweetness and aroma of fat. The bamboo pods were tender and full of vitality and elasticity, with a light and sweet taste, and the fat fragrance quietly melted away along the bite. "Botan Shrimp Yundan" It is made of Ogawa sea urchin and red sea urchin, with a texture as delicate as cream, smooth and soft in the mouth, and the fat fragrance overflows after melting on the tip of the tongue, leaving a lingering aftertaste. "Salt-grilled black throat fish" It tastes crispy at first, and then the tender and smooth fish meat and fish oil aroma are tasted. Take a bite, and happiness fills the heart. "Nigi sushi" Pinching sushi is part of the enjoyment. The fingers are flexible and flying, skillful and smooth, and very ornamental. Seven sushis - from cuttlefish, rock sea bream, red sea bream, mackerel, horse mackerel, shad to the middle belly. The looseness and viscosity, the balance of sourness and sweetness are very good, and the firmness and slight sourness naturally transition to the oily and fragrant and smooth belly. My favorite is the squid, which is slippery, thick and elastic. The crab paste is added ingeniously, and the oily and sweet taste released during chewing is very gentle. The stone sea bream is also called the dream sea bream. Only grapefruit peel and lemon are added. The tenderness, the vibrant elasticity, and the sour and sweet taste make my tongue tip feel like a newborn. "Monaka Cake" What a beautiful pastoral style, the sense of art is overwhelming. The soft and sweet tuna paste, the rich sweetness of the red sea urchin and the delicate taste of caviar complement each other. With the crispy cake, the soft and crispy, sweet and salty, the charming contrast instantly conquered my heart. "Wagyu Stone Grilled" The whole set of presentation and creative taste can be called a masterpiece. The Wagyu beef used is sirloin from Anzaki Prefecture, which is grilled on a stone at over 300 degrees until it is 50% done. The aroma of the Wagyu beef entangles the taste buds with its distinctive sweetness. The whole piece of meat is tender and juicy without any fat, and is full of beef flavor.

Zixuan's Manshu has a first-class environment. It is particularly fresh under the shade of red maple trees and yellow leaves. The Japanese food is the most expensive in Hangzhou. Watching the chefs prepare various delicacies on the spot is also a heart-warming feeling. Raw food is the main food here, because the Japanese believe that this is the only way to ensure the original flavor of the dishes...

I went to Manshu because it is famous for being expensive. But after the experience, to be honest, it is still a little different from what I imagined! Zixuan is too close to Yanggong Dike and will be disturbed by the flow of tourists. Although Manshu is deep, the layout inside is not much better than the Japanese food in Wanghu. Only the private room environment is good, suitable for couples to date.

Manshu Kaiseki cuisine, named after the talented Su Manshu, is located in an independent courtyard in Zixuan Resort. In order to create a dining environment for Japanese cuisine, Manshu has also spent a lot of thought. Here are typical Japanese-style rooms and scattered dry landscape gardens. The two complement each other to create the standard of traditional Japanese gardens. It is small and exquisite, low-key but not ostentatious, just like the secret place of Kyoto, Japan, which makes you fall in love with it at first sight. Manshu is not large in scale, with only five Japanese-style boxes and one VIP box. The seats are limited, so you need to make an appointment at least one day in advance for dining. The main business here is the most exquisite Japanese-style Kaiseki cuisine. The chef was specially hired from Kyoto, Japan to take care of the family, and the Japanese culture and traditional seasoning are presented in each dish like a work of art. I booked a sashimi set meal, which has a main course, side dishes, steamed eggs and soup, as well as tempura, and dessert. The sashimi, including salmon, tuna and the rarely seen sword squid, is extremely fresh, allowing you to taste the most authentic taste of the food, the wonderful feeling is beyond words! Each piece of sashimi is thickly cut with clear textures. Eat it while it is "cold" and it melts quickly like ice cream. The aroma of fat spreads in your mouth, and the taste is smooth. It is super satisfying and super happy to eat it in your mouth.

Manshu is not very large, so it is safer to make a reservation at least one day in advance, and it is better to make a reservation longer in advance. The decoration here is exquisite and the privacy is very good, so you don’t have to worry about being disturbed. The lowest set meal here is 1800+, plus a 15[%] service charge, which is enough to make most people stay away, but the experience is worth it. Such a high price, in addition to top-notch high-end ingredients, is probably reflected in the elegant environment, exquisite utensils and meticulous service.